Quick salting of mackerel in 20 minutes. Salted mackerel at home is very tasty

1. The weight of the fish should be about 300 g. When salted, mackerel gives off moisture abundantly. Small, already lean individuals are too dry.
2. Take fresh or frozen fish. Preferably with head and innards. It's easier . The carcass should be elastic, the aroma should be unobtrusive, the color should be light gray with characteristic stripes.
3. Choose non-oxidizing dishes: plastic, glass or enamel.
4. Do not use iodized salt - it can make the fish friable.
5. If you want to pickle mackerel quickly, choose recipes that feature pieces or fillets. A whole fish needs 2-3 days to be salted, cut - 12-18 hours. By using vinegar, the salting time can be shortened.
6. Refrigerate the brine before pouring. In a hot and especially boiling liquid, the fish will cook.
7. Keep salting time and store salted mackerel in the refrigerator or other cool place.

kak-hranit.ru

Mackerel in its own juice, dry salted.

Ingredients

• 2 mackerels;
• 3 tablespoons of salt;
• 3 black peppercorns;
• 3 bay leaves;
• 1 tablespoon of sugar.

Cooking

Cut off the heads of the fish, gut and rinse it. At the bottom of a plastic or glass container, pour a spoonful of salt, put pepper and crush the bay leaf.

Mix the remaining salt with sugar and rub the mackerel inside and out. Put the fish in a container, tightly close the lid. Refrigerate for 2-3 days. Before serving, rinse the mackerel under running water and pat dry with paper towels.

wowfood.club

Fragrant and very tender mackerel, which, thanks to cutting into pieces, salts quite quickly.

Ingredients

• 2 mackerels;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon of sugar;
• 5 black peppercorns;
• 5 peas of allspice;
• 3 stars of cloves;
• 3 bay leaves;
• ½ teaspoon coriander.

Cooking

Cut the mackerel: get rid of the heads, innards and skins. Cut the fish into pieces 3-4 cm wide.

Prepare the brine by boiling all the seasonings in water. Strain, chill. Put the fish in a plastic container, cover with brine and leave at room temperature for 12 hours. Then refrigerate for another 2-3 hours.

zametkipovara.ru

Tender, moderately salty, with color and taste reminiscent of cold-smoked mackerel.

Ingredients

• 4 mackerels;
• 4 tablespoons of black tea or 8 bags;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 onion;
• 1 liter of water.

Cooking

Gut, rinse and dry the mackerel with paper towels. Cut off the neck of a one and a half liter plastic bottle. Put the fish tails up in the bottle.

Put tea, salt, sugar and a whole peeled onion into a saucepan. Fill with water, put on fire, boil. Strain and cool completely.

Pour the mackerel with the resulting solution and remove for 3 days. Every day turn the fish by the tails so that it is salted evenly and acquires an even shade.

koolinar.ru

Variation of the previous recipe. The color is more golden, but the taste remains the same gentle.

Ingredients

• 4 mackerels;
• 3 handfuls of onion peel;
• 2 tablespoons of black tea or 4 bags;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 6 black peppercorns;
• 3 bay leaves;
• 1¹⁄₂ liters of water.

Cooking

Prepare the mackerel for salting: cut off the heads, gut, rinse. Place the fish in a plastic bottle or other convenient container.

Rinse the onion peel and place in a bowl. Send tea, salt, sugar, pepper, bay leaf there. Pour in water, bring to a boil and simmer for 5 minutes. Then remove from heat, strain, cool.

Pour the chilled brine over the mackerel. Keep in the refrigerator for 3-4 days. Flip over from time to time.

delo-vcusa.ru

Mackerel pieces with a piquant taste and a beautiful shade.

Ingredients

• 1 teaspoon mustard powder;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon of sugar;
• 5 black peppercorns;
• 2 bay leaves;
• 1 liter of water;
• 2 mackerels.

Cooking

Prepare the brine: pour mustard powder and other seasonings with water, bring to a boil and cook over high heat for 3-4 minutes. Remove from heat and cool to room temperature.

While the brine is cooling, gut and rinse the mackerel. Cut it into pieces and place in a glass bowl. Pour in brine and refrigerate overnight, preferably overnight.

patee.ru

Interesting taste with sourness and hints of spiciness. Great for sandwiches. And most importantly - it cooks very quickly.

Ingredients

• 2 mackerels;
• 3 tablespoons of salt;
• 3 cloves of garlic;
• 2 bay leaves;
• 5 black peppercorns;
• 50 ml of unrefined sunflower oil;
• 2 large onions.

Cooking

Fillet the mackerel. This can be done in a way convenient for you, by analogy with herring.

