Home Meat How to quickly pickle mackerel at home. Delicious brine for mackerel. How to cook fish with mustard marinade

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How to quickly pickle mackerel at home. Delicious brine for mackerel. How to cook fish with mustard marinade

Affordable mackerel, after home-salting, turns into an amazingly tasty dish. Any housewife or host can prepare it quickly. A variety of recipes will help you serve a completely new product every time.

Ready-made salted mackerel is a wonderful appetizer. Salted fish is also good in salad. The advantage of the dish is its ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step-by-step photo recipe

For a family dinner, you can prepare delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help chefs appreciate the amazing taste of home-salted fish and the simplicity of the process of preparing the snack itself.

Your mark:

Cooking time: 6 hours 25 minutes

Quantity: 1 serving

Ingredients

Fresh mackerel: 2 pcs.
Bay leaf: 4-5 pcs.
Cloves: 5-8 buds
Allspice: 16-20 mountains.
Ground black pepper: 3 g
Vinegar 9%: 1 tbsp. l.
Vegetable oil: 2 tbsp. l.
Water: 300 g
Bow: 2 goals.
Sugar: 1 tbsp. l.
Salt: 2-3 tbsp. l.

Cooking instructions

Mackerel should be washed with cold water. Clean the inside of the fish very thoroughly, remove the tail, head and large floats.

Cut the mackerel into medium pieces. Place the fish in a deep bowl. It is important that the dishes are non-oxidizing.

Pour water into a convenient saucepan. Place the container on the stove. Immediately add white sugar and table salt (2 tablespoons). If you like your fish saltier, then add 3 tablespoons of salt. Bring the marinade to a boil.

Pour vinegar and vegetable oil into already boiling water.

Add allspice peas. Boil for a minute.

Then add ground black pepper and add bay leaves. Add cloves. Boil the brine for another minute. After this, cool the marinade.

Peel the onion and cut it into rings with a sharp knife. Mix mackerel pieces with onion rings.

Pour the cold marinade into the bowl with the fish.

Close the lid with all the contents. Place the fish in the refrigerator for six hours.

Salted tender mackerel can be eaten.

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is an ideal “urgent” snack when receiving news of the imminent arrival of guests. To get delicious homemade fish, you will need:

2 medium-sized mackerel carcasses;
3 tablespoons moth;
1 tablespoon granulated sugar;
3 bay leaves;
5 peas of allspice;
1 bunch of dill.

Preparation:

The first step is gutting and cleaning the fish. The belly of the mackerel is ripped open, the entrails are removed, and the film is removed. The fish's heads need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
A metal or plastic container is used for pickling. Place a layer of salt (2 tablespoons), half a bunch of dill and a pea of allspice on the bottom of the container.
The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out and placed on the bottom of the container. The top is sprinkled with dill sprigs and the remaining pepper. A bay leaf is placed on the fish.
The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcass and cut into thin pieces.

How to deliciously salt mackerel in brine

Another way to quickly prepare delicious salted mackerel is to use brine. The following recipe helps you make your own favorite holiday snack. To prepare you need to take:

2 medium-sized mackerels;
700 ml of clean drinking water;
4 peas of allspice;
4 black peppercorns;
2 bay leaves;
3 buds of cloves;
3 tablespoons kitchen salt;
1.5 tablespoons of granulated sugar.

Preparation:

To prepare delicious fish in brine, you will need to carefully and carefully clean the fish, remove all the entrails, remove the film, and cut off the head. The fins and tail are removed using kitchen scissors.
Next, the brine is prepared. Water is put on fire. When it boils, add all the spices, salt and sugar. You can add a few mustard seeds. The mixture is put back on the fire.
The brine will boil for 4-5 minutes. Then remove the pan from the heat and leave to cool.
At this time, place the mackerel carcass or its pieces into a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for salting whole mackerel

Whole salted mackerel looks beautiful and festive on the table. The busiest or most inexperienced housewife can prepare this dish. To prepare whole salted mackerel, you need to take:

2 medium-sized fish;
1 liter of clean drinking water;
4 grains of black pepper;
4 grains of allspice;
1.5 tablespoons of granulated sugar;
3 tablespoons of kitchen salt.

