How to cook salted mackerel in a day. Mackerel, like salmon - very tasty lightly salted fish

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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 enamel, 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. 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 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.

Mackerel, salted at home, is no worse than store-bought snacks. In addition, this is not so difficult to do - just cut the fish and prepare the brine. The brine is usually done like this: salt, black peppercorns, bay leaves, coriander and other spices are added to the water. Bring the marinade to a boil and remove from heat. After the brine hardens a little, you can pour the fish. The exposure time varies from one to three days. Those who do not want to wait so long can cook lightly salted mackerel in just a couple of hours.

Salted mackerel - preparing food and dishes

To cook salted mackerel at home, you will need:

• cutting board;
• sharp knife;
• marinade pot;
• deep bowl;
• jar or container;
• plastic bag.

The most time-consuming moment in the process of salting mackerel is butchering the fish. The head, tail and fins are cut off, then an incision is made along the abdomen and the insides are removed. The carcass is thoroughly washed in running water and dried with a paper towel. Some people prefer to marinade the whole fish, but if you need to pickle the mackerel quickly, it is better to cut the carcass into portions.

Separately, make a marinade with a small amount of water, salt and seasonings. Marinate the onions for serving, although you can do without it.

Salted mackerel recipes:

Recipe 1: Salted Mackerel

Treat family members to delicious homemade salted fish. Why spend money on purchased mackerel when it is much cheaper and easier to pickle fish at home.

Required Ingredients:

1. Mackerel;
2. Three tablespoons of salt;
3. A mixture of peppers;
4. Two bulbs;
5. Two teaspoons of vinegar (9%);
6. A teaspoon of sugar;
7. Two tablespoons of sunflower oil;
8. Lemon.

Cooking method:

We take the fish and make an incision along the abdomen, take out the insides. We also cut off the head. We wash the fish inside and out, then dry it with a towel. The spine can also be removed. Cut the carcass lengthwise into two halves. Mix three tablespoons of salt with a mixture of peppers and rub the fish with this mixture (both outside and inside). Fold both halves together and wrap tightly in a plastic bag. We leave the fish to be salted in the refrigerator for one day. We wash the salted fish.

Marinate onions: peel the onions and cut into thin half rings. Put the onion in a bowl, add vinegar and a little sugar. Add a little boiled water, mix and lightly crush with your hands so that the onion gives more juice. Let marinate for 10-15 minutes.

Serve the fish: put the pieces of salted mackerel on a wide dish, sprinkle with vegetable oil and a small amount of vinegar, put pickled onion and lemon slices on top. We decorate the composition with a sprig of parsley and serve.

Recipe 2: Salted Mackerel in Cinnamon Brine

A very simple recipe for salted mackerel, which even an inexperienced cook can handle. The fish turns out amazingly tasty and fragrant. For salting fish according to this recipe, it is necessary to prepare a hot brine.

Required Ingredients:

• Mackerel;
• Liter of water;
• Salt - ¼ kg;
• Pea pepper - 15 pieces;
• Several bay leaves;
• Cinnamon.

Cooking method:

We cut off the head of the fish, rip open the abdomen, remove the insides. Thoroughly rinse the carcass both outside and inside. Let the fish dry. Prepare the brine: pour a liter of water into the pan, add 250 g of salt, a few bay leaves, peas. Throw in a couple pinches of cinnamon. Mix everything and bring to a boil. Cool the brine to 40 degrees and fill it with mackerel. Salt for three days in the refrigerator. We cut the finished salted mackerel into portions, serve with onions and herbs.

Recipe 3: Salted Mackerel with Basil and Coriander

Recipe for salted mackerel quick salting. The fish is salted in just one day, but it turns out much tastier than store-bought. Coriander, basil and cloves are perfect for mackerel, the marinade is very fragrant and spicy.

Required Ingredients:

• Mackerel;
• Lavrushka;
• Several inflorescences of carnations;
• Basil and coriander - a teaspoon each;
• Spoonful of sugar;
• Two tablespoons of salt;
• Water.

