Marinated mackerel recipes. Whole mackerel in brine with onion skins

Classic snack on the table - mackerel spicy salting! How to salt mackerel at home quickly and easily - find out from our selection of the best recipes.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice should be transparent and uniform, without yellowness, dark spots, cracks or sagging. After defrosting, high-quality fish remains elastic; when cutting, the bones should remain in place and not lag behind the meat.

Sea fish most often comes to stores and markets in fresh frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be defrosted slowly - in cold water or in the refrigerator, then the beneficial substances, taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel at elevated temperatures or in warm water. Along with this defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product noticeably decreases.

How to pickle fresh frozen mackerel at home:

Defrost fish correctly.

Remove fins, head and tail.

Cut the belly.

Clean out the insides.

Rinse the carcass in cold water.

Remove any remaining water on the surface of the fish with a paper towel.

You can pickle mackerel in pieces or whole.

The permissible width of the pieces is from 2 to 3 cm; this size allows the meat to be salted quickly and well. For whole salting, you should choose a medium-sized fish; it salts quickly and is convenient to work with in the kitchen.

How to pickle mackerel? The brine can be spicy; for this purpose, spices, sugar and spices are added during the cooking process - peppercorns, cloves, Bay leaf and others according to personal taste and desire. Spicy salting is delicious and original recipe pickling mackerel. This dish will decorate the holiday table and diversify the everyday menu. You can pickle mackerel according to the classic recipe - in salted brine.

How to pickle mackerel in brine:

Brine. To prepare the brine, you need to dissolve the salt in cold water, add sugar and spices, then boil the liquid for 2-3 minutes. The finished brine is cooled and filtered.

Salting fish. Fish carcasses or pieces are placed close to each other in a glass container. The prepared fish is poured with chilled brine.

Cooking time. Pieces of mackerel are well salted within a day, then they should be transferred to a dry container - a plastic container or glass jar. For whole fish, the cooking time should be increased to 3-4 days, depending on their quantity and the desired salting strength.

Storage. Ready salty product Store in the refrigerator and can be eaten within a week. Over a longer storage period, mackerel may deteriorate.

Recipe 2: how to salt mackerel tasty and easy in brine

The most delicious and simple homemade mackerel recipe!

Mackerel fish – 5 pcs.
Salt - 8 tbsp. spoons
Sugar - 4 tbsp. spoons
Onion peel - 3 handfuls
Black tea (without additives) - 3 teaspoons
Bay leaf - 7 pcs.
Allspice peas - 10 pcs.
Water - 2 l

First you need to clean and rinse the headless mackerel. Wash the onion skins.

To prepare the brine, add 8 tbsp to 2 liters of water. salt, 4 tbsp. sugar, washed onion peels, 3 tsp. black tea (without additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send to the fire until it boils. Let simmer for 5 minutes.

After the brine boils, you need to strain it and leave it until it cools completely.

After the brine has cooled completely, pour it over the mackerel.

After 4 days salted mackerel ready to eat.

Recipe 3, step by step: how to salt mackerel at home

mackerel, fresh frozen – 400 grams;
water – 700 grams;
dried laurel leaf – 3 pcs.;
black pepper in the form of peas – 5-7 pcs;
dried coriander grains – 5-7 grains;
dried cloves – 2-3 buds;
granulated sugar - 1.5 tables. l.;
table salt, coarse – 2.5 tables. l.

In advance, 40 minutes before marinating the fish, I cook the marinade. I boil water, pour salt and granulated sugar into it. I stir with a spoon until they dissolve.

I add all the spices: bay leaf, black peppercorns, coriander seeds and cloves. I turn off the fire. I leave the marinade to cool in the room. The aromas are already dizzying. One can only imagine how delicious mackerel will be with such a marinade.

I clean the fish after it has completely melted. I wash it with water, cut off the head and remove all the insides and intestines. I rinse the inside of the abdomen with water. When everything is clean, I proceed to the next stage.

I put the cleaned mackerel in a container in which I will marinate it. I used an enamel container. Glass forms and even plastic ones (made from food-grade plastic) are also perfect.

