Simple salting of mackerel at home. Lightly salted mackerel: seven best recipes. Homemade recipe for salted mackerel in brine with cinnamon

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

Keep recipes for dry salting, quick cooking in brine, whole or in pieces. Choose and delight your family with the best pickles.

How to pickle mackerel deliciously

• Select large carcasses, 300-400 grams, larger ones are difficult to find. Good weight means that the mackerel has gained good fat content.
• There are several known ways of salting mackerel - dry salting, without water; salting in brine, or as fishermen say, in brine, is popular.
• You can salt the fish whole or divided into pieces.
• To gut the fish or not? Decide for yourself here, but it’s better to remove the insides. Although this condition does not always apply to salting whole fish, it is often salted ungutted.
• If you salt the whole fish, you don’t have to cut off the head and tail.
• Are you adding spices? Place them in a gauze bag and place them in brine. After salting, they will be easy to get out and will not interfere with eating (it’s unpleasant when they get into your mouth).

How to cut fish

As a rule, mackerel is frozen when it is caught, on board the ship, and is sold frozen in stores. At home, I advise you to cut the fish without defrosting it completely. Let it melt a little. Then you can pull out the insides quite easily by cutting the belly along the entire length without staining the fish inside. To prevent your hands from freezing, wear gloves.

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, salted or lightly salted?

In brine, the whole mackerel will be salted for 1 to 3 days. The longer it is in the brine, the richer the taste will be. Lightly salted mackerel is prepared overnight. If you want to speed up the process, make it in pieces that will be ready after a few hours.

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

Spices for pickling

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

Add cloves, a mixture of various peppers, dill, and mustard seeds to the brine. Take spices in the ratio of half a teaspoon per liter of liquid. If you like to experiment, pickle it in tea, add a little liquid smoke, adding a smoky flavor.

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

The fastest salting of fish. In less than a day, a delicious fish will appear on your table.

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

Delicious salted mackerel pieces in brine

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

For a glass of water you will need:

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

How to salt the pieces:

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

Video recipe for salting with mustard at home

Mackerel, salted whole dry method

I don’t want to go the easy route by simply rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding a little spice. This salting method involves long-term storage of fish.

Take:

• Fish carcasses – 2 pcs.
• Salt – 6 tablespoons.
• Sugar – 2 tbsp. spoons.
• Ground pepper - a small spoon.
• Dill - Art. spoon.
• Sunflower oil – 1-2 tablespoons.

Salt the whole mackerel:

1. Add seasonings to bowl. Mix well.
2. Prepare the mackerel (cut it or leave it alone, decide for yourself).
3. Rub the carcass on all sides. Take a large bag and place the carcasses in it.
4. Wrap tightly (you can even secure the bag with an elastic band).
5. Place on the refrigerator shelf. After three days, boil the potatoes and take a sample.

How to quickly pickle whole mackerel in brine

Homemade salting in brine is considered classic, the simplest and least troublesome.

First, let's decide on the proportion of water and salt. You will need 100 grams per liter of liquid. (3 large spoons). If you are in a hurry, increase the concentration slightly, 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, adding some zest to the dish.

Required:

• Fish – kilogram (2-3 pcs.).
• Sugar – 2 spoons.
• Salt – 4 tablespoons.
• Water - liter.
• Laurel - 3-4 leaves.
• Allspice – 4-5 peas.

Preparation:

1. Cut the mackerel, remove the gills and entrails (the head won't hurt). Rinse the carcass.
2. Make a filling with water and spices listed in the recipe. To do this, boil water, add salt and sugar, bay leaves, and pepper. Once the crystals have dissolved, remove from heat and cool.
3. Place the slave in a container, pour in the brine. Press down with pressure, leave for 2-3 days, placing in the cold.

Delicious pickling in brine with tea in a jar

A beautiful tan color will give the mackerel an appetizing appearance. Many people use “liquid smoke” for this purpose, but if you do it with tea leaves, you get real yummy.

You haven't tried salt mackerel Houses? It’s in vain, it’s not at all difficult, the salting technology is simple, and the fish turns out incredibly tasty, very aromatic and tender. And you are unlikely to buy such a fish in a store. I suggest you make salted mackerel at home using a very tasty recipe that all your guests will love.

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

How to pickle mackerel in brine - the simplest recipe

For this recipe we will need:

• Mackerel, take fresh frozen, defrost, remove the gills from it, rinse under running water
• The salting vessel, preferably enameled with a lid, should be of such length and volume that the 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 tbsp. spoon of sugar
• 1 – 2 bay leaves optional

Pickling:

1. Prepare the brine, stir salt and sugar in water, stir thoroughly until completely dissolved
2. We put the fish in the container and fill it with brine; if there wasn’t enough of it and the fish was not completely covered with it, it’s okay, you’ll just need to turn it over periodically
3. Close the lid and leave for 2 - 3 hours at room temperature
4. Place the boat with fish in the refrigerator for 4 – 5 days

Lightly salted mackerel, dry salted without water

The fish turns out lightly salted, tender and very tasty.

