How to salt mackerel at home. The best recipes for salting mackerel at home: simple, fast and tasty

For 3 kg fresh-frozen-thawed herring, simply washed in clean water
(do not cut or peel!!!):
Water 1 liter (+ cold boiled water to cover the herring 2 fingers on top)
6 tbsp salt
3 tbsp Sahara
3 large bay leaves
9 black peppercorns
3 allspice peas
0.5 tsp coriander seed
All boil and cool.

Cleanly washed herrings should be placed in the pan with their backs up very tightly to each other so that they do not fall. It is better to stack "jack".
Top with cold brine. Cover with an inverted small plate and be sure to press down with a load (for example, a jar of water). If the brine does not cover the plate, then add cold boiled water. Take out to the balcony (in winter, and in the summer in the refrigerator) for 5 days. After 5 days, the water becomes dark brown, and the herring is cleared and becomes snow-white and very tasty. Both fish-boys and fish-girls turn out white.
By the way, when you buy a herring in a store, and it is bloody inside, it means that it has been lying in a very strong brine for only one day and, most likely, possible worms have not died. I myself have seen more than once how sellers poured a pack of salt into barrels of herring and put frozen herrings, thrusting them to the very bottom. Here is such a dubious technology.

Now step by step.

Just washed.

Placed back up in the pot.

Filled with cold brine

Delivered cargo.
Wrapped it in cling film and put it in the fridge
(you can also go to the balcony if the temperature is not higher than 8 degrees).

In 5 days.

The water turned brown.

By the way, I spied on the Civil Code, you can put the herrings upside down in a jar, pour in brine and close the lid. So in the refrigerator takes up less space and there is no smell. It is convenient to store - I got one, the rest in the bank. Half of the portion fits into the jar - 1.5-2 kg (depends on the size) - 6 herrings.

And the herring is white and without blood.
With caviar and milk.

Delicious. Try it.

Today I want to introduce you to such a topic - very tasty salted mackerel, and tell you a few recipes on how to pickle it at home.

This is a beautiful, tasty fish that is salted, pickled, smoked,.

This small, in general, fish, invariably pleases us with its taste.

Of course, you can buy ready-made salted mackerel in the store, but still cooked at home, I'm sure it will be tastier.

At home, when salting, you can use all your gourmet imagination - add your favorite spices, use various methods of salting - in brine, dry salting, delicious fillings.

How to pickle whole mackerel in brine - the easiest recipe

For this recipe we need:

• Mackerel, take freshly frozen, defrost, remove the gills from it, rinse under running water
• A salting vessel, better enameled with a lid, should be such in length and volume that the fish can fit in it, if it is a little smaller, you can bend or cut the tail of the fish

For brine per 1 kg. fishes:

• 0.5 liters of boiled chilled water
• 2 tbsp. spoons of salt
• 1 st. a spoonful of sugar
• 1-2 bay leaves optional

Salting:

1. We prepare the brine, stir the salt and sugar in the water, stir thoroughly until completely dissolved

2. We put the fish in the sudok, fill it with brine, if it was not enough and the fish was not completely covered by it, it's okay, you just need to turn it over periodically

3. Close the lid and leave for 2 - 3 hours at room temperature

4. We rearrange the vessel with fish in the refrigerator for 4 - 5 days

Lightly salted whole mackerel, salted with dry salting without water

The fish is lightly salted, tender and very tasty.

