Mackerel, salted at home, turns out to be no worse than a store snack. Plus, it's not that hard to do - just cut up the fish and prepare the brine. The brine is usually made like this: add salt, black peas, bay leaves, coriander and other spices to the water. The marinade is brought to a boil and removed from heat. After the brine has hardened a little, you can pour the fish. The exposure time varies from one to three days. Those who don't want to wait that long can cook lightly salted mackerel in just a couple of hours.

Salted mackerel - preparing food and dishes

To cook salted mackerel at home, you will need:

• cutting board;
• sharp knife;
• marinade pan;
• deep bowl;
• can or container;
• plastic bag.

The most laborious moment in the process of salting mackerel is butchering the fish. The head, tail and fins are cut off, then an incision is made along the abdomen and the entrails are removed. The carcass is thoroughly washed in running water and dried with a paper towel. Some people prefer to fill the whole fish with marinade, but if you need to salt the mackerel quickly, it is better to cut the carcass into portions.

Separately marinade with a little water, salt and seasoning. Marinate onions for serving, although you can do without it.

Salted Mackerel Recipes:

Recipe 1: Salted Mackerel

Spoil your family members with delicious home-style salted fish. Why spend money on purchased mackerel when it is much cheaper and easier to salt fish at home.

Required Ingredients:

1. Mackerel;
2. Three tablespoons of salt;
3. A mixture of peppers;
4. Two onions;
5. Two teaspoons of vinegar (9%);
6. A teaspoon of sugar;
7. Two tablespoons of sunflower oil;
8. Lemon.

Cooking method:

We take the fish and make an incision along the abdomen, take out the insides. We also cut off the head. We wash the fish inside and out, then dry it with a towel. The ridge can also be removed. We cut the carcass lengthwise into two halves. Mix three tablespoons of salt with a mixture of peppers and rub the fish with this mixture (both outside and inside). Fold both halves and wrap them tightly in a plastic bag. We leave the fish to be salted in the refrigerator for one day. We wash the salted fish.

Marinate the onions: peel the onions and cut them into thin half rings. Put the onion in a bowl, add the vinegar and some sugar. Add a little boiled water, mix and lightly crush with your hands so that the onion gives more juice. Leave to marinate for 10-15 minutes.

Serve the fish: put the salted mackerel pieces on a wide dish, sprinkle with vegetable oil and a little vinegar, put the pickled onions and lemon slices on top. We decorate the composition with a sprig of parsley and serve.

Recipe 2: Salted mackerel in brine with cinnamon

A very simple recipe for salted mackerel that even an inexperienced cook can handle. The fish is amazingly tasty and aromatic. For salting fish according to this recipe, you need to prepare a hot brine.

Required Ingredients:

• Mackerel;
• Litere of water;
• Salt - ¼ kg;
• Pea pepper - 15 pieces;
• Several bay leaves;
• Cinnamon.

Cooking method:

We cut off the head of the fish, unpick the abdomen, remove the insides. We thoroughly rinse the carcass both outside and inside. We leave the fish to dry. Prepare the brine: pour a liter of water into a saucepan, add 250 g of salt, a few bay leaves, peppercorns. We throw in a couple of pinches of cinnamon. Mix everything and bring to a boil. Cool the brine to 40 degrees and fill it with mackerel. Salt for three days in the refrigerator. Cut the prepared salted mackerel into portions, serve with onions and herbs.

Recipe 3: Salted Mackerel with Basil and Coriander

Recipe for quick salted mackerel. The fish is salted in just one day, but it turns out much tastier than the store one. Coriander, basil and cloves are perfect with mackerel, the marinade is very fragrant and spicy.

Required Ingredients:

• Mackerel;
• Lavrushka;
• Several inflorescences of carnations;
• Basil and coriander - a teaspoon each;
• A spoonful of sugar;
• Two tablespoons of salt;
• Water.

Cooking method:

Prepare the marinade: pour a glass of water into a small saucepan, add lavrushka, a spoonful of sugar, two tablespoons of salt, a teaspoon each of coriander and basil, 3-4 cloves. Bring the marinade to a boil and remove from the stove. Stir well with a spoon to dissolve the salt and sugar. Leave to cool until warm.

