Salted mackerel in oil at home. Dry salting of mackerel at home

We have all been accustomed to seeing this striped fish on the festive table for a long time, and in the daily diet it is often given a place of honor. Mackerel is wonderful in any kind of cooking, smoked, boiled or fried, and you can also deliciously salt mackerel in brine at home, and our recipe will tell you how. The meat is tender and juicy, with a spicy aroma and taste, such a fish can be safely served as an appetizer, and also used in salads.

Factors affecting salting

In general, there are a lot of ways to marinate this striped fatty fish. And the point here is not at all the variety of spices, the presence or absence of oil and vinegar, the amount of sugar, salt and other nuances.

Type of salting

In this case, the marinade itself is the decisive factor, because in addition to homemade salting of mackerel in brine, there is also a recipe for dry salting, when the fish does not come into contact with the liquid, and brine, in which mackerel is salted due to the protein liquid extracted from the meat and the salt dissolved in it , i.e. natural concentrate.

Time

Also of particular importance in this whole process is the temporary effect, that is, depending on what kind of fish we want to get, salted or lightly salted, the pickling time is determined. The longer the mackerel is in the brine, the more concentrated its taste will be, respectively.

For example, in 24 hours you can get a delicious lightly salted fish, which in a couple of days will become quite saturated. In addition, the chosen home recipe itself does not have the last word, according to which the proportions of the components, in particular salt, are determined. After all, you see, if you put a glass of white spice on a couple of carcasses, then there is nothing to hope for an easy option.

Salt

When starting to prepare a mackerel delicacy, we must know for sure which salt should be chosen so that the output is a delicious dish. This is where you need to prioritize.

For example, coarse table salt dissolves very slowly in a liquid, whether it is a specially prepared marinade or juice released from fish. That is why the product will be gradually saturated with spices and salt, and as a result, the fillet will be tender, tasty and fragrant.

In the case of small salt, it will be difficult to achieve such an effect, since such a seasoning will only burn the meat, making it practically unfit for consumption.

Fish quality

It is also worth mentioning separately the quality of the product itself at the initial stage of cooking. A good recipe, how to properly, tasty and quickly pickle mackerel in brine whole at home, usually never advises taking fresh-frozen fish for this purpose, but exclusively fresh, since ice hibernation completely deprives the meat of elasticity, and after it has been aged in a salty liquid, it and will fall apart.

But since in stores more and more fish products are offered frozen, in this case you just need to defrost it as gently as possible, then you can still count on a positive outcome.

Now, armed with the culinary tricks of experienced cooks and knowing how to properly, and most importantly, how long to salt the fish in brine, we can proceed to the very essence of the matter - cooking spicy mackerel at home on our own. This cooking option can be attributed to the express method, since the whole procedure will take 20 minutes on the strength, and after a couple of days you can eat the magnificent juicy, spicy mackerel meat.

This type of salting is considered wet, since we will prepare the marinade for this recipe separately, and not wait for the fish juice to appear.

In general, the classic of the genre in salting any kind of fish, and mackerel in particular, is considered the simplest brine water + salt, where special emphasis is placed on the proportions of these two components. Ideally, 100 g of salt (3 tablespoons with a slide) falls on 1 liter of liquid.

The amount of white spice can vary depending on how much time we plan to spend salting the mackerel. If we have 10-12 hours, then we can take only 80 g of "white gold", and in the case when the finished fish is needed at the table after 3-4 hours, on the contrary, we need to increase the salt concentration and take 110-120 grams of cooking.

Basic version of quick salting

Ingredients

• - 1 kg + -
• -1 l + -
• - 4 tablespoons + -
• - 2 tbsp. + -
• - 3-4 sheets + -
• Allspice - 5 peas + -
• Coriander beans-1 tsp + -

Cooking

As for the spicy salting and the stated spices in the following recipe, here we present only the basic version with a minimum set of spices, and the “zest” is the result of experiments, where everyone can choose according to their own taste what your heart desires.

1. Since we intend to salt the whole fish, just like salting a herring, the first thing we should do is make an incision on the belly of the mackerel and remove all the insides from it, and remove the gills from the head. Next, we thoroughly rinse the carcass under running water, and do not forget to remove the dark film inside the peritoneum along the spine, otherwise the finished mackerel may be bitter.
2. Having prepared the mackerel, we can start preparing the brine, for which we pour water into a saucepan and put it on fire.
3. After boiling, pour salt and sugar into the liquid, as well as all the spices. When the sweet and salty crystals are completely dissolved, the marinade can be turned off and cooled to room temperature.
4. We put the fish in a glass or enameled container, pour it with a spicy broth, put a light oppression on top, only so that the carcasses do not float up and send it to the refrigerator for 2-3 days.

After 48 hours, you can hold the first tasting of lightly salted mackerel with hot potatoes in uniforms.

Ideas for experimenters

Since we salt the mackerel ourselves at home, we can change the recipe for this marinade based on personal taste preferences.

Change the flavor

So, for example, to enhance the aroma of fish, when boiling the brine, you can add a couple of cloves and a mixture of peppers - ½ tsp.

Also, dried dill and white mustard peas can be an excellent fragrant component, at the rate of 1 tsp. spices per 1 liter of water. If you are not indifferent to smoked meats, then you can add ½ tsp to the already cooled brine. liquid smoke, then the finished mackerel will acquire a yellowish color, and a smell corresponding to the aroma of a fire.

Using Vinegar

In addition, for lovers of vinegar, there is also a version of salting mackerel.

To prepare such a marinade, you need to mix 0.5 tbsp. odorless sunflower oil, 3 tbsp. vinegar 3%, 0.5 tbsp. granulated sugar and coarse salt, 1 tsp. mustard and white pepper powder - ¼ tsp

These tips can be safely put into practice with any kind of fish, because if you know the recipe for how to deliciously salt mackerel in brine at home, then all the “scaly-tailed brethren” are guaranteed to turn out with a bang.

