How to quickly make salted mackerel. Defrosting and cutting mackerel

Hello dear readers. Today I will write you a recipe for spicy salted mackerel. But first of all, I want to congratulate you on the apple savior. Mackerel according to this recipe turns out delicious lightly salted. 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. Yesterday we went to the store with the children, there was no mackerel, we looked at the salted herring, but somehow its appearance did not inspire confidence at all. And as they say in the summer to get poisoned, there is nothing to do at all. But the freshly frozen mackerel turned out to be good in appearance, and there was no foreign smell in it. In general, after thinking a little, we decided to buy a few mackerels. Moreover, you don’t want salted mackerel, you want tasty and lightly salted mackerel.

When they went home, they also bought potatoes for the fish. We came home and immediately started salting mackerel. This recipe is more suitable for those who do not like to wait a long time for the fish to cook. When my dad comes to visit, I specially prepare such spicy salted mackerel for him, it’s generally lovely for potatoes. Dad loves her, he is ready to eat salted mackerel even for breakfast, lunch and dinner. But, of course, everything is good in moderation.

The recipe for spicy salted mackerel, with my husband, was shared by one of his good friends, Vera Petrovna, she told how she makes mackerel, and advised me to try pickling. We tried it and we liked it. Now, for any feast, spicy salted mackerel is always on the table. 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. We salted the mackerel at 1900, and in the morning it was already delicious lightly salted mackerel. Already at 10 o'clock they ate mackerel with potatoes. Yes, and according to this recipe, you can not only salt mackerel. For example, we tried it, it also turns out very tasty. But mackerel is still delicious.

• 2 mackerels
• 1 liter of water
• 4 tbsp. spoons of salt
• 2 tbsp. spoons of sugar
• 2 tbsp. spoons of vinegar 9%
• 5 bay leaves
• 5 allspice peppers
• 5 carnations

I have 2 mackerels, they were tightened by 850 grams, but given that they were frozen, 700 grams remained exactly after defrosting. Moreover, this recipe is so original, but the prepared brine is enough for 2-3 mackerel, and if it is not large, like mine this time, then for all four. I wash my mackerel under running water. These are my fish.

Now you need to take a saucepan in which we will prepare the brine. Pour 1 liter of water, measure with a liter jar. We throw spices into the water. It is desirable to add spices all at once, when they boil the brine becomes much more aromatic. True, the bay leaf and allspice were immediately added, and the cloves were already when the brine boiled, there were so many spices and spices in the house, until they found the cloves, the brine had already boiled. We also add sugar to the brine.

We put the saucepan with brine on the fire. In addition to spices and sugar, you need to add salt to the mackerel brine. Spoons should be without a special slide. Just take a spoonful of salt and pour it into the water.

We are waiting for the water with spices, salt and sugar to boil. The brine boils for just a couple of minutes. Now we set it aside from the heat until it cools, to about 40 degrees. You can pour it from the pan into a bowl, for example. To cool the brine faster.

In the meantime, let's fish. Well, here, in general, everything is simple, we cut off the head and tail, and cut the mackerel into pieces of about 2.5 cm each. It marinates better and faster in brine. We also remove the middle of the mackerel, thoroughly wash the pieces from the blood. Because if you do not wash the mackerel and remove the middle, the brine will be cloudy, and the fish itself will be bitter. The fish is fresh, beautiful, without any unpleasant odors.

Now I take a can. For 2 mackerel, I take a 2 liter jar. I randomly drop pieces of chopped fish into a jar. When the brine for cooking spicy salted mackerel has cooled down, I add two tablespoons of 9% vinegar. In the brine, of course, there is a little sediment, from salt, sediment from water, but we don’t pour out the brine to the end. Pour the brine into the jar so that the mackerel is covered with brine, and simply pour out the sediment.

Now I pour the mackerel folded into a jar with our cooled brine. In no case do not fill the fish with hot brine, otherwise it will be boiled instead of salted mackerel. Fill the fish in the jar with brine so that it is completely covered with our brine. If you have three small mackerels, then don’t worry, a 2 liter jar is quite suitable for salting.

You see, I have 2 mackerels, and only half a jar, so the third one will still fit. And brine is also enough. Just the bank will be full and that's it. Well, even if for some reason you didn’t have enough brine, then don’t be discouraged, prepare another portion of the brine or prepare the brine for half a serving, simply by dividing the ingredients for the brine in half. The main thing here is that the fish was in brine.

That's it, I leave the fish on the kitchen table at room temperature. I don’t cover the jar with a lid, we don’t have flies in our apartment. Here at 19 00 salted. In the morning we had to go to the hospital, we are now visiting doctors for kindergarten. We returned at 10 o'clock in the morning, the mackerel was just what we needed, tasty, lightly salted, spicy. They just ate, and then the jar was covered with a lid and the rest was removed in the refrigerator. This is how spicy salted mackerel looks like in a jar on the second day. Spices and some fish oil floated to the top. There is a slight sediment, but in general the brine is clear. I had a little sediment when I rearranged the jar for photography. Mackerel smells very delicious.

Here is a very quick recipe for spicy salted mackerel. Moreover, the fish turns out slightly salted, tasty and spicy. It is not stored in our refrigerator for a long time, it is eaten almost immediately. The pieces turned out beautiful, smooth, even. To be honest, it all depends on the mackerel, sometimes you take a fish, but it’s frozen or something, the brine is cloudy, the fish is also not very beautiful, it just “falls apart”, and is not cut.

And if the fish has not been defrosted several times, and then not frozen, it looks beautiful both fresh and salty, and it turns out tasty. Very convenient, put beautiful pieces on a plate and serve, no need to cut.

