Salted mackerel with head. Salted mackerel with prunes

Lightly salted fish- the dish is tasty, healthy and can be combined with most side dishes. Huge number people treat her very favorably. Red fish is not available every day, but lightly salted mackerel is no worse. It’s easy to prepare at home, and there are plenty of pickling methods to choose from. And if you use your imagination, you can create your own personal culinary masterpiece.

Fish in brine

Let's first consider the most trivial recipe for salting mackerel at home. Two carcasses are gutted and cleaned (if they came into your hands fresh). There is nothing new in cutting: the head is cut off, the entrails are taken out, the scales are removed. Is it possible to draw the attention of an inexperienced cook to the black film in the belly of the fish: it gives ready-made dish unpleasant sharp bitterness, so it must be cleaned off very carefully.

The mackerel is cut into convenient pieces, a large onion - into not very thick half rings. Place the fish slices in a jar, alternating with onions and sprinkling with peppercorns, broken bay and cloves.

Boil half a liter of water, dissolve two heaped tablespoons of salt and one and a half tablespoons of sugar, add a couple of tablespoons of vegetable oil. When the brine has cooled, pour it over the fish, close the lid and hide it in the refrigerator. Lightly salted mackerel will be ready at home within 24 hours.

Dry salting

It is not necessary to prepare a marinade for fish. There is a very simple recipe for salting mackerel at home without any liquids.

Mix salt (large spoon) and sugar (one and a half small spoons). For more spice, you can crush the bay leaf into the mixture, but you can just put the leaves between the pieces.

The cut fish is cut into slices, each is rubbed with the prepared mixture, and the mackerel is placed in a pan (not aluminum!) or in a container.

The vessel should be removed to a dark and cool place. In about three hours you'll have to drain it. fish juice and return the container to its place. And this lightly salted mackerel will be ready to eat at home in another half a day.

Spicy fish with mustard

This recipe- an expanded and more interesting variation of the previous one. And before salting, it is better to fillet the mackerel - remove not only the entrails, scales and head, but also the bones, so that clean meat remains. So lightly salted mackerel at home will be salted faster, and it will be more pleasant to eat.

Mix one and a half tbsp in a bowl. tablespoons of salt, half a teaspoon of sugar, a whole grain mustard, dried dill (generously - it will not be superfluous in any quantity), coriander, allspice and two grated bay leaves.

Whole mackerel with onions

If you prefer salted fish whole carcass, take care first of all about a suitable container. For example, a plastic bucket or large enamel pan will do.

We gut the mackerel, but leave the tail and head - just be sure to remove the gills.

For each fish carcass, 1 medium onion is peeled and cut into rings. The products are placed in a vessel and filled with brine from a liter of water with the addition of salt, ground pepper, vegetable oil and weak vinegar (50 ml each).

In this marinade, lightly salted mackerel will be ready within ten hours.

Sugudai

If you are wondering how to quickly and deliciously pickle mackerel at home, look for fresh wild garlic at the market. It should be taken in fairly large quantities and chop as finely as possible.

Gutted carcasses can be filleted or cut into convenient pieces. In any case, the slices are laid out in one layer, generously sprinkled with wild garlic, and on top of it - fine salt with pepper.

Each such layer is sprinkled with vinegar (with apple or wine vinegar it turns out more tender).

The folded layers are placed in the refrigerator for about forty minutes; They need to be stirred every ten minutes. But in less than an hour, juicy and fragrant lightly salted mackerel will be on your table.

Mackerel with lemon

There are quite a few options for salting fish. And using any of them you get wonderful lightly salted mackerel. Best Recipes It’s quite difficult to select, since they all give excellent results. But I would especially like to highlight the lemon one. Firstly, having prepared a dish using it in the evening, before going to bed, the next morning you can eat delicious fish. Secondly, she produces a particularly thin, exquisite taste. And thirdly, no exotic components.

So, a couple of carcasses are cut into suitable pieces. A medium lemon is peeled - its juice is just enough for the fish, and the peels are coarsely chopped and poured into the mackerel sprinkled with juice.

