Pickle mackerel at home recipe. Salting mackerel with dry salting in a wooden box

Hello dear readers. Today I will write you a recipe for spicy salted mackerel. But first of all, I want to congratulate you on the apple savior. Mackerel according to this recipe turns out delicious lightly salted. Here, it seems to be summer, the season of fresh vegetables and fruits, and sometimes you want a salty fish. Well, of course, of all fish, I prefer salted mackerel. Yesterday we went to the store with the children, there was no mackerel, we looked at the salted herring, but somehow its appearance did not inspire confidence at all. And as they say in the summer to get poisoned, there is nothing to do at all. But the freshly frozen mackerel turned out to be good in appearance, and there was no foreign smell in it. In general, after thinking a little, we decided to buy a few mackerels. Moreover, you don’t want salted mackerel, you want tasty and lightly salted mackerel.

When they went home, they also bought potatoes for the fish. We came home and immediately started salting mackerel. This recipe is more suitable for those who do not like to wait a long time for the fish to cook. When my dad comes to visit, I specially prepare such spicy salted mackerel for him, it’s generally lovely for potatoes. Dad loves her, he is ready to eat salted mackerel even for breakfast, lunch and dinner. But, of course, everything is good in moderation.

The recipe for spicy salted mackerel, with my husband, was shared by one of his good friends, Vera Petrovna, she told how she makes mackerel, and advised me to try pickling. We tried it and we liked it. Now, for any feast, spicy salted mackerel is always on the table. Moreover, the recipe is very simple, does not require huge costs and effort to prepare.

But, it is not only simple, but also mackerel cooks quickly enough. We salted the mackerel at 1900, and in the morning it was already delicious lightly salted mackerel. Already at 10 o'clock they ate mackerel with potatoes. Yes, and according to this recipe, you can not only salt mackerel. For example, we tried it, it also turns out very tasty. But mackerel is still delicious.

• 2 mackerels
• 1 liter of water
• 4 tbsp. spoons of salt
• 2 tbsp. spoons of sugar
• 2 tbsp. spoons of vinegar 9%
• 5 bay leaves
• 5 allspice peppers
• 5 carnations

I have 2 mackerels, they were tightened by 850 grams, but given that they were frozen, 700 grams remained exactly after defrosting. Moreover, this recipe is so original, but the prepared brine is enough for 2-3 mackerel, and if it is not large, like mine this time, then for all four. I wash my mackerel under running water. These are my fish.

Now you need to take a saucepan in which we will prepare the brine. Pour 1 liter of water, measure with a liter jar. We throw spices into the water. It is desirable to add spices all at once, when they boil the brine becomes much more aromatic. True, the bay leaf and allspice were immediately added, and the cloves were already when the brine boiled, there were so many spices and spices in the house, until they found the cloves, the brine had already boiled. We also add sugar to the brine.

We put the saucepan with brine on the fire. In addition to spices and sugar, you need to add salt to the mackerel brine. Spoons should be without a special slide. Just take a spoonful of salt and pour it into the water.

We are waiting for the water with spices, salt and sugar to boil. The brine boils for just a couple of minutes. Now we set it aside from the heat until it cools, to about 40 degrees. You can pour it from the pan into a bowl, for example. To cool the brine faster.

In the meantime, let's fish. Well, here, in general, everything is simple, we cut off the head and tail, and cut the mackerel into pieces of about 2.5 cm each. It marinates better and faster in brine. We also remove the middle of the mackerel, thoroughly wash the pieces from the blood. Because if you do not wash the mackerel and remove the middle, the brine will be cloudy, and the fish itself will be bitter. The fish is fresh, beautiful, without any unpleasant odors.

Now I take a can. For 2 mackerel, I take a 2 liter jar. I randomly drop pieces of chopped fish into a jar. When the brine for cooking spicy salted mackerel has cooled down, I add two tablespoons of 9% vinegar. In the brine, of course, there is a little sediment, from salt, sediment from water, but we don’t pour out the brine to the end. Pour the brine into the jar so that the mackerel is covered with brine, and simply pour out the sediment.

Now I pour the mackerel folded into a jar with our cooled brine. In no case do not fill the fish with hot brine, otherwise it will be boiled instead of salted mackerel. Fill the fish in the jar with brine so that it is completely covered with our brine. If you have three small mackerels, then don’t worry, a 2 liter jar is quite suitable for salting.

You see, I have 2 mackerels, and only half a jar, so the third one will still fit. And brine is also enough. Just the bank will be full and that's it. Well, even if for some reason you didn’t have enough brine, then don’t be discouraged, prepare another portion of the brine or prepare the brine for half a serving, simply by dividing the ingredients for the brine in half. The main thing here is that the fish was in brine.

That's it, I leave the fish on the kitchen table at room temperature. I don’t cover the jar with a lid, we don’t have flies in our apartment. Here at 19 00 salted. In the morning we had to go to the hospital, we are now visiting doctors for kindergarten. We returned at 10 o'clock in the morning, the mackerel was just what we needed, tasty, lightly salted, spicy. They just ate, and then the jar was covered with a lid and the rest was removed in the refrigerator. This is how spicy salted mackerel looks like in a jar on the second day. Spices and some fish oil floated to the top. There is a slight sediment, but in general the brine is clear. I had a little sediment when I rearranged the jar for photography. Mackerel smells very delicious.

