How to quickly salt mackerel at home. Pickled mackerel: the best recipes for home use

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

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

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

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

When salting at home, you can use all your gourmet imagination - add your favorite spices, use various ways salting - in brine, dry salting, delicious fillings.

How to pickle whole mackerel in brine - the simplest recipe

For this recipe we will need:

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

For brine per 1 kg. fish:

0.5 liters of boiled chilled water
2 tbsp. spoons of salt
1 tbsp. spoon of sugar
1 – 2 bay leaves optional

Pickling:

Prepare the brine, stir salt and sugar in water, stir thoroughly until completely dissolved

2. Place the fish in the container, fill it with brine, if there wasn’t enough of it and the fish was not completely covered with it, it’s okay, you’ll just need to turn it over periodically

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

4. Place the vessel with fish in the refrigerator for 4 – 5 days

Lightly salted whole mackerel, dry salted without water

The fish turns out lightly salted, tender and very tasty.

Defrost mackerel, wash

2. Gut the carcasses, separating the heads and tails

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

4. Rub the fish on all sides and inside with our prepared mixture, place on foil

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

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

7. Place in the refrigerator for 4 days

How to quickly and tasty pickle mackerel pieces in brine

Defrost freshly frozen fish, gut it, separate the heads and tails, and rinse under running water.
Cut into equal pieces
Place in a container for pickling
Finely chop the onion and sprinkle the pieces
Prepare brine for pouring, based on 800 ml. boiled chilled water add 3 tbsp. spoons of salt
Add 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
If desired, you can add 1 tbsp to the brine. a spoonful of vinegar and 2 tbsp. spoons of vegetable oil
Pour into a container with fish and put 2 - 3 bay leaves
Close the container tightly and put it in the refrigerator
In a day you can try very delicious fish

Delicious pieces of mackerel in brine with tea

Necessary:

Fresh frozen mackerel
Salt – 4 tbsp. l.
Sugar – 4 tbsp. l.
Bay leaf – 1 – 2 pcs, spices to your taste
Black tea – 4 tsp.
Water – 1 l.

Preparation:

Defrost the fish, gut it, separate the heads and tails
Prepare the brine by pouring water into a saucepan and putting it on fire.
Bring to a boil and add tea to the water
Add salt, sugar, spices at once, Bay leaf, mix everything well
Turn off the heat and let the brine cool
Strain the cooled brine through a sieve and pour in the fish placed in the container.
Cover with a lid and place in the refrigerator for 4 days.
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

Preparation:

Pour water into the pan and soak the husks in it for a few minutes.
Place on the stove, stir in salt and spices
Bring to a boil, add thawed and washed fish for 3 minutes
Place the fish in a colander, let it drain and cool, the fish is ready to eat.

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

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

Defrost the fish, gut it, leave it without heads and tails
Rub the salting mixture on all sides and inside and place in a bowl for pickling.

The curing mixture for 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 (during this time, turn it over several times)

4. Remove from the refrigerator, rinse the mixture under running water and dry

5. Prepare the filling, for this we pour several peas of allspice, black pepper, several cloves, cardamom, nutmeg into a 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 spicy mixture:

Allspice - 1 gr.
Black pepper - 1 gr.
Nutmeg - 1 gr.
Coriander - 1 gr.
Cloves - 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 place in a bowl on an onion bed (cut the onion into slices)

10. Strain our cooled broth

11. Mix mustard with olive oil

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

Composition of mustard-spicy filling:

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

13. Pour the fish and put it in the refrigerator for one day

It turns out not a fish, but just SMASH

Detailed recipe for salting mackerel in a jar - video

Choose a recipe and cook the most delicious fish.

Love salted fish home salting? Make her yours signature dish: study these best recipes, practice and become a master of homemade mackerel salting.

Salted and smoked seafood is very loved by our compatriots. If earlier we bought the finished product without fear, then in modern times, due to the abundance of carcinogens, store-bought salted fish cannot be called healthy. Many housewives are trying to find out how to salt mackerel at home. Step by step recipe Salting is very simple, and the fish comes out very tasty, healthy and without the addition of harmful substances.

