How to properly salt mackerel. Salt mackerel at home - recipes. Pickled in tea brine

The best recipes for salting mackerel, herring, capelin

Salted mackerel according to the recipe of the "Old Sailor"

As soon as the fish thawed a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones. Sprinkled with salt (about 1 tablespoon), put in a saucepan. Caviar caught in the fish - and it's there too! Saucepan - in the refrigerator. until morning. In the morning (12 hours passed), I washed the fish lightly under running water and laid it out on paper napkins to dry. In the meantime, finely chopped garlic (1 m clove per 1 fillet), chopped dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, spread out pieces of bay leaf. You can stop at this, but you can lightly grease the fish with spicy mustard, mayonnaise, butter to give additional flavors. Caviar mashed with a fork and also evenly laid out on the fillet. Next, we press the two halves of the fillet tightly against each other and wrap each "couple" separately in a bag. We put it in the freezer until the evening. In the evening we take the fish out of the freezer. Salted mackerel is ready! Easy to cut, thick. Stored in the freezer. But not for long, as it is eaten quickly. Bon Appetit!

Mackerel marinated at home!

You have no idea how delicious it turned out! You will need 2 fish. Cut off the head and gut .... (I asked my son to do this, I myself could not, my hand did not rise. I even ran away from the kitchen so as not to look ...). Wash well. Cut into pieces, 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, put 2 tablespoons of salt. Mix well until the salt dissolves. Put our pieces of fish there, I also put a couple of bay leaves. Cover with a plate and put some weight on top. Let's leave the fish to be salted. I left for the night. In the evening I put it in, in the morning, at 10 o'clock, I already got it. I salted for 12 hours ... In the morning there was such a picture. Drain all the liquid ... Put the fish back in the same bowl. Then, in the same bowl, put:

. Vinegar (if 9%, then 3 tablespoons, if 5%, like mine, then 4-5 tablespoons);

. black pepper, hot paprika - to taste;

. onion, cut into half rings - 1 large onion;

. 2 garlic cloves (squeeze through a garlic press)

. rast. oil - 1 glass.

We mix everything well. Again we cover with the same plate (the whole fish should be in the marinade), press down and put the load on top. Then refrigerate until evening to marinate well. You can stir it occasionally. And in the evening you can already eat! Mackerel turned out so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, or something .. With boiled potatoes, and with pickled onions ... In general, my saliva is already flowing again ... Bon appetit!

How to pickle mackerel - cooking recipes!

In this marinade, mackerel is tastier than red fish! Tender marinated mackerel will melt in your mouth... Wonderful salted mackerel can be cooked at home. There are many recipes for cooking, some of which we will consider.

Recipe #1

. Mackerel - 1 kilogram.

To prepare the marinade for 1 liter of water:

. Salt - 5 soup spoons;

. Granulated sugar - 3 soup spoons;

. Dry mustard - 1 soup spoon;

. Bay leaf - 6 pieces;

. Carnation - 2 pieces;

. Vegetable oil - 2 soup spoons.

Preparation: The fish must be cleaned, the insides and head removed, the tail and fins cut off. In a separate saucepan, boil the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate on top of the mackerel and oppress it and put it in the cold, in two or three days the fish will be ready. Periodically, the fish can be turned over.

Recipe #2

. Mackerel - 3 pieces.

For marinade per 1 liter of water:

. Tea leaves - 4 soup spoons;

. Salt - 4 soup spoons;

. Granulated sugar - 2 soup spoons;

. Liquid smoke - 4 soup spoons.

Preparation: First, defrost the frozen mackerel, then cut off the tail, head, clean the insides, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, pour tea leaves, granulated sugar, salt into the water and bring everything to a boil. Then it is necessary to strain, let cool and then add to the marinade liquid smoke. Pour the fish with this marinade, close with a plastic lid and put it in the cold for about three days. Periodically, a jar of mackerel should be shaken. After the time has passed, the fish can be eaten by cutting into pieces.

Recipe #3

. Mackerel - 500 grams;

. Salt - 3 soup spoons;

. Sugar - 3 soup spoons;

. Black pepper.

