Mackerel marinated in oil. Recipe for spicy salted mackerel

The fish that tastes great is mackerel. You can cook various dishes with its content: appetizers, salads, use as an independent dish.

Delicious recipes for salting mackerel at home

Salted fish lovers will never pass by mackerel. It is tender, fragrant, goes well with potatoes. And what delicious salads are obtained using this seafood! In addition to its amazing taste, the product has a large amount of vitamins and various minerals. Constant eating will strengthen the immune system, normalize metabolism, improve hormones and heart function.

Salted fish is very nutritious and tasty. You can take fresh or frozen products. The main thing is to choose it correctly.

Pay attention to the fish when buying: if it is even, there are no dents, no visible damage - feel free to buy.

The color of the fish should be bright, evenly distributed. If the scales look faded, this is a sure sign of improper storage and the possibility that the product has gone bad.

Do not defrost fish in the microwave, under hot water, or even in the kitchen. Place in a plastic container, cover with a lid so that the smell does not permeate the rest of the food, and defrost it on the bottom shelf of the refrigerator.

When salting, only coarse salt is used, without iodine. You can cook the fish in pieces, whole or fillet.

Dry salting

Ingredients:

• allspice - 10 peas;
• bay leaf - 5 pcs.;
• mackerel - 3 pcs.;
• salt - 50 g;
• sugar - 1 tbsp. a spoon;
• Dill.

Cooking:

1. Remove the insides, removing the dark film, if left, it will give bitterness to the finished product.
2. Cut off the head. Wash.
3. Pour salt, allspice peas, dill, parsley into the container.
4. Mix salt and sugar.
5. Coat the fish on all sides.
6. Place in a container. Dill put in the abdomen, sprinkle with spices and salt.
7. Close and refrigerate for three days.
8. Excess salt can be washed off or removed with a towel.

under the yoke

To cook the dish faster, you can use oppression. To do this, put a jar filled with water on the cooked fish. You can use a kilogram bag of cereals, packed in polyethylene. It turns out a very tasty recipe for salted mackerel.

Ingredients:

• salt - 2 tbsp. spoons;
• allspice - 1 teaspoon;
• mackerel - 2 pcs.;
• sugar - 1 tbsp. a spoon;
• black pepper - 1 teaspoon.

Cooking:

1. Mix all dry ingredients.
2. Remove the head and innards.
3. Rinse.
4. Dry. The fish must be completely dry.
5. Cut in half lengthwise with a sharp knife.
6. Remove all bones.
7. Get rid of the skin. A very sharp knife will help to remove quickly.
8. Cut the resulting pulp into pieces.
9. Place in a container. Sprinkle with spices.
10. Put oppression, press down well. After eight hours, standing in the refrigerator, you get a great taste of fish.

Spicy salting

This recipe makes the fish lightly salted. Most importantly, fast food. Salted in the morning, by dinner - the dish is ready.

• vinegar - 2 tbsp. spoons;
• salt - 4 tbsp. spoons;
• bay leaf - 5 pcs.;
• allspice - 5 peas;
• water - 1 liter;
• sugar - 2 tbsp. spoons;
• mackerel - 2 pcs.;
• cloves - 5 pcs.

Cooking:

1. For brine, pour water into a saucepan.
2. Sprinkle spices.
3. Immediately add salt and sugar.
4. Wait for a boil.
5. Boil for a couple of minutes.
6. Cool down. To make the process go faster, you can pour into a wide bowl.
7. Tail, head, fins cut off.
8. Gut the insides.
9. Cut into pieces.
10. Transfer to bank.
11. Add vinegar.
12. Pour in the brine to completely cover the pieces. Do not pour hot marinade.
13. If there is not enough liquid, prepare more. After twelve hours, a spicy fragrant fish is obtained.

In onion peel with brine

There is not always time to look for lightly salted mackerel. Finding the perfect tasting fish is hard. How to salt mackerel at home with the taste of smoked meats, you will learn in this recipe. Onion peel will give a golden hue.

Ingredients:

• water - 1.5 liters;
• loose black tea - 2 tbsp. spoons;
• mackerel - 2 pcs.;
• husk - from 5 large onions;
• salt - 4 tbsp. spoons;
• sugar - 1.5 tbsp. spoons.

Cooking:

1. For brine: pour salt, tea, sugar, husks into water (rinse well). Wait until it boils.
2. Cover with a lid and leave to cool. This process will take several hours.
3. Cut off the head, tail. Clean out the insides.
4. Wash the abdomen so that there is no bitterness in the finished product.
5. Strain the marinade through a sieve. You can take gauze to help.
6. Put the fish in a jar or container.
7. Pour in the brine.
8. Marinate for 3 days, turning every day.
9. Remove from the marinade, grease with sunflower oil so that the view is more beautiful and the fish does not dry out.

Pickled in tea brine

Salting mackerel with tea is a delicious, easy-to-follow recipe. The only negative is that it takes about four days to prepare. The fish comes out melting in the mouth and resembles cold-smoked mackerel.

Ingredients:

• water - 1 liter;
• mackerel - 2 pcs.;
• salt - 4 tbsp. spoons;
• black tea - 3 tbsp. spoons;
• sugar - 3 tbsp. spoons.

