Marinade for mackerel per 1 liter of water. Recipe for marinated frozen mackerel

Mackerel is considered a nutritious product containing the necessary trace elements and vitamins that are important for the human body. Already pickled can be purchased at the store, but such a fish is unlikely to taste like the one that is cooked by one's own hands. In addition, purchased is more expensive than home-marinated mackerel. In the process, you can let your imagination run wild, using various ingredients for the marinade, each time surprising guests with a new taste of the dish.

How to marinate mackerel tasty

Everything depends on the quality of the fish chosen for pickling - both taste and appearance.

And this applies not only to salting - for barbecue or grilling, smoking (how to compose fish) and other cooking methods, the rules are the same.

Fresh and fatty fish guarantees a juicy, tender and incredibly appetizing treat, and slightly spoiled raw materials will negate all the efforts of the hostess.

So how do you choose the best mackerel for pickling?

Adhering to simple rules, there is no doubt that mackerel in the marinade will turn out just lick your fingers:

1. In grocery stores and markets, fish is sold in three types: fresh chilled, freshly frozen and deep frozen. It is best to choose the first option for pickling, but if there is no such fish, frozen raw materials are also suitable.
2. Before marinating freshly frozen mackerel, it should be allowed to lie down for 5-6 hours in the refrigerator or a couple of hours on the table. You should not defrost completely, until soft, otherwise it will be bad to cut and slip out of your hands.
3. You need to purchase large carcasses of mackerel, in a pickled form they turn out to be more fatty and juicy.
4. When buying fish, you should pay attention to its appearance: mackerel should be even, without dents and creases, the skin should be smooth and shiny. If the fish is sold whole and with a head, you need to carefully examine its eyes. Fresh mackerel has clean and shiny eyes. Turbidity indicates that the fish is stale and may have already begun to deteriorate.
5. Frozen fish should not have too much ice crust, otherwise this is a direct indicator that the carcass has been repeatedly defrosted. Such fish is not suitable for pickling, the fillet will be tasteless and soft.
6. Mackerel with yellowed skin is not recommended. Yellow spots indicate the reaction of fat oxidation. In this case, the pickled delicacy will have an unpleasant bitter aftertaste.
7. The fish should be left to thaw at room temperature or put on the lowest shelf of the refrigerator.
8. It is not difficult to pickle mackerel at home in brine, but first it is gutted, the head and tail fin are cut off, everything inside the carcass is carefully cleaned with a knife, rinsed under cool water and the harvesting process begins.

Attention!

Do not confuse ordinary mackerel with tuna, which is not suitable for salting at all - it is dry, does not have the desired original taste and smell. It is easy to distinguish - on tuna dots, but on ordinary stripes (as in the photo above).

Mackerel spicy salted

Pickled fragrant mackerel is a very tasty snack that any guest will like. Before a feast, hospitable hostesses always think that, in addition to hot dishes, there are various snacks on the table. And pickled mackerel with onions and vinegar will do just fine. Moreover, it can be quickly pickled, since the recipe is very easy, fast, and the fish is marinated in a few hours.

Mackerel itself is not only tasty, but also very healthy fish. It contains a lot of omega-3 fatty acids, which have a very positive effect on the human body. So in mackerel there is very tasty white meat and very few bones, so it will be a pleasure to eat it.

Recipe Information

• Cuisine:Russian
• Type of food: snacks
• Cooking method: marinating
• Servings:8
• 6-8 h

Ingredients:

• fresh-frozen mackerel - 300 g
• salt - 1 tbsp. l.
• water - 300 ml
• bay leaf - 3 pcs.
• sugar - 1 tsp
• black peppercorns - 5-7 pcs.
• onion - 1 pc.
• vinegar - 1.5 tbsp. l.
• vegetable oil - 1.5 tbsp. l.

Cooking method:

Defrost the fish, cut off the head, clean the inside of the abdomen, remove the intestines. The main thing is to remove the black film on the abdomen, as it can be bitter in the fish.

Slice the mackerel into finger-thick pieces. This is about 0.7-1 cm. With this thickness, marinated mackerel in pieces will be ready in 6-8 hours. If you marinate whole mackerel, it will take about a day, or maybe two.

Now let's make a marinade for spicy salted mackerel. Put water on fire, then add sugar, salt and continue to cook everything.

When the water starts to boil, add spices there: bay leaves, black peppercorns. Let the spices boil for 2-3 minutes to make the marinade more spicy.

At the end, pour in the vinegar, mix the marinade.