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

How to quickly and tasty pickle mackerel in pieces:

1. Defrost freshly frozen fish, gut it, separate the heads and tails, and rinse under running water.
2. Cut into equal pieces
3. Place in a container for pickling
4. Finely chop the onion and sprinkle the pieces
5. Prepare brine for pouring, based on 800 ml. boiled chilled water add 3 tbsp. spoons of salt
6. Add 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
7. If desired, you can add 1 tbsp to the brine. a spoonful of vinegar and 2 tbsp. spoons 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. After 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 pcs, spices to your taste
• Black tea – 4 tsp.
• Water – 1 l.

Preparation:

1. Defrost the fish, gut it, separate the heads and tails
2. Prepare the brine by pouring water into a saucepan and putting it on the 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 heat and let the brine cool
6. Strain the cooled brine through a sieve and pour in the fish placed in the container.
7. Cover with a lid and place 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

Preparation:

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

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

1. Defrost the fish, gut it, leave it without heads and tails
2. Rub the salting mixture on all sides and inside and place in a bowl for pickling.

The curing mixture for 1 kg of fish consists of:

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

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

Ingredients of the spicy mixture:

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

1. Place on fire, bring to a boil
2. Remove from heat and let sit for 10 minutes
3. Cut the mackerel into pieces 2 - 2.5 cm thick and place in a bowl on an onion bed (cut the onion into slices)
4. Strain our cooled broth
5. Mix mustard with olive oil
6. Add sugar and salt, mix, pour in the broth, 4 g of acetic acid

Composition of mustard-spicy filling:

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

1. Pour the fish and put it in the refrigerator for one day

Dry pickling

Ingredients:

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

Preparation:

1. Remove the insides, removing the dark film on the belly; if left, it will give bitterness to the finished product;
2. Cut off the head. Wash;
3. Pour salt, allspice peas, dill, bay leaves into the container;
4. Mix salt and sugar;
5. Spread the fish on all sides;
6. Place in a container. Place dill in the belly, 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 pressure

To cook a dish faster, you can use pressure. To do this, place a jar filled with water on the cooked fish. You can use a kilogram bag of cereal packed in a plastic bag. This makes 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.

Preparation:

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 along the carcass with a sharp knife;
6. Remove all seeds;
7. Get rid of the skin. A very sharp knife will help you remove it quickly;
8. Cut the resulting pulp into pieces;
9. Place in a container. Sprinkle with spices;
10. Apply pressure to press down very well. After eight hours in the refrigerator, the fish will taste great.

Spicy pickling

This recipe makes the fish lightly salted. The main thing is that it's quick to prepare. In the morning they salted it, and the dish was 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.;
• Cloves – 5 pcs.

Preparation:

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

In onion skins with brine

You don’t always want to run around the shops looking for good, not over-salted mackerel. Finding the perfect taste is very difficult. You will learn how to salt mackerel at home with a smoked flavor in this recipe. Onion skins 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.

Preparation:

1. For brine: add salt, tea, sugar, husks to 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 and tail of the carcass. Clean the insides;
5. Wash the belly thoroughly so that there is no bitterness in the finished product;
6. Strain the marinade through a sieve. You can use gauze to help;
7. Place the fish in a jar or container;
8. Pour in the brine;
9. It should be marinated for three days. Be sure to turn it over every day;
10. Remove from marinade. Lubricate with sunflower oil to make it look more beautiful and prevent it from drying out.

Marinated in tea brine

Salting mackerel with tea is a tasty, easy-to-understand recipe. The only negative is that it will take about four days to prepare. The fish comes out melting in your 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.

Preparation:

1. Thaw the fish overnight in the refrigerator;
2. Get the insides out. Remove head and tail;
3. Rinse thoroughly;
4. Boil water with tea. There should be no additives or flavorings in the brew;
5. Add salt to the marinade. Add sugar. Stir;
6. Cool completely. To avoid boiling the fish;
7. Strain;
8. Place whole carcasses in a jar or container; no need to cut them;
9. Place in the refrigerator;
10. Turn over every day to ensure even salting;
11. After four days, the delicacy is ready.

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

Two-hour salted mackerel

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

Ingredients:

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

Preparation:

1. Divide the onion into quarters with a knife;
2. Add onion, salt and spices to the water;
3. Cook for ten minutes;
4. Remove the entrails. 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 add the fish;
8. Let it sit in the refrigerator for two hours.

This is how you can quickly and easily make 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.

