When choosing a fish, always study it very carefully. appearance. It is best to take a fish with a wide back, with a skin that has a beautiful bright shade, without damage and white bloom.
You need to defrost the fish in the refrigerator on the bottom shelf - you do not need to fill the fish with water or take it out into the air.
Wash the mackerel on the outside, make a longitudinal cut along the abdomen and carefully remove the insides. Carefully scrape the dark film with a knife, rinse well again in running water and dry a little.
After that, it will be possible to cut the mackerel into not very thick pieces.
For salting mackerel in brine, it is best to use classic spices - peppercorns and bay leaf. The recipe for salting mackerel in brine is very simple - boil the brine, cool it and pour over the fish.
Put the pieces of mackerel in glass jar- it is best to take half a liter or liter jars. Pour water into a saucepan, add salt, sugar, pepper and bay leaf to it and bring to a boil. The brine must be boiled for several minutes so that the salt and sugar are completely dissolved.
After that, the brine must be cooled to room temperature and fill the fish with it.
We cover the jars with fish with a plastic lid or film and leave for about four hours. After that, it can be put in the refrigerator for a few more hours. Usually a liter jar of mackerel is salted for six hours.
To make it convenient to store the fish, it is best to use not very large jars - take as much mackerel that you can eat at a time.
The ambassador of mackerel at home will largely depend on your taste preferences. If you like salted fish, then after six hours you can serve it to the table, for lovers of more spicy and salty fish, there is another wonderful recipe.
If you like a more fragrant fish, then the recipe for salted mackerel slices in spicy brine is the best for you. The fish prepared in this way will wonderful snack for the holiday table.
Mackerel must also be cleaned, washed and cut into not very large pieces - 2-3 centimeters thick. Wash the lemon well in running water, then cut into two halves. Set half a lemon aside, and cut the other half into thin sticks or medium cubes.
In a separate bowl, mix salt and sugar, add peppercorns and chopped bay leaf to them. Cut the onion into rings - not very thin.
Pour the required amount of water into a saucepan and bring to a boil. Remove from heat and add all the prepared spices to the water, except for the onion and lemon.
The resulting brine is well mixed and left to cool completely. When the brine has cooled to room temperature, it will be possible to fill the jars.
Spread the fish, lemon and onion in layers. Gently pour brine on top and cover the jars with a lid or plastic wrap.
We salt mackerel at home in several stages. Leave for two to three hours room temperature and then transfer to the refrigerator.
If you remove the bones from the fish and salt only the fillet, then the mackerel in brine will be ready in 5 hours. Medium pieces of mackerel - 4-5 centimeters thick, will be ready for use in a day, and small ones - 2-3 centimeters can be tasted in 12 hours.
On the video, how to pickle mackerel, you can see all the stages of preparing this great snack. If you are going to cook a large amount of fish, then try to stick to the proportions of salt and sugar - 2: 1. Instead of lemon, you can use lemon juice or a little fruit vinegar - this will make the fish more tender.
For spicy salting, you can use any spices to your taste - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils great for making spicy fillings.
When the fish is completely ready, carefully remove it from the jar and set the table. Bon Appetit!
Salting mackerel at home is a reliable way to avoid poisoning and other troubles when buying ready-made salted fish in a store.
A variety of recipes for self-salting mackerel allows you to choose the salting method to your taste and capabilities.
How to pickle mackerel at home tasty, important nuances
- First of all, the carcass for salting must be chosen correctly. It is necessary to pay attention to the color of the carcass, it should be gray, without yellow spots, the eyes should be light, the skin without damage, the smell of fresh sea fish.
- It is advisable to take just fresh fish of medium and large sizes, small carcasses are bony and less tasty.
- If the product is frozen, then it must be defrosted slowly, on the bottom shelf of the refrigerator.
- Salt for brine should be used simple, coarse grinding. Iodized salt will spoil the appearance of the finished product.
- Enameled, plastic or glass dishes are suitable for salting so that oxidation does not occur.
- For cutting, you need to use a well-sharpened knife so that the pieces are cut beautifully.
- Stored at home in the refrigerator for no more than 5 days.
How to pickle mackerel at home delicious, recipes:
A simple recipe for salting mackerel at home
- Mackerel - 2 pieces of 350 gr.