Probably, every person already knows how useful omega fatty acids are for the body. And most are aware that they are contained in large quantities in the meat of marine fish. However, not all people love fish as an independent dish, even with a side dish, and forcing yourself to eat something you don’t like means risking digestive problems. There is a harmonious way out of this contradictory situation: to eat healthy fish as an addition, an appetizer. In a small amount, and even appetizingly cooked, it will be eaten with pleasure even by opponents of seafood. It remains to solve the question of how to salt tasty mackerel, and so tasty that anyone will be tempted.

picky selection

Any preparation begins with a competent choice and preliminary preparation of the source product. In our case, fish. It would be ideal to purchase fresh mackerel, but this is not always possible. And frozen fish is always available.

In any case, whichever you take, carefully inspect the carcass. Mackerel is bought well-fed, the back should be thick, and the carcass should be intact. Frozen fish are usually already butchered, but if you're lucky with a fresh one, before salting (tasty!) mackerel, it will have to be prepared.

carcass cutting

The fish is washed, and only with cold water, so that its meat does not “shaggy”. Then the carcass is dried with napkins or a towel and gutted. The insides are taken out (caviar and milk are also not spared). From the inside, the abdominal cavity is covered with a kind of black film. It needs to be scraped off, since it is not possible to salt tasty mackerel if it is available - the dish will be bitter. Only after that, the fins and head are cut off, and the abdominal cavity is washed.

Only salt!

There are many ways to salt mackerel. The recipe we offer is based on the use of salt alone. The first step is to fill the fish belly with it. Some are confused by the amount of salt that this will require. Do not worry! The meat will take exactly as much as it needs, the excess will go away after. The main thing is not to use sea or iodized salt. Next, a neutral vessel is taken - either stainless steel or enamel. Mackerel is laid out in it in layers, belly up, and each row is again sprinkled with salt. Then the pan is covered with a lid and exposed to coolness - in autumn, a balcony is very suitable, albeit glazed. The fish will stand there for quite a long time: three days, if there is not much of it, and up to a week, if the container is deep and there are several layers of mackerel in it. Please note that with this salting method, the so-called brine is formed, consisting of fish liquid and salt. It must be drained regularly - it can be a breeding ground for unwanted microorganisms. If desired, you can diversify the taste of the final product by adding a variety of spices and herbs when salting. But even without them, it turns out tasty, moderately salty and tender fish.

The traditional way, it is also brine

The most well-known method of how to pickle mackerel is to pour it with brine from a liter of water and salt with sugar in a ratio of 1 to 3. Spices are added at your discretion: pepper (black, white, allspice - or in combination), laurel and coriander. All this must be boiled and boiled a little. The fish, laid out in a container for salting with their stomachs up, is poured with cooled brine and covered. She should stand overnight in the room, and then migrate to the refrigerator for a day, after which she can be served at the table. If you want to speed up the salting, you can cut the mackerel into pieces. It will turn out less juicy, but in the cold it will have to stand for only 8 hours.

Fast and tasty

Not everyone is ready to wait a week for that sweet moment when you can start tasting. For them, there are “early” recipes that are suitable even for hurried people, since salting mackerel quickly means eating it tomorrow. So, for two not too large fish, take somewhere 3 large spoons of salt and 4 nine percent vinegar, a couple of medium onions, half a glass of vegetable oil, allspice, laurel and cloves - as you like. Spicy lovers can also add ground black pepper. You will have to cut the fish into fillets, and also remove the skin from it, since it is better to salt mackerel according to this recipe without unnecessary “details”. The fillet is cut into small pieces. A marinade is prepared from oil, vinegar, cloves, parsley and peppercorns. The cut fish is laid out in a dish where it will be cooked, sprinkled with salt, mixed and stands for 15 minutes for primary salting. Then it is peppered, sprinkled with onion rings and poured with marinade. It is advisable to salt the mackerel in a container that can be shaken - so all the additional ingredients are distributed more evenly. The vessel stands at room temperature for 10 hours, then hides in the refrigerator for another two. And you can enjoy the taste!

Salty, but almost like smoked

And how to salt mackerel at home, and also to make it unusual? Make it look like smoked! And it will turn out much juicier than the original. We offer another recipe for how to salt delicious mackerel - in pieces, and not entirely.

First you need a brine, for which salt and sugar are taken in a ratio of 3: 1.5 (in tablespoons) per 1.2 liters of water. Plus 2 tablespoons of dry black tea and 4 - pure onion husks. All this must be boiled and removed from the stove, after which, for taste, add a couple of prunes. When the marinade has cooled, strain.

Mackerel is cut into approximately equal pieces and placed in a glass jar, poured with marinade, covered and left alone for 3 or 4 days - depending on the temperature in the apartment. Twice a day it must be turned over for uniform salting. Then the mackerel is removed from the jar, wiped, lubricated with vegetable oil and put into another container. It is not good for food for long - it quickly deteriorates, but your family, having barely tasted the fish, will not let it stale.

Haven't you tried salt mackerel Houses? In vain, it is completely simple, the salting technology is simple, and the fish turns out to be incredibly tasty, very fragrant and tender. And you are unlikely to buy such a fish in a store. I suggest you make salted mackerel at home according to a very tasty recipe that all your guests will love.

You can also choose from a selection of any recipe you like and diversify the taste.

How to pickle mackerel in brine - the easiest recipe

For this recipe we need:

• Mackerel, take freshly frozen, defrost, remove the gills from it, rinse under running water
• A salting vessel, better enameled with a lid, should be such in length and volume that fish can fit in it, if it is a little smaller, you can bend or cut off the tail of the fish

For brine per 1 kg. fish:

• 0.5 liters of boiled chilled water
• 2 tbsp. spoons of salt
• 1 st. a spoonful of sugar
• 1-2 bay leaves optional

Salting:

1. We prepare the brine, stir the salt and sugar in the water, stir thoroughly until completely dissolved
2. We put the fish in a sudok and fill it with brine, if it was not enough, and the fish was not completely covered by it, it's okay, you just need to turn it over periodically
3. Close the lid and leave for 2-3 hours at room temperature
4. We rearrange the vessel with fish in the refrigerator for 4 - 5 days

Lightly salted mackerel, salted with dry salting without water

The fish is lightly salted, tender and very tasty.

