Mackerel salty recipe fast. Mackerel with onion peel. Mackerel in brine

Let's start with the simplest. Everyone who tried this fish was delighted. The main thing here is to clearly maintain the technology and deadlines. Don't let the amount of salt scare you - the recipe has been tested many times.

We take the fish with the head. You don't need to gut her. Just defrost and wash.

For one carcass for brine, take:

• Rock salt (coarse) - 200 g;
• Water - 1 liter.

How to cook:

1. Dissolve salt in boiled chilled water.
2. Put the mackerel in a bowl, pour over the brine.
3. Put in the refrigerator for three days.
4. We clean and gut before serving, pre-dry a little.

If you have kept the fish in brine longer than 3 days, over-salting is possible. If this happened, you will have to correct it: put the carcass in milk for 3-4 hours, but it is better not to allow this.

After three days, the fish should be removed from the brine and stored dry. This recipe for salting mackerel is designed for one carcass, if you want to salt two or three whole at home, multiply the amount of salt and water by 2 or 3, respectively.

In a spicy marinade

This appetizer is worth it. holiday table, but it is prepared simply and quickly, so nothing prevents you from pampering yourself and your family with a delicious fish delicacy when you want.

Ingredients for 1 carcass:

• Water - 1 glass;
• Salt - 1 tbsp. l;
• Sugar - one and a half tbsp. spoons;
• Olive oil or sunflower oil - 1.5 tbsp. l.;
• Black peppercorns - 5-6 pcs.;
• Coriander grains - a teaspoon;
• Bay leaf - 1 pc.;
• Vinegar 9% half a teaspoon.

Marinade for delicious mackerel spicy salting prepared like this:

1. Pour water into a saucepan, add salt and sugar, add spices (break the bay leaf into small pieces).
2. Bring the brine to a boil. It will become a marinade after we add vinegar and oil. And for this, the time has come. We add.
3. As soon as the marinade boils, remove from heat and cool to room temperature.
4. While cooling and infused, prepare the carcass. To do this, it must be washed and gutted, cut off the tail and fins. Pat dry with paper towels, cut into 2 cm pieces.
5. Put in a glass or enamel bowl, pour marinade. Cover with a lid, put in the refrigerator.
6. Before readiness should pass at least 4 hours. By this time, the mackerel will become lightly salted. For a stronger salting, hold the fish in the marinade for a day.

Serve on the table with an onion - both regular onion and salad will do. As you can see, the marinade for mackerel is prepared quite simply, and the most delicious spicy salted fish at home can be made no worse than the one sold in the store.

The fastest way

According to this recipe, an hour after immersion in brine, mackerel will be ready. First, take the fish out of the freezer. While you are making the brine, it will defrost slightly and can be cut into small pieces.

Ingredients:

• 3 pieces of mackerel;
• Salt - 5 tbsp. spoons;
• Water - 4 glasses;
• One bulb;
• Bay leaf - 4 pcs.;
• Peppercorns (white, black, allspice) - 3 pcs.

Cooking process:

1. Boil water, add salt, spices and cut into 4 parts unpeeled (remove only the top layer of the husk) onion. Boil the brine over low heat under a lid for about 10 minutes, then remove from the stove and cool to room temperature.
2. By this time, the fish has already thawed a little, it can be easily cut into even pieces about 1 cm thick. Leave it to defrost further - now the defrosting process will go much faster. After completely defrosting, do not forget to remove the giblets and black film.
3. Put the mackerel in the brine. If you like lightly salted, then after 1 hour you can eat it. After removing from the brine, dry the pieces of fish on a paper towel. Drizzle with vegetable oil before serving.

In a glass jar

Mackerel can be salted in a jar and stored directly in it, taking it out as needed. We pre-cut the carcass, wash the dishes well with soda and wipe dry or sterilize. For brine we take the following products:

• Water - 1 glass;
• Bay leaf - 1 pc.;
• Coriander - ½ tsp;
• Carnation - 3-5 buds;
• Mustard grains - 1 tsp;
• Salt - 1 tbsp. l.;
• Sugar - 1 tsp

Fish - an arbitrary number. If there is a lot of it, we increase the volume of the brine multiple (2-3 times).

Cooking:

1. Pour water into the dishes - a saucepan or an enameled ladle, add salt, sugar, spices (except mustard), bring to a boil, set aside, cool.
2. We gut the carcass, divide it into pieces.
3. Pour the mustard seeds at the bottom of the jar, lay out the fish. Fill with chilled brine, close the lid, put in the refrigerator.

Pieces of mackerel do not need to be pressed down. The meat of this fish is very tender, it is easy to crush it. In general - without fanaticism! In a day delicious snack will be ready.

With vegetable oil

For this recipe, you need to separate the fillet: gut, remove the skin, remove the spine and bones. We will cook dry. To do this, based on 1 kg of fish, mix:

• Salt - 4 tbsp. spoons;
• Sugar - 1 teaspoon;
• Ground allspice and black pepper - 1 tsp each;
• 4 bay leaves.

Let's start salting:

1. Chop the parsley. Mix spices and seasonings.
2. Cut the mackerel fillet into pieces.
3. Pour a tablespoon into the bottom of the jar. vegetable oil odorless, pour the mixture for salting, lay out a row of fish.
4. We fill the jar with layers, pour each one with salt, sugar and spices, spill with oil.

