The recipe for mackerel, freshly frozen homemade salted instant. Spicy salted mackerel with onion filling

Do you like home salted salted fish? Make it your signature dish: Explore these top recipes, practice, and master homemade mackerel salting.

Salted and smoked seafood is very popular among our compatriots. If earlier we bought a finished product without hesitation, nowadays, due to the abundance of carcinogens, store-bought salted fish cannot be called useful. Many hostesses are trying to learn how to salt mackerel at home. The step-by-step recipe for salting is very simple, and the fish comes out very tasty, healthy and without the addition of harmful substances.

Mackerel: beneficial properties

This type of fish is considered to be the leader in terms of fluorine, cobalt and chlorine content. In addition, mackerel is wonderful, 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 of mackerel are healthier and easier to digest. It has been proven that, which are present in fish, prevent the development of cardiovascular diseases, improve brain activity, prevent the formation of blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, atherosclerosis.

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

When choosing seafood, pay attention to its appearance. Fresh mackerel has a slight fishy smell. A pungent strong aroma should alert you. The carcass should feel firm and slightly damp to the touch.

Normally, the fish is light gray in color. If you notice yellow streaks or a yellowish tint on the carcass, be vigilant. Most likely, the fish was either thawed several times and then frozen again, or it is old, which will negatively affect the taste after cooking. To salt fish, choose only fresh food, not frozen or fresh frozen. The photo shows fresh mackerel.

How mackerel is salted at home: recipes

In order for the fish to turn out tasty, juicy, moderately salty, you need to know. Initially, it is worth deciding whether the mackerel will be lightly salted, lightly salted or dried, take into account the factor of whether the product is fresh, frozen or freshly frozen. The amount of salt that is needed for cooking depends on this, as well as how much liquid the mackerel will release during the salting process. This method of cooking seafood allows you to preserve all its beneficial properties.

Salted mackerel in pieces

You will need:

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

Prepare the marinade: pour water into a saucepan, add sugar, salt and all the spices according to the recipe. Bring the water to a boil, stirring occasionally to dissolve the sugar and salt grains. Remove from heat, cover and leave until the marinade has cooled completely.
In the meantime, let's take care of the fish. We wash it thoroughly, cut off the fins and head, cut and get rid of the entrails. We carefully remove the ridge. Cut into medium sized pieces.
Put prepared seafood in layers in a dry clean jar and fill it with cooled marinade.
We seal with a lid. Leave at room temperature for 2 hours. Then we put the jar in the refrigerator for a day.
After 24 hours, the salted mackerel is ready to eat. It is served with onion rings, sprinkled with a few drops of vegetable oil.

Fish can not only be salted, check out - this recipe was highly appreciated by true gourmets!

Whole salted mackerel

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

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

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

You will need:

2 fish;
3 pcs. onions;
2 pcs. carnations;
2 tbsp. l. salt;
50 ml vinegar 9%;
3-5 pcs. allspice;
3-5 pcs. black peppercorns;
3 tbsp. l. vegetable oil;
5 pieces. bay leaf.

Cooking sequence:

At the stage of fish preparation, it must be washed and all entrails, tail, head and fins must be removed. Cut into small pieces.
Cut the onion into thin half rings.
Mix a glass of water with all the spices from the recipe, including oil and vinegar. We can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. The savory filling is ready.
We spread the fish in a glass container, transfer the layers with onions.
Fill the top with brine so that it completely covers the fish.
Cover with a lid and shake several times.
We send to marinate in the refrigerator for two days.

Salt mackerel without water

Ingredients:

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

Cooking sequence:

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

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

You will need:

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

Cooking sequence:

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

Salt mackerel without vinegar

Use:

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

Cooking sequence:

Gut the fish, rinse and dry.
Boil a liter of water with the spices, herbs and seasonings indicated in the list.
Cool the brine to room temperature.
Pour fish into them in a container suitable for this.
Close the lid and put in the refrigerator, marinating lasts 2-3 days.
After cooking, serve with Korean cabbage, lightly salted cucumbers.

