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Well, the time has come to return from distant Mars to our Earth. Recently I was at a friend's where the table was served with salted mackerel at home, very tasty. I had no idea before that mackerel can be cooked at home, but the recipe was shared with me, and I looked for similar recipes under the impression and now, of course, I will share them with you. I hope this collection contains a recipe that suits you. Yes, by the way, most of the recipes were written by women and I did not change the original presentation and pass the recipes out as my own - firstly, it would be dishonest, and secondly, the zest of the narrative will disappear ....

Everyone loves fish, and if not everyone loves, then everyone knows that fish is a storehouse nutrients: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that you need to eat 100 grams of fish daily.
Especially the fish need to be eaten by children, since their body grows and must enough get vitamins. No wonder our grandmothers in mandatory watered our parents fish oil, and our parents were ill in childhood less often than our children.
So, in order for us to have a very tasty salted mackerel at home, we need to remember a few simple rules:

1. Pay attention to the freshness of the fish. Fresh mackerel should have a tight, springy carcass, light gray in color, without a hint of rust and smell like fish, but not smell bright, but slightly.
2. The fish should be free of any stains, traces of blood, etc. The eyes should not be sunken, dull, dry, or cloudy. The gills of a healthy fish are red, clean, with no signs of mucus.
3. The scales fit tightly, the tail should be flat and not dry, it is advisable to check the fish in the water, the fresh one should sink. Only such an experiment will not work for frozen fish.
4. For salting mackerel, we choose large specimens, weighing at least 300 grams.

Salting place

So that our mackerel is well salted, we are preparing a cool place in the house, whoever has a cellar, you are very lucky. If you don't have a cellar, a refrigerator is perfect. So the place is ready.

Dishes

Dishes. Dishes need glass or enamel, or plastic, according to your taste, the main thing is that the dishes do not oxidize. There are dishes.
We turn to the intricacies of salting mackerel.

It is important to remember that to take only large fish for salting, rock salt, not iodized, since iodine will affect the external attractiveness of the finished fish, and coarse salt will take away excess moisture.
So, let's move on to the recipes for salting our mackerel.

The easiest recipe for pickling mackerel

Ingredients:

• Mackerel -2pcs. 350g each
• Water - 1 liter
• Mustard powder - 1 spoon
• Sugar - 3 tablespoons
• Salt - 5 tablespoons
• Pepper peas -10 pcs.
• Bay leaf - 4 pcs.

If you are in doubt about the need for sugar, do not hesitate, sugar will give the fish a great taste.

I don't like to waste time in the kitchen, so let's apply a little time management:

1. We put a pot of water on the fire, after the water boils, add everything except fish and cook for three minutes. After three minutes, turn off the heat, close the pan with a lid and leave to cool.
2. In the meantime, let's get down to butchering mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole, this will not affect the taste.
3. We put the fish in a prepared container and fill it with brine. We cover the container and send it to a cold place for 12-24 hours.
4. After 12 hours the fish is lightly salted and ready to eat, after 24 hours the fish is finally salted.

Choose which one you like best. After the fish is ready, we recommend chopping and storing in a jar with vegetable oil.

This recipe will save you from frustration after purchasing low-quality products.

Ingredients:

• Mackerel -1pc.
• Salt - 4 spoons
• Sugar - 2 tablespoons
• Vinegar - 2 tablespoons
• Bay leaf - 3 pcs.
• Black pepper - 3 pcs.
• Allspice - 2 pcs.
• Water - 1 liter

The cooking principle is similar to a quick, simple recipe:

1. Gut the fish, cook and cool the brine, but in this recipe, after the brine has become room temperature we add vinegar.
2. Fill the fish with brine and put in a place with room temperature for 24 hours.
3. We taste after a day.

As a result of these simple actions, you should get salted mackerel at home, very tasty.

This recipe can be safely called universal, since it is suitable for both sturgeon and herring. The advantage of this recipe is in the cooking time, after twelve hours, you can enjoy the wonderful taste of the salted fish.
Ingredients:

• Mackerel - 2 pcs.;
• Onions - 2 pcs.;
• Allspice - 5 peas.;
• Bay leaf - 2 pcs.;
• Wine vinegar - 50 ml.;
• Salt - 3 tablespoons;
• Vegetable oil - 1 spoon;
• Cloves - 2 sticks;
• Ground black pepper - to taste.

The cooking process for this fish is slightly different. When preparing mackerel, we don't just gut it, we peel it off and remove its bones. This is easy to do if you cut the fish along the back, along the ridge.

1. Cut the mackerel into medium-sized pieces, salt and let rest for 10 minutes.
2. In the meantime, clean and cut the onion into rings.
3. Cooking the marinade. To do this, mix seasonings, vinegar and vegetable oil.
4. We take slightly salted fish, pepper, mix with onions, put in prepared dishes and fill with marinade.
5. Mackerel is marinated at room temperature for at least 10 hours, after which we send it to "reach" in the refrigerator.

Fish cooked according to this recipe melts in your mouth in the literal sense of the word. It goes well with both a side dish and sandwiches. Salted mackerel at home is very tasty great snack to any drinks, well, you know….

Not all people love to cook, but those who do will prefer homemade pickled mackerel.
In the recipe below, we will consider how to salt mackerel in onion skins with brine.

