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

Factors affecting salting

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

Type of salting

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

Time

Also of particular importance in this whole process is the temporary effect, that is, depending on what kind of fish we want to get, salted or lightly salted, the pickling time is determined. The longer the mackerel is in the brine, the more concentrated its taste will be, respectively.

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

Salt

When starting to prepare a mackerel delicacy, we must know for sure which salt should be chosen so that the output is a delicious dish. This is where you need to prioritize.

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

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

Fish quality

It is also worth mentioning separately the quality of the product itself at the initial stage of cooking. A good recipe, how to properly, tasty and quickly pickle mackerel in brine whole at home, usually never advises taking fresh-frozen fish for this purpose, but exclusively fresh, since ice hibernation completely deprives the meat of elasticity, and after it has been aged in a salty liquid, it and will fall apart.

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

Now, armed with the culinary tricks of experienced cooks and knowing how to properly, 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 on the strength, and after a couple of days you can eat 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 classic of the genre in salting any kind of fish, and mackerel in particular, is considered the simplest brine water + salt, where special emphasis is placed on the proportions of these two components. Ideally, 100 g of salt (3 tablespoons with a slide) falls on 1 liter of liquid.

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

Basic version of quick salting

Ingredients

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

Cooking

As for the spicy salting and the stated spices in the following recipe, here we present only the basic version with a minimum set of spices, and the “zest” is the result of experiments, where everyone can choose according to their own taste what your heart desires.

1. Since we intend to salt the whole fish, just like salting a herring, 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 be 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 enameled container, pour it with a spicy broth, put a light oppression on top, only so that the carcasses do not float up and send it to the refrigerator for 2-3 days.

After 48 hours, you can hold the first tasting of lightly salted mackerel with hot potatoes in uniforms.

Ideas for experimenters

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

Change the flavor

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

Also, dried dill and white mustard peas can be an excellent fragrant component, at the rate of 1 tsp. spices per 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 will acquire a yellowish color, and a smell corresponding to the aroma of a fire.

Using Vinegar

In addition, for lovers of vinegar, there is also a version of salting mackerel.

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

These tips can be safely put into 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.

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

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

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

Ingredients

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

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 18 2014

Content

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

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

Mackerel: useful properties

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

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

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

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

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

How to salt mackerel at home: recipes

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

Salted mackerel pieces

You will need:

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

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

You can not only salt the fish, check it out - this recipe was highly appreciated by true gourmets!

Whole salted mackerel

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

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

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

You will need:

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

Cooking sequence:

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

Salt mackerel without water

Ingredients:

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

Cooking sequence:

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

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

You will need:

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

Cooking sequence:

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

Salt mackerel without vinegar

Use:

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

Cooking sequence:

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

If you find that mackerel has an unpleasant odor, you can get rid of it by soaking the fish in water for 30-40 minutes. This video will help you cook and salt dry-salted mackerel deliciously and demonstrate a quick way to salt a fish. Note: remember, the finished product must be stored only in the refrigerator but not in the freezer.

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Good afternoon my beloved readers. Today I want to touch on the topic of pickling, namely, how to pickle mackerel. Mackerel is the favorite fish of many people. And there is nothing surprising in this. It is gentle, tasty, and besides this, it is useful.

The benefits of mackerel

Mackerel is rich in vitamins, as well as micro and macro elements. And it is useful for:

• Immunity boost;
• Vision improvements;
• Memory improvements;
• Reducing the risk of developing oncology;
• Relief of psoriasis;
• Reducing the amount of carcinogens;
• Removal of headaches;
• Relieve pain in arthritis, arthrosis;
• Improvement of metabolism;
• Saturation of blood circulation, brain;
• Balancing hormone levels;
• Obstacles to the formation of cholesterol.

In particular, mackerel is useful for women who are preparing to become mothers. Also for small children and teenagers. If you are sick with diabetes, asthma, or already advanced in age, mackerel will also be very useful to you. I also want to draw your attention to the fact that people who periodically add mackerel dishes to their diet are less likely to experience depression.

Mackerel calories

Mackerel is quite fatty, but if we talk about calories, then there are only 200 calories in it per 100 grams of mackerel. So people who are losing weight should not be afraid of this product. Moreover, so many delicious things can be cooked from mackerel.