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

Find out at home.

The weight of the fish should be about 300 g. When salting, mackerel gives off moisture abundantly. Small, already lean individuals turn out to be too dry.
Use 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.
Choose non-oxidizing dishes: plastic, glass or enamel.
Do not use iodized salt - it can make the fish loose.
If you want to pickle mackerel quickly, choose recipes that feature slices or fillets. A whole fish needs 2-3 days to be salted, a chopped one - 12-18 hours. By using vinegar, the curing time can be shortened.
Chill the brine before pouring. In hot and even more so boiling liquid, the fish will cook.
Allow the time to cure and store the salted mackerel in the refrigerator or other cool place.

kak-hranit.ru

Dry salted mackerel in its own juice.

Ingredients

2 mackerels;
3 tablespoons of salt;
3 black peppercorns;
3 bay leaves;
1 tablespoon sugar

Preparation

Cut off the heads of the fish, gut and rinse it. Pour a spoonful of salt into the bottom of a plastic or glass container, place the pepper and crush the bay leaf.

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

wowfood.club

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

Ingredients

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

Preparation

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

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

zametkipovara.ru

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

Ingredients

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

Preparation

Gut, rinse and dry the mackerel with paper towels. Cut off the neck of a 1.5 liter plastic bottle. Put the fish in the bottle, tails up.

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

Pour the mackerel with the resulting solution and remove for 3 days. Rotate the fish by the tails every day so that it is evenly salted and takes on an even shade.

koolinar.ru

A variation of the previous recipe. The color turns out to be more golden, but the taste remains the same delicate.

Ingredients

4 mackerels;
3 handfuls of onion skins;
2 tablespoons of black tea or 4 bags;
4 tablespoons of salt;
2 tablespoons of sugar;
6 black peppercorns;
3 bay leaves;
1¹⁄₂ liter of water.

Preparation

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

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

Pour the mackerel with chilled brine. Refrigerate for 3-4 days. Turn over from time to time.

delo-vcusa.ru

Mackerel in pieces with a spicy taste and a beautiful shade.

Ingredients

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

Preparation

Prepare the brine: pour the mustard powder and other spices with water, bring to a boil and cook over high heat for 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 dish. Pour with brine and refrigerate overnight, or better for a day.

patee.ru

Interesting taste with sourness and spicy notes. Great for sandwiches. And most importantly, it prepares very quickly.

Ingredients

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

Preparation

Fillet the mackerel. This can be done in a convenient way 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, lavrushka, peppercorns, vinegar and sunflower oil.

Place the mackerel in a glass jar, sprinkling the layers with the sliced onions in half rings. Pour the marinade over, cover and refrigerate for 12 hours.

The onions will also be pickled and delicious.

zhivinaturalno.ru

Express salting in case there are guests in the evening. Mackerel turns out to be lightly salted and very appetizing.

Ingredients

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

Preparation

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

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

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

Hello dear readers. Today I will write you a spicy salted mackerel recipe. But first of all, I want to congratulate you on the apple savior. Mackerel according to this recipe turns out to be delicious, slightly salted. Here, it seems, is summer, the season of fresh vegetables and fruits, and sometimes you want salty fish. Well, of course, of all fish, I prefer salted mackerel. Yesterday we went with the children to the store, there was no mackerel, we looked at the salted herring, but somehow its appearance did not inspire confidence at all. And as they say in the summer to get poisoned, there is nothing to do at all. But the freshly frozen mackerel turned out to be good in appearance, and there was no stranger smell in it. In general, after thinking a little, we decided to buy some mackerels. Moreover, you do not want salted mackerel, you want tasty and slightly salted mackerel.

When they went home they also bought potatoes for the fish. We came home and immediately took up the mackerel ambassador. This recipe is more suitable for those who do not like to wait long for the fish to cook. When my dad comes to visit, I specially prepare such a spicy salted mackerel for him, it's generally lovely for potatoes. Dad adores her, he is ready to eat salted mackerel even for breakfast, lunch and dinner. But, of course, everything is good in moderation.