Ingredients:

• Frozen mackerel - 3 pcs.
• Rock salt - 3 spoons;
• Water - 6 glasses;
• Black tea (yes, yes, yes, exactly tea) - 2 tablespoons;
• Sugar - 1.5 tablespoons;
• Onion husks - 3 handfuls.

1. We defrost mackerel naturally - without microwaves, steam, and the like.
2. In the meantime, prepare the brine. Wash the husk well with a sieve and running water. We put it in a saucepan, salt, pepper, sweeten, add tea leaves, fill with water and set to boil.
3. After the water boils, turn off the gas and leave it to cool completely.
4. Gut the mackerel, rinse it thoroughly, put it in enameled dishes, fill in the strained brine, close,
5. We put in the refrigerator and leave for three days. Every day we turn the fish over for even salting and coloring.

After three days, we take out the fish, cut it and eat it.

Mackerel marinated in tea brine

I suggest trying mackerel marinated in tea brine.

I can't say how good such mackerel is for eating, since they eat it with lightning speed. At the same time, I am sure that having prepared such a fish, you will not want to purchase a store one.
Ingredients:

• Frozen mackerel - 2 pcs.
• Rock salt - 4 tablespoons;
• Water - 1 liter;
• Black tea - 4 spoons;
• Sugar - 4 tablespoons;

Let's start cooking.

1. We defrost, gut the fish, wash, dry with disposable towels.
2. Brew tea and cool, when it cools down, dissolve salt and sugar in it.
3. We put the mackerel in a container, fill it with marinade and leave it in the refrigerator for four days.
4. We hang the finished mackerel overnight. This is necessary so that the excess fluid is gone. Bon Appetit.

For every hostess, at least once in their life, guests came unexpectedly, in such a situation, “instant” recipes save. What are these recipes? Everything is very simple, these are recipes for dishes that do not require a lengthy cooking process.
One of these recipes-lifesavers - Mackerel two hours.
To prepare such mackerel, we need:

• Mackerel - 1 pc.;
• Onions - 1 pc.;
• Water - 350 ml.
• Salt - 1.5 tablespoons;
• Black pepper - 7 peas;
• Bay leaf - 2 pcs.

Preparation:

1. Cooking the brine. For 10 minutes we cook the brine with onions, cut into 4 parts, spices and salt. Turn off, cool.
2. Gut the fish, wash it and dry it with paper towels. We do not cut in large pieces, centimeters by 2.
3. We put the chopped fish in a jar and fill with brine, close and refrigerate for 2 hours.
4. During this time, we clean and cook potatoes, set the table, take out pickles.
5. We do our hair, make-up and prepare for the arrival of guests.

A very simple recipe for making mackerel “in the morning”.
For him we take:

• Mackerel -1 pc .;
• Salt - 1 spoon;
• Sugar -0.5 tablespoons
• Ground pepper, vegetable oil, vinegar.

Cooking is very easy

1. Gutted mackerel, cut into medium pieces.
2. Rub each piece with a mixture of pepper, salt and sugar, put it tightly in a jar, put it in the refrigerator.
3. In the morning, wash off the excess salt, put it in a clean dish and fill it with a mixture of vinegar and oil.
4. After 2 hours, we are happy to sit down for breakfast.

Salted mackerel at home is very tasty, especially in the morning, if the evening was not easy.

Pickled mackerel

And here is a recipe for pickled mackerel lovers.
We need:

• Mackerel - 3 pcs.;
• Onions - 3 pcs.;
• Garlic - 3 prongs;
• Sugar - 1 spoon;
• Salt - 1 spoon;
• Vinegar - 3 tablespoons.
• Vegetable oil -2 tablespoons;
• Bay leaf - 2 pcs.;
• Allspice - 1 teaspoon;
• A mixture of peppers to taste.

1. We DO NOT DEFROST the fish completely, as it is impossible to cut a completely thawed fish beautifully.
2. Gutted, removing the head and tail, wash, cut beautifully.
3. We clean the onion and garlic, cut the onion into rings, garlic into plates.
4. Cooking the marinade.
5. Combine oil, vinegar, salt, sugar, pepper and lavrushka.
6. We put the mackerel in a large container, add the onion and garlic, fill it with marinade, mix well.
7. We put it in a jar and put it in the refrigerator for a day.
8. A day later, we take it out and enjoy it.

Bon Appetit!

This dish is prepared in two stages.
We take:

• Mackerel - 1 pc.;
• Salt - 3 tablespoons;
• Sugar - 1 tsp;
• Onions - 1 pc.;
• Vinegar 9% -1-2 tsp;
• A mixture of peppers to taste;
• Vegetable oil - 2 tablespoons;
• Lemon.

Stage one.

1. Gut the mackerel, take out the ridge and bones, cut into fillets.
2. Season the fillets well with a mixture of salt and pepper, fold half to half, wrap them in a bag or film and send them to the refrigerator for a day.
3. We take out, wash off the excess salt, dry it, cut it and go to the second stage.

Stage two.

1. Cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, mash, so that the onion gives juice.
2. Lubricate the mackerel with a mixture of oil and vinegar, put the onion on top and prepare for use.

