Recipe for salting mackerel at home. Salted mackerel at home is very tasty

20.10.2019 Internet

Hi all! If you have never made fish yourself, or rather marinated it, then correct yourself quickly. After all, mackerel is the coolest appetizer on any table. You can now buy freshly frozen deliciousness in bulk in absolutely any store, and then conjure it up.

Mackerel, unlike herring, is much more tender and mostly fattier, which everyone really likes. Oh, if you come across a female with caviar, it will be just great.

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

This note will not be very long, but I tried to take the most popular and super-duper tasty and simple recipes, so you can choose and make from what you have at home. But in principle, this fish needs seasonings and salt. And if you want something special and unique, then you will have to choose a marinade in tea or onion skins. Here, of course, it’s a matter of taste, who likes what more or who is used to cooking.

Let's start with the simplest and most delicious Gost ambassador. The secret of this recipe is in spices, if you don’t like them at all, then you don’t have to add them, but in general, then the fish will no longer be spicy salted, but will simply be 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 too much 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 using a knife. Then cut open the belly 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 in pieces, which, in principle, is very convenient for many, everything will be ready right away.

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

3. While the brine is cooling, place a liter jar of mackerel in the floor mixed with onions, which need to be cut into rings.

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

5. Well, after that the fish is ready and waiting for you to take a sample. Bon appetit! It turns out amazingly tasty, everyone will like this mackerel in spicy brine and you will stop buying store bought.

Salt fresh frozen mackerel in brine

It seems to me that everyone really loves to eat delicious food 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 yourself. Moreover, mackerel is one of the affordable fish that can be found in any store.

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

We will need:

mackerel – 3 pieces 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 napkin.

2. For a tasty marinade you will need the ingredients according to the list, the main thing is that you have black peppercorns and a bay leaf.

3. Add spices, salt and sugar to any metal container and let the liquid boil; there will be an indescribable aroma in the kitchen. Then cool to room temperature.

4. Place the prepared whole fish in a cup where you will salt it. Don't forget to cut off the ponytails; in principle, they have no use.

5. Now pour the brine over the entire mackerel. Never pour hot brine over mackerel, this is important, or it will cook. As you can see, in literally 5 minutes you have completed almost all the work.

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

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

Salted mackerel in tea with incomparable taste

Yum, well, you definitely haven’t tried this delicacy, 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 it and treating everyone to this fish.

It looks like it’s been smoked and has a golden crust; it’s absolutely beautiful. Everything is as easy and simple as always, and 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 tbsp.
Salt - 3 tbsp.

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and all excess in the abdomen of the fish. The tails can be left or cut off.

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

Place water in a saucepan and boil it, pour in tea, stir, and add salt and sugar. After this, 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 pour it over the fish.

Important! Be sure to strain the marinade through a sieve. And one more condition: the brine must completely cover the fish.

3. The fish should sit in this cool tea brine for 3-4 days. Then cut the mackerel into pieces and eat it for your health with at least any of them. Look how golden and beautiful it is.

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, you will learn all the other ingredients in question in this video:

Marinate fish in onion skins

Another quite popular and proven recipe, it is also considered one of the originals. Until today, I didn’t even know about such a recipe, but 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:

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

Cooking method:

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

Cut off the head of the mackerel, then remove all unnecessary entrails. Be sure to remove the black film on the belly, otherwise it will taste bitter later. Wash the fish and wipe dry with paper napkins. After this, cut into pieces, although if you don’t particularly want to, you can pickle the whole thing.

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

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

3. Place on a plate and sprinkle with a little lemon juice. Garnish with herbs and dill. Bon appetit!

Mackerel with liquid smoke in a bottle

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

Have you ever heard of salting with liquid smoke? I think you’ve definitely tried it before, but didn’t suspect that this was 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-eyed container, like a saucepan, and add 3 tablespoons of sugar to boiling water (3 liters). And leave to boil for 1 minute, and then add 1 glass of tea. Cover the pan with a lid and let simmer for 15 minutes.

Then this mixture needs to cool, you can put a pan so that it cools faster in a basin with cold water.

Cut off the heads of the fish and remove all the entrails. Wash and dry with a paper towel.

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

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

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

5. This is the characteristic yellow color of the skin; inside there is a very tasty and juicy fish. Bon appetit!

Awesome recipe for lightly salted mackerel with mustard

Now I offer another sophisticated option, which will most likely shock some, but well, I think that you have all ever tried herring in a mustard marinade, then why not make such a liquid for mackerel, it will also certainly turn out tasty and with a spicy mustard aroma. Of course, all those who don’t like mustard should avoid this recipe.

