Methods for salting mackerel at home. Delicious salted mackerel - how to quickly and tasty pickle mackerel at home. Whole dry salted mackerel

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04.10.2021

Did you want to feast on salted mackerel with potatoes, and on store shelves you can find only nondescript dried fish? The problem is solved quickly and simply - you need to buy fresh frozen fish, preferably 2-3, and salt it at home yourself. There are no special secrets in salting, but there are many different recipes.

1 recipe - how to pickle mackerel in a marinade

You will need:

  • clean water - liter
  • salt - 4 full spoons
  • sand - 2 spoons without a top
  • vinegar 9% - 2 tablespoons
  • 3 pieces of bay leaves, allspice and black peppercorns


To tastefully and quickly salt 1 mackerel, you should:

  • Rinse thoroughly, cut into equal pieces
  • Throw bay leaves, peppercorns, salt and sugar into a liter of water, put on the stove
  • Boil the marinade after boiling for about 5 minutes, cool
  • Add vinegar, stir
  • Put all the pieces in a small glass jar, pour over the marinade completely, close with a plastic lid
  • Try it in a day - maybe you should add salt to taste
  • Store in the refrigerator, when serving, cut the onion into rings and transfer the pieces to them.

2 recipe - how to quickly pickle mackerel in brine

You will need:

  • 1 kilogram of fresh frozen fish
  • 5 heaping spoons of salt
  • 3 tablespoons of sand
  • a spoonful of mustard powder
  • 6 bay leaves
  • 2-3 cloves
  • a couple of tablespoons of vegetable oil


To prepare a brine and tasty salt fish, you need:

  • Clean all fish, cut off heads, tails, remove entrails
  • Wash the mackerel, defrost, cut into even pieces
  • Pour water and boil the brine, putting salt and sugar, mustard, spices, oil there
  • Cool the brine, pour all the pieces with it, put salt on it for 3 days
  • It is better to turn the pieces daily to salt them evenly.
  • After 3 days, you should try the fish - it turns out very tasty

3 recipe - how to quickly salt mackerel without brine

You will need:

  • 3 small fish
  • 3 tablespoons of sugar and salt
  • ground black pepper


To salt the pieces, you need:

  • Wash the mackerel carcasses by peeling and cutting off excess
  • Cut into pieces
  • Stir in salt, sugar and pepper
  • Rub each piece with the mixture and place loosely on the bottom of a wide salting container
  • To completely salt the pieces, you need to wait two days, holding the jar on the shelf of the refrigerator

4 recipe - how to deliciously pickle mackerel in tea brine

According to this recipe, mackerel looks like smoked, dark in color from tea. Guests will easily confuse it with the store's appearance, but will appreciate the taste.

You will need:

  • 2 headless fish, freshly frozen
  • 4 level spoons of salt
  • 4 flat tablespoons of sugar
  • 4 tablespoons unflavored black tea
  • liter of boiling water


You can quickly cook salted fish:

  • We defrost the carcasses, wash in the sink under running water, clean, cut into thin pieces
  • We make brine: pour 4 tablespoons of tea with boiling water, cool
  • Mix salt and sugar in brine
  • Fill in the pieces, salt for 3 days, removing them on the refrigerator shelf
  • Drain the brine, dry the pieces on a napkin or paper towel
  • Put on a plate and taste

Mackerel salted at home turns out juicy, fatty, tasty, salty. With onions and potatoes, you yourself will not notice how you eat it all without a trace. It is guaranteed that next time you will have to salt more fish to make sure everyone has enough.

Good afternoon, my beloved readers. Today I want to touch on the topic of pickling, namely, how to pickle mackerel. Mackerel is the favorite fish of many people. And there is nothing surprising in this. It is tender, tasty, and also healthy.

Benefits of mackerel

Mackerel is rich in vitamins, as well as micro and macronutrients. And it is useful to use it for:

  • Raising immunity;
  • Improving vision;
  • Memory improvements;
  • Reducing the risk of oncology education;
  • Easing psoriasis;
  • Reducing the number of carcinogens;
  • Relief of headaches;
  • Relief of pain in arthritis, arthrosis;
  • Improving metabolism;
  • Saturation of blood circulation, brain;
  • Balancing hormone levels;
  • Obstacles to cholesterol formation.

Mackerel is especially useful for women who are preparing to become mothers. And also for young children and adolescents. If you are sick with diabetes, asthma or are already of advanced age, mackerel will also be very useful for you. I also want to draw your attention to the fact that people who periodically add mackerel dishes to their diet are less likely to be depressed.

Calorie content of mackerel

Mackerel is quite fat, but if we talk about calories, then there are only 200 calories per 100 grams of mackerel. So people who are losing weight should not be afraid of this product. Moreover, so many tasty things can be prepared from mackerel.

How to salt mackerel

Mackerel can be used to make many delicious and healthy dishes. And also no one canceled the salting of this fish. You shouldn't have any difficulties in salting mackerel. Since salting mackerel is not at all difficult. And in my article I will tell you in detail how to salt mackerel without much effort. Moreover, mackerel can be salted not only in brine, as is traditionally accepted. Indeed, in addition to salting in brine, you can also make dry salting.

Dry salting of mackerel

Take a mackerel and peel it. Then cut into equal pieces. Then roll the mackerel with two pinches of salt and sprinkle with a small amount of ground black pepper. The mackerel should then be refrigerated for three days. And then she feasts on the most delicate pieces of fish.

How to pickle mackerel in brine

Salting mackerel in brine will also not be difficult for you. But first, let's talk about brine. Namely, about the method of its preparation.

