Salt the whole mackerel. Herring is an incomparable way of salting! What do we need

This marine fish, which has a rich taste, contains many nutrients, especially valuable omega-3 fats, and is easily absorbed by the body.

To prepare an environmentally friendly product without preservatives and chemicals, you need to know how to pickle mackerel without brine, and I will tell you how to do it simply in the recipe below. Firstly, it is cheaper than buying ready-made salted fish, secondly, it is much healthier, and thirdly, there is nothing complicated in cooking salted mackerel.

About mackerel

This fish belongs to fatty varieties. But do not be afraid of this for those who follow the figure. The maximum amount of fat that mackerel gains by autumn is approximately 16-17%, which, in principle, is not so much.

It is during this period of the year that the highest content of vitamins and microelements is concentrated in fish meat. Fats contain useful and necessary elements for the body. In the spring, the fish is a little depleted, it becomes less oily.

In 100 grams of meat, there are approximately 180 kcal and half the daily protein requirement. So in any case, it can be attributed to dietary products.

For salting, it is best to buy fresh medium-sized fish. If only frozen mackerel is sold in your area, it's okay, just thaw it naturally, so it retains its structure and more nutrients.

How to pickle mackerel without brine: a recipe without brine

For salting you will need

• Mackerel fish - 2 pcs.;
• Salt medium or large - 5 tablespoons;
• Sugar - 1 tbsp;
• Ground black pepper - to taste;
• Ground bay leaf - a pinch;
• Lemon juice - 1 tablespoon;
• food film;
• Container with lid.

• Clean the fish from scales, gut, remove the head and fins. Rinse the carcasses thoroughly under running water and dry them with paper towels.

• In one cup, mix salt, sugar and spices.
• It is not necessary to cut the carcass, take it whole and rub it thoroughly with the mixture on all sides. Set the carcass aside for 15 minutes so that it is slightly saturated with salt, then repeat the process.
• After that, sprinkle the fish lightly with lemon juice and wrap each in cling film. You can also use a regular plastic bag.
• Place the mackerel in a food container, close the lid and refrigerate. The ambassador will take two days. if you want salted fish, you can keep it only for a day.

After a while, remove the carcasses from the film, wipe them off the salt with napkins, cut into pieces and serve. This is how easy and simple I salt mackerel at home in a dry way.

The fish goes perfectly with an onion marinated in vinegar, under potatoes or stewed vegetables. Just a meal! And most importantly - the fish is useful and very necessary for our body. Of course, in reasonable quantities.

Mackerel can be found everywhere in almost any store in smoked, salted and frozen form or as canned fish. It serves as an excellent source of protein, iodine, phosphorus, nicotinic acid, vitamin D, omega-3 fatty acids and other substances useful for the human body.

Salted mackerel is tender and juicy, thanks to the high content of fish oil. But it often happens that a carcass purchased in a store turns out to be undersalted, oversalted, stale or raw.

Avoiding the disappointment of buying salted mackerel is easy enough by making your own. Moreover, it is not difficult to prepare, and proven recipes and advice from experienced chefs will help to avoid possible mistakes in the salting process.

So, salting mackerel in brine in pieces can be carried out by several methods. Let's consider each of them in order.

Classic recipe

According to this recipe, the fish turns out to be very tasty, only that even those people who are used to buying this product in the store will switch to home-cured mackerel without hesitation. In addition to excellent taste, there are two more huge pluses for fish salted in this way. First, the recipe does not require special ingredients and long time costs. Secondly, you can always be sure of the freshness of the product.

Salting step by step instructions:

Recipe for salting mackerel slices in spicy brine

Spicy brine for fish is practically no different from the classic one, but a large amount of spices is used for it. Along with classic spices (black and allspice), cloves and onions give an unobtrusive spicy taste and aroma of mackerel.

For spicy salting of mackerel pieces, you need to take:

• 600 g mackerel;
• 300 ml of purified drinking water;
• 60 ml of odorless vegetable oil;
• 50 ml of vinegar;
• 50 g of table salt;
• 150 g of onions;
• 5 leaves of laurel;
• 5 black peppercorns;
• 5 peas of allspice;
• 3 cloves.