We butcher the fish: cut off the head with fins, cut off the dark film, remove the insides. We wash the carcass thoroughly, dry it and cut into small portions. We take a jar with a screw cap and put all the pieces there. Fill the mackerel with marinade. We keep it in the refrigerator for one day. Serve salted mackerel with onions and boiled potatoes.

Recipe 4: dry salted salted mackerel

Mackerel can be easily salted at home and without making hot brine. For this we need salt, sugar, coriander, pepper and ground mustard. What to do next - read this recipe.

Required Ingredients:

• Mackerel;
• A spoonful of salt;
• Half a spoonful of sugar;
• Bay leaf;
• Ground black pepper;
• Ground mustard;
• Ground coriander.

Cooking method:

First, prepare the mackerel: cut off the fish's tail and head, make an incision along the belly and remove the insides. We also cut off the fins and the film. We wash the carcass in running water, dry it with a paper towel. Pour a tablespoon of salt, half a tablespoon of sugar, a pinch of black pepper and coriander each, half a teaspoon of ground mustard into a bowl. Crumble the bay leaf and also add it to the spices. Put the fish on the bottom of a plastic bag, sprinkle with a mixture of spices and salt. We rub all the sides and the inside of the mackerel with spices. Tie the bag tightly, shake it so that all the spices are evenly distributed and place in another bag. During the salting process, the fish produces a lot of juice, so one bag may leak. We remove the mackerel in the refrigerator for two days, after which the fish must be taken out, rinsed in running water and dried with a paper towel. Cut the salted mackerel into portions and serve with onions, lemon and herbs. You can store fish in a regular plastic container.

Recipe 5: Salted Mackerel in Two Hours

Not everyone likes too salty fish. Using this recipe, you can cook tender, slightly salted mackerel in just two hours. Serve fish and potatoes, or offer them as a snack. The recipe for lightly salted mackerel in haste is definitely worth taking note of for those who do not want to wait several days while the fish is aged in the marinade.

Required Ingredients:

• Mackerel;
• Onion;
• Salt - one and a half tablespoons;
• Water;
• Peppercorns;
• Bay leaf.

Cooking method:

First, let's make a brine: cut the onion into 4 parts. Pour 350 ml of water into a small saucepan, put on fire. After boiling, add one and a half tablespoons of salt, throw in seven peppercorns, two bay leaves. We also spread the onion slices. Cook the marinade over low heat, covered for 10 minutes. Leave to cool.

Prepare the fish: cut off the head and tail of the mackerel, remove the insides, rinse the carcass in running water, dry with a paper towel. Cut the carcass into equal portions. Put the mackerel in a jar and fill it with warm brine. We close the jar with a lid and put the fish in the refrigerator. We stand for two hours. For a more pronounced taste, the fish can be left for longer. Serve salted mackerel with pickled onions and herbs.

You can marinate onions like this: cut the onion into thin half rings, put the onion in a bowl. Pour a little vinegar and water into the onion, add salt, ground black pepper and half a teaspoon of sugar. We knead the onion with our hands so that it gives more juice. Leave to marinate for 15 minutes.

• mackerel can be salted using the dry salting method. To do this, rub the prepared carcass with salt, pepper and other seasonings, put it in a bag and send it to the refrigerator for several days. After that, the fish is washed from salt in running water;
• to make the fish saline faster, cut the carcass into small portions;
• you can salt both fresh and frozen mackerel.

Salted mackerel, cooked with your own hands, is an excellent dish for a festive and everyday table. You can choose one of the many recipes and every time please your family with a new version of the fish. Our selection will help you make the right choice, and thanks to some tips, you can easily cope with cutting.

How to choose fish

When buying, pay attention to the following. Good fresh mackerel has clear eyes and a silvery shiny skin without damage. Prefer chilled fish over frozen. Mackerel weighing 400 grams or more is fatter and tastier than small mackerel.

Preliminary preparation

Proper cleaning and cutting is the guarantee that you get delicious salted mackerel. At home, coping with the task is not difficult at all.

Rinse the carcasses under running water. If you plan to salt the fish with the head, be sure to remove the gills. Remove the insides, being careful not to damage the gallbladder. Mackerel liver is not worth eating.