Preparation:

Before salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The entrails are carefully removed along with the film located inside. The head is also cut off.
Fish prepared for salting should be placed in a sufficiently deep container.
When preparing brine, water is placed on fire. As soon as it boils, add all the spices, sugar and salt, and bay leaf. The mixture is left to boil for 4-5 minutes. Remove the finished brine from the heat and cool.
As soon as the brine reaches room temperature, it is poured into the container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
The container with fish is placed in a cold place, for example, in the refrigerator, for about 30 hours.

Salt mackerel in pieces - delicious recipe with video

The easiest and fastest way to prepare salted mackerel is to salt it in pieces. To get a tasty treat you need to take:

1 kg mackerel;
700 ml of clean drinking water;
2-3 tablespoons of salt;
1.5 tablespoon of granulated sugar;
3 buds of cloves;
3 black peppercorns;
2 peas of allspice;
a pinch of mustard seeds.

Preparation:

To prepare salted mackerel in pieces, use a whole fish or a ready-made cleaned carcass. For unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance can simply be thoroughly rinsed with cold running water.
Later, the prepared carcass should be cut into pieces of equal size and placed on the bottom of a deep container with a tight lid.
The water needs to be put on fire. When it boils, add spices, salt and sugar, add bay leaf and let simmer for about 4-5 minutes.
Cool the prepared brine and pour it over the prepared pieces of chopped mackerel. You can additionally put sprigs of dill on the mackerel.
Salted mackerel can be served after just 10-12 hours, which it will spend in the refrigerator.

How to salt fresh frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and prepare salted mackerel using the following recipe. To prepare you will need:

1 kg frozen mackerel;
700 ml of clean drinking water;
2-3 tablespoons of regular kitchen salt;
1.5 tablespoons granulated sugar;
3 peas of allspice;
3 black peppercorns;
3 buds of cloves;
1 bunch of dill.

If desired, you can add other spices to the brine. For example, mustard seeds.

Preparation:

To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost by placing the carcass on the top shelf of the refrigerator for 10-12 hours.
Thawed and well-cleaned mackerel from the inside is placed in a deep container. You can immediately add greens.
The water is boiling. Add salt, sugar, black and allspice, clove buds and any other suitable spices to boiling water. The brine should boil for about 4 minutes.
Pour brine over the prepared fish after it has cooled completely.
The container with fish is tightly closed and put in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

If you plan to make salted mackerel in a very short time, you can pour the cut pieces with a warm solution and leave them for a couple of hours just on the table without putting them in the refrigerator. In a warm room, the salting process will go faster.
You cannot use a boiling solution for pouring. If its temperature is above 40 degrees, salting will turn into heat treatment.
The original taste will come from mackerel, cut into pieces and filled with brine from homemade pickles.
The taste of salted mackerel will be preserved if you peel it and put it in the freezer.

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Are you ready to do a little magic in the kitchen by salting some delicious mackerel at home? I am sure that you can only make a real yummy dish yourself, with a little effort and a huge amount of love for fish. That’s when real yummy food will appear on your table.

Keep recipes for dry salting, quick cooking in brine, whole or in pieces. Choose and delight your family with the best pickles.

How to pickle mackerel deliciously

Select large carcasses, 300-400 grams, larger ones are difficult to find. Good weight means that the mackerel has gained good fat content.
There are several known ways of salting mackerel - dry salting, without water; salting in brine, or as fishermen say, in brine, is popular.
You can salt the fish whole or divided into pieces.
To gut the fish or not? Decide for yourself here, but it’s better to remove the insides. Although this condition does not always apply to salting whole fish, it is often salted ungutted.
If you salt the whole fish, you don’t have to cut off the head and tail.
Are you adding spices? Place them in a gauze bag and place them in brine. After salting, they will be easy to get out and will not interfere with eating (it’s unpleasant when they get into your mouth).

