How to quickly salt mackerel fillets. How to pickle fresh frozen mackerel. Fish in brine

We have all long been accustomed to seeing this striped fish on the holiday table, and in the everyday diet it is often given a place of honor. Mackerel is wonderful in any form of preparation, smoked, boiled or fried, and you can also deliciously salt mackerel in brine at home, and our recipe will tell you how. The meat turns out tender and juicy, with a spicy aroma and taste; such fish can be safely served as an appetizer, and can also be used in preparing salads.

Factors affecting salting

In general, there are a lot of ways to marinate this fat striped fish. And the point here is not at all in the variety of spices, the presence or absence of oil and vinegar, the amount of sugar, salt and other nuances.

Type of salting

In this case, the decisive factor is the marinade itself, because in addition to home-made salting of mackerel in brine, there is also a recipe for dry salting, when the fish is not in contact with the liquid, and brine, in which the mackerel is salted using the protein liquid extracted from the meat and salt dissolved in it , that is, a natural concentrate.

Time

Also of particular importance in this whole process is the temporary effect, that is, depending on what kind of fish we want to get, salted or lightly salted, the marinating period is determined. The longer the mackerel is in brine, the more concentrated its taste will be.

For example, in 24 hours you can get delicious lightly salted fish, which in a couple of days will become quite rich. In addition, the chosen home recipe itself has not the last word, according to which the proportions of the components, in particular salt, are determined. After all, you must admit, if you pour a glass of white spice onto a couple of carcasses, then there is nothing to hope for an easy option.

Salt

When starting to prepare the mackerel delicacy, we must know for sure which salt should be chosen so that the final product turns out to be a tasty dish. Here you should immediately set priorities.

For example, coarse table salt dissolves very slowly in liquid, be it a specially prepared marinade or juice released from fish. That is why the product will gradually be saturated with spices and salt, and as a result the fillet will be tender, tasty and aromatic.

In the case of small salt, it will be difficult to achieve such an effect, since such a seasoning will only burn the meat, making it practically unfit for consumption.

Fish quality

It is also worth mentioning separately the quality of the product itself at the initial stage of cooking. A good recipe for how to properly, tasty and quickly salt mackerel in brine entirely at home, usually never recommends taking freshly frozen fish for this purpose, but exclusively fresh fish, since icy hibernation completely deprives the meat of its elasticity, and after it is kept in a salty liquid, it and will completely fall apart.

But since stores increasingly offer frozen fish products, in this case you just need to defrost them as gently as possible, then you can still count on a positive outcome.

Now, armed with the culinary tricks of experienced cooks and knowing how to salt fish in brine correctly, and most importantly, for how long, we can get down to the heart of the matter - preparing spicy mackerel at home ourselves. This cooking option can be classified as an express method, since the whole procedure will take about 20 minutes, and after just a couple of days you can eat the magnificent juicy, spicy mackerel meat.

This type of salting is considered wet, since we will prepare the marinade for this recipe separately, and not wait for the fish juice to appear.

In general, the simplest water + salt brine, where special emphasis is placed on the proportions of these two components, is considered a classic of the genre in salting any type of fish, and mackerel in particular. Ideally, 1 liter of liquid contains 100 g of salt (3 heaped tablespoons).

The amount of white spice may vary depending on how much time we plan to spend salting the mackerel. If we have 10-12 hours, then we can take only 80 grams of “white gold”, and in the case when the finished fish is needed for the table within 3-4 hours, we need, on the contrary, to increase the salt concentration and take 110-120 grams of table fish.

Basic option for quick salting

Ingredients

• - 1 kg + -
• -1 l + -
• – 4 tbsp. + -
• - 2 tbsp. + -
• - 3-4 sheets + -
• Allspice - 5 peas + -
• Coriander beans-1 tsp + -

Preparation

As for the spicy salting and the stated spices in the following recipe, here we present only the basic version with a minimum set of spices, and the “zest” is the result of experiments, where everyone can choose whatever their heart desires according to their own taste.

