Mackerel, cooked at home by any of the proposed methods, is distinguished by a lightly salted taste, lack of harmful components and a harmonious combination of spices that make up the marinade.
salted mackerel(1st method) will be ready in 6 hours, and pickled mackerel (2nd method) - in a day.
Recipe number 1. Quick salting of mackerel in pieces in a dry way
This is a very simple method that can salt any fish, not just mackerel. At the same time, maximum preservation beneficial features fish, and she herself turns out very good salting: moderately salty and without additional preservatives.So, salted mackerel, which occupies the volume of a 750-gram jar, will be obtained from 2 medium (weighing 350 g) fish.
Taste Info From fish and seafood
Ingredients
- Salt - 2 tbsp. spoons;
- Sugar - 1 tbsp. a spoon.
How to cook quick-salted mackerel in brine in pieces
Separate the tail, head and entrails from the fish carcass. Trim the fins. Rinse thoroughly, gut and clean from internal films. 
Cut the mackerel into pieces about 3-4 cm. 
Mix fish pieces with salt and sugar. 
Wrap the bowl with cling film and refrigerate.
After 6 hours, remove the mackerel from the refrigerator. Wash each piece under running water from salt.
Pack the mackerel pieces tightly into a 750-gram jar.
Pour the filled jar with vegetable oil (it will go a little, no more than 50 ml). 
Put a jar of salted mackerel in the refrigerator for storage. The fish is ready. Mackerel, prepared by dry salting, can not be put in a jar, but consumed immediately after washing from salt.
Recipe number 2. Pickled mackerel slices in brine
The second way to get a delicious fish is to prepare a marinade, which includes various spices, a little apple cider vinegar, salt, sugar.
The result is marinated mackerel, which has absorbed all the flavors of moderately sweetened and acidified brine. In addition, onions marinated with fish serve as a good addition to it.
So, pickled mackerel, occupying the volume liter jar, obtained from 2 medium fish and the following ingredients: 
Ingredients:
- Vegetable oil - 2 tbsp. spoons;
- Apple cider vinegar - 2 tbsp. spoons;
- Onion - 1 head;
- Salt - 2 teaspoons;
- Sugar - 0.5 tsp;
- The black ground pepper and cilantro - a third of a teaspoon;
- Black pepper - 5 peas;
- Carnation - 6 pcs.
Cooking sequence:
Cut the fish, as in the first salting method. Cut the onion into half rings.
Put mackerel cut into pieces in a jar, alternating it with onion half rings.
Boil 250 ml of water. Dissolve all of the listed ingredients in water, except vinegar. When the solution boils for 1 minute, turn off the stove and add vinegar to the total mass.
Pour the mackerel with the cooled marinade. 
Close the jar with a plastic lid and refrigerate overnight.
After the specified time, pickled mackerel is ready. 
Salted and pickled mackerel cooked at home are served fresh tomatoes, cucumbers, herbs.
Salted mackerel, cooked by hand, - great dish for festive and everyday table. You can choose from a variety of recipes and delight your family with a new version of the fish every time. Our selection will help you make the right choice, and thanks to some tips, you can easily cope with cutting.
How to choose a fish
When buying, pay attention to the following. A good fresh mackerel has clear eyes and a silvery shiny skin without damage. Choose chilled rather than frozen fish. Mackerel weighing 400 grams or more is fatter and tastier than small ones.
Preliminary preparation
Proper cleaning and cutting is a guarantee that you will get delicious salted mackerel. At home, it is not difficult to cope with the task.
Rinse carcasses in running water. If you plan to salt the fish along with the head, be sure to remove the gills. Take out the insides, being careful not to damage the gallbladder. Mackerel liver should not be eaten.
cutting
Many professionals advise cutting fish not from the abdomen, but from the back. For oily mackerel, this method is perfect:
- Cut off the head.
- Make an incision along the spine, along the way, remove the dorsal fin.
- Run the blade of a knife along the ridge, separating the fillet, and then do the same on the other side.
- Cut the spine near the tail (this can be done with scissors).
Be sure to remove the black film lining the abdomen from the inside, otherwise it will give ready meal bitter taste.
Dry Ambassador
This is a very simple and popular way of salting fish. You will get a delicious salted mackerel. The recipe with a photo clearly shows that the structure of the meat is perfectly preserved. Such a fish can be easily cut into thin, neat pieces.
