Salting mackerel fish. How to pickle mackerel in brine whole. How to store salted mackerel

Hello dear readers. Today I will write you a recipe for spicy salted mackerel. But first of all, I want to congratulate you on the apple savior. Mackerel according to this recipe turns out delicious lightly salted. Here, it seems to be summer, the season fresh vegetables and fruits, and sometimes you want a salted fish. Well, of course, of all fish, I prefer salted mackerel. Yesterday we went to the store with the children, there was no mackerel, we looked at the salted herring, but somehow its appearance did not inspire confidence at all. And as they say in the summer to get poisoned, there is nothing to do at all. But the freshly frozen mackerel turned out to be good in appearance, and there was no foreign smell in it. In general, after thinking a little, we decided to buy a few mackerels. Moreover, you don’t want salted mackerel, you want tasty and lightly salted mackerel.

When they went home, they also bought potatoes for the fish. We came home and immediately started salting mackerel. This recipe is more suitable for those who do not like to wait a long time for the fish to cook. When my dad comes to visit, I specially prepare such spicy salted mackerel for him, it’s generally lovely for potatoes. Dad loves her, he is ready to eat salted mackerel even for breakfast, lunch and dinner. But, of course, everything is good in moderation.

The recipe for spicy salted mackerel, with my husband, was shared by one of his good friends, Vera Petrovna, she told how she makes mackerel, and advised me to try pickling. We tried it and we liked it. Now, for any feast, spicy salted mackerel is always on the table. Moreover, the recipe is very simple, does not require huge costs and effort to prepare.

But, it is not only simple, but also mackerel cooks quickly enough. We salted the mackerel at 1900, and in the morning it was already delicious lightly salted mackerel. Already at 10 o'clock they ate mackerel with potatoes. Yes, and according to this recipe, you can not only salt mackerel. For example, we tried it, it also turns out very tasty. But mackerel is still delicious.

• 2 mackerels
• 1 liter of water
• 4 tbsp. spoons of salt
• 2 tbsp. spoons of sugar
• 2 tbsp. spoons of vinegar 9%
• 5 bay leaves
• 5 allspice peppers
• 5 carnations

I have 2 mackerels, they were tightened by 850 grams, but given that they were frozen, 700 grams remained exactly after defrosting. Moreover, this recipe is so original, but the prepared brine is enough for 2-3 mackerel, and if it is not large, like mine this time, then for all four. I wash my mackerel under running water. These are my fish.

Now you need to take a saucepan in which we will prepare the brine. Pour 1 liter of water, measure with a liter jar. We throw spices into the water. It is desirable to add spices all at once, when they boil the brine becomes much more aromatic. True, the bay leaf and allspice were immediately added, and the cloves were already when the brine boiled, there were so many spices and spices in the house, until they found the cloves, the brine already boiled. We also add sugar to the brine.

We put the saucepan with brine on the fire. In addition to spices and sugar, you need to add salt to the mackerel brine. Spoons should be without a special slide. Just take a spoonful of salt and pour it into the water.

We are waiting for the water with spices, salt and sugar to boil. The brine boils for just a couple of minutes. Now we set it aside from the heat until it cools, to about 40 degrees. You can pour it from the pan into a bowl, for example. To cool the brine faster.

In the meantime, let's fish. Well, here, in general, everything is simple, we cut off the head and tail, and cut the mackerel into pieces of about 2.5 cm each. It marinates better and faster in brine. We also remove the middle of the mackerel, thoroughly wash the pieces from the blood. Because if you do not wash the mackerel and remove the middle, the brine will be cloudy, and the fish itself will be bitter. The fish is fresh, beautiful, without any unpleasant odors.

Now I take a can. For 2 mackerel, I take a 2 liter jar. I randomly drop pieces of chopped fish into a jar. When the brine for cooking spicy salted mackerel has cooled down, I add two tablespoons of 9% vinegar. In the brine, of course, there is a little sediment, from salt, sediment from water, but we don’t pour out the brine to the end. Pour the brine into the jar so that the mackerel is covered with brine, and simply pour out the sediment.