Butchering

Many professionals advise cutting fish not from the belly, but from the back. For oily mackerel, this method works great:

1. Cut off the head.
2. Make an incision along the spine and remove the dorsal fin along the way.
3. Run the blade of your knife along the ridge, separating the fillets, and then do the same on the other side.
4. Cut the backbone near the tail (this can be done with scissors).

Be sure to remove the black film lining the inside of the belly, otherwise it will give the finished dish a bitter taste.

Dry ambassador

This is a very simple and popular way of salting fish. You will have a delicious lightly salted mackerel. The recipe with the photo clearly shows that the structure of the meat is perfectly preserved. Such a fish can be easily cut into thin, neat pieces.

To pickle one carcass, you will need a tablespoon of salt and 1.5 tsp. Sahara. Combine these ingredients and distribute evenly over the prepared carcass. You can salt both the cut pieces and the whole fish.

Put the dishes with fish in the refrigerator, and after 3 hours, drain the released liquid. You can eat lightly salted dry salted mackerel the next day.

For this recipe (and for others too), in no case should you use aluminum dishes. Give preference to plastic or glass.

Spicy Ambassador

This recipe for homemade salted mackerel will appeal to those who love aromatic fish:

1. Cut it into pieces and place in a jar, layering with half rings of onions. Add a few allspice peas and a couple of bay leaves. If you like a carnation, put it in too.
2. Boil 2 cups of water, add 2 tbsp. l. salt and half the sugar.
3. Pour the hot brine over the fish, add a couple of tablespoons of oil and send to a dark, cool place.
4. Within 3 hours you will be able to serve this delicious appetizer to the table.

The amount of brine is for 2 medium carcasses.

Lightly salted mackerel with lemon

Another recipe looks like this:

1. First, add 2 tablespoons of salt and a teaspoon of sugar to water (0.5 l).
2. Prepare 2 carcasses. You can cut them and remove the ridges, or you can simply peel them off.
3. Cut a large onion into thin half rings. Cut one lemon into slices.
4. Place the fish in a glass dish, layering with onions and lemon, cover with brine, add spices to taste. Peas, lavrushka, cloves, caraway seeds, asafoetida, dried dill will do.

The fish will be ready in ten hours.

Judge

This wonderful recipe is very common in the northern regions. They know a lot about fish!

1. Cut 3 carcasses into large pieces, remove the fins.
2. Chop a few onions into rings or strips as you like.
3. Chop a large bunch of wild garlic as small as possible, mix with the onion. Add 1.5 tablespoons of salt, a pinch of sugar. Place fish and vegetables in layers.

Lightly salted mackerel will be ready the next day. The fish is very aromatic, beautiful and juicy. And wild garlic also makes this dish healthy.

This recipe can be used to cook not only mackerel, it is perfect for herring, Baltic herring, tuna, silver carp, saury and cod.

Golden mackerel

The following recipe for lightly salted mackerel at home will appeal to those who love smoked fish:

1. Prepare the brine. Boil 3-4 large handfuls of onion skins and 2 tablespoons of tea (with bergamot) in a liter of water.
2. Pour 4 tbsp into the broth. l. salt and 2 tablespoons of sugar, wait until it is completely dissolved.
3. Add 1 tsp. turmeric. You will end up with a liquid with a rich golden brown hue.
4. Put 4 whole mackerels in it, peeled from the entrails, and leave for a day. Before serving, it is recommended to hang the fish by its tails above the sink to drain excess liquid.

Mackerel prepared according to this recipe turns out to be not very salty, spicy, golden. If you want to enhance the smoking effect, add 1-2 tablespoons of Liquid Smoke to the fish while salting.

Heh

This wonderful recipe was presented to the world by Korea. To prepare such a lightly salted snack, a ready-made mixture of seasonings for Korean dishes is perfect:

1. Chop 2 bones, skin, and entrails from the carcass. Place in a bowl, alternating with onion rings. If desired, you can add carrots grated on a Korean grater - this will only decorate the appetizer.
2. Mix a tablespoon of soy sauce with the juice of one lemon and two limes. Add the minced garlic.
3. Pour the marinade over the fish.
4. Leave to marinate for an hour.
5. Heat the oil in a frying pan, pour it into the appetizer and stir quickly.