To salt one carcass, you will need a tablespoon of salt and 1.5 tsp. Sahara. Mix these ingredients and spread evenly over the prepared carcass. You can pickle both sliced \u200b\u200bpieces and the whole fish.
Remove the dishes with the fish in the refrigerator, and after 3 hours, drain the released liquid. You can eat lightly salted dry-salted mackerel the very next day.
For this recipe (and for others too), in no case should you use aluminum utensils. Opt for plastic or glass.
Spicy Ambassador
This homemade salted mackerel recipe will appeal to those who love fragrant fish:
- Cut it into pieces and put in a jar, layering onion half rings. Add a few peas of allspice, a couple of bay leaves. If you like cloves, put that in too.
- Boil 2 cups of water, add 2 tbsp. l. salt and half the sugar.
- Pour hot brine over the fish, add a couple of tablespoons of oil and send to a dark, cool place.
- After 3 hours you will be able to serve this delicious snack to the table.
The amount of brine is designed for 2 medium-sized carcasses.
Salted mackerel with lemon
Another recipe looks like this:
- First of all, pour 2 tablespoons of salt and a teaspoon of sugar into water (0.5 l).
- Prepare 2 carcasses. You can cut them and remove the ridges, or you can simply clean them from the insides.
- Cut a large onion into thin half rings. Slice one lemon.
- Put the fish in a glass dish, layering with onion and lemon, pour over the brine, add spices to taste. Peppers, lavrushka, cloves, cumin, asafoetida, dried dill are suitable.
The fish will be ready in ten hours.
Suguday
This wonderful recipe very common in northern regions. They know a lot about fish!
- Cut 3 carcasses into large pieces, remove the fins.
- Chop a few onions into rings or strips, as you like.
- Chop a large bunch of wild garlic as small as possible, mix with onions. Add 1.5 tablespoons of salt, a pinch of sugar. Place fish and vegetables in layers in the container.
Salted mackerel will be ready the next day. The fish is very fragrant, beautiful and juicy. And wild garlic makes this dish also useful.
According to this recipe, you can cook not only mackerel, it is perfect for herring, herring, tuna, silver carp, saury and cod.
golden mackerel
The following recipe for salted mackerel at home will appeal to those who love smoked fish:
- Prepare the brine. Boil 3-4 large handfuls in a liter of water onion peel and 2 tablespoons of tea (possible with bergamot).
- Pour into the broth 4 tbsp. l. salt and 2 tablespoons of sugar, wait until completely dissolved.
- Add 1 tsp. turmeric. You will get a rich golden brown liquid.
- Fold in it 4 whole mackerels, peeled from the insides, and leave for a day. Before serving, it is recommended to hang the fish by the tails over the sink so that excess liquid is drained.
Mackerel cooked according to this recipe is not very salty, spicy, golden. If you want to enhance the smoking effect, add 1-2 tablespoons of the Liquid Smoke flavoring additive to the fish during salting.
Heh
This wonderful recipe was given to the world by Korea. Perfect for this lightly salted appetizer. ready mix seasonings for dishes in Korean:
- Cut 2 carcasses, cleaned from bones, skin and entrails. Place in a bowl, interspersed with onion rings. If desired, you can add carrots grated on a Korean grater - this will only decorate the appetizer.
- Mix a tablespoon soy sauce with the juice of one lemon and two limes. Add minced garlic.
- Pour the marinade over the fish.
- Leave to marinate for an hour.
- Heat the oil in a frying pan, pour into the appetizer and mix quickly.
You can serve heh immediately or let it brew for several hours.
Serving and garnishing
Lightly salted mackerel forms wonderful harmonious unions with most side dishes. It goes well with potatoes: mashed potatoes, boiled in their skins, cooked in slices in a rustic way, baked on a fire.
Compatible with any vegetable side dishes: stewed cabbage, stew, grilled vegetables. Funchose and glass noodles are well suited to salted mackerel. Traditional types of pasta are also good.
Fish is usually served in a separate bowl: bowls, salad bowls, flat dishes, herring bowls. For decoration, you can use citrus zest, young greens, black olives, gherkins, viburnum berries.
