How to marinate mackerel in a marinade. Pickled mackerel - a classic recipe in brine

Salted and pickled fish are always sold in stores, but whether the purchased fish will satisfy your taste preferences remains a big question. It is often salty, especially in summer. And mackerel marinated at home is very tasty, fragrant, moderately salty and spicy. You can add whatever spices you like, adjust the amount of salt and vinegar. Therefore, if you still do not know how to pickle mackerel, I suggest you fill this unforgivable gap in your culinary skills.

Secrets of delicious marinated fish

The fish will turn out tasty and beautiful only if you know little secrets. For experienced housewives, this will not be news, but for those who are just starting to cook, it will be very useful.

• Half the success is a good, fresh product. Carefully inspect the fish before buying - it should be light, with a smooth, intact skin. Even a slight yellowness in the area of ​​\u200b\u200bthe abdomen and fins of mackerel suggests that the fat is not too fresh and the product has been languishing on the counter for a long time. If the fish is not packaged, then feel free to smell it. You will catch the smell of rancid fat immediately.
• Don't wait until it thaws. It is much easier to butcher and cut frozen fish. Mackerel has very soft meat and the pieces will crumple if it melts. When cutting a frozen carcass, you will get a perfectly even cut.
• The addition of vinegar helps neutralize the extra fat from the mackerel and makes the dish safer. But too much of it completely interrupts the taste, so do not overdo it.
• You can change the spices in the composition of the recipes at your discretion. Bay leaves, any pepper and allspice are great, including cloves, Italian herbs, garlic and coriander. Add what you love.
• If you like the slightly sweet taste of pickled mackerel, then take the same amount of sugar as salt.

These little secrets will help you prepare a very tasty and fragrant snack. And now some popular and very successful pickled mackerel recipes to choose from.

Pickled mackerel in a jar

The most popular way is mackerel marinated in a jar with onions. The recipe is quite simple and fast. In a day you will get simply magically tasty and fragrant fish, moderately salty, soaked in spices with a very tasty onion. Check out the list of ingredients first:

• 2 frozen mackerels
• a couple of bulbs
• a couple of cloves of garlic
• full spoon of salt
• half spoon of sugar
• about 50 ml of vinegar
• a little vegetable oil
• various spices - bay leaf, ground pepper and peas, allspice

Do not wait until the fish is defrosted - it is much easier to work with frozen fish, and the pieces turn out to be very smooth and beautiful.

1. Wash the frozen fish, remove its head and tail, gut and rinse well again.
2. Cut it into pieces about 2-3 centimeters thick.
3. Grate the garlic or pass through a press, chop the onion into rings or half rings.
4. In one bowl, mix onion with garlic and fish, add salt, sugar and spices. Add vinegar and oil. Do not pour too much oil - the fish is already quite oily.
5. Mix everything well and place tightly in a jar.
6. For salting, a jar of fish should be in the refrigerator for about a day, but you can not wait so long and try it earlier.

Serve with boiled potatoes, mashed potatoes or just as a snack on the festive table. Mackerel according to this recipe is insanely tasty and fragrant!

Marinating mackerel "You'll lick your fingers"

Do you want something unusual? Then try to cook the fish according to the now popular method. Mackerel, marinated at home, is very tasty, and is also an original holiday snack. No wonder the people call this recipe "You'll lick your fingers." The taste is truly amazing! What will we use to prepare it? For three pieces of frozen mackerel, take:

• one large boiled carrot
• 3 large onions
• half a glass of sunflower oil
• jar of good green peas
• a little less than half a glass of table vinegar (or less)
• a little ketchup - no more than three tablespoons
• a spoonful of salt
• from spices enough black ground pepper

Is everyone ready? Then you can start preparing a delicious snack.

1. Disassemble the slightly melted fish into fillets, removing the backbone, fins and skin.
2. Cut into the same pieces as in store preserves.
3. Carrots need to be cooked, but not cooked until completely soft. Cut it randomly.
4. Now in the container, layer the fish with onions, peas and carrots.
5. Separately, prepare a marinade using oil, vinegar, sugar, salt, black pepper, and ketchup.
6. Pour the prepared fish with vegetables with the marinade and put it in the cold for a day. Many begin to taste it after 12 hours. They say that by this time she is remarkably salted.

Pickled mackerel "You'll lick your fingers" will definitely take one of the main places on the festive table. Everyone will be asking for a delicious recipe!

Mackerel marinated at home in brine

Some are more fond of fish marinated in brine. It turns out very juicy and less salty. If you are looking for such a recipe, then try using this one - it will meet all your expectations. We will use the following ingredients.

• 2 good fat and plump mackerels
• 3 tablespoons of salt - if you want it saltier, then take it with a slide
• 2 spoons of vegetable oil
• From spices - dill, allspice and black pepper, coriander grains, clove buds

Wash and gut the fish in advance, cut it into neat pieces and you can start cooking.

1. Take a small saucepan and pour a liter of water into it.
2. Prepare the marinade - add 3 tablespoons of salt, a few bay leaves, a little vegetable oil and other spices. Put the saucepan on the fire and let it boil for a couple of minutes.
3. Cool the marinade to room temperature, put the fish in a container or jar and fill it.
4. According to the recipe, it is recommended to keep the pickled fish in brine for about two days, but you can eat it in a day.