How to pickle mackerel

You can make many delicious and healthy dishes from mackerel. And also no one canceled the salting of this fish. In salting mackerel, you should not have any difficulties. Since pickling mackerel is not at all difficult. And in my article I will tell you in detail how to pickle mackerel without much effort. Moreover, mackerel can be salted not only in brine, as is traditionally accepted. Indeed, in addition to salting in brine, you can also make dry salting.

Dry salted mackerel

Take a mackerel and peel it. Then cut into equal pieces. Then roll the mackerel with two pinches of salt and sprinkle with a little ground black pepper. Mackerel should then be put in the refrigerator for three days. And then feast on the most delicate pieces of fish.

How to pickle mackerel in brine

Salting mackerel in brine will also not be difficult for you. But first, let's talk about brine. Namely, the method of its preparation.

Brine for mackerel

Brine for salting mackerel is very easy to prepare. You will need half a liter of boiling water, salt and oil, as many add a little sugar and, if desired, spices. Dissolve three tablespoons of salt and two tablespoons of sugar in boiling water. And if you wish, add 12 black peppercorns, two bay leaves and some greens. And then, as soon as you fill the mackerel with brine, add vegetable oil.

The brine recipe I gave you is not the final one. You can change it by making your own adjustments. Don't be afraid to experiment. But do not deviate too much from the traditional recipe.

Salt mackerel at home

You will need:

• Mackerel 1;
• A spoonful of vegetable oil;
• 3 tablespoons of salt;
• 2 tablespoons of granulated sugar;
• 2 bay leaves;
• 10 black peppercorns;
• 5 peas of allspice;
• 5 sprigs of parsley;
• Half a liter of boiling water.

Once everything you need is in your kitchen, proceed:

If the mackerel is frozen, it must be thawed in cold water. Then clean and remove the head, tail and fins. Also, do not forget to remove the insides from the mackerel.

Then cut the mackerel into equal pieces of about two centimeters and put in a suitable container. Then proceed to the brine. Take boiling water and dissolve all the ingredients except the oil in it. And after cooling the brine, fill it with mackerel and add vegetable oil. This completes the salting of mackerel. It remains only to put it in the refrigerator for three days. And then, bon appetit.

Pickle mackerel recipe

Take:

• Two mackerels;
• One bulb;
• Vegetable oils 2 tablespoons;
• Boiling water 1 liter;
• Black pepper 12 pcs.;
• 3 bay leaves;
• Salt 4 tablespoons;
• Sugar 1 tbsp. a spoon.

Mackerel needs to be cleaned, remove the head, tail, gills and entrails. Then cut it into pieces and put in a suitable dish. Dissolve salt and sugar in boiling water.

As soon as the solution has cooled, fill it with mackerel and add pepper, bay leaf, onion and oil.

Oil should be added last. Then put the mackerel for three to four days. After this time, the mackerel will be ready.

Pickled Mackerel

You will need:

• 2 mackerels;
• Liter of water;
• Black pepper 12 pcs.;
• Lavrushka 3 pcs.;
• ½ st. spoons of mustard;
• 3 tbsp Sahara;
• 5 tablespoons of salt.

Take a mackerel and peel it. Then remove the head, tail, fins and entrails. After you will need to cut the mackerel into pieces of 3-4 centimeters and put in a bowl. Now it's time for the marinade. Take a saucepan and pour water into it. Put the pot on fire. And throw in all the spices. After three minutes of boiling, turn off the heat. Wait for the marinade to cool. And then fill them with mackerel. Mackerel should be put in a dark place for a day. If you want low-salted mackerel, then sufficient exposure time will be only 12 hours.

How to pickle whole mackerel

You will need:

• 1 mackerel;
• Salt Art. a spoon;
• Half spoon st. Sahara;
• 1 pinch ground coriander;
• Paul L. hours of dry mustard;
• Lavrushka 1 pc.

1. Take a mackerel and peel it. Also remove the fins, head and tail. And do not forget to remove the insides, and then rinse the mackerel with cold water;
2. Now mackerel needs to be dried with a paper towel;
3. In a cup, dilute salt, granulated sugar and all spices;
4. Also add lavrushka to the cup;
5. Mackerel should be put in a plastic bag and covered with the contents of the cup. Spices should be evenly distributed on the mackerel;
6. Place the mackerel in another bag. This must be done to prevent leakage.