You can serve such a dish on both a festive and everyday table, you must agree that everyone loves pickles, although 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. chop finely
onions - 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 fill

Spicy decoction - 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 curing mixture onto the fish, first defrost the fish and cut off the head, fins and remove the intestines. For this salting you need to mix together salt, sugar, nutmeg and bay leaf cut into small pieces.

If you have some salting mixture left, then sprinkle it on the fish, cover it with a lid and leave it to stand like that for 2-3 days. This is how the 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 consume it, or smoke it or make a mustard filling and spicy salting.

3. For spicy salting you will need allspice, black pepper, nutmeg, coriander and cloves. Grind all these ingredients in a mortar. Then take a ladle and pour everything into it. Then add 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 onions into the bottom of a glass container, such as an onion cushion.

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

6. Pour this marinade over the fish.

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

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husks and tea

Now I suggest you turn on this video and take note of the recipe, in which mackerel is marinated in both onion skins and tea, this fish is the first to disappear on the table:

Dry salting mackerel without brine

Well, there is 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 any water at all, and this way it will also become lightly salted, the main thing is to follow all the proportions correctly.

Such fish will certainly be different from store-bought fish because it does not contain 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 entrails from the carcass. Rinse under running water and dry with paper towels.

2. Prepare the pickling mixture, take and place sugar and salt in one bowl. Next, mix peas, cloves and a couple of bay leaves and 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 you will salt the mackerel. Mix spices and salt with sugar and you will get a mixture for pickling, there will be a lot of it and perhaps there will even be left over, leave it for future use, it will not go to waste.

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

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

5. Place in the refrigerator for 24 hours, and then eat with onions and vegetable oil, of course cut the fish into slices. Such a delicious soft treat instant cooking it worked! Note that it does not contain vinegar or brine. Bon appetit!

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 to be homemade and finger-licking good!

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

This tasty, healthy fish is rarely used for hot dishes, but it makes excellent preservation. Salted mackerel, especially in combination with herbs, is an excellent appetizer for any table. How to quickly and correctly prepare fish for this process, what recipe to choose and how not to make mistakes when doing the salting itself?

Salting mackerel at home

The general technology does not cause any difficulties - you need to wash the fish, peel it, cut it or leave it whole and fill it with the prepared preservative mixture. However, in practice, salting mackerel leads to a whole bunch of questions from housewives who have not yet encountered this task. Professionals advise you to pay very close attention to each stage and follow the following algorithm:

Choose large or medium carcasses - very small ones have almost no fat and will turn out too dry.
Prepare the mackerel. It's better to pickle fresh ones. If the carcass is frozen, it needs to be kept on the bottom shelf of the refrigerator for several hours.
Find a non-oxidizing container - steel or ceramic can be salted without changing the taste.
Buy coarse sea salt, make sure it does not contain iodine.
If necessary, cut the cleaned fish into pieces - this will cook it faster.
Choose a recipe for the mixture, soak the fish in it, and put it in the cold. If there is a cellar, it is better to take the dish there. The exception is express-salting technologies at home, which require keeping the container in the kitchen for all 8-10 hours. This cannot be done during long-term canning.

Recipes

How to prepare such a dish at home correctly? Professionals do not set strict conditions - salted fish is excellent either in pieces or whole, with a set of spices or an ascetic tandem of pepper and bay leaf. Recipes for salting mackerel at home are incredibly varied and surprising in their composition. After studying the information presented below, there will be no mystery to you about how to prepare a snack in onion peels or with cinnamon, whether vinegar is needed here and what temperature the brine should be.

In brine

Preparation time: 2 days.
Number of servings: 8.
Calorie content: 1418 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: medium.

How to deliciously salt mackerel in brine? Professionals are sure that the less spices you use, the better for the dish - the fishy taste can be easily emphasized only with salt. For lovers of piquancy, you can add a few tablespoons of mustard powder - the exact amount is determined individually. This method is suitable for a quick snack: a couple of days is enough to pickle it well.

Ingredients:

small fish – 2 pcs.;
salt – 7 tbsp. l.;
dry mustard – 2 tbsp. l.;
water – 1.3 l.

