How to marinate frozen mackerel at home. The simplest marinade

Pickled mackerel. And each of them is interesting in some way. One contains a minimal list of products, the other is intended for quick preparation, etc. In addition, everyone knows that almost any holiday table includes pickled mackerel. Everyone can choose a recipe to suit their taste. And even for everyday, more “budget” use. Here are several options for preparing this delicious fish.

Marinated mackerel. Cooking recipes

In our article we will look at the following recipes:

• quick cooking option;
• fish with mustard;
• mackerel with onions;
• marinating in tea brine;
• mackerel in apple cider vinegar;
• low calorie option;
• mackerel in Korean.

Quick recipe

Quick means marinating the mackerel within 12 hours. This cooking time is quite convenient, since you can leave the fish overnight and enjoy its exquisite taste in the morning. A very good recipe for unexpected guests or when a celebration of considerable scale is planned, and time is very limited. So, how is marinated mackerel prepared? The quick recipe requires the following ingredients:

• 1 mackerel;
• half tsp seasonings for fish dishes;
• half tsp black pepper (ground);
• 3 allspice peas;
• one bay leaf;
• clove of garlic;
• 1 onion;
• one tbsp. l. sunflower oil;
• one tbsp. l. 6% vinegar;
• one tsp. Sahara;
• half tbsp. l. salt.

Defrost the mackerel until it is ready for gutting. After cutting off the head and taking out the insides, wash the fish well inside and out. After drying it a little with a napkin, cut it into 2-3 cm pieces. Cut the peeled onion into rings. Place pieces of mackerel, onion rings, chopped garlic in a deep plate. Add all spices in the indicated proportions. After mixing everything well, transfer it to a jar, close the lid and put it in the refrigerator for 12-14 hours.

After the specified time has passed, we take out the marinated fish and evaluate its great taste.

Mackerel with onions

This recipe differs slightly from the previous one, mainly due to slight differences in the amount of seasonings. But it is recommended to marinate the fish this way for a day, although it can be less (from 12 hours). You just need to taste it periodically when preparing it for the first time to adjust the marinating time to your taste. The recipe for pickled mackerel with onions is as follows.

We will need:

• one fresh frozen mackerel;
• one onion;
• clove of garlic;
• a tablespoon of oil and vinegar;
• five peppercorns;
• two bay leaves;
• half tsp salt;
• 1/3 tsp. sugar and seasonings for fish;
• quarter tsp pepper

Let's get started. This recipe is special in that it uses mackerel that is not completely defrosted. Thanks to this, our fish slices will be smooth and neat. But it is worth considering that during marinating we will get additional juice.

Having defrosted the fish halfway, so that a certain density is maintained and easy slicing occurs, we cut off the head and remove the entrails. Rinse thoroughly. Cut the mackerel into pieces 1.5-2 cm thick. Cut the onion into pieces and disassemble into separate rings. Place the fish pieces in a bowl, sprinkle with ingredients: salt and sugar, fish spice, pepper. Add squeezed garlic, peppercorns, bay leaf. Mix it all. Lay out the onion rings, add vinegar and sunflower oil, then mix very carefully.

We put everything that comes out into a jar and close it with a lid. It is desirable that the jar be spacious. This is necessary to periodically shake the fish in the marinade. We put the jar in the refrigerator, after a day we take it out and enjoy our deliciousness.

Mackerel in apple cider vinegar

A simple and very convenient method of preparation: it takes little time, but such marinated mackerel always pleases. The recipe includes the following list of products:

• 2 mackerel (300-400 gr. each);
• half a liter of water;
• large onion;
• 3 cloves;
• five peas each of black and allspice;
• five coriander seeds;
• half tbsp. l. Sahara;
• three tsp. salt;
• 2.5 tbsp. l. apple cider vinegar;
• two tbsp. l. vegetable oil.

Prepare the marinade. Boil water in a small container, add all the listed spices, except oil and vinegar, as well as onions. Boil for about five minutes. Let the marinade cool to room temperature. Add vinegar and vegetable oil.

Now you need to prepare the mackerel. To do this, remove the insides, cut off the head, fins and tail. Rinse thoroughly and dry from moisture. After this, cut the fish into 4-5 cm pieces. Cut the onion into half rings. Place the mackerel in a jar, sprinkling each layer with onions. Pour in the marinade and leave for a day.

A day later we meet the welcome guest at our table.

Marinated mackerel: recipe with mustard

To marinate fish according to this recipe, we will need:

• sugar and salt - 4 tbsp. l.;
• black peppercorns - 10 pcs.;
• coriander beans - half a teaspoon;
• dry mustard - one teaspoon heaped;
• bay leaf - 2-4 pcs.;
• sunflower oil - 2 tbsp. l.

So, prepare the marinade in a separate bowl. To do this, pour water, pour out the described ingredients, with the exception of vegetable oil and coriander beans. Boil the marinade for 5 minutes. After turning off, add vegetable oil, then mix well and let cool.

Let's start with the fish. Lightly defrost the frozen mackerel so that it can be gutted, cut off the tail and head, and cut into pieces 2-3 cm wide.

After pouring the fish, add coriander, put a small pressure on top so that the fish is completely covered with brine. Place in the refrigerator for 12 hours.

The fish turns out to be aromatic, lightly salted, and most importantly, much tastier than store-bought. It can also be stored for a long time in the marinade in the refrigerator.

Mackerel in tea brine

Fish prepared according to this recipe tastes and looks like smoked fish. So, how is this marinated mackerel prepared? A recipe with a photo will help you complete all the steps correctly.

We need:

• frozen mackerel - 2 pcs. (large);
• water - 1 l.;
• sugar - 4 tbsp. l.;
• tea leaves - 4 tbsp. l.;
• salt - 4 tbsp. l.

