The recipe for salting mackerel at home as a whole. Salted mackerel at home - very tasty and incomparable recipes

Most best recipes salted 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, to give additional flavors. butter. 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 liquid smoke to the marinade. 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?

lovers delicious salty mackerel is dedicated to this recipe. 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. Into this salty sweet tea brine We place the mackerel and store it 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!

Do you like homemade salted fish? Make it your signature dish: learn these top recipes, practice and become the master of homemade mackerel salting.

Salted and smoked seafood is very loved by our compatriots. If earlier we bought the finished product without fear, then nowadays, due to the abundance of carcinogens, dyes and flavor enhancers, store-bought salted fish can't be called useful. How to salt mackerel at home, many hostesses are trying to find out. Step by step recipe salting is very simple, and the fish comes out very tasty, healthy and without the addition of harmful substances.

Mackerel: useful properties

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

We know that our bodies need fats to function properly. Unlike fats of animal origin (pork, veal), unsaturated mackerel fats are healthier and easier to digest. It has been proven that omega-3 fatty acids, which are present in fish, prevent the development of cardiovascular diseases, improve brain activity, and prevent the formation of blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, and atherosclerosis.

How to choose mackerel for salting

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

When choosing seafood, pay attention to it appearance. Fresh mackerel has a slight fishy smell. A sharp strong aroma should alert. To the touch, the carcass should be elastic and slightly moist.

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

How to salt mackerel at home: recipes

To make the fish tasty, juicy, moderately salty, you need to know the methods of proper salting. Initially, it is worth deciding whether the mackerel will be lightly salted, lightly salted or dried, taking into account the factor of whether the product is fresh, frozen or frozen. This determines the amount of salt that will be needed for cooking, as well as how much liquid the mackerel will release during the salting process.

Salted mackerel pieces

You will need:

• 2 pcs. mackerel (approximate size 700-800 g);
• a glass of water (200-250 ml);
• 2 tbsp. l. salt;
• 1 st. l. Sahara;
• 1 PC. bay leaf;
• 1 tsp ground coriander;
• 3 pcs. cloves;
• if desired, 1 tsp is added for flavor. dried basil.

1. We prepare the marinade: pour water into the pan, add sugar, salt and all the spices according to the recipe. Bring water to a boil, stirring occasionally to dissolve grains of sugar and salt. Remove from heat, cover with a lid and leave until the marinade has cooled completely.
2. In the meantime, let's fish. We wash it thoroughly, cut off the fins and head, cut it and get rid of the insides. Carefully remove the spine. Cut into pieces of medium size.
3. In a dry, clean jar, we put the prepared seafood in layers and pour it with the cooled marinade.
4. We seal with a lid. We leave at room temperature for 2 hours. Then we put the jar in the refrigerator for a day.
5. After 24 hours, salted mackerel is ready to eat. Serve it with onion rings, pouring a few drops of vegetable oil.

Whole salted mackerel

According to this recipe, the finished whole fish will look like a smoked product, but it will not be cooked during the cooking process.

Use:

• 3 mackerels;
• 1300 ml of water;
• 3 art. l. with a slide of salt;
• 1.5 st. l. with a slide of sugar;
• black tea - 2 tbsp. l.;
• onion peel (the more the better) about three full handfuls.

1. Prepare the brine: put a pot of water on the fire. Add all the spices according to the recipe. We also send thoroughly washed onion peel. We are waiting for the brine to boil, make the fire smaller and cover the pan with a lid. Cook over low heat for about five more minutes. Remove from heat, cool to room temperature and strain through a sieve.
2. The head, tail and entrails must be removed from the fish. Next, rinse it under running water, remove excess moisture with a paper towel.
3. We put the carcasses in a large container of suitable size, preferably glass.
4. Fill with cooled brine so as to completely cover the mackerel.
5. We cover the dishes with a lid and leave it to salt for 12 hours at room temperature. Then put the container in the refrigerator for 3-4 days. Twice a day we turn the fish to another barrel.
6. After 4 days, the fish is ready to eat.

Mackerel in brine

You will need:

• 2 fish;
• 3 pcs. onion;
• 2 pcs. cloves;
• 2 tbsp. l. salt;
• 50 ml of vinegar 9%;
• 3-5 pcs. allspice;
• 3-5 pcs. black peppercorns;
• 3 art. l. vegetable oil;
• 5 pieces. bay leaf.

