Mackerel in tea marinade. mackerel tea recipe

Step-by-step recipes for tea-brewed mackerel: with onion skins, whipped up without onion skins, with liquid smoke, spicy, in a bottle

2018-04-26 Irina Naumova

Grade
prescription

18127

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

6 gr.

carbohydrates

1 gr.

97 kcal.

Option 1: Mackerel in tea leaves - a classic recipe

This selection of recipes will appeal to lovers of fish, and mackerel in particular. Surely, everyone has ever tried a purchased salted or smoked mackerel? We will tell you how to cook delicious fish at home. Your guests and relatives will be pleasantly surprised by the aroma and wonderful taste of mackerel in tea leaves. You can’t buy such a fish in a store, you can make it yourself.

Ingredients:

three carcasses of mackerel;
one and a half liters of boiled water;
one and a half table of spoons of granulated sugar;
three table spoons of table salt;
three tables of black tea leaves;
two handfuls of onion peel.

Step-by-step recipe for mackerel in tea leaves

The first step is to choose a mackerel for salting. Both fresh and frozen will do - it will be a little more fuss with it. It is important that there is not a lot of ice on the frozen fish - this means that a hundred mackerels have been thawed several times and frozen back. The average carcass is best suited in size - it will turn out to be tastier than a completely adult fish. The surface of the mackerel should be smooth without damage.

If the mackerel is frozen, take it out of the freezer in advance and let it thaw in natural conditions.

We take onion peel, rinse thoroughly.

Pour water into a large saucepan, pour tea, table salt, granulated sugar and shift the clean husk.

Bring to a boil, let simmer for fifteen minutes and remove from heat.

We filter the cooled brine so that there are no extra particles.

We clean the mackerel from the insides, cut off the head and tail. Rinse and dry.

Transfer it to a saucepan with strained brine and refrigerate for three days. Don't forget to cover.

During this time, the mackerel must be turned over in a saucepan twice a day so that it is salted on all sides.

We take out the finished fish from the brine, dry it with paper towels. Before serving, you can grease it with a minimum amount of vegetable oil so that it shines beautifully.

Option 2: Quick Mackerel Tea Recipe

This recipe is for delicious salted mackerel without the onion skins. An interesting point is that all the proportions of the ingredients are equal to four. The cooking process itself is quite fast, you just need to pickle the mackerel and leave it in the refrigerator for several days.

Ingredients:

three carcasses of mackerel;
four tbsp black leaf tea;
four tablespoons of table salt;
four tablespoons of granulated sugar.

How to quickly cook mackerel in tea leaves

We clean the fish, cut off the head and rinse well.

Pour the tea leaves with a liter of boiling water. We are waiting for the tea to cool completely, filter.

Pour salt, sugar into cold tea and mix well.

Dip the mackerel in the brine. Close the container and leave for three to four days in the refrigerator.

Before serving, cut into slices, decorate with onion rings and herbs.

Note: To keep the finished tasty fish longer, wrap it in baking paper or foil before storing it in the refrigerator.

Option 3: Mackerel in liquid smoke tea

The liquid smoke gives mackerel a smoked-fish flavor. You can also cook cold-smoked or hot-smoked mackerel to your liking. How to do this, we will tell in this recipe. Your guests will not distinguish such a home-cooked fish from a store-bought one.

Ingredients:

two mackerels;
one tablespoon of tea leaves;
two tablespoons of onion peel;
three tablespoons of coarse salt;
one and a half tablespoons of sugar;
lavrushka leaf;
four peppercorns;
one tbsp of liquid smoke;
liter of water.

Step by step recipe

So, we chose a beautiful mackerel with a smooth surface without damage. It is better to buy a medium-sized fish, it is better salted than a large adult. Remove the insides, cut off the head. Remove the black film from the abdomen, rinse the carcasses under running water and set aside for now.

If you want to serve the whole fish, you still have to cut off the gills, and leave the head for a beautiful presentation. But, of course, we won't eat it.

Boil water, put clean onion skins in a saucepan and cook for ten minutes. Then remove from heat and let stand for another five minutes.