Cooking:

1. Defrost the fish overnight in the refrigerator.
2. Get the insides. Remove head and tail.
3. Rinse well.
4. Boil water with pre-brewed tea. Additives and flavorings in the tea leaves should not be.
5. Pour salt into the marinade. Add sugar. Stir.
6. Cool down completely. strain.
7. Put whole carcasses in a jar or container without cutting.
8. Send to refrigerator.
9. Turn every day for even salting.
10. Four days later, the dish is ready.

Mackerel cooked in this way will delight all the guests at the festive table.

Two Hour Salted Mackerel

Everyone in life has had occasions when guests unexpectedly came. A recipe will come to the rescue, how to pickle mackerel in just two hours. In such a short period of time, you will get a delicious fish that will not yield to the taste of store products.

Ingredients:

• salt (necessarily large) - 3 tbsp. spoons;
• bay leaf - 4 pcs.;
• onions - 2 pcs.;
• mackerel - 2 pcs.;
• water - 700 ml;
• black pepper - 15 peas.

Cooking:

1. Divide the onion into quarters.
2. Add onion, salt and spices to the water. Boil ten minutes.
3. Remove the insides. Cut off the head and tail.
4. To get rid of bitterness, rinse well.
5. Cut into two centimeter pieces.
6. Pour the marinade into a jar and fold the fish.
7. Let stand in the refrigerator for two hours.

It's so easy and quick to get a good side dish for potatoes.

Mackerel “in the morning”

An easy option for salting mackerel.

Ingredients:

• ground pepper;
• sugar - 2 teaspoons;
• mackerel - 2 pcs.;
• sunflower oil;
• salt - 2 tbsp. spoons;
• vinegar.

Cooking:

1. Cut the fish: remove the insides, head, tail.
2. Cut into pieces.
3. Grate with pepper, sugar, salt.
4. Pack the pieces tightly in a jar.
5. Remove any remaining salt in the morning.
6. Put in a herring.
7. Mix the oil with vinegar, pour the mixture over the mackerel.
8. insist two hours.

Salted in oil at home

This cooking option requires a minimum of products.

Ingredients:

• salt - 2 tbsp. spoons;
• mackerel - 1000 g;
• refined oil - 200 ml.

Cooking:

1. You will need frozen fish, which should be gutted, head, fins, tail removed.
2. To eliminate bitter notes, do not forget to get rid of the black film in the abdomen.
3. Cut in half along the spine, remove the bones.
4. Cut into pieces, put in a bowl.
5. Sprinkle well with salt. There is never too much salt, the fish will take only the amount it needs.
6. Fill with oil.
7. Add the rest of the fish on top. Salt again and add oil.
8. Close the bowl with a lid and send to cool in the refrigerator for a day.

How to quickly and tasty pickle mackerel slices?

This fish will serve as a semi-finished product for many dishes. Due to its fat content, it is very juicy. In order not to spoil the dish with salted fish, it is better to cook it yourself.

Ingredients:

• sugar - 1 tbsp. a spoon;
• laurel - 1 leaf;
• mackerel - 2 pcs.;
• sea ​​salt - 3 tbsp. spoons;
• water - 1000 ml;
• allspice - 3 peas.

Cooking:

1. Gut the fish, remove the insides, being careful not to crush the gallbladder, otherwise it will have a bitter taste.
2. Prepare brine for mackerel. To do this, boil the spices with water until the bulk ingredients are completely dissolved.
3. Refrigerate the marinade.
4. Cut mackerel into pieces.
5. It is best to use a jar. Put a piece in it, pour brine.
6. Incubate for four hours at room temperature.
7. Put away in the cold.

It will take six hours to salt a liter jar.

How to salt mackerel tasty without brine?

Not all housewives like to mess with brine, this recipe will come to the rescue.

Ingredients:

• salt - 4 tbsp. spoons;
• bay leaf - 2 pcs.;
• sugar - 2 tbsp. spoons;
• pepper - 4 peas;
• mackerel - 2 pcs.;
• cloves - 2 pcs.

Cooking:

1. Clean the fish from the insides, be sure to cut off the head and tail.
2. Rinse thoroughly.
3. Cut lengthwise and remove the spine with bones.
4. The fillet does not need to be cut.
5. Grind pepper, cloves and laurel to a powder state. You can use a mortar or coffee grinder.
6. Mix with sugar and salt.
7. Rub fillets with mixture.
8. Choose the shape according to the size of the fish so that it fits completely. Lay the fish skin side down.
9. Sprinkle the rest of the spices on top.
10. Close the lid tightly and refrigerate for half a day.
11. Then turn the fillet on the other side and send it to the refrigerator for the same time.

In the abundance of presented recipes, everyone will find something to their liking. Home cooking helps save money, resulting in a healthy and tasty dish prepared by one's own hands.

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 an obligatory 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 diet foods, 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, one of the most delicious and widespread fish in the domestic open spaces. The variety of recipes for its preparation, affordability, various useful vitamins and minerals make it simply indispensable in gastronomic terms.