Cooking sequence:

1. At the stage of preparing the fish, it must be washed and all the insides, tail, head and fins removed. Cut into small pieces.
2. Onion cut into thin half rings.
3. Mix a glass of water with all the spices from the recipe, including oil and vinegar. We can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. Spicy filling is ready.
4. We spread the fish in a glass container, we shift the layers with onions.
5. Top with brine to completely cover the fish.
6. Cover with a lid and shake a few times.
7. We send to marinate in the refrigerator for two days.

Salt mackerel without water

Ingredients:

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

Cooking sequence:

1. Remove the entrails, tail, head and fins from the fish. Rinse and dry.
2. Cut into pieces 1.5 cm wide;
3. Mix salt with sugar, add all the other spices according to the recipe. To make the dressing more spicy, and moderate salting, add 2 tsp. mustard or mustard powder.
4. Thoroughly roll the fish pieces in this mixture, put them tightly in a container with a lid.
5. We remove to prepare in the refrigerator for 2 days.

Salted mackerel with liquid smoke

Usage liquid smoke will allow you to smoke mackerel at home, without using a smoker.

You will need:

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

Cooking sequence:

1. We clean and wash the mackerel. Remove excess moisture with paper towels.
2. Add salt, sugar, tea to the water and boil. Cool down.
3. Pour liquid smoke into the cold brine.
4. We put the mackerel in a glass container and fill it with brine.
5. We close the lid, put it in a cold place, smoking takes three days.

Salt mackerel without vinegar

Use:

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

Cooking sequence:

1. Gut the fish, wash and dry.
2. Boil a liter of water with the spices, herbs and seasonings listed.
3. Cool the brine to room temperature.
4. Fill them with fish in a container suitable for this.
5. Close the lid and put in the refrigerator, pickling lasts 2-3 days.
6. After cooking, serve with Korean cabbage, salted cucumbers.

If you find that mackerel has an unpleasant odor, you can get rid of it by soaking the fish in water for 30-40 minutes.

This video will help you cook and salt dry-salted mackerel deliciously and demonstrate a quick way to salt a fish.

Note: remember, the finished product must be stored only in the refrigerator, but not in the freezer.

This tasty healthy fish is rarely used for hot dishes, but it turns out excellent preservation. Salted mackerel, especially in combination with herbs, is a great appetizer for any table. How to quickly and correctly prepare the fish for this process, which recipe to choose and how not to make a mistake when salting itself?

Salting mackerel at home

The general technology does not cause difficulties - you need to wash the fish, clean it, cut it or leave it whole and pour it with the prepared preservative mixture. However, in practice, salting mackerel leads to a whole bunch of questions from housewives who have not yet encountered this task. Professionals advise to be very attentive to each stage and be guided by the following algorithm:

1. Choose large or medium carcasses - very small ones have almost no fat and will turn out too dry.
2. Prepare mackerel. It is better to pickle fresh. If the carcass is frozen, you need to hold it for several hours on the bottom shelf of the refrigerator.
3. Find a non-oxidizing container - in steel or ceramics you can pickle without changing the taste.
4. Buy a big one sea ​​salt, make sure it does not contain iodine.
5. If necessary, cut the cleaned fish into pieces - this way it will cook faster.
6. Choose a recipe for the mixture, soak the fish in it, put it in the cold. If there is a cellar, it is better to take the dish there. The exception is the express salting technology at home, which requires keeping the container in the kitchen for 8-10 hours. With long-term preservation, this cannot be done.

Recipes

How to cook such a dish at home correctly? Professionals do not set strict conditions - salted fish turns out perfectly both in pieces and as a whole, under a set of spices or an ascetic tandem of pepper with bay leaf. Recipes for salting mackerel at home are incredibly diverse and amazing in their composition. After studying the information below, there will be no secret for you how to cook an appetizer in onion peel or cinnamon, whether vinegar is needed here and what temperature the brine should have.

in brine

• Cooking time: 2 days.
• Servings Per Container: 8.
• Calories: 1418 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

How delicious to salt mackerel in brine? Professionals are sure that the less spices to use, the better for the dish - it is easy to emphasize the fishy taste only with salt. For lovers of piquancy, you can add a few tablespoons of mustard powder - the exact amount is determined individually. This method is suitable for quick snack: a couple of days is enough to pickle it with high quality.

Ingredients:

• small fish - 2 pcs.;
• salt - 7 tbsp. l.;
• dry mustard - 2 tbsp. l.;
• water - 1.3 l.