- Plain water - 1 liter
- Mustard powder - 1 tsp
- Sugar sand - 3 tbsp. l.
- Coarsely ground salt - 5 tbsp. l.
- Black peppercorns - 8-9 pcs.
- Laurel leaf - 3 pcs.
1. Put the water with spices on the fire, boil and cook for 3 minutes, then cool under the lid to room temperature.
2. Gut the fish, cut off the tail and head, rinse well, dry, cut into pieces 3-4 cm wide and put in a glass container.
3. Pour in chilled marinade, cover and refrigerate for 12 hours, preferably 2 days.
Using the example of this recipe, it can be seen that salting mackerel at home quickly is not difficult.
Salting mackerel in brine slices
- Mackerel - 1 pc.
- Plain water - 1 liter.
- Sugar sand - 2 tbsp. l.
- Black peppercorns - 3 pcs.
- Allspice peas -2 pcs.
- Laurel leaf - 3 pcs.
- Wine vinegar - 2 tbsp. l.
- Add spices to the water. Boil for 5 minutes, cool, add vinegar, mix.
- Gut the fish, wash, dry, cut into pieces 3-4 cm wide, put in a glass container.
- Pour the marinade over the pieces and place for a day in a cool place.
As you can see, salting mackerel in brine in pieces is not difficult. The end result is soft and tasty dish. If sugar is replaced with a sweetener, then this type of salting is ideal for those who are on the Dukan diet. There is more here.
Recipe for spicy salted mackerel at home
- Fresh mackerel - 2 pcs.
- Onion - 2 pcs.
- Allspice peas - 6 pcs.
- Laurel. sheet - 4 pcs.
- Sunflower oil - 1 tsp
- Wine vinegar - ¼ cup.
- Coarsely ground salt - 3 tbsp. l.
- Carnation - 2 buds.
- Ground black pepper.
The procedure for preparing spicy salted mackerel:
- Remove the skin, remove the bones, cut into small pieces of fillet, salt and set aside.
- Onion cut into rings.
- Mix vinegar, oil and spices.
Pepper, add the onion, pour over the marinade and mix well and leave for 10-12 hours at room temperature, then place in the refrigerator for 2 hours.
Mackerel of spicy salting is ready! As a side dish, boiled potatoes are well suited to spicy salted mackerel.
How to pickle mackerel in brine with onion husks
- Frozen mackerel - 3 pcs.
- Coarsely ground salt - 3 tbsp. l.
- Plain water - 6 glasses.
- Black tea - 2 tbsp. l.
- Sugar sand - 2 tbsp. l. without top.
- Onion peel - 3 handfuls.
- Defrost slowly.
- Rinse the onion peel thoroughly, add salt, sugar, tea leaves, water, boil, remove from the stove and cover with a lid.
- Rinse the fish, gut, dry, pour strained brine, cover and put in a cold place for 3 days. During this time, turn the carcass several times for better salting and staining in a golden color.
Mackerel salted at home in this way is very tasty, cut into pieces, it goes well with fried potatoes.
How to pickle mackerel in brine with tea
- Frozen mackerel - 2 fish.
- Coarsely ground salt - 4 tbsp. l.
- Plain water - 1 liter.
- Sugar sand - 4 tbsp. l.
- Black tea - 4 tbsp. l.
- Defrost under running water. Gut, cut off heads, rinse, dry.
- Brew and cool tea, add sugar, salt to it and dissolve well.
- Dip the fish in the tea solution and refrigerate for 4 days.
- Hang by the tail over the basin at night, so that the excess liquid is glass.
Ambassador of mackerel in tea solution - very original recipe, the fish looks appetizing and aesthetically pleasing. In this case, mashed potatoes are suitable for a side dish.
How to pickle mackerel in brine in 2 hours
- Mackerel - 1 pc.
- Coarsely ground salt - 1.5 tbsp. l.
- Plain water - 350 ml.
- Onion - 1 pc.
- Black peppercorns - 7 pcs.
- Laurel leaf - 2 pcs.
- V plain water throw all the spices, salt and onion cut into 4 parts. Cook over low heat for 10 minutes, let cool.
