Salted mackerel with onions. How to salt mackerel. A simple recipe for salting mackerel

If you want to feast on salted mackerel, and the copies on the shelves of the nearest supermarket do not inspire confidence, then you should urgently read this article. Learn how to pickle fresh frozen mackerel and make a wonderful treat for the whole family.

Salted fish at home

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

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

How to salt whole fresh frozen mackerel

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

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

This recipe is as easy to follow as the others. Having tried the result of salting, you will most likely give up buying salted fish in the store once and for all. How to salt fresh frozen food like this:

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

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

Spicy salted mackerel

If you need to quickly prepare for a holiday or family celebration, then pay attention to this recipe. Even a novice culinary specialist can cope with the preparation of a delicious dish, so do not hesitate and feel free to get down to business. How to pickle fresh frozen mackerel quickly? The recipe is simple:

• Defrost one fish, weighing about 500 grams. Peel it of entrails and films, remove the fins and head, and then cut into equal pieces.
• Peel one small onion and cut into thin rings.
• Mix one and a half teaspoon of salt with half a teaspoon of sugar, ground cloves, a pinch of the mixture, and two crushed bay leaves.
• Put some of the onion in the bottom of the glass jar, sprinkle it with spices, and then place some of the fish. Repeat the process two more times, finishing with a layer of onions and spices.
• Close the jar with a lid and leave for a couple of hours. After that, the jar should be turned over and left alone until the next day.

Salted mackerel in mustard solution

The secret of the special taste of this fish lies in the special composition of the spices that we will use to make the marinade. If you still do not know how to salt fresh-frozen mackerel deliciously, then you can use this recipe:

• Take a few fresh frozen fish carcasses weighing about a kilogram, defrost them in the refrigerator, peel off entrails and skin, remove heads, fins and tails. After processing, cut the mackerel into equal pieces.
• Pour water into a suitable dish and boil the brine, putting five salt, three tablespoons of granulated sugar, a spoonful of dry mustard, three dry clove flowers, a couple of tablespoons of vegetable oil and six bay leaves.
• Place the fish in a glass jar, fill it with cooled brine and leave for three days. You will need to turn the mackerel several times so that each piece is well salted.

Salted mackerel. Simple recipe

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

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

Salted mackerel in tea solution

The original recipe for fish cooked with tea will surely please your loved ones. Pieces of mackerel look smoked in appearance, as they turn dark at the end of the salting. Don't be surprised if your guests confuse your fish with store-bought fish. So how to pickle fresh frozen mackerel?

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

Salted fish in brine with onion skins

Try to cook fish at home according to a very interesting recipe. How to salt fresh frozen mackerel deliciously:

• Prepare for salting and process three medium carcasses.
• Pour a liter of water into a saucepan, add three tablespoons of salt, one and a half tablespoons of sugar, two tablespoons of dry tea leaves and two handfuls. Bring the solution to a boil, cool and strain with a sieve.
• Arrange the pieces of fish in a deep tray, cover with marinade, close the lid and leave in the refrigerator for four days. Remember to turn the mackerel several times a day for even salting.

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

We hope you enjoy the homemade frozen mackerel (recipes). This wonderful fish can be salted in different ways. Find the option you like the most and delight your loved ones with your favorite flavors.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

This tasty healthy fish is rarely used for hot dishes, but the preservation is excellent. Salted mackerel, especially when combined with herbs, is a great snack 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 performing the salting itself?

Salting mackerel at home

The general technology does not cause difficulties - you need to wash the fish, peel, cut or leave it intact and fill it with the prepared preservative mixture. However, in practice, salting mackerel leads to the appearance of a whole heap of questions for housewives who have not yet faced this task. Professionals advise to be very careful about each stage and be guided by the following algorithm:

1. Choose large or medium-sized carcasses - very small ones have almost no fat and will turn out to be too dry.
2. Prepare the mackerel. Better to pickle fresh. If the carcass is frozen, it must be kept for several hours on the bottom shelf of the refrigerator.
3. Find a non-oxidizing container - in steel or ceramics, you can pickle without changing the taste.
4. Buy coarse sea salt, make sure it is iodine-free.
5. If necessary, cut the peeled fish into chunks so it cooks faster.
6. Choose a recipe for the mixture, saturate the fish with it, put it in the cold. If there is a cellar, it is better to take the dish there. The exception is the technology of express salting at home, which requires keeping the container in the kitchen for 8-10 hours. With prolonged canning, this cannot be done.