The mackerel was cooked and the day had not passed, now it is warm, and even the pieces of fish were not large. If, of course, the jar of fish is immediately put in the refrigerator, then the fish will be cooked for two days, or even more. In heat, it will marinate faster. Not always ready to wait a long time if you want fish. Well, of course, with the exception of cases, I went and bought it in a store, but homemade fish is homemade.

Last year, such fish was salted for my son's birthday. The mackerel stood warm for a day, then it was laid out beautifully on a plate and put in the refrigerator until the evening, and in the evening there was already a feast. Yes, they salted mackerel for the New Year. For several years now, it has been a tradition in our family to salt mackerel for the holidays, and not only for holidays, but also on weekdays, when you want fish. I wish you bon appetit too.

In a dispute between salted herring and mackerel, the latter often wins. And, to tell the truth, not without reason. Mackerel is a fat, tender fish, and there are fewer bones in it. And so salty mackerel is to our liking and taste, that even for the sacred - a herring salad under a fur coat! - some of them swing and cut mackerel finely instead of herring.

Salted mackerel at home, it is very tasty and not difficult. It's time to go for fresh-frozen mackerel!

It is important to make a useful acquaintance in the fish rows at the local market. There, as a friend, they will sell you really fresh, fatty, not beaten, not thawed-frozen fish. Some vendors sort the fish, discounting smaller samples. But selected mackerel weighs half a kilo of their carcass, or even more! In chain supermarkets, the quality of mackerel is traditionally lower; for some reason, the fish there is always thin. The fattest mackerel is in winter.

Having bought the best mackerel, do not rush to defrost it in the microwave or in hot water. Be patient and put the frozen mackerel on the bottom shelf of the refrigerator. In the meantime, the fish is defrosting, pay attention to our recipes and choose the most suitable one!

Mackerel can be salted in three ways: a whole whole carcass (as in a store), half-gutted (without entrails) or pieces. According to true connoisseurs, the most delicious salted mackerel at home is obtained when you salt it whole. It is very tender and never oversalted - the skin does not let in excess salt. If you salt half-gutted mackerel or slices, it is important to strictly observe the proportions and exposure time.

One last tip: if you are not decapitating the mackerel carcass, be sure to remove the gills as they are bitter. For salting whole mackerel, make sure that the skin is not damaged, otherwise you risk salting the fish.

So, let's begin. The first recipes are for whole carcasses. This is the easiest way to learn how to salt mackerel, almost a win-win.

Whole salted mackerel at home

Ingredients for one carcass:
3-5 tbsp coarse salt,
1 tbsp Sahara,
1 tsp ground black pepper,
spices (mustard in grains, dried dill, bay leaf, etc.).

Cooking:
Rub the defrosted fish with the curing mixture and place in a bag. Put in the refrigerator for three days. During this time, open the bag several times and distribute the salt over the fish carcasses. Before use, rinse the salt from the carcasses, blot with paper towels.

Mackerel in brine
This method is only suitable for whole carcasses, you don’t even need to remove the gills from them so that the fish does not oversalt. The brine is prepared as follows: in water (an amount that is sufficient to cover the whole carcasses), salt is added with spoons at a constant boil until it ceases to dissolve. Remove the solution from heat, add a spoonful of sugar, a couple of cloves, 5-6 peas of allspice, 2-3 bay leaves, a teaspoon of mustard seeds. Cool the solution and pour over the fish. Refrigerate, covered, for two days. Make sure that the skin is not damaged, otherwise the fish will turn out salty. You can store ready-made fish for 5-6 days, no more.

Salted mackerel at home "Like smoked"

Ingredients:
3 mackerels,
6 stack water,
3-4 tbsp salt,
2-3 tbsp dry brewing black tea (without flavorings),
1.5 tbsp Sahara,
3-4 handfuls of onion peel,
spices - to taste and desire.

Cooking:
Rinse the onion peel under running water, put in a saucepan, add salt, sugar and tea leaves, cover with water and put on fire. Once the brine boils, remove it from heat and let cool to room temperature. Thawed fish, removing the gills, place in a container and fill with filtered brine. Leave for an hour on the table, then put away for three days in the cold. Turn the fish periodically to evenly salt and color. Remove the finished mackerel from the brine, wipe dry with paper towels, tie a twine on the tails and hang it over the sink for 6-8 hours. The fish will dry out a little and will be indistinguishable from the purchased smoked one.

Dry salted mackerel

Ingredients:
2 mackerel carcasses,
2-3 tbsp salt,
1 tbsp Sahara,
3 bay leaves,
5-6 peas of allspice,
ground black pepper.

Cooking:
Gut the mackerel defrosted in accordance with all the rules, remove the black film from the abdomen, cut off the head and rinse well. Can be dried with paper towels inside and out. Mix salt and sugar, add peppercorns and broken bay leaf, pour some of the mixture into the bottom of the container. Rub the fish inside and out with the mixture, place in a container, sprinkle with the remaining salt on top and close the lid or tighten with cling film. Place in refrigerator for 2-3 days. Remove salt from fish before eating.

Mackerel spicy salted in a jar

Ingredients:
1-2 mackerels,
1 onion
500 ml of water
2-3 tbsp salt,
1 tbsp Sahara,
5-6 peas of allspice,
1 tbsp mustard seeds,
2-3 bay leaves.

Cooking:
Gut the thawed fish, remove the head and cut into pieces. Pour salt and sugar into the water, add pepper, bay leaf and bring to a boil. Cool down. Cut the onion into rings. Place the food in a jar, alternating pieces of fish and onions, sprinkling with mustard seeds. Fill with brine and put the jar in the refrigerator for 10-12 hours. Store cooked fish for no more than five days in the refrigerator.

