Homemade mackerel. Delicious salted mackerel at home, how to pickle mackerel tasty and fast

19.10.2019

Today I want to introduce you to such a topic - very tasty salted mackerel, and tell you 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. fish:

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

Salting:

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.

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

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

We defrost the fish, gut it, separate the heads and tails
We prepare the brine, for this we pour water into the pan and put on fire
Bring to a boil and add tea to the water
Add salt, sugar, spices, Bay leaf, mix well
Turn off the fire and let the brine cool down.
We filter the cooled brine through a sieve and fill in the fish laid in the vessel
Close the lid and put in the refrigerator for 4 days
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:

Pour water into the pan, soak the husk in it for a few minutes
We put on the stove, stir in it salt, spices
Bring to a boil, lay the thawed and washed fish for 3 minutes
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)

We defrost the fish, gut it, leave it without heads and tails
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 into the mortar allspice, black pepper, a few cloves, cardamom, nutmeg and rub 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.

Fragrant fish, melting in your mouth, is ideal for a festive or everyday table. Marinade for spicy salted mackerel can be made at home. Difficulties will not arise, because we accompany all recipes step by step instructions. Let's get started!

Mackerel in a spicy vinegar marinade

mackerel - 1 pc.
filtered water - 1 l.
salt (large) - 160 gr.
vinegar - 20 ml.
granulated sugar - 20 gr.
laurel - 4 pcs.
peppercorns - 8 pcs.

The recipe is simple, marinated mackerel is really tasty and spicy.

1. Let's start with cutting the fish. Wash it, free from internal parts. Rinse again, then dry and chop into pieces.

2. Now we make the marinade. To this end, we prepare enameled refractory dishes. Pour water into it and put spices. Add salt with sugar.

3. Boil the marinade, then remove from heat and let cool. When the liquid reaches room temperature, vinegar can be introduced.

4. Prepare a jar, send mackerel slices into it. Pour in the prepared marinade. Leave the fish to marinate for 20-25 hours at room temperature. Ready!

This mackerel marinade recipe is considered a "classic of the genre." At home, it is quite easy to prepare.

Spicy mackerel in 2 hours

mackerel - 1 pc.
salt - 60 gr.
onion - 1 pc.
peppercorns - 8 pcs.
laurel - 3 pcs.
filtered water - 350-400 ml.

1. First bring the water in the amount according to the recipe to bubbling. Send the onion cut in half and all the spices into it. Boil for 10 minutes and turn off.

2. Allow the spicy salted mackerel marinade to cool. Then cut the fish at home. Wash, dry, chop into pieces and put in a jar.

3. Pour the brine into the fish, leave in the refrigerator for a couple of hours. After this period, you can taste.

Mackerel marinated with cinnamon

fish - 1 pc.
salt - 220 gr.
filtered water - 1 l.
laurel - 5 pcs.
peppercorns - 16 pcs.
freshly ground cinnamon - 6 gr.

1. Combine water with spices and salt. Send to the fire and wait for the start of seething.

2. While the marinade is languishing, cut the fish and chop into pieces. Let the brine come to room temperature.

3. Then pour it into a jar of fish pieces and leave for 2 days. During this time, the fish will be saturated with spices and get rid of excess moisture.

Mackerel in mustard marinade

mackerel (carcasses) - 2 pcs.
filtered water - 500-600 ml.
mustard powder - 8 gr.
sunflower oil - 25 ml.
granulated sugar, salt - 10 gr.
laurel, clove buds - 5 pcs.

1. Send the water in a saucepan to the fire and bring to a boil. Pour in all the spices, as well as salt with sugar and mustard powder. Pour in the oil, boil the brine for 5 minutes.

2. Remove from the burner, bring to room temperature. Prepare the fish by cleaning it of everything superfluous and chopping it into pieces.

3. Rinse, put in a jar and fill with marinade. Refrigerate for at least 10 hours and taste.

Marinade for spicy salted mackerel is prepared quickly and easily at home!

