Salting mackerel slices at home. Cooking salted mackerel without marinade

Today I want to introduce you to such a topic - very tasty salted mackerel, and tell you a few recipes on how to pickle it at home.

This is a beautiful, tasty fish that is salted, pickled, smoked,.

This small, in general, fish, invariably pleases us with its taste.

Of course, you can buy ready-made salted mackerel in the store, but still cooked at home, I'm sure it will be tastier.

At home, when salting, you can use all your gourmet imagination - add your favorite spices, use various salting methods - in brine, dry salting, delicious fillings.

How to pickle whole mackerel in brine - the easiest recipe

For this recipe we need:

Mackerel, take freshly frozen, defrost, remove the gills from it, rinse under running water
A salting vessel, better enameled with a lid, should be such in length and volume that the fish can fit in it, if it is a little smaller, you can bend or cut the tail of the fish

For brine per 1 kg. fish:

0.5 liters of boiled chilled water
2 tbsp. spoons of salt
1 st. a spoonful of sugar
1-2 bay leaves optional

Salting:

We prepare the brine, stir the salt and sugar in the water, stir thoroughly until completely dissolved

2. We put the fish in the sudok, fill it with brine, if it was not enough and the fish was not completely covered by it, it's okay, you just need to turn it over periodically

3. Close the lid and leave for 2 - 3 hours at room temperature

4. We rearrange the vessel with fish in the refrigerator for 4 - 5 days

Lightly salted whole mackerel, salted with dry salting without water

The fish is lightly salted, tender and very tasty.

Defrost mackerel, wash

2. Gut the carcasses, separating the heads and tails

3. We prepare a dry mixture of 3 tablespoons of salt, 1 tablespoon of sugar and 1 teaspoon of black ground pepper, mix it well

4. We rub the fish on all sides and inside with our prepared mixture, put it on the foil

5. Sprinkle with the rest of the mixture and roll the carcasses in it

6. Wrap tightly in foil, put the bundle in a bag

7. Put in the refrigerator for 4 days

How to quickly and tasty pickle mackerel slices in brine

We defrost freshly frozen fish, gut it, separate the heads and tails, rinse under running water
Cut into equal pieces
Put in a salt container
Finely chop the onion and sprinkle over the pieces
We are preparing a brine for pouring, based on 800 ml. boiled chilled water, add 3 tbsp. spoons of salt
We fall asleep 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
Optionally, you can add 1 tbsp. a spoonful of vinegar and 2 tbsp. tablespoons of vegetable oil
Pour into a container with fish and put 2 - 3 bay leaves
Close the container tightly and put it in the refrigerator
In a day you can taste very tasty fish

Delicious mackerel slices in brine with tea

Necessary:

Fresh frozen mackerel
Salt - 4 tbsp. l.
Sugar - 4 tbsp. l.
Bay leaf - 1 - 2 pieces, spices to your liking
Black tea - 4 tsp.
Water - 1 l.

Cooking:

We defrost the fish, gut it, separate the heads and tails
We prepare the brine, for this we pour water into the pan and put on fire
Bring to a boil and add tea to the water
Add salt, sugar, spices, bay leaf at once, stir everything well
Turn off the fire and let the brine cool down.
We filter the cooled brine through a sieve and fill in the fish laid in the vessel
Close the lid and put in the refrigerator for 4 days
When preparing the brine, you can also add spices according to your taste preferences.

Incomparably delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel - 1 pc. (medium size)

Onion peel - 1 handful
Salt - 5 tbsp. l.
Water - 1 l.
Spices according to your taste and discretion

Cooking:

Pour water into the pan, soak the husk in it for a few minutes
We put on the stove, stir in it salt, spices
Bring to a boil, lay the thawed and washed fish for 3 minutes
We throw the fish in a colander, let it drain, cool, the fish is ready to eat

How to deliciously pickle mackerel in onion peel and tea - video recipe

How to make salted mackerel pieces with mustard (mustard-spicy filling)

We defrost the fish, gut it, leave it without heads and tails
We rub on all sides and inside with a curing mixture and put in a dish for salting

Curing mixture per 1 kg of fish consists of:

100 g - salt
3 g - sugar
3 g - ground nutmeg
1 - 2 - bay leaf finely chopped

3. Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (turn it over several times during this time)

4. We take it out of the refrigerator, rinse it from the mixture under running water and dry it

5. We are preparing the filling, for this we pour a few peas of allspice, black pepper, a few cloves, cardamom, nutmeg into the mortar and grind it all with a pestle

6. Pour some water (100 ml.) into the pan, pour the dry seasoning mixture into it

Ingredients of the spice mix:

Allspice - 1 gr.
Black pepper - 1 gr.
Nutmeg - 1 gr.
Coriander - 1 gr.
Carnation - 2-3 pcs.
Water - 100 gr.