At the first stage, we defrost the fish, cut off the head, gut it, and wash it well.

The second stage is to prepare the brine. It is necessary to pour boiling water (1 liter) into the tea leaves. Cool the tea. Then add salt and stir well, add sugar and stir vigorously until completely dissolved.

The third stage involves placing the fish in the resulting brine. After this, it is placed in the refrigerator for 4 days.

At the fourth stage, the mackerel is removed from the marinade, rinsed, and hung over the sink overnight. When the marinade has drained, the fish is ready to eat.

It is stored in the refrigerator, wrapped in a paper bag.

Low calorie recipe

The calorie content of such fish is 105 kcal per 100 g, and this marinated mackerel is very easy to prepare. We provide the recipe below.

Components:

• frozen mackerel - 700 gr.;
• large onions - 1 pc.;
• 1 tbsp. l. 9% vinegar, ketchup and salt;
• sugar - 1 tsp;
• black pepper - 6-7 peas;
• vegetable oil - 50 ml;
• water - 150 ml.

Cooking fish, as in previous cases, consists of preparing mackerel and marinade. We cut the fish according to the already so familiar method. We prepare the marinade as follows: cut the onion into half rings, mix all the ingredients in a saucepan, bring the resulting marinade to a boil, cook for five minutes, let cool until hot, but not scalding.

Pour a little marinade into a bowl, lay out a layer of fish, again marinade and a layer of fish. At the end, pour out the marinade that remains. When everything has cooled, cover the bowl with cling film and put it in the refrigerator for a day. The marinated fish is ready!

Korean mackerel

Delicious marinated mackerel, the recipe for which is slightly different from those already presented above, has its own unique aroma.

Required Products:

• one mackerel (about 500 gr.);
• Korean carrots - 100 gr.;
• one large onion;
• vegetable oil - 5 tbsp. l.;
• chili sauce;
• rice vinegar (can be replaced with white balsamic) - 4 tbsp. l.;
• sugar and salt - 1 and 0.5 tbsp. l respectively.

First, defrost the mackerel. Then carefully cut the fillet along the ridge and cut it into pieces 1-1.5 cm. Place in a deep container.

Next, prepare the marinade. To do this, mix rice vinegar, sugar and salt. Pour the resulting marinade over the fish. So it should marinate for 60 minutes. After an hour, transfer the fish to another vessel. Place the onion, cut into half rings, into the marinade and heat it, but do not bring it to a boil. Thanks to this process, the onion will become softer and the bitterness will disappear.

Strain and cool the onion. Add it to the fish along with Korean carrots. Pour hot oil into the fish. Add chili sauce to taste. Mix everything carefully. Marinate for 3-4 hours. And now our fish is ready!

Let's sum it up

Marinated mackerel very often finds its place not only on the festive table, but also on the everyday table. Recipes for its preparation, as we have seen, can be very diverse. Therefore, you should not be afraid to experiment. Each person will be able to find a suitable way to marinate mackerel.

It is impossible to create a healthy food menu without fish dishes, which replenish our body with essential nutrients. Marinated mackerel, the homemade recipe for which we will present, will delight you not only with its magically simple preparation method, but also with its taste. This commercial fish has fatty meat - tender and soft, without small bones, rich in vitamin B12 and unsaturated fatty acids.

The taste of pickled mackerel depends, of course, on the marinade. We will share with you several marinade recipes and tell you how to deliciously marinate mackerel at home so that it is tender, juicy and piquant.

Marinating mackerel

Marinating fish is a very exciting process, since experience will allow you to create your own marinade, which cannot be confused with another composition. Each cook can add components to the marinade according to his own calculations. Moreover, it is impossible to spoil the fish - it will still be tender and tasty.

Any recipe for marinating mackerel consists of 3 stages: cleaning and slicing the fish, preparing the marinade and, in fact, marinating. Let's look at a few recipes on how you can expand their usual framework.

Preparing the fish

Of course, it is difficult to buy fresh or chilled mackerel. But if you're lucky enough to be able to buy fresh ocean mackerel, all that's left to do is gut it, wash it, and cut it into pieces.

If you bought frozen fish, then it is very important to defrost it correctly. A frozen product cannot be defrosted in cold or hot water, and especially not in a microwave!

• Carefully wrap the mackerel in parchment paper, place it in a suitable container and place it on the bottom shelf of the refrigerator. It takes approximately 8 hours to defrost it.
• Having defrosted all the fish prepared for marinating, we proceed to cutting it. We cut off the heads of the fish, cut the bellies and clean out all the insides, not forgetting the film on the inner surfaces of the belly.
• Then we wash all the carcasses and only then decide whether to marinate the whole carcasses or cut them.

How to marinate mackerel - a classic recipe

Ingredients

• - 1 PC. + -
• — 1 l + -
• Allspice - 6-8 peas + -
• - 3 pcs. + -
• - 2 tbsp. l. with a slide + -
• - 2 tbsp. l. + -
• - 2 tbsp. l. + -

Preparation

The size of the cut pieces of fish is chosen at your discretion. Many masters advise cutting the fish into portions 5-7 cm thick. And some of them prefer to cut the fish so as to marinate the finished cut into pieces 1 cm thick.

There are also quite a few recipes given for mackerel fillets, which, after being separated from the skeleton, are cut into pieces 4-5 cm wide. It's up to you!

1. Prepare one fish, cut it into pieces.
2. Cook the marinade solution.
3. Stir, bring to a boil, cover with a lid and wait to cool. Pour vinegar into the cold marinade.
4. Place the pieces of fish in a jar and pour in the marinade so that the entire cut is completely covered. Close the lid tightly and marinate in the kitchen for about a day.

Remove the finished product from the marinade, place it on a plate, decorate with lemon half rings and enjoy the taste!