Now I pour the mackerel folded into a jar with our cooled brine. In no case do not fill the fish with hot brine, otherwise it will be boiled instead of salted mackerel. Fill the fish in the jar with brine so that it is completely covered with our brine. If you have three small mackerels, then don't worry, 2 liter jar perfect for pickling.

You see, I have 2 mackerels, and only half a jar, so the third one will still fit. And brine is also enough. Just the bank will be full and that's it. Well, even if for some reason you didn’t have enough brine, then don’t be discouraged, prepare another portion of the brine or prepare the brine for half a serving, simply by dividing the ingredients for the brine in half. The main thing here is that the fish was in brine.

That's it, I leave the fish on the kitchen table at room temperature. I don’t cover the jar with a lid, we don’t have flies in our apartment. Here at 19 00 salted. In the morning we had to go to the hospital, we are now going around the doctors for kindergarten. We returned at 10 o'clock in the morning, the mackerel was just what we needed, tasty, lightly salted, spicy. They just ate, and then the jar was covered with a lid and the rest was removed in the refrigerator. This is how spicy salted mackerel looks like in a jar on the second day. Spices and some fish oil floated to the top. There is a slight sediment, but in general the brine is clear. I had a little sediment when I rearranged the jar for photography. Mackerel smells very delicious.

Here is such a very quick recipe spicy salted mackerel. Moreover, the fish turns out slightly salted, tasty and spicy. It is not stored in our refrigerator for a long time, it is eaten almost immediately. The pieces turned out beautiful, smooth, even. To be honest, it all depends on the mackerel, sometimes you take a fish, but it’s frozen or something, the brine is cloudy, the fish is also not very beautiful, it just “falls apart”, and is not cut.

And if the fish has not been defrosted several times, and then not frozen, it looks beautiful both fresh and salty, and it turns out tasty. Very convenient, put beautiful pieces on a plate and serve, no need to cut.

The mackerel was cooked and the day had not passed, now it is warm, and even the pieces of fish were not large. If, of course, the jar of fish is immediately put in the refrigerator, then the fish will be cooked for two days, or even more. In heat, it will marinate faster. Not always ready to wait a long time if you want fish. Well, of course, with the exception of cases, I went and bought it in a store, but homemade fish is homemade.

Last year, such fish was salted for my son's birthday. The mackerel stood warm for a day, then it was laid out beautifully on a plate and put in the refrigerator until the evening, and in the evening there was already a feast. Yes, and on New Year salted mackerel. For several years now, it has been a tradition in our family to salt mackerel for the holidays, and not only for holidays, but also on weekdays, when you want fish. I wish you bon appetit too.

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

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

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

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

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

Well, now you can go to the recipes themselves for an unusually tasty salted fish in various variations.

Dry salted mackerel at home (quickly in 2 hours)

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

Would need:

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

Step by step preparation:

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

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

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

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

Ready! Enjoy your meal!

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

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

Would need:

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

Step by step preparation:

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

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

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

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

Delicious salted mackerel slices in tea brine

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

Would need:

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

Step by step preparation:

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

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

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

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

Well, then of course we try!

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

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

Would need:

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

Step by step preparation:

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

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

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

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

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

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

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

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

Would need:

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

Step by step preparation:

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

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

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

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

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

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

Salted mackerel with homemade mustard

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

Would need:

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

Step by step preparation:

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

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

3. Chop the garlic cloves. Sprinkle the inside of the mackerel well with them.

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

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

Mackerel, like salmon - very tasty lightly salted fish

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

Would need:

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

Step by step preparation:

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

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

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

Enjoy your meal!

Instant Salted Mackerel with Lemon and Onion

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

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

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

Let's practice salting fish for our household today, and find out how to salt whole mackerel at home deliciously in brine. Of course, the easiest way is to buy salted mackerel in the store and not complicate your life by cooking it. However, the taste of homemade cannot be compared with the purchased one. It turns out lightly salted, fragrant, with an elastic texture and, most importantly, fresh mackerel.

