We all have long been accustomed to seeing this striped fish on festive table, and in the daily diet she is often given place of honor... Mackerel is wonderful in any form of preparation, smoked, boiled or fried, and you can also tastefully salt mackerel in brine at home, and our recipe will tell you how. The meat turns out to be tender and juicy, with a spicy aroma and taste, such a fish can be safely served as an appetizer, as well as used in preparing salads.

Factors affecting salting

In general, there are a lot of ways to marinate this striped oily fish. And the point here is not at all in the variety of spices, the presence or absence of oil and vinegar, the amount of sugar, salt and other nuances.

Salting type

In this case, the decisive factor is the marinade itself, because in addition to home salting of mackerel in brine, there is also a recipe for dry salting, when the fish does not come into contact with liquid, and brine, in which salting of mackerel occurs due to the protein liquid extracted from the meat and the salt dissolved in it , that is, a natural concentrate.

Time

Also, a temporary effect is of particular importance in this entire process, that is, depending on what kind of fish we want to get, salted or slightly salted, the marinating period is determined. The longer the mackerel is in the brine, the correspondingly more concentrated its taste will be.

For example, in 24 hours you can get a delicious slightly salted fish, which in a couple of days will become quite saturated. In addition, the chosen one has not the last word. home recipe, according to which the proportions of the components, in particular salt, are determined. After all, you must agree, if you pour a glass of white spice for a couple of carcasses, then there is nothing to hope for an easy option.

Salt

Starting to prepare a mackerel delicacy, we must know for sure which salt should be chosen in order to get the result tasty dish... Here you should immediately prioritize.

For example, coarse table salt dissolves very slowly in liquid, be it a specially prepared marinade, or juice released from fish. That is why the product will gradually be saturated with spices and salt, and as a result, the fillet will be delicate, tasty and aromatic.

In the case of a small salt, it will be difficult to achieve such an effect, since such a seasoning will only burn the meat, making it practically unusable.

Fish quality

It is also worth mentioning separately the quality of the product itself at the initial stage of cooking. Good recipe how to properly, tasty and quickly salt mackerel in brine whole at home, usually never advise taking fresh-frozen fish for this purpose, but exclusively fresh, since ice hibernation completely deprives the meat of its elasticity, and after it is kept in salty liquid, it does will fall apart.

But since in stores more and more fish products are offered frozen, then in this case you just need to defrost it as gently as possible, then you can still count on a positive outcome.

Now, armed culinary tricks experienced cooks and knowing how to correctly, and most importantly, how long to salt the fish in brine, we can proceed to the very essence of the matter - cooking spicy mackerel at home on our own. This cooking option can be attributed to the express method, since the whole procedure will take 20 minutes from the force, and after a couple of days you can taste the magnificent juicy, spicy mackerel meat.

This type of salting is considered wet, since we will prepare the marinade for this recipe separately, and not wait for the fish juice to appear.

In general, the simplest brine water + salt is considered a classic of the genre in salting any kind of fish, and mackerel in particular, where special emphasis is placed on the proportions of these two components. Ideally, for 1 liter of liquid there is 100 g of salt (3 tablespoons with a slide).

The amount of white spice can vary depending on how much time we plan to spend brining the mackerel. If we have 10-12 hours, then we can take only 80 g of "white gold", and in the case when a ready-made fish is needed for the table after 3-4 hours, on the contrary, we need to increase the salt concentration and take 110-120 grams of cooked one.

Basic version of quick salting

Ingredients

• - 1 kg + -
• -1 l + -
• - 4 tablespoons + -
• - 2 tbsp. + -
• - 3-4 sheets + -
• Allspice - 5 peas + -
• Coriander beans-1 tsp + -

Preparation

As for the spicy salting and the declared spices in following recipe, then here we give only the basic version with minimal set spices, and the "zest" is the result of experiments, where everyone can choose whatever their heart desires.

1. Since we intend to salt the fish entirely, just as the herring is salted, the first thing we should do is make an incision on the belly of the mackerel and remove all the insides from it, and remove the gills from the head. Next, we thoroughly rinse the carcass under running water, and do not forget to remove the dark film inside the peritoneum along the spine, otherwise the finished mackerel may taste bitter.
2. Having prepared the mackerel, we can start preparing the brine, for which we pour water into a saucepan and put it on fire.
3. After boiling, pour salt and sugar into the liquid, as well as all the spices. When the sweet and salty crystals are completely dissolved, the marinade can be turned off and cooled to room temperature.
4. We put the fish in a glass or enamel container, fill it with a spicy broth, put a light oppression on top, just so that the carcasses do not float and send it to the refrigerator for 2-3 days.

After 48 hours, you can have the first tasting of light-salted mackerel with hot potatoes in uniforms.

Experimental Ideas

Since we salt the mackerel at home ourselves, we can change the recipe for this marinade, relying on personal taste preferences.

Changing the scent

So, for example, to enhance the aroma of fish, when cooking brine, you can add a couple of cloves and a mixture of peppers - ½ tsp.