Instant mackerel fillet

Ingredients:
2 mackerel carcasses,
2 tbsp salt,
1 tbsp Sahara,
1 tsp ground black pepper,
1 tsp allspice pepper.

Cooking:
Defrost mackerel, gut, cut off the head and cut into fillets. Remove skin. Cut the fillet crosswise into slices. Lay the fish in a wide glass container in layers, sprinkling with curing mixture. Cover with a plate and set oppression. Leave in the refrigerator for 7-8 hours.

Salted mackerel at home in any way, when serving, can be shifted with onion rings and sprinkled with table vinegar or lemon juice. This is great, friends!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Fish dishes are an integral part of the festive table. What is only one salad of herring "under a fur coat." Salted fish is no less popular. And mackerel wins among sea brethren. Unlike the more common herring, this fish has a tender flesh, fewer bones, moderately oily, and also healthy.

Mackerel is a unique product. Its high calorie content is offset by rapid absorption in the body. Marine fish contains a significant amount of protein and minerals. In addition, it is one of the sources of Omega-3 acids, which are so important for the functioning of the heart, blood vessels, brain activity, visual and nervous systems.

Selection and preparation rules

How tasty salted mackerel will turn out depends largely on the correct choice of the carcass, the place of purchase, adherence to the recipe and storage of the finished product. These recommendations will help you cook excellent fish, after tasting which, you will no longer want to buy salted mackerel in the store.

1. The weight of the carcass must be at least 0.3 kg. Small fish are too bony. During salting, the fish “dries out” a little, so small carcasses will lose their fat content and become dry.
2. It is acceptable to use both frozen and fresh fish. Carcasses must be selected carefully. The fish should not be gutted, the head must be present, by which one can judge the freshness of the product. When pressing on the back of the fish, the dent should quickly disappear, the color of fresh seafood is striped light gray.
3. If the choice fell on freshly frozen fish, then you need to defrost it naturally, without dipping it in water. The best option is to put the carcass at the bottom of the refrigerator.
4. The container for salting should be made of glass, plastic or enameled. Iron and aluminum containers will oxidize.
5. For the manufacture of salted fish, ordinary table salt is used. Iodized will spoil the dish, giving the meat friability.
6. For quick salting, options are designed that use small pieces or a sirloin of seafood. Such a snack can be eaten after 12 hours. It takes approximately 48-72 hours to cook a whole carcass. The use of vinegar will speed up the pickling process.
7. The marinade in which the fish will be located must be below 40 degrees. Otherwise, the fish will just boil.
8. It is permissible to add a variety of spices to the brine for aroma - coriander, dried dill, clove buds, pepper, mustard powder.
9. The more seafood lies in the marinade, the richer the taste.
10. The cooking time indicated in the recipe must be strictly observed.
11. The shelf life of the finished snack is no more than five days. Provided it is in a cool place.

Salt mackerel in a dry way

The recipe for dry salting is quite easy. Even an inexperienced hostess can prepare such an appetizer. For a brighter flavor, it is permissible to add dried dill, coriander seeds or mustard.

Components:

• a couple of mackerels;
• 1 tbsp crystalline white sugar;
• 3 large spoons of coarse table salt;
• 3 leaves of lavrushka;
• 3 black peppercorns.

Salting algorithm:

1. Remove the insides and the film on the inside of the abdomen from the carcass (otherwise the appetizer will be bitter).
2. Separate the head. Wash carcass.
3. Pour a spoonful of table salt into the container, grind the laurel and throw in the peppercorns.
4. In a separate bowl, combine crystalline sugar and the rest of the salt (2 tablespoons).
5. Thoroughly rub the sides and insides of the carcass with a mixture.
6. Put the workpiece in the container. Cover with a lid.
7. Place the container in the refrigerator for salting for 48-72 hours.
8. Rinse and dry the finished seafood before serving.

Pickle spicy salted mackerel

Mackerel is lightly salted. A big plus of the recipe is that the appetizer is prepared very quickly. If you fill it with brine in the morning, then by the evening the fish can be served with a side dish of boiled potatoes.

Components:

• a couple of mackerels;
• 3 large spoons of table salt;
• 1000 ml of water;
• 1.5 tbsp crystalline sugar;
• 5 peas of allspice and black pepper;
• 3 leaves of lavrushka;
• 3 cloves;
• 0.5 tsp coriander grains.

Salting algorithm:

1. Pick out the insides of the fish.
2. Separate the head, wash the carcasses.
3. Remove the skin.
4. Cut the finished workpiece into small pieces, about 3 cm wide.
5. Boil water, add peppercorns, salt, bay leaf, cloves, sugar and coriander.
6. Boil the spices for 5-6 minutes. Cool down.
7. Put the pieces of mackerel in the prepared container and pour over the marinade so that it covers the fish.
8. Leave overnight to infuse at a temperature of 22-23 degrees.
9. After that, send a spicy snack for several hours to the bottom shelf of the refrigerator.

How to pickle mackerel in tea

The fish in appearance is obtained as cold smoked. The taste is slightly salty, and the texture is soft and tender. For manufacturing, it is recommended to take loose brewing of black tea, but it is permissible to get by with packaged tea. The only downside to this easy recipe is that marinated fish takes 3-4 days to cook.

Components:

• a couple of mackerel carcasses;
• half an onion;
• 2 large spoons of black tea (4 bags);
• 500 ml of purified water;
• 2 large spoons of salt;
• 1 tbsp white crystalline sugar.