7. Put on fire, bring to a boil

8. Remove from heat and leave to brew for 10 minutes

9. Cut the mackerel into pieces 2-2.5 cm thick and put in a bowl on the onion bed (cut the onion into circles)

10. We filter our cooled broth

11. Mix mustard with olive oil

12. Add sugar and salt, mix, pour the broth, 4 g of acetic acid

Composition of mustard-spicy filling:

Spicy broth - 100 gr.
Mustard - 50 gr.
Vegetable oil - 60 gr.
Sugar - 35 gr.
Salt - 7 gr.
Acetic acid - 4 gr.

13. Fill the fish and put in the refrigerator for one day

It turns out not a fish, but just SMAK

A detailed recipe for salting mackerel in a jar - video

Choose a recipe and cook the most delicious fish.

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Well, it's time to return from distant Mars to our Earth. Recently I visited friends, where salted mackerel at home was served on the table, very tasty. I had no idea before that mackerel can be cooked at home, but they shared the recipe with me, and I was impressed and looked for similar recipes and now, of course, I will share them with you. I hope you find a recipe that suits you in this collection. Yes, by the way, most of the recipes were written by women and I did not change the original presentation and pass off the recipes as my own - firstly, it would be dishonest, and secondly, the highlight of the story would disappear ....

Everyone loves a fish, and if not everyone loves it, then everyone knows that fish is a storehouse of useful substances: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that every day you need to eat 100 grams of fish.
Children especially need to eat fish, as their body grows and must receive vitamins adequately. It is not for nothing that our grandmothers gave our parents fish oil without fail, and our parents got sick in childhood less often than our children.
So, in order for us to get salty mackerel at home very tasty, we need to remember a few simple rules:

Pay close attention to the freshness of the fish. Fresh mackerel should have a tight, springy carcass, light gray in color, without a hint of rust, and smell like fish, but not smell strongly, but slightly.
The fish should not have any spots, traces of blood and other things. The eyes should not be sunken, dull, dry or cloudy. The gills of a healthy fish are red, clean, with no signs of mucus.
The scales fit snugly, the tail should be even and not dry, it is advisable to check the fish in the water, fresh should sink. Only such an experiment is not suitable for frozen fish.
For salting mackerel, we choose large specimens, weighing at least 300 grams.

Salting place

In order for our mackerel to be well salted, we are preparing a cool place in the house, whoever has a cellar, you are very lucky. Who does not have a cellar, a refrigerator is perfect. So the place is ready.

Tableware

Tableware. Dishes need glass or enameled, or plastic, to your taste, the main thing is that the dishes do not oxidize. Dishes, yes.
We turn to the intricacies of salting mackerel.

It is important to remember that for salting fish, take only coarse, rock salt, not iodized, since iodine will affect the external attractiveness of the finished fish, and coarse salt will take on excess moisture.
So, let's move on to the recipes for salting our mackerel.

The easiest recipe for pickling mackerel

Ingredients:

Mackerel -2pcs. 350g each
Water - 1 liter
Mustard powder - 1 spoon
Sugar - 3 tablespoons
Salt - 5 spoons
Peppercorns -10 pcs.
Bay leaf - 4 pcs.

If you doubt the need for sugar - do not hesitate, sugar will give the fish a great taste.

I don't like to waste time in the kitchen, so let's use a little time management:

We put a pot of water on the fire, after the water boils, add everything except the fish and cook for about three minutes. After three minutes, turn off the heat, cover the pan with a lid and leave to cool.
In the meantime, let's cut up the mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole, this will not affect the taste.
We put the fish in the prepared container and fill it with brine. We cover the container and send it to a cold place for 12-24 hours.
After 12 hours, the fish is lightly salted and ready to eat; after 24 hours, the fish will finally be salted.

You choose which one you like best. After the fish is ready, we recommend cutting and storing in a jar of vegetable oil.

This recipe will save you from disappointment after purchasing low-quality products.

Ingredients:

Mackerel -1pc.
Salt - 4 spoons
Sugar - 2 spoons
Vinegar - 2 spoons
Bay leaf - 3 pcs.
Black pepper - 3 pcs.
Allspice - 2 pcs.
Water - 1 liter

The principle of preparation is similar to a quick, simple recipe:

We gut the fish, boil and cool the brine, but in this recipe, after the brine is at room temperature, we add vinegar.
Pour the brine over the fish and put it in a place with room temperature for 24 hours.
Tasting after a day.