I pour the completely cooled spicy marinade over the prepared fish. And I put it in the refrigerator for 2-3 days.

Then I take out the fish and cut it into pieces.

I serve delicious mackerel to the table.

Recipe 4: how to salt mackerel whole in spice brine

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum useful substances. Mackerel belongs to fatty varieties fish, which means it contains fatty acid, which are so important for our body. In addition, fish is rich in a number of minerals and vitamins.

Preparing lightly salted mackerel is not at all difficult. You just need to pickle it in a salty solution and add some spices. Marinating time – 24 hours. At the end we get aromatic soft fish with all its useful components.

In this recipe we will brine whole mackerel in a spiced brine.

large mackerel 1 piece;
bay leaf 2 pcs.;
allspice 5-6 pcs.;
cloves 7-8 pcs.;
salt 1-1.5 tbsp. spoons;
boiled water 0.5 l.

Let's boil water and cool it. Pour 0.5 liters of water at room temperature into a deep container. Add 1-1.5 tbsp to the water. spoons table salt and stir it thoroughly until completely dissolved. The brine is ready.

Add cloves, bay leaves and allspice to the salt water.

Let's defrost large mackerel. We wash it, gut it and put it in a container with brine. We completely immerse the fish in water. We put the container in the refrigerator. We keep the fish in brine for 24 hours, longer if possible.

After the specified time, remove the fish from the brine and cut into small pieces. You can add several rings fresh onions. Drizzle the fish with vegetable oil and, if desired, vinegar.

Lightly salted mackerel, salted whole in brine, is ready! Soaked in cloves and allspice, it will be very fragrant.

Recipe 5: how to quickly and tasty salt mackerel pieces in brine

if you love salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish at the market, if you can perfectly salt it with your own hands, at home, and make it taste the way you like best.

Today we’ll talk about how to make spicy salted mackerel. This fish tastes similar to the fish they sell preserved in the store.

For 0.5 l. water:

Peppercorns – 2-3 pcs.
Salt – 1 tbsp.
Sugar – 2 tbsp.
Dry mustard – 0.5 tbsp.
Bay leaf – 3 pcs.
Carnation bud – 1-3 pcs.
Vegetable oil – 1 tbsp.
Apple cider vinegar – 1 tbsp.
Coriander seeds – 0.5 tbsp.
Fresh frozen mackerel – 3 pcs.

First, you can immediately prepare the brine for marinating the fish, since it needs to cool completely. To do this, combine: water, salt, sugar, mustard, vegetable oil, Apple vinegar and spices. Bring the whole mass to a boil, boil for 5 minutes and let cool completely. This is important so as not to “cook” the fish.

While the brine is preparing, let's start with the fish. Wash it thoroughly, remove the entrails from the abdomen and wash it again. If there is a head, cut it off. We will not use it in pickling. Cut the mackerel carcass into portions and place in a deep bowl or pan.

When the brine has cooled, pour it over the mackerel pieces, cover the top with a plate so that the entire fish is covered with the marinade and put it in the refrigerator for 1-3 days. The fish will be ready within 1 day, but it will taste barely salty. Perhaps someone likes just this kind of fish.

After keeping the mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, and very tasty. Place the finished salted fish on a plate and serve with homemade boiled potatoes or just as a snack. You can also pickle it right away fish fillet mackerel, having previously separated it from the central and other bones.

Recipe 6: how to quickly salt mackerel (step by step with photo)

This method of salting fish is very fast - after 3 hours the mackerel is ready for consumption. In this case, only natural spices are used, and the taste is simply excellent. The fish is moderately salted, tender and aromatic.

2 large mackerel
4 tbsp. l. rock salt
1 onion
2 tbsp. l. granulated sugar
1 tsp. coriander (seeds)
6-9 peas each of allspice and black pepper
3-4 laurel leaves
2 tbsp. l. 9% vinegar
700 ml. water

Prepare necessary products. Remove mackerel from freezer and leave to defrost at room temperature.