Spicy lovers will appreciate the recipe for Mackerel with cinnamon.
For this recipe we need:

• Water - 1 liter;
• Mackerel - 3 pcs.;
• Bay leaf -4 pcs.;
• Salt - 250g;
• Peppercorns and cinnamon to taste.

How to cook:

1. Cook the brine for 5-10 minutes, adding seasonings to the water.
2. Gut the fish, wash, dry.
3. Pour mackerel with cooled brine and send it to the refrigerator for three days.
4. Cut the finished mackerel and eat, bon appetit.

Now I think everyone will find a recipe for themselves to get salted mackerel at home, very tasty, about how and what you did, do not forget to write in the comments, and in the meantime I will again look for something interesting and exciting for my blog, something to hook.

In the dispute between salted herring and mackerel, the latter often wins. And, to tell the truth, for good reason. Mackerel is a fat, tender fish, and there are many fewer bones in it. And so salty mackerel is to our liking and taste that even for sacred things - a salad of herring under a fur coat! - some swing and cut mackerel finely instead of herring.

Salted mackerel at home, it is very tasty and not difficult. It's time to go for fresh frozen mackerel!

It is important to make a useful acquaintance in the fish ranks in the local market. There, out of friendship, they will sell you really fresh, fatty, not battered, not thawed, frozen fish. Some vendors sort the fish for less sample discounts. But selected mackerel weighs half a kilo of a carcass, or even more! In chain supermarkets, the quality of mackerel is traditionally lower; for some reason, the fish there is always thin. The fattest mackerel is in winter.

Having bought the most the best mackerel, do not rush to defrost it in the microwave or in hot water... Be patient and place the frozen mackerel on the bottom shelf of the refrigerator. In the meantime, the fish is defrosting, take a look at our recipes and choose the one that suits you!

Mackerel can be salted in three ways: whole carcass (like in a store), half-gutted (without entrails) or in pieces. According to true experts, the most delicious mackerel salted at home, it turns out when you salt it whole. It is very delicate and never oversalted - the skin does not allow excess salt to pass through. If you salt half-gutted mackerel or in pieces, it is important to strictly observe the proportions and holding time.

One final tip: if you don't cut the head off the mackerel, be sure to remove the gills as they taste bitter. To pickle the whole mackerel, make sure that the skin is not damaged, otherwise you risk oversalting the fish.

So, let's begin. The first recipes are for whole carcasses. This is the easiest way to learn how to salt mackerel, almost a win-win.

Whole salted mackerel at home

Ingredients per carcass:
3-5 tbsp coarse salt
1 tbsp Sahara,
1 tsp black ground pepper,
spices (mustard seeds, dried dill, Bay leaf etc.).

Preparation:
Grate the thawed fish with a curing mixture and place in a bag. Refrigerate for three days. During this time, open the bag several times and distribute the salt over the fish carcasses. Rinse salt from carcasses before use, pat dry with paper towels.

Mackerel in brine
This method is suitable only for whole carcasses, it is not even necessary to remove the gills from them so that the fish does not become too salty. Tuzluk is prepared in the following way: salt is added to water (the amount of which is sufficient to cover the whole carcasses) with a constant boil until it stops dissolving. Remove the solution from heat, add a spoonful of sugar, a couple of cloves, 5-6 allspice peas, 2-3 bay leaves, a teaspoon of mustard seeds. Cool the solution and pour over the fish. Refrigerate, covered, for two days. Make sure that the skin is not damaged, otherwise the fish will be oversalted. You can store ready-made fish for 5-6 days, no more.

Salted mackerel at home "Like smoked"

Ingredients:
3 mackerel,
6 stacks water,
3-4 tablespoons salt,
2-3 tbsp dry brewing black tea (without flavorings),
1.5 tbsp Sahara,
3-4 handfuls of onion husks,
spices - to taste and desire.

Preparation:
Rinse the onion husks under running water, put in a saucepan, add salt, sugar and tea leaves, cover with water and put on fire. After the brine has boiled, remove from heat and let cool to room temperature. After removing the gills, place the thawed fish in a container and fill it with filtered brine. Leave it on the table for an hour, then put it in the cold for three days. Turn fish periodically to evenly brine and color. Remove the prepared mackerel from the brine, wipe dry with paper towels, tie a string on the tails and hang for 6-8 hours over the sink. The fish will dry out a little and will be indistinguishable from the purchased smoked one.

Dry salted mackerel

Ingredients:
2 carcasses of mackerel,
2-3 tbsp salt,
1 tbsp Sahara,
3 bay leaves,
5-6 peas of allspice,
ground black pepper.

Preparation:
Gut mackerel thawed according to all the rules, remove the black film from the abdomen, cut off the head and rinse well. Can be dried with paper towels outside and inside. Mix salt and sugar, add peppercorns and a broken bay leaf, pour some of the mixture into the bottom of the container. Rub the fish inside and outside with the mixture, place in a container, add the remaining salt on top and close the lid or tighten cling film... Refrigerate for 2-3 days. Remove salt from fish before use.

Mackerel spicy salting in the bank

Ingredients:
1-2 mackerels,
1 onion
500 ml of water
2-3 tbsp salt,
1 tbsp Sahara,
5-6 peas of allspice,
1 tbsp mustard seeds,
2-3 bay leaves.