Preparation:

1. Cut the fish: remove the entrails, head, tail;
2. Cut into pieces;
3. Rub with pepper, sugar, salt;
4. Send it to the jar. Packing tightly;
5. In the morning, remove the remaining salt;
6. Place in the herring container;
7. Mix oil with vinegar;
8. Pour mixture over mackerel;
9. Leave for two hours.

Salted in oil at home

This cooking option requires a minimum of ingredients.

Ingredients:

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

Preparation:

1. For this version of the dish, a frozen carcass is required. Which needs to be gutted, head, fins, tail removed;
2. Don't forget to get rid of the black film in the belly. It gives bitterness;
3. Cut in half along the ridge. Remove all bones;
4. Cut into pieces;
5. Place skin side down in a bowl;
6. Sprinkle well with salt. There is no such thing as too much salt. The fish will take only the amount it needs;
7. Fill with oil;
8. Add the remaining fish on top;
9. Add salt and oil;
10. Cover the bowl with a lid and chill in the refrigerator for a day.

How to quickly and tasty pickle pieces of mackerel?

Ingredients:

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

Preparation:

1. Pour water into the pan. When it boils, add spices. Boil for three minutes until the water bubbles;
2. Cut off 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. Place all 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.

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 over-salted fish, it is better to cook it yourself.

Ingredients:

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

Preparation:

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. Cut the mackerel into pieces;
5. It is best to pickle in a jar. Place a piece in it, fill it with brine;
6. It takes four hours to stand at room temperature;
7. Refrigerate.

How to salt mackerel deliciously without brine?

Not all housewives like to tinker 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.;
• Cloves – 2 pcs.

Preparation:

1. Clean the fish from the entrails. Be sure to cut off the head and tail;
2. Rinse thoroughly;
3. Cut lengthwise and remove the backbone and bones;
4. There is no need to cut the fillet;
5. Grind pepper, cloves and bay to a powder. You can use a mortar or coffee grinder;
6. Stir in 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. Place the fish skin side down into it;
9. Sprinkle the remaining spices on top;
10. Cover tightly with a lid and refrigerate for half a day;
11. Then turn the fillet over to the other side and place in the refrigerator for the same amount of time.

With an abundance of recipes presented, everyone will find something to suit their taste. Home cooking helps you save money and end up with a healthy and tasty treat made with your own hands.

Salted mackerel

Ingredients:

• 2 fresh frozen mackerel

for 1 liter of water

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

Cooking method:

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

Spicy salted mackerel

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

For such a fish we will need:

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

How to cook spicy salted mackerel:

1. Prepare the brine. Pour water into a saucepan and bring to a boil. Add salt, sugar, pepper, cloves and bay leaf to the water. Dissolve salt and sugar in water and leave to cool.
2. You can add any spices to your taste. It could be garlic, ginger, herbs.
3. Wash the fish, cut off the head and fins, and remove the entrails. Wash thoroughly again and cut into pieces about 3 cm thick.
4. Peel the onion and cut into rings.
5. Cut half a lemon into cubes or wedges.
6. Place 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 mackerel with cooled brine. Be sure to cover with a lid. Leave in a warm place for 3 hours. Then we put it in the refrigerator to salt. You can eat fish every other day. If you salt the fillet, it will be salted within 5 hours.
8. Set the table and enjoy your meal!

Homemade recipe for salted mackerel in brine with cinnamon

This homemade recipe is simple but original - with cinnamon, interesting in its unique taste and smell. The process of salting mackerel this way 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 home recipe: mackerel, salted in brine with cinnamon - prepare as follows:

1. Process the mackerel by washing it and removing the fins, entrails, tail and head. Rinse the cavity and let the water drain. Then place the whole mackerel halves in a glass jar under a screw-on lid.
2. Pour the required amount of water into a suitable saucepan and bring it to a boil. As soon as the water boils, add salt, bay leaf and black peppercorns. 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. All that remains is to fill the jar with the mackerel halves with brine with the resulting marinade and place it in the refrigerator for three days, after the specified time has elapsed, remove the mackerel from the jar, let the brine drain, cut into pieces, place thinly sliced ​​onions in half rings on top, garnish with sprigs of fresh herbs, or sprinkle its finely chopped.

Salted mackerel with basil and coriander

This homemade recipe for pickling mackerel is good not only because it comes out with an original aroma, although there are also opponents of such spicy aromas, but also because it is quick to prepare. 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 level tablespoons;
• granulated sugar - 1 tablespoon;
• drinking water - 1 glass.

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

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

If the mackerel is freshly frozen, allow it to thaw naturally so that the fish flesh does not separate during further processing.

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

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

Mackerel is an ocean fish that is perfect for pickling. The technology of pickling is simple and technologically advanced, which allows every housewife to do it.