1. Defrost mackerel, wash
2. We gut the carcasses, separating the heads and tails
3. We prepare a dry mixture of 3 tablespoons of salt, 1 tablespoon of sugar and 1 teaspoon of black ground pepper, mix it well
4. We rub the fish on all sides and inside with our prepared mixture, put it on the foil
5. Sprinkle with the rest of the mixture and roll the carcasses in it.
6. Wrap tightly in foil, put the bundle in a bag
7. Refrigerate for 4 days

How to quickly and tasty pickle mackerel slices:

1. We defrost freshly frozen fish, gut it, separate the heads and tails, rinse under running water
2. Cut into equal pieces
3. Put in a salt container
4. Finely chop the onion and sprinkle over the pieces
5. We are preparing a brine for pouring, based on 800 ml. boiled chilled water, add 3 tbsp. spoons of salt
6. We fall asleep 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
7. Optionally, you can add 1 tbsp. a spoonful of vinegar and 2 tbsp. tablespoons of vegetable oil
8. Pour into a container with fish and put 2 - 3 bay leaves
9. Close the container tightly and put it in the refrigerator
10. In a day you can taste very tasty fish

Delicious mackerel in brine with tea

Necessary:

• Fresh frozen mackerel
• Salt - 4 tbsp. l.
• Sugar - 4 tbsp. l.
• Bay leaf - 1 - 2 pieces, spices to your liking
• Black tea - 4 tsp.
• Water - 1 l.

Cooking:

1. We defrost the fish, gut it, separate the heads and tails
2. We prepare the brine, for this we pour water into the pan and put on fire
3. Bring to a boil and add tea to the water
4. Add salt, sugar, spices, bay leaf at once, stir everything well
5. Turn off the fire and let the brine cool down.
6. We filter the cooled brine through a sieve and fill in the fish laid in the vessel
7. Close the lid and put in the refrigerator for 4 days
8. When preparing the brine, you can also add spices according to your taste preferences.

Delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel - 1 pc. (medium size)

• Onion peel - 1 handful
• Salt - 5 tbsp. l.
• Water - 1 l.
• Spices according to your taste and discretion

Cooking:

1. Pour water into the pan, soak the husk in it for a few minutes
2. We put on the stove, stir in it salt, spices
3. Bring to a boil, lay the thawed and washed fish for 3 minutes
4. We throw the fish in a colander, let it drain, cool, the fish is ready to eat

How to make salted mackerel with mustard (mustard-spicy filling)

1. We defrost the fish, gut it, leave it without heads and tails
2. We rub on all sides and inside with a curing mixture and put in a dish for salting

Curing mixture per 1 kg of fish consists of:

• 100 g - salt
• 3 g - sugar
• 3 g - ground nutmeg
• 1 - 2 - bay leaf finely chopped

1. Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (turn it over several times during this time)
2. We take it out of the refrigerator, rinse it from the mixture under running water and dry it.
3. We are preparing the filling, for this we pour a few peas of allspice, black pepper, a few cloves, cardamom, nutmeg into the mortar and grind it all with a pestle
4. Pour some water (100 ml.) into the pan, pour the dry seasoning mixture into it

Ingredients of the spice mixture:

• Allspice - 1 gr.
• Black pepper - 1 gr.
• Nutmeg - 1 gr.
• Coriander - 1 gr.
• Carnation - 2-3 pcs.
• Water - 100 gr.

1. Put on fire, bring to a boil
2. Remove from heat and leave to infuse for 10 minutes
3. Cut the mackerel into pieces 2 - 2.5 cm thick and put in a bowl on the onion bed (cut the onion into circles)
4. We filter our cooled broth
5. Mix mustard with olive oil
6. Add sugar and salt, mix, pour the broth, 4 g of acetic acid

Composition of mustard-spicy filling:

• Spicy broth - 100 gr.
• Mustard - 50 gr.
• Vegetable oil - 60 gr.
• Sugar - 35 gr.
• Salt - 7 gr.
• Acetic acid - 4 gr.

1. Fill the fish and put in the refrigerator for one day

Dry salting

Ingredients:

• Allspice - 10 peas;
• Bay leaf - 5 pcs.;
• Mackerel - 3 pcs.;
• Salt - 50 gr.;
• Sugar - 1 tbsp. spoon;
• Dill.

Cooking:

1. Remove the insides, removing the dark film on the abdomen, if left, it will give bitterness to the finished product;
2. Cut off the head. wash;
3. Pour salt, allspice peas, dill, lavrushka into the container;
4. Mix salt and sugar;
5. Spread the fish on all sides;
6. Place in a container. Dill put in the abdomen, sprinkle with spices and salt;
7. Close and put in the cold for three days;
8. Excess salt can be washed off or removed with a towel.

under the yoke

To cook the dish faster, you can use oppression. To do this, put a jar filled with water on the cooked fish. You can use a kilogram bag, with cereals packed in a plastic bag. It turns out a very tasty recipe for salted mackerel.

Ingredients:

• Salt - 2 tbsp. spoons;
• Allspice - 1 teaspoon;
• Mackerel - 2 pcs.;
• Sugar - 1 tbsp. spoon;
• Black pepper - 1 teaspoon.

Cooking:

1. Mix all dry ingredients;
2. Remove the head and entrails from the carcass;
3. wash;
4. Dry. The fish must be completely dry;
5. Cut in half with a sharp knife along the carcass;
6. Remove all bones;
7. Get rid of the skin. Remove quickly, a very sharp knife will help;
8. Cut the resulting pulp into pieces;
9. Place in a container. Sprinkle with spices;
10. Put oppression to press down very well. After eight hours, standing in the refrigerator, you get a great-tasting fish.

Spicy salting

This recipe makes the fish lightly salted. The main thing is fast food. Salted in the morning, and the dish is ready for dinner.