Cooking method:

Make a simple brine by boiling water and pouring mustard powder and salt into it. You can add a spoonful of ground pepper if you like a very spicy snack.
Cut the washed fish along the belly, remove the entrails and bones. Divide the head-and-tail carcass into several parts.
Pour warm (!) brine, be sure to close the container.
Shake it 2-3 times every day so that the liquid does not separate too much. In two days the dish will be ready.

Spicy salting

Cooking time: 10 hours.
Number of servings: 5.
Calorie content: 1693 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: medium.

If you have been wondering how to salt spicy mackerel without taking a lot of time, the ideal algorithm is in front of you. Start working in the evening, and in the morning the aromatic, savory snack will be ready. For this recipe, the amount of fish is indicated by weight, since the calculation of preservative components depends on this. You can take either one large carcass or several smaller ones.

Ingredients:

mackerel – 800 g;
water – 1 l;
coriander (grains) – 1/2 tsp;
cloves – 7 pcs;
allspice peas – 5 pcs.;
bay leaf – 5 pcs.;
salt – 5 tbsp. l.;
vinegar 9% – 35 ml;
sugar – 40 g.

Cooking method:

If the fish was frozen, wait until it thaws. Rinse well, remove the middle of each carcass, head and tail.
Make a brine by boiling water with spices. Remove, let cool to 40-45 degrees. Add vinegar.
Cut the mackerel crosswise into several pieces, fill with them glass jar.
Pour in cooled brine until it completely covers the fish pieces. Leave overnight in the cold.

Fast way

Cooking time: 2 hours 15 minutes.
Number of servings: 10.
Calorie content: 2011 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: easy.

For housewives who are looking for a recipe for salting fish tasty and quickly, professionals advise leaving the container with fish in the warmth of the kitchen - the cold slows down this process. However, the duration of salting depends not only on the temperature: you also need to chop the carcass very finely and learn a few more tricks.

Ingredients:

dressed carcasses – 3 pcs.;
coarse salt – 3 tsp;
sugar – 2 tsp;
clove buds – 3 pcs.;
dried basil;
onions – 3 pcs.

Cooking method:

Wash the fish carcasses, cut into pieces - their width should not exceed 25 mm.
Grind the basil with a pestle and cloves. Combine with sugar.
The most convenient way to pickle is in a jar: place fish pieces there, sprinkle with salt and onion rings.
Add a spoonful of spices. Close.
After an hour, turn over and shake. Wait another hour.

Fresh frozen

Cooking time: 10 hours 15 minutes.
Number of servings: 10.
Calorie content: 2027 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: medium.

Professionals are confident that there is no difference between how to salt fresh frozen mackerel and how to carry out the same process for fresh fish. The recipes can be absolutely the same, the scheme of work too. For this purpose, you can use the pressure method, thanks to which each piece is soaked in brine as efficiently as possible, and the dish turns out very tasty.

Ingredients:

mackerel – 3 pcs.;
salt – 3 tbsp. l.;
sugar – 3 tsp;
ground pepper – 1.5 tsp.

Cooking method:

Cut off the fins, head and tail of the fish and wash it.
Dry the carcass with paper towels and cut in half along the belly.
Remove bones and backbone from fillet. Sprinkle with spice mixture.
Place the lid on top and press down heavy object. Leave for 10 hours.

Pieces

Preparation time: 3 days.
Number of servings: 8.
Calorie content: 1183 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: medium.

If you previously thought that cinnamon was only suitable for sweet pastries, after learning how to salt mackerel in brine in pieces, you will change your opinion about this spice. An important condition for this recipe is that the brine must be hot, but moderately so that the fish does not cook. The result can be seen after three days: incredibly flavorful, soft pieces that can be used for smoking.

Ingredients:

fish – 600 g;
water – 1 l.;
cinnamon – 1 tsp;
Bay leaf;
salt – 200 g;
peppercorns – 10-12 pcs.

Cooking method:

Cut off the fins, head and tail from the fish. Remove the entrails and rinse.
Cut the fillet into small pieces.
Boil water in a saucepan, add bay leaf, salt, cinnamon, pepper. Let it simmer for a couple of minutes.
Stir, cool to 38-40 degrees.
Pour brine over the fish and leave for three days.

In a jar with onions

Preparation time: 1 day.
Number of servings: 6.
Calorie content: 1071 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: medium.

From a professional position, preservation with an acidic component (vinegar, lemon acid) is already marinated, but for most housewives the fish under such a mixture remains salty. Those who have tried to figure out on their own how to pickle mackerel with vinegar and onions will like the technology described below and its result. For a more interesting taste, you can add some cumin seeds.

