Home-salted mackerel. How to pickle mackerel in brine - the simplest recipe

Salting fish

Salting fish as a way to increase shelf life has come down to the present from the distant past. It was used for preparing large quantities of product for future use. Salted fish was a good help and replaced it very often meat products. Over the years, based on the old, proven method, many recipes for preparing fish have appeared. It is prepared not only industrially, but also in small portions at home. There are many different recipes for making fish pickles. Choose a suitable method that can be used for pickling different fish, not difficult at all.

Salting fish at home is easy. It is prepared by dry salting or in brine or marinade. For this salting, you can use fresh or frozen mackerel. She's being salted whole carcass or in portioned pieces. Depending on the recipe, cooking will last from several hours to several days. Taste finished fish will vary depending on the cooking method and spices used.

Mackerel spicy salting in marinade

Ingredients

2 carcasses of fresh or frozen mackerel;
2 onions;
spices (cloves, peas allspice, bay leaves, ground pepper);
100 grams sunflower oil;
65 grams of nine percent vinegar;
90 grams of salt.

Preparing the fish

Preparation of pickling begins with cutting the fish. To do this, the carcasses are gutted and the head and tail are removed. After cutting, the mackerel is washed well and slightly dried. Next, begin preparing the fish fillets. The mackerel is skinned and bones are removed by cutting along the ridge. The layers of fish fillet are cut into portioned pieces.

Preparing the marinade

Spicy salted mackerel, according to this recipe, prepared in marinade. To do this, mix vinegar and vegetable oil in a glass or enamel container. Several cloves, two bay leaves and two peppercorns are added to this filling. Mix the marinade well.

Preparing pickles

The prepared mackerel fillet is placed in a container or glass jar, after salting it. After ten minutes, add onions to the container with the fish, which are cut into rings or half rings. Mix the fish fillet and onion well, add ground pepper and pour ready marinade. Spicy-salted mackerel is salted for ten hours. After this, it is kept for an additional two hours in the refrigerator. Then it can be served.

Spicy salted mackerel without adding vinegar

Ingredients

For preparation you will need:

2 frozen or fresh mackerel;
bulb;
30 grams of sugar;
30 grams of salt;
spices (cloves, coriander, bay leaf);
20 grams of sunflower oil.

Preparation of spicy brine

Dissolve salt and sugar in 0.5 liters of boiling water, add spices and vegetable oil. Boil the resulting mixture for five minutes. The brine is ready. Each housewife can choose the amount of spices herself. The amount of spices is regulated taste qualities, which the finished spicy-salted mackerel will have. The cooking recipe determines the quality of the ingredients. And the quantity is selected to taste, adjusting the spicy qualities of the finished fish.

Preparing mackerel

While the brine is cooling, let's start cutting the fish. Spicy salted mackerel will be tastier if you use it for cooking. fish fillet. You can salt it if you want fish pieces without removing the seeds. Gutted mackerel carcasses are washed well and cut into portions.

Preparing pickles

The prepared fish is placed in plastic container or glass container and fill with cold brine. Place the container with mackerel for three hours in refrigerator. After this, drain the brine. Add thinly sliced onion and sunflower oil. Spicy salted mackerel is ready to eat. It should be stored in the refrigerator.

If you want to enjoy salted mackerel, and the specimens lying on the shelves of the nearest supermarket do not inspire confidence, then you should urgently read this article. From it you will learn how to pickle fresh frozen mackerel and prepare a wonderful treat for the whole family.

Fish salted at home

Mackerel - perfect product for pickling. This delicious fish does not contain many bones, it is quite fatty in itself and is famous among gourmets due to tender meat. It can be served with potatoes as a main course or presented as an appetizer for strong drinks. Read how to pickle fresh frozen mackerel and follow our instructions:

Let me move away room temperature. After this, rinse it in running water, remove the head, tail, fins and entrails.
Using a sharp knife, cut the carcass into portions.
Mix a tablespoon of salt and a teaspoon of sugar, and then rub the mackerel with the mixture. Remember that this amount is enough for two large fish.
Place the processed pieces in a container along with a bay leaf and put them away. cool place for a couple of hours. When the mackerel releases its juice, remove it and leave the fish to salt overnight (but not less than 12 hours).
The next day, rinse the fish pieces with water and sprinkle with ground pepper if desired.