As a result of these simple actions, you should get salty mackerel at home, very tasty.

This recipe can be safely called universal, as it is suitable for both sturgeon and herring. The advantage of this recipe is in the cooking time, after twelve hours, you can enjoy the wonderful taste of salted fish.
Ingredients:

Mackerel - 2 pcs.;
Bow - 2 pcs.;
Allspice - 5 peas .;
Bay leaf - 2 pcs.;
Wine vinegar - 50 ml;
Salt - 3 tablespoons;
Vegetable oil - 1 spoon;
Cloves - 2 sticks;
Ground black pepper - to taste.

The cooking process for this fish is slightly different. When preparing mackerel, we do not just gut it, we remove the skin and remove the bones. This is easy to do if you cut the fish along the back, along the ridge.

Cut the mackerel into medium-sized pieces, salt and let it rest for 10 minutes.
In the meantime, peel and cut the onion into rings.
We are preparing the marinade. To do this, mix seasonings, vinegar and vegetable oil.
We take slightly salted fish, pepper, mix with onions, put in a pre-prepared dish and pour the marinade.
Mackerel is marinated at room temperature for at least 10 hours, after which we send it to “reach” in the refrigerator.

Fish cooked according to this recipe literally melts in your mouth. It goes well with both side dishes and sandwiches. Salted mackerel at home is a very tasty excellent snack for any drinks, well, you know ....

Not all people like to cook, but those who do will prefer homemade marinated mackerel.
In the recipe below, consider how to pickle mackerel in onion peel with brine.

Ingredients:

Frozen mackerel - 3 pcs.
Rock salt - 3 tablespoons;
Water - 6 glasses;
Black tea (yes, yes, yes, exactly tea) - 2 tablespoons;
Sugar - 1.5 tablespoons;
Onion peel - 3 handfuls.

We defrost mackerel in a natural way - without microwaves, steam, and the like.
Meanwhile, prepare the brine. Wash the husk thoroughly with a sieve and running water. We put it in a saucepan, salt, pepper, sweeten, pour tea leaves, pour water and set to boil.
After the water boils, turn off the gas and leave to cool completely.
We gut the mackerel, wash it thoroughly, put it in an enamel bowl, pour the strained brine, close it,
Put in the refrigerator and leave for three days. Every day we turn the fish over for uniform salting and staining.

After three days, we take out the fish, cut it and eat it.

Mackerel marinated in tea brine

I suggest trying mackerel marinated in tea brine.

I can’t say how suitable such mackerel is for eating, since I eat it at lightning speed. At the same time, I am sure that having prepared such a fish, you will not want to buy a store-bought one.
Ingredients:

Frozen mackerel - 2 pcs.
Rock salt - 4 tablespoons;
Water - 1 liter;
Black tea - 4 tablespoons;
Sugar - 4 tablespoons;

Let's start cooking.

Defrost, gut the fish, wash, dry with disposable towels.
We brew tea and cool, when it cools down, dissolve salt and sugar in it.
We put the mackerel in a container, fill it with marinade and leave it for four days in the refrigerator.
We hang the finished mackerel for the night. This is necessary so that the excess fluid is gone. Enjoy your meal.

At least once in a lifetime, guests unexpectedly came to every hostess, in such a situation “instant” recipes save. What are these recipes? Everything is very simple, these are recipes for dishes that do not require a long cooking process.
One of these lifesaver recipes is Two-Hour Mackerel.
To prepare such a mackerel, we need:

Mackerel - 1 pc.;
Bow - 1 pc.;
Water - 350 ml.
Salt - 1.5 tablespoons;
Black pepper - 7 peas;
Bay leaf - 2 pcs.

Cooking:

I'm preparing the brine. For 10 minutes, cook the brine with onion, cut into 4 parts, spices and salt. Turn off, chill.
Gut the fish, wash and dry with paper towels. Cut into small pieces, 2 centimeters.
We put the chopped fish in a jar and fill it with brine, close it and put it in the refrigerator for 2 hours.
During this time, we clean and boil potatoes, set the table, take out pickles.
We do hair, makeup and prepare for the arrival of guests.

A very simple recipe for cooking mackerel “in the morning”.
For him we take:

Mackerel -1 pc.;
Salt - 1 spoon;
Sugar -0.5 tablespoons
Ground pepper, vegetable oil, vinegar.

