How to marinate mackerel at home is tasty and quick - the question first of all worries the hostess, who bought a couple of pieces of frozen fish or fresh mackerel. Salting mackerel correctly, choosing a recipe for pickling mackerel for home salting must be careful, a safe method of cooking will preserve the health of family members and make excellent taste cold appetizer.

Marinated mackerel at home is very delicious snack, it turns out to be a dish without dyes, preservatives and tastes no worse, much better than store-bought salted mackerel. Home ambassador fish is simple - salt the mackerel for 2 hours or wait 1–2 days until the final salting - depends entirely on the desire of the hostess and the chosen method of preparation.

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. It is known that our body needs fats to function properly. Unlike animal fats (pork, veal), unsaturated fats from mackerel 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 blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, atherosclerosis.

How to choose the right mackerel

In order not to run into "rotten meat" and be able to fight back an unscrupulous supplier, when buying fish, you should be guided by the following factors:

• Eyes don't lie. This does not apply to the seller, but to the fish, if the eyes of mackerel are bulging, moistened, they are quite bright and full, then this product is fresh and you can take it, because otherwise the eyes sink, dry out and wrinkle. Of course, this rule applies to fresh fish that has not been cooked.
• The gills will tell you. It is this organ of respiration of waterfowl that can be confidently considered a litmus test that will help determine the date of death of a fish. Good quality merchandise has clean, red or pink gills, no mucus, and no disgusting amber.
• The smell will slightly open the veil of secrecy. When shopping for seafood, look at your sense of smell. Fresh carcass does not have a pronounced smell of fish and rancid fat.
• Appearance is an indicator of quality. The skin should be moisturized, firm and shiny, with an iridescent sheen, without any foreign spots and holes. A dull, dry and weathered surface of an individual clearly indicates an expiration of the goods.
• Body strength is a sign of health. This rule also applies to mackerel. For high quality products, the meat should not be loose, lumpy and plastic. In addition, in fresh fish, the belly is flat, and in lonely fish, it is swollen with greenish spots.

How to pickle mackerel at home: 9 best recipes

Marinate mackerel according to the classic recipe

Nothing is easier than cooking classic marinade for mackerel. In it, the fish will turn out to be moderately salty, soaked in unobtrusive spices. This recipe is essentially the foundation of any marinade. That is, after that you can add spices to it, regulate the amount of sugar and salt, inventing new types of marinade for sea ​​fish... You can do the same.

Ingredients:

• 2 large mackerel carcasses
• sugar and salt - 2 tbsp each l. without a slide
• vinegar - 2 tbsp. l.
• Bay leaf- 2 pcs.
• cloves - 3 pcs.
• purified water - 250 ml
• black peppercorns - 6 pcs.

Cooking method:

Water for the marinade is taken purified and not boiled. Pour water into a suitable deep container (not aluminum) and add all other ingredients except fish. When the salt and sugar have melted, the marinade is ready.

While the brine is preparing, you need to prepare the fish. It needs to be cleaned of entrails and a black film inside the carcass, which can give an unpleasant bitterness. After that, the fish is washed under running water and dried on paper (you can remove excess moisture with paper napkins).

Then the fish is combined with the marinade and left to soak for 2-3 hours at room temperature. After that, you need to put it in the refrigerator on the lower shelf, leaving it for 24 hours. Taste ready meal- just amazing.

Quick pickled mackerel

Ingredients:

• frozen mackerel - 2 pcs. (600-700 g)
• turnip onions - 1-2 pcs. salt (not iodized, you can take sea salt) - 2 tbsp. l.
• bay leaf - 2-3 pcs.
• cloves - 3 pcs.
• drinking water - 300 ml
• vegetable (sunflower) oil - 200 ml
• vinegar 9% - 1.5-2 tbsp. l.
• peppercorns (mix or black) - 10-12 pcs.
• coriander beans - 1 tsp

Cooking method:

1. In order for the appetizer to be salted faster, it must be cut into fillets. Do not defrost frozen carcasses to make it easier to work with them. Remove all inedible parts. Remove the skin carefully. Separate the "meat" from the spine. Try to keep the fillet shape as much as possible. Cut it into small, freeform pieces. Boil water and cool. Add salt to it. Stir until completely dissolved.
2. Pour the brine over the mackerel. Leave in the kitchen for 2 hours.
3. Chop the onion in half rings. It comes out fragrant and crunchy. Therefore, feel free to put it more than the specified rate.
4. Mix oil with vinegar.
5. Drain the brine. Rinse in clean cold water several times. Place in a jar, alternating with onions and spices.
6. Pour into a jar of fish. Close the container. Place in a cool place. In principle, you can use mackerel marinated in this way right away. But after a couple of hours it will be even more delicious, appetizing and tender.

Pickled fresh frozen mackerel recipe

Fish according to this recipe is obtained "like in a supermarket", only it is safer to eat it.

Ingredients:

• 2 carcasses of fresh or frozen mackerel.
• Coarse sea salt.

When marinating frozen fish:

1. Defrost the fish slightly.
2. Gut.
3. Cut off the head, wash.
4. Cut into pieces.
5. Place on the bottom shelf of the refrigerator until half-defrost.
6. Salt outside and inside.
7. "Send" to the refrigerator for a day.