Taking into account her active struggle for the health of a true gourmet, it is worth familiarizing yourself in more detail with the recipe for salting this most valuable product. It turns out that many recipes allow you to create a real palette of taste. Therefore, it is necessary to talk in more detail about this, albeit not golden, but very useful for the body fish.

How to choose the right mackerel

It is important to choose a tasty and correct carcass from which you can create a real culinary masterpiece. It is very difficult to make a mistake in choosing the right fish. Almost everyone can be judged by their appearance. If the skin is not pulled off, the head is present, and the insides do not stick out, and the individual exceeds 300 grams, then you can study the product in more detail.

Most often, it contains the most optimal amount of fatty acids that help eliminate cholesterol plaques and normalize digestion. In small individuals, there is less benefit, and more waste than in favor of large ones.

Next, pay special attention to the eyes of the fish. If they are cloudy and sunken, then the carcass has been frozen and thawed numerous times. With bulging "clear" eyes, you can be sure that the mackerel was frozen not so long ago and was stored in decent conditions.

Having bought a large carcass with gray meat, you need to let it rest, and not completely defrost. After this procedure, the insides, tail, film and head should be removed. This procedure is necessary for batch pickling. With whole cooking, mackerel must be rid of only the insides and the black film.

The rest depends on the selected recipe and the ability of the culinary specialist to present his masterpiece to guests and relatives.

Whole marinated mackerel

Do not be tempted to buy a ready-made product. No one knows what mackerel was originally like and what spices, essences, spices were added to it during the cooking process. There is always the opportunity to cook this fish yourself and get incredible taste and benefits.

Ingredients:

• Fresh-frozen fish - 2.5 kilograms.
• Black tea - 20 grams.
• Filtered water - 2.5 liters.
• Onion peel - 100 grams.
• Salt - 6 tablespoons.
• Sugar - 3 tablespoons.

The dish is designed for 10 people.

Cooking process:

1. Rinse the mackerel and defrost at room temperature. It is important that the ice leaves a little, and at the same time the carcass remains soft.

2. Pour water into the pan. Put on a slow fire. Add salt and sugar.

3. The onion peel is thoroughly washed and dried. Mix with tea. Add to boiling water. Leave all products on the stove for at least 5 minutes. Cool down to 40 degrees.

4. Thoroughly clean the fish from excess: fins, tail, head and entrails. Be especially careful when cleaning the black film. This is the guarantee of taste: the less it remains, the better the taste. Rinse thoroughly on all sides. Let drain. Dry with paper.

5. Carcasses are neatly folded into a transparent baking container “jack”. Pour in cooled brine. Set up a volume press. Let stand overnight or 10 hours in a warm place. After the time has passed, move to the refrigerator for 2-3 days. Marinating time depends on the size of the carcass.

Guests and relatives will surely praise the hostess's ability to cook mackerel. It is healthy, tasty and low-calorie. It goes well with herbs and boiled potatoes with butter.

Mackerel slices in vinegar

An important point in the creation of any dish is the correct choice and preparation of the product. It depends on the taste. And small flaws that occur during the cooking process can always be corrected with improvised means.

Ingredients:

• Mackerel - 1 kilogram.
• Onions - 4 heads.
• Table vinegar - 5 tablespoons.
• Peppercorns - 5 grams.
• Laurel.
• Vegetable oil (olive) - a glass.
• Carnation - a pair of inflorescences.
• Salt - 4 tablespoons.
• Filtered water - a glass.

The dish is designed for 5 people.

Cooking process:

1. Pour water, olive oil, vinegar, spices, sugar and salt into a container. Mix and let stand. It is important that all ingredients, except spices, dissolve in each other.

2. Defrost mackerel until soft, 40 minutes is enough. Thoroughly clean from all the insides and unnecessary parts.

3. Pay special attention to the black film inside. It must be completely cleaned. This predetermines the further taste. Rinse again with running water. Dry. Cut into 2 cm thick slices.

4. Peel onions. Cut into small rings.

5. Pour a little marinade into a jar, place onion rings and put a few pieces of mackerel.

6. Next, alternate layers until the products run out. The last layer should be the onion layer. Shake well. Pour remaining liquid over top. Put in a cool place overnight. Shake well in the morning and return to marinate further. It will take at least another day.

Great snack. Mackerel is good as an independent dish, and as a salad. It all depends on the imagination of the chef and a certain method of serving.

With mustard and onions in a jar

Ingredients:

• Mackerel carcasses - 1.5 kilograms.
• Refined vegetable oil - 50 milliliters.
• Onion - 3 heads.
• Apple cider vinegar - 3 tablespoons.
• Mustard powder - a tablespoon.
• Soy sauce - 10 milligrams.
• Sugar - a tablespoon.
• Laurel.
• A mixture of peppers.
• Fish seasoning - a tablespoon.
• Salt - 30 milligrams.

The dish is designed for 6-7 people.

Cooking process:

1. Defrost the fish at room temperature for about half an hour. Wash. Remove all unnecessary. Wash well inside. Make sure there is no bitter film left. Cut into portions 2.5-3 cm in size.