Ingredients:

water – 700 ml;
fish – 500 g;
bulb;
coriander grains – 7 pcs.;
salt – 1.5 tbsp. l.;
apple cider vinegar – 3 tbsp. l.;
sugar – 1 tsp;
peppercorns.

Cooking method:

Pour all spices into boiling water. Turn off the burner after 4 minutes.
When the brine has cooled, add vinegar.
Cut the fish without the head, fins, entrails and tail into pieces. Rinse and dry with paper towels.
Place in a glass jar, alternating with onion slices.
Pour in brine and let stand for a day.

Without brine

Preparation time: 3 days.
Number of servings: 10.
Calorie content: 1988 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: medium.

Ability to use classic creation methods savory snack It is not always provided, so every housewife needs to understand how to pickle mackerel without brine. The scheme is very simple, the waiting time for the result is standard. The advantage of home dry salting is very tender fillet, which does not fall apart due to excess moisture, and a minimum amount of dirty dishes. If there are no bags, you can use a plastic container.

Ingredients:

medium mackerel carcasses – 3 pcs.;
salt – 3 tbsp. l.;
sugar – 1 tbsp. l.;
bay leaf – 2 pcs.;
peppercorns;
greenery.

Cooking method:

Rinse the gutted, headless fish under running water.
Throw all the spices and torn herbs into a plastic bag.
Put the carcass there.
Close securely, shake several times, evenly distributing spices. Leave to salt for 3 days.

Fresh

Preparation time: 3 days.
Number of servings: 8.
Calorie content: 1376 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: medium.

The main advantage of fresh fish is the quality of its fillet, which will not turn into porridge, no matter what actions are taken. You don’t even have to gut it, and you don’t even have to cut off the head and tail - it will look like it was just caught. The technology is simple, there is almost no room for error. The main task of the housewife is to choose good quality fish.

Ingredients:

fresh mackerel – 2 pcs.;
coarse salt – 6 tbsp. l.;
dried dill – 1 tsp;
black peppercorns – 1 tsp;
ground dry garlic – 1 tsp;
sugar – 1 tsp.

Cooking method:

Rub washed and dried fish with coarse salt.
Mix the remaining spices and lightly grind with a pestle. Sprinkle them over each carcass.
Place the mackerel prepared for salting into a bag and release the air from it. Tie it up.
Wrap the top with parchment several times, leave to salt for 3-4 days.

In onion skins

Preparation time: 3 days.
Number of servings: 8
Calorie content: 1739 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: medium.

For those housewives who want to know an unusual way to cook beautiful salted mackerel, similar to smoked, is worth checking out this recipe. It has only one drawback - a long wait for the result: the dish takes 3-4 days to prepare, but the taste is incredible. Everyone who tries it will ask you how to pickle mackerel in onion skins so that it turns out just as good.

Ingredients:

mackerel – 900 g;
black tea without additives – 2 tsp;
onion peel - 3 handfuls;
water – 1.2 l;
salt – 3 tbsp. l.;
sugar – 1 tsp.

Cooking method:

Rinse the onion peels well (this is convenient to do with a colander).
Boil water, add salt, sugar and tea leaves. Throw in onion skins. Cook until it boils again.
Pour washed, gutted and portioned mackerel with warm, strained brine. To cover with a lid.
Over the course of 3 days, the fish must be turned over periodically to ensure even salting.

In oil

Preparation time: 1 day.
Number of servings: 8.
Calorie content: 1533 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty: medium.

Lightly salted, spicy fish with a delicate aroma is what you will get if you try to salt mackerel in oil according to this recipe. Most of components are selected by eye, herbs can be added or excluded - no strict conditions, except one: do not use sunflower oil. It is advisable to purchase olive oil from the first pressing.

Ingredients:

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

Cooking method:

Make cuts along the belly of the fish carcasses to remove the entrails. Rinse.
Grind coarse salt, rosemary and pepper with a pestle.
Sprinkle the spice mixture over the top of the mackerel and sprinkle with squeezed lemon juice.
Drizzle with olive oil.
Let it stand in a closed container for a day.

For such an appetizer, the most important thing, according to experts, is the preparation of the fish carcasses: they are washed very well, and you can even scrape the outside a little to remove the scales. Be sure to remove the insides (black bubble), which give bitterness. However, even at further stages you may encounter difficulties that will reduce your efforts to obtain the ideal food to nothing.