Homemade fish is not much different from the salted mackerel sold in the supermarket. The most important thing is to properly prepare the carcass and cook the marinade. The marinade is cooked in several stages, after which it cools. Warm marinade is allowed to be poured over mackerel.

Preparing dishes and fish

To avoid any delays during salting, you need to prepare everything you need in advance.

For this you will need:

• cutting board (for cutting fish);
• sharpened tool;
• large deep plate;
• jar with lid (glass);
• transparent bag (plastic);
• utensils for preparing brine (saucepan).

To prevent mackerel from losing its taste, it must be cut accordingly. First of all, the carcass is removed from the tail, head and fins. After this, the giblets with the dark film are removed. The cut fish is washed well in clean water and dried. Depending on the recipe, the carcass is left whole or cut into a small number of parts.

How to quickly and deliciously pickle mackerel with your own hands

What is needed for this:

• two medium-sized fish carcasses;
• 1 liter of clean water and a vessel;
• pepper;
• Bay leaf;
• a little mustard powder;
• three teaspoons of sugar;
• five tablespoons of table salt.

Cooking method:

1. Boil 1 liter of clean water.
2. Bring to a boil with spices.
3. Turn off the heat and let cool.
4. Process and prepare the fish.
5. Pieces of mackerel are laid out on a plate and poured over with marinade.

The fish prepared in this way is placed in the refrigerator for a couple of days. After this, the mackerel can be served.

A simple recipe for pickling mackerel

You need to prepare:

• two fish;
• 50 g 9% vinegar;
• a couple of onions;
• 30 g salt;
• vegetable oil - 100 g;
• 2 bay leaves;
• pepper to taste.

Preparation:

1. The fish is cleaned and cut into individual pieces.
2. Pieces of fish are laid out on a plate and stirred with salt.
3. Add onion rings and pepper and stir.
4. Prepare a marinade based on spices and sunflower oil.
5. Fish pieces are poured with marinade and kept for a day.
6. After this, place in the refrigerator for several hours.

Salted mackerel with cinnamon

The following products should be prepared:

• one large fish carcass;
• water;
• 250 g salt;
• peppercorns;
• cinnamon - on the edge of a knife;
• two bay leaves.

Cooking technique:

1. The fish is cleaned and washed.
2. Water is poured into the pan and spices are added.
3. The marinade is boiled and then cooled.
4. A whole fish carcass is poured with cold brine.
5. Place in a cool place for 3 days.

Marinated mackerel with basil and coriander

You need to prepare:

• fish;
• Bay leaf;
• a little clove;
• 5 g basil and 5 g coriander;
• a pinch of sugar;
• 25 g salt;
• clean water.

Cooking process.

1. A glass of water is poured into the bowl and spices are added.
2. Boil and then cool the marinade.
3. Clean and cut the fish, rinse with clean water and dry. Pieces of mackerel are placed in a jar and poured over with marinade, after which the jar is tightly closed. Leave in a cool place for a day, after which the fish can be eaten.

Cooking salted mackerel without marinade

The following products are prepared:

• mackerel;
• 25 g salt;
• 2 teaspoons sugar;
• a little pepper;
• 1 bay leaf;
• 1 teaspoon mustard and 1 teaspoon coriander.

Salting process:

1. The fish is cleaned and washed, and then dried on a napkin.
2. Spices with bay leaves and salt are poured into the dishes.
3. The fish carcass is rubbed with a mixture of spices and moved to a cool place for a couple of days. Before this, the mackerel is placed in a plastic bag and tied tightly. The bag needs to be shaken several times so that the spices are evenly distributed around the carcass.
4. Place the bag on a plate.
5. After two days, the carcass is removed from the bag and washed with cold water. After this, the mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two mackerel carcasses are cut, removing all excess parts and washed in water. After this, a brine is prepared from tea leaves for 1 liter of water. The solution should cool, after which 40 g of salt and sugar should be poured into it and stirred. Soak the fish in the solution and then put it in the refrigerator for 2 hours, maybe more. It all depends on the color of the fish and the amount of salt. After a few hours, the fish is removed from the brine and hung to drain from the fish. The mackerel is then placed in a paper bag and moved to the refrigerator.

Spiced mackerel in marinade

Components:

• two large fatty mackerels;
• 30 g sea salt;
• spices for fish;
• a little pepper;
• 2 cloves;
• several juniper berries;
• a little bit of coriander.

Preparation:

1. The fish is cut until filleted.
2. All spices are crushed and mixed with fish seasonings.
3. Mackerel fillets are placed in a deep bowl and crushed with spices.
4. Mix the fish and spices, after which the fish is covered with something heavy.
5. The fish should be soaked in spices at room temperature for 24 hours.
6. After this, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

You need to prepare:

• one large mackerel carcass;
• one liter of water;
• 45 g salt;
• 30 g sugar;
• 10 g mustard powder;
• several pieces of bay leaves;
• 20 ml sunflower oil and some peppercorns.