Sometimes store fish falls apart, which clearly indicates the duration of its storage, and not the freshness of frozen individuals. Therefore, if you want to enjoy delicious salted mackerel, do not be too lazy to cook it at home. How to salt salt whole mackerel in brine? Very simple and with a minimum of ingredients.

Required products:

• Frozen mackerel - 2 pcs.
• Salt - 6 tbsp. lies.
• Sugar - 4 tbsp. lies.
• Water -1.5 l
• Bay leaf - 3-4 leaves
• Allspice (peas) -6-8 pcs.
• 4-5 black peppercorns
• Coriander (seeds) - 0.5 tsp.

How to salt mackerel step by step recipe with photo:

Prepare marinade for mackerel. To do this, dilute sugar with coarse salt in water. Add lavrushka, coriander seeds, black and allspice peas. Put the pot with the ingredients to boil, then let it boil slowly for 3 minutes (so all the ingredients will best give their aromas and tastes). Remove from heat and refrigerate.

Tip: For marinade, always use regular salt, not iodized. Otherwise, the fish may "soften". Rock salt, as in the case of pickling vegetables, is the best.

While the marinade is cooling, prepare the fish carcasses. Frozen mackerel should be completely thawed at room temperature. Do not speed up the process by placing the fish in water. Remove the insides, cut off the head and tail, as well as the fins. Rinse carcasses well. You can salt it completely, without removing anything, like a store-bought one, but if you remove the heads and entrails, it will salt faster.

Advice: if you want to get the most salty mackerel as a result, at this stage you can salt the fish outside and inside. Just pat dry with paper towels first to remove excess water. Leave the mackerel with salt at room temperature for 30-40 minutes.

When the marinade has cooled completely, place the mackerel in it. The fish should be completely in the marinade, so initially it can be covered with a plate and pressed. Place in refrigerator. During salting, it is advisable to turn the mackerel over so that it marinates evenly. Depending on the size of the fish, it will be ready in 3 days, in a week it will become even better.

Lightly salted mackerel is ready, you can serve it to the table.

Advice: you can store salted mackerel by cutting into pieces and transferring to glass jar. Also, pour vegetable oil into the jar so that it completely covers the pieces of fish. If desired, you can add a little vinegar or chopped onion rings.

Now you know how to salt mackerel at home in whole brine, but it’s tastier than store-bought, healthier, and there’s not much fuss at all?

To prepare a brine in which mackerel will be salted, you need to add salt, sugar, spices to the water. Further, two options are possible.

The first option: first bring the brine with salt, sugar and all spices to a boil, let it cool and then fill it with prepared fish. This method is suitable when you want to get a more spicy mackerel in the end, and also when tea leaves and / or onion peel are added to the brine. Black tea brewing and onion skins color the surface of mackerel in an appetizing golden color. I will show the salting of mackerel in this example.

The second option: just mix all the ingredients in water and immediately pour the brine over the mackerel.

When choosing mackerel, give preference to beautiful fish: not crooked, with intact skin, strong and not falling apart. It is advisable to take fatter mackerel, and by fat content we mean fish that look and feel thick, and not fish with yellow fatty spots on the surface!

Prepare mackerel. If it's frozen, thaw it. Despite the fact that in industry, or rather, according to GOST, it is allowed to salt whole whole fish, for home-made options for salting mackerel, I still advise you to salt headless and gutted fish. Moreover, when gutting, remove not only the intestinal part, but also black films and everything that can spoil the taste of the finished fish.

Place the mackerel in a suitable glass or enamel container. Plastic food containers are also suitable. The main thing is that the fish is freely located in them and is completely covered with brine.

In my version of salting, I cut off the tail so that the fish fits better in the selected container. Airtight containers are very convenient, which can be turned upside down or shaken without the risk of spilling.

Pour the mackerel with cooled and filtered fragrant brine. At will and to taste, you can add more of the same, but fresh spices.

Let the mackerel in the brine first stand at room temperature for three hours, and then place in the refrigerator for the time needed for salting. It is recommended to salt mackerel at home for at least two days, and preferably three. Ready-made mackerel for serving can simply be cut into portioned pieces or milled. Salted mackerel - great ingredient for snacks, for example, sandwiches and for salads, for example, "under a fur coat".