2. Mix all the ingredients for the marinade and let them flavor each other well.

3. Peel the onion and divide into medium-sized rings.

4. Pour a little marinade on the bottom of the jar and distribute part of the onion rings. Put a layer of fish. You can mix the onion with mackerel without following the order. In any case, this will happen after the jar is shaken periodically. Pour out the rest of the marinade.

5. Place the container in a cool place. To evenly soak the fish, you can turn it over on the lid. This is possible if prepared in a jar with a plastic lid.

A day later, an excellent mackerel with a rich taste and aroma is ready for any feast. In a matter of minutes, she simply disappears from the table.

in tomato marinade

It’s quite easy to imagine fish without tomatoes, but with them it’s not so easy. Tomato paste allows you to create a special taste and "helps" cook mackerel in just a matter of hours. An amazing result is predetermined.

Ingredients:

• Mackerel - a pair of carcasses.
• Sugar sand - 50 grams.
• Table vinegar - 2 tablespoons.
• Onion - 3 large heads.
• Tomato juice - a glass.
• Salt - 5 tablespoons.
• Vegetable oil - half a glass.
• The dish is designed for 4 persons.

Cooking process:

1. Mackerel should thaw well, to facilitate the separation of the loin. It will take at least an hour at room temperature.

2. Peel the onion and cut into rings. Pour tomato juice into a pan with vegetable oil. Let it boil. Put the onion rings mixed with sugar and salt. After five minutes of light stewing, add table vinegar. Mix. Remove from fire.

3. It is good to carve the carcass. It is important to properly remove the ridge and separate it from excess entrails. The cutting process is simple and practically not a single bone remains in the fillet. Rinse and dry. Cut into serving pieces. Arrange in a container in layers: marinade, fillet and so on. Place in refrigerator for 4-6 hours.

An excellent independent dish with a delicate taste and a special aroma. It goes well with vegetable side dishes.

With lemon juice

Citrus fruits have always helped to give fish dishes a special taste and extraordinary tenderness. With their help, you can not only give special piquant notes, but also make the meat unusual. If you add a variety of herbs to such a successful combination, then the success of such a recipe is simply guaranteed.

Ingredients:

• Mackerel - 2 carcasses.
• Lemon is a large fruit.
• Onion - large head.
• Garlic is a clove.
• Vegetable oil - 50 milligrams.
• Fish seasoning - 2 tablespoons.
• Salt -25 grams.
• Sugar sand - a teaspoon.

The dish is designed for 4 servings.

Cooking process:

1. Clean the fish at room temperature, remove the insides. Rinse. Divide into portioned pieces 2-3 centimeters in size. Leave to dry.

2. Put all the prepared fish parts in a container with a deep and flat bottom. Squeeze all the juice from the lemon evenly over each slice.

3. Cut the garlic clove into thin slices. Onion neat rings. Add oil, spices, seasoning, salt and sugar. Let it brew a little. Top with already marinated mackerel in lemon juice with the resulting mixture. Knead. Insist for half an hour.

The most delicate and very tasty fish will appeal to many. Italian herbs will give a special piquancy, but even without them, the dish turns out to be worthwhile and tasty.

Dry method without vinegar

Connoisseurs of real fish taste without additional seasonings and additives will definitely like this option. It is not inferior in its characteristics to more complex dishes and at the same time very natural.

Ingredients:

• Mackerel - two medium carcasses.
• Allspice - 15 peas.
• Salt - 70 grams.
• Dill - a bunch.
• Sugar - 3 tablespoons.

The dish is designed for 6 people.

Cooking process:

1. It is good to remove all the insides of the carcass, including the film. Rinse. Leave to dry.

2. At the bottom of a flat container, put a tablespoon of salt, 5 peppercorns, a few sprigs of washed dill. Rub the fish well with the spice mixture inside and out. Put dill on top. Place a couple of branches inside.

3. Cover the container. Send to the refrigerator for a couple of days. Before serving, remove excess spices and salt. Wipe and dry.

Dry salting is very interesting and tasty. And most importantly, it is very useful for everyone who monitors their health and prefers the right food.

• First of all, you need to choose a method of pickling, and not compose your own, in the process of cutting fish.
• In order for the cooked product to be stored longer, the pieces should be put in an airtight container, shifted with spices and herbs, pour vegetable oil.
• It is not necessary to cut off the head of the mackerel. It can go along with the rest of the pieces or in a whole carcass. It's just as delicious when served right.
• It is worth giving preference to wine, apple and other special types of vinegars. This will diversify the usual taste and will be a pleasant discovery.

If you want to create an excellent pickled mackerel, you need to carefully approach all processes. And then a worthy result will wait in the wings. A delicious and tender dish worthy of being tried.

This delicious healthy fish is rarely used for hot dishes, but it turns out to be excellent for preservation. Salted mackerel, especially in combination with herbs, is a great appetizer for any table. How to quickly and correctly prepare the fish for this process, which recipe to choose and how not to make a mistake when salting itself?

