Almost no feast is complete without a fish appetizer. Preparing delicious, aromatic and spicy spicy-salted mackerel at home is quite simple. Believe me, the taste of such fish will not be inferior to store-bought products.

Homemade fish farming: secrets of salting

Today, you can buy fresh or frozen fish carcass in the grocery department of the store. Many of us fell in love with mackerel not only for its original taste, but also for its aesthetic appearance. We often serve this kind of fish for everyday or holiday table.

Today we will learn how to salt mackerel ourselves. Before you begin the cooking process, check out a number of useful tips:

• For salting, you can use both fresh and chilled mackerel;
• frozen fish carcass must first be defrosted naturally;
• the fish is thoroughly washed after cutting and dried;
• You can use cloth or paper towels for drying;
• The head, tail and fins must be cut off from the fish carcass, and the entrails are also removed;
• if desired, you can separate the ridge and remove large bones;
• To make the mackerel salted faster, it is better to cut the carcass into equal portions;
• Mackerel can be salted dry or in a marinade;
• for dry salting you need to use coarse salt and seasonings;
• Coriander, a mixture of peppers, lemon juice, bay leaves and mustard powder best complement the taste of fish;
• if you pickle fish in a marinade, you must first boil it and then cool it to a temperature of 40°;
• salting time depends on the size of the fish carcass, but on average it is about 3 days;
• In order for the fish to be salted well using the dry method, the carcass must be wrapped in food grade film or placed in a plastic container;
• After dry salting, mackerel should be thoroughly washed to remove any remaining salt.

Salting mackerel: the best recipe for a delicious snack

As already mentioned, almost no feast is complete without a fish appetizer. It is mackerel that is always held in high esteem among appetizers. Its fillet is very tender, moderately fatty and incredibly tasty. We invite you to use this simple recipe for spicy salted mackerel at home. To do this we need to prepare a marinade. Salting in this way takes about 12 hours, then you can serve the appetizer to the table.

Compound:

• 2-3 pcs. fish;
• 1 tbsp. l. granulated sugar;
• 3 tbsp. filtered water;
• 3 tbsp. l. salt;
• 1 lemon;
• 1 PC. onions;
• 2 pcs. dried cloves;
• peppercorns;
• 2-3 pcs. laurel leaves.

Preparation:

Quick and delicious fish appetizer

In a few hours, guests will come to you, but you don’t know what dish to surprise them with? Try making a delicious and aromatic fish appetizer. Spicy salted mackerel at home instant cooking salted in 4 hours. To pickle it you will need a minimum set of products.

Compound:

• 1 PC. mackerel;
• 150 g coarse salt;
• 150 g granulated sugar;
• a mixture of peppers to taste;
• 1 onion;
• 2 pcs. laurel leaves;
• 1000 ml filtered water;
• refined vegetable oil and table vinegar to taste.

Preparation:

Fragrant golden mackerel

Mackerel attracts us not only with its exquisite taste, but also with its beautiful appearance. The golden color of its back gives the fish an unforgettable appearance. Do you still think that it’s unlikely that you’ll get delicious, spicy-salted mackerel at home? We will reveal to you a recipe according to which you can not only prepare a delicious and spicy fish appetizer, but also achieve a beautiful rich golden color. To give the mackerel color, we will use nothing more than onion skins. Believe me, home-salted mackerel will not differ in taste or appearance from the store-bought product.

Compound:

• 2 pcs. mackerel;
• 1000 ml filtered water;
• 3 tbsp. l. liquid smoke;
• 3 tbsp. l. coarse salt;
• 2 tbsp. l. granulated sugar;
• 3 cups onion peels.

Preparation:

More recently, I noticed a fish like mackerel. And, you know, I was surprised by its excellent taste! Not only can you make various casseroles, salads, and snacks with it. But just add salt. In this form it turns out very tasty and nutritious.

The main thing is to be able to make the right choice. If the carcass is without dents or visible damage, then this one will suit us perfectly. The color of the skin should be uniform and bright. If it seems faded, then most likely it was stored incorrectly or is completely damaged.

There are also certain recommendations for defrosting. For example, it cannot be defrosted in the microwave, dipped in hot water or just leave it on the table. The best way Place the mackerel in a plastic container and cover with a lid, then put it in the refrigerator on the bottom shelf. Then the fishy smell will not permeate the rest of the food in the refrigerator.