Preparation:
Gut the thawed fish, remove the head and cut into pieces. Pour salt and sugar into the water, add pepper, bay leaf and bring to a boil. Cool it down. Slice the onion into rings. Place the food in the jar, alternating between fish and onions, sprinkling with mustard seeds. Cover with brine and refrigerate for 10-12 hours. Store cooked fish for no more than five days in the refrigerator.

Instant Mackerel Fillet

Ingredients:
2 carcasses of mackerel,
2 tbsp salt,
1 tbsp Sahara,
1 tsp ground black pepper,
1 tsp allspice.

Preparation:
Defrost the mackerel, gut, cut off the head and cut into fillets. Peel off the skin. Cut the fillet crosswise into slices. Place the fish in a wide glass container in layers, sprinkling with curing mixture. Cover with a plate and set the oppression. Leave in the refrigerator for 7-8 hours.

Salted mackerel at home in any way when serving can be shifted with onion rings and sprinkled with vinegar or lemon juice... This is splendor, friends!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Experienced housewives prefer to salt fish at home, skeptical about the already finished product on store shelves. And rightly so, because they are often salty fish preserves not only upset the buyer with their taste, but, to put it mildly, do not quite meet sanitary standards. Whether it's the case homemade salting- clean, with a soul and certainly to taste!

For salting, medium size is best. oily fish. Before you salt the mackerel, carefully examine each fish in the belly area - there should be no yellow spots. Yellow spots on the belly of mackerel are a sign of its staleness, and not at all fat (do not believe unscrupulous sellers!). The selected fish needs to be thawed, and you can start pickling according to any of the recipes we offer.

Pickled mackerel

Before pickling mackerel in the marinade, prepare everything necessary products:

2 fatty mackerel(300-400 g each);

• 10 pieces. black peppercorns;

  3 pcs. allspice peas;

  4 bay leaves;

  1/2 tbsp. l. dry mustard;

  5 tbsp coarse non-iodized salt;

  3 tbsp Sahara.

Preparation

1. Put the water on the fire and after boiling, add all the spices there, boil for 3 minutes.

2. Cover the marinade with a lid and cool to room temperature.

3. Prepare the fish: remove the entrails, cut off the tail and head. Rinse the mackerel and pat dry with paper towels.

4. Cut the fish into 3-4 cm pieces.

5. Place the mackerel in an enamel or glass container, fill with cooled marinade and put under pressure.

6. Place the mackerel in the refrigerator. Sample lightly salted fish it will be possible in 12 hours, and in a day it will have time to saline well.

Whole salted mackerel

It will be useful for very busy housewives to learn how to salt whole mackerel - tasty and without much fuss.

You will need:

300 g mackerel;

1 tbsp. l. salt;

1/2 tbsp. l. Sahara;

1 bay leaf;

a pinch of ground black pepper;

1/2 tsp ground mustard;

a pinch of ground coriander.

Preparation

1. Before salting the whole mackerel, prepare the fish: cut off the head and tail, making an incision along the belly, remove all entrails, cut off the fins.

2. Thoroughly rinse the carcass, do not forget to use a knife to clean the inner surface of the abdomen from the black film. Dry the fish with a paper towel.

3. In a separate bowl, combine salt and sugar with spices, add mustard and chop the bay leaf.

4. Place the fish in a bag and cover with a spicy-salty mixture. Shake the bag so that the mackerel spices evenly on the outside and inside.

5. Tie the fish bag tightly and place it in another bag to be sure to avoid leaks.

6. Place the fish in the bottom of the refrigerator for 48 hours.

Remove salted mackerel from the bag, rinse under running water to remove salt and spices, dry paper towel... Finished fish can be sliced ​​and served immediately, or stored whole in a plastic container in the refrigerator.

Dry salted mackerel in pieces

And here is another version of the "dry" salting of mackerel.

You will need:

fatty mackerel weighing 300-400 g;

1 tbsp salt;

1/2 tablespoon sugar;

a pinch of ground pepper;

vegetable oil and vinegar to taste.

Preparation

1. Peel the entrails of the fish, rinse and cut into 4-5 cm slices.

2. Dip each slice in a mixture of salt, sugar and pepper.

3. Place the mackerel pieces tightly in the glass jar, cover and refrigerate overnight.

4. In the morning, rinse the pieces of excess salt, dry, put back in the jar and fill with a mixture of vegetable oil and vinegar to taste. After a few hours, the fish can be served at the table.

Mackerel is an ocean fish that is great for pickling. The salting technology is simple and technologically advanced, which allows every housewife to do this.

Self-cooked fish is not much different from salted mackerel, which is sold in the supermarket. The most important thing is to properly prepare the carcass and cook the marinade. The marinade is cooked in several stages, after which it cools down. It is allowed to water mackerel with warm marinade.

Preparing dishes and fish

To avoid any delays in the salting process, it is necessary to prepare everything you need in advance.

For this you will need:

• cutting board (for cutting fish);
• sharpened tool;
• large deep plate;
• jar with a lid (glass);
• transparent bag (plastic);
• utensils for making brine (saucepan).

