Salted fresh-frozen mackerel. How to cook fish with mustard marinade

Do you like homemade salted fish? Make it your signature dish: learn these top recipes, practice and become the master of homemade mackerel salting.

Salted and smoked seafood is very loved by our compatriots. If earlier we bought the finished product without fear, then nowadays, due to the abundance of carcinogens, dyes and flavor enhancers, store-bought salted fish cannot be called healthy. How to salt mackerel at home, many hostesses are trying to find out. The step-by-step salting recipe is very simple, and the fish comes out very tasty, healthy and without the addition of harmful substances.

Mackerel: useful properties

This type of fish is considered the leader in the content of fluorine, cobalt and chlorine. In addition, mackerel is an excellent source of protein, just a 100-gram piece of fish contains up to half of the daily protein requirement.

We know that our bodies need fats to function properly. Unlike fats of animal origin (pork, veal), unsaturated mackerel fats are healthier and easier to digest. It has been proven that omega-3 fatty acids, which are present in fish, prevent the development of cardiovascular diseases, improve brain activity, and prevent the formation of blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, and atherosclerosis.

How to choose mackerel for salting

Most recipes use 2-3 fish. Give preference to large or medium-sized mackerels. Small fish are bony and also not as fat as large ones. The average weight of mackerel suitable for salting is 300 g.

When choosing seafood, pay attention to its appearance. Fresh mackerel has a slight fishy smell. A sharp strong aroma should alert. To the touch, the carcass should be elastic and slightly moist.

Normally, the fish has a light gray color. If you notice yellow streaks or a yellowish tint on the carcass, be vigilant. Most likely, the fish has either been thawed several times and then refrozen, or it is old, which will negatively affect the taste after cooking. To salt fish, choose only a fresh product, not frozen or freshly frozen.

How to salt mackerel at home: recipes

To make the fish tasty, juicy, moderately salty, you need to know the methods of proper salting. Initially, it is worth deciding whether the mackerel will be lightly salted, lightly salted or dried, taking into account the factor of whether the product is fresh, frozen or frozen. This determines the amount of salt that will be needed for cooking, as well as how much liquid the mackerel will release during the salting process.

Salted mackerel pieces

You will need:

• 2 pcs. mackerel (approximate size 700-800 g);
• a glass of water (200-250 ml);
• 2 tbsp. l. salt;
• 1 st. l. Sahara;
• 1 PC. bay leaf;
• 1 tsp ground coriander;
• 3 pcs. cloves;
• if desired, 1 tsp is added for flavor. dried basil.

1. We prepare the marinade: pour water into the pan, add sugar, salt and all the spices according to the recipe. Bring water to a boil, stirring occasionally to dissolve grains of sugar and salt. Remove from heat, cover with a lid and leave until the marinade has cooled completely.
2. In the meantime, let's fish. We wash it thoroughly, cut off the fins and head, cut it and get rid of the insides. Carefully remove the spine. Cut into pieces of medium size.
3. In a dry, clean jar, we put the prepared seafood in layers and pour it with the cooled marinade.
4. We seal with a lid. Leave at room temperature for 2 hours. Then we put the jar in the refrigerator for a day.
5. After 24 hours, salted mackerel is ready to eat. Serve it with onion rings, pouring a few drops of vegetable oil.

Whole salted mackerel

According to this recipe, the finished whole fish will look like a smoked product, but it will not be cooked during the cooking process.

Use:

• 3 mackerels;
• 1300 ml of water;
• 3 art. l. with a slide of salt;
• 1.5 st. l. with a slide of sugar;
• black tea - 2 tbsp. l.;
• onion peel (the more the better) about three full handfuls.