Mackerel with spices in a dry marinade

fish - 1 pc.
laurel - 4 pcs.
mustard powder - 7 gr.
salt - 40 gr.
granulated sugar - 12 gr.
coriander - 6 gr.

1. Grind all seasonings, salt and sugar in a mortar or otherwise. You should get a homogeneous dry mass.

4 (80.99%) 101 votes

Well, it's time to return from distant Mars to our Earth. Recently I visited friends, where salted mackerel at home was served on the table, very tasty. I had no idea before that mackerel can be cooked at home, but they shared the recipe with me, and I was impressed and looked for similar recipes and now, of course, I will share them with you. I hope you find a recipe that suits you in this collection. Yes, by the way, most of the recipes were written by women and I did not change the original presentation and pass off the recipes as my own - firstly, it would be dishonest, and secondly, the highlight of the story would disappear ....

Everyone loves a fish, and if not everyone loves it, then everyone knows that fish is a storehouse of useful substances: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that every day you need to eat 100 grams of fish.
Children especially need to eat fish, as their body grows and must receive vitamins adequately. It is not for nothing that our grandmothers gave our parents fish oil without fail, and our parents got sick in childhood less often than our children.
So, in order for us to get salty mackerel at home very tasty, we need to remember a few simple rules:

Pay close attention to the freshness of the fish. fresh mackerel should have a tight, springy carcass, light gray in color, without a hint of rust and smell like fish, but not smell strongly, but slightly.
The fish should not have any spots, traces of blood and other things. The eyes should not be sunken, dull, dry or cloudy. The gills of a healthy fish are red, clean, with no signs of mucus.
The scales fit snugly, the tail should be even and not dry, it is advisable to check the fish in the water, fresh should sink. Only such an experiment is not suitable for frozen fish.
For salting mackerel, we choose large specimens, weighing at least 300 grams.

Salting place

In order for our mackerel to be well salted, we are preparing a cool place in the house, whoever has a cellar, you are very lucky. Who does not have a cellar, a refrigerator is perfect. So the place is ready.

Tableware

Tableware. Dishes need glass or enameled, or plastic, to your taste, the main thing is that the dishes do not oxidize. Dishes, yes.
We turn to the intricacies of salting mackerel.

It is important to remember that for salting fish, take only coarse, non-iodized rock salt, since iodine will affect the external attractiveness of the finished fish, and coarse salt will take on excess moisture.
So, let's move on to the recipes for salting our mackerel.

The easiest recipe for pickling mackerel

Ingredients:

Mackerel -2pcs. 350g each
Water - 1 liter
Mustard powder - 1 spoon
Sugar - 3 tablespoons
Salt - 5 spoons
Peppercorns -10 pcs.
Bay leaf - 4 pcs.

If you doubt the need for sugar - do not hesitate, sugar will give the fish a great taste.

I don't like to waste time in the kitchen, so let's use a little time management:

We put a pot of water on the fire, after the water boils, add everything except the fish and cook for about three minutes. After three minutes, turn off the heat, cover the pan with a lid and leave to cool.
In the meantime, let's cut up the mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole, this will not affect the taste.
We put the fish in the prepared container and fill it with brine. We cover the container and send it to a cold place for 12-24 hours.
After 12 hours, the fish is lightly salted and ready to eat; after 24 hours, the fish will finally be salted.

You choose which one you like best. After the fish is ready, we recommend cutting and storing in a jar of vegetable oil.

This recipe will save you from disappointment after purchasing low-quality products.

Ingredients:

Mackerel -1pc.
Salt - 4 spoons
Sugar - 2 spoons
Vinegar - 2 spoons
Bay leaf - 3 pcs.
Black pepper - 3 pcs.
Allspice - 2 pcs.
Water - 1 liter

The principle of preparation is similar to a quick, simple recipe:

We gut the fish, boil and cool the brine, but in this recipe, after the brine is at room temperature, we add vinegar.
Pour the brine over the fish and put it in a place with room temperature for 24 hours.
Tasting after a day.

