Recipe for salted mackerel at home. The best recipes for salting mackerel at home: simple, fast and tasty

Salting fish

Salting fish as a way to increase the shelf life has come down to the present from the distant past. It was used for preparations for the future of large batches of the product. Salted fish was a good help and very often replaced meat products. Over the years, based on the old, proven method, many recipes for harvesting fish have appeared. It is prepared not only industrially, but also in small portions at home. There are many different recipes for preparing fish pickles. It is not at all difficult to choose the appropriate method that can be used for salting different fish.

Salting fish at home is easy. It is prepared by dry salting or in brine or marinade. For such salting, you can use fresh or fresh-frozen mackerel. It is salted with a whole carcass or portioned pieces. Depending on the recipe, cooking will last from several hours to several days. The taste of the finished fish will vary depending on the cooking method and the spices used.

Mackerel spicy salted in marinade

Ingredients

• 2 carcasses of fresh or frozen mackerel;
• 2 onions;
• spices (cloves, allspice peas, bay leaves, ground pepper);
• 100 grams of sunflower oil;
• 65 grams of nine percent vinegar;
• 90 grams of salt.

Fish preparation

Preparation of pickles begins with cutting the fish. To do this, the carcasses are gutted and the head and tail are removed. After cutting, the mackerel is well washed and slightly dried. Next, proceed to the preparation of the fish fillet. The skin is removed from the mackerel and the bones are removed by cutting along the ridge. Layers of fish fillets are cut into portioned pieces.

Marinade preparation

Spicy salted mackerel, according to this recipe, is cooked in a marinade. For it, vinegar and vegetable oil should be mixed in a glass or enameled container. A few pieces of cloves, two bay leaves and two peppercorns are added to this filling. Mix the marinade well.

Preparing pickles

The prepared mackerel fillet is placed in a container or glass jar, after salting it. Ten minutes later, add to the container with the fish onion, which is cut into rings or half rings. Mix the fish fillet and onion well, add ground pepper and pour over the finished marinade. Mackerel of spicy salting is salted for ten hours. After that, it is additionally kept for two hours in the refrigerator. Then it can be served on the table.

Mackerel spicy salted without the addition of vinegar

Ingredients

For cooking you will need:

• 2 frozen or fresh mackerel;
• bulb;
• 30 grams of sugar;
• 30 grams of salt;
• spices (cloves, coriander, bay leaf);
• 20 grams of sunflower oil.

Preparing the spicy pickle

Dissolve salt and sugar in 0.5 liters of boiling water, add spices and vegetable oil. Boil the resulting mixture for five minutes. Russell is ready. Each housewife can choose the amount of spices on her own. The number of spices regulates the taste qualities that the finished spicy salted mackerel will have. The cooking recipe determines qualitative composition. And the amount is selected to taste, adjusting the spicy qualities of the finished fish.

mackerel preparation

While the brine is cooling, let's cut the fish. Spicy salted mackerel will be tastier if you use fish fillet for its preparation. If desired, you can salt the fish pieces without removing the bones. Gutted mackerel carcasses are well washed and cut in portions.

Preparing pickles

Prepared fish is placed in a plastic container or glass container and poured with cold brine. We place the container with mackerel for three hours in refrigerator compartment. After that, drain the brine. Add finely chopped onion and sunflower oil. The spicy salted mackerel is ready to eat. It should be stored in the refrigerator.

When choosing a fish, always study it very carefully. appearance. It is best to take a fish with a wide back, with a skin that has a beautiful bright shade, without damage and white bloom.

You need to defrost the fish in the refrigerator on the bottom shelf - you do not need to fill the fish with water or take it out into the air.

Wash the mackerel on the outside, make a longitudinal cut along the abdomen and carefully remove the insides. Carefully scrape the dark film with a knife, rinse well again in running water and dry a little.

After that, it will be possible to cut the mackerel into not very thick pieces.

For salting mackerel in brine, it is best to use classic spices - peppercorns and Bay leaf. The recipe for salting mackerel in brine is very simple - boil the brine, cool it and pour over the fish.