Note: Onion skins should be brown. If it is dirty, rinse under running water.

Now brew very strong tea in a glass. We put one tablespoon of tea leaves. We insist, then we filter.

Pour peppercorns into the onion solution, put lavrushka, salt, granulated sugar and bring to a boil. Cook for about five minutes until the sugar and salt dissolve.

Remove the pan from the heat, pour strong tea and liquid smoke into the broth. Let cool completely.

Note: If you fill the fish with cold brine, you will cook cold-smoked mackerel to taste. If hot - you get a hot smoked fish.

Take a food container or a small bowl. We put a fish in it so that it lies straight. Fill with brine so that it covers the entire mackerel completely.

Cover with foil or lid and refrigerate for three days.

Before serving, let the brine drain, pat dry with paper towels.

Note: Mackerel cooked in tea leaves can be successfully frozen and eaten later. It will retain its shape and taste.

Option 4: Spicy mackerel in tea leaves

An interesting recipe for fragrant and spicy salted mackerel in tea leaves. The ingredients are available, the brine is prepared easily and quickly. Be sure to try this fish. Prepare boiled potatoes for serving, make a salad of fresh vegetables, cut homemade pickled mackerel.

Ingredients:

one mackerel;
half a liter of water;
two black tea bags;
two leaves of lavrushka;
five peas of pepper;
five inflorescences of carnation;
1/2 tsp coriander seeds;
three teaspoons of salt;
one teaspoon of sugar.

How to cook

Brew two tea bags in a small saucepan. Add salt and sugar immediately - stir until completely dissolved.

Let stand and cool completely.

We gut the mackerel carcass, remove the insides, cut off the head. Wash well and cut into slices.

We put the parsley, all the indicated spices at the bottom of the container or other container for salting. Put the pieces of mackerel on top and fill with brine.

Cover with a lid and leave overnight in the refrigerator.

Before serving, let the brine drain and arrange beautifully on a plate.

Option 5: Mackerel in tea leaves in a bottle

This time we will salt the mackerel right in a large plastic bottle, a two-liter container will do. We use liquid smoke, black tea, turmeric.

Ingredients:

two medium-sized mackerels;
five black tea bags;
ten grams of turmeric;
liter of water;
seven tablespoons of liquid smoke;
ninety grams of sugar;
one hundred grams of coarse salt;
bottle.

Step by step recipe

Wash the plastic bottle well. You can cut off the neck first, it will be more convenient, we don’t need it.

Dry the bottle.

We put a pot of water on the fire. We are waiting for it to boil and brew tea bags. Remove from the fire, immerse the bags and brew generously. We use ordinary black tea without additional flavors.

We cut off the heads from the mackerel carcasses, rip open the abdomens and remove the contents along with the films.

Rinse well under running water. Then dry with paper towels.

Now we put the mackerel in a bottle, vertically, tails to the top.

Take the tea bags out of the pot. We pour coarse salt, granulated sugar, liquid smoke and turmeric into it. It will give an interesting flavor and a beautiful rich color of mackerel.

Mix everything well and pour into a bottle. Salted for three days. Twice a day, turn the fish in the bottle, holding the tails.

Before serving, remove from the brine, dry and cut into slices. Serve with onions, garnish with green sprigs.

Do you love fish? But it is not always possible to buy tasty and fresh ready-made fish, we mean mackerel or herring. But you can pickle the fish at home. Delicious mackerel, salted at home, is obtained according to this proven recipe. Moreover, you can even give it the color of a “light tan”, for this we will not use liquid smoke of unknown origin, we will use ordinary tea leaves. Dry tea will give the fish a beautiful color, while you will be sure of the quality of the product you consume.

Ingredients for Salted Mackerel in Tea Pickle:

Fresh mackerel - 3 pieces (about 1.5 kg),
Water - 2.5 liters,
Salt - 8 tbsp. spoons
Sugar sand - 4 tbsp. spoons,
Dry brew - 3 tbsp. spoons (heaped)
Seasoning for spicy salting of fish - 1 tbsp. a spoon,
Bay leaf - 2 leaves,
Black and red ground pepper - to taste,
You will also need 1 three-liter jar with a lid.