Very easy to prepare

Gutted mackerel, cut into medium pieces.
We rub each piece with a mixture of pepper, salt and sugar, put it tightly in a jar, put it in the refrigerator.
In the morning, wash off excess salt, transfer to a clean bowl and pour a mixture of vinegar and oil.
After 2 hours, we happily sit down for breakfast.

Salted mackerel at home is very tasty, especially in the morning, if the evening was not easy.

Pickled Mackerel

And here is a recipe for lovers of pickled mackerel.
We need:

Mackerel - 3 pcs.;
Bow - 3 pcs.;
Garlic - 3 teeth;
Sugar - 1 spoon;
Salt - 1 spoon;
Vinegar - 3 tablespoons.
Vegetable oil -2 tablespoons;
Bay leaf - 2 pcs.;
Allspice - 1 teaspoon;
A mixture of peppers - to taste.

We DO NOT completely DEFROST the fish, since it will not work to cut a completely thawed fish beautifully.
We gut, removing the head and tail, wash, cut beautifully.
We clean the onion and garlic, cut the onion into rings, garlic into plates.
We are preparing the marinade.
We combine oil, vinegar, salt, sugar, pepper and parsley.
We put the mackerel in a large container, add the onion and garlic, pour the marinade, knead well.
We put it in a jar and put it in the refrigerator for a day.
After a day, we take it out and enjoy.

Enjoy your meal!

This dish is prepared in two stages.
We take:

Mackerel - 1 pc.;
Salt - 3 tablespoons;
Sugar - 1 tsp;
Onion - 1 pc.;
Vinegar 9% -1-2 tsp;
A mixture of peppers - to taste;
Vegetable oil - 2 tablespoons;
Lemon.

Stage one.

Gutted mackerel, take out the backbone and bones, cut into fillets.
Season the fillets well with a mixture of salt and pepper, fold half to half, wrap it in a bag or film and send it to the refrigerator for a day.
We take out, wash off excess salt, dry, cut and proceed to the second stage.

Stage two.

We cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, crush so that the onion gives juice.
Lubricate the mackerel with a mixture of oil and vinegar, spread the onion on top and prepare for use.

Spicy lovers will be pleased with the Mackerel with Cinnamon recipe.
For this recipe we need:

Water - 1 liter;
Mackerel - 3 pcs.;
Bay leaf -4 pcs.;
Salt - 250g;
Peppercorns and cinnamon to taste.

How to cook:

Boil the brine for 5-10 minutes, adding seasonings to the water.
We gut the fish, wash, dry.
Pour the cooled brine over the mackerel and send it to the refrigerator for three days.
We cut the finished mackerel and eat it, bon appetit.

Now I think everyone will find a recipe for themselves to make salted mackerel at home is very tasty, do not forget to write about how and what you did in the comments, and in the meantime I will again look for something interesting and exciting for my blog, something to hook.

Why buy in the store what you can easily cook at home, and at the same time be sure that only high-quality natural products were used. In this recipe, we will tell you how to pickle mackerel in brine at home. Mackerel cooked according to this recipe turns out to be rich in golden color and pleasant taste, we will salt the whole mackerel.
Another remarkable fact is that the fish is prepared without the use of liquid smoke - a popular means for imparting a smoked flavor and golden color. For these purposes, only natural products are used - onion peel and black tea.

Taste Info From fish and seafood

Ingredients

1 l. cold water
2 freshly frozen mackerels
2 tbsp black tea (no additives)
2 tbsp salt
2 handfuls of onion skins (or more)
1 tbsp Sahara

How to cook whole salted mackerel in brine

1. First you need to do the preparation of the brine. Pour the right amount of salt and sugar into the pan. Take tablespoons with a slide.

2. Black tea without additives.

3. Rinse the onion peel from sand and also lay it out to the rest of the components of the future brine.

4. Pour all the ingredients with cold water. Put the pot on the fire and boil. Then turn off the fire, close the lid and let the brine brew so that it absorbs the aromas of onion peel and tea as much as possible and becomes a rich color. Steep until the pot is cold.

5. It is better to take mackerel larger, or, if the fish are not too large, it will be necessary to reduce the time they are kept in brine. Peel the mackerel, remove all the insides, carefully remove all black films from the abdomen, they can make the fish fillet bitter. Wash the fish well, especially from the inside. The fins should not be cut, as many small bones are attached to them, which can then be easily removed along with the fins when cutting the mackerel.

