How to pickle mackerel with tea. Mackerel in tea brine

Dear readers!

This recipe for cooking mackerel could not pass me by. As you already know, I adore mackerel in any form, and especially pickled. I cook many different dishes from mackerel, I cook it, etc.

INGREDIENTS:

• 2 large, fat mackerels

Marinad - per 1 liter of water:

• 3 art. black tea spoons
• 3 art. spoons of salt
• 3 art. spoons of sugar

How to pickle mackerel?

COOKING:

Something we have a problem to buy a large mackerel, so I bought four small ones. We usually sell frozen mackerel. Defrost the fish slightly, so it is more convenient to cut it.

We cut off the head, gutted, remove the insides, rinse under cold water.

Preparing the marinade:

Bring water to a boil and brew black tea with it. Tea should be taken without additives and flavorings. Add salt, sugar to the tea leaves, stir until they are completely dissolved. Leave the marinade to cool completely, then strain.

We place the mackerel in a container in which we will marinate, it can be an enameled or glass pan, a glass jar. I have a special container for marinating fish, in which I bought marinated fish. Pour the marinade over the fish and place in the refrigerator for 4 days. The marinade should completely cover the fish.

But that is not all. We take the fish out of the marinade, rinse it from tea leaves and hang it up overnight to dry it (as described in the recipe). I couldn’t find where to hang it, so I just put it in a colander. The mackerel has dried up, wrap it in a paper or food bag and store it in the refrigerator. I think that you will not have to store in the refrigerator, so do not look for the package. Pickled mackerel is so tasty that it is eaten in a maximum of two meals.

See how beautiful she is, how appetizing she is, and how golden she is, just a “goldfish”, and asks for her mouth.

Do you love fish? But it is not always possible to buy tasty and fresh ready-made fish, we mean mackerel or herring. But you can pickle the fish at home. Delicious mackerel, salted at home, is obtained according to this proven recipe. Moreover, you can even give it the color of a “light tan”, for this we will not use liquid smoke of unknown origin, we will use ordinary tea leaves. Dry tea will give the fish a beautiful color, while you will be sure of the quality of the product you consume.

Ingredients for Salted Mackerel in Tea Pickle:

• Fresh mackerel - 3 pieces (about 1.5 kg),
• Water - 2.5 liters,
• Salt - 8 tbsp. spoons
• Sugar sand - 4 tbsp. spoons,
• Dry brew - 3 tbsp. spoons (heaped)
• Seasoning for spicy salting of fish - 1 tbsp. spoon,
• Bay leaf - 2 leaves,
• Black and red ground pepper - to taste,
• You will also need 1 three-liter jar with a lid.

How to pickle mackerel at home

1) Prepare all ingredients. When buying mackerel, give preference to fish with a head, so you can definitely check its quality, fresh fish have not sunken eyes and are not covered with a thick coating. Rinse the fish, prepare the ingredients.

2) Pour warm water into a deep saucepan. Put salt, granulated sugar and tea leaves in it. Put on fire and bring the marinade to a boil.

3) Dip seasoning for spicy salting of fish and other spices (laurel and pepper) into the hot marinade. Stir and sweat on fire for another half a minute.

4) Cool the marinade to room temperature. Do not fill the fish with hot marinade! It will cook and fall apart right in your hands.

5) Put the fish in a clean jar.

6) Strain the cooled marinade and fill it with mackerel in a jar and close the lid.

Leave the jar of fish in the room for 5 hours. Then refrigerate for two days if the fish is large. If the fish is medium in size, then the sample can be taken after 24 hours.

7) Cut the cooked mackerel into portions and serve with pickled onions and boiled potatoes.

When choosing fish, I often prefer mackerel. It has practically no small bones, so it can be cooked in various ways. If the fish is boiled or baked in the oven, it will completely retain all its useful properties. The benefits of smoked mackerel can be disputed by nutritionists. But pickled mackerel is a storehouse of priceless vitamins. When used at least once a week, very soon you will be able to boast of the condition of the skin, improving memory and cerebral circulation, and lowering blood sugar levels. Salting mackerel at home will allow you to get a delicious and high-quality fish delicacy quickly and without much hassle. Mackerel in tea leaves is a very tasty and easy-to-cook dish. A detailed recipe with photos step by step will help you cook it quickly and easily. It has .



Ingredients:

- 1/2 mackerel carcass,
- 1 tablespoon of dry tea leaves,
- 1.5 tablespoons of granulated sugar (without a slide),
- 500 milliliters of water,
- 1.5 tablespoons of table salt without top.




Clean the incompletely thawed carcass. Rinse the fish, cut off the head, tail and fins.
To prepare the marinade filling, boil water, add salt and sugar. Add the tea leaves there and stir.












The filling should have a dark, rich tea color. If you get a weak solution, add some more tea leaves without additives and flavors. Reduce the heat to low and stir the solution until the sweet and salty ingredients are completely dissolved. Remove from heat and leave to cool completely.