Put 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 you can’t better fit recipe for salted mackerel slices in spicy brine. The fish prepared in this way will be a wonderful snack for the festive 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 number of fish, then try to stick to the proportions of salt and sugar - 2: 1. Instead of lemon, you can use lemon juice or a little fruit vinegar - this will make the fish more tender.

For spicy salting, you can use any spices to your taste - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils great for making spicy fillings.

When the fish is completely ready, carefully remove it from the jar and set the table. Bon Appetit!

Lightly salted fish is a tasty, healthy dish and goes well with most side dishes. A huge number of people treat her very favorably. Red fish is not available every day, but the mackerel is not worse and lightly salted. At home, it is easy to prepare, and even salting methods - a sufficient number, there are plenty to choose from. And if you also include fantasy, you can create your own personal culinary masterpiece.

Fish in brine

Consider first the most trivial recipe for salting mackerel at home. Two carcasses are gutted and cleaned (if they come into your hands fresh). There is nothing new in cutting: the head is cut off, the insides are taken out, the scales are removed. Is it possible to draw the attention of an inexperienced cook to a black film in the stomach of a fish: it gives the finished dish an unpleasant sharp bitterness, so it must be cleaned off very carefully.

Mackerel is cut into convenient pieces, a large onion - not very thick half rings. We put the fish slices in a jar, alternating with onions and sprinkling with peppercorns, broken laurel and cloves.

Half a liter of water is boiled, two heaping tablespoons of salt and one and a half - sugar are dissolved in it, a couple of tablespoons of vegetable oil are added. When the brine has cooled, fish is poured over it, closed with a lid and hidden in the refrigerator. Ready salted mackerel at home will be in a day.

Dry Ambassador

It is not necessary to prepare a marinade for fish. There is a very simple recipe for salting mackerel at home without any liquids.

Salt (large spoon) and sugar (one and a half small spoons) are mixed. For more spice, you can crush the lavrushka into the mixture, but you can also simply lay the leaves between the pieces.

The cut fish is cut into slices, each is rubbed with the prepared composition, and the mackerel is folded into a pan (not aluminum!) Or into a container.

It is necessary to remove the vessel in an unlit and cool place. After three hours, you will have to drain the fish juice and return the container to its place. And this salted mackerel at home will be ready for use in another half a day.

Spicy fish with mustard

This recipe is an extended and more interesting variation of the previous one. And before salting, it is better to cut the mackerel into fillets - remove not only the insides, scales and head, but also the bones so that pure meat remains. So mackerel is lightly salted at home and will pickle faster, and it will be more pleasant to eat it.

In a bowl, one and a half tbsp are mixed. tablespoons of salt, half a teaspoon - sugar, a whole - grain mustard, dried dill (generously - it will not become superfluous in any quantity), coriander, allspice and two crushed bay leaves.

Whole mackerel with onions

If you prefer fish salted with a whole carcass, take care first of all of a suitable container. For example, a plastic bucket or a large enamel pot will do.

Gutted mackerel, but leave the tail and head - just be sure to remove the gills.

For each fish carcass, 1 medium onion is peeled and cut into rings. The products are put into a bowl and poured with brine from a liter of water with the addition of salt, ground pepper, vegetable oil and weak vinegar (50 ml each).

In such a marinade, salted mackerel will be ready in ten hours.

Sugudai

If you are wondering how delicious and quick to pickle mackerel at home, look for fresh wild garlic on the market. It should be taken in fairly large quantities and chopped as finely as possible.

Gutted carcasses can be cut into fillets, or can be cut into convenient pieces. In any case, the slices are laid out in one layer, generously sprinkled with wild garlic, and on top of it - with fine salt and pepper.

Each such layer is sprinkled with vinegar (with apple or wine it turns out more tender).

Folded layers are placed in the refrigerator for forty minutes; stir every ten minutes. But in less than an hour, juicy and fragrant salted mackerel will be on your table.