If you do not plan to eat it right away, drain the marinade from the jar and place the fish in the refrigerator, tightly covering it with a lid. Pickled mackerel can be stored in the refrigerator for no more than 3 days.

Recipe with lemon juice

This recipe allows you to marinate 3 whole mackerel. If the whole fish does not fit into the prepared container, you can cut off the heads. By the way, this procedure speeds up the marinating time.

Preparing the marinade

1. Bring 2 liters of water to a gentle boil.
2. Add 3-4 tbsp to the water. salt; 5-6 black peppercorns; 3-4 laurel leaves; 1 tbsp. sugar and 0.5 tsp. coriander seeds.
3. Stir all the components of the marinade composition and wait until it boils again.
4. Cover with a lid and wait for it to cool completely. Pour 2 tbsp into the marinade at room temperature. fresh lemon juice and 1 tbsp. olive oil.

Place the fish in a suitable container and fill with marinade infusion. If the fish is large, then make a cut along the ridge with a depth of 1-2 cm.

Close the container with a lid and place it in the refrigerator. We marinate for 2-3 days, turning the fish on the other side once a day. Whole fish take longer to marinate than pieces or headless fish.

Apple Cider Vinegar Recipe

To marinate 2 mackerels, first prepare the marinade.

1. Pour 250 ml of water into the pan, add 6 cloves, 5-6 black peppercorns, 2 tsp. salt and 0.5 tsp. sugar, third tsp. ground allspice and 0.5 tsp. coriander seeds.
2. Stir and bring the mixture to a boil.
3. Pour 2 tbsp into the boiling solution. sunflower oil and boil for about 1 minute over low heat.
4. Turning off the heat, pour in apple cider vinegar (1 tbsp), close the lid and cool naturally.

Place the fish cut into pieces into an enamel saucepan, pour in the marinade solution, close and shake well several times. Marinate for 24 hours in the kitchen.

To improve the taste, cut onions into rings (1-2 onions) and place them on the fish pieces. Marinate the onion with the fish.

Homemade black tea recipe

This recipe is perfect for whole fish carcasses, with cuts along the ridges. The recipe is for 3 fish. Ready pickled mackerel has a delicate golden color and a very delicate, piquant taste.

As always, we start cooking with the marinade.

1. To prepare it, take 1 liter of water, which we pour into a saucepan.
2. We send it there:
   - 4 tbsp. with a pile of rock salt,
   - 1 tbsp. vinegar,
   - 2 tbsp. with a pile of sugar,
   - 3-4 laurel leaves,
   - 0.5 tsp coriander seeds,
   - 0.5 tsp black peppercorns,
   - 2 tbsp. large leaf black tea.
3. While the marinade is boiling, take 1 onion along with the husk, cut it into 4-6 parts and put it in the marinade.
4. We also add a couple of handfuls of onion peels, which we rinse thoroughly with water.
5. Bring the marinade to a boil and let it simmer slowly for 5-10 minutes.
6. Cover the finished broth with a lid and let it cool to ambient temperature. Before pouring the fish, strain it.

Place the prepared carcasses into a container of suitable volume, fill them with our “golden” marinade solution so that the mackerel is covered with a layer of liquid, and close with a lid. Place the container with the fish in the refrigerator to marinate for 2 days.

Deliciously marinated mackerel, the recipe for which with onion skins allows the product to look very beautiful, is removed from the marinade solution, dried with paper towels, coated with a light layer of vegetable oil, cut and served.

The remaining fish can be stored in the marinade for 2-4 days, without marinade - a maximum of 2 days.

You see how easy it is to marinate mackerel at home, and the marinated fish turns out incredibly tasty, delicate in taste and guaranteed safe for health! To all its advantages, you can also add a very affordable cost of the final product.
Dare to try in your own kitchen, and you will certainly become a master at marinating fish!

The best recipes for salting mackerel, herring, capelin

Salted mackerel according to the Old Mariner recipe

As soon as the fish had melted a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones. Sprinkle with salt (about 1 tbsp) and place in a saucepan. The fish caught caviar - and that's it too! Place the saucepan in the refrigerator. until morning. In the morning (12 hours passed), I lightly washed the fish under running water and laid it on paper napkins to dry. Meanwhile, I finely chopped the garlic (1 m clove for 1 fillet) and chopped the dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, and placed pieces of bay leaves. You can stop there, but to add additional flavor, you can lightly coat the fish with hot mustard, mayonnaise, and butter. I mashed the caviar with a fork and also spread it evenly on the fillet. Next, press the two halves of the fillet tightly against each other and wrap each “pair” separately in a bag. Place in the freezer until evening. In the evening, remove the fish from the freezer. Lightly salted mackerel is ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly. Bon appetit!

Mackerel marinated at home!

You can't imagine how delicious it turned out! You will need 2 fish. Cut off the head and gut it.... (I asked my son to do this, I couldn’t do it myself, my hand didn’t rise. I even ran away from the kitchen so as not to look...). Wash well. Cut into pieces 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, add 2 tablespoons of salt. Stir well until the salt dissolves. Place our fish pieces there, I also put a couple of bay leaves. Cover with a plate and place some weight on top. Let's leave the fish to salt. I left it overnight. I put it in in the evening, in the morning, at about 10 o’clock, I already took it out. I was salting for about 12 hours... In the morning there was such a picture. Drain all the liquid... Place the fish in the same bowl again. Then, in the same bowl, put:

. Vinegar (if 9%, then 3 tbsp, if 5%, like mine, then 4-5 tbsp);

. black pepper, hot paprika - to taste;

. onion, cut into half rings - 1 large onion;

. 2 cloves of garlic (squeeze through a garlic press);

. rast. oil - 1 glass.