It will take 48 hours to cook fish in this brine, but the duration of the preparation of fish and brine will not differ from the previous one (no more than 30 minutes).

Since salt and spices do not have calories, their amount will not affect the calorie content of the finished product, but vegetable oil will slightly increase the energy value to 222.0 kcal per 100 g.

Action algorithm:

1. As in the previous recipe, first prepare the brine. Pour salt into the water, pour in vegetable oil, add spices and boil. Then the solution should be cooled and only after it has completely cooled down add vegetable oil;
2. Cut off heads and fins from fish carcasses. With a sharp knife, make an incision along the abdomen, and remove the insides. Rinse the fish well under running water, after drying, cut into medium-sized pieces;
3. Peel onions, wash and cut into rings, the thickness of which is 1-1.5 cm;
4. In a glass jar or food container, put pieces of mackerel and onion rings in rows, pour everything with brine. First, let the fish stand for 2-3 hours at room temperature, and then put it in the refrigerator for two days.

and how to use it correctly in cooking, read our article.

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In the summer, be sure to try the pork neck skewers. We offer you several marinades and ways to prepare this dish.

Secrets of experienced chefs

The process of preparing salted mackerel at home begins in the store with the choice of fish. Fresh or frozen fish is suitable for salting. If a frozen product is used, then it must be properly defrosted. Defrost will be correct without sudden temperature changes on the shelf of the lower refrigerator.

Carcasses for salting should be light gray in color and with a dark back. The abdomen should not be yellow or swollen. The eyes should be prominent and not cloudy. Mackerel should not have a too pronounced fishy flavor. It should be subtle and unobtrusive.

For salting mackerel in brine in pieces, only those dishes that will not succumb to oxidation (glass or enameled) are suitable.

Some recipes suggest using plastic containers (for example, a wide bottle with a cut neck), but the brine is quite an aggressive substance, and no one can guarantee that no harmful compounds are formed when it interacts with plastic. Therefore, it is better not to use such dishes.

Experienced chefs do not advise using iodized salt for salting, in their opinion, it can spoil the appearance of the finished product. Since there is already enough iodine in sea fish, the use of ordinary table salt for salting is fully justified.

Mackerel, salted at home, should be stored only in the refrigerator. Its shelf life is not more than 5 days. You can not store such fish in the freezer, because after defrosting the meat fibers will become soft and watery.

Salted mackerel goes well with potato dishes, it can become one of the ingredients in the preparation of sandwiches, canapes and sandwiches. It can also replace the usual salted herring in the salad "Herring under a fur coat", making it tastier and more appetizing.

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

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

Ideal mackerel:

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

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

General Cooking Principles: Preparing Food and Utensils

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

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

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

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

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

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

Salting mackerel at home - recipes

Before you start salting fish, you need to decide on the method of salting. The correctness of actions is what you need to pay attention to before you tastefully pickle mackerel at home. After all, not only taste, but also the external characteristics and aroma of the product depend on them.

salty pieces

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

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

The ambassador is produced in 4 stages:

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

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

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

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

Whole salted mackerel

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

Step-by-step recipe for salting mackerel:

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

Mackerel in brine

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

How to cook:

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

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

salt without water

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

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

Another recipe for cooking without liquid:

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

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

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

Salty with liquid smoke

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

To create a culinary masterpiece you will need:

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

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

After that, proceed to the preparation of the brine:

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

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

Salt mackerel without vinegar

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

How to cook:

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

Serve with lightly salted cucumbers or Korean cabbage.

Spicy salting

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

For salting you will need:

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

What do we have to do:

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

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

In onion peel with brine

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

How to cook:

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

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

Pickled in tea brine

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

How to salt:

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

Two Hour Salted Mackerel

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

For this you will need:

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

First, prepare a brine for salting mackerel:

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

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

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

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

Mackerel "in the morning"

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

How to cook:

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

After 2 hours, the fish can already be tasted.