Here is a very quick recipe for spicy salted mackerel. Moreover, the fish turns out slightly salted, tasty and spicy. It is not stored in our refrigerator for a long time, it is eaten almost immediately. The pieces turned out beautiful, smooth, even. To be honest, it all depends on the mackerel, sometimes you take a fish, but it’s frozen or something, the brine is cloudy, the fish is also not very beautiful, it just “falls apart”, and is not cut.

And if the fish has not been defrosted several times, and then not frozen, it looks beautiful both fresh and salty, and it turns out tasty. Very convenient, put beautiful pieces on a plate and serve, no need to cut.

The mackerel was cooked and the day had not passed, now it is warm, and even the pieces of fish were not large. If, of course, the jar of fish is immediately put in the refrigerator, then the fish will be cooked for two days, or even more. In heat, it will marinate faster. Not always ready to wait a long time if you want fish. Well, of course, with the exception of cases, I went and bought it in a store, but homemade fish is homemade.

Last year, such fish was salted for my son's birthday. The mackerel stood warm for a day, then it was laid out beautifully on a plate and put in the refrigerator until the evening, and in the evening there was already a feast. Yes, they salted mackerel for the New Year. For several years now, it has been a tradition in our family to salt mackerel for the holidays, and not only for holidays, but also on weekdays, when you want fish. I wish you bon appetit too.

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.

• 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.

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.

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)

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.

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.

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.

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.

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.

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.

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.

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

• 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.

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.

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

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.

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

• 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.

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.

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.

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.

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

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.

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

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

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.

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.

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.

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).

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.

A classic appetizer on the table - spicy salted mackerel! How to salt mackerel at home quickly and easily - find out from our selection of the best recipes.

Recipe 1: how to salt mackerel in brine (step by step photos)

When buying frozen mackerel, you should pay attention to the ice glaze. The ice must be transparent and uniform, without yellowness, dark spots, cracks and sagging. After defrosting, high-quality fish remains elastic, the bones should remain in place during butchering and keep up with the meat.

Sea fish in shops and the market most often comes in a fresh-frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be thawed slowly - in cold water or in the refrigerator, then useful substances, taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel at elevated temperatures or in warm water. Together with such defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product is noticeably reduced.

How to pickle fresh-frozen mackerel at home:

Defrost fish properly.

Remove fins, head and tail.

Rinse the carcass in cold water.

Remove any remaining water on the surface of the fish with a paper towel.

You can pickle mackerel in pieces or whole.

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

How to pickle mackerel? The brine can be spicy, for this, spices, sugar and spices are added during the cooking process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy salting is a delicious and original recipe for salting mackerel. This dish will decorate the festive table and diversify the daily menu. You can pickle mackerel according to the classic recipe - in salt brine.

How to pickle mackerel in brine:

Brine. To prepare the brine, you need to dissolve the salt in cold water, add sugar and spices, then boil the liquid for 2-3 minutes. The finished brine is cooled and filtered.

Salting fish. Fish carcasses or pieces are placed close to each other in a glass container. Prepared fish is poured with chilled brine.

Cooking time. Pieces of mackerel are well salted in a day, then they should be transferred to a dry container - a plastic container or a glass jar. For whole fish, the cooking time should be increased to 3-4 days, depending on their quantity and the desired strength of the salting.

Storage. The finished salty product is stored in the refrigerator, eating is acceptable for a week. Over a longer period of storage, mackerel may deteriorate.

Recipe 2: how to salt mackerel deliciously and simply in brine

The most delicious and easy recipe for homemade pickled mackerel!

• Mackerel fish - 5 pcs.
• Salt - 8 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Onion peel - 3 handfuls
• Black tea (no additives) - 3 teaspoons
• Bay leaf - 7 pcs.
• Allspice peas - 10 pcs.
• Water - 2 l

First you need to clean and rinse mackerel without a head. Wash the onion skins.

To prepare the brine, add 8 tablespoons to 2 liters of water. salt, 4 tbsp. sugar, washed onion peel, 3 tsp. black tea (no additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send to the fire until boiling. Let it boil for 5 minutes.

After boiling the brine, it is necessary to strain it and leave to cool completely.

After the brine has completely cooled down, fill them with mackerel.

After 4 days, salted mackerel is ready to eat.

Recipe 3, step by step: how to salt mackerel at home

• mackerel, freshly frozen - 400 grams;
• water - 700 grams;
• dried laurel leaf - 3 pcs.;
• black pepper in the form of peas - 5-7 pcs;
• dried coriander seeds - 5-7 grains;
• dried cloves - 2-3 buds;
• granulated sugar - 1.5 tables. l.;
• table salt, coarse - 2.5 tables. l.

In advance, 40 minutes before marinating the fish, I cook the marinade. I boil water, pour salt and sugar into it. I stir with a spoon to dissolve them.

