How to pickle mackerel at home recipe. Spicy salted mackerel at home video recipe

Hi all! If you have never made fish yourself, or rather marinated it, then correct yourself quickly. After all, mackerel is the coolest appetizer on any table. You can now buy freshly frozen deliciousness in bulk in absolutely any store, and then conjure it up.

Mackerel, unlike herring, is much more tender and mostly fattier, which everyone really likes. Oh, if you come across a female with caviar, it will be just great.

You can make canapés with this fish, and it will also go well with any side dish, for example mashed potatoes or

This note will not be very long, but I tried to take the most popular and super-duper tasty and simple recipes, so you can choose and make from what you have at home. But in principle, this fish needs seasonings and salt. And if you want something special and unique, then you will have to choose a marinade in tea or onion skins. Here, of course, it’s a matter of taste, who likes what more or who is used to cooking.

Let's start with the simplest and most delicious Gost ambassador. The secret of this recipe is in spices, if you don’t like them at all, then you don’t have to add them, but in general then there will be no fish spicy salting, but it will just be lightly salted.

It is these spices that give that cool and incomparable taste, which makes you want to eat and eat mackerel endlessly, but you still won’t be able to eat too much of it, and it’s impossible).

We will need:

water - 0.5 l
mackerel - 1 pc.
coarse salt - 2 tbsp
sugar - 1 tbsp
allspice, black peppercorns
onion - 1 head
Bay leaf IR - 1 pc.

Cooking method:

1. Remove the head of the fish using a knife. Then cut open the belly and remove the intestines and other waste.

Now you will need to rinse the fish under running water, and then cut it into stationary pieces, so it will be salted immediately in pieces, which, in principle, is very convenient for many, everything will be ready right away.

2. Prepare the brine, take a ladle or small saucepan and pour in water, then add allspice and black peppercorns, sugar and salt, stir. Bring to a boil and cook for 3 minutes. Turn off and let the brine cool.

3. While the brine is cooling, place a liter jar of mackerel on the floor mixed with onions, which needs to be cut into rings.

4. Pour in the marinade and be sure to add the peas from the brine into the jar. Close nylon cover and place in a cool place for 12 hours.

5. Well, after that the fish is ready and waiting for you to take a sample. Bon appetit! It turns out amazingly tasty, everyone will like this mackerel in spicy brine and you will stop buying store bought.

Salt fresh frozen mackerel in brine

It seems to me that everyone really loves to eat delicious food and at the same time everyone wants all the products in our diet to be of high quality and not expired. I think that many of you have at least once encountered such a problem as poisoning, so I recommend that you cook yourself. Moreover, mackerel is one of the affordable fish that can be found in any store.

Try cooking it in brine with herbs and spices as in this recipe and you will definitely love it home cooking, because everything is quite simple and fast. The spicy mackerel ambassador will give you a magical and delicate taste. This option is similar to the previous one, but there are no onions in the brine and the spices are slightly different. Try to do both the first and second options, and then write which one you liked best.

We will need:

mackerel – 3 pieces or 1.2 kg
salt - 3 tbsp
sugar - 2 tbsp. l
bay leaf - 4 pcs.
allspice and black peppercorns 6 pcs.
cloves - 5 pcs.
water - 1 liter

Cooking method:

1. Take the fish and cut off the head and gut the intestines, remove the black films, wash in running water and wipe with a dry paper napkin.

2. For delicious marinade You will need the ingredients according to the list, the main thing is that you have black peppercorns and a bay leaf.

3. Add spices, salt and sugar to any metal container and let the liquid boil; there will be an indescribable aroma in the kitchen. Then cool to room temperature.

4. Place the prepared whole fish in a cup where you will salt it. Don't forget to cut off the ponytails; in principle, they have no use.

5. Now pour the brine over the entire mackerel. Never pour hot brine over mackerel, this is important, or it will cook. As you can see, in literally 5 minutes you have completed almost all the work.

6. Cover cling film and let it brew for a couple of hours. Waiting time - 2 days. Well, then take it out and cut it into pieces.

Interesting! Using this option, you can salt not only mackerel, but also other fish, such as herring, sprat, etc.

Salted mackerel in tea with incomparable taste

Yum, well, you definitely haven’t tried this delicacy, it may seem strange to you, but in tea it turns out incredibly tasty, and even beautiful. Thanks to the one who came up with this option, I also recommend trying it and treating everyone to this fish.

It looks like it's been smoked and looks... golden crust Overall a beauty. Everything is as easy and simple as always, and in the end everyone will want to know your signature author’s recipe.

We will need:

Mackerel fish – 3 carcasses
Water - 1 l
Tea 2-3 tbsp.
Sugar - 3 tbsp.
Salt - 3 tbsp.