Mix everything well. Cover again with the same plate (all the fish should be in the marinade), press down and place a weight on top. Then put it in the refrigerator until evening to marinate well. You can stir it periodically. And in the evening you can eat! The mackerel turned out so delicious that it cannot be expressed in words! It seems to me that it is even tastier than herring... fattier, or something... With boiled potatoes and pickled onions... In general, my mouth is already watering again... Bon appetit!

How to pickle mackerel - cooking recipes!

In this marinade, mackerel turns out tastier than red fish! Tender pickled mackerel will simply melt in your mouth... Wonderful salted mackerel can be prepared at home. There are many cooking recipes, some of which we will consider.

Recipe No. 1

. Mackerel - 1 kilogram.

To prepare marinade for 1 liter of water:

. Salt - 5 soup spoons;

. Granulated sugar - 3 soup spoons;

. Dry mustard - 1 soup spoon;

. Bay leaf - 6 pieces;

. Cloves - 2 pieces;

. Vegetable oil - 2 soup spoons.

Preparation: The fish must be cleaned, the entrails and head removed, the tail and fins cut off. In a separate pan, cook the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate and pressure on top of the mackerel and in the cold, in two or three days the fish will be ready. The fish can be turned over periodically.

Recipe No. 2

. Mackerel - 3 pieces.

For marinade per 1 liter of water:

. Tea leaves - 4 soup spoons;

. Salt - 4 soup spoons;

. Granulated sugar - 2 soup spoons;

. Liquid smoke - 4 soup spoons.

Preparation: First defrost the frozen mackerel, then cut off the tail, head, clean the entrails, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, add tea leaves, granulated sugar, and salt to the water and bring everything to a boil. After which you need to strain, let it cool and then add liquid smoke to the marinade. Pour this marinade over the fish, cover with a plastic lid and refrigerate for about three days. Periodically, the jar of mackerel needs to be shaken. After the time has passed, the fish can be consumed by cutting into pieces.

Recipe No. 3

. Mackerel - 500 grams;

. Salt - 3 soup spoons;

. Sugar - 3 soup spoons;

. Black pepper.

Preparation: Thaw fresh frozen fish, then clean it, removing the head, tail and entrails. After this, rinse it well and cut it into portions. Then each piece of fish must be salted, peppered and sugared, placed in a jar or some other container for salting fish. Between each row, salt the fish, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and in about a day or two the fish will be ready.

Recipe No. 4

. Mackerel - 3 kilograms.

Marinade:

. Water - 1 liter;

. Granulated sugar - 3 soup spoons;

. Salt - 6 soup spoons;

. Bay leaf - 3 pieces;

. Black peppercorns - 9;

. Allspice - 3 peas;

. Coriander - half a teaspoon.

Preparation: It is necessary to defrost and clean the mackerel, that is, remove the entrails, remove the head, fins and tail. After this, rinse the fish well and place it in a pan in a jack. Separately prepare the marinade from the proposed ingredients. Let it cool and pour the mackerel on top; if there is not enough water, you can add boiled salted and cooled water. Place a plate and weight on top of the fish. Place in a cool place for 5 days. Bon appetit!

How to cook home-salted mackerel?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple; even an avid bachelor who does not have special cooking skills can salt mackerel using it. Ingredients:

. Mackerel;

. tea;

. salt;

. sugar.

Preparation: So, take two large frozen mackerel, defrost under running water, wash, cut off the head, and also remove the insides straight into the trash. We wash the fish inside and out, remove the moisture with paper towels and start cooking the brine. How to cook brine, also known as marinade: pour four tablespoons of tea with a liter of boiling water. It turns out to be such a strong tea in which our defrosted mackerel will swim. Add four tablespoons of salt and the same amount of sugar to the tea (cooled) and stir. Place the mackerel in this salty-sweet tea brine and store it in the refrigerator for four whole days. Then we remove it from the marinade, hang it in the kitchen over the sink overnight, remove it in the morning and put it in the refrigerator, having first wrapped the fish in a paper bag. All. The fish is ready! Cut it and try it. Bon appetit!

Let's marinate mackerel! Real jam!

Take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this matter is not to let the fish UNFROST, we carry out all manipulations with frozen mackerel!! Peel and chop 3 onions and 3 cloves of garlic. Place the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 heaping tablespoon of salt, 3 tablespoons of vinegar, 2 tablespoons of oil, ground hot pepper, allspice, bay leaf. Mix carefully. Place tightly in a jar, cover with a lid and refrigerate for a day. And a day later we take out our fish and eat it.

Home-salted herring + marinades and brines!

Herring should be purchased with a thick back (fatty). If it is frozen, then it should be completely defrosted before salting. And it's better not to wash it. And now a few recipes: Marinade 1:

. Boiled water (1 glass);

. vegetable oil - 3 tbsp;

. black peppercorns;

. bay leaf or several;

. salt to taste.

Boil it all, cool it and add a little vinegar. Place the herring, cover tightly with a lid and leave in the room for 4-5 hours, then in the refrigerator for another 5 hours, or better yet, leave it overnight.

Marinade 2:

. For 1 liter of water - 1.5 tbsp. spoons of salt;

. 1 tbsp. spoon of sugar;

. Bay leaf;

. black peppercorns;

. cardamom;

. garlic;

. 1-2 flowers (dried) cloves.

Bring all this to a boil and cool. Pour over the herring so that it is completely covered with marinade. Place the container in the refrigerator immediately (in winter, you can put it on the balcony). After two days you can eat.

Pickle 3:

. 4 tbsp. spoons of salt;

. 2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).

Place the fish in the cooled brine for 1 day. Basically, no hassle. This method can be used to salt not only herring, but also mackerel.

Pickle 4:

. 2 tbsp. spoons of salt;

. 1 tbsp. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;

. add bay leaf;

. allspice peas;

. coriander (bunches).