Just 1 kilogram of fish takes 10 tablespoons of vegetable oil. You can take any - sunflower, olive, corn.

Close the jar with a lid, put in the refrigerator for 3 days.

Salt can be used large stone, and even better - sea.

Recipe for dry salting mackerel in portions

Mackerel can be salted not only in brine, but also in a dry way. It's quick and very tasty and you don't have to wait for the brine to cool down. We just take it and do it. We will need:

• 2 mackerel carcasses;
• 1.5 st. spoons of salt;
• 1 st. l. granulated sugar;
• 1 st. a spoonful of coriander seeds.

It is coriander that gives the aroma that distinguishes this recipe from others. It perfectly complements the taste of mackerel.

Cooking steps:

1. Prepare mackerel - defrost a little, cut, gut, wash, dry.
2. Mash the coriander in a mortar. If you don't have one, put the seeds in a plastic bag and go over with a rolling pin or tap lightly with a hammer. Don't grind too hard. We need the shell of the seeds to burst, then the taste and aroma will become more saturated.
3. Mix salt, sugar and prepared coriander seeds.
4. With this mixture, rub each piece separately.
5. We spread it in any suitable dish, cover with a lid, send it to the refrigerator for 12 hours.

It is not necessary to press down with oppression. This recipe for salting mackerel is good because it cooks faster in slices, and at home it turns out even tastier than industrially prepared, since it does not contain harmful preservatives.

The recipe for the original salting of mackerel in tea and onion peel

Looks smoked, tastes great. Mackerel in brine with tea and onion peel- the recipe is unusual, but each ingredient is responsible for its own: the husk gives an amazing golden color, and tea makes the structure more dense, since it contains tannins.

Prepare the following:

• 2-3 fish carcasses (depending on size);
• Salt - 3 tbsp. l.;
• Sugar sand - 1.5 tbsp. l.;
• Water - 1 liter;
• Onion peel - a handful;
• Black tea (dry) - 2 tbsp. l.

Cooking:

1. Wash the carcasses, cut off the heads, gut. We do not touch the tails, they will still be needed.
2. Boiling water in the amount of 1 liter, pour salt, sugar, onion peel (wash in advance and put in a colander to glass).
3. Bring the brine to a boil. Cool, filter through a sieve or cheesecloth.
4. We take a plastic 1.5 liter bottle, cut off the narrow part of the neck.
5. We put the fish in it with the tail up.
6. Fill with brine.
7. We press the part of the bottle turned down with the cap. The fish must be completely submerged in the liquid.
8. We put in the refrigerator for 3 days.
9. We take out the mackerel, dry it slightly on paper, then tie it up by the tail and hang it out so that it dries slightly. After a couple of hours, the fish is ready.

To supplement the recipe for salting this unusual mackerel, cooked in onion peel, you can only add shine. To do this, grease the skin with vegetable oil, and it will shine as in the photo.

What you need to know to salt mackerel yourself

Proper defrosting is done as follows: before salting freshly frozen mackerel at home, put the fish in a tray and place it on the bottom shelf of the refrigerator. Leave it there overnight, in the morning it will be ready for pickling.

When preparing fish after gutting, be sure to remove the black film from the walls of the abdominal cavity. If this is not done, the fish will be bitter, and the brine will become cloudy.

To make the mackerel come faster, it is cut into pieces. If you salt it whole, it will take more time.

It will be easier to cut the fish into slices evenly, without letting it defrost to the end. Completely melted under the knife will begin to wrinkle, the cut will not be so neat.

The longer the fish stays in the brine, the saltier it is. Do not believe the statement that she will not take too much. It is important to get the mackerel out of the brine in time or wash off the salt from it with a dry method. Lightly salted or lightly salted is obtained after 12 hours.

As you can see, salting mackerel at home is simple, quick and tasty. You will spend a maximum of half an hour on both dry and “wet” salting, and you will get great pleasure. Delicate, moderately salty, spicy fish literally melts in your mouth.

Have you tried salting mackerel at home? In vain, it is completely simple, the salting technology is simple, and the fish turns out to be incredibly tasty, very fragrant and tender. And you are unlikely to buy such a fish in a store. I suggest you make salted mackerel at home according to a very tasty recipe that all your guests will love.

You can also choose from a selection of any recipe you like and diversify the taste.

Salted mackerel at home quickly in two hours

Cooked fish according to this recipe will turn out tender and lightly salted. If you want to get a dish more salty, then leave the pieces to be salted for another couple of hours.

Before you start salting, prepare the brine and let it cool. For this:

• pour 300-400 grams of water into a small saucepan;
• to boil water;
• add 90 grams of salt, a couple of bay leaves, a few peas of black and allspice;
• cut the onion into six parts and dip in the marinade;
• boil all the ingredients for ten minutes under the lid;
• remove from heat, remove lid.

While the brine is cooling down, you need to prepare the mackerel carcass for salting at home very quickly - in 2 hours (weight approximately 400 grams). Need to:

• cut off the head, tail;
• cut the abdomen
• take out the insides;
• rinse the carcass with water;
• cut into pieces;
• transfer to a food container;
• pour in the brine;
• close tightly;
• put in a cold place for a couple of hours.