Salting mackerel at home

The general technology does not cause difficulties - you need to wash the fish, clean it, cut it or leave it whole and pour it with the prepared preservative mixture. However, in practice, salting mackerel leads to a whole bunch of questions from housewives who have not yet encountered this task. Professionals advise to be very attentive to each stage and be guided by the following algorithm:

1. Choose large or medium carcasses - very small ones have almost no fat and will turn out too dry.
2. Prepare mackerel. It is better to pickle fresh. If the carcass is frozen, you need to hold it for several hours on the bottom shelf of the refrigerator.
3. Find a non-oxidizing container - in steel or ceramics you can pickle without changing the taste.
4. Buy coarse sea salt, make sure it does not contain iodine.
5. If necessary, cut the cleaned fish into pieces - this way it will cook faster.
6. Choose a recipe for the mixture, soak the fish in it, put it in the cold. If there is a cellar, it is better to take the dish there. The exception is the express salting technology at home, which requires keeping the container in the kitchen for 8-10 hours. With long-term preservation, this cannot be done.

Recipes

How to cook such a dish at home correctly? Professionals do not set strict conditions - salted fish turns out perfectly both in pieces and as a whole, under a set of spices or an ascetic tandem of pepper with bay leaf. Recipes for salting mackerel at home are incredibly diverse and amazing in their composition. After studying the information below, there will be no secret for you how to cook an appetizer in onion peel or with cinnamon, whether vinegar is needed here and what temperature the brine should have.

in brine

• Cooking time: 2 days.
• Servings Per Container: 8.
• Calories: 1418 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

How delicious to salt mackerel in brine? Professionals are sure that the less spices to use, the better for the dish - it is easy to emphasize the fishy taste only with salt. For lovers of piquancy, you can add a few tablespoons of mustard powder - the exact amount is determined individually. This method is suitable for a quick snack: a couple of days is enough to pickle it well.

Ingredients:

• small fish - 2 pcs.;
• salt - 7 tbsp. l.;
• dry mustard - 2 tbsp. l.;
• water - 1.3 l.

Cooking method:

1. Make a simple brine by boiling water and pouring mustard powder and salt into it. You can add a spoonful of ground pepper if you like a very spicy snack.
2. Cut the washed fish along the abdomen, remove the insides and bones. Divide the carcass deprived of the head and tail into several parts.
3. Pour warm (!) brine, be sure to close the container.
4. Shake it 2-3 times every day so that the liquid does not exfoliate too much. In two days the dish will be ready.

Spicy salting

• Cooking time: 10 hours.
• Servings Per Container: 5.
• Calories: 1693 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

If you have been thinking about how to pickle spicy mackerel so that it does not take much time, the ideal algorithm is in front of you. Start work in the evening, and in the morning a fragrant savory snack will be ready. For this recipe, the amount of fish is indicated by weight, since the calculation of preservative components depends on this. You can take one large carcass, or several smaller ones.

Ingredients:

• mackerel - 800 g;
• water - 1 l;
• coriander (grains) - 1/2 tsp;
• cloves - 7 pcs;
• allspice peas - 5 pcs.;
• bay leaf - 5 pcs.;
• salt - 5 tbsp. l.;
• vinegar 9% - 35 ml;
• sugar - 40 g.

Cooking method:

1. If the fish has been frozen, wait until it thaws. Rinse well, remove the middle of each carcass, head and tail.
2. Make a brine by boiling water with spices. Remove, let cool to 40-45 degrees. Add vinegar.
3. Cut the mackerel crosswise into several parts, fill them with a glass jar.
4. Pour in the cooled brine so that it completely covers the fish pieces. Leave overnight in the cold.

Fast way

• Cooking time: 2 hours 15 minutes.
• Servings: 10.
• Calories: 2011 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: easy.

For housewives who are looking for a recipe by which you can salt the fish tasty and quickly, professionals are advised to leave the fish container in the heat of the kitchen - the cold slows down this process. However, the duration of salting depends not only on temperature: you still need to chop the carcass very finely, and learn a few more tricks.

Ingredients:

• cut carcasses - 3 pcs.;
• coarse salt - 3 tsp;
• sugar - 2 tsp;
• clove buds - 3 pcs.;
• dried basil;
• onions - 3 pcs.

Cooking method:

1. Rinse the fish carcasses, cut into pieces - their width should not exceed 25 mm.
2. Rub the basil with a pestle and cloves. Combine with sugar.
3. It is most convenient to salt in a jar: put fish pieces there, sprinkling with salt and onion rings.
4. Add a spoonful of spices. Close.
5. Turn over after an hour and shake. Wait another hour.

fresh frozen

• Cooking time: 10 hours 15 minutes.
• Servings: 10.
• Calories: 2027 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Professionals are sure that there is no difference between how to pickle freshly frozen mackerel and how to carry out the same process for fresh fish. Recipes can be exactly the same, the scheme of work too. For this purpose, you can use the oppression method, thanks to which each piece is saturated with brine with the highest quality, and the dish turns out to be very tasty.

Ingredients:

• mackerel - 3 pcs.;
• salt - 3 tbsp. l.;
• sugar - 3 tsp;
• ground pepper - 1.5 tsp.