Pour in vegetable oil, mix again, let the marinade boil and immediately remove from heat. Cool down completely.

Put the fish in a container. Suitable plastic, glass, enameled container. Pour the cooled marinade over the fish so that the liquid covers the pieces. Refrigerate container.

After 6-8 hours, pickled mackerel with onions will be ready. It is convenient to cook in the evening - in the morning it will marinate and you can eat. To serve appetizers on the table, I used onion rings, which go well with this salted fish.

Mackerel in a jar: a recipe with onions and carrots

Mackerel in a marinade of carrots and onions, pickled in a jar, is a simple recipe that is perfect for country gatherings.

It is convenient to cook everything at home, and in this form to take with you on vacation.

What do we need:

• 2 large fish
• 500 ml water
• 1 st. l. coarse salt
• 2 tbsp. l. any vegetable oil
• 1 tsp granulated sugar
• a couple of pieces of cloves, 5-6 peas of black or allspice, a little coriander
• 2 heads of onion
• 1 large carrot
• 3 art. l. apple cider vinegar or 2 tbsp. l. vinegar 9%.

Step by step preparation:

1. Pre-thawed and gutted mackerel (2 large fish), cut into pieces, no more than 2 cm thick.
2. Next, you need to prepare the marinade for mackerel. Pour water into a saucepan and bring to a boil. Put sugar, salt, spices and sliced ​​​​carrots into the boiled liquid. Let it boil for 5 minutes.
3. Remove the boiled brine from the stove, cool and pour oil and vinegar into it.
4. Onion cut into half rings. Spread in a glass jar in layers: mackerel, brine carrots, fresh onions. When all the fish are placed in a jar, pour the brine on top, so that the pieces of mackerel are barely covered with liquid.
5. We marinate mackerel in a jar in a cool place for a day.

Marinate in citrus

Mackerel in an orange marinade has a completely new and delicate taste. Such a marinade for salting mackerel is also interesting because it is used hot, that is, the appetizer is prepared quite quickly.

Ingredients:

• 2 large carcasses of fish
• 2 heads of onion
• stalk of celery
• salt and a little black pepper
• coriander seeds
• zest of 1 lemon
• refined vegetable oil
• freshly squeezed orange juice - 1.5 tbsp.

How to marinate:

1. Separate the fish fillet from the bones and ridge, put in a separate bowl. Add salt and pepper to taste, sprinkle with coriander. Wrap the fish container with cling film and hide in the refrigerator for half an hour.
2. Gently remove the zest from the lemon with a grater, without a white bitter layer.
3. Finely chop the onion and celery. Heat up a frying pan with refined oil, fry the chopped vegetables a little, add the lemon zest and fry a little more.
4. Pour orange juice into the pan, let it boil for no more than 5 minutes.
5. Add hot filling to a container with fish (it turns out like a slightly boiled fish), cool a little, cover with a bag or cling film and refrigerate. An hour later, you can enjoy an exquisite marinated fish.

Pickled mackerel for 2 hours

Another way to quickly pickle mackerel at home is to prepare a special brine.

Such a recipe is simply indispensable if guests are expected to arrive in the next couple of hours or you just want to serve an original appetizer for dinner.

What you need:

• 2 large fish
• 2 onions
• 3 art. l. coarse salt
• 1.5 tbsp Sahara
• black peppercorns - 10 pcs.
• 800 ml water
• 4 dried bay leaves
• 1 tbsp vodka or cognac.

How to cook:

1. Cut the gutted carcass into pieces up to 1.5 cm thick.
2. Put water on the stove and let it boil.
3. Throw black pepper, bay leaves and salt into the boiling liquid.
4. Marinade cook for no more than 10 minutes. Cool the finished brine a little, add chopped onions, vodka (it will act as an additional disinfection, the taste will not be felt).
5. Put the mackerel in a plastic container, pour in the marinade, close the lid tightly and put it in the cold.
6. After 2-3 hours, the fish is ready to eat - take it out, pour it over with vegetable oil and serve.

Delicious marinated whole fish

Such a fish cooks much longer than cut into pieces, but the taste of a whole pickled carcass is much richer.

And outwardly, thanks to the addition of onion peel and tea leaves, the fish looks very appetizing.

Whole Pickled Mackerel is a recipe as easy as any.

