Juicy mackerel meat is not only healthy, but also tasty. Such a salted fish can become a table decoration as a snack or as a separate dish. You can quickly and easily prepare it at home, the main thing is to adhere to the recipe and clearly follow the tips and recommendations in this article.

How to salt mackerel at home - recipe features

• The dish will turn out delicious if you use fresh fish carcasses for salting. But you can cook fish from frozen meat, just defrost it at room temperature beforehand.
• When buying fresh fish, pay attention to its freshness. The eyes should be slightly protruding and transparent, and the skin should be free from damage and yellow spots. Give preference to large or medium-sized carcasses - their meat will be more aromatic when salted.
• Before using the fish for a recipe, it must be prepared. Fresh carcasses must be rinsed from possible contamination. Then cut off the head and all fins.

• Use a sharp knife to cut open the belly, remove the entrails and remove the black film from the inside of the carcass. Then rinse the fish well under running water and pat dry with paper towels.

• Some housewives like to salt the fish with their heads. In this case, you need to buy already gutted or fresh frozen carcasses.
• If you want to speed up the salting process, then cut the carcass into pieces.
• There are several recipes for making salted mackerel, which differ in the amount of spices. But the main options for salting are dry and in brine.

How to dry salt mackerel at home

This is the most simple and quick option cooking fish, in which you do not need to soak the meat in the marinade.

Ingredients for the recipe:

• mackerel - 5 pcs. 400-450 gr.;
• salt - 6 tbsp. l .;
• sugar - 2 tbsp. l .;
• spices to taste.

Advice. For an even curing of meat, use sea salt and preferably coarse grinding. It will slowly dissolve and gradually saturate the fish with salt. Also use brown sugar for the recipe, it is healthier and more flavorful.

Cooking progress:

• The cleaned and washed fish must be dried from excess moisture. If you wish, you can cut the carcass into portioned pieces, but the fish as a whole cooks quickly.
• Mix salt and sugar in a separate container. If you like using other spices for fish, add them to the dry mix. For one fish, you will need about 1.5 tbsp. l. spices.

• Take one carcass, open your belly with your hands and pour in the sugar and salt.

• Using your fingers, gently rub the mixture into the meat all over the inside of the fish.

• Pour some salt and sugar on the bottom of the container where the fish will be salted. Place the carcass on top and sprinkle with the salting mixture again.

• Prepare the rest of the fish in the same way. Cover the container with gauze or a cloth on top, refrigerate for a day.
• After the indicated time, remove the carcasses, wash them from salt and spices. Place on a kitchen towel to absorb excess moisture.
• When serving, cut the carcass into portions, top with vegetable oil and garnish with chopped herbs.

How to salt mackerel at home - a spicy ambassador

If you prefer mackerel meat with a rich flavor of spices, then prepare the fish in the following way.

You will need the following products per carcass:

• water - 220 ml.;
• sea ​​salt - 2 tbsp l .;
• granulated sugar - 1 tbsp. l .;
• spices ( Bay leaf, black pepper and sweet peas, cloves, coriander) - to taste.

Recipe:

• For this method of salting, you will additionally need a container. It is best to use a plastic container with a tight lid.
• Prepare the fish and put it in a container. Try to place the carcasses as tightly as possible so that they do not float during salting.

• Pour filtered water into a saucepan, place on the stove and boil. Then add spices, salt and sugar. Boil the brine for a couple of minutes, remove from the stove and cool to room temperature.

• Pour the cold marinade over the fish, cover and put in the cold for 2-4 days. Determine the salting time yourself, depending on the desired taste.

• The fish is served to the table, cut into pieces and seasoned with any vegetable oil and onions.

How to salt mackerel at home - a slightly salted recipe

This method of cooking salted fish is suitable for a large number of carcasses and lovers of delicate taste will appreciate it.

You will need the following ingredients:

• fresh fish - 5 kg.;
• coarse salt - 1 kg.

For the marinade:

• water - 2 l.;
• sea ​​salt - 0.5 kg.

Cooking method:

• Rinse the carcasses and remove the entrails, but do not cut the belly. This can be done through the gills.

• Make a mild saline solution. Dissolve 0.5 kg in cold water. salt. Submerge the fish in water for 5 minutes. Then take out the carcasses, put them on a towel and let the water drain.

• Sprinkle the bottom of the salting container with salt, place the fish and add salt on top. For one carcass, you will need 1 tbsp. l. salt. Set the oppression and leave in the refrigerator for a day.

• For the brine, boil water, let cool and dissolve the rest of the salt (400 gr.) In it.

• After the specified time, drain the excess liquid after salting the fish and fill with brine. In this state, mackerel can be stored in a cool place for a week.