Preparation: Defrost fresh-frozen fish, then clean, removing the head, tail and entrails. After that, rinse it well and cut into portioned pieces. Then each piece of fish must be salted, peppered and sugared, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. It is necessary to put the mackerel in the cold and in about a day - two fish will be ready.

Recipe #4

. Mackerel - 3 kilograms.

Marinade:

. Water - 1 liter;

. Granulated sugar - 3 soup spoons;

. Salt - 6 soup spoons;

. Bay leaf - 3 pieces;

. Black peppercorns - 9;

. Allspice - 3 peas;

. Coriander - half a teaspoon.

Preparation: It is necessary to defrost and clean the mackerel, that is, to get rid of the insides, remove the head, fins and tail. After that, rinse the fish well and put it in a pan with a “jack”. Separately prepare the marinade from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, you can add boiled salted and chilled water. Put a plate and weight on top of the fish. Put for 5 days in a cold place. Bon Appetit!

How to cook homemade salted mackerel?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple, even an avid bachelor who does not have special culinary skills can pickle mackerel on it. Ingredients:

. Mackerel;

. tea;

. salt;

. sugar.

Preparation: So, we take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and also remove the insides straight into the trash can. We wash the fish inside and out, remove moisture with paper towels and proceed to cooking the brine. How to cook brine, aka marinade: four tablespoons of tea should be poured with a liter of boiling water. It turns out such a strong tea, in which our thawed mackerel will swim. In tea (cooled down), add four tablespoons of table salt and the same amount of sugar, stir. Mackerel is placed in this salty-sweet tea pickle and stored in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen over the washbasin for the night, remove it in the morning and hide it in the refrigerator, wrapping the fish in a paper bag beforehand. Everything. The fish is ready! Cut and try. Bon Appetit!

Marinating mackerel! Real jam!

We take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this business is not to let the fish DEFROST, we carry out all manipulations with frozen mackerel !! Peel and chop 3 onions and 3 garlic cloves. We put the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf. Mix carefully. We put it tightly in a jar, cover with a lid and in the refrigerator for a day. And in a day we get our fish and eat.

Home-cured herring + marinades and pickles!

Herring must be bought with a thick back (fatty). If it is frozen, then it should be completely thawed before salting. And don't wash it. And now some recipes: Marinade 1:

. Boiled water (1 glass);

. vegetable oil - 3 tablespoons;

. black peppercorns;

. bay leaf or a few;

. salt to taste.

Boil it all, cool and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.

Marinade 2:

. For 1 liter of water - 1.5 tbsp. spoons of salt;

. 1 st. a spoonful of sugar;

. Bay leaf;

. black peppercorns;

. cardamom;

. garlic;

. 1-2 flowers (dried) cloves.

Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.

Pickle 3:

. 4 tbsp. spoons of salt;

. 2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).

Put the fish in the cooled brine for 1 day. Basically, no hassle. In this way, you can salt not only herring, but also mackerel.

Pickle 4:

. 2 tbsp. spoons of salt;

. 1 st. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;

. add bay leaf;

. allspice peas;

. coriander (butterflies).

Sue everything. Cut the herring into medium pieces, put in a bowl on the barrel, pour over the chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.

Second recipe:

. 6 table. spoons of salt;

. 1 table. a spoonful of sugar;

. seasonings are the same for 1 liter of water.

The rest is done the same way. Divide the ungutted fish into three liter jar and pour brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top. Bon Appetit!

Herring own ambassador!

. Fresh-frozen herring - (3-4 pieces per 3 liter jar);

. salt - 3 tbsp. spoons;

. sugar - 5 tbsp. spoons;

. lavrushka - 2 pcs.

Preparation: Boil 1 liter. water. In boiling water, add 3 tbsp. spoons of salt and 5 tablespoons of sugar. Place the resulting brine on a window or balcony until it cools completely. Completely defrost and rinse the herring. Place the herring in a 2 or 3 liter jar, pour over the brine. Add 2 bay leaves. Put in the refrigerator for 2 days. After 2 days, the herring is ready for use. P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic. In general, this ambassador turns out no worse and even better than the sl / s herring that is sold in the store.