How to pickle mackerel at home

1) Prepare all ingredients. When buying mackerel, give preference to fish with a head, so you can definitely check its quality, fresh fish have not sunken eyes and are not covered with a thick coating. Rinse the fish, prepare the ingredients.

2) Pour warm water into a deep saucepan. Put salt, granulated sugar and tea leaves in it. Put on fire and bring the marinade to a boil.

3) Dip seasoning for spicy salting of fish and other spices (laurel and pepper) into the hot marinade. Stir and sweat on fire for another half a minute.

4) Cool the marinade to room temperature. Do not fill the fish with hot marinade! It will cook and fall apart right in your hands.

5) Put the fish in a clean jar.

6) Strain the cooled marinade and fill it with mackerel in a jar and close the lid.

Leave the jar of fish in the room for 5 hours. Then refrigerate for two days if the fish is large. If the fish is medium in size, then the sample can be taken after 24 hours.

7) Cut the cooked mackerel into portions and serve with pickled onions and boiled potatoes.

The fish that tastes great is mackerel. You can cook various dishes with its content: appetizers, salads, use as an independent dish.

Delicious recipes for salting mackerel at home

Salted fish lovers will never pass by mackerel. It is tender, fragrant, goes well with potatoes. And what delicious salads are obtained using this seafood! In addition to its amazing taste, the product has a large amount of vitamins and various minerals. Constant eating will strengthen the immune system, normalize metabolism, improve hormones and heart function.

Salted fish is very nutritious and tasty. You can take fresh or frozen products. The main thing is to choose it correctly.

Pay attention to the fish when buying: if it is even, there are no dents, no visible damage - feel free to buy.

The color of the fish should be bright, evenly distributed. If the scales look faded, this is a sure sign of improper storage and the likelihood that the product has gone bad.

Do not defrost fish in the microwave, under hot water, or even in the kitchen. Place in a plastic container, cover with a lid so that the smell does not permeate the rest of the food, and defrost it on the bottom shelf of the refrigerator.

When salting, only coarse salt is used, without iodine. You can cook the fish in pieces, whole or fillet.

Dry salting

Ingredients:

allspice - 10 peas;
bay leaf - 5 pcs.;
mackerel - 3 pcs.;
salt - 50 g;
sugar - 1 tbsp. a spoon;
dill.

Cooking:

Remove the insides, removing the dark film, if left, it will give bitterness to the finished product.
Cut off the head. Wash.
Pour salt, allspice peas, dill, parsley into the container.
Mix salt and sugar.
Coat the fish on all sides.
Place in a container. Dill put in the abdomen, sprinkle with spices and salt.
Close and refrigerate for three days.
Excess salt can be washed off or removed with a towel.

under the yoke

To cook the dish faster, you can use oppression. To do this, put a jar filled with water on the cooked fish. You can use a kilogram bag of cereals, packed in polyethylene. It turns out a very tasty recipe for salted mackerel.

Ingredients:

salt - 2 tbsp. spoons;
allspice - 1 teaspoon;
mackerel - 2 pcs.;
sugar - 1 tbsp. a spoon;
black pepper - 1 teaspoon.

Cooking:

Mix all dry ingredients.
Remove the head and innards.
Rinse.
Dry. The fish must be completely dry.
Cut in half lengthwise with a sharp knife.
Remove all bones.
Get rid of the skin. A very sharp knife will help to remove quickly.
Cut the resulting pulp into pieces.
Place in a container. Sprinkle with spices.
Put oppression, press down well. After eight hours, standing in the refrigerator, you get a great taste of fish.

Spicy salting

This recipe makes the fish lightly salted. Most importantly, fast food. Salted in the morning, by dinner - the dish is ready.

vinegar - 2 tbsp. spoons;
salt - 4 tbsp. spoons;
bay leaf - 5 pcs.;
allspice - 5 peas;
water - 1 liter;
sugar - 2 tbsp. spoons;
mackerel - 2 pcs.;
cloves - 5 pcs.