• Vinegar - 2 tbsp. spoons;
• Salt - 4 tbsp. spoons;
• Bay leaf - 5 pcs.;
• Allspice - 5 peas;
• Water - 1 liter;
• Sugar - 2 tbsp. spoons;
• Mackerel - 2 pcs.;
• Carnation - 5 pcs.

Cooking:

1. For brine, pour water into a saucepan;
2. Pour spices;
3. Add salt and sugar immediately;
4. Wait for a boil;
5. Boil for a couple of minutes;
6. Cool down. To make the process go faster, you can pour into a wide bowl;
7. Tail, head, fins must be cut off;
8. Gut the insides;
9. Cut into pieces;
10. Transfer to the bank;
11. Add vinegar;
12. Pour in the brine to completely cover the pieces. Do not pour hot marinade. Otherwise, it will not be a spicy fish, but boiled;
13. If there is not enough liquid, prepare more.
    After twelve hours, a spicy, fragrant fish is obtained.

In onion peel with brine

You don’t always want to run around the shops in search of good, not oversalted mackerel. Finding the perfect flavor is hard. You will learn how to salt mackerel at home with the taste of smoked meats in this recipe. Onion peel will give a golden hue.

Ingredients:

• Water - 1.5 liters;
• Loose black tea - 2 tbsp. spoons;
• Mackerel - 2 carcasses;
• Husk - from 5 large onions;
• Salt - 4 tbsp. spoons;
• Sugar - 1.5 tbsp. spoons.

Cooking:

1. For brine: pour salt, tea, sugar, husks into water (rinse well);
2. Wait until it boils;
3. Cover with a lid and leave to cool. This process will take several hours;
4. Cut off the head, tail. Clean out the insides;
5. Wash the abdomen well so that there is no bitterness in the finished product;
6. Strain the marinade through a sieve. You can take gauze to help;
7. Put the fish in a jar or container;
8. Pour in the brine;
9. Three days worth marinating. Be sure to turn over every day;
10. Remove from marinade. Lubricate with sunflower oil so that it looks more beautiful and does not dry out.

Pickled in tea brine

Salting mackerel with tea is a delicious, easy-to-follow recipe. The only negative is that it takes about four days to prepare. The fish comes out melting in the mouth and resembles cold smoked mackerel.

Ingredients:

• Water - 1 liter;
• Mackerel - 2 carcasses;
• Salt - 4 tbsp. spoons;
• Black tea - 3 tbsp. spoons;
• Sugar - 3 tbsp. spoons.

Cooking:

1. Defrost the fish overnight in the refrigerator;
2. Get the insides. Remove the head and tail;
3. Rinse well;
4. Boil water with tea. There should not be any additives and flavorings in the tea leaves;
5. Pour salt into the marinade. Add sugar. Stir;
6. Cool down completely. In order not to boil the fish;
7. Strain;
8. Put whole carcasses in a jar or container, no need to cut;
9. Send to the refrigerator;
10. Turn over every day so that the salting is uniform;
11. After four days, the delicacy is ready.

This mackerel will delight all the guests at the festive table. And you will feel pride from creating a culinary masterpiece.

Two Hour Salted Mackerel

Everyone in life has had occasions when guests unexpectedly came. You are not ready at all, you have nothing to treat them with. This instant recipe will come to the rescue, how to pickle mackerel in just two hours. In such a short period of time, you will get a delicious fish that is not inferior in taste to the store.

Ingredients:

• Salt (necessarily large) - 3 tbsp. spoons;
• Bay leaf - 4 pcs.;
• Onions - 2 pcs.;
• Mackerel - 2 carcasses;
• Water - 700 ml;
• Black pepper - 15 peas.

Cooking:

1. Cut the onion into quarters with a knife;
2. Add onion, salt and spices to the water;
3. Boil ten minutes;
4. Take out the insides. Cut off the head and tail of the fish;
5. To get rid of bitterness, rinse well;
6. Cut into two-centimeter pieces;
7. Pour the marinade into a jar and fold the fish;
8. Let stand in the refrigerator for two hours.

It's so easy and quick to get a good side dish for potatoes.

An easy option for salting mackerel.

Ingredients:

• Ground pepper;
• Sugar - 2 teaspoons;
• Mackerel - 2 pcs.;
• Sunflower oil;
• Salt - 2 tbsp. spoons;
• Vinegar.

Cooking:

1. Cut the fish: remove the insides, head, tail;
2. Cut into pieces;
3. Grate with pepper, sugar, salt;
4. Send to bank. Tamping tightly;
5. In the morning it is worth removing the remaining salt;
6. Put in a herring;
7. Oil mixed with vinegar;
8. Pour the mixture over the mackerel;
9. insist two hours.

Salted in oil at home

This cooking option requires a minimum of products.

Ingredients:

• Salt - 2 tbsp. spoons;
• Mackerel - 1000 gr.;
• Refined oil - 200 ml.

Cooking:

1. For this version of the dish, a frozen carcass is required. Which needs to be gutted, remove the head, fins, tail;
2. Don't forget to get rid of the black film in the abdomen. She gives bitterness;
3. Cut in half along the spine. Remove all bones;
4. Cut into pieces;
5. Place skin side down in a bowl;
6. Sprinkle well with salt. There is not much salt. The fish will take only the amount it needs;
7. Fill with oil;
8. Add the remaining fish on top;
9. Salt and pour oil;
10. Close the bowl with a lid and send to cool in the refrigerator for a day.

How to quickly and tasty pickle mackerel slices?

Ingredients:

• Pepper - 10 peas;
• Cold water - 1 liter;
• Salt - 5 tbsp. spoons;
• Mustard powder - 1 teaspoon;
• Mackerel - 700 gr.;
• Sugar - 3 tbsp. spoons;
• Bay leaf - 4 pcs.

Cooking:

1. Pour water into a saucepan. When it boils, add spices. Boil for three minutes so that the water boils;
2. Cut off the fins, tail, head. Gut the insides;
3. Cut into pieces. A size of three centimeters will be sufficient;
4. Dry with a paper towel;
5. Put all the parts in a container;
6. Pour in cold brine.