At this time, start preparing the brine. Place salt, granulated sugar (heaped tablespoons), peppercorns and coriander, bay leaves into a saucepan. Cut the onion into 4 parts along with the husk, after thoroughly washing it to remove sand.

Fill cold water and put on gas stove. Let the mixture boil for 5-7 minutes, then turn off the heat, close the lid and leave the contents of the pan to cool and infuse.

Marinated mackerel - delicious snack, which is easy to purchase at any supermarket. But not everyone knows that such fish can be prepared at home, and this does not require any special effort or professional culinary skills. In addition, mackerel will be more useful, since it will not contain preservatives and other harmful “chemicals”. And the taste of aromatic spicy fish will undoubtedly be appreciated by everyone.

The technology for preparing pickled mackerel is simple., and it will take at most 15 minutes to prepare the fish. The fish is defrosted; it is advisable to do this at room temperature or on the bottom shelf of the refrigerator. Then the mackerel is cut: the head, tail, and entrails are removed, thoroughly washed, dried and cut into pieces. Sometimes it is mackerel fillets that are marinated. To do this, all bones are removed from the fish. A marinade is prepared, which consists of vinegar, oil and spices. This aromatic liquid is poured over the fish and kept in the refrigerator for at least a day. Ready mackerel is served as an appetizer or main dish. Mincemeat is prepared from fish and various salads like a herring under a fur coat.

Secrets to making the perfect marinated mackerel

Mackerel - universal fish. It is good fried, baked, and stewed. But marinated mackerel is especially tasty. Let's reveal a few secrets of preparing this dish at home. Tips and recommendations will be shared experienced chefs who know how to cook delicious marinated mackerel:

Secret No. 1. To remove the fishy smell, spray the mackerel before cooking. lemon juice.

Secret No. 2. Choose spices to your taste; you can supplement the marinade with extragon and blackberry or currant leaves.

Secret No. 3. To give the fish a beautiful yellowish-golden color, add one bag of large-leaf black tea and a little onion peel to the marinade during cooking.

Secret No. 4. The glass jar can be replaced with any container, for example, a plastic food container.

Secret No. 5. To keep the fish longer, after a day, drain the marinade and completely fill the mackerel with vegetable oil, then put it in the refrigerator again. In this form, the fish can be stored for about a month.

Secret No. 6. In addition to onions, you can also add carrots, cut into circles, and chopped garlic.

Secret No. 7. Mackerel can be served in different ways. For example, in special dishes designed specifically for fish or in portions on plates. Fish can be offered as a main dish with your favorite side dish: boiled potatoes, mashed potatoes, vegetable salad, fluffy rice.

Secret No. 8. Instead of mackerel, you can marinate any other fish, for example, herring.

Secret No. 9. Before serving, sprinkle the marinated mackerel with vegetable oil and lemon juice, garnish with sprigs of herbs or slices of lemon and lime.

Mackerel homemade Much tastier and healthier than store bought. Everyone knows about this, but sometimes it’s easier and faster to buy fish than to make it yourself. We offer a simple recipe from regular ingredients, the mackerel will be ready in a day. This dish will be a good snack for festive table and diversifies the daily menu. If you want to make the taste of mackerel more piquant, then add black and allspice peas, bay leaves, and herbs to the marinade.

Ingredients:

Fresh frozen mackerel - 2 pcs.;
Vegetable oil - 250 ml;
Water - 250 ml;
Sugar - 2 tbsp;
Vinegar - 2 tbsp. (9 %);
Salt - 2 tbsp;
Onion - 2 pcs.;
Dill - a bunch;
Mustard - 1 tbsp.

Cooking method:

Defrost the fish on the bottom shelf of the refrigerator. We wash, clean, cut off the head, tail, fins, gut.
Cut the prepared mackerel into small pieces and transfer to a separate container.
Peel the onion, cut into rings or half rings, and send to the mackerel.
Let's prepare the marinade. In a bowl, combine water, oil, sugar, salt, mustard and vinegar. Mix well until sugar and salt are completely dissolved.
Pour the resulting marinade over the fish and onions and close the container with a lid.
Leave in the refrigerator for a day.
Place the finished mackerel on a plate and garnish with dill and pickled onions.

