The most delicious pickling mackerel at home. How to pickle mackerel at home

19.10.2019

Hello! Continuing the topic of cooking pickles, I will tell you how to pickle mackerel at home tasty and quickly. In the material I will present to your attention a whole series of various step by step recipes.

To begin with, I will tell you about the intricacies of choosing mackerel and the features of subsequent cooking. After all, the final result largely depends on this. You are already familiar with the technique of cooking salted salmon. It's time to master the art of salting mackerel.

Mackerel of large or medium size is suitable for salting. Small fish are bony and lean. 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.
When choosing, 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. good mackerel characterized by a slight fishy aroma, elastic and slightly moist to the touch.
When salting, salt draws excess moisture out of the fish and thoroughly soaks the carcass. The process is carried out at a low temperature, because in hot conditions the product will go bad. Upon completion of salting, mackerel is removed to the cellar or refrigerator.
For the preparation of salted mackerel, dishes are used that do not oxidize. I use enameled, plastic and glass containers. If a suitable utensils missing, a wide plastic bottle with a cut-off neck will do.
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 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.
Fridge - the best place for storage. Fill the mackerel vegetable oil and store no more than 5 days. Don't keep salted fish in the freezer, 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 prepare delicious, beautiful and fragrant salted mackerel.

A simple recipe for salting mackerel

Ingredients:

Mackerel - 2 pcs. 350 g.
Drinking water- 1 liter.
Mustard powder - 1 teaspoon.
Sugar - 3 tablespoons.
Salt - 5 tablespoons.
Peppercorns - 10 pcs.
Laurel - 4 leaves.

Cooking:

I pour water into a saucepan and put it on the stove. After boiling water, add the spices provided for in the recipe, and cook over high heat for three minutes. I turn off the heat, cover the marinade with a lid and leave to cool to room temperature.
I'm preparing mackerel. I cut off the tail and head, remove the insides. I thoroughly rinse the fish with water, dry it, cut it into pieces 3-4 centimeters wide and put it in a glass dish.
I pour the cooled marinade and send the container with mackerel to the refrigerator. After twelve hours the fish is ready. It will take 2 days to fully dry out.

This is the most simple and incredibly successful recipe for making salted mackerel in pieces.

Classic recipe

Shop windows are full of salted fish in a wide range. But there are times when a trustworthy brand, for certain reasons, delivers unpalatable fish. If at hand classic recipe salting mackerel, disappointment can be avoided.

Ingredients:

Mackerel - 1 pc.
Salt - 4 tablespoons.
Sugar - 2 tablespoons.
Vinegar - 2 tablespoons.
Laurel - 3 leaves.
Black pepper - 3 peas.
Allspice - 2 peas.
Water - 1 liter.

Cooking:

I dry my fish, cut it into pieces and remove the insides.
Pour water into an enameled container, add spices, bring to a boil. I boil for five minutes, remove from the stove. After cooling the brine, I introduce vinegar and carefully mix.
I put the pieces of fish in a glass container, pour the marinade and put it in a place with room temperature for a day, then put the mackerel on a plate and taste it.

Video recipe

As you can see, homemade salting of mackerel - simple task. Salted mackerel is combined with potatoes, rice and even buckwheat. If you tell me your recipes for salting this wonderful fish in the comments, I will be grateful.

Mackerel spicy salted

The recipe for spicy salted mackerel 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 teaspoon.
Dried cloves - 2 sticks.
Ground black pepper.

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, I combine vinegar with vegetable oil, add the spices indicated in the recipe, 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 two 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.

Salting whole mackerel in brine

Supermarkets sell ready-made pickled mackerel, but home-cooked mackerel is much tastier. Those who have tried this homemade yummy will definitely agree with me. For the rest, I recommend reading the recipe for salting whole mackerel in brine.

Mackerel is a fatty fish that is highly valued and should be present in the diet of every person. I will share two wonderful simple recipes. You can salt the fish yourself, even without special culinary skills.

Whole salting recipe video

Whole mackerel in brine with onion skins

Fish saturates the human body with useful substances. Red fish is considered the most valuable, however, it is also the most expensive. The top of the leadership among the available varieties is occupied by mackerel. It is smoked, grilled, baked, salted.

Ingredients:

Frozen mackerel - 3 pcs.
Regular salt - 3 tablespoons.
Water - 6 glasses.
Black tea - 2 tablespoons.
Sugar - 1.5 tablespoons.
Onion peel - 3 handfuls.