Following such simple recipes, you can easily quickly salt mackerel at home without much difficulty. Bon Appetit!

Mackerel is considered a nutritious food containing essential trace elements and vitamins important for the human body. Already pickled can be purchased in the store, but such a fish is unlikely to taste like one that is cooked with your own hands. In addition, purchased is more expensive than pickled mackerel at home. In the process, you can give free rein to your imagination, using various ingredients for the marinade, each time surprising the guests with a new taste of the dish.

How to marinate mackerel deliciously

Everything depends on the quality of the fish chosen for pickling - both taste and appearance.

And this applies not only to salting - for barbecue or grilling, smoking (about how to fish a fish) and other cooking methods, the rules are the same.

Fresh and oily fish guarantees a juicy, tender and incredibly appetizing treat, and slightly spoiled raw materials will negate all the efforts of the hostess.

So how do you choose the best mackerel for pickling?
Adhering to simple rules, there is no doubt that mackerel in the marinade will turn out just to lick your fingers:

1. In grocery stores and markets, fish are sold in three types: fresh chilled, fresh frozen and deep-frozen. It is best to choose the first option for pickling, but if there is no such fish, frozen raw materials are also suitable.
2. Before pickling fresh-frozen mackerel, let it sit for 5-6 hours in the refrigerator or for a couple of hours on the table. Defrost completely, should not be soft until soft, otherwise it will be difficult to cut and slip out of hands.
3. You need to purchase large carcasses of mackerel; in pickled form, they turn out to be more fatty and juicy.
4. When buying fish, you should pay attention to its appearance: the mackerel should be even, without dents and creases, the skin should be smooth and shiny. If the fish is being sold gutted and with its head, you need to carefully examine its eyes. Fresh mackerel has clear and shiny eyes. Turbidity indicates that the fish is stale and may have already begun to deteriorate.
5. Frozen fish should not have too much ice crust, otherwise this is a direct indicator that the carcass has been repeatedly defrosted. Such fish is not suitable for pickling, the fillet will be tasteless and soft.
6. It is not recommended to buy mackerel with yellowed skin. Yellow spots indicate a fat oxidation reaction. In this case, the pickled delicacy will have an unpleasant bitter taste.
7. The fish should be left to thaw at room temperature or placed on the lowest shelf of the refrigerator.
8. It is not difficult to marinate mackerel at home in brine, but first it is gutted, the head and tail fin are cut off, everything inside the carcass is thoroughly cleaned with a knife, rinsed under cool water and proceeds to the harvesting process.

Attention!

Do not confuse ordinary mackerel with tuna mackerel, which is not suitable for pickling at all - it is dry, does not have the desired original taste and smell. It is easy to distinguish - on the tuna point, but on the usual stripes (as in the photo above).

Spicy salted mackerel

Pickled aromatic mackerel - very delicious snack that will appeal to any guest. Before a feast, hospitable hostesses always think that, in addition to hot dishes, a variety of snacks should be on the table. And pickled mackerel with onions and vinegar will do just fine. Moreover, it can be quickly marinated, since the recipe is very easy, quick, and the fish is marinated in a few hours.

The mackerel itself is not only tasty but also very healthy fish. It contains a lot of omega-3 fatty acids, which have a very positive effect on the human body. So in mackerel there is very tasty white meat and very few seeds, so it will be a pleasure to eat it.

Ingredients:

Recipe Information

• Cuisine: Russian
• Type of dish: snacks
• Cooking method: pickling
• Servings: 8
• 6-8 h

• fresh frozen mackerel - 300 g
• salt - 1 tbsp. l.
• water - 300 ml
• bay leaf - 3 pcs.
• sugar - 1 tsp
• black peppercorns - 5-7 pcs.
• onion- 1 PC.
• vinegar - 1.5 tbsp. l.
• vegetable oil- 1.5 tbsp. l.

Cooking method:

Defrost the fish, cut off the head, clean the inside of the abdomen, remove the intestines. The main thing is to remove the black film on the abdomen, as it can taste bitter in the fish.

Cut the mackerel into finger-thick slices. This is about 0.7-1 cm. With this thickness, pickled mackerel in pieces will be ready in 6-8 hours. If you marinate whole mackerel, it will take about a day, or maybe two.

Now we will make a spicy salted mackerel marinade. Put the water on the fire, then add sugar, salt and continue to cook everything.

When the water starts to boil, add spices there: bay leaves, black peppercorns. Let the spices boil for 2-3 minutes to make the marinade more spicy.

At the end, pour in the vinegar, mix the marinade.

Pour in vegetable oil, mix again, let the marinade boil and immediately remove from heat. Cool completely.