For pickling, coarse salt without iodine is perfect.

As for the fish itself, it can be salted in any form: whole, cut into pieces or just fillets.

Well, now we can move on to the recipes themselves. delicious salty fish in various variations.

Dry salted mackerel at home (quickly in 2 hours)

Most often, dry salting fish can take up to three days. But I found a recipe with which you can cook delicious lightly salted mackerel in just a couple of hours. Therefore, if you want to enjoy something salty, you can do it within a couple of hours, provided that the mackerel is in a frozen state. Then it will be easier to work with her.

Required:

• 1.5 kg gutted mackerel;
• 50 ml of cold boiled water;
• 2 tsp. Sahara;
• 2 tbsp. l. salt;
• 5 tbsp. l. rast. oils;
• 5 bay leaves;
• 20 allspice peas;
• 20 pcs. carnations.

Step-by-step preparation:

For the recipe you will need 5 fish. Total weight – 2 kg. Therefore, only 1.5 will come out when gutted and separated from the head, tail and fins.

1. Wash the gutted mackerel thoroughly under the tap, remove the black film from the inside, then it will not taste bitter. Cut into pieces about 2 cm wide and place in a container for pickling.

2. Sprinkle pots of pepper and cloves on top. Break the bay leaf into pieces and sprinkle on top as well. Then salt and sugar. Pour 5 tbsp on top. l. vegetable oil and water. It will be needed to dissolve products faster.

3. To prevent the pieces from falling apart, it is better not to use a spoon. Gently mix all the ingredients with your hands. Now leave it in the kitchen, covered, for 2 hours. During this time, you will need to stir it a couple more times.

Ready! Bon appetit!

Salt whole spiced mackerel with coriander without vinegar - incomparable taste

This option is suitable not only for mackerel, but also for the widespread herring. The fish turns out lightly salted with a spicy aroma and very tasty. But it will take several days to salt it, because we will not add vinegar to the marinade.

Required:

• 2 mackerel;
• 2 tbsp. l. Sahara;
• 4 tbsp. l. salt;
• 1 liter of water;
• 5-7 bay leaves;
• 10-20 peppercorns;
• coriander, cumin, cloves - to taste.

Step-by-step preparation:

1. First, prepare the brine. To do this, pour water into the pan. Mix with all the spices, salt and sugar and cook for about 5 minutes.

2. To prevent the fish from becoming bitter, remove the gills from it. Wash thoroughly and place in a plastic or glass container.

3. Cool the prepared brine and pour it into the container with mackerel. Place in the refrigerator for 3-4 days. After some time has passed, you can try it.

For stronger salting, leave for 6-7 days.

Very tasty lightly salted mackerel pieces in tea brine

This recipe is loved by many housewives. After all, the fish in it turns out incredibly tasty, soft and moderately salty. Therefore, be sure to try this option for salting mackerel, and you will not regret it.

Required:

• 1 large mackerel;
• 3 tbsp. l. (no slide) sugar and salt;
• about 1 liter of boiling water;
• 3 tbsp. l. tea leaves;
• 10 black peppercorns;
• 2 bay leaves.

Step-by-step preparation:

1. Gut the carcass, remove the head and tail and cut into pieces. The width depends on your preferences, but no more than 1.5-2 cm.

2. For the marinade, you will need to brew thick tea with boiling water. Pass it through a fine sieve so that the tea leaves do not get into the brine. Then add salt and sugar. Season with bay leaf and peppercorns. Mix well and wait until the brine cools to room temperature.

3. Place the mackerel pieces in an enamel saucepan. Pour in the prepared marinade so that the pieces are completely covered with liquid. Cover with a lid and put in the refrigerator for 4 days.

4. After this, take it out and dry it on paper towels or napkins.

Well, then of course we try!

Salting mackerel in onion peels with liquid smoke in a bottle - the most delicious recipe

This fish turns out smoked and comes out much better and tastier than store-bought. The recipe is convenient for apartment residents, because the carcass is smoked in a bottle and there will be no foreign odors. It tastes lightly salted and guests will simply be delighted. And of course, it is better not to give small children such a tasty treat prepared using liquid smoke.

Required:

• onion peel;
• 1 mackerel;
• 1.2 liters of water;
• 4 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1-2 tbsp. l. liquid smoke;
• 2 liter bottle.