Place the mackerel in the refrigerator. And after two days, take it out, wash it with running water and cut into even pieces.

If desired, mackerel can be decorated with green onions, as well as red onion rings.

Hi all! If you have never made fish yourself, or rather you have not marinated it, then fix it faster. After all, or mackerel is the coolest snack on any table. You can now buy fresh-frozen charm in absolutely any store by weight, and then conjure.

Mackerel, unlike herring, is much more tender and mostly fatter, which everyone likes incomparably. Oh, if you still get a female with caviar, it will be just super in general.

You can make canapes with this fish, and it will also go well with any side dish, such as mashed potatoes or

This post is not going to be very big, but I tried to take the most popular and superfood delicious and simple recipes so you can choose and make from what you have at home. And in principle, this fish needs seasonings and salt. And if you want something special and unique, then you have to choose a marinade in tea or onion peel. Here, of course, a matter of taste, who likes what more or who is used to cooking.

Let's start with the simplest and tastiest Gost's salting. The secret of this recipe is in the spices, if you don’t like them at all, then you can not add them, but in general, then the fish will not be spicy salted, but will be just lightly salted.

It is these spices that give that very cool and incomparable taste that makes you want to eat and eat mackerel endlessly, but you still won’t be able to eat a lot of it, and you can’t).

We will need:

• water - 0.5 l
• mackerel - 1 pc.
• coarse salt - 2 tbsp
• sugar - 1 tbsp
• allspice, black peppercorns
• onion - 1 head
• bay leaf - 1 pc.

Cooking method:

1. Remove the head of the fish with a knife. Then cut open the abdomen and remove the intestines and other waste.

Now you will need to rinse the fish under running water, and then cut it into stationary pieces, so it will be salted immediately into pieces, which, in principle, is very convenient for many, everything will be ready right away.

2. Prepare the brine, take a ladle or a small saucepan and pour water, then add allspice and black peas, sugar and salt, stir. Bring to a boil and cook for 3 minutes. Turn off and let the brine cool down.

3. While the brine is cooling, put a liter jar of mackerel mixed with onions, which must be cut into rings, into the floor.

4. Pour in the marinade and be sure to add the peas from the brine to the jar. Close with a nylon lid and put in a cool place for 12 hours.

5. Well, after the fish is ready and waiting for you to take a sample. Enjoy your meal! It turns out deliciously tasty, everyone will like such mackerel in spicy brine and you will stop buying store-bought.

Salt freshly frozen mackerel in brine

It seems to me that everyone loves to eat tasty and at the same time everyone wants all the products in our diet to be of high quality and not expired. I think that many of you have at least once encountered such a problem as poisoning, so I recommend that you cook for yourself. Moreover, mackerel is one of the available fish that is in any store.

Try to cook it in brine with spices and spices, as in this recipe, and you will definitely fall in love with home cooking, because everything is quite simple and fast. Spicy salted mackerel will give you a magical and delicate taste. This option is similar to the previous one, but there is no onion in the brine and the spices are slightly different. Try to do both the first and second options, and then write which one you like best.

We will need:

• mackerel - 3 pcs or 1.2 kg
• salt - 3 tbsp
• sugar - 2 tbsp. l
• bay leaf - 4 pcs.
• allspice and black peppercorns 6 pcs.
• cloves - 5 pcs.
• water - 1 liter

Cooking method:

1. Take the fish and cut off the head and gut the intestines, remove the black films, wash in running water and wipe with a dry paper towel.

2. For a delicious marinade, you will need the ingredients on the list, the main thing is that there is black peppercorns and bay leaf.

3. Add spices, salt and sugar to any metal container and let the liquid boil, the kitchen will have an indescribable aroma. And then cool to room temperature.

4. Place the prepared whole fish in a cup, where you will salt it. Do not forget to trim the ponytails, in principle, they are useless.

5. Now fill the whole mackerel with brine. Never fill mackerel with hot brine, this is important, or it will boil. As you can see, in just 5 minutes you did almost all the work.

6. Cover with cling film and let it brew for a couple of hours. Waiting time - 2 days. Well, then take it out and cut it into pieces.

Interesting! According to this option, you can salt not only mackerel, but also other fish, such as herring, sprat, etc.