Mackerel: beneficial properties

This type of fish is considered the leader in the content of fluorine, cobalt and chlorine. In addition, mackerel is wonderful; just a 100-gram piece of fish contains up to half the daily protein requirement.

It is known that our body needs fats to function normally. Unlike fats of animal origin (pork, veal), unsaturated fats from mackerel are healthier and easier to digest. It has been proven that those present in fish prevent the development of cardiovascular diseases, improve brain activity, and prevent the formation of blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, and atherosclerosis.

Most recipes use 2-3 fish. Give preference to large or medium sized mackerel. Small fish are bony and also not as fat as large ones. The average weight of mackerel suitable for salting is 300 g.

When choosing seafood, pay attention to it appearance. Fresh mackerel has light fishy smell. A sharp strong aroma should alert you. The carcass should be firm and slightly damp to the touch.

Normally, the fish is light gray in color. If you notice yellow streaks or a yellowish tint on the carcass, be vigilant. Most likely, the fish has either been thawed several times and then frozen again, or it is old, which will negatively affect the taste after cooking. To salt fish, choose only fresh product, not frozen or freshly frozen. The photo shows fresh mackerel.

How to salt mackerel at home: recipes

To make the fish tasty, juicy, and moderately salty, you need to know. Initially, it is worth deciding whether the mackerel will be lightly salted, lightly salted or dried, taking into account the factor of whether the product is used fresh, frozen or freshly frozen. The amount of salt that will be needed for cooking depends on this, as well as how much liquid the mackerel will release during the salting process. This method of preparing seafood allows you to preserve all of it. beneficial features.

Salted mackerel pieces

You will need:

2 pcs. mackerel (approximate size 700-800 g);
A glass of water (200-250 ml);
2 tbsp. l. salt;
1 tbsp. l. Sahara;
1 PC. bay leaf;
1 tsp. ground coriander;
3 pcs. carnations.
If desired, add 1 tsp for flavor. dried basil.

Prepare the marinade: pour water into a saucepan, add sugar, salt and all the spices according to the recipe. Bring the water to a boil, stirring occasionally to dissolve the grains of sugar and salt. Remove from heat, cover with a lid and leave until the marinade has cooled completely.
In the meantime, let's take care of the fish. We wash it thoroughly, cut off the fins and head, cut it open and get rid of the entrails. Carefully remove the ridge. Cut into medium sized pieces.
Place the prepared seafood in a dry, clean jar and pour in the cooled marinade.
Seal with a lid. Leave at room temperature for 2 hours. Then we put the jar in the refrigerator for a day.
After 24 hours, the salted mackerel is ready to eat. Serve it with onion rings, sprinkled with a few drops of vegetable oil.

You can not only salt fish, check out - this recipe is highly appreciated by true gourmets!

Whole salted mackerel

According to this recipe, the finished whole fish will have the appearance of a smoked product, but it will not be cooked during the cooking process.
Use:

3 mackerel;
1300 ml water;
3 tbsp. l. with a heap of salt;
1.5 tbsp. l. with a pile of sugar;
black tea - 2 tbsp. l.;
onion peels (the more the better) about three full handfuls.

Prepare the brine: put a pan of water on the fire. Add all the spices according to the recipe. We also put thoroughly washed water into the pan. onion skins. We wait for the brine to boil, reduce the heat and cover the pan with a lid. Cook over low heat for about five more minutes. Remove from heat, cool until room temperature and strain through a sieve.
The head, tail and entrails of the fish must be removed. Next, rinse it under running water and remove excess moisture with a paper towel.
Place the carcasses in a large container of suitable size, preferably glass.
Pour in the cooled brine so as to completely cover the mackerel.
Cover the dish with a lid and leave it to salt for 12 hours at room temperature. Then put the container in the refrigerator for 3-4 days. Twice a day we turn the fish over to the other side.
After 4 days, the fish is ready to eat.

You will need:

2 fish;
3 pcs. onions;
2 pcs. carnations;
2 tbsp. l. salt;
50 ml vinegar 9%;
3-5 pcs. allspice;
3-5 pcs. black peppercorns;
3 tbsp. l. vegetable oil;
5 pieces. bay leaf.

