How to dry salt mackerel. Mackerel ambassador at home - it couldn't be easier! Different ways of home salting mackerel: dry and wet

No festive table can be imagined without fish dishes. Given the ease of preparation and the availability of products, fish can be cooked not only for the holiday, but also every day.

Mackerel is a unique gift from the sea. Despite the fact that it is very high in calories, it is easily absorbed by the body and is an excellent source of protein. It contains a large amount of minerals and essential omega-3 fatty acids, which improve the functioning of the brain, vision, nervous and cardiovascular systems.

Mackerel does not have small bones and is perfect in terms of gastronomic qualities specifically for salting, since it does not lose either fat content or juiciness.

The recipe for salting mackerel at home will certainly interest you with its simplicity and accessibility.

And once you have prepared salted fish with your own hands, you will never buy it in the store again.

cooking secrets

Mackerel in onion peel

Ingredients:

• Mackerel - 3 pcs
• Salt - 3 tbsp
• Sugar - 2 tbsp.
• Brewing black tea - 2 tbsp
• Onion peel - 3 handfuls
• Water - 1.5 l

Cooking:

Defrost the fish, gut, cut off the head and put in a container.

When using mackerel prepared according to this recipe, the skin does not need to be removed.

I'm preparing the brine. Rinse the onion peel well and soak for 10-15 minutes, put in a saucepan, add salt, sugar, tea leaves and pour water, and put on fire. After boiling, turn off the gas and leave to cool completely.

Pour the prepared fish with strained brine, close and send it to the refrigerator for three days.

Turn the fish once a day for uniform salting and coloring. After three days, we take out the fish and wash it in running water.

Onion peel gives mackerel a golden color and a pleasant taste.Cut the fish into portions and serve.

Express salting

Ingredients:

• Mackerel - 1 piece
• Onion - 1 pc.
• Salt - 1 tbsp
• Water - 400 ml
• Allspice black pepper - 8 peas
• Bay leaf - 2 l

Cooking:

1. Defrost the fish, remove the head and tail, gut, rinse well and dry with a paper towel.
2. Cut carcass into pieces and 2 centimeters thick and put in a jar.
3. I'm preparing the brine. Bring the water to a boil, add all the spices and the onion cut into four parts. Boil the brine for 8 minutes and cool.
4. Pour the cooled brine over the fish, close the lid tightly and refrigerate for 2 hours.
   The fish is ready, put it on a dish and decorate with onion rings and herbs.

Classic recipe

Ingredients:

• Mackerel - 1 piece
• Salt - 4 tbsp
• Sugar - 2 tbsp
• Vinegar -2 tbsp
• Allspice - 3 pcs
• Black pepper - 3 pcs
• Bay leaf - 3 l
• Water - 1 l

Cooking:

1. Wash the fish, gut and cut into pieces.
2. Boil water in a saucepan, add salt, sugar and spices, boil the brine for 5 minutes.
3. After the brine has cooled, add the vinegar
4. Put the fish in a glass container, pour brine.
5. We leave the container with fish for a day at room temperature.

Dry Ambassador

Ingredients:

• Mackerel - 2 pcs
• Salt - 2-3 tbsp
• Sugar - 1 tbsp
• Bay leaf - 3 pcs
• Coriander beans - 0.5 tbsp
• Allspice peas - 8-10 pcs
• Vegetable oil
• Vinegar

Cooking:

We cut the fish for further salting: cut off the head, tail and fins, gut, remove the inner black film and rinse thoroughly.
In this recipe, fish can be cut into pieces and a whole carcass can also be used.

We pour each carcass with a pickling mixture from the outside and from the inside.

We put the fish on food foil, sprinkle the rest of the dry mixture on top. We wrap the foil, put it in a plastic bag and send it to the refrigerator for 2 hours.

After the time has passed, wash off the excess salt, cut into medium circles and put on a clean, beautiful dish, sprinkle with oil and vinegar and decorate.

Mackerel salted

Ingredients:

• Mackerel -1-2 pieces
• Salt (coarse) - 3-4 tbsp
• Sugar - 1 tbsp
• Pepper black peas - 5 pcs
• Pepper sweet peas - 2 pcs
• Bay leaf - 3 pcs.
• Mustard powder - 1 tbsp.
• Cloves (optional) 2 pcs
• Water - 1 l.