- Gut the fish, cut off the tail and head, rinse well and dry. Then cut into slices 2 cm wide and put in a glass container.
- Pour the prepared marinade over and refrigerate for a couple of hours.
Fish prepared in this way goes well with boiled jacket potatoes.
Recipe for marinated frozen mackerel
- Mackerel - 3 pcs.
- Onion - 3 pcs.
- Garlic - 3 teeth.
- Sugar - 1 tsp.
- Coarsely ground salt - 1 tbsp. l.
- Wine vinegar - 3 tbsp. l.
- Sunflower oil - 2 tbsp. l.
- Laurel leaf - 2 pcs.
- Allspice peas - 1 tsp
- A mixture of different peppers.
- Defrost the fish slightly, otherwise the pieces will look unappetizing. Gut, wash, cut off the tails and heads, dry, cut into small pieces.
- Cut the onion into rings and the garlic into slices.
- Prepare the marinade - mix with vinegar, salt, sugar, pepper, add bay leaf.
- Combine everything and mix gently.
- Put in a glass jar and leave for a day in the cold.
Pickled mackerel is good in sandwiches, sprinkled with green onions.
How to salt mackerel in lemon juice
- Mackerel - 3 pcs.
- Coarsely ground salt - 2 tbsp. l.
- Lemon - 1 pc.
- A few peas of black pepper.
- Laurel leaf - 3 pcs.
- Plain water - 0.5 liters.
- Add spices to the water, boil and cook for several minutes, cool the loan to room temperature.
- Gut the fish, rinse, dry, cut into small pieces and put in a glass dish.
- Pour the fish with squeezed lemon juice and prepared brine. Remove to a colder place. You can eat it in a day.
In this way, you can salt the whole fish, but then it will be ready in 3 days.
Ambassador mackerel without water
- Mackerel - 2 fish.
- Coarsely ground salt - 4 tsp.
- Sugar - 1 tsp
- Laurel leaf - 2 pcs.
- 5-6 black peppercorns.
- Vegetable seasoning - 1 tsp
- Clean from the insides, cut off the tail and head, rinse and dry. Cut into pieces 1.5 cm thick.
- Prepare a mixture of spices, you can add a couple of teaspoons of mustard.
- Coat the pieces ready mix spices and put in a suitable dish, cover and refrigerate for 2 days.
Salted mackerel with liquid smoke
- Mackerel - 3 fish.
- Plain water - 1 liter.
- Black tea - 4 tbsp. l.
- Coarsely ground salt - 4 tbsp. l.
- Sugar sand - 2 tbsp. l.
- Liquid smoke - 4 tbsp. l.
The liquid smoke in this recipe will give the fish a smoky flavor and a golden color.
- Gut the mackerel, cut off the fins, as well as the head and tail, rinse, dry with paper towels.
- Prepare a brine with black tea, boil it, cool it.
- Add liquid smoke to chilled brine.
- Put in a glass dish, cover and refrigerate for 3 days.
So, summing up, we can say that salting mackerel at home is not at all troublesome and not long. The result is incredibly tasty and healthy dish which will appeal to all household members, including children.
Hello dear readers. Today I will write you a recipe for spicy salted mackerel. But first of all, I want to congratulate you on the apple savior. Mackerel according to this recipe turns out delicious lightly salted. Here, it seems to be summer, the season of fresh vegetables and fruits, and sometimes you want a salty fish. Well, of course, of all fish, I prefer salted mackerel. Yesterday we went with the children to the store, there was no mackerel, we looked at the salted herring, but somehow its appearance did not inspire confidence at all. And as they say in the summer to get poisoned, there is nothing to do at all. But the freshly frozen mackerel turned out to be good in appearance, and there was no foreign smell in it. In general, after thinking a little, we decided to buy a few mackerels. Moreover, you don’t want salted mackerel, you want tasty and lightly salted mackerel.
When they went home, they also bought potatoes for the fish. We came home and immediately started salting mackerel. This recipe is more suitable for those who do not like to wait a long time for the fish to cook. When my dad comes to visit, I specially prepare such spicy salted mackerel for him, it’s generally lovely for potatoes. Dad loves her, he is ready to eat salted mackerel even for breakfast, lunch and dinner. But, of course, everything is good in moderation.