Herring is an incomparable way of salting!

According to this recipe, we have already salted herring many, many times and the result has always pleased us !! We take 1 kg. fresh-frozen herring good quality. Gut, remove the skin and cut into pieces. Put the fish in an enameled saucepan.

Prepare filling ahead of time:

. 3 onions cut into rings;

. 10-12 tablespoons water;

. 1 tsp Sahara;

. 1-2 tbsp salt (no slide);

. 0.5 tsp black ground pepper;

. 1 dec. l. vinegar (essence); . 2 tbsp. l. ketchup;

. 1/2 st. vegetable oil.

Preparation: Boil everything together with onions, cool and pour over the fish. Remove to refrigerator. In a day, a delicious herring will be ready! Well, very tasty!! I used table vinegar. Bon Appetit!

Delicious and quick herring in the marinade!

● herring - 2 pcs.,

● bow - 1-2 large sizes,

● apple cider vinegar - 5 tablespoons,

● salt - 2 tsp,

● sugar - 0.5 tsp,

● water - 1 glass,

●peppercorns - 10 pcs.,

● a pinch of coriander seeds.

Preparation: First, prepare the marinade - add sugar, salt, Apple vinegar and heat a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut into pieces, also cut the onion into rings. We take a jar and put the herring in it, adding onion, peppercorns and coriander interspersed as it is laid. Pour it with the already cooled marinade, cover with a lid and put it somewhere far away for a day. In a day, a delicious pickled herring will be ready. Bon Appetit!

Gentle salted herring!

5 freshly frozen herring

Brine: For 1 liter of water we take 5 tablespoons (without a slide)

• salt 3 tablespoons (without a slide)
• sugar
• 12-15 black peppercorns
• 1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives firmness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store.
• 6 bay leaves
• 2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it’s not scary that the tails stick out for now, we will crush them. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil together with salt and sugar. Let cool. We put all the spices in the pan and pour the cooled brine. We press the tails under the water and close the lid. We put in a cool place. You can eat tomorrow. If you add cloves, there will be herring spicy salting. But we don't like that. We need a gentle salting. Bon Appetit!

Sprat of spicy dry salting!

. Sprat (fresh) - 1 kg.;

. Coriander (grains) - 0.25 tsp;

. Salt (with a small slide; shallow spoon) - 3 tablespoons;

. Black pepper (peas) - 1 tsp;

. Allspice (peas) - 4-5 pcs.;

. Bay leaf - 3-4 pieces;

. Ginger (ground; pinch);

. Carnation (buds) - 4-5 pcs.

Preparation: Rinse the sprat thoroughly under running water. Prepare the pickling mixture: Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt is not used for salting fish. Sprinkle sprat with pickling mixture, mix. It is better to do this in a wide bowl, such as an enameled bowl. Do not use jars and other narrow dishes, in which the sprat is salted unevenly and quickly deteriorates. Cover the fish with a plate and place a small weight on top. Remove to a cool place. After 12 hours, a delicious fish will be ready!

Capelin slightly salted!

Ingredients for brine (per 1 liter of water):

. 3 tbsp salt;

. 2 tbsp Sahara;

. 5 laurels;

. 1 tsp allspice peas, cloves and coriander.

Preparation: Rinse capelin and put in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish in jars. You can add 1 tsp. vinegar essence for a 1-liter jar of fish. Then the ambassador will be spicy. But you can not add. Better couple st.l. sunflower oil. And overnight in the refrigerator. Bon Appetit!

We have all been accustomed to seeing this striped fish on festive table, and in the daily diet, she often takes pride of place. Mackerel is wonderful in any kind of cooking, smoked, boiled or fried, and you can also taste deliciously salt mackerel in brine at home, and our recipe will tell you how. The meat is tender and juicy, with a spicy aroma and taste, such a fish can be safely served as an appetizer, and also used in salads.