Products:

• large mackerel - 2-3 pcs.
• 4 tbsp. l. coarse salt;
• 2 tbsp. l. Sahara;
• water 2 l;
• 2 tbsp. l. black leaf tea;
• onion peel 100 g

Cooking steps:

1. Gut the mackerel, remove the head and tail fin, set aside.
2. Boil water, throw sugar, salt, dry tea and onion husks washed in water into it.
3. Boil the brine for about 5 minutes, cool.
4. Place the prepared carcass in a glass container, pour in the marinade, put oppression on top and leave overnight. In the morning, remove the oppression, and shift the fish to a cold place for 72 hours.

Mackerel in mustard marinade

Mackerel marinated with mustard is very tender and spicy, amazingly tasty!

At the same time, the brine is prepared completely without vinegar - it is mustard that softens the meat.

What you need:

• fish - 2 pcs.
• water - 700 ml
• 1 st. l. mustard
• 3-4 st. l. salt
• 1 st. l. Sahara
• bay leaf - 3 pcs.
• black peppercorns - 5-6 pcs.

How to cook:

1. Put spices, sugar and salt in a saucepan, pour hot water over it, boil for 3 minutes.
2. When the boiled brine has barely cooled down, add the mustard and mix well.
3. Pour the cooled brine into the prepared and divided into pieces mackerel. Hide in a cold place for a day.

How to pickle in mayonnaise

Mackerel marinated in mayonnaise is a cooking method that can be called pickle-free. This marinade recipe for mackerel comes without the addition of water or other liquid.

Ingredients:

• fish 2 pcs.
• onion 3 heads
• 5 st. l. mayonnaise
• bay leaf 3 pcs.
• black peppercorns 5 pcs.
• refined vegetable oil 1/4 tbsp.
• 1 st. l. salt.

Cooking:

1. In a separate bowl, mix spices, mayonnaise, oil and onion cut into half rings.
2. Cut the fish carcass into small pieces and put in the mayonnaise mixture.
3. Put oppression on top. Let sit for about 60 minutes and then refrigerate for 3 hours.

What is useful and harmful pickled mackerel

This fish is considered a dietary, but also very nutritious product. It contains amino acids, fats and trace elements. In 100 g of pickled mackerel 12.8 g of protein, 8.3 g of fat, 3.7 g of carbohydrates. The calorie content of the product is 142 kcal.

Regular consumption of mackerel helps lower blood cholesterol, regulates the hormonal system, increases hemoglobin, strengthens blood vessels and improves vision. For a child's body, mackerel is simply necessary: ​​it helps strengthen teeth, bones, and prevents the development of rickets.

How to Serve Pickled Mackerel

There are a lot of ways to serve spicy fish and they all depend on the ingenuity of the hostess.

Mackerel is beautifully laid out on a dish, sprinkled with finely chopped herbs or poured with vegetable oil.

On top of the pieces of fish, you can put lemon slices, cranberries or juniper berries.

You can beautifully lay onion rings, cherry tomatoes or olives on pieces of fish. A dish decorated with lettuce leaves, flowers from carrots and a boiled egg looks beautiful.

An excellent solution is ready-made canapes, snack sandwiches with a piece of marinated fillet.

How to properly store marinated fish

You can’t store homemade pickled mackerel for a long time. Therefore, it is not necessary to prepare a fish delicacy for the future. Mackerel in brine can stand in the refrigerator no more than 3 days, while it will become more salty every day.

It is better to remove the fish from the brine, transfer it to a clean glass container and pour in vegetable oil. In this case, it can be stored in the refrigerator for about 7 days.

Self-pickled mackerel will decorate any table, and almost everyone has all the ingredients necessary for the marinade in the kitchen. Remember - not a single store-bought product can compare with the delicate and melting taste of spicy fish under homemade marinade.

Video: mackerel in soy marinade in 15 minutes

I always pickle herring and mackerel myself. And I advise you.

At home, you can pickle not only red fish. Below are a few ways pickled mackerel. Mackerel is the best choice: this fish does not accumulate toxins, is rich in omega-3 acids, is inexpensive and has a special taste. Mackerel marinates longer than red fish.

1 way:

We take three frozen mackerel things, wash, clean and cut into large pieces.
The main thing in this business is not to let the fish DEFROST.
Peel and chop 3 onions and 3 garlic cloves.
Mackerel, onion and garlic put in a bowl,
add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide),
3 tablespoons 9% vinegar, 2 tablespoons vegetable oil,
ground bitter pepper, allspice peas,
bay leaf. Mix carefully.
We put it tightly in a jar, cover with a lid and in the refrigerator for a day.