1. Since we intend to salt the whole fish, just as a herring is salted, the first thing we should do is make a cut in the belly of the mackerel and remove all the insides from it, and remove the gills from the head. Next, we thoroughly rinse the carcass under running water, and do not forget to remove the dark film inside the peritoneum along the spine, otherwise the finished mackerel may taste bitter.
2. Having prepared the mackerel, we can start preparing the brine, for which we pour water into a saucepan and put it on fire.
3. After boiling, add salt and sugar, as well as all the spices, into the liquid. When the sweet and salty crystals are completely dissolved, the marinade can be turned off and cooled to room temperature.
4. We place the fish in a glass or enamel container, fill it with a spicy broth, put a light pressure on top, just so that the carcasses do not float, and put it in the refrigerator for 2-3 days.

After 48 hours, you can have your first tasting of lightly salted mackerel with hot potatoes in their jackets.

Ideas for experimenters

Since we salt the mackerel ourselves at home, we can change the recipe for this marinade, based on personal taste preferences.

Changing the scent

So, for example, to enhance the aroma of fish, when cooking the brine, you can add a couple of cloves and a mixture of peppers - ½ tsp.

Dried dill and white mustard peas, at the rate of 1 tsp, can also be an excellent fragrant component. spices per 1 liter of water. If you are partial to smoked meats, then you can add ½ tsp to the already cooled brine. liquid smoke, then the finished mackerel will acquire a yellowish color and a smell corresponding to the aroma of a fire.

Using Vinegar

In addition, for vinegar lovers there is also a version of salting mackerel.

To prepare this marinade, you need to mix 0.5 tbsp. odorless sunflower oil, 3 tbsp. vinegar 3%, 0.5 tbsp. granulated sugar and coarse salt, 1 tsp. mustard and white pepper powder – ¼ tsp.

These tips can be safely applied in practice with any type of fish, because if you know the recipe for how to deliciously salt whole mackerel in brine at home, then you are guaranteed to get all the “scaly-tailed brethren” with a bang.

Sokolova Svetlana

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Hello! Continuing the topic of making pickles, I’ll tell you how to pickle mackerel at home quickly and tasty. In this material I will present to your attention a whole series of various step-by-step recipes.

To begin with, I’ll tell you about the intricacies of choosing mackerel and the features of subsequent preparation. After all, the final result largely depends on this. You are already familiar with the technique of preparing salted salmon. It's time to master the art of pickling mackerel.

1. Large or medium-sized mackerel is suitable for salting. Small fish are bony and lean. The ideal option is a fish weighing 300 grams. It is better to salt fresh or frozen fish. If you don’t have one, frozen will do.
2. When choosing, be sure to pay attention to the color. Fresh fish has a light gray tint without signs of yellowness, the eyes are light and not cloudy. Good mackerel has a light fishy aroma and is firm and slightly moist to the touch.
3. When salting, salt draws excess moisture from the fish and thoroughly saturates the carcass. The process is carried out at a low temperature, since in hot conditions the product will go rotten. Upon completion of salting, the mackerel is put into the cellar or refrigerator.
4. To prepare salted mackerel, use dishes that do not oxidize. I use enamel, plastic and glass containers. If suitable containers are not available, a wide plastic bottle with the neck cut off will do.
5. I recommend salting mackerel at home with regular salt; iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will ruin the appearance.
6. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
7. Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting. Whole mackerel takes three days to cook, pieces are salted for one day.
8. The refrigerator is the best place for storage. Pour vegetable oil over the mackerel and store for no more than 5 days. Do not keep salted fish in the freezer; after defrosting, the meat will become watery and soft.
9. To ensure that the mackerel fully develops its taste and acquires a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a piquant flavour.

The tips listed above will help you prepare delicious, beautiful and aromatic salted mackerel.