Factors affecting salting

In general, there are a lot of ways to marinate this striped fatty fish. And the point here is not at all 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 marinade itself is the decisive factor, because in addition to homemade salting of mackerel in brine, there is also a recipe for dry salting, when the fish does not come into contact with the liquid, and brine, in which mackerel is salted due to the protein liquid extracted from the meat and the salt dissolved in it , i.e. 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 pickling time is determined. The longer the mackerel is in the brine, the more concentrated its taste will be, respectively.

For example, in 24 hours you can get a delicious lightly salted fish, which in a couple of days will become quite saturated. In addition, not the last word has self selected home recipe, which determines the proportions of components, in particular salt. After all, you see, if you put a glass of white spice on a couple of carcasses, then there is nothing to hope for an easy option.

Salt

When starting to prepare a mackerel delicacy, we must know for sure which salt should be chosen so that the output is tasty dish. This is where you need to prioritize.

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

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. good recipe, how to properly, tasty and quickly pickle mackerel in brine whole at home, usually it will never advise you to take fresh-frozen fish for this purpose, but exclusively fresh, since ice hibernation completely deprives the meat of elasticity, and after it has been aged in a salty liquid, it does will fall apart.

But since in stores more and more often fish products are offered frozen, in this case you just need to defrost it as gently as possible, then you can still count on a positive outcome.

Now, armed culinary tricks experienced cooks and knowing how to properly, and most importantly, how long to salt the fish in brine, we can proceed to the very essence of the matter - cooking spicy mackerel at home on our own. This cooking option can be attributed to the express method, since the whole procedure will take 20 minutes on the strength, and after 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 classic of the genre in salting any kind of fish, and mackerel in particular, is considered the simplest brine water + salt, where special emphasis is placed on the proportions of these two components. Ideally, 100 g of salt (3 tablespoons with a slide) falls on 1 liter of liquid.

The amount of white spice can 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 g of "white gold", and in the case when the finished fish is needed to the table after 3-4 hours, on the contrary, we need to increase the salt concentration and take 110-120 grams of the table.

Basic version of quick salting

Ingredients

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

Cooking

As for the spicy salting and the declared 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 according to their own taste what your heart desires.

1. Since we intend to salt the fish as a whole, in the same way as a herring is salted, the first thing we need to do is make an incision on 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 be 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, pour salt and sugar into the liquid, as well as all the spices. When the sweet and salty crystals are completely dissolved, the marinade can be turned off and cooled to room temperature.
4. We put the fish in a glass or enameled container, pour it with a spicy broth, put a light oppression on top, only so that the carcasses do not float up and send it to the refrigerator for 2-3 days.

After 48 hours, you can hold the first tasting of lightly salted mackerel with hot potatoes in uniforms.

Ideas for experimenters

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

Change the flavor

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

Also, dried dill and white mustard peas can be an excellent fragrant component, at the rate of 1 tsp. spices per 1 liter of water. If you are not indifferent 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 lovers of vinegar, there is also a version of salting mackerel.

To prepare such a 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 pepper white powder- ¼ tsp

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

Salted fish is a favorite snack for many and is included in the menu of the New Year holidays. Often, hostesses want to find simple recipe salting fish, which is sure to work. Of the types of fish that are used for salting, mackerel is the most popular. It is very useful, and contains omega-3 fatty acids, protein and other useful substances.

Ingredients:

• water - 250 ml;
• 2 fish;
• sugar - a tablespoon;
• salt - 2 tablespoons;
• 3 sticks of cloves;
• a teaspoon of coriander;
• bay leaf.

Cooking step by step:

1. Prepare the marinade. Add all the spices, salt and sugar to a container of water.
2. Bring the liquid to a boil and stir constantly. Sugar and salt should dissolve completely. Leave the finished marinade to cool under the lid.
3. Rinse the fish thoroughly. Remove the head with fins and all the insides. Remove the spine carefully. Cut the fillet into medium pieces.
4. Prepare a clean and dry jar, put the pieces of fish in layers in a container and pour the marinade, which should be completely cool.
5. Close the jar tightly. Leave for 2 hours. Then put the container in the refrigerator. You can eat mackerel after 24 hours, when it is completely ready.