Recipes

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

In brine

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

How to deliciously salt mackerel in brine? Professionals are sure that the less spices are used, the better for the dish - the fishy taste can be easily emphasized 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 salt it with high quality.

Ingredients:

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

Cooking method:

1. Make a simple brine by boiling water and pouring mustard powder with salt into it. You can add a spoonful of ground pepper if you like a very spicy snack.
2. Cut the washed fish along the abdomen, remove the entrails and bones. Divide the carcass without head and tail into several parts.
3. Pour warm (!) Brine, be sure to close the container.
4. Shake it 2-3 times every day so that the liquid does not stratify strongly. The dish will be ready in two days.

Spicy salting

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

If you've been pondering how to pickle spicy mackerel so that it doesn't take a lot of time, the perfect 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 preservatives depends on this. You can take either one large carcass or several smaller ones.

Ingredients:

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

Cooking method:

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

Fast way

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

Housewives who are looking for a recipe by which you can salt the fish tasty and fast, professionals advise to leave the container with fish in the warmth of the kitchen - the cold slows down this process. However, the duration of salting depends not only on the temperature: you also 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;
• carnation buds - 3 pcs.;
• dried basil;
• onions - 3 pcs.

Cooking method:

1. Rinse fish carcasses, cut into pieces - their width should not exceed 25 mm.
2. Grind the basil with a pestle and cloves. Combine with sugar.
3. Salting is most convenient in a jar: put fish pieces there, sprinkling with salt and onion rings.
4. Add a spoonful of spices. Close.
5. After an hour, turn over, shake. Wait another hour.

Fresh frozen

• Cooking time: 10 hours 15 minutes.
• Servings Per Container: 10.
• Caloric content: 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. The recipes can be exactly the same, the scheme of work too. To this end, you can use the oppression method, thanks to which each piece is soaked with brine as high quality as possible, 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:

1. Cut off the fins, head and tail of the fish, rinse it.
2. Dry the carcass with paper towels, cut in half along the belly.
3. Remove bones and ridge from the fillet. Sprinkle with a mixture of spices.
4. Place the lid on top, press down with a heavy object. Leave on for 10 hours.

In pieces

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

If you used to think that cinnamon is only suitable for sweet pastries, having learned 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 must be hot, but in moderation, so that the fish does not boil. The result can be seen after three days: incredibly aromatic, 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:

1. Cut off the fins, head and tail from the fish. Remove entrails, rinse.
2. Cut the fillet into small pieces.
3. Boil water in a saucepan, add bay leaf, salt, cinnamon, pepper. Let it simmer for a couple of minutes.
4. Stir, cool to 38-40 degrees.
5. Pour the fish with brine, leave for three days.

In a jar of onions

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

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

Ingredients:

• water - 700 ml;
• fish - 500 g;
• bulb;
• coriander seeds - 7 pcs.;
• salt - 1.5 tbsp. l .;
• apple cider vinegar - 3 tbsp l .;
• sugar - 1 tsp;
• peppercorns.

Cooking method:

1. Pour all the spices into boiling water. Switch off the hotplate after 4 minutes.
2. When the brine has cooled, add the vinegar.
3. Cut the fish, deprived of its head, fins, entrails and tail, into pieces. Rinse and dry with paper towels.
4. Put in a glass jar, alternating with onion plates.
5. Pour with brine, let stand for a day.

No brine

• Cooking time: 3 days.
• Servings Per Container: 10.
• Caloric value: 1988 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

The opportunity to use the classic methods of 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, a plastic container can be used.