Cooking method:

1. Make a simple brine by boiling water and pouring mustard powder With salt. You can add a spoonful of ground pepper if you like a very spicy snack.
2. Cut the washed fish along the abdomen, remove the insides and bones. Divide the carcass deprived of the head and tail into several parts.
3. Pour warm (!) brine, be sure to close the container.
4. Shake it 2-3 times every day so that the liquid does not exfoliate too much. In two days the dish will be ready.

Spicy salting

• Cooking time: 10 hours.
• Servings Per Container: 5.
• Calories: 1693 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

If you have been thinking about how to pickle spicy mackerel so that it does not take much time, the ideal algorithm is in front of you. Start work in the evening, and in the morning a fragrant savory snack will be ready. For this recipe, the amount of fish is indicated by weight, since the calculation of preservative components depends on this. You can take one large carcass, or several smaller ones.

Ingredients:

• mackerel - 800 g;
• water - 1 l;
• coriander (grains) - 1/2 tsp;
• cloves - 7 pcs;
• allspice peas - 5 pcs.;
• bay leaf - 5 pcs.;
• salt - 5 tbsp. l.;
• vinegar 9% - 35 ml;
• sugar - 40 g.

Cooking method:

1. If the fish has been frozen, wait until it thaws. Rinse well, remove the middle of each carcass, head and tail.
2. Make a brine by boiling water with spices. Remove, let cool to 40-45 degrees. Add vinegar.
3. Cut the mackerel crosswise into several pieces, fill them glass jar.
4. Pour in the cooled brine so that it completely covers the fish pieces. Leave overnight in the cold.

Fast way

• Cooking time: 2 hours 15 minutes.
• Servings: 10.
• Calories: 2011 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: easy.

For housewives who are looking for a recipe by which you can salt the fish tasty and quickly, professionals are advised to leave the fish container in the heat of the kitchen - the cold slows down this process. However, the duration of salting depends not only on temperature: you still need to chop the carcass very finely, and learn a few more tricks.

Ingredients:

• cut carcasses - 3 pcs.;
• coarse salt - 3 tsp;
• sugar - 2 tsp;
• clove buds - 3 pcs.;
• dried basil;
• onions - 3 pcs.

Cooking method:

1. Rinse the fish carcasses, cut into pieces - their width should not exceed 25 mm.
2. Rub the basil with a pestle and cloves. Combine with sugar.
3. It is most convenient to salt in a jar: put fish pieces there, sprinkling with salt and onion rings.
4. Add a spoonful of spices. Close.
5. Turn over after an hour and shake. Wait another hour.

fresh frozen

• Cooking time: 10 hours 15 minutes.
• Servings: 10.
• Calories: 2027 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Professionals are sure that there is no difference between how to pickle freshly frozen mackerel and how to carry out the same process for fresh fish. Recipes can be exactly the same, the scheme of work too. For this purpose, you can use the oppression method, thanks to which each piece is soaked with brine as efficiently as possible, and the dish turns out to be very tasty.

Ingredients:

• mackerel - 3 pcs.;
• salt - 3 tbsp. l.;
• sugar - 3 tsp;
• ground pepper- 1.5 tsp

Cooking method:

1. Cut off the fins, head and tail of the fish, rinse it.
2. Dry the carcass with paper towels, cut in half along the abdomen.
3. Remove the bones and backbone from the fillet. Sprinkle with spice mixture.
4. Put the lid on top, press down with a heavy object. Leave for 10 hours.

in pieces

• Cooking time: 3 days.
• Servings Per Container: 8.
• Calories: 1183 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

If you previously thought that cinnamon was only good for sweet pastries, having learned how to salt mackerel in brine in pieces, you will change your mind about this spice. Important condition this recipe - the brine should be hot, but moderately so that the fish does not boil. The result can be seen in three days: incredibly fragrant, soft pieces that can be used for smoking.

Ingredients:

• fish - 600 g;
• water - 1 l.;
• cinnamon - 1 tsp;
• Bay leaf;
• salt - 200 g;
• peppercorns - 10-12 pcs.

Cooking method:

1. Cut off the fins, head and tail from the fish. Remove the insides, rinse.
2. Cut the fillet into small pieces.
3. Boil water in a saucepan, add bay leaf, salt, cinnamon, pepper. Let it boil for a couple of minutes.
4. Mix, cool to 38-40 degrees.
5. Pour the brine over the fish, leave for three days.