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and all excess in the abdomen of the fish. The tails can be left or cut off.

2. Now let’s make the marinade, follow all proportions, remember that these proportions are given specifically for a liter marinade. If you have fewer fish, then make half as much, that is, take 2 times less salt and tea.

Place water in a saucepan and boil it, pour in tea, stir, and add salt and sugar. After this, put it back on the fire and boil again so that all the dry ingredients dissolve. And only after that, let the marinade cool and then pour it over the fish.

Important! Be sure to strain the marinade through a sieve. And one more condition: the brine must completely cover the fish.

3. So cool tea brine the fish should stand for 3-4 days. Then cut the mackerel into pieces and eat it for your health with at least any of them. Look how golden and beautiful it is.

Video on how to pickle mackerel quickly and tasty whole in 2 hours

All you need is a good fresh fish, and of course your desire, you will learn all the other ingredients in question in this video:

Marinate fish in onion skins

Another quite popular and proven recipe, it is also considered one of the originals. I'm up to today I didn’t even know about this recipe, but it turns out that for many it has become not only proven, but also loved.

It is the onion peel that gives this unusual color, you probably already guessed it yourself. In this version there are no spices at all, only two ingredients are used: salt and water.

We will need:

peel - from 5 onions
mackerel - 2-3 pcs.
water - 1 l
salt - 2 tbsp

Cooking method:

1. Place the onion peels in a saucepan, fill with water and rinse very well with your hands, then drain the water and pour in 1 liter of clean water. Leave it to stand in the water for about 10-20 minutes.

Cut off the head of the mackerel, then remove all unnecessary entrails. Be sure to remove the black film on the belly, otherwise it will taste bitter later. Wash the fish and wipe dry with paper napkins. After this, cut into pieces, although if you don’t particularly want to, you can pickle the whole thing.

2. Add salt to onion peels and water and stir. Turn on the gas and let this broth boil, then boil for another 3 minutes.

Now put the fish in pieces or whole into the pan and cook for 3 minutes in hot brine. And then drain all the water and remove the husks.

3. Place on a plate and sprinkle with a little lemon juice. Garnish with herbs and dill. Bon appetit!

Mackerel with liquid smoke in a bottle

For those who love smoked meats, I suggest you immediately switch to this simple option, which you can make right at home.

Have you ever heard of salting with liquid smoke? I think you’ve definitely tried it before, but didn’t suspect that this was exactly this option.

We will need:

water - 3 l
mackerel - 3 pcs.
liquid smoke - 1/3 tbsp.
sugar - 3 tbsp
salt - 3 tbsp
black tea - 1 tbsp.
black peppercorns - 6 pcs.
cloves - 6 pcs.
garlic - 4 cloves
bay leaf - 4 pcs.
red chili pepper - 1 pod

Cooking method:

1. Take a deep-eyed container, like a saucepan, and add 3 tablespoons of sugar to boiling water (3 liters). And leave to boil for 1 minute, and then add 1 glass of tea. Cover the pan with a lid and let simmer for 15 minutes.

Then this mixture needs to cool, you can put a pan so that it cools faster in a basin with cold water.

Cut off the heads of the fish and remove all the entrails. Wash and dry with a paper towel.

2. Next, place the fish in a jar or bottle with a large neck, pour in all the spices and squeeze the garlic through a garlic squeezer. Pour one third into a glass liquid smoke and add it to the jar. Pour in the marinade and close with a nylon lid.

3. Place such a glass vessel or bottle, jar in the refrigerator or cool place for 3 days.

4. Then remove from the jar and sharp knife chop into small neat pieces.

5. This is the characteristic yellow color of the skin, the inside is very tasty and juicy fish. Bon appetit!

Awesome recipe for lightly salted mackerel with mustard

Now I offer another sophisticated option, which will most likely shock some, but so what, I think that you have all ever tried herring in mustard marinade, why then not make such a liquid for mackerel, it will also certainly turn out tasty and with a spicy mustard aroma. Of course, all those who don’t like mustard should avoid this recipe.

You can serve such a dish on both a festive and everyday table, you must agree that everyone loves pickles, although we don’t make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We will need:

salt - 50-100 g
mackerel – 0.5 kg
sugar - 3 g
nutmeg-3 g
bay leaf - 1 pc. chop finely
onion- 1 PC.

For spicy salting

Allspice 1 gram
Black pepper 1 gram
Nutmeg 1 gram
Coriander 1 gram
Cloves 2-3 pieces
Water - 0.5 tbsp.