Cooking:

1. I'm preparing the brine.
2. We put a pot of water on the fire, after boiling, add all the spices and boil for another three minutes. Cool the brine to room temperature.
3. We process the mackerel carcass - we take out the gills, gut, remove the black film from the abdomen.
4. Wash well.
5. We put the fish in a glass container and fill it with brine. Close tightly with a lid and put in the refrigerator for 12 hours.
6. After 12 hours, salted fish is ready to eat. The fish can be cut into pieces, it can be salted whole, this will not affect the taste

The fish can be cut into pieces, it can be salted whole, this will not affect the taste

Mackerel marinated

Ingredients:

• Mackerel -1 piece
• Salt - 2 tbsp
• Sugar - 2 tbsp
• Pepper black peas - 8 pcs
• Pepper sweet peas - 6 pcs
• Bay leaf - 2 pcs.
• Coriander beans - 1/2 tbsp
• Carnation - 2 pcs

Cooking:

Prepare marinade. In a saucepan, combine 1 liter of water, salt, sugar, cloves, pepper, bay leaf and coriander. Bring to a boil, remove from heat and let cool.

Prepare the mackerel: cut off the head, remove the insides and rinse under cool running water.

Cut into serving pieces.

Transfer to a container with an airtight lid. Pour over the cooled marinade and refrigerate for 1 day.

Remove the fish from the marinade, add onion and unrefined sunflower oil to taste.

How and with what to serve fish on the table

Mackerel is not only very tasty, but also incredibly healthy fish. It contains a large amount of quickly digestible proteins and fatty acids. Therefore, it has long been very successfully used in cooking. Such fish is served baked, marinated and fried. But dry salted mackerel is especially tasty. The recipe for such a snack will be discussed in today's article.

It should be noted that small fish are characterized by increased bonyness. Plus she's not that fat. Therefore, for salting, it is advisable to purchase medium or large carcasses weighing at least 300 grams. When choosing a product, you need to pay special attention to how it looks. A light fishy aroma emanates from fresh mackerel. To the touch, such a fish will be slightly moist and very elastic. Normally, it is painted in a light gray shade. The presence of yellowish veins often indicates that the fish has been repeatedly frozen.

To date, in cooking, several methods for preparing snacks from this product are known. But the most popular, relatively quick and simple is the dry mackerel salt. In this case, you do not have to stand at the stove for a long time waiting for the marinade to boil. This method involves the use of various aromatic herbs and spices. Most often, mustard, garlic, a mixture of peppers and coriander are taken for such purposes.

Classic variant

This technology is extremely simple. Therefore, it is fantastically popular among busy housewives who cannot spend a lot of time cooking. The process itself takes no more than thirty minutes, and after two days a tasty and healthy fish will flaunt on your table. To make real salted dry-salted mackerel, go to the nearest market in advance and buy all the necessary products and seasonings. In this case, you should have the following components at hand:

• Mackerel carcass weighing about 700 grams.
• A tablespoon of coarse salt.
• 3 bay leaves.
• ½ teaspoon pepper mixture

Additionally, you will need dry aromatic herbs. Most often, dry salting of mackerel at home involves the use of sage, basil and fennel, combined in equal proportions. Therefore, make sure that at the right time in your kitchen cabinets there is a teaspoon of a mixture of these herbs.

Process description

The pre-thawed fish is gutted, the tail, fins and head are cut off. The carcass prepared in this way is thoroughly washed with cool water. Since the dry salting of mackerel completely eliminates the use of liquid, it is wiped dry with paper towels and spread on a cling film spread on the working surface.

In a separate plate, combine herbs, pepper and salt. Mix everything well and rub the fish with the resulting composition. And they do it not only from the outside, but also from the inside. Sprinkle the mackerel with chopped bay leaves on top and wrap it tightly in a film so that the juice does not flow out during cooking. After that, the carcass is removed in the refrigerator. After about two days, the fish can be served at the table. Before that, the film is removed from it, and then the remnants of salt and spices are cleaned off. The best side dish for such an appetizer is boiled potatoes or fresh vegetable salad.