In addition to lemon, it is supplemented with rings of one onion, a couple of tablespoons of chopped dill, an incomplete spoon of sugar, cloves (a couple of pieces) and a level spoon of salt.

The container is modestly watered odorless vegetable oil, its contents are mixed - and put into the refrigerator. This lightly salted mackerel will captivate you forever. A simple and tasty (the recipe allows you to cook it every day) snack option will help out in any situation.

Lightly salted mackerel "Smoked"

Salt - 5 tbsp. without top
Sugar - 2 tbsp.
Black tea without additives - 3 tbsp.
Onion - 1 pc.
Water - 1 l

Take water into a saucepan, add salt, sugar, chopped onion, and black tea. You can take more tea, it all depends on its quality. Firstly, it gives the fish a smoked color, and secondly, tannins make it dense and beautiful. Boil the marinade for about five minutes and set aside until completely cooled.

At this time we clean the fish. You can take not only mackerel, herring will also go wonderfully. Remove the head and entrails and wash. If the fish is frozen, then let it thaw until it can be cleaned, and marinate it.

Let's take it plastic bottle from mineral water/beer/lemonade. Cut off the neck so that the fish can fit inside. Place mackerel in a bottle. The 1.5-liter will fit 2 pieces, and the 2-liter will have all four.

Pour the marinade over the fish and put it in the refrigerator for 2 days. Then we take it out, dry it on a paper towel, cut it and eat it in one sitting, it’s so tasty, lightly salted and tender. Both the color and taste turned out like smoked.

Fish dishes are an integral part of the festive table. Just look at the cost of just one herring salad “under a fur coat.” Just salted fish is no less popular. And among its marine counterparts, mackerel wins. Unlike the more common herring, this fish has soft flesh, fewer bones, is moderately fatty, and is also healthy.

Mackerel - unique product. Her high calorie content compensated by rapid absorption in the body. sea fish contains a significant amount of protein and minerals. In addition, this is one of the sources of Omega-3 acids, which are so important for the functioning of the heart, blood vessels, brain activity, visual and nervous systems.

Rules for selection and preparation

How tasty salted mackerel turns out largely depends on the correct choice of carcass, where it was purchased, adherence to the recipe and storage of the finished product. These recommendations will help you prepare excellent fish, after trying which you will no longer want to buy salted mackerel in the store.

The weight of the carcass must be at least 0.3 kg. Small fish are too bony. During salting, the fish “dries out” a little, so small carcasses will lose fat and become dry.
It is acceptable to use both frozen and fresh fish. Carcasses must be selected carefully. The fish should not be gutted; it must have a head, which can be used to judge the freshness of the product. When you press on the back of the fish, the dent should quickly disappear; the color of fresh seafood is striped light gray.
If the choice fell on freshly frozen fish, then you need to defrost it naturally without dipping into water. Best option– place the carcass at the bottom of the refrigerator.
The pickling container should be made of glass, plastic or enameled. Iron and aluminum containers will oxidize.
To make salted fish, use regular table salt. Iodized will spoil the dish, making the meat loose.
For quick salting options are intended that use small pieces or loin seafood. This snack can be eaten after 12 hours. It takes approximately 48-72 hours to cook a whole carcass. Using vinegar will speed up the pickling process.
The marinade in which the fish will be placed should be below 40 degrees. Otherwise, the fish will simply be cooked.
It is permissible to add a variety of spices to the brine for aroma - coriander, dried dill, clove buds, pepper, mustard powder.
The longer the seafood remains in the marinade, the richer the taste.
The cooking time specified in the recipe must be strictly observed.
The shelf life of the finished snack is no more than five days. Provided she is in cool place.

Dry salting mackerel

The dry pickling recipe is quite easy. Not even a person can prepare such a snack. experienced hostess. For more bright aroma It is permissible to add dried dill, coriander seeds or mustard.

Components:

a couple of mackerels;
1 tbsp. crystalline white sugar;
3 large spoons of coarse table salt;
3 bay leaves;
3 black peppercorns.