With boiled potatoes, such a dish goes away simply with a bang. Simple, fast and unbelievably delicious!

Pickled mackerel slices

If you want to pickle fish quickly, then pickled mackerel will help you out quickly. They cook it under pressure, it is done very quickly. It will be possible to take a sample in a few hours. There are very few ingredients in this recipe - 2 fish, ground black and allspice, a spoonful of sugar and 2 tablespoons of salt. Cooking is also very easy:

1. Cut the fish into fillets and cut into small neat pieces, as in preserves.
2. Prepare the dressing mixture by mixing all dry ingredients.
3. Put the fish in a container and sprinkle it with the pickling mixture.
4. Place a load on top and refrigerate for 6 hours.

This recipe is very helpful when there is no time to wait for a day or two. Mackerel turns out to be the most tender, well-salted, but not over-salted. It is perfect as an appetizer, accompaniment to potatoes or salads.

Mackerel marinated with onion and vinegar

If in herring or mackerel you love the onion soaked in fish and spices, then this recipe will win you over forever. We take the proportions based on one large fish. If you pickle more, then, accordingly, the number of ingredients needs to be increased.

1. We clean the mackerel and cut into identical neat pieces. We put it in a container and fill it with simple brine - for 0.75 liters of water, two tablespoons of sea or ordinary salt. Let it soak for a day.
2. Now we make a delicious marinade. We cut a couple of large pink or red onions into thin rings. In a bowl, add 2 tablespoons of table vinegar and oil, a little grated or ground ginger, black pepper and coriander grains to taste. All this is well mixed and combined with fish and onions.
3. You can eat pickled fish after a few hours, but it is better to leave it for a day so that it marinates well, soaked in all the spices.

Pickled mackerel with onions is a real culinary masterpiece. This recipe is sure to become one of your favorites.

Mackerel marinated with carrots and onions

No matter how much you search the shops for salted fish that suits your tastes, home-marinated mackerel is still very tasty and simply incomparable to store-bought fish. Better buy 2 fresh fish and try to cook it according to this recipe at home. For him, you will need one large carrot and 2 onions. For brine, take - half a liter of water, an arbitrary amount of black and allspice peppercorns, bay leaves, coriander and cloves, as well as a little vegetable oil, a spoonful of salt and half as much sugar. Vinegar to taste. The best option is 2-3 tablespoons of apple or table vinegar.

1. Boil the brine. Put the water to boil, throw in it the carrots cut into neat circles and all the ingredients for the brine. You need to boil for no more than 5 minutes, and then cool.
2. We cut and cut the fish.
3. We cut onions.
4. We put all the components in a jar in layers and fill it with cooled brine.
5. We put it in the refrigerator for a day.

Try to hold a tasting at home not in a day, but a little earlier, so as not to overexpose, not oversalt the mackerel. Usually, 15-20 hours are enough for marinating in order to get a tender, moderately salty product. Be sure to try it - very tasty and looks just great.

Mackerel, marinated at home, is very tasty, beautiful and, most importantly, the freshest. You will understand this when you try to salt yourself. Each of the above recipes will be able to take its rightful place on your table and in the hearts of your household!

Greetings, dear visitors!
In one of the recent publications, I wrote about the benefits of this inexpensive, but very tasty fish. And since I like to quickly get down to business from words, here, I picked up the best (according to reviews on culinary sites) recipes with this fish. From this article you will learn how to marinate mackerel at home in different ways, how to bake it (including on a grill).

I like this fish because you can marinate delicious mackerel at home quickly, and it doesn’t matter what food you have in the refrigerator or pantry. Vinegar, soy sauce, mustard are suitable ... In general, there are many ways to pickle. Choose according to your budget and taste!

Selection and preparation of fish

• Carcasses weighing about 400 g are considered the most successful - they have enough meat and they marinate perfectly. They should not be covered with frost; damage is also considered a defect.
• Many people defrost them in a bowl of water. But that only kills the benefit. It is better to put the guys on the bottom shelf of the refrigerator, and the temperature difference will do everything by itself. Let's say, we put it in the evening, in the morning they have already defrosted.
• You can cut the carcass by cutting off the spine, fins and selecting the side bones. In fact, only meat remains.

Basic recipe in pieces

• 1 mackerel carcass,
• 1 liter of boiling water
• 2 tablespoons of salt and sugar (the latter with a slide),
• 3 bay leaves,
• 5-10 peas of allspice,
• 2 tablespoons of vinegar (9%).

Everything is done simply! The fish is cut into pieces (if you are waiting for guests, you can generally cut the fillet and cut it thinly). Bring water, sugar, salt and spices to a boil. Allow the marinade to cool, after which you can pour in the vinegar and pour the fish over this business. The main thing is that each piece is completely covered (if they float, you can put a plate and weight on top).

NB! Such mackerel is marinated at room temperature for a day (in summer it is highly desirable to cook it in the refrigerator).

Mackerel on the grill (on the grill)

This section is dedicated to extreme people who have barbecues in winter, to the happy owners of a sauna with a fireplace, or simply to everyone who misses the summer.