Step-by-step preparation:

The color of the fish depends on the amount of husk. The more it is, the darker the mackerel will be.

1. We carefully select the husks so that we don’t get any that are rotten or contain sand. Rinse thoroughly in running water. Place in a saucepan and add salt and sugar. Fill with the required amount of water. Place on the stove, let it boil and wait 2 minutes. After this, set it aside, cover with a lid and let it brew until the brine has cooled.

2. Completely defrost the carcass and wash it. Cut off the neck of the bottle. Pour liquid smoke into it and place the mackerel inside, upside down. Pour in the brine, cover with a bag and put in a cool place for 2 days.

3. After the time has passed, hang the carcass over the sink and dry it in this way for 2 hours. Then we put it on the balcony and continue to dry there for 24 hours. The air temperature is about 10-12 degrees Celsius.

4. After this, grease the mackerel with oil and let it stand for a couple of hours. Then we clean, cut and serve.

By the way, in this recipe you don’t have to use liquid smoke, but simply pickle the fish in the husk.

Marinate mackerel with onions and butter in a jar, which will be ready in 4 hours

In general, this yummy dish takes 3 hours to prepare, but we took into account the time for cutting and preparing it. It is prepared quickly and easily, and eaten in an instant. The mackerel turns out lightly salted and without the presence of unnecessary odors. Therefore, for true connoisseurs, this recipe is perfect.

Required:

• 2 mackerel;
• 3 tbsp. l. salt;
• 1 onion;
• 0.5 l of water;
• 2 tbsp. l. rast. oils;
• 2 tbsp. l. 9% table vinegar.

Step-by-step preparation:

1. First, let's prepare a solution of salt and water. Mix them in a convenient container. It could be: a jar, mug or ladle.

To check the strength of a liquid, place thoroughly washed raw water in it. egg. If it floats up evenly and even protrudes above the surface of the water, the solution is ready. If the egg leans to one side, then you should add a little more water.

2. Cut the slightly frozen mackerel into thin pieces, gut it and get rid of the black film. Wash and place in a saucepan. Pour in the prepared salt marinade, cover with a lid and leave on the table for a couple of hours. Then drain the liquid.

3. Peel the onion and chop it into half rings. Place a layer of onions in a container or jar. Then a layer of mackerel (place the pieces upright). Onions again. Add a tablespoon of vegetable oil and the same amount of vinegar. Re-lay the fish layer and onion layer, pour over the remaining oil and vinegar.

If you prefer dishes without adding vinegar, you can use much less of it or simply sprinkle it on top of the onion.

4. Close the bowl with a lid and put it in the refrigerator for 1 hour. After which the fish will be ready.

Salted mackerel with homemade mustard

One of most interesting recipes will be salting mackerel in mustard sauce. The fish turns out very tasty and unusually soft. Therefore, I advise you to take note of this cooking option.

Required:

• 1 mackerel;
• 50 g salt.
• For the sauce:
• 1 tbsp. l. mustard and mayonnaise;
• 30 g butter;
• 2 garlic cloves.

Step-by-step preparation:

1. Separate the fish from the head and tail, gut it, wash it thoroughly and remove the fins. Carefully divide into 2 fillets, this way it will be separated from the bone. Sprinkle the mackerel with salt and put it in a container. Place in the refrigerator for 12 hours.

2. After this, rinse under the tap and let dry on paper towels. You can even blot the carcass with them, so it will dry faster.

3. Chop the garlic cloves. Sprinkle the inside of the mackerel thoroughly with it.

4. Mix mustard, mayonnaise and melted butter. We coat the fish inside with the resulting sauce, where the garlic was previously placed. For convenience, you can take a silicone brush. Place the two pieces of fillet together and wrap in cling film. Place in the freezer for 3-4 hours.

Then we take it out, cut it beautifully and send it to the table as an appetizer.

Mackerel, like salmon, is a very tasty lightly salted fish.

Do you want to please your family with excellent salmon? Then this recipe is just for you. The fish turns out simply excellent! Very tasty and even reminiscent of red. It will be one of the first to be eaten at the table.

Required:

• 2 fish;
• 1 onion;
• 300 g water;
• 5 cloves;
• 5 peppercorns;
• a pinch of ground pepper and coriander;
• 2 tsp. salt;
• 0.5 tsp. Sahara;
• 2 tbsp. l. rast. oils;
• 2.5 tbsp. l. 6% apple cider vinegar.