Place the fish in a container. A plastic, glass, enamel container will do. Pour the cooled marinade over the fish so that the liquid covers the pieces. Place the container in the cold.

After 6-8 hours, pickled mackerel with onions will be ready. It is convenient to cook in the evening - in the morning it will be marinated and you can eat. To serve a snack on the table, I used onion rings, which are perfectly combined with this salted fish.

Mackerel in a jar: a recipe with onions and carrots

Mackerel marinated with carrots and onions, pickled in a jar is a simple recipe that is perfect for country gatherings.

It is convenient to cook everything at home and take it with you on vacation.

What we need:

• 2 large fish
• 500 ml of water
• 1 tbsp. l. coarse salt
• 2 tbsp. l. any vegetable oil
• 1 tsp granulated sugar
• a couple of cloves, 5-6 peas of black or allspice, a little coriander
• 2 onions
• 1 large carrot
• 3 tbsp. l. apple vinegar or 2 tbsp. l. vinegar 9%.

Step by step cooking:

1. Pre-thawed and gutted mackerel (2 large fish), cut into pieces, no more than 2 cm thick.
2. Next, you need to prepare the mackerel marinade. Pour water into a saucepan and boil. Put sugar, salt, spices and carrots cut into slices into the boiled liquid. Let it simmer for 5 minutes.
3. Remove the cooked brine from the stove, cool and pour oil and vinegar into it.
4. Cut the onions into half rings. Put in layers in a glass jar: mackerel, brine carrots, fresh onions. When all the fish is in the jar, pour the brine on top, so that the mackerel pieces are barely covered with liquid.
5. Marinate mackerel in a jar in a cool place for 24 hours.

Pickling in citrus

Orange marinated mackerel has a brand new and delicate taste... Such a marinade for pickling mackerel is also interesting because it is used hot, that is, the appetizer is prepared quite quickly.

Ingredients:

• 2 large carcasses of fish
• 2 onions
• celery stalk
• salt and a little black pepper
• coriander kernels
• zest of 1 lemon
• refined vegetable oil
• freshly squeezed orange juice - 1.5 tbsp.

How to marinate:

1. Separate the fish fillet from the bones and the ridge, put in a separate bowl. Add salt and pepper to taste, sprinkle with coriander. Wrap a container with fish cling film and hide in the refrigerator for half an hour.
2. Gently remove the zest from the lemon using a grater, without the white bitter layer.
3. Finely chop the onions and celery. Heat a frying pan with refined oil, fry the chopped vegetables a little, add lemon zest and fry a little more.
4. Pour orange juice into the pan, let it boil for no more than 5 minutes.
5. Add the hot filling to a container with fish (it turns out, as it were, a slightly boiled fish), cool slightly, cover with a bag or cling film and refrigerate. After an hour, you can enjoy delicious pickled fish.

Pickled mackerel in 2 hours

Another way to quickly pickle mackerel at home is to make a special pickle.

Such a recipe is simply irreplaceable if guests are expected to arrive in the next couple of hours or if you just wanted to serve an original appetizer for dinner.

What you need:

• 2 large fish
• 2 onions
• 3 tbsp. l. coarse salt
• 1.5 tbsp Sahara
• black peppercorns - 10 pcs.
• 800 ml water
• 4 dried bay leaves
• 1 tbsp vodka or brandy.

How to cook:

1. Cut the gutted carcass into pieces up to 1.5 cm thick.
2. Put water on the stove and let it boil.
3. Throw black pepper, bay leaves and salt into the boiling liquid.
4. Cook the marinade for no more than 10 minutes. Ready brine cool slightly, add chopped onions, vodka (it will act as an additional disinfection, the taste will not be felt).
5. Put the mackerel in a plastic container, pour in the marinade, close it tightly with a lid and put it in the cold.
6. After 2-3 hours, the fish is ready to eat - take it out, pour it with vegetable oil and serve.

Delicious pickled whole fish

Such fish takes much longer to cook than cut into pieces, but the taste of a whole pickled carcass is much richer.

And outwardly, thanks to the addition of onion husks and tea leaves, the fish looks very appetizing.

Whole Pickled Mackerel - The recipe is as simple as any.

Products:

• large mackerel - 2-3 pcs.
• 4 tbsp. l. coarse salt;
• 2 tbsp. l. Sahara;
• water 2 l;
• 2 tbsp. l. black leaf tea;
• onion peel 100 g.

Cooking steps:

1. Gut the mackerel, remove the head and tail fin, and set aside.
2. Boil water, throw sugar, salt, dry tea and onion husks washed in water into it.
3. Boil the brine for about 5 minutes, cool.
4. Place the prepared carcass in a glass container, pour in the marinade, put oppression on top and leave overnight. In the morning, remove the oppression, and transfer the fish to a cold place for 72 hours.