Classic recipe

Shop windows are filled with a wide variety of salted fish. But there are times when a trustworthy brand, for certain reasons, supplies unpalatable fish. If you have a classic mackerel pickling recipe at hand, disappointment can be avoided.

Ingredients

Servings: 6

• mackerel 1 PC
• water 1 l
• salt 4 tbsp. l.
• sugar 2 tbsp. l.
• vinegar 2 tbsp. l.
• Bay leaf 3 sheets
• black peppercorns 3 grains
• allspice peas 3 grains

Per serving

Calories: 197 kcal

Proteins: 18 g

Fats: 13.1 g

Carbohydrates: 0.1 g

25 min. Video recipe Print

I wash the fish, dry it, cut it into pieces and remove the entrails.

Pour water into an enamel container, add spices, and bring to a boil. I boil for five minutes and remove from the stove. After the brine has cooled, I add vinegar and mix thoroughly.

I put the pieces of fish in a glass container, fill them with marinade and place them in a place at room temperature for a day, then I put the mackerel on a plate and taste it.

As you can see, salting mackerel at home is a simple task. Salted mackerel is combined with potatoes, rice and even buckwheat. If you tell me your recipes for salting this wonderful fish in the comments, I will be grateful.

A simple recipe for pickling mackerel

Ingredients:

• Mackerel – 2 pcs. 350 g each
• Drinking water – 1 liter.
• Mustard powder – 1 teaspoon.
• Sugar – 3 tablespoons.
• Salt – 5 tablespoons.
• Peppercorns – 10 pcs.
• Laurel – 4 leaves.

Preparation:

1. I pour water into a saucepan and put it on the stove. After the water boils, add the spices specified in the recipe and cook over high heat for three minutes. Turn off the heat, cover the marinade with a lid and leave to cool to room temperature.
2. I'm preparing mackerel. I cut off the tail and head, and remove the entrails. I thoroughly rinse the fish with water, dry it, cut it into pieces 3-4 centimeters wide and place it in a glass bowl.
3. I pour the cooled marinade over it and put the container with mackerel in the refrigerator. After twelve hours the fish is ready. It will take 2 days for complete salting.

This is the simplest and incredibly successful recipe for preparing salted mackerel in pieces.

Spicy salted mackerel

The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after cooking is complete, the dish will delight you with its incredible taste.

Ingredients:

• Fresh mackerel – 2 pcs.
• Onion – 2 heads.
• Allspice – 5 peas.
• Laurel – 2 leaves.
• Wine vinegar – 50 ml.
• Salt – 3 tablespoons.
• Vegetable oil – 1 teaspoon.
• Dried cloves – 2 sticks.
• Ground black pepper.

Preparation:

1. I peel the fish and cut the carcasses along the ridge. Then I carefully remove the bones and cut the mackerel fillets into medium-sized pieces. Sprinkle with salt and set aside for 10 minutes.
2. I cut the peeled onion into rings. To prepare the marinade, combine vinegar with vegetable oil in a bowl, add the spices indicated in the recipe, and mix thoroughly.
3. I season the mackerel with pepper, add onion rings, mix, put in a glass container and pour in the marinade. I leave it at room temperature for at least 10 hours, then keep it in the refrigerator for another two hours.

Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first.

Salting whole mackerel in brine

Supermarkets sell ready-made pickled mackerel, but homemade mackerel is much tastier. Those who have tried this homemade delicacy will definitely agree with me. For the rest, I recommend reading the recipe for salting whole mackerel in brine.

Mackerel is a fatty fish that is highly valued and should be present in every person’s diet. I'll share two wonderful easy recipes. You can salt fish yourself, even without special culinary skills.

Full salting recipe video

Whole mackerel in brine with onion skins

Fish saturates the human body with useful substances. Red fish is considered the most valuable, however, it is also the most expensive. The pinnacle of leadership among the available varieties is occupied by mackerel. It is smoked, grilled, baked, and salted.