Marinated mackerel with mustard

Ready dish - a snack served with alcohol along with green onions... Before serving, pour oil and lemon juice.

For cooking you will need:

• One fish.
• A liter of boiled water.
• Five tablespoons of salt, three of sugar and two of butter.
• A spoonful of mustard powder.
• Laurel and black pepper - by doing.

1. Freshly frozen fish is washed and dried with towels. Then the head is cut off, cleaned of entrails, cut and chopped.
2. The other ingredients are placed in a saucepan, the contents are mixed.
3. The mixture is brought to a boil and cooked for 2–4 minutes, then cooled.
4. Chopped mackerel is placed in a pickling container, poured with marinade. The container is closed, sealed with a press and placed in a cold room for 48 hours.
5. After the expiration of the period, the marinade is drained, and the mackerel marinated with mustard is placed in the refrigerator for storage.

Whole mackerel in brine

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

You will need:

• 2 carcasses of mackerel,
• 6 tablespoons of salt
• 2 tablespoons of sugar
• 1 teaspoon ground black pepper
• 1 tablespoon dried dill
• 1-2 tablespoons of vegetable oil.

Cooking method:

1. Rinse the mackerel and pat dry with paper towels. Take a large bag and add salt, sugar, pepper and dill to it. Shake the bag to mix all the seasonings.
2. 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.
3. 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.

Pickled mackerel in oil

To cook pickled mackerel at home, choose a fatter fish, then it will turn out to be even more juicy and tasty. Let's get started!

Ingredients:

• frozen mackerel - 1 - 2 medium fish
• turnip onion - 1 head
• table salt - 2 tablespoons
• granulated sugar - ½ teaspoon
• refined sunflower oil - 200 milliliters
• dried bay leaf - 1 - 2 pieces
• black peppercorns, coriander - 5 peas each
• vinegar 9% - 1 teaspoon (can be replaced with apple cider)

Recipe:

1. We defrost the fish, we do not do it until the end, let it remain slightly frozen. In this state, it will be easier for us to work with her.
2. It is advisable to buy mackerel with its head and gutted. There will be a little more work from this, but not much, since any mackerel has no scales and is very easy to clean. Whole mackerel retains the freshness and natural flavor of the fish much better. Therefore, we start marinating by cleaning the fish: we cut off the head and take out the insides. The fins and tail can be left on, they will not taste in any way.
3. We take a knife (always well sharpened) and cut into portions.
4. Peel the onion under the stream cold water so our eyes won't water. We cut it quite large - in half rings.
5. Pour into a bowl vegetable oil... Pour in granulated sugar, salt. Add vinegar. Divide the lavrushka into several pieces and throw it here. Add coriander seeds and black peppercorns.
6. Stir and get the marinade. You don't need to cook anything. Isn't that great?
7. Now we take the chopped mackerel and moisten each piece from all sides in spicy marinade.
8. Place the fish in a convenient glass bowl or plastic tray. Sprinkle with chopped onions on top and pour over the rest of the marinade.
9. We cover the dishes with a lid and send them to the refrigerator for two days. Periodically, it is advisable to shake the tray with fish so that it marinates more evenly.
10. After two days, the mackerel can be served.

Pickled mackerel in tomato sauce

Ingredients:

• Fresh mackerel 500 gr.
• Bulb onions 2 pcs.
• Salt 1.5 tsp
• Sugar 0.5 tsp
• Refined sunflower oil 50 ml.
• Apple cider vinegar 35 ml.
• Tomato juice 125 ml.
• Ground black pepper - to taste
• Ground coriander 1 pc.
• Bay leaves 2 pcs.

Cooking steps:

1. I thawed the mackerel, cleaned it of all that was superfluous, washed it well and dried it. Divided into fillets, and then cut into portions.
2. The onions need to be peeled and cut into rings.
3. Put the onion and fish in layers in a jar.
4. Now you need to prepare the marinade. To do this, in a saucepan, mix all the above ingredients, bring to a boil and boil for literally one minute.
5. Pour the fish in a jar with a hot marinade, close the lid and turn it over several times so that the marinade will properly saturate the whole fish.
6. As soon as all the contents of the jar have cooled down, without opening it, we put it in the refrigerator for a day.

After the indicated time, the wonderful pickled mackerel is ready. Try it - it's delicious!

Recipe for delicious pickled mackerel with carrots

Ingredients:

• fresh frozen mackerel - 1 pc.
• carrots - 1 pc.
• fine salt - 2 tbsp. spoons
• white sugar - 2 tbsp. spoons
• onion - 1 pc.
• black peppercorns - 5 pcs.
• table vinegar- 10 ml
• dry bay leaf - 2 pcs.
• fresh dill - to taste
• filtered water - 1 liter.

Preparation:

Pre-defrost the mackerel, rinse and dry with a towel. Then we clean it of scales, entrails, cut off the head, fins and tail. Chop the fish into small pieces. We process vegetables, chop finely.

Now we are preparing the marinade: in a small saucepan, mix all the spices, add sugar and bay leaf. Pour in filtered water, put the dishes over medium heat. Bring the marinade to a boil, and then remove from the stove, add vinegar and cool. We put the fish in a clean glass jar, laying prepared vegetables in layers. Fill with cooled marinade and sprinkle with chopped fresh dill. Close the top with a lid and put it in the refrigerator. After 2 days, delicious pickled mackerel in pieces will be ready!