In a jar of onions

• Cooking time: 1 day.
• Servings Per Container: 6.
• Calories: 1071 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

From a professional standpoint, preservation with an acidic component (vinegar, lemon acid) is already marinating, but for most housewives, fish under such a mixture remains salty. Those who tried to figure out on their own how to pickle mackerel with vinegar and onions will like the technology described below and its result. For more interesting taste you can add some cumin seeds.

Ingredients:

• water - 700 ml;
• fish - 500 g;
• bulb;
• coriander grains - 7 pcs.;
• salt - 1.5 tbsp. l.;
• apple cider vinegar - 3 tbsp. l.;
• sugar - 1 tsp;
• peppercorns.

Cooking method:

1. Pour all spices into boiling water. Switch off the burner after 4 minutes.
2. When the brine has cooled, add the vinegar.
3. Deprived of the head, fins, entrails and tail, cut the fish into pieces. Rinse, dry with paper towels.
4. Spread in a glass jar, alternating with onion slices.
5. Pour in brine, let stand for a day.

Without brine

• Cooking time: 3 days.
• Servings: 10.
• Calories: 1988 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

The opportunity to use the classic methods of creating a savory snack is not always provided, so every housewife needs to understand how to pickle mackerel without brine. The scheme is very simple, the waiting time for the result is standard. The advantage of home dry salting is very tender fillet, which does not fall apart due to excess moisture, and the minimum amount of dirty dishes. If there are no bags, you can use a plastic container.

Ingredients:

• medium mackerel carcasses - 3 pcs.;
• salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• bay leaf - 2 pcs.;
• peppercorns;
• greenery.

Cooking method:

1. Rinse the gutted fish, deprived of its head, under running water.
2. In a plastic bag, throw all the spices, torn greens.
3. Put the carcass in there.
4. Seal securely, shake several times, evenly distributing the spices. Leave to soak for 3 days.

Fresh

• Cooking time: 3 days.
• Servings Per Container: 8.
• Calories: 1376 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

The main advantage of fresh fish is the quality of its fillet, which will not become porridge, no matter what actions are taken. You don’t even have to gut it, and don’t cut off the head with the tail - outwardly it will look like it was just caught. The technology is simple, there is almost no room for error. The main task of the hostess is to choose a good quality fish.

Ingredients:

• fresh mackerel- 2 pcs.;
• coarse salt - 6 tbsp. l.;
• dried dill - 1 tsp;
• black peppercorns - 1 tsp;
• ground dry garlic - 1 tsp;
• sugar - 1 tsp

Cooking method:

1. Rub the washed and dried fish with coarse salt.
2. Mix the rest of the spices, lightly grind with a pestle. Sprinkle them over each carcass.
3. Transfer the mackerel prepared for salting into a bag, let the air out of it. Tie up.
4. Wrap parchment on top several times, remove the salting for 3-4 days.

In onion skins

• Cooking time: 3 days.
• Servings: 8
• Calories: 1739 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

For those owners who want to know unusual way how to cook a beautiful salted mackerel, similar to smoked, you should familiarize yourself with this recipe. It has only one drawback - a long wait for the result: the dish is prepared for 3-4 days, but the taste is incredible. Everyone who tries it will ask you how to pickle mackerel in onion skins so that it doesn’t get worse.

Ingredients:

• mackerel - 900 g;
• black tea without additives - 2 tsp;
• onion peel - 3 handfuls;
• water - 1.2 l;
• salt - 3 tbsp. l.;
• sugar - 1 tsp

Cooking method:

1. Rinse the onion peel well (it is convenient to do this with a colander).
2. Boil water, salt, add sugar, tea leaves. Throw onion skins in there. Cook until re-boil.
3. Washed, gutted and cut in portions mackerel pour warm strained brine. To cover with a lid.
4. For 3 days, the fish must be periodically turned over to salt evenly.

in oil

• Cooking time: 1 day.
• Servings Per Container: 8.
• Calories: 1533 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Lightly salted spicy fish with a delicate aroma is what you get if you try to salt mackerel in oil according to this recipe. Most of the components are selected by eye, herbs can be added or excluded - no hard conditions, except for one: do not use sunflower oil. Olive is desirable to purchase the first pressing.

Ingredients:

• mackerel - 2 pcs.;
• lemon;
• olive oil - 2 tbsp. l.;
• peppercorns - 5 pcs.;
• salt - 3 tbsp. l.;
• dry sprig of rosemary.

Cooking method:

1. On fish carcasses, make cuts along the abdomen to remove the insides. Rinse.
2. Grind coarse salt, rosemary and pepper with a pestle.
3. Sprinkle the mackerel with a mixture of spices on top, sprinkle with squeezed lemon juice.
4. pour over olive oil.
5. In a closed container, let it stand for a day.