How to pickle whole fresh frozen mackerel

For one fish weighing 500 grams, take one tablespoon of salt and the same amount of sugar.
Rub the resulting mixture over the processed carcass, cleaned of entrails, skin and fins.
Place the fish in a simple container and send it to a dark place to salt at room temperature for a day.

When the mackerel is ready, cut it into portioned pieces, pour in vegetable oil, sprinkle with onion rings and chopped herbs. Serve the treat with boiled potatoes and rye bread.

This recipe is as easy to follow as the others. After trying the result of salting, you will most likely refuse to buy salted fish in the store once and for all. How to pickle fresh frozen food like this:

Thaw the middle carcass in the refrigerator and rinse well under running water.
Remove the head, tail, entrails and fins of the fish, and then cut it into equal pieces.
Now you can start preparing the brine. To do this, mix one liter in an enamel bowl clean water, four tablespoons of salt (not iodized), two large spoons of sugar (also without a hill), three bay leaves, several peas of black and allspice.
Place the resulting solution on the fire, bring it to a boil and cook for a couple of minutes. When the marinade has cooled, add two tablespoons of 9% vinegar to it.
Place the fish pieces in a glass jar and fill with the prepared solution. The mackerel should stand at room temperature for at least a day. If you feel like it hasn't been salted enough, let it sit for a while longer.

Place the finished fish on a dish and serve, garnished with onion and lemon half rings.

Spicy pickled mackerel

If you need to quickly prepare for a holiday or family celebration, then pay attention to this recipe. With cooking delicious dish Even a novice cook can handle it, so don’t hesitate and boldly get down to business. How to quickly pickle fresh frozen mackerel? The recipe is simple:

Thaw one fish weighing about 500 grams. Clean it from the insides and films, remove the fins and head, and then cut into pieces of equal size.
Peel one small onion and cut it into thin rings.
Mix one and a half teaspoons of salt with half a teaspoon of sugar, ground cloves, a pinch of the mixture and two chopped bay leaves.
Place part of the onion at the bottom of a glass jar, sprinkle it with spices, and then place part of the fish. Repeat the procedure two more times, ending with a layer of onions and spices.
Close the jar with a lid and leave for a couple of hours. After this, the jar should be turned over and left alone until the next day.

Salted mackerel in mustard solution

Secret special taste The taste of this fish lies in the special composition of spices that we will use to prepare the marinade. If you don’t yet know how to pickle fresh frozen mackerel deliciously, you can use this recipe:

Take several fresh frozen fish carcasses weighing about a kilogram, defrost them in the refrigerator, clean them of entrails and skin, remove heads, fins and tails. After processing, cut the mackerel into equal pieces.
IN suitable dishes pour water and cook the brine, putting five salts there, three spoons granulated sugar, a spoonful of dry mustard, three dried clove flowers, a couple of spoons vegetable oil and six bay leaves.
Place the fish in a glass jar, fill it with cooled brine and leave for three days. The mackerel will need to be turned several times so that each piece is well salted.

Salted mackerel. Simple recipe

Fish prepared according to this recipe can be consumed within a day after salting. Therefore, you can easily calculate the time and prepare original snack To festive feast. How to properly salt fresh frozen mackerel:

Take three small fish (one kg). When the mackerel is thawed, remove the tails, heads, entrails and fins. After this, cut the fish into medium-sized rings and rinse each one under running water. Make sure that the membranes from the abdomen are completely removed.
Prepare a brine from 500 ml of water, two tablespoons of salt, eight black peppercorns and two bay leaves.
Place the fish pieces on the bottom of a suitable enamel bowl, squeeze lemon juice (one teaspoon) onto them, and then pour in the cooled solution. It is important that the entire mackerel is covered with liquid.