Ingredients:

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

Cooking method:

1. Rinse gutted fish without head under running water.
2. Throw all the spices, torn greens into a plastic bag.
3. Put the carcass there.
4. Close securely, shake several times, evenly distributing the spices. Leave to salt for 3 days.

Fresh

• Cooking time: 3 days.
• Servings Per Container: 8.
• Caloric content: 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 action is taken. You don't even have to gut it, and don't cut off the head and tail - outwardly, it will look like it has just been caught. The technology is simple, there is almost no room for error. The main task of the hostess is to choose a good quality fish.

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:

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

In onion skins

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

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

Ingredients:

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

Cooking method:

1. Rinse the onion skins well (it is convenient to do this with a colander).
2. Boil water, salt, add sugar, tea leaves. Throw onion peels there. Cook until boiling again.
3. Pour the washed, gutted and chopped mackerel in portions with warm strained brine. To cover with a lid.
4. For 3 days, the fish must be periodically turned over in order to salt it evenly.

In oil

• Cooking time: 1 day.
• Servings Per Container: 8.
• Caloric content: 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 harsh conditions, except for one: do not use sunflower oil. Olive is desirable to purchase the first pressing.

Ingredients:

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

Cooking method:

1. On the fish carcasses, make incisions along the abdomen to remove the insides. Rinse.
2. Grind coarse salt, rosemary and pepper with a pestle.
3. Sprinkle the mackerel on top with the spice mixture, sprinkle with the juice squeezed from lemon.
4. Drizzle with olive oil.
5. In a closed container, let it stand for a day.

For such a snack, the most important thing, according to experts, is the preparation of fish carcasses: they are washed very well, the outside can even be scraped a little to remove scales. It is imperative to remove the insides (black bubble), which give bitterness. However, at further stages, difficulties can be encountered that will reduce your efforts to get the perfect meal to nothing.

Professionals are ready to tell you how to pickle mackerel at home deliciously and without hassle.

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.

Have you tried salt mackerel at home? In vain, this is completely simple, the salting technology is simple, and the fish turns out to be incredibly tasty, very aromatic and tender. And you are unlikely to buy such a fish in a store. I suggest you make salted mackerel at home according to a very tasty recipe that will appeal to all your guests.

You can also choose from a selection of any recipe you like and diversify the taste.

Salted mackerel at home quickly in two hours

Cooked fish according to this recipe will turn out to be tender and lightly salted. If you want to get the dish more salty, then leave the pieces to salt for another couple of hours.

Prepare the brine and let it cool before you start brining. For this:

• Pour 300-400 grams of water into a small saucepan;
• to boil water;
• add 90 grams of salt, a couple of bay leaves, a few peas of black and allspice;
• cut the onion into six parts and dip in the marinade;
• boil all the ingredients for ten minutes under the lid;
• remove from heat, remove the lid.

While the brine is cooling down, you need to prepare the mackerel carcass for salting at home very quickly - in 2 hours (weight about 400 grams). Necessary:

• cut off the head, tail;
• cut the abdomen;
• take out the insides;
• rinse the carcass with water;
• cut into pieces;
• transfer to a food container;
• pour in brine;
• close tightly;
• put in a cold place for a couple of hours.

Salted mackerel with spicy salted caraway seeds

Cooking the brine:

• Bring 500 ml of water to a boil;
• add 60 grams of salt;
• two bay leaves;
• one - two carnation buds;
• a pinch of cumin;
• 20 ml vinegar 9%

Fish (two small carcasses with a total weight of about 700 grams):

• cut off the head, tail;
• thoroughly cleanse from the insides;
• cut into pieces;
• put in a jar.

Pour the cold marinade into a jar and refrigerate for a couple of hours.

Another very tasty quick recipe for salted mackerel at home: in 1-2 days

This fish is best cooked with onion rings and mustard seeds. This gives it a special piquant taste.