Salted mackerel with cumin "Spicy salting"

Preparing the brine:

• Bring 500 ml of water to a boil;
• add 60 grams of salt;
• two bay leaves;
• one - two cloves;
• a pinch of cumin;
• 20 ml vinegar 9%

Fish (two small carcasses with a total weight of about 700 grams):

• cut off the head, tail;
• thoroughly clean from the insides;
• cut into pieces;
• put in a jar.

Pour the cold marinade into a jar and refrigerate for a couple of hours.

Another very tasty quick recipe for salted mackerel at home: in 1-2 days

This fish is best cooked with onion rings and mustard seeds. This gives it a special spicy taste.

How to quickly make salted mackerel in a delicious onion-mustard dressing at home:

• prepare fish (two medium carcasses) for salting (peel, cut into pieces);
• in 700 ml of water, add 70 grams of salt, a teaspoon of granulated sugar, a few peas of allspice;
• boil and cool;
• put the fish pieces in a small saucepan or bowl;
• shift each layer with onion rings (two onions) and sprinkle with mustard seeds;
• fill the fish with filling;
• let stand in the kitchen for a couple of hours, then put in the refrigerator for a day.

The taste is simply delicious!

Mackerel Recipe in Apple Cider Vinegar with Sunflower Oil

Peel and cut into pieces two fish carcasses.

Prepare spices:

• coriander (grains) - 20 grams;
• black peppercorns and allspice - five to seven pcs.;
• salt - a dessert spoon;
• sugar - tsp.

Filling-marinade:

• put spices in a saucepan;
• pour half a liter of water;
• put on fire and boil;
• cool down;
• add 20 ml apple cider vinegar and 50 ml of sunflower oil.

Put the pieces of mackerel in a glass container and pour in the marinade.

Serve on the table in a day, sprinkling green onion and finely chopped dill.

Delicious salted mackerel in brine at home: a simple recipe for 1 kg of fish

The easiest option for salting fish is water and salt - stone or sea. Spices and seasonings can be put to your liking.

A simple salting recipe:

• kilogram of fish;
• 1200 ml of water;
• 60 grams of salt;
• teaspoon of sugar;
• three bay leaves;
• a few peas of allspice and black pepper.

First of all, you need to prepare the brine, since it should only be used cold:

• heat water and bring to a boil;
• put spices and boil for five minutes.

Fish also requires preparation:

• open the abdomen and remove the inside;
• remove gills;
• rinse with water.

Now we will make a very tasty salted mackerel at home in brine:

• put the fish in a bowl (enamelled);
• pour brine;
• you can add a little lemon juice - a dessert spoon;
• topple cover with a flat dish;
• set the load (you can use a liter jar of water);
• leave for 48 hours

ON A NOTE

In the same way, fish can be salted in pieces. The snack will be ready in 24 hours.

Dry salted mackerel

Recipe number 1 - classic

To do this, prepare two or three fish carcasses:

• cut off the head, clean from the insides, remove the fins;
• cut into pieces 3 cm wide.

Prepare the mixture:

• 60 grams of salt;
• 30 grams of sugar;
• a teaspoon of mustard and the same amount of universal seasoning;
• in a mortar, grind seven pieces of allspice and black pepper, a couple of laurels;
• mix ingredients thoroughly.

Salting process:

• sprinkle the fish pieces with the mixture;
• put in a plastic container;
• close hermetically;
• refrigerate for 48 hours.

Recipe number 2 - with garlic

We prepare as follows:

• cut the fish from the back (two carcasses);
• take out the spine and bones;
• Rinse;
• dry slightly;
• rub with salt;
• wrap in foil;
• clean in a cold place for five hours;
• after five hours, remove the carcass, unfold and rinse;
• grate with a mixture: crushed garlic + ground pepper;
• wrap in cling film;
• put in the freezer for three to four hours.

Recipe number 3 - with dill

Gut two medium mackerel carcasses, rinse and cut into pieces. Prepare the mixture for salting. To do this, mix, in the following proportions, the following components:

• salt - 50 grams;
• sugar - 1 tbsp. a spoon;
• 40 grams of dry dill;
• one teaspoon ground pepper and the same amount of dry basil.

Cooking steps:

1. Sprinkle the fish pieces with the mixture.
2. Lay out on cling film.
3. Sprinkle well with the mixture.
4. Fold the pieces tightly and wrap with foil.
5. Put in a cold place for 24 hours.
6. After a day, put the fish on a plate, pour the juice of half a lemon on top and season with olive oil.

Salted mackerel at home in onion peel

Mackerel cooked according to this recipe will have not only color, but also the taste of a smoked product.

Salting products:

• two carcasses weighing 300 grams;
• a glass of onion peel;
• two dessert spoons"liquid smoke".

Prepare the salt brine: heat water with four tablespoons of salt and two tablespoons of granulated sugar. Boil.

Add the onion peel to the boiling brine. Boil mince minutes.

Let the brine brew and cool it. Add " liquid smoke».

Put prepared carcasses (without entrails, fins and heads) in a bowl or food container.

Pour over the marinade and leave to salt for five days in a cool place.

Drain the marinade, and hang the fish by the tail so that the entire brine stacks.

Submit ready meal on a plate and brush with sunflower oil. Yummy!