Prepare convenient dishes: a jar or a rectangular vessel. Lay the mackerel, which I immediately cut into pieces and pour the marinade so that the fish is completely covered with brine.












Refrigerate for three days. After the time has elapsed, drain the marinade filling. Prepare a side dish of mashed potatoes, or boil potatoes in their jackets. Season fish slices with onion half rings, sprinkle with vinegar, add sunflower oil if desired. A glass of cold beer will allow you to enjoy the taste of excellent salted fish. I also prepared a delicious one for you.

Once upon a time, I heard from one of my friends about tea marinade, in which it is delicious to marinate mackerel. I was surprised and forgot about this recipe. But the other day I came across a very nice mackerel in the store - chilled, not frozen, beautiful and well-fed. Naturally, I could not resist and bought it, and when I got home I decided to pickle it.
Perhaps this is one of the most delicious marinades for fish - it turns out to be very tender, with a slight golden brownish tint, and in appearance and even taste resembles cold-smoked mackerel. At the same time, it does not contain harmful additives, like store-bought smoked fish. The only difficulty is that the fish is marinated for 3-4 days, and you really want to try it as soon as possible. But your patience will be rewarded in full - with boiled potatoes, pickled onions - it's just a pleasure.

Compound:

• mackerel - 2 pcs.

marinade:

• water - 1 liter
• black tea - 3 tbsp. l.
• salt - 4 tbsp. l.
• sugar - 3 tbsp. l.

Cooking mackerel marinated in tea brine:

I had a fresh fish, so I gutted it, cut off the head and tail, and washed it with cold water. If you have frozen fish, then defrost it first, clean and rinse with water. By the way, if the fish is not completely defrosted, then it is easier to cut it.

For the marinade, bring water to a boil and brew tea. Take regular black tea, without additives and flavorings. Add salt and sugar to the tea leaves and stir until they are completely dissolved. Let the marinade cool and then strain.

Put the mackerel in a marinating container and pour over the marinade. The marinade should completely cover the fish. Refrigerate the fish for up to 4 days, turning once a day to marinate all of it.

After 4 days, remove the fish from the marinade, dry it and hang it over the washbasin so that it dries - for 6-8 hours. then brush the fish lightly with vegetable oil to make it shiny, cut and serve.
I confess, I could not resist, I did not hang the fish, but simply dried it with a paper towel and cut it. It was delicious. I believe that after hanging, the flesh of the fish is slightly compacted, but I prefer tender and juicy fish.
You can store fish in the refrigerator, wrapped in a paper bag. But we didn’t need it - it disappeared from the table instantly, so cook a double portion right away.

Step-by-step recipes for tea-brewed mackerel: with onion peel, whipped up without onion peel, with liquid smoke, spicy, in a bottle

2018-04-26 Irina Naumova

Grade
prescription

18127

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

6 gr.

carbohydrates

1 gr.

97 kcal.

Option 1: Mackerel in tea leaves - a classic recipe

This selection of recipes will appeal to lovers of fish, and mackerel in particular. Surely, everyone has ever tried a purchased salted or smoked mackerel? We will tell you how to cook delicious fish at home. Your guests and relatives will be pleasantly surprised by the aroma and wonderful taste of mackerel in tea leaves. You can’t buy such a fish in a store, you can make it yourself.

Ingredients:

• three carcasses of mackerel;
• one and a half liters of boiled water;
• one and a half table of spoons of granulated sugar;
• three table spoons of table salt;
• three tables of black tea leaves;
• two handfuls of onion peel.

Step-by-step recipe for mackerel in tea leaves

The first step is to choose a mackerel for salting. Both fresh and frozen will do - it will be a little more fuss with it. It is important that there is not a lot of ice on the frozen fish - this means that a hundred mackerels have been thawed several times and frozen back. The average carcass is best suited in size - it will turn out to be tastier than a completely adult fish. The surface of the mackerel should be smooth without damage.

If the mackerel is frozen, take it out of the freezer in advance and let it thaw in natural conditions.

We take onion peel, rinse thoroughly.

Pour water into a large saucepan, pour tea, table salt, granulated sugar and shift the clean husk.

Bring to a boil, let simmer for fifteen minutes and remove from heat.

We filter the cooled brine so that there are no extra particles.

We clean the mackerel from the insides, cut off the head and tail. Rinse and dry.

Transfer it to a saucepan with strained brine and refrigerate for three days. Don't forget to cover.

During this time, the mackerel must be turned over in a saucepan twice a day so that it is salted on all sides.

We take out the finished fish from the brine, dry it with paper towels. Before serving, you can grease it with a minimum amount of vegetable oil so that it shines beautifully.

Option 2: Quick Mackerel Tea Recipe

This recipe is for delicious salted mackerel without the onion skins. An interesting point is that all the proportions of the ingredients are equal to four. The cooking process itself is quite fast, you just need to pickle the mackerel and leave it in the refrigerator for several days.