I add all the spices: lavrushka, black peppercorns, coriander seeds and cloves. I turn off the fire. I leave the marinade to cool in the room. The aromas are already dizzying. One can only imagine how tasty mackerel will be with such a marinade later.

I clean the fish after it has completely melted. I rinse with water, cut off the head and remove all the insides, intestines. I wash the abdomen with water from the inside. When everything is clean, I proceed to the next step.

I put the peeled mackerel in a container in which I will marinate it. I used an enamel container. Glass molds and even plastic ones (made of food-grade plastic) are also perfect.

I fill the prepared fish with a completely cooled spicy marinade. And I put it in the fridge for 2-3 days.

Then I take out the fish, cut it into pieces.

I serve delicious mackerel to the table.

Recipe 4: how to salt whole mackerel in brine with spices

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum of nutrients in it. Mackerel belongs to the fatty varieties of fish, which means that it contains fatty acids, which are so important for our body. In addition, the fish is rich in a number of minerals and vitamins.

Cooking salted mackerel is not at all difficult. You just need to salt it in a saline solution, add some spices. Marinating time - 24 hours. As a result, we get fragrant soft fish with all its useful ingredients.

In this recipe, we will pickle whole mackerel in brine with spices.

• large mackerel 1 pc.;
• bay leaf 2 pcs.;
• allspice 5-6 pcs.;
• cloves 7-8 pcs.;
• salt 1-1.5 tbsp. spoons;
• boiled water 0.5 l.

Boil water and cool it down. Pour 0.5 liters of water at room temperature into a deep container. Add to the water 1-1.5 tbsp. tablespoons of table salt and stir it well until completely dissolved. Russell is ready.

Add cloves, bay leaf and allspice peas to salt water.

Defrost a large mackerel. We wash it, gut it and put it in a container with brine. The fish is completely immersed in water. We remove the container in the refrigerator. We keep the fish in brine for 24 hours, or longer.

After the specified time, remove the fish from the brine and cut into small pieces. You can add a few rings of fresh onion. Drizzle the fish with vegetable oil and, if desired, vinegar.

Lightly salted mackerel, salted whole in brine, is ready! Soaked with cloves and allspice, it will be very fragrant.

Recipe 5: how to quickly and tasty salt mackerel slices in brine

If you like salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish in the market if you can perfectly pickle it with your own hands, at home, while making it taste the way you like best.

Today we’ll talk about how to make spicy salted mackerel. This fish tastes similar to the one they sell in preserves in the store.

• Peppercorns - 2-3 pcs.
• Salt - 1 tbsp.
• Sugar - 2 tbsp.
• Dry mustard - 0.5 tbsp.
• Bay leaf - 3 pcs.
• Carnation bud - 1-3 pcs.
• Vegetable oil - 1 tbsp.
• Apple cider vinegar - 1 tbsp.
• Coriander seeds - 0.5 tbsp.
• Fresh frozen mackerel - 3 pcs.

First, you can immediately prepare the brine for marinating the fish, as it needs to cool completely. To do this, we combine: water, salt, sugar, mustard, vegetable oil, apple cider vinegar and spices. Bring the whole mass to a boil, boil for 5 minutes and let cool completely. This is important so as not to "brew" the fish.

While the brine is being prepared, let's take care of the fish. Thoroughly wash it, remove the insides from the abdomen and rinse again. If there is a head, cut off. We will not use it in salting. We cut the mackerel carcass into portioned pieces and put it in a deep bowl or pan.

When the brine has cooled down, fill them with pieces of mackerel, cover with a plate on top so that all the fish is covered with marinade and send it to the refrigerator for 1-3 days. The fish will be ready for 1 day, but it will taste barely salty. Perhaps someone likes just such a fish.

After keeping the mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, very tasty. We put the finished salted fish on a plate and serve it at home with boiled potatoes or just as a snack. Exactly, you can also immediately pickle the mackerel fish fillet, after separating it from the central and other bones.

Recipe 6: how to quickly salt mackerel (step by step with photo)

This method of salting fish is very fast - after 3 hours the mackerel is ready for use. In this case, only natural spices are used, and the taste is simply excellent. The fish is moderately salty, tender and fragrant.

• 2 large mackerels
• 4 tbsp. l. rock salt
• 1 bulb
• 2 tbsp. l. granulated sugar
• 1 tsp coriander (seeds)
• 6-9 peas of allspice and black pepper
• 3-4 bay leaves
• 2 tbsp. l. 9% vinegar
• 700 ml. water

Prepare the necessary products. Remove the mackerel from the freezer and leave to defrost at room temperature.

At this time, prepare the brine. Place salt, granulated sugar (tablespoons with a slide), peppercorns and coriander, bay leaves in a saucepan. Cut the onion into 4 parts along with the husk, after thoroughly washing it out of the sand.

Fill with cold water and put on a gas stove. Let the mixture boil for 5-7 minutes, then turn off the fire, close the lid and leave the contents of the pan to cool and infuse.