Here's how you can marinate mackerel (this is another name for mackerel, if you didn't know) for barbecue:

1. Season the fish (ordinary black pepper will do, although you can buy the “For fish” spice, or coriander, Provence herbs). You can add a little salt to it, sprinkle the fish with white wine - dry or semi-dry. We marinate for about an hour.
2. Wipe half-finished carcasses or fillets with a paper towel.
3. Lubricate them with vegetable oil (can be olive, sunflower).
4. Lay on the grid. We start cooking from the side of the skin (if the fillet), as soon as the blush has gone, turn over. The fish is baked very quickly, so do not leave the grill for a long time.

NB! In winter, such fish can also be fried in a pan. The serving will be especially effective if your frying pan has a ribbed bottom.

How to deliciously marinate mackerel in a hot way

The most successful way is pickling in a jar, in a hot way (cold ones will be discussed below).

• 0.5 l of boiling water,
• 1 large spoon of salt
• peppercorns (about 10 peas, you can mix allspice and black),
• a couple of bay leaves
• 0.5 teaspoon of fennel seeds, cilantro.

Mix all the ingredients of the marinade, let it boil for a couple of minutes. In a tray, and even better - in a jar, put onion circles, pieces of fish. "Strengthen" the marinade with 1 tablespoon of vinegar, a few cloves. Pour it hot into a jar. Let stand for 2.5 hours - and you're done!

NB! This delicious recipe for pickling mackerel at home is very similar to canned food. But good, high-quality canned food, these are almost not made now, but you - cook it!

Pour the whole carcass: a recipe with husks "a la smoked"

• 3 carcasses,
• 1 liter of water
• 30 g sugar
• 2 tablespoons of strong black tea (no flavorings!),
• peel of 5 onions.

This recipe is simple, like all classics. Mix all of the above, except for the fish. Boil, let cool. Pour the marinade over the fish and refrigerate for 3 days. If using a tray, turn the fish from side to side every day.

NB! It is very convenient to do this by taking a 1.5-liter plastic bottle, cutting off the top, stuffing the mackerel into it and pouring the marinade inside. In this case, the mackerel does not even need to be turned over. And in order for the product to get the right smoked smell, you can pour in liquid smoke (yes, this is not useful, but a couple of times a year you can - especially since purchased mackerel is probably prepared with “chemistry”).

Preparing fish for smoking

The basic method of preparation for both cold and hot smoking is rubbing the fish carcass with salt and pepper. The latter can be replaced with specially selected spices (in other words, with the "For fish" set from the store). Cover the mackerel bowl with cling film or a bowl and refrigerate overnight (at least 10 hours). After that, shake off the unabsorbed salt, and you can transfer the carcasses to the smokehouse.

There is also a more interesting version of the marinade (for 1 kg of fish):

• 2 liters of water
• 20 ml lemon juice
• couple of bay leaves
• a glass of salt
• the same amount of sugar
• a few black peppercorns
• 3 minced garlic cloves,
• onion peel.

How to pickle mackerel for smoking in this fragrant liquid? First you need to mix the marinade, boil for 10 minutes, cool. Pour the fish for only 2 hours. After pickling, the carcasses must be dried. By the way, this option is also suitable for both hot and cold smoking.

Are you going to bake fish in foil?

Many people simply salt their “girlfriend”, but this way it will turn out with a characteristic smell that not everyone likes. How to pickle it at home is not only tasty, but also as fragrant as possible?

Grate with a sauce of the following ingredients:

• 1 tablespoon mustard seeds,
• 3 spoons of spicy mustard,
• 50 ml soy sauce
• 3 garlic cloves (squeezed)
• pinch of sauce.

Rub two carcasses with this mixture (it is better to cut off the heads). Inside, push the lemon cut into pieces, its juice will seep into the meat, giving it tenderness and aroma. Let the mackerel lie down for 1.5 hours.

NB! Be sure to oil the foil. Cook in the oven for 20 minutes at 200 degrees.

Mackerel marinated with carrots and onions

• 3 medium sized fish
• 2.5 large spoons of vinegar (9%),
• 1 tablespoon of sugar and salt,
• 1 teaspoon black pepper
• 3 bulbs
• 2 carrots
• jar of green peas (optional)
• 3 tablespoons of ketchup.

If you want to learn how to marinate mackerel at home so that it looks like the one from a purchased iron "tomato" jar, this fish recipe is for you! It is necessary to boil the carrots (not completely), cut the mackerel into “bars”. Shift it with onion rings, sliced ​​\u200b\u200bin circles (you can grate) carrots, peas. Pour everything with marinade (you just need to mix it). Let the tray stand on the table for a couple of hours, then hide in the refrigerator for a day. In general, the next day the snack will be ready.

soy marinade

• 1 carcass,
• 60 ml boiled water,
• 1 cup soy sauce (the better, the better)

Pour mackerel for a day. That's all the work!

NB! If you pour a whole carcass, make cuts on the back - this way the marinade will penetrate the meat better.

mustard marinade

• Fish, 2 things,
• 0.5 l of water (raw),
• salt and sugar - 2 tablespoons each,
• 3 tablespoons of vinegar (9%),
• 1.5 tablespoons of refined vegetable oil,
• 2 tablespoons mustard (powder)
• fresh dill (bunch)
• 2 bay leaves,
• allspice - about 10 peas.