A good friend of his, Vera Petrovna, shared the recipe for spicy salted mackerel with my husband, she told how she makes mackerel, and advised me to try salting. We tried it and we liked it. Now, at any feast, spicy salted mackerel is always on the table. Moreover, the recipe is very simple, does not require huge costs and efforts to prepare.

But, it is not only simple, but also mackerel cooks quickly enough. We salted the mackerel at 19:00, and in the morning, already if it was delicious slightly salted mackerel. Already at 10 o'clock they ate mackerel with potatoes. And according to this recipe, you can not only salt mackerel. For example, we tried it, it also turns out very tasty. But mackerel is still tastier.

2 mackerel
1 liter of water
4 tbsp. tablespoons of salt
2 tbsp. tablespoons of sugar
2 tbsp. tablespoons of vinegar 9%
5 bay leaves
5 sweet peppers
5 carnations

I have 2 mackerels, they tightened by 850 grams, but taking into account that they were frozen, 700 grams remained for sure after defrosting. Moreover, this recipe is so original, but the prepared brine is enough for 2-3 mackerels, and if it is not large, like mine this time, then for all four. I wash mackerel under running water. These are my fish.

Now you need to take a saucepan in which we will cook the brine. Pour 1 liter of water, measure it with a liter jar. We throw spices into the water. It is advisable to add spices all at once, when they boil, the brine becomes much more aromatic. True, bay leaf and allspice were immediately added, and when the brine was boiling, the cloves had so many spices and fallen in the house, until they found the brine and the brine had already boiled. We also add sugar to the brine.

Put the pot with brine on the fire. In addition to spices and sugar, you need to add salt to the mackerel brine. Spoons should be flat. Just scoop up the salt with a spoon and pour it into the water.

We are waiting for the water with spices, salt and sugar to boil. The brine boils for just a couple of minutes. Now we set it aside from the heat until it cools down, to about 40 degrees. You can pour it from a saucepan into a bowl, for example. So that the brine cools down faster.

In the meantime, we are engaged in fish. Well, here, in general, everything is simple, we cut off the head and tail, and cut the mackerel into pieces of about 2.5 cm. It is so better and faster for pickling in brine. We also remove the middle from the mackerel, rinse the pieces thoroughly from the blood. Because if you don't wash the mackerel and remove the middle, the brine will be cloudy, and the fish itself will taste bitter. The fish is straight from the tin, beautiful, without any unpleasant odors.

Now I take the can. For 2 mackerels, I take a 2 liter jar. I randomly drop slices of cut fish into the jar. When the spiced mackerel brine has cooled down, I add two tablespoons of 9% vinegar. In the brine, of course, there is a little sediment, from salt, sediment from water, but we do not pour out the brine to the end. Pour the brine into a jar so that the mackerel is covered with brine, and just pour out the sediment.

Now I pour the mackerel, folded into a jar, with our cooled brine. In no case do not pour the fish with hot brine, otherwise it will be boiled instead of salted mackerel. Fill the fish in a jar with brine so that it is completely covered with our brine. If you have three small mackerels, don't worry, a 2 liter jar is fine for pickling.

You see, I have 2 mackerels, and only half a can, so the third will still fit. And there’s enough brine too. Just the bank will be full and that's it. Well, if you even for some reason did not have enough brine, then do not worry, prepare another portion of the brine or prepare the brine for half a portion, simply dividing the ingredients for the brine in half. The main thing here is that the fish is in the brine.

That's it, I leave the fish on the kitchen table at room temperature. I do not cover the jar with a lid, we have no flies in our apartment. At 19:00 they salted it. In the morning we had to go to the hospital, we are now bypassing the doctors for the kindergarten. We returned at 10 o'clock in the morning, the mackerel was just what you need, tasty, slightly salted, spicy. We just ate, and then they covered the jar with a lid and put the rest in the refrigerator. This is how spicy salted mackerel looks in the jar on the second day. Spices and some fish oil floated to the top. There is some sediment, but the brine is clear overall. I got a little sediment when I rearranged the jar for photography. Mackerel smells delicious.