Cooking sequence:

At the stage of preparing the fish, you need to wash it and remove all the insides, tail, head and fins. Cut into small pieces.
Cut the onion into thin half rings.
Mix a glass of water with all the spices from the recipe, including oil and vinegar. We can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. The spicy filling is ready.
Place the fish in a glass container, layer the layers with onions.
Pour brine on top so that it completely covers the fish.
Cover with a lid and shake several times.
Place in the refrigerator to marinate for two days.

Salt mackerel without water

Ingredients:

2 pcs. mackerel;
4 tsp. salt;
1 tsp. granulated sugar;
2 pcs. bay leaf;
6-8 pcs. black peppercorns;
1 tsp. vegetable seasoning with carrot pieces.

Cooking sequence:

Remove the fish's entrails, tail, head and fins. Rinse and dry.
Cut into pieces 1.5 cm wide;
Mix salt and sugar, add all other spices according to the recipe. To make the dressing more spicy and the salting moderate, add 2 tsp. mustard or mustard powder.
Carefully roll the fish pieces in this mixture and place tightly in a container with a lid.
Place in the refrigerator to prepare for 2 days.

Using liquid smoke will allow you to smoke mackerel at home, without using.

You will need:

3 fish;
1 l. water;
4 tbsp. l. black tea;
4 tbsp. l. salt;
2 tbsp. l. Sahara;
4 tbsp. l. liquid smoke (it adds a smoky flavor to the finished dish).

Cooking sequence:

We clean and wash the mackerel. Use paper towels to remove excess moisture.
Add salt, sugar, tea to the water and boil. Let cool.
Pour into cold brine liquid smoke ok
Place the mackerel in a glass container and fill it with brine.
Close the lid, put it in a cool place, smoking takes three days.

Salt mackerel without vinegar

Use:

1 mackerel;
3 tbsp. l. salt;
5 pieces. bay leaf;
2 tbsp. l. special seasoning for fish.

Cooking sequence:

Gut the fish, wash and dry.
Boil a liter of water with the spices, herbs and seasonings indicated in the list.
Cool the brine to room temperature.
Pour it over the fish in a suitable container.
Cover with a lid and put in the refrigerator, marinating for 2-3 days.
After cooking, serve with Korean cabbage, lightly salted cucumbers.

If you find that mackerel has an unpleasant odor, you can get rid of it by soaking the fish in water for 30-40 minutes. This video will help you deliciously cook and salt dry-salted mackerel and demonstrate quick way how to salt fish. Note: remember, the finished product must be stored only in the refrigerator, but not in the freezer.

Find out at home.

Mackerel, like any fish, is very healthy. 100 grams of 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, or smoked, but salted mackerel is also very tasty. Pickling mackerel yourself at home is not difficult. Today we will share with you several recipes and culinary tricks, thanks to which your salted fish will definitely be a success.

A few tricks for 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 seeds, and they are not so fatty. The carcass should have a light fishy aroma, be firm 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 purchase.
You can salt mackerel either whole or in pieces. In the latter option, the fish will be ready for consumption a little earlier.
It is impossible to over-salt mackerel! Being quite fatty, 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 ruin the appearance finished product, although on taste qualities will not have a negative impact.
Salt the fish should be in a container that is not subject to oxidation, such as an enamel pan, glass and plastic bowls. It wouldn’t hurt 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 sunflower oil without smell.

The classic method 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

Wash the fish. Let's dry. Cut into pieces. We remove the insides.
Pour the specified amount of water into an enamel pan.
Add spices. Place on fire and boil for 5 minutes. Remove from heat.
Pour vinegar into the cooled brine. Mix.
Place the mackerel pieces into a glass jar.
Fill with marinade. Leave for a day at room temperature. After the specified time has passed, place 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,
onions – 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. Rinse thoroughly. Let's dry. Cut into small pieces. Place in a glass/enamel/plastic container.
We clean the onion. Mine. Cut into thin half rings.
Mix the prepared spices.
Fill with water.
Add vegetable oil and vinegar. Mix.
Pour the prepared marinade over the fish. Close the container. We put it in the refrigerator. After 2 days you can take a sample.