Variant with coriander

According to this recipe, you can cook a savory snack relatively quickly. Fish made using the technology below will be a worthy decoration for any holiday table. And your guests will certainly start asking for the recipe. The dry salting of mackerel is also in demand because in the process it is not at all necessary to stand at the stove, waiting for the marinade to boil. In order for your family to appreciate your efforts, double-check in advance whether you have everything you need at hand. To get a tasty and fragrant fish, you will need:

• A teaspoon each of mustard and coriander seeds.
• Mackerel carcass.
• A teaspoon of pepper mixture.
• A couple of pinches of ground bay leaf.
• 1.5 tablespoons of salt.
• ½ st. l. Sahara.

To give the finished snack a pleasant aroma, they usually use it. Therefore, try to make sure that you have half a teaspoon of this seasoning in advance.

Action algorithm

Since dry salting of mackerel implies the complete absence of any liquid, you can immediately start preparing spices. Dill, coriander and mustard seeds are combined in a mortar. Pour a mixture of peppers there and chop them. In this case, it is important not to overdo it so that you do not get a powder at the exit. The resulting mixture is poured into a clean bowl. Sugar and salt are also sent there.

Now it's time to fish. The pre-thawed carcass is washed in cold water and freed from the insides. Then her head, tail and fins are removed. The mackerel prepared in this way is washed again and wiped dry with paper napkins, not only from the outside, but also from the inside.

After that, food linen is spread on the table and fish is laid on it. The carcass is thoroughly rubbed on all sides with a mixture of ground spices, wrapped in several layers of polyethylene, trying to completely exclude air from entering, and put in the refrigerator. After about a day, homemade dry-salted mackerel, the recipe of which is described in detail a little higher, is completely ready for use.

Immediately before serving, it is washed with cool water, dried and cut into portions. This fish goes well with fresh or baked vegetables and herbs.

Variant with Dijon mustard

Mackerel cooked according to this recipe has a dense structure and a light aroma of spices. It goes well with various side dishes, and therefore will often appear on your menu. The technology itself is extremely simple, so even an inexperienced hostess can handle it without any special problems. It is also important that the dry salting of mackerel involves the complete exclusion of liquid marinade. Therefore, you do not have to cram bulky dishes into your own refrigerator. To prepare such a snack, you will need a not too extensive set of ingredients. Your kitchen should have:

• 2.5 tablespoons of salt.
• A pair of mackerel carcasses.
• Tablespoon of sugar.
• Bay leaf.
• Half a teaspoon each of Dijon mustard and white pepper.

step by step technology

The pre-thawed fish is freed from the insides, the fins, tail and head are cut off from it, and then thoroughly washed in cold water. After that, the fish is wiped dry with paper towels and spread on plastic wrap.

Carcasses prepared in this way are rubbed with a mixture of salt, sugar, mustard and white pepper. They are sprinkled with chopped bay leaves on top and tightly wrapped in several layers. Then the future snack is placed in the refrigerator. After about two days, it will be ready for use. Before serving, the fish is freed from polyethylene, excess spices are removed from it and cut into portions. It can be eaten with vegetables, mashed potatoes or with ordinary brown bread.

Variant with garlic

According to this recipe, it turns out incredibly tasty and moderately spicy. Dry salting implies the presence of a certain set of spices, without which it will be a completely different snack. Therefore, try to visit the nearest market or supermarket in advance and purchase all the missing seasonings. Your kitchen cabinets should include:

• A pair of mackerel carcasses.
• A pinch of nutmeg, coriander and ground black pepper.
• 4 cloves of garlic.
• A couple of tablespoons of coarse salt.

Sequencing

Since domestic supermarkets practically do not sell fresh mackerel, purchased carcasses must first be thawed. After that, the insides, fins, tail and head are removed from them. In addition, this time, the vertebral bone is carefully removed from the fish. As a result, you should get two fillets interconnected.