Salted mackerel in tea solution

This original recipe for fish prepared with tea will definitely please your loved ones. Pieces of mackerel look like smoked, because at the end of salting they acquire dark color. Don't be surprised if your guests confuse your fish with store-bought fish. So, how to pickle fresh frozen mackerel?

Thaw two large carcasses, prepare them for salting and cut them into pieces of the required size.
To prepare the brine, pour boiling water (one liter) into four tablespoons of unflavored black tea. When the brew has cooled, mix it with four tablespoons of salt and four tablespoons of sugar.
Pour brine over the fish pieces and leave at room temperature for three days.

Salted fish in brine with onion skins

Try cooking fish at home for a very interesting recipe. How to pickle fresh frozen mackerel deliciously:

Prepare and process three medium carcasses for salting.
Pour a liter of water into a saucepan, add three tablespoons of salt, one and a half tablespoons of sugar, two spoons of dry tea leaves and two handfuls. Bring the solution to a boil, cool and strain using a sieve.
Place the fish pieces in a deep tray, pour in the marinade, cover with a lid and leave in the refrigerator for four days. Remember to turn the mackerel several times a day to ensure even salting.

Having learned how to pickle fresh frozen mackerel, you can cook it yourself delicious treat for any holiday.

We hope you enjoy your homemade fresh frozen mackerel(recipes). You can salt this wonderful fish in different ways. Find the option that you like best and delight your loved ones with your favorite flavors.

With us you will learn how to cook DELICIOUS!

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

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Ingredients and preparation:

As soon as the fish had melted 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.

Sprinkle with salt (about 1 tbsp) and place in a saucepan. The fish caught caviar - and that's it too!

Place the saucepan in the refrigerator. until the morning.

In the morning (12 hours passed), I lightly washed the fish under running water and laid it on paper napkins to dry. Meanwhile, I finely chopped the garlic (1 m clove for 1 fillet) and chopped the dill.

I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, and placed pieces of bay leaves. You can stop there, but you can lightly grease the fish to give additional flavor shades spicy mustard, mayonnaise, butter. I mashed the caviar with a fork and also spread it evenly on the fillet.

In the evening, remove the fish from the freezer. Lightly salted mackerel ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly.

Bon appetit!

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Mackerel marinated at home!

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You can't imagine how delicious it turned out!

You will need 2 fish.

Cut off the head and gut it.... (I asked my son to do this, I couldn’t do it myself, my hand didn’t 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, add 2 tablespoons of salt.

Stir well until the salt dissolves.

Place our fish pieces there, I also put a couple of bay leaves.

Cover with a plate and place some weight on top. Let's leave the fish to salt. I left it overnight. I put it in in the evening, in the morning, at about 10 o’clock, I already took it out. Salted for 12 hours...

This morning there was such a picture.

Drain all the liquid...

Place the fish in the same bowl again. Then, in the same bowl, put:

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

black pepper, hot paprika- to taste;

Onion, cut into half rings - 1 large onion;

2 cloves of garlic (squeeze through a garlic press);

Rast. oil - 1 glass.

Mix everything well.

Cover again with the same plate (all the fish should be in the marinade), press down and place a weight on top. Then put it in the refrigerator until evening to marinate well. You can stir it periodically.

And in the evening you can already eat!

The mackerel turned out so delicious that it cannot be expressed in words! It seems to me that it is even tastier than herring... fattier, or something... With boiled potatoes, and with pickled onions... In general, my mouth is already watering again...

Bon appetit!

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How to pickle mackerel - cooking recipes!

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In this marinade, mackerel turns out tastier than red fish!

Tender pickled mackerel will simply melt in your mouth...