Salted mackerel at home with an incomparable taste of cinnamon

Yes, yes - such fish is salted with cinnamon. The aroma and taste is simply incomparable! Try it, you won't regret it!

What should be done:

Prepare the brine:

• boil a liter of hot water with the addition of 90 grams of salt, four bay leaves, five to seven pieces of allspice and a teaspoon of cinnamon;
• cool down.

Three carcasses of 350-400 grams:

• gut;
• cut off the fins, tail and head.

1. Place the fish in a plastic bowl and pour over the marinade.
2. Cover with a lid and put oppression.
3. Leave in the kitchen for ten to twelve hours.
4. Put in a cold place for another day.

Dry method of salting mackerel with a whole carcass

Prepare two large fish for salting.

Mix the following ingredients in a bowl:

• Art. a spoonful of salt;
• 30 grams of sugar and the same amount of dry mustard;
• one laurel leaf.

1. Put the carcass in a plastic bag.
2. Cover with mixture inside and out.
3. Wrap tightly.
4. Place in a cold place for two to three days.
5. Rinse the finished product with water.
6. Cut into portions.
7. Serve with red onion rings and vegetable oil.
8. Salted mackerel pieces

original ambassador

The dish is perfect for boiled potatoes, as well as a base for any fish salad.

Products:

• two - three large carcasses - gutted and cut into portions;
• 70 grams of salt and 30 grams of sugar;
• a pinch of coriander beans;
• half a teaspoon of peppercorns.

Stage 1. Marinate the fish in brine. To prepare it, we take half of the spices and seasonings:

• heat a liter of water;
• add spices;
• boil;
• cool down.

Stage 2. Pour the marinade over the fish and put it in the refrigerator for two days.

Stage 3. After 48 hours, prepare the following marinade:

• add the remaining spices to a liter of hot water;
• boil seven minutes;
• cool down.

Stage 4. Remove the fish from the refrigerator. Drain the brine. And fill with new. Add a quarter cup of sunflower oil and 2-3 tablespoons of 9% vinegar. Remove to refrigerator.

Step 5. Keep in the refrigerator for another 24 hours.

Spicy salted fillet

Cooking technology:

• cut the loin from two fish;
• cut into small pieces;
• prepare the marinade: mix 150 vegetable oil with two tablespoons of salt, three tablespoons of 9% vinegar, a pinch of red pepper and ground coriander;
• put the fish fillet in the marinade;
• put onion rings on top (cut two onions) and two bay leaves;
• tightly close the vessel with a lid;
• shake;
• leave on the kitchen table for 10 hours, but better for a day.

Mackerel "Orange Spice"

Prepare two carcasses for salting: remove the insides, cut off the fins and head, rinse with water.

Prepare filling:

• heat 500 ml of water;
• dissolve 60 grams of salt and 30 grams of sugar;
• add 5-7 black peppercorns and 3 allspice peas;
• two or three leaves of laurel;
• a quarter cup of sunflower oil;
• a dessert spoon of herbs;
• boil the marinade for five to seven minutes;
• cool down.

Cut into rings one onion and one orange.

Now salt:

• put pieces of mackerel in a jar in layers;
• on each layer put a few onion rings and one orange ring;
• pour the components with brine;
• leave the jar on the kitchen table for three to four hours;
• then put in a cool place for ten to twelve hours.

Mackerel quick salted with lemon

Prepare two fish for brining. Cut into pieces 2.5-3 cm wide. Salt on all sides, put in a glass saucepan. Put a bay leaf and a few peas of allspice and black pepper on top of the fish. Pour the juice of half a lemon and pour three tablespoons of olive or sunflower oil.

Let stand in a cold place overnight. Great snack is ready.

How to salt mackerel in tea

For salting you will need:

• two large carcasses;
• three st. spoons of black tea (without additives), salt and sugar.

Defrost the carcasses slightly, remove the intestines, cut off the head and fins.

Place in a glass dish.

Pour in cold marinade.

Salt for three to four days.

After the time has elapsed, hang the carcasses by their tails for three to four hours.

Cut into pieces and brush with oil.

ATTENTION!

• • • if you do not have the opportunity to hang the fish, then just put it in a colander to stack the brine;
    • store the finished fish in the refrigerator, after wrapping it tightly with a bag or cling film;
    • Optionally, you can add spices that you like to the brine.

Delicious salted mackerel in tea with turmeric

We prepare as follows:

• clean three mackerels from the inside, fins and head;
• brew five bags of black tea in a liter of boiling water;
• let stand thirty minutes;
• take out the sachets
• add three tablespoons of salt and two sugar to the tea leaves;
• a teaspoon of turmeric;
• boil;
• cool completely;
• take a liter plastic bottle and cut off the narrow upper part with a sharp knife;
• put a roar, tails up;
• pour in the marinade;
• leave for three to four days;
• turn the carcasses so that they are evenly colored;
• cut the finished product into pieces 2-3 cm wide;
• top with onion rings and pour over sunflower oil.

Salted mackerel in a filling of tea and onion peel

First stage- Preparing the marinade Pour two or three tablespoons of black tea into a small saucepan, two tbsp. spoons of salt and one sugar, a glass of onion peel. Pour in a liter of water and bring to a boil. Let stand and cool.

Second phase- preparation of fish. Cut off the head, take out the insides, rinse. Fins can not be removed, they are then easily removed when cutting the finished dish.