How to cut fish

As a rule, mackerel is frozen when it is caught, on board the ship, and is sold frozen in stores. At home, I advise you to cut the fish without defrosting it completely. Let it melt a little. Then you can pull out the insides quite easily by cutting the belly along the entire length without staining the fish inside. To prevent your hands from freezing, wear gloves.

How much to salt mackerel

Salting time depends on the chosen method and the size of the fish. Also, the speed is affected by the target. What kind of fish do you want, salted or lightly salted?

In brine, the whole mackerel will be salted for 1 to 3 days. The longer it is in the brine, the richer the taste will be. Lightly salted mackerel is prepared overnight. If you want to speed up the process, make it in pieces that will be ready after a few hours.

Dry salting will take about the same amount of time. Although there is a quick recipe, you will find it below.

Spices for pickling

Since we salt mackerel at home, we are free to supplement the choice of spices, taking into account taste preferences.

Add cloves, a mixture of various peppers, dill, and mustard seeds to the brine. Take spices in the ratio of half a teaspoon per liter of liquid. If you like to experiment, pickle it in tea, add a little liquid smoke, adding a smoky flavor.

Mackerel, salted with pieces of dry salting - a quick recipe

The fastest salting of fish. In less than a day, a delicious fish will appear on your table.

Cut the fish without defrosting completely, cut into pieces.
Season generously with salt and leave at room temperature for 5-6 hours. This time is enough for the pieces to salt.
Rinse off the excess salt, dip the pieces in table vinegar (or pour, stir and drain the excess).
Transfer to a container, add onion rings and a couple of bay leaves. Pour in the sunflower oil and mix the contents again.
After 2 hours, start tasting.

Delicious salted mackerel pieces in brine

Not the fastest option. But the fish, if you add spices, will turn out amazingly tasty.

For a glass of water you will need:

A large spoon of salt, without top.
Peppercorns.
Bay leaf.

How to salt the pieces:

Gut the fish, cut into pieces, place in a deep bowl.
Sprinkle with crushed pepper, break the bay leaves, and place in a bowl.
Make brine from water and salt.
Pour in brine, press down on top with a plate and put pressure on it. Check whether the pieces are completely covered with brine.
Place in the refrigerator. Try again after two days.

Video recipe for salting with mustard at home

Mackerel, salted whole dry method

I don’t want to go the easy route by simply rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding a little spice. This salting method involves long-term storage of fish.

Take:

Fish carcasses – 2 pcs.
Salt – 6 tablespoons.
Sugar – 2 tbsp. spoons.
Ground pepper - a small spoon.
Dill - Art. spoon.
Sunflower oil – 1-2 tablespoons.

Salt the whole mackerel:

Add seasonings to bowl. Mix well.
Prepare the mackerel (cut it or leave it alone, decide for yourself).
Rub the carcass on all sides. Take a large bag and place the carcasses in it.
Wrap tightly (you can even secure the bag with an elastic band).
Place on the refrigerator shelf. After three days, boil the potatoes and take a sample.

How to quickly pickle whole mackerel in brine

Homemade salting in brine is considered classic, the simplest and least troublesome.

First, let's decide on the proportion of water and salt. You will need 100 grams per liter of liquid. (3 large spoons). If you are in a hurry, increase the concentration slightly, then the mackerel will be ready after 3-4 hours.

Based on the correct ratio, you can make the simplest brine, without adding spices. But I offer a more interesting recipe, with spices, adding some zest to the dish.

Required:

Fish – kilogram (2-3 pcs.).
Sugar – 2 spoons.
Salt – 4 tablespoons.
Water - liter.
Laurel - 3-4 leaves.
Allspice – 4-5 peas.

Preparation:

Cut the mackerel, remove the gills and entrails (the head won't hurt). Rinse the carcass.
Make a filling with water and spices listed in the recipe. To do this, boil water, add salt and sugar, bay leaves, and pepper. Once the crystals have dissolved, remove from heat and cool.
Place the slave in a container, pour in the brine. Press down with pressure, leave for 2-3 days, placing in the cold.