Cooking method:

1. Cut the mackerel, clean, wash and cut into small pieces.
2. Pour all seasonings into water and boil for 7 minutes.
3. The marinade must be cooled and filled into a container with pieces of mackerel.
4. Move to a cool place for two days.

Salted mackerel in brine and onion skins

Main components:

• fillet of three small mackerel;
• onion peel;
• sugar and salt 2 tbsp. l;
• spices to taste.

How to cook:

1. Prepare the marinade by letting it simmer for 7 minutes.
2. Place the mackerel pieces in a large, deep bowl and fill it with marinade.
3. Place in a cool place (refrigerator) for three days.

Quick salted mackerel

Main ingredients:

• several fish carcasses;
• a couple of onions;
• 35 g salt;
• 2.5 glasses of water;
• peppercorns;
• Bay leaf.

Cooking technology:

1. Boil water.
2. Add bay leaf, salt and pepper to boiling water.
3. Add two onions here, after cutting them into four parts.
4. Bring the marinade to a boil and cook for 10 minutes, then cool.
5. Separate the fish, cut into small pieces and place in a glass jar.
6. Pour the marinade over the prepared fish pieces and refrigerate for several hours, after which the mackerel can be served.

Some secrets and practical advice from experienced chefs on how to properly salt mackerel

It is faster and easier to salt fish using the dry salting method. All spices and seasonings are rubbed into the cleaned carcass, after which it is placed in a plastic bag and must be refrigerated for several days. Before serving, it is removed from the bag and cleared of excess salt and spices. If you cut the mackerel into pieces, it will absorb the flavor of the seasonings faster and absorb the salt faster. And if you remove all the bones from the fish, it will be the best serving.

This technology is suitable for salting any fresh or frozen fish. To prevent frozen fish from losing its quality, it should be properly defrosted. And it defrosts in cold water within 24 hours. If the defrosting process is forced, the fish will lose its natural elasticity.

How to pickle fresh frozen mackerel quickly and tasty

Product preparation:

• 0.5 kg of fish;
• two onions;
• a little salt and sugar (a pinch);
• a little pepper (pinch);
• 2 bay leaves;
• some herbs.

How to cook:

1. Clean the carcasses of all excess, rinse well and cut into pieces.
2. Cut the onion into rings.
3. Grind the remaining spices.
4. Pieces of fish are laid out in a jar in layers, with each layer topped with onions and spices.
5. The jar is tightly closed with a lid and left for one hour. Then the jar is turned over and left again for an hour.
6. Can be refrigerated before serving.

How to salt fresh frozen mackerel whole

To do this you need:

• several fish carcasses;
• 30 g salt;
• 15 g sugar;
• water;
• onion peel and black tea.

How to prepare:

• Place a pan of water on the fire.
• All the spices are poured into it, including onion peels.
• The water is brought to a boil.
• The composition is boiled for a short time.
• The brine is filtered and brought to room temperature.
• The entrails are removed from the carcasses and washed.
• All fish are poured with cooled brine.
• Mackerel carcasses are left for 12 hours.
• After this time, the mackerel is moved to the refrigerator for 4 days. Every day the fish carcasses are turned over for the best effect.

How to pickle fresh frozen mackerel in pieces

You need to prepare:

• a couple of mackerel carcasses;
• 25 g salt;
• 2 tbsp. spoons of sugar;
• 1 teaspoon dried basil;
• 1 glass of water;
• a little cloves and bay leaf.

Cooking method:

1. All spices are placed in warm water.
2. Bring the marinade to a boil.
3. Let the marinade cool.
4. Clean and cut the fish.
5. Place the pieces in a suitable container and fill with brine.
6. Allow to stand at room temperature for some time, then move to a cool place for 24 hours.

A few more interesting recipes

Salted mackerel with lemon

Ingredients:

• 3 fish carcasses;
• 20 g salt;
• 10 ml lemon juice;
• a few peppercorns;
• 0.5 l of water;
• Bay leaf.

How to cook:

1. Pour the spices into a bowl of water and boil, then simmer for a few minutes.
2. Clean and cut the fish carcasses.
3. Place the chopped mackerel in a container and sprinkle with lemon juice.
4. All fish are poured with cold marinade.
5. Seal the container with a lid and place in the refrigerator for a day.

If the marinade darkens, then nothing special. It's all about the lemon, which can cause a chemical reaction.

Salted mackerel with prunes

Ingredients:

• one fish carcass;
• one liter of water;
• a handful of prunes;
• 3 tablespoons of salt (tablespoons);
• 2 tablespoons of sugar (tablespoons);
• 1 spoon of black tea.