As a result of these simple actions, you should get salty mackerel at home, very tasty.

This recipe can be safely called universal, as it is suitable for both sturgeon and herring. The advantage of this recipe is in the cooking time, after twelve hours, you can enjoy the wonderful taste of salted fish.
Ingredients:

Mackerel - 2 pcs.;
Bow - 2 pcs.;
Allspice - 5 peas .;
Bay leaf - 2 pcs.;
Wine vinegar - 50 ml;
Salt - 3 tablespoons;
Vegetable oil - 1 spoon;
Cloves - 2 sticks;
Ground black pepper - to taste.

The cooking process for this fish is slightly different. When preparing mackerel, we do not just gut it, we remove the skin and remove the bones. This is easy to do if you cut the fish along the back, along the ridge.

Cut the mackerel into medium-sized pieces, salt and let it rest for 10 minutes.
In the meantime, peel and cut the onion into rings.
We are preparing the marinade. To do this, mix seasonings, vinegar and vegetable oil.
We take slightly salted fish, pepper, mix with onions, put in a pre-prepared dish and pour the marinade.
Mackerel is marinated at room temperature for at least 10 hours, after which we send it to “reach” in the refrigerator.

Fish cooked according to this recipe literally melts in your mouth. It goes well with both side dishes and sandwiches. Salted mackerel at home is a very tasty excellent snack for any drinks, well, you know ....

Not all people like to cook, but those who do will prefer homemade marinated mackerel.
In the recipe below, consider how to pickle mackerel in onion peel with brine.

Ingredients:

Frozen mackerel - 3 pcs.
Rock salt - 3 tablespoons;
Water - 6 glasses;
Black tea (yes, yes, yes, exactly tea) - 2 tablespoons;
Sugar - 1.5 tablespoons;
Onion peel - 3 handfuls.

We defrost mackerel in a natural way - without microwaves, steam, and the like.
Meanwhile, prepare the brine. Wash the husk thoroughly with a sieve and running water. We put it in a saucepan, salt, pepper, sweeten, pour tea leaves, pour water and set to boil.
After the water boils, turn off the gas and leave to cool completely.
We gut the mackerel, wash it thoroughly, put it in an enamel bowl, pour the strained brine, close it,
Put in the refrigerator and leave for three days. Every day we turn the fish over for uniform salting and staining.

After three days, we take out the fish, cut it and eat it.

Mackerel marinated in tea brine

I suggest trying mackerel marinated in tea brine.

I can’t say how suitable such mackerel is for eating, since I eat it at lightning speed. At the same time, I am sure that having prepared such a fish, you will not want to buy a store-bought one.
Ingredients:

Frozen mackerel - 2 pcs.
Rock salt - 4 tablespoons;
Water - 1 liter;
Black tea - 4 tablespoons;
Sugar - 4 tablespoons;

Let's start cooking.

Defrost, gut the fish, wash, dry with disposable towels.
We brew tea and cool, when it cools down, dissolve salt and sugar in it.
We put the mackerel in a container, fill it with marinade and leave it for four days in the refrigerator.
We hang the finished mackerel for the night. This is necessary so that the excess fluid is gone. Enjoy your meal.

At least once in a lifetime, guests unexpectedly came to every hostess, in such a situation “instant” recipes save. What are these recipes? Everything is very simple, these are recipes for dishes that do not require a long cooking process.
One of these lifesaver recipes is Two-Hour Mackerel.
To prepare such a mackerel, we need:

Mackerel - 1 pc.;
Bow - 1 pc.;
Water - 350 ml.
Salt - 1.5 tablespoons;
Black pepper - 7 peas;
Bay leaf - 2 pcs.