Cut off the head of the fish, open the belly. Remove and wash all black films with special care. If desired, you can salt the caviar and milk contained in the fish.

Cut each mackerel into pieces.

When the brine has cooled, strain it through a sieve and lay out the pieces of fish. So that they do not float to the surface, you can cover the top with a plate. Leave in this form for 3 hours at room temperature.

After a while, pour in table vinegar, mix and wait another 3 hours. After that, drain all the brine.

Mackerel at home is ready to eat, you can try. Store in the refrigerator in a tightly closed glass jar for up to a week.

Recipe 7: quick salting of mackerel in brine at home

• fresh-frozen mackerel 2–3 pcs.
• bay leaf 7 pcs.
• water 1 l
• black peppercorns 10–20 pcs.
• salt 5 tbsp
• onion 1 pc.

We prepare the necessary ingredients: we clean the onion and cut it into 4 parts. Wash mackerel and defrost slightly.

Bring a liter of water to a boil. Add onion, salt, bay leaf, peppercorns to it. I usually put more than in the ingredients, about 20 pieces. Boil the brine for 10 minutes over low heat. Then cool down to room temperature.

Cut the mackerel into pieces 1 cm thick. It is better to do this when it has not yet completely thawed, so the pieces will be evener. And leave it to defrost until the end.

Dip the pieces of mackerel in the cooled brine and leave for 1 hour. If you want the mackerel to be lightly salted, then leave it for 45 minutes.

Then we dry the fish on a napkin.

We spread the salted mackerel on a dish and lightly pour vegetable oil.

Mackerel of spicy salting is ready!

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herring, mackerel, spices

No festive table can be imagined without fish dishes. Given the ease of preparation and the availability of products, fish can be cooked not only for the holiday, but also every day.

Mackerel is a unique gift from the sea. Despite the fact that it is very high in calories, it is easily absorbed by the body and is an excellent source of protein. It contains a large amount of minerals and essential omega-3 fatty acids, which improve the functioning of the brain, vision, nervous and cardiovascular systems.

Mackerel does not have small bones and is perfect in terms of gastronomic qualities specifically for salting, since it does not lose either fat content or juiciness.

The recipe for salting mackerel at home will certainly interest you with its simplicity and accessibility.

And once you have prepared salted fish with your own hands, you will never buy it in the store again.

1. Carcasses of large and medium-sized fish are suitable for salting, but small ones are not quite, because they have a lot of bones, little fat content and juiciness.
2. The carcass should have a light fishy aroma, be elastic and slightly moist. Light gray color indicates the freshness of the fish.
3. The carcass should be smooth, without dents and damage. Frozen fish should be thawed on the bottom shelf of the refrigerator in a tightly closed container.
4. You can salt mackerel both whole and in pieces. If you salt in pieces, the fish will be ready to eat a little earlier.
5. For salting, use coarse salt, not iodized. Iodine, without changing the taste, can spoil the appearance of the finished product.
6. It is recommended to salt the fish in glass or enameled or plastic dishes.
7. To enhance the aroma of fish, when boiling the brine, you can add cloves, a mixture of peppers, dried dill, white mustard, peas, coriander.
8. The longer the fish is in the brine, the more concentrated the taste will be.
9. It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days.

• Mackerel - 3 pcs
• Salt - 3 tbsp
• Sugar - 2 tbsp.
• Brewing black tea - 2 tbsp
• Onion peel - 3 handfuls
• Water - 1.5 l

Defrost the fish, gut, cut off the head and put in a container.

When using mackerel prepared according to this recipe, the skin does not need to be removed.

I'm preparing the brine. Rinse the onion peel well and soak for 10-15 minutes, put in a saucepan, add salt, sugar, tea leaves and pour water, and put on fire. After boiling, turn off the gas and leave to cool completely.

Pour the prepared fish with strained brine, close and send it to the refrigerator for three days.

Turn the fish once a day for uniform salting and coloring. After three days, we take out the fish and wash it in running water.

Onion peel gives mackerel a golden color and a pleasant taste. Cut the fish into portions and serve.

Ingredients:

• Mackerel - 1 piece
• Onion - 1 pc.
• Salt - 1 tbsp
• Water - 400 ml
• Allspice black pepper - 8 peas
• Bay leaf - 2 l

1. Defrost the fish, remove the head and tail, gut, rinse well and dry with a paper towel.
2. Cut the carcass into slices 2 centimeters thick and put in a jar.
3. I'm preparing the brine. Bring the water to a boil, add all the spices and the onion cut into four parts. Boil the brine for 8 minutes and cool.

The fish is ready, put it on a dish and decorate with onion rings and herbs.

• Mackerel - 1 piece
• Salt - 4 tbsp
• Sugar - 2 tbsp
• Vinegar -2 tbsp
• Allspice - 3 pcs
• Black pepper - 3 pcs
• Bay leaf - 3 l
• Water - 1 l

1. Wash the fish, gut and cut into pieces.
2. Boil water in a saucepan, add salt, sugar and spices, boil the brine for 5 minutes.
3. After the brine has cooled, add the vinegar
4. Put the fish in a glass container, pour brine.
5. We leave the container with fish for a day at room temperature.