Cooking:

I put the frozen mackerel in a large bowl and wait until it melts on its own. I do not recommend using a microwave oven for this purpose, otherwise the fish will not retain a dense texture and benefit.
While the fish is defrosting, prepare the brine. I put the onion peel in a colander and carefully rinse it under running water. I spread it in a saucepan, add salt, sugar, tea leaves and pour water. After boiling the liquid, remove the pan from the stove and cover with a lid.
I diligently pour water over the mackerel, gut it, rinse it again and put it in an enameled container. I also add filtered brine to this. I cover the dishes with a lid and send them to a cold place for three days. I turn the mackerel once a day, as a result, it is evenly colored and salted.

Three days later I take out the fish, cut it into portions and serve it to the table, garnishing it with lemon slices and sprigs of greenery. Boiled and fried potatoes are combined with such mackerel. It is up to you to decide what to submit this sophistication with. My recommendations in this case are inappropriate.

Mackerel whole in tea solution

Whole salted mackerel is perfect for serving on its own. I find it difficult to say how long such a fish is stored. I salt it in a few pieces, and it instantly disappears. But I am completely convinced that if you create this culinary miracle, no one else will want to buy salted fish in the store.

Ingredients:

Frozen mackerel - 2 pcs.
Salt - 4 tablespoons.
Water - 1 liter.
Sugar - 4 tablespoons.
Leaf black tea - 4 tablespoons.

Cooking:

I defrost the fish in the sink under running water. After I cut off the head, gutted, doused with water and dried with paper towels.
I pour black tea with boiling water, wait until it brews and cools down, then add salt and sugar to it. I stir until completely dissolved.
I lower the mackerel into the finished tea solution, leave it to marinate in the refrigerator for four days. I take the fish out of the marinade and hang it over the basin or sink by the tails for the night.

I advise you to serve a delicacy to the table in the form of portioned pieces. I use greens to decorate salted mackerel, I cook steamed vegetables or mashed potatoes. You can add it to some New Year's salad, from which it will become much tastier.

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 minimum heat under the lid for no more than 10 minutes, then 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.

Agree, some hot dishes are cooked much longer than this incredibly tasty delicacy. The only drawback is the short shelf life. However, the fish does not threaten to go bad, because it does not stay on the table for a long time, like fried pollock.

Salted mackerel pieces

Practice shows that salted mackerel slices are 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 tablespoon.
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 two hours, you can enjoy the taste of salted fish.

I think the simplicity of the recipe surprised you a lot. A hand-made treat is in no way inferior to a store-bought product, and in some aspects it will give a big head start. As a first course, you can make borscht, fish and potatoes will go for the second, and for dessert

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

Salting mackerel at home

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

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

Recipes

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

in brine

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

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

Ingredients:

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

Cooking method:

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

Spicy salting

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

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

Ingredients:

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

Cooking method:

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

Fast way

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

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

Ingredients:

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

Cooking method:

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

fresh frozen

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

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

Ingredients:

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

Cooking method:

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

in pieces

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

If you used to think that cinnamon is only suitable for sweet pastries, after learning how to salt mackerel in brine in pieces, you will change your mind about this spice. An important condition for this recipe is that the brine should be hot, but moderately so that the fish does not boil. The result can be seen in three days: incredibly fragrant, soft pieces that can be used for smoking.

Ingredients:

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

Cooking method:

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

In a jar of onions

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

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

Ingredients:

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

Cooking method:

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

Without brine

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

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

Ingredients:

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

Cooking method:

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

Fresh

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

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

Ingredients:

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

Cooking method:

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

In onion skins

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

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

Ingredients:

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

Cooking method:

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

in oil

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

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

Ingredients:

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

Cooking method:

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

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

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

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

Check out the recipes and delicious.

Video

Mackerel is an ocean fish that is great for salting. The salting technology is distinguished by its simplicity and manufacturability, which allows it to be carried out by every housewife.

Fish cooked on your own is not much different from salted mackerel, which is sold in the supermarket. The most important thing is to properly prepare the carcass and cook the marinade. The marinade is cooked in several stages, after which it cools. Warm marinade is allowed to water the mackerel.

Preparing dishes and fish

To avoid any delays in the course of salting, it is necessary to prepare everything you need in advance.

For this you will need:

cutting board (for cutting fish);
sharpened tool;
large deep plate;
jar with a lid (glass);
transparent bag (polyethylene);
utensils for preparing brine (pan).

So that the mackerel does not lose its taste, it must be cut accordingly. First of all, the carcass is removed from the tail, head and fins. After that, offal with a dark film is removed. The cut fish is washed well in clean water and dried. Depending on the recipe, the carcass is left whole or cut into a small number of pieces.