Dry salting of 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

Let's gut the fish. Cut off the head and fins. We rinse. Dry with paper towels. Cut into pieces one and a half centimeters wide.
Sprinkle the fish pieces thoroughly with the prepared mixture.
Place the fish in a suitable container. Close the lid. We put it in the refrigerator. Let's try it in 2 days!

Another recipe for salting mackerel 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 volume 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 completely dissolve. Ready brine remove from heat, cover with a lid and wait for it to cool.
While the brine cools, gut the fish. Cut off the fins and head. We rinse. We remove the ridge. Cut into medium-sized pieces.
IN glass jar lay out the prepared pieces of fish.
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.
Place the finished fish on a beautiful plate. Sprinkle with onion rings. Sprinkle with vegetable oil. Let's try!

Salt the 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 (infusion) – 2 tablespoons,
granulated sugar - 1.5 tablespoons,
water – 1300 ml,
onion peel.

Cooking method

Pour water into the pan. We put it on fire.
We put the prepared spices and thoroughly washed onion peels 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.
Strain the brine that has cooled to room temperature through a sieve.
We gut the mackerel and remove the head. Rinse thoroughly. Let's dry.
Place the carcasses in a container suitable for salting.
Fill with brine. Make sure the carcasses are completely covered with liquid.
Cover with a lid. Leave for 12 hours at room temperature.
After the specified time, we put the fish in the refrigerator for another 3-4 days, periodically remembering to turn the carcasses onto another side. Afterwards, you can treat your household to some healthy tasty treats!

Recipe for pickling 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 the pan. Add spices. Place on the fire and cook for a few minutes after boiling.
Wash the fish. We remove the fins, head and entrails. We rinse. Let's dry. Cut into medium sized pieces.
Place the fish pieces in a container suitable for salting.
Pour freshly squeezed lemon juice over the fish.
Pour in the brine that has cooled to room temperature. Don't be alarmed if it becomes 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, you can salt the whole mackerel, only in this case you will be able to taste the salted fish no earlier than 3 days later.

Express salting of mackerel fillets

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 the prepared spices.
We gut the fish. Cut off the head and fins. We rinse. 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.
Place the fish pieces in a glass bowl. Sprinkle generously with the spice mixture.
Cover with a flat plate and place pressure on top, for example, a jar filled with water or some heavy object. We send the fish to a cold place. In just 7 hours you can enjoy the taste of your own 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 patience, because it’s so difficult to restrain yourself from taking the 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. Good culinary success to you!

More recently, I noticed a fish like mackerel. And, you know, I was surprised by its excellent taste! Not only can you make various casseroles, salads, and snacks with it. But just add salt. In this form it turns out very tasty and nutritious.

The main thing is to be able to do right choice. If the carcass is without dents or visible damage, then this one will suit us perfectly. The color of the skin should be uniform and bright. If it seems faded, then most likely it was stored incorrectly or is completely damaged.

There are also certain recommendations for defrosting. For example, it cannot be defrosted in the microwave, dipped in hot water or just leave it on the table. The best way Place the mackerel in a plastic container and cover with a lid, then put it in the refrigerator on the bottom shelf. Then the fishy smell will not permeate the rest of the food in the refrigerator.

For pickling, coarse salt without iodine is perfect.

As for the fish itself, it can be salted in any form: whole, cut into pieces or just fillets.

Well, now you can move on to the recipes themselves for incredibly tasty salted fish in various variations.

Dry salted mackerel at home (quickly in 2 hours)

Most often, dry salting fish can take up to three days. But I found a recipe with which you can cook delicious lightly salted mackerel in just a couple of hours. Therefore, if you want to enjoy something salty, you can do it within a couple of hours, provided that the mackerel is in a frozen state. Then it will be easier to work with her.

Required:

1.5 kg gutted mackerel;
50 ml of cold boiled water;
2 tsp. Sahara;
2 tbsp. l. salt;
5 tbsp. l. rast. oils;
5 bay leaves;
20 allspice peas;
20 pcs. carnations.

Step-by-step preparation:

For the recipe you will need 5 fish. Total weight – 2 kg. Therefore, only 1.5 will come out when gutted and separated from the head, tail and fins.