Mackerel brine

Mackerel pickling brine is very easy to prepare. You will need half a liter of boiling water, salt and oil, as many add a little sugar and, if desired, spices. In boiling water, you need to dissolve three tablespoons of salt and two tablespoons of sugar. And if desired, add 12 black peppercorns, two bay leaves and a little greenery. And then, as soon as you fill the mackerel with brine, add vegetable oil.

The pickle recipe I have provided you is not final. You can change it by making your own adjustments. Feel free to experiment. But do not deviate too much from the traditional recipe.

Salt mackerel at home

You will need:

  • Mackerel 1;
  • A spoonful of vegetable oil;
  • 3 tablespoons of salt;
  • 2 tablespoons of granulated sugar;
  • 2 bay leaves;
  • 10 black peppercorns;
  • 5 peas of allspice;
  • 5 sprigs of parsley;
  • Half a liter of boiling water.

Once everything you need is in your kitchen, proceed:

If the mackerel is frozen, thaw it in cold water. Then cleanse and remove the head, tail and fins. Also, do not forget to remove the insides from the mackerel.

Then cut the mackerel into equal pieces of about two centimeters and place in a suitable container. Then proceed to the brine. Take boiling water and dissolve all the ingredients in it except the oil. And after the brine has cooled, pour it over the mackerel and add vegetable oil. This completes the salting of mackerel. It remains only to put it in the refrigerator for three days. And after, bon appetit.

Salt mackerel recipe

Take:

  • Two mackerels;
  • One onion;
  • Vegetable oil 2 tablespoons;
  • Boiling water 1 liter;
  • Black pepper 12 pcs.;
  • 3 bay leaves;
  • Salt 4 tablespoons of art.;
  • Sugar 1 tbsp. spoon.

Mackerel needs to be cleaned, head, tail, gills and entrails removed. Then cut it into pieces and place in a suitable dish. Then dissolve salt and sugar in boiling water.

Once the solution has cooled, pour over the mackerel and add pepper, bay leaf, onion and oil.

Add oil last. Then put the mackerel on for three to four days. After this time, the mackerel will be ready.

Pickled mackerel

You will need:

  • 2 mackerels;
  • Litere of water;
  • Black pepper 12 pcs.;
  • Lavrushka 3 pcs.;
  • ½ tbsp. tablespoons of mustard;
  • 3 tbsp Sahara;
  • 5 tablespoons of salt.

Take a mackerel and peel it. Then remove the head, tail, fins and entrails. After that, you will need to cut the mackerel into pieces of 3-4 centimeters and put in a bowl. Now it's time for the marinade. Take a saucepan and pour water into it. Put the saucepan on fire. And put all the spices in it. After three minutes after boiling, turn off the heat. Wait for the marinade to cool down. And then fill them with mackerel. Mackerel should be placed in a dark place for a day. If you want lightly salted mackerel, then a sufficient holding time is only 12 hours.

How to salt mackerel whole

You will need:

  • 1 mackerel;
  • Salt Art. spoon;
  • Half a spoon of st. Sahara;
  • 1 pinch of ground coriander;
  • Paul L. h. dry mustard;
  • Lavrushka 1 pc.
  1. Take a mackerel and peel it. Also remove the fins, head and tail. And do not forget to remove the insides, and then rinse the mackerel with cold water;
  2. Now you need to dry the mackerel with a paper towel;
  3. Dissolve salt, granulated sugar and all the spices in a cup;
  4. Also add lavrushka to the cup;
  5. Place the mackerel in a plastic bag and cover with the contents of the cup. The spices should be evenly distributed on the mackerel;
  6. Place the mackerel in another bag. This must be done to prevent leakage.

Place the mackerel in the refrigerator. And after two days, take it out, wash it with running water and cut it into even pieces.

If desired, mackerel can be garnished with green onions and red onion rings.

A classic appetizer on the table is spicy salted mackerel! How to salt mackerel at home quickly and easily - find out from our selection of the best recipes.

When buying frozen mackerel, you should pay attention to ice glaze. Ice should be transparent and homogeneous, without yellowness, dark spots, cracks and sagging. After defrosting, high-quality fish remains firm, the bones during cutting should remain in place and keep up with the meat.

Saltwater fish most often comes to shops and markets fresh-frozen. Fish and seafood are best preserved after shock freezing. Mackerel should be thawed slowly - in cold water or in the refrigerator, then useful substances, the taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel at elevated temperatures or in warm water. Together with such defrosting, the cooking process begins - the protein in the fish curls up, and the quality of the product is noticeably reduced.

How to salt fresh frozen mackerel at home:

Defrost fish properly.

Remove fins, head and tail.

Cut the abdomen.

Cleanse the insides.

Rinse the carcass in cold water.

Remove any water remaining on the surface of the fish with a paper towel.

You can salt mackerel in pieces or whole.

The permissible width of the pieces is from 2 to 3 cm, this size allows the meat to be quickly and well salted. For whole salting, you should choose medium-sized fish, it is quickly salted, it is convenient to work with it in the kitchen.

How to salt mackerel? The brine can be spicy, for this, spices, sugar and spices are added during the preparation process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy Ambassador is a delicious and original recipe for pickling mackerel. This dish will decorate the festive table and diversify the everyday menu. You can pickle mackerel according to the classic recipe - in salted brine.

How to pickle mackerel in brine:

Brine. To prepare the brine, you need to dissolve the salt in cold water, add sugar and spices, then boil the liquid for 2-3 minutes. The finished brine is cooled and filtered.

Salting fish. Fish carcasses or pieces are placed in a glass container close to each other. Prepared fish is poured with chilled brine.