1. Defrost mackerel, wash

2. Gut the carcasses, separating the heads and tails

3. We prepare a dry mixture of 3 tablespoons of salt, 1 tablespoon of sugar and 1 teaspoon of black ground pepper, mix it well

4. We rub the fish on all sides and inside with our prepared mixture, put it on the foil

5. Sprinkle with the rest of the mixture and roll the carcasses in it

6. Wrap tightly in foil, put the bundle in a bag

7. Put in the refrigerator for 4 days

How to quickly and tasty pickle mackerel slices in brine

1. We defrost freshly frozen fish, gut it, separate the heads and tails, rinse under running water
2. Cut into equal pieces
3. Put in a salt container
4. Finely chop the onion and sprinkle over the pieces
5. We are preparing a brine for pouring, based on 800 ml. boiled chilled water, add 3 tbsp. spoons of salt
6. We fall asleep 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
7. Optionally, you can add 1 tbsp. a spoonful of vinegar and 2 tbsp. tablespoons of vegetable oil
8. Pour into a container with fish and put 2 - 3 bay leaves
9. Close the container tightly and put it in the refrigerator
10. In a day you can taste very tasty fish

Delicious mackerel slices in brine with tea

Necessary:

• Fresh frozen mackerel
• Salt - 4 tbsp. l.
• Sugar - 4 tbsp. l.
• Bay leaf - 1 - 2 pieces, spices to your liking
• Black tea - 4 tsp.
• Water - 1 l.

Cooking:

1. We defrost the fish, gut it, separate the heads and tails
2. We prepare the brine, for this we pour water into the pan and put on fire
3. Bring to a boil and add tea to the water
4. Add salt, sugar, spices, bay leaf at once, stir everything well
5. Turn off the fire and let the brine cool down.
6. We filter the cooled brine through a sieve and fill in the fish laid in the vessel
7. Close the lid and put in the refrigerator for 4 days
8. When preparing the brine, you can also add spices according to your taste preferences.

Incomparably delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel - 1 pc. (medium size)

• Onion peel - 1 handful
• Salt - 5 tbsp. l.
• Water - 1 l.
• Spices according to your taste and discretion

Cooking:

1. Pour water into the pan, soak the husk in it for a few minutes
2. We put on the stove, stir in it salt, spices
3. Bring to a boil, lay the thawed and washed fish for 3 minutes
4. We throw the fish in a colander, let it drain, cool, the fish is ready to eat

How to deliciously pickle mackerel in onion peel and tea - video recipe

How to make salted mackerel pieces with mustard (mustard-spicy filling)

1. We defrost the fish, gut it, leave it without heads and tails
2. We rub on all sides and inside with a curing mixture and put in a dish for salting

Curing mixture per 1 kg of fish consists of:

• 100 g - salt
• 3 g - sugar
• 3 g - ground nutmeg
• 1 - 2 - bay leaf finely chopped

3. Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (turn it over several times during this time)

4. We take it out of the refrigerator, rinse it from the mixture under running water and dry it

5. We are preparing the filling, for this we pour a few peas of allspice, black pepper, a few cloves, cardamom, nutmeg into the mortar and grind it all with a pestle

6. Pour some water (100 ml.) into the pan, pour the dry seasoning mixture into it

Ingredients of the spice mixture:

• Allspice - 1 gr.
• Black pepper - 1 gr.
• Nutmeg - 1 gr.
• Coriander - 1 gr.
• Carnation - 2-3 pcs.
• Water - 100 gr.

7. Put on fire, bring to a boil

8. Remove from heat and leave to brew for 10 minutes

9. Cut the mackerel into pieces 2-2.5 cm thick and put in a bowl on the onion bed (cut the onion into circles)

10. We filter our cooled broth

11. Mix mustard with olive oil

12. Add sugar and salt, mix, pour the broth, 4 g of acetic acid

Composition of mustard-spicy filling:

• Spicy broth - 100 gr.
• Mustard - 50 gr.
• Vegetable oil - 60 gr.
• Sugar - 35 gr.
• Salt - 7 gr.
• Acetic acid - 4 gr.

13. Fill the fish and put in the refrigerator for one day

It turns out not a fish, but just SMAK

A detailed recipe for salting mackerel in a jar - video

Choose a recipe and cook the most delicious fish.

Mackerel is an ocean fish that is great for salting. The salting technology is distinguished by its simplicity and manufacturability, which allows it to be carried out by every housewife.