• Mackerel - 2 pcs
• Salt - 2-3 tbsp
• Sugar - 1 tbsp
• Bay leaf - 3 pcs
• Coriander beans - 0.5 tbsp
• Allspice peas - 8-10 pcs
• Vegetable oil
• Vinegar

We cut the fish for further salting: cut off the head, tail and fins, gut, remove the inner black film and rinse thoroughly. In this recipe, the fish can be cut into pieces and the whole carcass can also be used.

We pour each carcass with a pickling mixture from the outside and from the inside.

We put the fish on food foil, sprinkle the rest of the dry mixture on top. We wrap the foil, put it in a plastic bag and send it to the refrigerator for 2 hours.

After the time has passed, wash off the excess salt, cut into medium circles and put on a clean, beautiful dish, sprinkle with oil and vinegar and decorate.

• Mackerel -1-2 pieces
• Salt (coarse) - 3-4 tbsp
• Sugar - 1 tbsp
• Pepper black peas - 5 pcs
• Sweet pea pepper - 2 pcs
• Bay leaf - 3 pcs.
• Mustard powder - 1 tbsp.
• Cloves (optional) 2 pcs
• Water - 1 l.

1. I'm preparing the brine.
2. We put a pot of water on the fire, after boiling, add all the spices and boil for another three minutes. Cool the brine to room temperature.
3. We process the mackerel carcass - we take out the gills, gut, remove the black film from the abdomen.
4. Wash well.
5. We put the fish in a glass container and fill it with brine. Close tightly with a lid and put in the refrigerator for 12 hours.
6. After 12 hours, salted fish is ready to eat. The fish can be cut into pieces, it can be salted whole, this will not affect the taste

The fish can be cut into pieces, it can be salted whole, this will not affect the taste

• Mackerel -1 piece
• Salt - 2 tbsp
• Sugar - 2 tbsp
• Pepper black peas - 8 pcs
• Pepper sweet peas - 6 pcs
• Bay leaf - 2 pcs.
• Coriander beans - 1/2 tbsp
• Carnation - 2 pcs

Prepare marinade. In a saucepan, combine 1 liter of water, salt, sugar, cloves, pepper, bay leaf and coriander. Bring to a boil, remove from heat and let cool.

Prepare the mackerel: cut off the head, remove the insides and rinse under cool running water.

Cut into serving pieces.

Transfer to a container with an airtight lid. Pour over the cooled marinade and refrigerate for 1 day.

Remove the fish from the marinade, add onion and unrefined sunflower oil to taste.

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

Mackerel - an affordable delicacy on your table

Mackerel is a marine life with low calorie content, excellent taste and reasonable price. Its meat is hearty and healthy, it contains vitamins and minerals, fatty acids and antioxidants, easily digestible protein and healthy salts. Mackerel fat will help preserve youth and prolong life. Mackerel in the diet promotes vitality and well-being.

Health benefits of mackerel fish:

• normalizes cholesterol;
• increases hemoglobin in the blood;
• gives the body the necessary vitamins, micro and macro elements;
• promotes ;
• improves metabolism;
• reduces the risk of thrombosis;
• strengthens bone tissue;
• normalizes the hormonal background of a person;
• positively affects the quality of the skin;
• regulates the water-salt balance in the body;
• restores nerve cells;
• strengthens the immune system;
• improves eyesight;
• promotes brain activity;
• resists the aging process.

Mackerel on the table is a benefit, taste and satiety for the whole family. Salting mackerel at home is not difficult.

How to choose the right mackerel for pickling

Before you pickle mackerel at home, you need to purchase it. Mackerel should be bought whole, as the freshness of the product is easily determined by the appearance of fish eyes and gills. It is difficult to choose fish without a head, as the main signs of freshness and quality are absent.

Mackerel fish - signs of quality:

• bright bulging eyes;
• whole red gills;
• even color without yellowness and darkening;
• pleasant smell characteristic of marine fish;
• skin without deformation and damage.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice must be transparent and uniform, without yellowness, dark spots, cracks and sagging. After defrosting, high-quality fish remains elastic, the bones should remain in place during butchering and keep up with the meat.

The storage place for frozen mackerel is the freezer.

Freshly frozen mackerel - the best salting recipes

Sea fish in shops and the market most often comes in a fresh-frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be thawed slowly - in cold water or in the refrigerator, then useful substances, taste and smell of sea fish remain in it.
It is not recommended to defrost mackerel at elevated temperatures or in warm water. Together with such defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product is noticeably reduced.

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

How to pickle fresh-frozen mackerel at home:

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

Mackerel in homemade brine

How to pickle mackerel? The brine can be spicy, for this, spices, sugar and spices are added during the cooking process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy salting is a delicious and original recipe for salting mackerel. This dish will decorate the festive table and diversify the daily menu. You can pickle mackerel according to the classic recipe - in salt brine.

How to pickle mackerel in brine:

Home salting of fish should be carried out in portions, since the shelf life of salted fish in the refrigerator is quite limited - no more than 5-7 days.