Cooking method:

1. Cut off the fins, head and tail of the fish, rinse it.
2. Dry the carcass with paper towels, cut in half along the abdomen.
3. Remove the bones and backbone from the fillet. Sprinkle with spice mixture.
4. Put the lid on top, press down with a heavy object. Leave for 10 hours.

in pieces

• Cooking time: 3 days.
• Servings Per Container: 8.
• Calories: 1183 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

If you used to think that cinnamon is only suitable for sweet pastries, learning how to salt mackerel in brine in pieces will change your mind about this spice. An important condition for this recipe is that the brine should be hot, but moderately so that the fish does not boil. The result can be seen in three days: incredibly fragrant, soft pieces that can be used for smoking.

Ingredients:

• fish - 600 g;
• water - 1 l.;
• cinnamon - 1 tsp;
• Bay leaf;
• salt - 200 g;
• peppercorns - 10-12 pcs.

Cooking method:

1. Cut off the fins, head and tail from the fish. Remove the insides, rinse.
2. Cut the fillet into small pieces.
3. Boil water in a saucepan, add bay leaf, salt, cinnamon, pepper. Let it boil for a couple of minutes.
4. Mix, cool to 38-40 degrees.
5. Pour the brine over the fish, leave for three days.

In a jar of onions

• Cooking time: 1 day.
• Servings Per Container: 6.
• Calories: 1071 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

From a professional position, preservation with an acidic component (vinegar, citric acid) is already pickling, but for most housewives, fish under such a mixture remains salty. Those who tried to figure out on their own how to pickle mackerel with vinegar and onions will like the technology described below and its result. For a more interesting taste, you can add a little cumin seeds.

Ingredients:

• water - 700 ml;
• fish - 500 g;
• bulb;
• coriander grains - 7 pcs.;
• salt - 1.5 tbsp. l.;
• apple cider vinegar - 3 tbsp. l.;
• sugar - 1 tsp;
• peppercorns.

Cooking method:

1. Pour all spices into boiling water. Switch off the burner after 4 minutes.
2. When the brine has cooled, add the vinegar.
3. Deprived of the head, fins, entrails and tail, cut the fish into pieces. Rinse, dry with paper towels.
4. Spread in a glass jar, alternating with onion slices.
5. Pour in brine, let stand for a day.

Without brine

• Cooking time: 3 days.
• Servings: 10.
• Calories: 1988 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

The opportunity to use the classic methods of creating a savory snack is not always provided, so every housewife needs to understand how to pickle mackerel without brine. The scheme is very simple, the waiting time for the result is standard. The advantage of homemade dry salting is a very tender fillet that does not fall apart due to excess moisture, and a minimum amount of dirty dishes. If there are no bags, you can use a plastic container.

Ingredients:

• medium mackerel carcasses - 3 pcs.;
• salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• bay leaf - 2 pcs.;
• peppercorns;
• greenery.

Cooking method:

1. Rinse the gutted fish, deprived of its head, under running water.
2. In a plastic bag, throw all the spices, torn greens.
3. Put the carcass in there.
4. Seal securely, shake several times, evenly distributing the spices. Leave to soak for 3 days.

fresh

• Cooking time: 3 days.
• Servings Per Container: 8.
• Calories: 1376 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

The main advantage of fresh fish is the quality of its fillet, which will not become porridge, no matter what actions are taken. You can not even gut it, and do not cut off the head with the tail - outwardly it will look like it was just caught. The technology is simple, there is almost no room for error. The main task of the hostess is to choose a good quality fish.

Ingredients:

• fresh mackerel - 2 pcs.;
• coarse salt - 6 tbsp. l.;
• dried dill - 1 tsp;
• black peppercorns - 1 tsp;
• ground dry garlic - 1 tsp;
• sugar - 1 tsp

Cooking method:

1. Rub the washed and dried fish with coarse salt.
2. Mix the rest of the spices, lightly grind with a pestle. Sprinkle them over each carcass.
3. Transfer the mackerel prepared for salting into a bag, let the air out of it. Tie up.
4. Wrap parchment on top several times, remove the salting for 3-4 days.

In onion skins

• Cooking time: 3 days.
• Servings: 8
• Calories: 1739 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Those housewives who want to know an unusual way to cook a beautiful salted mackerel, similar to smoked, should familiarize themselves with this recipe. It has only one drawback - a long wait for the result: the dish is prepared for 3-4 days, but the taste is incredible. Everyone who tries it will ask you how to pickle mackerel in onion skins so that it doesn’t get worse.

Ingredients:

• mackerel - 900 g;
• black tea without additives - 2 tsp;
• onion peel - 3 handfuls;
• water - 1.2 l;
• salt - 3 tbsp. l.;
• sugar - 1 tsp

Cooking method:

1. Rinse the onion peel well (it is convenient to do this with a colander).
2. Boil water, salt, add sugar, tea leaves. Throw onion skins in there. Cook until re-boil.
3. Washed, gutted and cut in portions mackerel pour warm strained brine. To cover with a lid.
4. For 3 days, the fish must be periodically turned over to salt evenly.

in oil

• Cooking time: 1 day.
• Servings Per Container: 8.
• Calories: 1533 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Lightly salted spicy fish with a delicate aroma is what you get if you try to salt mackerel in oil according to this recipe. Most of the components are selected by eye, herbs can be added or excluded - no hard conditions, except for one: do not use sunflower oil. Olive is desirable to purchase the first pressing.