How to marinate mackerel in a hot marinade

Marinated mackerel in a hot marinade is very easy to cook at home, even for an inexperienced cook. The fish is tender, tasty and aromatic.

Ingredients:

• Water - 1.5 l
• Salt - 1 tbsp l.
• Onion- 1 PC.
• Allspice peas - 5 pcs.
• Black peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Carnation - 3 buds
• Vinegar - 1 tbsp. l.
• Cilantro seeds - 0.5 tsp
• Fennel seeds - 0.5 tsp

Step by step cooking:

1. Pour water into a saucepan, then boil.
2. Add salt, allspice and black peppercorns, bay leaves, cilantro and fennel seeds to boiling water.
3. Boil the marinade for 2-3 minutes. Turn off the marinade, add the cloves, then pour in the vinegar.
4. Peel the mackerel, then cut into pieces.
5. Chop the onion into strips, put in a pickling container. Place the fish slices on top.
6. Pour the hot marinade over the mackerel.
7. Leave the fish to marinate for 2-3 hours.

1. When salting, salt draws excess moisture from the fish and soaks the carcass well. The process is carried out at a low temperature, since the product will rot in hot conditions. At the end of the salting, the mackerel is removed to the cellar or refrigerator.
2. Salt the fish in a dish that does not undergo oxidation, so an enamel saucepan, glass and plastic bowls are suitable. It will not be superfluous to sharpen your favorite knife before cooking, then the process will be easier and more pleasant.
3. 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 appearance.
4. 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.
5. 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, allspice lend spicy taste... These tips will help you cook delicious, beautiful and aromatic salted mackerel.

That's all. You can make excellent sandwiches from pickled mackerel by adding a little green onions. Fish prepared according to this recipe is a beautiful, tasty and healthy treat. Perhaps you have your own recipe for salting fish, we will be grateful if you share it in the comments to this text. We wish you culinary success!

Dear hostesses and hosts, we are glad to welcome you to our delicious blog!

Today we will cook lightly salted mackerel.

Fragrant, homemade, fatty, in a word real, and not the misunderstanding that we are offered in stores!

Such a fish is perfect for festive table and just for warm family gatherings.

The simplest and quick recipe with a minimum of ingredients! The fish is salted for only 24 hours.

Ingredients

• Mackerel - 500 g (1 piece)
• Salt - 2 tsp
• Water - 600 ml

Preparation

In fish, we cut off the head by gutting the abdomen.

Cut into small pieces. We put it in a bowl.

Dissolve the salt in water, mix well and fill in the fish so that it is completely covered.

Salt in the refrigerator for a day.

The fish is ready if its color is uniform and the meat itself is soft and juicy.

It remains only to lay out the ready-made mackerel and serve!

This is the simplest recipe. Bon Appetit!

Soft and tender, with a spicy aroma, fish on a pillow of pickled onions, well, who would refuse such a thing?

In addition, it prepares in just a day!

Ingredients

• Mackerel - 1 kg

For brine:

• Water - 0.5 l
• Salt - 1 tbsp l with a slide
• Sugar - 1 tbsp. l
• Allspice - 5 pieces
• Peppercorns - 15 pieces
• Bay leaf - 2 pieces
• Coriander - 1/2 tbsp

For the onion pillow:

• Onion - 1 piece
• Juice of half a lemon

Preparation

First of all, we will choose a fleshy, oily fish for salting.

You need to choose mackerel along the back: the thicker the striped part, the more meat it contains.

For this recipe, the fish is cleaned very carefully: we remove the heads, tails, all fins.

We clean the abdomen well from the insides, take out all the black films and clean the ridge in which the blood stagnates.

In a word, we remove everything that can negatively affect the taste.

When the fish is prepared, collect the brine.

To do this, take peppercorns, coriander and bay leaves, salt and sugar.

Conveniently place everything on the floor liter jar and fill it with boiling water.

Stir everything until the salt and sugar are completely dissolved.

Now, while we are waiting for our brine to cool, we cut the fish into small portions.

And fill our mackerel with completely cooled brine.

Let the mackerel stand in brine for a couple of hours at room temperature, after which we put it in the refrigerator for at least overnight, at most for a day.

The fish is ready in a day! all that remains is to put it on a pillow of pickled onions and serve.

To do this, we cut the onion into quarters, remember it slightly with our hands. Sprinkle it with the juice of half a lemon.

Stir and let marinate onion for 30 minutes.

Place the mackerel on top of the pickled onions. Can you imagine what the scent is worth? Words cannot convey!

Bon Appetit!

Spicy salted mackerel in accordance with GOST

Highly good recipe, on which mackerel was salted back in Soviet times.

Let's remember this taste again.

Delight!

Many people love mackerel with butter because it looks like a store-bought one, only much better, of course, and a hundred times tastier!

And in oil, fish can be stored for about a week in the refrigerator. Let's cook!

Ingredients

• Water - 1 l
• Bay leaf - 2 pieces
• A mixture of peppers and peas - 8-10 pcs.
• Salt - 80 gr
• Sugar - 80 gr
• Mackerel 3 pcs
• Vegetable oil 200 ml

Preparation

Prepare the fish by cleaning it from the entrails, removing the head and fins.