Third stage- salting. Put the fish in a container and pour over the marinade. Leave for three days if carcasses weigh more than 400 grams, or two if they are small.

Fourth stage- submission. Drain the brine, blot the carcass with napkins, cut into pieces. Put on a dish, pour olive oil on top and put onion half rings, garnish with dill sprigs.

Benefit

Fatty varieties of fish are very useful. For example, mackerel contains not only 30% fat, but also:

• • • proteins;
    • micro and macro elements;
    • vitamins of groups B, C, PP, E, K;
    • phosphorus, potassium, sodium, calcium, zinc iron;
    • vitamin D and nicotinic acid, which have a beneficial effect on the nervous system.

Types of salting

Two salting methods:

• in brine (wet salting);
• dry salt

For salting, you can use:

• whole fish;
• pieces;
• fillet.

Suitable for both fresh and frozen fish.

Seasonings and spices for salting:

• salt, sugar;
• coriander, mustard (in grains)
• laurel leaf, clove;
• peppercorns black and allspice;
• caraway;
• for quick salting need vinegar

Rules for choosing fish

1. Choose fish weighing 300 grams or more. Such mackerel is fatter, it does not have small bones.
2. For salting, it is better to take fresh fish, but not frozen.
3. When choosing fresh fish, pay attention to its color. It should be a light gray shade, elastic to the touch. If you notice a yellow tint on the carcass, most likely it is an old fish, or it has been frozen and thawed several times.
4. Look at the eyes, they should be light. If the fish has cloudy and dull eyes, then this indicates that it is old.
5. Put the carcass in your palm. Sagging of the carcass is not allowed, it must remain in a horizontal position.
6. Smell the fish, a slightly perceptible “fishy” smell should come from it.

• salt the fish in glass, plastic or enameled dishes;
• mackerel is a fatty fish, so it is impossible to oversalt it, it will take exactly as much as it needs;
• for salting, use rock or sea salt;
• if you have a frozen carcass, you do not need to completely defrost it. Let it remain slightly frozen, so it is easier to butcher and remove the bones;
• if you want to speed up the process of salting mackerel, then add a spoonful of dry or ready-made mustard to the marinade (only in a cold marinade);
• store the finished product for no more than five days in a cold place;
• salted mackerel cannot be stored in the freezer, because after defrosting it will not only lose its shape, but also become soft, watery and tasteless.

Taste and aroma

Since we salt mackerel at home, salting recipes can be changed depending on your preferences. For example, to make the fish more fragrant, it is advisable to add to the marinade:

• • • a mixture of peppers;
    • a pinch of herbs;
    • dried dill;
    • mustard in grains.

If you like the taste of smoked meats, then add a teaspoon of "liquid smoke" to the cooled brine.

If you prefer to use vinegar for salting, then prepare such a marinade in vegetable oil (half a glass) add:

• two tablespoons of 9% vinegar;
• 50 grams of sugar and salt;
• a quarter teaspoon of a mixture of peppers;
• teaspoon of mustard - powder or grains;
• a pinch of ground coriander.

If you want to get a fish from original taste try salting it in a marinade from canned tomatoes or cucumbers, only you need to add a little salt to the marinade.

ON A NOTE

Using our recipes, you can salt almost any marine fish.

A lot has been said about the benefits of fish, and there are much more useful substances in self-cooked fish. Choose any of the homemade salted mackerel recipes, they are all very tasty, and make at least once. I am sure you will not want to buy ready-made fish in the store again.

Today I want to introduce you to such a topic - very tasty salted mackerel, and tell a few recipes on how to pickle it at home.

This is a beautiful, tasty fish that is salted, pickled, smoked,.

This small, in general, fish, invariably pleases us with its taste.

Of course, you can buy ready-made salted mackerel in the store, but still cooked at home, I'm sure it will be tastier.

At home, when salting, you can use all your gourmet fantasy - add your favorite spices, use various ways salting - in brine, dry salting, delicious fillings.

How to pickle whole mackerel in brine - the easiest recipe

For this recipe we need:

• Mackerel, take freshly frozen, defrost, remove the gills from it, rinse under running water
• A salting vessel, better enameled with a lid, should be such in length and volume that the fish can fit in it, if it is a little smaller, you can bend or cut the tail of the fish

For brine per 1 kg. fishes:

• 0.5 liters of boiled chilled water
• 2 tbsp. spoons of salt
• 1 st. a spoonful of sugar
• 1-2 bay leaves optional

Salting:

1. We prepare the brine, stir the salt and sugar in the water, stir thoroughly until completely dissolved

2. We put the fish in the sudok, fill it with brine, if it was not enough and the fish was not completely covered by it, it's okay, you just need to turn it over periodically

3. Close the lid and leave for 2 - 3 hours at room temperature

4. We rearrange the vessel with fish in the refrigerator for 4 - 5 days

Lightly salted whole mackerel, salted with dry salting without water

The fish is lightly salted, tender and very tasty.