Salting mackerel at home will give you an amazing meal. This is a great addition to any second course. Unlike the store counterpart, such a fish turns out to be very delicate in taste. You can add not only salt to the brine, but also spices, onion peel, bay leaf, mustard powder, etc. It diversifies taste qualities fish.
Salting mackerel at home: recipes
Recipe with mustard powder and sugar
Drinking water
- fish - a couple of pieces
- a tablespoon of mustard powder
- kitchen salt - 5 tablespoons
- sugar - 3 tablespoons
- peppercorns - 10 pcs.
- Lavrushka - 4 pcs.
Pour water into a saucepan, place on the stove. As soon as the boil begins, enter all the spices that are listed in the composition. Boil for three minutes over high heat. Turn off the heat, cover with a lid, leave to cool at room temperature. Prepare the fish: cut off the tail, remove the head, clean out the insides. Rinse thoroughly under water, dry, chop into pieces 3-4 cm in size, place in a glass bowl. Pour the rest of the marinade, send the container to the refrigerator. After 12 hours, the snack will be ready. However, for complete salting, you need to leave the contents for a couple of days.
How about you?
Salting mackerel at home quickly
Vinegar Recipe
Ingredients:
A fish
- kitchen salt - 4 tbsp. spoons
- sugar - 2 tbsp. spoons
- Lavrushka - 3 pieces
- allspice - 2 things
- black pepper - 3 pieces
- liter of water
Rinse the fish, dry, crumble into pieces, remove the insides. Pour water into an enamel container, add spices, bring to a boil. Boil the contents for 5 minutes, add vinegar, mix thoroughly. Transfer the fish slices to a glass container, pour over the marinade, place in a room with a moderate temperature for a day. Transfer the fish to a plate and appreciate its taste.
Prepare and.
Delicious salting mackerel at home
You will need:
Fresh fish - a couple of pieces
- onion head - 2 pieces
- allspice - 5 pcs.
- a couple of laurels
- wine vinegar - 45 ml
- salt - 3 tablespoons
- vegetable oil - a tablespoon
- clove stick - 2 pcs.
- ground black pepper
Remove the skin from the fish, cut the carcass along the ridge. Carefully remove the bones, cut the fillet into medium pieces. Sprinkle with salt, let stand 10 minutes. Peel the onion, chop into rings. Make a marinade: mix acetic acid with vegetable oil in a bowl, add spices according to the list, mix well. Season with pepper, add onion rings, stir, transfer to a glass container, pour marinade. Leave at room temperature for 10 hours. After that, keep the mackerel on the refrigerator shelf for a couple of hours.
Appreciate the taste as well.
A delicious recipe for salting mackerel at home
You will need:
Simple salt - 3.1 tbsp. spoons
- 6 glasses of water
- black tea - 2 tablespoons
- sugar - one and a half tablespoons
- onion peel - 3 handfuls
- frozen fish - 3 pcs.
Transfer the frozen fish to a large bowl. Wait for it to melt on its own. Make a brine: put the onion peel in a colander, wash thoroughly under running water. Transfer to a saucepan, add sugar and salt, cover with water. As soon as the liquid boils, remove the saucepan from the stove, cover with a lid. Wipe the fish thoroughly, gut, rinse again under running water, transfer to an enameled container. Pour the filtered brine here. Cover the vessel with a lid, send for three days in a cool place. Turn the fish over once a day so that it is evenly salted and stained. After 3 days, take out the fish, cut into portions, serve immediately. Garnish with herb sprigs and lemon slices.
Recipes for salting mackerel at home quickly
Recipe with bay leaf and onion
Fresh fish
- onion head
- water - 0.35 liters
- salt - one and a half tablespoons
- black pepper
Take the brine first. Pour some water into a small ladle, bring it to a boil, add the onion, cut into 4 parts. Add salt and spices indicated in the recipe. Boil the brine over low heat for no more than 10 minutes. Then turn off the gas, remove the lid and refrigerate. While the marinade is cooling, take care of the fish. Cut off her tail with a head, make an incision on her abdomen, through which it will be convenient to remove the insides. Rinse the carcass with water, dry with a paper towel.
Cut the carcass into slices with a thickness of 2 centimeters so that it is evenly and quickly salted. Put the fish pieces in a jar or food container, fill with brine, cover with a lid, send to the refrigerator shelf for 2 hours. This time is enough for the fish to cook, but if you wish, you can leave it in the brine for another half an hour.