Cooking:

I'm preparing the brine. For 10 minutes, cook the brine with onion, cut into 4 parts, spices and salt. Turn off, chill.
Gut the fish, wash and dry with paper towels. Cut into small pieces, 2 centimeters.
We put the chopped fish in a jar and fill it with brine, close it and put it in the refrigerator for 2 hours.
During this time, we clean and boil potatoes, set the table, take out pickles.
We do hair, makeup and prepare for the arrival of guests.

A very simple recipe for cooking mackerel “in the morning”.
For him we take:

Mackerel -1 pc.;
Salt - 1 spoon;
Sugar -0.5 tablespoons
Ground pepper, vegetable oil, vinegar.

Very easy to prepare

Gutted mackerel, cut into medium pieces.
We rub each piece with a mixture of pepper, salt and sugar, put it tightly in a jar, put it in the refrigerator.
In the morning, wash off excess salt, transfer to a clean bowl and pour a mixture of vinegar and oil.
After 2 hours, we happily sit down for breakfast.

Salted mackerel at home is very tasty, especially in the morning, if the evening was not easy.

Pickled Mackerel

And here is a recipe for lovers of pickled mackerel.
We need:

Mackerel - 3 pcs.;
Bow - 3 pcs.;
Garlic - 3 teeth;
Sugar - 1 spoon;
Salt - 1 spoon;
Vinegar - 3 tablespoons.
Vegetable oil -2 tablespoons;
Bay leaf - 2 pcs.;
Allspice - 1 teaspoon;
A mixture of peppers - to taste.

We DO NOT completely DEFROST the fish, since it will not work to cut a completely thawed fish beautifully.
We gut, removing the head and tail, wash, cut beautifully.
We clean the onion and garlic, cut the onion into rings, garlic into plates.
We are preparing the marinade.
We combine oil, vinegar, salt, sugar, pepper and parsley.
We put the mackerel in a large container, add the onion and garlic, pour the marinade, knead well.
We put it in a jar and put it in the refrigerator for a day.
After a day, we take it out and enjoy.

Enjoy your meal!

This dish is prepared in two stages.
We take:

Mackerel - 1 pc.;
Salt - 3 tablespoons;
Sugar - 1 tsp;
Onion - 1 pc.;
Vinegar 9% -1-2 tsp;
A mixture of peppers - to taste;
Vegetable oil - 2 tablespoons;
Lemon.

Stage one.

Gutted mackerel, take out the backbone and bones, cut into fillets.
Season the fillets well with a mixture of salt and pepper, fold half to half, wrap it in a bag or film and send it to the refrigerator for a day.
We take out, wash off excess salt, dry, cut and proceed to the second stage.

Stage two.

We cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, crush so that the onion gives juice.
Lubricate the mackerel with a mixture of oil and vinegar, spread the onion on top and prepare for use.

Spicy lovers will be pleased with the Mackerel with Cinnamon recipe.
For this recipe we need:

Water - 1 liter;
Mackerel - 3 pcs.;
Bay leaf -4 pcs.;
Salt - 250g;
Peppercorns and cinnamon to taste.

How to cook:

Boil the brine for 5-10 minutes, adding seasonings to the water.
We gut the fish, wash, dry.
Pour the cooled brine over the mackerel and send it to the refrigerator for three days.
We cut the finished mackerel and eat it, bon appetit.

Now I think everyone will find a recipe for themselves to make salted mackerel at home is very tasty, do not forget to write about how and what you did in the comments, and in the meantime I will again look for something interesting and exciting for my blog, something to hook.

If you want to eat salted mackerel, and the specimens on the shelves of the nearest supermarket do not inspire confidence, then you should urgently read this article. From it you will learn how to pickle freshly frozen mackerel and cook a wonderful treat for the whole family.