Cooking:

For brine, pour water into a saucepan.
Sprinkle spices.
Immediately add salt and sugar.
Wait for a boil.
Boil for a couple of minutes.
Cool down. To make the process go faster, you can pour into a wide bowl.
Tail, head, fins cut off.
Gut the insides.
Cut into pieces.
Transfer to bank.
Add vinegar.
Pour in the brine to completely cover the pieces. Do not pour hot marinade.
If there is not enough liquid, prepare more. After twelve hours, a spicy fragrant fish is obtained.

In onion peel with brine

There is not always time to look for lightly salted mackerel. Finding the perfect tasting fish is hard. How to salt mackerel at home with the taste of smoked meats, you will learn in this recipe. Onion peel will give a golden hue.

Ingredients:

water - 1.5 liters;
loose black tea - 2 tbsp. spoons;
mackerel - 2 pcs.;
husk - from 5 large onions;
salt - 4 tbsp. spoons;
sugar - 1.5 tbsp. spoons.

Cooking:

For brine: pour salt, tea, sugar, husks into water (rinse well). Wait until it boils.
Cover with a lid and leave to cool. This process will take several hours.
Cut off the head, tail. Clean out the insides.
Wash the abdomen so that there is no bitterness in the finished product.
Strain the marinade through a sieve. You can take gauze to help.
Put the fish in a jar or container.
Pour in the brine.
Marinate for 3 days, turning every day.
Remove from the marinade, grease with sunflower oil so that the view is more beautiful and the fish does not dry out.

Pickled in tea brine

Salting mackerel with tea is a delicious, easy-to-follow recipe. The only negative is that it takes about four days to prepare. The fish comes out melting in the mouth and resembles cold-smoked mackerel.

Ingredients:

water - 1 liter;
mackerel - 2 pcs.;
salt - 4 tbsp. spoons;
black tea - 3 tbsp. spoons;
sugar - 3 tbsp. spoons.

Cooking:

Defrost the fish overnight in the refrigerator.
Get the insides. Remove head and tail.
Rinse well.
Boil water with pre-brewed tea. Additives and flavorings in the tea leaves should not be.
Pour salt into the marinade. Add sugar. Stir.
Cool down completely. strain.
Put whole carcasses in a jar or container without cutting.
Send to refrigerator.
Turn every day for even salting.
Four days later, the dish is ready.

Mackerel cooked in this way will delight all the guests at the festive table.

Two Hour Salted Mackerel

Everyone in life has had occasions when guests unexpectedly came. A recipe will come to the rescue on how to pickle mackerel in just two hours. In such a short period of time, you will get a delicious fish that will not yield to the taste of store products.

Ingredients:

salt (necessarily large) - 3 tbsp. spoons;
bay leaf - 4 pcs.;
onions - 2 pcs.;
mackerel - 2 pcs.;
water - 700 ml;
black pepper - 15 peas.

Cooking:

Divide the onion into quarters.
Add onion, salt and spices to the water. Boil ten minutes.
Remove the insides. Cut off the head and tail.
To get rid of bitterness, rinse well.
Cut into two centimeter pieces.
Pour the marinade into a jar and fold the fish.
Let stand in the refrigerator for two hours.

It's so easy and quick to get a good side dish for potatoes.

Mackerel “in the morning”

An easy option for salting mackerel.

Ingredients:

ground pepper;
sugar - 2 teaspoons;
mackerel - 2 pcs.;
sunflower oil;
salt - 2 tbsp. spoons;
vinegar.

Cooking:

Cut the fish: remove the insides, head, tail.
Cut into pieces.
Grate with pepper, sugar, salt.
Pack the pieces tightly in a jar.
Remove any remaining salt in the morning.
Put in a herring.
Mix the oil with vinegar, pour the mixture over the mackerel.
insist two hours.

Salted in oil at home

This cooking option requires a minimum of products.

Ingredients:

salt - 2 tbsp. spoons;
mackerel - 1000 g;
refined oil - 200 ml.