And also cut it into neat pieces.

To make brine, pour water into a saucepan, add salt, sugar, pepper, bay leaf there.

We put on fire and bring to a boil. As soon as it boils, turn it off immediately.

After that we fill it ready-made brine and put it in the refrigerator overnight.

In the morning we take out the mackerel and pack it into containers, tightly.

And already in the container we fill the fish with oil, but not so that it swims there directly, but moderately (spill halfway and on top).

A wonderful lightly salted fish is ready. She is so shiny, appetizing, very tasty.

Will decorate any table!

Mackerel in onion peel and tea brine

Delicious recipe for mackerel in which it acquires a beautiful "golden" shade.

Such a fish looks gorgeous on the table!

Ingredients

• Mackerel - 1 kg
• Onion - 1 piece
• Onion peel - a handful
• Allspice - 5 pieces
• Black peppercorns - 15 pieces
• Coriander - 1/2 tbsp
• Bay leaf - 2 pieces
• Black tea without additives - 2 tbsp. l
• Water - 2 l
• Sugar - 1.5 tbsp. l
• Salt - 3 tbsp. l

Preparation

We wash the fish, remove the heads, offal, fins.

Cooking the brine. For this in a large pot pour water, put all the ingredients in it, except for the mackerel itself.

We put the pan on fire and bring to a boil, then turn it off.

This will give us an extractive brine that is richer in seasoning.

Now it needs to be cooled to room temperature and filtered.

You should have a fragrant, clear, rich amber liquid.

We fill it with mackerel, close the lid and send it to salt in the refrigerator for 3 days.

The finished fish looks like smoked, it has such a beautiful color and awesome smell!

It remains only to eat it with pleasure! Bon Appetit.

Lightly salted mackerel quickly in 2 hours

An extra-quick way, it will help out when there is no time or desire to salt the fish for a long time.

It turns out very tasty! Watch the video recipe with all the secrets:

The whole point of this method is that we salt the whole fish without removing the insides and even leaving the head.

As a result, full salting gives amazing juiciness, fat content and taste! Worth trying.

Ingredients

• Mackerel - 1 kg
• Salt - 6 tbsp l
• Sugar - 2 tbsp. l
• Pepper - 1 tsp

Preparation

Take the mackerel, remove the tails from it so that they do not get in the way. We do not touch the rest. We do not gut or cut off the head.

We will salt it whole. This is the secret of its juiciness and taste, the recipe is old, as our grandmothers did.

Combine salt, sugar and pepper in one pile and coat the fish completely.

There is no need to pour salt into the gills.

I want to say right away: do not be intimidated by the amount of salt in this recipe. It is perfectly calculated and calculated for 1 kg of fish.

There will be no salting because our fish has not been gutted, it is closed everywhere.

Therefore, she will not take a lot of salt, but as much as she needs to turn out to be a very delicate salted salt.

We put in the refrigerator on salting for 3 days. During this time, the fish will let out the juice, salting well inside, while remaining soft and oily.

After three days, we will take it out, rinse it from salt, remove the head and gut it.

The fish is ready, it remains only to cut beautifully with an onion, under potatoes. Mmm!

You see how it turns out to be shiny fat, very soft, with an amazing taste!

Great recipe!

That's all, dear friends. We hope you find our recipes useful.

Cook with pleasure and come back to us for new delicious recipes!

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

Mackerel is 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 make a great delicacy from it - pickled mackerel with onions. Onions add more flavor and aroma to a dish. Onion juice makes fish meat very tender and melts in the mouth.

Let's take a look at some 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 teeth + -
• - 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. + -

Preparation

This recipe is very simple and is made from frozen fish that should not even be thawed. The day before the holiday we will marinate and for the New Year's table - it's done!

1. We cut off the head of the mackerel, open the abdomen, clean out the insides and rinse. Be sure to remove moisture with culinary napkins and cut into steaks 4-5 cm wide.
2. Peel the onion and garlic and cut into thin rings. We put the slices in a spacious bowl and wrinkle a little with our hands so that the aromatic vegetables absorb the spices.
3. Now sprinkle the onion and garlic slices with salt and sugar, bitter and allspice, bay leaves. We put fish slices into the mixture, pour in the vinegar and butter. We mix all the ingredients so that the fish is evenly enveloped in the marinade ingredients. We 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 fish pieces! We close the lid and marinate in the common refrigerator chamber for 24 hours.

To taste, mackerel marinated with onions is no worse than salmon. Try it! And the recipe is simple and taste - "fingers can be eaten"!

Mackerel with onions "Hotel from the North"

Pickled on this original recipe mackerel 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 about 400-500 g. It is desirable that it be as fresh as possible, i.e. fresh frozen. Front new year holidays shops should have fresh produce.

Stage I

At the initial stage, we will salt our mackerel. We decapitate the fish, clean out the insides and wash carefully. Dry with a little cooking napkin and cut into steaks about 2 cm wide.Place 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 the 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 in the fish slices. 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 the marinade pouring, 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 seeds.
  Beat all the components of the marinade mixture with a fork until smooth.