Rate and .
Recipe with garlic
Fish - 3 pieces
- onion head - 3 pieces
- a clove of garlic - 3 pcs.
- spoonful of sugar
- a tablespoon of salt
- vegetable oil - 2 tablespoons
- a couple of laurels
- a spoonful of allspice
Cooking features:
Take the fish out of the freezer and let it thaw. Rinse the carcasses with water, gut, cut off the tail with the head. Break into bite-size pieces. Do not defrost the fish completely, otherwise the slices will turn out uneven and ugly. Peel the garlic and onion. Cut the onion into dense rings, chop the garlic into thin slices. Make a marinade: combine acetic acid with sugar, salt, add garlic and onions. Put the prepared mackerel in a large bowl, add garlic and onions, pour in the marinade. Mix the contents thoroughly, arrange in glass jars, which then need to be sent to a cool place for a day.
Salting mackerel at home photo:
Recipe with black leaf tea
Defrost the fish in the shell. Cut off the head, gut, pour over with water, dry with a paper towel. Pour boiling water over black tea, wait until it brews and cools. Add sugar and salt. Stir until completely dissolved. Dip the fish in the finished black tea, marinate in the refrigerator for 4 days. Remove the fish from the marinade, hang over a basin or sink overnight. Serve the appetizer in bite-sized pieces. For decor, use greenery.
Dry salting of mackerel at home
You will need:
Black peppercorn - 8 pcs.
- granulated sugar - a teaspoon
- kitchen salt - 4 tablespoons
- vegetable seasoning with pieces of carrots
- laurel leaf - 2 pcs.
Clean the fish, cut into pieces. Mix the ingredients, rub the whole fish well, put in dense rows in a glass container. After a couple of days of aging in the refrigerator, the fish will be ready.
Recipe for salting mackerel at home - photo:
Cooking option with vegetable oil
Mix 45 ml acetic acid, a glass of water, 3 tablespoons of vegetable oil, 5 peas of allspice and black pepper, 2 large spoons of table salt and a couple of cloves. Lay the fish pieces in a glass container in layers, shift with onion rings, pour the resulting mixture of spices. Add a couple of lemon slices. In a couple of days the fish will be ready. Store it in the refrigerator with the lid closed.
Ways to salt mackerel at home
Recipe with a simple marinade
You will need:
Large spoonful of salt
- fish - 0.35 kg
- acetic acid
- vegetable oil
Pour water over, cut off the tail and head, gut, wash again, cut into pieces with a thickness of 3 centimeters. Roll each slice in a mixture of salt, sugar and pepper. Place in dense rows in a glass container, cover with a lid, put in the refrigerator until morning. Rinse off excess salt, dry, put in a clean jar. Top with a solution of vegetable oil and acetic acid. After a couple of hours, you can enjoy the taste of an amazingly tasty workpiece.
Variant with liquid smoke
You will need:
Medium fish - 3 pieces
- salt - 4 tbsp. spoons
- strong black tea - 4 tablespoons
- liquid smoke - 4 tablespoons
- granulated sugar - 2 tablespoons
- pure water - 1 liter
Prepare the fish for salting: separate the head, cut off the fins, thoroughly clean the film and the insides. Rinse the fish you have cleaned and pat dry with a paper towel. Prepare the marinade: heat salt, tea and granulated sugar in water. After the marinade has cooled, combine it with liquid smoke. Place the fish slices in a glass container, fill with the resulting solution. Leave covered for three days.
Recipe with mustard marinade
Pre-clean the fish, crumble into pieces, transfer to a glass container. Prepare the marinade as follows: mix 3 liters of water, one and a half tablespoons of granulated sugar, 3 tablespoons of salt, parsley, a large spoonful of salt, a large spoonful of mustard. Bring all the ingredients to a boil, cool them down. Fill the fish with the resulting composition. After a couple of days, the snack will be ready.