Sue everything. Cut the herring into medium pieces, place in a bowl on its side, pour over the chilled marinade. Cover with a plate and place a jar of water on top like a press. Leave in a cool place for 1 day.

Second recipe:

. 6 table. spoons of salt;

. 1 table. spoon of sugar;

. seasonings are the same for 1 liter of water.

The rest is done the same way. Place the ungutted fish in a three-liter jar and fill it with brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine has already been poured into the jar, place 1 tablespoon of dry mustard on top. Bon appetit!

Our own salted herring!

. Fresh frozen herring - (3-4 pieces per 3 liter jar);

. salt - 3 tbsp. spoons;

. sugar - 5 tbsp. spoon;

. laurel - 2 pcs.

Preparation: Boil 1 liter. water. Add 3 tbsp to boiling water. spoons of salt and 5 tablespoons of sugar. Place the resulting brine on a window or balcony until it cools completely. Completely defrost and wash the herring. Place the herring in a 2 or 3 liter jar and fill with brine. Add 2 bay leaves. Place in the refrigerator for 2 days. After 2 days, the herring is ready to eat. P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic herring. In general, this salt turns out no worse and even better than the cold herring that is sold in the store.

Herring is an incomparable way of pickling!

We have salted herring using this recipe many, many times and we have always been pleased with the result!! We take 1 kg. good quality fresh frozen herring. Gut, remove skin and cut into pieces. Place the fish in an enamel saucepan.

Prepare the filling in advance:

. 3 onions cut into rings;

. 10-12 tbsp. water;

. 1 tsp Sahara;

. 1-2 tbsp. salt (without a slide);

. 0.5 tsp ground black pepper;

. 1 dec. l. vinegar (essence); . 2 tbsp. l. ketchup;

. 1/2 tbsp. vegetable oil.

Preparation: Boil everything together with the onion, cool and pour over the fish. Place in the refrigerator. In a day, the delicious herring will be ready! Well, very tasty!! I used table vinegar. Bon appetit!

Delicious and quick marinated herring!

●herring - 2 pcs.,

●onions - 1-2 large sizes,

●apple vinegar - 5 tbsp.,

●salt - 2 tsp,

●sugar - 0.5 tsp,

●water - 1 glass,

●peppercorns - 10 pcs.,

●a pinch of coriander seeds.

Preparation: First, prepare the marinade - add sugar, salt, apple cider vinegar to the water and heat a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut into pieces, and also cut the onion into rings. We take a jar and place the herring in it, adding onions, peppercorns and coriander alternately as we place it. Pour the now cooled marinade over it, cover it with a lid and leave it somewhere away for a day. In a day, the delicious pickled herring will be ready. Bon appetit!

Gentle salted herring!

5 pieces fresh-frozen herring

Brine: For 1 liter of water we take 5 tablespoons (without a slide)

• salt 3 tablespoons (without slide)
• sugar
• 12-15 grains of black peppercorns
• 1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives hardness, or rather elasticity, to the herring, it will not be soft, as we sometimes get in the store.
• 6 bay leaves
• 2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it’s okay that the tails are still sticking out, we’ll press them down. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil along with salt and sugar. Let cool. Place all the spices in a saucepan and fill with cooled brine. Press the tails under the water and close with a lid. Place in a cool place. You can eat tomorrow. If you add cloves, you will get a spicy salted herring. But we don’t like this kind of thing. We need gentle salting. Bon appetit!

Spicy dry salted sprat!

. Sprat (fresh) - 1 kg;

. Coriander (grains) - 0.25 tsp;

. Salt (with a small slide; shallow spoon) - 3 tbsp;

. Black pepper (peas) - 1 tsp;

. Allspice (peas) - 4-5 pcs.;

. Bay leaf - 3-4 pcs.;

. Ginger (ground; pinch);

. Cloves (buds) - 4-5 pcs.

Preparation: Rinse the sprat thoroughly under running water. Prepare the pickling mixture: Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt is not used for salting fish. Sprinkle the sprat with the pickling mixture and stir. It is better to do this in a wide container, such as an enamel bowl. Do not use jars or other narrow dishes; the sprat in them is salted unevenly and quickly deteriorates. Cover the fish with a plate and place a small weight on top. Place in a cool place. In 12 hours, the delicious fish will be ready!

Lightly salted capelin!

Ingredients for brine (per 1 liter of water):

. 3 tbsp. salt;

. 2 tbsp. Sahara;

. 5 bay leaves;

. 1 tsp each allspice, cloves and coriander.

Preparation: Wash the capelin and put it in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish into jars. You can add 1 tsp. vinegar essence per 1-liter jar of fish. Then the ambassador will be spicy. But you don't have to add it. Better a couple of tbsp. sunflower oil. And in the refrigerator for a day. Bon appetit!

Hi all! If you have never made fish yourself, or rather marinated it, then correct yourself quickly. After all, mackerel is the coolest appetizer on any table. You can now buy freshly frozen deliciousness in bulk in absolutely any store, and then conjure it up.

Mackerel, unlike herring, is much more tender and mostly fattier, which everyone really likes. Oh, if you come across a female with caviar, it will be just great.

You can make canapés with this fish, and it will also go well with any side dish, such as mashed potatoes or

This note will not be very long, but I tried to take the most popular and super-duper tasty and simple recipes so that you can choose and make from what you have at home. But in principle, this fish needs seasonings and salt. And if you want something special and unique, then you will have to choose a marinade in tea or onion skins. Here, of course, it’s a matter of taste, who likes what more or who is used to cooking.

Let's start with the simplest and most delicious Gost ambassador. The secret of this recipe is in spices, if you don’t like them at all, then you don’t have to add them, but in general, then the fish will no longer be spicy salted, but will simply be lightly salted.