Professionals are ready to tell you how to pickle mackerel at home tasty and without hassle:

Never try to fill fish with boiling brine - for the hot method its temperature is 40 degrees, for the cold method - 10-15 degrees. Anything higher will be heat treated.
Quick salting of mackerel can be done according to absolutely any recipe, if you simply do not expose it to the cold.
The easiest way to pickle mackerel, which is used by enterprising housewives, is to pour prepared fish pieces... with liquid from homemade pickles. They will infuse for a day.
If the recipe calls for the use of onions, after chopping, mash them with your hands - they will release juice, which helps to pickle the mackerel deliciously.
Have you made too many fish? Professionals advise freezing it, but first remove the skin.

Check out the recipes and it's delicious.

Video

We somehow got used to salting herring and red fish and completely forgot about mackerel. And as it turned out, it was in vain and not deserved. You just have to try at least one of the recipes I offer for salted mackerel at home. Very tasty! That's just very.

Before we move on to describing the cooking processes step by step, let's first get a little theory.

How to choose good fish? Oddly enough, fresh fish does not have a fishy smell. But its presence indicates staleness. The skin should not have any pronounced spots, dark or light, with the exception of the natural spotted color. To the touch, the skin is covered with mucus, but always transparent, without blood. Dull, dry eyes are also a sign of considerable age of the product; fresh fish have transparent, convex and bright eyes.

Mackerel itself is a fatty, soft fish; you need to cut it, especially fresh frozen fish, with care so that it does not fall apart and keep the pieces intact. For the same reason, you cannot cut it very thin; it will simply fall apart in your hands.

Sometimes it is recommended to use liquid smoke, supposedly then the mackerel will taste like smoked. It may be possible, but this is a deception to the taste buds and unnecessary chemicals for the body. The recipes below are good enough to be ruined by artificial smoke.

The number of products is indicated for 1 fish of average weight, which is usually 500-600 grams. Therefore, to determine how many ingredients you will need, first weigh your fish.

Spicy salted mackerel in onion skins and tea

Still, this is probably my favorite. Although, when I cooked for the first time, doubts did not leave me until the very end. The husks and tea were confusing. Completely in vain! The tea leaves and husks give it a beautiful color, and the other components give it an incomparable spicy taste.

Ingredients:

mackerel – 1 piece;
onion – 1 head;
peel - from 5 onions;
black tea – 4 bags;
sunflower oil – 50ml;
pepper mixture (ground) - to taste;
mixture of pepper beans – 0.5 tsp;
salt – 3 tbsp;
sugar – 2 tbsp;
coriander (grains) – 0.5 tsp;
bay leaf – 3 pcs;
vinegar 9% - 3 tbsp.

How to cook:

Dry salted mackerel

Ingredients:

mackerel – 1 piece;
onion – 1 piece;
salt – 3 tbsp;
sunflower oil – 60ml;
balsamic or red wine vinegar – 1 tbsp;
pepper mixture (ground) - to taste;
sugar – 1 tsp.

How to add salt:

Mackerel with mustard sauce

Again a “wet” ambassador. The special feature of this recipe is the mustard filling. You can take regular Russian, or you can mix it with grain.

Ingredients:

mackerel – 1 piece;
mustard – 1 tbsp. (+0.5 grain optional);
salt – 5 tbsp;
peppercorns – 10-15 peas;
bay leaf – 3 pcs;
sugar – 1 tbsp.

How to do:

Pour hot water from the kettle into a small saucepan - 1 liter. Pour salt, sugar, pepper, bay leaves, which can be broken into smaller pieces. Let stand for 5 minutes. We need the marinade to cool a little, since the next step is to add the mustard. Hot water neutralizes its taste, and we really need it.
When the water becomes warm, add mustard and stir. Let it brew and cool even further.
For now you can clean the fish. Unlike the previous two recipes, when the mackerel was prepared in pieces, we will marinate this one whole. This means we need a fairly long vessel, and a regular plastic bottle is ideal in such cases.
To be able to put the fish inside, we make a cut along the length, but not the entire length, 12-15 centimeters will be enough. Pour the filling into the bottle and put it in the refrigerator, where we place it horizontally with the cut side up.
According to this recipe, mackerel is salted longer, for 3 days.
Before serving, drain the liquid and cut the fish into portions and garnish with lemon slices.

It is advisable to store mackerel salted at home for no longer than 5-7 days. But, take my word for it – this handmade yummy won’t last that long, it’s very tasty!