Step-by-step preparation:

1. Clean the fish, wash it and cut it into portions. Chop the onion into rings.

2. For the marinade, pour the required amount of water into the saucepan. Add salt and sugar. Add coriander and cloves. Add vegetable oil. After boiling, cook for another minute and remove from the stove. Then add apple cider vinegar and mix well.

3. While the brine cools to room temperature, you can start cutting the carcass. We put it in a plastic container. Add onion to it and pour marinade over it. Place in the refrigerator for a day. After that we take it out and eat it.

Bon appetit!

Instant salted mackerel with lemon and onion

The fish is also very tasty if you marinate it with lemon and onion. But everything is simple here, so I suggest you watch the video about step-by-step preparation:

This is such an easy and simple recipe, and it turns out delicious!!!

This is where our selection ends and we are sure that those who like to eat fish will definitely find something for themselves suitable recipe. We wish you culinary success and see you again on the pages of our blog.

But it’s becoming more and more difficult to buy tasty, healthy and beautiful food. Salting fish is often a complex and time-consuming process, but this recipe will completely change the way you think about salting fish. In this recipe, the main thing is to pick fresh frozen fish, without unnecessary odors and with an even skin color. The fish should not be yellowish under any circumstances.

Spicy salted mackerel at home, prepared according to this step by step photo recipe, it turns out very tender and tastes.

This fish is an ideal appetizer; it is also easy to prepare a fur coat or other usual salad with salted fish. Also prepare festive canapés - all guests will appreciate them.

Ingredients:
- 2 mackerel
- 1 liter of water,
- 3 tbsp. spoons of salt
- 1 tbsp. spoon of sugar,
- 5-7 peas of allspice,
- 5-7 black peppercorns,
- 2 bay leaves.



Prepare the brine. Pour water into the pan. Add salt, sugar, allspice and black pepper, bay leaf. Put it on the fire and let it boil. Salt and sugar should completely dissolve. Remove from heat and cool to room temperature.
You can add mustard seeds, cloves or other favorite spices to the brine.

Thaw mackerel at room temperature. Do not use a microwave or warm water under any circumstances - the fish will become too soft and not as tasty.

We rinse and place in a jar or other container in which the fish will be salted.
The main thing when choosing a container is that the fish should be in it in one piece.




Pour the cooled brine over the mackerel. Cover with a lid and leave in the refrigerator for two days.
When you pour the brine, make sure that the fish is completely in the brine, otherwise the uncovered pieces will be dark and unappetizing.




If there is not enough brine, cook more or add 1-2 tablespoons of warm water and shake the fish.
Stir and shake the fish from time to time - this will make the salting more even.
When serving, add onion, cut into thin half rings, to the fish and sprinkle with unrefined vegetable oil.



Tip: Mackerel can be salted by cutting into portioned pieces (as in the photo). In this case, the fish will be ready within a day!
Bon appetit!

Mackerel is considered a nutritious food containing essential microelements and vitamins important for the human body. You can buy it already marinated in a store, but such fish is unlikely to taste like the one you cooked yourself. In addition, store-bought mackerel is more expensive than home-marinated mackerel. In the process, you can give free rein to your imagination, using different ingredients for the marinade, each time surprising your guests with a new taste of the dish.

How to marinate mackerel deliciously

Everything depends on the quality of the fish chosen for marinating - both taste and appearance.

And this applies not only to salting - for barbecue or grilling, smoking (how to smoke fish) and other methods of cooking, the rules are the same.

Fresh and fatty fish guarantees a juicy, tender and incredibly appetizing treat, while slightly spoiled raw materials will negate all the efforts of the hostess.

So how do you choose the best mackerel for pickling?