For such an appetizer, the most important thing, according to experts, is the preparation of fish carcasses: they are washed very well, you can even scrape the outside a little to remove the scales. Be sure to remove the insides (black bubble), which give bitterness. However, at further stages, you can meet difficulties that will reduce your efforts to get the perfect meal to nothing.

Professionals are ready to tell you how to pickle mackerel at home tasty and without hassle:

• Never try to fill the fish with boiling brine - for the hot method, its temperature is 40 degrees, for the cold - 10-15 degrees. Anything above will be heat treated.
• Quick Ambassador Mackerel can be made according to absolutely any recipe, if you simply do not take it out into the cold.
• The easiest way to pickle mackerel, which is used by enterprising housewives, is to pour prepared fish pieces ... with liquid from homemade pickles. They will insist for days.
• If the recipe involves the use of onions, mash them with your hands after slicing - they will release the juice, which helps to pickle the mackerel deliciously.
• Have you made too many fish? Professionals advise freezing it, but first remove the skin.

Check out the recipes and delicious.

Video

Mackerel is a fish whose body shape resembles a spindle and it is covered with barely noticeable scales. Mackerel meat is delicious and useful product. It is recommended to use it in case of exhaustion of the body and, as a result, a decrease in overall immunity. If the meat of this fish is regularly eaten, then the body begins to restore its strength, as a result of which the body's resistance to various infections and bacteria increases.

The protein contained in fish meat is easily absorbed by the human body. In this regard, mackerel can be eaten by any category of people, from children to the elderly. Since the product is absorbed almost completely, it does not clog the body, but, on the contrary, contributes to its purification, as a result of which the body becomes healthier.

As a result of regular consumption of mackerel meat, the functions of the central nervous system. The body recovers very quickly, as a result of past illnesses, which is noticeable against the background of an increase in physical and mental performance.

The product is prepared quite simply, but first you have to buy several carcasses of fish in the store. Nowadays, this is not a problem, if there was money. As a rule, fresh-frozen mackerel is bought. When choosing fish, you should pay attention to the quality of freezing. So what is next:

• Give it the opportunity to unfreeze, and, you need to do it right, without forcing the process itself. It should defrost naturally.
• After that, the fish must be cleaned, no matter what recipe it will be cooked in.
• Remove the insides and clean well.
• Cut off the head, fins and tail.
• If necessary, it is cut into pieces.
• With large volumes of salting, it is not necessary to cut the fish.
• Finally, the fish is thoroughly washed under running cold water.

A lot of recipes for the preparation of brines have been invented by man. They are suitable for cooking any fish. Moreover, they exist as simple recipes, when the recipe includes a minimum of ingredients, and complex, when the list of ingredients reaches more than a dozen items. As a rule, most recipes are derived from classic recipe, which includes water, salt, sugar, bay leaf, peppercorns or allspice.

• Water is poured into a saucepan, the saucepan is put on fire, and the water is brought to a boil.
• All the ingredients are poured into the water, after which the composition is boiled for about five minutes.
• The fire is turned off, after which the marinade should cool to room temperature.
• The fish is filled with brine completely. The result is a rather tasty fish product.

• Based on 400 grams of fish meat, you need to take:
• 0.3 liters of water.
• 25 grams of sugar.
• 55 grams of salt.
• Cloves - 5 pieces.
• Bay leaf - 4 leaves.
• Coriander - 10 pieces.
• Allowed basil and lemon juice.

How to use spices correctly

As a rule, any spices can be used in the cooking process, since there are no restrictions in this regard. For cooking mackerel, bay leaves, cloves, black peppercorns, allspice, etc. will go. The fish goes well with lemon slices, as well as orange.

Therefore, when the fish is cooked, it is laid out in layers and each layer is shifted with lemon or orange slices, mixed with onion rings. The taste will be more intense if you add garlic, dill, parsley, basil or celery here.

Cooking process

The cooking process does not contain complex steps, therefore, anyone can handle it. The main thing is to strictly follow all the recommendations for cooking. In addition, it is very important to adhere to the ratio of salt and sugar. No less important is the stage of cooking fish. It is desirable that the carcass of the fish be carefully butchered and all unnecessary parts removed. This is especially true when removing the insides. If this is not done carefully, the result may be a product with bitterness.