Now marinate the mackerel with red onions. We take a container or a plastic bucket. We put a little onion on its bottom, on top we spread some of the steaks of the already salted fish, then we repeat the laying of the ingredients in layers. Finish off with a layer of red onions.

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

In just 2 days you will receive a masterpiece! Excitingly appetizing pickled mackerel with onions, which captivates both with its taste and very spicy aroma. Take an ode to your skill!

Salted mackerel with onion and lemon "Minutka"

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 also little secrets of craftsmanship.

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

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

Step by step cooking:

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. Hone your skills! You might want to add some more zesty touch to your creations! Remember, we are all creators!

Canned mackerel at home, recipes

Professionals say that it is impossible to cook canned fish at home without an autoclave. We will debunk this myth and suggest you try to cook delicious canned mackerel at home.

We will cook the fish in an ordinary oven, which is found in almost every home.

Mackerel is useful in any form, including canned food. Even after heat treatment, it retains a sufficient amount of iodine, calcium, amino acids, vitamins and microelements important for the body. But at the same time, the method of storing canned food in a tin can is far from the safest. Any damage to the container can lead to the start of an oxidative reaction inside the can, which, in turn, will lead to product spoilage. Most the best way in this case, prepare canned mackerel at home. The recipes below allow you to cook fish on the stove, in the oven, multicooker, autoclave. Let's consider them in more detail in our article.

Canned mackerel in a slow cooker

Canned mackerel prepared in a slow cooker is good.

• 800 g fresh mackerel
• 1 large onion;
• 2 tbsp. tablespoons of tomato paste;
• spices (black pepper, white pepper, cloves) - to taste;
• 2 bay leaves;
• salt to taste.

Food preparation:

• Remove fins, entrails, head, ridge from fish, remove the skin. Cut it into pieces.
• Peel the onion, wash, chop finely.

Fold in a multicooker in the following sequence:

1. mackerel
2. spices
3. salt to taste.

Then turn on the "extinguishing" mode. Cooking time - 4 hours.
After that add tomato paste and turn on the same mode again - for 2 hours.

Such canned food is good when cooled. Will go well with any of the side dishes.

Preparing canned mackerel in a pressure cooker

When canned fish is cooked in a pressure cooker, the amount of bones in the fish does not matter, as they simply soften during the cooking process.

• Mackerel - 1.5 - 2 kg;
• Onions - 2-3 heads;
• Spices: laurel, black peppercorns, white peppercorns, cloves - to taste;
• Vegetable oil - 100 g;
• Water 800-900 g;
• Salt to taste.

Canned food is prepared as follows.

1. The mackerel is taken fresh. Strips, washes. This fish is large enough, so it is cut into pieces. Salted to taste.
2. The onion is cut into rings. Fits on the grid of the pressure cooker. The grate must be covered with onions, so you must take a sufficient amount. Spices are added - laurel, black and white peppercorns. The fish is placed on top.
3. Water and oil are added.
4. Close tightly with a lid and place over high heat.
5. After the sound signal, the fire decreases to the lowest one, languishes for 1.5 hours.
6. Then still hot fish pieces are laid out in jars, liquid is added. Then they are sterilized for 5 minutes and rolled up.

For cooking canned fish glass jars with a volume of up to 1 liter are used. It can be 0.5 L, 0.7 L or 1 L.

Cans must be sterilized in advance, only tin lids are used.

It only remains to add that fish dishes are very important for a good human nutrition. It is important to include in your diet a variety of fish dishes, from soups to salads.

• Servings: 6
• Cooking time: 6:00 a.m.

Homemade canned mackerel

The culinary idea does not stand still. Now, various home canning is back in vogue. And this hobby affected not only traditional vegetables, but also dairy, meat and fish products. There is one more moment that contributes to development home canning- This is the lack of a stable quality of store products. First of all, this concerns fish preservation. Thousands of producers, in pursuit of profit, produce monstrous canned fish that should not be given even to hungry dogs. We live in an era of total counterfeiting and deception. Therefore, it makes sense, from time to time to pamper yourself and loved ones with homemade products. highest quality... For there is no greater controller than the chef himself, who cooks for his family. Today we will prepare canned mackerel at home with the addition of oil. The recipe is very simple, but it takes some time to implement. The readiness of canned fish is determined by the spine of the fish. It should be soft and edible. Canned fish bones are the only effective source of calcium for fighting osteoporosis.

The following ingredients need to be prepared:

• fresh frozen mackerel, medium-sized - 2 pcs.
• olive oil - 2 tbsp. l.
• salt - 0.5 tsp.
• allspice peas - 1 pc.
• black peppercorns - 3 pcs.

We begin to prepare homemade canned mackerel, for which we need at least 6 hours: Mackerel, aka mackerel, is a relative of tuna. These fish swim very fast, so they have dark (blood-rich) meat and delicious fat under the skin. Frozen fish must be thawed very slowly.

Further cutting of this sea fish is done with a sharp knife. It is necessary to open the peritoneum of the mackerel and remove the insides. Then, the heads and tails of the fish are cut off, with the capture of a small part of the carcass. These cut pieces will be wonderful raw materials for fish soup or fish soup... Fish carcasses are cut across into small pieces. The spinal and costal bones remain in place.