How to cook:

1. The fish is cleaned and washed well.
2. Place fish and prunes in a deep bowl.
3. Prepare the marinade: add tea, salt and sugar to boiled water, then boil the mixture for seven minutes and cool. Be sure to pass through a sieve.
4. Pour brine over the fish and leave for several days.
5. The fish carcass should be turned over every day.
6. The salted fish is greased with sunflower oil and cut into pieces. The finished fish is stored in a hermetically sealed container.

Salted mackerel in mayonnaise

Components:

• fresh frozen fish and a pinch of black pepper;
• two tablespoons of salt;
• 120 g mayonnaise.

Salting.

1. The mackerel is thawed and cut, removing all bones. In this case, the skin is not removed. The carcass is cut into small pieces.
2. A mixture of pepper and salt is rubbed into each piece.
3. After this, all the fish is coated with mayonnaise.
4. Pieces of mackerel are placed on a plate and placed in the refrigerator for 2 hours.

Recipe "Fish for haze"

Procurement of products:

• several mackerel carcasses;
• 3 handfuls of onion peels;
• 0.5 cups of liquid smoke;
• 40 g salt;
• 20 g sugar;
• 1 liter of water.

How to prepare:

1. Each carcass is cut, removing the head, tail and fins, as well as entrails. After this, rinse and cut into pieces.
2. Place the husks in a container of water and boil until the water darkens.
3. Add salt and sugar, stirring constantly.
4. Cook the mixture over low heat for 20 minutes.
5. Cool and strain, then add liquid smoke and stir.
6. Place the mackerel in a deep container, pour in the marinade and cover with a plate with a load.
7. Place the fish covered in marinade in the refrigerator for a couple of days.
8. Before serving, the fish is washed and dried on a paper napkin.

Cooking mackerel without vinegar

Components:

• 3 fish carcasses;
• 2 glasses of clean water;
• 35 g salt;
• 20 g sugar;
• nutmeg, coriander and pepper as desired.

Salting process:

1. The mackerel is cleaned, washed and cut into pieces.
2. Water and spices are poured into the container, along with salt and sugar.
3. The water is brought to a boil and boiled for 5-7 minutes.
4. The fish cut into pieces is placed in a container and poured with warm marinade.
5. The container is tightly closed and left in a cool place for 24 hours.

Salting mackerel in brine

What is necessary:

• 1 liter of clean water;
• 2 tbsp. spoons of salt;
• a pinch of sugar;
• 1 bay leaf;
• allspice - to taste;
• a little clove.

Preparation:

1. Cook the marinade over medium heat. Boil water, salt and sugar while stirring for 8 minutes.
2. The mackerel is cleaned and washed.
3. Pieces of fish are poured with cooled marinade.
4. In this state, the fish is kept in the refrigerator for 48 hours.
5. After this period, the fish is mixed with spices and placed in a bag.
6. The mackerel in the bag goes back into the refrigerator for 15 hours.

Conclusion

Mackerel is a tasty fatty fish that is also nutritious. Its meat contains the necessary amount of fatty acids and quickly digestible proteins. Moreover, mackerel meat contains microelements such as zinc, selenium, phosphorus and others that have a positive effect on human life.

What to serve mackerel with

Affordable mackerel, after home-salting, turns into an amazingly tasty dish. Any housewife or host can prepare it quickly. A variety of recipes will help you serve a completely new product every time.

Ready-made salted mackerel is a wonderful appetizer. Salted fish is also good in salad. The advantage of the dish is its ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step-by-step photo recipe

For a family dinner, you can prepare delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help chefs appreciate the amazing taste of home-salted fish and the simplicity of the process of preparing the snack itself.

Your mark:

Cooking time: 6 hours 25 minutes

Quantity: 1 serving

Ingredients

• Fresh mackerel: 2 pcs.
• Bay leaf: 4-5 pcs.
• Cloves: 5-8 buds
• Allspice: 16-20 mountains.
• Ground black pepper: 3 g
• Vinegar 9%: 1 tbsp. l.
• Vegetable oil: 2 tbsp. l.
• Water: 300 g
• Bow: 2 goals.
• Sugar: 1 tbsp. l.
• Salt: 2-3 tbsp. l.

Cooking instructions

Mackerel should be washed with cold water. Clean the inside of the fish very thoroughly, remove the tail, head and large floats.



Cut the mackerel into medium pieces. Place the fish in a deep bowl. It is important that the dishes are non-oxidizing.



Pour water into a convenient saucepan. Place the container on the stove. Immediately add white sugar and table salt (2 tablespoons). If you like your fish saltier, then add 3 tablespoons of salt. Bring the marinade to a boil.