It is these spices that give that very cool and incomparable taste that makes you want to eat and eat mackerel endlessly, but you still won’t be able to eat too much of it, and you can’t).

We will need:

• water - 0.5 l
• mackerel - 1 pc.
• coarse salt - 2 tbsp
• sugar - 1 tbsp
• allspice, black peppercorns
• onion - 1 head
• bay leaf - 1 pc.

Cooking method:

1. Remove the head of the fish using a knife. Then cut open the belly and remove the intestines and other waste.

Now you will need to rinse the fish under running water, and then cut it into stationary pieces, so it will be salted immediately in pieces, which, in principle, is very convenient for many, everything will be ready right away.

2. Prepare the brine, take a ladle or small saucepan and pour in water, then add allspice and black peppercorns, sugar and salt, stir. Bring to a boil and cook for 3 minutes. Turn off and let the brine cool.

3. While the brine is cooling, place a liter jar of mackerel in the floor mixed with onions, which need to be cut into rings.

4. Pour in the marinade and be sure to add the peas from the brine into the jar. Close with a nylon lid and place in a cool place for 12 hours.

5. Well, after that the fish is ready and waiting for you to take a sample. Bon appetit! It turns out amazingly tasty, everyone will like this mackerel in spicy brine and you will stop buying store bought.

Salt fresh frozen mackerel in brine

It seems to me that everyone really loves to eat delicious food and at the same time everyone wants all the products in our diet to be of high quality and not expired. I think that many of you have at least once encountered such a problem as poisoning, so I recommend that you cook yourself. Moreover, mackerel is one of the affordable fish that can be found in any store.

Try cooking it in brine with herbs and spices as in this recipe and you will definitely fall in love with home cooking, because everything is quite simple and quick. Spicy salted mackerel will give you a magical and delicate taste. This option is similar to the previous one, but there are no onions in the brine and the spices are slightly different. Try to do both the first and second options, and then write which one you liked best.

We will need:

• mackerel – 3 pieces or 1.2 kg
• salt - 3 tbsp
• sugar - 2 tbsp. l
• bay leaf - 4 pcs.
• allspice and black peppercorns 6 pcs.
• cloves - 5 pcs.
• water - 1 liter

Cooking method:

1. Take the fish and cut off the head and gut the intestines, remove the black films, wash in running water and wipe with a dry paper napkin.

2. For a tasty marinade you will need the ingredients according to the list, the main thing is that you have black peppercorns and a bay leaf.

3. Add spices, salt and sugar to any metal container and let the liquid boil; there will be an indescribable aroma in the kitchen. Then cool to room temperature.

4. Place the prepared whole fish in a cup where you will salt it. Don't forget to cut off the ponytails; in principle, they have no use.

5. Now pour the brine over the entire mackerel. Never pour hot brine over mackerel, this is important, or it will cook. As you can see, in literally 5 minutes you have completed almost all the work.

6. Cover with cling film and let sit for a couple of hours. Waiting time - 2 days. Well, then take it out and cut it into pieces.

Interesting! Using this option, you can salt not only mackerel, but also other fish, such as herring, sprat, etc.

Salted mackerel in tea with incomparable taste

Yum, well, you definitely haven’t tried this delicacy, it may seem strange to you, but in tea it turns out incredibly tasty, and even beautiful. Thanks to the one who came up with this option, I also recommend trying it and treating everyone to this fish.

It looks like it’s been smoked and has a golden crust; it’s absolutely beautiful. Everything is as easy and simple as always, and in the end everyone will want to know your signature author’s recipe.

We will need:

• Mackerel fish – 3 carcasses
• Water - 1 l
• Tea 2-3 tbsp.
• Sugar - 3 tbsp.
• Salt - 3 tbsp.

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and all excess in the abdomen of the fish. The tails can be left or cut off.

2. Now let’s make the marinade, follow all proportions, remember that these proportions are given specifically for a liter marinade. If you have fewer fish, then make half as much, that is, take 2 times less salt and tea.

Place water in a saucepan and boil it, pour in tea, stir, and add salt and sugar. After this, put it back on the fire and boil again so that all the dry ingredients dissolve. And only after that, let the marinade cool and then pour it over the fish.

Important! Be sure to strain the marinade through a sieve. And one more condition: the brine must completely cover the fish.

3. The fish should sit in this cool tea brine for 3-4 days. Then cut the mackerel into pieces and eat it for your health with at least any of them. Look how golden and beautiful it is.

Video on how to pickle mackerel quickly and tasty whole in 2 hours

All you need is good fresh fish, and of course your desire; you will learn all the other ingredients in question in this video:

Marinate fish in onion skins

Another quite popular and proven recipe, it is also considered one of the originals. Until today I didn’t even know about such a recipe, but it turns out that for many it has become not only proven, but also loved.

It is the onion peel that gives this unusual color, you probably already guessed it yourself. In this version there are no spices at all, only two ingredients are used: salt and water.

We will need:

• peel - from 5 onions
• mackerel - 2-3 pcs.
• water - 1 l
• salt - 2 tbsp

Cooking method:

1. Place the onion peels in a saucepan, fill with water and rinse very well with your hands, then drain the water and pour in 1 liter of clean water. Leave it to stand in the water for about 10-20 minutes.

Cut off the head of the mackerel, then remove all unnecessary entrails. Be sure to remove the black film on the belly, otherwise it will taste bitter later. Wash the fish and wipe dry with paper napkins. After this, cut into pieces, although if you don’t particularly want to, you can pickle the whole thing.

2. Add salt to onion peels and water and stir. Turn on the gas and let this broth boil, then boil for another 3 minutes.

Now put the fish in pieces or whole into the pan and cook for 3 minutes in hot brine. And then drain all the water and remove the husks.