1. Defrost mackerel, wash

2. Gut the carcasses, separating the heads and tails

3. We prepare a dry mixture of 3 tablespoons of salt, 1 tablespoon of sugar and 1 teaspoon of black ground pepper, mix it well

4. We rub the fish on all sides and inside with our prepared mixture, put it on the foil

5. Sprinkle with the rest of the mixture and roll the carcasses in it

6. Wrap tightly in foil, put the bundle in a bag

7. Put in the refrigerator for 4 days

How to quickly and tasty pickle mackerel slices in brine

1. We defrost freshly frozen fish, gut it, separate the heads and tails, rinse under running water
2. Cut into equal pieces
3. Put in a salt container
4. Finely chop the onion and sprinkle over the pieces
5. We are preparing a brine for pouring, based on 800 ml. boiled chilled water, add 3 tbsp. spoons of salt
6. We fall asleep 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
7. Optionally, you can add 1 tbsp. a spoonful of vinegar and 2 tbsp. tablespoons of vegetable oil
8. Pour into a container with fish and put 2 - 3 bay leaves
9. Close the container tightly and put it in the refrigerator
10. In a day you can try very delicious fish

Delicious mackerel slices in brine with tea

Necessary:

• Fresh frozen mackerel
• Salt - 4 tbsp. l.
• Sugar - 4 tbsp. l.
• Bay leaf - 1 - 2 pieces, spices to your liking
• Black tea - 4 tsp.
• Water - 1 l.

Cooking:

1. We defrost the fish, gut it, separate the heads and tails
2. We prepare the brine, for this we pour water into the pan and put on fire
3. Bring to a boil and add tea to the water
4. Add salt, sugar, spices, bay leaf at once, stir everything well
5. Turn off the fire and let the brine cool down.
6. We filter the cooled brine through a sieve and fill in the fish laid in the vessel
7. Close the lid and put in the refrigerator for 4 days
8. When preparing the brine, you can also add spices according to your taste preferences.

Incomparably delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel - 1 pc. (medium size)

• Onion peel - 1 handful
• Salt - 5 tbsp. l.
• Water - 1 l.
• Spices according to your taste and discretion

Cooking:

1. Pour water into the pan, soak the husk in it for a few minutes
2. We put on the stove, stir in it salt, spices
3. Bring to a boil, lay the thawed and washed fish for 3 minutes
4. We throw the fish in a colander, let it drain, cool, the fish is ready to eat

How to deliciously pickle mackerel in onion peel and tea - video recipe

How to make salted mackerel pieces with mustard (mustard-spicy filling)

1. We defrost the fish, gut it, leave it without heads and tails
2. We rub on all sides and inside with a curing mixture and put in a dish for salting

Curing mixture per 1 kg of fish consists of:

• 100 g - salt
• 3 g - sugar
• 3 g - ground nutmeg
• 1 - 2 - bay leaf finely chopped

3. Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (turn it over several times during this time)

4. We take it out of the refrigerator, rinse it from the mixture under running water and dry it

5. We are preparing the filling, for this we pour a few peas of allspice, black pepper, a few cloves, cardamom into the mortar, nutmeg and rubs it all with a pestle

6. Pour some water (100 ml.) into the pan, pour the dry seasoning mixture into it

Ingredients of the spice mix:

• Allspice - 1 gr.
• Black pepper - 1 gr.
• Nutmeg - 1 gr.
• Coriander - 1 gr.
• Carnation - 2-3 pcs.
• Water - 100 gr.

7. Put on fire, bring to a boil

8. Remove from heat and leave to brew for 10 minutes

9. Cut the mackerel into pieces 2-2.5 cm thick and put in a bowl on the onion bed (cut the onion into circles)

10. We filter our cooled broth

11. Mix mustard with olive oil

12. Add sugar and salt, mix, pour the broth, 4 g of acetic acid

Composition of mustard-spicy filling:

• Spicy broth - 100 gr.
• Mustard - 50 gr.
• Vegetable oil - 60 gr.
• Sugar - 35 gr.
• Salt - 7 gr.
• Acetic acid - 4 gr.

13. Fill the fish and put in the refrigerator for one day

It turns out not a fish, but just SMAK

A detailed recipe for salting mackerel in a jar - video

Choose a recipe and cook the most delicious fish.

The fish that tastes great is mackerel. You can cook with its content various dishes: appetizer, salads, use as an independent dish.

Delicious recipes for salting mackerel at home

Salted fish lovers will never pass by mackerel. It is tender, fragrant, goes well with potatoes. And what delicious salads are obtained using this seafood! In addition to its amazing taste, the product has a large amount of vitamins and various minerals. Constant eating will strengthen the immune system, normalize metabolism, improve hormones and heart function.

Salted fish is very nutritious and tasty. You can take fresh or frozen products. The main thing is to choose it correctly.

Pay attention to the fish when buying: if it is even, there are no dents, no visible damage - feel free to buy.

The color of the fish should be bright, evenly distributed. If the scales look faded, this is a sure sign of improper storage and the likelihood that the product has gone bad.

Do not defrost fish in the microwave hot water and even in the kitchen. Place in a plastic container, cover with a lid so that the smell does not permeate the rest of the food, and defrost it on the bottom shelf of the refrigerator.

When salting, only coarse salt is used, without iodine. You can cook the fish in pieces, whole or fillet.

Dry salting

Ingredients:

• allspice - 10 peas;
• bay leaf - 5 pcs.;
• mackerel - 3 pcs.;
• salt - 50 g;
• sugar - 1 tbsp. a spoon;
• Dill.