Dried greens of dill and white mustard peas, at the rate of 1 tsp, can also be an excellent fragrant component. spices for 1 liter of water. If you are not indifferent to smoked meats, then you can add ½ tsp to the already cooled brine. liquid smoke, then the finished mackerel and the color will become yellowish, and the smell corresponding to the aroma of the fire.

Using vinegar

In addition, there is also a mackerel pickling option for vinegar lovers.

To prepare such a marinade, you need to mix 0.5 tbsp. sunflower oil odorless, 3 tbsp. vinegar 3%, 0.5 tbsp each granulated sugar and coarse salt, 1 tsp. mustard and white pepper powder - ¼ tsp

These tips can be safely applied in practice with any kind of fish, because if you know the recipe for how to deliciously salt mackerel in brine at home, then all the "scaly-tailed brethren" are guaranteed to turn out with a bang.

Budget fish mackerel after home salting will turn into an original and tasty dish. A variety of recipes will help you prepare a fish addition to salads, topping for sandwiches and an independent treat. Today we will talk about how to pickle mackerel in brine so that every time the family is pleased with new shades of familiar taste.

The benefits of salted fish

Mackerel is one of the most useful fish... It contains a lot of vitamins and essential amino acids.

• participation in DNA synthesis;
• helps to saturate cells with oxygen;
• prevents oncology;
• increases the level of hemoglobin in the blood;
• strengthens the immune system;
• sharpens memory;
• relieves pain in arthrosis.

The calorie content of lightly salted delicacies is 190-280 kcal / 100 g.

Preparing fillets for salting

To cook according to any recipe, you need to be able to properly prepare the fish.

Fillet is prepared in this way:

1. Take your time to defrost the fish. This process does not need to be accelerated. Defrosting should only take place on the shelf in the refrigerator.
2. After that, open the fish belly with a sharp knife, remove the insides from there and scrape out the black films so that the cooked dish does not taste bitter.
3. Cut off the head, tail, and all fins.
4. Depending on the recipe, cut the mackerel into 2–3 cm portions, or leave the carcass intact.
5. Thoroughly wash the workpiece under running clean water.

What to file with

There are many ways to beautifully serve mackerel, it basically all depends on the invention of the hostess.

Feeding options:

• Distribute the pieces nicely on a flat dish, sprinkle with finely chopped green onions on top, and drizzle with fragrant butter.
• Place a thin slice of lemon, cranberry or juniper berry on top of the fish slices.
• Place thin rings of red Crimean onions, cherry tomatoes or olive on top of the slices.
• For sophistication, include a pillow of lettuce leaves, carrot flowers, and quarters of boiled eggs.
• Small canapes with a slice of salted fish look great.

How is the snack stored

You do not need to store the pickled delicacy for a long time, so cook a large number of fish for future use is not needed. The workpiece in the marinade is stored for no more than 3 days, because every day the fish will become more and more salty. To extend the shelf life, remove the fish pieces from the marinade, place them in a washed plastic container, and sprinkle with lean, fragrant oil. Thus, it will remain in the cold for about a week.

A simple and delicious express recipe

Recipe for salted mackerel in brine according to GOST. The addition of spices depends on the taste. If you like, leave the recipe without spices, and the fish will remain tasty and lightly salted.

Required:

• fleshy carcasses - 2 medium pieces;
• salt (no additives) - 2 tbsp. l .;
• granulated sugar - 1 tbsp. l. no pea;
• onion - 1 medium head;
• lavrushka - 3-4 leaves;
• black and allspice peppercorns - according to your own taste;
• purified water - 0.5 l.

Cooking rules:

1. Cut the fish into portions.
2. For pouring into a small saucepan, pour water, peppercorns and lavrushka. Salt and sweeten the marinade. Put on big fire, and boil for 3 minutes. Cool the liquid.
3. Combine the slices and the onion rings in a glass container.
4. Cover the workpiece with marinade, cover the airtight lid and hide it down the refrigerator for 12 hours.

The prepared dish can be safely served for dinner.

Smoked Tea Recipe

The dish will turn out not only deliciously tasty, but also with a very beautiful golden skin tone.

Ingredients:

• carcasses - 4 medium pieces;
• tea brewing without impurities and flavors - 3 tbsp. l .;
• clean drinking water - 1 liter;
• granulated sugar - 3 tbsp. l. without a top;
• sea ​​salt of large fractions - 3 tbsp. l. without top.

Cooking scheme:

1. First of all, you need to make a marinade. Dissolve loose components in 1 liter of water, and send tea infusion. Send the liquid to the stove with medium heat.
2. Boil the filling for 4 minutes and let it cool.
3. Strain the warm marinade through a strainer and immerse the mackerel so that it is completely immersed in the liquid.
4. In such a filling, the fish should stand for 4 days.

At the end of the term, the fragrant snack is ready to eat. Cut the slice into portioned slices. Place on a slice of fresh bread and enjoy.

Marinade in onion skins

This is a time-tested recipe that is also considered original. The absence of spices and the bright color from the husk will give lightly salted and slightly golden fish.