You can serve heh right away or let it brew for several hours.

Serve and garnish

Lightly salted mackerel makes perfect harmonious combinations with most side dishes. It goes well with potatoes: mashed potatoes, boiled in a uniform, cooked in village-style wedges, baked over a fire.

Any vegetable side dishes are combined with it: stewed cabbage, stews, grilled vegetables. It goes well with lightly salted mackerel funchose and glass noodles. Traditional types of pasta are also good.

Fish is usually served in separate dishes: bowls, salad bowls, flat dishes, herring bowls. For decoration, you can use citrus zest, young greens, black olives, gherkins, viburnum berries.

Mackerel is considered a nutritious food containing essential trace elements and vitamins important for the human body. Already pickled can be purchased in the store, but such a fish is unlikely to taste like one that is cooked with your own hands. In addition, purchased is more expensive than pickled mackerel at home. In the process, you can give free rein to your imagination, using various ingredients for the marinade, each time surprising the guests with a new taste of the dish.

How to marinate mackerel deliciously

Everything depends on the quality of the fish chosen for pickling - both taste and appearance.

And this applies not only to salting - for barbecue or grilling, smoking (about how to fish a fish) and other cooking methods, the rules are the same.

Fresh and oily fish guarantees a juicy, tender and incredibly appetizing treat, and slightly spoiled raw materials will negate all the efforts of the hostess.

So how do you choose the best mackerel for pickling?

Adhering to simple rules, there is no doubt that the mackerel in the marinade will turn out just to lick your fingers:

1. In grocery stores and markets, fish is sold in three types: fresh chilled, fresh frozen and deep-frozen. Choosing the first option for pickling is best, but if there is no such fish, frozen raw materials are also suitable.
2. Before you marinate freshly frozen mackerel, let it sit for 5-6 hours in the refrigerator or for a couple of hours on the table. Defrost completely, should not be soft until soft, otherwise it will be difficult to cut and slip out of hands.
3. You need to purchase large carcasses of mackerel, in pickled form they turn out to be more fatty and juicy.
4. When buying fish, you should pay attention to its appearance: the mackerel should be even, without dents or creases, the skin should be smooth and shiny. If the fish is being sold gutted and with its head, you need to carefully examine its eyes. Fresh mackerel has clear and shiny eyes. Turbidity indicates that the fish is stale and may have already begun to deteriorate.
5. Frozen fish should not have too much ice crust, otherwise this is a direct indicator that the carcass has been defrosted several times. Such fish is not suitable for pickling, the fillet will be tasteless and soft.
6. It is not recommended to buy mackerel with yellowed skin. Yellow spots indicate a fat oxidation reaction. In this case, the pickled delicacy will have an unpleasant bitter aftertaste.
7. The fish should be left to thaw at room temperature or placed on the lowest shelf of the refrigerator.
8. It is not difficult to marinate mackerel at home in brine, but first it is gutted, the head and tail fin are cut off, everything inside the carcass is carefully cleaned with a knife, rinsed under cool water and proceeds to the harvesting process.

Attention!

Do not confuse ordinary mackerel with tuna mackerel, which is not suitable for pickling at all - it is dry, does not have the desired original taste and smell. It is easy to distinguish - on the tuna point, but on the usual stripes (as in the photo above).

Spicy salted mackerel

Pickled aromatic mackerel is a very tasty appetizer that will appeal to any guest. Before a feast, hospitable hostesses always think that, in addition to hot dishes, a variety of snacks should be on the table. And pickled mackerel with onions and vinegar will do just fine. Moreover, you can quickly marinate it, since the recipe is very easy, quick, and the fish is marinated in a few hours.

The mackerel itself is not only tasty but also very healthy fish. It contains a lot of omega-3 fatty acids, which have a very positive effect on the human body. So in mackerel there is very tasty white meat and very few seeds, so it will be a pleasure to eat it.

Recipe Information

• Cuisine: Russian
• Type of dish: snacks
• Cooking method: pickling
• Servings: 8
• 6-8 h

Ingredients:

• fresh frozen mackerel - 300 g
• salt - 1 tbsp. l.
• water - 300 ml
• bay leaf - 3 pcs.
• sugar - 1 tsp
• black peppercorns - 5-7 pcs.
• onions - 1 pc.
• vinegar - 1.5 tbsp. l.
• vegetable oil - 1.5 tbsp. l.

