Why was mackerel chosen? The answer to the question is quite simple: it is a valuable species of commercial fish. Thanks to the content large quantity microelements that are very important for human life, and these are proteins recommended for mandatory inclusion in the diet of children and patients to boost immunity; these are fats that fight cancer cells; acids that lower cholesterol levels, B vitamins that are well absorbed by the body.
Choosing fish for salting without water
Selecting fresh fish is not an easy process. Here are some tips you can use at the market or supermarket:
- Having chosen a fish, carefully examine it. Light gray color, tight carcass, no traces of rust and not a pronounced smell indicate the freshness of the product;
- look at the gills. In fresh healthy fish, they are red, without mucus, the eyes are not sunken or cloudy, there are no blood stains or damage to the skin;
- pay attention to the tail, which should be smooth and moist, the scales tightly fitting. If you have the opportunity to check the fish for freshness in the water (it should sink), take advantage of this; do not neglect the advice. Please note that this testing method is not suitable for fresh frozen mackerel.
Tried and tested recipes salting mackerel at home without water which were tasted big amount fish lovers will help you choose a dry salting option.
Dry pickling
This method of salting does not take much time. This recipe requires ingredients that are always available in every housewife's kitchen:
- peppercorns – 10 pieces;
- Bay leaf– 4-5 pieces;
- mackerel – 3 pieces;
- salt – 50-60 grams;
- sugar – 1 tablespoon;
- a little dill.
At the beginning of the process, we remove the entrails from the fish and carefully remove the dark film from the belly, as it gives off bitterness. Cut off the head and wash the inside well. In a pre-prepared containeradd spices. Mix sugar and salt, spread this mixture on all sides of our mackerel. We place dill in the belly, sprinkle with seasonings again and place in a container, cover with a lid, and place our dish in the refrigerator for three days. It turns out very tasty. Salted fish will help diversify and decorate any menu.
Important! Iodized salt is not suitable for salting fish, since the iodine in its composition spoils appearance product, it is recommended to use regular salt. For dry salting, use glass, plastic, enamel dishes, the material of which is not susceptible to oxidation.
Dry pickling with cloves
Give spicy taste Cloves will help your creation. After preparing the mackerel for salting, mix salt and sugar in a 1:2 ratio, grind the pepper, bay leaf and cloves to a powder and mix everything. In selected dishes sprinkle a little salt, dip the carcass generously in a mixture of spices prepared in advance. Place the fish in a bowl, scales down, and sprinkle with spices on top. We carry out the salting process similarly with the second layer. Close the container and put it in the refrigerator for about 10-12 hours. After this time, we swap the layers, the top layer goes to the bottom of the dish, and the bottom layer is on top of another layer, and put the fish in the refrigerator again. After 24 hours, a dish of salted fish, seasoned green onions and vegetable oil, serve.
An easy version of the dry salting method
Dry salting mackerel possible for 7-9 hours using oppression, it can be either a jar of water or a bag with a weight of up to 1-1.5 kg. To make our masterpiece tasty, it is advisable not to disturb the cooking sequence and maintain the proportions of the selected ingredients. We will need salt (2 tablespoons), sugar (1 tablespoon), allspice and black pepper (1 teaspoon each), as well as the seafood product itself.
For this process We gut the fish and wash it well inside. Dry thoroughly, cut in half lengthwise, it is advisable to do this sharp knife. Be sure to take out the bones to make sure there are no bones and test the fillet with your fingers. Having separated the skin, we do this carefully and with a sharp knife, we begin to cut the meat into pieces, trying to ensure that all parts are the same size. The container with spices is ready to receive our semi-finished product, put it in the container and sprinkle with a mixture of spices prepared in advance. We press down with pressure, and the “semi-finished product” is sent to the refrigerator.After 7-9 hours alreadyoriginal salted fish, having previously garnished with herbs or onion rings, can be served; potatoes are best suited as a side dish.
Salting mackerel without water, but in oil
We would like to offer the following recipe, which may interest you in its simplicity and speed of preparation.This option is interesting minimum quantity products used. Just salt (2 tablespoons),refined oil (200 ml) and 1 kg of frozen mackerel will be required for salting in oil.
Cooking process:
- disassemble the fish by cutting off the head, do not forget to remove the fins and tail - these are the initial processes of cutting fish;
- get rid of the black film inside that gives bitterness, wash the belly;
- cut the mackerel in half along the ridge, it is the one we chose for dry salting, remove all the bones, using special tweezers to remove them;
- cut into beautiful, neat pieces;
- Place in a prepared container, skin side down;
- sprinkle with salt, do not be afraid to over-salt, the fish will not take excess salt;
- pour oil on the first layer, then lay out the second, and again add salt and oil;
- close the container and place in the refrigerator. Wait a day and the fish is ready.
Interesting! If frozen fish do not defrost completely, then removing the bones from its fillet will not be complex process, and the pieces will retain a neat and beautiful shape when cut.
Cooking a seafood dish at home is a great pastime that you can enjoy while developing your culinary skills and...
With us you will learn how to cook DELICIOUS!