Fill the pieces of fish in a tray with greens. Prepare the marinade (bring water, sugar, salt, peas and parsley to a boil, cool). Add mustard powder, vegetable oil. Pour mackerel, leave overnight.

NB! Are you short? Experiment! Add pieces or juice of apples, citrus fruits, grated parsley root, boiled beets to the marinade (the latter will give the mackerel an interesting color).

Of course, not every recipe can be tried out just tomorrow. But you can cook salted or baked fish in the oven. You can cut potatoes to it, put a soft slice of the freshest white bread (or black, with sourness, as you like), put a plate of vegetable salad or pickled onions from my previous article ...
Oh, everything, I can’t, drool like a river. I went to the store, I’ll buy a carcass or two mackerels ...
And how do you prepare it? Write, and maybe I'll learn a couple more new, wonderful recipes!

Pickled mackerel. And each of them is interesting in some way. One contains a minimum list of products, the other is for quick cooking, etc. In addition, everyone knows that marinated mackerel is present on almost any holiday table. Everyone can choose the recipe according to their taste. And even for everyday, more "budget" use. Here are a few options for preparing such a delicious fish.

Mackerel marinated. cooking recipes

In our article we will get acquainted with such recipes:

• quick cooking option;
• fish with mustard;
• mackerel with onions;
• pickling in tea brine;
• mackerel in apple cider vinegar;
• low calorie option
• mackerel in Korean.

Quick cooking recipe

Fast - this means marinating mackerel in 12 hours. This cooking time is quite convenient, because you can put the fish at night, and in the morning already enjoy its exquisite taste. A very good recipe for unexpected guests or when a celebration of a considerable scale is planned, and time is very limited. So, how is marinated mackerel prepared? A quick recipe requires the following ingredients:

• 1 mackerel;
• half tsp seasonings for fish dishes;
• half tsp black pepper (ground);
• 3 allspice peas;
• one bay leaf;
• clove of garlic;
• 1 onion;
• one st. l. sunflower oil;
• one st. l. 6% vinegar;
• one tsp Sahara;
• half st. l. salt.

Defrost mackerel to a state convenient for gutting. After we cut off the head and took out the insides, we wash the fish well inside and out. After drying it a little with a napkin, cut it into 2-3 cm pieces. Cut the peeled onion into rings. We spread the pieces of mackerel, onion rings, chopped garlic in a deep plate. Add all the spices in the specified proportions. After mixing everything well, we transfer it to a jar, close the lid and put it in the refrigerator for 12-14 hours.

After the specified time, we take out the pickled fish and appreciate its great taste.

Mackerel with onions

This recipe differs slightly from the previous one, mainly with small differences in the amount of seasonings. But it is advised to marinate the fish in this way for a day, although it can be less (from 12 hours). Just the first time you cook it, you need to periodically try it in order to choose the marinating time to taste. The recipe for pickled mackerel with onions will be next.

We will need:

• one freshly frozen mackerel;
• one bulb;
• clove of garlic;
• a tablespoon of oil and vinegar;
• five peas of pepper;
• two bay leaves;
• half tsp salt;
• 1/3 tsp sugar and seasonings for fish;
• a quarter tsp pepper.

Let's get started. This recipe is special in that it uses incompletely defrosted mackerel. Thanks to this, our fish slices will be even and neat. But it is worth considering that when marinating, we will get an additional release of juice.

Having defrosted the fish in half, so that a certain density is maintained and light cutting occurs, we cut off the head and remove the insides. Rinse thoroughly. Cut the mackerel into slices 1.5-2 cm thick. Cut the onion into pieces and disassemble into separate rings. Put the pieces of fish in a bowl, sprinkle with the ingredients: salt and sugar, spice for fish, pepper. Add squeezed garlic, peppercorns, bay leaf. We mix all this. We spread the onion rings, pour vinegar and sunflower oil, then mix very carefully.

Everything that turned out, put it in a jar and close the lid. It is desirable that the bank was spacious. This is necessary for the periodic shaking of the fish in the marinade. We put the jar in the refrigerator, after a day we take it out and enjoy our yummy.

Mackerel in apple cider vinegar

A simple and very convenient way of cooking: it takes little time, but such marinated mackerel always pleases. The recipe includes the following list of products:

• 2 mackerels (300-400 gr each);
• half a liter of water;
• large onion;
• 3 cloves;
• five peas of black and allspice;
• five coriander seeds;
• half st. l. Sahara;
• three tsp salt;
• 2.5 st. l. apple cider vinegar;
• two st. l. vegetable oil.

We are preparing the marinade. Boil water in a small container, add all the listed spices, except for oil and vinegar, as well as onions. Let's boil for about five minutes. Let the marinade cool down to room temperature. Add vinegar and vegetable oil.

Now you need to prepare the mackerel. To do this, remove the insides, cut off the head, fins and tail. Rinse thoroughly and dry from moisture. After that, cut the fish into pieces of 4-5 cm. Cut the onion into half rings. We spread the mackerel in a jar, sprinkling each layer with onions. Pour in the marinade and leave for a day.