Interesting from the network

Mackerel marinated according to this recipe turns out incredibly tasty. A marinade with spices and apple cider vinegar adds a special spicy aroma, pleasant pungency and tenderness to the fish. You can also marinate mackerel fillets. To do this, the fish should be cut, removing all the bones, cut into pieces and poured with marinade.

Ingredients:

Mackerel - 2 pcs. (about 400 g);
Onion - 2 pcs.;
Water - 500 ml;
Peppercorns - 5 pcs.;
Cloves - 3 pcs.;
Bay leaf - 2 pcs.;
Allspice - 5 pcs.;
Salt - 3 tsp;
Vegetable oil - 2 tbsp;
Coriander - 5 pcs.;
Sugar - ½ tbsp;
Apple vinegar - 2.5 tbsp.

Cooking method:

In a separate pan, boil water, add all the spices, salt, sugar. Boil for 5 minutes. Cool to room temperature.
Add oil and vinegar.
Thaw the mackerel, remove the entrails, head, fins, tail, rinse thoroughly with water and dry.
Cut the fish into pieces 5 cm thick.
Cut the onion into half rings or half rings.
Place the mackerel in a glass jar or other container, alternating layers of fish with layers of onion. Pour the prepared spicy marinade into the jar. Close the container with a lid and leave for a day.

Now you know how to cook pickled mackerel according to a recipe with a photo. Bon appetit!

Housewives who pickle and salt herring themselves know that this is much more profitable from an economic point of view. This is the only way to be sure of its quality. Mackerel marinated at home is 2-3 times cheaper than ready-made mackerel found on store shelves (the average price in stores in Moscow and the region is 250 rubles per kg). It is considered one of the healthiest, but also delicious, and it’s very easy to pickle it yourself.

How to choose quality mackerel for salting

To prepare pickled mackerel choose frozen fish. This makes it more convenient to cut it into pieces that turn out smooth and neat. Choosing quality frozen fish is much more difficult than choosing fresh fish, but there are a few tips that will help:

Frozen fish should be covered with an icy glaze. Its amount ranges from 5 to 20%. When properly frozen fish, the ice crust does not come off when tapped.
It is unacceptable to buy a product wrapped in cellophane. The packaging must be marked with weight, date and expiration date.
A quality product does not contain additives such as E451 and E452.
When purchasing, it is important to pay attention to the color. If the fish is yellowish, this indicates that the fat has begun to oxidize, and the fish itself is no longer fresh.
High-quality frozen fish is smooth. A twisted carcass indicates non-compliance with the rules of freezing, transportation, and storage. This is probably not the first time it has been frozen.
It is better to buy whole mackerel than fillet or minced mackerel.

Marinate mackerel pieces with vinegar

This the recipe will work both for potatoes and for sandwiches. To prepare you will need:

frozen mackerel – 1 pc.;
onion – 1 pc.;
garlic – 4 cloves;
vegetable oil – 2 tablespoons;
vinegar 9% - 2 tablespoons;
salt - tablespoons;
ground pepper, spices - to taste.

The fish is marinated as follows (the process is visible in the photo below):

Place frozen fish for half an hour in cold water. Cut off the head, tail, clean out the insides. After this, wash well and cut into portions.
Place the fish in a bowl for marinating. A glass or iron deep container will do.
Sprinkle with pepper and spices.
Peel the onion and cut it into slices.
Remove the husks from the garlic and chop into small pieces.
Add onion, garlic, salt, vegetable oil, vinegar to the fish. Cover tightly with a lid and mix thoroughly.
Place in the refrigerator for 12 hours. During this time, shake the container with fish several times to mix.

Recipe for marinade of whole mackerel in brine with onions

Not only fish cut into pieces, but also whole mackerel are salted. She marinates in three-liter jars or enamel pans, folded like a jack. To prepare whole fish according to the following recipe, you will need:

mackerel – 2 pcs.;
onion – 2 large heads;
apple cider vinegar – 5 tablespoons;
sugar - teaspoon;
salt – 2 teaspoons;
water – 1 glass;
allspice peas – 10 pcs.;
coriander (grains) – a pinch.