Ingredients:

• three carcasses of mackerel;
• four tbsp black leaf tea;
• four tablespoons of table salt;
• four tablespoons of granulated sugar.

How to quickly cook mackerel in tea leaves

We clean the fish, cut off the head and rinse well.

Pour the tea leaves with a liter of boiling water. We are waiting for the tea to cool completely, filter.

Pour salt, sugar into cold tea and mix well.

Dip the mackerel in the brine. Close the container and leave for three to four days in the refrigerator.

Before serving, cut into slices, decorate with onion rings and herbs.

Note: To keep the finished tasty fish longer, wrap it in baking paper or foil before storing it in the refrigerator.

Option 3: Mackerel in liquid smoke tea

The liquid smoke gives mackerel a smoked-fish flavor. You can also cook cold-smoked or hot-smoked mackerel to your liking. How to do this, we will tell in this recipe. Your guests will not distinguish such a home-cooked fish from a store-bought one.

Ingredients:

• two mackerels;
• one tablespoon of tea leaves;
• two tablespoons of onion peel;
• three tablespoons of coarse salt;
• one and a half tablespoons of sugar;
• lavrushka leaf;
• four peppercorns;
• one tbsp of liquid smoke;
• liter of water.

Step by step recipe

So, we chose a beautiful mackerel with a smooth surface without damage. It is better to buy a medium-sized fish, it is better salted than a large adult. Remove the insides, cut off the head. Remove the black film from the abdomen, rinse the carcasses under running water and set aside for now.

If you want to serve the whole fish, you still have to cut off the gills, and leave the head for a beautiful presentation. But, of course, we won't eat it.

Boil water, put clean onion skins in a saucepan and cook for ten minutes. Then remove from heat and let stand for another five minutes.

Note: Onion skins should be brown. If it is dirty, rinse under running water.

Now brew very strong tea in a glass. We put one tablespoon of tea leaves. We insist, then we filter.

Pour peppercorns into the onion solution, put lavrushka, salt, granulated sugar and bring to a boil. Cook for about five minutes until the sugar and salt dissolve.

Remove the pan from the heat, pour strong tea and liquid smoke into the broth. Let cool completely.

Note: If you fill the fish with cold brine, you will cook cold-smoked mackerel to taste. If hot - you get a hot smoked fish.

Take a food container or a small bowl. We put a fish in it so that it lies straight. Fill with brine so that it covers the entire mackerel completely.

Cover with foil or lid and refrigerate for three days.

Before serving, let the brine drain, pat dry with paper towels.

Note: Mackerel cooked in tea leaves can be successfully frozen and eaten later. It will retain its shape and taste.

Option 4: Spicy mackerel in tea leaves

An interesting recipe for fragrant and spicy salted mackerel in tea leaves. The ingredients are available, the brine is prepared easily and quickly. Be sure to try this fish. Prepare boiled potatoes for serving, make a salad of fresh vegetables, cut homemade pickled mackerel.

Ingredients:

• one mackerel;
• half a liter of water;
• two black tea bags;
• two leaves of lavrushka;
• five peas of pepper;
• five inflorescences of carnation;
• 1/2 tsp coriander seeds;
• three teaspoons of salt;
• one teaspoon of sugar.

How to cook

Brew two tea bags in a small saucepan. Add salt and sugar immediately - stir until completely dissolved.

Let stand and cool completely.

We gut the mackerel carcass, remove the insides, cut off the head. Wash well and cut into slices.

We put the parsley, all the indicated spices at the bottom of the container or other container for salting. Put the pieces of mackerel on top and fill with brine.

Cover with a lid and leave overnight in the refrigerator.

Before serving, let the brine drain and arrange beautifully on a plate.

Option 5: Mackerel in tea leaves in a bottle

This time we will salt the mackerel right in a large plastic bottle, a two-liter container will do. We use liquid smoke, black tea, turmeric.

Ingredients:

• two medium-sized mackerels;
• five black tea bags;
• ten grams of turmeric;
• liter of water;
• seven tablespoons of liquid smoke;
• ninety grams of sugar;
• one hundred grams of coarse salt;
• bottle.

Step by step recipe

Wash the plastic bottle well. You can first cut off the neck, it will be more convenient, we don’t need it.

Dry the bottle.

We put a pot of water on the fire. We are waiting for it to boil and brew tea bags. Remove from the fire, immerse the bags and brew generously. We use ordinary black tea without additional flavors.

We cut off the heads from the mackerel carcasses, rip open the abdomens and remove the contents along with the films.

Rinse well under running water. Then dry with paper towels.

Now we put the mackerel in a bottle, vertically, tails to the top.

Take the tea bags out of the pot. We pour coarse salt, granulated sugar, liquid smoke and turmeric into it. It will give an interesting flavor and a beautiful rich color of mackerel.

Mix everything well and pour into a bottle. Salted for three days. Twice a day, turn the fish in the bottle, holding the tails.

Before serving, remove from the brine, dry and cut into slices. Serve with onions, garnish with green sprigs.