Cooking method:

Prepare the marinade: pour a glass of water into a small saucepan, add lavrushka, a spoonful of sugar, two tablespoons of salt, a teaspoon of coriander and basil, 3-4 cloves. Bring the marinade to a boil and remove from the stove. Stir well with a spoon to dissolve the salt and sugar. Let cool until warm.

We cut the fish: cut off the head with fins, cut off the dark film, remove the insides. We thoroughly wash the carcass, dry it and cut into small portions. We take a jar with a screw cap and put all the pieces there. Pour the marinade over the mackerel. Keep in the refrigerator for one day. Serve salted mackerel with onions and boiled potatoes.

Recipe 4: Dry salted salted mackerel

Mackerel can be easily pickled at home and without making a hot brine. To do this, we need salt, sugar, coriander, pepper and ground mustard. What to do next - read in this recipe.

Required Ingredients:

• Mackerel;
• a spoonful of salt;
• Half a spoonful of sugar;
• Bay leaf;
• Ground black pepper;
• ground mustard;
• Ground coriander.

Cooking method:

First, prepare the mackerel: cut off the tail and head of the fish, make an incision along the belly and remove the insides. We also cut off the fins and the film. We wash the carcass in running water, dry it with a paper towel. Pour into a bowl a tablespoon of salt, half a tablespoon of sugar, a pinch of ground black pepper and coriander, half a teaspoon of ground mustard. We chop the bay leaf and also add to the spices. Put the fish on the bottom of the plastic bag, sprinkle with a mixture of spices and salt. We rub all the sides and the inside of the mackerel with spices. We tightly tie the bag, shake it so that all the spices are evenly distributed and place it in another bag. During the salting process, the fish gives a lot of juice, so one bag may leak. We remove the mackerel in the refrigerator for two days, after which the fish must be taken out, washed in running water and dried with a paper towel. Cut the salted mackerel into portions and serve with onion, lemon and herbs. You can store fish in a regular plastic container.

Recipe 5: Salted mackerel in two hours

Not everyone likes too salty fish. According to this recipe, you can cook tender lightly salted mackerel in just two hours. Serve fish and chips or offer it to guests as an appetizer. The recipe for salted mackerel in a hurry should definitely be noted by those who do not want to wait several days while the fish is aged in the marinade.

Required Ingredients:

• Mackerel;
• Onion;
• Salt - one and a half tablespoons;
• Water;
• Pea pepper;
• Bay leaf.

Cooking method:

First, make a brine: cut the onion into 4 parts. Pour 350 ml of water into a small saucepan, put on fire. After boiling, pour one and a half tablespoons of salt, throw seven peppercorns, two bay leaves. Also lay out the onion slices. Cook the marinade over low heat under the lid for 10 minutes. We leave to cool.

Prepare the fish: cut off the head and tail of the mackerel, remove the insides, rinse the carcass in running water, dry with a paper towel. Cut the carcass into equal portions. We spread the mackerel in a jar and fill it with warm brine. Close the jar with a lid and put the fish in the refrigerator. We hold out for two hours. For a more pronounced taste, the fish can be left for a longer time. Serve salted mackerel with pickled onions and herbs.

You can marinate onions like this: cut the onion into thin half rings, put the onion in a bowl. Pour a little vinegar and water into the onion, add salt, ground black pepper and half a teaspoon of sugar. Knead the onion with your hands so that it gives more juice. Let marinate for 15 minutes.

• mackerel can be salted by dry salting. To do this, the prepared carcass is rubbed with salt, pepper and other seasonings, put in a bag and sent to the refrigerator for several days. After that, the fish is washed from salt in running water;
• to make the fish salted faster, cut the carcass into small portions;
• you can salt both fresh and frozen mackerel.

Mackerel is a fish whose body shape resembles a spindle and it is covered with barely noticeable scales. Mackerel meat is a tasty and healthy product. It is recommended to use it in case of exhaustion of the body and, as a result, a decrease in overall immunity. If the meat of this fish is regularly eaten, then the body begins to restore its strength, as a result of which the body's resistance to various infections and bacteria increases.