This is one of the recipes that will help you quickly pickle mackerel. Remember that it is impossible to pickle mackerel in 2 hours, it is important to leave a jar of fish to marinate in the cold.

Serve the fish with fresh onions and a little vegetable oil. If you want the fish to be more aromatic, add a spoonful of dried basil to the marinade.

Salting mackerel without water

It is possible to salt mackerel in pieces without using water. Choose vegetable seasoning with pieces of carrots. You can salt the mackerel in an hour and leave the fish soaked in spices. Otherwise, it will remain "raw".

Ingredients:

• vegetable seasoning - 1 tsp;
• 2 fish;
• salt - 4 tsp;
• 8 peppercorns;
• mustard - 2 tsp;
• 2 bay leaves;
• sugar - 1 tsp

Cooking:

1. Process the fish by removing the fins from the head with the tail, as well as the insides. Rinse and dry the fillet, cut into pieces.
2. Mix sugar with salt, add spices and mustard. So dressing for fish will be spicy, and salting is moderate.
3. roll in ready mix seasoning fish pieces and fold tightly into a container, cover with a lid.
4. Leave the fish to marinate in the refrigerator for a couple of days.

Store fish only in the refrigerator.

Whole mackerel salting

The finished fish will look like smoked. During cooking, mackerel is not subjected to heat treatment. Mackerel can be salted whole and cut into pieces during serving.

Ingredients:

• one and a half liters of water;
• 3 fish;
• salt - 4 tablespoons;
• black tea - 2 tablespoons;
• sugar - 1.5 cups with a slide;
• 3 full handfuls of onion husks.

Cooking steps:

1. Prepare the brine. Add the washed husks and spices to the water. Wait for the brine to boil, reduce the heat, cover the dishes with a lid, cook for 5 minutes.
2. Cool the liquid and strain using a sieve.
3. Remove the insides of the fish, the tail with the head, rinse the carcasses and pat dry with a paper towel.
4. Put the fish in a glass jar and fill with cooled brine. The pieces should be covered with liquid.
5. Close the jar with a lid and leave for 12 hours to pickle. Do not put the container in the refrigerator, the temperature should be at room temperature.
6. After the specified time, leave the fish in the refrigerator. Turn the fish twice a day. The product should be salted for about 4 days.

For salting, take no more than 2 or 3 fish. Choose medium-sized carcasses. Small ones have a lot of bones and little meat. The carcass should be slightly moist, light gray in color, elastic and moderately smell like fish.

More recently, I drew attention to such a fish as mackerel. And, you know, I was surprised by her excellent taste! With it, you can not only make various casseroles, salads, snacks. But just salt. In this form, it turns out to be very tasty and nutritious.

The main thing is to be able to make the right choice. If the carcass is without dents and visible damage, then this one is perfect for us. The color of the skin should be uniform and bright. If it seems faded, then most likely it was stored incorrectly or it is generally 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 will put mackerel in Plastic container and cover with a lid, then put in the refrigerator on the bottom shelf. Then the fishy smell will not saturate the rest of the food in the refrigerator.

For salting, coarse salt, without iodine, is perfect.

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

Well, now you can go to the recipes themselves unusually delicious salty fish in various varieties.

Dry salted mackerel at home (quickly in 2 hours)

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

Would need:

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

Step by step preparation:

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

1. Thoroughly rinse the gutted mackerel under the tap, remove the black film from the inside, then it will not be bitter. Cut into pieces, about 2 cm wide and put in a container for salting.

2. Sprinkle pots of pepper and cloves on top. Break the parsley into pieces and also sprinkle on top. Then salt and sugar. Top with 5 tbsp. l. vegetable oil and water. It will be needed for faster dissolution of products.

3. To prevent the pieces from falling apart, it's best not to use a spoon. Gently mix all the ingredients with your hands. Now leave in the kitchen under the lid for 2 hours. During this time, it will need to be mixed a couple more times.