Required:

• carcasses - 3 large pieces;
• onion peel - from 5 heads;
• sea ​​coarse salt - 2 tbsp. l. without top;
• clean drinking water - 1 liter.

1. Wash the husk with water, drain the liquid, and fill it with water again. Let the husks sit in the water for about 20 minutes.
2. The fish can be sliced ​​or left intact.
3. Throw salt into the brine, dissolve it. Put on gas, and let the brew boil and boil for 3-4 minutes.
4. Place the meaty slices in the liquid and let it simmer for 3 minutes.

Place the fish in a bowl, sprinkling lightly with lemon juice. Decorate with a dill branch and other herbs.

Citrus pickle

If you salt mackerel in citrus brine, the fish will open an absolutely original and delicate taste... The marinade is used hot and the pickling is very quick.

Components:

• large carcasses - 2 pcs;
• Crimean onions - 2 heads;
• celery root - 1 stalk;
• zest from 1 large lemon;
• salt - a pinch at your own discretion;
• freshly ground black pepper - 1 tsp;
• ground coriander kernels - 1 cl. a spoon;
• vegetable oil- 1⁄2 cup;
• natural orange juice - 1.5 cups.

Step by step process

1. Place the fish fillets in a plastic container, add salt, ground pepper and coriander.
2. Close the container cling film, and hide in the cold for 30 minutes.
3. Remove the zest from the lemon with a grater without the topmost bitter layer.
4. Chop celery root and onion finely. Heat the oil a little in a skillet and simmer the vegetables. Throw in lemon zest and orange juice, heat for about 5 minutes.
5. Pour the hot brine into a container with mackerel, cool a little, cover with cling film. Put the workpiece in the refrigerator.

In an hour, a tender, slightly cooked snack is ready to appear on the table.

Liquid Smoke Bottle Recipe

Cooking method for those who like to occasionally enjoy smoked meats.

• fatty fish - 3 pcs;
• liquid smoke - 1/3 cup;
• sugar and small salt - 3 tbsp each l. without a slide;
• strong tea - 1 glass;
• clean drinking water - 3 liters;
• black peppercorns - 6 pcs;
• carnation roses - 6 pcs;
• cloves of garlic - 4 pcs;
• lavrushka - 4 leaves;
• chili pepper - 1 pc. without seeds.

Cooking step by step:

1. Pour water into the container, boil.
2. Throw sugar into boiling water and pour in a glass of tea. Let the pouring simmer for 15 minutes.
3. Put the fish fillet in a 3-liter jar, season with spices and garlic pressed with a press. Pour liquid smoke there. Send the entire filling into a bottle with fish, and close the blank with a nylon cap.
4. Mackerel is left on the refrigerated shelf for 3 days.
5. Remove the fillets from the marinade and cut into small portions.

Juicy and tasty fish with a rich smoked aroma and golden skin is ready to serve.

Salting under pressure

An interesting express method to salt mackerel when guests are almost on the doorstep. The fish will turn out to be tender, lightly salted and very appetizing.

Ingredients:

• fleshy fish - 3 pcs;
• red sweet onions - 3 pcs;
• purified water - 1 l;
• fine salt without additives - 3 tbsp. l. without a slide;
• granulated sugar - 1.5 tbsp. l. without top;
• peas of black and allspice - 5 pcs each;
• lavrushka - 3-4 leaves;
• freshly ground coriander - 1⁄2 tbsp l .;
• 9% vinegar and vegetable oil - 2 tbsp each. l.

1. Turn the fish into fillets and the onion into thin rings.
2. For salting mackerel, prepare the fill. Throw sugar, salt and all spices into drinking water. Boil on the stove and refrigerate. Pour vinegar into the remaining brine.
3. Place the fillets in an enamel bowl, sprinkling with onion rings.
4. Pour brine on top and press down with a suitable plate.
5. Set the oppression in the form of a 3-liter jar in water on top of the plate.
6. Hide in the cold for 2-4 hours.

Dry the portioned fish strips before serving and sprinkle lightly on each vegetable oil.

Cooking in mayonnaise

Salting mackerel in pieces in mayonnaise brine - makes the fish tender and melt in the mouth.

Components:

• fish plates - 2 pcs;
• Crimean onion - 3 large heads;
• mayonnaise "Provencal" - 5 tbsp. l. with a hill;
• lavrushka - 4 leaves;
• black peppercorns - 5 pcs;
• vegetable oil without aroma - 4 tablespoons;
• extra salt - 1 tbsp. l.

Prepare dishes like this:

1. Mix in a bowl Bay leaf, spices, chopped onions and mayonnaise sauce.
2. Divide the fillets into 3 cm wide slices and dip them in the spicy mayonnaise mixture.
3. Place a plate on top and press down with oppression.
4. Leave to salt at room temperature for 60 minutes, then transfer to the refrigerator shelf for 3 hours.

Soft and delicious snack ready to be served.