Sprinkle the fillets with salt and set aside for 10-15 minutes. At this time, peel and grate the garlic, break the bay leaf. Combine garlic, parsley, peppercorns, vinegar and sunflower oil.

Put the mackerel in a glass jar, sprinkling the layers with chopped onion half rings. Pour in the marinade, close the lid and refrigerate for 12 hours.

Onions will also marinate and will be delicious.

zhivinaturalno.ru

Express salting in case there are guests in the evening. Mackerel turns out lightly salted and very appetizing.

Ingredients

• 2 mackerels;
• 2 purple onions;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon of sugar;
• 5 black peppercorns;
• 2 peas of allspice;
• 3 bay leaves;
• ½ teaspoon coriander;
• 2 tablespoons of table vinegar;
• 2 tablespoons of sunflower oil.

Cooking

Cut the mackerel into fillets. Peel the onion and cut into half rings.

Prepare the brine. Pour salt, sugar, two types of pepper, bay leaf, coriander into the water. Boil and cool. Add vinegar to the cooled brine.

Put the fish in an enamel bowl, sprinkling with onions. Fill with brine. Cover with a plate of a suitable diameter, put something heavy on top, such as a jar of water. Place in refrigerator for 2-5 hours. Dry the mackerel pieces with paper towels and drizzle with sunflower oil before serving.

You can, of course, buy ready-made pickled mackerel in the supermarket. But homemade is a delight!

Tasty is unrealistic, and there are no difficulties in cooking: 20 minutes - and a snack is on the table.

You will need:

✓ Frozen mackerel 3 pcs.

✓ Onion 3 pcs.

✓ Garlic 3 tooth.

✓ Sugar 1 tsp

✓ Salt 1 tbsp.

✓ Vinegar 3 tbsp.

✓ Vegetable oil 2 tbsp.

✓ Bay leaf 2-3 pcs.

✓ Sweet pea pepper 1 tsp

✓ A mixture of peppers to taste

Recipe

Stage 1.

I will describe the simplest recipe quickly and simply. The last time I cooked 2 mackerels, however, both of them were large, but still I proportionally reduced all the other ingredients of the dish in quantity.

With pepper, I think, each housewife will decide on her own taste. I settled on just such a ratio: I put allspice with peas (not black, but allspice!), And a ground mixture of peppers.

About the vinegar. I rarely say this, but for this recipe, I would use regular table vinegar. Or apple. In my opinion, wine, balsamic and other noble vinegars really change the taste.

And, as you know, it is better to change the taste when we already know the classic version of the preparation of the dish. And just a few words about oil. In the list of ingredients, I wrote succinctly - "vegetable oil", because you can use any one you like.

I prefer olive - viscous, bright yellow, with a characteristic taste and aroma. If desired, you can add a little lemon juice to the olive oil.

Stage 2.

Record the time. Let's start with the fish. Attention - we carry out all manipulations with frozen fish! You can defrost quite a bit at room temperature, only to the point that the fish can be cut.

With defrosted fish, a standard incident will come out - the pieces will fall apart, turn out to be shaggy, uneven. I cut the onion into rings, and the garlic into slices.

Stage 3.

Now we put all the chopped mackerel, onion, garlic and all seasonings and spices in a large bowl and mix very gently. Ready!

It remains only to decompose into banks. I got 1 jar, which is in the photo, and 1 more - a little more in volume. We put these jars in the refrigerator for 1 day.

I shook the jars a couple of times while they were in the fridge.

Stage 4.

And when in a day you get a piece of pickled mackerel and taste it, you definitely won’t be able to stop - it’s deliciously indescribable!

The taste is delicate, without pronounced accents (these same accents can be arranged based on your preferences: a little more pepper, special spices, herbs, etc.)

This mackerel is an excellent traditional snack. And good for potatoes, and sandwiches. We rarely get to glamorous serving - usually pickled mackerel goes away just like that: with pita bread, onions and butter.

Oh yes, I forgot to clarify: homemade pickled mackerel is much cheaper than store bought. I'm not talking about the fact that you will be confident in the process of cooking fish.

Bon appetit!

Mackerel according to this recipe is delicious lightly salted and spicy. Here, it seems to be summer, the season of fresh vegetables and fruits, and sometimes you want a salty fish. Well, of course, of all fish, I prefer salted mackerel. The fish turns out to be amazing, elastic, juicy and without preservatives for long-term storage !! Pieces - beautiful, smooth, even.
Moreover, the recipe is very simple, does not require huge costs and effort to prepare. But, it is not only simple, but also mackerel cooks quickly enough.
It is not stored in our refrigerator for a long time, it is eaten almost immediately.