We will try to use spices in the very minimum quantity black peppercorns and black peas. Canned food takes a long time to cook if put in mackerel a large number of spices, they will spoil the natural taste and smell of fish.

We put pieces of mackerel in a glass jar, add spices, salt and olive oil there.

Place a small saucer at the bottom of a deep saucepan and pour water over one third of the pan's volume. We put the jar with the future canned food in the pan, right on the saucer. Add water and start heating and boiling homemade canned mackerel in a water bath. It is advisable to cover the jar with canned food with a nylon lid.

This process is lengthy, but it does not require constant attention. Once an hour, you need to add boiling water to the pan. After 6 hours, you need to take out one piece of fish and taste the bones. If the ridge has become soft and edible, this means that canned mackerel at home is ready. Let them cool down and serve.

Canned mackerel: how to cook at home?

Before starting the canning process, we prepare all the ingredients. We recommend using only fresh or frozen fish for preparation, which we defrost in a natural way.

The following ingredients need to be prepared:

• 2 large mackerel fish;
• black and allspice peas, 4 pieces each;
• odorless vegetable oil - 2 tablespoons;
• cold water - 8 tablespoons;
• salt - 1 teaspoon.

1. Mackerel must be cleaned, gutted and rinsed well. Be sure to trim the gills and tail. Dry with a paper towel and cut into small pieces no thicker than 2 cm.
2. Now prepare 2 1/2 liter spent cans. To do this, wash them thoroughly and dry them in the oven (10 minutes at 200 degrees).
3. Put a layer of fish in the prepared and cooled jars. Put half of the peppers and salt on it. We close it with another layer of fish. We compact fish in jars well.
4. Now pour 1 tablespoon of vegetable oil and 4 tablespoons of water into each container.
5. Covering the banks iron lids for preservation, from which it is imperative to remove the rubber bands. If they are not there, then you need to wrap the necks of the cans with foil.
6. We put it in a cold oven and turn it on, setting the temperature to 200 degrees. We adhere to this temperature regime until the liquid in the cans boils. Then the temperature should be reduced to 120-140 degrees. And bake the mackerel in the oven for 1.5 hours.

If you want to keep the dish longer, you can preserve the mackerel. To do this, we take out the canned fish while still hot. We change the lid to the one with an elastic band, and roll it up with a special seaming key. Turn the preservation upside down, wrap it up with a blanket, leave it to cool completely (at least 6 hours). Canned mackerel at home can be stored in a cold place for at least a quarter of a year. If you want to try salting mackerel at home, use this recipe: onion skins and tea leaves.

How to make canned mackerel at home?

In fact, making canned mackerel is not difficult, and even a novice housewife can do it. And in order for the fish to turn out delicious the first time, it is recommended to heed the following tips:

1. Chopping the mackerel will be easier if the fish is not completely thawed. Then the pieces will retain their shape and look more appetizing.
2. Place jars filled with mackerel only in a cold oven.
3. It is recommended to put wet sand under the bottom of each jar. This will help to avoid cracks in the glass during the preparation of canned food.
4. For canned fish, it is important to adhere to the established cooking technology. At home, mackerel should be cooked for at least half an hour at 120 degrees. Only at this temperature, botulism bacteria die, causing acute poisoning of a person with toxins.

The most delicious canned mackerel at home

Delicious, aromatic, healthy and, moreover, economical canned food can be prepared according to following recipe... To do this, you will need an oven, a sterilized glass jar with a volume of 500 ml, mackerel (1 carcass weighing 300-350 g per 1 jar), bay leaf, peppercorns, vegetable oil (40 ml), salt (10 g), a lid for the jar.

Canned fish from mackerel at home is prepared in the following sequence:

1. The fish is washed, the entrails, head, tail are removed, cut into pieces no more than 4 cm thick.
2. Laurel and pepper are laid out at the very bottom of the jar. Mackerel is tamped on top.
3. After that, salt is poured and vegetable oil is added.
4. The jar is covered with a lid (without gum), placed on a baking sheet with sand and sent to a cold oven. The cooking temperature is 120 degrees.
5. Mackerel canned food will be ready in 3 hours. During this time, the fish has time to boil well in own juice and its bones become soft, as in factory canned food.

Mackerel prepared according to this recipe can be preserved in the traditional way. The main thing is not to forget to put an elastic band on the jar.

Mackerel in oil

In order to cook a fish according to this recipe, you need a minimum of ingredients, and the taste is simply wonderful. You can't even say that this mackerel was cooked in oil at home.

Canned food according to this recipe is cooked in the oven. But before that, you first need to wash, cut and gut the fish, cut it into pieces and tamp the jar. Then add a teaspoon of salt, peppercorns and pour in vegetable oil so that 2 cm remains to the edge of the jar (about 200 ml of oil). Glass jar put in the oven on wet sand. Set the heating temperature to 180 degrees, after 15 minutes reduce it to 110 degrees and simmer the mackerel in oil for another 4 hours.

Canned tomato from mackerel at home

To prepare canned mackerel, you will need the fish itself (a large carcass weighing 400 g), tomato paste (1 tbsp. Spoon), a small onion, salt and spicy spices to taste (bay leaf, a mixture of peppers and peas).