Salting process:

Marinade. Salt, sugar, vinegar are added to the water. Everything is heated well until the salt and sugar dissolve. Do not allow it to boil. Remove the pan from the heat.
While the marinade is cooling, clean the fish, remove the entrails, wash it well and put it in a jar, adding onions, peppers and coriander.
Pour in the cold marinade and cover with a lid.
Leave in the refrigerator for a day. During this time it will marinate well.

Marinated mackerel in mayonnaise

Mackerel marinated in mayonnaise is unusual, but very tasty. The cooking process is simple. For this method you will need:

mackerel – 1 piece;
mayonnaise – 100 g;
salt – 1 teaspoon;
Ground black pepper, spices - to taste.

Prepare the fish: defrost, but not completely, gut, wash well and cut into pieces 1.5-2 cm wide.
Mix salt, pepper and spices in a deep plate. Dip each piece of mackerel.
Place the fish in a container where it will marinate. Add Mayo. Stir and refrigerate overnight.
Remove, place on a plate and serve along with dill and parsley.

Marinade for mackerel with mustard

Perfect for a feast as cold snack marinated mackerel in mustard and oil. It differs from other methods in the meat, which not only tastes different, but is also more flexible. For this recipe you will need:

frozen herring – 2-3 pieces;
dill - a good bunch;
vegetable oil - glasses;
vinegar 3% - 2 tablespoons;
salt - tablespoon;
sugar - tablespoon;
mustard – 1-2 spoons.

Cooking begins with preparing the products:

Thaw the mackerel, clean it, cut off the head and tail. Then wash well, remove the backbone and bones; cut into pieces.
Sprinkle them with finely chopped dill and place in a bowl, then sprinkle with salt mixed with sugar.
Prepare the marinade. To do this, mix vegetable oil, vinegar, and mustard well.
Leave for 3-4 hours in a cool place.
Serve with marinade.

Preparing marinade for home-smoked mackerel

In addition to regular salted fish, many people also like smoked fish. Having prepared it at home, you will understand that the fish turns out much tastier and more natural, since the process does not use unnatural dyes or other harmful ingredients. Quite a lot important role When smoked, the marinade plays, it prepares the mackerel and gives it a special taste. To prepare the marinade you need:

seasoning for fish or grilling;
salt;
ground black pepper.

The dish is prepared as follows:

Mix all ingredients for marinade.
Lubricate the previously defrosted and prepared fish well.
Place tightly in a saucepan and refrigerate for 5 hours.
Marinated fish is ready for hot smoking, but remember that it cooks quickly - 40 minutes is enough.

Many people like smoked fish, but not every housewife decides to cook it, much less buy it, because it is not healthy. It is possible to make something similar in taste and color, but without subjecting it to haze processing. How to do it? Marinate in onions and tea - these products will give a beautiful golden hue and a taste that will resemble real smoked fish. Prepare for 3 mackerel following products:

water – 1 l;
salt - 3 tablespoons. without top;
sugar – 1.5 tablespoons;
loose black tea – 2 tablespoons;
onion peel - 2 tablespoons.

“Smoked” fish is prepared as follows:

Pour water into the pan, add salt, sugar, tea and husks.
Bring all contents to a boil and remove from heat. Leave to cool.
Place the prepared herring in an enamel or glass bowl and pour cold marinade over it.
Cover and leave at room temperature for 4 days. To ensure that the fish is well salted and evenly colored, it is turned over every 12 hours. After cooking, it needs to drain a little before serving. To do this, hang the fish over the sink for 2-3 hours.

Mackerel in lemon marinade for barbecue

Extraordinarily tasty and interesting dish obtained according to the following recipe. This is how it is done unusual kebab. For 1.5 kg of mackerel you will need:

onions – 1-2 pieces;
lemon - pcs.;
white wine – 100 g;
honey – 1 teaspoon;
parsley - a bunch;
salt, fish seasoning - to taste.