Salted mackerel in tea with an incomparable taste

Yum, well, you definitely haven’t tried such a gourmet, it may seem strange to you, but in tea it turns out incredibly tasty, and even beautiful. Thanks to the one who came up with this option, I also recommend trying and treating everyone with such a fish.

It turns out as if smoked and looks with a golden crust, in general, a beauty. Everything is as always easy and simple, but in the end everyone will want to know your signature author's recipe.

We will need:

• Mackerel fish - 3 carcasses
• Water - 1 l
• Tea 2-3 tbsp.
• Sugar - 3 tablespoons
• Salt - 3 tablespoons

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and everything that is superfluous in the abdomen of the fish. Tails can be left or cut off.

2. Now let's make a marinade, observe all proportions, remember that these proportions are given specifically for a liter marinade. If you have fewer fish, then make half as many, that is, take 2 times less salt and tea.

Put water in a saucepan and boil it, pour tea, mix, and send salt and sugar. After that, put it back on the fire and boil again so that all the dry ingredients dissolve. And only after that, let the marinade cool, and then fill it with fish.

Important! Strain the marinade through a sieve. And one more condition, the brine must completely cover the fish.

3. In such a cool tea brine, the fish should stand for 3-4 days. Then cut the mackerel into pieces and eat for health, even with, even with any Look at how golden and beautiful it has.

Video on how to pickle mackerel quickly and tasty whole in 2 hours

All you need is a good fresh fish, and of course your desire, all the other ingredients in question, you will learn in this video:

Marinating fish in onion skins

Another fairly popular and proven recipe, it is also considered one of the original. Until today, I didn’t know about such a recipe, it turns out that for many it has become not only proven, but also loved.

It is the onion peel that gives this unusual color, you probably already guessed it yourself. In this version, there are no spices at all, only two ingredients are used, salt and water.

We will need:

• husk - from 5 onions
• mackerel - 2-3 pcs.
• water - 1 l
• salt - 2 tbsp

Cooking method:

1. Place the onion peel in a saucepan, fill with water and rinse very well with your hands, then drain the water and pour in clean 1 liter. Leave it to stand in water for about 10-20 minutes.

Cut off the head of the mackerel, then remove all unnecessary insides. Be sure to remove the black film on the abdomen, or it will be bitter later. Rinse the fish and pat dry with paper towels. After that, cut into pieces, although if there is no special desire, you can salt it whole.

2. Add salt to the onion peel and water and mix. Turn on the gas and let this broth boil, then boil for another 3 minutes.

Now put the fish in pieces or whole in the pan and cook for 3 minutes in hot brine. And then drain all the water and remove the husk.

3. Put on a plate and sprinkle with a little lemon juice. Garnish with herbs and dill. Enjoy your meal!

Mackerel with liquid smoke in a bottle

For those who love smoked meats, I suggest that you immediately switch to this simple option, which you can do right at home.

Have you ever heard of such liquid smoke salting, I think that you have definitely tried it before, but did not suspect that this is exactly this option.

We will need:

• water - 3 l
• mackerel - 3 pcs.
• liquid smoke - 1/3 tbsp.
• sugar - 3 tbsp
• salt - 3 tbsp
• black tea - 1 tbsp.
• black peppercorns - 6 pcs.
• cloves - 6 pcs.
• garlic - 4 cloves
• bay leaf - 4 pcs.
• red chili pepper - 1 pod

Cooking method:

1. Take a deep container, like a saucepan and add 3 tablespoons of sugar to boiling water (3 liters). And leave to boil for 1 minute, and then pour 1 cup of tea. Cover the pot and let it simmer for 15 minutes.

Then this mixture needs to be cooled, you can put the pan so that it cools faster in a basin of cold water.

Cut off the heads of the fish and remove all the insides. Rinse and pat dry with paper towel.

2. Next, place the fish in a jar or bottle with a large neck, pour out all the spices and squeeze the garlic through the garlic press. Pour one third of the liquid smoke into a glass and pour into a jar. Pour in the marinade and cover with a nylon lid.

3. Put such a glass vessel or bottle, jar in the refrigerator or a cool place for 3 days.

4. Then remove from the jar and crumble into small, neat pieces with a sharp knife.

5. Here is such a characteristic yellow color of the skin, inside is a very tasty and juicy fish. Enjoy your meal!

Amazing recipe for lightly salted mackerel with mustard

Now I offer another fancy option, which is likely to shock some, but what, I think that all of you have ever tried herring in a mustard marinade, why not make such a liquid for mackerel, it will also turn out to be certainly tasty and with a spicy mustard aroma. Of course, all those who do not like mustard should move away from this recipe.