Mustard fill

Spicy decoction - 0.5 tbsp.
Mustard - 50 g
Vegetable oil - 65 g
Sugar - 35 g
Salt - 8 g
Acetic acid - 4 g

Cooking method:

1. Rub the curing mixture onto the fish, first defrost the fish and cut off the head, fins and remove the intestines. For this salting you need to mix together salt, sugar, nutmeg and chopped small pieces Bay leaf.

If you have some salting mixture left, then sprinkle it on the fish, cover it with a lid and leave it to stand like that for 2-3 days. This is how the dry salting turned out, as you can see, without marinade and without any liquid.

2. Now rinse the mackerel in running water and let the water drain. You can already consume it, or smoke it or make a mustard filling and spicy salting.

3. For spicy salting you will need allspice, black pepper, nutmeg, coriander and cloves. Grind all these ingredients in a mortar. Then take a ladle and pour everything into it. Then add water and boil the mixture, let stand and brew for 25 minutes.

4. While it's cooking spicy pickle cut the finished mackerel, cut it into pieces, and cut onions into the bottom of a glass container, such as an onion cushion.

5. Now take and pour vegetable oil and mustard into a glass, plus add sugar and salt, then stir and pour in the prepared cooled spicy mixture, stir and add vinegar.

6. Pour this marinade over the fish.

7. And here it is mustard-oil, or you can say it’s a spicy filling, leave it in the refrigerator for 1 day.

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husks and tea

Now I suggest you turn on this video and take note of the recipe, in which mackerel is marinated in both onion skins and tea, this fish is the first to disappear on the table:

Dry salting mackerel without brine

Well, there is one more option left, so to speak, if you don’t want to bother, you can easily rub the fish with salt and not add any water at all, and this way it will also become lightly salted, the main thing is to follow all the proportions correctly.

Such fish will certainly be different from store-bought fish because it does not contain any chemical additives, which means you don’t have to worry about your health, this is one of the best recipes.

We will need:

mackerel - 5 pcs.
salt - 160 g
sugar - 80 g
peppercorns - 7 pcs.
cloves - 4-5 pcs.
bay leaf - 3-4 pcs. or 2 pcs. taste

Cooking method:

1. Cut off the tail and head of the fish. Remove all entrails from the carcass. Rinse under running water and dry with paper towels.

2. Prepare the pickling mixture, take and place sugar and salt in one bowl. Next, mix peas, cloves and a couple of bay leaves and grind it all into powder.

3. The fish will need to be filleted; remove the ridges with a knife. Place the fillet in a container in which you will salt the mackerel. Mix spices and salt with sugar and you will get a mixture for pickling, there will be a lot of it and perhaps there will even be left over, leave it for future use, it will not go to waste.

Now use this dry mixture to salt the container in which you will salt the mackerel, then wipe it all over the fish on both sides; there is an opinion that the fish will take as much salt as it needs.

4. Place the fillets on top of each other and then cover with a lid or cling film.

5. Place in the refrigerator for 24 hours, and then eat with onion and vegetable oil Of course, cut the fish into slices. Such a delicious soft treat instant cooking it worked! Note that it does not contain vinegar or brine. Bon appetit!

Advice! If you cannot eat all the fish at once, you can freeze it in freezer, and then take it out at any time and taste it.

It turned out to be homemade and finger-licking good!

That's all for me, as always. I wish you that everything works out for you and that you taste the lightly salted fish with great appetite and joy. All the best to everyone! Bye! See you!

Buy in store salted fish, meeting all the needs of the consumer is a problematic matter. Manufacturers do not spare salt and spices for long-term storage product. There is only one way out - buy frozen fish and cook it yourself. I already wrote, today I’ll tell you how to salt mackerel quickly and tasty. The recipes are simple, with a minimum of ingredients and time spent. As a bachelor, I don’t really want to spend hours in the kitchen.

I salt mackerel in brine and without it, in pieces and whole. It all depends on the required time frame. If you need to make a tasty and appetizing snack with the shortest turnaround time, say, in 2 hours, then of course I cut the fish into small pieces and put it in brine. If time is not pressing, then the mackerel spends the next 2 - 3 days in the refrigerator in the form of a gutted and headless carcass.

Since I belong to the cohort of fishermen, of course I try to try all the recipes I have found for salting fish. Some satisfy my needs and are used often, others remain only for extreme case, when orders come in from friends who have planned a visit for a shot of tea.

However, I will not bore you, dear reader, with third-party lyrics, but will move directly to recipes that allow you to salt mackerel for any celebration or everyday life yourself.

Everyone knows that there are no comrades in taste and color. Therefore, having followed the proposed recipe for the first time, in the future you can make some changes in the concentration of ingredients and salt it to your taste.

Preparing mackerel for salting

Preparing mackerel for salting begins in the store. Find fish on store shelves that are similar in color to those that appear in the photographs cookbooks, magazines and websites, it’s extremely rare, but I want to see mouth-watering pieces on the table, so let me give you a couple of recommendations.