Sticking to simple rules, there is no doubt that the mackerel in the marinade will be finger-licking good:

1. In grocery stores and markets, fish is sold in three types: fresh chilled, fresh frozen and deep frozen. It is best to choose the first option for marinating, but if there is no such fish, frozen raw materials will also do.
2. Before marinating freshly frozen mackerel, you need to let it sit for 5-6 hours in the refrigerator or a couple of hours on the table. You should not defrost it completely until it is soft, otherwise it will be difficult to cut and will slip out of your hands.
3. You need to purchase large mackerel carcasses; when marinated, they turn out fattier and juicier.
4. When buying fish, you should pay attention to its appearance: mackerel should be smooth, without dents or creases, the skin should be smooth and shiny. If the fish is sold ungutted and with the head on, you need to carefully examine its eyes. Fresh mackerel's eyes are clean and shiny. Turbidity indicates that the fish is not fresh and may have already begun to spoil.
5. Frozen fish should not have too much ice on it, otherwise this is a direct indicator that the carcass has been defrosted several times. This fish is not suitable for marinating; the fillet will be tasteless and soft.
6. It is not recommended to buy mackerel with yellowed skin. Yellow spots indicate a fat oxidation reaction. In this case, the pickled delicacy will have an unpleasant bitter aftertaste.
7. The fish should be left to thaw at room temperature or placed on the lowest shelf of the refrigerator.
8. It is not difficult to marinate mackerel at home in brine, but first it is gutted, the head and tail fin are cut off, everything inside the carcass is thoroughly cleaned with a knife, rinsed under cool water and the preparation process begins.

Attention!

Do not confuse regular mackerel with tuna, which is not suitable for salting at all - it is dry and does not have the desired original taste and smell. It is easy to distinguish - on tuna dots, and on ordinary stripes (as in the photo above).

Spicy salted mackerel

Marinated aromatic mackerel – very delicious snack, which will please any guest. Before a feast, hospitable housewives always think that in addition to hot dishes, there should be a variety of snacks on the table. And pickled mackerel with onions and vinegar is perfect. Moreover, it can be quickly marinated, since the recipe is very easy, quick, and the fish is marinated in a few hours.

Mackerel itself is not only a tasty fish, but also very healthy. It contains a lot of omega-3 fatty acids, which have a very positive effect on the human body. So mackerel has very tasty white meat and very few seeds, so it will be a pleasure to eat it.

Recipe Information

• Cuisine:Russian
• Type of dish: appetizers
• Cooking method: pickling
• Servings:8
• 6-8 hours

Ingredients:

• fresh frozen mackerel – 300 g
• salt – 1 tbsp. l.
• water – 300 ml
• bay leaf – 3 pcs.
• sugar – 1 tsp.
• black peppercorns – 5-7 pcs.
• onions – 1 pc.
• vinegar - 1.5 tbsp. l.
• vegetable oil – 1.5 tbsp. l.

Cooking method:

Thaw the fish, cut off the head, clean the inside of the belly, remove the intestines. The main thing is to remove the black film on the belly, as it can taste bitter in the fish.

Cut the mackerel into finger-thick pieces. This is approximately 0.7-1 cm. With this thickness, marinated mackerel in pieces will be ready in 6-8 hours. If you marinate the whole mackerel, it will take about a day, maybe two.

Now let's make a marinade for spicy salted mackerel. Put the water on the fire, then add sugar, salt and continue to cook everything.

When the water starts to boil, add spices: bay leaves, black peppercorns. Let the spices simmer for 2-3 minutes to make the marinade more spicy.

Finally, pour in the vinegar and stir the marinade.

Pour in the vegetable oil, stir again, let the marinade boil and immediately remove from the heat. Cool completely.

Place the fish in a container. A plastic, glass, or enamel container will do. Pour the cooled marinade over the fish until the liquid covers the pieces. Place the container in the cold.

After 6-8 hours, the marinated mackerel with onions will be ready. It’s convenient to cook in the evening - in the morning it will marinate and you can eat it. To serve the appetizer on the table, I used onion rings, which go perfectly with this salted fish.

Mackerel in a jar: recipe with onions and carrots

Mackerel with a marinade of carrots and onions, marinated in a jar, is a simple recipe that is perfect for country gatherings.

It’s convenient to prepare everything at home and take it with you on vacation.

What do we need:

• 2 large fish
• 500 ml water
• 1 tbsp. l. coarse salt
• 2 tbsp. l. any vegetable oil
• 1 tsp. granulated sugar
• a couple of cloves, 5-6 peas of black or allspice, a little coriander
• 2 onions
• 1 large carrot
• 3 tbsp. l. apple vinegar or 2 tbsp. l. vinegar 9%.