Delicious pickling in brine with tea in a jar

A beautiful tan color will give the mackerel an appetizing appearance. Many people use “liquid smoke” for this purpose, but if you do it with tea leaves, you get real yummy.

Salted fish is a favorite snack for many and is included in the New Year's menu. Housewives often want to find a simple recipe for salting fish that will definitely work. Of the types of fish used for salting, mackerel is the most popular. It is very healthy and contains Omega-3 fatty acids, protein and other beneficial substances.

Ingredients:

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

Preparation step by step:

Prepare the marinade. Add all the spices, salt and sugar to a container with water.
Bring the liquid to a boil and stir constantly. Sugar and salt should dissolve completely. Leave the finished marinade to cool under the lid.
Rinse the fish thoroughly. Remove the head with fins and all the insides. Remove the ridge carefully. Cut the fillet into medium pieces.
Prepare a clean and dry jar, place pieces of fish into the container in layers and pour in the marinade, which should be completely cooled.
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 the jar of fish to marinate in the cold.

Serve the fish with fresh onions and sprinkle with a little vegetable oil. If you want the fish to be more flavorful, 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 carrot pieces. You can salt the mackerel an hour before and leave the fish to soak in the 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.

Preparation:

Process the fish by removing the fins from the head and tail, as well as the entrails. Rinse and dry the fillet, cut into pieces.
Mix sugar and salt, add spices and mustard. This way the fish dressing will be spicy and the salting will be moderate.
Dip the fish pieces in the prepared seasoning mixture and place tightly in a container, cover with a lid.
Leave the fish to salt in the refrigerator for a couple of days.

Store fish only in the refrigerator.

Salting whole mackerel

The finished fish will look like smoked fish. During cooking, mackerel is not subjected to heat treatment. You can pickle the whole mackerel and cut it into pieces when serving.

Ingredients:

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

Cooking steps:

Prepare the brine. Add washed husks and spices to the water. Wait for the brine to boil, reduce the heat, cover the dish with a lid, and cook for 5 minutes.
Cool the liquid and strain using a sieve.
Remove the entrails, tail and head from the fish, rinse the carcasses and dry with a paper towel.
Place the fish in a glass jar and fill with cooled brine. The pieces should be covered with liquid.
Close the jar with a lid and leave to pickle for 12 hours. Do not place the container in the refrigerator, the temperature should be room temperature.
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 have a moderate smell of fish.

Do you want to enjoy salted mackerel with potatoes, but on store shelves you can only find inconspicuous dried fish? The problem can be solved quickly and simply - you need to buy fresh frozen fish, or better yet 2-3, and salt it at home yourself. There are no special secrets in salting, but there are many different recipes.

1 recipe - how to pickle mackerel in marinade

You will need:

clean water - liter
salt - 4 full spoons
sand - 2 spoons without top
vinegar 9% - 2 tablespoons
3 pieces each bay leaf, allspice and black pepper

To quickly and tasty pickle 1 mackerel, you should:

Wash thoroughly, cut into equal pieces
Throw bay leaves, peppercorns, salt and sugar into a liter of water, put on the stove
Boil the marinade after boiling for about 5 minutes, cool
Add vinegar, stir
Place all the pieces in a small glass jar, fill completely with marinade, close with a plastic lid
Try it after a day - maybe you should add salt to taste
Store in the refrigerator, when serving, cut the onion into rings and arrange the pieces with them

Recipe 2 - how to quickly pickle mackerel in brine

You will need:

1 kilogram of fresh frozen fish
5 heaped tablespoons of salt
3 spoons of sand
a spoonful of mustard powder
6 bay leaves
2-3 cloves
a couple of tablespoons of vegetable oil

To prepare the brine and tasty salt the fish, you need:

Clean all fish, cut off heads, tails, remove entrails
Wash the mackerel, defrost, cut into even pieces
Pour water and cook the brine, adding salt and sugar, mustard, spices, butter
Cool the brine, pour it over all the pieces, and leave to salt for 3 days.
It's best to turn the pieces daily to ensure they are evenly salted.
After 3 days you should try the fish - it turns out very tasty