A day later, we meet the welcome guest at our table.

Pickled mackerel: recipe with mustard

To marinate fish according to this recipe, we need:

• sugar and salt - 4 tbsp. l.;
• black peppercorns - 10 pcs.;
• coriander beans - half a teaspoon;
• dry mustard - with a slide one tsp;
• bay leaf - 2-4 pieces;
• sunflower oil - 2 tbsp. l.

So, we prepare the marinade in a separate bowl. To do this, pour water, pour out the described ingredients, with the exception of vegetable oil, coriander grains. Boil the marinade for 5 minutes. Turn off, add vegetable oil, then mix well and let cool.

Let's get to the fish. Frozen mackerel is slightly thawed so that it is possible to gut it, cut off the tail and head, cut into pieces 2-3 cm wide.

After filling the fish, add coriander, put a small oppression on top so that the fish is all covered with brine. We put in the refrigerator for 12 hours.

The fish turns out fragrant, lightly salted, and most importantly - much tastier than store-bought. It can also be stored for a long time in the marinade in the refrigerator.

Mackerel in tea brine

A fish cooked according to this recipe turns out to taste and looks like smoked fish. So, how is such marinated mackerel prepared? A recipe with a photo will help you complete all the steps correctly.

We need:

• frozen mackerel - 2 pcs. (large);
• water - 1 l.;
• sugar - 4 tbsp. l.;
• welding - 4 tbsp. l.;
• salt - 4 tbsp. l.

At the first stage, we defrost the fish, cut off the head, gut, rinse well.

The second step is to prepare the brine. It is necessary to pour boiling water (1 liter) into the tea leaves. Cool the tea. Then add salt and stir well, add sugar and stir vigorously until completely dissolved.

The third stage involves placing the fish in the resulting brine. After that, it is put in the refrigerator for 4 days.

At the fourth stage, the mackerel is removed from the marinade, rinsed, and hung over the sink overnight. When the marinade drains, the fish is ready to eat.

It is stored in the refrigerator, wrapped in a paper bag.

low calorie recipe

The calorie content of such a fish is 105 kcal per 100 g, and such marinated mackerel is prepared very easily. We provide the recipe below.

Constituent Ingredients:

• frozen mackerel - 700 gr.;
• large onion - 1 pc.;
• 1 st. l. 9% vinegar, ketchup and salt;
• sugar - 1 tsp;
• black pepper - 6-7 peas;
• vegetable oil - 50 ml;
• water - 150 ml.

Cooking fish, as in previous cases, consists in preparing mackerel and marinade. We cut the fish according to the already so well-known method. And we prepare the marinade as follows: cut the onion into half rings, mix all the ingredients in a saucepan, bring the resulting marinade to a boil, cook for five minutes, let it cool to a hot, but not burning state.

Pour a little marinade into a bowl, lay out a layer of fish, again marinade and a layer of fish. At the end, pour out the marinade that remains. When everything has cooled, cover the bowl with cling film and put it in the refrigerator for a day. Marinated fish is ready!

Mackerel in Korean

Delicious marinated mackerel, the recipe for which is somewhat different from those already presented above, has its own unique aroma.

Required products:

• one mackerel (about 500 gr.);
• Korean carrot - 100 gr.;
• one large onion;
• vegetable oil - 5 tbsp. l.;
• chili sauce;
• rice vinegar (can be replaced with white balsamic) - 4 tbsp. l.;
• sugar and salt - 1 and 0.5 tbsp. l respectively.

First, defrost the mackerel. Then carefully cut the fillet along the ridge and cut it into pieces of 1-1.5 cm. Put it in a deep container.

Next, prepare the marinade. To do this, mix rice vinegar, sugar and salt. Pour the fish with the resulting marinade. So it should marinate for 60 minutes. After an hour, we transfer the fish to another bowl. We put the onion cut into half rings in the marinade and heat it, but do not bring it to a boil. Thanks to this process, the onion will become softer, and the bitterness will disappear.

We filter and cool the onion. Add it to the fish along with Korean carrots. Pour the hot oil into the fish. Add chili sauce to taste. Mix everything carefully. Marinate for 3-4 hours. And now our fish is ready!

Summing up

Not only on the festive, but also on the everyday table, marinated mackerel often finds its place. Recipes for its preparation, as we have seen, can be very diverse. So don't be afraid to experiment. Each person will be able to find a suitable way to pickle mackerel.

Someone likes sweets, someone likes meat, and someone likes fish. The last group of people are especially fortunate in their addiction. The fact is that fish has all the necessary properties in order to call it the most useful of many food groups.

Firstly, fish oil is necessary for the full functioning of the body for both adults and children. Secondly, fish meat is rich in proteins, which are the building blocks of our body, cells and muscles.

Mackerel is a fatty white variety of fish that is relatively affordable and sold in many stores. This fish is often baked or smoked. Pickled mackerel is also delicious. It costs much more than raw fish, although the recipe is very simple and accessible to everyone.

Pickled mackerel - preparing food and dishes

Mackerel can be used both fresh and frozen. How to prepare a fish? Cut off the head, tail, fins. Be sure to clean the middle and especially the dark film - if this is not done, then the pickled mackerel will turn out bitter as a result. Cut the fish into portions. Mackerel is ready for pickling.