Avoid buying fish with a lot of ice. It is clearly not fresh and has been defrosted more than once.
Buy carcasses without signs of impact or excessive pressure.
There should be no reddish spots on the fish. There is nothing serious in their presence, however, there may be eaters at the table who want not only to eat deliciously prepared a fish dish, but also to see the beauty of every piece. And cleaning these stains after defrosting is quite a tedious task, since it is troublesome to wipe off greasy stains with just a stream of water. But if this doesn’t annoy you, then everything is fine.
And the last recommendation is to buy only fresh mackerel. This applies to all products.

And now directly about preparation for salting and the necessary equipment.

Defrosting and cutting mackerel

To defrost I use two methods:

I leave it on the shelf in the refrigerator overnight.
At room temperature for 2 - 3 hours.

In the first case, the fish is salted whole after gutting; the second method is convenient when you need to salt the mackerel in pieces. The fact is that fish that has not completely recovered from freezing is more conveniently cut into even pieces.

Cut off the head and tail fin. Carefully rip open the belly and remove the lump of entrails.

You should not start washing at this stage. It is better to let the pieces sit for a while at room temperature until completely thawed, and then rinse them under running cool water. This makes it possible to completely remove the blood and film lining the abdominal cavity.

Necessary equipment

WITH necessary tool and with containers everything is simple.

Requires a cutting board.
Sharp knife.
Enameled pan for preparing brine.
Glass jars with the required capacity. Usually it is 800 - 1000 grams with a wide neck.
A deep plate or saucepan for chopped fish.

Salting mackerel in brine pieces and whole

Mackerel in brine - relatively quick way preparations. The fish is in a fairly concentrated salt solution and manages to go through the salting phase in a short period of time.

If we consider the simplest recipe, then it is the same type as salting other representatives of the fish stock.

Classic recipe for salting mackerel at home

While the fish is undergoing the final stage of preparation, enamel pan The brine is being prepared. To prepare brine for 2 - 3 medium-sized mackerel, take:

Two glasses of cold water.
One and a half tablespoons of salt.
Half a tablespoon of sugar.
Seven to ten (depending on size) peppercorns. I have a bag of mixed peppers for these purposes.
Two bay leaves.

All ingredients are placed in a saucepan and brought to a boil. After boiling for 5 - 10 minutes, remove the pan from the stove and leave until cool.

We put the fish cut into pieces in a jar (if you need to salt the whole mackerel, then take a proportionate container - a saucepan or a plastic container) and fill it with brine that has cooled to room temperature. Close the jar with a lid and put it in the refrigerator. After 10 - 12 hours, lightly salted mackerel is ready. For those who like the brine “harder”, leave it in the brine for up to a day.

Fish prepared in small quantities is consumed quickly.

To prevent the fish from being over-salted, it is better to drain the brine for storage and put the mackerel in a plastic bag in the freezer. But I don’t think it will come to that.

Other recipes for salting mackerel using brine

The recipes for “wet” salting of mackerel proposed below differ from the classic one mainly in the use of additional ingredients as additives.

They were adopted from the sites of fellow fishermen. I’ve tried it and I can say that it turns out quite tasty and fast. However, they are not used as often as classic way. I don't want to mess around with it any more.

The recipe is used as written down in a notebook.

Mackerel in tea brine

Thawed, gutted and freed from excess moisture after washing, the mackerel is filled with brine using loose black tea. “Princess of Dope” would do just fine.

The brine is prepared with the following ingredients(for 2 - 3 ponytails):

A liter of cold water.
3 full tablespoons of coarse salt.
3 tbsp. spoons of loose leaf tea.
1.5 - 2 tbsp. spoons of sugar.

We make tea. While hot, stir salt and sugar and let cool to room temperature. Place the mackerel (in pieces or whole) in a container of adequate volume and fill it with tea brine.

In this form, the fish remains in the refrigerator for three days.

In principle, you can eat cooked fish straight from the brine, but I recommend letting it sit overnight in the sink, placing it in a colander. In a few hours the mackerel will become weathered.

Mackerel with onion peel

For brine, use the following classic look composition of the ingredients, but a couple of handfuls of onion peels are added. I didn’t notice much of a difference in taste, but the fish acquired a rather attractive color.

To try, take a couple of mackerel, prepare a regular brine with the addition of husks. Cool it and pour over the fish. Two to three days (no longer needed) in the refrigerator and you can serve.

How to salt mackerel without brine (dry salting)

To be honest, I prefer dry salting of mackerel. The fish turns out to be the most delicious.