After two days, the fish will be completely salted, but after 12 hours it can be consumed.

A detailed recipe for salting mackerel in a jar

This fish will serve as a semi-finished product for many dishes. Due to its fat content, it turns out very juicy. In order not to spoil the dish with salted fish, it is better to cook it yourself.

Ingredients:

• Sugar - 1 tbsp. spoon;
• Laurel - 1 sheet;
• Mackerel - 2 pcs.;
• Sea salt - 3 tbsp. spoons;
• Water - 1000 ml;
• Allspice - 3 peas.

Cooking:

1. Gut the fish. Remove all unnecessary parts;
2. Prepare brine for mackerel. To do this, boil the spices with water until the bulk ingredients are completely dissolved;
3. Cool the marinade completely;
4. Mackerel cut into pieces;
5. It is best to pickle in the bank. Put a piece in it, pour brine;
6. It takes four hours to stand at room temperature;
7. Put away in the cold.

How to salt mackerel tasty without brine?

Not all housewives like to mess with brine. Then this recipe will come to the rescue.

Ingredients:

• Salt - 4 tbsp. spoons;
• Bay leaf - 2 pcs.;
• Sugar - 2 tbsp. spoons;
• Pepper - 4 peas;
• Mackerel - 2 pcs.;
• Carnation - 2 pcs.

Cooking:

1. Clean the fish from the insides. Be sure to cut off the head and tail;
2. Rinse thoroughly;
3. Cut lengthwise and remove the ridge with bones;
4. The fillet does not need to be cut;
5. Grind pepper, cloves and laurel to a powder state. You can use a mortar or coffee grinder;
6. Mix with sugar and salt;
7. Rub the fillet with this mixture;
8. The shape should be taken according to the size of the fish so that it fits completely. Put the fish in it skin down;
9. Sprinkle the rest of the spices on top;
10. Close tightly with a lid and send in the cold for half a day;
11. Then turn the fillet on the other side and send it to the refrigerator for the same time.

In abundance of the presented recipes, everyone will find to their liking. Home cooking helps save money, resulting in a healthy and tasty treat prepared by one's own hands.

salted mackerel

Ingredients:

• 2 freshly frozen mackerels

per 1 liter of water

• 2 tablespoons salt (with a small slide)
• 1 tbsp sugar (without a slide, under the knife)
• 2 bay leaves
• 2 - 3 cloves
• 5 pcs allspice

Cooking method:

1. We defrost fish carcasses, but not completely - this way they are better cleaned and cut. We cut off the head, tail, fins of each, remove the insides and clean the tummy from the black film.
2. You can salt mackerel deliciously with a whole carcass (it will take at least 12 hours) or, as in my case, by cutting it into portioned pieces.
3. To prepare the brine, bring water to a boil, add salt (if you like more salty fish, you can slightly increase its amount to taste), sugar and mix well until completely dissolved. Then we lay the spices, turn off the heat and let it cool to room temperature.
4. We spread the pieces of mackerel in a suitable container with a lid, fill it with cooled brine and put it in a cool place for at least 8 hours. Next, store salted fish in the refrigerator. Bon appetit.

Mackerel spicy salted

If you want fish not just salty, but also spicy, you can use the following recipe. Spicy mackerel will be very useful on the festive table.

For such a fish we need:

• mackerel - 2-3 pcs.
• water - 3 glasses
• salt - 3 tbsp. spoons
• sugar - 1 tablespoon
• lemon - 0.5 pcs.
• onion - 1 pc.
• peppercorns - 3-4 pcs.
• carnation - 2 pcs.
• bay leaf - 1 pc.

How to cook spicy salted mackerel:

1. I'm preparing the brine. Pour water into a saucepan, bring to a boil. Put salt, sugar, pepper, cloves and bay leaf into the water. Dissolve salt and sugar in water and leave to cool.
2. You can add any spices to your taste. It can be garlic, ginger, herbs.
3. Wash the fish, cut off the head and fins, remove the insides. Rinse well again and cut into slices about 3 cm thick.
4. Peel the onion and cut into rings.
5. Cut half a lemon into cubes or sticks.
6. Put fish, lemon and onion in layers in a jar or saucepan. Instead of lemon, you can use lemon juice or fruit vinegar.
7. Pour the cooled brine over the mackerel. Be sure to cover with a lid. Leave warm for 3 hours. Then send to salt in the refrigerator. Fish can be eaten in a day. If you salt the fillet, then it will be salted after 5 hours.
8. Set the table and enjoy your meal!

Homemade recipe for salted mackerel in cinnamon brine

This homemade recipe is simple, but original - with cinnamon, an interesting originality of taste and smell. The process of such salting mackerel is quite fast and even novice cooks can do it.

Ingredients:

• mackerel - 1 piece;
• drinking water - 1 liter;
• table salt - 250 grams;
• black peppercorns - 15 pieces;
• bay leaf - 3-4 leaves;
• ground cinnamon - 1 teaspoon.

According to a simple homemade recipe: mackerel salted in cinnamon brine - cook like this:

1. Process the mackerel by washing it and removing the fins, entrails, tail and head. Rinse the cavity, let the water drain. Then place the mackerel in whole halves in a glass jar under a screw cap.
2. Pour the required amount of water into a suitable saucepan and bring it to a boil. As soon as the water boils, put salt, bay leaf and black peppercorns into it. Stir the brine until the salt dissolves, bring to a boil again, add cinnamon and immediately remove from heat, let cool to 40 warm degrees C.
3. It remains to fill the resulting marinade with a jar of halves of mackerel with brine and place in the refrigerator for three days, after the specified time, remove the mackerel from the jar, let the brine drain, cut into pieces, put thinly sliced ​​onion on top in half rings, decorate either with sprigs of fresh herbs, or sprinkle its finely chopped.

Salted mackerel with basil and coriander

Such a homemade recipe for salting mackerel is good not only because it turns out with an original flavor, although there are opponents of such spicy flavors, but also because it is quick to cook. The salting process lasts only one day, during which the aromas of spices and mackerel will merge into a very appetizing smell.