How to quickly and tasty pickle mackerel with your own hands

What is needed for this:

two carcasses of medium-sized fish;
1l clean water and a vessel;
pepper;
Bay leaf;
a little bit of mustard powder;
three teaspoons of sugar;
five tablespoons of table salt.

Cooking method:

Boil 1 liter of clean water.
Bring to a boil with spices.
Turn off the fire and let cool.
Process and prepare the fish.
Pieces of mackerel are laid out on a plate and poured with marinade.

Fish prepared in this way is placed in the refrigerator for a couple of days. After that, mackerel can be served on the table.

Easy Recipe for Salted Mackerel

Need to cook:

two fish;
50 g 9% vinegar;
a couple of onions;
30 g of salt;
vegetable oil - 100 g;
2 leaves of lavrushka;
pepper to taste.

Cooking:

The fish is cleaned and cut into individual pieces.
Pieces of fish are laid out on a plate and stirred with salt.
Add the onion rings and peppers and stir.
Prepare a marinade based on spices and sunflower oil.
Fish pieces are poured with marinade and aged for a day.
After that, place in the refrigerator for several hours.

Salted mackerel with cinnamon

The following products should be prepared:

one large carcass of fish;
water;
250 g of salt;
peppercorns;
cinnamon - on the edge of a knife;
two bay leaves.

Cooking technique:

The fish is cleaned and washed.
Water is poured into the pan and spices are added.
The marinade is boiled and then cooled.
A whole carcass of fish is poured with cold brine.
Placed for 3 days in a cool place.

Marinated mackerel with basil and coriander

It is necessary to prepare:

fish;
Bay leaf;
some cloves;
5 g basil and 5 g coriander;
a pinch of sugar;
25 g salt;
clean water.

Cooking process.

A glass of water is poured into the dishes and spices are added.
Boil and then cool the marinade.
Clean and cut the fish, rinse clean water and dry. Pieces of mackerel are placed in a jar and poured with marinade, after which the jar is tightly closed. Leave in a cool place for a day, after which the fish can be eaten.

Cooking salted mackerel without marinade

The following products are being prepared:

mackerel;
25 g salt;
2 teaspoons of sugar;
a little bit of pepper;
1 leaf of lavrushka;
1 teaspoon mustard and 1 teaspoon coriander.

Salting process:

The fish is cleaned and washed, and then dried on a napkin.
Spices with bay leaf and salt are poured into the dishes.
The fish carcass is rubbed with a mixture of spices and moved to a cool place for a couple of days. Before this, the mackerel is placed in a plastic bag and tied tightly. The package needs to be shaken several times so that the spices are evenly distributed around the carcass.
Put the package on a plate.
After two days, the carcass is removed from the bag and washed with cold water. After that, mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two carcasses of mackerel are cut, with the removal of all excess parts and washed in water. After that, a brine is prepared from tea leaves with the expectation of 1 liter of water. The solution should cool down, after which 40 g of salt with sugar should be poured into it and stirred. Soak the fish in the solution, and then refrigerate for 2 hours, or maybe more. It all depends on the color of the fish and the amount of salt. After a few hours, the fish is pulled out of the brine and hung up to drain from the fish. The mackerel is then placed in a paper bag and moved to the refrigerator.

Mackerel spicy salted in marinade

Components:

two large fat mackerels;
30 g of sea salt;
spices for fish;
a little bit of pepper;
2 cloves;
a few juniper berries;
a little bit of coriander.

Cooking:

The fish is cut to obtain a fillet.
All spices are crushed and mixed with fish seasonings.
Mackerel fillets are placed in a deep bowl and crushed with spices.
Mix the fish and spices, after which the fish is covered with something heavy.
The fish should be soaked in spices at room temperature throughout the day.
After that, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

Need to prepare:

one large carcass of mackerel;
one liter of water;
45 g salt;
30 g of sugar;
10 g mustard powder;
a few pieces of bay leaves;
20 ml sunflower oil and a little peppercorns.

Cooking method:

Mackerel cut, peel, wash and cut into small pieces.
Pour all the seasonings into the water and boil for 7 minutes.
The marinade must be cooled and filled with a container with pieces of mackerel.
Move for two days in a cold place.

Salted mackerel in brine and onion peel

Main components:

fillet of three small mackerels;
onion peel;
sugar and salt 2 tbsp. l;
spices to taste.