1. Wash the gutted mackerel thoroughly under the tap, remove the black film from the inside, then it will not taste bitter. Cut into pieces about 2 cm wide and place in a container for pickling.

2. Sprinkle pots of pepper and cloves on top. Break the bay leaf into pieces and sprinkle on top as well. Then salt and sugar. Pour 5 tbsp on top. l. vegetable oil and water. It will be needed to dissolve products faster.

3. To prevent the pieces from falling apart, it is better not to use a spoon. Gently mix all the ingredients with your hands. Now leave it in the kitchen, covered, for 2 hours. During this time, you will need to stir it a couple more times.

Ready! Bon appetit!

Salt whole spiced mackerel with coriander without vinegar - incomparable taste

This option is suitable not only for mackerel, but also for the widespread herring. The fish turns out lightly salted with a spicy aroma and very tasty. But it will take several days to salt it, because we will not add vinegar to the marinade.

Required:

2 mackerel;
2 tbsp. l. Sahara;
4 tbsp. l. salt;
1 liter of water;
5-7 bay leaves;
10-20 peppercorns;
coriander, cumin, cloves - to taste.

Step-by-step preparation:

1. First, prepare the brine. To do this, pour water into the pan. Mix with all the spices, salt and sugar and cook for about 5 minutes.

2. To prevent the fish from becoming bitter, remove the gills from it. Wash thoroughly and place in a plastic or glass container.

3. Cool the prepared brine and pour it into the container with mackerel. Place in the refrigerator for 3-4 days. After some time has passed, you can try it.

For stronger salting, leave for 6-7 days.

Very tasty lightly salted mackerel pieces in tea brine

This recipe is loved by many housewives. After all, the fish in it turns out incredibly tasty, soft and moderately salty. Therefore, be sure to try this option for salting mackerel, and you will not regret it.

Required:

1 large mackerel;
3 tbsp. l. (no slide) sugar and salt;
about 1 liter of boiling water;
3 tbsp. l. tea leaves;
10 black peppercorns;
2 bay leaves.

Step-by-step preparation:

1. Gut the carcass, remove the head and tail and cut into pieces. The width depends on your preferences, but no more than 1.5-2 cm.

2. For the marinade, you will need to brew thick tea with boiling water. Pass it through a fine sieve so that the tea leaves do not get into the brine. Then add salt and sugar. Season with bay leaf and peppercorns. Mix well and wait until the brine cools to room temperature.

3. Place the mackerel pieces in an enamel saucepan. Pour in the prepared marinade so that the pieces are completely covered with liquid. Cover with a lid and put in the refrigerator for 4 days.

4. After this, take it out and dry it on paper towels or napkins.

Well, then of course we try!

Salting mackerel in onion peels with liquid smoke in a bottle - the most delicious recipe

This fish turns out to be smoked and comes out much better and tastier than store bought. The recipe is convenient for apartment residents, because the carcass is smoked in a bottle and there will be no foreign odors. It tastes lightly salted and guests will simply be delighted. And of course, it is better not to give small children such a tasty treat prepared using liquid smoke.

Required:

onion peel;
1 mackerel;
1.2 liters of water;
4 tbsp. l. salt;
2 tbsp. l. Sahara;
1-2 tbsp. l. liquid smoke;
2 liter bottle.

Step-by-step preparation:

The color of the fish depends on the amount of husk. The more it is, the darker the mackerel will be.

1. We carefully select the husks so that we don’t get any that are rotten or contain sand. Rinse thoroughly in running water. Place in a saucepan and add salt and sugar. Fill with the required amount of water. Place on the stove, let it boil and wait 2 minutes. After this, set it aside, cover with a lid and let it brew until the brine has cooled.

2. Completely defrost the carcass and wash it. Cut off the neck of the bottle. Pour liquid smoke into it and place the mackerel inside, upside down. Pour in the brine, cover with a bag and put in a cool place for 2 days.

3. After the time has passed, hang the carcass over the sink and dry it in this way for 2 hours. Then we put it on the balcony and continue to dry there for 24 hours. The air temperature is about 10-12 degrees Celsius.