Murmansk fishermen's recipe

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

How to cook:

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

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

How to pickle mackerel: 6 delicious ways.
Mackerel is a marine fish known to everyone who at least occasionally purchases any fish product. Mackerel has good taste and many people like it, you can cook salads and snacks from it, you can make hot dishes from it and, of course, you can salt it. But how to salt mackerel correctly?
Mackerel is distinguished by tenderness of the pulp, aroma and high fat content and goes well with a potato side dish. Most often, it is in this combination that it can be seen on the dining table.
This fish contains vitamins B12 and PP valuable for the body, in addition, it is rich in iodine, phosphorus, sodium and chromium. But most of all, it is valued for its high content of omega-3 - a fatty acid that is essential for the human body. Thanks to such useful qualities, when eating mackerel, metabolism is normalized, immunity is strengthened, in addition, hormonal levels are leveled and the work of the heart and the entire vascular system improves.
To pickle mackerel, carcasses can be taken both fresh and frozen. Look carefully at the integrity of each fish, it should not be damaged, it should not have dents in certain places, if the fish is frozen, then the carcasses should not be broken.
Frozen fish must first be thawed. This should be done in a natural way and not in a hurry, that is, you cannot defrost fish under water, especially under hot water. It is best to defrost in the refrigerator, for this, after taking the fish out of the freezer, put it in a spacious container, close it tightly and simply place the container on a shelf in the refrigerator somewhere below.


Option number 1 - Mackerel without water
Ingredients:
Fish - 2 pcs.
Salt - 2-3 table. spoons.
Sugar - 1 table. spoon.
Bay leaf - 3-4 pcs.
Black pepper - a pinch of peas.
Dill - a small bunch.
Divide the carcasses. They need to be gutted, including the black film, the head is also not needed. After all, rinse the fish well in water.
Take a container, a glass container is well suited for salting, but a plastic one is also possible. Sprinkle the bottom with a small part of the prepared salt, put pepper (a few peas), a little chopped bay leaf and a sprig or two dill.
Mix the remaining salt with sugar, sprinkle or rub the carcasses inside and out with it, also put a few peppercorns and a sprig of dill inside the abdomen (more dill is possible). In this form, put the fish in a container, sprinkle the remaining mixture of sugar and salt on top, and also throw in a bay leaf and a few black peppercorns. Of the ingredients, this is all, no water is needed here.
Now close the container with a lid, close tightly so that excess air does not pass into it, refrigerate for two or three days. When you consider the fish ready, then the excess salt can be washed off with water, and the dish is ready to eat.


Option number 2 - Spicy ambassador in a jar
Ingredients:
Fish - 2 carcasses.
Onion - 1 pc.
Water - 500 ml.
Salt - 2-3 table. spoons.
Sugar - 1 table. spoon.
Black pepper - 5-6 peas.
Bay leaf - 2-4 pcs.
Mustard in grains - 1 table. spoon.
We prepare the fish. The insides need to be gutted, get rid of the head, after which the carcasses are well washed and cut into medium-sized pieces.
I'm preparing the brine. Put salt and sugar, pepper, bay leaf in hot water, mix. Heat the resulting mixture to a boil, it is not necessary to cook, the main thing is that the salt and sugar dissolve. Now leave the brine to cool down to about the temperature of the room where you are salting.
Prepare the container. Take an ordinary well-washed glass jar. Cut the onion into thin rings. Place in a jar alternately in layers: first onions, then fish, again onions, again fish, and so on until the end.
Close the jar and put it in the refrigerator for 12-14 hours, after which the fish is ready and can be served. The contents of the jar after preparation should be stored in the refrigerator for no more than 5 days.


Option number 3 - Under the yoke
Ingredients:
Mackerel - 2 pcs.
Salt - 2 table. spoons.
Sugar - 1 table. spoon.
Ground pepper - 1 tsp. spoon.
Hot peppercorns - 1 tsp. spoon.
A distinctive feature of the recipe is that the fish is infused under a load (oppression), which can be used as a liter jar of water or a kilogram of any cereal, which must first be well packed in a waterproof bag.
We cook fish. To do this, gut the insides, remove the heads, rinse the carcasses with plenty of water, then dry them a little, you can wipe them with a napkin or paper towel.
In the meantime, make a curing mixture by simply mixing salt and sugar.
Cut the carcasses lengthwise into two parts, remove the spine, then cut the meat from the skin. To do this, place a piece of fish on a cutting board with the skin down and cut off the flesh with a sharp knife.
Cut the resulting fillet into pieces, only now across the carcass. Put the fish pieces in a glass pan or jar with a wide mouth, pour in dry spices, sprinkle with curing mixture, put a small plate on top, and place oppression on it so that the plate with the load is pressed only on the fish flesh. Leave the infusion dish in the refrigerator for approximately 8 hours. After the time has passed, the fish is ready to eat.