Mackerel with lemon

There are quite a few options on how to pickle fish. And with the use of any of them, a wonderful salted mackerel is obtained. Best Recipes It is rather difficult to select, since they all give excellent results. But I would especially like to highlight the lemon one. Firstly, having prepared a dish on it in the evening, before going to bed, the next morning you can already eat delicious fish. Secondly, it has a particularly delicate, refined taste. And thirdly, no exotic components.

So, a couple of carcasses are cut into suitable pieces. The average lemon is peeled - its juice is just enough for fish, and the peels are coarsely chopped and poured into the mackerel sprinkled with juice.

In addition to lemon, it is supplemented with rings of one onion, a couple of tablespoons of chopped dill, an incomplete spoonful of sugar, cloves (a couple of things) and a spoon without a hill of salt.

The container is modestly poured with odorless vegetable oil, its contents are mixed - and in the refrigerator. Such salted mackerel will conquer you forever. Simple and tasty (the recipe allows you to cook it at least every day), the snack option will help out in any situation.

Salted mackerel "Smoked"

Salt - 5 tablespoons topless
Sugar - 2 tbsp
Black tea without additives - 3 tbsp.
Onion - 1 pc.
Water - 1 l

We collect water in a saucepan, add salt, sugar, chopped onion, black tea. You can take more tea, it all depends on its quality. It, firstly, gives the color to the fish smoked, and secondly, tannins make it dense and beautiful. Boil the marinade for five minutes and set aside until completely cooled.

At this time, we clean the fish. You can take not only mackerel, herring will also go wonderfully. We remove the head, entrails, wash. If the fish is frozen, then let it thaw to the point that it can be cleaned, and marinate.

We take plastic bottle from under mineral water / beer / lemonade. Cut off the neck so that the fish crawls inside. We put mackerel in a bottle. The 1.5-liter will include 2 things, and the 2-liter all four.

Pour marinade over fish and refrigerate for 2 days. Then we take it out, dry it on a paper towel, cut it and eat it in one sitting, it is so tasty, lightly salted and tender. Both color and taste turned out like smoked.

8 delicious ways how to pickle mackerel at home.

How to salt mackerel in 2 hours
A variety of salted fish is sold in stores, but it is sometimes problematic to buy a lightly salted product. In order for the fish to keep its marketable appearance longer and be stored longer, manufacturers do not spare salt. However, you can cook salted mackerel at home in 2 hours. The recipe below is perfect for the impatient homemade pickle aficionado.
It is enough to be patient and after 2 hours start tasting a lightly salted product.
INGREDIENTS:
Mackerel - 1 pc. Onion - 1 head. Water - 350 ml. Salt - 1.5 tablespoons. Black pepper - 7 peas. Laurel - 2 leaves.
COOKING:
The first thing I do is brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices indicated in the recipe and salt. I cook the brine at a minimum heat under the lid for no more than 10 minutes, after which I turn off the gas, remove the lid and let it cool. While the marinade is cooling, I am engaged in fish. I cut off the tail and head, make a small incision on the abdomen, remove the insides through it, rinse the carcass with water and dry it with paper towels. I cut the carcass into slices 2 centimeters thick so that it is quickly and evenly salted. I spread the pieces of fish in a jar or food container, pour in brine, close the lid and send it to the refrigerator for 120 minutes. After the specified time, the salted fish will cook. If necessary, you can hold it in brine for another half an hour. Before serving, I recommend decorating the mackerel with onion rings and herbs.