2 way:

• mackerel 2 pcs
• onions 1-2 large onions
• apple cider vinegar 4-6 tablespoons
• salt 1 tbsp. spoon
• water 1 glass

1. We separate the mackerel from the head, fins and entrails. We cut into portioned pieces (their size depends on the dishes in which you marinate), cut the onion into rings (the more onions, the better and tastier). Put the fish and onion in the dishes. In a glass of water, add st. a spoonful of salt and 4 tbsp. mix spoons of vinegar, pour the fish with onions (if the marinade is not enough - make another 0.5 cups of water, 2 tablespoons of vinegar and 0.5 tablespoons of salt) put in the refrigerator for 12 hours - then turn the fish over (each piece) and for another 12 hours into the refrigerator.

3 way:

Ingredients for Pickled Mackerel

- frozen mackerel
- onion - 1 pc.
- carrots - 1 pc.
- allspice peas - 5 pcs.
- black peppercorns - 10 pcs.
- salt - 2 tbsp. l.
- sugar - 2 tbsp. l.
- bay leaf - 2 pcs.
- vinegar 30% - 2 tbsp. l.
- dill

1. Defrost mackerel, remove the insides and cut into small pieces.

2. Onion cut into rings.3. Carrots - in circles.

4. Finely chop the dill.

We make the marinade: pour everything except vinegar with a liter of water, put on fire and bring to a boil.

Then pour in the vinegar. Cool down.

Put the mackerel in a container, shifting with onions and carrots. Pour the marinade over the fish and leave it in it for a day or two.

4 way:

2-3 mackerels,

2 tbsp chopped dill, parsley.

For marinade:

1/2 cup vegetable oil

2-3 tbsp 3% vinegar,

1/2-1 tsp ready-made mustard,

1/2 tablespoon of salt and sugar.

Cut the prepared fish into fillets, put on the board with the skin down and, holding the knife obliquely, cut into pieces, cutting them off the skin. Put pieces of fish and dill on the bottom of enamelware, alternating them in layers. Vinegar, vegetable oil, mustard, salt, sugar mix and pour fish with dill with this mixture. Keep the fish under the marinade in the refrigerator for 2-3 hours. When serving, transfer the fish to a dish, watering with the same marinade. Top r

5 way:

Mackerel 3 pcs

Sugar 1 tbsp

Salt 1 tbsp.

Ground black pepper 1/4 tsp

Vegetable oil 1/2 cup

Vinegar 3% 2 tsp

Mustard 1 tsp

Dill

Wash the fish, remove the entrails, cut off the head and tail.
Cut into pieces (1.5-2 cm wide). Finely chop the dill. Put in a container for marinating (for example, in a tray) on the bottom - part of the dill, then a layer of fish, on top of it - the next portion of dill, then fish again (and so, depending on the height of the dishes - pour all the fish with dill, the last layer of dill ).
In a separate bowl, mix mustard, salt, pepper, sugar, vinegar and pour oil (either refined or extra virgin olive oil).
Thoroughly mix the marinade, pour it over the fish.
Cover the bowl with a lid and refrigerate for 2-3 hours

6 way:

• mackerel - 1 pc.
• salt - 2 tbsp. l.
• allspice - 3 - 4 peas
• bay leaf - 2 - 3 pcs.
• black pepper - 1/4 tsp
• water - 300 ml

Gut the fish, separate the head, rinse under running water. Cut into portions about 3 cm thick.
Dissolve salt in water, add spices, mix. Pour the marinade over the cut fish and marinate for a day in a cool place. Remove the finished fish from the marinade, let it drain. Lay on plates, garnish with parsley, lemon wedges.

7 way:

Frozen mackerel - 1 pc.;
- carrots - 1 pc.;
- onion - 1 pc.;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- allspice peas - 5 peas;
- black pepper, peas 10 peas;
- two bay leaves;
- vinegar 30% 2 tbsp. spoons;
- finely chopped dill.

That's all. We cut onion rings, carrot circles. Pour everything except vinegar with a liter of water, put on fire and bring to a boil. We add vinegar. We enjoy the aroma spreading around the apartment. Let's cool down. Mackerel defrost, cut, gutted. All the insides, along with the head, it is clear that, in addition to caviar and milk, we throw it away. We put in an enameled (without chips) or glass container, shifting the mackerel with onions and carrots. Pour in the marinade. Forget for a day, or better for two ...

8 way:

Mackerel

fine salt

Sugar
black peppercorns
garlic
thyme
rosemary

The description of the recipe does not indicate the number of products, since everything depends on the size of the fish and on the number of pieces that you plan to marinate. Focus on the description and your own feelings.