Ingredients:

• mackerel - 1 piece;
• dried grated basil - 1 teaspoon;
• coriander beans - 1 teaspoon;
• clove seeds - 3-4 pieces;
• bay leaf - 2 pieces;
• table salt - 2 tablespoons without a slide;
• granulated sugar - 1 tablespoon;
• drinking water - 1 glass.

According to the recipe, mackerel salted with basil and coriander is prepared as follows:

1. For the marinade, pour a glass of water into a saucepan, bring it to a boil, immediately put bay leaves, salt, sugar, basil and coriander into it, while stirring salt and sugar, bring to a boil again, remove from heat and cool to warm.
2. In the usual way, cut a mackerel carcass, removing the tail, fins, head and entrails. Rinse the carcass under running water, let it drain and cut into pieces, which are put in a glass jar, pour the marinade prepared ahead of time into it and keep it in the refrigerator under the lid for one day. Serve salted mackerel with basil and coriander, extracted from the marinade, as a cold appetizer with onions and a complex vegetable side dish.

If the mackerel is freshly frozen, let it thaw naturally so that the fish flesh does not exfoliate during its further processing.

For salting mackerel at home, it is better to use non-iodized salt, although if you only have iodized salt on hand, then it will do.

After salting the mackerel in bags, the finished fish is washed and stored further in a special food container or glass jar under the screw. It is better to salt mackerel at home in small portions so that it does not stop in the refrigerator.

Hello! Continuing the topic of cooking pickles, I will tell you how to pickle mackerel at home tasty and quickly. In the material I will present to your attention a whole series of various step-by-step recipes.

To begin with, I will tell you about the intricacies of choosing mackerel and the features of subsequent cooking. After all, the final result largely depends on this. You are already familiar with the technique of cooking salted salmon. It's time to master the art of salting mackerel.

1. Mackerel of large or medium size is suitable for salting. Small fish are bony and lean. The ideal option is a fish weighing 300 grams. It is better to salt fresh or fresh-frozen fish. If you don't have one, frozen will do.
2. When choosing, be sure to pay attention to the color. Fresh fish has a light gray hue without signs of yellowness, the eyes are light and not cloudy. A good mackerel is characterized by a slight fishy aroma, firm and slightly moist to the touch.
3. When salted, salt draws excess moisture out of the fish and thoroughly soaks the carcass. The process is carried out at a low temperature, because in hot conditions the product will go bad. Upon completion of salting, mackerel is removed to the cellar or refrigerator.
4. For the preparation of salted mackerel, dishes are used that do not oxidize. I use enameled, plastic and glass containers. If suitable utensils are not available, a wide plastic bottle with a cut-off neck will do.
5. I recommend salting mackerel at home with ordinary salt, iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will spoil the appearance.
6. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
7. Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting. The whole mackerel is cooked for three days, the pieces are salted for one day.
8. The refrigerator is the best place for storage. Fill the mackerel with vegetable oil and store for no more than 5 days. Do not keep salted fish in the freezer, after thawing the meat will become watery and soft.
9. In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a spicy flavor.

These tips will help you cook delicious, beautiful and fragrant salted mackerel.

A simple recipe for salting mackerel

Ingredients:

• Mackerel - 2 pcs. 350 g.
• Drinking water - 1 liter.
• Mustard powder - 1 teaspoon.
• Sugar - 3 tablespoons.
• Salt - 5 tablespoons.
• Peppercorns - 10 pcs.
• Laurel - 4 leaves.

Cooking:

1. I pour water into a saucepan and put it on the stove. After boiling water, I add the spices provided for in the recipe, and cook over high heat for three minutes. I turn off the heat, cover the marinade with a lid and leave to cool to room temperature.
2. I'm preparing mackerel. I cut off the tail and head, remove the insides. I thoroughly rinse the fish with water, dry it, cut it into pieces 3-4 centimeters wide and put it in a glass dish.
3. I pour the cooled marinade and send the container with mackerel to the refrigerator. After twelve hours the fish is ready. It will take 2 days to fully dry out.

This is the most simple and incredibly successful recipe for making salted mackerel in pieces.

Classic recipe

Shop windows are full of salted fish in a wide range. But there are times when a trustworthy brand, for certain reasons, delivers unpalatable fish. If you have a classic recipe for pickling mackerel at hand, you can avoid disappointment.

Ingredients:

• Mackerel - 1 pc.
• Salt - 4 tablespoons.
• Sugar - 2 tablespoons.
• Vinegar - 2 tablespoons.
• Laurel - 3 leaves.
• Black pepper - 3 peas.
• Allspice - 2 peas.
• Water - 1 liter.

Cooking:

1. I dry my fish, cut it into pieces and remove the insides.
2. Pour water into an enameled container, add spices, bring to a boil. I boil for five minutes, remove from the stove. After cooling the brine, I introduce vinegar and carefully mix.
3. I put the pieces of fish in a glass container, pour the marinade and put it in a place with room temperature for a day, then put the mackerel on a plate and taste it.

Video recipe

As you can see, homemade salting of mackerel is a simple task. Salted mackerel is combined with potatoes, rice and even buckwheat. If you tell me your recipes for salting this wonderful fish in the comments, I will be grateful.

Mackerel spicy salted

The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after the completion of cooking, the dish will delight you with an incredible taste.

Ingredients:

• Fresh mackerel - 2 pcs.
• Onions - 2 heads.
• Allspice - 5 peas.
• Laurel - 2 leaves.
• Wine vinegar - 50 ml.
• Salt - 3 tablespoons.
• Vegetable oil - 1 teaspoon.
• Dried cloves - 2 sticks.
• Ground black pepper.