Fresh-frozen mackerel 2-3 pcs.
bay leaf 7 pcs.
water 1 l
black peppercorns 10-20 pcs.
salt 5 tbsp
Onion 1 pc.

We prepare the necessary ingredients: we clean the onion and cut it into 4 parts. Wash mackerel and defrost slightly.

Bring a liter of water to a boil. Add onion, salt, bay leaf, peppercorns to it. I usually put more than in the ingredients, about 20 pieces. Boil the brine for 10 minutes over low heat. Then cool down to room temperature.

Cut the mackerel into pieces 1 cm thick. It is better to do this when it has not yet completely thawed, so the pieces will be evener. And leave it to defrost until the end.

Dip the pieces of mackerel in the cooled brine and leave for 1 hour. If you want the mackerel to be lightly salted, then leave it for 45 minutes.

Then we dry the fish on a napkin.

We spread the salted mackerel on a dish and lightly pour vegetable oil

Mackerel of spicy salting is ready!

Very easy, fast and delicious!

More.

4.1 (81.18%) 102 votes

Well, it's time to return from distant Mars to our Earth. Recently I visited friends, where salted mackerel at home was served on the table, very tasty. I had no idea before that mackerel can be cooked at home, but they shared the recipe with me, and I was impressed and looked for similar recipes and now, of course, I will share them with you. I hope you find a recipe that suits you in this collection. 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 highlight of the story would disappear ....

Everyone loves a fish, and if not everyone loves it, then everyone knows that fish is a storehouse of useful substances: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that every day you need to eat 100 grams of fish.
Children especially need to eat fish, as their body grows and must receive vitamins adequately. It is not for nothing that our grandmothers gave our parents fish oil without fail, and our parents got sick in childhood less often than our children.
So, in order for us to get salty mackerel at home very tasty, we need to remember a few simple rules:

1. 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 like fish, but not smell strongly, but slightly.
2. The fish should not have any spots, traces of blood and other things. The eyes should not be sunken, dull, dry or cloudy. The gills of a healthy fish are red, clean, with no signs of mucus.
3. The scales fit snugly, the tail should be even and not dry, it is advisable to check the fish in the water, fresh should sink. Only such an experiment is not suitable for frozen fish.
4. For salting mackerel, we choose large specimens, weighing at least 300 grams.

Salting place

In order for our mackerel to be well salted, we are preparing a cool place in the house, whoever has a cellar, you are very lucky. Who does not have a cellar, a refrigerator is perfect. So the place is ready.

Dishes

Dishes. Dishes need glass or enameled, or plastic, to your taste, the main thing is that the dishes do not oxidize. Dishes, yes.
We turn to the intricacies of salting mackerel.

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

The easiest recipe for pickling mackerel

Ingredients:

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

If you doubt the need for sugar - do not hesitate, sugar will give the fish a great taste.

I don't like to waste time in the kitchen, so let's use a little time management:

1. We put a pot of water on the fire, after the water boils, add everything except the fish and cook for about three minutes. After three minutes, turn off the heat, cover the pan with a lid and leave to cool.
2. In the meantime, let's cut up the mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole, this will not affect the taste.
3. We put the fish in the prepared container and fill it with brine. We cover the container and send it to a cold place for 12-24 hours.
4. After 12 hours, the fish is lightly salted and ready to eat; after 24 hours, the fish will finally be salted.

You choose which one you like best. After the fish is ready, we recommend cutting and storing in a jar of vegetable oil.

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

Ingredients:

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

The principle of preparation is similar to a quick, simple recipe:

1. We gut the fish, boil and cool the brine, but in this recipe, after the brine is at room temperature, we add vinegar.
2. Pour the brine over the fish and put it in a place with room temperature for 24 hours.
3. Tasting after a day.

As a result of these simple actions, you should get salty mackerel at home, very tasty.

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

• Mackerel - 2 pcs.;
• Bow - 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 do not just gut it, we remove the skin and remove the bones. This is easy to do if you cut the fish along the back, along the ridge.

1. Cut the mackerel into medium-sized pieces, salt and let it rest for 10 minutes.
2. In the meantime, peel and cut the onion into rings.
3. We are preparing the marinade. To do this, mix seasonings, vinegar and vegetable oil.
4. We take slightly salted fish, pepper, mix with onions, put in a pre-prepared dish and pour the marinade.
5. Mackerel is marinated at room temperature for at least 10 hours, after which we send it to “reach” in the refrigerator.

Fish cooked according to this recipe literally melts in your mouth. It goes well with both side dishes and sandwiches. Salted mackerel at home is a very tasty excellent snack for any drinks, well, you know ....