Mackerel is a very healthy and nutritious fish. Excellent for preparing fish main and first courses. This fish is very useful. In it great amount healthy fat. In our body it is absorbed three times faster than beef. Among other things, it has a number of vitamins and microelements that play a huge role in our body. This valuable fish should be included in children's diets. It contains the entire range of useful substances so necessary for the healthy and proper development of a child. And it is also very useful for expectant mothers and nursing women. This is due to the fact that mackerel improves lactation. If you regularly eat this wonderful fish, you can bring your sugar levels back to normal.

The only thing you need to remember is to be careful when consuming salty or smoked fish people with heart disease, hypertension, and digestive organs.

Nowadays, it will not be difficult to acquire this most valuable fish. All the advantages of this wonderful fish can be listed endlessly. Therefore, if you underestimated mackerel, then there is time to correct everything. It’s very good that you can buy it on our shelves without any problems, and at a very affordable price.

So today we go to a specialty store and buy fresh frozen mackerel.

Let's look at my selection of recipes for salted mackerel at home. So the first recipe...

Ingredients

Mackerel
Salt - 3 tbsp. l.
Sugar - 1 tbsp. l.
Onion - 1 pc.
Coriander - 1 pinch
Black peppercorns - 1 pinch
Allspice peas - 1 pinch
Water - 1 liter
Vinegar 9% - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.

We will salt the mackerel in brine and after a few hours it will be ready to eat. But first, let’s wash the fish in the sink under running water. Let's gut it, remove everything unnecessary, including the head.

Let's prepare the marinade.

In a deep container, cut the onion into fours, along with the peel, add spices, bay leaf, salt and sugar. Use the amount of spices at your discretion. Personally, I take about 1.5 pinch.

Did you know that coriander is the seed of cilantro!!!

It’s better to immediately take a metal container, since we need to bring the brine to a boil and boil for about 5 minutes until the salt and sugar are completely dissolved.

The guests are already on their way. So let's speed up the salting process.

Let's cut the mackerel into portioned pieces (2-2.5 cm wide), so we will speed up the salting process.

Very important!!! Before pouring brine over the mackerel, it must be cooled to room temperature.

Place fish pieces in a jar and fill with cooled brine. Close the lid and forget about it for a couple of hours.

As I already said, after 2-3 hours you can eat mackerel. But we have guests, we have a holiday, we also need to present it beautifully. To do this, cut the red and lettuce onions into thin feathers into a deep container. Fill it with two tablespoons of vegetable oil and vinegar, lightly add salt and pepper.

We take out the mackerel and put it in the onion. Mix well.

Now our mackerel is not only tasty, but also looks beautiful in combination with red onions. And the onion, in turn, will add additional flavor to the salted fish. The holiday was a success. The guests are happy with our snack.

Let's move on to the second recipe...

Salted mackerel - a quick and tasty recipe in 2 hours

This recipe is very quick to prepare. The fish turns out to be very aromatic, the tender meat simply melts in your mouth. This is very good snack for a feast. Today we have a joint dinner with friends, I have salted fish. I think today I’ll pleasantly surprise them with my fish!

Ingredients

Mackerel
Peppercorns
Sugar
Coriander
Vegetable oil

There are moments in life when you really need to prepare a delicious snack, but time is running out. Then you have come to the right place. Today we will pickle mackerel quickly, tasty and in literally 2 hours.

Clean the mackerel, remove the entrails, tail and head. This is the most painful thing in this matter. The dirtiest job. You'll have to be patient, the result will be worth it.

Cut into pieces 4 cm thick.

Now sprinkle each piece generously with salt. Don't skimp on the salt.

We put all the pieces tightly together in a container.

Cover with a lid and wait 2 hours. Due to the fact that our mackerel is cut into pieces, this time is quite enough for salting.

While the fish is salting, cut the onion into half rings. We will make a fur coat for mackerel))).

Boil a kettle of water in advance.

Place the onion in a container and add 3 tbsp. l. 9% vinegar, 1 tbsp. l. sugar and pour boiling water for 5 minutes. You can see more detailed recipes for pickling onions.

After 2 hours, we wash all the pieces of mackerel from salt.

Drain the marinade from the onion and also rinse it under cold water. This is easy to do if you use a colander.

Place some of the onion, bay leaf, coriander and pepper on the bottom of the container. And put pieces of mackerel on top.

You can eat it right away, or you can give it time to soak in the onions and spices. Believe me, it will be even tastier this way.