Salted mackerel - delicious, simple and fast

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

Mackerel belongs to the category of low-calorie diet foods, so it is recommended for people who are watching their weight.

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

Fish pieces must be grated with a dry composition, put in a glass or plastic container and put in the refrigerator. After a day, you will get medium-salted mackerel, and after two days the fish will become more salty and spicy.

Mackerel - the best salting recipes

Salty foods are recommended to be consumed at the very beginning of the meal, as they excite the appetite and improve gastric secretion. Mackerel is a popular staple for many interesting snacks. In feasts, it is good on its own, its original taste perfectly complements salads.

Recipes for salting mackerel at home:

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

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

Salted mackerel per hour

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

Quick salting - stages:

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

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

Mackerel meat is very fatty, so it does not absorb excess salt. Storage of finished fish is permissible, both in the marinade and without it.

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

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Well, it's time to return from distant Mars to our Earth. Recently I visited friends, where salted mackerel at home was served on the table, very tasty. I had no idea before that mackerel can be cooked at home, but they shared the recipe with me, and I was impressed and looked for similar recipes and now, of course, I will share them with you. I hope you find a recipe that suits you in this collection. Yes, by the way, most of the recipes were written by women and I did not change the original presentation and pass off the recipes as my own - firstly, it would be dishonest, and secondly, the highlight of the story would disappear ....

Everyone loves a fish, and if not everyone loves it, then everyone knows that fish is a storehouse of useful substances: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that every day you need to eat 100 grams of fish.
Children especially need to eat fish, as their body grows and must receive vitamins adequately. It is not for nothing that our grandmothers gave our parents fish oil without fail, and our parents got sick in childhood less often than our children.
So, in order for us to get salty mackerel at home very tasty, we need to remember a few simple rules:

1. Pay close attention to the freshness of the fish. Fresh mackerel should have a tight, springy carcass, light gray in color, without a hint of rust, and smell like fish, but not smell strongly, but slightly.
2. The fish should not have any spots, traces of blood and other things. The eyes should not be sunken, dull, dry or cloudy. The gills of a healthy fish are red, clean, with no signs of mucus.
3. The scales fit snugly, the tail should be even and not dry, it is advisable to check the fish in the water, fresh should sink. Only such an experiment is not suitable for frozen fish.
4. For salting mackerel, we choose large specimens, weighing at least 300 grams.

Salting place

In order for our mackerel to be well salted, we are preparing a cool place in the house, whoever has a cellar, you are very lucky. Who does not have a cellar, a refrigerator is perfect. So the place is ready.

Dishes

Dishes. Dishes need glass or enameled, or plastic, to your taste, the main thing is that the dishes do not oxidize. Dishes, yes.
We turn to the intricacies of salting mackerel.

It is important to remember that for salting fish, take only coarse, rock salt, not iodized, since iodine will affect the external attractiveness of the finished fish, and coarse salt will take on excess moisture.
So, let's move on to the recipes for salting our mackerel.

The easiest recipe for pickling mackerel

Ingredients:

• Mackerel -2pcs. 350g each
• Water - 1 liter
• Mustard powder - 1 spoon
• Sugar - 3 tablespoons
• Salt - 5 spoons
• Peppercorns -10 pcs.
• Bay leaf - 4 pcs.

If you doubt the need for sugar - do not hesitate, sugar will give the fish a great taste.

I don't like to waste time in the kitchen, so let's use a little time management:

1. We put a pot of water on the fire, after the water boils, add everything except the fish and cook for about three minutes. After three minutes, turn off the heat, cover the pan with a lid and leave to cool.
2. In the meantime, let's cut up the mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole, this will not affect the taste.
3. We put the fish in the prepared container and fill it with brine. We cover the container and send it to a cold place for 12-24 hours.
4. After 12 hours, the fish is lightly salted and ready to eat; after 24 hours, the fish will finally be salted.

You choose which one you like best. After the fish is ready, we recommend cutting and storing in a jar of vegetable oil.

This recipe will save you from disappointment after purchasing low-quality products.

Ingredients:

• Mackerel -1pc.
• Salt - 4 spoons
• Sugar - 2 spoons
• Vinegar - 2 spoons
• Bay leaf - 3 pcs.
• Black pepper - 3 pcs.
• Allspice - 2 pcs.
• Water - 1 liter

The principle of preparation is similar to a quick, simple recipe:

1. We gut the fish, boil and cool the brine, but in this recipe, after the brine is at room temperature, we add vinegar.
2. Pour the brine over the fish and put it in a place with room temperature for 24 hours.
3. Tasting after a day.

As a result of these simple actions, you should get salty mackerel at home, very tasty.

This recipe can be safely called universal, as it is suitable for both sturgeon and herring. The advantage of this recipe is in the cooking time, after twelve hours, you can enjoy the wonderful taste of salted fish.
Ingredients:

• Mackerel - 2 pcs.;
• Bow - 2 pcs.;
• Allspice - 5 peas .;
• Bay leaf - 2 pcs.;
• Wine vinegar - 50 ml;
• Salt - 3 tablespoons;
• Vegetable oil - 1 spoon;
• Cloves - 2 sticks;
• Ground black pepper - to taste.