Fish cooked on your own 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. Warm marinade is allowed to water the mackerel.

Preparing dishes and fish

To avoid any delays in the course of salting, 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 (polyethylene);
• utensils for preparing brine (pan).

So that the mackerel does not lose its taste, it must be cut accordingly. First of all, the carcass is removed from the tail, head and fins. After that, offal with a dark film is removed. The cut fish is washed well in clean water and dried. Depending on the recipe, the carcass is left whole or cut into a small number of pieces.

How to quickly and tasty pickle mackerel with your own hands

What is needed for this:

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

Cooking method:

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

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

Easy Recipe for Salted Mackerel

Need to cook:

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

Cooking:

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

Salted mackerel with cinnamon

The following products should be prepared:

• one large carcass of fish;
• water;
• 250 g of 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 the pan and spices are added.
3. The marinade is boiled and then cooled.
4. A whole carcass of fish is poured with cold brine.
5. Placed for 3 days in a cool place.

Marinated mackerel with basil and coriander

It is necessary to prepare:

• fish;
• Bay leaf;
• some cloves;
• 5 g basil and 5 g 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. Clean and cut the fish, rinse with 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 the fish can be eaten.

Cooking salted mackerel without marinade

The following products are being prepared:

• mackerel;
• 25 g salt;
• 2 teaspoons of sugar;
• a little bit of pepper;
• 1 leaf of lavrushka;
• 1 teaspoon mustard and 1 teaspoon 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 fish carcass 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 a plastic bag and tied tightly. The package needs to be shaken several times so that the spices are evenly distributed around the carcass.
4. Put the package on a plate.
5. After two days, the carcass is removed from the bag and washed with cold water. After that, mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two carcasses of mackerel are cut, with the removal of all excess parts and washed in water. After that, a brine is prepared from tea leaves with the expectation of 1 liter of water. The solution should cool down, after which 40 g of salt with sugar should be poured into it and stirred. Soak the fish in the solution, and then refrigerate 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 hung up to drain from the fish. The mackerel is then placed in a paper bag and moved to the refrigerator.

Mackerel spicy salted in marinade

Components:

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

Cooking:

1. The fish is cut to obtain a fillet.
2. All spices are crushed and mixed with fish seasonings.
3. Mackerel fillets are placed in a deep bowl and crushed with spices.
4. Mix the fish and spices, after which the fish is covered with something heavy.
5. The fish should be soaked in spices at room temperature throughout the day.
6. After that, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

Need to prepare:

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

Cooking method:

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

Salted mackerel in brine and onion peel

Main components:

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

How to cook:

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

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. In boiling water, add bay leaf, salt, pepper.
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 into small pieces and place in a glass jar.
6. Pour the prepared pieces of fish with marinade and refrigerate for several hours, after which the mackerel can be served at the table.

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

It is faster and easier to salt fish using the dry salting method. All spices and seasonings are rubbed into the cleaned 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 the mackerel is cut into pieces, then it will quickly absorb the aroma of seasonings and absorb salt faster. And if all the bones are removed from the fish, then this will be the best serve.

This technology is suitable for salting any fresh or frozen fish. So that frozen fish does not lose its qualities, it should be properly thawed. And it thaws in cold water during the day. If the defrosting process is forced, the fish will lose its natural elasticity.

How to pickle freshly frozen mackerel quickly and tasty

Food preparation:

• 0.5 kg of fish;
• two bulbs;
• a little salt and sugar (a pinch each);
• a little pepper (a pinch);
• 2 leaves of lavrushka;
• some 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 remaining spices.
4. Pieces of fish are laid out in a jar in layers, 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 jar is turned over and again left for an hour.
6. May be chilled before serving.

How to pickle freshly frozen mackerel whole

For this you need:

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

How to prepare:

• A pot of water is placed on the fire.
• All spices are poured into it, including onion peel.
• The water is brought to a boil.
• The composition boils for a short time.
• The brine is filtered and brought to room temperature.
• The insides are removed from the carcasses and washed.
• All fish are poured 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 carcasses are turned over for the best effect.