Ready! Bon Appetit!

We salt the whole spicy salted mackerel with coriander without vinegar - an incomparable taste

This option is suitable not only for mackerel, but also for 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.

Would need:

• 2 mackerels;
• 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 a saucepan. Mix with all the spices, salt and sugar and cook for about 5 minutes.

2. So that the fish does not taste bitter, we take out the gills from it. Wash well and place in a plastic or glass container.

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

For a stronger salting, leave for 6-7 days.

Delicious salted mackerel slices in tea brine

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

Would need:

• 1 large mackerel;
• 3 tbsp. l. (without a slide) sugar and salt;
• about 1 liter of boiling water;
• 3 art. 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 parsley and peppercorns. Mix well and wait until the brine cools to room temperature.

3. Pieces of mackerel are placed in an enameled saucepan. Pour the prepared marinade so that the pieces are completely covered with liquid. Close the lid and refrigerate for 4 days.

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

Well, then of course we try!

Salted mackerel in onion skins with liquid smoke in a bottle - the most delicious recipe

Such a fish turns out to be smoked and comes out much better and tastier than store-bought. A convenient recipe for residents of apartments, because the carcass is smoked in a bottle and there will be no foreign odors. It tastes lightly salted and the guests will be delighted. And of course, it is better for little children not to give such a yummy prepared using liquid smoke.

Would need:

• 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 husk so that it does not come across rotten or with sand. Rinse well in running water. Transfer to a bowl and add salt and sugar. Fill with the required amount of water. We put it on the stove, let it boil and wait 2 minutes. After that, set aside, cover with a lid and let it brew until the brine cools down.

2. Completely defrost the carcass, rinse. Cut off the neck from the bottle. Fill it with liquid smoke and place the mackerel inside, upside down. Pour in the brine, cover with a bag and put it in a cold place for 2 days.

3. After the elapsed time, hang the carcass over the sink and dry it this way for 2 hours. Then we clean it on the balcony and continue to dry there for a day. The air temperature is about 10-12 degrees Celsius.

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

By the way, in this recipe, you can not use liquid smoke, but simply salt the fish in the husk.

Marinate mackerel with onion and oil in a jar, which will be ready in 4 hours

In general, this yummy is prepared in 3 hours, but we took into account the time for cutting and preparing it. It is prepared quickly and simply, and eaten in an instant. Mackerel turns out slightly salted and without the presence of extra odors. Therefore, for true connoisseurs, this recipe is perfect.

Would need:

• 2 mackerels;
• 3 art. 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, prepare a solution of salt and water. Mix them in a convenient bowl. It can be: a jar, a mug or a ladle.

To check the liquid for strength, put in it thoroughly washed raw egg. If it floats evenly and even protrudes above the surface of the water, the solution is ready. If the egg leans on its side, then it is worth adding a little more water.

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

3. We clean the onion and chop it in half rings. Put a layer of onions in a container or jar. Then a layer of mackerel (the pieces are placed upright). Onions again. Pour a tablespoon of vegetable oil and the same amount of vinegar. Re-lay the fish layer, onion, pour the remaining oil and vinegar.

If you prefer dishes without the addition of vinegar, then you can take it much less or just sprinkle on top of the onion.

4. Close the bowl with a lid and refrigerate for 1 hour. Then the fish will be ready.

Salted mackerel with homemade mustard

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

Would need:

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

Step by step preparation:

1. We separate the fish from the head and tail, gut it, rinse thoroughly and remove the fins. Gently divide into 2 fillets, so it will be separated from the bone. Sprinkle the mackerel with salt and put it in a container. We put in the refrigerator for 12 hours.

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

3. Chop the garlic cloves. Sprinkle the inside of the mackerel well with them.

4. Mix mustard, mayonnaise and melted butter. With the resulting sauce, we coat the fish inside, where the garlic was laid before. For convenience, you can take a silicone brush. We put the two parts of the fillet together and pack in cling film. Put in the freezer for 3-4 hours.