Cooking time. Pieces of mackerel are salted well in a day, then they should be transferred to a dry container - a plastic container or a glass jar. For whole fish, the cooking time should be increased to 3-4 days, depending on their quantity and the desired salting strength.

Storage. The finished salty product is stored in the refrigerator; it can be eaten within a week. Over a longer shelf life, mackerel can deteriorate.

Recipe 2: how to salt mackerel tasty and simple in brine

The most delicious and simple recipe for homemade salted mackerel!

  • Mackerel fish - 5 pcs.
  • Salt - 8 tbsp spoons
  • Sugar - 4 tbsp. spoons
  • Onion peels - 3 handfuls
  • Black tea (without additives) - 3 tsp
  • Bay leaf - 7 pcs.
  • Allspice peas - 10 pcs.
  • Water - 2 l

First you need to peel and rinse the headless mackerel. Rinse the onion skins.

To prepare the brine, add 8 tablespoons to 2 liters of water. salt, 4 tablespoons sugar, washed onion skins, 3 tsp. black tea (no additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send on fire until boiling. Let it simmer for 5 minutes.

After the brine has boiled, strain it and leave until it cools completely.

After the brine has cooled completely, fill it with mackerel.

After 4 days, the salted mackerel is ready to eat.

Recipe 3, step by step: how to salt mackerel at home

  • mackerel, fresh frozen - 400 grams;
  • water - 700 grams;
  • dried laurel leaf - 3 pcs.;
  • black pepper in the form of peas - 5-7 pcs;
  • dried coriander grains - 5-7 grains;
  • dried cloves - 2-3 buds;
  • granulated sugar - 1.5 tables. l .;
  • table salt, coarse - 2.5 tablespoons. l.

In advance, about 40 minutes before marinating the fish, I cook the marinade. I boil water, pour salt and sugar into it. Stir with a spoon to dissolve.

I add all the spices: lavrushka, black peppercorns, coriander seeds and cloves. Turning off the fire. I leave the marinade to cool in the room. Aromas are already dizzy. One can only imagine how tasty mackerel will be later with such a marinade.

I clean the fish after it has completely melted. I rinse with water, cut off the head and remove all the insides, intestines. I wash the abdomen with water from the inside. When everything is clear, I proceed to the next stage.

I put the peeled mackerel in a container in which I will marinate it. I used an enamelled container. Glass molds and even plastic ones (made of food grade plastic) are also perfect.

I fill the prepared fish with completely cooled spicy marinade. And I put it in the refrigerator for 2-3 days.

Then I take out the fish, cut it into pieces.

Serving delicious mackerel to the table.

Recipe 4: how to salt whole mackerel in brine with spices

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum of useful substances in it. Mackerel is a fatty fish, which means it contains fatty acids that are so important for our body. In addition, fish is rich in a variety of minerals and vitamins.

Cooking lightly salted mackerel is not at all difficult. You just need to salt it in a salty solution, add a little spices. Marinating time - 24 hours. As a result, we get a fragrant soft fish with all its useful components.

In this recipe, we will pickle whole mackerel in a herb brine.

  • large mackerel 1 pc .;
  • bay leaf 2 pcs.;
  • allspice 5-6 pcs.;
  • cloves 7-8 pcs.;
  • salt 1-1.5 tbsp. spoons;
  • boiled water 0.5 l.

Boil water and cool it down. Pour 0.5 liters of room temperature water into a deep container. Add 1-1.5 tbsp to the water. tablespoons of table salt and stir it well, until completely dissolved. The brine is ready.

Add cloves, bay leaves and allspice peas to the salt water.

Defrost large mackerel. We wash it, gut it and put it in a container with brine. We completely immerse the fish in water. We put the container in the refrigerator. We keep the fish in brine for 24 hours, it can be longer.

After the specified time, remove the fish from the brine and cut into small pieces. You can add a few rings of fresh onions. Pour vegetable oil over the fish and, if desired, vinegar.

Lightly salted mackerel, whole pickled in brine, is ready! Soaked in cloves and allspice, it will be very fragrant.

Recipe 5: how to quickly and tasty salt mackerel in pieces in brine

If you like salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish on the market if it can be perfectly salted with your own hands, at home, while making it taste the way you like best.

Today we'll talk about how to make spicy salted mackerel. This fish tastes similar to the ones sold in the grocery stores.

0.5 liters. water:

  • Peppercorns - 2-3 pcs.
  • Salt - 1 tablespoon
  • Sugar - 2 tablespoons
  • Dry mustard - 0.5 tbsp
  • Bay leaf - 3 pcs.
  • Carnation bud - 1-3 pcs.
  • Vegetable oil - 1 tablespoon
  • Apple cider vinegar - 1 tablespoon
  • Coriander seeds - 0.5 tablespoons
  • Fresh frozen mackerel - 3 pcs.

First, you can immediately prepare the brine for marinating fish, as it needs to cool completely. To do this, we combine: water, salt, sugar, mustard, vegetable oil, apple cider vinegar and spices. Bring the whole mass to a boil, simmer for 5 minutes and let cool completely. It is important not to "cook" the fish.

While the brine is being prepared, let's take care of the fish. Wash it thoroughly, remove the insides from the abdomen and rinse again. If there is a head, cut it off. We will not use it in salting. Cut the mackerel carcass into portions and place in a deep bowl or saucepan.

When the brine has cooled down, fill it with pieces of mackerel, cover it with a plate on top so that all the fish is covered with marinade and send it to the refrigerator for 1-3 days. The fish will be ready for 1 day, but it will taste just barely salty. Perhaps someone loves just such a fish.