The protein contained in fish meat is easily absorbed by the human body. In this regard, mackerel can be eaten by any category of people, from children to the elderly. Since the product is absorbed almost completely, it does not clog the body, but, on the contrary, contributes to its purification, as a result of which the body becomes healthier.

As a result of regular consumption of mackerel meat, the functions of the central nervous system are noticeably improved. The body recovers very quickly, as a result of past illnesses, which is noticeable against the background of an increase in physical and mental performance.

The product is prepared quite simply, but first you have to buy several carcasses of fish in the store. Nowadays, this is not a problem, if there was money. As a rule, fresh-frozen mackerel is bought. When choosing fish, you should pay attention to the quality of freezing. So what is next:

• Give it the opportunity to unfreeze, and, you need to do it right, without forcing the process itself. It should defrost naturally.
• After that, the fish must be cleaned, no matter what recipe it will be cooked in.
• Remove the insides and clean well.
• Cut off the head, fins and tail.
• If necessary, it is cut into pieces.
• With large volumes of salting, it is not necessary to cut the fish.
• Finally, the fish is thoroughly washed under running cold water.

A lot of recipes for the preparation of brines have been invented by man. They are suitable for cooking any fish. Moreover, there are both simple recipes, when the recipe includes a minimum of ingredients, and complex ones, when the list of ingredients reaches more than a dozen items. As a rule, most recipes are derived from the classic recipe, which includes water, salt, sugar, bay leaves, peppercorns or allspice.

• Water is poured into a saucepan, the saucepan is put on fire, and the water is brought to a boil.
• All the ingredients are poured into the water, after which the composition is boiled for about five minutes.
• The fire is turned off, after which the marinade should cool to room temperature.
• The fish is filled with brine completely. The result is a rather tasty fish product.

• Based on 400 grams of fish meat, you need to take:
• 0.3 liters of water.
• 25 grams of sugar.
• 55 grams of salt.
• Cloves - 5 pieces.
• Bay leaf - 4 leaves.
• Coriander - 10 pieces.
• Allowed basil and lemon juice.

How to use spices correctly

As a rule, any spices can be used in the cooking process, since there are no restrictions in this regard. For cooking mackerel, bay leaves, cloves, black peppercorns, allspice, etc. will go. The fish goes well with lemon slices, as well as orange.

Therefore, when the fish is cooked, it is laid out in layers and each layer is shifted with lemon or orange slices, mixed with onion rings. The taste will be more intense if you add garlic, dill, parsley, basil or celery here.

Cooking process

The cooking process does not contain complex steps, therefore, anyone can handle it. The main thing is to strictly follow all the recommendations for cooking. In addition, it is very important to adhere to the ratio of salt and sugar. No less important is the stage of cooking fish. It is desirable that the carcass of the fish be carefully butchered and all unnecessary parts removed. This is especially true when removing the insides. If this is not done carefully, the result may be a product with bitterness.

Therefore, when salting fish, you should follow some rules that will help you get the final product with unsurpassed quality. For example:

• Hot brine is not recommended. It must cool to room temperature.
• The brine should cover whole carcasses or pieces completely.
• In the quick cooking process, highly salty solutions should be used. After its preparation, it is subjected to soaking in cold water.
• When cooking in pieces, the brine will require very little.

Salt mackerel in brine

At the same time, a rather tasty end product is obtained.

To cook mackerel in this way you will need:

• 2 carcasses of mackerel.
• One large onion.
• Allspice peas.
• Chopped bay leaf.
• Vinegar 9% - about 60 ml.
• Sea salt about 3 tablespoons.
• Vegetable oil (any) - 1 teaspoon.
• Cloves - a couple of pieces.
• Ground black pepper - 1 teaspoon.
• Coriander, although it is possible without it.
• Fish carcasses are cut into equal pieces.
• The onion is cut into half rings.
• One liter of water is brought to a boil, with the addition of salt, sugar and spices, after which the composition is cooled.
• Vinegar is added to the cooled mixture and mixed.
• Pieces of fish are laid out in a container and completely filled with prepared brine. After that, the fish is placed in the refrigerator for a day.
• In the course of salting, the container must be shaken so that the pieces of fish marinate evenly.