Mackerel in mustard marinade

Mackerel marinated with mustard is very tender and spicy, awesomely delicious!

In this case, the brine is prepared without vinegar at all - it is the mustard that softens the meat.

What you need:

• fish - 2 pcs.
• water - 700 ml
• 1 tbsp. l. mustard
• 3-4 tbsp. l. salt
• 1 tbsp. l. Sahara
• bay leaf - 3 pcs.
• black peppercorns - 5-6 pcs.

How to cook:

1. Put spices, sugar and salt in a saucepan, pour over hot water, put to boil for 3 minutes.
2. When the cooked brine has barely cooled, add the mustard and mix well.
3. Pour the cooled brine into the prepared and cut mackerel. Hide in a cold place for a day.

How to marinate in mayonnaise

Mackerel marinated in mayonnaise is a cooking method that can be called pickle-free. This recipe for mackerel marinade comes without adding water or other liquid.

Ingredients:

• fish 2 pcs.
• onions 3 heads
• 5 tbsp. l. mayonnaise
• bay leaf 3 pcs.
• black peppercorns 5 pcs.
• vegetable refined oil 1/4 tbsp.
• 1 tbsp. l. salt.

Preparation:

1. In a separate bowl, combine spices, mayonnaise, butter and onion, cut into half rings.
2. Cut the fish carcass into small pieces and put in the mayonnaise mixture.
3. Put oppression on top. Let stand for about 60 minutes, then transfer to refrigerator for 3 hours.

Why pickled mackerel is useful and harmful

This fish is considered a dietary but also highly nutritious food, containing amino acids, fats and trace elements. 100 g of pickled mackerel contains 12.8 g of protein, 8.3 g of fat, 3.7 g of carbohydrates. The calorie content of the product is 142 kcal.

Regular consumption of mackerel helps to reduce blood cholesterol, regulates the hormonal system, increases hemoglobin, strengthens blood vessels and improves vision. For the child's body, mackerel is simply necessary: ​​it helps to strengthen teeth, bones, and prevents the development of rickets.

How to serve pickled mackerel

There are a lot of ways to serve spicy fish, and they all depend on the ingenuity of the hostess.

Mackerel is beautifully laid out on a platter, sprinkled with finely chopped herbs or poured with vegetable oil.

On top of the pieces of fish, you can put lemon wedges, cranberries or juniper berries.

You can beautifully lay onion rings, cherry tomatoes or olives on pieces of fish. The dish looks beautiful, decorated with lettuce leaves, carrot flowers and a boiled egg.

An excellent solution is ready-made canapes, snack sandwiches with a piece of marinated fillet.

How to store pickled fish properly

You cannot store homemade pickled mackerel for a long time. Therefore, you should not procure a fish delicacy for future use. Mackerel in brine can stand in the refrigerator no more than 3 days, while it becomes more salty every day.

It is better to remove the fish from the brine, transfer it to a clean glass container and pour in vegetable oil. In this case, it can be stored in the refrigerator for about 7 days.

Self-pickled mackerel will decorate any table, and almost everyone has all the ingredients necessary for the marinade in the kitchen. Remember - no store-bought product can match the delicate and mouth-watering taste of spicy fish under homemade marinade.

Video: mackerel in soy marinade in 15 minutes

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Do you like salty fish? Then you are probably already familiar with mackerel. This is a very aromatic and delicate fish, which is an advantageous addition to potato dishes. Mackerel can also be cooked delicious salads or serve it as a hearty snack.

It is no coincidence that such attention to this fish is riveted. In addition to the fact that it has amazing taste, mackerel is also very useful. It is a valuable source of vitamins such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.

However, the most important quality of this fish is that it is rich in healthy omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal levels, and have a beneficial effect on the work of the cardiovascular system.

Mackerel will be especially tasty if salted. For this, both fresh and frozen fish are suitable. The carcass must be flat, free from dents and damage. Defrost fish on the bottom shelf of the refrigerator in a tightly closed container. Try to use coarse, non-iodized salt for salting.

We offer 6 of the most delicious ways how to salt mackerel at home.

1. Dry salting

For this recipe you will need: 2 mackerel carcasses, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, no a large number of allspice peas, 1 small bunch of dill.

Cooking method:

Take care of mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.

Take a plastic or glass container. Sprinkle some salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crush one bay leaf.

Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple more dill sprigs, bay leaves, allspice on top and in the belly and sprinkle with the remaining salt.

Close the fish container tightly with the lid and refrigerate for 2-3 days. Clean the cooked fish from excess salt with a paper towel or a little water.

