How to salt mackerel fish at home. Salting mackerel in brine slices

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 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 delicious. 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.

Fish is a source of nutrients for humans. Among the available varieties, the leader is mackerel. It can be smoked, grilled, baked and even salted. Salting mackerel at home is a simple and affordable procedure for everyone.

The choice of mackerel for salting is the most important step on which the success of cooking depends.

• weighing 0.3-0.35 kg: small fish have a lot of bones and little fat;
• fresh;
• light gray;
• with bright eyes;
• without a yellow tint (he speaks of several defrosting - frost or old age of the fish);
• with a slight smell of fish: sharp aromas can be a sign of spoilage of the product;
• wet and elastic to the touch.

In the absence of fresh mackerel, you can use frozen. At the same time, it is better to give preference to the one that was caught in the fall, since they are fatter.

General Cooking Principles: Preparing Food and Utensils

For salting mackerel, dishes are selected that do not oxidize: it can be made of enamel, plastic and glass. In the absence of one, you can use a wide plastic bottle, after cutting off its neck.

For the procedure, ordinary salt is suitable, preferably coarse: iodized salt will not change the taste of the finished product, but will spoil its appearance.

Whole fish, meat or slices are salted - the cooking time depends on the size.

If the fish has an unpleasant odor, then you need to soak it for half an hour in cold water to get rid of it.

A whole mackerel is cooked for three days, and pieces - 1 day. The procedure is carried out in cool conditions, as at high temperatures the product may deteriorate. To fully reveal the taste of the product and aroma, various spices and seasonings are used.

After salting is completed, mackerel is stored in the refrigerator, pre-filled with vegetable oil, for a maximum of 5 days. You should not put it in the freezer, because after defrosting the fish meat will be soft and watery.

Before you start salting fish, you need to decide on the method of salting. Correctness of actions - that's what you need to pay attention to before you deliciously pickle mackerel at home. After all, not only taste, but also the external characteristics and aroma of the product depend on them.

For salting fish pieces, you need to prepare the following products:

• a couple of mackerels;
• 0.3 l of water;
• cloves - 3 buds;
• 70 g of salt;
• ground coriander teaspoon;
• Bay leaf;
• 25 g sugar;
• pinch of basil (optional)

1. Preparation of the marinade: add all the seasonings to boiling water and cook for 4 minutes. Then remove from the stove, cover.
2. Preparing the fish: clean, remove the tail, head, wash, dry and cut into slices about 4 cm wide.
3. Ambassador: put the fish slices in jars, pour in the cooled marinade, cork and leave for a couple of hours in the room.
4. Place in refrigerator to chill for at least a day.

The mackerel will be completely salted in two days. Before serving, sprinkle the dish with onion rings and lightly drizzle with vegetable oil.

Pieces of mackerel can be salted according to the classic recipe. To do this, for one mackerel you will need 100 grams of salt, 50 g of sugar, 3 peas of black and allspice, 3 bay leaves, 2 tbsp. 9% vinegar and a liter of water.

It is prepared similarly to the previous recipe, only vinegar is first introduced into the cooled liquid, mixed thoroughly, and then the prepared slices are poured. Fish meat is salted during the day in a cool place.

Without heat treatment, you can get smoked-looking fish. For 3 mackerels, you need 90 g of salt, 40 g of granulated sugar, 1.3 liters of water, 3 full handfuls of onion husks and 2 tbsp. tea.

1. Pour all the ingredients (except mackerel) into boiling water, cover and boil over low heat for 5 minutes, then remove from the stove, cool and filter.
2. We clean the mackerel, remove the head and tail, wash and dry with paper napkins or towels.
3. We put it in jars and fill it with a mixture to the top.
4. Cover and leave for 12 hours.
5. After that, we put it in the refrigerator for 3-4 days, not forgetting to turn it over twice a day.

For 2 medium fish you will need a large onion, 2-4 cloves, 5 grains of allspice and black pepper, a few bay leaves. For a brine for half a liter of boiling water, you need 70 g of salt, 40 g of granulated sugar and 2-3 tablespoons of vegetable oil.

1. Clean the fish from the insides, rinse, cut into slices.
2. Onion cut into rings or half rings.
3. Put the fish slices in a container, alternating them with an onion layer, and sprinkling with spices.
4. Fill with brine.
5. Cover and put in refrigerator.

The next day, the fish can be served on the table.