Ingredients:

• Frozen mackerel – 3 pcs.
• Regular salt – 3 tablespoons.
• Water – 6 glasses.
• Black tea – 2 tablespoons.
• Sugar – 1.5 tablespoons.
• Onion peels - 3 handfuls.

Preparation:

1. I put the frozen mackerel in a large bowl and wait until it melts on its own. I do not recommend using a microwave oven for this purpose, otherwise the fish will not retain its dense consistency and benefits.
2. While the fish is defrosting, I prepare the brine. Place the onion peels in a colander and rinse thoroughly under running water. I put it in a saucepan, add salt, sugar, tea leaves and fill it with water. After the liquid boils, remove the pan from the stove and cover with a lid.
3. I carefully pour water over the mackerel, gut it, wash it again and place it in an enamel container. I also add filtered brine here. I cover the dish with a lid and put it in a cold place for three days. I turn the mackerel over once a day, as a result it is evenly colored and salted.

Three days later, I take out the fish, cut it into portions and serve it to the table, garnished with lemon slices and sprigs of herbs. This mackerel goes well with boiled and fried potatoes. You decide for yourself what to serve this delicacy with. My recommendations in this case are inappropriate.

Whole mackerel in tea solution

Salted whole mackerel is ideal for serving on its own. It’s difficult to say how long such fish can be stored. I salt it a few at a time and it disappears instantly. But I am completely convinced that if you create this culinary miracle, no one will want to buy salted fish in the store anymore.

Ingredients:

• Frozen mackerel – 2 pcs.
• Salt – 4 tablespoons.
• Water – 1 liter.
• Sugar – 4 tablespoons.
• Loose black tea - 4 tablespoons.

Preparation:

1. I defrost the fish in the sink under running water. Then I cut off the head, gut it, rinse it with water and dry it with paper towels.
2. I pour boiling water over black tea, wait until it brews and cools, then add salt and sugar. Stir until completely dissolved.
3. I dip the mackerel into the prepared tea solution and leave it to marinate in the refrigerator for four days. I take the fish out of the marinade and hang it over a basin or sink by the tails overnight.

I recommend serving the delicacy to the table in the form of portioned pieces. To decorate salted mackerel I use greens, and as a side dish I cook steamed vegetables or mashed potatoes. You can add it to some New Year's salad, which will make it much tastier.

How to salt mackerel in 2 hours

A variety of salted fish are sold in stores, but buying a lightly salted product is sometimes problematic. To ensure that the fish retains its marketable appearance and is stored longer, manufacturers do not skimp on salt. However, you can cook lightly salted mackerel at home in 2 hours.

The recipe described below is suitable for impatient fans of homemade pickles. It is enough to be patient and after 2 hours you can start tasting the lightly salted product.

Ingredients:

• Mackerel – 1 pc.
• Onion – 1 head.
• Water – 350 ml.
• Salt – 1.5 tablespoons.
• Black pepper – 7 peas.
• Laurel – 2 leaves.

Preparation:

1. The first thing I do is pickle the brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices and salt indicated in the recipe. I cook the brine over low heat under the lid for no more than 10 minutes, then turn off the gas, remove the lid and let it cool.
2. While the marinade cools, I work on the fish. I cut off the tail and head, make a small incision on the abdomen, remove the entrails through it, wash the carcass with water and dry it with paper napkins.
3. I cut the carcass into pieces 2 centimeters thick so that it is salted quickly and evenly. I put the pieces of fish in a jar or food container, fill them with brine, close the lid and put them in the refrigerator for 120 minutes.
4. After the specified time, the salted fish will be cooked. If necessary, you can keep it in the brine for another half hour. Before serving, I recommend garnishing the mackerel with onion rings and herbs.