Fish salted at home

Mackerel is an ideal product for salting. This delicious fish does not contain many bones, it is quite fatty in itself and is famous among gourmets for its tender meat. It can be served with potatoes as a main dish or served as an appetizer for strong drinks. Read how to pickle freshly frozen mackerel and follow our instructions:

Let stand at room temperature. After that, rinse it in running water, remove the head, tail, fins and entrails.
Cut the carcass into portions with a sharp knife.
Mix a tablespoon of salt and a teaspoon of sugar, and then rub the mackerel with the resulting mixture. Remember that this amount is enough for two large fish.
Put the processed pieces in a container along with bay leaves and put them in a cool place for a couple of hours. When the mackerel secretes juice, remove it, and leave the fish to marinate overnight (but not less than 12 hours).
The next day, rinse the fish pieces with water and, if desired, sprinkle with ground pepper.

How to pickle whole frozen mackerel

For one fish weighing 500 grams, take one tablespoon of salt and the same amount of sugar.
With the resulting mixture, rub the processed carcass, cleaned of the entrails, skin and fins.
Put the fish in a simple place and send it to a dark place to salt at room temperature for a day.

When the mackerel is ready, cut it into portions, pour over with vegetable oil, sprinkle with rings onion and chopped herbs. Serve with boiled potatoes and rye bread.

This recipe is just as easy to make as the rest. After trying the result of salting, you will most likely refuse to buy salted fish in the store once and for all. How to pickle fresh-frozen such:

Defrost a medium carcass in the refrigerator and rinse well under running water.
Remove the head, tail, entrails and fins of the fish, and then cut it into equal pieces.
Now you can start preparing the brine. To do this, in an enamel bowl, mix one liter clean water, four tablespoons of salt without a slide (not iodized), two large spoons of sugar (also without a slide), three bay leaves, a few peas of black and allspice.
Put the resulting solution on fire, bring it to a boil and cook for a couple of minutes. When the marinade has cooled, add two tablespoons of 9% vinegar to it.
Put the pieces of fish in a glass jar and pour the finished solution. Mackerel should stand at room temperature for at least a day. If it seems to you that it is not salted enough, let it stand for some more time.

Put the finished fish on a dish and serve, decorating with onion and lemon half rings.

Mackerel spicy salting

If you need to quickly prepare for a holiday or family celebration, then pay attention to this recipe. With cooking delicious dish even a novice cook can handle it, so do not hesitate and boldly get down to business. How to pickle fresh-frozen mackerel quickly? The recipe is simple:

Defrost one fish weighing about 500 grams. Clean it from the insides and films, remove the fins and head, and then cut into pieces of equal size.
Peel one small onion from the husk and cut it into thin rings.
Mix one and a half teaspoons of salt with half a teaspoon of sugar, ground cloves, a pinch of the mixture and two crushed bay leaves.
At the bottom of a glass jar, put a part of the onion, sprinkle it with spices, and then lay the part of the fish. Repeat the procedure two more times, ending with a layer consisting of onions and spices.
Close the jar with a lid and leave for a couple of hours. After that, the jar should be turned over and left alone until the next day.

Salted mackerel in mustard solution

The secret of the special taste of this fish lies in the special composition of the spices that we will use to prepare the marinade. If you still don’t know how to pickle fresh-frozen mackerel tasty, then you can use this recipe:

Take several fresh-frozen carcasses of fish weighing about a kilogram, defrost them in the refrigerator, clean them from the insides and skin, remove the heads, fins and tails. After processing, cut the mackerel into equal pieces.
AT suitable dishes pour water and boil the brine, putting there five salts, three tablespoons of granulated sugar, a spoonful of dry mustard, three dried clove flowers, a couple of tablespoons of vegetable oil and six bay leaves.
Put the fish in a glass jar, fill it with cooled brine and leave for three days. You will need to turn the mackerel several times so that each piece is well salted.

Salted mackerel. simple recipe

Fish prepared according to this recipe can be consumed a day after salting. Therefore, you can easily calculate the time and prepare an original snack for festive feast. How to pickle freshly frozen mackerel:

Take three small fish (one kg). When the mackerel is thawed, remove the tails, heads, entrails and fins. After that, cut the fish into medium-sized rings and rinse each under running water. Make sure that the films from the abdomen are completely removed.
Boil a brine of 500 ml of water, two tablespoons of salt, eight black peppercorns and two bay leaves.
Spread the pieces of fish on the bottom of a suitable enamel dish, squeeze lemon juice (one teaspoon) on them, and then pour the cooled solution over. It is important that all mackerel is covered with liquid.