This recipe also does not contain complex steps, the only difference is that a whole carcass of fish is salted. First of all, the fish is carefully prepared by washing it under cold water.

To prepare 1 kg of fish you will need:

• Half a liter of water.
• Coarse salt - 2 tablespoons.
• Sugar - half a tablespoon.
• 4 peas of allspice.
• 2 bay leaves.

All ingredients are combined with water and put on fire, then boiled for 5 minutes and cooled to room temperature. The fish is placed in a container, after which it is poured with a cooled solution and placed in the refrigerator for a couple of days.

Dry salted mackerel (without brine)

This recipe does not require pre-cooking the brine. But it is necessary to prepare the fish by removing the insides, head, fins and tail. After that, the fish is washed in cold water and dried with a paper towel.

To cook mackerel in this way, you need to stock up:

• Carcass of fish, somewhere weighing 300 grams.
• Salt, one tablespoon.
• Sugar, about 0.5 tablespoon.
• A pinch of ground black pepper.
• Powder of dry mustard, it needs 0.5 teaspoon.
• A pinch of ground coriander.
• All components are mixed in one container and thoroughly mixed, without adding liquid. After that, the carcass of the fish is rubbed with a similar dry mixture. After that, the fish is placed in a plastic bag and sent to a cold place for a couple of days.

What is useful salted mackerel?

Mackerel is considered a very useful fish, since it contains a lot of useful substances that have a beneficial effect on the functions of the human body. At the same time, experts advise not to abuse this product.

Benefit

Useful substances that make up mackerel meat are involved in:

• in DNA synthesis.
• In the regulation of substances.
• To provide the cells of the body with oxygen.
• In improving metabolism.
• In the fight against malignant neoplasms.
• An increase in the level of hemoglobin in the blood.
• In a beneficial effect on the work of the digestive tract.
• In strengthening the immune system.
• In improving memory.
• In reducing pain in arthritis and arthrosis.

calories

Mackerel is considered an oily fish, but these are mainly healthy fats that prevent a person from gaining excess weight. Depending on how it is prepared calorie content is in the range of 190-270 kcal per 100 grams of product. Therefore, it can be safely used even by those who decide to lose weight.

The presence of vitamins

Mackerel meat contains a whole bunch of useful B vitamins, as well as vitamins such as A, K, H, E and PP. In addition to them, meat contains omega 3 fatty acids, which makes it especially useful.

Presence of trace elements

In addition to vitamins, mackerel meat is rich in trace elements, such as:

• Iron.
• Cobalt.
• Copper.
• Zinc.
• Phosphorus.
• Manganese, etc.

Contraindications

Salted mackerel is a tasty and healthy product, since it contains a maximum of vitamins and microelements. Despite this, its use is associated with a number of limitations. For some categories of people, an extra piece eaten can bring not good, but harm. For example:

• It is not recommended to eat it for people suffering from allergic reactions.
• The presence of salt in fish can become a restriction when taken for those people who have problems with the functioning of the kidneys and gastrointestinal tract.
• The consumption of salted mackerel should be limited for people prone to hypertension.

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 too 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 standpoint, 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 extraction.

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

Let's start with the simplest. Everyone who tried this fish was delighted. The main thing here is to clearly maintain the technology and deadlines. Don't let the amount of salt scare you - the recipe has been tested many times.

We take the fish with the head. You don't need to gut her. Just defrost and wash.

For one carcass for brine, take:

• Rock salt (coarse) - 200 g;
• Water - 1 liter.

How to cook:

1. Dissolve salt in boiled chilled water.
2. Put the mackerel in a bowl, pour over the brine.
3. Put in the refrigerator for three days.
4. We clean and gut before serving, pre-dry a little.

If you have kept the fish in brine longer than 3 days, over-salting is possible. If this happened, you will have to correct it: put the carcass in milk for 3-4 hours, but it is better not to allow this.

After three days, the fish should be removed from the brine and stored dry. This mackerel salting recipe is designed for one carcass, if you want to salt two or three whole at home, multiply the amount of salt and water by 2 or 3, respectively.