4. After this, grease the mackerel with oil and let it stand for a couple of hours. Then we clean, cut and serve.

By the way, in this recipe you don’t have to use liquid smoke, but simply pickle the fish in the husk.

Marinate mackerel with onions and butter in a jar, which will be ready in 4 hours

In general, this yummy dish takes 3 hours to prepare, but we took into account the time for cutting and preparing it. It is prepared quickly and easily, and is eaten in an instant. The mackerel turns out lightly salted and without the presence of unnecessary odors. Therefore, for true connoisseurs, this recipe is perfect.

Required:

2 mackerel;
3 tbsp. l. salt;
1 onion;
0.5 l of water;
2 tbsp. l. rast. oils;
2 tbsp. l. 9% table vinegar.

Step-by-step preparation:

1. First, let's prepare a solution of salt and water. Mix them in a convenient container. It could be: a jar, mug or ladle.

To check the strength of a liquid, place thoroughly washed raw water in it. egg. If it floats up evenly and even protrudes above the surface of the water, the solution is ready. If the egg leans to one side, then you should add a little more water.

2. Cut the slightly frozen mackerel into thin pieces, gut it and get rid of the black film. Wash and place in a saucepan. Pour in the prepared salt marinade, cover with a lid and leave on the table for a couple of hours. Then drain the liquid.

3. Peel the onion and chop it into half rings. Place a layer of onions in a container or jar. Then a layer of mackerel (place the pieces upright). Onions again. Add a tablespoon of vegetable oil and the same amount of vinegar. Re-lay the fish layer, onion layer, pour over the remaining oil and vinegar.

If you prefer dishes without adding vinegar, you can use much less of it or simply sprinkle it over the onions.

4. Close the bowl with a lid and put it in the refrigerator for 1 hour. After which the fish will be ready.

Salted mackerel with homemade mustard

One of most interesting recipes will be salting mackerel in mustard sauce. The fish turns out very tasty and unusually soft. Therefore, I advise you to take note of this cooking option.

Required:

1 mackerel;
50 g salt.
For the sauce:
1 tbsp. l. mustard and mayonnaise;
30 g butter;
2 garlic cloves.

Step-by-step preparation:

1. Separate the fish from the head and tail, gut it, wash it thoroughly and remove the fins. Carefully divide into 2 fillets, this way it will be separated from the bone. Sprinkle the mackerel with salt and put it in a container. Place in the refrigerator for 12 hours.

2. After this, rinse under the tap and let dry on paper towels. You can even blot the carcass with them, so it will dry faster.

3. Chop the garlic cloves. Sprinkle the inside of the mackerel thoroughly with it.

4. Mix mustard, mayonnaise and melted butter. We coat the fish inside with the resulting sauce, where the garlic was previously placed. For convenience, you can take a silicone brush. Place the two pieces of fillet together and wrap in cling film. Place in the freezer for 3-4 hours.

Then we take it out, cut it beautifully and send it to the table as an appetizer.

Mackerel, like salmon, is a very tasty lightly salted fish.

Do you want to please your family with excellent salmon? Then this recipe is just for you. The fish turns out simply excellent! Very tasty and even reminiscent of red. It will be one of the first to be eaten at the table.

Required:

2 fish;
1 onion;
300 g water;
5 cloves;
5 peppercorns;
a pinch of ground pepper and coriander;
2 tsp. salt;
0.5 tsp. Sahara;
2 tbsp. l. rast. oils;
2.5 tbsp. l. 6% apple cider vinegar.

Step-by-step preparation:

1. Clean the fish, wash it and cut it into portions. Chop the onion into rings.

2. For the marinade, pour the required amount of water into the saucepan. Add salt and sugar. Add coriander and cloves. Add vegetable oil. After boiling, cook for another minute and remove from the stove. Then pour in Apple vinegar and mix well.

3. While the brine cools to room temperature, you can start cutting the carcass. We put it in a plastic container. Add onion to it and pour marinade over it. Place in the refrigerator for a day. After that we take it out and eat it.

Bon appetit!

Instant salted mackerel with lemon and onion

The fish is also very tasty if you marinate it with lemon and onion. But everything is simple here, so I suggest you watch the video about step-by-step preparation:

This is such an easy and simple recipe, and it turns out delicious!!!