Wonderful salted mackerel can be prepared at home. There are many cooking recipes, some of which we will consider.

Recipe No. 1

Ingredients:

Mackerel - 1 kilogram.

To prepare marinade for 1 liter of water:

Salt - 5 soup spoons;

Granulated sugar - 3 soup spoons;

Dry mustard - 1 soup spoon;

Bay leaf— 6 pieces;

Cloves - 2 pieces;

Vegetable oil - 2 soup spoons.

Preparation:

The fish must be cleaned, the entrails and head removed, the tail and fins cut off. In a separate pan, cook the marinade from the proposed ingredients, which must be cooled.

After the marinade has cooled, put the fish in it, put a plate and pressure on top of the mackerel and in the cold, in two or three days the fish will be ready. The fish can be turned over periodically.

Recipe No. 2

Ingredients:

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 entrails, rinse well and put it in a two-liter jar, the tails should be at the top.

Prepare the marinade separately.

To do this, add tea leaves, granulated sugar, and salt to the water and bring everything to a boil. After which you need to strain, let cool and then add to the marinade liquid smoke. Pour this marinade over the fish, cover with a plastic lid and refrigerate for about three days. Periodically, the jar of mackerel needs to be shaken. After the time has passed, the fish can be consumed by cutting into pieces.

Recipe No. 3

Ingredients:

Mackerel - 500 grams;

Salt - 3 soup spoons;

Sugar - 3 soup spoons;

Black pepper.

Preparation:

Thaw fresh frozen fish, then clean it, removing the head, tail and entrails. After this, rinse it well and cut it into portions.

Then each piece of fish must be salted, peppered and sugared, placed in a jar or some other container for salting fish. Between each row, salt the fish, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and in about a day or two the fish will be ready.

Recipe No. 4

Ingredients:

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, remove the entrails, remove the head, fins and tail. After this, rinse the fish well and place it in a pan in a jack.

Separately prepare the marinade from the proposed ingredients. Let it cool and pour the mackerel on top; if there is not enough water, you can add boiled salted and cooled water. Place a plate and weight on top of the fish. Place in a cool place for 5 days.

Bon appetit!

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How to cook mackerel home salting?

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For lovers delicious salty This recipe is dedicated to mackerel. It is simple; even an avid bachelor who does not have special cooking skills can salt mackerel using 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 remove the insides straight into the trash can. We wash the fish inside and out, remove the moisture with paper towels and start cooking the brine.

How to cook brine, also known as marinade: pour four tablespoons of tea with a liter of boiling water. It turns out like this strong tea, in which our defrosted mackerel will swim. Add four tablespoons of salt and the same amount of sugar to the tea (cooled) and stir. Place the mackerel in this salty-sweet tea brine and store it in the refrigerator for four whole days. Then we remove it from the marinade, hang it in the kitchen over the sink overnight, remove it in the morning and put it in the refrigerator, first wrapping the fish in a paper bag.

All. The fish is ready! Cut it and try it.

Bon appetit!

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Let's marinate mackerel! You'll lick your fingers!

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Ingredients and preparation:

Place the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 heaping tablespoon of salt, 3 tablespoons of vinegar, 2 tablespoons of oil, ground hot pepper, allspice, bay leaf.

Mix carefully. Place tightly in a jar, cover with a lid and refrigerate for a day. And a day later we take out our fish and eat it.

Bon appetit!

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Home-salted herring + marinades and brines!

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Ingredients:

Herring

You should buy fish with a thick back (fatty). If it is frozen, then it should be completely defrosted before salting. And it's better not to wash it.

And now a few recipes:

Marinade 1:

Boiled water (1 glass);

Vegetable oil - 3 tbsp;

Black peppercorns;

Bay leaf or several;

Salt to taste.

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

Marinade 2:

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

1 tbsp. spoon of sugar;

Bay leaf;

Black peppercorns;

Cardamom;

Garlic;

1-2 flowers (dried) cloves.