In a spicy marinade

This appetizer is worthy of a festive table, but it is prepared simply and quickly, so nothing prevents you and your family from pampering yourself and your family with a delicious fish delicacy whenever you want.

Ingredients for 1 carcass:

• Water - 1 glass;
• Salt - 1 tbsp. l;
• Sugar - one and a half tbsp. spoons;
• Olive oil or sunflower oil - 1.5 tbsp. l.;
• Black peppercorns - 5-6 pcs.;
• Coriander grains - a teaspoon;
• Bay leaf - 1 pc.;
• Vinegar 9% half a teaspoon.

Marinade for delicious spicy salted mackerel is prepared as follows:

1. Pour water into a saucepan, add salt and sugar, add spices (break the bay leaf into small pieces).
2. Bring the brine to a boil. It will become a marinade after we add vinegar and oil. And for this, the time has come. We add.
3. As soon as the marinade boils, remove from heat and cool to room temperature.
4. While cooling and infused, prepare the carcass. To do this, it must be washed and gutted, cut off the tail and fins. Pat dry with paper towels, cut into 2 cm pieces.
5. Put in a glass or enamel bowl, pour marinade. Cover with a lid, put in the refrigerator.
6. Before readiness should pass at least 4 hours. By this time, the mackerel will become lightly salted. For a stronger salting, hold the fish in the marinade for a day.

Serve on the table with an onion - both regular onion and salad will do. As you can see, the marinade for mackerel is prepared quite simply, and the most delicious spicy salted fish at home can be made no worse than the one sold in the store.

The fastest way

According to this recipe, an hour after immersion in brine, mackerel will be ready. First, take the fish out of the freezer. While you are making the brine, it will defrost slightly and can be cut into small pieces.

Ingredients:

• 3 pieces of mackerel;
• Salt - 5 tbsp. spoons;
• Water - 4 glasses;
• One bulb;
• Bay leaf - 4 pcs.;
• Peppercorns (white, black, allspice) - 3 pcs.

Cooking process:

1. Boil water, add salt, spices and cut into 4 parts unpeeled (remove only the top layer of the husk) onion. Boil the brine over low heat under a lid for about 10 minutes, then remove from the stove and cool to room temperature.
2. By this time, the fish has already thawed a little, it can be easily cut into even pieces about 1 cm thick. Leave it to defrost further - now the defrosting process will go much faster. After completely defrosting, do not forget to remove the giblets and black film.
3. Put the mackerel in the brine. If you like lightly salted, then after 1 hour you can eat it. After removing from the brine, dry the pieces of fish on a paper towel. Drizzle with vegetable oil before serving.

In a glass jar

Mackerel can be salted in a jar and stored directly in it, taking it out as needed. We pre-cut the carcass, wash the dishes well with soda and wipe dry or sterilize. For brine we take the following products:

• Water - 1 glass;
• Bay leaf - 1 pc.;
• Coriander - ½ tsp;
• Carnation - 3-5 buds;
• Mustard grains - 1 tsp;
• Salt - 1 tbsp. l.;
• Sugar - 1 tsp

Fish - an arbitrary number. If there is a lot of it, we increase the volume of the brine multiple (2-3 times).

Cooking:

1. Pour water into the dishes - a saucepan or an enameled ladle, add salt, sugar, spices (except mustard), bring to a boil, set aside, cool.
2. We gut the carcass, divide it into pieces.
3. Pour the mustard seeds at the bottom of the jar, lay out the fish. Fill with chilled brine, close the lid, put in the refrigerator.

Pieces of mackerel do not need to be pressed down. The meat of this fish is very tender, it is easy to crush it. In general - without fanaticism! In a day, a delicious snack will be ready.

With vegetable oil

For this recipe, you need to separate the fillet: gut, remove the skin, remove the spine and bones. We will cook dry. To do this, based on 1 kg of fish, mix:

• Salt - 4 tbsp. spoons;
• Sugar - 1 teaspoon;
• Ground allspice and black pepper - 1 tsp each;
• 4 bay leaves.

Let's start salting:

1. Chop the parsley. Mix spices and seasonings.
2. Cut the mackerel fillet into pieces.
3. Pour a tablespoon of odorless vegetable oil into the bottom of the jar, pour the mixture for salting, lay out a row of fish.
4. We fill the jar with layers, pour each one with salt, sugar and spices, spill with oil.