Salting algorithm:

Remove the entrails and film on the inside of the belly from the carcass (otherwise the appetizer will taste bitter).
Separate the head. Wash the carcass.
Pour a spoonful of table salt into the container, chop the bay and throw in the peppercorns.
In a separate bowl, combine crystalline sugar and the rest of the salt (2 tbsp).
Rub the sides and inside of the carcass thoroughly with the mixture.
Place the workpiece in a container. Cover with a lid.
Place the container in the refrigerator for pickling for 48-72 hours.
Rinse and dry the finished seafood before serving.

Spicy salted mackerel

The mackerel turns out lightly salted. The big plus of the recipe is that the appetizer is prepared very quickly. If you fill it with brine in the morning, then in the evening the fish can be served with a side dish of boiled potatoes.

Components:

a couple of mackerels;
3 large spoons of table salt;
1000 ml water;
1.5 tbsp. crystal sugar;
5 peas each of allspice and black pepper;
3 bay leaves;
3 cloves;
0.5 tsp coriander seeds.

Salting algorithm:

Select the entrails from the fish.
Remove the head and wash the carcasses.
Remove the skin.
Cut the finished product in small pieces, approximately 3 cm wide.
Boil water, add peppercorns, salt, bay leaf, cloves, sugar and coriander.
Boil the spices for 5-6 minutes. Cool.
Place the mackerel pieces in the prepared container and pour in the marinade so that it covers the fish.
Leave to infuse overnight at a temperature of 22-23 degrees.
After that send spicy snack for several hours on the bottom shelf of the refrigerator.

How to pickle mackerel in tea

The fish looks like cold smoked fish. The taste is slightly salty, and the structure is soft and tender. For production, it is recommended to take loose black tea leaves, but it is also possible to get by in batches. The only drawback easy recipe- Preparing marinated fish will take 3-4 days.

Components:

a couple of mackerel carcasses;
half an onion;
2 large spoons of black tea (4 bags);
500 ml purified water;
2 large spoons of salt;
1 tbsp. white crystalline sugar.

Salting algorithm:

Remove the entrails from the fish, separate the head, wash and dry.
Pour water into a saucepan, add tea, throw in half a peeled onion, add salt and sugar.
Boil the marinade.
Strain the liquid and cool.
Prepare a container for marinating. To do this, cut off the neck of a plastic one and a half liter bottle.
Place whole carcasses in a container, tails up. Pour over the marinade and place on the bottom shelf of the refrigerator.
Turn the fish from one side to the other every day so that it is evenly soaked and colored in its characteristic color.

How to pickle mackerel in onion skins and tea

A slightly modernized recipe for pickled fish in tea. Mackerel acquires a golden color and a delicately salty taste. Such fish cannot be found on store shelves. Mackerel is practically indistinguishable from high-quality store-bought smoked fish neither in appearance nor in taste.

Components:

2 carcasses of medium-sized mackerel;
a large spoon of tea leaves or 2 bags of black tea;
2 crush onion peels;
a large spoon of sugar;
2 tbsp. table salt;
3 black peppercorns;
0.75 l of water;
2 bay leaves.

Salting algorithm:

Clean the fish from the entrails, cut off the head, and wash well.
Place the carcasses in a container for marinating.
Take off required quantity peels from onions. Rinse thoroughly.
Place tea, peels, peppercorns, sugar, bay leaf, and table salt in a metal container. Pour in water.
Boil the brine. Boil for 5-6 minutes. Strain and cool.
Pour marinade over prepared carcasses. Place in the refrigerator.
Marinate for 3-4 days, turning the fish from side to side daily.

Mackerel marinated with mustard

Beautiful, moderately salty with spicy taste The fish will be made according to this recipe. Young housewives can master a simple option. You can serve mackerel after 12 hours.

Components:

2 medium mackerel carcasses;
1 tsp mustard powder;
1 liter of cold water;
3 tbsp. table salt;
2 bay leaves;
5 black peppercorns;
one and a half large spoons of sugar.