Layers in a pan: onions, fish, spices. Then a little water is poured into the bottom and put on low heat. The mackerel should be stewed for 2 hours, after which tomato paste diluted with water is added to it. After that, the fish should be darkened again, so that you get really canned food. Mackerel in tomato at home will be cooked on the very small fire 2 hours more. When cooking fish, make sure that the water does not boil away. Otherwise, the mackerel will burn.

Canned mackerel with vegetables for the winter

To prepare fish according to this recipe, you will need boiled and pitted mackerel (1 kg). To do this, the gutted carcass of a headless fish is boiled for 20 minutes and disassembled so that there are no bones. Now we need to do vegetables.

From fresh tomatoes(2 kg) make a tomato, add grated carrots (0.4 kg) and onions (350 g) to it. It is also necessary to introduce such ingredients as salt (1.5 tablespoons), vegetable oil (240 g), sugar (4 tablespoons). Simmer vegetables over low heat for 1 hour, then add fish and cook for another 40 minutes. 15 minutes before the end of cooking, pour 30 ml into a saucepan acetic acid(70%). Lay out the workpiece in sterile jars and roll up.

Canned mackerel in an autoclave

You can prepare canned mackerel very quickly using an autoclave. To do this, the fish is washed in the same way, cut into small pieces and tamped into jars. After that, put a teaspoon of salt, sugar and vinegar (9%), vegetable oil (1 tablespoon), spices to taste. Then the jars need to be rolled up with lids and put into an autoclave.

Cooking canned mackerel at home occurs within 50 minutes at 120 degrees. The fish as a result of cooking is soft, juicy and pitted.

Multicooker Mackerel Canned Recipe

It is easier, tastier and faster to cook canned food in a multicooker. To do this, you need to cut the fish into pieces (2 carcasses) and put it in the multicooker bowl. Then you need to add sugar (1 tablespoon), coriander and salt (1 teaspoon each), ground pepper (¼ teaspoon), a few bay leaves. After that, it is necessary to pour vegetable oil into the multicooker bowl at the rate of 70 ml for each fish (140 ml in total) and 250 ml of black tea. To prepare strong tea leaves, you need tea without additives (2 tablespoons), pour the specified amount of boiling water.

Load all of the above ingredients into the multicooker bowl. If you plan to further canning the cooked fish, then you need to add more vinegar (2 tablespoons). Mackerel canned food at home is prepared in a slow cooker for 2 hours in the "Stew" mode. The appliance will then automatically switch to keeping warm. In this mode, you need to cook canned food for another 1 hour. And only after that they can be rolled into sterilized jars.

Braised mackerel (as in canned food)

The taste of the sardine prepared according to this recipe is very similar to canned food from a tin can, although the fish is cooked in a regular saucepan on the stove.

First, put chopped onions and carrot slices on the bottom of the pan. Then spices (lavrushka, peppercorns) and salt (1 tablespoon) are added to the vegetables. Thin slices of lemon (3-4 pieces) are laid out on top, and then the fish cut into pieces. In the next step, add vegetable oil (130 ml) to the pan and add enough water so that it almost completely covers the fish. Put the saucepan over low heat and cook canned mackerel at home for at least three hours.

Fish prepared with this recipe are not suitable for canning. But if necessary, you can add a tablespoon of vinegar when loading the ingredients into the pan. Then at the very end of cooking it will need to be laid out in jars and rolled up with a tin key.

Wonderful simple recipes with a photo of cooking canned mackerel at home.

Good day to all the owners and beauties!

Recently we talked with you about, and today we will talk about pickled.

These cooking methods differ in that vinegar is usually used for the marinade of the fish.

Thus, pickled mackerel gets a different taste than just salted. But both are incredibly tasty, and most importantly - naturally and without preservatives, because we cook for the family!

Such a fish is a welcome guest on any table!

Keep our recipes in your piggy bank and prepare this wonderful treat for your loved ones.

Pickled mackerel with onions

A very simple recipe with a delicious marinade.

Ingredients

• Mackerel - 4 pieces
• Water - 1 l
• Finely ground salt - 4 tbsp. l
• Granulated sugar - 2 tbsp. l
• Peppercorns - 15 pieces
• Cloves - 1/2 tsp
• Ground paprika - 1 tsp
• Ground black pepper - 1 tsp
• Bay leaf - 3 pcs
• Vinegar 6% - 3 tbsp. l

Preparation

Let's start cooking with the marinade.

To do this, put a liter of filtered water on the fire, pouring spices, as well as sugar and salt into it.

Don't forget the lavrushka. Bring to a boil and immediately remove and set to cool.

Pour vinegar into the cooled marinade, stir well.

Cut the fish into fillets and cut into strips 2.5 - 3 cm wide.

If the skin does not come off badly, you can leave it.

Fill with cooled marinade so that it completely covers the mackerel.

Close the lid tightly and put it in the refrigerator. Fish is marinated for 24 hours.

This is such a deliciousness!

By the way, the pickled onion is also very tasty, we disassemble it into rings and use it to decorate the dish.

Bon Appetit!

Pickled mackerel with apple cider vinegar

Awesome- delicious recipe!

Ingredients

• Mackerel - 2 - 3 pcs.
• Onions - 1 pc.