Just 1 kilogram of fish takes 10 tablespoons of vegetable oil. You can take any - sunflower, olive, corn.

Close the jar with a lid, put in the refrigerator for 3 days.

Salt can be used large stone, and even better - sea.

Recipe for dry salting mackerel in portions

Mackerel can be salted not only in brine, but also in a dry way. It's quick and very tasty and you don't have to wait for the brine to cool down. We just take it and do it. We will need:

• 2 mackerel carcasses;
• 1.5 st. spoons of salt;
• 1 st. l. granulated sugar;
• 1 st. a spoonful of coriander seeds.

It is coriander that gives the aroma that distinguishes this recipe from others. It perfectly complements the taste of mackerel.

Cooking steps:

1. Prepare mackerel - defrost a little, cut, gut, wash, dry.
2. Mash the coriander in a mortar. If you don't have one, put the seeds in a plastic bag and go over with a rolling pin or tap lightly with a hammer. Don't grind too hard. We need the shell of the seeds to burst, then the taste and aroma will become more saturated.
3. Mix salt, sugar and prepared coriander seeds.
4. With this mixture, rub each piece separately.
5. We spread it in any suitable dish, cover with a lid, send it to the refrigerator for 12 hours.

It is not necessary to press down with oppression. This recipe for pickling mackerel is good because it cooks faster in slices, and at home it turns out even tastier than industrially prepared, since it does not contain harmful preservatives.

The recipe for the original salting of mackerel in tea and onion peel

Looks smoked, tastes great. Mackerel in brine with tea and onion skins is an unusual recipe, but each ingredient is responsible for its own: the husk gives an amazing golden color, and tea makes the structure denser, as it contains tannins.

Prepare the following:

• 2-3 fish carcasses (depending on size);
• Salt - 3 tbsp. l.;
• Sugar sand - 1.5 tbsp. l.;
• Water - 1 liter;
• Onion peel - a handful;
• Black tea (dry) - 2 tbsp. l.

Cooking:

1. Wash the carcasses, cut off the heads, gut. We do not touch the tails, they will still be needed.
2. Boiling water in the amount of 1 liter, pour salt, sugar, onion peel (wash in advance and put in a colander to glass).
3. Bring the brine to a boil. Cool, filter through a sieve or cheesecloth.
4. We take a plastic 1.5 liter bottle, cut off the narrow part of the neck.
5. We put the fish in it with the tail up.
6. Fill with brine.
7. We press the part of the bottle turned down with the cap. The fish must be completely submerged in the liquid.
8. We put in the refrigerator for 3 days.
9. We take out the mackerel, dry it slightly on paper, then tie it up by the tail and hang it out so that it dries slightly. After a couple of hours, the fish is ready.

To supplement the recipe for salting this unusual mackerel, cooked in onion peel, you can only add shine. To do this, grease the skin with vegetable oil, and it will shine as in the photo.

What you need to know to salt mackerel yourself

Proper defrosting is done as follows: before salting freshly frozen mackerel at home, put the fish in a tray and place it on the bottom shelf of the refrigerator. Leave it there overnight, in the morning it will be ready for pickling.

When preparing fish after gutting, be sure to remove the black film from the walls of the abdominal cavity. If this is not done, the fish will be bitter, and the brine will become cloudy.

To make the mackerel come faster, it is cut into pieces. If you salt it whole, it will take more time.

It will be easier to cut the fish into slices evenly, without letting it defrost to the end. Completely melted under the knife will begin to wrinkle, the cut will not be so neat.

The longer the fish stays in the brine, the saltier it is. Do not believe the statement that she will not take too much. It is important to get the mackerel out of the brine in time or wash off the salt from it with a dry method. Lightly salted or lightly salted is obtained after 12 hours.

As you can see, salting mackerel at home is simple, quick and tasty. You will spend a maximum of half an hour on both dry and “wet” salting, and you will get great pleasure. Delicate, moderately salty, spicy fish literally melts in your mouth.