Salting algorithm:

Pour water into a metal container. Add sugar, mustard, pepper, salt and bay leaf. Boil and simmer for 5 minutes.
Cool the marinade.
Remove the entrails and head from the fish. Rinse it well.
Cut into small pieces. Place in glass jars with an airtight lid.
Pour the cooled marinade into containers with fish and cover with lids.
Keep overnight in the refrigerator. For better taste The appetizer should be kept in brine for a day.

Mackerel with onion, vinegar and oil

Mackerel in this variation – tender with sourness and slight spiciness – great addition to boiled potatoes. Just sandwiches with fish also turn out great. The onion included in the composition will also be soaked and become very tasty.

Components:

2 fish carcasses;
2 onions;
3 tbsp. table salt;
a quarter cup of non-fragrant vegetable oil;
3 small cloves of garlic;
5-6 peppercorns;
3 bay leaves;
2 tbsp. vinegar.

Salting algorithm:

Cut the fish, remove the head, fins, skin, you need to remove the backbone and side bones. You should get a clean fillet.
Cut the fillet into medium pieces. Add salt and leave for 15 minutes.
In a separate container, combine the broken bay leaf, peppercorns, chopped garlic, oil and vinegar.
Separately, cut the peeled onions of medium thickness into semicircles.
Layer in a jar or container fish fillet and onions.
Pour chilled brine and leave for 12 hours in the refrigerator.

How to quickly pickle mackerel in brine

Appetizing lightly salted fish will come in handy if you plan to receive guests and have little time to prepare treats.

Components:

2 medium-sized mackerels;
1 liter of purified water;
2 purple onions;
0.5 tsp coriander;
3 tbsp. l. salt;
3 bay leaves;
1.5 tbsp. Sahara;
2 peas allspice;
5-6 black peppercorns;
2 tbsp each unrefined oil and vinegar.

Salting algorithm:

Cut the fish carcasses into fillets. Slice.
Cut the peeled onion into half circles.
Pour coriander, sugar, salt into the pan, add peppercorns and bay leaves. Fill with water. Boil and simmer for 5-6 minutes. Cool.
Pour vinegar into the cooled marinade.
Place the fish in an enamel container, alternating layers with onions. Pour in the marinade.
Take a plate with a slightly smaller diameter than the container with fish. Place it and install pressure on top. Keep in the refrigerator for 2 to 5 hours.
Before serving, dry the fish pieces and lightly sprinkle with vegetable oil.

Salted mackerel in oil

A minimum amount of ingredients and a frozen mackerel carcass will be needed for this recipe.

Components:

1 kg frozen mackerel;
2 tbsp. salt;
0.2 liters of non-fragrant vegetable oil.

Salting algorithm:

Defrost the fish. Cut up - remove the entrails, head, cut off the tail and fins.
Rinse, paying special attention to washing off the black film on the belly. Otherwise the snack will turn out bitter.
Cut the fish along the ridge and remove all the bones. Cut.
Place the fish in a salting container, skin side down;
Sprinkle with a tablespoon of salt.
Pour in half (100 g) of oil.
Lay it out in one layer of mackerel.
Pour in the remaining oil (100 g).
Add a tablespoon of salt.
Close the container and put it in the refrigerator for 24 hours.

Recipe for salted mackerel in a jar

This fish can be used as a semi-finished product for complex dishes. For example, for fish soup. Fatty mackerel in this variation of salting does not lose its fat content and remains juicy.

Components:

2 mackerel;
1 liter of water;
3 tbsp. sea salt;
a large spoon of sugar;
bay leaf;
3 black peppercorns.

Salting algorithm:

Remove the entrails and head from the mackerel. Cut into pieces.
Put sugar in a liter of water, sea salt, pepper and bay leaf. Boil for 6-7 minutes until the salt and sugar crystals dissolve.
Cool the brine.
Place the fish pieces in liter jars, pour marinade.
Leave for 4 hours at room temperature.
Place the jars in the refrigerator. Liter jars are infused for 6-7 hours.

Recipe for salted mackerel without brine

Mackerel can be salted dry without brine. This does not in any way affect the taste of the fish. It turns out tender and very tasty.