How to cook:

Prepare the marinade by letting it simmer for 7 minutes.
Put the pieces of mackerel in a large, deep dish and fill it with marinade.
Put for three days in a cool place (refrigerator).

Fast salted mackerel

Main Ingredients:

several carcasses of fish;
a couple of onions;
35 g salt;
2.5 glasses of water;
peppercorns;
Bay leaf.

Cooking technology:

Boil water.
In boiling water, add bay leaf, salt, pepper.
Add two onions here, after cutting them into four parts.
Bring the marinade to a boil and cook for 10 minutes, then cool it.
Cut the fish into small pieces and place in a glass jar.
Pour the prepared pieces of fish with marinade and refrigerate for several hours, after which the mackerel can be served at the table.

Some secrets and practical advice from experienced chefs on how to properly salt mackerel

It is faster and easier to salt fish using the dry salting method. All spices and seasonings are rubbed into the cleaned carcass, after which it is placed in a plastic bag and must be refrigerated for several days. Before serving, it is pulled out of the bag and cleaned of excess salt and spices. If the mackerel is cut into pieces, then it will quickly absorb the aroma of seasonings and absorb salt faster. And if all the bones are removed from the fish, then this will be the best serve.

This technology is suitable for salting any fresh or frozen fish. So that frozen fish does not lose its qualities, it should be properly thawed. And she thaws cold water during the day. If the defrosting process is forced, the fish will lose its natural elasticity.

How to pickle freshly frozen mackerel quickly and tasty

Food preparation:

0.5 kg of fish;
two bulbs;
a little salt and sugar (a pinch each);
a little pepper (a pinch);
2 leaves of lavrushka;
some herbs.

How to cook:

Clean the carcasses of all excess, rinse well and cut into pieces.
Cut the onion into rings.
Grind remaining spices.
Pieces of fish are laid out in a jar in layers, while each layer is shifted with onions and spices.
The jar is tightly closed with a lid and left for one hour. Then the jar is turned over and again left for an hour.
May be chilled before serving.

How to pickle freshly frozen mackerel whole

For this you need:

several carcasses of fish;
30 g of salt;
15 g of sugar;
water;
onion peel and black tea.

How to prepare:

A pot of water is placed on the fire.
All spices are poured into it, including onion peel.
The water is brought to a boil.
The composition boils for a short time.
The brine is filtered and brought to room temperature.
The insides are removed from the carcasses and washed.
All fish are poured with cooled brine.
Mackerel carcasses are left for 12 hours.
After this time, the mackerel is moved to the refrigerator for 4 days. Every day, the fish carcasses are turned over for the best effect.

How to pickle slices of freshly frozen mackerel

It is necessary to prepare:

a couple of mackerel carcasses;
25 g salt;
2 tbsp. spoons of sugar;
1 teaspoon dried basil;
1 glass of water;
a little cloves and bay leaf.

Cooking method:

AT warm water all spices are included.
Bring the marinade to a boil.
Let the marinade cool.
Clean and cut the fish.
Put the pieces in a suitable container and fill with brine.
Allow to stand at room temperature for a while, then move to a cold place for 24 hours.

Some more interesting recipes

Salted mackerel with lemon

Ingredients:

3 fish carcasses;
20 g of salt;
10 ml lemon juice;
a few pieces of peppercorns;
0.5 l of water;
Bay leaf.

How to cook:

Pour the spices into a bowl of water and boil, and then boil for a few minutes.
Clean and cut the fish carcasses.
Put the chopped mackerel in a container and pour over the lemon juice.
All fish is poured with a cold marinade.
Seal the container tightly with a lid and refrigerate for a day.

If the marinade darkens, then nothing special. It's all about the lemon, which can cause a chemical reaction.

Salted mackerel with prunes

Ingredients:

one carcass of fish;
one liter of water;
a handful of prunes;
3 tablespoons of salt (table);
2 tablespoons of sugar (table);
1 spoon of black tea.

How to cook:

The fish is cleaned and washed well.
Fish and prunes are placed in a deep bowl.
Prepare the marinade: add tea, salt and sugar to boiled water, then boil the composition for seven minutes and cool. Be sure to pass through a sieve.
Pour the fish with brine and leave for a few days.
Every day, the carcass of the fish should be turned over.
Salted fish is lubricated sunflower oil and cut into pieces. Ready fish is stored in a hermetically sealed container.

Salted mackerel in mayonnaise

Components:

freshly frozen fish and a pinch of black pepper;
two tablespoons of salt;
120 g mayonnaise.

Salting.