Salting algorithm:

1. Pull out the insides of the fish, separate the head, wash and dry.
2. Pour water into the pan, add tea, throw in half of the onion, peeled, salt, sugar.
3. Boil the marinade.
4. Strain the liquid and refrigerate.
5. Prepare a marinating container. To do this, cut off the neck from a plastic one and a half liter bottle.
6. Put whole carcasses tails up in a container. Pour marinade over and place on the bottom shelf of the refrigerator.
7. Turn the fish daily from one side to the other so that it is evenly soaked and painted in a characteristic color.

How to pickle mackerel in onion peel and tea

A slightly modernized recipe for pickled fish in tea. Mackerel acquires a golden color and a delicate salty taste. This fish is not found on store shelves. Mackerel is practically indistinguishable from high-quality purchased smoked fish, neither in appearance nor in taste.

Components:

• 2 carcasses of medium-sized mackerel;
• a large teaspoon of tea leaves or 2 black tea bags;
• 2 presses of onion husks;
• a large spoonful of sugar;
• 2 tbsp table salt;
• 3 black peppercorns;
• 0.75 l of water;
• 2 leaves of lavrushka.

Salting algorithm:

1. Clean the fish from the insides, cut off the head, wash well.
2. Put the carcasses in a marinating container.
3. Remove the desired amount of husk from the bulbs. Rinse thoroughly.
4. Put tea, husks, peppercorns, sugar, bay leaf, salt in a metal container. Pour in water.
5. Boil the brine. Boil for 5-6 minutes. Strain and chill.
6. Pour prepared carcasses with marinade. Remove to refrigerator.
7. Marinate for 3-4 days, turning the fish daily from side to side.

Mackerel marinated with mustard

A beautiful, moderately salty fish with a piquant taste will turn out according to this recipe. A simple option will be mastered by young housewives. Mackerel can be served after 12 hours.

Components:

• 2 medium mackerel carcasses;
• 1 tsp mustard powder;
• 1 liter of cold water;
• 3 tbsp table salt;
• 2 leaves of lavrushka;
• 5 peas of black pepper;
• one and a half large spoons of sugar.

Salting algorithm:

1. Pour water into a metal container. Add sugar, mustard, pepper, salt and parsley. Boil and boil for 5 minutes.
2. Cool the marinade.
3. Remove the entrails and head from the fish. Rinse it well.
4. Cut into small pieces. Place in glass jars with airtight lids.
5. Pour the cooled marinade into containers with fish, cover with lids.
6. Keep overnight in the refrigerator. For the best taste, the appetizer should be kept in brine for a day.

Mackerel with onion, vinegar and oil

Mackerel in this variation - tender with sourness and a little spiciness - is an excellent addition to boiled potatoes. Just sandwiches with fish are also excellent. The onion included in the composition will also be soaked and become very tasty.

Components:

• 2 carcasses of fish;
• 2 onion heads;
• 3 tbsp table salt;
• a quarter cup of non-aromatic vegetable oil;
• 3 small cloves of garlic;
• 5-6 peppercorns;
• 3 leaves of lavrushka;
• 2 tbsp vinegar.

Salting algorithm:

1. Cut the fish, remove the head, fins, skin, you need to remove the backbone and side bones. You should get a clean fillet.
2. Cut the fillet into medium pieces. Sprinkle with salt and leave for 15 minutes.
3. In a separate container, combine the broken bay leaf, peppercorns, chopped garlic, oil and vinegar.
4. Separately, cut the peeled onions of medium thickness into semicircles.
5. Layer the fish fillets and onions in a jar or container.
6. Pour in chilled brine and leave for 12 hours in the refrigerator.

How to quickly pickle mackerel in brine

Appetizing salted fish will come in handy if you plan to receive guests, and there is little time to prepare treats.

Components:

• 2 medium-sized mackerels;
• 1 liter of purified water;
• 2 purple onions;
• 0.5 tsp coriander;
• 3 art. l. salt;
• 3 leaves of lavrushka;
• 1.5 tbsp Sahara;
• 2 peas of allspice;
• 5-6 black peppercorns;
• 2 tbsp. unrefined oils and vinegar.

Salting algorithm:

1. Cut fish carcasses into fillets. Slice.
2. Cut the peeled onion into semicircles.
3. Pour coriander, sugar, salt into the pan, put peppercorns, parsley. To fill with water. Boil and boil for 5-6 minutes. Cool down.
4. Pour vinegar into the cooled marinade.
5. Put the fish in an enameled container, alternating layers with onions. Pour in the marinade.
6. Take a plate with a slightly smaller diameter than a container with fish. Put it on, and install oppression on top. Keep from 2 to 5 hours in the refrigerator.
7. Before serving, dry the fish pieces, lightly sprinkle with vegetable oil.

Salted mackerel in oil

The minimum number of ingredients and a frozen mackerel carcass will be needed for this recipe.

Components:

• 1 kg of frozen mackerel;
• 2 tbsp salt;
• 0.2 l of non-aromatic vegetable oil.

Salting algorithm:

1. Defrost the fish. Cut - remove the insides, head, cut off the tail and fins.
2. Rinse, paying special attention to washing off the black film on the abdomen. Otherwise, the snack will turn out bitter.
3. Cut the fish along the ridge and pull out all the bones. Cut.
4. Put the fish in a container for salting with the skin down;
5. Sprinkle with a tablespoon of salt.
6. Pour in half (100 g) of oil.
7. Lay out one layer of mackerel.
8. Pour the remaining oil (100 g).
9. Throw in a tablespoon of salt.
10. Close the container and put in the refrigerator for 24 hours.

Recipe for salted mackerel in a jar

Such a fish can be used as a semi-finished product for complex dishes. For example, for fish soup. Fatty mackerel in this variation of salting does not lose fat, remains juicy.