What do you need for the marinade?

First of all, mineral water. In addition, prepare the onion, garlic, spices, vinegar, salt and sugar.

How long does the fish take to cook? If you get down to business in the evening, then for breakfast you will get ready-made pickled mackerel. To cook mackerel in a spicy marinade, it will take not 12, but 5 hours.

Pickled mackerel recipes:

Recipe 1: Pickled Mackerel

Let's make the simplest marinade, without onions and garlic.

Required Ingredients:

• Cloves - 3-4 things
• Sugar - 4-5 tablespoons
• Mackerel - 3-4 carcasses

Cooking method:

1. Prepare mackerel. To do this, you need to clean it - cut off the head, remove the fins and tail, remove the offal. Cut it into pieces.
2. Pour mineral water into a saucepan and put on fire. Add salt, cloves, sugar and bay leaf there. Bring to a boil, then remove from heat and set aside.
3. Pour the fish with the still warm marinade, and when it is completely cool, put the mackerel in the refrigerator for 10-12 hours.

Recipe 2: Pickled Mackerel with Onions

It is according to this recipe that mackerel is most often cooked in restaurants. The fish is tender, tasty, with the aroma of onions.

Required Ingredients:

• 1 liter of purified water for marinade
• Mackerel - 3-4 carcasses
• Onions - 2 pieces
• fresh parsley
• Sugar - 2-3 tablespoons
• Bay leaf

Cooking method:

1. We clean the onion and cut into rings.
2. Greens should be finely chopped.
3. Wash the fish, gut, pull out the film, cut into portions. Sprinkle mackerel with onion and parsley.
4. We make a marinade. Pour water into a saucepan, put on fire, put salt and sugar, bay leaf. Bring to a boil, then remove from heat and cool slightly.
5. Pour the fish with still warm marinade and put it in the refrigerator for the night.

Recipe 3: Pickled spicy mackerel

Not everyone likes seasonings, because sometimes they give the dish an unusual taste. But we recommend that you try pickling mackerel according to this recipe, especially if you are preparing it for the holiday table.

Required Ingredients:

• Mackerel
• Sugar - 4 tablespoons
• Mineral water - 1.3 liters
• Cumin - 1 teaspoon
• Coriander - 1/2 teaspoon
• Suneli hops - ½ teaspoon

Cooking method:

1. Cooking fish: gut, clean and cut into pieces.
2. We make a marinade. We put the water on the fire, and when it boils, add sugar, salt and spices to it. Let the marinade boil with spices under a closed lid for 4-5 minutes. Remove the saucepan from the heat and let the liquid cool.
3. Pour the warm marinade over the mackerel and leave in a cold place for 5-6 hours.

Recipe 4: Pickled Mackerel with Tomato

A very unusual marinade recipe, which is often used by Greek chefs.

Required Ingredients:

• Fish - 4 carcasses
• Tomato paste - 4 tbsp. spoons
• Fresh carrots - 1 piece
• Garlic - 3 cloves
• Purified water - 1.3 liters
• Parsley
• Sugar
• Bay leaf

Cooking method:

1. Cut the mackerel into portioned pieces, having previously cleaned and gutted it.
2. Carrots need to be washed and finely grated. Mix carrots with tomato paste. In the mixture passed through the garlic press, mix everything.
3. Prepare the liquid for the marinade. Put a saucepan of water on the fire, add sugar, salt and bay leaf. Once the water boils, turn off the heat.
4. Mix the fish with the tomato mixture, pour over the marinade and add the chopped greens. Leave the mackerel to marinate overnight.

Recipe 5: Marinated Mackerel with Soy Sauce and Lemon

This marinade is also quite unusual, and will allow the usual mackerel to “play” in a new way. The only thing you need to immediately warn about is that the fish will turn out to be quite salty.

Required Ingredients:

• Mackerel - 4-5 carcasses
• Soy sauce - 5.5 spoons
• Sugar - 2 tablespoons
• Purified water - 1.4 liters
• Bay leaf
• Lemon - ½ piece

Cooking method:

1. Prepare the mackerel: cut off the head, tail, cut the fish into pieces.
2. Prepare the liquid for the marinade. To do this, bring water to a boil in a saucepan, then add sugar and bay leaf. Let the water boil for a minute or two, then remove the pan from the heat and cool slightly.
3. Fill the fish with warm water, add soy sauce and thinly sliced ​​lemon.
4. Marinate 5-6 hours.

• Chefs have been arguing for decades about whether mackerel should be thawed before pickling or not. In fact, you can cook fish in several ways, including without defrosting. How to defrost fish quickly? Put it in a cellophane bag and dip it in water.

• Buy fish in those outlets that sell only fresh products. What should a good frozen mackerel look like? The carcass should be firm, without friability. If there are gills, they should be hard and dark in color. The smell of fish should be neutral. Do not buy fish if it is covered with a thick layer of ice, this indicates that the product is not fresh. Frozen mackerel should have a thin white glaze.

• Don't be afraid to experiment. The marinade recipes above are good, but feel free to add whatever ingredients you like. Try adding pieces of orange and apple, beetroot, various spices to the marinade. Parsley root will give a very original flavor to the fish.