2. Spicy fish in a jar

Mackerel in a jar is tasty, spicy, appetizing and exquisite at the same time. To prepare such a snack, arm yourself with the following ingredients: 1-2 fish carcasses, 1 onion, 0.5 liters of water, 2-3 tablespoons of salt, 1 tablespoon of sugar, 4-5 pieces of allspice peas, 2-3 bay leaves , 1 tablespoon of mustard beans.

Cooking method:

Prepare the fish: gut, trim the heads and rinse well under the full-time water. Cut the carcass into large pieces.

Proceed with the brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. The salt and sugar should be completely dissolved. Remove the brine from heat and cool to room temperature.

Cut the onions into small rings. Place them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.

Close the jar with a lid and refrigerate for 10-12 hours. Ready-made mackerel can be stored b at cold temperatures no more than 5 days. The same applies to fish brine.

3. Fish under oppression

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. For this purpose, perfect fit liter jar filled with water, or a sealed bag of cereals of the same volume.

As for the ingredients, the list is small, but capacious: 2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon each of freshly ground and allspice.

Cooking method:

First, prepare the salting mixture. To do this, combine salt, sugar and pepper.

The mackerel needs to be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then dry the mackerel thoroughly and transfer to a cutting board.

Slice each carcass lengthwise through the belly into two pieces. Remove the fishbone and all bones. Slice the meat off the skin. Better to do this with a very sharp knife.

Cut the fillets across into small pieces. They must be transferred to a glass container and sprinkled with a salting mixture. Press down on the fish and refrigerate for 7-8 hours.

4. Smoked fish

Smoked mackerel is especially tasty and aromatic. However, smoke it in best traditions at home is impossible. But don't despair. You can repeat the recipe that is as close to the original as possible.

Look for Liquid Smoke flavoring in the supermarket. It will add a smoked flavor. And take advantage of the onion peel, which is responsible for the beautiful yellowish color.

List of ingredients for smoked fish: 2 mackerels, 1 liter of water, 4 tablespoons of salt, 2 tablespoons of sugar, 1 tablespoon of Liquid Smoke flavor, 2-3 cloves, 10 allspice peas, 3 bay leaves, 1-2 tablespoons of vegetable oil , onion skins (about half of the saucepan).

Cooking method:

Put in a saucepan onion skins, sugar, salt, cloves, bay leaves, pepper. Pour in water and bring the contents to a boil. Then cook for another 2-3 minutes.Remove the pan from heat and cool until warm. Then add the Liquid Smoke flavor.

Prepare the mackerel: remove the entrails and black film from the abdomen, cut off the heads and rinse the fish under running water.Transfer the carcasses to the prepared brine. Place the lid on the pot and refrigerate the fish for 2 days. When the mackerel is ready, remove the carcasses and wipe them off with napkins.

Just below the tail, make a small hole with an awl, through which you thread a thick thread. Hang the fish to wither. To do this, you need to find a dry, cool, ventilated place. If a balcony suits you according to all conditions, then great!

Do not forget to place a container under the fish, as the brine will drain from it. Leave the mackerel for 1-2 days. Then remove the carcasses and grease them with vegetable oil. Ready-made mackerel can be stored in the refrigerator for no more than 5 days.

5. Ambassador of the whole carcass of mackerel

You can also try salting a whole mackerel carcass. It will also turn out to be very tasty. You don't need to gut the fish for this recipe.

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

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

How to salt mackerel - a step by step photo recipe

For family dinner you can cook an appetizing salted mackerel... This fish will be able to please the whole family with its excellent taste. Many housewives mistakenly believe that salt fish with their own hands is not an easy task. This recipe will help cooks appreciate the amazing taste qualities home salting fish and the simplicity of the process of preparing snacks.

Your mark:

Cooking time: 6 hours 25 minutes

Quantity: 1 serving

Ingredients

• Fresh mackerel: 2 pcs.
• Bay leaf: 4-5 pcs.
• Carnation: 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 needs to be washed 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 not oxidizing.



Pour water into a convenient saucepan. Place the container on the stove. Add white sugar and edible salt (2 tablespoons) immediately. If you like saltier fish, then you should put 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 bay leaves. Add cloves. Boil the brine for another minute. Then cool the marinade.



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



Pour cold marinade into a bowl of fish.