Agree, some hot dishes take much longer to prepare than this incredibly tasty delicacy. The only drawback is the short shelf life. However, the fish is not in danger of spoiling, since it does not stay on the table for a long time, just like fried pollock.

Salted mackerel pieces

Practice shows that salted mackerel in pieces is at the same time an excellent independent dish, a wonderful addition to various side dishes and an excellent ingredient for appetizers.

The recipe is intended for people who cannot imagine their life without salted fish. Thanks to the spicy brine, the fish becomes ready to eat overnight.

Ingredients:

• Mackerel – 350 g.
• Salt – 1 tablespoon.
• Sugar – 0.5 tablespoons.
• Ground pepper
• Vegetable oil
• Vinegar - to taste.

Preparation:

1. I pour water over the fresh mackerel, cut off the head and tail, gut it, wash it again and cut it into pieces three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt.
2. I place the mackerel tightly in a glass container, cover it with a lid and put it in the refrigerator until the morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After two hours, you can enjoy the taste of salted fish.

I think you were very surprised by the simplicity of the recipe. A homemade treat is in no way inferior to a store-bought product, and in some aspects it will give you a big head start. You can make borscht as a first course, fish and potatoes for the second course, and homemade yogurt or quince jam for dessert. An excellent menu for a family dinner, isn't it?

Recipe for marinated fresh frozen mackerel

Marinated fish is a favorite delicacy that is sold in any store. True, this pleasure cannot be called cheap. If desired, marinated fresh frozen mackerel can be prepared at home.

Ingredients:

• Mackerel – 3 pcs.
• Onion – 3 heads.
• Garlic – 3 cloves.
• Sugar – 1 teaspoon.
• Salt – 1 tablespoon.
• Vinegar – 3 tablespoons.
• Vegetable oil – 2 tablespoons.
• Laurel – 2 leaves.
• Allspice – 1 teaspoon.
• Pepper mixture.

Preparation:

1. I take the fish out of the freezer and wait until it thaws a little. I wash the carcasses with water, gut them, cut off the head and tail, and cut them into portions. If the fish is completely defrosted, the pieces will turn out uneven, and after being in a spicy marinade, the appearance will completely deteriorate.
2. I peel the onions and garlic. I chop the onion into thick rings, the garlic into thin slices, and then start preparing the marinade. To do this, I mix vinegar with vegetable oil, salt, sugar, pepper and bay leaf.
3. I put the prepared fish in a large bowl, add the onion and garlic and pour in the marinade. I mix everything thoroughly and put it in glass jars, which I subsequently send to a cold place for a day.

Fish is a healthy and tasty food product that contains many valuable microelements.

Therefore, it must be included in the diet. Popular varieties include mackerel.

It is consumed fried, boiled, stewed and smoked.

Among the frequently used cooking methods, salting can also be mentioned. There are many recipes for salting mackerel, and housewives should know them.

Under the influence of salt, excess moisture is removed from the fish. At the same time, salt saturates the carcass. The result is a delicious product. For cooking to be successful, you need to consider the following features:

1. Salting should be carried out at a low temperature so that the fish does not go rotten, so it must be kept in the refrigerator or in the cellar.
2. The dishes used in the process should not oxidize. It is best to use containers made of plastic or glass. Enameled cookware is also suitable.
3. When salting, you should use ordinary coarse salt, without iodine, as it can affect the appearance of the product.
4. The more moisture is removed from the fish, the better quality it will be and the longer it will last. Therefore, you need to use coarse salt.
5. You can salt whole carcasses, fish fillets or pieces. The result will be the same, but it will take less time to salt the lump mackerel.
6. The finished product should be stored in the refrigerator in sunflower oil for 5 days.
7. There is no need to place the prepared dish in the freezer.

To add aroma and improve taste, in addition to salt, you should use various spices (cloves, pepper, bay, etc.).

Secrets of choosing the right fish

It is better to salt large and medium-sized carcasses. Small ones have too many bones and not enough fat. It is optimal to use fish weighing about 300 g.