Here is a very quick recipe for spiced mackerel. Moreover, the fish is lightly salted, tasty and spicy. It is not stored in our refrigerator for a long time, it is eaten almost immediately. The pieces turned out to be beautiful, smooth, even. Honestly, it all depends on mackerel, so sometimes you take a fish, and it is frozen or something, the brine is cloudy, the fish is also not very beautiful, it just "falls apart" and is not cut.

And if the fish has not been thawed several times, and then not frozen, it looks beautiful both fresh and salted, and it turns out delicious. It is very convenient, put the beautiful pieces on a plate and serve them to the table, no need to cut them.

Mackerel was prepared and not a day has passed, now it is warm, and even the pieces of fish were not large. If, of course, you put a jar of fish in the refrigerator right away, then the fish will cook for two days, or even more. It will marinate faster in warmth. I am not always ready to wait long if I want a fish. Well, of course, with the exception of cases, I went and bought it in the store, but there is homemade fish.

Last year, such fish was salted for my son's birthday. The mackerel stood warm for a day, then they laid it out beautifully on a plate and put it in the refrigerator until the evening, and in the evening there was already a feast. Yes, and mackerel was salted on New Year's. For several years now, it has been a tradition in our family to salt mackerel for the holidays, and not only on holidays, but also on weekdays, when we want fish. I wish you bon appetit too.

Mackerel is a tasty and nutritious marine fish. With its help, you can prepare a large number of dishes: from smoked pieces with potatoes to soup - in all cases the fish will have an amazing taste. Now we will look at how spiced salted mackerel is prepared at home.

Spicy salted mackerel recipe with vinegar

This is a classic in salted mackerel harvesting. The process will not take much time, and the spicy, delicate taste of sea fish will exceed all your expectations.

For the recipe you will need:

mackerel - 1 fish;
sugar - 20 g
salt - 20 g
vinegar -18 g
lavrushka - 1 piece
black pepper - 3 granules
allspice - 2 peas
water - 1 l

Step by step cooking method:

The fish must be thoroughly rinsed, getting rid of the entrails. Dry its carcass and cut into slices. Then we leave the fish alone for a while and put the water to boil in an enamel saucepan. Pour in the required amount of spices. Bring this solution to a boil and place on the table. After the liquid has cooled down, pour in the vinegar and mix well. Next, we take the prepared pieces of mackerel, put them in a glass container and pour the resulting marinade into it. In this form, the fish with vinegar must be left for one day in a room with a temperature of 18-25 degrees. The mackerel is ready. After it has been infused for a sufficient time, it can be safely eaten.

Spicy salted mackerel with mustard

This recipe is also simple and short-lived to use, and the spices that are needed for pickling are in every woman's kitchen.

Ingredients:

mackerel - 2 pcs;
water - 12 liters;
sugar - 5 g;
salt - 7 g;
mustard - 12 teaspoons;
vegetable oil - 1 tablespoon;
coriander - 12 tablespoons;
laurel leaf - 3 pcs;
Carnation.

Mackerel with basil and coriander

If you want to salt fish in a jar, then this recipe is for you. You need to take a medium mackerel, weighing about 700 grams and do a standard operation with it: peel, rinse, cut. Make the marinade separately. To do this, mix one teaspoon of coriander with the same amount of dried basil and sugar. Add two tablespoons of salt, two bay leaves and three dried cloves to the mixture. Pour all this into boiling water and mix well. Leave the brine to cool. Next, put the pieces of fish in a jar layer by layer and fill with cold marinade. Then you can put it in the refrigerator for a day. And the very next day you can enjoy the delicious taste of mackerel.

Hello everybody! If you have never made the fish yourself, or rather you haven’t pickled it, then fix it faster. After all, either mackerel is the coolest snack on any table. You can now buy fresh-frozen delight in absolutely any store by weight, and then conjure it up.

Mackerel, in contrast to herring, is much more tender and mostly fatter, which is incomparably liked by everyone. Ah, if there is still a female with caviar, it will be just super.