Components:

• 2 mackerels;
• 1 liter of water;
• 3 tbsp sea ​​salt;
• a large spoonful of sugar;
• lavrushka leaf;
• 3 black peppercorns.

Salting algorithm:

1. Remove the insides and head from the mackerel. Cut into pieces.
2. Put sugar, sea salt, pepper and parsley in a liter of water. Boil for 6-7 minutes to dissolve salt and sugar crystals.
3. Cool the brine.
4. Fold the pieces of fish in liter jars, pour the marinade.
5. Leave for 4 hours at room temperature.
6. Put the jars in the refrigerator. Jars of a liter volume insist 6-7 hours.

Recipe for salted mackerel without brine

Salting mackerel can be done without brine, dry. This does not affect the taste of the fish in any way. It turns out tender and very tasty.

Components:

• a couple of mackerels;
• a couple of sheets of lavrushka;
• 4 large spoons of salt;
• 2 tbsp Sahara;
• 2 cloves;
• 4 peppercorns.

Salting algorithm:

1. Remove the insides from the mackerel, cut off the head, tail and fins. Wash.
2. Cut the fish lengthwise, remove the backbone and bones.
3. Leave the fillets whole.
4. Grind the cloves, bay leaf and pepper into powder with a mortar.
5. Mix crushed spices with sugar and salt.
6. Wipe the fillet pieces with the resulting mixture.
7. Place the processed fillets in a suitable container, skin side down.
8. Sprinkle with the rest of the mixture.
9. Cover the container with a lid. Put the fish in the refrigerator for 10-12 hours.
10. At the end of the time, turn the carcass on the other side and leave to marinate for another 12 hours.

Mackerel spicy salting at home video recipe

This tasty healthy fish is rarely used for hot dishes, but it turns out excellent preservation. Salted mackerel, especially in combination with herbs, is a great appetizer for any table. How to quickly and correctly prepare the fish for this process, which recipe to choose and how not to make a mistake when salting itself?

Salting mackerel at home

The general technology does not cause difficulties - you need to wash the fish, clean it, cut it or leave it whole and pour it with the prepared preservative mixture. However, in practice, salting mackerel leads to a whole bunch of questions from housewives who have not yet encountered this task. Professionals advise to be very attentive to each stage and be guided by the following algorithm:

1. Choose large or medium carcasses - very small ones have almost no fat and will turn out too dry.
2. Prepare mackerel. It is better to pickle fresh. If the carcass is frozen, you need to hold it for several hours on the bottom shelf of the refrigerator.
3. Find a non-oxidizing container - in steel or ceramics you can pickle without changing the taste.
4. Buy coarse sea salt, make sure it does not contain iodine.
5. If necessary, cut the cleaned fish into pieces - this way it will cook faster.
6. Choose a recipe for the mixture, soak the fish in it, put it in the cold. If there is a cellar, it is better to take the dish there. The exception is the express salting technology at home, which requires keeping the container in the kitchen for 8-10 hours. With long-term preservation, this cannot be done.

Recipes

How to cook such a dish at home correctly? Professionals do not set strict conditions - salted fish turns out perfectly both in pieces and as a whole, under a set of spices or an ascetic tandem of pepper with bay leaf. Recipes for salting mackerel at home are incredibly diverse and amazing in their composition. After studying the information below, there will be no secret for you how to cook an appetizer in onion peel or cinnamon, whether vinegar is needed here and what temperature the brine should have.

in brine

• Cooking time: 2 days.
• Servings Per Container: 8.
• Calories: 1418 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

How delicious to salt mackerel in brine? Professionals are sure that the less spices to use, the better for the dish - it is easy to emphasize the fishy taste only with salt. For lovers of piquancy, you can add a few tablespoons of mustard powder - the exact amount is determined individually. This method is suitable for a quick snack: a couple of days is enough to pickle it well.

Ingredients:

• small fish - 2 pcs.;
• salt - 7 tbsp. l.;
• dry mustard - 2 tbsp. l.;
• water - 1.3 l.

Cooking method:

1. Make a simple brine by boiling water and pouring mustard powder and salt into it. You can add a spoonful of ground pepper if you like a very spicy snack.
2. Cut the washed fish along the abdomen, remove the insides and bones. Divide the carcass deprived of the head and tail into several parts.
3. Pour warm (!) brine, be sure to close the container.
4. Shake it 2-3 times every day so that the liquid does not exfoliate much. In two days the dish will be ready.

Spicy salting

• Cooking time: 10 hours.
• Servings Per Container: 5.
• Calories: 1693 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

If you have been thinking about how to pickle spicy mackerel so that it does not take much time, the ideal algorithm is in front of you. Start work in the evening, and in the morning a fragrant savory snack will be ready. For this recipe, the amount of fish is indicated by weight, since the calculation of preservative components depends on this. You can take one large carcass, or several smaller ones.

Ingredients:

• mackerel - 800 g;
• water - 1 l;
• coriander (grains) - 1/2 tsp;
• cloves - 7 pcs;
• allspice peas - 5 pcs.;
• bay leaf - 5 pcs.;
• salt - 5 tbsp. l.;
• vinegar 9% - 35 ml;
• sugar - 40 g.

Cooking method:

1. If the fish has been frozen, wait until it thaws. Rinse well, remove the middle of each carcass, head and tail.
2. Make a brine by boiling water with spices. Remove, let cool to 40-45 degrees. Add vinegar.
3. Cut the mackerel crosswise into several parts, fill them with a glass jar.
4. Pour in the cooled brine so that it completely covers the fish pieces. Leave overnight in the cold.