Mackerel spicy salted

The spicy salted mackerel recipe is suitable even for herring and red fish. 12 hours after the completion of cooking, the dish will delight you with an incredible taste. INGREDIENTS:
Fresh mackerel - 2 pcs. Onions - 2 heads. Allspice - 5 peas. Laurel - 2 leaves. Wine vinegar - 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 tablespoon. Dried cloves - 2 sticks. Ground black pepper. STEP-BY-STEP COOKING:
I remove the skin from the fish and cut the carcasses along the ridge. Then carefully remove the bones and cut the mackerel fillet into pieces of moderate size. Sprinkle with salt and set aside for 10 minutes. I cut the peeled onion into rings. To prepare the marinade in a bowl, combine vinegar with vegetable oil I add the spices indicated in the recipe and mix thoroughly. I season the mackerel with pepper, add the onion rings, mix, put in a glass container and pour the marinade. I leave it at room temperature for at least 10 hours, after which I keep another couple of hours in the refrigerator. Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first of all.

Salted mackerel pieces

Practice shows that salted mackerel pieces at the same time an excellent independent dish, a wonderful addition to various side dishes, and a great ingredient for snacks. The recipe is intended for people who cannot imagine their life without salted fish. The spicy brine makes the fish fit for consumption overnight.
INGREDIENTS:
Mackerel - 350 g. Salt - 1 spoon. Sugar - 0.5 tablespoons. Ground pepper Vegetable oil Vinegar - to taste.
COOKING:
I pour water over fresh mackerel, cut off the head and tail, gut, rinse again and cut into pieces, three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt. I put the mackerel tightly in a glass container, cover with a lid and send it to the refrigerator until the morning. Then I wash off excess salt from the mackerel, dry it, put it in a clean jar and pour it with a solution of vinegar and vegetable oil. After a couple of hours, you can enjoy the taste of salted fish.

DRY AMBASSADOR
INGREDIENTS:
2 carcasses of mackerel, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice, 1 small bunch of dill.
COOKING:
Get mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.
Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one bay leaf.
Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, allspice and sprinkle with the remaining salt on top and in the belly.
Close the container with the fish tightly with a lid and place in the refrigerator for 2-3 days. Clean the finished fish from excess salt with a paper towel or a small amount of water.

SPICE FISH IN A JAR
Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite.
INGREDIENTS:
1–2 carcasses of fish, 1 onion, 0.5 liters of water, 2–3 tablespoons of salt, 1 tablespoon of sugar, 4–5 pieces of allspice, 2–3 bay leaves, 1 tablespoon of mustard seeds.
COOKING:
Prepare the fish: gut, cut off the heads and rinse well under running water. Cut the carcass into large pieces.
Start brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should be completely dissolved. Remove brine from heat and cool to room temperature.
Cut the onion into small rings. Put them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.
Close the jar with a lid and refrigerate for 10-12 hours. Ready mackerel can be stored at a cold temperature for no more than 5 days. The same applies to fish brine.

FISH UNDER YEARS

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. For this purpose, a liter jar filled with water, or a sealed bag with cereals of the same volume, is perfect.
INGREDIENTS:
2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of freshly ground and allspice.
COOKING:
First, prepare the mixture for salting. To do this, mix salt, sugar and pepper.
Mackerel must be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then you should thoroughly dry the mackerel and transfer to a cutting board.
Cut each carcass lengthwise through the abdomen into two parts. Remove the fishbone and all bones. Cut the meat off the skin. It is best to do this with a very sharp knife.
Cut the fillet crosswise into small pieces. They must be transferred to a glass container and sprinkled with a mixture for salting. Press down the fish with oppression and refrigerate for 7-8 hours.

AMBASSADOR OF A WHOLE CARCASS OF MACKEREL
You can try pickling a whole carcass of mackerel. It also turns out very tasty. Gutting the fish is not required for this recipe.
INGREDIENTS:
2 carcasses of mackerel, 6 tablespoons of salt, 2 tablespoons of sugar, 1 teaspoon of ground black pepper, 1 tablespoon of dried dill, 1-2 tablespoons of vegetable oil.
COOKING:
Rinse the mackerel and pat dry with paper towels. Take a large bag and add salt, sugar, pepper and dill into it. Shake the bag to mix all the seasonings.
Then carefully rub each carcass with a curing mixture. Put the fish in the bag in which the seasonings were mixed. Wrap the mackerel tightly. To do this, you can use a few more bags or thick paper.
Put the fish in the refrigerator for 3 days. The finished fish should be washed under running water, dried well and rubbed with a small amount of vegetable oil.