Preparation:

Thaw mackerel, wash.
Cut off the fish fillet starting from the back. Remove remaining bones from meat.
Cut the fish in large pieces, sprinkle with salt and spices.
Place the mackerel in a container, topping each layer with onion sliced into rings.
Squeeze lemon juice onto fish.
Mix honey with wine. Sprinkle mackerel with it.
Sprinkle with parsley.
Marinate for 30 minutes, then place on a wire rack and fry over a fire for 15 minutes on each side. Serve the rosy mackerel hot to the table.

How to make dry mackerel marinade without vinegar

Some housewives prefer to make marinated fish using the dry method. Judging by their reviews, it can sometimes come apart in liquid. To prevent this, they came up with an alternative ambassador. To prepare this method for 1 kg of fish, take:

salt – 2 tablespoons;
sugar – 1 teaspoon;
seasonings: bay leaf, coriander, black pepper, cloves, herbs for salting fish - to taste and desire.

The fish is marinated as follows:

Wash, clean the mackerel, cut into pieces 2 cm thick.
Make a mixture of salt and sugar, grate each part of the mackerel well.
Place in a jar or other container for pickling. Sprinkle with spices.
Close the jar and put it in the refrigerator for 9-15 hours. It is advisable to shake the container at this time so that the top pieces do not turn out dry.

Calorie content of marinated mackerel

When preparing a particular dish, many women are concerned about its calorie content. Although mackerel is a nutritious and fatty fish, it is still considered dietary product, because is a source of natural protein and Omega 3 complex acids. The content of these substances plays an important role for human body, because they are indispensable for beauty and health.

The calorie content of pickled mackerel is about 305 Kcal. The usefulness of salted fish is due to its content of vitamins A, B, D, E, as well as PP. Pickled mackerel contains calcium, phosphorus, magnesium, iron, selenium, choline, zinc. Such a rich composition of fish makes it possible for the product to be easily absorbed and not cause harm to the figure.

Video: a quick way to marinate mackerel at home

Often women put off preparing marinated fish with their own hands, preferring to buy ready-made mackerel, due to the fact that it takes a lot of time for it to marinate. But they don't know there's a way instant cooking, which will literally take an hour. What is the secret of this recipe? Watch the video below.

Do you like mackerel? I admit, the question is stupid, is there at least one person on this earth who will answer in the negative. And if this is mackerel marinated at home, the recipes of which I will introduce you to, then it’s a sin to even ask - I might offend. You can simply eat it with bread, decorate a sandwich among other ingredients, put it in a salad - you will lick your fingers. It will look appropriate on a holiday table and is the first thing to be swept away.

Someone may say now, well, why bother, nowadays buying a fish is as easy as shelling pears. I won’t try to convince you otherwise, but I’ll say frankly: I’ve never eaten store-bought pickled mackerel without saying that I make it better. It seems to be good for everyone! But no! There isn’t enough soul... Or maybe the fish benefits from the fact that I immediately put various spices, onions and oil into the marinade. So, let's marinate delicious mackerel, and I suggest you read some of my tips to feel more confident if this is your first time.

Homemade marinated mackerel

By the way, the process of marinating at home is very exciting, since you can create own marinade, which no one else has. By adding some ingredients as you wish, you will not spoil the fish; it is simply impossible to do this. In any case, it will be tender and incredibly tasty.

I know that it is almost impossible to purchase fresh fish; it is frozen immediately on fishing trawlers. It doesn’t matter - you can marinate frozen mackerel, it won’t lose too much because of it.