• You need to use sugar in the marinade. Try using raw brown sugar instead of regular white sugar. If you do not want the pickled mackerel to be very salty, you can replace the salt with soy sauce. A couple of spoons per liter of water will be enough to make the fish tasty and not very salty.

• To make the fish sour, take a spoonful of wine or rice vinegar.

• What is the best way to serve pickled mackerel? Drain the liquid and season the fish with oil. You can also add onion, garlic, sweet peas. Fish with white sauce is very tasty: it can be mayonnaise or sour cream. You can also make your own sauce: mix vegetable oil, egg yolks and mustard powder.

One of the best appetizers to the table has always been a fish. It turns out very tasty mackerel, pickled with your own hands at home. I have a lot of such homemade recipes, in brine, with vinegar or mustard, even in tea and with vegetables.

Marinating mackerel is quite simple, of course, it’s easier to buy it in a store, but it’s unlikely that you will get such quality there. Yes, at home you can do everything based on your own preferences.

When you ever try to marinate a fish yourself, understand the whole process and try the final product, then you may want to invent some of your own recipes.

Mackerel pickled at home - delicious recipes

Before sharing my homemade recipes, I want to tell you a few of my secrets about how to choose the right fish and how to prepare it. Since I have lived most of my life by the sea (on Sakhalin), I know a lot about fish, so I will share it with pleasure with my readers.

How to choose and prepare mackerel for pickling

As in the case of herring, fresh or frozen fish, but in good condition, is suitable for us. What does it mean? Her carcass, Rybkina, should be intact, intact, the back is dark in color, the sides are shiny, not cloudy and not yellow.

When buying, if possible, find out when the fish was caught and how many times it was thawed. Multiple defrosts are not allowed. And, it can be seen in the carcass. Never buy fish that are difficult to see and touch, tightly wrapped in layers of packaging.

I also want to say about the size of the fish we need. Do not be stingy, choose the largest. Small, weighing less than three hundred grams, mackerel is suitable only for frying. Large fish is more fatty and tasty, after marinating it will become juicy and tender.

To defrost fish (if you could not buy fresh or chilled), never use a microwave oven, even in the defrost mode, it will ruin a lot for you. The fish should be wrapped in ordinary parchment and put on a plate at the bottom of the refrigerator, until completely thawed.

Pickled mackerel - a classic recipe

A simple, classic pickling recipe can be taken as a basis. From him "dance" with the addition or change of spices, etc. The recipe has been tested more than once, the fish turns out very tasty, use it.

Need to take:

• Two large carcasses of mackerel
• Two large spoons (without top) of salt and sugar
• Two tablespoons of table 9% vinegar
• Glass of clean filtered water
• Six peas of pepper
• two laurel leaves
• Three cloves

How to pickle mackerel in the classic way:

Please note that the water for the marinade must be well purified, we will not boil it. It will be enough to put all the spices into it, stir and let stand for a while so that the salt disperses. That's the whole marinade.

We will prepare the fish, clean it, if you wish, you can cut off the head, be sure to remove the black film from the inside, it is bitter. We wash the carcass in running water and dry it with a paper towel.

For pickling, we choose dishes so that they do not oxidize, we do not consider aluminum at all. We lay the carcasses and pour the marinade. A couple of hours the fish is just on the table, at normal temperature. Then for a day we remove it in the cold, at + 5-6 degrees.

Mackerel marinated in a jar for 2 hours

You can marinate for two hours if you are in a hurry. But then we will cook it not whole, but cut into pieces.

We take:

• Two carcasses of mackerel
• Half a liter of water
• Two large spoons of coarse salt
• Two spoons of 9% vinegar
• Large onion turnip

Cooking process:

Defrost the fish and cut it in this way: cut off the head and pull out the insides without cutting the abdomen. We cut the carcass into pieces two centimeters wide, each piece is cleaned of the black film and washed in running water.

We make brine from water and salt. We do not boil water, so it must be clean, settled or filtered. We dissolve the salt completely and fill the fish for two hours. Let it be at room temperature.

Then drain the brine completely. Cut the onion into half rings, if too large, then into quarters. We spread a layer of fish in a convenient container with a lid, sprinkle with vinegar and oil, then lay out a layer of onion, again sprinkle with vinegar and oil, and so on until the end. Close the container and refrigerate for an hour. An hour later, the fish is completely ready.

Recipe for pickled mackerel in onion skins

A good housewife usually does not throw anything away, especially onion peel. How many recipes with her do you know? Have you tried pickling mackerel like this? It turns out very tasty, and the color of the fish is appetizing.

Take the following ingredients for the recipe:

• One mackerel carcass
• Two handfuls of pure onion skins
• Liter of water
• Three large spoons of salt
• A large spoonful of sugar, without top
• Two leaves of lavrushka
• Half a teaspoon of coriander

Cooking process:

First of all, we need to prepare the marinade, put all the spices into the water along with the onion peel, wait for it to boil and detect for seven minutes. After that, the brine must be cooled.

At this time, we are engaged in fish, cut the carcasses, remove the heads, entrails and fins, cut into three parts and put in a bowl.