Cover the cup with all contents with a lid. Refrigerate fish 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 the perfect "emergency" snack when you hear about guests coming soon. To get delicious homemade fish, you will need:

• 2 medium-sized mackerel carcasses;
• 3 tablespoons of moths;
• 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. In mackerel, the abdomen is ripped open, the insides are removed, the film is removed. The heads of the fish need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
2. A metal or plastic container is used for salting. A layer of salt (2 tablespoons), half a bunch of dill and a pea of ​​allspice are laid out on the bottom of the container.
3. The remaining salt is mixed with sugar. The fish is carefully rubbed with the mixture inside and out, laid out on the bottom of the container. Sprinkle the top with dill sprigs, 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

One more way is enough fast food delicious salted mackerel is the use of brine. The following recipe helps you make yourself loved by many holiday snack... For cooking you need to take:

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

Preparation:

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

Whole mackerel salting recipe

Whole salted mackerel looks beautiful and festive on the table. Cooking this dish is within the power of the busiest or most inexperienced housewife. 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 table salt.

Preparation:

1. Before starting the salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The belly of each fish is opened. The insides are carefully removed along with the film, which has been melted inside. The head is also cut off.
2. Fish prepared for salting should be placed in a sufficiently deep container.
3. When preparing the brine, the water is put on a fire. As soon as it boils, add all the spices, sugar and salt, bay leaf. The mixture is left to boil for 4-5 minutes. The prepared brine is removed from the heat and cooled.
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 removed in a cold place, for example, in a refrigerator, for about 30 hours.

Salt mackerel in pieces - a delicious recipe with video

The easiest and fastest way to cook salted mackerel is salting in pieces. To receive delicious treats have to take:

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

Preparation:

1. To prepare salted mackerel in pieces, use whole fish or a ready-made peeled carcass. In 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 pre-cleaned carcass is simply enough to thoroughly rinse with cold running water.
2. Later, the prepared carcass should be cut into pieces of equal size and put on the bottom of a deep container with a tight lid.
3. Water needs to be put on fire. When it boils, add spices, salt and sugar, put a bay leaf and let it simmer for about 4-5 minutes.
4. Cool the prepared brine and pour the prepared pieces of chopped mackerel with it. You can additionally put dill sprigs on the mackerel.
5. Salted mackerel can be served in just 10-12 hours in the refrigerator.

How to salt fresh frozen mackerel

Fresh fish is not the most frequent guest on our table. It's much easier to get good frozen fish and cook salted mackerel with next recipe... For cooking you will need:

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

If desired, other spices can be added to the brine. For example, mustard seeds.

Preparation:

1. To prepare salted mackerel, frozen fish must first be carefully defrosted while maintaining its integrity. It is best to put the carcass on the top shelf of the refrigerator for 10-12 hours to defrost.
2. Mackerel, thawed and well-cleaned from the inside, is laid out in a deep container. You can add greens right away.
3. The water is boiled. Salt, sugar, black and allspice, clove buds and any others are added to boiling water suitable spices... The brine should boil for about 4 minutes.
4. Pour the prepared fish with brine after it has completely cooled down.
5. The container with the fish is tightly closed and put into the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

1. When planning 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 be obtained with mackerel, cut into pieces and drenched in brine from homemade pickles.
4. The taste of salted mackerel will be preserved if skinned and placed in the freezer.

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Salted mackerel is tender fish fillet with a spicy aroma and a pleasant salty taste. For many, this fish is their favorite snack. In addition, it can be added to salad, thus making it a real holiday dish... Mackerel is salted in pieces, whole, or rolled into delicious rolls.

Many marinades are used for salting mackerel. Depending on their composition, cooking times can also vary dramatically. That is why salting mackerel takes from 1 hour to several days. For the marinade, use onions, onion peels, vegetable oil, liquid smoke, black tea or vinegar. In any case, a large amount of salt must be added to the common saucepan. Also put all kinds of peppers, bay leaves, sugar, dried herbs, mustard, etc. in the brine.

Fresh mackerel is best suited for pickling, but this is very rarely at hand. At home, it is replaced with freshly frozen fish, which must be thawed at room temperature, taking care not to damage the integrity of the fillet.

• Choose fish weighing 300 grams or more. Such mackerel is fatter, there are no small bones in it.
• For salting, it is better to take fresh fish, but not frozen.
• When choosing fresh fish, pay attention to its color. It should be light gray in color, elastic to the touch. If you notice a yellow tint on the carcass, most likely this fish is old, or it has been frozen and thawed several times.
• Look at the eyes, they should be light. If the fish has cloudy and dull eyes, then this indicates that it is old.
• Place the carcass in the palm of your hand. Sagging of the carcass is not permissible, it must remain in a horizontal position.
• Smell the fish, a slightly perceptible "fishy" smell should come from it.

• salt the fish in glass, plastic or enamel dishes;
• mackerel is a fatty fish, so it is impossible to oversalt it, it will take exactly as much as needed;
• use rock or sea salt for pickling;
• if you have a frozen carcass, you do not need to completely defrost it. Let it remain slightly frozen, so it is easier to handle and remove bones;
• if you want to speed up the process of pickling mackerel, then add a spoonful of dry or ready-made mustard to the marinade (only in a cold marinade);
• store the finished product for no more than five days in a cold place;
• You can store salted mackerel in the freezer, since after defrosting it will not only lose its shape, but also become soft, watery and tasteless.