Mackerel is thawed and butchered with the removal of all bones. In this case, the skin is not removed. The carcass is cut into small pieces.
A mixture of pepper and salt is rubbed into each piece.
After that, the whole fish is smeared with mayonnaise.
Pieces of mackerel are stacked on a plate and placed in the refrigerator for 2 hours.

Smoked Fish Recipe

Procurement of products:

several carcasses of mackerel;
3 handfuls of onion peel;
0.5 cups of liquid smoke;
40 g of salt;
20 g of sugar;
1 liter of water.

How to prepare:

Each carcass is cut, with the removal of the head, tail and fins, as well as the entrails. Then rinse and cut into pieces.
Place the husk in a container of water and boil until the water turns dark.
Add salt and sugar, stirring constantly.
Boil the composition over low heat for 20 minutes.
Cool and strain, then add liquid smoke and stir.
Place the mackerel in a deep container, pour over the marinade and cover with a plate with a load.
Put the marinated fish in the refrigerator for a couple of days.
Before serving, the fish is washed and dried on a paper towel.

Cooking mackerel without vinegar

Components:

3 carcasses of fish;
2 glasses of clean water;
35 g salt;
20 g of sugar;
nutmeg, coriander and pepper optional.

Salting process:

Mackerel is cleaned, washed and cut into pieces.
Water and spices are poured into the container, along with salt and sugar.
Water is brought to a boil and boiled for 5-7 minutes.
The fish cut into pieces is placed in a container and poured with warm marinade.
The container is tightly closed and left in a cool place for 24 hours.

Salting mackerel in brine

What is necessary:

1 liter of clean water;
2 tbsp. spoons of salt;
a pinch of sugar;
1 bay leaf;
allspice - to taste;
some cloves.

Cooking:

The marinade is cooked over medium heat. Water, salt and sugar boil with stirring for 8 minutes.
The mackerel is cleaned and washed.
Pieces of fish are poured with a cooled marinade.
In this state, the fish is in the refrigerator for 48 hours.
After this period, the fish is mixed with spices and placed in a bag.
Mackerel in the bag again lies in the refrigerator for 15 hours.

Conclusion

Mackerel is a tasty oily fish, but it is also nutritious. Its meat contains the necessary amount of fatty acids and fast-digesting proteins. Moreover, mackerel meat contains such trace elements as zinc, selenium, phosphorus and others that positively affect human life.

What to serve with mackerel

Many people prefer salted fish with baked or boiled vegetables. Vegetables and fish complement each other. Most people prefer to cook with pieces of fish. delicious salads and also consumed with beer.

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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:

liter 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 freely enter it 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 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 fillet in the container on top of each other with the insides. 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 paper towel removing all veins.

Salt and pepper the fillet.

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.

Fold the fillet inside to each other and wrap 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!

Tell VK

Spicy salted fish is an insanely tasty and juicy appetizer that harmonizes best with potato dishes. But mackerel is the tastiest of all - it is simply impossible to break away from these sour-salty-sweet pieces with a bright aroma! If you constantly buy such a fish in the store, then it's time to cook it yourself in your kitchen. Believe me, the difference in taste will stun you and you will write this recipe in your cookbook or just bookmark it in your browser as your favorite fish recipe!

So, we are preparing spicy salted mackerel at home ...

For spicy salting, purchase frozen mackerel and let it thaw for about 3 hours at room temperature or leave it overnight in the refrigerator.

In a saucepan or small bowl, saucepan, mix salt, granulated sugar, black peppercorns, coriander seeds and ground coriander, and add bay leaves. Pour in a glass hot water and place the container on the fire to boil the brine in it. After boiling, pour oil and vinegar into the brine - very little vinegar to kill the smell of mackerel, otherwise your fish will turn out pickled, not salty. Be sure to cool the brine to 35-40C.

Gut the thawed mackerel, cut off its head and remove all the insides from it. Rinse thoroughly in water and peel off the inner black film. Cut the mackerel into portioned pieces - in this form it will perfectly pickle. You can salt the fish as a whole, but then you will need to put a press on it so that all its parts absorb the salt equally.

Put the pieces of mackerel in a deep container.

Pour chilled brine over them and top with a lid or plate of a suitable size. Move the mackerel slices to a cold place for at least 4-5 hours, up to a maximum of 24 hours.

After the specified time, home-cooked spicy salted mackerel can be taken out of the container and served to the table, garnished with herbs. Do not forget to boil or fry the potatoes for such a juicy fish dish- the aroma of the fish is simply stunning!

Enjoy your meal!