To prevent mackerel from losing its taste, it must be cut up accordingly. First of all, the carcass is rid of the tail, head and fins. After that, the giblets are removed with a dark film. The cut fish are washed well in clean water and dried. Depending on the recipe, leave the carcass whole or cut into a small number of parts.

How to deliciously and quickly salt mackerel with your own hands

What is needed for this:

• two medium-sized fish carcasses;
• 1 liter of clean water and a bowl;
• pepper;
• Bay leaf;
• a little bit of mustard powder;
• three teaspoons of sugar;
• five spoons table salt.

Cooking method:

1. Boil 1 liter of clean water.
2. Bring to a boil with spices.
3. Turn off heat and let cool.
4. Process and prepare the fish.
5. Pieces of mackerel are laid out on a plate and poured with marinade.

The fish prepared in this way is placed in the refrigerator for a couple of days. After that, the mackerel can be served.

A simple recipe for salting mackerel

You need to cook:

• two fish;
• 50 g 9% vinegar;
• a couple of onions;
• 30 g salt;
• vegetable oil - 100 g;
• 2 leaves of lavrushka;
• pepper to taste.

Preparation:

1. The fish is cleaned and cut into separate pieces.
2. Pieces of fish are laid out on a plate and stirred with salt.
3. Add onion rings and peppers and stir.
4. Prepare a marinade based on spices and sunflower oil.
5. The fish pieces are poured with marinade and kept for a day.
6. Then place in the refrigerator for several hours.

Salted mackerel with cinnamon

The following foods should be prepared:

• one large carcass of fish;
• water;
• 250 g salt;
• peppercorns;
• cinnamon - on the edge of a knife;
• two bay leaves.

Cooking technique:

1. The fish is cleaned and washed.
2. Water is poured into a saucepan and spices are added.
3. The marinade is boiled and then cooled.
4. The whole fish carcass is filled with cold brine.
5. Placed for 3 days in a cool place.

Pickled mackerel with basil and coriander

You need to prepare:

• fish;
• Bay leaf;
• some cloves;
• 5 g of basil and 5 g of coriander;
• a pinch of sugar;
• 25 g salt;
• clean water.

Cooking process.

1. A glass of water is poured into the dishes and spices are added.
2. Boil and then cool the marinade.
3. Peel and cut the fish, rinse clean water and dry. Pieces of mackerel are placed in a jar and poured with marinade, after which the jar is tightly closed. Leave in a cool place for a day, after which you can eat the fish.

Cooking salted mackerel without marinade

The following products are being prepared:

• mackerel;
• 25 g salt;
• 2 teaspoons of sugar;
• a little pepper;
• 1 leaf of lavrushka;
• 1 teaspoon of mustard and 1 teaspoon of coriander.

Salting process:

1. The fish is cleaned and washed, and then dried on a napkin.
2. Spices with bay leaf and salt are poured into the dishes.
3. The carcass of the fish is rubbed with a mixture of spices and moved to a cool place for a couple of days. Before this, the mackerel is placed in plastic bag and tied tightly. Shake the bag several times so that the spices are evenly distributed around the carcass.
4. Place the bag on a plate.
5. After two days, the carcass is removed from the bag and washed cold water... After that, the mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two mackerel carcasses are cut, with the removal of all excess parts and washed in water. After that, the brine is prepared from the tea infusion per 1 liter of water. The solution should cool, after which 40 g of salt and sugar should be added to it and stirred. Soak the fish in the solution, and then put it in the refrigerator for 2 hours, or maybe more. It all depends on the color of the fish and the amount of salt. After a few hours, the fish is pulled out of the brine and suspended to drain from the fish. Then the mackerel is placed in a paper bag and transferred to the refrigerator.

Pickled mackerel

Components:

• two large fatty mackerels;
• 30 g of sea salt;
• spices for fish;
• a little pepper;
• 2 carnations;
• a few juniper berries;
• a little coriander.

Preparation:

1. The fish is cut until fillets are obtained.
2. All spices are ground and mixed with fish spices.
3. Mackerel fillets are placed in a deep bowl and crushed with spices.
4. Stir the fish and spices, after which the fish is covered with something heavy.
5. The fish should be soaked in spices at room temperature for 24 hours.
6. After that, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

You need to prepare:

• one large carcass of mackerel;
• one liter of water;
• 45 g salt;
• 30 g sugar;
• 10 g mustard powder;
• several pieces of bay leaves;
• 20 ml of sunflower oil and a little peppercorns.

Cooking method:

1. Cut the mackerel, peel, wash and cut into small pieces.
2. Pour all seasonings into water and boil for 7 minutes.
3. The marinade must be cooled and filled with a container with pieces of mackerel.
4. Move to a cold place for two days.

Salted mackerel in brine and onion skins

Main components:

• fillets of three small mackerels;
• onion peel;
• sugar and salt 2 tbsp each l;
• spices to taste.

How to cook:

1. Prepare the marinade, letting it simmer for 7 minutes.
2. Place the pieces of mackerel in a large, deep bowl and fill with the marinade.
3. Put in a cool place (refrigerator) for three days.

Fast salted mackerel

Main Ingredients:

• several carcasses of fish;
• a couple of onions;
• 35 g salt;
• 2.5 glasses of water;
• peppercorns;
• Bay leaf.