How to pickle slices of freshly frozen mackerel

It is necessary to prepare:

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

Cooking method:

1. All spices are placed in warm water.
2. Bring the marinade to a boil.
3. Let the marinade cool.
4. Clean and cut the fish.
5. Put 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 of 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. Clean and cut the fish carcasses.
3. Put the chopped mackerel in a container and pour over the lemon juice.
4. All fish is poured with a cold marinade.
5. Seal the container tightly 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 carcass of fish;
• one liter of water;
• a handful of prunes;
• 3 tablespoons of salt (table);
• 2 tablespoons of sugar (table);
• 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: add tea, salt and sugar to boiled water, then boil the composition for seven minutes and cool. Be sure to pass through a sieve.
4. Pour the fish with brine and leave for a few days.
5. Every day, the carcass of the fish should be turned over.
6. Salted fish is smeared with sunflower oil and cut into pieces. Ready fish is 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. Mackerel is thawed and butchered with the removal of all bones. 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, the whole fish is smeared with mayonnaise.
4. Pieces of mackerel are stacked on a plate and placed in the refrigerator for 2 hours.

Smoked Fish Recipe

Procurement of products:

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

How to prepare:

1. Each carcass is cut, with the removal of the head, tail and fins, as well as the entrails. Then rinse and cut into pieces.
2. Place the husk in a container of water and boil until the water turns dark.
3. Add salt and sugar, stirring constantly.
4. Boil the composition over low heat for 20 minutes.
5. Cool and strain, then add liquid smoke and stir.
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 towel.

Cooking mackerel without vinegar

Components:

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

Salting process:

1. Mackerel is cleaned, washed and cut into pieces.
2. Water and spices are poured into the container, along with salt and sugar.
3. 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.

Salting mackerel in brine

What is necessary:

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

Cooking:

1. The marinade is cooked over medium heat. Water, salt and sugar boil with stirring for 8 minutes.
2. The mackerel is cleaned and washed.
3. Pieces of fish are poured with a 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. Mackerel in the bag again lies in the refrigerator for 15 hours.

Conclusion

Mackerel is a tasty oily fish, but it is also nutritious. Its meat contains the necessary amount of fatty acids and fast-digesting proteins. Moreover, mackerel meat contains such trace elements as zinc, selenium, phosphorus and others that positively affect human life.

What to serve with mackerel

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

Mackerel is rightly considered a fish for health and beauty. How to pickle mackerel so that it remains as healthy and tasty as possible. Sea fish is good as an appetizer and as a main course, and with all kinds of side dishes, and in a salad.

Mackerel - an affordable delicacy on your table

Mackerel is a marine life with low calorie content, excellent taste and reasonable price. Its meat is hearty and healthy, it contains vitamins and minerals, fatty acids and antioxidants, easily digestible protein and healthy salts. Mackerel fat will help preserve youth and prolong life. Mackerel in the diet promotes vitality and well-being.

Health benefits of mackerel fish:

• normalizes cholesterol;
• increases hemoglobin in the blood;
• gives the body the necessary vitamins, micro and macro elements;
• promotes ;
• improves metabolism;
• reduces the risk of thrombosis;
• strengthens bone tissue;
• normalizes the hormonal background of a person;
• positively affects the quality of the skin;
• regulates the water-salt balance in the body;
• restores nerve cells;
• strengthens the immune system;
• improves eyesight;
• promotes brain activity;
• resists the aging process.

Mackerel on the table is a benefit, taste and satiety for the whole family. Salting mackerel at home is not difficult.

How to choose the right mackerel for pickling

Before you pickle mackerel at home, you need to purchase it. Mackerel should be bought whole, as the freshness of the product is easily determined by the appearance of fish eyes and gills. It is difficult to choose fish without a head, as the main signs of freshness and quality are absent.