1. Peel the mackerel, gut the insides. To separate the fillet from the bones, it is necessary to make an incision along the spine and carefully remove the chord along with the ribs. With a sharp knife, cut each fish into 2 fillets. After that, remove the individual remaining visible bones and membranes from the peritoneum with tweezers. Finally wash and dry the resulting fillets.

2. In a separate bowl, prepare a dry marinade consisting of a mixture of salt and sugar in equal parts, as well as spices of your choice. In this recipe, it is proposed to use black peppercorns, thyme, rosemary and finely chopped garlic.

3. Pour one layer of dry marinade into a container suitable for the length of the mackerel, put the fish on it with the skin down, sprinkle with marinade on top and put another fillet - already with the pulp down. Finally sprinkle the entire structure with marinade and cover the container with cling film.

4. Place the fish in the refrigerator for at least 12 hours, preferably 24 hours: the larger the fish, the longer it should stay in the cold.

5. After the specified time, remove the fish from the refrigerator: You will see that liquid has formed in the container under the influence of the marinade. Shake the fillet off the marinade. To completely remove sugar and salt residue, you can rinse the fish under cold water, then blot with cooking paper.

6. Now the mackerel needs to be preserved in the refrigerator for a week: to do this, place the pieces of mackerel wrapped in foil in a hermetically sealed container.

Fish can be served thinly sliced ​​as a separate appetizer, as a topping for toast or cracker sandwiches, or sprinkled with lemon juice and sprinkled with dill as a light second course with

Delicious and fragrant mackerel marinated at home. Many people love this marine fish for its excellent taste, fleshy structure and the absence of small bones. Salted or smoked, it can be easily purchased on the market or in a supermarket, but no one guarantees a good quality product, and the price of such a finished fish is quite high. It is much more profitable to buy fresh or frozen fish, and then marinate it at home, choosing one of the appropriate recipes. It marinates simply, quickly, and tastes much better than the one sold in retail outlets.

Pickled mackerel - a classic recipe in brine

There is nothing easier than making a classic marinade for mackerel. In it, the fish will turn out moderately salty, soaked in unobtrusive spices. This recipe is essentially the basis of any marinade. That is, after that you can add spices to it, adjust the amount of sugar and salt, inventing new types of marinade for sea fish.

For 2 large mackerel carcasses you will need:

• sugar and salt - 2 tbsp each without a slide;
• vinegar - 2 tablespoons;
• purified water - 250 ml;
• black peppercorns - 6 pcs.;
• bay leaf - 2 pcs.;
• cloves - 3 pcs.

Water for the marinade is taken purified and not boiled. Pour water into a suitable deep container (not aluminum) and add all other components, except for the fish. When the salt and sugar melt, the marinade can be considered ready.

While the brine is being prepared, it is necessary to prepare the fish. It must be cleaned of the insides and the black film inside the carcass, which can give an unpleasant bitterness. After the fish is washed under running water and dried on paper (you can remove excess moisture with paper towels).

Then the fish is combined with the marinade and left to soak for 2-3 hours at room temperature. After it must be put in the refrigerator on the bottom shelf, leaving for 24 hours. The taste of the finished dish is simply amazing.

To make mackerel tasty and juicy in the end, you need to choose fresh or freshly frozen carcasses for pickling, weighing at least 250-300 g. A small fish is not suitable for these purposes.

Finger lick recipe

Sea fish marinated at home according to the “you will lick your fingers” recipe acquires an interesting taste. It is prepared easily, within 45 minutes, plus marinated for another day. The result is an excellent appetizer for the holiday table.

To prepare a dish, you should stock up:

• boiled carrots - 1 pc.;
• vegetable oil - 0.5 tbsp.;
• freshly frozen mackerel - 2-3 pcs.;
• onions - 2 large onions or several small ones;
• ground black pepper - 1 tsp;
• green canned peas - 0.5 g;
• vinegar - 100 ml;
• Tatar ketchup - 4 tbsp.

Thawed fish is cleaned of viscera, bones and divided into portions of fillet. It is important to defrost the product not in the microwave, but in a natural way, putting it in the refrigerator for 1-2 hours.

Slightly undercooked carrots should be chopped in any way and added to mackerel. There you also need to put onion cut into half rings and canned peas.

Separately, a marinade is prepared based on oil, salt, black pepper, vinegar and ketchup. After mixing all the components, it is added to the fish and the product is set aside for soaking for 40 minutes. The fish in the marinade should be infused for at least a day in a cool place.

How to pickle mackerel with onions

Almost any fish is ideally combined with onions - whether it be ordinary herring or the most delicate mackerel fillet.