Cooking technology:

1. Boil water.
2. Add bay leaf, salt, pepper to boiling water.
3. Add two onions here, after cutting them into four parts.
4. Bring the marinade to a boil and cook for 10 minutes, then cool it.
5. Cut the fish, cut into small pieces and place in a glass jar.
6. Pour the prepared fish pieces with marinade and refrigerate for several hours, after which the mackerel can be served.

Some secrets and practical advice from experienced chefs on how to salt mackerel correctly

It is faster and easier to salt the fish using the dry salting method. All spices and seasonings are rubbed into the peeled carcass, after which it is placed in a plastic bag and must be refrigerated for several days. Before serving, it is pulled out of the bag and cleaned of excess salt and spices. If you cut the mackerel into pieces, it will quickly absorb the flavor of the seasonings and quickly absorb the salt. And if all bones are removed from the fish, then this will be the best serving.

A similar technology is suitable for salting any fresh or fresh frozen fish... To frozen fish has not lost its qualities, it should be properly defrosted. And it defrosts in cold water during the day. If the defrosting process is forced, the fish will lose its natural elasticity.

How to salt freshly frozen mackerel quickly and tasty

Food preparation:

• 0.5 kg of fish;
• two onions;
• a little salt and sugar (pinch);
• a little pepper (pinch);
• 2 leaves of lavrushka;
• some spicy herbs.

How to cook:

1. Clean the carcasses of all excess, rinse well and cut into pieces.
2. Cut the onion into rings.
3. Grind the remaining spices.
4. Pieces of fish are laid out in layers in a jar, while each layer is shifted with onions and spices.
5. The jar is tightly closed with a lid and left for one hour. Then the can is turned over and again left for an hour.
6. Chill before serving.

How to salt whole fresh frozen mackerel

This requires:

• several carcasses of fish;
• 30 g salt;
• 15 g sugar;
• water;
• onion peels and black tea.

How to prepare:

• A pot of water is placed on the fire.
• All spices are poured into it, including onion husks.
• The water is brought to a boil.
• The composition is boiled for a short time.
• The brine is filtered and brought to room temperature.
• The entrails are removed from the carcasses and washed.
• All fish are filled with cooled brine.
• Mackerel carcasses are left for 12 hours.
• After this time, the mackerel is moved to the refrigerator for 4 days. Every day the fish are turned over for the best effect.

How to pickle fresh frozen mackerel with slices

You need to prepare:

• a couple of mackerel carcasses;
• 25 g salt;
• 2 tbsp. tablespoons of sugar;
• 1 teaspoon dried basil;
• 1 glass of water;
• a little cloves and bay leaves.

Cooking method:

1. All the spices are placed in warm water.
2. Bring the marinade to a boil.
3. Let the marinade cool.
4. Peel and cut the fish.
5. Place the pieces in a suitable container and fill with brine.
6. Allow to stand at room temperature for a while, then move to a cold place for 24 hours.

Some more interesting recipes

Salted mackerel with lemon

Ingredients:

• 3 fish carcasses;
• 20 g salt;
• 10 ml lemon juice;
• a few pieces of peppercorns;
• 0.5 l of water;
• Bay leaf.

How to cook:

1. Pour the spices into a bowl of water and boil, and then boil for a few minutes.
2. Peel and cut the fish carcasses.
3. Place the chopped mackerel in a container and pour over the lemon juice.
4. All fish are poured with cold marinade.
5. Close the container hermetically with a lid and refrigerate for a day.

If the marinade darkens, then nothing special. It's all about the lemon, which can cause a chemical reaction.

Salted mackerel with prunes

Ingredients:

• one fish carcass;
• one liter of water;
• a handful of prunes;
• 3 tablespoons of salt (tablespoons);
• 2 tablespoons of sugar (tablespoons);
• 1 spoon of black tea.

How to cook:

1. The fish is cleaned and washed well.
2. Fish and prunes are placed in a deep bowl.
3. Prepare the marinade: in boiled water add tea, salt and sugar, then boil the composition for seven minutes and cool. Be sure to pass through a sieve.
4. Pour the brine over the fish and leave for a few days.
5. The fish should be turned over every day.
6. Salted fish are greased sunflower oil and cut into pieces. Ready fish stored in a hermetically sealed container.

Salted mackerel in mayonnaise

Components:

• freshly frozen fish and a pinch of black pepper;
• two tablespoons of salt;
• 120 g mayonnaise.

Salting.

1. The mackerel is thawed and butchered, all bones removed. In this case, the skin is not removed. The carcass is cut into small pieces.
2. A mixture of pepper and salt is rubbed into each piece.
3. After that, all the fish are coated with mayonnaise.
4. Pieces of mackerel are put on a plate and placed in the refrigerator for 2 hours.

Haze fish recipe

Procurement of products:

• several carcasses of mackerel;
• 3 handfuls of onion skins;
• 0.5 cups of liquid smoke;
• 40 g salt;
• 20 g sugar;
• 1 liter of water.