6. Cut off the heads of the fish. Strain the cooled brine, pour into a wide container, suitable in size to accommodate the fish. Place mackerel carcasses in brine. Press something on top so that the fish does not float to the surface, but is completely immersed in the brown brine. Leave at room temperature for two days, in principle, you can start trying after 24 hours.

7. During this time, the fish will be well salted and become golden.

8. Salted mackerel is ready to eat. You should not store home-salted fish for more than a week, because no preservatives were used in its preparation, so such salted mackerel is not stored for a long time. Can be sliced and served.

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Recipe number 2. How to pickle a whole mackerel in spiced brine

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum of nutrients in it. Mackerel belongs to the fatty varieties of fish, which means that it contains fatty acids, which are so important for our body. In addition, the fish is rich in a number of minerals and vitamins.
Cooking salted mackerel is not at all difficult. You just need to salt it in a saline solution, add some spices. Marinating time - 24 hours. As a result, we get fragrant soft fish with all its useful ingredients.
In this recipe, we will pickle whole mackerel in brine with spices.

Ingredients:

large mackerel 1 pc.;
bay leaf 2 pcs.;
allspice 5-6 pcs.;
cloves 7-8 pcs.;
salt 1-1.5 tbsp. spoons;
boiled water 0.5 l.

Cooking sequence:

Boil water and cool it down. Pour 0.5 liters of water at room temperature into a deep container. Add to the water 1-1.5 tbsp. tablespoons of table salt and stir it well until completely dissolved. Russell is ready.

Add cloves, bay leaf and allspice peas to salt water.

Defrost a large mackerel. We wash it, gut it and put it in a container with brine. The fish is completely immersed in water. We remove the container in the refrigerator. We keep the fish in brine for 24 hours, or longer.

After the specified time, remove the fish from the brine and cut into small pieces. You can add a few rings of fresh onion. Drizzle the fish with vegetable oil and, if desired, vinegar.

Lightly salted mackerel, salted whole in brine, is ready! Soaked with cloves and allspice, it will be very fragrant.

The best recipes for salting mackerel, herring, capelin

Salted mackerel according to the recipe of the "Old Sailor"

As soon as the fish thawed a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones. Sprinkled with salt (about 1 tablespoon), put in a saucepan. Caviar caught in the fish - and it's there too! Saucepan - in the refrigerator. until morning. In the morning (12 hours passed), I washed the fish lightly under running water and laid it out on paper napkins to dry. In the meantime, finely chopped garlic (1 m clove per 1 fillet), chopped dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, spread out pieces of bay leaf. You can stop at this, but you can lightly grease the fish with spicy mustard, mayonnaise, butter to give additional flavors. Caviar mashed with a fork and also evenly laid out on the fillet. Next, we press the two halves of the fillet tightly against each other and wrap each "couple" separately in a bag. We put it in the freezer until the evening. In the evening we take the fish out of the freezer. Salted mackerel is ready! Easy to cut, thick. Stored in the freezer. But not for long, as it is eaten quickly. Enjoy your meal!

Mackerel marinated at home!

You have no idea how delicious it turned out! You will need 2 fish. Cut off the head and gut .... (I asked my son to do this, I myself could not, my hand did not rise. I even ran away from the kitchen so as not to look ...). Wash well. Cut into pieces, 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, put 2 tablespoons of salt. Mix well until the salt dissolves. Put our pieces of fish there, I also put a couple of bay leaves. Cover with a plate and put some weight on top. Let's leave the fish to be salted. I left for the night. In the evening I put it in, in the morning, at 10 o'clock, I already got it. I salted for 12 hours ... In the morning there was such a picture. Drain all the liquid ... Put the fish back in the same bowl. Then, in the same bowl, put:

. Vinegar (if 9%, then 3 tablespoons, if 5%, like mine, then 4-5 tablespoons);

. black pepper, hot paprika - to taste;

. onion, cut into half rings - 1 large onion;

. 2 garlic cloves (squeeze through a garlic press)

. rast. oil - 1 glass.

We mix everything well. Again we cover with the same plate (the whole fish should be in the marinade), press down and put the load on top. Then refrigerate until evening to marinate well. You can stir it occasionally. And in the evening you can already eat! Mackerel turned out so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, or something .. With boiled potatoes, and with pickled onions ... In general, my saliva is already flowing again ... Bon appetit!

How to pickle mackerel - cooking recipes!