Pour vinegar and vegetable oil into already boiling water.



Add allspice peas. Boil for a minute.



Then add ground black pepper and add bay leaves. Add cloves. Boil the brine for another minute. After this, cool the marinade.



Peel the onion and cut it into rings with a sharp knife. Mix mackerel pieces with onion rings.



Pour the cold marinade into the bowl with the fish.



Close the lid with all the contents. Place the fish in the refrigerator for six hours.



Salted tender mackerel can be eaten.

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is an ideal “urgent” snack when receiving news of the imminent arrival of guests. To get delicious homemade fish, you will need:

• 2 medium-sized mackerel carcasses;
• 3 tablespoons moth;
• 1 tablespoon granulated sugar;
• 3 bay leaves;
• 5 peas of allspice;
• 1 bunch of dill.

Preparation:

1. The first step is gutting and cleaning the fish. The belly of the mackerel is ripped open, the entrails are removed, and the film is removed. The fish's heads need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
2. A metal or plastic container is used for pickling. Place a layer of salt (2 tablespoons), half a bunch of dill and a pea of ​​allspice on the bottom of the container.
3. The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out and placed on the bottom of the container. The top is sprinkled with dill sprigs and the remaining pepper. A bay leaf is placed on the fish.
4. The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcasses and cut into thin pieces.

How to deliciously salt mackerel in brine

Another way to quickly prepare delicious salted mackerel is to use brine. The following recipe helps you make your own favorite holiday snack. To prepare you need to take:

• 2 medium-sized mackerels;
• 700 ml of clean drinking water;
• 4 peas of allspice;
• 4 black peppercorns;
• 2 bay leaves;
• 3 buds of cloves;
• 3 tablespoons kitchen salt;
• 1.5 tablespoons of granulated sugar.

Preparation:

1. To prepare delicious fish in brine, you will need to carefully and carefully clean the fish, remove all the entrails, remove the film, and cut off the head. The fins and tail are removed using kitchen scissors.
2. Next, the brine is prepared. Water is put on fire. When it boils, add all the spices, salt and sugar. You can add a few mustard seeds. The mixture is put back on the fire.
3. The brine will boil for 4-5 minutes. Then remove the pan from the heat and leave to cool.
4. At this time, place the mackerel carcass or its pieces into a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
5. Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for salting whole mackerel

Whole salted mackerel looks beautiful and festive on the table. The busiest or most inexperienced housewife can prepare this dish. To prepare whole salted mackerel, you need to take:

• 2 medium-sized fish;
• 1 liter of clean drinking water;
• 4 grains of black pepper;
• 4 grains of allspice;
• 1.5 tablespoons of granulated sugar;
• 3 tablespoons of kitchen salt.

Preparation:

1. Before salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The entrails are carefully removed along with the film located inside. The head is also cut off.
2. Fish prepared for salting should be placed in a sufficiently deep container.
3. When preparing brine, water is placed on fire. As soon as it boils, add all the spices, sugar and salt, and bay leaf. The mixture is left to boil for 4-5 minutes. Remove the finished brine from the heat and cool.
4. As soon as the brine reaches room temperature, it is poured into the container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
5. The container with fish is placed in a cold place, for example, in the refrigerator, for about 30 hours.

Salt mackerel in pieces - delicious recipe with video

The easiest and fastest way to prepare salted mackerel is to salt it in pieces. To get a tasty treat you need to take:

• 1 kg mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of salt;
• 1.5 tablespoon of granulated sugar;
• 3 buds of cloves;
• 3 black peppercorns;
• 2 peas of allspice;
• a pinch of mustard seeds.

Preparation:

1. To prepare salted mackerel in pieces, use a whole fish or a ready-made cleaned carcass. For unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance can simply be thoroughly rinsed with cold running water.
2. Later, the prepared carcass should be cut into pieces of equal size and placed on the bottom of a deep container with a tight lid.
3. The water needs to be put on fire. When it boils, add spices, salt and sugar, add bay leaf and let simmer for about 4-5 minutes.
4. Cool the prepared brine and pour it over the prepared pieces of chopped mackerel. You can additionally put sprigs of dill on the mackerel.
5. Salted mackerel can be served after just 10-12 hours, which it will spend in the refrigerator.

How to salt fresh frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and prepare salted mackerel using the following recipe. To prepare you will need:

• 1 kg frozen mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of regular kitchen salt;
• 1.5 tablespoons granulated sugar;
• 3 peas of allspice;
• 3 black peppercorns;
• 3 buds of cloves;
• 1 bunch of dill.

If desired, you can add other spices to the brine. For example, mustard seeds.