Then we take it out, cut it beautifully and send it to the table as a snack.

Mackerel, like salmon - very tasty lightly salted fish

Do you want to please your family with excellent salmon? Then this recipe is just for you. The fish is just amazing! Very tasty and even reminiscent of red. At the table, she will be eaten one of the first.

Would need:

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

Step by step preparation:

1. We 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, cloves. We add vegetable oil. After boiling, cook for another minute and remove from the stove. Then add apple cider 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. To it, add the onion and pour the marinade. We put it in the refrigerator for a day. After that, we take out and eat.

Bon Appetit!

Instant Salted Mackerel with Lemon and Onion

Another very tasty fish is obtained if it is marinated with lemon and onions. But everything is simple here, so I suggest watching a video story about step-by-step preparation:

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

This is where our selection ends and we are sure that fish lovers will definitely find the right recipe for themselves. We wish you culinary success and see you on the pages of our blog.

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

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

1. Mackerel of large or medium size 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 fresh-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 hue without signs of yellowness, the eyes are light and not cloudy. good mackerel characterized by a slight fishy aroma, elastic and slightly moist to the touch.
3. When salting, salt draws excess moisture out of the fish and thoroughly soaks the carcass. The process is carried out at a low temperature, because in hot conditions the product will go bad. Upon completion of salting, mackerel is removed to the cellar or refrigerator.
4. For the preparation of salted mackerel, dishes are used that do not oxidize. I use enameled, plastic and glass containers. If suitable utensils are not available, a wide plastic bottle with a cut-off neck will do.
5. I recommend salting mackerel at home with ordinary salt, iodized salt is not suitable. Iodine will not affect the taste ready meal, but spoil 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. The whole mackerel is cooked for three days, the pieces are salted for one day.
8. The refrigerator is the best place for storage. Fill the mackerel with vegetable oil 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. In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a spicy flavor.

These tips will help you cook delicious, beautiful and fragrant salted mackerel.

A simple recipe for salting mackerel

Ingredients:

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

Cooking:

1. I pour water into a saucepan and put it on the stove. After boiling water, add the spices provided for in the recipe, and cook over high heat for three minutes. I 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, remove the insides. I thoroughly rinse the fish with water, dry it, cut it into pieces 3-4 centimeters wide and put it in a glass dish.
3. I pour the cooled marinade and send the container with mackerel to the refrigerator. After twelve hours the fish is ready. It will take 2 days to fully dry out.

It's as simple and amazing as possible. good recipe cooking salted mackerel slices.

Classic recipe

Shop windows are full of salted fish in a wide range. But there are times when a trustworthy brand, for certain reasons, delivers unpalatable fish. If at hand classic recipe salting mackerel, disappointment can be avoided.

Ingredients:

• Mackerel - 1 pc.
• Salt - 4 tablespoons.
• Sugar - 2 tablespoons.
• Vinegar - 2 tablespoons.
• Laurel - 3 leaves.
• Black pepper - 3 peas.
• Allspice - 2 peas.
• Water - 1 liter.

Cooking:

1. I dry my fish, cut it into pieces and remove the insides.
2. Pour water into an enameled container, add spices, bring to a boil. I boil for five minutes, remove from the stove. After cooling the brine, I introduce vinegar and carefully mix.
3. I put the pieces of fish in a glass container, pour the marinade and put it in a place with room temperature for a day, then put the mackerel on a plate and taste it.

Video recipe

As you can see, homemade salting of mackerel 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.

Mackerel spicy salted

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

Ingredients:

• fresh mackerel- 2 pcs.
• Onions - 2 heads.
• Allspice - 5 peas.
• Laurel - 2 leaves.
• Vinegar- 50 ml.
• Salt - 3 tablespoons.
• Vegetable oil - 1 teaspoon.
• Dried cloves - 2 sticks.
• Ground black pepper.