3. Place on a plate and sprinkle with a little lemon juice. Garnish with herbs and dill. Bon appetit!

Mackerel with liquid smoke in a bottle

For those who love smoked meats, I suggest you immediately switch to this simple option, which you can make right at home.

Have you ever heard of salting with liquid smoke? I think you’ve definitely tried it before, but didn’t suspect that this was exactly this option.

We will need:

• water - 3 l
• mackerel - 3 pcs.
• liquid smoke - 1/3 tbsp.
• sugar - 3 tbsp
• salt - 3 tbsp
• black tea - 1 tbsp.
• black peppercorns - 6 pcs.
• cloves - 6 pcs.
• garlic - 4 cloves
• bay leaf - 4 pcs.
• red chili pepper - 1 pod

Cooking method:

1. Take a deep-eyed container, like a saucepan, and add 3 tablespoons of sugar to boiling water (3 liters). And leave to boil for 1 minute, and then add 1 glass of tea. Cover the pan with a lid and let simmer for 15 minutes.

Then this mixture needs to cool; you can put a pan in a bowl of cold water so that it cools faster.

Cut off the heads of the fish and remove all the entrails. Wash and dry with a paper towel.

2. Next, place the fish in a jar or bottle with a large neck, pour in all the spices and squeeze the garlic through a garlic squeezer. Pour one third of the liquid smoke into a glass and add it to the jar. Pour in the marinade and close with a nylon lid.

3. Place such a glass vessel or bottle, jar in the refrigerator or cool place for 3 days.

4. Then remove from the jar and chop into small, neat pieces with a sharp knife.

5. This is the characteristic yellow color of the skin; inside there is a very tasty and juicy fish. Bon appetit!

Awesome recipe for lightly salted mackerel with mustard

Now I offer another sophisticated option, which will most likely shock some, but well, I think that you have all ever tried herring in a mustard marinade, then why not make such a liquid for mackerel, it will also certainly turn out tasty and with a spicy mustard aroma. Of course, all those who don’t like mustard should avoid this recipe.

You can serve such a dish on both a festive and everyday table, you must agree that everyone loves pickles, although we don’t make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We will need:

• salt - 50-100 g
• mackerel – 0.5 kg
• sugar - 3 g
• nutmeg -3 g
• bay leaf - 1 pc. chop finely
• onions - 1 pc.

For spicy salting

• Allspice 1 gram
• Black pepper 1 gram
• Nutmeg 1 gram
• Coriander 1 gram
• Cloves 2-3 pieces
• Water - 0.5 tbsp.

Mustard fill

• Spicy decoction - 0.5 tbsp.
• Mustard - 50 g
• Vegetable oil - 65 g
• Sugar - 35 g
• Salt - 8 g
• Acetic acid - 4 g

Cooking method:

1. Rub the curing mixture onto the fish, first defrost the fish and cut off the head, fins and remove the intestines. For this salting you need to mix together salt, sugar, nutmeg and bay leaf cut into small pieces.

If you have some salting mixture left, then sprinkle it on the fish, cover it with a lid and leave it to stand like that for 2-3 days. This is how dry salting turned out, as you can see, without marinade and without any liquid.

2. Now rinse the mackerel in running water and let the water drain. You can already consume it, or smoke it or make a mustard filling and spicy salting.

3. For spicy salting you will need allspice, black pepper, nutmeg, coriander and cloves. Grind all these ingredients in a mortar. Then take a ladle and pour everything into it. Then add water and boil the mixture, let stand and brew for 25 minutes.

4. While the spicy brine is cooking, cut the finished mackerel, cut it into pieces, and cut onions into the bottom of a glass container, such as an onion cushion.

5. Now take and pour vegetable oil and mustard into a glass, plus add sugar and salt, then stir and pour in the prepared cooled spicy mixture, stir and add vinegar.

6. Pour this marinade over the fish.

7. And here it is mustard-oil, or you can say it’s a spicy filling, leave it in the refrigerator for 1 day.

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husks and tea

Now I suggest you turn on this video and take note of the recipe, in which mackerel is marinated in both onion skins and tea, this fish is the first to disappear on the table:

Dry salting mackerel without brine

Well, there is one more option left, so to speak, if you don’t want to bother, you can easily rub the fish with salt and not add any water at all, and this way it will also become lightly salted, the main thing is to follow all the proportions correctly.

Such fish will certainly be different from store-bought fish because it does not contain any chemical additives, which means you don’t have to worry about your health, this is one of the best recipes.

We will need:

• mackerel - 5 pcs.
• salt - 160 g
• sugar - 80 g
• peppercorns - 7 pcs.
• cloves - 4-5 pcs.
• bay leaf - 3-4 pcs. or 2 pcs. taste

Cooking method:

1. Cut off the tail and head of the fish. Remove all entrails from the carcass. Rinse under running water and dry with paper towels.

2. Prepare the pickling mixture, take and place sugar and salt in one bowl. Next, mix peas, cloves and a couple of bay leaves and grind it all into powder.

3. The fish will need to be filleted; remove the ridges with a knife. Place the fillet in a container in which you will salt the mackerel. Mix spices and salt with sugar and you will get a mixture for pickling, there will be a lot of it and perhaps there will even be left over, leave it for future use, it will not go to waste.

Now use this dry mixture to salt the container in which you will salt the mackerel, then wipe it all over the fish on both sides; there is an opinion that the fish will take as much salt as it needs.

4. Place the fillets on top of each other and then cover with a lid or cling film.

5. Place in the refrigerator for 24 hours, and then eat with onions and vegetable oil, of course cut the fish into slices. This is such a delicious soft quick-cooking delicacy! Note that it does not contain vinegar or brine. Bon appetit!

Advice! If you cannot eat all the fish at once, then you can freeze it in the freezer, and then take it out at any time and taste it.