Recipe 3 - how to quickly pickle mackerel without brine

You will need:

3 small fish
3 tablespoons each of sugar and salt
ground black pepper

To salt the pieces, you need:

Wash the mackerel carcasses, cleaning them and cutting off excess
Cut into pieces
Mix salt, sugar and pepper
Rub each piece with the mixture and place loosely on the bottom of a wide pickling container.
To completely salt the pieces, you need to wait two days, keeping the jar on the refrigerator shelf

Recipe 4 - how to deliciously pickle mackerel in tea brine

According to this recipe, the mackerel looks smoked and has a dark tea color. Guests will easily confuse it in appearance with store-bought food, but will appreciate the taste.

You will need:

2 fresh frozen fish without heads
4 level spoons of salt
4 level spoons of sugar
4 tablespoons unflavored black tea
liter of boiling water

You can quickly prepare salted fish:

Defrost the carcasses, wash them in the sink under running water, clean them, cut them into thin pieces
Make the brine: pour 4 tablespoons of tea with boiling water, cool
Mix salt and sugar in brine
Pour over the pieces, salt for 3 days, putting them on the refrigerator shelf
Drain the brine and dry the pieces on a napkin or paper towel
Place it on a plate and try it

Mackerel salted at home turns out juicy, fatty, tasty, and salty. With onions and potatoes, you won’t even notice how you’ll eat it all without a trace. It is guaranteed that next time you will have to salt more fish so that there is enough for everyone.

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

Mackerel - an affordable delicacy on your table

Mackerel is a marine creature with low calorie content, excellent taste and reasonable price. Its meat is nourishing and healthy, it contains vitamins and minerals, fatty acids and antioxidants, easily digestible protein and healthy salts. Mackerel fat will help maintain youth and prolong life. Mackerel in the diet promotes vital activity and good health.

Health benefits of mackerel fish:

normalizes cholesterol;
increases hemoglobin in the blood;
gives the body the necessary vitamins, micro and macroelements;
promotes ;
improves metabolism;
reduces the risk of blood clots;
strengthens bone tissue;
normalizes human hormonal levels;
has a positive effect on skin quality;
regulates water-salt balance in the body;
restores nerve cells;
strengthens the immune system;
improves vision;
promotes brain activity;
resists the aging process.

Mackerel on the table is healthy, tasty and satiating for the whole family. Salting mackerel at home is not difficult.

How to choose the right mackerel for salting

Before you pickle mackerel at home, you need to purchase it. You should buy mackerel whole, as the freshness of the product is easily determined by the appearance of the fish's eyes and gills. It is difficult to choose fish without a head, since the main signs of freshness and quality are missing.

Mackerel fish – signs of quality:

light bulging eyes;
whole red gills;
even color without yellowing or darkening;
pleasant smell characteristic of sea fish;
skin without deformation or damage.

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.

The place to store frozen mackerel is in the freezer.

Fresh frozen mackerel - the best salting recipes

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.

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

How to pickle fresh frozen mackerel at home:

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

Mackerel in homemade brine

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

How to pickle mackerel in brine:

Salting fish at home should be done in portions, since the shelf life of salted fish in the refrigerator is quite limited - no more than 5-7 days.

Salted mackerel - tasty, simple and quick

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

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

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

Fish pieces must be rubbed with a dry mixture, placed in glass or plastic containers and placed in the refrigerator. After a day you will get medium-salted mackerel, and after two days the fish will become saltier and spicy.

Mackerel - the best pickling recipes

It is recommended to consume salty foods at the very beginning of the meal, as they stimulate the appetite and improve gastric secretion. Mackerel is a popular choice for a variety of interesting appetizers. It is good on its own at feasts; its original taste perfectly complements salads.

Recipes for salting mackerel at home:

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

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

Salted mackerel in an hour

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

Quick salting - stages:

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

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

Mackerel meat is very fatty, so it does not absorb excess salt. Storing finished fish is permissible, either in marinade or without it.

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