Marinade with ketchup

Tender fish meat in a hot marinade will be equally tasty for many types of fish.

Required:

• fish meat - 3 pcs;
• onions - 3 pcs;
• 9% vinegar - 3 tbsp. l .;
• coarse salt - 2 tbsp. l. with a top;
• chili ketchup - 3 tbsp l .;
• granulated sugar - 1.5 tbsp. l .;
• black peppercorns - 7-8 pcs;
• vegetable oil - 1/3 cup;
• purified water - a little more than a glass.

1. Divide the carcasses into strips 2 cm wide.
2. Chop the onion into thin half rings.
3. Combine vegetable oil, vinegar, salt and sugar in a bowl. Add chili, peppercorns to the brine. Put everything together.
4. Bring the marinade to a boil and boil for 2 minutes. Remove from heat.
5. Take a pickling container and splash some marinade on the bottom. Tamp the fish pieces tightly over it.
6. Pour the rest of the hot marinade on top.
7. Cover with a lid and leave to cool at room temperature. Hide in the cold.

Soft and fleshy mackerel is ready.

Secrets and subtleties of the pickling process

In order to properly and tasty salt mackerel at home, you need to understand some of the subtleties of the process.

It is important to consider:

• For salting, take large individuals, as small fish are fat-free and with many bones. The best mass of 1 piece is about 300 g.
• It is best to use fresh or frozen fish for cooking.
• When buying, first of all, pay attention to the condition of the skin. Fresh fish has a light steel gray color without rusty spots and streaks.
• The eyes are not cloudy and shiny.
• High-quality fresh raw materials have a light fishy aroma, the skin is firm to the touch, and slightly moisturized.
• Salt pulls excess moisture from the carcass and completely saturates the meat.
• It is customary to make salting at a low temperature, since the raw materials will deteriorate in the heat.
• At the end of salting, remove the workpiece to the basement or refrigerator.
• Carry out the salting in a container that will not oxidize. Plastic or glass containers work best. In the absence of special containers, take a bottle with a cut off top.
• Iodized salt is not used as iodine will worsen appearance mackerel, and iodine will not affect the taste.
• The speed of salting fish depends on the grinding of salt. Coarse grinding will draw out a large amount of liquid, which will increase the shelf life ready meal.
• Take both carcasses and fillets and slices. The size does not affect the cooking technology, but cutting will reduce the time for salting. The whole fish is salted for 3 days, and in slices from 4 hours to 1 day.
• Store the finished snack in the refrigerator. Pour in 2-3 tbsp. l. homemade natural oil, and keep for about 5 days.
• Remember, freezing will make the fibers soft and watery.
• Peas and lavrushka will help to fully emphasize the taste of fish and give it a pleasant aroma. Coriander and allspice will add spice to the dish.

The proposed a variety of recipes will allow you to cook a variety of delicious and unusual dishes from prosaic mackerel.

Video

8 delicious ways how to salt mackerel at home.

How to salt mackerel in 2 hours
A variety of salted fish is sold in stores, but it is sometimes problematic to buy a lightly salted product. In order for the fish to retain its presentation longer and to be stored longer, manufacturers do not spare salt. However, cook lightly salted mackerel can be done at home in 2 hours. The recipe below will suit the impatient lover of homemade pickles.
It is enough to be patient and after 2 hours start tasting the lightly salted product.
INGREDIENTS:
Mackerel - 1 pc. Onion - 1 head. Water - 350 ml. Salt - 1.5 tablespoons. Black pepper - 7 peas. Laurel - 2 leaves.
COOKING:
The first thing I do is pickle. I pour water into a small ladle, bring to a boil, add the onion cut into four parts, the spices and salt indicated in the recipe. I cook the brine on minimal heat under the lid for no more than 10 minutes, after which I turn off the gas, remove the lid and let it cool. While the marinade is cooling, I fish. I cut off the tail and head, make a small incision on the abdomen, remove the insides through it, rinse the carcass with water and dry it with paper napkins. I cut the carcass into pieces 2 centimeters thick so that it is quickly and evenly salted. I put the pieces of fish in a jar or food container, fill in with brine, close the lid and send them to the refrigerator for 120 minutes. After the specified time has elapsed, the salted fish will be cooked. If necessary, you can keep it in brine for another half hour. Before serving, I recommend garnishing the mackerel with onion rings and herbs.

Spicy salted mackerel

The spicy salted mackerel recipe is suitable even for herring and red fish. 12 hours after the end of cooking, the dish will delight you with incredible taste. INGREDIENTS:
Fresh mackerel - 2 pcs. Onions - 2 heads. Allspice - 5 peas. Laurel - 2 leaves. Wine vinegar - 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 spoon. Dried cloves - 2 sticks. Ground black pepper. STEP BY STEP COOKING:
I remove the skin from the fish and cut the carcasses along the ridge. Then carefully remove the bones and cut the mackerel fillets into moderate sized pieces. Sprinkle with salt and set aside for 10 minutes. Cut the peeled onions into rings. To prepare the marinade in a bowl, combine the vinegar with vegetable oil, add the spices indicated in the recipe and mix thoroughly. Season the mackerel with pepper, add onion rings, mix, put in a glass container and fill with marinade. I leave it at room temperature for at least 10 hours, after which I keep it for another couple of hours in the refrigerator. The mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first.