In this marinade, mackerel is tastier than red fish! Tender marinated mackerel will melt in your mouth... Wonderful salted mackerel can be cooked at home. There are many recipes for cooking, some of which we will consider.

Recipe #1

. Mackerel - 1 kilogram.

To prepare the marinade for 1 liter of water:

. Salt - 5 soup spoons;

. Granulated sugar - 3 soup spoons;

. Dry mustard - 1 soup spoon;

. Bay leaf - 6 pieces;

. Carnation - 2 pieces;

. Vegetable oil - 2 soup spoons.

Preparation: The fish must be cleaned, the insides and head removed, the tail and fins cut off. In a separate saucepan, boil the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate on top of the mackerel and oppress it and put it in the cold, in two or three days the fish will be ready. Periodically, the fish can be turned over.

Recipe #2

. Mackerel - 3 pieces.

For marinade per 1 liter of water:

. Tea leaves - 4 soup spoons;

. Salt - 4 soup spoons;

. Granulated sugar - 2 soup spoons;

. Liquid smoke - 4 soup spoons.

Preparation: First, defrost the frozen mackerel, then cut off the tail, head, clean the insides, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, pour tea leaves, granulated sugar, salt into the water and bring everything to a boil. Then it is necessary to strain, let cool and then add liquid smoke to the marinade. Pour the fish with this marinade, close with a plastic lid and put it in the cold for about three days. Periodically, a jar of mackerel should be shaken. After the time has passed, the fish can be eaten by cutting into pieces.

Recipe #3

. Mackerel - 500 grams;

. Salt - 3 soup spoons;

. Sugar - 3 soup spoons;

. Black pepper.

Preparation: Defrost fresh-frozen fish, then clean, removing the head, tail and entrails. After that, rinse it well and cut into portioned pieces. Then each piece of fish must be salted, peppered and sugared, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. It is necessary to put the mackerel in the cold and in about a day - two fish will be ready.

Recipe #4

. Mackerel - 3 kilograms.

Marinade:

. Water - 1 liter;

. Granulated sugar - 3 soup spoons;

. Salt - 6 soup spoons;

. Bay leaf - 3 pieces;

. Black peppercorns - 9;

. Allspice - 3 peas;

. Coriander - half a teaspoon.

Preparation: It is necessary to defrost and clean the mackerel, that is, to get rid of the insides, remove the head, fins and tail. After that, rinse the fish well and put it in a pan with a “jack”. Separately prepare the marinade from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, you can add boiled salted and chilled water. Put a plate and weight on top of the fish. Put for 5 days in a cold place. Enjoy your meal!

How to cook homemade salted mackerel?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple, even an avid bachelor who does not have special culinary skills can pickle mackerel on it. Ingredients:

. Mackerel;

. tea;

. salt;

. sugar.

Preparation: So, we take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and also remove the insides straight into the trash can. We wash the fish inside and out, remove moisture with paper towels and proceed to cooking the brine. How to cook brine, aka marinade: four tablespoons of tea should be poured with a liter of boiling water. It turns out such a strong tea, in which our thawed mackerel will swim. In tea (cooled down), add four tablespoons of table salt and the same amount of sugar, stir. Mackerel is placed in this salty-sweet tea pickle and stored in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen over the washbasin for the night, remove it in the morning and hide it in the refrigerator, wrapping the fish in a paper bag beforehand. All. The fish is ready! Cut and try. Enjoy your meal!

Marinating mackerel! Real jam!

We take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this business is not to let the fish DEFROST, we carry out all manipulations with frozen mackerel !! Peel and chop 3 onions and 3 garlic cloves. We put the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf. Mix carefully. We put it tightly in a jar, cover with a lid and in the refrigerator for a day. And in a day we get our fish and eat.

Home-cured herring + marinades and pickles!

Herring must be bought with a thick back (fatty). If it is frozen, then it should be completely thawed before salting. And don't wash it. And now some recipes: Marinade 1:

. Boiled water (1 glass);

. vegetable oil - 3 tablespoons;

. black peppercorns;

. bay leaf or a few;

. salt to taste.

Boil it all, cool and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.

Marinade 2:

. For 1 liter of water - 1.5 tbsp. spoons of salt;

. 1 st. a spoonful of sugar;

. Bay leaf;

. black peppercorns;

. cardamom;

. garlic;

. 1-2 flowers (dried) cloves.

Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.

Pickle 3:

. 4 tbsp. spoons of salt;

. 2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).

Put the fish in the cooled brine for 1 day. Basically, no hassle. In this way, you can salt not only herring, but also mackerel.