Bring all this to a boil and cool. Pour over the herring so that it is completely covered with marinade. Place the container in the refrigerator immediately (in winter, you can put it on the balcony). After two days you can eat.

Pickle 3:

4 tbsp. spoons of salt;

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

Place the fish in the cooled brine for 1 day. Basically, no hassle. This method can be used to salt not only herring, but also mackerel.

Pickle 4:

2 tbsp. spoons of salt;

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

Add bay leaf;

Allspice peas;

Coriander (bunches).

Sue everything. Cut the herring into medium pieces, place in a bowl on its side, pour over the chilled marinade. Cover with a plate and place 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. spoon of sugar;

Seasonings are the same for 1 liter of water.

The rest is done the same way. Place the ungutted fish in 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 has already been poured into the jar, place 1 tablespoon of dry mustard on top.

Bon appetit!

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Our own salted herring!

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Ingredients:

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

Salt - 3 tbsp. spoons;

Sugar - 5 tbsp. spoon;

Lavrushka - 2 pcs.

Preparation:

Boil 1 liter. water.

Add 3 tbsp to boiling water. spoons of salt and 5 tablespoons of sugar.

Place the resulting brine on a window or balcony until it cools completely.

Completely defrost and wash the herring.

Place the herring in a 2 or 3 liter jar and fill with brine. Add 2 bay leaves.

Place in the refrigerator for 2 days. After 2 days, the herring is ready to eat.

P.S. Personally I use Norwegian herring, in my opinion, it tastes better than the Atlantic one. In general, this salt turns out no worse and even better than the cold herring that is sold in the store.

Bon appetit!

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Herring is an incomparable way of pickling!

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We have salted herring using this recipe many, many times and we have always been pleased with the result!! We take 1 kg. fresh frozen herring good quality. Gut, remove skin and cut into pieces. Place the fish in an enamel saucepan.

Ingredients:

Prepare the filling in advance:

3 onions cut into rings;

10-12 tbsp. water;

1 tsp Sahara;

1-2 tbsp. salt (without a slide);

0.5 tsp black ground pepper;

1 dec. l. vinegar (essence);

2 tbsp. l. ketchup;

1/2 tbsp. vegetable oil.

Preparation:

Boil everything together with the onion, cool and pour over the fish. Place in the refrigerator. In a day, the delicious herring will be ready! Well, very tasty!! I used table vinegar.

Bon appetit!

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Delicious and quick herring in the marinade!

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Ingredients:

●herring - 2 pcs.,

●onions - 1-2 large sizes,

●apple vinegar - 5 tbsp.,

●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 and heat a little (do not boil) until the ingredients dissolve in it. While the marinade is cooling, clean the herring and cut into pieces, and also cut the onion into rings. We take a jar and place the herring in it, adding onions, peppercorns and coriander alternately as we place it. Pour the now cooled marinade over it, cover it with a lid and leave it somewhere away for a day. In a day, the delicious pickled herring will be ready.

Bon appetit!

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Gentle salted herring!

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Ingredients:

5 pieces fresh-frozen herring

Brine:

For 1 liter of water we take

5 tablespoons (level) salt

3 tablespoons (level) sugar

12-15 grains of black peppercorns

1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives hardness, or rather elasticity, to the herring, it will not be soft, as we sometimes get in the store.

6 bay leaves

2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it’s okay that the tails are still sticking out, we’ll press them down.

It took 2 liters of water, so we do a double calculation.

Pour water into a saucepan, boil along with salt and sugar.

Let cool.

Place all the spices in a saucepan and add cooled brine. Press the tails under the water and close with a lid. Place in a cool place.

You can eat tomorrow.

If you add cloves, it will be a spicy-salted herring. But we don’t like it like that. We need gentle salting.

Bon appetit!

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Spicy dry salted sprat!