Fast way

• Cooking time: 2 hours 15 minutes.
• Servings: 10.
• Calories: 2011 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: easy.

For housewives who are looking for a recipe by which you can salt the fish tasty and quickly, professionals are advised to leave the fish container in the heat of the kitchen - the cold slows down this process. However, the duration of salting depends not only on temperature: you still need to chop the carcass very finely, and learn a few more tricks.

Ingredients:

• cut carcasses - 3 pcs.;
• coarse salt - 3 tsp;
• sugar - 2 tsp;
• clove buds - 3 pcs.;
• dried basil;
• onions - 3 pcs.

Cooking method:

1. Rinse the fish carcasses, cut into pieces - their width should not exceed 25 mm.
2. Rub the basil with a pestle and cloves. Combine with sugar.
3. It is most convenient to salt in a jar: put fish pieces there, sprinkling with salt and onion rings.
4. Add a spoonful of spices. Close.
5. Turn over after an hour and shake. Wait another hour.

fresh frozen

• Cooking time: 10 hours 15 minutes.
• Servings: 10.
• Calories: 2027 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Professionals are sure that there is no difference between how to pickle freshly frozen mackerel and how to carry out the same process for fresh fish. Recipes can be exactly the same, the scheme of work too. For this purpose, you can use the oppression method, thanks to which each piece is soaked with brine as efficiently as possible, and the dish turns out to be very tasty.

Ingredients:

• mackerel - 3 pcs.;
• salt - 3 tbsp. l.;
• sugar - 3 tsp;
• ground pepper - 1.5 tsp.

Cooking method:

1. Cut off the fins, head and tail of the fish, rinse it.
2. Dry the carcass with paper towels, cut in half along the abdomen.
3. Remove the bones and backbone from the fillet. Sprinkle with spice mixture.
4. Put the lid on top, press down with a heavy object. Leave for 10 hours.

in pieces

• Cooking time: 3 days.
• Servings Per Container: 8.
• Calories: 1183 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

If you used to think that cinnamon is only suitable for sweet pastries, after learning how to salt mackerel in brine in pieces, you will change your mind about this spice. An important condition for this recipe is that the brine should be hot, but moderately so that the fish does not boil. The result can be seen in three days: incredibly fragrant, soft pieces that can be used for smoking.

Ingredients:

• fish - 600 g;
• water - 1 l.;
• cinnamon - 1 tsp;
• Bay leaf;
• salt - 200 g;
• peppercorns - 10-12 pcs.

Cooking method:

1. Cut off the fins, head and tail from the fish. Remove the insides, rinse.
2. Cut the fillet into small pieces.
3. Boil water in a saucepan, add bay leaf, salt, cinnamon, pepper. Let it boil for a couple of minutes.
4. Mix, cool to 38-40 degrees.
5. Pour the brine over the fish, leave for three days.

In a jar of onions

• Cooking time: 1 day.
• Servings Per Container: 6.
• Calories: 1071 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

From a professional position, preservation with an acidic component (vinegar, citric acid) is already pickling, but for most housewives, fish under such a mixture remains salty. Those who tried to figure out on their own how to pickle mackerel with vinegar and onions will like the technology described below and its result. For a more interesting taste, you can add a little cumin seeds.

Ingredients:

• water - 700 ml;
• fish - 500 g;
• bulb;
• coriander grains - 7 pcs.;
• salt - 1.5 tbsp. l.;
• apple cider vinegar - 3 tbsp. l.;
• sugar - 1 tsp;
• peppercorns.

Cooking method:

1. Pour all spices into boiling water. Switch off the burner after 4 minutes.
2. When the brine has cooled, add the vinegar.
3. Deprived of the head, fins, entrails and tail, cut the fish into pieces. Rinse, dry with paper towels.
4. Spread in a glass jar, alternating with onion slices.
5. Pour in brine, let stand for a day.

Without brine

• Cooking time: 3 days.
• Servings: 10.
• Calories: 1988 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

The opportunity to use the classic methods of creating a savory snack is not always provided, so every housewife needs to understand how to pickle mackerel without brine. The scheme is very simple, the waiting time for the result is standard. The advantage of homemade dry salting is a very tender fillet that does not fall apart due to excess moisture, and a minimum amount of dirty dishes. If there are no bags, you can use a plastic container.

Ingredients:

• medium mackerel carcasses - 3 pcs.;
• salt - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• bay leaf - 2 pcs.;
• peppercorns;
• greenery.

Cooking method:

1. Rinse the gutted fish, deprived of its head, under running water.
2. In a plastic bag, throw all the spices, torn greens.
3. Put the carcass in there.
4. Seal securely, shake several times, evenly distributing the spices. Leave to soak for 3 days.

fresh

• Cooking time: 3 days.
• Servings Per Container: 8.
• Calories: 1376 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

The main advantage of fresh fish is the quality of its fillet, which will not become porridge, no matter what actions are taken. You don’t even have to gut it, and don’t cut off the head with the tail - outwardly it will look like it was just caught. The technology is simple, there is almost no room for error. The main task of the hostess is to choose a good quality fish.

Ingredients:

• fresh mackerel - 2 pcs.;
• coarse salt - 6 tbsp. l.;
• dried dill - 1 tsp;
• black peppercorns - 1 tsp;
• ground dry garlic - 1 tsp;
• sugar - 1 tsp

Cooking method:

1. Rub the washed and dried fish with coarse salt.
2. Mix the rest of the spices, lightly grind with a pestle. Sprinkle them over each carcass.
3. Transfer the mackerel prepared for salting into a bag, let the air out of it. Tie up.
4. Wrap parchment on top several times, remove the salting for 3-4 days.