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Salted mackerel according to the Old Mariner recipe
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Ingredients and preparation:
As soon as the fish had melted a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones.
Sprinkle with salt (about 1 tbsp) and place in a saucepan. The fish caught caviar - and that's it too!
Place the saucepan in the refrigerator. until morning.
In the morning (12 hours passed), I lightly washed the fish under running water and laid it on paper napkins to dry. Meanwhile, I finely chopped the garlic (1 m clove for 1 fillet) and chopped the dill.
I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, and placed pieces of bay leaves. You can stop there, but you can lightly grease the fish to add additional flavor nuances spicy mustard, mayonnaise, butter. I mashed the caviar with a fork and also spread it evenly on the fillet.
In the evening, remove the fish from the freezer. Lightly salted mackerel is ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly.
Bon appetit!
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Mackerel marinated at home!
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You can't imagine how delicious it turned out!
You will need 2 fish.
Cut off the head and gut it.... (I asked my son to do this, I couldn’t do it myself, my hand didn’t rise. I even ran away from the kitchen so as not to look...).
Wash well.
Cut into pieces 1.5 cm thick.
Pour a large glass (I have about 300 ml) of water into a bowl, add 2 tablespoons of salt.
Stir well until the salt dissolves.
Place our fish pieces there, I also put a couple of bay leaves.
Cover with a plate and place some weight on top. Let's leave the fish to salt. I left it overnight. I put it in in the evening, in the morning, at about 10 o’clock, I already took it out. Salted for 12 hours...
This morning there was such a picture.
Drain all the liquid...
Place the fish back in the same bowl. Then, in the same bowl, put:
Vinegar (if 9%, then 3 tbsp, if 5%, like mine, then 4-5 tbsp);
Black pepper, hot paprika - to taste;
Onion, cut into half rings - 1 large onion;
2 cloves of garlic (squeeze through a garlic press);
Rast. oil - 1 glass.
Mix everything well.
Cover again with the same plate (all the fish should be in the marinade), press down and place a weight on top. Then put it in the refrigerator until evening to marinate well. You can stir it periodically.
And in the evening you can eat!
The mackerel turned out so delicious that it cannot be expressed in words! It seems to me that it is even tastier than herring... fattier, or something... With boiled potatoes, and with pickled onions... In general, my mouth is already watering again...
Bon appetit!
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How to pickle mackerel - cooking recipes!
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In this marinade, mackerel turns out tastier than red fish!
Tender pickled mackerel will simply melt in your mouth...
Wonderful salted mackerel can be prepared at home. There are many cooking recipes, some of which we will consider.
Recipe No. 1
Ingredients:
Mackerel - 1 kilogram.
To prepare marinade for 1 liter of water:
Salt - 5 soup spoons;
Granulated sugar - 3 soup spoons;
Dry mustard - 1 soup spoon;
Bay leaf - 6 pieces;
Cloves - 2 pieces;
Vegetable oil - 2 soup spoons.
Preparation:
The fish must be cleaned, the entrails and head removed, the tail and fins cut off. In a separate pan, cook the marinade from the proposed ingredients, which must be cooled.
After the marinade has cooled, put the fish in it, put a plate and pressure on top of the mackerel and in the cold, in two or three days the fish will be ready. The fish can be turned over periodically.
Recipe No. 2
Ingredients:
Mackerel - 3 pieces.
For marinade per 1 liter of water:
Tea leaves - 4 soup spoons;
Salt - 4 soup spoons;
Granulated sugar - 2 soup spoons;
Liquid smoke - 4 soup spoons.
Preparation:
First, defrost the frozen mackerel, then cut off the tail, head, clean the entrails, rinse well and put it in a two-liter jar, the tails should be at the top.
Prepare the marinade separately.
To do this, add tea leaves, granulated sugar, and salt to the water and bring everything to a boil. After which you need to strain, let cool and then add to the marinade liquid smoke. Pour this marinade over the fish, cover with a plastic lid and refrigerate for about three days. Periodically, the jar of mackerel needs to be shaken. After the time has passed, the fish can be consumed by cutting into pieces.
Recipe No. 3
Ingredients:
Mackerel - 500 grams;
Salt - 3 soup spoons;
Sugar - 3 soup spoons;
Black pepper.
Preparation:
Thaw fresh frozen fish, then clean it, removing the head, tail and entrails. After this, rinse it well and cut it into portions.
Then each piece of fish must be salted, peppered and sugared, placed in a jar or some other container for salting fish. Between each row, salt the fish, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and in about a day or two the fish will be ready.
Recipe No. 4
Ingredients:
Mackerel - 3 kilograms.
Marinade:
Water - 1 liter;
Granulated sugar - 3 soup spoons;
Salt - 6 soup spoons;
Bay leaf - 3 pieces;
Black peppercorns - 9;
Allspice - 3 peas;
Coriander - half a teaspoon.
Preparation:
It is necessary to defrost and clean the mackerel, that is, remove the entrails, remove the head, fins and tail. After this, rinse the fish well and place it in a pan in a jack.
