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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

When the fish is completely ready, carefully remove it from the jar and set the table. Enjoy your meal!

Not a single New Year's table can be imagined without fish dishes, especially cold cuts, which serve as a great snack. Pickled mackerel with onions is a very tasty dish that is always in the spotlight, and what recipe for pickling to choose - read our article! The ease of preparation and the availability of products give us the opportunity to cook this yummy not only for the holiday, but every day.

Mackerel is a very nutritious and healthy fish, impressive in all its characteristics - both gastronomic and consumer. Having bought it frozen in a store for a low price, in the future you can cook a magnificent delicacy from it - pickled mackerel with onions. Onions give the dish not only taste and aroma. Onion juice makes fish meat very tender and melts in your mouth.

Let's look at a few recipes for pickled and salted mackerel with onions that will allow you to collect compliments from all guests for truly delicious dishes!

"New Year's spicy"

Ingredients

• - 3 pcs. + -
• - 3 pcs. + -
• - 3 large cloves + -
• - 1 tbsp. l. with a slide + -
• - 3 tbsp. l. + -
• — 0.5 tsp or to taste + -
• Ground allspice- 0.5 tsp + -
• — 3-4 pcs. + -
• - 1 tsp + -
• - 2 tbsp. l. + -

Cooking

This recipe is very simple and is prepared from frozen fish, which should not even be thawed. The day before the holiday we marinate and for the New Year's table - it's ready!

1. We cut off the head of the mackerel, open the abdomen, clean the insides and rinse. Be sure to remove moisture with cooking napkins and cut into steaks 4-5 cm wide.
2. Peel the onion and garlic and cut into thin rings. We put the sliced ​​\u200b\u200bin a spacious bowl and knead a little with our hands so that the fragrant vegetables absorb the spices.
3. Now sprinkle onion and garlic slices with salt and sugar, hot and allspice pepper, bay leaf. We lay the fish slices in the mixture, pour in the vinegar and oil. We mix all the ingredients so that the fish is evenly enveloped in marinade components. Leave the workpiece for 5-10 minutes in the kitchen.
4. We put the contents of the bowl very tightly into the jar. There should be no air between the pieces of fish! Close the lid and marinate in the common chamber of the refrigerator for a day.

The taste of mackerel marinated with onions is no worse than salmon. Try it! And the recipe is simple and the taste is “fingers can be eaten”!

Mackerel with onions "Hotel from the North"

Mackerel marinated according to this original recipe conquers forever! Get ready to answer the questions: “How did you do it?” Keep it as your signature secret recipe!

We will marinate 1 fish weighing approximately 400-500 g. It is desirable that it be as fresh as possible, i.e. fresh-frozen. Before the New Year holidays, shops should bring in fresh products.

Stage I

At the initial stage, we will pickle our mackerel. We decapitate the fish, clean the insides and rinse thoroughly. Dry lightly with a kitchen towel and cut into steaks about 2 cm wide. Put the fish pieces in a deep bowl with a capacity of about 2 liters.

Next, we prepare a saline solution for salting our steaks. For brine, pour 3 cups of purified water into a liter jar and dissolve 2 tablespoons of edible sea salt in it. Stir until the salt crystals dissolve and pour over the fish slices. We cover the dishes with a lid or cling film and put it in the refrigerator for a day.

Stage II

The next day we prepare the marinade.

Take 1 large red onion. We clean it and cut it into thin half rings.

For marinade filling, mix 3 tbsp. vegetable oil with 2 tbsp. vinegar 9%. Add to this mixture:

• 0.5 tsp Sahara,
• third tsp ground ginger,
• third tsp freshly ground black pepper
• 1 tsp coriander grains.
  Mix all the ingredients of the marinade mixture with a fork until smooth.

Now pickle mackerel with red onion. We take a container or a plastic bucket. We put a little onion on its bottom, lay out part of the steaks of already salted fish on top, then repeat the laying of the ingredients in layers. Finish with a layer of red onion.

Pour the marinade on top and close the lid tightly. Shake several times so that the marinade is evenly distributed over the surface of the fish pieces. We put the bucket again for a day in the refrigerator.

In just 2 days you get a masterpiece! Excitingly appetizing marinated mackerel with onions, which conquers both with its taste and very spicy aroma. Accept odes to your craftsmanship!

Salted mackerel with onion and lemon "Minute"

If you have already bought a salted fish, and all you have to do is cut it and serve it to the table, then here there are some little secrets of mastery.

For this great New Year's table snack, we need:

• 1 salted mackerel,
• 1 white onion and 1 red onion
• 1-2 lemons
• piece of ginger root
• 1 tsp Sahara.

Step by step preparation:

All our recipes for pickled mackerel with onions are so easy to implement that even an inexperienced housewife can try all the recipes before the holiday. Sharpen your skills! You might want to add some more spicy touch to your creations! Remember, we are all creators!