The recipe for spicy salted mackerel, with my husband, was shared by one of his good friends, Vera Petrovna, she told how she makes mackerel, and advised me to try pickling. We tried it and we liked it. Now, for any feast, spicy salted mackerel is always on the table. Moreover, the recipe is very simple, does not require huge costs and effort to prepare.
But, it is not only simple, but also mackerel cooks quickly enough. We salted the mackerel at 1900, and in the morning it was already delicious lightly salted mackerel. Already at 10 o'clock they ate mackerel with potatoes. Yes, and according to this recipe, you can not only salt mackerel. For example, we tried it, it also turns out very tasty. But mackerel is still delicious.
- 2 mackerels
- 1 liter of water
- 4 tbsp. spoons of salt
- 2 tbsp. spoons of sugar
- 2 tbsp. spoons of vinegar 9%
- 5 bay leaves
- 5 allspice peppers
- 5 carnations
I have 2 mackerels, they were tightened by 850 grams, but given that they were frozen, 700 grams remained exactly after defrosting. Moreover, this recipe is so original, but the prepared brine is enough for 2-3 mackerel, and if it is not large, like mine this time, then for all four. I wash my mackerel under running water. These are my fish.
Now you need to take a saucepan in which we will prepare the brine. Pour 1 liter of water, measure with a liter jar. We throw spices into the water. It is desirable to add spices all at once, when they boil the brine becomes much more aromatic. True, the bay leaf and allspice were immediately added, and the cloves were already when the brine boiled, there were so many spices and spices in the house, until they found the cloves, the brine already boiled. We also add sugar to the brine.
We put the saucepan with brine on the fire. In addition to spices and sugar, you need to add salt to the mackerel brine. Spoons should be without a special slide. Just take a spoonful of salt and pour it into the water.
We are waiting for the water with spices, salt and sugar to boil. The brine boils for just a couple of minutes. Now we set it aside from the heat until it cools, to about 40 degrees. You can pour it from the pan into a bowl, for example. To cool the brine faster.
In the meantime, let's fish. Well, here, in general, everything is simple, we cut off the head and tail, and cut the mackerel into pieces of about 2.5 cm each. It marinates better and faster in brine. We also remove the middle of the mackerel, thoroughly wash the pieces from the blood. Because if you do not wash the mackerel and remove the middle, the brine will be cloudy, and the fish itself will be bitter. The fish is fresh, beautiful, without any unpleasant odors.
Now I take a can. For 2 mackerel, I take a 2 liter jar. I randomly drop pieces of chopped fish into a jar. When the brine for cooking spicy salted mackerel has cooled down, I add two tablespoons of 9% vinegar. In the brine, of course, there is a little sediment, from salt, sediment from water, but we don’t pour out the brine to the end. Pour the brine into the jar so that the mackerel is covered with brine, and simply pour out the sediment.
Now I pour the mackerel folded into a jar with our cooled brine. In no case do not fill the fish with hot brine, otherwise it will be boiled instead of salted mackerel. Fill the fish in the jar with brine so that it is completely covered with our brine. If you have three small mackerels, then don't worry, 2 liter jar perfect for pickling.
You see, I have 2 mackerels, and only half a jar, so the third one will still fit. And brine is also enough. Just the bank will be full and that's it. Well, even if for some reason you didn’t have enough brine, then don’t be discouraged, prepare another portion of the brine or prepare the brine for half a serving, simply by dividing the ingredients for the brine in half. The main thing here is that the fish was in brine.
That's it, I leave the fish on the kitchen table at room temperature. I don’t cover the jar with a lid, we don’t have flies in our apartment. Here at 19 00 salted. In the morning we had to go to the hospital, we are now going around the doctors for kindergarten. We returned at 10 o'clock in the morning, the mackerel was just what we needed, tasty, lightly salted, spicy. They just ate, and then the jar was covered with a lid and the rest was removed in the refrigerator. This is how spicy salted mackerel looks like in a jar on the second day. Spices and some fish oil floated to the top. There is a slight sediment, but in general the brine is clear. I had a little sediment when I rearranged the jar for photography. Mackerel smells very delicious.