How to prepare:

1. Each carcass is butchered, with the head, tail and fins removed, as well as entrails. Then rinse and cut into pieces.
2. Place the husk in a container with water and boil until the water darkens.
3. Add salt and sugar, stirring constantly.
4. Cook over low heat for 20 minutes.
5. Cool and strain, then add liquid smoke and mix.
6. Place the mackerel in a deep container, pour over the marinade and cover with a plate with a load.
7. Put the marinated fish in the refrigerator for a couple of days.
8. Before serving, the fish is washed and dried on a paper napkin.

Cooking mackerel without vinegar

Components:

• 3 fish carcasses;
• 2 glasses of clean water;
• 35 g salt;
• 20 g sugar;
• nutmeg, coriander and pepper optional.

Salting process:

1. The mackerel is cleaned, washed and cut into pieces.
2. Water and spices are poured into the container, along with salt and sugar.
3. The water is brought to a boil and boiled for 5-7 minutes.
4. The fish cut into pieces is placed in a container and poured with warm marinade.
5. The container is tightly closed and left in a cool place for 24 hours.

Salted mackerel in brine

What is necessary:

• 1 liter of clean water;
• 2 tbsp. tablespoons of salt;
• a pinch of sugar;
• 1 bay leaf;
• allspice - to taste;
• some cloves.

Preparation:

1. The marinade is cooked over medium heat. Water, salt and sugar are boiled with stirring for 8 minutes.
2. The mackerel is cleaned and washed out.
3. Pieces of fish are poured with cooled marinade.
4. In this state, the fish is in the refrigerator for 48 hours.
5. After this period, the fish is mixed with spices and placed in a bag.
6. The bagged mackerel is put back in the refrigerator for 15 hours.

Conclusion

Mackerel is a delicious fatty fish, and it is also nutritious. Her meat contains required amount fatty acids and fast-digesting proteins. Moreover, mackerel meat contains trace elements such as zinc, selenium, phosphorus and others that have a positive effect on human life.

What to serve mackerel with

Many people prefer salted fish with baked or boiled vegetables... Vegetables and fish complement each other. Most people prefer to cook with pieces of fish. delicious salads, and also drink it together with beer.

A classic appetizer on the table is spicy salted mackerel! How to salt mackerel at home quickly and easily - find out from our selection of the best recipes.

When buying frozen mackerel, you should pay attention to ice glaze. Ice should be transparent and uniform, without yellowness, dark spots, cracks and sagging. After defrosting quality fish remains elastic, the bones during cutting must remain in place and not lag behind the meat.

Saltwater fish most often comes to shops and markets fresh-frozen. Fish and seafood are best preserved after shock freeze... Mackerel should be thawed slowly - in cold water or in the refrigerator, then useful substances, the taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel when elevated temperature or in warm water... Together with such defrosting, the cooking process begins - the protein in the fish curls up, and the quality of the product decreases markedly.

How to salt fresh frozen mackerel at home:

Defrost fish properly.

Remove fins, head and tail.

Cut the abdomen.

Cleanse the insides.

Rinse the carcass in cold water.

Remove any water remaining on the surface of the fish with a paper towel.

You can salt mackerel in pieces or whole.

The permissible width of the pieces is from 2 to 3 cm, this size allows the meat to be quickly and well salted. For whole salting, you should choose medium-sized fish, it quickly salted, it is convenient to work with it in the kitchen.

How to pickle mackerel? The brine can be spicy, for this, spices, sugar and spices are added during the preparation process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy Ambassador is delicious and original recipe salting mackerel. This dish will decorate festive table and diversifies daily menu... You can pickle mackerel for classic recipe- in salted brine.

How to pickle mackerel in brine:

Brine. To prepare the brine, you need to dissolve the salt in cold water, add sugar and spices, then boil the liquid for 2-3 minutes. The finished brine is cooled and filtered.

Salting fish. Fish carcasses or pieces are placed in a glass container close to each other. Prepared fish is poured with chilled brine.

Cooking time. Pieces of mackerel are salted well in a day, then they should be transferred to a dry container - a plastic container or a glass jar. For whole fish the cooking time should be increased to 3-4 days, depending on their quantity and the desired salting strength.

Storage. Ready salty product stored in the refrigerator, eating is permissible within a week. Over a longer shelf life, mackerel can deteriorate.

Recipe 2: how to salt mackerel tasty and simple in brine

The most delicious and simple recipe for homemade salted mackerel!

• Mackerel fish - 5 pcs.
• Salt - 8 tbsp spoons
• Sugar - 4 tbsp. spoons
• Onion peels - 3 handfuls
• Black tea (without additives) - 3 tsp
• Bay leaf - 7 pcs.
• Allspice peas - 10 pcs.
• Water - 2 l

First you need to peel and rinse the headless mackerel. Rinse onion skins.

To prepare the brine, add 8 tablespoons to 2 liters of water. salt, 4 tablespoons sugar, washed onion skins, 3 tsp. black tea (no additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send on fire until boiling. Let it simmer for 5 minutes.

After the brine has boiled, strain it and leave until it cools completely.

After the brine has cooled completely, fill it with mackerel.

After 4 days salted mackerel ready to eat.

Recipe 3, step by step: how to salt mackerel at home

• mackerel, fresh frozen - 400 grams;
• water - 700 grams;
• dried laurel leaf - 3 pcs.;
• black pepper in the form of peas - 5-7 pcs;
• dried coriander grains - 5-7 grains;
• dried cloves - 2-3 buds;
• granulated sugar- 1.5 tables. l .;
• table salt, coarse - 2.5 tablespoons. l.