Mackerel can be salted even without water. To do this, the prepared slices are laid out in a container, sprinkled with salt. In this way, you can even salt a whole fish. The result is a very appetizing product, but before use it will need to be washed well.

The mixture, which is prepared as follows, will help to improve the taste: chopped onion is mixed with seasonings, vegetable oil and the juice of one lemon. The resulting mixture is poured onto salted mackerel and left for 20 minutes.

1. Remove the insides of two fish, wash and dry.
2. Cut them into small pieces.
3. Mix 30 g of salt and 5 g of granulated sugar, add laurel, a little black pepper and vegetable seasoning (to taste).
4. In the resulting assortment, roll the slices and put them tightly in a container.
5. Cover and refrigerate for a couple of days.

When salting, you can add a couple of teaspoons of mustard to the spices to get a spicy aroma.

Without brine, you can also cook fillets for sandwiches. For half a kilogram of the main product, you will need 2 pinches of salt, a little pepper. The fillet is well rubbed with seasonings, tightly folded into parchment paper and put in the refrigerator for three days.

For those who like to experiment in the kitchen, you can make a “smoked” fish.

• 3 fish;
• 4 tbsp. tea leaves, salt, liquid smoke (one of the main ingredients);
• 2 tbsp granulated sugar.

The fish is gutted, the head is removed, washed and placed in a container with the tail up.

1. Mix water with other products (except smoke), bring to a boil.
2. Insist a third of an hour, filter.
3. Smoke is added to the cooled broth.

Cold broth is poured into a jar, tightly closed and removed for three days in a refrigerator, periodically shaking the cloudy mixture.

For one fish you will need 2 tbsp. special seasoning for salting fish, 5 bay leaves, 90g salt.

1. Clean the fish, wash, dry, put in a container.
2. Pour the rest of the ingredients into a liter of boiling water and cook for how many minutes.
3. Pour the cooled solution into containers.
4. Seal the jars and keep in the refrigerator for 2-3 days.

Serve with lightly salted cucumbers or Korean cabbage.

This method can be salted any fish. A fragrant product is prepared within 12 hours.

• 2 fish;
• 70 g of salt;
• 50 ml of food 9% vinegar;
• seasonings: allspice and black pepper, laurel, cloves - 2-3 pcs.
• 2 onions;
• 1 tsp vegetable oil.

1. Mackerel: remove the skin, remove the bones. Cut the fillet into small slices, rub with salt and leave for 10 minutes.
2. Onion: cut into rings.
3. Marinade: mix oil, vinegar, seasonings.
4. Salting: pepper the fish, put it in a container and pour over the marinade. Leave in the room for 10 hours, then remove for a couple of hours in the refrigerator.

According to this recipe, you can get fragrant and very tasty fish.

For salting three fish, you will need 70 g of salt, 2 tbsp. black tea, 1.5 liters of water, 40g of sugar and 3 handfuls of onion husks.

1. Rinse the onion peel thoroughly.
2. Mix all ingredients, except mackerel, boil, then cool and strain.
3. Clean the fish, rinse and put in a container.
4. Top with cooled mixture.
5. Cover and send to marinate in the refrigerator for three days.
6. In order for the mackerel to be equally colored on all sides and evenly salted, it must be turned over daily.

Before serving, cut and decorate with lemon slices and green sprigs.

For 2 mackerel you will need 4 tbsp. black leaf tea, salt, sugar, a liter of water.

1. Clean the carcass, wash and dry.
2. Brew tea with boiling water, when it cools down, add the rest of the recipe ingredients to it and mix thoroughly.
3. Dip the mackerel into the liquid and put it in the refrigerator for 4 days. After getting the fish out of the liquid and hanging over the sink overnight.

Salted fish can be made in just a couple of hours.

• mackerel;
• bulb;
• a few grains of black pepper;
• 45g. salt;
• 2 bay leaves;
• glass of water.

1. In boiling water, put the onion cut into 4 parts and seasonings.
2. Cover with a lid and cook over low heat for about 10 minutes.
3. After turning off the gas and opening the lid, leave to cool completely.

Then they gut the fish, remove the tail, head, wash, dry and cut into small pieces.

The slices are put in jars, poured with a cooled mixture and cleaned in a cool place for a couple of hours.

Before serving, you can decorate beautifully with onion rings. The only drawback of such a dish is a short shelf life, so it is better not to prepare for future use in this way.

You can salt the cabin in the evening, and in the morning already enjoy its delicate taste. For one fish you will need a tablespoon of salt and half a spoonful of sugar, as well as spices, vinegar and vegetable oil to taste.