For the marinade:

• Water - 250 ml.
• Apple cider vinegar 6% - 1 tbsp l.
• Vegetable oil - 2 tbsp. l.
• Fine salt - 2 tsp.
• Granulated sugar - 1/2 tsp
• Black peppercorns - 6 pcs.
• Allspice peas - 3 pcs.
• Coriander seeds - 8 pcs.
• Carnation - 6 pcs.
• Bay leaf - 1 piece

Preparation

We cut the fish cleaned of entrails and fins into portioned pieces 3 - 4 cm each.

The whole secret of this recipe is in a spicy marinade, very aromatic, which we make using this technology:

Spices and bay leaves need to be fried a little in a preheated ladle, then covered with water. So they will give all their smells and taste to the future marinade.

Bring the marinade to a boil and turn it off. Pour in salt, sugar, stir until they are completely dissolved.

At the same stage, pour in vegetable oil, and when the marinade cools down a little, add vinegar to it.

Before use, it must cool completely and be at room temperature.

At this time, while we cut the onion into feathers or half rings, as you like.

When the jar is complete, pour the cooled marinade into it along with all the spices.

We insist in the refrigerator for a day. Oh, and it turns out delicious!

Mustard marinated mackerel in a jar

A delicious recipe that will not leave anyone indifferent!

Ingredients

• fresh frozen mackerel - 2 pcs.
• onions - 3 pieces
• sunflower oil - 150 ml
• table vinegar 9% - 2 tsp
• mustard - 1 tsp
• sugar - 1.5 tsp.

For decoration:

• Lemon
• Red onion

Preparation

Prepare the mackerel by gutting the belly, rinsing well and cutting off all the parts we don't need, such as the head and fins.

Put the salted fish in a bowl, belly down and leave for 4 hours at room temperature.

If we salt in the summer, then it is better to put it in the refrigerator, of course, but then the time increases to 8 hours, you can leave it overnight.

So, after the specified time, we take out the fish, rinse it from salt under water and dry it on a paper towel.

We cut into portioned arbitrary pieces.

Cut the onion into thin half rings, or into rings as you like.

We tamp the fish tightly into a jar, alternating with onions.

Cooking the marinade: in sunflower oil add sugar, pour in vinegar and add mustard - mix until sugar dissolves.

Important: if you like saltier fish, salt can also be added to the marinade to taste.

Pour mackerel in a jar with this marinade. We put to marinate in the refrigerator for 8 hours.

All that remains is to get it out and serve it beautifully!

Very delicate fish with great taste. It can be stored for about a week in the refrigerator, but as a rule, it is eaten in the very first days!

Pickled mackerel in 2 hours - fast and tasty

Watch this video for an ultra-fast mackerel marinade:

Spicy pickled mackerel in oil

A very tasty recipe with bright spices that give a spicy aroma to the fish.

Ingredients

• Mackerel - 5 pcs (1.5 kg)
• Salt - 2.5 tbsp l
• Sugar - 1 tbsp. l
• Vinegar 6% - 100 ml
• Vegetable oil - 100 ml
• Dry mustard - 1 tsp
• Bay leaf - 3 pcs
• Peppercorns - 15 pieces
• Caraway seeds - 2 tsp
• Coriander seeds - 2 tsp
• Dried rosemary - 2 tsp
• Thyme - 2 tsp

Preparation

Gut the fish, rinse, cut into pieces 2.5 - 3 cm thick. Place in a large bowl.

Salt and pepper, add the rest of the spices, mustard, put the bay leaf. The sheet can be crumbled.

Cut the onion into half rings and send it to the fish. When you put the onion, squeeze it slightly with your hands to give juice.

Pour vinegar there.

Then, carefully, so as not to tangle, mix everything with your hands.

We take a liter jar and place the mackerel tightly inside with onions.

Fill with vegetable oil.

If you have a large jar and the fish is loose, you may need more oil.

We close and marinate for 24 hours in the refrigerator or other cool place.

Serve with pickled onions. Delicious with potatoes!

Mackerel in wine marinade

The fish can be marinated in such an exotic way as wine marinade... How to do this, see the video recipe:

Mackerel in honey marinade

A simple recipe for those who prefer not to use sugar. Instead, we will have natural honey.

Ingredients

• Mackerel - 2 pieces
• Carrots - 1 piece
• Onion - 1 piece
• Filtered water - 500 ml
• Allspice peas - 5 pieces
• Carnation - 5 pieces
• Apple cider vinegar 6% - 2 tbsp l
• Vegetable oil - 2 tbsp. l
• Lavrushka - 2 pieces
• Salt - 1 tbsp l
• Honey - 1 tsp

Preparation

The first step is to prepare our honey marinade.

Boil water with all the spices and spices and add oil.

Cut the onion into half rings. And also carrots will be used - chop them into round pieces.

We immediately send the carrots to the marinade and let them boil for a couple of minutes.

Then we remove the pan from the heat, cool it to about 50 degrees and only then add vinegar and honey.

During the time while the filling cools down completely, we prepare the fish: gut, remove the heads, fins and other spare parts we do not need.

Cut the mackerel into portioned pieces.

Put in a container, tightly, pour with onions. And fill it with marinade, along with carrots.

Cover with a lid and leave in the refrigerator for 24 hours.

The mackerel is ready!

These are the recipes, take them to the piggy bank, share with your friends in social networks... We will be very pleased!

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