You should prefer fresh fish, but you can also use frozen.

Good frozen mackerel is light gray in color (no yellowing), firm and slightly moist. She has light eyes and a slight fishy odor.

Also pay attention to the gills that are visible from under the head; they should not be black or deformed.

Classic salting method

For it you will need:

• mackerel (2 carcasses of 350 g each);
• water – 1 l;
• sugar – 3 tbsp. l.;
• salt – 5 tbsp. l.;
• mustard powder – 1 tsp;
• bay leaf – 4 pcs.;
• pepper – 10 peas.

Manufacturing Features:

1. Boil water and, adding spices, boil for 3 minutes.
2. Cool the marinade.
3. Remove the entrails of the fish, cut off the head and tail, rinse and dry with paper towels.
4. Cut the product into pieces and place in a prepared glass container, pour in the marinade.

Salting duration: 12 hours in the refrigerator. To fully develop the taste, you need to keep the mackerel in the solution for 2 days.

Spicy method of salting mackerel

To prepare it you need:

• mackerel – 2 pcs.;
• onion – 2 heads;
• allspice – 5 peas;
• bay leaf – 2 pcs.;
• wine vinegar – 50 ml;
• salt – 3 tbsp. l.;
• sunflower oil – 1 tsp;
• dried cloves – 2 pcs.;
• ground black pepper - a whisper.

Cooking technology:

1. Remove the skin from the carcasses and cut it along the ridge, remove the bones, and cut into pieces.
2. They need to be sprinkled with salt and left for 10 minutes.
3. Peel the onion and cut it into rings.
4. Mix vinegar with oil and spices.
5. Sprinkle the fish fillet with black pepper and add onion.
6. Place in a glass container and fill with marinade.
7. Keep the fish in the room for about 10 hours, then put it in the refrigerator for 2 hours.

According to this recipe, it is permissible to salt not only mackerel. It is used for red fish or herring.

Canning fish in a jar

It can be used as a semi-finished product for preparing other dishes. To make it you will need:

• fish – 2 pcs.;
• bay leaf – 1 pc.;
• sugar – 1 tbsp. l.;
• sea ​​salt – 3 tbsp. l.;
• allspice – 3 peas;
• water – 1 l.

It is prepared like this:

1. Remove the head, tail and entrails.
2. Pour the spices into the water and boil until you get a homogeneous brine, cool it.
3. Cut the carcasses into pieces, place in a glass jar, pour in the marinade.

For pickling in 1 liter. It will take 4 hours at room temperature and another 2 in the cold.

Dry saltine

You can salt fish without brine. To do this you need:

• mackerel – 2 pcs.;
• mustard powder – 2 tsp;
• sugar – 2 tsp;
• seasoning for vegetables - 1 tsp;
• salt – 4 tsp;
• black pepper – 7 peas;
• bay leaf – 1 pc.

Cooking process:

1. Remove the entrails, head and fins. Wash and dry. Cut into small portions (1.5 cm).
2. Mix spices.
3. Rub the fish pieces with the resulting mixture and place in the prepared container.

The product must be covered and refrigerated. Salting should take 2 days.

Whole mackerel in brine

It is easier to salt lump fish because it does not require much time to cook. But whole carcasses are also suitable for salting. The principle in this case is simple - they are placed entirely in the prepared brine. The process turns out to be longer, but the finished product is worth the wait.

Types of brine

Most often, 2 types of marinade are used for salting whole fish: tea and brine with onion peels.

To prepare the marinade with husks, you will need:

• salt – 3 tbsp. l.;
• water – 6 glasses;
• sugar – 1.5 tbsp. l.;
• loose black tea – 2 tbsp. l.;
• onion peel - 3 handfuls.

Cooking features:

1. Wash the onion skins, add water, add tea leaves, salt and sugar, and put on fire.
2. Bring the marinade to a boil, remove it from the stove.
3. Clean the fish (3 pieces), rinse it and fill it with strained brine.