1. Prepare the brine: put a pot of water on the fire. Add all the spices according to the recipe. We also send thoroughly washed onion peels to the pan. We are waiting for the brine to boil, make the fire smaller and cover the pan with a lid. Cook over low heat for about five more minutes. Remove from heat, cool to room temperature and strain through a sieve.
2. The head, tail and entrails must be removed from the fish. Next, rinse it under running water, remove excess moisture with a paper towel.
3. We put the carcasses in a large container of suitable size, preferably glass.
4. Fill with cooled brine so as to completely cover the mackerel.
5. We cover the dishes with a lid and leave it to salt for 12 hours at room temperature. Then put the container in the refrigerator for 3-4 days. Twice a day we turn the fish to another barrel.
6. After 4 days, the fish is ready to eat.

Mackerel in brine

You will need:

• 2 fish;
• 3 pcs. onion;
• 2 pcs. cloves;
• 2 tbsp. l. salt;
• 50 ml of vinegar 9%;
• 3-5 pcs. allspice;
• 3-5 pcs. black peppercorns;
• 3 art. l. vegetable oil;
• 5 pieces. bay leaf.

Cooking sequence:

1. At the stage of preparing the fish, it must be washed and all the insides, tail, head and fins removed. Cut into small pieces.
2. Onion cut into thin half rings.
3. Mix a glass of water with all the spices from the recipe, including oil and vinegar. We can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. Spicy filling is ready.
4. We spread the fish in a glass container, we shift the layers with onions.
5. Top with brine to completely cover the fish.
6. Cover with a lid and shake a few times.
7. We send to marinate in the refrigerator for two days.

Salt mackerel without water

Ingredients:

• 2 pcs. mackerel;
• 4 tsp salt;
• 1 tsp granulated sugar;
• 2 pcs. bay leaf;
• 6-8 pcs. black peppercorns;
• 1 tsp vegetable seasoning with pieces of carrot.

Cooking sequence:

1. Remove the entrails, tail, head and fins from the fish. Rinse and dry.
2. Cut into pieces 1.5 cm wide;
3. Mix salt with sugar, add all the other spices according to the recipe. To make the dressing more spicy, and moderate salting, add 2 tsp. mustard or mustard powder.
4. Thoroughly roll the fish pieces in this mixture, put them tightly in a container with a lid.
5. We remove to prepare in the refrigerator for 2 days.

Salted mackerel with liquid smoke

Using liquid smoke will allow you to smoke mackerel at home, without using a smoker.

You will need:

• 3 fish;
• 1 l. water;
• 4 tbsp. l. black tea;
• 4 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 4 tbsp. l. liquid smoke (it adds a smoky flavor to the finished dish).

Cooking sequence:

1. We clean and wash the mackerel. Remove excess moisture with paper towels.
2. Add salt, sugar, tea to the water and boil. Cool down.
3. Pour liquid smoke into the cold brine.
4. We put the mackerel in a glass container and fill it with brine.
5. We close the lid, put it in a cold place, smoking takes three days.

Salt mackerel without vinegar

Use:

• 1 mackerel;
• 3 art. l. salt;
• 5 pieces. bay leaf;
• 2 tbsp. l. special seasoning for fish.

Cooking sequence:

1. Gut the fish, wash and dry.
2. Boil a liter of water with the spices, herbs and seasonings listed.
3. Cool the brine to room temperature.
4. Fill them with fish in a suitable container.
5. Close the lid and put in the refrigerator, pickling lasts 2-3 days.
6. After cooking, serve with Korean cabbage, salted cucumbers.

If you find that mackerel has an unpleasant odor, it is possible to get rid of it if you soak the fish in water for 30-40 minutes.

This video will help you cook and salt dry-salted mackerel deliciously and demonstrate a quick way to salt a fish.

Note: remember, the finished product must be stored only in the refrigerator, but not in the freezer.

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

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

How to pickle mackerel in brine - the easiest recipe

For this recipe we need:

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

For brine per 1 kg. fish:

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

Salting:

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

Lightly salted mackerel, salted with dry salting without water

The fish is lightly salted, tender and very tasty.