Preparation:

1. To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost by placing the carcass on the top shelf of the refrigerator for 10-12 hours.
2. Thawed and well-cleaned mackerel from the inside is placed in a deep container. You can immediately add greens.
3. The water is boiling. Add salt, sugar, black and allspice, clove buds and any other suitable spices to boiling water. The brine should boil for about 4 minutes.
4. Pour brine over the prepared fish after it has cooled completely.
5. The container with fish is tightly closed and put in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

1. If you plan to make salted mackerel in a very short time, you can pour the cut pieces with a warm solution and leave them for a couple of hours just on the table without putting them in the refrigerator. In a warm room, the salting process will go faster.
2. You cannot use a boiling solution for pouring. If its temperature is above 40 degrees, salting will turn into heat treatment.
3. The original taste will come from mackerel, cut into pieces and filled with brine from homemade pickles.
4. The taste of salted mackerel will be preserved if you peel it and put it in the freezer.

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Mackerel is rightfully 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, with all kinds of side dishes, and in salad.

Mackerel - an affordable delicacy on your table

Mackerel is a marine creature with low calorie content, excellent taste and reasonable price. Its meat is nourishing and healthy, it contains vitamins and minerals, fatty acids and antioxidants, easily digestible protein and healthy salts. Mackerel fat will help maintain youth and prolong life. Mackerel in the diet promotes vital activity and good health.

Health benefits of mackerel fish:

• normalizes cholesterol;
• increases hemoglobin in the blood;
• gives the body the necessary vitamins, micro and macroelements;
• promotes ;
• improves metabolism;
• reduces the risk of blood clots;
• strengthens bone tissue;
• normalizes human hormonal levels;
• has a positive effect on skin quality;
• regulates water-salt balance in the body;
• restores nerve cells;
• strengthens the immune system;
• improves vision;
• promotes brain activity;
• resists the aging process.

Mackerel on the table is healthy, tasty and satiating for the whole family. Salting mackerel at home is not difficult.

How to choose the right mackerel for salting

Before you pickle mackerel at home, you need to purchase it. You should buy mackerel whole, as the freshness of the product is easily determined by the appearance of the fish's eyes and gills. It is difficult to choose fish without a head, since the main signs of freshness and quality are missing.

Mackerel fish – signs of quality:

• light bulging eyes;
• whole red gills;
• even color without yellowing or darkening;
• pleasant smell characteristic of sea fish;
• skin without deformation or damage.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice should be transparent and uniform, without yellowness, dark spots, cracks or sagging. After defrosting, high-quality fish remains elastic; when cutting, the bones should remain in place and not lag behind the meat.

The place to store frozen mackerel is in the freezer.

Fresh frozen mackerel - the best salting recipes

Sea fish most often comes to stores and markets in fresh frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be defrosted slowly - in cold water or in the refrigerator, then the beneficial substances, taste and smell of sea fish remain in it.
It is not recommended to defrost mackerel at elevated temperatures or in warm water. Along with this defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product noticeably decreases.

During defrosting, fish and seafood 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 whole salting, you should choose a medium-sized fish; it salts quickly and is convenient to work with 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 holiday table and diversify the everyday menu. You can pickle mackerel according to the classic recipe - in salted brine.

How to pickle mackerel in brine:

Salting fish at home should be done in portions, since the shelf life of salted fish in the refrigerator is quite limited - no more than 5-7 days.

Salted mackerel - tasty, simple and quick

Sea fish is an essential 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 beneficial for children, teenagers and the elderly.

Mackerel belongs to the category of dietary products with low calorie content, so it is recommended for people who are watching their weight.

You can pickle mackerel quickly and tasty using the dry method. During the cooking process, 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 spoons of mustard powder.

Fish pieces must be rubbed with a dry mixture, placed in glass or plastic containers and placed in the refrigerator. After a day you will get medium-salted mackerel, and after two days the fish will become saltier and spicy.

Mackerel - the best pickling recipes

It is recommended to consume salty foods at the very beginning of the meal, as they stimulate the appetite and improve gastric secretion. Mackerel is a popular choice for a variety of interesting appetizers. It is good on its own at feasts; its original taste perfectly complements salads.

Recipes for salting mackerel at home:

1. With liquid smoke. This recipe produces mackerel with a pleasant smoked aroma. For three medium-sized fish, you need a brine 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, filled with prepared brine and covered with a lid. Mackerel according to this recipe is cooked for 2-3 days.

You can salt the whole mackerel - without gutting, with head and tail. The composition for salting two large fish includes: 4 tablespoons of salt, 2 tablespoons of sugar, a teaspoon of dried dill and ground pepper, a little vegetable oil. All ingredients along with the fish must be placed in a plastic bag, shake 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 in an hour

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

Quick salting - stages:

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

A 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. Storing finished fish is permissible, either in marinade or without it.

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

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