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Ingredients:

Sprat (fresh) - 1 kg;

Coriander (grains) - 0.25 tsp;

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

Black pepper (peas) - 1 tsp;

Allspice (peas) - 4-5 pcs.;

Bay leaf - 3-4 pcs.;

Ginger (ground; pinch);

Cloves (buds) - 4-5 pcs.

Preparation:

TO Rinse the liquid 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 not used for salting fish.

Sprinkle the sprat with the pickling mixture and stir.

It is better to do this in a wide container, such as an enamel bowl. Do not use jars or other narrow dishes; the sprat in them is salted unevenly and quickly deteriorates.

Cover the fish with a plate and place a small weight on top.

Place in a cool place.

In 12 hours delicious fish will be ready!

Bon appetit!

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Lightly salted capelin!

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Ingredients for brine (per 1 liter of water):

3 tbsp. salt;

2 tbsp. Sahara;

5 bay leaves;

1 tsp. allspice, cloves and coriander.

Preparation:

Wash the capelin and put it in a jar.

Bring the brine to a boil and boil for 10 minutes.

Then cool and pour the fish into jars.

You can add 1 tsp. vinegar essence for a 1-liter jar of fish. Then the ambassador will be spicy.

But you don't have to add it.

Better a couple tbsp sunflower oil.

And in the refrigerator for a day.

Bon appetit!

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

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

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

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

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

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

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

Cover the jars with fish with a plastic lid or film and leave for about four hours. After this, you can put it in the refrigerator for a few more hours. Usually liter jar mackerel is salted for six hours.

To make it convenient to store the fish, it is best to use not very large jars - take the amount of mackerel that you can eat at one time.

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

If you love more fragrant fish, then you couldn't be better off the recipe will do salted mackerel pieces in spicy brine. Fish prepared in this way will be a wonderful appetizer for a holiday table.

The mackerel also needs to be cleaned, washed and chopped large pieces- 2-3 centimeters thick. Wash the lemon well in running water, then cut into two halves. Set half the lemon aside and cut the other half into thin slices or medium cubes.

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

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

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

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

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

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

In the video on how to pickle mackerel, you can see all the stages of preparing this magnificent snack. If you are going to cook large number fish, then try to stick to the proportions of salt and sugar - 2:1. You can use lemon instead lemon juice or a little fruit vinegar- this will make the fish more tender.

For spicy salting, you can use any spices to your taste - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils Perfect for making spicy sauce.

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

The most best recipes pickles of mackerel, herring, capelin

Salted mackerel according to the Old Mariner's recipe

As soon as the fish had melted 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. Sprinkle with salt (about 1 tbsp) and place in a saucepan. The fish caught caviar - and that's it too! Place the saucepan in the refrigerator. until the morning. In the morning (12 hours passed), I lightly washed the fish under running water and laid it on paper napkins to dry. Meanwhile, I finely chopped the garlic (1 m clove for 1 fillet) and chopped the dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, and placed pieces of bay leaves. You can stop there, but to add additional flavor, you can lightly coat the fish with hot mustard, mayonnaise, and butter. I mashed the caviar with a fork and also spread it evenly on the fillet. Next, press the two halves of the fillet tightly against each other and wrap each “pair” separately in a bag. Place in the freezer until evening. In the evening, remove the fish from the freezer. Lightly salted mackerel is ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly. Bon appetit!

Mackerel marinated at home!

You can't imagine how delicious it turned out! You will need 2 fish. Cut off the head and gut it.... (I asked my son to do this, I couldn’t do it myself, my hand didn’t 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, add 2 tablespoons of salt. Stir well until the salt dissolves. Place our fish pieces there, I also put a couple of bay leaves. Cover with a plate and place some weight on top. Let's leave the fish to salt. I left it overnight. I put it in in the evening, in the morning, at about 10 o’clock, I already took it out. I was salting for about 12 hours... In the morning there was such a picture. Drain all the liquid... Place the fish in the same bowl again. Then, in the same bowl, put:

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

. black pepper, hot paprika - to taste;

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

. 2 cloves of garlic (squeeze through a garlic press);

. rast. oil - 1 glass.