The next recipe is...

Delicious mackerel salted at home in onion skins

So, there is mackerel fish, there is onion peel. Today we will have fish in onion skins. Because of the color, the fish looks like it was smoked. The husk gives it a golden color. The most important thing is to choose the right fresh frozen fish. Choose fish that is undamaged, elastic to the touch, and the color should be silver. Of course, this recipe is not very quick, but very tasty!

In this recipe we will salt mackerel in onion skins. It turns out very tasty, and the color is beautiful, as if it had been smoked for more than one hour with cold smoke. Let's get started... First, let's look at the list of products.

Ingredients

Mackerel
Sugar
Onion peel
Black tea (leaved)
Peppercorns

First, we clean the mackerel of everything unnecessary. For me, what is not necessary is the guts, head and tail.

Take a pan and pour 1 liter of water. We dilute 2 tbsp in it. l. salt, 1 tbsp. l. sugar, a handful of onion peels, 0.5 tbsp. l. black brewed tea and add peppercorns. Bring to a boil and cool to room temperature.

Pour the onion solution over the mackerel until it is completely covered. If it floats, press it down with something. Otherwise, the fish will be very different in color. And this is not very good.

We put it in a cool place for three days. It would be better if it was a refrigerator.

After three days, the mackerel takes on a smoked color. Of course, this recipe has nothing to do with smoking, but it’s still beautiful, and most importantly, very tasty. Be sure to try it!!!

Salted mackerel in brine with tea

This is not a typical pickling recipe. We will add tea to the brine. So that the color is golden. It turns out to be a very tasty fish. I advise you to use this recipe. This was my first time using this recipe. I like it. On appearance it turned out to be smoked and tasted salty. I prefer salty.

Ingredients

Mackerel
Water - 1 liter
Tea (infusion) - 1 tbsp. l.
Salt - 3 tbsp. l.
Sugar - 1 tbsp. l.
Onion peel
Bay leaf - 2 pcs.
Cloves - 1 pc.
Peppercorns - 1 pinch

In this recipe, the first thing we will do is the tea brine. We will need to boil it first for 5 minutes and then cool. While the marinade is cooling, we will prepare the mackerel.

So, let's begin…

Add 1 tbsp to 1 liter of water. l. black tea, 2 handfuls of onion peels, a couple of bay leaves. We’ll also add 3 tbsp here. l. salt, 1 tbsp. l. sugar, 1 pc. cloves and peppercorns.

Important!!! Be especially careful with cloves. It has such a strong cloying aroma that not everyone likes it in large quantities.

Place the whole mixture on the fire and boil for 5 minutes.

Now, while the tea brine is cooling, prepare the mackerel for salting. Nothing fancy, just remove the head, tail and entrails.

We will salt in plastic bottle. Have you ever salted like this?

You need to cut off the neck of the bottle so that the fish can “get through”.

We put it in a bottle and fill it with cooled tea marinade.

Salt in a cool place for 3 days. The days flew by and our mackerel became salted. It has a beautiful golden color. I don’t know about you, but it seems golden to me. The fish acquires this color if it is smoked with cold smoke for 10-12 hours.

Be sure to try the recipe and leave your opinion in the form of a comment.

Salted mackerel in a plastic bottle

This recipe is convenient because we will use a plastic bottle. As you know, the smell of fresh fish is very well absorbed into the dishes in which the fish is salted. Moreover, it is salted for more than one day. So you can take a bottle, salt the fish and just throw it away without remorse. Very convenient and practical. Try it, I'm sure you'll like this idea.

Ingredients

Mackerel
Black peppercorns - 2 pinches
Bay leaf - 3 pcs.
Onion peel - 1 handful
Black tea - 1 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Water - 1 liter
1.5 liter plastic bottle

The mackerel must be cleaned and all excess removed. We will salt in a plastic bottle without a head and gutted. In this form, the fish will be completely salted and we will greatly reduce the time for this.

And so that we can place the fish there, we need to cut off the neck of the bottle. Now you can do this without any problems.

Let's prepare the marinade.

To do this, add all the spices to 1 liter of water: salt, sugar, bay leaf, onion peels, tea leaves, black pepper.

In the composition, I indicated that you need to take 1 handful of onion peels. So, if you take two handfuls, then nothing bad will happen. On the contrary, the mackerel will take on brighter colors.

Bring everything to a boil and cool to room temperature.

Be sure to filter the brine and pour our mackerel in a bottle.