Carcasses cut in this way are sprinkled with salt and spices. Inside spread the garlic cut into thin slices, connect the fillet parts and wrap it tightly in plastic wrap. The future snack is placed for several hours on the bottom shelf of the refrigerator, and then sent to the freezer. It is advisable to do this in the evening. Then in the morning the fish will be ready to serve. Before that, it is taken out of the freezer and left for a short time at room temperature.

Buying frozen carcasses of the most delicious and healthy sea fish - mackerel does not cause problems. Of the many recipes for preparing this fish, I like the simple and quick recipe for salting mackerel in pieces in a dry way. The fish turns out to be tender with pleasant spicy notes. Cooking mackerel at home according to this recipe will help my photos with a step-by-step layout of the salting process.

What do we need for spicy salting of mackerel:

• mackerel - 1-2 pcs.
• salt - 3 table. spoons;
• sugar - 1 table. spoon;
• Provence herbs (dry mix);
• peppercorns black and allspice;
• Bay leaf.

How to dry pickle mackerel in pieces

For salting, choose large and fleshy fish carcasses, they are fatter and tastier. To begin with, frozen fish should be thawed naturally, without resorting to defrosting with hot water and other emergency defrosting methods.

It is best to take the fish out of the freezer overnight, cover it with cling film and leave it to defrost in the refrigerator until morning. In the morning, cut the mackerel: cut off the head, pull out the insides and free the abdomen from the black film (it can give bitterness to the fish).

The next step is cutting the fish carcass into portions.

Salting mackerel at home is impossible without spices and the actual salting mixture. We mix 3 tablespoons of salt and 1 tablespoon of sugar, prepare spices: allspice and black pepper, bay leaf and a teaspoon of Provence herbs.

Further, according to the recipe for cooking homemade mackerel, we pour the fish pieces with a mixture of salt and sugar, sprinkle with spices, sprinkle with pepper and bay leaf. We transfer the fish to a glass or enameled tray and fill it with the rest of the salt and sugar as in the photo.

Now, cover the dishes with a lid and place in the refrigerator. Salted mackerel will be ready in 3 days. Before you enjoy a delicious fish, free it from salt. You can even rinse the fish pieces with a little water.

We spread the pieces of mackerel on a plate, sprinkle with thin onion rings and season with fragrant sunflower oil.

Yes, do not forget to put the potatoes in the oven for baking. The spicy pieces of home-salted mackerel are in perfect harmony and suit each other.

Description

In cooking, mackerel has long been appreciated both in terms of taste and nutritional qualities. Mackerel is good in any form. This fish is boiled, stewed, fried, stuffed, and also marinated and smoked. All mackerel recipes are undoubtedly delicious, but today I want to highlight one recipe - this is salted mackerel. There are a lot of recipes for salting mackerel: it is salted in brine, in marinade, whole carcasses or pieces.

To date, salted mackerel at home is not a discovery. This recipe is used by many, just everyone cooks to their taste. So I decided to remind you of a simple and not troublesome recipe for salted mackerel. The taste of mackerel turns out to be between salty and lightly salted, but very tasty!

Ingredients:

How to cook:

Dry salted mackerel is quick, easy and always delicious. Such a salted fish will take pride of place on your festive table among snacks.

1. Before starting cooking, you need to defrost freshly frozen mackerel, only at room temperature. Then cut off the head of the mackerel, gut the abdomen and rinse thoroughly under running cold water. Wipe the mackerel dry with a paper towel. The fish is ready to be salted.

2. For any salting, it is better to use sea salt, but in the absence of it, regular salt will do. In a small bowl, combine salt, sugar and spices. Put the mackerel carcass on a cling film and rub it with prepared spicy salt both on the outside and on the inside of the fish, do not forget. We wrap the fish in several layers of film, trying not to leave air.

how to pickle mackerel at home

After some time, the fish will release juice, which can seep through the film. And to be so "sure", put the fish in a spare bag or put it on a plate. We send our mackerel in the refrigerator for 2 days.

3. Before serving, free the mackerel from the film, rinse the fish well under running cold water and wipe with a paper towel.

Mackerel spicy salted dry method ready for use: cut it into portioned pieces,

put on a dish, season the rast. oil and sprinkle with onions. Very appetizing and insanely delicious!

Bon appetit!