When I buy a couple of tails, I use an ordinary glass jar for salting. The volume is quite enough. When I stock up on five to seven kilograms, I use a wooden box that I specially put together for pike and have been successfully using at the dacha for a year now.

Dry salting of mackerel in a wooden box

There are no complications here. I sprinkle the bottom of the box with coarse salt. Thawed and gutted fish are placed whole in rows. Each row is sprinkled with salt.

I don't use any spices. I tried a mixture of salt and sugar - I didn’t like it. Now it's just salt. I don't use pressure. The juice (brine) released during salting flows out through the cracks in the bottom of the box. The fish is salted in 2 - 4 days. Then you can send it to the smokehouse and serve it as is. Packed hermetically in plastic bags and the fish sent to the refrigerator freezer feels great until it needs to be served.

Since I use this method to salt at the dacha, it is worth taking precautions against the ubiquitous flies. A gauze cape folded in two layers does the job.

IN winter time I used the method once at home, placing the box in the bathroom. Final result — delicious mackerel for any holiday.

Dry salted mackerel in a jar

The fish goes through the preparation stage and is cut into pieces. Next, it is placed in a colander to remove excess moisture.

A mixture of salt, sugar and black pepper is prepared in a mug for one fish:

A full tablespoon of coarse salt.
Half a tablespoon of sugar.
Pepper is taken to taste. For me it's half a teaspoon.

I rub each piece of mackerel with the mixture, put it in a prepared glass jar and put it in the refrigerator for a couple of days. I don't close the lid.

When serving, remove any remaining salt with a knife. I don’t wash it off with water, because there’s no need for excess moisture.

Bon appetit.

Regards, Oleg

A simple recipe for salting herring or mackerel at home, according to which in just a couple of days from the usual frozen fish the resulting salted fish will be no worse than the one you buy in the store, and much cheaper. For pickling, choose big fish, without stains or damage, with clear eyes. You don’t have to defrost the fish completely, just enough so that it becomes pliable and bends. For pickling, use stainless steel utensils, glass or plastic containers.
It will take 20 minutes to prepare, the fish will be ready in 2-7 days. The ingredients are indicated for the preparation of 1 kg. I think you'll like this one too.

Ingredients:

- fatty Atlantic herring – 1 kg;
- filtered water – 0.5 l.;
- sea salt – 30 gr.;
- granulated sugar – 15 g;
- Bay leaf;
- black pepper.

Recipe with photos step by step:

Before salting, leave the frozen fish for several hours on the bottom shelf of the refrigerator. Then rinse with running cold water, leave the giblets, head, and fins (no need to clean the fish!). Usually 2 large, fatty herrings weigh about a kilogram.

We make the brine. Pour into a saucepan sea salt and granulated sugar. Add a few bay leaves and black peppercorns.

Then pour filtered water, put the pan on the stove, bring the brine to a boil, boil for several minutes to release the aroma of spices.

Remove the pan from the heat and cool the brine to room temperature. If you put the herring in hot or warm water, then it will spoil. The marinade must be cold!

Place the herring in a pan with cold brine, place it so that it is completely hidden under water.
Place the pan on the bottom shelf of the refrigerator or in a cold pantry. Salting time ranges from 2 days to 1 week, depending on the degree of saltiness you like.

We take the finished herring out of the brine, clean it, season it with onions and sunflower oil and serve. Rate it.

Bon appetit.
By the way, you can shift salted herring V glass jars, add brine and store in the refrigerator. Shelf life 1 month.

4 (80.99%) 101 votes

Well, the time has come to return from distant Mars to our Earth. Recently I was at a friend’s house, where home-salted mackerel was served and it was very tasty. I had no idea before that mackerel could be cooked at home, but they shared the recipe with me, and I was impressed by looking for similar recipes and now, of course, I will share them with you. I hope this collection contains a recipe that suits you. Yes, by the way, most of the recipes were written by women and I did not change the original presentation and pass off the recipes as my own - firstly, it would be dishonest, and secondly, the zest of the story would disappear...

Everyone loves fish, and even if not everyone loves it, then everyone knows that fish is a treasure trove useful substances: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that you need to eat 100 grams of fish every day.
Children especially need to eat fish, as their bodies are growing and must receive sufficient vitamins. It's not for nothing that our grandmothers mandatory got our parents drunk fish oil, and our parents were sick in childhood less often than our children.
So, in order for you and me to get very tasty salted mackerel at home, we need to remember a few simple rules:

Pay close attention to the freshness of the fish. Fresh mackerel should have a tight, springy carcass, light gray in color, without a hint of rust and smell of fish, but not a strong smell, but slightly.
The fish should not have any stains, traces of blood, etc. Eyes should not be sunken, dull, dry or cloudy. The gills of a healthy fish are red, clean, and without any signs of mucus.
The scales fit tightly, the tail should be smooth and not dry, it is advisable to check the fish in water, a fresh one should sink. But such an experiment will not work for frozen fish.
For salting mackerel, we choose large specimens, weighing at least 300 grams.