Ingredients:

• mackerel - 2 pcs.;
• lemon;
• olive oil - 2 tbsp. l.;
• peppercorns - 5 pcs.;
• salt - 3 tbsp. l.;
• dry sprig of rosemary.

Cooking method:

1. On fish carcasses, make cuts along the abdomen to remove the insides. Rinse.
2. Grind coarse salt, rosemary and pepper with a pestle.
3. Sprinkle the mackerel with a mixture of spices on top, sprinkle with squeezed lemon juice.
4. Drizzle with olive oil.
5. In a closed container, let it stand for a day.

For such an appetizer, the most important thing, according to experts, is the preparation of fish carcasses: they are washed very well, you can even scrape the outside a little to remove the scales. Be sure to remove the insides (black bubble), which give bitterness. However, at further stages, you can meet difficulties that will reduce your efforts to get the perfect meal to nothing.

Professionals are ready to tell you how to pickle mackerel at home tasty and without hassle:

• Never try to fill the fish with boiling brine - for the hot method, its temperature is 40 degrees, for the cold - 10-15 degrees. Anything above will be heat treated.
• A quick salting of mackerel can be done according to absolutely any recipe, if you simply do not take it out into the cold.
• The easiest way to pickle mackerel, which is used by enterprising housewives, is to pour prepared fish pieces ... with liquid from homemade pickles. They will insist for days.
• If the recipe involves the use of onions, mash them with your hands after slicing - they will release the juice, which helps to pickle the mackerel deliciously.
• Have you made too many fish? Professionals advise freezing it, but first remove the skin.

Check out the recipes and delicious.

Video

Salting mackerel at home is a reliable way to avoid poisoning and other troubles when buying ready-made salted fish in a store.

A variety of recipes for self-salting mackerel allows you to choose the salting method to your taste and capabilities.

How to pickle mackerel at home tasty, important nuances

1. First of all, the carcass for salting must be chosen correctly. It is necessary to pay attention to the color of the carcass, it should be gray, without yellow spots, the eyes should be light, the skin without damage, the smell of fresh sea fish.
2. It is advisable to take just fresh fish of medium and large sizes, small carcasses are bony and less tasty.
3. If the product is frozen, then it must be defrosted slowly, on the bottom shelf of the refrigerator.
4. Salt for brine should be used simple, coarse grinding. Iodized salt will spoil the appearance of the finished product.
5. Enameled, plastic or glass dishes are suitable for salting so that oxidation does not occur.
6. For cutting, you need to use a well-sharpened knife so that the pieces are cut beautifully.
7. Stored at home in the refrigerator for no more than 5 days.

How to pickle mackerel at home delicious, recipes:

A simple recipe for salting mackerel at home

• Mackerel - 2 pieces of 350 gr.
• Plain water - 1 liter
• Mustard powder - 1 tsp
• Sugar sand - 3 tbsp. l.
• Coarsely ground salt - 5 tbsp. l.
• Black peppercorns - 8-9 pcs.
• Laurel leaf - 3 pcs.

1. Put the water with spices on the fire, boil and cook for 3 minutes, then cool under the lid to room temperature.

2. Gut the fish, cut off the tail and head, rinse well, dry, cut into pieces 3-4 cm wide and put in a glass container.

3. Pour in chilled marinade, cover and refrigerate for 12 hours, preferably 2 days.

Using the example of this recipe, it can be seen that salting mackerel at home quickly is not difficult.

Salting mackerel in brine slices

• Mackerel - 1 pc.
• Plain water - 1 liter.
• Sugar sand - 2 tbsp. l.
• Black peppercorns - 3 pcs.
• Allspice peas -2 pcs.
• Laurel leaf - 3 pcs.
• Wine vinegar - 2 tbsp. l.

1. Add spices to the water. Boil for 5 minutes, cool, add vinegar, mix.
2. Gut the fish, wash, dry, cut into pieces 3-4 cm wide, put in a glass container.
3. Pour the marinade over the pieces and place for a day in a cool place.

As you can see, salting mackerel in brine in pieces is not difficult. The end result is a tender and delicious dish. If sugar is replaced with a sweetener, then this type of salting is ideal for those who are on the Dukan diet. There is more here.

Recipe for spicy salted mackerel at home

• Fresh mackerel - 2 pcs.
• Onion - 2 pcs.
• Allspice peas - 6 pcs.
• Laurel. sheet - 4 pcs.
• Sunflower oil - 1 tsp
• Wine vinegar - ¼ cup.
• Coarsely ground salt - 3 tbsp. l.
• Carnation - 2 buds.
• Ground black pepper.

The procedure for preparing spicy salted mackerel:

1. Remove the skin, remove the bones, cut into small pieces of fillet, salt and set aside.
2. Onion cut into rings.
3. Mix vinegar, oil and spices.

Pepper, add the onion, pour over the marinade and mix well and leave for 10-12 hours at room temperature, then place in the refrigerator for 2 hours.