After keeping mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, very tasty. We spread the finished salted fish on a plate and serve it at home with boiled potatoes or just as a snack. Precisely, you can also immediately salt the mackerel fish fillet, having previously separated it from the central and other bones.

Recipe 6: how to quickly salt mackerel (step by step with a photo)

This method of salting fish is very fast - after 3 hours the mackerel is ready to eat. At the same time, only natural spices are used, and the taste is simply excellent. The fish is moderately salty, tender and aromatic.

  • 2 large mackerels
  • 4 tbsp. l. rock salt
  • 1 onion
  • 2 tbsp. l. granulated sugar
  • 1 tsp coriander (seed)
  • 6-9 peas of allspice and black pepper
  • 3-4 laurel leaves
  • 2 tbsp. l. 9% vinegar
  • 700 ml. water

Prepare the required foods. Remove the mackerel from the freezer and leave to defrost at room temperature.

At this time, start preparing the brine. Put salt, granulated sugar in a saucepan (take tablespoons with a slide), peppercorns and coriander, bay leaves. Cut the onion into 4 parts along with the husk, after thoroughly washing it out of the sand.

Pour cold water and place on a gas stove. Let the mixture simmer for 5-7 minutes, then turn off the heat, close the lid and leave the contents of the pan to cool and infuse.

Mackerel Marinade- the main thing in a successful mackerel marinade is a uniform combination of salt and sugar. If the marinade is tasty and the fish is cooked correctly, then it should be elastic to the touch, without blood, the skin can be removed without difficulty. And most importantly, it must be delicious.

Ingredients:

  • 3 kg. fresh frozen fish
  • water 1 liter
  • 6 tbsp salt
  • 3 tbsp Sahara
  • 3 large bay leaves
  • 9 black peppercorns
  • 3 allspice peas
  • 0.5 tsp coriander seed

Cooking method:

  1. Mix all ingredients.
  2. Place cleanly washed fish, not peeled or gutted, in a saucepan, backs up, very tightly to each other.
  3. Pour cold brine on top, it should completely cover the fish with two fingers.
  4. Cover with an inverted plate or lid and be sure to press down with any weight. Read more:
  5. Place in a cool place for 5 days or wrap in plastic and refrigerate.
  6. After 5 days, the water turns dark brown, and the herring is snow-white and very tasty.

Bon Appetit!

Mackerel Marinade

Ingredients:

  • 0.5 liters of water
  • 7 pieces of black pepper and allspice
  • 1 tsp cilantro seeds
  • a few peas, cloves, bay leaves
  • 2 teaspoons of salt
  • 1 tsp sugar

Cooking method:

  1. Mix all the ingredients, boil for a few minutes, and let cool.
  2. Cut the mackerel into 2cm pieces.
  3. Cut two onions into half rings.
  4. Put pieces of fish in a liter or one and a half liter glass jar, pouring chopped onions.
  5. Add 2 tablespoons of 9% vinegar and vegetable oil to the marinade, pour our fish into the resulting marinade.
  6. Close with a sealed lid and refrigerate for a day
  7. In a day we get a delicious fish.

Bon Appetit!

Delicious mackerel marinade

Ingredients:

  • frozen mackerel 2 pcs
  • 1.5 tablespoons of coarse salt
  • 1/2 tablespoon sugar

Cooking method:

  1. Defrost the mackerel, cut off the head, tail, fins, wash well and dry a little with a paper towel
  2. We cut the carcass in half and carefully take out the ridge, separating it from the fillet, take out all the large bones on the tummy.
  3. We clean the skin, by the way, this can be done after salting, but this way it prepares faster.
  4. Mix sugar with salt and pour a little into a container where the mackerel will be salted.
  5. It is good to sprinkle the mackerel fillet on all sides with the mixture and put in one layer in a container and cover it with the remaining amount of sugar and salt on top.
  6. Leave the mackerel to salt for three hours at room temperature, and then put it in the refrigerator, the mackerel of quick home salting should be salted for at least 12 hours.
  7. Pieces of mackerel can be gently flipped while salting.
  8. You can also put fillets in an airtight bag by folding the fillets together.
  9. When the fish is salted, sprinkle it with onions marinated in vinegar and season well with sunflower oil.
  10. And most importantly - be sure to boil the potatoes, sprinkle them with cracklings, fried with onions, cut the Borodino bread, grease it with butter and do not forget to put the tincture of pine nuts on the table.
  11. That's it, now you can call us too

Bon Appetit!

Simple mackerel marinade

Ingredients:

  • fish - 1 kg;
  • water - 2 l;
  • lemon juice;
  • Bay leaf;
  • salt - a glass;
  • sugar - a glass;
  • garlic - 2-3 cloves;
  • black peppercorns;
  • onion husks.

Cooking method:

  1. Boil the water, pour salt, sugar into it, put bay leaves and onion peels.
  2. Lemon juice (about 20 ml) and chopped garlic should also be added.
  3. You need to cook for about 10 minutes, then turn it off and cool.
  4. Brine for mackerel in the resulting brine, fish carcasses should be lowered and left there for at least 2 hours.
  5. After that, the meat must be taken out and dried.
  6. You can now start the hot or cold smoking process.

Bon Appetit!

Marinade with bay leaf and coriander

Ingredients:

  • fish - 2-3 pieces;
  • water - 1 l;
  • sugar and salt - 2 tbsp each spoons;
  • pepper;
  • coriander - 1 tbsp spoon;
  • bay leaf - 5 pcs.;
  • Carnation.