Salting place

To ensure that our mackerel is well salted, we prepare a cool place in the house; if you have a cellar, you are very lucky. For those who don’t have a cellar, a refrigerator is perfect. So the place is ready.

Dishes

Dishes. The dishes need to be glass or enamel, or plastic, according to your taste, the main thing is that the dishes do not oxidize. There are dishes.
Let's move on to the intricacies of salting mackerel.

It is important to remember that for salting fish, take only large ones, rock salt, not iodized, since iodine will affect the external attractiveness of the finished fish, and coarse salt will absorb excess moisture.
So, let's move on to the recipes for salting our mackerel.

The simplest recipe for pickling mackerel

Ingredients:

Mackerel - 2 pcs. 350g each
Water - 1 liter
Mustard powder - 1 spoon
Sugar - 3 spoons
Salt - 5 spoons
Peppercorns -10 pcs.
Bay leaf - 4 pcs.

If you doubt the need for sugar, rest assured, sugar will give the fish a great taste.

I don’t like wasting time in the kitchen, so let’s use a little time management:

Place a pan of water on the fire, after the water boils, add everything except the fish and cook for three minutes. After three minutes, turn off the heat, close the pan with a lid and leave to cool.
In the meantime, let's start cutting mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole, for taste qualities it will not be reflected.
Place the fish in the prepared container and fill with brine. Cover the container and place in a cool place for 12-24 hours.
After 12 hours, the fish is lightly salted and ready to eat; after 24 hours, the fish is completely salted.

Choose which one you like best. After the fish is ready, we recommend cutting it and storing it in a jar with vegetable oil.

This recipe will save you from disappointment after purchasing low-quality products

Ingredients:

Mackerel - 1 piece.
Salt - 4 spoons
Sugar - 2 spoons
Vinegar - 2 spoons
Bay leaf - 3 pcs.
Black pepper - 3 pcs.
Allspice - 2 pcs.
Water - 1 liter

The cooking principle is similar to a quick, simple recipe:

We gut the fish, cook and cool the brine, but in this recipe, after the brine reaches room temperature, we add vinegar.
Pour the brine over the fish and place it in a place at room temperature for 24 hours.
We taste after 24 hours.

As a result of these simple steps, salted mackerel at home should be very tasty.

This recipe can safely be called universal, as it is suitable for both sturgeon and herring. The advantage of this recipe is the preparation time; after just twelve hours, you can enjoy the wonderful taste of salted fish.
Ingredients:

Mackerel - 2 pcs.;
Onion - 2 pcs.;
Allspice - 5 peas;
Bay leaf - 2 pcs.;
Wine vinegar - 50 ml;
Salt - 3 tablespoons;
Vegetable oil - 1 spoon;
Cloves - 2 sticks;
Ground black pepper - to taste.

The cooking process for this fish is slightly different. When preparing mackerel, we don't just gut it, we peel it and remove the bones. This is easy to do if you cut the fish along the back, along the ridge.

Cut the mackerel into medium-sized pieces, add salt and let rest for 10 minutes.
Meanwhile, peel and cut the onion into rings.
Prepare the marinade. To do this, mix seasonings, vinegar and vegetable oil.
We take lightly salted fish, pepper it, mix it with onions, put it in a prepared bowl and fill it with marinade.
The mackerel is marinated at room temperature for at least 10 hours, after which it is sent to “finish” in the refrigerator.

Fish prepared according to this recipe literally melts in your mouth. It is suitable both as a side dish and on sandwiches. Salted mackerel at home is very tasty great snack for any drinks, well, you know….

Not all people like to cook, but those who do will prefer homemade pickled mackerel to store-bought ones.
In the recipe below, we will look at how to pickle mackerel in onion peels with brine.

Ingredients:

Frozen mackerel - 3 pcs.
Rock salt - 3 tablespoons;
Water - 6 glasses;
Black tea (yes, yes, yes, exactly tea) - 2 spoons;
Sugar - 1.5 tablespoons;
Onion peels - 3 handfuls.

Thawing mackerel naturally- no microwaves, steam, etc.
Meanwhile, prepare the brine. Wash the husks thoroughly using a sieve and running water. Place it in a saucepan, salt, pepper, sweeten, add the tea leaves, fill with water and set to boil.
After the water boils, turn off the gas and leave until it cools completely.
We gut the mackerel, wash it thoroughly, put it in enamel dishes, pour in the strained brine, close,
Place in the refrigerator and leave for three days. Every day we turn the fish over to ensure even salting and coloring.