How to quickly make salted mackerel in a delicious onion-mustard filling at home:

• prepare fish (two medium carcasses) for salting (peel, cut into pieces);
• in 700 ml of water add 70 grams of salt, a teaspoon of granulated sugar, a few peas of allspice;
• boil and cool;
• put fish pieces in a small saucepan or bowl;
• Shift each layer with onion rings (two onions) and sprinkle with mustard seeds;
• fill the fish with filling;
• let stand in the kitchen for a couple of hours, then put in the refrigerator for a day.

The taste is delicious!

Mackerel recipe in apple cider vinegar with sunflower oil

Peel and cut two fish carcasses into pieces.

Prepare spices:

• coriander (grains) - 20 grams;
• black peppercorns and allspice - five to seven pcs.;
• salt - dessert spoon;
• sugar - tsp.

Pouring marinade:

• put spices in a saucepan;
• pour half a liter of water;
• put on fire and boil;
• cool;
• add 20 ml of apple cider vinegar and 50 ml of sunflower oil.

Place the pieces of mackerel in a glass container and pour in the marinade.

Serve every other day, sprinkle with green onions and finely chopped dill.

Delicious salted mackerel in brine at home: a simple recipe for 1 kg of fish

The simplest option for salting fish is water and salt - rock or sea salt. Spices and seasonings can be added to your liking.

A simple salting recipe:

• a kilogram of fish;
• 1200 ml of water;
• 60 grams of salt;
• h. spoon of sugar;
• three bay leaves;
• a few peas of allspice and black peppers.

First of all, you need to prepare the brine, since you need to use it only cold:

• heat water and bring to a boil;
• put the spices and boil for about five minutes.

Fish also requires preparation:

• rip open the abdomen and remove the inside;
• remove gills;
• rinse with water.

Now let's make a very tasty salted mackerel at home in brine:

• put the fish in a bowl (enameled);
• pour brine;
• you can add a little lemon juice - a dessert spoon;
• overthrow cover with a flat dish;
• install the load (you can use a liter jar of water);
• leave for 48 hours

ON A NOTE

In the same way, fish can be salted in pieces. The snack will be ready in 24 hours.

Dry mackerel ambassador

Recipe number 1 - classic

To do this, you need to prepare two or three fish carcasses:

• cut off the head, cleanse the entrails, remove the fins;
• cut into pieces 3 cm wide.

Prepare the mixture:

• 60 grams of salt;
• 30 grams of sugar;
• a teaspoon of mustard and the same amount of universal seasoning;
• in a mortar, grind seven pieces of allspice and black peppers, a couple of lavrushkas;
• mix the ingredients thoroughly.

Salting process:

• Sprinkle fish pieces with a mixture;
• fold into a plastic container;
• close hermetically;
• put in the cold for 48 hours.

Recipe number 2 - with garlic

We cook as follows:

• cut the fish from the back (two carcasses);
• take out the ridge and bones;
• Rinse;
• dry slightly;
• rub with salt;
• wrap in foil;
• put in a cold place for five hours;
• after five hours, remove the carcass, unfold and rinse;
• grate with a mixture: crushed garlic + ground pepper;
• wrap in cling film;
• put in the freezer for three to four hours.

Recipe number 3 - with dill

Gut two medium mackerel carcasses, rinse and cut into pieces. Prepare the pickling mixture. To do this, mix, in the following proportions, the following components:

• salt - 50 grams;
• sugar - 1 tbsp. spoon;
• 40 grams of dry dill;
• one teaspoon of ground pepper and the same amount of dry basil.

Cooking steps:

1. Sprinkle the pieces of fish with the mixture.
2. Put on plastic wrap.
3. Sprinkle well with the mixture.
4. Fold the pieces tightly and wrap with foil.
5. Put in a cool place for 24 hours.
6. After a day, put the fish on a plate, pour over the juice of half a lemon and season with olive oil.

Salted mackerel at home in onion skins

Mackerel prepared according to this recipe will have not only color, but also the taste of a smoked product.