Cooking:

You will need frozen fish, which should be gutted, head, fins, tail removed.
To eliminate bitter notes, do not forget to get rid of the black film in the abdomen.
Cut in half along the spine, remove the bones.
Cut into pieces, put in a bowl.
Sprinkle well with salt. There is never too much salt, the fish will take only the amount it needs.
Fill with oil.
Add the rest of the fish on top. Salt again and add oil.
Close the bowl with a lid and send to cool in the refrigerator for a day.

How to quickly and tasty pickle mackerel slices?

This fish will serve as a semi-finished product for many dishes. Due to its fat content, it is very juicy. In order not to spoil the dish with salted fish, it is better to cook it yourself.

Ingredients:

sugar - 1 tbsp. a spoon;
laurel - 1 leaf;
mackerel - 2 pcs.;
sea salt - 3 tbsp. spoons;
water - 1000 ml;
allspice - 3 peas.

Cooking:

Gut the fish, remove the insides, being careful not to crush the gallbladder, otherwise it will have a bitter taste.
Prepare brine for mackerel. To do this, boil the spices with water until the bulk ingredients are completely dissolved.
Refrigerate the marinade.
Cut mackerel into pieces.
It is best to use a jar. Put a piece in it, pour brine.
Incubate for four hours at room temperature.
Put away in the cold.

It will take six hours to salt a liter jar.

How to salt mackerel tasty without brine?

Not all housewives like to mess with brine, this recipe will come to the rescue.

Ingredients:

salt - 4 tbsp. spoons;
bay leaf - 2 pcs.;
sugar - 2 tbsp. spoons;
pepper - 4 peas;
mackerel - 2 pcs.;
cloves - 2 pcs.

Cooking:

Clean the fish from the insides, be sure to cut off the head and tail.
Rinse thoroughly.
Cut lengthwise and remove the spine with bones.
The fillet does not need to be cut.
Grind pepper, cloves and laurel to a powder state. You can use a mortar or coffee grinder.
Mix with sugar and salt.
Rub fillets with mixture.
Choose the shape according to the size of the fish so that it fits completely. Lay the fish skin side down.
Sprinkle the rest of the spices on top.
Close the lid tightly and refrigerate for half a day.
Then turn the fillet on the other side and send it to the refrigerator for the same time.

In the abundance of presented recipes, everyone will find something to their liking. Home cooking helps save money, resulting in a healthy and tasty dish prepared by one's own hands.

Once upon a time, I heard from one of my friends about tea marinade, in which it is delicious to marinate mackerel. I was surprised and forgot about this recipe. But the other day I came across a very nice mackerel in the store - chilled, not frozen, beautiful and well-fed. Naturally, I could not resist and bought it, and when I got home I decided to pickle it.
Perhaps this is one of the most delicious marinades for fish - it turns out to be very tender, with a slight golden brownish tint, and in appearance and even taste resembles cold-smoked mackerel. At the same time, it does not contain harmful additives, like store-bought smoked fish. The only difficulty is that the fish is marinated for 3-4 days, and you really want to try it as soon as possible. But your patience will be rewarded in full - with boiled potatoes, pickled onions - it's just a pleasure.

Compound:

mackerel - 2 pcs.

marinade:

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

Cooking mackerel marinated in tea brine:

I had a fresh fish, so I gutted it, cut off the head and tail, and washed it with cold water. If you have frozen fish, then defrost it first, clean and rinse with water. By the way, if the fish is not completely defrosted, then it is easier to cut it.

For the marinade, bring water to a boil and brew tea. Take regular black tea, without additives and flavorings. Add salt and sugar to the tea leaves and stir until they are completely dissolved. Let the marinade cool and then strain.

Put the mackerel in a marinating container and pour over the marinade. The marinade should completely cover the fish. Refrigerate the fish for up to 4 days, turning once a day to marinate all of it.

After 4 days, remove the fish from the marinade, dry it and hang it over the washbasin so that it dries - for 6-8 hours. then brush the fish lightly with vegetable oil to make it shiny, cut and serve.
I confess, I could not resist, I did not hang the fish, but simply dried it with a paper towel and cut it. It was delicious. I believe that after hanging, the flesh of the fish is slightly compacted, but I prefer tender and juicy fish.
You can store fish in the refrigerator, wrapped in a paper bag. But we didn’t need it - it disappeared from the table instantly, so cook a double portion right away.