Cooking method:

Defrost the fish, cut off the head, clean the inside of the abdomen, remove the intestines. The main thing is to remove the black film on the abdomen, as it can taste bitter in the fish.

Cut the mackerel into finger-thick slices. This is about 0.7-1 cm. With this thickness, pickled mackerel in pieces will be ready in 6-8 hours. If you marinate whole mackerel, it will take about a day, or maybe two.

Now we will make a spicy salted mackerel marinade. Put the water on the fire, then add sugar, salt and continue to cook.

When the water starts to boil, add spices there: bay leaves, black peppercorns. Let the spices boil for 2-3 minutes to make the marinade more spicy.

At the end, pour in the vinegar, mix the marinade.

Pour in vegetable oil, mix again, let the marinade boil and immediately remove from heat. Cool completely.

Place the fish in a container. A plastic, glass, enamel container will do. Pour the cooled marinade over the fish so that the liquid covers the pieces. Put the container in the cold.

After 6-8 hours, pickled mackerel with onions will be ready. It is convenient to cook in the evening - in the morning it will be marinated and you can eat. For serving the appetizer on the table, I used onion rings, which go well with this salted fish.

Mackerel in a jar: a recipe with onions and carrots

Mackerel marinated with carrots and onions, pickled in a jar is a simple recipe that is perfect for country gatherings.

It is convenient to cook everything at home and take it with you on vacation.

What we need:

• 2 large fish
• 500 ml water
• 1 tbsp. l. coarse salt
• 2 tbsp. l. any vegetable oil
• 1 tsp granulated sugar
• a couple of cloves, 5-6 peas of black or allspice, a little coriander
• 2 onions
• 1 large carrot
• 3 tbsp. l. apple vinegar or 2 tbsp. l. vinegar 9%.

Step by step cooking:

1. Pre-thawed and gutted mackerel (2 large fish), cut into pieces, no more than 2 cm thick.
2. Next, you need to prepare the mackerel marinade. Pour water into a saucepan and boil. Put sugar, salt, spices and carrots cut into slices into the boiled liquid. Let it simmer for 5 minutes.
3. Remove the cooked brine from the stove, cool and pour oil and vinegar into it.
4. Cut the onions into half rings. Put in layers in a glass jar: mackerel, brine carrots, fresh onions. When all the fish is in the jar, pour the brine on top, so that the mackerel pieces are barely covered with liquid.
5. Marinate mackerel in a jar in a cool place for 24 hours.

Pickling in citrus

Orange marinated mackerel has a completely new and delicate flavor. Such a marinade for pickling mackerel is also interesting because it is used hot, that is, the appetizer is prepared quite quickly.

Ingredients:

• 2 large carcasses of fish
• 2 onions
• celery stalk
• salt and a little black pepper
• coriander kernels
• zest of 1 lemon
• refined vegetable oil
• freshly squeezed orange juice - 1.5 tbsp.

How to marinate:

1. Separate the fish fillet from the bones and the ridge, put in a separate bowl. Season with salt and pepper to taste, sprinkle with coriander. Wrap the container with fish with cling film and hide in the refrigerator for half an hour.
2. Gently remove the zest from the lemon using a grater, without the white bitter layer.
3. Finely chop the onions and celery. Heat a frying pan with refined oil, fry the chopped vegetables a little, add the lemon zest and fry a little more.
4. Pour orange juice into the pan, let it boil for no more than 5 minutes.
5. Add the hot filling to the container with the fish (it turns out, as it were, a slightly boiled fish), cool slightly, cover with a bag or cling film and refrigerate. After an hour, you can enjoy delicious pickled fish.

Pickled mackerel in 2 hours

Another way to quickly pickle mackerel at home is to make a special pickle.

Such a recipe is simply irreplaceable if guests are expected to arrive in the next couple of hours or if you just wanted to serve an original appetizer for dinner.

What you need:

• 2 large fish
• 2 onions
• 3 tbsp. l. coarse salt
• 1.5 tbsp Sahara
• black peppercorns - 10 pcs.
• 800 ml water
• 4 dried bay leaves
• 1 tbsp vodka or brandy.