SALTED FISH
The easiest way to salt mackerel at home is to make salted fish. In this recipe, the amount of salt is determined "by eye". Nevertheless, misfires are excluded, because it is almost impossible to oversalt the fish.
INGREDIENTS:
2 carcasses of mackerel, salt to taste, 5-6 pieces of allspice, peas, 1 lemon, 1-2 tablespoons olive oil.
COOKING:
Mackerel for this recipe must be prepared. Gut the carcasses, removing the black films from the abdomen, cut off the heads and rinse the fish under running water. Dry the mackerel paper towel and cut into serving pieces.
Salt each piece of fish and transfer to a glass or plastic container. Put allspice, bay leaf on top. Drizzle the mackerel with lemon juice and drizzle with olive oil.
Cover the container with a lid and send the mackerel to the refrigerator. Such a fish is salted during the day. During this time it is necessary to stir the container several times.

In addition to the fact that mackerel has amazing taste, it is also very useful. It is a valuable source of vitamins, such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.
However, the most important quality of this fish is that it is rich in healthy omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal levels, and have a positive effect on the functioning of the cardiovascular system.

Salting rules and tips

Mackerel of large or medium size is suitable for salting. Small fish are bony and not fat. Perfect option- a fish weighing 300 grams.
- It is better to salt fresh or fresh-frozen fish. If you don't have one, frozen will do.
-During the selection, be sure to pay attention to the color. Fresh fish has a light gray hue without signs of yellowness, the eyes are light and not cloudy.
- A good mackerel is characterized by a slight fishy aroma, firm to the touch and slightly moist.
- When salting, salt draws excess moisture out of the fish and thoroughly soaks the carcass.
- Carry out the process at a low temperature, because in hot conditions the product will go bad.
- Upon completion of salting, mackerel is cleaned in a cellar or refrigerator.
- For the preparation of salted mackerel, dishes are used that do not oxidize. I use enameled or glass containers.
I recommend salting mackerel at home with ordinary salt, iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will spoil the appearance. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
- Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting.
- The whole mackerel is cooked for three days, the pieces are salted for one day.
-Refrigerator - the best place for storage. Pour mackerel with vegetable oil and store for no more than 5 days.
-Don't hold salted fish in the freezer, because after defrosting the meat will become watery and soft.
- In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a spicy flavor.
These tips will help you cook delicious, beautiful and fragrant salted mackerel.

Click Class

Tell VK

I love autumn and winter periods buy salted fish. Because it is at this time that it is not salted, because in the cold it is already stored well. But in the summer, it is better to soak it, otherwise it seems that we eat only salt. Well, it's understandable. Recently, the desire to pickle mackerel on their own came to mind. This fish is very healthy and nutritious. I really like her fat tender meat. Yes, and it is separated from the bones much easier than that of a herring.

You can eat such a fish, salted at home, with potatoes, vegetables. Or serve separately with, as an appetizer.

However, I don’t want to bother with cooking for too long, so I tried to find recipes that allow you to pickle mackerel deliciously and quickly. Consider the minimum cooking time of 30 minutes, and the maximum of 4 days (for those who are not in a hurry).

Do you know how to determine the fat content of mackerel? No, not in the belly, as many might say. After all, it may contain caviar or milk. You pull them out, and the fish may turn out to be small. Its fat content is determined by the back. The wider it is, the tastier the carcass.

Also pay attention to how much ice is on the carcasses. If there is a lot of it, then they have been thawed many times, and then frozen again. It is better not to take such a product. When you thaw it at home, a lot of juice will come out of it and therefore the dish can turn out to be quite dry. The meat itself can eventually fall apart.

And we need fresh-frozen or chilled fish. It contains very few people, the whole carcass is elastic, without blackening and spots.

Precisely because this product is often subjected to temperature changes during transportation and distribution to stores. I prefer to buy it not in large supermarkets, but in the market. There, at least they will give her a touch. Well, now it's time to start salting this yummy!