Pickle 4:

. 2 tbsp. spoons of salt;

. 1 st. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;

. add bay leaf;

. allspice peas;

. coriander (butterflies).

Sue everything. Cut the herring into medium pieces, put in a bowl on the barrel, pour over the chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.

Second recipe:

. 6 table. spoons of salt;

. 1 table. a spoonful of sugar;

. seasonings are the same for 1 liter of water.

The rest is done the same way. Place the ungutted fish in a three-liter jar and pour in brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top. Enjoy your meal!

Herring own ambassador!

. Fresh-frozen herring - (3-4 pieces per 3 liter jar);

. salt - 3 tbsp. spoons;

. sugar - 5 tbsp. spoons;

. lavrushka - 2 pcs.

Preparation: Boil 1 liter. water. In boiling water, add 3 tbsp. spoons of salt and 5 tablespoons of sugar. Place the resulting brine on a window or balcony until it cools completely. Completely defrost and rinse the herring. Place the herring in a 2 or 3 liter jar, pour over the brine. Add 2 bay leaves. Put in the refrigerator for 2 days. After 2 days, the herring is ready for use. P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic. In general, this ambassador turns out no worse and even better than the sl / s herring that is sold in the store.

Herring is an incomparable way of salting!

According to this recipe, we have already salted herring many, many times and the result has always pleased us !! We take 1 kg. good quality fresh frozen herring. Gut, remove the skin and cut into pieces. Put the fish in an enameled saucepan.

Prepare filling ahead of time:

. 3 onions cut into rings;

. 10-12 tablespoons water;

. 1 tsp Sahara;

. 1-2 tbsp salt (no slide);

. 0.5 tsp black ground pepper;

. 1 dec. l. vinegar (essence); . 2 tbsp. l. ketchup;

. 1/2 st. vegetable oil.

Preparation: Boil everything together with onions, cool and pour over the fish. Remove to refrigerator. In a day, a delicious herring will be ready! Well, very tasty!! I used table vinegar. Enjoy your meal!

Delicious and quick herring in the marinade!

● herring - 2 pcs.,

● bow - 1-2 large sizes,

● apple cider vinegar - 5 tablespoons,

● salt - 2 tsp,

● sugar - 0.5 tsp,

● water - 1 glass,

●peppercorns - 10 pcs.,

● a pinch of coriander seeds.

Preparation: First, prepare the marinade - add sugar, salt, apple cider vinegar to the water and heat a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut into pieces, also cut the onion into rings. We take a jar and put the herring in it, adding onion, peppercorns and coriander interspersed as it is laid. Pour it with the already cooled marinade, cover with a lid and put it somewhere far away for a day. In a day, a delicious pickled herring will be ready. Enjoy your meal!

Gentle salted herring!

5 freshly frozen herring

Brine: For 1 liter of water we take 5 tablespoons (without a slide)

salt 3 tablespoons (without a slide)
sugar
12-15 black peppercorns
1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives firmness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store.
6 bay leaves
2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it’s not scary that the tails stick out for now, we will crush them. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil together with salt and sugar. Let cool. We put all the spices in the pan and pour the cooled brine. We press the tails under the water and close the lid. We put in a cool place. You can eat tomorrow. If you add cloves, there will be spicy salted herring. But we don't like that. We need a gentle salting. Enjoy your meal!

Sprat of spicy dry salting!

. Sprat (fresh) - 1 kg.;

. Coriander (grains) - 0.25 tsp;

. Salt (with a small slide; shallow spoon) - 3 tablespoons;

. Black pepper (peas) - 1 tsp;

. Allspice (peas) - 4-5 pcs.;

. Bay leaf - 3-4 pieces;

. Ginger (ground; pinch);

. Carnation (buds) - 4-5 pcs.

Preparation: Rinse the sprat thoroughly under running water. Prepare the pickling mixture: Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt is not used for salting fish. Sprinkle sprat with pickling mixture, mix. It is better to do this in a wide bowl, such as an enameled bowl. Do not use jars and other narrow dishes, in which the sprat is salted unevenly and quickly deteriorates. Cover the fish with a plate and place a small weight on top. Remove to a cool place. After 12 hours, a delicious fish will be ready!

Capelin slightly salted!

Ingredients for brine (per 1 liter of water):

. 3 tbsp salt;

. 2 tbsp Sahara;

. 5 laurels;

. 1 tsp allspice peas, cloves and coriander.