The cooking process for this fish is slightly different. When preparing mackerel, we do not just gut it, we remove the skin and remove the bones. This is easy to do if you cut the fish along the back, along the ridge.

1. Cut the mackerel into medium-sized pieces, salt and let it rest for 10 minutes.
2. In the meantime, peel and cut the onion into rings.
3. We are preparing the marinade. To do this, mix seasonings, vinegar and vegetable oil.
4. We take slightly salted fish, pepper, mix with onions, put in a pre-prepared dish and pour the marinade.
5. Mackerel is marinated at room temperature for at least 10 hours, after which we send it to “reach” in the refrigerator.

Fish cooked according to this recipe literally melts in your mouth. It goes well with both side dishes and sandwiches. Salted mackerel at home is a very tasty excellent snack for any drinks, well, you know ....

Not all people like to cook, but those who do will prefer homemade marinated mackerel.
In the recipe below, consider how to pickle mackerel in onion peel with brine.

Ingredients:

• Frozen mackerel - 3 pcs.
• Rock salt - 3 tablespoons;
• Water - 6 glasses;
• Black tea (yes, yes, yes, exactly tea) - 2 tablespoons;
• Sugar - 1.5 tablespoons;
• Onion peel - 3 handfuls.

1. We defrost mackerel in a natural way - without microwaves, steam, and the like.
2. Meanwhile, prepare the brine. Wash the husk thoroughly with a sieve and running water. We put it in a saucepan, salt, pepper, sweeten, pour tea leaves, pour water and set to boil.
3. After the water boils, turn off the gas and leave to cool completely.
4. We gut the mackerel, wash it thoroughly, put it in an enamel bowl, pour the strained brine, close it,
5. Put in the refrigerator and leave for three days. Every day we turn the fish over for uniform salting and staining.

After three days, we take out the fish, cut it and eat it.

Mackerel marinated in tea brine

I suggest trying mackerel marinated in tea brine.

I can’t say how suitable such mackerel is for eating, since I eat it at lightning speed. At the same time, I am sure that having prepared such a fish, you will not want to buy a store-bought one.
Ingredients:

• Frozen mackerel - 2 pcs.
• Rock salt - 4 tablespoons;
• Water - 1 liter;
• Black tea - 4 tablespoons;
• Sugar - 4 tablespoons;

Let's start cooking.

1. Defrost, gut the fish, wash, dry with disposable towels.
2. We brew tea and cool, when it cools down, dissolve salt and sugar in it.
3. We put the mackerel in a container, fill it with marinade and leave it for four days in the refrigerator.
4. We hang the finished mackerel for the night. This is necessary so that the excess fluid is gone. Bon appetit.

At least once in a lifetime, guests unexpectedly came to every hostess, in such a situation “instant” recipes save. What are these recipes? Everything is very simple, these are recipes for dishes that do not require a long cooking process.
One of these lifesaver recipes is Two-Hour Mackerel.
To prepare such a mackerel, we need:

• Mackerel - 1 pc.;
• Bow - 1 pc.;
• Water - 350 ml.
• Salt - 1.5 tablespoons;
• Black pepper - 7 peas;
• Bay leaf - 2 pcs.

Cooking:

1. I'm preparing the brine. For 10 minutes, cook the brine with onion, cut into 4 parts, spices and salt. Turn off, chill.
2. Gut the fish, wash and dry with paper towels. Cut into small pieces, 2 centimeters.
3. We put the chopped fish in a jar and fill it with brine, close it and put it in the refrigerator for 2 hours.
4. During this time, we clean and boil potatoes, set the table, take out pickles.
5. We do hair, makeup and prepare for the arrival of guests.

A very simple recipe for cooking mackerel “in the morning”.
For him we take:

• Mackerel -1 pc.;
• Salt - 1 spoon;
• Sugar -0.5 tablespoons
• Ground pepper, vegetable oil, vinegar.

Very easy to prepare

1. Gutted mackerel, cut into medium pieces.
2. We rub each piece with a mixture of pepper, salt and sugar, put it tightly in a jar, put it in the refrigerator.
3. In the morning, wash off excess salt, transfer to a clean bowl and pour a mixture of vinegar and oil.
4. After 2 hours, we happily sit down for breakfast.

Salted mackerel at home is very tasty, especially in the morning, if the evening was not easy.

Pickled Mackerel

And here is a recipe for lovers of pickled mackerel.
We need:

• Mackerel - 3 pcs.;
• Bow - 3 pcs.;
• Garlic - 3 teeth;
• Sugar - 1 spoon;
• Salt - 1 spoon;
• Vinegar - 3 tablespoons.
• Vegetable oil -2 tablespoons;
• Bay leaf - 2 pcs.;
• Allspice - 1 teaspoon;
• A mixture of peppers - to taste.