Mackerel fish - signs of quality:

• light bulging eyes;
• whole red gills;
• even color without yellowness and darkening;
• pleasant smell characteristic of marine fish;
• skin without deformation and damage.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice must be transparent and uniform, without yellowness, dark spots, cracks and sagging. After defrosting, high-quality fish remains elastic, the bones should remain in place during butchering and keep up with the meat.

The storage place for frozen mackerel is the freezer.

Freshly frozen mackerel - the best salting recipes

Sea fish in shops and the market most often comes in a fresh-frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be thawed slowly - in cold water or in the refrigerator, then useful substances, taste and smell of sea fish remain in it.
It is not recommended to defrost mackerel at elevated temperatures or in warm water. Together with such defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product is noticeably reduced.

Fish and seafood during the defrosting process should remain in a plastic bag or under cling film, since the surface of the meat is a favorable environment for the growth of bacteria and microorganisms.

How to pickle fresh-frozen mackerel at home:

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

Mackerel in homemade brine

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

How to pickle mackerel in brine:

Home salting of fish should be carried out in portions, since the shelf life of salted fish in the refrigerator is quite limited - no more than 5-7 days.

Salted mackerel - tasty, simple and fast

Sea fish is a mandatory product in the diet of a person of any age, replenishing vital and unique substances in the body. Mackerel is a source of protein, amino acids and vitamins. Sea fish and seafood are especially useful for children, teenagers and the elderly.

Mackerel belongs to the category of low-calorie dietary products, so it is recommended for people who are watching their weight.

You can pickle mackerel quickly and tasty in a dry way. In the process of cooking, the fish releases its own juice, in which it is salted.
For 1 kg of mackerel, cut into pieces, you will need 2 large bay leaves, 10 black peppercorns, a teaspoon of sugar and 4 tablespoons of salt. Additionally, you can add a little universal seasoning with carrots and herbs, as well as a couple of tablespoons of mustard powder.

Fish pieces must be grated with a dry composition, put in a glass or plastic container and put in the refrigerator. After a day, you will get medium-salted mackerel, and after two days the fish will become more salty and spicy.

Mackerel - the best salting recipes

Salty foods are recommended to be consumed at the very beginning of the meal, as they excite the appetite and improve gastric secretion. Mackerel is a popular staple for many interesting snacks. In feasts, it is good on its own, its original taste perfectly complements salads.

Recipes for salting mackerel at home:

1. With liquid smoke. This recipe produces mackerel with a pleasant smoked flavor. For three medium-sized fish, a brine is made from one liter of water with 4 tablespoons of salt, strong tea leaves, liquid smoke and 2 tablespoons of sugar. Liquid smoke is added to the cooled brine. The fish is placed in a glass container, poured with ready-made brine and closed with a lid. Mackerel according to this recipe is cooked for 2-3 days.

You can salt the whole mackerel - without gutting, with the head and tail. The composition for salting two large fish includes: 4 tablespoons of salt, 2 tablespoons of sugar, a teaspoon of dry dill and ground pepper, a little vegetable oil. All the ingredients, along with the fish, must be placed in a plastic bag, which should be shaken well and put in the refrigerator for several days. The finished fish must be washed in water, allowed to dry on paper and lightly rubbed with oil.

Salted mackerel per hour

How to quickly pickle mackerel? Healthy and tasty salted mackerel can be cooked in 1 hour!

Quick salting - stages:

1. Wash the mackerel, gut and cut into large pieces.
2. For two carcasses, you will need about half a kilogram of salt, on which prepared pieces are laid out.
3. After an hour, the fish is ready, it must be freed from excess salt and put in a clean storage container.

Beautiful and tasty serving of salted mackerel on the table - in onion rings, with the addition of vegetable oil and lemon juice.

Mackerel meat is very fatty, so it does not absorb excess salt. Storage of finished fish is permissible, both in the marinade and without it.