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;
• 1 liter of clean water and a bowl;
• pepper;
• Bay leaf;
• a little bit of mustard powder;
• three teaspoons of sugar;
• five tablespoons of table salt.

Cooking method:

1. Boil 1 liter of clean water.
2. Bring to a boil with spices.
3. Turn off the fire and let cool.
4. Process and prepare the fish.
5. 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:

1. The fish is cleaned and cut into individual pieces.
2. Pieces of fish are laid out on a plate and stirred with salt.
3. Add the onion rings and peppers and stir.
4. Prepare a marinade based on spices and sunflower oil.
5. Fish pieces are poured with marinade and aged for a day.
6. 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:

1. The fish is cleaned and washed.
2. Water is poured into the pan and spices are added.
3. The marinade is boiled and then cooled.
4. A whole carcass of fish is poured with cold brine.
5. 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.

1. A glass of water is poured into the dishes and spices are added.
2. Boil and then cool the marinade.
3. Clean and cut the fish, rinse with 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:

1. The fish is cleaned and washed, and then dried on a napkin.
2. Spices with bay leaf and salt are poured into the dishes.
3. 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.
4. Put the package on a plate.
5. After two days, the carcass is removed from the bag and washed 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 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:

1. The fish is cut to obtain a fillet.
2. All spices are crushed and mixed with fish seasonings.
3. Mackerel fillets are placed in a deep bowl and crushed with spices.
4. Mix the fish and spices, after which the fish is covered with something heavy.
5. The fish should be soaked in spices at room temperature throughout the day.
6. 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:

1. Mackerel cut, peel, wash and cut into small pieces.
2. Pour all the seasonings into the water and boil for 7 minutes.
3. The marinade must be cooled and filled with a container with pieces of mackerel.
4. 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:

1. Prepare the marinade by letting it simmer for 7 minutes.
2. Put the pieces of mackerel in a large, deep dish and fill it with marinade.
3. 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:

1. Boil water.
2. In boiling water, add bay leaf, salt, pepper.
3. Add two onions here, after cutting them into four parts.
4. Bring the marinade to a boil and cook for 10 minutes, then cool it.
5. Cut the fish into small pieces and place in a glass jar.
6. 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. To frozen fish has not lost its qualities, it should be properly thawed. And it thaws in 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:

1. Clean the carcasses of all excess, rinse well and cut into pieces.
2. Cut the onion into rings.
3. Grind remaining spices.
4. Pieces of fish are laid out in a jar in layers, while each layer is shifted with onions and spices.
5. 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.
6. 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:

1. All spices are placed in warm water.
2. Bring the marinade to a boil.
3. Let the marinade cool.
4. Clean and cut the fish.
5. Put the pieces in a suitable container and fill with brine.
6. 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:

1. Pour the spices into a bowl of water and boil, and then boil for a few minutes.
2. Clean and cut the fish carcasses.
3. Put the chopped mackerel in a container and pour over the lemon juice.
4. All fish is poured with a cold marinade.
5. 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:

1. The fish is cleaned and washed well.
2. Fish and prunes are placed in a deep bowl.
3. 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.
4. Pour the fish with brine and leave for a few days.
5. Every day, the carcass of the fish should be turned over.
6. 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.

1. 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.
2. A mixture of pepper and salt is rubbed into each piece.
3. After that, the whole fish is smeared with mayonnaise.
4. 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:

1. Each carcass is cut, with the removal of the head, tail and fins, as well as the entrails. Then rinse and cut into pieces.
2. Place the husk in a container of water and boil until the water turns dark.
3. Add salt and sugar, stirring constantly.
4. Boil the composition over low heat for 20 minutes.
5. Cool and strain, then add liquid smoke and stir.
6. Place the mackerel in a deep container, pour over the marinade and cover with a plate with a load.
7. Put the marinated fish in the refrigerator for a couple of days.
8. 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:

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

Salting mackerel in brine

What is necessary:

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

Cooking:

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

Conclusion

Mackerel is a tasty oily fish, but it is also nutritious. Her meat contains the required amount 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