I'll start with the recipe that my grandmother cooks. She salts all the fish in the marinade. And this is probably the only salting recipe where vinegar is present. True, he is quite weak.

The treat is lightly salted with a slight sourness.

We will take:

• litere of water,
• lavrushka - 3 leaves,
• 9 peppercorns,
• 90 ml table vinegar (9%),
• 85 g salt
• 75 g sugar
• mackerel - 3 fish,
• a glass of sunflower oil.

We start cooking by boiling the brine. Pour 1 liter of water into the pan, send 3 bay leaves, peppercorns, all the salt with sugar and vinegar into it.

Let the liquid ingredients boil and turn off the heat. The apartment will immediately be filled with an appetizing aroma of spices!

Now let's move on to the fish. Of course, they must first be brought into the desired form.

Cut off the head and tail. We rid the carcass of the insides and wash it. No black film or blood should remain inside.

We will salt the fish in pieces.

We put the pieces in the finished and not hot marinade, leave them like that for 4-5 hours. If the house is not hot, then you can leave the container on the table.

Then you need to transfer the mackerel from the brine to the container in which you will store it. Add vegetable oil to it. The tighter you pack the pieces, the less oil you will use.

It is necessary to tightly close the container with a lid and put it in the refrigerator for another 2 hours. Mackerel can be stored in oil for almost a week.

How to pickle mackerel deliciously and quickly in 2 hours: in an instant marinade

The brine is always prepared very quickly. And in general, the whole process of cooking mackerel according to this recipe is very simple. Its huge plus is that you can serve fish to guests after 2 hours! This is very convenient if you are planning a holiday: or. There is already a lot of trouble, and the woman is also cooking!

Let's take:

• salt - 3 tablespoons,
• granulated sugar - 1 tbsp.,
• coriander - 0.5 tsp,
• black pepper - 7 peas,
• allspice - 4 peas,
• lavrushka - 5 leaves,
• water - 0.9 l,
• vegetable oil - 100 ml,
• table vinegar (9%) - 2 tablespoons,
• 6 bulbs.

The marinade starts with onions. We cut one head into several slices. We take a ladle, put onion slices in it, the right amount of coriander and peppercorns, bay leaf, salt, sugar and pour almost a liter of water.

Boil on medium heat for 7 minutes. The spices should open up and begin to release their flavor into the water.

It is more convenient to carve the fish when it has not yet completely melted, it has become a little elastic. The main ice has already left it, but the insides are still captured.

We remove the head and intestines from the mackerel. Cut into serving pieces.

Transfer to a jar or other container of your choice. The main thing is that some kind of cover fits it.

We fill the jar with the fish with the cooled marinade.

Close the lid and put it in the refrigerator for 1.5 hours.

That's not all. We will marinate it in onions for another half an hour.

The remaining onions cut into half rings, add. Slightly shake this mass with your hands so that the onion juice is actively released. Pour oil with vinegar into it.

We take the fish out of the refrigerator and send it to the onion.

Leave for another half hour in this new marinade.

Fish salted with onions and butter

The next cooking method, remind me or. This is because it is universal. The ingredients are stacked in layers in a pan and languish for several hours under pressure.

By the way, this method is also called the "grandfather's way." Since we do not take a container, but a pan, it means that we need not 2 fish, but as many as five.

Let's take:

• 5 fish,
• 3 bulbs
• salt - 3 tablespoons,
• granulated sugar - 2 tablespoons,
• vegetable oil - 5 tablespoons,
• any fish seasoning - 1.5 tbsp.

We prepare products. We rid the fish of everything unnecessary and wash it. We remove excess moisture with a napkin and cut into pieces, about 1.5-2 cm wide.

It is more convenient to cut the onion into half rings.

We make a mixture for marinating. Pour salt, sugar and seasoning into the bowl. We mix this dry mass.
Now take a pan and lay out the ingredients in layers.