Cooking method:

  1. Marinade at home is prepared as follows.
  2. Pour a liter of water into a saucepan; if there is a lot of fish, then the amount of liquid can be increased.
  3. Put on fire and start boiling.
  4. When bubbles appear, add salt and sugar.
  5. There is no need to be afraid that a sweet ingredient will spoil the taste.
  6. Sugar just helps to make the carcasses absorb spices and salt faster, so it is needed in small quantities.
  7. Marinade at home
  8. Place the remaining spices in the water.
  9. If you wish, you can add your own seasoning, there are no restrictions in this - the main thing is that it does not spoil the product.
  10. The fish needs to be soaked for about 12 hours, you can increase the time to a day.
  11. Before smoking, hang it by the tail for about 1-2 hours.
  12. This is to ensure that all the liquid is glass.
  13. Now the carcasses can be sent directly to the smokehouse.
  14. If you cook hot, then you can start your meal in 30-45 minutes.
  15. According to this recipe, the dish turns out to be tasty, aromatic and spicy.

Bon Appetit!

Hot mackerel marinade

Ingredients:

  • 1 tbsp salt
  • 5 allspice peas and 5 black peppercorns,
  • 2-3 bay leaves,
  • 1/2 teaspoon cilantro seeds (it is better to grind),
  • 1/2 teaspoon fennel seeds

Cooking method:

  1. In boiling water (1/2 l) add 1 tablespoon of salt, 5 allspice peas and 5 black peppercorns, 2-3 bay leaves, 1/2 teaspoon cilantro seeds (it is better to grind), 1/2 teaspoon of seeds fennel.
  2. Let the marinade simmer for 2-3 minutes.
  3. We clean the mackerel, cut into slices and put in a glass dish on the onion, cut into half rings.
  4. Turn off the marinade, add 2-3 clove buds, 1 tablespoon of vinegar and pour it (while still hot) on the fish.
  5. The fish will be ready in 2-3 hours and will taste more like canned food "mackerel in its own juice", but much better, since we do not boil it, which means it does not become tough.

Bon Appetit!

Ingredients:

  • 0.5 liters of water
  • 4 tablespoons salt
  • 1 tbsp Sahara
  • Bay leaf
  • coriander (I only had ground)
  • black peppercorns (6-8 peas left in the house), so I added a little ground pepper.
  • 1 tbsp unrefined sunflower oil
  • 1 tbsp vinegar (I used natural apple cider vinegar)

Cooking method:

  1. Mix all ingredients and put on fire.
  2. All this I brought to a boil and allowed to cool.
  3. I added 0.5 cups of milk to the cooled marinade (for me, this is the most mysterious component for cooking fish).
  4. Then I cut the mackerel into thin pieces, about 2 cm.
  5. I put it in an enamel saucepan, covered it with a plate so that the fish was immersed in the marinade, and let it brew for 1.5 hours.
  6. I remember that in this recipe it was recommended not to overexpose the fish, otherwise it may be too salty.
  7. For serving mackerel, you can cut the onion into rings.
  8. Add greens and a little unrefined sunflower oil.
  9. For beauty and aroma, I also added a little green onions.

Bon Appetit!

Mackerel Marinade

Ingredients:

  • water - 500 ml,
  • coarse salt - 30 g,
  • sugar - 15 g
  • black peppercorns - 2 g,
  • dill / fennel seeds - 1.5 g,
  • dried basil - 1.3 g,
  • dried oregano - 1 g,
  • bay leaf - 2 pcs.

Cooking method:

  1. First, I added salt-sugar, laurel, drupes of pepper and dill seeds to the water
  2. She let it boil, and already on low heat poured herbs, another minute or two and turn it off.
  3. I insist under the lid before cooling.
  4. I immediately cut the fillet into rhombuses for convenience and immersed it in the marinade, hoping to taste it in 10 hours.
  5. By the way, she also disassembled the oyster mushrooms and gave them the same spicy mixture.

Bon Appetit!

Mackerel marinade with tea brine

Ingredients:

  • water - 1 liter
  • black tea - 3 tbsp. l.
  • salt - 4 tbsp. l.
  • sugar - 3 tbsp. l.

Cooking method:

  1. For the marinade, bring the water to a boil and brew the tea.
  2. Take regular black tea, without additives and flavors.
  3. Add salt and sugar to the tea leaves and stir until they are completely dissolved.
  4. Cool the marinade and then strain.
  5. Put mackerel in a pickling container and cover with marinade.
  6. The marinade should completely cover the fish.
  7. Refrigerate the fish for 4 days, turning it over once a day to marinate well.

Bon Appetit!

Simple mackerel marinade

Ingredients:

  • A spoonful of vegetable oil;
  • 3 tablespoons of salt;
  • 2 tablespoons of granulated sugar;
  • 2 bay leaves;
  • 10 black peppercorns;
  • 5 peas of allspice;
  • 5 sprigs of parsley;
  • Half a liter of boiling water.
  • Litere of water;
  • Black pepper 12 pcs.;
  • Lavrushka 3 pcs.;
  • ½ tbsp. tablespoons of mustard;
  • 3 tbsp Sahara;
  • 5 tablespoons of salt.

Cooking method:

  1. Take a mackerel and peel it.
  2. Then remove the head, tail, fins and entrails.
  3. After that, you will need to cut the mackerel into pieces of 3-4 centimeters and put in a bowl.
  4. Now it's time for the marinade.
  5. Take a saucepan and pour water into it.
  6. Put the saucepan on fire.
  7. And put all the spices in it.
  8. After three minutes after boiling, turn off the heat.
  9. Wait for the marinade to cool down.
  10. And then fill them with mackerel.
  11. Mackerel should be placed in a dark place for a day.
  12. If you want lightly salted mackerel, then a sufficient holding time is only 12 hours.