Not all people like to cook, but those who do will prefer homemade marinated mackerel.
In the recipe below, consider how to pickle mackerel in onion peel with brine.

Ingredients:

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

1. We defrost mackerel in a natural way - without microwaves, steam, and the like.
2. Meanwhile, prepare the brine. Wash the husk thoroughly with a sieve and running water. We put it in a saucepan, salt, pepper, sweeten, pour tea leaves, pour water and set to boil.
3. After the water boils, turn off the gas and leave to cool completely.
4. We gut the mackerel, wash it thoroughly, put it in an enamel bowl, pour the strained brine, close it,
5. Put in the refrigerator and leave for three days. Every day we turn the fish over for uniform salting and staining.

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 such mackerel is for eating, since I eat it at lightning speed. At the same time, I am sure that having prepared such a fish, you will not want to buy a store-bought one.
Ingredients:

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

Let's start cooking.

1. Defrost, gut the fish, wash, dry with disposable towels.
2. We brew tea and cool, when it cools down, dissolve salt and sugar in it.
3. We put the mackerel in a container, fill it with marinade and leave it for four days in the refrigerator.
4. We hang the finished mackerel for the night. This is necessary so that the excess fluid is gone. Bon appetit.

At least once in a lifetime, guests unexpectedly came to every hostess, in such a situation “instant” recipes save. What are these recipes? 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 such a mackerel, we need:

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

Cooking:

1. I'm preparing the brine. For 10 minutes, cook the brine with onion, cut into 4 parts, spices and salt. Turn off, chill.
2. Gut the fish, wash and dry with paper towels. Cut into small pieces, 2 centimeters.
3. We put the chopped fish in a jar and fill it with brine, close it and put it in the refrigerator for 2 hours.
4. During this time, we clean and boil potatoes, set the table, take out pickles.
5. We do hair, makeup and prepare for the arrival of guests.

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

• Mackerel -1 pc.;
• Salt - 1 spoon;
• Sugar -0.5 tablespoons
• Ground pepper, vegetable oil, vinegar.

Very easy to prepare

1. Gutted mackerel, cut into medium pieces.
2. We rub each piece with a mixture of pepper, salt and sugar, put it tightly in a jar, put it in the refrigerator.
3. In the morning, wash off excess salt, transfer to a clean bowl and pour a mixture of vinegar and oil.
4. After 2 hours, we happily sit down for breakfast.

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

Pickled Mackerel

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

• Mackerel - 3 pcs.;
• Bow - 3 pcs.;
• Garlic - 3 teeth;
• Sugar - 1 spoon;
• Salt - 1 spoon;
• Vinegar - 3 tablespoons.
• Vegetable oil -2 tablespoons;
• Bay leaf - 2 pcs.;
• Allspice - 1 teaspoon;
• A mixture of peppers - to taste.

1. We DO NOT completely DEFROST the fish, since it will not work to cut a completely thawed fish beautifully.
2. We gut, removing the head and tail, wash, cut beautifully.
3. We clean the onion and garlic, cut the onion into rings, garlic into plates.
4. We are preparing the marinade.
5. We combine oil, vinegar, salt, sugar, pepper and parsley.
6. We put the mackerel in a large container, add the onion and garlic, pour the marinade, knead well.
7. We put it in a jar and put it in the refrigerator for a day.
8. After a day, we take it out and enjoy.

Bon appetit!

This dish is prepared in two stages.
We take:

• Mackerel - 1 pc.;
• Salt - 3 tablespoons;
• Sugar - 1 tsp;
• Onion - 1 pc.;
• Vinegar 9% -1-2 tsp;
• A mixture of peppers - to taste;
• Vegetable oil - 2 tablespoons;
• Lemon.

Stage one.

1. Gutted mackerel, take out the backbone and bones, cut into fillets.
2. Season the fillets well with a mixture of salt and pepper, fold half to half, wrap it in a bag or film and send it to the refrigerator for a day.
3. We take out, wash off excess salt, dry, cut and proceed to the second stage.

Stage two.

1. We cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, crush so that the onion gives juice.
2. Lubricate the mackerel with a mixture of oil and vinegar, spread the onion on top and prepare for use.

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

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

How to cook:

1. Boil the brine for 5-10 minutes, adding seasonings to the water.
2. We gut the fish, wash, dry.
3. Pour the cooled brine over the mackerel and send it to the refrigerator for three days.
4. We 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 is very tasty, do not forget to write about how and what you did in the comments, and in the meantime I will again look for something interesting and exciting for my blog, something to hook.