Salting will take 3 days, during which the product must be kept in the refrigerator. The carcasses should be turned over once a day so that they are soaked evenly.

To prepare the tea solution use:

• salt – 4 tbsp. l.;
• loose black tea – 4 tbsp. l.;
• sugar – 4 tbsp. l.;
• water – 1 l.

Salting process:

1. Pour hot water over the tea, cool, add salt and sugar.
2. Dip the cleaned and washed mackerel into it.
3. Marinate in the refrigerator for 4 days, then remove them from the brine and hang them by the tails over a sink or basin for 12 hours.

The prepared solution is enough to salt 2 medium carcasses.

Quick salting method

It is possible to cook lightly salted fish, spending only 2 hours on it. For this you need:

• mackerel – 1 piece;
• salt – 1.5 tbsp. l.;
• black pepper – 7 peas;
• onion – 1 head;
• bay leaf – 2 pcs.;
• water – 350 ml.

Features of brining:

1. Boil water, add spices and an onion, divided into 4 parts. Boil this brine for 10 minutes over low heat.
2. Cool the marinade and prepare the fish - clean, wash and dry.
3. Cut the carcass into small pieces, add brine and refrigerate for 2 hours.

The only disadvantage of this product is its short shelf life.

Salted fish cut into pieces

There are a lot of options for salting lump mackerel. It's worth considering one of them. For it you need:

• fish – 350 g;
• granulated sugar - 0.5 tbsp. l.;
• salt – 1 tbsp. l.;
• ground pepper - a pinch;
• sunflower oil;
• vinegar.

Preparation:

1. Clean the fish, wash it and divide it into 3 cm pieces.
2. Mix pepper, salt and sugar.
3. Roll the pieces separately in the resulting mixture, place everything in the prepared bowl and close the lid.
4. Place in a cool place for 12 hours. Then you need to remove excess salt from the product (you can wash it off).

The washed pieces should be kept in a mixture of vinegar and oil for another 2 hours.

Processing of fresh frozen mackerel

Many people do not see the difference between salting fresh and frozen fish. In general, there are none, since freshly frozen carcasses can be salted according to the same recipes as fresh ones.

The only difference is that after freezing the appearance of the product deteriorates, and salting deteriorates it even more. Therefore, certain features need to be taken into account.

To salt mackerel in the following way, you need:

• onions – 3 pcs.;
• vinegar - 3 tbsp. l.;
• garlic – 1 head;
• salt – 1 tbsp. l.;
• sugar – 1 tsp;
• bay leaf – 2 pcs.;
• sunflower oil – 2 tbsp. l.;
• allspice – 1 tsp.

Salting process:

1. Fish carcasses (2 pieces) need to be slightly defrosted, cleaned and divided into small pieces. You should not defrost it completely - this will affect the appearance of the product.
2. Peel and cut the onion (in rings) and garlic (in slices).
3. Mix oil, vinegar, spices.
4. Place the prepared pieces in a bowl, add garlic and onion, pour in the marinade.

For better salting, mackerel should be placed in glass jars and kept in the cold for a day.

With lemon or cinnamon

Methods for preparing salted mackerel are varied. You can make this fish with lemon. You will need:

• lemon juice – 1 tbsp. l.;
• black pepper – 10 peas;
• salt – 2 tbsp. l.;
• bay leaf – 3 pcs.;
• water – 0.5 l.

Cooking features:

1. Mix water with spices, bring to a boil and simmer for 10 minutes.
2. Clean the carcasses, cut, wash, sprinkle with lemon juice.
3. Cool the marinade and pour it over the fish.

There is enough brine to salt 3 carcasses. This will take a day. If you use it for whole mackerel, you will have to wait 3 days.

Another option is pickling with cinnamon. Ingredients:

• salt – 250 g;
• peppercorns;
• Bay leaf;
• cinnamon (small pinch);
• water.