How to cook:

1. Cut the gutted carcass into pieces up to 1.5 cm thick.
2. Put the water on the stove and let it boil.
3. Throw black pepper, bay leaves and salt into the boiling liquid.
4. Cook the marinade for no more than 10 minutes. Cool the finished brine a little, add chopped onions, vodka (it will act as an additional disinfection, the taste will not be felt).
5. Put the mackerel in a plastic container, pour in the marinade, close it tightly with a lid and put it in the cold.
6. After 2-3 hours, the fish is ready to eat - take it out, pour over with vegetable oil and serve.

Delicious pickled whole fish

Such fish takes much longer to cook than cut into pieces, but the taste of a whole pickled carcass is much richer.

And outwardly, thanks to the addition of onion peels and tea leaves, the fish looks very appetizing.

Whole Pickled Mackerel - The recipe is as simple as any.

Products:

• large mackerel - 2-3 pcs.
• 4 tbsp. l. coarse salt;
• 2 tbsp. l. Sahara;
• water 2 l;
• 2 tbsp. l. black leaf tea;
• onion peel 100 g.

Cooking steps:

1. Gut the mackerel, remove the head and tail fin, and set aside.
2. Boil water, throw sugar, salt, dry tea and onion husks washed in water into it.
3. Boil the brine for about 5 minutes, cool.
4. Place the prepared carcass in a glass container, pour in the marinade, put oppression on top and leave overnight. In the morning, remove the oppression, and transfer the fish to a cold place for 72 hours.

Mackerel in mustard marinade

Mackerel marinated with mustard is very tender and spicy, awesomely delicious!

In this case, the brine is prepared without vinegar at all - it is the mustard that softens the meat.

What you need:

• fish - 2 pcs.
• water - 700 ml
• 1 tbsp. l. mustard
• 3-4 tbsp. l. salt
• 1 tbsp. l. Sahara
• bay leaf - 3 pcs.
• black peppercorns - 5-6 pcs.

How to cook:

1. Put the spices, sugar and salt in a saucepan, add hot water, boil for 3 minutes.
2. When the cooked brine has barely cooled, add the mustard and stir well.
3. Pour the cooled brine into the prepared and cut mackerel. Hide in a cold place for a day.

How to marinate in mayonnaise

Mackerel marinated in mayonnaise is a cooking method that can be called pickle-free. This recipe for mackerel marinade comes without adding water or other liquid.

Ingredients:

• fish 2 pcs.
• onions 3 heads
• 5 tbsp. l. mayonnaise
• bay leaf 3 pcs.
• black peppercorns 5 pcs.
• vegetable refined oil 1/4 tbsp.
• 1 tbsp. l. salt.

Preparation:

1. In a separate bowl, combine spices, mayonnaise, butter and onion, cut into half rings.
2. Cut the fish carcass into small pieces and put in the mayonnaise mixture.
3. Put oppression on top. Let stand for about 60 minutes, then transfer to refrigerator for 3 hours.

Why pickled mackerel is useful and harmful

This fish is considered a dietary but also highly nutritious product, containing amino acids, fats and trace elements. In 100 g of pickled mackerel, 12.8 g of protein, 8.3 g of fat, 3.7 g of carbohydrates. The calorie content of the product is 142 kcal.

Regular consumption of mackerel helps to reduce blood cholesterol, regulates the hormonal system, increases hemoglobin, strengthens blood vessels and improves vision. For the child's body, mackerel is simply necessary: ​​it helps to strengthen teeth, bones, and prevents the development of rickets.

How to serve pickled mackerel

There are a lot of ways to serve spicy fish, and they all depend on the ingenuity of the hostess.

The mackerel is beautifully laid out on a platter, sprinkled with finely chopped herbs or poured with vegetable oil.

On top of the pieces of fish, you can put lemon wedges, cranberries or juniper berries.

You can beautifully lay onion rings, cherry tomatoes or olives on pieces of fish. The dish looks beautiful, decorated with lettuce leaves, carrot flowers and a boiled egg.

An excellent solution is ready-made canapes, snack sandwiches with a piece of marinated fillet.