Salted mackerel pieces

Practice shows that salted mackerel slices are at the same time an excellent independent dish, a wonderful addition to various side dishes, and a great ingredient for appetizers. The recipe is for people who cannot imagine their life without salted fish. Thanks to the spicy brine, the fish is ready to eat overnight.
INGREDIENTS:
Mackerel - 350 g. Salt - 1 spoon. Sugar - 0.5 tablespoons. Ground pepper Vegetable oil Vinegar - to taste.
COOKING:
I pour fresh mackerel with water, cut off the head and tail, gut, rinse again and cut into pieces, three centimeters thick. Dip each piece in a mixture of pepper, sugar and salt. I put the mackerel tightly in a glass container, cover it with a lid and send it to the refrigerator until morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After a couple of hours, you can enjoy the taste of salted fish.

DRY AMBASSADOR
INGREDIENTS:
2 carcasses of mackerel, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice peas, 1 small bunch of dill.
COOKING:
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. Put 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 sprigs of dill, bay leaf, 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.

SPICY FISH IN THE BANK
Mackerel in a jar is tasty, spicy, appetizing and exquisite at the same time.
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, 2-3 bay leaves, 1 tablespoon of mustard seeds.
COOKING:
Prepare the fish: gut, cut off the heads and rinse well under running 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 at a cold temperature for no more than 5 days. The same goes for fish brine.

Fish under pressure

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.
INGREDIENTS:
2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon each of freshly ground and allspice.
COOKING:
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.

AMBASSADOR OF WHOLE CARCASS OF MACKER
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.
INGREDIENTS:
2 carcasses of mackerel, 6 tablespoons of salt, 2 tablespoons of sugar, 1 teaspoon of ground black pepper, 1 tablespoon of dried dill, 1-2 tablespoons of vegetable oil.
COOKING:
Rinse the mackerel and pat dry well with paper towels. Take a large bag and add salt, sugar, pepper and dill to it. Shake the bag to mix all the seasonings.
Then rub each carcass thoroughly with the curing mixture. Place the fish in the bag containing the seasonings. Wrap the mackerel tightly. To do this, you can use a few more bags or thick paper.
Refrigerate the fish for 3 days. The finished fish should be washed under running water, dried well and rubbed with a small amount of vegetable oil.

LIGHT-SALT FISH
The easiest way to salt mackerel at home is to make a lightly salted fish. In this recipe, the amount of salt is determined by eye. Nevertheless, misfires are excluded, because it is almost impossible to oversalt the fish.
INGREDIENTS:
2 carcasses of mackerel, salt to taste, 5-6 pieces of allspice with peas, 1 lemon, 1-2 tablespoons olive oil.
COOKING:
Mackerel must be prepared for this recipe. Gut the carcasses, removing the black films from the abdomen, cut off the heads and rinse the fish under running water. Pat the mackerel dry with a paper towel and cut into portions.
Salt each piece of fish and transfer to a glass or plastic container. Put allspice, bay leaf on top. Drizzle the mackerel with lemon juice and drizzle with olive oil.
Place the lid on the container and refrigerate the mackerel. Such a fish is salted during the day. During this time, it is necessary to stir the container several times.

In addition to the fact that mackerel has amazing taste, it 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.

Salting rules and tips

Large or medium-sized mackerel is suitable for salting. Small fish are bony and not greasy. The ideal option is a fish weighing 300 grams.
- It is better to salt fresh or frozen fish. If not, frozen will do.
- When choosing, be sure to pay attention to the color. Fresh fish has a light gray tint with no signs of yellowness, the eyes are light and not cloudy.
-Good mackerel is characterized by a light fishy aroma, elastic to the touch and slightly moist.
- When salting, salt draws excess moisture from the fish and soaks the carcass well.
-The process is carried out at a low temperature, because in hot conditions the product will rot.
- At the end of the salting, the mackerel is removed to the cellar or refrigerator.
- For the preparation of salted mackerel, use dishes that do not oxidize. I use enameled or glass containers.
- I recommend salt mackerel at home with ordinary salt, iodized salt does not fit. Iodine will not affect the taste of the finished dish, but it will spoil the appearance. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be released from the fish, which will increase the shelf life.
- Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but it reduces the time for complete salting.
- Whole mackerel is cooked for three days, the pieces are salted for one day.
-The refrigerator is the best storage place. Pour mackerel with vegetable oil and store for no more than 5 days.
-Do not keep salted fish in the freezer as the meat will become watery and tender after thawing.
- In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a savory flavor.
These tips will help you cook delicious, beautiful and aromatic salted mackerel.