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

How to quickly and tasty pickle mackerel slices:

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

Delicious mackerel in brine with tea

Necessary:

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

Cooking:

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

Delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel - 1 pc. (medium size)

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

Cooking:

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

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

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

Curing mixture per 1 kg of fish consists of:

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

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

Ingredients of the spice mixture:

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

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

Composition of mustard-spicy filling:

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

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

Dry salting

Ingredients:

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

Cooking:

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

under the yoke

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

Ingredients:

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

Cooking:

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

Spicy salting

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

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

Cooking:

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

In onion peel with brine

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

Ingredients:

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

Cooking:

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

Pickled in tea brine

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

Ingredients:

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

Cooking:

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

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

Two Hour Salted Mackerel

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

Ingredients:

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

Cooking:

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

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

An easy option for salting mackerel.

Ingredients:

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

Cooking:

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

Salted in oil at home

This cooking option requires a minimum of products.

Ingredients:

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

Cooking:

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

How to quickly and tasty pickle mackerel slices?

Ingredients:

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

Cooking:

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

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

A detailed recipe for salting mackerel in a jar

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

Ingredients:

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

Cooking:

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

How to salt mackerel tasty without brine?

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

Ingredients:

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

Cooking:

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

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

salted mackerel

Ingredients:

• 2 freshly frozen mackerels

per 1 liter of water

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

Cooking method:

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

Mackerel spicy salted

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

For such a fish we need:

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

How to cook spicy salted mackerel:

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

Homemade recipe for salted mackerel in cinnamon brine

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

Ingredients:

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

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

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

Salted mackerel with basil and coriander

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

Ingredients:

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

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

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

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

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

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

Dry salted mackerel was a gastronomic discovery for me. Thanks to the exact balance of salt and sugar, the fish is perfectly salted. Spices and the absence of the need to “swim” in excess brine make home-salted mackerel unusually fragrant, smooth and dense. Unlike salting in pieces, all the mackerel fat remains with it. In addition, this is the easiest salting option in my memory, you just need to fill the prepared carcass with salt and seasonings, put it in a bag and put it in the refrigerator for two days. I have not tried it yet, but I think large herring is also perfect for dry salting.

In this recipe for home-salted mackerel, the proportions of salt are given for an average well-fed fish weighing about 300 grams, if you use smaller fish, reduce the amount of salt a little. Ideally, you need to use mustard, black pepper and coriander grains, grind them in a mortar right before salting, but with ground spice it turns out great, be sure to try this recipe for homemade salting of mackerel.

Preparation time: 10 minutes
Cooking time: 48 hours
Servings Per Container: 4

Recipe Ingredients

In order to cook salted mackerel at home, you will need:

• 1 mackerel (300g)
• 1 tbsp salt
• 0.5 tbsp Sahara
• 1 bay leaf
• 1 pinch ground black pepper
• 0.5 tsp mustard powder or ground mustard
• 1 pinch ground coriander

How to cook salted mackerel at home

The most time-consuming step in this recipe is preparing the fish for salting. Cut off the head and tail of the mackerel, make an incision along the abdomen and remove the insides. If desired, you can also cut off all the fins.
Rinse the fish carcass in cold running water, do not forget to wash off the black film from the inside of the abdomen and blot the fish with a paper towel so that no excess moisture remains on it.

Combine the measured salt, sugar, mustard, coriander and ground black pepper in a bowl, crumble the bay leaf into them and mix.

Put the mackerel in a plastic bag and sprinkle it with a mixture of salt, sugar and seasonings.

Shake the package with mackerel so that the salt evenly covers the entire carcass of the fish and gets inside the abdomen.

Wrap the fish bag tightly and put it in another plastic bag to insure against leakage, as salted mackerel will release excess moisture over time and will be salted already in the brine. Put the fish in bags in the lower section of the refrigerator (there, as a rule, the temperature is lower than on other shelves) and forget about it for two days.

After 48 hours, remove the mackerel from the refrigerator and unwrap.