Therefore, when salting fish, you should follow some rules that will help you get the final product with unsurpassed quality. For instance:

• Hot brine is not recommended. It must cool to room temperature.
• The brine should cover whole carcasses or pieces completely.
• In progress fast food strongly saline solutions should be used. After its preparation, it is subjected to soaking in cold water.
• When cooking in pieces, the brine will require very little.

Salt mackerel in brine

At the same time, a rather tasty end product is obtained.

To cook mackerel in this way you will need:

• 2 carcasses of mackerel.
• One large onion.
• Allspice peas.
• Chopped bay leaf.
• Vinegar 9% - about 60 ml.
• Sea salt about 3 tablespoons.
• Vegetable oil (any) - 1 teaspoon.
• Cloves - a couple of pieces.
• Ground black pepper - 1 teaspoon.
• Coriander, although it is possible without it.
• Fish carcasses are cut into equal pieces.
• The onion is cut into half rings.
• One liter of water is brought to a boil, with the addition of salt, sugar and spices, after which the composition is cooled.
• Vinegar is added to the cooled mixture and mixed.
• Pieces of fish are laid out in a container and completely filled with prepared brine. After that, the fish is placed in the refrigerator for a day.
• In the course of salting, the container must be shaken so that the pieces of fish marinate evenly.

This recipe also does not contain complex steps, the only difference is that a whole carcass of fish is salted. First of all, the fish is carefully prepared by washing it under cold water.

To prepare 1 kg of fish you will need:

• Half a liter of water.
• Coarse salt - 2 tablespoons.
• Sugar - half a tablespoon.
• 4 peas of allspice.
• 2 bay leaves.

All ingredients are combined with water and put on fire, then boiled for 5 minutes and cooled to room temperature. The fish is placed in a container, after which it is poured with a cooled solution and placed in the refrigerator for a couple of days.

Dry salted mackerel (without brine)

This recipe does not require pre-cooking the brine. But it is necessary to prepare the fish by removing the insides, head, fins and tail. After that, the fish is washed in cold water and dried with a paper towel.

To cook mackerel in this way, you need to stock up:

• Carcass of fish, somewhere weighing 300 grams.
• Salt, one tablespoon.
• Sugar, about 0.5 tablespoon.
• A pinch of ground black pepper.
• Powder of dry mustard, it needs 0.5 teaspoon.
• A pinch of ground coriander.
• All components are mixed in one container and thoroughly mixed, without adding liquid. After that, the carcass of the fish is rubbed with a similar dry mixture. After that, the fish is placed in a plastic bag and sent to a cold place for a couple of days.

What is useful salted mackerel?

Mackerel is considered very useful fish, since it contains a mass useful substances which have a beneficial effect on the functions of the human body. At the same time, experts advise not to abuse this product.

Benefit

Useful substances that make up mackerel meat are involved in:

• in DNA synthesis.
• In the regulation of substances.
• To provide the cells of the body with oxygen.
• In improving metabolism.
• In the fight against malignant neoplasms.
• An increase in the level of hemoglobin in the blood.
• In a beneficial effect on the work of the digestive tract.
• In strengthening the immune system.
• In improving memory.
• In reducing pain in arthritis and arthrosis.

calories

Mackerel is considered an oily fish, but it is mainly healthy fats that prevent a person from gaining excess weight. Depending on how it is prepared calorie content is in the range of 190-270 kcal per 100 grams of product. Therefore, it can be safely used even by those who decide to lose weight.

The presence of vitamins

The composition of mackerel meat is a whole bunch beneficial vitamins group B, as well as vitamins such as A, K, H, E and PP. In addition to them, meat contains omega 3 fatty acids, which makes it especially useful.

Presence of trace elements

In addition to vitamins, mackerel meat is rich in trace elements, such as:

• Iron.
• Cobalt.
• Copper.
• Zinc.
• Phosphorus.
• Manganese, etc.

Contraindications

Salted mackerel is a tasty and healthy product, since it contains a maximum of vitamins and microelements. Despite this, its use is associated with a number of limitations. For some categories of people, an extra piece eaten can bring not good, but harm. For instance:

• It is not recommended to eat it for people suffering from allergic reactions.
• The presence of salt in fish can become a restriction when taken for those people who have problems with the functioning of the kidneys and gastrointestinal tract.
• The consumption of salted mackerel should be limited for people prone to hypertension.

When choosing a fish, always study its appearance very carefully. 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 pieces of mackerel in a 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. Let it sit at room temperature for two to three hours, then put it in 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. Can be used instead of lemon 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!