Salting products:

• two carcasses weighing 300 grams each;
• a glass of onion husks;
• two dessert spoons of "liquid smoke".

Prepare the salt brine: heat the water with four tablespoons of salt and two tablespoons of granulated sugar. Boil.

Add the onion peel to the boiling brine. Boil mash for minutes.

Let the brine brew and cool. Add liquid smoke.

Put prepared carcasses (without entrails, fins and head) in a bowl or food container.

Pour marinade over and leave to salt for five days in a cool place

Drain the marinade, and hang the fish by the tail to drain all the brine.

Put the finished dish on a plate and brush with sunflower oil. Yummy!

Homemade salted mackerel with incomparable cinnamon flavor

Yes, yes - such a fish is salted with cinnamon. The aroma and taste are simply incomparable! Try it, you won't regret it!

What should be done:

Prepare the brine:

• boil a liter of hot water with the addition of - 90 grams of salt, four laurel leaves, five to seven pieces of allspice and a teaspoon of cinnamon;
• cool.

Three carcasses of 350-400 grams:

• gut;
• cut off fins, tail and head.

1. Put the fish in a plastic container and pour over the marinade.
2. Cover and put on the oppression.
3. Leave in the kitchen for ten to twelve hours.
4. Put in a cold place for another day.

Dry method of salting mackerel with a whole carcass

Prepare two large fish for salting.

In a bowl, combine the following ingredients:

• Art. a spoonful of salt;
• 30 grams of sugar and the same amount of dry mustard;
• one leaf of laurel.

1. Place the carcass in a plastic bag.
2. Cover with mixture inside and out.
3. Wrap tightly.
4. Place in a cold place for two to three days.
5. Rinse the finished product with water.
6. Cut in portions.
7. Serve with red onion rings and vegetable oil.
8. Salted mackerel pieces

The original ambassador

The dish is perfect for boiled potatoes, and also as a base for any fish salad.

Products:

• two - three large carcasses - gutted and cut into portions;
• 70 grams of salt and 30 grams of sugar;
• a pinch of coriander beans;
• half a teaspoon of peppercorns.

Stage 1. We marinate the fish in brine. To prepare it, take half of the spices and seasonings:

• heat a liter of water;
• add spices;
• boil;
• cool.

Stage 2. Pour the marinade over the fish and refrigerate for two days.

Step 3. After 48 hours, prepare the following marinade:

• add the remaining spices to a liter of hot water;
• boil for seven minutes;
• cool.

Step 4. Take the fish out of the refrigerator. Drain the brine. And fill it with new. Add a quarter cup of sunflower oil and 2-3 tablespoons of vinegar 9%. Put in the refrigerator.

Step 5. Keep in the refrigerator for another 24 hours.

Spicy salted fillet

Cooking technology:

• cut the sirloin from two fish;
• cut into small slices;
• prepare the marinade: mix 150 vegetable oil with two tablespoons of salt, three tablespoons of 9% vinegar, a pinch of red pepper and ground coriander;
• put the fish fillet in the marinade;
• put onion rings on top (cut two onions) and two laurel leaves;
• tightly close the vessels with a lid;
• shake;
• leave on the kitchen table for 10 hours, but better for a day.

Mackerel "Orange Spice"

Prepare two carcasses for salting: remove the insides, cut off the fins and head, rinse with water.

Prepare the fill:

• heat 500 ml of water;
• dissolve 60 grams of salt and 30 grams of sugar;
• add 5-7 peas of black pepper and 3 allspice peas;
• two or three laurel leaves;
• a quarter cup of sunflower oil;
• a dessert spoon of spicy herbs;
• boil the marinade for five to seven minutes;
• cool.

Cut one onion and one orange into rings.

Now salt:

• put pieces of mackerel in layers in a jar;
• put several onion rings and one orange ring on each layer;
• pour the components with brine;
• leave the jar on the kitchen table for three to four hours;
• then put it in a cool place for ten to twelve hours.