To prepare fresh or frozen fish you will need:

• fresh frozen fish - 2-3 pieces;
• onions - 2 pcs.;
• clean water - 1 tbsp.;
• dried cloves - 5 pcs.;
• black peppercorns - 8 pcs.;
• ground black pepper - 0.5 tsp;
• coriander - 6 grains;
• salt - 2.5 tsp;
• granulated sugar - 1 tsp without a slide;
• vegetable oil - 30 ml;
• apple cider vinegar - 40 ml;
• lavrushka - 3 pcs.

The fish is first thawed and thoroughly washed under water. After that, it is necessary to gut the insides and cut off the head of the fish, wash and cut the carcass into portions. Peel the onions and cut into half rings.

To prepare the marinade, water is boiled, mixed with salt, sugar, spices and vegetable oil. All this is sent to a slow fire and warms up for 1 minute. The right amount of vinegar is added to the finished marinade, after which it is removed from the heat and set aside to cool. Cut, peeled fish is put into a container, poured with marinade and set aside for marinating for a day.

Marinated with Vinegar

The fish is cooked with vinegar for about 90 minutes, plus marinated for 24 hours in the refrigerator. Suitable as an appetizer for drinks or for lunch. It's easy to prepare, and the result is a dish for 6 people. There are very few calories in the cooked product, so it can be quite attributed to the diet.

To prepare the dish, stock up:

• fresh mackerel - 600 g;
• salt - 10-15 g;
• sugar - 10 g;
• onions - 2 pcs.;
• sunflower oil - 35 ml;
• garlic - 2 cloves;
• allspice - 4-5 peas;
• vinegar - 50 ml.

Initially, the main product is prepared - it is cleaned, washed and folded into a suitable dish. Separately, garlic is cut into small plates, onions into thin half rings.

The finer the onion is cut, the more it will give its flavor to the fish.

Chopped vegetables are added to the fish, along with salt and spices. After that, everything is poured with vinegar and sunflower oil and set aside for pickling in a cold place for 1 day.

jar recipe

The glass container is the most suitable for marinating and preserving any food. In a jar, you can cook fish in just 2.5 hours.

For this you need to take:

• mackerel - 2 carcasses;
• water - 500 ml;
• coarse salt - 2 tablespoons;
• sunflower oil - 30 ml;
• vinegar - 30 ml;
• onion - 1 large or a couple of small ones.

The fish is washed, the head and entrails are removed so that the belly is not torn open. After the mackerel is cut into small pieces (so that it marinates faster) and poured with marinade. It is prepared as follows - salt and sugar are added to clean water, everything is mixed and the fish is poured for 90 minutes.

After that, a little fish is laid out in a sterile jar, an onion cut into half rings and everything is sprinkled with vinegar and oil, then a new layer of onion fish, etc. When the jar is full, cover it with a lid and put the fish in the refrigerator for 1 hour. After this time, the product can be considered ready.

How to pickle freshly frozen mackerel

Fish according to this recipe turns out “like in a supermarket”, only eating it is safer for health. It is prepared within 3 days.

From the ingredients you will need:

• purified water - 1 l;
• fresh-frozen fish - 3 carcasses;
• granulated sugar - 30 g;
• husks from 5 onions;
• brewing black tea - 2 tbsp.

Thawed fish must be washed and cleaned of the insides. To prepare the brine, it is necessary to rinse the husk through a colander, put it in a container, add salt, sugar, tea and water. Everything must be boiled over a fire and set aside to cool, covered with a lid.

With soy sauce

How to pickle mackerel to make it tasty and fragrant?

For this you should take:

• mackerel - 1 pc.;
• good soy sauce - 1 tbsp.;
• cold boiled water - 60 ml.

It is necessary to gut and wash the fish, make small cuts throughout the carcass. Separately, the sauce is mixed in a container with water, which should be poured over the fish. The fish should be marinated in such a brine for at least 24 hours. The result is an excellent snack for beer or boiled potatoes.

How to cook in pieces

Fish cut into pieces marinates faster and better at home.

To prepare it, you should take:

• 3 cloves of garlic;
• frozen mackerel weighing 300-400 g;
• sunflower oil - 2.5 tablespoons;
• onions - 2 small onions;
• coarse salt - 40 g;
• vinegar - 30 ml;
• ground black pepper, spices to taste.

To speed up the defrosting of the fish, put it in cold water, then remove the fins, head and entrails, cut into pieces. Mince the garlic, cut the onion into rings. The fish should be salted, pepper, add garlic and onions and pour everything with sunflower oil and vinegar.