Option number 4 - Smoke fish
Home conditions for real smoking are very unsuitable, but the original recipe can be approached by copying it as much as possible.
The secret of smoked meat will consist of two components:
⦁ in the “liquid smoke” flavor (sold in stores) - gives the smell of smoked meat;
⦁ and onion peel, which will give the fish a golden hue.
Ingredients:
Mackerel - 2 carcasses.
Water - 1 liter.
Salt - 4 table. spoons.
Sugar - 2 table. spoons.
Flavoring - 1 table. spoon.
Carnation - 2-3 roses.
Allspice - 10 peas.
Bay leaf - 3 pcs.

Onion peel - 1/2 the volume of the pan.
Pour all dry ingredients (salt, sugar, bay leaf, pepper, cloves and onion peel) into the pan, fill with water, boil and cook for several minutes (2-3), then cool the resulting brine to room temperature or slightly above temperature and only then pour liquid smoke into it.
Prepare the fish. Separate the head, gut all the insides and wash the carcasses well. After that, put them in a saucepan with brine, cover with a lid and leave in the refrigerator for 2 days.
After the time has elapsed, remove the carcasses, wipe them with a napkin, make a hole near each tail, thread a strong thread and hang it to dry in a well-ventilated area, a balcony is best suited in an apartment.
The fish should be dried for 1 to 2 days, when you remove it, grease it with vegetable oil, now you can serve it to the table. Keep the finished fish in the refrigerator for no more than 5 days.


Option number 5 - Whole mackerel
A distinctive feature of this recipe is that the fish is salted whole, without gutting.
Ingredients:
Fish - 2 carcasses.
Salt - 6 table. spoons.
Sugar - 2 table. spoons.
Chopped pepper (black) - 1 tsp. spoon.
Dried dill - 1 table. spoon.
Sunflower or olive oil - 2 table. spoons.
Wash the fish and wipe the water on it with napkins. Mix all dry ingredients (salt, sugar, pepper, dill), it is best to do this in a bag, you will need it later.
Rub each fish with the resulting curing mixture and then put them in a bag with the remaining mixture, wrap it very tightly, you can additionally use more bags or paper.
Keep the bundle in the cold for 3 days, then rinse the fish in water, dry with a napkin, rub with oil. The fish is ready.

Option number 6 - Lightly salted fish
This recipe is the most convenient to use at home. It is also very easy to remember, because all the components can be put "by eye". Although numbers are given here, you can vary them as you like, and the taste of your fish will be uniquely individual.
Ingredients:
Mackerel - 2 carcasses.
Salt - to your taste.
Peppercorns - 5-7 peppercorns.
Bay leaf.
Lemon.
Olive oil - 2 table. spoons.
Gut the fish clean, remove the heads, rinse well in water. Wipe the carcasses with a napkin from water and cut into small pieces.
Salt each piece and put it in a container (it can be a plastic bucket or a glass jar). Put pepper and bay leaf on top of all the pieces. Then drip lemon juice on the fish, you can squeeze it directly from a whole lemon, just cut off one of the tops, and then pour everything over with oil.
Close the container and refrigerate overnight, stirring occasionally during the process. A day later, the fish is ready.

The best recipes for salting mackerel, herring, capelin

Salted mackerel according to the recipe of the "Old Sailor"

As soon as the fish thawed a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones. Sprinkled with salt (about 1 tablespoon), put in a saucepan. Caviar caught in the fish - and it's there too! Saucepan - in the refrigerator. until morning. In the morning (12 hours passed), I washed the fish lightly under running water and laid it out on paper napkins to dry. In the meantime, finely chopped garlic (1 m clove per 1 fillet), chopped dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, spread out pieces of bay leaf. You can stop at this, but you can lightly grease the fish with spicy mustard, mayonnaise, butter to give additional flavors. Caviar mashed with a fork and also evenly laid out on the fillet. Next, we press the two halves of the fillet tightly against each other and wrap each "couple" separately in a bag. We put it in the freezer until the evening. In the evening we take the fish out of the freezer. Salted mackerel is ready! Easy to cut, thick. Stored in the freezer. But not for long, as it is eaten quickly. Bon appetit!