Preparation: Rinse capelin and put in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish in jars. You can add 1 tsp. vinegar essence on a 1-liter jar of fish. Then the ambassador will be spicy. But you can not add. Better a couple of tbsp. sunflower oil. And overnight in the refrigerator. Enjoy your meal!

Who among us is indifferent to seafood dishes? Fish, shrimps, crabs, squids are our favorite seafood, which are also very rich in substances necessary for our health. Salted fish is generally out of competition, because the recipe for salting mackerel at home will certainly interest you with its simplicity and genius! Why go to retail outlets, look for a high-quality and fresh product, constantly doubting its safety, if we ourselves are able to cook it?

Mackerel is a fish with a delicate taste and fatty (up to 17% fat) meat, which is rich in B vitamins, especially B12. This type of commercial fish does not have small bones and is perfect in its gastronomic qualities for salting and smoking. Fried and boiled mackerel is obviously a losing option due to the rapid loss of fat and juiciness.

We will introduce you to two ways of salting mackerel at home: brine and dry. Both recipes are worthy of attention, and although their technologies differ, the result is always excellent! Real jam!

Recipe for pickling mackerel in brine

Ingredients

Mackerel - 2 whole carcasses + -
Coriander beans- 0.5 tsp + -
- 5-6 peas + -
Allspice peas- 4-5 peas + -
Bay leaf - 3-4 leaves + -
- 2-2.5 tbsp. l. + -
- 1 tbsp. l. + -

Cooking

1. Defrost the fish at room temperature, clean the insides and rinse well. The head can be left, as well as the insides are not cleaned.

2. We put the fish carcasses in a suitable container - a glass jar or a container with a food grade plastic lid. Sprinkle with cooked spices: pepper, coriander and laurel leaves.

3. Dissolve salt and sugar in 500 ml of cold boiled water and pour mackerel in a container with this brine so that the fish “floats” in the saline solution.

4. We close the container with the fish with a lid and send it to the refrigerator! A day later, it is already possible to make a sample “under the potatoes”, but still, high-quality salting is observed only from the third for salting.

As the saying goes, "you can't help but be tempted"!

Recipe for salted mackerel with onions

This salting option is notable for the very mild taste of the finished product, and in a day the fish is waiting for your consumption!

For two carcasses you will need 1 large onion, 5 bay leaves, 5-6 clove buds, 10 allspice peas and the same amount of black bitter. Sprinkle the gutted, headless fish with spices, lay onion rings and pour cold marinade.

Marinade: 500 ml of water, 2.5 tbsp of rock salt, 1.5 tbsp of sugar, 3 tbsp. vegetable oil and 1 tablespoon of dry mustard (optional).

Mix all the ingredients of the marinade (except mustard) and bring to a boil. Turn off, cool slightly and add mustard. Stir vigorously and wait for the solution to cool completely. Only then fill the fish with spices. We put the container with salting in the common chamber of the refrigerator.

In a day we enjoy a magnificent salted fish!

Recipe for salting mackerel in a "dry" way

This method of salting fish is surprisingly simple and impresses with the obtained taste characteristics.

For dry salting of mackerel, we need: fish itself (2 pcs.), Salt (2 tablespoons with a slide), sugar (1 tablespoon) and 1 tablespoon of coriander grains.

Preparing the pickling dry mix b: mix salt, sugar and coriander.

We cut the mackerel for further salting: cut off the head, tail, remove the insides, remove the inner black film and rinse thoroughly under running water. Cut the carcasses into large pieces - each into 4 parts. Sprinkle each fish piece with the pickling mixture inside and out and put it in an enameled or glass dish with a lid. Sprinkle the rest of the dry mixture on the surface of the fish slices and close the lid. We send it to the refrigerator for a day.

At the end of the prescribed day (you can salt a little more time), we wash the pieces of mackerel with water and put them on paper towels to remove excess moisture. Cooking onions for easy pickling of fish. We clean a couple of onions, cut into rings and mix with a tablespoon of vinegar or with the juice of half a lemon. We crush the onion with our hands so that the onion and lemon juices mix in a marinade dance.

We cover the bottom of the food container with a layer of onions, put salted fish pieces on top, then again a layer of onions and a layer of fish, and finish with a layer of onions. The marinade left after the onion is poured on top. We place it under a small press and put it in the refrigerator for 2 hours.

After 2 hours, we serve an appetizer unsurpassed in taste and aroma to the table!

Salting mackerel at home is an incomparable pleasure for a culinary specialist who easily competes with the most famous producers of salted fish. Once you try to cook salted fish with your own hands, you will never buy it in stores again!