Mix everything well. Cover again with the same plate (all the fish should be in the marinade), press down and place a weight on top. Then put it in the refrigerator until evening to marinate well. You can stir it periodically. And in the evening you can already eat! The mackerel turned out so delicious that it cannot be expressed in words! It seems to me that it is even tastier than herring... fattier, or something... With boiled potatoes and pickled onions... In general, my mouth is already watering again... Bon appetit!

How to pickle mackerel - cooking recipes!

In this marinade, mackerel turns out tastier than red fish! Tender pickled mackerel will simply melt in your mouth... Wonderful salted mackerel can be prepared at home. There are many cooking recipes, some of which we will consider.

Recipe No. 1

. Mackerel - 1 kilogram.

To prepare marinade for 1 liter of water:

. Salt - 5 soup spoons;

. Granulated sugar - 3 soup spoons;

. Dry mustard - 1 soup spoon;

. Bay leaf - 6 pieces;

. Cloves - 2 pieces;

. Vegetable oil - 2 soup spoons.

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

Recipe No. 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 entrails, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, add tea leaves, granulated sugar, and salt to the water and bring everything to a boil. After which you need to strain, let it cool and then add liquid smoke to the marinade. Pour this marinade over the fish, cover with a plastic lid and refrigerate for about three days. Periodically, the jar of mackerel needs to be shaken. After the time has passed, the fish can be consumed by cutting into pieces.

Recipe No. 3

. Mackerel - 500 grams;

. Salt - 3 soup spoons;

. Sugar - 3 soup spoons;

. Black pepper.

Preparation: Thaw fresh frozen fish, then clean it, removing the head, tail and entrails. After this, rinse it well and cut it into portions. Then each piece of fish must be salted, peppered and sugared, placed in a jar or some other container for salting fish. Between each row, salt the fish, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and in about a day or two the fish will be ready.

Recipe No. 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, remove the entrails, remove the head, fins and tail. After this, rinse the fish well and place it in a pan in a jack. Separately prepare the marinade from the proposed ingredients. Let it cool and pour the mackerel on top; if there is not enough water, you can add boiled salted and cooled water. Place a plate and weight on top of the fish. Place in a cool place for 5 days. Bon appetit!

How to cook home-salted mackerel?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple; even an avid bachelor who does not have special cooking skills can salt mackerel using it. Ingredients:

. Mackerel;

. tea;

. salt;

. sugar.

Preparation: So, take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and remove the insides straight into the trash bin. We wash the fish inside and out, remove the moisture with paper towels and start cooking the brine. How to cook brine, also known as marinade: pour four tablespoons of tea with a liter of boiling water. It turns out to be such a strong tea in which our defrosted mackerel will swim. Add four tablespoons of salt and the same amount of sugar to the tea (cooled) and stir. Place the mackerel in this salty-sweet tea brine and store it in the refrigerator for four whole days. Then we remove it from the marinade, hang it in the kitchen over the sink overnight, remove it in the morning and put it in the refrigerator, first wrapping the fish in a paper bag. All. The fish is ready! Cut it and try it. Bon appetit!

Let's marinate mackerel! You'll lick your fingers!

Take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this matter is not to let the fish UNFROST, we carry out all manipulations with frozen mackerel!! Peel and chop 3 onions and 3 cloves of garlic. Place the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 heaping tablespoon of salt, 3 tablespoons of vinegar, 2 tablespoons of oil, ground hot pepper, allspice, bay leaf. Mix carefully. Place tightly in a jar, cover with a lid and refrigerate for a day. And a day later we take out our fish and eat it.

Home-salted herring + marinades and brines!