Mackerel marinated at home!

You have no idea how delicious it turned out! You will need 2 fish. Cut off the head and gut .... (I asked my son to do this, I myself could not, my hand did not rise. I even ran away from the kitchen so as not to look ...). Wash well. Cut into pieces, 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, put 2 tablespoons of salt. Mix well until the salt dissolves. Put our pieces of fish there, I also put a couple of bay leaves. Cover with a plate and put some weight on top. Let's leave the fish to be salted. I left for the night. In the evening I put it in, in the morning, at 10 o'clock, I already got it. I salted for 12 hours ... In the morning there was such a picture. Drain all the liquid ... Put the fish back in the same bowl. Then, in the same bowl, put:

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

. black pepper, hot paprika - to taste;

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

. 2 garlic cloves (squeeze through a garlic press)

. rast. oil - 1 glass.

We mix everything well. Again we cover with the same plate (the whole fish should be in the marinade), press down and put the load on top. Then refrigerate until evening to marinate well. You can stir it occasionally. And in the evening you can already eat! Mackerel turned out so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, or something .. With boiled potatoes, and with pickled onions ... In general, my saliva is already flowing again ... Bon appetit!

How to pickle mackerel - cooking recipes!

In such a marinade, mackerel is tastier than red fish! Tender marinated mackerel will melt in your mouth... Wonderful salted mackerel can be cooked at home. There are many recipes for cooking, some of which we will consider.

Recipe #1

. Mackerel - 1 kilogram.

To prepare the marinade for 1 liter of water:

. Salt - 5 soup spoons;

. Granulated sugar - 3 soup spoons;

. Dry mustard - 1 soup spoon;

. Bay leaf - 6 pieces;

. Carnation - 2 pieces;

. Vegetable oil - 2 soup spoons.

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

Recipe #2

. Mackerel - 3 pieces.

For marinade per 1 liter of water:

. Tea leaves - 4 soup spoons;

. Salt - 4 soup spoons;

. Granulated sugar - 2 soup spoons;

. Liquid smoke - 4 soup spoons.

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

Recipe #3

. Mackerel - 500 grams;

. Salt - 3 soup spoons;

. Sugar - 3 soup spoons;

. Black pepper.

Preparation: Defrost fresh-frozen fish, then clean, removing the head, tail and entrails. After that, rinse it well and cut into portioned pieces. Then each piece of fish must be salted, peppered and sugared, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. It is necessary to put the mackerel in the cold and in about a day - two fish will be ready.

Recipe #4

. Mackerel - 3 kilograms.

Marinade:

. Water - 1 liter;

. Granulated sugar - 3 soup spoons;

. Salt - 6 soup spoons;

. Bay leaf - 3 pieces;

. Black peppercorns - 9;

. Allspice - 3 peas;

. Coriander - half a teaspoon.

Preparation: It is necessary to defrost and clean the mackerel, that is, to get rid of the insides, remove the head, fins and tail. After that, rinse the fish well and put it in a pan with a “jack”. Separately prepare the marinade from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, you can add boiled salted and chilled water. Put a plate and weight on top of the fish. Put for 5 days in a cold place. Bon appetit!

How to cook homemade salted mackerel?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple, even an avid bachelor who does not have special culinary skills can pickle mackerel on it. Ingredients:

. Mackerel;

. tea;

. salt;

. sugar.

Preparation: So, we take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and also remove the insides straight into the trash can. We wash the fish inside and out, remove moisture with paper towels and proceed to cooking the brine. How to cook brine, aka marinade: four tablespoons of tea should be poured with a liter of boiling water. It turns out such a strong tea, in which our thawed mackerel will swim. In tea (cooled down), add four tablespoons of table salt and the same amount of sugar, stir. Mackerel is placed in this salty-sweet tea pickle and stored in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen over the washbasin for the night, remove it in the morning and hide it in the refrigerator, wrapping the fish in a paper bag beforehand. All. The fish is ready! Cut and try. Bon appetit!