Why buy in the store what you can without special efforts cook at home, and at the same time be sure that only high-quality natural products are used. In this recipe, we will tell you how to pickle mackerel in brine at home. Mackerel prepared according to this recipe turns out to have a rich golden color and a pleasant taste, we will salt the mackerel whole.
It is also noteworthy that the fish is prepared without the use of liquid smoke - a popular means for imparting a smoked aroma and golden color. For these purposes, only natural products are used - onion peels and black tea.

TIME: 24 hours

Easy

Servings: 4

Ingredients

• 1 l. cold water
• 2 mackerels, fresh frozen
• 2 tbsp black tea (no additives)
• 2 tbsp salt
• 2 handfuls of onion skins (more possible)
• 1 tbsp Sahara

Preparation

1. First you need to do the preparation of the brine. Pour the required amount of salt and sugar into the pan. Take tablespoons with a slide.


2. Black tea without additives.


3. Onion peel rinse from the sand and also put it to the rest of the components of the future brine.


4. Pour in all the ingredients cold water... Put the pan on the fire and bring it to a boil. Then turn off the fire, close the lid and let the brine brew so that it absorbs the aromas of onion peel and tea as much as possible and becomes a rich color. Insist until the pan becomes cold.


5. It is better to take the mackerel larger, or, if the fish are not too large, it will be necessary to reduce the time of their exposure in the brine. Peel the mackerel, remove all the insides, with special care remove all black films from the abdomen, they can give fish fillet bitterness. Wash the fish thoroughly, especially from the inside. The fins should not be cut off, as many small bones are attached to them, which can then be easily removed along with the fins when cutting the mackerel.

6. Cut off the heads of the fish. Strain the cooled brine, pour into a wide container, suitable in size to accommodate the fish. Place the mackerel carcasses in the brine. Press down on top with something so that the fish does not float to the surface, but is completely immersed in brown brine. Leave at room temperature for two days, in principle, you can start trying after 24 hours.


7. During this time, the fish will be well salted and become golden.


8. Salted mackerel is ready to eat. You should not store a fish salted at home for more than a week, because no preservatives were used in its preparation, so such salted mackerel is not stored for a long time. Can be sliced ​​and served.

Recipe number 2. How to pickle whole mackerel in spiced brine

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum of useful substances in it. Mackerel is a fatty fish, which means it contains fatty acids that are so important for our body. In addition, fish is rich in a variety of minerals and vitamins.
Cooking lightly salted mackerel is not at all difficult. You just need to salt it in a salty solution, add a little spices. Marinating time - 24 hours. As a result, we get a fragrant soft fish with all its useful components.
In this recipe, we will pickle whole mackerel in a herb brine.

Ingredients:

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

Cooking sequence:

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


Add cloves, bay leaves and allspice peas to the salt water.

Defrost large mackerel. Wash it, gut it and put it in a container with brine. We completely immerse the fish in water. We put the container in the refrigerator. We keep the fish in brine for 24 hours, it can be longer.

Sokolova Svetlana

Reading time: 1 minute

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Hello! Continuing the theme of making pickles, I will tell you how to pickle mackerel at home deliciously and quickly. In the material, I will present to your attention a whole series of various step by step recipes.

To begin with, I'll tell you about the intricacies of choosing mackerel and the features of subsequent preparation. After all, the final result largely depends on this. You are already familiar with the technique of cooking salted salmon. It's time to master the art of pickling mackerel.

1. Large or medium-sized mackerel is suitable for salting. Small fish are bony and lean. The ideal option is a fish weighing 300 grams. It is better to salt fresh or frozen fish. If not, frozen will do.
2. When choosing, be sure to pay attention to the color. Fresh fish has a light gray tint with no signs of yellowness, the eyes are light and not cloudy. Good mackerel is characterized by a light fishy aroma, elastic to the touch and slightly moist.
3. When salting, salt draws excess moisture out of the fish and thoroughly impregnates the carcass. The process is carried out at a low temperature, since in hot conditions the product will rot. At the end of the salting, the mackerel is removed to the cellar or refrigerator.
4. To prepare salted mackerel, use dishes that do not oxidize. I use enamel, plastic and glass containers. If there is no suitable pan, a wide one will do. plastic bottle with the neck cut off.
5. I recommend salt mackerel at home with ordinary salt, iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but it will spoil the appearance.
6. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be released from the fish, which will increase the shelf life.
7. Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but it reduces the time for complete salting. The whole mackerel is cooked for three days, the pieces are salted for one day.
8. The refrigerator is the best place to store it. Fill the mackerel with vegetable oil and store for no more than 5 days. Do not keep salted fish in the freezer; after thawing, the meat will become watery and tender.
9. In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a savory flavor.

These tips will help you cook delicious, beautiful and aromatic salted mackerel.

Classic recipe

Shop windows are full of a wide range of salted fish. But there are times when a trustworthy brand, for certain reasons, supplies fish that is not tasty. If at hand classic recipe salting mackerel, frustration can be avoided.