In onion skins

• Cooking time: 3 days.
• Servings: 8
• Calories: 1739 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Those housewives who want to know an unusual way to cook a beautiful salted mackerel, similar to smoked, should familiarize themselves with this recipe. It has only one drawback - a long wait for the result: the dish is prepared for 3-4 days, but the taste is incredible. Everyone who tries it will ask you how to pickle mackerel in onion skins so that it doesn’t get worse.

Ingredients:

• mackerel - 900 g;
• black tea without additives - 2 tsp;
• onion peel - 3 handfuls;
• water - 1.2 l;
• salt - 3 tbsp. l.;
• sugar - 1 tsp

Cooking method:

1. Rinse the onion peel well (it is convenient to do this with a colander).
2. Boil water, salt, add sugar, tea leaves. Throw onion skins in there. Cook until re-boil.
3. Washed, gutted and cut in portions mackerel pour warm strained brine. To cover with a lid.
4. For 3 days, the fish must be periodically turned over to salt evenly.

in oil

• Cooking time: 1 day.
• Servings Per Container: 8.
• Calories: 1533 kcal.
• Purpose: for a snack.
• Kitchen: home.
• Difficulty: medium.

Lightly salted spicy fish with a delicate aroma is what you get if you try to salt mackerel in oil according to this recipe. Most of the components are selected by eye, herbs can be added or excluded - no hard conditions, except for one: do not use sunflower oil. Olive is desirable to purchase the first pressing.

Ingredients:

• mackerel - 2 pcs.;
• lemon;
• olive oil - 2 tbsp. l.;
• peppercorns - 5 pcs.;
• salt - 3 tbsp. l.;
• dry sprig of rosemary.

Cooking method:

1. On fish carcasses, make cuts along the abdomen to remove the insides. Rinse.
2. Grind coarse salt, rosemary and pepper with a pestle.
3. Sprinkle the mackerel with a mixture of spices on top, sprinkle with squeezed lemon juice.
4. Drizzle with olive oil.
5. In a closed container, let it stand for a day.

For such an appetizer, the most important thing, according to experts, is the preparation of fish carcasses: they are washed very well, you can even scrape the outside a little to remove the scales. Be sure to remove the insides (black bubble), which give bitterness. However, at further stages, you can meet difficulties that will reduce your efforts to get the perfect meal to nothing.

Professionals are ready to tell you how to pickle mackerel at home tasty and without hassle:

• Never try to fill the fish with boiling brine - for the hot method, its temperature is 40 degrees, for the cold - 10-15 degrees. Anything above will be heat treated.
• A quick salting of mackerel can be done according to absolutely any recipe, if you simply do not take it out into the cold.
• The easiest way to pickle mackerel, which is used by enterprising housewives, is to pour prepared fish pieces ... with liquid from homemade pickles. They will insist for days.
• If the recipe involves the use of onions, mash them with your hands after slicing - they will release the juice, which helps to pickle the mackerel deliciously.
• Have you made too many fish? Professionals advise freezing it, but first remove the skin.

Check out the recipes and delicious.

Video

8 delicious ways to pickle mackerel at home.

How to salt mackerel in 2 hours
A variety of salted fish is sold in stores, but it is sometimes problematic to buy a lightly salted product. In order for the fish to keep its marketable appearance longer and be stored longer, manufacturers do not spare salt. However, you can cook salted mackerel at home in 2 hours. The recipe below is perfect for the impatient homemade pickle aficionado.
It is enough to be patient and after 2 hours start tasting a lightly salted product.
INGREDIENTS:
Mackerel - 1 pc. Onion - 1 head. Water - 350 ml. Salt - 1.5 tablespoons. Black pepper - 7 peas. Laurel - 2 leaves.
COOKING:
The first thing I do is brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices indicated in the recipe and salt. I cook the brine at a minimum heat under the lid for no more than 10 minutes, after which I turn off the gas, remove the lid and let it cool. While the marinade is cooling, I am engaged in fish. I cut off the tail and head, make a small incision on the abdomen, remove the insides through it, rinse the carcass with water and dry it with paper towels. I cut the carcass into slices 2 centimeters thick so that it is quickly and evenly salted. I spread the pieces of fish in a jar or food container, pour in brine, close the lid and send it to the refrigerator for 120 minutes. After the specified time, the salted fish will cook. If necessary, you can hold it in brine for another half an hour. Before serving, I recommend decorating the mackerel with onion rings and herbs.

Mackerel spicy salted

The spicy salted mackerel recipe is suitable even for herring and red fish. 12 hours after the completion of cooking, the dish will delight you with an incredible taste. INGREDIENTS:
Fresh mackerel - 2 pcs. Onions - 2 heads. Allspice - 5 peas. Laurel - 2 leaves. Wine vinegar - 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 tablespoon. Dried cloves - 2 sticks. Ground black pepper. STEP-BY-STEP COOKING:
I remove the skin from the fish and cut the carcasses along the ridge. Then carefully remove the bones and cut the mackerel fillet into pieces of moderate size. Sprinkle with salt and set aside for 10 minutes. I cut the peeled onion into rings. To prepare the marinade in a bowl, I combine vinegar with vegetable oil, add the spices indicated in the recipe and mix thoroughly. I season the mackerel with pepper, add the onion rings, mix, put in a glass container and pour the marinade. I leave it at room temperature for at least 10 hours, after which I keep another couple of hours in the refrigerator. Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first of all.