Cooking:

1. I remove the skin from the fish and cut the carcasses along the ridge. Then carefully remove the bones and cut the mackerel fillet into pieces of moderate size. Sprinkle with salt and set aside for 10 minutes.
2. I cut the peeled onion into rings. To prepare the marinade in a bowl, I combine vinegar with vegetable oil, add the spices indicated in the recipe, mix thoroughly.
3. I season the mackerel with pepper, add onion rings, mix, spread in a glass container and pour marinade. I leave at room temperature for at least 10 hours, after which I keep another two hours in the refrigerator.

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 of all.

Salting whole mackerel in brine

Supermarkets sell ready-made pickled mackerel, but home-cooked mackerel is much tastier. Those who have tried this homemade yummy 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 the diet of every person. I will share two wonderful simple recipes. You can salt the fish yourself, even without special culinary skills.

Whole salting recipe video

Whole mackerel in brine with onion skins

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

Ingredients:

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

Cooking:

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 a dense texture and benefit.
2. While the fish is defrosting, prepare the brine. onion peel I put it in a colander and carefully rinse it under running water. I spread it in a saucepan, add salt, sugar, tea leaves and pour water. After boiling the liquid, remove the pan from the stove and cover with a lid.
3. I diligently pour water over the mackerel, gut it, rinse it again and put it in an enameled container. I also add filtered brine to this. I cover the dishes with a lid and send them to a cold place for three days. I turn the mackerel 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, garnishing with lemon slices and sprigs of greens. Boiled and fried potatoes are combined with such mackerel. It is up to you to decide what to submit this sophistication with. My recommendations in this case are inappropriate.

Mackerel whole in tea solution

salted whole mackerel is perfect for serving on its own. I find it difficult to say how long such a fish is stored. I salt it in a few pieces, and it instantly disappears. But I am completely convinced that if you create this culinary miracle, no one else will want to buy salted fish in the store.

Ingredients:

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

Cooking:

1. I defrost the fish in the sink under running water. After I cut off the head, gutted, doused with water and dried with paper towels.
2. I pour black tea with boiling water, wait until it brews and cools down, then add salt and sugar to it. I stir until completely dissolved.
3. I lower the mackerel into the finished tea solution, leave it to marinate in the refrigerator for four days. I take the fish out of the marinade and hang it over the basin or sink by the tails for the night.

I advise you to serve a delicacy to the table in the form of portioned pieces. I use greens to decorate salted mackerel, I cook steamed vegetables or mashed potatoes. You can add it to some New Year's salad, from which it will become much tastier.

How to salt mackerel in 2 hours

Stores sell a variety of salty fish, but sometimes it is problematic to buy a salted product. In order for the fish to keep its marketable appearance longer and be stored longer, manufacturers do not spare salt. However, you can cook salted mackerel at home in 2 hours.

The recipe below is perfect for the impatient homemade pickle aficionado. It is enough to be patient and after 2 hours start tasting a lightly salted product.

Ingredients:

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

Cooking:

1. The first thing I do is brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices indicated in the recipe and salt. I cook the brine at minimum 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 is cooling, I am engaged in fish. I cut off the tail and head, make a small incision on the abdomen, remove the insides through it, rinse the carcass with water and dry it with paper towels.
3. I cut the carcass into slices 2 centimeters thick so that it is quickly and evenly salted. I spread the pieces of fish in a jar or food container, pour in brine, close the lid and send it to the refrigerator for 120 minutes.
4. After the specified time, the salted fish will cook. If necessary, you can hold it in brine for another half an hour. Before serving, I recommend decorating the mackerel with onion rings and herbs.

Agree, some hot dishes are cooked much longer than it is unbelievable delicious treat. The only drawback is the short shelf life. However, the fish does not threaten to go bad, because it does not stay on the table for a long time, like fried pollock.

Salted mackerel pieces

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

The recipe is intended for people who cannot imagine their life without salted fish. The spicy brine makes the fish fit for consumption overnight.

Ingredients:

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

Cooking:

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

I think the simplicity of the recipe surprised you a lot. A do-it-yourself treat is in no way inferior to a store-bought product, and in some aspects it will give a big head start. As a first course, you can make borscht, fish and potatoes will go for the second, and for dessert