Ingredients

Servings: 6

• mackerel 1 PC
• water 1 l
• salt 4 tbsp. l.
• sugar 2 tbsp. l.
• vinegar 2 tbsp. l.
• Bay leaf 3 sheets
• black peppercorns 3 grains
• sweet peas 3 grains

Per serving

Calories: 197 kcal

Proteins: 18 g

Fats: 13.1 g

Carbohydrates: 0.1 g

25 minutes Video Recipe Print

I dry my fish, cut it into pieces and remove the entrails.

I pour water into an enamel container, add spices, bring to a boil. I boil for five minutes, remove from the stove. After the brine has cooled, I add vinegar and mix it carefully.

I put the pieces of fish in a glass container, fill it with marinade and place it in a place with room temperature for a day, then put the mackerel on a plate and taste it.

As you can see home salting mackerel is a simple task. Salted mackerel goes well with potatoes, rice and even buckwheat. If you tell us your recipes for salting this wonderful fish in the comments, I will be grateful.

A simple recipe for salting mackerel

Ingredients:

• Mackerel - 2 pcs. to 350 g.
• Drinking water - 1 liter.
• Mustard powder - 1 teaspoon.
• Sugar - 3 tablespoons.
• Salt - 5 tablespoons.
• Peppercorns - 10 pcs.
• Laurel - 4 leaves.

Preparation:

1. I pour water into a saucepan and put it on the stove. After boiling the water, add the spices provided by the recipe and cook on high fire three minutes. Turn off the heat, cover the marinade with a lid and leave to cool to room temperature.
2. Preparing mackerel. I cut off the tail and head, remove the entrails. I pour the fish thoroughly with water, dry it, cut it into pieces 3-4 centimeters wide and put it in a glass dish.
3. I fill it with cooled marinade and send the container with mackerel to the refrigerator. After twelve hours, the fish is ready. It will take 2 days for a complete salting.

It is as simple and incredible as possible. good recipe cooking salted mackerel in pieces.

Spicy salted mackerel

The spicy salted mackerel recipe is suitable even for herring and red fish. 12 hours after the end of cooking, the dish will delight you with incredible taste.

Ingredients:

• Fresh mackerel - 2 pcs.
• Onions - 2 heads.
• Allspice - 5 peas.
• Laurel - 2 leaves.
• Wine vinegar - 50 ml.
• Salt - 3 tablespoons.
• Vegetable oil - 1 teaspoon.
• Dried cloves - 2 sticks.
• Ground black pepper.

Preparation:

1. I remove the skin from the fish and cut the carcasses along the ridge. Then carefully remove the bones and cut the mackerel fillets into moderate sized pieces. Sprinkle with salt and set aside for 10 minutes.
2. Cut the peeled onions into rings. To prepare the marinade in a bowl, combine the vinegar with vegetable oil, add the spices indicated in the recipe, mix thoroughly.
3. Season the mackerel with pepper, add the onion rings, stir, put in a glass container and fill with marinade. I leave it at room temperature for at least 10 hours, after which I keep it for another two hours in the refrigerator.

The mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it to make croutons and sandwiches. Guests empty the plate with this delicacy first.

Salting whole mackerel in brine

In supermarkets, ready-made pickled mackerel is sold, but cooked with your own hands is much tastier. Those who have tried this homemade yummy will definitely agree with me. For the rest, I recommend reading the recipe for pickling whole mackerel in brine.

Mackerel is an oily fish that is highly prized and should be present in the diet of every person. I will share two great simple recipes... You will be able to salt the fish yourself, even without special culinary skills.

Video recipe for salting whole

Whole mackerel in brine with onion skins

Fish saturates the human body useful substances... The most valuable is the red fish, however, it is also the most expensive. The top of the leadership among the available varieties is occupied by mackerel. It is smoked, grilled, baked, salted.

Ingredients:

• Frozen mackerel - 3 pcs.
• Plain salt - 3 tablespoons.
• Water - 6 glasses.
• Black tea - 2 tablespoons.
• Sugar - 1.5 tablespoons.
• Onion peels - 3 handfuls.

Preparation:

1. I put the frozen mackerel in a large bowl and wait until it melts on its own. I do not recommend using a microwave oven for this purpose, otherwise the fish will not retain its dense consistency and benefits.
2. While the fish is thawing, I prepare the brine. I put the onion peel in a colander and rinse it carefully under running water. I put it in a saucepan, add salt, sugar, tea leaves and fill it with water. After the liquid boils, I remove the pan from the stove and cover it with a lid.
3. I carefully douse the mackerel with water, gut it, rinse it again and put it in an enamel container. I also add the filtered brine to this. I cover the dishes with a lid and send them to a cold place for three days. Once a day I turn the mackerel, as a result, it is evenly colored and salted.

Three days later, I take out the fish, cut it in portions and serve it to the table, garnished with slices of lemon and sprigs of herbs. Boiled and fried potatoes are combined with such mackerel. You will decide on your own what to serve this delicacy with. My recommendations are inappropriate in this case.

Whole mackerel in tea solution

Whole salted mackerel is ideal for self-serving. It is difficult to say how long such fish is stored. I salt it a few at a time, and it disappears instantly. But I am completely convinced that if you do it culinary miracle, no one else wants to buy salted fish in the store.