Step-by-step preparation:

1. Pre-defrosted and gutted mackerel (2 large fish), cut into pieces no more than 2 cm thick.
2. Next you need to prepare the marinade for mackerel. Pour water into a saucepan and bring to a boil. Place sugar, salt, spices and carrots cut into slices into the boiling liquid. Let simmer for 5 minutes.
3. Remove the cooked brine from the stove, cool and pour oil and vinegar into it.
4. Cut the onion into half rings. Place in a glass jar in layers: mackerel, carrots from brine, fresh onions. When all the fish is placed in the jar, pour brine on top so that the mackerel pieces are barely covered with liquid.
5. We marinate the mackerel in a jar in a cool place for a day.

Marinate in citruses

Mackerel in orange marinade has a completely new and delicate taste. This marinade for pickling mackerel is also interesting because it is used hot, that is, the appetizer is prepared quite quickly.

Ingredients:

• 2 large fish carcasses
• 2 onions
• celery stalk
• salt and a little black pepper
• coriander seeds
• zest of 1 lemon
• refined vegetable oil
• freshly squeezed orange juice - 1.5 tbsp.

How to marinate:

1. Separate the fish fillet from the bones and backbone and place in a separate bowl. Add salt and pepper to taste, sprinkle with coriander. Wrap the container with fish in cling film and put it in the refrigerator for half an hour.
2. Using a grater, carefully remove the zest from the lemon, without the white bitter layer.
3. Finely chop the onion and celery. Heat a frying pan with refined oil, fry the chopped vegetables a little, add lemon zest and fry a little more.
4. Pour orange juice into the pan and let it boil for no more than 5 minutes.
5. Add the hot filling to the container with the fish (it turns out to be a slightly boiled fish), cool slightly, cover with a bag or cling film and put in the refrigerator. After an hour, you can enjoy delicious marinated fish.

Marinated mackerel in 2 hours

Another way to quickly marinate mackerel at home is to prepare a special brine.

This recipe is simply irreplaceable if guests are expected to arrive in the next couple of hours or if you just want to serve an original appetizer for dinner.

What you will need:

• 2 large fish
• 2 onions
• 3 tbsp. l. coarse salt
• 1.5 tbsp. Sahara
• black peppercorns - 10 pcs.
• 800 ml water
• 4 dried bay leaves
• 1 tbsp. vodka or cognac.

How to cook:

1. Cut the gutted carcass into pieces up to 1.5 cm thick.
2. Place the water on the stove and let it boil.
3. Add black pepper, bay leaves and salt to the boiling liquid.
4. Cook the marinade for no more than 10 minutes. Cool the prepared brine slightly, add chopped onions and vodka (it will act as an additional disinfectant, the taste will not be felt).
5. Place the mackerel in a plastic container, pour in the marinade, close tightly with a lid and refrigerate.
6. After 2-3 hours, the fish is ready to eat - take it out, pour vegetable oil and serve.

Delicious marinated whole fish

Such fish takes much longer to cook than cut fish, but the taste of the whole marinated carcass is much richer.

And externally, thanks to the addition of onion skins and tea leaves, the fish looks very appetizing.

Whole pickled mackerel is a recipe as simple as any other.

Products:

• large mackerel - 2-3 pcs.
• 4 tbsp. l. coarse salts;
• 2 tbsp. l. Sahara;
• water 2 l;
• 2 tbsp. l. black leaf tea;
• onion peel 100 g.

Cooking steps:

1. Gut the mackerel, remove the head and tail fin, and set aside.
2. Boil water, add sugar, salt, dry tea and onion peels, washed in water.
3. Boil the brine for about 5 minutes, cool.
4. Place the prepared carcass in a glass container, pour in the marinade, place pressure on top and leave overnight. In the morning, remove the pressure and put the fish in a cold place for 72 hours.

Mackerel in mustard marinade

Mackerel marinated with mustard is very tender and spicy, amazingly tasty!

In this case, the brine is prepared without vinegar at all - it is the mustard that softens the meat.

What you need:

• fish - 2 pcs.
• water - 700 ml
• 1 tbsp. l. mustard
• 3-4 tbsp. l. salt
• 1 tbsp. l. Sahara
• bay leaf - 3 pcs.
• black peppercorns - 5-6 pcs.

How to cook:

1. Place spices, sugar and salt in a saucepan and pour hot water, bring to a boil for 3 minutes.
2. When the cooked brine has barely cooled, add mustard and mix well.
3. Pour the cooled brine into the prepared and divided mackerel. Hide in a cool place for a day.