Choose large specimens, preferably weighing at least 300 grams, it is fattier and tastier. small fish let on. (recipes are available, come and get acquainted). Make sure there is no damage or rust stains on the fish.
To prepare your fish for marinating, you first need to decide how you will do it. You can marinate the whole mackerel by cutting it into pieces and putting it in a jar, or you can also divide it into fillets.
But in any case, it must first be cut. I'll give it right away good advice: It is easier to cut fish when it is not completely defrosted.
The defrosting process requires some knowledge: do not defrost in hot water, rushing things will only spoil the fish. A microwave won't do either. Just leave the fish on the bottom shelf of the refrigerator or on the kitchen counter.
When the fish is soft enough, but not completely defrosted, cut off the tail and head, and remove the entrails. Wear gloves - your hands won't freeze. I definitely advise you to cut off the head - this will speed up the marinating process, it will be ready not in 1 - 2 hours, but quite soon.
About vinegar: regular table vinegar will do. If you have apple juice, be sure to try cooking with it - the mackerel will become more tender, with an interesting note in taste, rice and wine vinegar will do.
A beautiful golden color will be obtained by adding a bag of black tea or a handful of onion peels to the marinade.
If you want to extend the storage time of the fish without oversalting it (and everyone knows, the longer it sits, the saltier it becomes), after a day, drain the brine and fill the mackerel with oil. This advice is not suitable for whole fish, but you can cut it into pieces.

How long to marinate mackerel

Cook the whole fish - it’s ready after about a day.
Mackerel cut into pieces will marinate much faster, in 2 to 3 hours, if you leave it at room temperature rather than placing it in the refrigerator.

A simple classic recipe for marinated mackerel

The recipe has stood the test of time and is liked by everyone without exception. Let's marinate in brine, and use cold water. When they write about pre-boiling water, I laugh - why? It’s clear that if your water is of the poorest quality, with a taste of bleach, then yes, I agree, it needs to be cleaned. If there are many different spices in the brine, boil it to convey their bouquet. In other cases, this action is unnecessary.

Take:

Mackerel – 2 pcs.
Water - a large glass.
Sugar and salt - 2 tablespoons each.
Table vinegar 9% - 2 large spoons.
Black peppercorns, cloves and bay leaves.

Preparation

First, make the marinade: add salt, spices and vinegar to the water. While the brine is infused and the salt has dispersed, begin cleaning the fish.
Prepare mackerel for marinating and place in any deep bowl.
Pour over the marinade and leave on the table for a couple of hours first, then transfer to the refrigerator. Read above for how long to marinate fish.

Mackerel marinated with onions in a jar

Incomparable recipe home marinating delicious fish, With big amount additives in the form of spices and herbs. We will prepare the mackerel by cutting it into pieces and putting it in a jar - it will be ready remarkably quickly. This option is suitable for marinating fillets.

You will need:

Mackerel – 2 pcs.
Water.
Allspice and black peas, bay leaf, coriander, cloves - 2 - 3 pcs each.
Onion – 2 pcs.
Salt - 3 large spoons, but without top.
Sugar - half a tablespoon.
Apple cider vinegar – 2.5 tablespoons.
Vegetable oil – 2 tablespoons.

Step-by-step cooking recipe:

Cook the marinade and cool: add spices, except oil and vinegar, to boiling water and let it boil. Oil and onions are added to already cold pour. Cut the onion into rings.
Cut the fish, cut into pieces and put in a jar, sprinkle with onions.
Pour the cooled marinade over the mackerel and leave to marinate.

Delicious mackerel - recipe with onions and homemade mustard

The following is an interesting and simple recipe, in which mackerel turns out to have a completely different taste. You can marinate fillets and pieces by placing them in a jar.

Ingredients:

Mackerel – 2 pcs.
Onion – 2 pcs.
Apple cider vinegar (lemon juice) – 2 large spoons.
Bay leaf, a mixture of different peppers.
Soy sauce – 1 tbsp. spoon.
Salt – 1 tbsp. spoon.
Sugar – 1 teaspoon.
Mustard powder and fish seasoning - 1 teaspoon each.
Vegetable oil – 3 tbsp. spoons.

Step-by-step preparation:

Make the marinade: mix spices, oil and vinegar with lemon juice. Cut the onion into rings. Cut the cut fish, place it in a container or jar, interspersed with onions.
Pour over the marinade and refrigerate for a day. Shake the jar from time to time to distribute the marinade evenly.
In addition to the spices listed in the recipes, you can add dill, garlic, currant leaves, rosemary - it will be appropriate.