1. Roll small slices of mackerel in a mixture of spices and put them tightly in a jar.
2. Store filled containers in the refrigerator overnight.
3. In the morning, wash off the remaining salt, dry, transfer to a clean container and pour over the oil-vinegar mixture.

After 2 hours, the fish can already be tasted.

For salting, it is advisable to use fresh mackerel, as it is denser. As a last resort - frozen fish of the autumn catch (it is more fatty than spring).

1. Buy a fish carcass. Gut, remove the head, fins, tail. Make an incision along the back so as to remove the spine without damaging the abdomen. It turns out a whole piece of fillet, similar to a butterfly - it will be easier to fold it, unlike divided in half. After that, the ribs and large bones are removed, washed and the black film on the abdomen is removed.
2. Salt. Coarse salt is evenly sprinkled on one inner half of the fillet, covered with the second part and rubbed on the top. After that, lay out in a container alternating salted and fish layers. After 2-3 hours, everything is transferred to a colander and hung in a cool place for 8-12 hours (the longer the fish hangs, the saltier it will be). After that, they are washed well, spices are poured inside (coriander grains, garlic, chopped white pepper, or black grains (they can be removed later), a couple of bay leaves for one “butterfly” and cloves if desired). You can also stuff with dried herbs. The main thing is not to overdo it and not to overdo it with the quantity. After all, salted mackerel should have a recognizable taste of spices. After that, the halves are folded again and left for 2-3 hours.
3. Freeze. Roll tightly and wrap with parchment paper. You can tie with a thread for strength. Then put in a plastic bag and sent to the freezer.

Salted mackerel is stored for a long time, you can eat it in a day right in a frozen form! Before serving, you need to cut into slices, remove seasonings and skin, which is very easy to remove from frozen fish.

A classic appetizer on the table - spicy salted mackerel! How to salt mackerel at home quickly and easily - find out from our selection of the best recipes.

Recipe 1: how to salt mackerel in brine (step by step photos)

When buying frozen mackerel, you should pay attention to the ice glaze. The ice must be transparent and uniform, without yellowness, dark spots, cracks and sagging. After defrosting, high-quality fish remains elastic, the bones should remain in place during butchering and keep up with the meat.

Sea fish in shops and the market most often comes in a fresh-frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be thawed slowly - in cold water or in the refrigerator, then useful substances, taste and smell of sea fish remain in it.

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

How to pickle fresh-frozen mackerel at home:

Defrost fish properly.

Remove fins, head and tail.

Rinse the carcass in cold water.

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

You can pickle mackerel in pieces or whole.

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

How to pickle mackerel? The brine can be spicy, for this, spices, sugar and spices are added during the cooking process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy salting is a delicious and original recipe for salting mackerel. This dish will decorate the festive table and diversify the daily menu. You can pickle mackerel according to the classic recipe - in salt brine.

How to pickle mackerel in brine:

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

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

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

Storage. The finished salty product is stored in the refrigerator, eating is acceptable for a week. Over a longer period of storage, mackerel may deteriorate.

Recipe 2: how to salt mackerel deliciously and simply in brine

The most delicious and easy recipe for homemade pickled mackerel!

• Mackerel fish - 5 pcs.
• Salt - 8 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Onion peel - 3 handfuls
• Black tea (no additives) - 3 teaspoons
• Bay leaf - 7 pcs.
• Allspice peas - 10 pcs.
• Water - 2 l

First you need to clean and rinse mackerel without a head. Wash the onion skins.

To prepare the brine, add 8 tablespoons to 2 liters of water. salt, 4 tbsp. sugar, washed onion peel, 3 tsp. black tea (no additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send to the fire until boiling. Let it boil for 5 minutes.

After boiling the brine, it is necessary to strain it and leave to cool completely.

After the brine has completely cooled down, fill them with mackerel.

After 4 days, salted mackerel is ready to eat.

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

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

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

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

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

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

I fill the prepared fish with a completely cooled spicy marinade. And I put it in the fridge for 2-3 days.

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

I serve delicious mackerel to the table.

Recipe 4: how to salt whole mackerel in brine with spices

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

Cooking salted mackerel is not at all difficult. You just need to salt it in a saline solution, add some spices. Marinating time - 24 hours. As a result, we get fragrant soft fish with all its useful ingredients.

In this recipe, we will pickle whole mackerel in brine with spices.