Separately prepare the marinade from the proposed ingredients. Let it cool and pour the mackerel on top; if there is not enough water, you can add boiled salted and cooled water. Place a plate and weight on top of the fish. Place in a cool place for 5 days.
Bon appetit!
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How to cook home-salted mackerel?
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For lovers delicious salty This recipe is dedicated to mackerel. It is simple; even an avid bachelor who does not have special cooking skills can salt mackerel using it.
Ingredients:
Mackerel;
Tea;
Salt;
Sugar.
Preparation:
So, we take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and remove the insides straight into the trash can. We wash the fish inside and out, remove the moisture with paper towels and start cooking the brine.
How to cook brine, also known as marinade: pour four tablespoons of tea with a liter of boiling water. It turns out like this strong tea, in which our defrosted mackerel will swim. Add four tablespoons of salt and the same amount of sugar to the tea (cooled) and stir. In this salty-sweet tea pickle place the mackerel and store it in the refrigerator for four whole days. Then we remove it from the marinade, hang it in the kitchen over the sink overnight, remove it in the morning and put it in the refrigerator, having first wrapped the fish in a paper bag.
All. The fish is ready! Cut it and try it.
Bon appetit!
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Let's marinate mackerel! Real jam!
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Ingredients and preparation:
Take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this matter is not to let the fish UNFROST, we carry out all manipulations with frozen mackerel!! Peel and chop 3 onions and 3 cloves of garlic.
Place the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 heaping tablespoon of salt, 3 tablespoons of vinegar, 2 tablespoons of oil, ground hot pepper, allspice, bay leaf.
Mix carefully. Place tightly in a jar, cover with a lid and refrigerate for a day. And a day later we take out our fish and eat it.
Bon appetit!
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Home-salted herring + marinades and brines!
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Ingredients:
Herring
You should buy fish with a thick back (fatty). If it is frozen, then it should be completely defrosted before salting. And it's better not to wash it.
And now a few recipes:
Marinade 1:
Boiled water (1 glass);
Vegetable oil - 3 tbsp;
Black peppercorns;
Bay leaf or several;
Salt to taste.
Boil it all, cool it and add a little vinegar. Place the herring, cover tightly with a lid and leave in the room for 4-5 hours, then in the refrigerator for another 5 hours, or better yet, leave it overnight.
Marinade 2:
For 1 liter of water - 1.5 tbsp. spoons of salt;
1 tbsp. spoon of sugar;
Bay leaf;
Black peppercorns;
Cardamom;
Garlic;
1-2 flowers (dried) cloves.
Bring all this to a boil and cool. Pour over the herring so that it is completely covered with marinade. Place the container in the refrigerator immediately (in winter, you can put it on the balcony). After two days you can eat.
Pickle 3:
4 tbsp. spoons of salt;
2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).
Place the fish in the cooled brine for 1 day. Basically, no hassle. This method can be used to salt not only herring, but also mackerel.
Pickle 4:
2 tbsp. spoons of salt;
1 tbsp. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;
Add bay leaf;
Allspice peas;
Coriander (bunches).
Sue everything. Cut the herring into medium pieces, place in a bowl on its side, pour over the chilled marinade. Cover with a plate and place a jar of water on top like a press. Leave in a cool place for 1 day.
Second recipe:
6 table. spoons of salt;
1 table. spoon of sugar;
Seasonings are the same for 1 liter of water.
The rest is done the same way. Place ungutted fish in three liter jar and pour in brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine has already been poured into the jar, place 1 tablespoon of dry mustard on top.
Bon appetit!
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Our own salted herring!
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Ingredients:
Fresh frozen herring - (3-4 pieces per 3 liter jar);
Salt - 3 tbsp. spoons;
Sugar - 5 tbsp. spoon;
Lavrushka - 2 pcs.
Preparation:
Boil 1 liter. water.
Add 3 tbsp to boiling water. spoons of salt and 5 tablespoons of sugar.
Place the resulting brine on a window or balcony until it cools completely.
Completely defrost and wash the herring.
Place the herring in a 2 or 3 liter jar and fill with brine. Add 2 bay leaves.
Place in the refrigerator for 2 days. After 2 days, the herring is ready to eat.
P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic herring. In general, this salt turns out no worse and even better than the cold herring that is sold in the store.
Bon appetit!
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Herring is an incomparable way of pickling!
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We have salted herring using this recipe many, many times and we have always been pleased with the result!! We take 1 kg. fresh frozen herring good quality. Gut, remove skin and cut into pieces. Place the fish in an enamel saucepan.
Ingredients:
Prepare the filling in advance:
3 onions cut into rings;
10-12 tbsp. water;
1 tsp Sahara;
1-2 tbsp. salt (without a slide);
0.5 tsp black ground pepper;
1 dec. l. vinegar (essence);
2 tbsp. l. ketchup;
1/2 tbsp. vegetable oil.
Preparation:
Boil everything together with the onion, cool and pour over the fish. Place in the refrigerator. In a day delicious herring will be ready! Well, very tasty!! I used table vinegar.
Bon appetit!