Here is such a very quick recipe spicy salted mackerel. Moreover, the fish turns out slightly salted, tasty and spicy. It is not stored in our refrigerator for a long time, it is eaten almost immediately. The pieces turned out beautiful, smooth, even. To be honest, it all depends on the mackerel, sometimes you take a fish, but it’s frozen or something, the brine is cloudy, the fish is also not very beautiful, it just “falls apart”, and is not cut.
And if the fish has not been defrosted several times, and then not frozen, it looks beautiful both fresh and salty, and it turns out delicious. Very convenient, put beautiful pieces on a plate and serve, no need to cut.
The mackerel was cooked and the day had not passed, now it is warm, and even the pieces of fish were not large. If, of course, the jar of fish is immediately put in the refrigerator, then the fish will be cooked for two days, or even more. In heat, it will marinate faster. Not always ready to wait a long time if you want fish. Well, of course, with the exception of cases, I went and bought it in a store, but homemade fish is homemade.
Last year, such fish was salted for my son's birthday. The mackerel stood warm for a day, then it was laid out beautifully on a plate and put in the refrigerator until the evening, and in the evening there was already a feast. Yes, and on New Year salted mackerel. For several years now, it has been a tradition in our family to salt mackerel for the holidays, and not only for holidays, but also on weekdays, when you want fish. I wish you bon appetit too.
A huge plus of this recipe is that the mackerel will turn out a little salty. It is simply impossible to buy one in the store: manufacturers try to add as much salt as possible to the fish so that the product is stored longer and more successfully. There are at least a few recipes for making lightly salted mackerel at home. The meat will be tender and quick ambassador will help to prepare a dish in a matter of hours.
Recipe basis
The basis of how fast in 2 hours at home is the brine. It will be necessary to cut the fish into portioned pieces, and then pour it with a specially prepared marinade. Send for a few hours in the refrigerator and after 2 hours you can enjoy delicious lightly salted homemade fish.
Salt mackerel quickly
Required Ingredients:
- One mackerel (300 grams);
- One small onion;
- 350 ml of water;
- Seven peas of pepper;
- One and a half tablespoons of salt;
- Two bay leaves;
First you need to prepare the fish. It will not be possible to pickle a whole mackerel quickly, therefore, be sure to cut it into portioned pieces. Before cutting the carcass, you need to wash it, clean it from films, fins, cut off the head. Peel the onion and cut into 4-6 pieces.
Now you need to prepare the brine. For 350 ml of water, you will need one and a half tablespoons of salt, two bay leaves, the indicated amount of pepper and onion. You need to add all the ingredients to the water only after it boils. Then, on a minimum heat, cook the brine under the lid for 10 minutes. Open the lid, remove from heat and leave to cool completely.
Important! The finer the fish is cut, the faster each piece will be salted.
Put the prepared fish in a plastic container (you can also use a glass jar). Pour in the brine, which should be cool by now. Cover and refrigerate for two hours. After this time, try the taste of fish: is there enough salt, spices. Leave the mackerel in the refrigerator for another half an hour. After that, you can take it out of the brine and serve it to the table. Excellent mackerel in this form is combined with herbs and fresh onions.
Spicy Ambassador
If you want it to be spicy and a little spicy, then you can use a spicy marinade. True, in this case, the carcass must be marinated for ten hours.
Required Ingredients:
- Two mackerels;
- Three tablespoons of salt;
- Two bulbs;
- 50 ml vinegar 9%
- 150 ml vegetable oil;
- Five black peppercorns and two bay leaves;
- Cloves, red pepper;
Cut off the head and gills, clean the fish from the black film that is inside. Ignoring this step will result in ready meal may be bitter. Now wash the fish and cut the fillet into slices.
Peel the onion and chop into thin rings. Mix vinegar and oil, add salt and all spices. Put the fillet in the marinade, add the onion. Now cover the container with a lid, shake well and leave at room temperature for 10 hours. There is no good way to quickly pickle mackerel in 2 hours without brine, but you can pickle this fish without brine in 10 hours. What is also relative to other options is a quick and practical recipe.