Herring should be purchased with a thick back (fatty). If it is frozen, then it should be completely defrosted before salting. And it's better not to wash it. And now a few recipes: Marinade 1:

. Boiled water (1 glass);

. vegetable oil - 3 tbsp;

. black peppercorns;

. bay leaf or several;

. salt to taste.

Marinade 2:

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

. 1 tbsp. spoon of sugar;

. bay leaf;

. black peppercorns;

. cardamom;

. garlic;

. 1-2 flowers (dried) cloves.

Pickle 3:

. 4 tbsp. spoons of salt;

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

Place the fish in the cooled brine for 1 day. Basically, no hassle. This method can be used to salt not only herring, but also mackerel.

Pickle 4:

. 2 tbsp. spoons of salt;

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

. add bay leaf;

. allspice peas;

. coriander (bunches).

Second recipe:

. 6 table. spoons of salt;

. 1 table. spoon of sugar;

. seasonings are the same for 1 liter of water.

The rest is done the same way. Place ungutted fish in 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 has already been poured into the jar, place 1 tablespoon of dry mustard on top. Bon appetit!

Our own salted herring!

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

. salt - 3 tbsp. spoons;

. sugar - 5 tbsp. spoon;

. laurel - 2 pcs.

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

Herring is an incomparable way of pickling!

We have salted herring using this recipe many, many times and we have always been pleased with the result!! We take 1 kg. good quality fresh frozen herring. Gut, remove skin and cut into pieces. Place the fish in an enamel saucepan.

Prepare the filling in advance:

. 3 onions cut into rings;

. 10-12 tbsp. water;

. 1 tsp Sahara;

. 1-2 tbsp. salt (without a slide);

. 0.5 tsp ground black pepper;

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

. 1/2 tbsp. vegetable oil.

Preparation: Boil everything together with the onion, cool and pour over the fish. Place in the refrigerator. In a day, the delicious herring will be ready! Well, very tasty!! I used table vinegar. Bon appetit!

Delicious and quick marinated herring!

●herring - 2 pcs.,

●onions - 1-2 large sizes,

●apple vinegar - 5 tbsp.,

●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, and also cut the onion into rings. We take a jar and place the herring in it, adding onions, peppercorns and coriander alternately as we place it. Pour the now cooled marinade over it, cover it with a lid and leave it somewhere away for a day. In a day, the delicious pickled herring will be ready. Bon appetit!

Gentle salted herring!

5 pieces fresh-frozen herring

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

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

Five pieces of herring fit into a 3-liter jar, it’s okay that the tails are still sticking out, we’ll press them down. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil along with salt and sugar. Let cool. Place all the spices in a saucepan and fill with cooled brine. Press the tails under the water and close with a lid. Place in a cool place. You can eat tomorrow. If you add cloves, you will get a spicy salted herring. But we don’t like this kind of thing. We need gentle salting. Bon appetit!

Spicy dry salted sprat!

. Sprat (fresh) - 1 kg;

. Coriander (grains) - 0.25 tsp;

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

. Black pepper (peas) - 1 tsp;

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

. Bay leaf - 3-4 pcs.;

. Ginger (ground; pinch);

. Cloves (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 the sprat with the pickling mixture and stir. It is better to do this in a wide container, such as an enamel bowl. Do not use jars or other narrow dishes; the sprat in them is salted unevenly and quickly deteriorates. Cover the fish with a plate and place a small weight on top. Place in a cool place. In 12 hours, the delicious fish will be ready!

Lightly salted capelin!

Ingredients for brine (per 1 liter of water):

. 3 tbsp. salt;

. 2 tbsp. Sahara;

. 5 bay leaves;

. 1 tsp each allspice, cloves and coriander.

Preparation: Wash the capelin and put it in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish into jars. You can add 1 tsp. vinegar essence per 1-liter jar of fish. Then the ambassador will be spicy. But you don't have to add it. Better a couple of tbsp. sunflower oil. And in the refrigerator for a day. Bon appetit!