Now in this form we put it away for three days in a cool place.

Mackerel is not only tasty, but also beautiful. Some guests who have tried it even say that it has a smoky taste. You won't know if it's true or not until you try it yourself.

Tender lightly salted mackerel - a very successful recipe

As I already said, salt is contraindicated for people suffering from hypertension. What to do if you really want salty fish? This recipe is for you. The fish turns out lightly salted, due to the fact that it is salted for 24 hours. It is suitable for both appetizers and salads.

This recipe is one of the most successful. The mackerel turns out tender, very tasty and lightly salted.

Let's decide What to use for the recipe:

Mackerel
Salt - 5 tbsp. l.
Sugar - 2 tbsp. l.
Black tea - 3 tbsp. l.
Onion - 1 pc.
Water - 1 liter.
Black peppercorns
Bay leaf - 2 pcs.

As with all previous mackerel recipes, you need to clean and decapitate it.

Stir all the spices in 1 liter of water, cut the onion into rings, bring to a boil and boil for 5 minutes.

We put the fish in a container, I have 2 pieces, you take as much as you like and fill it with the cooled, salty marinade along with all the contents.

The main condition is that the marinade should be at room temperature or even colder. And you need to fill it with all the “scraps” so that the fish is completely covered.

The purpose of black tea in the recipe is to give the fish elasticity and a beautiful golden color.

Agree, it looks very beautiful!!!

if you love lightly salted mackerel, then you can try it in a day. I usually try it on the second day. So the fish turns out to be something between salted and lightly salted. It’s worth cooking once and you decide for yourself how long to keep the mackerel in the marinade.

And let's move on to the very last one, this...

Lightly salted mackerel in brine without vinegar

I really liked this recipe, also because the fish is salted in pieces and salted quite well. Once ready, you can take it out of the jar and immediately onto the table. The fish meat is aromatic. The aroma comes from bay leaf and peas. Vegetable oil makes the meat tender. Sugar retains its elasticity and the fish does not fall apart. And plus, it doesn’t take that long to prepare. Try salting the fish according to this recipe, I’m sure you’ll like it.

Ingredients

Mackerel
Salt - 3 tbsp. l.
Sugar - 1.5 tbsp. l.
Water - 0.5 liters
Bay leaf
Allspice
Carnation
Vegetable oil

To save time, let’s first prepare the brine and while it’s boiling, let’s start cutting the mackerel.

So, pour salt, sugar and all the spices into the water. Stir and put on fire. Once it boils, cook for 5 minutes.

Now is the time to tackle the mackerel. We clean it, cut off the fins, tail and head. When you gut it, be sure to wipe it with clean paper towels.

Now cut into pieces 3 cm thick.

Place the fish pieces in liter jar and pour in vegetable oil.

Cool the brine and pour the fish up to the very neck of the jar.

Now all that remains is to close the lid and put it in the refrigerator for 12 hours.

After the time has passed, we take out the ready-made, delicious, lightly salted fish from the brine.

Decorate with onions and serve.

Lightly salted mackerel according to this recipe will be an ideal appetizer and decoration for any festive table, at any banquet.

Bon appetit!!!

We looked at 7 basic recipes for salted mackerel at home. I think they will become your assistant in your kitchen and your guests will appreciate your culinary masterpieces.

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

You need to defrost the fish in the refrigerator on the bottom shelf - no need to fill the fish with water or take it out into the air.

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

After this, you can cut the mackerel into not very thick pieces.

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

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

After this, the brine must be cooled to room temperature and poured over the fish.

Cover the jars with fish with a plastic lid or film and leave for about four hours. After this, you can put it in the refrigerator for a few more hours. Typically, 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 the amount of mackerel that you can eat at one time.

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

If you like more flavorful fish, then this is the place for you. would be better suited recipe for salted mackerel pieces in spicy brine. Fish prepared in this way will be a wonderful appetizer for a holiday table.

The mackerel also needs to 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 the lemon aside and cut the other half into thin wedges or medium cubes.

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

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

Mix the resulting brine well and leave until it cools completely. When the brine has cooled to room temperature, you can fill the jars.

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

We salt mackerel at home in several stages. Leave at room temperature for two to three hours, then transfer to the refrigerator.

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

In the video on how to pickle mackerel, you can see all the stages of preparing this magnificent snack. If you are going to cook a large number 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 Perfect for making spicy sauce.

When the fish is completely ready, carefully remove it from the jar and set it on the table. Bon appetit!