Cooking:

1. I remove the skin from the fish and cut the carcasses along the ridge. Then carefully remove the bones and cut the mackerel fillet into pieces of moderate size. Sprinkle with salt and set aside for 10 minutes.
2. I cut the peeled onion into rings. To prepare the marinade in a bowl, I combine vinegar with vegetable oil, add the spices indicated in the recipe, mix thoroughly.
3. I season the mackerel with pepper, add the onion rings, mix, put in a glass container and pour the marinade. I leave it at room temperature for at least 10 hours, after which I keep another two hours in the refrigerator.

Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first of all.

Salting whole mackerel in brine

Supermarkets sell ready-made pickled mackerel, but homemade mackerel is much tastier. Those who have tried this homemade yummy will definitely agree with me. For the rest, I recommend reading the recipe for salting whole mackerel in brine.

Mackerel is a fatty fish that is highly valued and should be present in the diet of every person. I will share two wonderful simple recipes. You can salt the fish yourself, even without special culinary skills.

Whole salting recipe video

Whole mackerel in brine with onion skins

Fish saturates the human body with useful substances. Red fish is considered the most valuable, however, it is also the most expensive. The top of the leadership among the available varieties is occupied by mackerel. It is smoked, grilled, baked, salted.

Ingredients:

• Frozen mackerel - 3 pcs.
• Regular salt - 3 tablespoons.
• Water - 6 glasses.
• Black tea - 2 tablespoons.
• Sugar - 1.5 tablespoons.
• Onion peel - 3 handfuls.

Cooking:

1. I put the frozen mackerel in a large bowl and wait until it melts on its own. I do not recommend using a microwave oven for this purpose, otherwise the fish will not retain a dense texture and benefit.
2. While the fish is defrosting, prepare the brine. I put the onion peel in a colander and carefully rinse it under running water. I spread it in a saucepan, add salt, sugar, tea leaves and pour water. After boiling the liquid, remove the pan from the stove and cover with a lid.
3. I diligently pour water over the mackerel, gut it, rinse it again and put it in an enameled container. I also add filtered brine to this. I cover the dishes with a lid and send them to a cold place for three days. I turn the mackerel once a day, as a result, it is evenly colored and salted.

Three days later I take out the fish, cut it into portions and serve it to the table, garnishing it with lemon slices and sprigs of greenery. Boiled and fried potatoes are combined with such mackerel. It is up to you to decide what to submit this sophistication with. My recommendations in this case are inappropriate.

Mackerel whole in tea solution

Salted whole mackerel is ideal for serving on its own. I find it difficult to say how long such a fish is stored. I salt it in a few pieces, and it instantly disappears. But I am completely convinced that if you create this culinary miracle, no one else will want to buy salted fish in the store.

Ingredients:

• Frozen mackerel - 2 pcs.
• Salt - 4 tablespoons.
• Water - 1 liter.
• Sugar - 4 tablespoons.
• Leaf black tea - 4 tablespoons.

Cooking:

1. I defrost the fish in the sink under running water. After I cut off the head, gutted, doused with water and dried with paper towels.
2. I pour black tea with boiling water, wait until it brews and cools down, then add salt and sugar to it. I stir until completely dissolved.
3. I lower the mackerel into the finished tea solution, leave it to marinate in the refrigerator for four days. I take the fish out of the marinade and hang it over the basin or sink by the tails for the night.

I advise you to serve a delicacy to the table in the form of portioned pieces. I use greens to decorate salted mackerel, I cook steamed vegetables or mashed potatoes as a side dish. You can add it to some New Year's salad, from which it will become much tastier.

How to salt mackerel in 2 hours

A variety of salted fish is sold in stores, but it is sometimes problematic to buy a lightly salted product. In order for the fish to keep its marketable appearance longer and be stored longer, manufacturers do not spare salt. However, you can cook salted mackerel at home in 2 hours.

The recipe below is perfect for the impatient homemade pickle aficionado. It is enough to be patient and after 2 hours start tasting a lightly salted product.

Ingredients:

• Mackerel - 1 pc.
• Onion - 1 head.
• Water - 350 ml.
• Salt - 1.5 tablespoons.
• Black pepper - 7 peas.
• Laurel - 2 leaves.

Cooking:

1. The first thing I do is brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices indicated in the recipe and salt. I cook the brine at minimum heat under the lid for no more than 10 minutes, then turn off the gas, remove the lid and let it cool.
2. While the marinade is cooling, I am engaged in fish. I cut off the tail and head, make a small incision on the abdomen, remove the insides through it, rinse the carcass with water and dry it with paper towels.
3. I cut the carcass into slices 2 centimeters thick so that it is quickly and evenly salted. I spread the pieces of fish in a jar or food container, pour in brine, close the lid and send it to the refrigerator for 120 minutes.
4. After the specified time, the salted fish will cook. If necessary, you can hold it in brine for another half an hour. Before serving, I recommend decorating the mackerel with onion rings and herbs.

Agree, some hot dishes are cooked much longer than this incredibly tasty delicacy. The only drawback is the short shelf life. However, the fish does not threaten to go bad, because it does not stay on the table for a long time, like fried pollock.

Salted mackerel pieces

Practice shows that salted mackerel slices are at the same time an excellent independent dish, a wonderful addition to various side dishes and a great ingredient for snacks.

The recipe is intended for people who cannot imagine their life without salted fish. The spicy brine makes the fish fit for consumption overnight.

Ingredients:

• Mackerel - 350 g.
• Salt - 1 tablespoon.
• Sugar - 0.5 tablespoons.
• Ground pepper
• Vegetable oil
• Vinegar - to taste.

Cooking:

1. I pour water over fresh mackerel, cut off the head and tail, gut, rinse again and cut into pieces, three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt.
2. I put the mackerel tightly in a glass container, cover with a lid and send it to the refrigerator until the morning. Then I wash off excess salt from the mackerel, dry it, put it in a clean jar and pour it with a solution of vinegar and vegetable oil. After two hours, you can enjoy the taste of salted fish.

I think the simplicity of the recipe surprised you a lot. A hand-made treat is in no way inferior to a store-bought product, and in some aspects it will give a big head start. As a first course, you can make borscht, fish and potatoes will go for the second, and for dessert

Ready to do some magic in the kitchen by salting delicious mackerel at home? I am sure that you can make real yummy only on your own, with a little effort and a huge amount of love for fish. That's when the real yummy will appear on your table.