Do you want to learn how to cook an unusual, very tender fish appetizer that even the most delicate connoisseurs will certainly fall in love with?

Then read this article, because mackerel in tea brine is easy to do, and the main thing that is required is the time to marinate it. A few proven recipes will help you learn all the ins and outs of this dish and create something truly outstanding!

If we have a fresh fish in front of us - fine, in this case we will gut it, as usual, remove the head and fins. If the carcasses are frozen, let them thaw at room temperature until semi-soft, and cut off the excess.

When the fish is not completely thawed, it will be much easier to cut it!

Salted mackerel in tea brine

According to this recipe, the fish should be marinated for at least 3, and preferably 4 days. We take this into account when preparing snacks.

Ingredients

Mackerel - 2 pcs.
Water - 1 l
Black tea (without additives) - 3 tablespoons with a slide
Salt - 4 tbsp
Sugar - 3 tbsp

We set aside the completely cut and washed fish to the side, blotting with a paper towel or napkins to remove excess moisture.
In a small saucepan, bring water to a boil, pour tea, salt and sugar into it. Keep on fire for 4-5 minutes, turn off, cool and filter.
Pour the marinade into a plastic container and put the ryuu into it. The main condition is that it must be completely immersed in the liquid and at the same time not be bent in order to better marinate.
Cover with a lid and put in the refrigerator for 4 days. Every 12 hours we turn the carcasses over for more uniform impregnation.
After a while, mackerel from tea leaves should be hung over any container and allowed to drain - this will make the meat more dense and dry. If you like a tender and juicy fish, just blot it with napkins.

Lubricate with vegetable oil and serve, cut into portioned slices 1.5 - 1 cm wide. Bon appetit!

Similarly, you can cook fish with a spicier and brighter taste.

We choose larger mackerel - so the meat will turn out to be more juicy and tender. We cut it, wash it, dry it and start preparing the brine.

In a boiling liter of water, place 3-4 bags of black tea without flavorings, pour 4 tbsp. salt and 3 tbsp. Sahara.
Then we put a couple of medium bay leaves, 5 peas of allspice and ½ tsp into the mariand. turmeric powder. The brine is a bright golden brown color.

Let it cool, then strain and pour into a plastic container or enamel bowl. We cut the carcass into portioned pieces 2 cm wide, put it in the marinade, cover with a lid and send it to the refrigerator for 4 days.

Salted mackerel in tea leaves prepared in this way does not have to drain - just brush it with vegetable oil and you can serve it.

Sprinkle with chopped green onions, decorate with dill and parsley, and enjoy the great taste!

Mackerel in tea and onion peel

An unusual combination of ingredients will not only make the fish more tasty and fragrant, but also give it a noticeable shade, as if it were homemade hot smoked mackerel.

Let's start by making the brine.

We put 1 liter of water on fire, bring to a boil and pour 1.5 tablespoons into it. sugar, 3 tbsp. salt, the same amount of black large-leaf tea and 2 handfuls of onion peel. To keep it clean, first rinse it in running water and let it drain in a sieve.
Boil the brine for 3-4 minutes, then turn off the heat, let the marinade cool and filter.
In the meantime, we start cutting the fish. We will need 1 large or 2 small fish. Cut them up, rinse and pat dry with paper towels.
We spread them in an enameled flat dish, in a glass or plastic container. Then pour the marinade so that it completely covers the carcasses, and put in the refrigerator for 3 days.

We hang the finished mackerel, salted in tea, for a couple of hours to drain or simply blot it with napkins. Lubricate with vegetable oil for shine and, cut in portions, serve. Enjoy your meal!

Now you know some very simple recipes for mackerel in tea brine. As you can see, no complex or exotic ingredients, no original technologies. The main thing is to catch yourself in advance and make such a delicacy ahead of time for the holiday!