How to store pickled fish properly

You cannot store homemade pickled mackerel for a long time. Therefore, you should not procure a fish delicacy for future use. Mackerel in brine can stand in the refrigerator no more than 3 days, while it becomes more salty every day.

It is better to remove the fish from the brine, transfer it to a clean glass container and pour in vegetable oil. In this case, it can be stored in the refrigerator for about 7 days.

Self-pickled mackerel will decorate any table, and almost everyone has all the ingredients necessary for the marinade in the kitchen. Remember - no store-bought product can match the delicate and mouth-watering taste of spicy fish under homemade marinade.

Video: mackerel in soy marinade in 15 minutes

Why buy in the store something that can be prepared without much effort at home, and at the same time be sure that only high-quality natural products are used. In this recipe, we will tell you how to pickle mackerel in brine at home. Mackerel prepared according to this recipe turns out to have a rich golden color and a pleasant taste, we will salt the mackerel whole.
It is also noteworthy that the fish is prepared without the use of liquid smoke - a popular means for imparting a smoky aroma and golden color. For these purposes, only natural products are used - onion peels and black tea.

Taste Info Fish and seafood

Ingredients

• 1 l. cold water
• 2 mackerels, fresh frozen
• 2 tbsp black tea (no additives)
• 2 tbsp salt
• 2 handfuls of onion skins (more possible)
• 1 tbsp Sahara

How to cook whole salted mackerel in brine

1. First you need to start preparing the brine. Pour the required amount of salt and sugar into a saucepan. Take tablespoons with a slide.


2. Black tea without additives.


3. Rinse the onion peel from the sand and also put it to the rest of the components of the future brine.


4. Fill all ingredients with cold water. Put the saucepan on the fire and bring it to a boil. Then turn off the fire, close the lid and let the brine brew so that it absorbs the aromas of onion peel and tea as much as possible and becomes a rich color. Insist until the pan becomes cold.


5. It is better to take larger mackerel, or, if the fish are not too large, it will be necessary to reduce the time of their exposure in the brine. Peel the mackerel, remove all the insides, with special care remove all black films from the abdomen, they can add bitterness to the fish fillet. Wash the fish thoroughly, especially from the inside. It is not worth cutting off the fins, as many small bones are attached to them, which can then be easily removed along with the fins when cutting the mackerel.

6. Cut off the heads of the fish. Strain the cooled brine, pour into a wide container, suitable in size to accommodate the fish. Place the mackerel carcasses in the brine. Press down on top with something so that the fish does not float to the surface, but is completely immersed in brown brine. Leave at room temperature for two days, in principle, you can start trying after 24 hours.


7. During this time, the fish will be well salted and become golden.


8. Salted mackerel is ready to eat. You should not store a fish salted at home for more than a week, because no preservatives were used in its preparation, therefore such salted mackerel is not stored for a long time. Can be sliced ​​and served.

Teaser network

Recipe number 2. How to pickle whole mackerel in spiced brine

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum of useful substances in it. Mackerel is a fatty fish, which means it contains fatty acids that 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 spice. Marinating time - 24 hours. As a result, we get a fragrant soft fish with all its useful components.
In this recipe, we will pickle whole mackerel in a herb brine.

Ingredients:

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

Cooking sequence:

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 it is completely dissolved. The brine is ready.


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

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. You can add a few rings of fresh onions. Pour vegetable oil over the fish and, if desired, vinegar.


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

Probably every person already knows how useful omega fatty acids are for the body. And most are aware that they are found in large quantities in the meat of marine fish. However, not all people like fish as an independent dish, even with a side dish, and forcing yourself to eat what you don't like is risking digestive problems. There is a harmonious way out of this contradictory situation: use healthy fish as a supplement, as a snack. In small quantities, and even deliciously prepared, even opponents of seafood will gladly eat it. It remains to decide the question of how to salt tasty mackerel, and so tasty that anyone would be tempted.

Picky selection

Any preparation begins with a competent choice and preliminary preparation of the initial product. In our case, fish. It would be ideal to purchase fresh mackerel, but this is not always possible. And frozen fish is always available.