Mackerel is a fragrant and refined fish that is good on the table on weekdays and holidays. If the hostess knows how to pickle mackerel at home deliciously, then she can surprise guests and please loved ones with this unusual dish.

Mackerel, like any fish, is very useful. 100 grams of the product contains half the daily requirement of protein. In addition, the composition contains phosphorus, calcium, potassium, iodine, sodium, zinc, fluorine, magnesium, as well as vitamin D and nicotinic acid. Fish can be eaten fried, baked, smoked, but salted mackerel is also very tasty. Salting mackerel yourself at home is not difficult. Today we will share with you several recipes and culinary tricks, thanks to which the salted fish will surely succeed in your glory.

A few tricks about salting mackerel at home

• Large carcasses and medium-sized fish are suitable for salting, but small ones are not the best option, because they have a lot of bones, and they are not so fat. The carcass should have a light fishy aroma, be elastic and slightly moist. A light gray color indicates the freshness of the fish, but a yellowish tint is a reason to be wary and refuse to buy.
• You can salt mackerel both whole and in pieces. In the latter version, the fish will be ready to eat a little earlier.
• It is impossible to oversalt mackerel! Being quite oily, the fish will take as much salt as it needs. For salting, we recommend using coarse non-iodized salt. The fact is that iodine can spoil the appearance of the finished product, although it will not negatively affect the taste.
• Salt the fish should be in a dish that does not undergo oxidation, so an enamel pan, glass and plastic bowls are suitable. It will not be superfluous to sharpen your favorite knife before cooking, then the process will be easier and more enjoyable.
• It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days, after filling it with odorless sunflower oil.

The classic way of salting mackerel

You will need:

• mackerel - 1 carcass,
• salt - 4 tablespoons,
• sugar - 2 tablespoons,
• vinegar 9% - 2 tablespoons,
• bay leaf - 3 pieces,
• black pepper - 3 peas,
• allspice - 2 peas,
• water - 1 liter.

Cooking method

• My fish. We discuss. We cut into pieces. We remove the insides.
• Pour the specified amount of water into an enameled pan.
• We add spices. Put on fire and boil for 5 minutes. We take it off the fire.
• Pour vinegar into the cooled brine. We mix.
• Put the pieces of mackerel in a glass jar.
• Pour in the marinade. Leave for a day at room temperature. After the specified time, put the fish on a plate and serve.

Another option for salting mackerel in brine

You will need:

• mackerel - 2 carcasses,
• vegetable oil - 3 tablespoons,
• salt - 2 tablespoons,
• onion - 3 pieces,
• bay leaf - 5 pieces,
• allspice - 5 peas,
• black pepper - 5 peas,
• cloves - 2 buds,
• water - 250 ml,
• vinegar 9% - 50 ml.

Cooking method

• We gut the fish. Remove the head and fins. We wash well. We discuss. Cut into small pieces. We put it in a glass / enamel / plastic container.
• We clean the onion. My. Cut into thin half rings.
• Mix prepared spices.
• Fill with water.
• Add vegetable oil and vinegar. We mix.
• Pour the prepared marinade over the fish. We close the container. We put it in the refrigerator. After 2 days, you can take a sample.

Dry salting mackerel

You will need:

• mackerel - 2 carcasses,
• salt - 4 teaspoons,
• granulated sugar - 2 teaspoons,
• mustard powder - 2 teaspoons,
• vegetable seasoning - 1 teaspoon,
• black peppercorns - 7 pieces,
• bay leaf - 2 pieces.

Cooking method

• We gut the fish. Cut off the head and fins. We wash. Dry with paper towels. Cut into pieces one and a half centimeters wide.
• Sprinkle the fish pieces well with the prepared mixture.
• We put the fish in a suitable container. We close the lid. We put it in the refrigerator. Trying in 2 days!