Whole fish salting
Black peppercorn
- a couple of laurels
- coarse salt - 2 tablespoons
- half a liter of water
Combine all components for the brine, boil. After cooling, cool the mixture, strain, pour into a container with fish. Send a small amount of lemon juice here as well. You will need about 15 drops in total. That's it - the dish is ready!
small fish pieces
Defrost the fish, gut the insides, wash thoroughly, cut off the head, chop into pieces. For 2 fish you will need 1 kg of kitchen salt. Put the slices here for 1 hour. Wash the carcass from excess salt, dry with a paper towel, put in a clean container. Pour the fish with lemon juice, sprinkle with zest, shift with onion rings, add 4 tbsp. tablespoons of vegetable oil.
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 - 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. Sprinkle the gutted, headless fish with spices, lay onion rings and pour 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!
Mackerel is considered a nutritious product containing the necessary trace elements and vitamins that are important for the human body. Already pickled can be purchased at the store, but such a fish is unlikely to taste like the one that is cooked by one's own hands. In addition, purchased is more expensive than home-marinated mackerel. In the process, you can give free rein to your imagination using various ingredients for marinade, each time surprising guests with a new taste of the dish.
How to marinate mackerel tasty
Everything depends on the quality of the fish chosen for pickling - both taste and appearance.
And this applies not only to salting - for barbecue or grilling, smoking (how to compose fish) and other cooking methods, the rules are the same.
Fresh and fatty fish guarantees a juicy, tender and incredibly appetizing treat, and slightly spoiled raw materials will negate all the efforts of the hostess.
So how do you choose the best mackerel for pickling?
Adhering to simple rules, there is no doubt that mackerel in the marinade will turn out just lick your fingers:
- In grocery stores and markets, fish is sold in three types: fresh chilled, fresh-frozen and deep-frozen. It is best to choose the first option for pickling, but if there is no such fish, frozen raw materials are also suitable.
- Before pickling fresh-frozen mackerel, she needs to be allowed to lie down for 5-6 hours in the refrigerator or a couple of hours on the table. It should not be defrosted completely, until soft, otherwise it will be bad to cut and slip out of your hands.
- You need to purchase large carcasses of mackerel, in a pickled form they turn out to be more fatty and juicy.
- When buying fish, you should pay attention to its appearance: mackerel should be even, without dents and creases, the skin should be smooth and shiny. If the fish is sold whole and with a head, you need to carefully examine its eyes. Fresh mackerel has clean and shiny eyes. Turbidity indicates that the fish is stale and may have already begun to deteriorate.
- Frozen fish should not have too much ice crust, otherwise this is a direct indicator that the carcass has been repeatedly defrosted. Such fish is not suitable for pickling, the fillet will be tasteless and soft.
- Mackerel with yellowed skin is not recommended. Yellow spots indicate the reaction of fat oxidation. In this case, the pickled delicacy will have an unpleasant bitter aftertaste.
- The fish should be left to thaw at room temperature or put on the lowest shelf of the refrigerator.
- It is not difficult to pickle mackerel at home in brine, but first it is gutted, the head and tail fin are cut off, everything inside the carcass is carefully cleaned with a knife, rinsed under cool water and the harvesting process begins.
Attention!
Do not confuse ordinary mackerel with tuna, which is not suitable for salting at all - it is dry, does not have the right original taste and smell. It is easy to distinguish - on tuna dots, but on ordinary stripes (as in the photo above).
Mackerel spicy salted
Pickled fragrant mackerel - very tasty snack that any guest will love. Before a feast, hospitable hostesses always think that, in addition to hot dishes, there are various snacks on the table. And pickled mackerel with onions and vinegar will do just fine. Moreover, it can be quickly pickled, since the recipe is very easy, fast, and the fish is marinated in a few hours.
Mackerel itself is not only tasty, but also very healthy fish. It contains a lot of omega-3 fatty acids, which have a very positive effect on the human body. So in mackerel there is very tasty white meat and very few bones, so it will be a pleasure to eat it.
Recipe Information
- Cuisine:Russian
- Type of food: snacks
- Cooking method: marinating
- Servings:8
- 6-8 h
Ingredients:
- fresh-frozen mackerel - 300 g
- salt - 1 tbsp. l.
- water - 300 ml
- bay leaf - 3 pcs.
- sugar - 1 tsp
- black peppercorns - 5-7 pcs.
- onion - 1 pc.
- vinegar - 1.5 tbsp. l.
- vegetable oil- 1.5 tbsp. l.
Cooking method:
Defrost the fish, cut off the head, clean the inside of the abdomen, remove the intestines. The main thing is to remove the black film on the abdomen, as it can be bitter in the fish. 