Salted mackerel in tea solution

The original recipe for fish prepared with tea will surely please your loved ones. Pieces of mackerel look like smoked, because at the end of salting they get dark color. Don't be surprised if your guests mistake your fish for store-bought fish. So, how to pickle freshly frozen mackerel?

Defrost two large carcasses, prepare them for salting and cut into pieces of the required size.
To prepare the brine, pour four tablespoons of unflavoured black tea with boiling water (one liter). When the tea has cooled, mix it with four tablespoons of salt and four tablespoons of sugar.
Pour the brine over the fish pieces and leave at room temperature for three days.

Salted fish in brine with onion peel

Try to cook fish at home according to a very interesting recipe. How to pickle fresh-frozen mackerel tasty:

Prepare for salting and process three medium carcasses.
Pour a liter of water into the pan, add three tablespoons of salt, one and a half tablespoons of sugar, two tablespoons of dry tea leaves and two handfuls. Bring the solution to a boil, cool and strain with a sieve.
Arrange the pieces of fish in a deep tray, pour over the marinade, close the lid and leave for four days in the refrigerator. Do not forget to turn the mackerel several times a day for even salting.

Having learned how to pickle freshly frozen mackerel, you can cook a delicious treat for any holiday yourself.

We hope you enjoy homemade frozen mackerel (recipes). You can pickle this wonderful fish different ways. Find the option that you like the most and delight your loved ones with your favorite flavors.

More recently, I drew attention to such a fish as mackerel. And, you know, I was surprised by her excellent taste! With it, you can not only make various casseroles, salads, snacks. But just salt. In this form, it turns out to be very tasty and nutritious.

The main thing is to be able to right choice. If the carcass is without dents and visible damage, then this one is perfect for us. The color of the skin should be uniform and bright. If it seems faded, then most likely it was stored incorrectly or it is generally damaged.

There are also certain recommendations for defrosting. For example, it cannot be defrosted in the microwave, dipped in hot water Or just leave it on the table. the best way will put the mackerel in a plastic container and cover with a lid, then put it in the refrigerator on the bottom shelf. Then the fishy smell will not saturate the rest of the food in the refrigerator.

For salting, coarse salt, without iodine, is perfect.

As for the fish itself, it can be salted in any form: whole, cut into pieces or just fillet.

Well, now you can go to the recipes themselves unusually delicious salty fish in various varieties.

Dry salted mackerel at home (quickly in 2 hours)

Most often, it can take up to three days to dry-salt fish. But I found a recipe with which you can cook delicious salted mackerel in just a couple of hours. Therefore, if you want to eat something salty, then this can be done in a couple of hours, provided that the mackerel is in a frozen state. Then it will be easier to work with her.

Would need:

1.5 kg of gutted mackerel;
50 ml of cold boiled water;
2 tsp Sahara;
2 tbsp. l. salt;
5 st. l. rast. oils;
5 bay leaves;
20 peas of allspice;
20 pcs. carnations.

Step by step preparation:

For the recipe you will need 5 fish. Total weight - 2 kg. Therefore, gutted and separated from the head, tail and fins, only 1.5 will come out.

1. Thoroughly rinse the gutted mackerel under the tap, remove the black film from the inside, then it will not be bitter. Cut into pieces, about 2 cm wide and put in a container for salting.

2. Sprinkle pots of pepper and cloves on top. Break the parsley into pieces and also sprinkle on top. Then salt and sugar. Top with 5 tbsp. l. vegetable oil and water. It will be needed for faster dissolution of products.