1. We DO NOT completely DEFROST the fish, since it will not work to cut a completely thawed fish beautifully.
2. We gut, removing the head and tail, wash, cut beautifully.
3. We clean the onion and garlic, cut the onion into rings, garlic into plates.
4. We are preparing the marinade.
5. We combine oil, vinegar, salt, sugar, pepper and parsley.
6. We put the mackerel in a large container, add the onion and garlic, pour the marinade, knead well.
7. We put it in a jar and put it in the refrigerator for a day.
8. After a day, we take it out and enjoy.

Bon appetit!

This dish is prepared in two stages.
We take:

• Mackerel - 1 pc.;
• Salt - 3 tablespoons;
• Sugar - 1 tsp;
• Onion - 1 pc.;
• Vinegar 9% -1-2 tsp;
• A mixture of peppers - to taste;
• Vegetable oil - 2 tablespoons;
• Lemon.

Stage one.

1. Gutted mackerel, take out the backbone and bones, cut into fillets.
2. Season the fillets well with a mixture of salt and pepper, fold half to half, wrap it in a bag or film and send it to the refrigerator for a day.
3. We take out, wash off excess salt, dry, cut and proceed to the second stage.

Stage two.

1. Cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, crush so that the onion gives juice.
2. Lubricate the mackerel with a mixture of oil and vinegar, spread the onion on top and prepare for use.

Spicy lovers will be pleased with the Mackerel with Cinnamon recipe.
For this recipe we need:

• Water - 1 liter;
• Mackerel - 3 pcs.;
• Bay leaf -4 pcs.;
• Salt - 250g;
• Peppercorns and cinnamon to taste.

How to cook:

1. Boil the brine for 5-10 minutes, adding seasonings to the water.
2. We gut the fish, wash, dry.
3. Pour the cooled brine over the mackerel and send it to the refrigerator for three days.
4. We cut the finished mackerel and eat it, bon appetit.

Now I think everyone will find a recipe for themselves to make salted mackerel at home very tasty, do not forget to write about how and what you did in the comments, and in the meantime I will again look for something interesting and exciting for my blog, something to hook.

The fish that tastes great is mackerel. You can cook various dishes with its content: appetizers, salads, use as an independent dish.

Delicious recipes for pickling mackerel at home

Salted fish lovers will never pass by mackerel. It is tender, fragrant, goes well with potatoes. And what delicious salads are obtained using this seafood! In addition to its amazing taste, the product has a large amount of vitamins and various minerals. Constant eating will strengthen the immune system, normalize metabolism, improve hormones and heart function.

Salted fish is very nutritious and tasty. You can take fresh or frozen products. The main thing is to choose it correctly.

Pay attention to the fish when buying: if it is even, there are no dents, no visible damage - feel free to buy.

The color of the fish should be bright, evenly distributed. If the scales look faded, this is a sure sign of improper storage and the likelihood that the product has gone bad.

Do not defrost fish in the microwave, under hot water, or even in the kitchen. Place in a plastic container, cover with a lid so that the smell does not permeate the rest of the food, and defrost it on the bottom shelf of the refrigerator.

When salting, only coarse salt is used, without iodine. You can cook the fish in pieces, whole or fillet.

Dry salting

Ingredients:

• allspice - 10 peas;
• bay leaf - 5 pcs.;
• mackerel - 3 pcs.;
• salt - 50 g;
• sugar - 1 tbsp. spoon;
• dill.

Cooking:

1. Remove the insides, removing the dark film, if left, it will give bitterness to the finished product.
2. Cut off the head. Wash.
3. Pour salt, allspice peas, dill, parsley into the container.
4. Mix salt and sugar.
5. Coat the fish on all sides.
6. Place in a container. Dill put in the abdomen, sprinkle with spices and salt.
7. Close and refrigerate 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 of cereals, packed in polyethylene. It turns out a very tasty recipe for salted mackerel.

• 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.;
• cloves - 5 pcs.

Cooking:

1. For brine, pour water into a saucepan.
2. Sprinkle spices.
3. Immediately add salt and sugar.
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 cut off.
8. Gut the insides.
9. Cut into pieces.
10. Transfer to bank.
11. Add vinegar.
12. Pour in the brine to completely cover the pieces. Do not pour hot marinade.
13. If there is not enough liquid, prepare more. After twelve hours, a spicy fragrant fish is obtained.

In onion peel with brine

There is not always time to look for lightly salted mackerel. Finding the perfect tasting fish is hard. How to salt mackerel at home with the taste of smoked meats, you will learn in this recipe. Onion peel will give a golden hue.

Ingredients:

• water - 1.5 liters;
• loose black tea - 2 tbsp. spoons;
• mackerel - 2 pcs.;
• 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). Wait until it boils.
2. Cover with a lid and leave to cool. This process will take several hours.
3. Cut off the head, tail. Clean out the insides.
4. Wash the abdomen so that there is no bitterness in the finished product.
5. Strain the marinade through a sieve. You can take gauze to help.
6. Put the fish in a jar or container.
7. Pour in the brine.
8. Marinate for 3 days, turning every day.
9. Remove from the marinade, grease with sunflower oil so that the view is more beautiful and the fish 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.