Fill the bottom of the pot with the mixture. There is a row of mackerel on it. Put the onion on the fish.

Again, repeat the sequence of layers until all the pieces of mackerel are gone. Fill everything with oil.

Cover with a plate and place oppression on top.

We will salt for about 12-14 hours in the refrigerator. As oppression, a weight or a jar filled with water is perfect.

How to pickle whole mackerel in brine with tea (tea brew)

I know that sometimes black tea is added to the brine. It gives the upper skin of the carcass a golden hue. And on the table it looks like smoked.

Let's take:

• 2 fresh frozen carcasses,
• liter of boiling water
• tea (dry brew) - 4 tablespoons,
• 8 tsp salt with a slide,
• 8 tsp sugar without a slide.

Carcasses must first be cleaned and rinsed with running water.

Brew tea with boiling water. To do this, it is better to take a glass jar of 1 or 1.5 liters. Salt and sugar are completely soluble in tea.

Place mackerel in this solution. We remove it for 4 days in the refrigerator.

Then we take it out of the container and rinse it from tea leaves under running water. Pat the fish dry with paper towels.

We salt mackerel in onion peel and in a plastic bottle - it tastes like smoked

For those who like a little smoked flavor, I offer this recipe. It is convenient to prepare it in a plastic bottle. In which you need to cut off a narrow part with a neck so that the carcasses enter it freely and do not touch the edges. Two whole fish are freely placed in one such bottle.

Let's take:

• mackerel - 2 things,
• water - 1 liter,
• onion peel - 2.3 handfuls,
• tea brewing - 4 tsp,
• salt - 3 tablespoons,
• sugar - 1 tbsp,
• 2 inflorescences of cloves,
• 5 pieces of allspice,
• bay leaf.

Let's start by preparing the marinade. After all, we need to boil it, and then cool it down. Otherwise, he will cook our fish.

We put a handful of onion peels in a saucepan and pour 1 liter of cold water.

Add a measured amount of salt and sugar. We put laurel leaves and two tablespoons of tea. For flavor, add more clove inflorescences and a few pepper balls. We put the marinade on the fire, boil for 5 minutes and let it cool. Then be sure to filter.

Now we clean the fish, cut off the head, tail and take out the insides with a black film.

We take a plastic bottle. We cut off a narrow neck from it and put it inside the carcass with tails up.

Pour the carcasses with strained marinade.

Refrigerate for at least 3 days.

Then we take it out and try it. If desired, it can even be dried. To do this, hang the carcasses in a cool place for another 2 days. To do this, you can tie the twine around the tail and fix it with the tail up with a clothespin.

Place a container downstairs into which excess liquid will drain.

In our country, they won’t let her cool for five whole days, so we always eat only the first salty version.

Incomparable Mackerel Recipe Pickled in 30 Minutes

Most quick recipe involves salting mackerel in just 30 minutes. For me personally, this is very little. But they say that this time is enough. I think it's still worth a try. This option involves dry salting, there are several variations. And this is one of them, the second will be discussed below.

Let's take:

• 1 mackerel,
• 2 tsp salt,
• vegetable oil - 2 tablespoons,
• half a lemon
• onion - 1 pc.

We clean the fish from the intestines.

Cut off the head and tail.

Wet the inside with paper towels.

We make an incision along the ridge and pull it out. We got two fillets.

Sprinkle generously with salt on both sides. You can not worry, because more than necessary, it will not take.

We put the fillets in the container on top of each other internal parties. And cover with a lid. Keep in the refrigerator for half an hour.

After 30 minutes, wash the meat from excess salt that has not been absorbed.

In order to fully reveal the taste of mackerel, we will serve it with onions. We cut the head in half rings. Squeeze the juice of half a lemon on it.

Then we shake this mass well. And fill it with vegetable oil. After 30 minutes, put the onion mass on a plate, and you can put the fish on top.

Variant of salting fresh-frozen fish with garlic

Another variant of a similar dry salting, as above, but with the addition of garlic. The taste of the fish will be very different.