After three days, we take out the fish, cut it and eat it.

Mackerel marinated in tea brine

I suggest trying mackerel marinated in tea brine.

I can’t say how suitable this mackerel is for eating, since they eat it with lightning speed. At the same time, I am sure that after preparing such fish, you will not want to buy store-bought fish.
Ingredients:

Frozen mackerel - 2 pcs.
Rock salt - 4 tablespoons;
Water - 1 liter;
Black tea - 4 spoons;
Sugar - 4 tablespoons;

Let's start cooking.

Defrost, gut the fish, wash and dry with disposable towels.
Brew the tea and cool; when it cools, dissolve salt and sugar in it.
Place the mackerel in a container, fill it with marinade and leave it in the refrigerator for four days.
We hang the finished mackerel overnight. This is necessary so that excess liquid is removed. Bon appetit.

Every housewife has had unexpected guests at least once in her life; in such a situation, “instant” recipes come to the rescue. What kind of recipes are these? Everything is very simple, these are recipes for dishes that do not require a long cooking process.
One of these lifesaver recipes is Two-Hour Mackerel.
To prepare this mackerel we need:

Mackerel - 1 pc.;
Onion - 1 pc.;
Water - 350 ml.
Salt - 1.5 tablespoons;
Black pepper - 7 peas;
Bay leaf - 2 pcs.

Preparation:

Prepare the brine. Cook the brine with the onion, cut into 4 parts, spices and salt for 10 minutes. Turn off and cool.
Gut the fish, wash and dry with paper towels. We don't cut large pieces, 2 centimeters each.
Place the chopped fish in a jar and fill it with brine, close it and put it in the refrigerator for 2 hours.
During this time, we peel and cook the potatoes, set the table, and take out the pickles.
We do hair, makeup and prepare for the arrival of guests.

A very simple recipe for preparing mackerel “for the morning”.
For him we take:

Mackerel - 1 piece;
Salt - 1 spoon;
Sugar -0.5 spoons
Ground pepper, vegetable oil, vinegar.

It's very easy to cook

Gut the mackerel and cut into medium pieces.
Rub each piece with a mixture of pepper, salt and sugar, put it tightly in a jar, and put it in the refrigerator.
Wash off in the morning extra salt, transfer to a clean bowl and fill with a mixture of vinegar and oil.
After 2 hours we happily sit down to breakfast.

Salted mackerel at home is very tasty, especially noticeable in the morning if the evening was not easy.

Pickled mackerel

Here is a recipe for lovers of pickled mackerel.
We need:

Mackerel - 3 pcs.;
Onion - 3 pcs.;
Garlic - 3 cloves;
Sugar - 1 spoon;
Salt - 1 spoon;
Vinegar - 3 spoons.
Vegetable oil - 2 tablespoons;
Bay leaf - 2 pcs.;
Allspice - 1 teaspoon;
Mixture of peppers - to taste.

DO NOT DEFROST the fish completely, since it will not be possible to beautifully cut completely thawed fish.
We gut it, removing the head and tail, wash it, and cut it beautifully.
Peel the onion and garlic, cut the onion into rings and garlic into slices.
Prepare the marinade.
Combine oil, vinegar, salt, sugar, pepper and bay leaf.
Place the mackerel in a large container, add onion and garlic, pour in the marinade, and mix well.
Put it in a jar and put it in the refrigerator for a day.
A day later we take it out and enjoy.

Bon appetit!

This dish is prepared in two stages.
We take:

Mackerel – 1 piece;
Salt – 3 tbsp;
Sugar – 1 tsp;
Onion – 1 pc.;
Vinegar 9% -1-2 tsp;
Mixture of peppers - to taste;
Vegetable oil – 2 tbsp;
Lemon.

Stage one.

We gut the mackerel, remove the backbone and bones, and cut into fillets.
Season the fillets thoroughly with a mixture of salt and pepper, fold them half by half, wrap them in a bag or film and put them in the refrigerator for a day.
We take it out, wash off the excess salt, dry it, cut it and move on to the second stage.

Stage two.

Cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, and mash so that the onion releases juice.
Lubricate the mackerel with a mixture of oil and vinegar, place the onion on top and get ready to eat.

Spicy lovers will be pleased with the recipe for Mackerel with cinnamon.
For this recipe we will need:

Water – 1 liter;
Mackerel – 3 pcs.;
Bay leaf -4 pcs.;
Salt – 250g;
Peppercorns and cinnamon to taste.

How to cook:

Cook the brine for 5-10 minutes, adding seasonings to the water.
Gut the fish, wash and dry.
Pour the cooled brine over the mackerel and put it in the refrigerator for three days.
Cut the finished mackerel and eat it, bon appetit.