Mackerel of spicy salting is ready! As a side dish, boiled potatoes are well suited to spicy salted mackerel.

How to pickle mackerel in brine with onion husks

• Frozen mackerel - 3 pcs.
• Coarsely ground salt - 3 tbsp. l.
• Plain water - 6 glasses.
• Black tea - 2 tbsp. l.
• Sugar sand - 2 tbsp. l. without top.
• Onion peel - 3 handfuls.

1. Defrost slowly.
2. Rinse the onion peel thoroughly, add salt, sugar, tea leaves, water, boil, remove from the stove and cover with a lid.
3. Rinse the fish, gut, dry, pour strained brine, cover and put in a cold place for 3 days. During this time, turn the carcass several times for better salting and staining in a golden color.

Mackerel salted at home in this way is very tasty, cut into pieces, it goes well with fried potatoes.

How to pickle mackerel in brine with tea

• Frozen mackerel - 2 fish.
• Coarsely ground salt - 4 tbsp. l.
• Plain water - 1 liter.
• Sugar sand - 4 tbsp. l.
• Black tea - 4 tbsp. l.

1. Defrost under running water. Gut, cut off heads, rinse, dry.
2. Brew and cool tea, add sugar, salt to it and dissolve well.
3. Dip the fish in the tea solution and refrigerate for 4 days.
4. Hang by the tail over the basin at night, so that the excess liquid is glass.

Salted mackerel in a tea solution is a very original recipe, the fish looks appetizing and aesthetically pleasing. In this case, mashed potatoes are suitable for a side dish.

How to pickle mackerel in brine in 2 hours

• Mackerel - 1 pc.
• Coarsely ground salt - 1.5 tbsp. l.
• Plain water - 350 ml.
• Onion - 1 pc.
• Black peppercorns - 7 pcs.
• Laurel leaf - 2 pcs.

1. In plain water, throw all the spices, salt and an onion cut into 4 parts. Cook over low heat for 10 minutes, let cool.
2. Gut the fish, cut off the tail and head, rinse well and dry. Then cut into slices 2 cm wide and put in a glass container.
3. Pour the prepared marinade over and refrigerate for a couple of hours.

Fish prepared in this way goes well with boiled jacket potatoes.

Recipe for marinated frozen mackerel

• Mackerel - 3 pcs.
• Onion - 3 pcs.
• Garlic - 3 teeth.
• Sugar - 1 tsp.
• Coarsely ground salt - 1 tbsp. l.
• Wine vinegar - 3 tbsp. l.
• Sunflower oil - 2 tbsp. l.
• Laurel leaf - 2 pcs.
• Allspice peas - 1 tsp
• A mixture of different peppers.

1. Defrost the fish slightly, otherwise the pieces will look unappetizing. Gut, wash, cut off the tails and heads, dry, cut into small pieces.
2. Cut the onion into rings and the garlic into slices.
3. Prepare the marinade - mix with vinegar, salt, sugar, pepper, add bay leaf.
4. Combine everything and mix gently.
5. Put in a glass jar and leave for a day in the cold.

Pickled mackerel is good in sandwiches, sprinkled with green onions.

How to salt mackerel in lemon juice

• Mackerel - 3 pcs.
• Coarsely ground salt - 2 tbsp. l.
• Lemon - 1 pc.
• A few peas of black pepper.
• Laurel leaf - 3 pcs.
• Plain water - 0.5 liters.

1. Add spices to the water, boil and cook for several minutes, cool the loan to room temperature.
2. Gut the fish, rinse, dry, cut into small pieces and put in a glass dish.
3. Pour the fish with squeezed lemon juice and prepared brine. Remove to a colder place. You can eat it in a day.

In this way, you can salt the whole fish, but then it will be ready in 3 days.

Ambassador mackerel without water

• Mackerel - 2 fish.
• Coarsely ground salt - 4 tsp.
• Sugar - 1 tsp
• Laurel leaf - 2 pcs.
• 5-6 black peppercorns.
• Vegetable seasoning - 1 tsp

1. Clean from the insides, cut off the tail and head, rinse and dry. Cut into pieces 1.5 cm thick.
2. Prepare a mixture of spices, you can add a couple of teaspoons of mustard.
3. Spread the pieces with the finished mixture of spices and put in a suitable dish, cover and refrigerate for 2 days.

Salted mackerel with liquid smoke

• Mackerel - 3 fish.
• Plain water - 1 liter.
• Black tea - 4 tbsp. l.
• Coarsely ground salt - 4 tbsp. l.
• Sugar sand - 2 tbsp. l.
• Liquid smoke - 4 tbsp. l.

The liquid smoke in this recipe will give the fish a smoky flavor and a golden color.

1. Gut the mackerel, cut off the fins, as well as the head and tail, rinse, dry with paper towels.
2. Prepare a brine with black tea, boil it, cool it.
3. Add liquid smoke to chilled brine.
4. Put in a glass dish, cover and refrigerate for 3 days.

So, summing up, we can say that salting mackerel at home is not at all troublesome and not long. The output is an unusually tasty and healthy dish that will appeal to all household members, including children.