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

Boil water and cool it down. Pour 0.5 liters of water at room temperature into a deep container. Add to the water 1-1.5 tbsp. tablespoons of table salt and stir it well until completely dissolved. Russell is ready.

Add cloves, bay leaf and allspice peas to salt water.

Defrost a large mackerel. We wash it, gut it and put it in a container with brine. The fish is completely immersed in water. We remove the container in the refrigerator. We keep the fish in brine for 24 hours, or longer.

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

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

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

If you like salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish in the market if you can perfectly pickle it with your own hands, at home, while making it taste the way you like best.

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

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

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

While the brine is being prepared, let's take care of the fish. Thoroughly wash it, remove the insides from the abdomen and rinse again. If there is a head, cut off. We will not use it in salting. We cut the mackerel carcass into portioned pieces and put it in a deep bowl or pan.

When the brine has cooled down, fill them with pieces of mackerel, cover with a plate on top so that all the fish is covered with marinade and send it to the refrigerator for 1-3 days. The fish will be ready for 1 day, but it will taste barely salty. Perhaps someone likes just such a fish.

After keeping the mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, very tasty. We put the finished salted fish on a plate and serve it at home with boiled potatoes or just as a snack. Exactly, you can also immediately pickle the mackerel fish fillet, after separating it from the central and other bones.

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

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

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

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

At this time, prepare the brine. Place salt, granulated sugar (tablespoons with a slide), peppercorns and coriander, bay leaves in a saucepan. Cut the onion into 4 parts along with the husk, after thoroughly washing it out of the sand.

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

Cut off the head of the fish, open the belly. Remove and wash all black films with special care. If desired, you can salt the caviar and milk contained in the fish.

Cut each mackerel into pieces.

When the brine has cooled, strain it through a sieve and lay out the pieces of fish. So that they do not float to the surface, you can cover the top with a plate. Leave in this form for 3 hours at room temperature.

After a while, pour in table vinegar, mix and wait another 3 hours. After that, drain all the brine.

Mackerel at home is ready to eat, you can try. Store in the refrigerator in a tightly closed glass jar for up to a week.

Recipe 7: quick salting of mackerel in brine at home

• fresh-frozen mackerel 2–3 pcs.
• bay leaf 7 pcs.
• water 1 l
• black peppercorns 10–20 pcs.
• salt 5 tbsp
• onion 1 pc.

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

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

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

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

Then we dry the fish on a napkin.

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

Mackerel of spicy salting is ready!

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herring, mackerel, spices

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.

1. Carcasses of large and medium-sized fish are suitable for salting, but small ones are not quite, because they have a lot of bones, little fat content and juiciness.
2. The carcass should have a light fishy aroma, be elastic and slightly moist. Light gray color indicates the freshness of the fish.
3. The carcass should be smooth, without dents and damage. Frozen fish should be thawed on the bottom shelf of the refrigerator in a tightly closed container.
4. You can salt mackerel both whole and in pieces. If you salt in pieces, the fish will be ready to eat a little earlier.
5. For salting, use coarse salt, not iodized. Iodine, without changing the taste, can spoil the appearance of the finished product.
6. It is recommended to salt the fish in glass or enameled or plastic dishes.
7. To enhance the aroma of fish, when boiling the brine, you can add cloves, a mixture of peppers, dried dill, white mustard, peas, coriander.
8. The longer the fish is in the brine, the more concentrated the taste will be.
9. It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days.

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

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.

Ingredients:

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

1. Defrost the fish, remove the head and tail, gut, rinse well and dry with a paper towel.
2. Cut the carcass into slices 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.

The fish is ready, put it on a dish and decorate with onion rings and herbs.

• 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

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.

• 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

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, the fish can be cut into pieces and the 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 -1-2 pieces
• Salt (coarse) - 3-4 tbsp
• Sugar - 1 tbsp
• Pepper black peas - 5 pcs
• Sweet pea pepper - 2 pcs
• Bay leaf - 3 pcs.
• Mustard powder - 1 tbsp.
• Cloves (optional) 2 pcs
• Water - 1 l.

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 -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

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.

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 salting 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.

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 occasionally to evenly salt and color. Remove the finished mackerel from the brine, wipe it 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

Juicy mackerel meat is not only healthy, but also tasty. Such a salted fish can become a table decoration as an appetizer or a separate dish. You can cook it at home quickly and easily, the main thing is to stick to the recipe and clearly follow the tips and recommendations in this article.