Mix everything well and put it on the bottom shelf of the refrigerator. Cook for 10 hours.

Marinated in oil

With the help of marinade, you can give the fish a completely new unique taste.

The best brine for mackerel is considered based on:

1. Water and spices, no vinegar added. It is prepared from 500 ml of water, 1 tbsp. granulated sugar and 2 tbsp. salt, parsley and allspice. This pickling option is suitable for people with digestive problems and children.
2. Mustard. It turns out a savory snack if you marinate fish in mustard, dill, oil, vinegar and spices.
3. Cumin, coriander and suneli hops. By adding these spices to the main marinade, you can get an excellent spicy recipe at home.

When these marinades get a little bored, chefs advise not to be afraid and boldly experiment by adding apples, lemons, oranges in the process of cooking fish. Parsley root can improve the taste of the product, and boiled beets can give it an interesting color. To give the fish sourness, it is good to replace the usual table vinegar in the marinade with wine or rice.

Greetings, dear visitors!
In one of the recent publications, I wrote about the benefits of this inexpensive, but very tasty fish. And since I like to quickly get down to business from words, here, I picked up the best (according to reviews on culinary sites) recipes with this fish. From this article you will learn how to marinate mackerel at home in different ways, how to bake it (including on a grill).

I like this fish because the most delicious mackerel at home can be pickled quickly, and no matter what products you have in the refrigerator or pantry. Vinegar, soy sauce, mustard are suitable ... In general, there are many ways to pickle. Choose according to your budget and taste!

Selection and preparation of fish

• Carcasses weighing about 400 g are considered the most successful - they have enough meat and they marinate perfectly. They should not be covered with frost; damage is also considered a defect.
• Many people defrost them in a bowl of water. But that only kills the benefit. It is better to put the guys on the bottom shelf of the refrigerator, and the temperature difference will do everything by itself. Let's say, we put it in the evening, in the morning they have already defrosted.
• You can cut the carcass by cutting off the spine, fins and selecting the side bones. In fact, only meat remains.

Basic recipe in pieces

• 1 mackerel carcass,
• 1 liter of boiling water
• 2 tablespoons of salt and sugar (the latter with a slide),
• 3 bay leaves,
• 5-10 peas of allspice,
• 2 tablespoons of vinegar (9%).

Everything is done simply! The fish is cut into pieces (if you are waiting for guests, you can generally cut the fillet and cut it thinly). Bring water, sugar, salt and spices to a boil. Allow the marinade to cool, after which you can pour in the vinegar and pour the fish over this business. The main thing is that each piece is completely covered (if they float, you can put a plate and weight on top).

NB! Such mackerel is marinated at room temperature for a day (in summer it is highly desirable to cook it in the refrigerator).

Mackerel on the grill (on the grill)

This section is dedicated to extreme people who have barbecues in winter, to happy owners of a sauna with a fireplace, or simply to everyone who misses the summer.

Here's how you can marinate mackerel (this is another name for mackerel, if you didn't know) for barbecue:

1. Season the fish (ordinary black pepper will do, although you can buy the “For fish” spice, or coriander, Provence herbs). You can add a little salt to it, sprinkle the fish with white wine - dry or semi-dry. We marinate for about an hour.
2. Wipe half-finished carcasses or fillets with a paper towel.
3. Lubricate them with vegetable oil (can be olive, sunflower).
4. Lay on the grid. We start cooking from the side of the skin (if the fillet), as soon as the blush has gone, turn over. The fish is baked very quickly, so do not leave the grill for a long time.

NB! In winter, such fish can also be fried in a pan. The serving will be especially effective if your frying pan has a ribbed bottom.

How to deliciously marinate mackerel in a hot way

The most successful way is pickling in a jar, in a hot way (cold ones will be discussed below).

• 0.5 l of boiling water,
• 1 large spoon of salt
• peppercorns (about 10 peas, you can mix allspice and black),
• a couple of bay leaves
• 0.5 teaspoon of fennel seeds, cilantro.

Mix all the ingredients of the marinade, let it boil for a couple of minutes. In a tray, and even better - in a jar, put onion circles, pieces of fish. "Strengthen" the marinade with 1 tablespoon of vinegar, a few cloves. Pour it hot into a jar. Let stand for 2.5 hours - and you're done!

NB! This delicious recipe for pickling mackerel at home is very similar to canned food. But good, high-quality canned food, these are almost not made now, but you - cook it!

Pour the whole carcass: a recipe with husks "a la smoked"

• 3 carcasses,
• 1 liter of water
• 30 g sugar
• 2 tablespoons of strong black tea (no flavorings!),
• peel of 5 onions.