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Delicious and quick marinated herring!
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Ingredients:
●herring - 2 pcs.,
●onions - 1-2 large sizes,
●apple vinegar - 5 tbsp.,
●salt - 2 tsp,
●sugar - 0.5 tsp,
●water - 1 glass,
●peppercorns - 10 pcs.,
●a pinch of coriander seeds.
Preparation:
First, prepare the marinade - add sugar, salt, Apple vinegar and heat a little (do not boil) until the ingredients dissolve in it. While the marinade is cooling, clean the herring and cut into pieces, and also cut the onion into rings. We take a jar and place the herring in it, adding onions, peppercorns and coriander alternately as we place it. Pour the now cooled marinade over it, cover it with a lid and leave it somewhere away for a day. In a day, the delicious pickled herring will be ready.
Bon appetit!
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Gentle salted herring!
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Ingredients:
5 pieces fresh-frozen herring
Brine:
For 1 liter of water we take
5 tablespoons (level) salt
3 tablespoons (level) sugar
12-15 grains of black peppercorns
1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives hardness, or rather elasticity, to the herring, it will not be soft, as we sometimes get in the store.
6 bay leaves
2 tablespoons of vegetable oil.
Five pieces of herring fit into a 3-liter jar, it’s okay that the tails are still sticking out, we’ll press them down.
It took 2 liters of water, so we do a double calculation.
Pour water into a saucepan, boil along with salt and sugar.
Let cool.
Place all the spices in a saucepan and add cooled brine. Press the tails under the water and close with a lid. Place in a cool place.
You can eat tomorrow.
If you add cloves, there will be herring spicy salting.But we don’t like this one. We need gentle salting.
Bon appetit!
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Spicy dry salted sprat!
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Ingredients:
Sprat (fresh) - 1 kg;
Coriander (grains) - 0.25 tsp;
Salt (with a small slide; shallow spoon) - 3 tbsp;
Black pepper (peas) - 1 tsp;
Allspice (peas) - 4-5 pcs.;
Bay leaf - 3-4 pcs.;
Ginger (ground; pinch);
Cloves (buds) - 4-5 pcs.
Preparation:
TO Rinse the liquid thoroughly under running water.
Prepare the pickling mixture:
Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt not used for salting fish.
Sprinkle the sprat with the pickling mixture and stir.
It is better to do this in a wide container, such as an enamel bowl. Do not use jars or other narrow dishes; the sprat in them is salted unevenly and quickly deteriorates.
Cover the fish with a plate and place a small weight on top.
Place in a cool place.
In 12 hours delicious fish will be ready!
Bon appetit!
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Lightly salted capelin!
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Ingredients for brine (per 1 liter of water):
3 tbsp. salt;
2 tbsp. Sahara;
5 bay leaves;
1 tsp. allspice, cloves and coriander.
Preparation:
Wash the capelin and put it in a jar.
Bring the brine to a boil and boil for 10 minutes.
Then cool and pour the fish into jars.
You can add 1 tsp. vinegar essence for a 1-liter jar of fish. Then the ambassador will be spicy.
But you don't have to add it.
Better a couple of tbsp. sunflower oil.
And in the refrigerator for a day.
Bon appetit!
Salting fish
Salting fish as a way to increase shelf life has come down to the present from the distant past. It was used for preparing large quantities of product for future use. Salted fish was a good help and very often replaced meat products. Over the years, based on the old, proven method, many recipes for preparing fish have appeared. It is prepared not only industrially, but also in small portions at home. There are many different recipes for making fish pickles. Choose a suitable method that can be used for pickling different fish, not difficult at all.
Salting fish at home is easy. It is prepared by dry salting or in brine or marinade. For such pickling, you can use fresh or fresh frozen mackerel. She's being salted whole carcass or in portioned pieces. Depending on the recipe, cooking will last from several hours to several days. The taste of the finished fish will vary depending on the cooking method and the spices used.
Spiced mackerel in marinade
Ingredients
- 2 carcasses of fresh or frozen mackerel;
- 2 onions;
- spices (cloves, allspice peas, bay leaves, ground pepper);
- 100 grams of sunflower oil;
- 65 grams of nine percent vinegar;
- 90 grams of salt.
Preparing the fish
Preparation of pickling begins with cutting the fish. To do this, the carcasses are gutted and the head and tail are removed. After cutting, the mackerel is washed well and slightly dried. Next, begin preparing the fish fillets. The mackerel is skinned and bones are removed by cutting along the ridge. The layers of fish fillet are cut into portioned pieces.
Preparing the marinade
Spicy salted mackerel, according to this recipe, is prepared in a marinade. For it, mix vinegar and vegetable oil in a glass or enamel container. Several cloves, two bay leaves and two peppercorns are added to this filling. Mix the marinade well.
Preparing pickles
The prepared mackerel fillet is placed in a container or glass jar, after salting it. After ten minutes, add to the container with fish onion, which is cut into rings or half rings. Mix the fish fillet and onion well, add ground pepper and pour in the prepared marinade. Spicy-salted mackerel is salted for ten hours. After this, it is kept for an additional two hours in the refrigerator. Then it can be served.