It turned out to be homemade and finger-licking good!

That's all for me, as always. I wish you that everything works out for you and that you taste the lightly salted fish with great appetite and joy. All the best to everyone! Bye! See you!

Mackerel is rightfully considered a fish for health and beauty. How to pickle mackerel so that it remains as healthy and tasty as possible. Sea fish is good as an appetizer and as a main course, with all kinds of side dishes, and in salad.

Mackerel - an affordable delicacy on your table

Mackerel is a marine creature with low calorie content, excellent taste and reasonable price. Its meat is nourishing and healthy, it contains vitamins and minerals, fatty acids and antioxidants, easily digestible protein and healthy salts. Mackerel fat will help maintain youth and prolong life. Mackerel in the diet promotes vital activity and good health.

Health benefits of mackerel fish:

• normalizes cholesterol;
• increases hemoglobin in the blood;
• gives the body the necessary vitamins, micro and macroelements;
• promotes ;
• improves metabolism;
• reduces the risk of blood clots;
• strengthens bone tissue;
• normalizes human hormonal levels;
• has a positive effect on skin quality;
• regulates water-salt balance in the body;
• restores nerve cells;
• strengthens the immune system;
• improves vision;
• promotes brain activity;
• resists the aging process.

Mackerel on the table is healthy, tasty and satiating for the whole family. Salting mackerel at home is not difficult.

How to choose the right mackerel for salting

Before you pickle mackerel at home, you need to purchase it. You should buy mackerel whole, as the freshness of the product is easily determined by the appearance of the fish's eyes and gills. It is difficult to choose fish without a head, since the main signs of freshness and quality are missing.

Mackerel fish – signs of quality:

• light bulging eyes;
• whole red gills;
• even color without yellowing or darkening;
• pleasant smell characteristic of sea fish;
• skin without deformation or damage.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice should be transparent and uniform, without yellowness, dark spots, cracks or sagging. After defrosting, high-quality fish remains elastic; when cutting, the bones should remain in place and not lag behind the meat.

The place to store frozen mackerel is in the freezer.

Fresh frozen mackerel - the best salting recipes

Sea fish most often comes to stores and markets in fresh frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be defrosted slowly - in cold water or in the refrigerator, then the beneficial substances, taste and smell of sea fish remain in it.
It is not recommended to defrost mackerel at elevated temperatures or in warm water. Along with this defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product noticeably decreases.

During defrosting, fish and seafood should remain in a plastic bag or under cling film, since the surface of the meat is a favorable environment for the growth of bacteria and microorganisms.

How to pickle fresh frozen mackerel at home:

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

Mackerel in homemade brine

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 holiday table and diversify the everyday menu. You can pickle mackerel according to the classic recipe - in salted brine.

How to pickle mackerel in brine:

Salting fish at home should be done in portions, since the shelf life of salted fish in the refrigerator is quite limited - no more than 5-7 days.

Salted mackerel - tasty, simple and quick

Sea fish is an essential product in the diet of a person of any age, replenishing vital and unique substances in the body. Mackerel is a source of protein, amino acids and vitamins. Sea fish and seafood are especially beneficial for children, teenagers and the elderly.

Mackerel belongs to the category of dietary products with low calorie content, so it is recommended for people who are watching their weight.

You can pickle mackerel quickly and tasty using the dry method. During the cooking process, the fish releases its own juice, in which it is salted.
For 1 kg of mackerel, cut into pieces, you will need 2 large bay leaves, 10 black peppercorns, a teaspoon of sugar and 4 tablespoons of salt. Additionally, you can add a little universal seasoning with carrots and herbs, as well as a couple of spoons of mustard powder.

Fish pieces must be rubbed with a dry mixture, placed in glass or plastic containers and placed in the refrigerator. After a day you will get medium-salted mackerel, and after two days the fish will become saltier and spicy.

Mackerel - the best pickling recipes

It is recommended to consume salty foods at the very beginning of the meal, as they stimulate the appetite and improve gastric secretion. Mackerel is a popular choice for a variety of interesting appetizers. It is good on its own at feasts; its original taste perfectly complements salads.

Recipes for salting mackerel at home:

1. With liquid smoke. This recipe produces mackerel with a pleasant smoked aroma. For three medium-sized fish, you need a brine made from one liter of water with 4 tablespoons of salt, strong tea leaves, liquid smoke and 2 tablespoons of sugar. Liquid smoke is added to the cooled brine. The fish is placed in a glass container, filled with prepared brine and covered with a lid. Mackerel according to this recipe is cooked for 2-3 days.

You can salt the whole mackerel - without gutting, with head and tail. The composition for salting two large fish includes: 4 tablespoons of salt, 2 tablespoons of sugar, a teaspoon of dried dill and ground pepper, a little vegetable oil. All ingredients along with the fish must be placed in a plastic bag, shake well and put in the refrigerator for several days. The finished fish must be washed in water, allowed to dry on paper and lightly rubbed with oil.

Salted mackerel in an hour

How to quickly pickle mackerel? Healthy and tasty salted mackerel can be prepared in 1 hour!

Quick salting - stages:

1. Wash the mackerel, gut it and cut it into large pieces.
2. For two carcasses you will need about half a kilogram of salt, on which the prepared pieces are laid out.
3. After an hour, the fish is ready; it must be freed from excess salt and placed in a clean storage container.

A beautiful and tasty serving of salted mackerel on the table - in onion rings, with the addition of vegetable oil and lemon juice.

Mackerel meat is very fatty, so it does not absorb excess salt. Storing finished fish is permissible, either in marinade or without it.

Mackerel is a fragrant and delicious fish that is good on the table on weekdays and holidays. If the housewife knows how to pickle mackerel deliciously at home, she can surprise her guests and delight her loved ones with this unusual dish.