3. To prevent the pieces from falling apart, it's best not to use a spoon. Gently mix all the ingredients with your hands. Now leave in the kitchen under the lid for 2 hours. During this time, it will need to be mixed a couple more times.

Ready! Enjoy your meal!

We salt the whole spicy salted mackerel with coriander without vinegar - an incomparable taste

This option is suitable not only for mackerel, but also for widespread herring. The fish turns out lightly salted with a spicy aroma and very tasty. But it will take several days to salt it, because we will not add vinegar to the marinade.

Would need:

2 mackerels;
2 tbsp. l. Sahara;
4 tbsp. l. salt;
1 liter of water;
5-7 bay leaves;
10-20 peppercorns;
coriander, cumin, cloves - to taste.

Step by step preparation:

1. First, prepare the brine. To do this, pour water into a saucepan. Mix with all the spices, salt and sugar and cook for about 5 minutes.

2. So that the fish does not taste bitter, we take out the gills from it. Wash well and place in a plastic or glass container.

3. Cool the prepared brine and pour it into a container with mackerel. We put it in the refrigerator for 3-4 days. After the time has passed, you can try it.

For a stronger salting, leave for 6-7 days.

Delicious salted mackerel slices in tea brine

This recipe is loved by many hostesses. After all, the fish in it turns out to be insanely tasty, soft and moderately salty. Therefore, be sure to try this option for salting mackerel, and you will not regret it.

Would need:

1 large mackerel;
3 tbsp. l. (without a slide) sugar and salt;
about 1 liter of boiling water;
3 art. l. tea leaves;
10 black peppercorns;
2 bay leaves.

Step by step preparation:

1. Gut the carcass, remove the head and tail and cut into pieces. The width depends on your preferences, but no more than 1.5-2 cm.

2. For the marinade, you will need to brew thick tea with boiling water. Pass it through a fine sieve so that the tea leaves do not get into the brine. Then add salt and sugar. Season with parsley and peppercorns. Mix well and wait until the brine cools to room temperature.

3. Pieces of mackerel are placed in an enameled saucepan. Pour the prepared marinade so that the pieces are completely covered with liquid. Close the lid and refrigerate for 4 days.

4. After that, we take out and dry it on paper towels or napkins.

Well, then of course we try!

Salted mackerel in onion skins with liquid smoke in a bottle - the most delicious recipe

Such a fish turns out to be smoked and comes out much better and tastier than store-bought. A convenient recipe for residents of apartments, because the carcass is smoked in a bottle and there will be no foreign odors. It tastes lightly salted and the guests will be delighted. And of course, it is better for little children not to give such a yummy prepared using liquid smoke.

Would need:

onion peel;
1 mackerel;
1.2 liters of water;
4 tbsp. l. salt;
2 tbsp. l. Sahara;
1-2 tbsp. l. liquid smoke;
2 liter bottle.

Step by step preparation:

The color of the fish depends on the amount of husk. The more it is, the darker the mackerel will be.

1. We carefully select the husk so that it does not come across rotten or with sand. Rinse well in running water. Transfer to a bowl and add salt and sugar. Fill with the required amount of water. We put it on the stove, let it boil and wait 2 minutes. After that, set aside, cover with a lid and let it brew until the brine cools down.

2. Completely defrost the carcass, rinse. Cut off the neck from the bottle. Fill it with liquid smoke and place the mackerel inside, upside down. Pour in the brine, cover with a bag and put it in a cold place for 2 days.

3. After the elapsed time, hang the carcass over the sink and dry it this way for 2 hours. Then we clean it on the balcony and continue to dry there for a day. The air temperature is about 10-12 degrees Celsius.

4. After that, grease the mackerel with oil, let it stand for a couple of hours. Then clean, cut and serve.

By the way, in this recipe, you can not use liquid smoke, but simply salt the fish in the husk.

Marinate mackerel with onion and oil in a jar, which will be ready in 4 hours

In general, this yummy is prepared in 3 hours, but we took into account the time for cutting and preparing it. It is prepared quickly and simply, and eaten in an instant. Mackerel turns out slightly salted and without the presence of extra odors. Therefore, for true connoisseurs, this recipe is perfect.