Salted mackerel pieces

Practice shows that salted mackerel pieces are at the same time an excellent independent dish, a wonderful addition to various side dishes, and a great ingredient for snacks. The recipe is intended for people who cannot imagine their life without salted fish. The spicy brine makes the fish fit for consumption overnight.
INGREDIENTS:
Mackerel - 350 g. Salt - 1 spoon. Sugar - 0.5 tablespoons. Ground pepper Vegetable oil Vinegar - to taste.
COOKING:
I pour water over fresh mackerel, cut off the head and tail, gut, rinse again and cut into pieces, three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt. I put the mackerel tightly in a glass container, cover with a lid and send it to the refrigerator until the morning. Then I wash off excess salt from the mackerel, dry it, put it in a clean jar and pour it with a solution of vinegar and vegetable oil. After a couple of hours, you can enjoy the taste of salted fish.

DRY AMBASSADOR
INGREDIENTS:
2 carcasses of mackerel, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice, 1 small bunch of dill.
COOKING:
Get mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.
Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one bay leaf.
Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, allspice and sprinkle with the remaining salt on top and in the belly.
Close the container with the fish tightly with a lid and place in the refrigerator for 2-3 days. Clean the finished fish from excess salt with a paper towel or a small amount of water.

SPICE FISH IN A JAR
Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite.
INGREDIENTS:
1–2 carcasses of fish, 1 onion, 0.5 liters of water, 2–3 tablespoons of salt, 1 tablespoon of sugar, 4–5 pieces of allspice, 2–3 bay leaves, 1 tablespoon of mustard seeds.
COOKING:
Prepare the fish: gut, cut off the heads and rinse well under running water. Cut the carcass into large pieces.
Start brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should be completely dissolved. Remove brine from heat and cool to room temperature.
Cut the onion into small rings. Put them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.
Close the jar with a lid and refrigerate for 10-12 hours. Ready mackerel can be stored at a cold temperature for no more than 5 days. The same applies to fish brine.

FISH UNDER YEARS

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. For this purpose, a liter jar filled with water, or a sealed bag with cereals of the same volume, is perfect.
INGREDIENTS:
2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of freshly ground and allspice.
COOKING:
First, prepare the mixture for salting. To do this, mix salt, sugar and pepper.
Mackerel must be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then you should thoroughly dry the mackerel and transfer to a cutting board.
Cut each carcass lengthwise through the abdomen into two parts. Remove the fishbone and all bones. Cut the meat off the skin. It is best to do this with a very sharp knife.
Cut the fillet crosswise into small pieces. They must be transferred to a glass container and sprinkled with a mixture for salting. Press down the fish with oppression and refrigerate for 7-8 hours.

AMBASSADOR OF A WHOLE CARCASS OF MACKEREL
You can try pickling a whole carcass of mackerel. It also turns out very tasty. Gutting the fish is not required for this recipe.
INGREDIENTS:
2 carcasses of mackerel, 6 tablespoons of salt, 2 tablespoons of sugar, 1 teaspoon of ground black pepper, 1 tablespoon of dried dill, 1-2 tablespoons of vegetable oil.
COOKING:
Rinse the mackerel and pat dry with paper towels. Take a large bag and add salt, sugar, pepper and dill into it. Shake the bag to mix all the seasonings.
Then carefully rub each carcass with a curing mixture. Put the fish in the bag in which the seasonings were mixed. Wrap the mackerel tightly. To do this, you can use a few more bags or thick paper.
Put the fish in the refrigerator for 3 days. The finished fish should be washed under running water, dried well and rubbed with a small amount of vegetable oil.

SALTED FISH
The easiest way to salt mackerel at home is to make salted fish. In this recipe, the amount of salt is determined "by eye". Nevertheless, misfires are excluded, because it is almost impossible to oversalt the fish.
INGREDIENTS:
2 carcasses of mackerel, salt to taste, 5-6 pieces of allspice, 1 lemon, 1-2 tablespoons of olive oil.
COOKING:
Mackerel for this recipe must be prepared. Gut the carcasses, removing the black films from the abdomen, cut off the heads and rinse the fish under running water. Dry the mackerel with a paper towel and cut into portions.
Salt each piece of fish and transfer to a glass or plastic container. Put allspice, bay leaf on top. Drizzle the mackerel with lemon juice and drizzle with olive oil.
Cover the container with a lid and send the mackerel to the refrigerator. Such a fish is salted during the day. During this time it is necessary to stir the container several times.

In addition to the fact that mackerel has amazing taste, it is also very useful. It is a valuable source of vitamins, such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.
However, the most important quality of this fish is that it is rich in beneficial omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal levels, and have a positive effect on the functioning of the cardiovascular system.

Salting rules and tips

Mackerel of large or medium size is suitable for salting. Small fish are bony and not fat. The ideal option is a fish weighing 300 grams.
- It is better to salt fresh or fresh-frozen fish. If you don't have one, frozen will do.
-During the selection, be sure to pay attention to the color. Fresh fish has a light gray hue without signs of yellowness, the eyes are light and not cloudy.
- A good mackerel is characterized by a slight fishy aroma, firm to the touch and slightly moist.
- When salting, salt draws excess moisture out of the fish and thoroughly soaks the carcass.
- Carry out the process at a low temperature, because in hot conditions the product will go bad.
- Upon completion of salting, mackerel is cleaned in a cellar or refrigerator.
- For the preparation of salted mackerel, dishes are used that do not oxidize. I use enameled or glass containers.
I recommend salting mackerel at home with ordinary salt, iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will spoil the appearance. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
- Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting.
- The whole mackerel is cooked for three days, the pieces are salted for one day.
- Refrigerator is the best place for storage. Pour mackerel with vegetable oil and store for no more than 5 days.
-Do not keep salted fish in the freezer, because after defrosting the meat will become watery and soft.
- In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a spicy flavor.
These tips will help you cook delicious, beautiful and fragrant salted mackerel.