This is where our selection ends and we are sure that those who like to eat fish will definitely find something for themselves suitable recipe. We wish you culinary success and see you again on the pages of our blog.

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

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

Sea fish most often comes to stores and markets in fresh frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be defrosted slowly - in cold water or in the refrigerator, then the beneficial substances, taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel at elevated temperatures or in warm water. Along with this defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product noticeably decreases.

How to pickle fresh frozen mackerel at home:

Defrost fish correctly.

Remove fins, head and tail.

Cut the belly.

Clean out the insides.

Rinse the carcass in cold water.

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

You can pickle mackerel in pieces or whole.

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

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

How to pickle mackerel in brine:

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

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

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

Storage. Ready salty product Store in the refrigerator and can be eaten within a week. Over a longer storage period, mackerel may deteriorate.

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

The most delicious and simple homemade mackerel recipe!

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

First you need to clean and rinse the headless mackerel. Wash the onion skins.

To prepare the brine, add 8 tbsp to 2 liters of water. salt, 4 tbsp. sugar, washed onion peels, 3 tsp. black tea (without additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send to the fire until it boils. Let simmer for 5 minutes.

After the brine boils, you need to strain it and leave it until it cools completely.

After the brine has cooled completely, pour it over the mackerel.

After 4 days, the salted mackerel is ready to eat.

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

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

In advance, 40 minutes before marinating the fish, I cook the marinade. I boil water, pour salt and granulated sugar into it. I stir with a spoon until they dissolve.

I add all the spices: bay leaf, black peppercorns, coriander seeds and cloves. I turn off the fire. I leave the marinade to cool in the room. The aromas are already dizzying. One can only imagine how delicious mackerel will be with such a marinade.

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

I put the cleaned mackerel in a container in which I will marinate it. I used an enamel container. Glass forms and even plastic ones (made from food-grade plastic) are also perfect.

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

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

I serve delicious mackerel to the table.

Recipe 4: how to salt mackerel whole in spice brine

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum useful substances. 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 number of minerals and vitamins.

Preparing lightly salted mackerel is not at all difficult. You just need to pickle it in a salty solution and add some spices. Marinating time – 24 hours. At the end we get aromatic soft fish with all its useful components.

In this recipe we will brine whole mackerel in a spiced brine.

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

Let's boil water and cool it. Pour 0.5 liters of water at room temperature into a deep container. Add 1-1.5 tbsp to the water. spoons table salt and stir it thoroughly until completely dissolved. The brine is ready.

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

Let's defrost large mackerel. We 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, longer if possible.

After the specified time, remove the fish from the brine and cut into small pieces. You can add a few rings of fresh onion. Drizzle the fish with vegetable oil and, if desired, vinegar.

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

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

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

Today we’ll talk about how to make spicy salted mackerel. This fish tastes similar to the fish they sell preserved in the store.

For 0.5 l. water:

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

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

While the brine is preparing, let's start with the fish. Wash it thoroughly, remove the entrails from the abdomen and wash it again. If there is a head, cut it off. We will not use it in pickling. Cut the mackerel carcass into portions and place in a deep bowl or pan.

When the brine has cooled, pour it over the mackerel pieces, cover the top with a plate so that the entire fish is covered with the marinade and put it in the refrigerator for 1-3 days. The fish will be ready within 1 day, but it will taste barely salty. Perhaps someone likes just this kind of fish.

After keeping the mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, and very tasty. Place the finished salted fish on a plate and serve with homemade boiled potatoes or just as a snack. You can also pickle it right away fish fillet mackerel, having previously separated it from the central and other bones.

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

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

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

Prepare necessary products. Remove mackerel from freezer and leave to defrost at room temperature.

At this time, start preparing the brine. Place salt, granulated sugar (heaped tablespoons), peppercorns and coriander, bay leaves into a saucepan. Cut the onion into 4 parts along with the husk, after thoroughly washing it to remove sand.

Fill cold water and place it on the gas stove. Let the mixture boil for 5-7 minutes, then turn off the heat, close the lid and leave the contents of the pan to cool and infuse.