This recipe is simple, like all classics. Mix all of the above, except for the fish. Boil, let cool. Pour the marinade over the fish and refrigerate for 3 days. If using a tray, turn the fish from side to side every day.

NB! It is very convenient to do this by taking a 1.5-liter plastic bottle, cutting off the top, stuffing the mackerel into it and pouring the marinade inside. In this case, the mackerel does not even need to be turned over. And in order for the product to get the right smoked smell, you can pour in liquid smoke (yes, this is not useful, but a couple of times a year you can - especially since purchased mackerel is probably cooked with “chemistry”).

Preparing fish for smoking

The basic method of preparation for both cold and hot smoking is rubbing the fish carcass with salt and pepper. The latter can be replaced with specially selected spices (in other words, with the "For fish" set from the store). Cover the mackerel bowl with cling film or a bowl and refrigerate overnight (at least 10 hours). After that, shake off the unabsorbed salt, and you can transfer the carcasses to the smokehouse.

There is also a more interesting version of the marinade (for 1 kg of fish):

• 2 liters of water
• 20 ml lemon juice
• couple of bay leaves
• a glass of salt
• the same amount of sugar
• a few black peppercorns
• 3 minced garlic cloves,
• onion peel.

How to pickle mackerel for smoking in this fragrant liquid? First you need to mix the marinade, boil for 10 minutes, cool. Pour the fish for only 2 hours. After pickling, the carcasses must be dried. By the way, this option is also suitable for both hot and cold smoking.

Are you going to bake fish in foil?

Many people simply salt their “girlfriend”, but this way it will turn out with a characteristic smell that not everyone likes. How to pickle it at home is not only tasty, but also as fragrant as possible?

Grate with a sauce of the following ingredients:

• 1 tablespoon mustard seeds,
• 3 spoons of spicy mustard,
• 50 ml soy sauce
• 3 garlic cloves (squeezed)
• pinch of sauce.

Rub two carcasses with this mixture (it is better to cut off the heads). Inside, push the lemon cut into pieces, its juice will seep into the meat, giving it tenderness and aroma. Let the mackerel lie down for 1.5 hours.

NB! Be sure to oil the foil. Cook in the oven for 20 minutes at 200 degrees.

Mackerel marinated with carrots and onions

• 3 medium sized fish
• 2.5 large spoons of vinegar (9%),
• 1 tablespoon of sugar and salt,
• 1 teaspoon black pepper
• 3 bulbs
• 2 carrots
• jar of green peas (optional)
• 3 tablespoons of ketchup.

If you want to learn how to marinate mackerel at home so that it looks like the one from a purchased iron "tomato" jar, this fish recipe is for you! It is necessary to boil the carrots (not completely), cut the mackerel into “bars”. Shift it with onion rings, sliced ​​\u200b\u200bin circles (you can grate) carrots, peas. Pour everything with marinade (you just need to mix it). Let the tray stand on the table for a couple of hours, then hide in the refrigerator for a day. In general, the next day the snack will be ready.

soy marinade

• 1 carcass,
• 60 ml boiled water,
• 1 cup soy sauce (the better, the better)

Pour mackerel for a day. That's all the work!

NB! If you pour a whole carcass, make cuts on the back - this way the marinade will penetrate the meat better.

mustard marinade

• Fish, 2 things,
• 0.5 l of water (raw),
• salt and sugar - 2 tablespoons each,
• 3 tablespoons of vinegar (9%),
• 1.5 tablespoons of refined vegetable oil,
• 2 tablespoons mustard (powder)
• fresh dill (bunch)
• 2 bay leaves,
• allspice - about 10 peas.

Fill the pieces of fish in a tray with greens. Prepare the marinade (bring water, sugar, salt, peas and parsley to a boil, cool). Add mustard powder, vegetable oil. Pour mackerel, leave overnight.

NB! Are you short? Experiment! Add pieces or juice of apples, citrus fruits, grated parsley root, boiled beets to the marinade (the latter will give the mackerel an interesting color).

Of course, not every recipe can be tried out just tomorrow. But you can cook salted or baked fish in the oven. You can cut potatoes to it, put a soft slice of the freshest white bread (or black, with sourness, as you like), put a plate of vegetable salad or pickled onions from my previous article ...
Oh, everything, I can’t, drool like a river. I went to the store, I’ll buy a carcass or two mackerels ...
And how do you prepare it? Write, and maybe I'll learn a couple more new, wonderful recipes!