Spicy salted mackerel without adding vinegar
Ingredients
For preparation you will need:
- 2 frozen or fresh mackerel;
- bulb;
- 30 grams of sugar;
- 30 grams of salt;
- spices (cloves, coriander, bay leaf);
- 20 grams of sunflower oil.
Preparation of spicy brine
Dissolve salt and sugar in 0.5 liters of boiling water, add spices and vegetable oil. Boil the resulting mixture for five minutes. The brine is ready. Each housewife can choose the amount of spices herself. The amount of spices regulates the taste qualities that the finished spicy-salted mackerel will have. The cooking recipe determines the quality of the composition. And the quantity is selected to taste, adjusting the spicy qualities of the finished fish.
Preparing mackerel
While the brine is cooling, let's start cutting the fish. Spicy salted mackerel will be tastier if you use it for cooking. fish fillet. If desired, you can salt the fish pieces without removing the bones. Gutted mackerel carcasses are washed well and cut into portions.
Preparing pickles
The prepared fish is placed in a plastic container or glass container and filled with cold brine. Place the container with mackerel in the refrigerator for three hours. After this, drain the brine. Add thinly sliced onion and sunflower oil. Spicy salted mackerel is ready to eat. It should be stored in the refrigerator.
Hello! Continuing the topic of making pickles, I’ll tell you how to pickle mackerel at home quickly and tasty. In this material I will present to your attention a whole series of different step by step recipes.
To begin with, I’ll tell you about the intricacies of choosing mackerel and the features of subsequent preparation. After all, it largely depends on this final result. You are already familiar with the technique of preparing salted salmon. It's time to master the art of pickling mackerel.
- Large or medium-sized mackerel is suitable for salting. Small fish are bony and lean. Perfect option– fish weighing 300 grams. It is better to salt fresh or frozen fish. If you don’t have one, frozen will do.
- When choosing, be sure to pay attention to the color. Fresh fish has a light gray tint without signs of yellowness, the eyes are light and not cloudy. Good mackerel characterized by mild fishy aroma, feels elastic and slightly damp.
- When salting, salt draws excess moisture from the fish and thoroughly saturates the carcass. The process is carried out at a low temperature, since in hot conditions the product will go rotten. Upon completion of salting, the mackerel is put into the cellar or refrigerator.
- To prepare salted mackerel, use dishes that do not oxidize. I use enamel, plastic and glass containers. If suitable utensils not available, a wide one will do plastic bottle with the neck cut off.
- I recommend salting mackerel at home regular salt, iodized salt is not suitable. Iodine will not affect the taste ready-made dish, but will ruin the appearance.
- It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
- Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting. Whole mackerel takes three days to cook, pieces are salted for one day.
- Fridge - the best place for storage. Pour vegetable oil over the mackerel and store for no more than 5 days. Do not keep salted fish in the freezer; after defrosting, the meat will become watery and soft.
- To ensure that the mackerel fully develops its taste and acquires a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a piquant flavour.
The tips listed above will help you prepare delicious, beautiful and aromatic salted mackerel.
A simple recipe for pickling mackerel
Ingredients:
- Mackerel – 2 pcs. 350 g each
- Drinking water – 1 liter.
- Mustard powder – 1 teaspoon.
- Sugar – 3 tablespoons.
- Salt – 5 tablespoons.
- Peppercorns – 10 pcs.
- Laurel – 4 leaves.
Preparation:
- I pour water into a saucepan and put it on the stove. After the water boils, add the spices specified in the recipe and cook over high heat for three minutes. Turn off the heat, cover the marinade with a lid and leave to cool to room temperature.
- I'm preparing mackerel. I cut off the tail and head, and remove the entrails. I thoroughly rinse the fish with water, dry it, cut it into pieces 3-4 centimeters wide and place it in a glass bowl.
- I pour the cooled marinade over it and put the container with mackerel in the refrigerator. After twelve hours the fish is ready. It will take 2 days for complete salting.
It's as simple and incredible as possible. good recipe preparing salted mackerel in pieces.
Classic recipe
Shop windows are filled with a wide variety of salted fish. But there are times when a trustworthy brand, for certain reasons, supplies unpalatable fish. If at hand classic recipe salting mackerel, disappointment can be avoided.
Ingredients:
- Mackerel – 1 pc.
- Salt – 4 tablespoons.
- Sugar – 2 tablespoons.
- Vinegar – 2 tablespoons.
- Laurel – 3 leaves.
- Black pepper – 3 peas.
- Allspice – 2 peas.
- Water – 1 liter.
Preparation:
- I wash the fish, dry it, cut it into pieces and remove the entrails.
- Pour water into an enamel container, add spices, and bring to a boil. I boil for five minutes and remove from the stove. After the brine has cooled, I add vinegar and mix thoroughly.
- I put the pieces of fish in a glass container, fill them with marinade and place them in a place at room temperature for a day, then I put the mackerel on a plate and taste it.