Now I think everyone will find a recipe for themselves to make salted mackerel at home very tasty. Don’t forget to write in the comments about how and what you got, and in the meantime I will again look for something interesting and exciting for my blog, something to get you hooked.

Today I want to introduce you to this topic - very tasty salted mackerel, and tell you a few recipes on how to salt it at home.

This is a wonderful, tasty fish that is salted, pickled, smoked,...

This small fish, in general, invariably pleases us with its taste.

Of course, you can buy ready-made in the store salted mackerel, but still cooked at home, I’m sure it will be tastier.

When salting at home, you can use all your gourmet imagination - add your favorite spices, use various ways salting - in brine, dry salting, delicious fillings.

How to pickle whole mackerel in brine - the simplest recipe

For this recipe we will need:

Mackerel, take fresh frozen, defrost, remove the gills from it, rinse under running water
The salting vessel, preferably enameled with a lid, should be of such length and volume that the fish can fit in it; if it is a little smaller, you can bend or cut off the tail of the fish

For brine per 1 kg. fish:

0.5 liters of boiled chilled water
2 tbsp. spoons of salt
1 tbsp. spoon of sugar
1 – 2 bay leaves optional

Pickling:

Prepare the brine, stir salt and sugar in water, stir thoroughly until completely dissolved

2. Place the fish in the container, fill it with brine, if there wasn’t enough of it and the fish was not completely covered with it, it’s okay, you’ll just need to turn it over periodically

3. Close the lid and leave for 2 – 3 hours at room temperature

4. Place the vessel with fish in the refrigerator for 4 – 5 days

Lightly salted whole mackerel, dry salted without water

The fish turns out lightly salted, tender and very tasty.

Defrost mackerel, wash

2. Gut the carcasses, separating the heads and tails

3. Prepare a dry mixture of 3 tablespoons of salt, 1 tablespoon of sugar and 1 teaspoon of black ground pepper, mix it well

4. Rub the fish on all sides and inside with our prepared mixture, place on foil

5. Sprinkle with the rest of the mixture and roll the carcasses in it

6. Wrap tightly in foil, put the package in a bag

7. Place in the refrigerator for 4 days

How to quickly and tasty pickle mackerel pieces in brine

Defrost freshly frozen fish, gut it, separate the heads and tails, and rinse under running water.
Cut into equal pieces
Place in a container for pickling
Finely chop the onion and sprinkle the pieces
Prepare brine for pouring, based on 800 ml. boiled chilled water add 3 tbsp. spoons of salt
Add 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
If desired, you can add 1 tbsp to the brine. a spoonful of vinegar and 2 tbsp. spoons of vegetable oil
Pour into a container with fish and put 2 - 3 bay leaves
Close the container tightly and put it in the refrigerator
In a day you can try very delicious fish

Delicious pieces of mackerel in brine with tea

Necessary:

Fresh frozen mackerel
Salt – 4 tbsp. l.
Sugar – 4 tbsp. l.
Bay leaf – 1 – 2 pcs, spices to your taste
Black tea – 4 tsp.
Water – 1 l.

Preparation:

Defrost the fish, gut it, separate the heads and tails
Prepare the brine by pouring water into a saucepan and putting it on the fire.
Bring to a boil and add tea to the water
Add salt, sugar, spices, bay leaf at once, stir everything well
Turn off the heat and let the brine cool
Strain the cooled brine through a sieve and pour in the fish placed in the container.
Cover with a lid and place in the refrigerator for 4 days.
When preparing the brine, you can also add spices according to your taste preferences.

Incomparably delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel – 1 pc. (medium size)

Onion peel - 1 handful
Salt – 5 tbsp. l.
Water – 1 l.
Spices according to your taste and discretion

Preparation:

Pour water into the pan and soak the husks in it for a few minutes.
Place on the stove, stir in salt and spices
Bring to a boil, add thawed and washed fish for 3 minutes
Place the fish in a colander, let it drain and cool, the fish is ready to eat.

How to deliciously pickle mackerel in onion skins and tea - video recipe

How to make salted mackerel pieces with mustard (mustard-spicy filling)

Defrost the fish, gut it, leave it without heads and tails
Rub the salting mixture on all sides and inside and place in a bowl for pickling.

The curing mixture for 1 kg of fish consists of:

100 g – salt
3 g - sugar
3 g – ground nutmeg
1 - 2 - bay leaf, finely chopped

3. Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (during this time, turn it over several times)

4. Remove from the refrigerator, rinse the mixture under running water and dry

5. Prepare the filling, for this we pour several peas of allspice, black pepper, several cloves, cardamom, nutmeg into a mortar and grind it all with a pestle.

6. Pour some water (100 ml.) into the pan, pour the dry seasoning mixture into it