Another recipe for salting mackerel in pieces

You will need:

• mackerel - 2 carcasses,
• salt - 2 tablespoons,
• sugar - 1 tablespoon,
• ground coriander - 1 teaspoon,
• dried basil - 1 teaspoon,
• cloves - 3 buds,
• bay leaf - 1 piece,
• water - 200 ml.

Cooking method

• Pour the amount of water indicated in the list of ingredients into the pan.
• Add the listed spices. Bring to a boil, stirring occasionally. Sugar and salt should be completely dissolved. Remove the finished brine from the heat, cover with a lid and wait for it to cool.
• While the brine is cooling, gut the fish. Cut off the fins and head. We wash. We remove the spine. Cut into pieces of medium size.
• Put prepared pieces of fish in a glass jar.
• Fill with brine. We seal the jar. Leave for a couple of hours at room temperature, and then put in the refrigerator for a day.
• We put the finished fish on a beautiful plate. Sprinkle with onion rings. Spray with vegetable oil. Let's try!

Salt whole mackerel

The fish salted according to this recipe looks like smoked fish, but it is not subjected to heat treatment during cooking.

You will need:

• mackerel - 3 carcasses,
• salt - 3 tablespoons,
• black tea (brewing) - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• water - 1300 ml,
• onion peel.

Cooking method

• Pour water into a saucepan. We put on fire.
• We send prepared spices and well-washed onion peel into the water (the more, the better, but 3 handfuls are enough).
• After the brine boils, reduce the heat, cover the pan with a lid and cook for 5 minutes.
• The brine cooled to room temperature is filtered through a sieve.
• We gut the mackerel, remove the head. Rinse thoroughly. We discuss.
• We put the carcasses in a container suitable for salting.
• Fill with brine. Make sure the carcasses are completely covered with liquid.
• We cover with a lid. Leave for 12 hours at room temperature.
• After the specified time, we send the fish to the refrigerator for another 3-4 days, periodically not forgetting to turn the carcasses over to another barrel. After that, you can treat the household with healthy yummy!

Recipe for salting mackerel with lemon

You will need:

• mackerel - 3 carcasses,
• salt - 2 tablespoons,
• lemon juice - 1 tablespoon,
• black pepper - 10 peas,
• bay leaf - 3 pieces,
• water - 500 ml.

Cooking method

• Pour water into a saucepan. We add spices. We put on fire and cook for a few minutes after boiling.
• My fish. We remove the fins, head and entrails. We wash. We discuss. Cut into medium sized pieces.
• We put the pieces of fish in a dish suitable for salting.
• Drizzle the fish with freshly squeezed lemon juice.
• Pour in the brine that has cooled to room temperature. Don't be alarmed if it turns a little cloudy, this is a normal reaction when combined with lemon juice.
• We seal the container. We put it in the refrigerator. In just a day, you can already evaluate the result. By the way, according to this recipe, mackerel can be salted as a whole, only in this case you can taste salted fish no earlier than in 3 days.

Express salting of mackerel fillet

You will need:

• mackerel - 2 carcasses,
• salt - 2 tablespoons,
• sugar - 1 tablespoon,
• freshly ground allspice - 1 teaspoon,
• ground black pepper - 1 teaspoon.

Cooking method

• Mix all prepared spices.
• We gut the fish. Cut off the head and fins. We wash. Remove excess moisture with paper towels.
• We fillet the fish, that is, we remove the backbone and all the bones. Cut the fillet into small pieces.
• Put the fish pieces in a glass bowl. Sprinkle generously with spice mixture.
• We cover with a flat plate and put oppression on top, for example, a jar filled with water or some heavy object. We send the fish to a cold place. After just 7 hours, you can enjoy the taste of self-salted mackerel. Bon Appetit!

Salting mackerel at home is a fairly simple task, as you can see. You just need to stock up on fresh fish and be patient, it's so hard to keep yourself from taking a sample prematurely. Perhaps you have your own recipe for salting fish, we will be grateful if you share it in the comments to this text. Culinary success to you!