Video recipe
As you can see, homemade pickling mackerel is a simple task. Salted mackerel is combined with potatoes, rice and even buckwheat. If you tell me your recipes for salting this wonderful fish in the comments, I will be grateful.
Spicy salted mackerel
The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after cooking is complete, the dish will delight you with its incredible taste.
Ingredients:
- Fresh mackerel- 2 pcs.
- Onion – 2 heads.
- Allspice – 5 peas.
- Laurel – 2 leaves.
- Vinegar– 50 ml.
- Salt – 3 tablespoons.
- Vegetable oil – 1 teaspoon.
- Dried cloves – 2 sticks.
- Ground black pepper.
Preparation:
- I peel the fish and cut the carcasses along the ridge. Then I carefully remove the bones and cut the mackerel fillets into medium-sized pieces. Sprinkle with salt and set aside for 10 minutes.
- I cut the peeled onion into rings. To prepare the marinade, combine vinegar with vegetable oil in a bowl, add the spices indicated in the recipe, and mix thoroughly.
- Season the mackerel with pepper and add onion rings, mix, put in a glass container and fill with marinade. I leave it at room temperature for at least 10 hours, then keep it in the refrigerator for another two hours.
Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first.
Salting whole mackerel in brine
Supermarkets sell ready-made marinated mackerel, but cooked with my own hands much tastier. Those who have tried this homemade delicacy will definitely agree with me. For the rest, I recommend reading the recipe for salting whole mackerel in brine.
Mackerel is a fatty fish that is highly valued and should be present in every person’s diet. I'll share two great ones. simple recipes. You can salt fish yourself, even without special culinary skills.
Full salting recipe video
Whole mackerel in brine with onion skins
Fish nourishes the human body useful substances. Red fish is considered the most valuable, however, it is also the most expensive. The pinnacle of leadership among the available varieties is occupied by mackerel. It is smoked, grilled, baked, and salted.
Ingredients:
- Frozen mackerel – 3 pcs.
- Regular salt – 3 tablespoons.
- Water – 6 glasses.
- Black tea – 2 tablespoons.
- Sugar – 1.5 tablespoons.
- Onion peels - 3 handfuls.
Preparation:
- I put the frozen mackerel in a large bowl and wait until it melts on its own. I do not recommend using a microwave oven for this purpose, otherwise the fish will not retain its dense consistency and benefits.
- While the fish is defrosting, I prepare the brine. Place the onion peels in a colander and rinse thoroughly under running water. I put it in a saucepan, add salt, sugar, tea leaves and fill it with water. After the liquid boils, remove the pan from the stove and cover with a lid.
- I carefully pour water over the mackerel, gut it, wash it again and place it in an enamel container. I also add filtered brine here. I cover the dish with a lid and put it in a cold place for three days. I turn the mackerel over once a day, as a result it is evenly colored and salted.
Three days later, I take out the fish, cut it into portions and serve it to the table, garnished with lemon slices and sprigs of herbs. This mackerel goes well with boiled and fried potatoes. You decide for yourself what to serve this delicacy with. My recommendations in this case are inappropriate.
Whole mackerel in tea solution
Whole salted Mackerel is ideal for serving on its own. It’s difficult to say how long such fish can be stored. I salt it a few at a time and it disappears instantly. But I am completely convinced that if you create this culinary miracle, no one will want to buy salted fish in the store anymore.
Ingredients:
- Frozen mackerel – 2 pcs.
- Salt – 4 tablespoons.
- Water – 1 liter.
- Sugar – 4 tablespoons.
- Loose black tea - 4 tablespoons.
Preparation:
- I defrost the fish in the sink under running water. Then I cut off the head, gut it, rinse it with water and dry it with paper towels.
- I pour boiling water over black tea, wait until it brews and cools, then add salt and sugar. Stir until completely dissolved.
- I dip the mackerel into the prepared tea solution and leave it to marinate in the refrigerator for four days. I take the fish out of the marinade and hang it over a basin or sink by the tails overnight.
I recommend serving the delicacy to the table in the form of portioned pieces. To decorate salted mackerel I use greens; for a side dish I steam or steam vegetables mashed potatoes. You can add it to some New Year's salad, which will make it much tastier.
How to salt mackerel in 2 hours
A variety of salted fish are sold in stores, but buying a lightly salted product is sometimes problematic. To ensure that the fish retains its marketable appearance and is stored longer, manufacturers do not skimp on salt. However, you can cook lightly salted mackerel at home in 2 hours.
The recipe described below is suitable for impatient fans of homemade pickles. It is enough to be patient and after 2 hours you can start tasting the lightly salted product.
Ingredients:
- Mackerel – 1 pc.
- Onion – 1 head.
- Water – 350 ml.
- Salt – 1.5 tablespoons.
- Black pepper – 7 peas.
- Laurel – 2 leaves.
Preparation:
- The first thing I do is pickle the brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices and salt indicated in the recipe. I cook the brine over low heat under the lid for no more than 10 minutes, then turn off the gas, remove the lid and let it cool.
- While the marinade cools, I work on the fish. I cut off the tail and head, make a small incision on the abdomen, remove the entrails through it, wash the carcass with water and dry it with paper napkins.