In advance, about 40 minutes before marinating the fish, I cook the marinade. I boil the water, pour salt and sugar into it. Stir with a spoon to dissolve.

I add all the spices: lavrushka, black peppercorns, coriander seeds and cloves. Turning off the fire. I leave the marinade to cool in the room. Aromas are already dizzy. One can only imagine how tasty mackerel will be later with such a marinade.

I clean the fish after it has completely melted. I rinse with water, cut off the head and remove all the insides, intestines. I wash the abdomen with water from the inside. When everything is clear, I proceed to the next stage.

I put the peeled mackerel in a container in which I will marinate it. I used an enamelled container. Also fit perfectly glass molds and even plastic (food grade plastic).

I pour the prepared fish completely cooled down spicy marinade... And I put it in the refrigerator for 2-3 days.

Then I take out the fish, cut it into pieces.

Serving delicious mackerel to the table.

Recipe 4: how to salt whole mackerel in brine with spices

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum of useful substances in it. Mackerel belongs to fatty varieties fish, which means that it contains fatty acid which are so important for our body. In addition, fish is rich in a variety of minerals and vitamins.

Cooking lightly salted mackerel is not at all difficult. You just need to salt it in a salty solution, add a little spices. Marinating time - 24 hours. At the exit we get a fragrant soft fish with all its useful components.

In this recipe, we will pickle whole mackerel in a herb brine.

• large mackerel 1 pc .;
• bay leaf 2 pcs.;
• allspice 5-6 pcs.;
• cloves 7-8 pcs.;
• salt 1-1.5 tbsp. spoons;
• boiled water 0.5 l.

Boil water and cool it down. Pour 0.5 liters of room temperature water into a deep container. Add 1-1.5 tbsp to the water. tablespoons of table salt and stir it well, until completely dissolved. The brine is ready.

Add to salt water cloves, bay leaves and allspice peas.

Defrost large mackerel. Wash it, gut it and put it in a container with brine. We completely immerse the fish in water. We put the container in the refrigerator. We keep the fish in brine for 24 hours, it can be longer.

After the specified time, remove the fish from the brine and cut into small pieces. Multiple rings can be added fresh onion... Pour vegetable oil over the fish and, if desired, vinegar.

Lightly salted mackerel, whole pickled in brine, is ready! Soaked in cloves and allspice, it will be very fragrant.

Recipe 5: how to quickly and tasty salt mackerel in pieces in brine

if you love salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish on the market if it can be perfectly salted with your own hands, at home, while making it taste the way you like best.

Today we'll talk about how to make spicy salted mackerel. This fish tastes similar to the ones sold in the grocery stores.

0.5 liters. water:

• Peppercorns - 2-3 pcs.
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Dry mustard - 0.5 tbsp
• Bay leaf - 3 pcs.
• Carnation bud - 1-3 pcs.
• Vegetable oil - 1 tablespoon
• Apple cider vinegar - 1 tablespoon
• Coriander seeds - 0.5 tablespoons
• Fresh frozen mackerel - 3 pcs.

First, you can immediately prepare the brine for marinating fish, as it needs to cool completely. To do this, we combine: water, salt, sugar, mustard, vegetable oil, Apple vinegar and spices. Bring the whole mass to a boil, boil for 5 minutes and let cool completely. It is important not to "cook" the fish.

While the brine is being prepared, let's take care of the fish. Wash it thoroughly, remove the insides from the abdomen and rinse again. If there is a head, cut it off. We will not use it in salting. Cut the mackerel carcass into portions and place in a deep bowl or saucepan.

When the brine has cooled down, fill it with pieces of mackerel, cover it with a plate on top so that all the fish is covered with marinade and send it to the refrigerator for 1-3 days. The fish will be ready for 1 day, but it will taste just barely salty. Perhaps someone loves just such a fish.

After keeping mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, very tasty. We spread the finished salted fish on a plate and serve home with boiled potatoes or just as a snack. Precisely also can be immediately salted fish fillet mackerel, having previously separated it from the central and other bones.

Recipe 6: how to quickly salt mackerel (step by step with a photo)

This method of salting fish is very fast - after 3 hours the mackerel is ready to eat. In this case, only natural spices are used, and the taste is simply excellent. The fish is moderately salty, tender and aromatic.

• 2 large mackerels
• 4 tbsp. l. rock salt
• 1 onion
• 2 tbsp. l. granulated sugar
• 1 tsp coriander (seed)
• 6-9 peas of allspice and black pepper
• 3-4 laurel leaves
• 2 tbsp. l. 9% vinegar
• 700 ml. water

Prepare the required foods. Get the mackerel from freezer and leave to defrost at room temperature.

At this time, start preparing the brine. Put salt, granulated sugar in a saucepan (take tablespoons with a slide), peppercorns and coriander, bay leaves. Cut the onion into 4 parts along with the husk, after thoroughly washing it out of the sand.

Pour in cold water and put on gas stove... Let the mixture simmer for 5-7 minutes, then turn off the heat, close the lid and leave the contents of the pan to cool and infuse.