You can serve such a dish both on a festive and on an everyday table, you must admit that everyone loves salinity, though we don’t make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We will need:

• salt - 50-100 g
• mackerel - 0.5 kg
• sugar - 3 g
• nutmeg -3 g
• bay leaf - 1 pc. cut into small pieces
• onion - 1 pc.

For spicy salting

• Allspice 1 gram
• Black pepper 1 gram
• Nutmeg 1 gram
• Coriander 1 gram
• Cloves 2-3 pieces
• Water - 0.5 tbsp.

mustard filling

• Spicy broth - 0.5 tbsp.
• Mustard - 50 g
• Vegetable oil - 65 g
• Sugar - 35 g
• Salt - 8 g
• Acetic acid - 4 g

Cooking method:

1. Rub the fish with curing mixture, defrost the fish first and cut off the head, fins and remove the intestine. For this salting, you need to mix salt, sugar, nutmeg and bay leaf cut into small pieces.

If you still have a curing mixture, then you still sprinkle the fish with it, cover it with a lid and leave it to stand in this form for 2-3 days. Such a dry salting turned out, as you can see, without marinade and without any liquid.

2. Now rinse the mackerel in running water and let the water drain. You can already use it, or smoke it or make a filling of mustard and spicy salting.

3. For spicy salting, you will need allspice, black pepper, nutmeg, coriander and cloves. Crush all these ingredients in a mortar. Then take a bucket and pour everything into it. And then pour water and boil the mixture, let stand and brew for 25 minutes.

4. While the spicy brine is cooking, cut the finished mackerel, cut it into pieces, and cut the onion into the bottom of the glass container, such an onion pillow.

5. Now take and pour vegetable oil and mustard into a glass, plus add sugar and salt, then stir and pour in the finished cooled spicy mixture, stir and add vinegar.

6. Pour the fish with this marinade.

7. And here it is mustard-oil, or you can say a spicy filling turned out, leave it for 1 day in the refrigerator.

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husks and tea

Now I propose to turn on this video and take note of the recipe in which mackerel is marinated in both onion peel and tea, such a fish disappears on the table first:

We make mackerel dry salting without brine

Well, there was one more option left, so to speak, if you don’t want to bother, you can easily rub the fish with salt and not add water at all, and thus it will also become lightly salted, the main thing is to correctly observe all proportions.

Such fish will certainly differ from the store-bought one because it is without any chemical additives, which means you don’t have to worry about your health, this is one of the best recipes.

We will need:

• mackerel - 5 pcs.
• salt - 160 g
• sugar - 80 g
• peppercorns - 7 pcs.
• cloves - 4-5 pcs.
• bay leaf - 3-4 pcs. or 2 pcs. taste

Cooking method:

1. Cut off the tail and head of the fish. Remove all innards from the carcass. Rinse under running water and dry with paper towels.

2. Prepare a mixture for salting, take and put sugar and salt in one bowl. Next, mix peas, cloves and a couple of leaves of parsley, grind it all into powder.

3. The fish will need to be filleted, remove the ridges with a knife. Place the fillet in a container in which the mackerel will be salted. Mix spices and salt with sugar and you get a mixture for salting, there will be a lot of it and perhaps even remain superfluous, leave it for future use, it will not disappear.

Now salt the container in which you will salt the mackerel with this dry mixture, then wipe all the fish with it on both sides, there is an opinion that the fish will take as much salt as it needs itself.

4. Lay the fillets on top of each other, and then cover with a lid or cling film.

5. Refrigerate for 24 hours, and then eat with onions and vegetable oil, of course, cut the fish into slices. Such a delicious soft gourmet fast food turned out! Note she is without vinegar and without brine. Enjoy your meal!

Advice! If you cannot eat all the fish at once, then you can freeze it in the freezer, and then take it out at any time and taste it.

It turned out at home and so that you lick your fingers!

That's all for me, as always. I wish you that everything works out for you and that you taste salted fish with great appetite and joy. All the best and all the best! Bye! See you!