Fast salted mackerel with lemon

Prepare two fish for salting. Cut into pieces 2.5-3 cm wide. Season with salt on all sides, place in a glass saucepan. Put a bay leaf and a few peas of allspice and black pepper on top of the fish. Drizzle over the juice of half a lemon and add three tablespoons of olive or sunflower oil.

Let stand in a cold place for 24 hours. An excellent appetizer is ready.

How to salt mackerel in tea

For salting you will need:

• two large carcasses;
• three st. tablespoons of black tea (no additives), salt and sugar.

Thaw the carcasses slightly, remove the intestines, cut off the head and fins.

Place in glassware.

Pour cold marinade over.

Salt for three to four days.

After the time has elapsed, hang the carcasses by the tails for three to four hours.

Cut into pieces and brush with butter.

ATTENTION!

• • • if you do not have the opportunity to hang the fish, then just put it in a colander to drain the brine;
    • store the finished fish in the refrigerator, having previously tightly wrapped it in a bag or cling film;
    • if desired, you can add spices to the brine that you like.

Delicious salted mackerel in turmeric tea

We cook as follows:

• clean three mackerels from the inside, fins and head;
• brew five packets of black tea in a liter of boiling water;
• let stand for thirty minutes;
• take out the bags;
• add three tablespoons of salt and two sugars to the tea leaves;
• a teaspoon of turmeric;
• boil;
• cool completely;
• take a liter plastic bottle and cut off the narrow top with a sharp knife;
• put a roar, tails up;
• pour in the marinade;
• leave for three to four days;
• rotate the carcasses so that they are evenly colored;
• cut the finished product into pieces 2-3 cm wide;
• put onion rings on top and pour over with sunflower oil.

Salted mackerel in tea and onion peel sauce

First step- preparation of the marinade. Pour two or three tablespoons of black tea into a small saucepan, two tbsp. tablespoons of salt and one sugar, a glass of onion husks. Pour in a liter of water and bring to a boil. Let it brew and cool.

Second phase- preparation of fish. Cut off the head, remove the entrails, rinse. The fins do not need to be removed, they can then be easily removed when cutting the finished dish.

Stage three- salting. Place the fish in a container and pour over the marinade. Leave for three days if the carcasses weigh more than 400 grams, or for two if they are small.

Fourth stage- submission. Drain the brine, blot the carcass with napkins, cut into pieces. Put on a dish, pour olive oil on top and put onion half rings, garnish with dill sprigs.

Benefit

Fatty fish are very healthy. For example, mackerel contains not only 30% fat, but also:

• • • proteins;
    • micro and macro elements;
    • vitamins of group B, C, PP, E, K;
    • phosphorus, potassium, sodium, calcium, zinc, iron;
    • vitamin D and niacin, which have a beneficial effect on the nervous system.

Salting types

Two ways of salting:

• in brine (wet salting);
• dry ambassador

For salting, you can use:

• whole fish;
• in pieces;
• fillet.

Both fresh and frozen fish will do.

Seasonings and spices for pickling:

• salt, sugar;
• coriander, mustard (whole grain)
• laurel leaf, carnation;
• black peppercorns and allspice;
• caraway;
• vinegar is needed for quick salting

Fish selection rules

1. Choose fish weighing 300 grams or more. Such mackerel is fatter, there are no small bones in it.
2. For salting, it is better to take fresh fish, but not frozen.
3. When choosing fresh fish, pay attention to its color. It should be light gray in color, elastic to the touch. If you notice a yellow tint on the carcass, it is most likely that the fish is old, or it has been frozen and thawed several times.
4. Look at the eyes, they should be light. If the fish has cloudy and dull eyes, then this indicates that it is old.
5. Place the carcass in the palm of your hand. Sagging of the carcass is not permissible, it must remain in a horizontal position.
6. Smell the fish, a slightly perceptible "fishy" smell should come from it.