Hello readers of my blog! Today I am writing how to pickle mackerel at home. After all, we are not always sure of the quality of the fish that is sold in the market or in the store. Often, stale fish is taken for salting, it can be poorly salted or salted, which will affect the taste of the fish or your health. Often, salted fish is stored in open containers that are not covered with brine; the fish winds up and deteriorates from this.

Therefore, if you want to be sure of the quality of salted mackerel, salt it yourself. To do this, choose only fresh fish, gray in color, without yellow spots.

Mackerel is a very tasty and fatty fish. I recommend including it in your diet regularly. At least once a week. Mackerel has a lot of useful fatty acids such as Omega 3. These acids have a beneficial effect on the health of blood vessels, preventing the deposition of cholesterol plaques and reducing the formation of blood clots. And for the brain, the value of Omega 3 is difficult to overestimate. The brain is 60% fat, and Omega 3 is necessary for it to function properly.

Omega 3 improves memory and is essential at any age, even in utero. Therefore, it is important for pregnant women to receive the required dose of fish oil daily.

Oily fish is the best source of omega 3 fats. For vegetable sources of these fats, look for flaxseed oil. It is very good to drink linseed oil in the morning before meals, 1 tbsp. spoon.

There is also a lot of well-digestible in mackerel. And mackerel is rich in various vitamins, macro- and microelements. For example, it contains a lot of vitamin D to strengthen bones, there is sulfur, phosphorus, manganese, potassium, zinc, selenium. In autumn, the amount of fat in mackerel increases, so at this time of the year it is especially valuable.

Oven-baked mackerel recipes are waiting for you

How to pickle mackerel: a classic ambassador.

Salting mackerel is easy. It is necessary to prepare a brine with which the fish is poured. If you want to cook quickly, cut the mackerel into pieces, then it will be salted in 6 hours. If you salt it whole, then you need to keep the fish in brine for at least 12 hours.

Ingredients:

• mackerel - 2 pcs.
• water - 700 ml
• salt (preferably not iodized) - 3 tbsp. l.
• sugar - 1 tbsp. l.
• bay leaf - 2 pcs.
• allspice peas - 3-4 pcs.

How to pickle mackerel: a recipe with a description.

It is better to defrost fish in a slow way, so it will retain the maximum amount of nutrients. That is, the ideal option is to defrost in the refrigerator during the night.

Let's prepare the brine first. Pour water into the pan, put salt, sugar, bay leaf, pepper there. Boil water until sugar and salt are completely dissolved. And leave the brine to cool.

Now let's prepare the fish. Thawed mackerel needs to be washed, cut off the head, fins and clean the insides. Wash the fish well both inside and out. Remove the black film in the middle. Pat clean fish dry with paper towels.

Cut the fish into portions. If desired, you can remove the backbone and bones and salt the fillet.

Now we put the pieces in a container in which the fish will salt. It can be a jar, or a container, or an enamel saucepan. When the brine has cooled, pour the fish over it, close the jar with a lid and leave for 4 hours. Then you can remove the mackerel in the refrigerator.

After 6 hours you can already eat. It turns out very tasty and tender. Even children eat with pleasure. Serve to taste: with onion, with vegetable oil, with lemon. Such mackerel is good with potatoes, with black bread (sandwich), with vegetables.

How to pickle mackerel with spicy salting.

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

For such a fish we need:

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

How to cook spicy salted mackerel.

1. Prepare the brine. Pour water into a saucepan, bring to a boil. Put salt, sugar, pepper, cloves and bay leaf into the water. Dissolve salt and sugar in water and leave to cool.

You can add any spices to your taste. It can be garlic, ginger, herbs.

2. Wash the fish, cut off the head and fins, remove the insides. Rinse well again and cut into slices about 3 cm thick.

3. Peel the onion and cut into rings.

4. Cut half a lemon into cubes or cubes.

5. Put fish, lemon and onion in layers in a jar or saucepan. Instead of lemon, you can use lemon juice or fruit vinegar.

6. Fill the mackerel with cooled brine. Be sure to cover with a lid. Leave warm for 3 hours. Then send to salt in the refrigerator. Fish can be eaten in a day. If you salt the fillet, then it will be salted after 5 hours.

7. Set the table, and enjoy your meal!

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

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

Mackerel: useful properties

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

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

How to choose mackerel for salting

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

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

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

How to salt mackerel at home: recipes

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

Salted mackerel pieces

You will need:

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

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

Whole salted mackerel

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

Use:

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

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

Mackerel in brine

You will need:

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

Cooking sequence:

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

Salt mackerel without water

Ingredients:

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

Cooking sequence:

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

Salted mackerel with liquid smoke

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

You will need:

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

Cooking sequence:

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

Salt mackerel without vinegar

Use:

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

Cooking sequence:

1. Gut the fish, wash and dry.
2. Boil a liter of water with the spices, herbs and seasonings listed.
3. Cool the brine to room temperature.
4. Fill them with fish in a 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.