- I cut the carcass into pieces 2 centimeters thick so that it is salted quickly and evenly. I put the pieces of fish in a jar or food container, fill them with brine, close the lid and put them in the refrigerator for 120 minutes.
- After the specified time, the salted fish will be cooked. If necessary, you can keep it in the brine for another half hour. Before serving, I recommend garnishing the mackerel with onion rings and herbs.
Agree, some hot dishes take much longer to prepare than is incredible. tasty treat. The only drawback is the short shelf life. However, the fish is not in danger of spoiling, since it does not stay on the table for a long time, just like fried pollock.
Salted mackerel pieces
Practice shows that salted mackerel pieces at the same time excellent independent dish, a wonderful addition to various side dishes and an excellent ingredient for snacks.
The recipe is intended for people who cannot imagine their life without salted fish. Thanks to spicy pickle the fish becomes fit for consumption overnight.
Ingredients:
- Mackerel – 350 g.
- Salt – 1 tablespoon.
- Sugar – 0.5 tablespoons.
- Ground pepper
- Vegetable oil
- Vinegar - to taste.
Preparation:
- I pour water over the fresh mackerel, cut off the head and tail, gut it, wash it again and cut it into pieces three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt.
- I place the mackerel tightly in a glass container, cover it with a lid and put it in the refrigerator until the morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After two hours, you can enjoy the taste of salted fish.
I think you were very surprised by the simplicity of the recipe. A homemade treat that is in no way inferior store product, and in some aspects will give a big head start. As a first course you can make borscht, for the second you can have fish and potatoes, and for dessert
8 delicious ways How to pickle mackerel at home.
How to salt mackerel in 2 hours
A variety of salted fish are sold in stores, but buying a lightly salted product is sometimes problematic. To ensure that the fish retains its marketable appearance and is stored longer, manufacturers do not skimp on salt. However, you can cook lightly salted mackerel at home in 2 hours. The recipe described below is suitable for impatient fans of homemade pickles.
It is enough to be patient and after 2 hours you can start tasting the lightly salted product.
INGREDIENTS:
Mackerel - 1 pc. Onion - 1 head. Water - 350 ml. Salt - 1.5 tablespoons. Black pepper - 7 peas. Laurel - 2 leaves.
PREPARATION:
The first thing I do is pickle the brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices and salt indicated in the recipe. I cook the brine over low heat under the lid for no more than 10 minutes, then turn off the gas, remove the lid and let it cool. While the marinade cools, I work on the fish. I cut off the tail and head, make a small incision on the abdomen, remove the entrails through it, wash the carcass with water and dry it with paper napkins. I cut the carcass into pieces 2 centimeters thick so that it is salted quickly and evenly. I put the pieces of fish in a jar or food container, fill them with brine, close the lid and put them in the refrigerator for 120 minutes. After the specified time, the salted fish will be cooked. If necessary, you can keep it in the brine for another half hour. Before serving, I recommend garnishing the mackerel with onion rings and herbs.
Spicy salted mackerel
The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after cooking is complete, the dish will delight you with its incredible taste. INGREDIENTS:
Fresh mackerel - 2 pcs. Onion - 2 heads. Allspice - 5 peas. Laurel - 2 leaves. Wine vinegar - 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 spoon. Dried cloves - 2 sticks. Ground black pepper. STEP BY STEP PREPARATION:
I peel the fish and cut the carcasses along the ridge. Then I carefully remove the bones and cut the mackerel fillets into medium-sized pieces. Sprinkle with salt and set aside for 10 minutes. I cut the peeled onion into rings. To prepare the marinade, combine vinegar with vegetable oil in a bowl, add the spices indicated in the recipe and mix thoroughly. I season the mackerel with pepper, add onion rings, mix, put in a glass container and pour in the marinade. I leave it at room temperature for at least 10 hours, after which I keep it in the refrigerator for another couple of hours. Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first.
Mackerel salted in pieces
Practice shows that salted mackerel in pieces is both an excellent independent dish, a wonderful addition to various side dishes, and an excellent ingredient for appetizers. The recipe is intended for people who cannot imagine their life without salted fish. Thanks to the spicy brine, the fish becomes ready to eat overnight.
INGREDIENTS:
Mackerel - 350 g. Salt - 1 spoon. Sugar - 0.5 spoons. Ground pepper Vegetable oil Vinegar - to taste.
PREPARATION:
I pour water over the fresh mackerel, cut off the head and tail, gut it, wash it again and cut it into pieces three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt. I place the mackerel tightly in a glass container, cover it with a lid and put it in the refrigerator until the morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After a couple of hours, you can enjoy the taste of salted fish.
DRY AMBASSADOR
INGREDIENTS:
2 mackerel carcasses, 2–3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice, 1 small bunch of dill.
PREPARATION:
Tackle the mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.
Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one bay leaf.
Mix salt and sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, allspice and the remaining salt on top and in the belly.
Close the container with the fish tightly and place it in the refrigerator for 2-3 days. Clean the finished fish excess salt using a paper towel or a small amount of water.