Let's take:

• fresh-frozen mackerel - 0.9 kg,
• 4 garlic cloves,
• salt - 2 tsp,
• lavrushka - 4 leaves.

We cover the board cling film. We prepare the fish by removing the offal, cutting off the head and tail.

We cut the skin at the ridge and take it out with our hands. It turned out to be a fillet.

We pull out all the bones, blot the meat with a paper towel, removing all the veins.

Salt and pepper the fillets.

We break a bay leaf on it. Crush the garlic with the flat side of a knife and finely chop it. We distribute on carcasses.

We fold the fillet with the inner side to each other and twist it in cling film.

The salting process lasts 7 hours in a cold place.

Recipe for dry salting mackerel in a bag

Another option is dry salting. Here we would not clean the carcass. In this recipe, it is taken whole, without removing the head and offal. They are removed after salting.

Let's take:

• 5.5 tbsp salt,
• 2 fish,
• a mixture of peppers - 1.5 tsp,
• granulated sugar - 1.5 tbsp.

Due to the fact that the insides are not removed, the meat turns out to be juicy, fatty and very tasty.

We put a paper sheet, A4 format, on a flat tray. It is better to take a dense landscape. It absorbs fat and the smell of fish well. We will throw it away immediately.

On the landscape sheet Sprinkle paper with sugar, salt and black pepper. Stir and gently coat the mackerel in this mixture. Pressing it and turning the carcass. It is important not to leave unsalted places.
There is no need to pour salt into the gills.

We shift the carcasses into a bag. Sprinkle the rest of the salt inside.

This bag needs to be wrapped with another one so that the fat does not leak out and the aroma does not go away.

We put it in the refrigerator and wait 3 days.

Then we take it out of the refrigerator, carefully wash off with water all the salt that the fish did not take.

And we rid the carcass of the head and entrails. Rinse again with water.

The pulp has become very tender, it is salted both inside and along the ridge evenly.

Salted mackerel with mustard at home per day

In this recipe, we will take only three spices for the marinade. And, believe me, this is quite enough. Mustard must be taken dry. But, if there is none, replace it with pasta. However, the result may be worse.

Let's take:

• 3 mackerels,
• 2 tsp salt with a slide,
• 2 tsp sugar without a slide,
• 2 tsp without a slide of dry mustard.

We clean the fish, divide it in half and cut out the ridge, trying to remove all the bones. It turns out a fillet.

It must be washed from all unnecessary and dried with napkins.

We prepare the mixture for salting. In a deep bowl, mix sugar, salt and mustard.

Stir and rub the fillet with this mixture.

We spread the carcasses in a container in which it will be salted. For convenience, take a container with a lid.

We send it to the refrigerator for a day.

The next day, the carcasses should be washed.

Excess moisture is removed with napkins.

Delicious lightly salted fish in 12 hours

Another delicious pickle recipe. But here we do not use vinegar and oil. The fish is lightly salted and with tender meat. We will cook it in just 12 hours.

Let's take:

• 3 fish,
• 600 ml of water
• 2 tsp without a slide - granulated sugar,
• 2 tsp with a slide - salt,
• black pepper - 3 pcs.,
• allspice - 3 pcs.,
• lavrushka - 3 pcs.,
• sprigs of cloves - 3 pcs.

Defrost the fish. Get rid of the head and tail. We clean the abdomen from the intestines.

We wash it with water, simultaneously removing all black films and blood along the ridge. It is convenient to cook when the carcass is cut into pieces. Place the mackerel in a plastic container.

We take a glass jar, put spices, salt, sugar inside and fill them with water.

It is important for us to completely dissolve the crystals of salt and sugar. Pour the marinade into a container.

It is better to salt mackerel in a cold place. In a city apartment, this is a refrigerator or a balcony.

We will try this yummy after 12 hours.

Some housewives do not like the aroma of cloves, any of these recipes can be varied at your discretion.

Thank you for your attention and I wish you success in cooking!

tweet

Tell VK