The preparation is usual. You need to boil the water with spices, cool it, pour it over the cleaned mackerel and salt it for 3 days.

For the next dish you will need:

• basil – 5 g;
• coriander – 5 g;
• salt – 25 g;
• sugar - a pinch;
• water – 1 tbsp.;
• cloves 2 sprigs;
• bay leaf – 2 pcs.

You also need to mix water and seasonings, boil and cool. After this, pour the marinade over the fish pieces and wait a day.

In addition to those listed, there are other ways to prepare salted mackerel. Choosing the right one is quite difficult, since everyone has different preferences. It's worth checking out the different options. You can also come up with your own recipes.

Mackerel prepared at home using any of the proposed methods is distinguished by its lightly salted taste, the absence of harmful components and a harmonious combination of spices included in the marinade.
Salted mackerel (1st method) will be ready in 6 hours, and pickled mackerel (2nd method) in a day.

Recipe No. 1. Quick dry salting of mackerel pieces

This is a very simple method that can be used to salt any fish, not just mackerel. At the same time, the beneficial properties of the fish are preserved as much as possible, and the fish itself is very well salted: moderately salted and without additional preservatives.
So, lightly salted mackerel, which takes up the volume of a 750-gram jar, will be obtained from 2 medium-sized (weighing 350 g) fish.

Ingredients

• Salt – 2 tbsp. spoons;
• Sugar – 1 tbsp. spoon.

Preparation

Separate the tail, head and entrails from the fish carcass. Trim fins. Rinse it thoroughly, gut it and remove internal films.


Cut the mackerel into pieces of approximately 3-4 cm.


Mix fish pieces with salt and sugar.


Cover the bowl with fish with film and place in the refrigerator.
After 6 hours, remove the mackerel from the refrigerator. Wash each piece under running water to remove salt.
Pack the mackerel pieces tightly into a 750g jar.
Fill the filled jar with vegetable oil (a little will do, no more than 50 ml).


Place the jar of lightly salted mackerel in the refrigerator for storage. The fish is ready. Mackerel prepared using the dry salting method does not need to be put in a jar, but consumed immediately after rinsing from salt.

Recipe No. 2. Marinated mackerel pieces in brine

The second way to get tasty fish is to prepare a marinade, which includes various spices, a little apple cider vinegar, salt, and sugar.
The result is marinated mackerel, which has absorbed all the flavors of the moderately sweetened and acidified brine. In addition, onions marinated with fish are a good addition to it.

So, pickled mackerel, which takes up the volume of a liter jar, will be made from 2 medium fish and the following ingredients:

Ingredients:

• Vegetable oil – 2 tbsp. spoons;
• Apple cider vinegar – 2 tbsp. spoons;
• Onion – 1 head;
• Salt – 2 teaspoons;
• Sugar – 0.5 teaspoon;
• Ground black pepper and cilantro - a third of a teaspoon each;
• Black pepper – 5 peas;
• Cloves – 6 pcs.

Cooking sequence:

Cut the fish as with the first salting method. Cut the onion into half rings.
Place mackerel cut into pieces into a jar, alternating it with onion half rings.
Boil 250 ml of water. Dissolve all the listed ingredients in water, except vinegar. When the solution boils for 1 minute, turn off the stove and add vinegar to the total mixture.
Pour the cooled marinade over the mackerel.


Close the jar with a plastic lid and place in the refrigerator for a day.
After the specified time, the marinated mackerel is ready.


Salted and marinated mackerel, prepared at home, are served with fresh tomatoes, cucumbers, and herbs.

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 that will make your salted fish 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, since they have a lot of bones and 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 spoil the appearance of the finished product, although it will not negatively affect the taste.
• 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 with odorless sunflower oil.

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. Remove the finished brine from the 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.
• Place the prepared fish pieces into 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.
• 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!