Bon Appetit!

Pickled mackerel with onions

Ingredients:

  • 3 mackerel,
  • 3 onion heads,
  • 4 cloves of garlic
  • 3 tablespoons of vegetable oil
  • a tablespoon of vinegar
  • 2 broken bay leaves

Cooking method:

  1. For pickling, peel the mackerel, cut into narrow pieces.
  2. Cut the onion into rings.
  3. Put portions of mackerel in a jar, laying onions in layers, sprinkle with pepper, salt, bay leaf, chopped garlic.
  4. Pour the mackerel prepared for pickling with vinegar, vegetable oils, refrigerate for pickling.
  5. After 6 hours, the mackerel marinated with onions will be ready.

Bon Appetit!

Mackerel in a spicy marinade

Ingredients:

  • 2 bay leaves
  • 6 peas of allspice,
  • a tablespoon of coriander and dried dill,
  • 3 carnation buds;

Cooking method:

  1. To prepare a spicy marinade, pour the ingredients with half a liter of water, cook for 3 minutes.
  2. To marinate mackerel, put in jars, pour marinade, vegetable oil.
  3. Close the jars with lids, shake.
  4. Put mackerel in a spicy marinade for 2 days in the refrigerator for pickling.

Bon Appetit!

Pickled mackerel with mayonnaise

Ingredients:

  • 1.5 cups 3% vinegar
  • half a glass of water
  • 5 black peppercorns,
  • 2 bay leaves
  • a tablespoon of salt

Cooking method:

  1. Stir the marinade ingredients.
  2. To marinate the mackerel, cut into fillets, cut into portions, pour over the marinade, and marinate in the refrigerator for 2 days.
  3. Serve marinated mackerel under a mixture of mayonnaise and dill.

Bon Appetit!

Mackerel under oil marinade

Ingredients:

  • 800 g mackerel
  • a glass of vegetable oil
  • 2 onions,
  • 4 cloves of garlic
  • 2/3 cup 9% vinegar
  • 5 allspice peas

Cooking method:

  1. Before pickling, peel the mackerel, cut into portions, sprinkle with salt, put in a jar, refrigerate for 12 hours.
  2. Rinse salted mackerel.
  3. To prepare an oil marinade, dilute the vinegar with a glass of salted water, oil.
  4. Pour pieces of mackerel with oil marinade, put in the refrigerator for 6 hours to marinate.
  5. Drain the marinade.
  6. Mix the pieces of fish with the onion, sliced ​​in half rings, garlic cloves, peppercorns, pour the marinade.
  7. After a day, mackerel under an oil marinade is ready for use.

Bon Appetit!

Marinade for mackerel a simple recipe

Ingredients:

  • frozen mackerel - 1 pc .;
  • onion - 1 pc .;
  • garlic - 4 cloves;
  • vegetable oil - 2 tablespoons;
  • vinegar 9% - 2 tablespoons;
  • salt - tablespoons;
  • ground pepper, spices - to taste.

Cooking method:

  1. Put frozen fish in cold water for half an hour.
  2. Cut off the head, tail, clean out the insides.
  3. After that, wash well, cut into portions.
  4. Place the fish in a pickling dish.
  5. A glass or iron deep container will do.
  6. Sprinkle with pepper and spices.
  7. Peel the onion, cut it into slices.
  8. Peel the garlic and chop into small plates.
  9. Add onion, garlic, salt, vegetable oil, vinegar to the fish.
  10. Close tightly with a lid and mix thoroughly.
  11. Send in the refrigerator for 12 hours.
  12. During this time, shake the container with fish several times to mix.

Bon Appetit!

Mackerel Marinade

Salt fish not only cut into pieces, but also whole mackerel. It is marinated in three-liter jars or enamel pans, folded in a jack.

Ingredients:

  • mackerel - 2 pcs.;
  • onion - 2 large heads;
  • apple cider vinegar - 5 tablespoons l.;
  • sugar - tea l.;
  • salt - 2 teaspoons;
  • water - 1 glass;
  • allspice peas - 10 pcs.;
  • coriander (grain) - a pinch.

Cooking method:

  1. Salt, sugar, vinegar are added to the water.
  2. Everything heats up well until the salt and sugar dissolve.
  3. It must not be allowed to boil.
  4. Set the pot aside from heat.
  5. While the marinade is cooling, peel the fish, free it from the entrails, wash it well and put it in a jar, adding onion, pepper and coriander.
  6. Pour cold marinade over and cover.
  7. Leave in the refrigerator for a day.
  8. During this time, it will marinate well.

Bon Appetit!

Marinade for mackerel in mayonnaise

Mackerel marinated in mayonnaise turns out to be unusual, but very tasty. The cooking process is simple.

Ingredients:

  • mackerel - 1 pc .;
  • mayonnaise - 100 g;
  • salt - 1 teaspoon l.;
  • ground black pepper, spices - to taste.

Cooking method:

  1. Prepare the fish: defrost, but not completely, gut, wash well and cut into pieces 1.5-2 cm wide.
  2. In a deep bowl, mix salt, pepper, spices.
  3. Dip each piece of mackerel.
  4. Place the fish in a container where it will marinate.
  5. Add mayonnaise.
  6. Stir and refrigerate for 24 hours.
  7. Take out, put on a dish and serve with dill and parsley.

Bon Appetit!

Mackerel marinade with mustard

Pickled mackerel in mustard and oil is perfect for a feast as a cold snack. It differs from other methods in meat, which turns out to be not only different in taste, but also more flexible.