Ingredients:

• Frozen mackerel - 2 pcs.
• Salt - 4 tablespoons.
• Water - 1 liter.
• Sugar - 4 tablespoons.
• Leaf black tea - 4 tablespoons.

Preparation:

1. I defrost the fish in the sink under running water. Then I cut off the head, gut, douse it with water and dry it with paper towels.
2. I pour black tea with boiling water, wait until it brews and cools down, then add salt and sugar to it. Stir until completely dissolved.
3. I put mackerel in the finished tea solution, leave it in the refrigerator to marinate for four days. I take out the fish from the marinade and hang it over a basin or sink by the tails for the night.

I advise you to serve the treat to the table in the form of portioned pieces. To decorate salted mackerel, I use herbs, I cook steamed vegetables for a side dish or mashed potatoes... You can add it to some New Year's salad, which will make it much tastier.

How to salt mackerel in 2 hours

A variety of salted fish is sold in stores, but it is sometimes problematic to buy a lightly salted product. In order for the fish to retain its presentation longer and to be stored longer, manufacturers do not spare salt. However, you can cook lightly salted mackerel at home in 2 hours.

The recipe below will suit the impatient lover of homemade pickles. It is enough to be patient and after 2 hours start tasting the lightly salted product.

Ingredients:

• Mackerel - 1 pc.
• Onion - 1 head.
• Water - 350 ml.
• Salt - 1.5 tablespoons.
• Black pepper - 7 peas.
• Laurel - 2 leaves.

Preparation:

1. The first thing I do is pickle. I pour water into a small ladle, bring to a boil, add the onion cut into four parts, the spices and salt indicated in the recipe. I cook the brine on minimal heat under the lid for no more than 10 minutes, then I turn off the gas, remove the lid and let it cool.
2. While the marinade is cooling, I fish. I cut off the tail and head, make a small incision on the abdomen, remove the insides through it, rinse the carcass with water and dry it with paper napkins.
3. I cut the carcass into pieces 2 centimeters thick so that it is quickly and evenly salted. I put the pieces of fish in a jar or food container, fill in with brine, close the lid and send them to the refrigerator for 120 minutes.
4. After the specified time has elapsed, the salted fish will be cooked. If necessary, you can keep it in brine for another half hour. Before serving, I recommend garnishing the mackerel with onion rings and herbs.

Agree, some hot dishes take much longer to cook than is incredible delicious treat... The only drawback is the short shelf life. However, the fish does not threaten to spoil, since it does not stay on the table for a long time, like fried pollock.

Salted mackerel pieces

Practice shows that salted mackerel in pieces is at the same time an excellent independent dish, a wonderful addition to various side dishes and an excellent ingredient for appetizers.

The recipe is for people who cannot imagine their life without salted fish. Thanks to the spicy brine, the fish is ready to eat overnight.

Ingredients:

• Mackerel - 350 g.
• Salt - 1 tablespoon.
• Sugar - 0.5 tablespoons.
• Ground pepper
• Vegetable oil
• Vinegar to taste.

Preparation:

1. I pour fresh mackerel with water, cut off the head and tail, gut, rinse again and cut into pieces, three centimeters thick. Dip each piece in a mixture of pepper, sugar and salt.
2. I put the mackerel tightly in a glass container, cover it with a lid and send it to the refrigerator until morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After two hours, you can enjoy the taste of salted fish.

I think the simplicity of the recipe surprised you a lot. A hand-made treat is in no way inferior to a store product, and in some aspects it will give a big head start. You can make borsch as the first course, fish and potatoes for the second, and for dessert homemade yogurt or quince jam. Excellent menu for family dinner, is not it?

Pickled fresh frozen mackerel recipe

Pickled fish - everyone favorite treat that is sold in any store. True, this pleasure cannot be called cheap. If desired, pickled fresh-frozen mackerel can be prepared at home.

Ingredients:

• Mackerel - 3 pcs.
• Onions - 3 heads.
• Garlic - 3 wedges.
• Sugar - 1 teaspoon.
• Salt - 1 tablespoon.
• Vinegar - 3 tablespoons.
• Vegetable oil - 2 tablespoons.
• Laurel - 2 leaves.
• Allspice - 1 teaspoon.
• A mixture of peppers.

Preparation:

1. I take the fish out of the freezer, wait until it thaws slightly. I wash the carcasses with water, gut, cut off the head and tail, cut into portions. If the fish is completely thawed, the pieces will turn out to be uneven, and after staying in spicy marinade the appearance will deteriorate altogether.
2. Peel the onion and garlic. Chop the onion in thick rings, garlic in thin slices, then I start preparing the marinade. To do this, I mix vinegar with vegetable oil, salt, sugar, pepper and bay leaves.
3. I put the prepared fish in a large bowl, add the onion and garlic and pour in the marinade. I mix everything thoroughly and lay out on glass jars, which I subsequently send to a cold place for a day.