• salt the fish in glass, plastic or enamel dishes;
• mackerel is a fatty fish, so it is impossible to oversalt it, it will take exactly as much as needed;
• use rock or sea salt for pickling;
• if you have a frozen carcass, you do not need to completely defrost it. Let it remain slightly frozen, so it is easier to cut and remove bones;
• if you want to speed up the process of pickling mackerel, then add a spoonful of dry or ready-made mustard to the marinade (only in a cold marinade);
• store the finished product for no more than five days in a cold place;
• it is impossible to store salted mackerel in the freezer, since after defrosting it will not only lose its shape, but also become soft, watery and tasteless.

Taste and aroma

Since we pickle mackerel at home, the recipes for pickling can be changed depending on your preferences. For example, to make the fish more fragrant, it is advisable to add to the marinade:

• • • a mixture of peppers;
    • a pinch of spicy herbs;
    • dried dill;
    • mustard beans.

If you like the taste of smoked meats, add a teaspoon of "liquid smoke" to the cooled brine.

If you prefer to use vinegar when salting, then prepare such a marinade in vegetable oil (half a glass) add:

• two tablespoons of 9% vinegar;
• 50 grams of sugar and salt;
• a quarter teaspoon of a mixture of peppers;
• h. a spoonful of mustard - powder or grains;
• a pinch of ground coriander.

If you want to get a fish with an original taste, try pickling it in a marinade from canned tomatoes or cucumbers, only a little salt must be added to the marinade.

ON A NOTE

Using our recipes, you can salt almost any sea fish.

A lot has been said about the benefits of fish, and in self-prepared useful substances there are much more. Choose any of the homemade salted mackerel recipes, they are all delicious, and do it at least once. I'm sure you won't want to buy ready-made fish in the store anymore.

Mackerel is an ocean fish that is great for pickling. The salting technology is simple and technological, which allows every housewife to do this.

Self-cooked fish 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 down. It is allowed to water mackerel with warm marinade.

Preparing dishes and fish

To avoid any delays in the salting process, 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 (plastic);
• utensils for making brine (saucepan).

To prevent mackerel from losing its taste, it must be cut up accordingly. First of all, the carcass is rid of the tail, head and fins. After that, the giblets are removed with a dark film. The cut fish are washed well in clean water and dried. Depending on the recipe, the carcass is left in its entirety or cut into a small number of parts.

How to deliciously and quickly salt mackerel with your own hands

What is needed for this:

• two medium-sized fish carcasses;
• 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 heat and let cool.
4. Process and prepare the fish.
5. Pieces of mackerel are laid out on a plate and poured with marinade.

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

A simple recipe for salting mackerel

You need to cook:

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

Preparation:

1. The fish is cleaned and cut into separate pieces.
2. Pieces of fish are laid out on a plate and stirred with salt.
3. Add onion rings and peppers and stir.
4. Prepare a marinade based on spices and sunflower oil.
5. The fish pieces are poured with marinade and kept for a day.
6. Then place in the refrigerator for several hours.

Salted mackerel with cinnamon

The following foods 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 a saucepan and spices are added.
3. The marinade is boiled and then cooled.
4. The whole fish carcass is filled with cold brine.
5. Placed for 3 days in a cool place.

Pickled mackerel with basil and coriander

You need to prepare:

• fish;
• Bay leaf;
• some cloves;
• 5 g of basil and 5 g of 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. Peel 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 pepper;
• 1 leaf of lavrushka;
• 1 teaspoon of mustard and 1 teaspoon of 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 carcass of the fish 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. Shake the bag several times so that the spices are evenly distributed around the carcass.
4. Place the bag on a plate.
5. After two days, the carcass is removed from the bag and washed with cold water. After that, the mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two mackerel carcasses are cut, with the removal of all excess parts and washed in water. After that, the brine is prepared from the tea infusion per 1 liter of water. The solution should cool, after which 40 g of salt and sugar should be added to it and stirred. Soak the fish in the solution, and then put it in the refrigerator 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 suspended to drain from the fish. Then the mackerel is placed in a paper bag and transferred to the refrigerator.