Keep dry salted, instant brine recipes, whole or in pieces. Choose and delight your family with the best pickles.

How delicious to pickle mackerel

• Select large carcasses, 300-400 gr., it is difficult to find larger ones. A good weight means that the mackerel has worked up a good fat content.
• There are several ways of salting mackerel - dry salting, without water, salting in brine is popular, or, as the fishermen say, in brine.
• You can salt the whole fish, or divide it into pieces.
• Gut the fish or not? Here decide for yourself, but it is better to remove the insides. Although this condition does not always apply to salting whole fish, it is often salted whole.
• If you salt the whole fish, you can not cut off the head and tail.
• Are you adding spices? Put them in a gauze bag and dip them in the brine. After salting, they are easy to get, and will not interfere with eating (unpleasant when they get into the mouth).

How to cut a fish

As a rule, mackerel is frozen when it is caught, on a ship, and frozen in stores. At home, I advise you to cut the fish without defrosting to the end. Let it thaw a little. Then you can easily pull out the insides by cutting the belly along the entire length without staining the fish inside. Wear gloves to keep your hands warm.

How much to salt mackerel

Salting time depends on the chosen method and the size of the fish. Also, the speed is affected by the target. What kind of fish do you want to get, salted and lightly salted.

In brine, mackerel will be completely salted from 1 to 3 days. The longer it is in the brine, the richer the taste will be. Salted mackerel is cooked for a day. If you want to speed up the process, make pieces that will be ready after a few hours.

When salting in a dry way, it will take about the same amount of time. Although there is a quick recipe, you will find it below.

Spices for salting

Since we salt mackerel at home, we are free to complement the choice of spices, taking into account taste preferences.

Cloves, a mixture of various peppers, dill, mustard seeds are put in the brine. Take spices in the ratio per liter of liquid half a teaspoon. Like to experiment, make pickling in tea, add a little liquid smoke, giving the aroma of smoked meat.

Mackerel, salted with pieces of dry salting - a quick recipe

The fastest salting of fish. Less than a day will pass, and a delicious fish will appear on your table.

1. Cut the fish without defrosting to the end, cut into pieces.
2. Salt generously and leave at room temperature for 5-6 hours. This time is enough for the pieces to be salted.
3. Rinse off excess salt, dip pieces in table vinegar (or pour, stir and drain excess).
4. Transfer to a container, add onion rings, a couple of bay leaves. Pour in sunflower oil and mix the contents again.
5. After 2 hours, start tasting.

Delicious salted mackerel slices in brine

Not the fastest option. But the fish, if you add spices, it will turn out amazingly tasty.

For a glass of water you will need:

• A large spoonful of salt, without top.
• Peppercorns.
• Bay leaf.

How to salt the pieces:

1. Gut the fish, cut into pieces, put in a deep bowl.
2. Sprinkle with crushed pepper, break the bay leaves, send to a bowl.
3. Make brine from water with salt.
4. Fill with brine, press down on top with a plate and put oppression. Check if the pieces are completely covered with brine.
5. Place in refrigerator. Try again after two days.

Video recipe for salting with mustard at home

Mackerel, salted whole dry way

I don’t want to go the easy way, just rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding some spices. This method of salting involves long-term storage of fish.

The recipe is suitable for home salting, you can find out a few more ways on another page of the site.

Take:

• Carcasses of fish - 2 pcs.
• Salt - 6 tablespoons.
• Sugar - 2 tbsp. spoons.
• Ground pepper - a small spoon.
• Dill - Art. spoon.
• Sunflower oil - 1-2 tablespoons.

We salt the whole mackerel:

1. Pour the seasonings into a bowl. Mix well.
2. Prepare the mackerel (butcher or dispense, decide for yourself).
3. Rub the carcass on all sides. Take a large bag, put the carcasses in it.
4. Wrap tightly (you can even grab the bag with a rubber band).
5. Send to the refrigerator shelf. After three days, boil the potatoes, and take a sample.

How to quickly pickle whole mackerel in brine

Home ambassador in brine is considered classic, the simplest and less troublesome.

First, let's decide on the proportion of water and salt. For a liter of liquid you will need 100 gr. (3 large spoons). If you are in a hurry, slightly increase the concentration, then the mackerel will be ready after 3-4 hours.

Based on the correct ratio, you can make the simplest brine, without adding spices. But I offer a more interesting recipe, with spices, giving some zest to the dish.

Required:

• Fish - kilogram (2-3 pieces).
• Sugar - 2 tablespoons.
• Salt - 4 tablespoons.
• Water - litre.
• Lavrushka - 3-4 leaves.
• Allspice - 4-5 peas.

Cooking:

1. Cut the mackerel, remove the gills, entrails (the head will not hurt). Rinse the carcass.
2. Make a filling with water and the spices listed in the recipe. To do this, boil water, add salt and sugar, parsley, pepper. Once the crystals have dissolved, remove from heat and set aside.
3. Put the slave in a container, pour in the brine. Press down with oppression, leave for 2-3 days, placing in the cold.

Delicious salting in brine with tea in a jar

A beautiful "tan" color will give the mackerel an appetizing look. Many use “liquid smoke” for this purpose, but if done with tea brewing, you get real yummy.

• Mackerel - 3 pcs.
• Salt - 8 tablespoons.
• Water - 2.5 liters.
• Sugar - 4 tablespoons.
• Tea brewing, dry - 3 large spoons with a mountain.
• Lavrushka, black pepper.

Cooking:

1. Boil the marinade by boiling water with spices from the list. Cool down.
2. Peel the mackerel, place the whole in a three-liter jar.
3. Pour in the marinade, close the lid. Leave on the kitchen table for 5 hours.
4. After the specified time, move the jar to the cold.
5. The average fish will be ready in a day. Large will have to wait two.

Video with a step-by-step story of salting mackerel at home. May you always be delicious!

>