Ingredients:

  • frozen herring - 2-3 pieces;
  • dill is a good bunch;
  • vegetable oil - glasses;
  • vinegar 3% - 2 tablespoons l.;
  • salt - table l.;
  • sugar - table l.;
  • mustard - 1-2 tablespoons.

Cooking method:

  1. Defrost the mackerel, peel, cut off the head and tail.
  2. Then wash well, remove the ridge, bones; cut into pieces.
  3. Sprinkle them with finely chopped dill and put in a bowl, then sprinkle with salt mixed with sugar.
  4. Prepare the marinade.
  5. For this, vegetable oil, vinegar, mustard are well mixed.
  6. Leave for 3-4 hours in a cool place.
  7. Serve with the marinade.

Bon Appetit!

Marinade for smoking mackerel

In addition to the usual salted fish, many people still love smoked fish. Having prepared it at home, you will understand that the fish turns out to be much tastier and more natural, since unnatural dyes or other harmful ingredients are not used in the process.

Ingredients:

  • seasoning for fish or for grilling;
  • salt;
  • ground black pepper.

Cooking method:

  1. Mix all the ingredients for the marinade.
  2. Grease the previously thawed and prepared fish well.
  3. Place tightly in a saucepan and refrigerate for 5 hours.
  4. The marinated fish is ready to be smoked hot, but remember that it cooks quickly - 40 minutes is enough.

Bon Appetit!

Marinade

Ingredients:

  • water - 1 l;
  • salt - 3 tablespoons without top;
  • sugar - 1.5 tablespoons l.;
  • loose black tea - 2 tablespoons l.;
  • onion peel - 2 tablespoons l.

Cooking method:

  1. Pour water into a saucepan, add salt, sugar, tea and husks.
  2. Bring all contents to a boil and remove from heat.
  3. Leave to cool.
  4. Put the prepared herring in an enamel or glass dish and pour cold marinade.
  5. Cover and leave at room temperature for 4 days.
  6. In order for the fish to be well salted and evenly colored, it is turned over every 12 hours.
  7. After cooking, it needs to drain a little before serving.
  8. To do this, the fish is hung over the sink for 2-3 hours.

Bon Appetit!

Lemon mackerel marinade

An unusually tasty and interesting dish is obtained according to the following recipe. In this way, an unusual barbecue is made.

Ingredients:

  • onions - 1-2 pieces;
  • lemon - pcs.;
  • white wine - 100 g;
  • honey - 1 teaspoon;
  • parsley - a bunch;
  • salt, seasoning for fish - to taste.

Preparation:

  1. Defrost mackerel, wash.
  2. Cut off fish fillets starting from the back.
  3. Remove the rest of the bones from the meat.
  4. Cut the fish into large pieces, sprinkle with salt and spices.
  5. Fold the mackerel into a container, transferring each layer with chopped onion rings.
  6. Squeeze the lemon juice into the fish.
  7. Mix honey with wine.
  8. Sprinkle with mackerel.
  9. Sprinkle with parsley.
  10. Marinate for 30 minutes, then send to the grid, fry over the fire for 15 minutes on each side.
  11. Serve rosy mackerel hot to the table.

Bon Appetit!

Dry marinade for mackerel

Some housewives prefer to dry pickled fish. Judging by their reviews, it can sometimes crumble in liquid.

Ingredients:

  • salt - 2 tablespoons l.;
  • sugar - 1 teaspoon l.;
  • Bay leaf,
  • coriander,
  • black pepper,
  • Carnation,
  • herbs for salting fish - to taste and desire.

Cooking method:

  1. Rinse, peel the mackerel, cut into 2 cm thick pieces.
  2. Make a mixture of salt and sugar, grate each part of the mackerel well.
  3. Fold into a jar or other pickling container.
  4. Sprinkle with spices.
  5. Close the jar, put in the refrigerator for 9-15 hours.
  6. It is advisable to shake the container at this time so that the upper pieces do not turn out to be dry.

Bon Appetit!

Marinade simple

Ingredients:

  • mackerel
  • salt - 100 g per 1 kg of fish for dry salting, 100-120 g for wet salting per 1 liter of water
  • sugar - 10 g per 1 liter of water for wet salting
  • spices - bay leaf, black pepper, allspice, nutmeg
  • water - 1 liter for wet salting, about 3 mackerel

Cooking method:

  1. If the mackerel is frozen, accordingly, it must be thawed.
  2. Fill the fish with cold water and leave for 2-3 hours.
  3. After the mackerel we rinse well, remove the insides, gills, black films and rinse again with cold water, dry with napkins or rags.

Bon Appetit!

Zmackerel for smoking - wet salting

Ingredients:

  • 1 liter of water
  • 100-120 g of salt
  • 10 g sugar

Cooking method:

  1. We heat the water, add salt and sugar, dissolve, when the water boils, add spices and turn it off.
  2. The brine should cool itself down to room temperature.
  3. Add spices to your taste.
  4. We put the fish in a bowl for salting, fill it with brine, put oppression on top and send it to the refrigerator for two days.

Bon Appetit!

Mackerel Marinade

Ingredients:

  • water 1 l
  • salt 4 tablespoons
  • sugar 2 tablespoons
  • vinegar 2 tablespoons
  • black pepper 3-4 peas
  • allspice 2-3 peas
  • bay leaf 2 pcs.