Pour the pieces of mackerel with the finished marinade and leave on the table for a couple of hours. Then we put it in the refrigerator for the same time. The fish is ready for the table.

Delicious recipe for pickled mackerel in tea

The peculiarity of this recipe is that in tea the fish is very similar to smoked fish, and, thanks to tannins, it does not fall apart, it keeps its shape well.

Take for the recipe:

• Two carcasses of mackerel
• Liter of boiling water
• Four tablespoons of black tea
• Four large spoons of salt
• One spoonful of sugar
• Allspice peas to taste

Cooking process:

If the fish is frozen, then you need to defrost it, as I wrote above. We gut it completely, do not forget to remove the black film so that it does not taste bitter.

We brew tea, add all the spices there at once, except for pepper, cool and filter. We put the fish in a container with a lid, pour the marinade and add pepper. We hide the container in the refrigerator for four days, turn the fish over twice a day.

After we take out the mackerel, wash it and hang it for a few hours to dry a little. Then wrap in parchment paper and store in the refrigerator.

How to pickle mackerel with onions, another of my delicious recipes

Fish with onions is marinated for a day. The recipe itself is nowhere simpler. But it always turns out delicious. Try to pick fatter carcasses for him.

Take:

• Three carcasses of mackerel
• Three onions
• A large spoonful of table salt
• A teaspoon of sugar
• Three large spoons of table vinegar 9%
• Two large spoons of unscented sunflower oil
• Three cloves of garlic
• two laurel leaves
• Three sweet peppercorns
• Ground black pepper to taste

Cooking process:

Fish, if frozen, defrost in half so that the pieces are beautiful. We clean the insides, cut off the head, tail and fins, remove the spine and cut into pieces, two centimeters thick.

We need to cut the onion and garlic very thinly. We mix all the spices in a bowl, take a clean jar and lay out the fish in layers, sprinkling with spices. Close and refrigerate. A day later, we try a delicious snack.

Pickled mackerel in a jar at home

Mackerel marinated in a jar is always a hit with my guests because it is fragrant and tender. I myself like this recipe for its convenience, try it, I'm sure you will like it.

Need to take:

• Two carcasses of mackerel
• Half a liter of water
• Two onions
• One and a half large spoons of salt
• A teaspoon of sugar
• Two and a half tablespoons of table vinegar
• two laurel leaves
• Two large spoons of unscented sunflower oil
• Peas of black and allspice peppers, five each
• coriander to taste

Cooking process:

We will first need to prepare the marinade, for this we boil water with all the spices for about seven minutes, let it cool and add vinegar.

We cut the fish into pieces, five centimeters wide. Cut the onion into thin half rings. We put fish and onions in layers in a clean jar alternately, pour marinade and leave for a day at a temperature of + 5-6 degrees. Everything, the fish is ready.

Mackerel marinated without vinegar

A recipe for opponents of vinegar, although it is added in very small quantities, such that it cannot bring harm. Well, without, so without.

Need to take:

• Two frozen mackerel carcasses
• Half a liter of raw purified water
• Two large spoons of table salt
• A large spoonful of sugar
• two bay leaves
• Allspice peas to taste

Cooking process:

Defrost the fish in half, gut and cut into pieces, two to three centimeters wide.

In a clean jar we put fish pieces along with lavrushka and pepper.

We dilute sugar and salt in water, completely dissolve and pour the fish, cover with a lid and leave for two days in the cold. After the fish is ready.

Mackerel marinated with mustard

Want to make this appetizer especially spicy? Add mustard, delicious, just lick your fingers.

Take:

• Two carcasses of mackerel
• Half a liter of raw water
• Two large spoons of salt and sugar
• Three large spoons of 9% vinegar
• Two large spoons of mustard powder
• Bunch of fresh dill
• One and a half large spoons of refined sunflower oil
• Two leaves of lavrushka
• Ten peas of allspice

Cooking process:

Gut the fish and cut into pieces of the size you like, maybe two centimeters wide. We put it in a container and sprinkle with chopped dill on top.

Next, we make the marinade in the water, pour all the spices except mustard, put it when the water starts to boil, cook for seven minutes and cool down to +30 degrees. Pour the fish with this marinade and add vegetable oil with vinegar. Such a fish will be ready in ten hours.

Pickled mackerel with vegetables

When you try mackerel marinated with vegetables, you will definitely not perceive store-bought fish at all.

Take for the recipe:

• Three carcasses of mackerel
• Two and a half large spoons of table vinegar
• Two medium sized carrots
• Three onions
• Canned green peas
• A large spoonful of salt and sugar
• A teaspoon of ground black pepper
• Three large spoons of tomato ketchup

Cooking process:

We do not completely defrost the fish so that it does not spread under the knife. Gutted and cut into pieces.

Boil the carrot so that it is firm, not overcooked. Onion cut into thin half rings. We throw the peas on a sieve to drain all the juice. Mix vegetables with pieces of fish and lay in a convenient container.

We make a marinade, dilute spices in water, add ketchup, vinegar and oil, pour vegetables into them. First, leave for half an hour on the table, then remove for a day at a temperature of + 5-6 degrees. The fish is ready.

How to pickle mackerel at home - video