Cooking:

1. Remove the insides, removing the dark film, if left, it will give bitterness to the finished product.
2. Cut off the head. Wash.
3. Pour salt, allspice peas, dill, parsley into the container.
4. Mix salt and sugar.
5. Coat the fish on all sides.
6. Place in a container. Dill put in the abdomen, sprinkle with spices and salt.
7. Close and refrigerate for three days.
8. Excess salt can be washed off or removed with a towel.

under the yoke

To cook the dish faster, you can use oppression. To do this, put a jar filled with water on the cooked fish. You can use a kilogram bag of cereals, packed in polyethylene. It turns out very delicious recipe salted mackerel.

• vinegar - 2 tbsp. spoons;
• salt - 4 tbsp. spoons;
• bay leaf - 5 pcs.;
• allspice - 5 peas;
• water - 1 liter;
• sugar - 2 tbsp. spoons;
• mackerel - 2 pcs.;
• cloves - 5 pcs.

Cooking:

1. For brine, pour water into a saucepan.
2. Sprinkle spices.
3. Immediately add salt and sugar.
4. Wait for a boil.
5. Boil for a couple of minutes.
6. Cool down. To make the process go faster, you can pour into a wide bowl.
7. Tail, head, fins cut off.
8. Gut the insides.
9. Cut into pieces.
10. Transfer to bank.
11. Add vinegar.
12. Pour in the brine to completely cover the pieces. Do not pour hot marinade.
13. If there is not enough liquid, prepare more. After twelve hours, a spicy fragrant fish is obtained.

In onion peel with brine

There is not always time to look for lightly salted mackerel. Finding the perfect tasting fish is hard. How to salt mackerel at home with the taste of smoked meats, you will learn in this recipe. Onion peel will give a golden hue.

Ingredients:

• water - 1.5 liters;
• loose black tea - 2 tbsp. spoons;
• mackerel - 2 pcs.;
• husk - from 5 large onions;
• salt - 4 tbsp. spoons;
• sugar - 1.5 tbsp. spoons.

Cooking:

1. For brine: pour salt, tea, sugar, husks into water (rinse well). Wait until it boils.
2. Cover with a lid and leave to cool. This process will take several hours.
3. Cut off the head, tail. Clean out the insides.
4. Wash the abdomen so that there is no bitterness in the finished product.
5. Strain the marinade through a sieve. You can take gauze to help.
6. Put the fish in a jar or container.
7. Pour in the brine.
8. Marinate for 3 days, turning every day.
9. Remove from the marinade, grease with sunflower oil so that the view is more beautiful and the fish does not dry out.

Pickled in tea brine

Salting mackerel with tea is a delicious, easy-to-follow recipe. The only negative is that it takes about four days to prepare. The fish comes out melting in the mouth and resembles cold-smoked mackerel.

Fish products must be in the diet of every person, because they contain unique and indispensable for the body useful material and vitamins. Everyone has their own preference for fish varieties, and the main reason why many do not like this product is the presence of a large number of bones. But there are varieties in which this "flaw" is almost invisible, since there are few seeds and they are large. And if you add an incredible taste and mouth-watering aroma in any finished form, then such a dish will certainly appeal to many. Such an ideal fish exists and this is mackerel. There are many ways to prepare it, but now we offer you to learn how to properly pickle it at home.

Useful properties of mackerel for the body

Mackerel belongs to the so-called noble varieties, it is small in size - on average it is 30 centimeters in length. In 100 grams of the product - 30% fat, but the calorie content of fish is low and it is added to the list dietary products. She has mass useful properties for the human body, some of which are unique:

• mackerel contains a large amount of omega-3 polyunsaturated fatty acids;
• high content of vitamins: B-group, C, A, PP, K, E;
• v chemical composition the product has a lot of micro and macro elements, including phosphorus, potassium, zinc, magnesium, iron, etc .;
• 100 grams of this fish contains about half of the daily protein requirement for humans;
• useful components of the product have a positive effect on brain activity, help prevent heart disease, blood clots, rheumatoid arthritis and atherosclerosis.

How to choose mackerel for home salting

For salting, it is better to choose medium and large fish, as small fish have more bones and are not so fatty. The most comfortable weight for salting one fish is 0.3 kg.

In order for salted mackerel to turn out really tasty, it is very important that the fish is of high quality initially. For home salting, it is best to take fresh mackerel, but you can limit yourself to frozen. In any case, there are a few rules that will help you choose really good fish. So, when buying a fresh product, be sure to pay attention to the following aspects:

1. eyes should be slightly bulging, clean and slightly moist;
2. the gills of fresh fish are always bright red, in some cases they may have a pale pink
3. shade - it depends on whether they were cut to bleed;
4. the body should not be hard and withered, when you press the side of a fresh specimen with your finger, the fossa should return to its original position;
5. do not buy fish if its body is swollen;
6. the smell should be light and not too pronounced; in no case should the fish product smell of marinades and spices.

When buying frozen fish, the principles remain the same, but you should pay attention to the ice separately - it should not have many sags and cracks, yellow color, as this indicates that the product has been frozen more than once. Most the best way- ask the seller for documents proving the date of the catch.

The best recipes for salting mackerel at home with a photo

How to pickle mackerel yourself? The first step in this matter is choosing the right recipe, the best of which are listed below.