SPICY FISH IN A JAR
Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite.
INGREDIENTS:
1–2 fish carcasses, 1 onion, 0.5 liters of water, 2–3 tablespoons of salt, 1 tablespoon of sugar, 4–5 pieces of allspice, 2–3 bay leaves, 1 tablespoon of mustard beans.
PREPARATION:
Prepare the fish: gut, trim the heads and rinse well under running water. Cut the carcass into large pieces.
Proceed with the brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should completely dissolve. Remove the brine from the heat and cool to room temperature.
Cut the onions into small rings. Place them in a jar, alternating with layers of fish. Add mustard there too. Pour brine into the jar so that it completely covers the mackerel.
Close the jar with a lid and place it in the refrigerator for 10–12 hours. Finished mackerel can be stored at a cold temperature for no more than 5 days. The same applies to fish brine.
FISH UNDER OPRESS
The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. Perfect for this purpose liter jar filled with water, or a sealed bag of cereal of the same volume.
INGREDIENTS:
2 mackerel, 2 tablespoons salt, 1 tablespoon sugar, 1 teaspoon each freshly ground and allspice.
PREPARATION:
First, prepare the pickling mixture. To do this, mix salt, sugar and pepper.
The mackerel needs to be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then dry the mackerel thoroughly and transfer it to a cutting board.
Cut each carcass lengthwise through the belly into two parts. Remove the fish spine and all bones. Trim the meat from the skin. It is better to do this with a very sharp knife.
Cut the fillet crosswise into small pieces. They must be transferred to a glass container and sprinkled with the pickling mixture. Press the fish down with pressure and place it in the refrigerator for 7–8 hours.
AMBASSADOR OF A WHOLE MACTERCARSE
You can try salting a whole mackerel carcass. It will also turn out very tasty. There is no need to gut the fish for this recipe.
INGREDIENTS:
2 mackerel carcasses, 6 tablespoons salt, 2 tablespoons sugar, 1 teaspoon ground black pepper, 1 tablespoon dried dill, 1-2 tablespoons vegetable oil.
PREPARATION:
Rinse the mackerel and dry thoroughly with paper towels. Take a large bag and add salt, sugar, pepper and dill into it. Shake the bag to mix all the seasonings.
Then thoroughly rub each carcass with the curing mixture. Place the fish in the bag in which you mixed the seasonings. Wrap the mackerel tightly. To do this, you can use a few more bags or thick paper.
Place the fish in the refrigerator for 3 days. The finished fish should be washed under running water, dried well and grated a small amount vegetable oil.
LITTLE SALTED FISH
The easiest way to salt mackerel at home is to make lightly salted fish. In this recipe, the amount of salt is determined by eye. However, misfires are excluded, because it is almost impossible to over-salt the fish.
INGREDIENTS:
2 mackerel carcasses, salt to taste, 5-6 allspice, 1 lemon, 1-2 tablespoons olive oil.
PREPARATION:
The mackerel for this recipe must be prepared. Gut the carcasses, removing the black films from the abdomen, cut off the heads and rinse the fish under running water. Pat the mackerel dry with a paper towel and cut into portions.
Salt each piece of fish and place in a glass or plastic container. Place allspice and bay leaf on top. Sprinkle the mackerel with lemon juice and drizzle with olive oil.
Cover the container with a lid and place the mackerel in the refrigerator. This fish is salted within 24 hours. During this time, it is necessary to stir the container several times.
In addition to the fact that mackerel has amazing taste qualities, she is also very useful. It is a valuable source of vitamins, such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.
However, the most important quality of this fish is that it is rich in beneficial fatty acids omega-3. They strengthen the immune system, normalize metabolism and hormonal levels, and have a beneficial effect on work of cardio-vascular system.
Rules and tips for salting
Large or medium-sized mackerel is suitable for salting. Small fish are bony and not fat. The ideal option is a fish weighing 300 grams.
- It is better to salt fresh or frozen fish. If you don’t have one, frozen will do.
-When choosing, be sure to pay attention to the color. Fresh fish has a light gray tint without signs of yellowness, the eyes are light and not cloudy.
-Good mackerel is characterized by a light fishy aroma, elastic and slightly moist to the touch.
- When salting, salt draws excess moisture from the fish and thoroughly saturates the carcass.
-The process is carried out at a low temperature, since in hot conditions the product will go rotten.
- Upon completion of salting, the mackerel is put into the cellar or refrigerator.
- To prepare salted mackerel, use dishes that do not oxidize. I use enamel or glass containers.
-I recommend salting mackerel at home with regular salt; iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will ruin the appearance. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
- Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting.
- Whole mackerel takes three days to prepare, pieces are salted for one day.
-The refrigerator is the best place for storage. Pour vegetable oil over the mackerel and store for no more than 5 days.
-Do not keep salted fish in the freezer as the meat will become watery and soft after defrosting.
- To ensure that the mackerel fully develops its taste and acquires a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a piquant flavour.
The tips listed above will help you prepare delicious, beautiful and aromatic salted mackerel.