How to marinate in mayonnaise

Mackerel marinated in mayonnaise is a cooking method that can be called brineless. This mackerel marinade recipe does not require adding water or other liquid.

Ingredients:

• fish 2 pcs.
• onions 3 heads
• 5 tbsp. l. mayonnaise
• bay leaf 3 pcs.
• black peppercorns 5 pcs.
• refined vegetable oil 1/4 tbsp.
• 1 tbsp. l. salt.

Preparation:

1. In a separate bowl, mix spices, mayonnaise, oil and onion cut into half rings.
2. Cut the fish carcass into small pieces and place in the mayonnaise mixture.
3. Place pressure on top. Let sit for about 60 minutes and then transfer to the refrigerator for 3 hours.

What are the benefits and harms of pickled mackerel?

This fish is considered a dietary, but also very nutritious product. It contains amino acids, fats and trace elements. 100 g of pickled mackerel contains 12.8 g of protein, 8.3 g of fat, 3.7 g of carbohydrates. The calorie content of the product is 142 kcal.

Regular consumption of mackerel helps reduce blood cholesterol, regulates the hormonal system, increases hemoglobin, strengthens blood vessels and improves vision. Mackerel is simply necessary for a child's body: it helps strengthen teeth and bones, and prevents the development of rickets.

How to serve marinated mackerel

There are a lot of ways to serve spicy fish and they all depend on the ingenuity of the housewife.

The mackerel is beautifully laid out on a dish, sprinkled with finely chopped herbs or poured with vegetable oil.

You can put lemon slices, cranberry or juniper berries on top of the fish pieces.

You can beautifully place onion rings, cherry tomatoes or olives on pieces of fish. A dish decorated with lettuce, carrot flowers and a boiled egg looks beautiful.

An excellent solution is ready-made canapes, snack sandwiches with a piece of marinated fillet.

How to properly store marinated fish

Homemade pickled mackerel cannot be stored for a long time. Therefore, you should not stock up on fish delicacies for future use. Mackerel in brine can stand in the refrigerator no more than 3 days, and it will become saltier every day.

It is better to remove the fish from the brine, transfer it to a clean glass container and pour in vegetable oil. In this case, it can be stored in the refrigerator for about 7 days.

Self-marinated mackerel will decorate any table, and almost everyone has all the ingredients necessary for the marinade in their kitchen. Remember - no store-bought product can compare with the delicate, melt-in-your-mouth taste of spicy fish marinated at home.

Video: mackerel in soy marinade in 15 minutes

1. The weight of the fish should be about 300 g. When salted, mackerel releases moisture abundantly. Small, already lean individuals turn out too dry.
2. Take fresh or frozen fish. Preferably with the head and entrails. It's easier . The carcass should be elastic, the aroma should be unobtrusive, the color should be light gray with characteristic stripes.
3. Choose non-oxidizing dishes: plastic, glass or enamel.
4. Do not use iodized salt - it can make the fish crumbly.
5. If you want to pickle mackerel quickly, choose recipes that include pieces or fillets. It takes 2–3 days for a whole fish to be salted, and 12–18 hours for a cut fish. When using vinegar, the salting time can be reduced.
6. Cool the brine before pouring. In a hot and especially boiling liquid, the fish will cook.
7. Maintain the salting time and store the salted mackerel in the refrigerator or other cool place.

Mackerel in its own juice, dry salted.

Ingredients

• 2 mackerel;
• 3 tablespoons salt;
• 3 black peppercorns;
• 3 bay leaves;
• 1 tablespoon sugar.

Preparation

Cut off the heads of the fish, gut them and wash them. Pour a spoonful of salt into the bottom of a plastic or glass container, add pepper and crumble the bay leaf.

Mix the remaining salt with sugar and rub the mackerel inside and out. Place the fish in a container and close the lid tightly. Refrigerate for 2-3 days. Before serving, rinse the mackerel under running water and pat dry with paper towels.

Fragrant and very tender mackerel, which, thanks to cutting into pieces, salts quite quickly.

Ingredients

• 2 mackerel;
• 1 liter of water;
• 3 tablespoons salt;
• 1¹⁄₂ tablespoon sugar;
• 5 black peppercorns;
• 5 peas of allspice;
• 3 carnation stars;
• 3 bay leaves;
• ½ teaspoon coriander.