Slice the mackerel into finger-thick pieces. This is about 0.7-1 cm. With this thickness, marinated mackerel in pieces will be ready in 6-8 hours. If you marinate whole mackerel, it will take about a day, or maybe two.
Now let's make a marinade for spicy salted mackerel. Put water on fire, then add sugar, salt and continue to cook everything.
When the water begins to boil, add spices there: bay leaves, black peppercorns. Let the spices boil for 2-3 minutes to make the marinade more spicy.
At the end, pour in the vinegar, mix the marinade.
Pour in vegetable oil, mix again, let the marinade boil and immediately remove from heat. Cool down completely.
Put the fish in a container. Suitable plastic, glass, enameled container. Pour the cooled marinade over the fish so that the liquid covers the pieces. Refrigerate container.
After 6-8 hours, pickled mackerel with onions will be ready. It is convenient to cook in the evening - in the morning it will marinate and you can eat. To serve snacks on the table, I used onion rings, which are the best combined with this salty fish.
Mackerel in a jar: a recipe with onions and carrots
Mackerel in a marinade of carrots and onions, pickled in a jar, is a simple recipe that is perfect for country gatherings.
It is convenient to cook everything at home, and in this form to take with you on vacation.
What do we need:
- 2 large fish
- 500 ml water
- 1 st. l. coarse salt
- 2 tbsp. l. any vegetable oil
- 1 tsp granulated sugar
- a couple of pieces of cloves, 5-6 peas of black or allspice, a little coriander
- 2 heads of onion
- 1 large carrot
- 3 art. l. apple cider vinegar or 2 tbsp. l. vinegar 9%.
Step by step preparation:
- Pre-thawed and gutted mackerel (2 large fish), cut into pieces, no more than 2 cm thick.
- Next, you need to prepare the marinade for mackerel. Pour water into a saucepan and bring to a boil. Put sugar, salt, spices and sliced carrots into the boiled liquid. Let it boil for 5 minutes.
- Remove the boiled brine from the stove, cool and pour oil and vinegar into it.
- Onion cut into half rings. Spread in a glass jar in layers: mackerel, brine carrots, fresh onions. When all the fish is placed in a jar, pour the brine on top, so that the pieces of mackerel are barely covered with liquid.
- We marinate mackerel in a jar in a cool place for a day.
Marinate in citrus
Mackerel in orange marinade has a brand new and delicate taste. Such a marinade for salting mackerel is also interesting because it is used hot, that is, the appetizer is prepared quite quickly.
Ingredients:
- 2 large carcasses of fish
- 2 heads of onion
- stalk of celery
- salt and a little black pepper
- coriander seeds
- zest of 1 lemon
- refined vegetable oil
- freshly squeezed Orange juice- 1.5 tbsp.
How to marinate:
- Separate the fish fillet from the bones and ridge, put in a separate bowl. Add salt and pepper to taste, sprinkle with coriander. Wrap the fish container with cling film and hide in the refrigerator for half an hour.
- Gently remove the zest from the lemon with a grater, without a white bitter layer.
- Finely chop the onion and celery. Heat a frying pan with refined oil, fry the chopped vegetables a little, add the lemon zest and fry a little more.
- Pour orange juice into the pan, let it boil for no more than 5 minutes.
- Add hot filling to a container with fish (it turns out like a slightly boiled fish), cool a little, cover with a bag or cling film and refrigerate. An hour later, you can enjoy an exquisite marinated fish.
Pickled mackerel for 2 hours
Another way to quickly pickle mackerel at home is to prepare a special brine.
Such a recipe is simply indispensable if guests are expected to arrive in the next couple of hours or you just want to serve an original appetizer for dinner.
What you need:
- 2 large fish
- 2 onions
- 3 art. l. coarse salt
- 1.5 tbsp Sahara
- black peppercorns - 10 pcs.
- 800 ml water
- 4 dried bay leaves
- 1 tbsp vodka or cognac.
How to cook:
- Cut the gutted carcass into pieces up to 1.5 cm thick.
- Put water on the stove and let it boil.
- Throw black pepper, bay leaves and salt into the boiling liquid.
- Marinade cook for no more than 10 minutes. Cool the finished brine a little, add chopped onions, vodka (it will act as an additional disinfection, the taste will not be felt).