Cooking method:

  1. To do this, bring 1 liter of water to a boil, add pepper, salt, sugar and bay leaf.
  2. Let it cool a little and then pour in the vinegar.
  3. Put the fish pieces in layers in the prepared container and fill them with the cooled marinade.
  4. We stand for 24 hours in a cool place.
  5. Then transfer to the refrigerator. ready-made fish can be served garnished with onions or lemon for potatoes.

Bon Appetit!

Classic mackerel marinade

Ingredients:

  • water 250 ml
  • salt 1 tbsp
  • sugar ½ tsp
  • sunflower oil 2 tbsp
  • vinegar (preferably apple cider) 2.5 tablespoons
  • cloves 2-3 pcs
  • peppercorns 3-4 pcs
  • allspice 2 pcs
  • coriander seeds (to taste)
  • onions 1 pc.

Cooking method:

  1. Add all the ingredients except vinegar to boiling water, let it boil for 1-2 minutes and turn it off.
  2. Add vinegar.
  3. Allow to cool.
  4. Put the prepared fish in a glass container in layers: a layer of fish, a layer of onions.
  5. Pour with cooled marinade and leave to marinate for a day.
  6. Store cooked fish in a cool place.

Bon Appetit!

Pickled mackerel without vinegar

Ingredients:

  • frozen mackerel - 2 pcs.
  • sugar - 1 tbsp. spoons
  • salt - 2 tbsp. spoons
  • allspice peas - 4 pcs.
  • bay leaf - 2 pcs.
  • cold water - 0.5 l

Cooking method:

  1. Fold the mackerel pieces into a liter jar, add bay leaves and peppercorns.
  2. Dissolve salt and sugar in 0.5 liters of cold water.
  3. Pour this marinade over the fish.
  4. Close the lid and put in the refrigerator for 2 days
  5. Drizzle with fragrant butter before serving.
  6. Nice fish with boiled potatoes and onions!
  7. Or just with black bread

Bon Appetit!

Mackerel Marinade homemade recipe

Ingredients:

  • salt (almost 3 tablespoons)
  • onions - 2 pieces small
  • vinegar 9% - 50-70 ml
  • vegetable oil - 0.5 cups
  • allspice - 5 peas
  • bay leaf - 2 leaves
  • cloves - 2 pieces

Cooking method:

  1. Mix vegetable oil, vinegar, cloves, peppercorns, bay leaves.
  2. Put the fillet in a bowl and sprinkle with salt, mix and leave for 10 minutes so that the salt is absorbed. Read more:
  3. Then we pepper with ground allspice, add onion and marinade.
  4. Cover, shake.
  5. Let stand in a cool place for 10-12 hours.
  6. Then put in the refrigerator for 2 hours.
  7. The fish is ready, you can eat.

Bon Appetit!

Mackerel marinade with tea leaves

Ingredients:

  • tea infusion - 4 tablespoons
  • salt - 4 tablespoons
  • sugar - 2 tablespoons

Cooking method:

  1. Pour salt, sugar, tea leaves into the water and bring to a boil.
  2. Let cool, drain.
  3. Add liquid smoke.
  4. Pour the prepared marinade over the mackerel and refrigerate.
  5. It should be in it for three days, the fish should be shaken.
  6. Serve after three days.
  7. Cut into pieces before serving.
  8. Delicious and pleasant meal


Bon Appetit!

There are a lot of recipes for salting mackerel in pieces in brine. We offer you the most common ones. Fish cooked in this way turns out to be moderately salty and has a great taste and aroma.

Classic instant salted mackerel in chunks at home

Ingredients:

  • frozen mackerel carcass - 2 pcs.;
  • purified water - 1 l;
  • sea ​​salt - 3 tbsp. spoons;
  • granulated sugar - 1 tbsp. spoon;
  • allspice peas - 3 pcs.;
  • bay leaves - 1-2 pcs.;

Preparation

Defrost mackerel carcasses on the bottom shelf of the refrigerator. Then we cut along the abdomen, take out the insides, get rid of the head, fins and tail, peel off the black film inside the abdomen and rinse thoroughly. Now we cut the fish into medium-sized slices and put them in jars or a plastic container.

Warm the water to a boil, add granulated sugar, salt, allspice peas and a bay leaf. Boil for two to three minutes and cool to room temperature. Fill the prepared fish in a jar or container with the resulting brine and leave at room temperature for four hours. Then we put the dishes with fish into the refrigerator and let stand for another six hours.

After the time has passed, the mackerel is ready to eat.

Salted mackerel in spicy marinade in pieces

Ingredients:

  • frozen mackerel carcass - 1 pc .;
  • medium-sized onions - 1 pc .;
  • garlic - 1 clove;
  • salt - 1/2 tsp;
  • sugar - 1/3 teaspoon;
  • vinegar - 1 tbsp. spoon;
  • vegetable oil - 1 tbsp. spoon;
  • - 1/3 teaspoon;
  • ground pepper - 1/4 tsp;
  • allspice peas - 5 pcs.;
  • bay leaves - 2 pcs.

Preparation

Place the frozen mackerel on the lower shelf of the refrigerator and let it thaw a little. The fish should remain a little tight, but cut well. We get rid of the carcass from the head and entrails, remove the black film inside the abdomen and rinse thoroughly with water.

Then we cut into slices, about one and a half to two centimeters thick and put in any suitable container. Add sugar, salt, vinegar, vegetable oil, ground pepper and sweet peas, seasoning for fish, bay leaves, squeeze the peeled garlic through a press and throw onions chopped into rings. Mix the fish well, put it in a spacious glass jar, cover it with a lid and place it in the refrigerator.

After twelve hours, it is ready in pieces, but its taste becomes more aromatic and richer after twenty-four hours of pickling.