Who among us is indifferent to seafood dishes? Fish, shrimps, crabs, squids are our favorite seafood, which are also very rich in substances necessary for our health. Salted fish is generally out of competition, because the recipe for salting mackerel at home will certainly interest you with its simplicity and genius! Why go to retail outlets, look for a high-quality and fresh product, constantly doubting its safety, if we ourselves are able to cook it?
Mackerel is a fish with a delicate taste and fatty (up to 17% fat) meat, which is rich in B vitamins, especially B12. This type of commercial fish does not have small bones and is perfect in its gastronomic qualities for salting and smoking. Fried and boiled mackerel is obviously a losing option due to the rapid loss of fat and juiciness.
We will introduce you to two ways of salting mackerel at home: brine and dry. Both recipes are worthy of attention, and although their technologies differ, the result is always excellent! Real jam!
Recipe for pickling mackerel in brine
Ingredients
- Mackerel - 2 whole carcasses + -
- Coriander beans- 0.5 tsp + -
- - 5-6 peas + -
- Allspice peas- 4-5 peas + -
- Bay leaf - 3-4 leaves + -
- - 2-2.5 tbsp. l. + -
- - 1 tbsp. l. + -
Cooking
1. Defrost the fish at room temperature, clean the insides and rinse well. The head can be left, as well as the insides are not cleaned.
2. We put the fish carcasses in a suitable container - a glass jar or a container with a food grade plastic lid. Sprinkle with cooked spices: pepper, coriander and laurel leaves.
3. Dissolve salt and sugar in 500 ml of cold boiled water and pour mackerel in a container with this brine so that the fish “floats” in the saline solution.
4. We close the container with the fish with a lid and send it to the refrigerator! A day later, it is already possible to make a sample “under the potatoes”, but still, high-quality salting is observed only from the third for salting.
As the saying goes, "you can't help but be tempted"!
Recipe for salted mackerel with onions
This salting option is notable for the very mild taste of the finished product, and in a day the fish is waiting for your consumption!
For two carcasses you will need 1 large onion, 5 bay leaves, 5-6 clove buds, 10 allspice peas and the same amount of black bitter. Gutted, without a head, sprinkle the fish with spices, lay onion rings and fill with cold marinade.
Marinade: 500 ml of water, 2.5 tbsp of rock salt, 1.5 tbsp of sugar, 3 tbsp. vegetable oil and 1 tablespoon of dry mustard (optional).
Mix all the ingredients of the marinade (except mustard) and bring to a boil. Turn off, cool slightly and add mustard. Stir vigorously and wait for the solution to cool completely. Only then fill the fish with spices. We put the container with salting in the common chamber of the refrigerator.
In a day we enjoy a magnificent salted fish!
Recipe for salting mackerel in a "dry" way
This method of salting fish is surprisingly simple and impresses with the obtained taste characteristics.
For dry salting of mackerel, we need: fish itself (2 pcs.), Salt (2 tablespoons with a slide), sugar (1 tablespoon) and 1 tablespoon of coriander grains.
Preparing the pickling dry mix b: mix salt, sugar and coriander.
We cut the mackerel for further salting: cut off the head, tail, remove the insides, remove the inner black film and rinse thoroughly under running water. Cut the carcasses into large pieces - each into 4 parts. Sprinkle each fish piece with the pickling mixture inside and out and put it in an enameled or glass dish with a lid. Sprinkle the rest of the dry mixture on the surface of the fish slices and close the lid. We send it to the refrigerator for a day.
At the end of the prescribed day (you can salt a little more time), we wash the pieces of mackerel with water and put them on paper towels to remove excess moisture. Cooking onions for easy pickling of fish. We clean a couple of onions, cut into rings and mix with a tablespoon of vinegar or with the juice of half a lemon. We crush the onion with our hands so that the onion and lemon juice mingled in a marinade dance.
We cover the bottom of the food container with a layer of onions, put salted fish pieces on top, then again a layer of onions and a layer of fish, and finish with a layer of onions. The marinade left after the onion is poured on top. We place it under a small press and put it in the refrigerator for 2 hours.
After 2 hours, we serve an appetizer unsurpassed in taste and aroma to the table!
Salting mackerel at home is an incomparable pleasure for a culinary specialist who easily competes with the most famous producers of salted fish. At least once I tried to cook salted fish with your own hands, you will never buy it in stores again!