Would need:

2 mackerels;
3 art. l. salt;
1 onion;
0.5 l of water;
2 tbsp. l. rast. oils;
2 tbsp. l. 9% table vinegar.

Step by step preparation:

1. First, prepare a solution of salt and water. Mix them in a convenient bowl. It can be: a jar, a mug or a ladle.

To check the liquid for strength, put in it thoroughly washed raw egg. If it floats evenly and even protrudes above the surface of the water, the solution is ready. If the egg leans on its side, then it is worth adding a little more water.

2. Cut the slightly frozen mackerel into thin pieces, gut and get rid of the black film. Wash and put in a bowl. Pour the prepared salt marinade, cover with a lid and leave on the table for a couple of hours. Then drain the liquid.

3. We clean the onion and chop it in half rings. Put a layer of onions in a container or jar. Then a layer of mackerel (the pieces are placed upright). Onions again. Pour a tablespoon of vegetable oil and the same amount of vinegar. Re-lay the fish layer, onion, pour the remaining oil and vinegar.

If you prefer dishes without the addition of vinegar, then you can take it much less or just sprinkle on top of the onion.

4. Close the bowl with a lid and refrigerate for 1 hour. Then the fish will be ready.

Salted mackerel with homemade mustard

One of the most interesting recipes will be salting mackerel in mustard sauce. The fish turns out very tasty and unusually soft. Therefore, I advise you to take this cooking option into account.

Would need:

1 mackerel;
50 g salt.
For sauce:
1 st. l. mustard and mayonnaise;
30 g butter;
2 garlic cloves.

Step by step preparation:

1. We separate the fish from the head and tail, gut it, rinse thoroughly and remove the fins. Gently divide into 2 fillets, so it will be separated from the bone. Sprinkle the mackerel with salt and put it in a container. We put in the refrigerator for 12 hours.

2. After that, rinse under the tap and let dry on paper towels. You can even wet the carcass with them, so it will dry faster.

3. Chop the garlic cloves. Give them a good sprinkle inner part mackerel.

4. Mix mustard, mayonnaise and melted butter. With the resulting sauce, we coat the fish inside, where the garlic was laid before. For convenience, you can take a silicone brush. We put the two parts of the fillet together and pack in cling film. Put in the freezer for 3-4 hours.

Then we take it out, cut it beautifully and send it to the table as a snack.

Mackerel, like salmon - very tasty lightly salted fish

Do you want to please your family with excellent salmon? Then this recipe is just for you. The fish is just amazing! Very tasty and even reminiscent of red. At the table, she will be eaten one of the first.

Would need:

2 fish;
1 onion;
300 g of water;
5 carnations;
5 peppercorns;
a pinch of ground pepper and coriander;
2 tsp salt;
0.5 tsp Sahara;
2 tbsp. l. rast. oils;
2.5 st. l. 6% apple cider vinegar.

Step by step preparation:

1. We clean the fish, wash it and cut it into portions. Chop the onion into rings.

2. For the marinade, pour the required amount of water into the saucepan. Add salt and sugar. Add coriander, cloves. We add vegetable oil. After boiling, cook for another minute and remove from the stove. Then we pour Apple vinegar and mix well.

3. While the brine cools to room temperature, you can start cutting the carcass. We put it in a plastic container. To it, add the onion and pour the marinade. We put it in the refrigerator for a day. After that, we take out and eat.

Enjoy your meal!

Instant Salted Mackerel with Lemon and Onion

Another very tasty fish is obtained if it is marinated with lemon and onions. But everything is simple here, so I suggest watching a video story about step-by-step preparation:

This is such an easy and simple recipe, and how delicious it turns out !!!

This concludes our selection and we are sure that fish lovers will definitely find the right recipe for themselves. We wish you culinary success and see you on the pages of our blog.