How to quickly marinate mackerel with tomato juice

Some unusual way marinating fish at home, but also has the right to life. The mackerel fillet is marinated, so the process happens quickly.

Necessary:

Frozen mackerel – 2 pcs.
Sugar – 2 tbsp. spoons.
Tomato juice - 1 glass (replace with paste - take 2 spoons).
Salt – 2 tbsp. spoons.
Onion – 2 pcs.
Vegetable oil – 100 ml.

Marinate:

Cut the thawed mackerel into fillets and cut the onion into rings.
Heat oil in a frying pan and add tomato juice or pasta, onions. When the marinade boils, pour in the vinegar and turn off the gas.
Place the fish in a bowl, topping with marinade, and leave for 6–8 hours.

I hope, friends, you have yours, unusual recipe marinating mackerel at home, please share - I collect it because I adore this fish. Be healthy! With love... Galina Nekrasova.

Video with a recipe for marinating fish in tea leaves

Some people like sweets, some like meat, and some like fish. The latter group of people were especially lucky in their addiction. The fact is that fish has all the necessary properties to be called the healthiest of many food groups.

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

Mackerel is a fatty white 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 raw fish, although the recipe is very simple and accessible to everyone.

Marinated mackerel - preparing food and utensils

Mackerel can be used both fresh and frozen. How to prepare fish? Cut off the head, tail, fins. Be sure to clean the middle and especially the dark film - if this is not done, the pickled mackerel will end up bitter. Cut the fish into portioned pieces. The mackerel is ready for marinating.

What do you need for the marinade?

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

How long does it take to cook fish? If you get down to business in the evening, you will get ready-made pickled mackerel for breakfast. To prepare mackerel in 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 pieces
Sugar – 4-5 tablespoons
Mackerel – 3-4 carcasses

Cooking method:

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

Recipe 2: Marinated mackerel with onions

This is the recipe most often used to prepare mackerel in restaurants. The fish turns out 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 tbsp.
Bay leaf

Cooking method:

We clean the onion and cut it into rings.
The greens need to be finely chopped.
Wash the fish, gut it, take out the film, cut it into portions. Sprinkle mackerel with onion and parsley.
Let's make the marinade. Pour water into a saucepan, put it on fire, add salt and sugar, bay leaf. Bring to a boil, then remove from heat and cool slightly.
Pour the still warm marinade over the fish and put it in the refrigerator overnight.

Recipe 3: Spicy pickled mackerel

Not everyone likes seasonings, because sometimes they give the dish unusual taste. But we recommend that you try marinating 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
Khmeli-suneli – ½ teaspoon

Cooking method:

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

Recipe 4: Marinated 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:

Cut the mackerel into portions, after cleaning and gutting it.
Carrots need to be washed and finely grated. Mix carrots with tomato paste. Pass garlic through a press into the mixture and mix everything.
Let's prepare the liquid for the marinade. Place a saucepan with water on the fire, add sugar, salt and bay leaf. Once the water boils, turn off the heat.
Mix the fish with the tomato mixture, pour in the marinade and add chopped herbs. 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 warn about right away 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:

Prepare the mackerel: cut off the head, tail, cut the fish into pieces.
Let's 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.
Fill the fish warm water, add soy sauce and lemon cut into thin slices.
Marinate for 5-6 hours.

Chefs have debated for decades whether mackerel should be thawed before marinating or not. In fact, you can cook fish in several ways, including without defrosting. How to defrost fish quickly? Place it in a plastic bag and place it in water.

Buy fish from retail outlets that sell only fresh products. What it should look like good mackerel frozen? The carcass should be firm, without looseness. If there are gills, they should be firm and dark in color. The smell of fish should be neutral. Do not purchase 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 above marinade recipes are good, but you can safely add any ingredients you like. Try adding pieces of orange and apple, beet, and various spices to the marinade. Parsley root will give the fish a very original aroma.

You need to use sugar in the marinade. Try using unrefined brown sugar instead of regular white sugar. If you don't want the marinated mackerel to be too 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 too salty.

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

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