- Put the mackerel in a plastic container, pour in the marinade, close the lid tightly and put it in the cold.
- After 2-3 hours, the fish is ready to eat - take it out, pour over vegetable oil and serve.
Delicious marinated whole fish
Such a fish cooks much longer than cut into pieces, but the taste of a whole pickled carcass is much richer.
And outwardly, thanks to the addition of onion peel and tea leaves, the fish looks very appetizing.
Whole Pickled Mackerel is a recipe as easy as any.
Products:
- large mackerel - 2-3 pcs.
- 4 tbsp. l. coarse salt;
- 2 tbsp. l. Sahara;
- water 2 l;
- 2 tbsp. l. black leaf tea;
- onion peel 100 g
Cooking steps:
- Gut the mackerel, remove the head and tail fin, set aside.
- Boil water, throw sugar, salt, dry tea and onion husks washed in water into it.
- Boil the brine for about 5 minutes, cool.
- Place the prepared carcass in a glass container, pour in the marinade, put oppression on top and leave overnight. In the morning, remove the oppression, and shift the fish to a cold place for 72 hours.
Mackerel in mustard marinade
Mackerel marinated with mustard is very tender and spicy, amazingly tasty!
At the same time, the brine is prepared completely without vinegar - it is mustard that softens the meat.
What you need:
- fish - 2 pcs.
- water - 700 ml
- 1 st. l. mustard
- 3-4 st. l. salt
- 1 st. l. Sahara
- bay leaf - 3 pcs.
- black peppercorns - 5-6 pcs.
How to cook:
- Put spices, sugar and salt in a saucepan, pour hot water over it, boil for 3 minutes.
- When the boiled brine has barely cooled down, add the mustard and mix well.
- Pour the cooled brine into the prepared and divided into pieces mackerel. Hide in a cold place for a day.
How to pickle in mayonnaise
Mackerel marinated in mayonnaise is a cooking method that can be called pickle-free. This marinade recipe for mackerel comes without the addition of water or other liquid.
Ingredients:
- fish 2 pcs.
- onion 3 heads
- 5 st. l. mayonnaise
- bay leaf 3 pcs.
- black peppercorns 5 pcs.
- refined vegetable oil 1/4 tbsp.
- 1 st. l. salt.
Cooking:
- In a separate bowl, mix spices, mayonnaise, oil and onion cut into half rings.
- Cut the fish carcass into small pieces and put in the mayonnaise mixture.
- Put oppression on top. Let sit for about 60 minutes and then refrigerate for 3 hours.
What is useful and harmful pickled mackerel
This fish is considered a dietary, but also very nutritious product. It contains amino acids, fats and trace elements. In 100 g of pickled mackerel 12.8 g of protein, 8.3 g of fat, 3.7 g of carbohydrates. The calorie content of the product is 142 kcal.
Regular consumption of mackerel helps lower blood cholesterol, regulates the hormonal system, increases hemoglobin, strengthens blood vessels and improves vision. For a child's body, mackerel is simply necessary: it helps to strengthen teeth, bones, and prevents the development of rickets.
How to Serve Pickled Mackerel
Feeding methods spicy fish a lot and they all depend on the ingenuity of the hostess.
Mackerel is beautifully laid out on a dish, sprinkled with finely chopped herbs or poured with vegetable oil.
On top of the pieces of fish, you can put lemon slices, cranberries or juniper berries.
You can beautifully lay onion rings, cherry tomatoes or olives on pieces of fish. A dish decorated with lettuce leaves, flowers from carrots and a boiled egg looks beautiful.
An excellent solution is ready-made canapes, snack sandwiches with a piece of marinated fillet.
How to properly store marinated fish
You can’t store homemade pickled mackerel for a long time. Therefore, it is not necessary to prepare a fish delicacy for the future. Mackerel in brine can stand in the refrigerator no more than 3 days, while it will become more salty every day.
It is better to remove the fish from the brine, transfer it to a clean glass container and pour in vegetable oil. In this case, it can be stored in the refrigerator for about 7 days.
Self-pickled mackerel will decorate any table, and almost everyone has all the ingredients necessary for the marinade in the kitchen. Remember - not a single store-bought product can compare with the delicate and melting taste of spicy fish under homemade marinade.