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

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

Let's start with the simplest and most delicious Gostovsky ambassador. The secret of this recipe is in spices, if you do not like them at all, then you can not add them, but in general then the fish will not be spicy salted, but just lightly salted.

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

We need:

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

Cooking method:

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

Now you will need to rinse the fish under running water, and then cut it into stationary pieces, so it will immediately be salted 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 peas, 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, put mackerel in a half-liter jar mixed with onions, which must be cut into rings.

4. Pour the marinade and be sure to add the peas from the brine to the jar. Close the capron lid and put 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 deliciously delicious, such a mackerel in a spicy brine will appeal to everyone and you will stop buying the store one.

Salt fresh frozen mackerel in brine

It seems to me that everyone loves to eat deliciously 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 encountered such a problem as poisoning at least once, so I recommend that you cook yourself. Moreover, mackerel is one of the available fish that can be found in any store.

Try to cook it in brine with spices and spices as in this recipe and you will definitely love home cooking, because everything is quite simple and fast. The spicy mackerel ambassador 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 like best.

We need:

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

Cooking method:

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

2. For a delicious marinade, you need the ingredients on the list, the main thing is to have black peppercorns and bay leaves.

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

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

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

6. Cover with cling film and let it brew for a couple of hours. Waiting time is 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 such a gourmet, you may think this is strange, but in tea it turns out insanely tasty, and even beautiful. Thanks to the one who came up with this option, I also recommend trying and treating everyone with such a fish.

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

We need:

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

Cooking method:

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

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

Put water in a saucepan and boil it, add tea, stir, and send salt and sugar. After that, put it back on the fire and boil again so that all dry ingredients are dissolved. 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. In such a cool tea brine, the fish should stand for 3-4 days. Then cut the mackerel into pieces and eat it for health, even with, at least with any. Look what it has a golden and beautiful hue.

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

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

Marinate fish in onion skins

Another fairly popular and proven recipe, it is also considered one of the original. Until today, I did not know about such a recipe, it turns out 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 need:

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

Cooking method:

1. Place the onion husks in a saucepan, cover with water and rinse very well with your hands, then drain the water and pour in a clean 1 liter. Let it sit 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 abdomen, or it will then taste bitter. Wash the fish and wipe dry with paper towels. After that, cut into pieces, although if you don't really want to, you can also pickle them whole.

2. Add salt to the onion husks 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 in a saucepan and cook for 3 minutes in hot brine. And then drain the water and remove the husk.

3. Place on a plate and drizzle a little lemon juice. Decorate with herbs and dill. Bon Appetit!

Mackerel with liquid smoke in a bottle

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

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

We need:

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

Cooking method:

1. Take a dull 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 saucepan and simmer for 15 minutes.

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

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

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

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

4. Then take it out of the jar and chop it into small neat pieces with a sharp knife.

5. Here is such a characteristic yellowish color of the skin, inside there is a very tasty and juicy fish. Bon Appetit!

Amazing recipe for lightly salted mackerel with mustard

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

You can serve such a dish both on a festive and on an everyday table, you must admit that everyone loves saltiness, although we do not make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We 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 filling

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

Cooking method:

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

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

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

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

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

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

6. Pour this marinade over the fish.

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

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husk and tea

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

Making mackerel dry salted without brine

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

Such fish will certainly differ from the store fish because it is without any chemical additives, which means you can not worry about your health, this is one of the best recipes.

We 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 pat dry with paper towels.

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

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

Now add this dry mixture to a container in which you will salt the mackerel, then wipe off all the fish on both sides with it, 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. Put in the refrigerator for 24 hours, and then use with onions and vegetable oil, of course cut the fish into slices. Such a delicious soft instant gourmet! Notice it without vinegar and without brine. Bon Appetit!

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

It turned out at home and so lick your fingers!

On this I have, as always, everything. I wish you that everything will work out for you and you will taste the lightly salted fish with great appetite and joy. All the best and best to all! Bye! See you!