Pickled mackerel

Components:

• two large fatty mackerels;
• 30 g of sea salt;
• spices for fish;
• a little pepper;
• 2 carnations;
• a few juniper berries;
• a little coriander.

Preparation:

1. The fish is cut to fillet.
2. All spices are ground and mixed with fish spices.
3. Mackerel fillets are placed in a deep bowl and crushed with spices.
4. Stir the fish and spices, after which the fish is covered with something heavy.
5. The fish should be soaked in spices at room temperature for 24 hours.
6. After that, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

You need to prepare:

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

Cooking method:

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

Salted mackerel in brine and onion skins

Main components:

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

How to cook:

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

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. Add bay leaf, salt, pepper to boiling water.
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, cut into small pieces and place in a glass jar.
6. Pour the prepared fish pieces with marinade and refrigerate for several hours, after which the mackerel can be served.

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

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

This technology is suitable for salting any fresh or frozen fish. To prevent frozen fish from losing its qualities, it should be properly defrosted. And it defrosts in cold water during the day. If the defrosting process is forced, the fish will lose its natural elasticity.

How to salt freshly frozen mackerel quickly and tasty

Food preparation:

• 0.5 kg of fish;
• two onions;
• a little salt and sugar (pinch);
• a little pepper (a pinch);
• 2 leaves of lavrushka;
• some spicy 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 the remaining spices.
4. Pieces of fish are laid out in layers in a jar, 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 can is turned over and again left for an hour.
6. Chill before serving.

How to salt whole fresh frozen mackerel

This requires:

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

How to prepare:

• A pot of water is placed on the fire.
• All spices are poured into it, including onion husks.
• The water is brought to a boil.
• The composition is boiled for a short time.
• The brine is filtered and brought to room temperature.
• The entrails are removed from the carcasses and washed.
• All fish are filled 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 are turned over for the best effect.

How to pickle fresh frozen mackerel with slices

You need to prepare:

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

Cooking method:

1. All the spices are placed in warm water.
2. Bring the marinade to a boil.
3. Let the marinade cool.
4. Peel and cut the fish.
5. Place 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 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. Peel and cut the fish carcasses.
3. Place the chopped mackerel in a container and pour over the lemon juice.
4. All fish are poured with cold marinade.
5. Close the container hermetically 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 fish carcass;
• one liter of water;
• a handful of prunes;
• 3 tablespoons of salt (tablespoons);
• 2 tablespoons of sugar (tablespoons);
• 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 brine over the fish and leave for a few days.
5. The fish should be turned over every day.
6. Salted fish are greased with sunflower oil and cut into pieces. The finished 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. The mackerel is thawed and butchered, all bones removed. 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, all the fish are coated with mayonnaise.
4. Pieces of mackerel are put on a plate and placed in the refrigerator for 2 hours.

Haze fish recipe

Procurement of products:

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

How to prepare:

1. Each carcass is butchered, with the head, tail and fins removed and entrails removed. Then rinse and cut into pieces.
2. Place the husk in a container with water and boil until the water darkens.
3. Add salt and sugar, stirring constantly.
4. Cook 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 napkin.

Cooking mackerel without vinegar

Components:

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

Salting process:

1. The mackerel is cleaned, washed and cut into pieces.
2. Water and spices are poured into the container, along with salt and sugar.
3. The 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.

Salted mackerel in brine

What is necessary:

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

Preparation:

1. The marinade is cooked over medium heat. Water, salt and sugar are boiled with stirring for 8 minutes.
2. The mackerel is cleaned and washed out.
3. Pieces of fish are poured with 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. The bagged mackerel is put back in the refrigerator for 15 hours.

Conclusion

Mackerel is a delicious fatty fish, and it is also nutritious. Its meat contains the required amount of fatty acids and fast-digesting proteins. Moreover, mackerel meat contains trace elements such as zinc, selenium, phosphorus and others that have a positive effect on human life.

What to serve mackerel with