Preparation

Cut the mackerel: get rid of the heads, entrails and skins. Cut the fish into pieces 3-4 cm wide.

Prepare the brine by boiling all the seasonings in water. Strain and cool. Place the fish in a plastic container, cover with brine and leave at room temperature for 12 hours. Then put it in the refrigerator for another 2-3 hours.

Tender, moderately salty, color and taste reminiscent of cold smoked mackerel.

Ingredients

• 4 mackerel;
• 4 tablespoons of black tea or 8 bags;
• 4 tablespoons salt;
• 2 tablespoons sugar;
• 1 onion;
• 1 liter of water.

Preparation

Gut, rinse and dry the mackerel with paper towels. Cut off the neck of a one and a half liter plastic bottle. Place the fish in the bottle, tails up.

Place tea, salt, sugar and a whole peeled onion into a saucepan. Fill with water, put on fire, boil. Strain and cool completely.

Pour the resulting solution over the mackerel and remove it for 3 days. Every day, turn the fish by the tails so that it is evenly salted and acquires an even color.

Variation of the previous recipe. The color turns out more golden, but the taste remains just as delicate.

Ingredients

• 4 mackerel;
• 3 handfuls of onion peels;
• 2 tablespoons of black tea or 4 bags;
• 4 tablespoons salt;
• 2 tablespoons sugar;
• 6 black peppercorns;
• 3 bay leaves;
• 1¹⁄₂ liters of water.

Preparation

Prepare mackerel for salting: cut off the heads, gut, rinse. Place the fish in plastic bottle or other convenient container.

Wash the onion skins and place in a saucepan. Send tea, salt, sugar, pepper, and bay leaf there. Pour in water, bring to a boil and let simmer for 5 minutes. Then remove from heat, strain, and cool.

Pour the cooled brine over the mackerel. Keep in the refrigerator for 3-4 days. Turn over from time to time.

Mackerel pieces with a spicy taste and a beautiful shade.

Ingredients

• 1 teaspoon mustard powder;
• 3 tablespoons salt;
• 1¹⁄₂ tablespoon sugar;
• 5 black peppercorns;
• 2 bay leaves;
• 1 liter of water;
• 2 mackerel.

Preparation

Prepare the brine: add mustard powder and other seasonings to water, bring to a boil and simmer high fire 3–4 minutes. Remove from heat and cool to room temperature.

While the brine is cooling, gut and rinse the mackerel. Cut it into pieces and place in a glass bowl. Fill with brine and put in the refrigerator overnight, or better yet, for a day.

Interesting taste with sourness and notes of spiciness. Great for sandwiches. And most importantly, it cooks very quickly.

Ingredients

• 2 mackerel;
• 3 tablespoons salt;
• 3 cloves of garlic;
• 2 bay leaves;
• 5 black peppercorns;
• 50 ml unrefined sunflower oil;
• 2 large onions.

Preparation

Fillet the mackerel. This can be done in a way convenient for you, by analogy with herring.

Sprinkle the fillets with salt and set aside for 10-15 minutes. At this time, peel and grate the garlic, break the bay leaf. Combine garlic, bay leaf, peppercorns, vinegar and sunflower oil.

Place the mackerel in glass jar, sprinkling the layers with onion cut into half rings. Pour in the marinade, close the lid and refrigerate for 12 hours.

The onions will also marinate and be delicious.

Express pickling in case you have guests in the evening. The mackerel turns out lightly salted and very appetizing.

Ingredients

• 2 mackerel;
• 2 purple onions;
• 1 liter of water;
• 3 tablespoons salt;
• 1¹⁄₂ tablespoon sugar;
• 5 black peppercorns;
• 2 peas of allspice;
• 3 bay leaves;
• ½ teaspoon coriander;
• 2 tablespoons table vinegar;
• 2 tablespoons sunflower oil.

Preparation

Cut the mackerel into fillets. Peel the onion and cut into half rings.

Prepare the brine. Add salt, sugar, two types of pepper, bay leaf, and coriander to the water. Boil and cool. Add vinegar to the cooled brine.

Place the fish in an enamel bowl, sprinkle with onions. Fill with brine. Cover with a plate of suitable diameter and place something heavy on top, such as a jar of water. Place in the refrigerator for 2–5 hours. Before serving, dry the mackerel pieces with a paper towel and drizzle with sunflower oil.