Spicy salted mackerel - very tasty and fast

Spicy salting is always a celebration of taste, because the fish in such a marinade is saturated with incredible aromas and subtle flavors that are simply impossible to resist. You can cook such a fish quite quickly, especially if, after thorough cleaning, cut it into medium-sized pieces.

To prepare the brine, you will need to mix a glass of water, 50 ml of vinegar, 3 tablespoons of vegetable oil, 5 bay leaves, 5 peas of black and allspice, a couple of cloves and 2 large spoons of salt. Pieces of fish should be laid in layers in a glass container, shifting them with onion rings, after which it is poured with the resulting mixture of spices. For piquancy, you can add a couple of slices of lemon to the container. The fish will be ready after 2 days of being under the lid in the refrigerator.

Lightly salted fish in pieces of quick salting

Most fast way salting fish makes it possible to obtain delicious product already in a day. To get the best result, it is better to choose fatter and larger mackerel. It must be separated from the head and large fins, cleaned of the insides, pull out the spine and cut into pieces. After such preparation, the product is coated with a mixture of a tablespoon of salt, a teaspoon of sugar and black pepper. When everything is ready, the fish can be placed in a regular plastic bag and wrapped tightly. Delicious the next day a fish dish will be on your table.

How to salt whole mackerel in brine

There is a very simple recipe that allows you to get a delicious salted fish in just three days. For a kilogram of fish, you will need a brine consisting of the following ingredients:

• half a liter of water;
• two tablespoons of coarse salt;
• 5 black peppercorns and 2 bay leaves.

To prepare the brine, all the components are mixed and brought to a boil. After cooling, the mixture is filtered and poured into a container with pre-cleaned fish. A little lemon juice is also sent there - about 15 drops and you're done.

Liquid smoke salted fish recipe

Adding liquid smoke to the recipe will allow you to get a smoky flavor that will not require any special settings or manipulations. The proportions described are for 3 medium-sized fish:

• a liter of clean water;
• 4 tablespoons of salt and strong black tea;
• a couple of tablespoons of granulated sugar;
• and 4 tablespoons of liquid smoke (you can buy it at almost any store in the sauces and marinades department).

Mackerel is prepared for salting: the head is separated, the fins are cut off, the inside and the film lining the peritoneum from the inside are carefully cleaned. The washed fish are dried from excess moisture with paper towels and marinade is prepared: salt, sugar and tea are heated in water. When the marinade has cooled, liquid smoke is poured into it, mackerels are placed in a glass container and poured with the resulting composition. Under the lid in the refrigerator, such fish will be ready in three days.

Dry salted mackerel without water

There is also such a thing as dry pickling, that is, a recipe that does not use water for pickling marinade. In this method, the fish is simply wiped with a certain mixture, after which own juice salted for several days. So, for dry salting per kilogram of mackerel, we need: 2 bay leaves, about 8 black peppercorns, a teaspoon of sugar, 4 tablespoons of salt, and, if desired, another teaspoon of vegetable universal seasoning with carrot pieces. For a more spicy taste, you can add a couple more tablespoons of dry mustard. According to this recipe, the fish must not only be cleaned, but also cut into pieces. All components must be mixed together and thoroughly rub all the fish with the resulting composition, then fold it tightly into a glass container. Such mackerel will be ready after 2 days of stay in the refrigerator.

Mackerel Ambassador in onion peel

The presence of onion skins will give the fish not only an attractive color, but will also simulate smoking, although there will be no high temperature exposure in the process.

It is better to salt the whole carcasses, having previously cleared the insides and separated the head. Per kilogram of fish you will need: 1.3 liters of water, 3 tablespoons of salt and half as much sugar, 2 tablespoons of black tea (dry leaves), and a large amount of onion peel - at least 3 full handfuls. The brine is prepared as follows: water with all the spices and husks is put on fire, brought to a boil and boiled under the lid for about 5 minutes. After cooling, the brine must be filtered through a sieve and pour over the prepared fish with it. In such a marinade, the product should stand at room temperature for about 12 hours, and only after that the container should be placed in the refrigerator for another 3 days. For best results, turn the fish over to the other side a couple of times a day.

How to cook fish with mustard marinade

To prepare salted mackerel with mustard marinade, the fish must first be cleaned, cut into pieces and placed in a glass container. The marinade is prepared as follows: 0.5 liters of water, 1.5 tablespoons of sugar, 3 tablespoons of salt, bay leaf, 1 tablespoon of vegetable oil, and a tablespoon of dry mustard. All components are brought to a boil and cooled, after which the fish can be poured with the composition. In two days the dish will be ready.

How to marinate frozen fish in 1 hour

Urgently wanted delicious salty mackerels? You can get it in just an hour of pickling and a preliminary hour of preparation, following this recipe.

Freshly frozen fish must be gutted and thoroughly washed, cut off the head and cut into pieces. For two fish, you need to use about half a kilogram of salt, in which the pieces are placed for an hour. After this time, the pieces should be washed from excess salt, dried with paper towels from moisture and placed in a clean container. Watering the fish lemon juice, sprinkle with zest, shift with onion rings and pour over four tablespoons of vegetable oil. After an hour of such pickling, mackerel, elegant in taste and aroma, will be completely ready for use.