Salting mackerel at home will take very little time and money. Mackerel is salted with or without vinegar. The fish is marinated in a glass jar, usually for half a day at room temperature.

Consider a method of salting mackerel in brine at home. We will need an enamel saucepan, a 2 liter glass jar, and the following foods:

• cold water - 1 liter;
• large freshly frozen mackerel - 3 pcs;
• bay leaf -2 pcs.;
• allspice peas (crushed) - 5 pcs.;
• rock salt - 4 tbsp. lies. without a slide;
• granulated sugar - 2 tbsp. lies. without a slide;
• dried buds of spicy cloves (crushed) -3 pcs.;
• 9% vinegar - 2 tbsp. lies ..

Preparation:

Mackerel is thawed at room temperature. Tails and heads are cut off, fins are removed and gutted. Rinses thoroughly under a stream of lukewarm water. The mackerel is cut into portions and placed on a plate.

To prepare the brine, take four full glasses of chilled water. Poured into an enamel pot. Crushed pepper and cloves, salt, granulated sugar, bay leaves are added. Bring to a boil over medium heat. The brine is allowed to simmer for 5 minutes over low heat. As soon as the brine has cooled, vinegar is poured in and everything is well mixed.

A clean 2 liter jar is filled with brine and then the mackerel is dropped. The jar is covered with a glass lid and at room temperature it remains salted for about twelve hours. Salted fish is stored directly in the brine on the middle shelf of the refrigerator for up to three days.

Whitish detachments inside the jar should not be embarrassing. This is the result of the interaction of fish oil and vinegar. The brine becomes cloudy. Do not tamp the mackerel pieces tightly, let the brine flow freely between the pieces to evenly cure the fish.

Delicate pickled mackerel will suit any table.

• Recipe for tender salted mackerel # 1.

You will need: 1 kg. mackerel.

For the marinade:

• 1 liter of water;
• 5 tbsp. lies. salt;
• 3 tbsp. lies. Sahara;
• 1 tbsp. lies. dry mustard;
• 6 bay leaves;
• 2 carnations;
• 2 tbsp. lies. vegetable oil.

The fish is cleaned, the entrails and head are removed, the fins and tail are cut off. In a separate saucepan, a marinade is cooked from the proposed ingredients, which must be cooled. The fish is immersed in the cooled marinade, a plate is placed on top of the mackerel and oppressed and removed in the cold, after a couple of days the mackerel dish will be ready.

• Recipe for tender salted mackerel # 2.

Need: 3 mackerel
For the marinade per liter of water:

• 4 tbsp. lies. tea brewing;
• 4 tbsp. lies. salt;
• 2 tbsp. lies. Sahara;
• 4 tbsp. lies. liquid smoke.

The tail and head are cut off from the mackerel. The fish is cleaned of entrails, washed well and laid out in a 2 liter jar, tails up. The marinade is prepared separately. Salt, tea leaves, granulated sugar are poured into the water and brought to a boil. After it is filtered, it is allowed to cool and then liquid smoke is added to the marinade. The solution is poured into a jar of fish, closed with a plastic lid and removed in the cold for three days. Periodically, the jar with mackerel is shaken. After the time has elapsed, the fish is cut into pieces and served.

• Recipe for tender salted mackerel # 3.

You will need:

• 500 gr. mackerel;
• 3 tbsp. spoon. salt;
• 3 tbsp. spoon. Sahara;
• black pepper.

The fish is cleaned, the head, tail and entrails are removed. Then it is washed and cut into portions. Each piece is salted, peppery and sugared, folded into a jar. Between each row of fish pieces it is also salted, sprinkled with granulated sugar and pepper. Mackerel is placed in the cold and after a day - two fish are ready.

• Recipe for tender salted mackerel # 4.

You will need: 3 kg. mackerel.

• 1 liter of water;
• 3 tbsp. lies. Sahara;
• 6 tbsp. lies. salt;
• 3 bay leaves;
• 9 black peppercorns;
• 3 allspice peas;
• 1/2 tsp. coriander.

The mackerel is cleaned, freed from the entrails, and the head, fins and tail are removed. It is well washed and folded into a saucepan with a "jack". Separately from the proposed ingredients, a marinade is prepared, allowed to cool and poured onto the mackerel on top, if there is not enough marinade, then boiled salted and chilled water is added. A plate and a load are placed on top of the fish. Aged for 5 days in a cold place.