Rinse under cold water to remove salt and spices and pat dry with paper towels.

Cut the salted mackerel into equal pieces of any thickness just before serving, until then it can be stored in the refrigerator in a plastic container.

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

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

How delicious to pickle mackerel

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

How to cut a fish

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

How much to salt mackerel

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

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

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

Spices for salting

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

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

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

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

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

Delicious salted mackerel slices in brine

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

For a glass of water you will need:

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

How to salt the pieces:

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

Video recipe for salting with mustard at home

Mackerel, salted whole dry way

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

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

Take:

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

We salt the whole mackerel:

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

How to quickly pickle whole mackerel in brine

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

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

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

Required:

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

Cooking:

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

Delicious salting in brine with tea in a jar

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

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

Cooking:

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

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

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When choosing a fish, always study its appearance very carefully. It is best to take a fish with a wide back, with a skin that has a beautiful bright shade, without damage and white bloom.

You need to defrost the fish in the refrigerator on the bottom shelf - you do not need to fill the fish with water or take it out into the air.

Wash the mackerel on the outside, make a longitudinal cut along the abdomen and carefully remove the insides. Carefully scrape the dark film with a knife, rinse well again in running water and dry a little.

After that, it will be possible to cut the mackerel into not very thick pieces.

For salting mackerel in brine, it is best to use classic spices - peppercorns and bay leaf. The recipe for salting mackerel in brine is very simple - boil the brine, cool it and pour over the fish.

Put pieces of mackerel in a glass jar - it is best to take half a liter or liter jars. Pour water into a saucepan, add salt, sugar, pepper and bay leaf to it and bring to a boil. The brine must be boiled for several minutes so that the salt and sugar are completely dissolved.

After that, the brine must be cooled to room temperature and fill the fish with it.

We cover the jars with fish with a plastic lid or film and leave for about four hours. After that, it can be put in the refrigerator for a few more hours. Usually a liter jar of mackerel is salted for six hours.

To make it convenient to store the fish, it is best to use not very large jars - take as much mackerel that you can eat at a time.

The ambassador of mackerel at home will largely depend on your taste preferences. If you like salted fish, then after six hours you can serve it to the table, for lovers of more spicy and salty fish, there is another wonderful recipe.

If you like a more fragrant fish, then the recipe for salted mackerel slices in spicy brine is the best for you. The fish prepared in this way will be a wonderful snack for the festive table.

Mackerel must also be cleaned, washed and cut into not very large pieces - 2-3 centimeters thick. Wash the lemon well in running water, then cut into two halves. Set half a lemon aside, and cut the other half into thin sticks or medium cubes.

In a separate bowl, mix salt and sugar, add peppercorns and chopped bay leaf to them. Cut the onion into rings - not very thin.

Pour the required amount of water into a saucepan and bring to a boil. Remove from heat and add all the prepared spices to the water, except for the onion and lemon.

The resulting brine is well mixed and left to cool completely. When the brine has cooled to room temperature, it will be possible to fill the jars.

Spread the fish, lemon and onion in layers. Gently pour brine on top and cover the jars with a lid or plastic wrap.

We salt mackerel at home in several stages. Let it sit at room temperature for two to three hours, then put it in the refrigerator.

If you remove the bones from the fish and salt only the fillet, then the mackerel in brine will be ready in 5 hours. Medium pieces of mackerel - 4-5 centimeters thick, will be ready for use in a day, and small ones - 2-3 centimeters can be tasted in 12 hours.

On the video, how to pickle mackerel, you can see all the stages of preparing this great appetizer. If you are going to cook a large amount of fish, then try to stick to the proportions of salt and sugar - 2: 1. Instead of lemon, you can use lemon juice or a little fruit vinegar - this will make the fish more tender.

For spicy salting, you can use any spices to your taste - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils are great for making spicy fillings.

When the fish is completely ready, carefully remove it from the jar and set the table. Bon appetit!