Marinating mackerel! Real jam!

We take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this business is not to let the fish DEFROST, we carry out all manipulations with frozen mackerel !! Peel and chop 3 onions and 3 garlic cloves. We put the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf. Mix carefully. We put it tightly in a jar, cover with a lid and in the refrigerator for a day. And in a day we get our fish and eat.

Home-cured herring + marinades and pickles!

Herring must be bought with a thick back (fatty). If it is frozen, then it should be completely thawed before salting. And don't wash it. And now some recipes: Marinade 1:

. Boiled water (1 glass);

. vegetable oil - 3 tablespoons;

. black peppercorns;

. bay leaf or a few;

. salt to taste.

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

Marinade 2:

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

. 1 st. a spoonful of sugar;

. Bay leaf;

. black peppercorns;

. cardamom;

. garlic;

. 1-2 flowers (dried) cloves.

Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.

Pickle 3:

. 4 tbsp. spoons of salt;

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

Put the fish in the cooled brine for 1 day. Basically, no hassle. In this way, you can salt not only herring, but also mackerel.

Pickle 4:

. 2 tbsp. spoons of salt;

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

. add bay leaf;

. allspice peas;

. coriander (butterflies).

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

Second recipe:

. 6 table. spoons of salt;

. 1 table. a spoonful of sugar;

. seasonings are the same for 1 liter of water.

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

Herring own ambassador!

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

. salt - 3 tbsp. spoons;

. sugar - 5 tbsp. spoons;

. lavrushka - 2 pcs.

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

Herring is an incomparable way of salting!

According to this recipe, we have already salted herring many, many times and the result has always pleased us !! We take 1 kg. good quality fresh frozen herring. Gut, remove the skin and cut into pieces. Put the fish in an enameled saucepan.

Prepare filling ahead of time:

. 3 onions cut into rings;

. 10-12 tablespoons water;

. 1 tsp Sahara;

. 1-2 tbsp salt (no slide);

. 0.5 tsp black ground pepper;

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

. 1/2 st. vegetable oil.

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

Delicious and quick herring in the marinade!

● herring - 2 pcs.,

● bow - 1-2 large sizes,

● apple cider vinegar - 5 tablespoons,

● salt - 2 tsp,

● sugar - 0.5 tsp,

● water - 1 glass,

●peppercorns - 10 pcs.,

● a pinch of coriander seeds.

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

Gentle salted herring!

5 freshly frozen herring

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

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

Five pieces of herring fit into a 3-liter jar, it’s not scary that the tails stick out for now, we will crush them. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil together with salt and sugar. Let cool. We put all the spices in the pan and pour the cooled brine. We press the tails under the water and close the lid. We put in a cool place. You can eat tomorrow. If you add cloves, there will be spicy salted herring. But we don't like that. We need a gentle salting. Bon appetit!

Sprat of spicy dry salting!

. Sprat (fresh) - 1 kg.;

. Coriander (grains) - 0.25 tsp;

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

. Black pepper (peas) - 1 tsp;

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

. Bay leaf - 3-4 pieces;

. Ginger (ground; pinch);

. Carnation (buds) - 4-5 pcs.

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

Capelin slightly salted!

Ingredients for brine (per 1 liter of water):

. 3 tbsp salt;

. 2 tbsp Sahara;

. 5 laurels;

. 1 tsp allspice peas, cloves and coriander.

Preparation: Rinse capelin and put in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish in jars. You can add 1 tsp. vinegar essence on a 1-liter jar of fish. Then the ambassador will be spicy. But you can not add. Better a couple of tbsp. sunflower oil. And overnight in the refrigerator. Bon appetit!

Hello Irina! The Four Tastes website has a new theme: There are already a lot of recipes for making salty yummy from mackerel, but I couldn’t pass by the recipe of the author of Laden. Mackerel here turns out to be a very beautiful color, the author and ...