How to pickle mackerel at home - recipe features

• The dish will turn out delicious if you use fresh carcasses of fish for salting. But you can cook fish from frozen meat, just thaw it first at room temperature.
• When buying fresh fish, pay attention to its freshness. The eyes should be slightly bulging and transparent, and the skin should be free from damage and yellow spots. Give preference to carcasses of large or medium size - their meat, when salted, will turn out to be more fragrant.
• Before using fish for a recipe, it must be prepared. Fresh carcasses must be washed from possible contamination. Then cut off the head and all fins.

• With a sharp knife, cut the abdomen, remove the insides and remove the black film from the inside of the carcass. After that, rinse the fish well under running water and pat dry with paper towels.

• Some housewives like to salt the fish with their heads. In this case, it is necessary to buy already gutted carcasses or freshly frozen ones.
• If you want to speed up the salting process, then cut the carcass into pieces.
• There are several recipes for salted mackerel, which differ in the amount of spices. But the main salting options are the dry method and in brine.

How to pickle mackerel at home in a dry way

This is the simplest and fastest option for cooking fish, in which you do not need to soak the meat in the marinade.

Recipe Ingredients:

• mackerel - 5 pcs. 400-450 gr.;
• salt - 6 tbsp. l.;
• sugar - 2 tbsp. l.;
• spices to taste.

Advice. For uniform salting of meat, use sea salt and coarse grinding is better. It will slowly dissolve and gradually saturate the fish with salt. Also use brown sugar for the recipe, it is healthier and more flavorful.

Cooking progress:

• Cleaned and washed fish must be dried from excess moisture. If you wish, you can cut the carcass into portioned pieces, but the fish as a whole cooks quickly.
• In a separate bowl, mix salt and sugar. If you like to use other spices for fish, then add them to the dry mixture. For one fish you will need about 1.5 tbsp. l. spices.

• Take one carcass, open the stomach with your hands and pour sugar and salt.

• Using your fingers, gently rub the mixture into the meat all over the inside of the fish.

• At the bottom of the container where the fish will be salted, pour a little salt and sugar. Put the carcass on top and sprinkle again with the salting mixture.

• Prepare the rest of the fish in the same way. Cover the container with gauze or cloth on top, refrigerate for a day.
• After the specified time, remove the carcasses, wash them from salt and spices. Place on a kitchen towel to absorb excess moisture.
• When serving, cut the carcass into portions, pour vegetable oil on top and garnish with chopped herbs.

How to pickle mackerel at home - spicy salting

If you prefer mackerel meat with a rich taste of spices, then cook the fish in the following way.

You will need the following products per carcass:

• water - 220 ml;
• sea ​​salt - 2 tbsp. l.;
• granulated sugar - 1 tbsp. l.;
• spices (bay leaf, black pepper and sweet peas, cloves, coriander) - to taste.

Recipe:

• For this salting method, you will additionally need a container. It is best to use a plastic container with a tight lid.
• Prepare the fish and put in containers. Try to place the carcasses as tightly as possible so that it does not float during salting.

• Pour filtered water into the pan, put on the stove and boil. Then put spices, salt and pour sugar. Boil the brine for a couple more minutes, remove from the stove and cool to room temperature.

• Pour the fish with cold marinade, cover and refrigerate for 2-4 days. The salting time is determined by yourself, depending on the desired taste.

• The fish is served to the table, cut into pieces and seasoned with any vegetable oil and onions.

How to pickle mackerel at home - lightly salted recipe

This method of cooking salted fish is suitable for a large number of carcasses and lovers of delicate taste will appreciate it.

You will need these ingredients:

• fresh fish - 5 kg;
• coarse salt - 1 kg.

For marinade:

• water - 2 liters;
• sea ​​salt - 0.5 kg.

Cooking method:

• Rinse the carcasses and pull out the insides, but do not cut the stomach. You can do this through the gills.

• Make a mild saline solution. Dissolve 0.5 kg in cold water. salt. Immerse the fish in water for 5 minutes. Then take out the carcasses, put them on a towel and let the water drain.

• Sprinkle the bottom of the salting container with salt, lay the fish and salt on top as well. For one carcass you will need 1 tbsp. l. salt. Install oppression and leave for a day in the refrigerator.

• For the brine, boil the water, let it cool and dissolve the rest of the salt (400 gr.) in it.

• After the specified time, drain the excess liquid after salting the fish and fill with brine. In this state, mackerel can be stored in a cool place for a week.

Following such simple recipes, you can quickly salt mackerel at home without much difficulty. Bon appetit!