In any case, whichever you take, carefully examine the carcass. Mackerel is bought well-fed, the back should be thick, and the carcass should be intact. Frozen fish are usually already cut, but if you are lucky with fresh ones, before you salt (delicious!) Mackerel, you will have to prepare it.

Carcass cutting

The fish is washed, and only with cold water, so that its meat is not "shaggy". Then the carcass is dried with napkins or a towel and gutted. The entrails are removed (caviar and milk are also not spared). From the inside, the abdominal cavity is covered with a kind of black film. It needs to be scraped off, since it is not possible to salt delicious mackerel if it is available - the dish will taste bitter. Only then are the fins and the head cut off, and the abdominal cavity is washed out.

Only salt!

There are many ways to add salt to mackerel. The recipe we offer is based on the use of one salt. The first step is to fill your fish belly with it. Some are confused by the amount of salt that is required. Do not worry! The meat will take it exactly as much as needed, the excess will go after it. The main thing is not to use sea salt or iodized salt. Next, a neutral vessel is taken - either stainless steel or enamel. In it, mackerel is laid out in layers, belly up, and each row is again sprinkled with salt. Then the pan is covered with a lid and exposed to coolness - in the autumn, a balcony, albeit glazed, is very suitable. The fish will stand there for quite a long time: three days, if there is not much of it, and up to a week, if the container is deep and there are several layers of mackerel in it. Please note that with this method of salting, the so-called brine is formed, consisting of fish liquid and salt. It must be drained regularly - it can be a breeding ground for unwanted microorganisms. If desired, you can diversify the taste of the final product by adding a variety of spices and herbs when salting. But even without them, it turns out delicious, moderately salty and tender fish.

The traditional method, it is also brine

The most famous method of how to salt mackerel is to pour it with brine from a liter of water and salt with sugar in a ratio of 1 to 3. Spices are added at your discretion: pepper (black, white, fragrant - or in combination), laurel and coriander. All this must be boiled and boiled a little. The fish, laid out in a salting container, with their bellies up, is poured with cooled brine and covered. At night, it should stand in the room, and then move to the refrigerator for a day, after which it can be served to the table. If you want to speed up salting, you can cut the mackerel into pieces. It will turn out to be less juicy, but in the cold it will have to stand for only 8 hours.

Fast and tasty

Not everyone is ready to wait a week for that sweet moment when they can start tasting. For them, there are "early ripening" recipes that are suitable even for those in a hurry, since salt mackerel quickly means eating it tomorrow. So, for two not too large fish, take somewhere 3 large tablespoons of salt and 4 nine percent vinegar, a couple of medium onions, half a glass of vegetable oil, allspice, laurel and cloves - as you like. Spicy lovers can also add ground black pepper. We'll have to cut the fish into fillets, and also remove the skin from it, since it is better to salt the delicious mackerel according to this recipe without unnecessary "details". The fillet is cut into small slices. A marinade is prepared from oil, vinegar, cloves, lavrushka and peas. The cut fish is laid out in a bowl where it will be cooked, sprinkled with salt, mixed and it costs 15 minutes for the initial salting. Then it is peppered, sprinkled with onion rings and poured with marinade. It is advisable to salt the mackerel in a shaking container so that all additional ingredients are distributed more evenly. For about 10 hours the dish stands at room temperature, then for another two it hides in the refrigerator. And you can enjoy the taste!

Salty, but almost smoked

And also how to salt mackerel at home, and so that it is also unusual? Make it look smoked! Moreover, it will turn out to be much juicier than the original. We offer another recipe for how to salt delicious mackerel - in pieces, not whole.

To begin with, you need a brine, for which salt and sugar are taken in a ratio of 3: 1.5 (in tablespoons) for 1.2 liters of water. Plus 2 tablespoons of dry black tea and 4 tablespoons of pure onion peels. All this must be boiled and removed from the stove, then add a couple of prunes for taste. When the marinade has cooled, strain.

The mackerel is cut into approximately equal pieces and placed in a glass jar, filled with marinade, covered and left alone for 3 or 4 days, depending on the temperature in the apartment. Twice a day it must be turned over for even salting. Then the mackerel is removed from the jar, wiped off, greased with vegetable oil and put into another container. It is not suitable for food for long - it quickly deteriorates, but your family, having barely tasted the fish, will not let it stale.