One of the best methods for salting fish is dry salting. There is a very simple step by step recipe, using which, you can quickly and easily cook very tasty and aromatic mackerel in your kitchen.

Ingredients:

• small mackerel - two or three pieces;
• coarse salt - a tablespoon;
• sugar - a teaspoon;
• laurel leaf - two or three pieces;
• a small pinch of black pepper;
• a small pinch of coriander;
• dry mustard powder - half a tablespoon.

Preparation:

• Prepare the fish

Cut off the head and tail, cut the abdomen and carefully clean it from the insides and black film. You can also cut off the fins if you wish. After we have washed the fish, dry it thoroughly with a paper towel.

• Let's prepare the spices

Mix all the spices, salt and sugar in a plate. Chop the laurel leaves and add to the spices.

• Salting process

Put the mackerel in a plastic bag and sprinkle with our spice mixture. You can rub a little seasoning into the fish carcass, especially into the inside. Shake the bag several times so that the spices are evenly distributed, tie and put either in a vessel, or additionally wrap with cling film. We put it in the refrigerator for two days.
After 48 hours, take the fish out of the bag, cut into small pieces and enjoy the excellent taste and unusual aroma.

Ingredients:

• frozen mackerel - two pieces

For the marinade:

• water - 1 liter;
• black peppercorns - ten pieces;
• allspice peas - three pieces;
• bay leaf - three pieces;
• salt - five tablespoons;
• sugar - three tablespoons.

Cooking method:

Defrost the frozen mackerel and cut off the heads and tails. Then gut and rinse thoroughly under running water.
To prepare the marinade, heat the water, add spices, salt and sugar. Boil for 2-3 minutes, remove from heat and cool to room temperature.
Put the prepared fish in a deep saucepan, cover with cooled marinade and put under a press for 3 days in the refrigerator.
Spicy salted mackerel is ready!

Lightly salted spicy fish with a delicate aroma is what you get if you try to salt mackerel in oil at home according to this recipe. Most of the components are selected by eye, herbs can be added or excluded - no harsh conditions, except for one: do not use sunflower oil... Olive is desirable to buy the first pressing.

Ingredients:

• mackerel - 2 pcs.;
• lemon;
• olive oil - 2 tablespoons l .;
• peppercorns - 5 pcs.;
• salt - 3 tbsp. l .;
• dry sprig of rosemary.

Cooking method:

On fish carcasses, make incisions along the abdomen, remove the insides. Rinse. Grind coarse salt, rosemary and pepper with a pestle. Sprinkle the mackerel on top with the spice mixture, sprinkle with squeezed lemon juice. Pour over olive oil... In a closed container, let it stand for a day.

Ingredients:

• frozen mackerel carcass - 2 pcs.;
• purified water - 1 liter;
• sea ​​salt - 3 tbsp. spoons;
• granulated sugar - 1 tbsp. spoon;
• allspice peas - 3 pcs.;
• bay leaves - 1-2 pcs.;

Cooking method:

Defrost mackerel carcasses on the bottom shelf of the refrigerator. Then we cut along the abdomen, take out the insides, get rid of the head, fins and tail, peel off the black film inside the abdomen and rinse thoroughly. Now we cut the fish into small slices and put it in jars or a plastic container.

Warm the water to a boil, add granulated sugar, salt, allspice peas and a bay leaf. Boil for two to three minutes and cool to room temperature. Fill the prepared fish in a jar or container with the resulting brine and leave at room temperature for four hours. Then we put the dishes with fish into the refrigerator and let stand for another six hours.

After the time has passed, the mackerel is ready to eat.

Ingredients:

• frozen mackerel carcass - 1 pc .;
• medium-sized onions - 1 pc .;
• garlic - 1 clove;
• salt - 1/2 tsp;
• sugar - 1/3 teaspoon;
• vinegar - 1 tbsp. spoon;
• vegetable oil - 1 tbsp. spoon;
• ground pepper - 1/4 tsp;
• allspice peas - 5 pcs.;
• bay leaves - 2 pcs.

Cooking method:

Place the frozen mackerel on the lower shelf of the refrigerator and let it thaw a little. The fish should remain a little tight, but cut well. We deprive the carcass of the head and entrails, remove the black film inside the abdomen and rinse thoroughly with water.

Then we cut into slices, about one and a half to two centimeters thick and put in any suitable container. Add sugar, salt, vinegar, vegetable oil, ground pepper and sweet peas, seasoning for fish, bay leaves, squeeze the peeled garlic through a press and throw onions cut into rings. Mix the fish well, put it in a spacious glass jar, cover it with a lid and place it in the refrigerator.

After twelve hours, it is ready in pieces, but its aromatic and richer taste becomes after twenty-four hours of pickling.