Components:

a couple of mackerels;
a couple of bay leaves;
4 large spoons of salt;
2 tbsp. Sahara;
2 clove buds;
4 peppercorns.

Salting algorithm:

Remove the insides of the mackerel, cut off the head, tail and fins. Wash.
Cut the fish lengthwise, remove the backbone and bones.
Leave the fillet in whole pieces.
Grind the cloves, bay leaf and pepper into powder using a mortar.
Mix crushed spices with sugar and salt.
Rub the fillet pieces with the resulting mixture.
Place the processed fillet in a suitable size container, skin side down.
Sprinkle with remaining mixture.
Cover the container with a lid. Place the fish in the refrigerator for 10-12 hours.
At the end of the time, turn the carcass on the other side and leave to marinate for another 12 hours.

Spicy salted mackerel at home video recipe

Fish is the source useful substances for a person. Among the available varieties, the leader is mackerel. It can be smoked, grilled, baked and even salted. Salting mackerel at home is a simple and accessible procedure for everyone.

Selection of mackerel for salting - the most important step, on which the success of the preparation depends.

weighing 0.3-0.35 kg: small fish have a lot of bones and little fat;
fresh;
light gray color;
with light eyes;
without yellow tint(he talks about several defrosts - frosts or old age of the fish);
With light odor fish: strong aromas may be a sign of spoilage;
wet and elastic to the touch.

If fresh mackerel is not available, you can use frozen mackerel. In this case, it is better to give preference to those caught in the fall, since they are fattier.

General principles of cooking: preparing food and utensils

For salting mackerel, select dishes that do not oxidize: they can be made of enamel, plastic and glass. If you don’t have one, you can use a wide plastic bottle after cutting off its neck.

Suitable for the procedure regular salt, preferably large: iodized will not change the taste of the finished product, but will spoil it appearance.

Whole fish, meat or slices are salted - the cooking time depends on the size.

If the fish has bad smell, then you need to soak it for half an hour in cold water to get rid of it.

Whole mackerel is cooked for three days, and pieces – for 1 day. The procedure is carried out in cool conditions, since when high temperature the product may deteriorate. To fully reveal the taste of the product and aroma, various spices and seasonings are used.

After salting is completed, the mackerel is stored in the refrigerator, pre-filled with vegetable oil, for a maximum of 5 days. You should not put it in the freezer, as after defrosting the fish meat will be soft and watery.

Before you start salting fish, you need to decide on the salting method. The correctness of actions is what you need to pay attention to before you deliciously pickle mackerel at home. After all, not only taste, but also external characteristics and the aroma of the product.

To salt fish pieces you need to prepare the following products:

a couple of mackerels;
0.3 l of water;
cloves – 3 buds;
70 g salt;
ground coriander teaspoon;
bay leaf;
25 g sugar;
a pinch of basil (optional).

Preparation of the marinade: add all seasonings to boiling water and cook for 4 minutes. Then remove from the stove and cover.
Preparing the fish: clean, remove the tail, head, wash, dry and cut into slices about 4 cm wide.
Salting: put fish slices in jars, pour in the cooled marinade, seal and leave in the room for a couple of hours.
Place in the refrigerator to salt for at least a day.

The mackerel will be completely salted in two days. Before serving, sprinkle the dish onion rings and lightly water with vegetable oil.

Pieces of mackerel can be salted and classic recipe. To do this, for one mackerel you will need 100 grams of salt, 50 g of sugar, 3 black and allspice peas, 3 bay leaves, 2 tbsp. 9% vinegar and a liter of water.

It is prepared similarly to the previous recipe, only vinegar is first added to the cooled liquid, stirred thoroughly, and then the prepared slices are poured. The fish meat is salted for 24 hours in a cool place.

Without heat treatment, you can get smoked-looking fish. For 3 mackerel you need 90 g of salt, 40 g of granulated sugar, 1.3 liters of water, 3 full handfuls of onion peels and 2 tbsp. tea.

Pour all the ingredients (except mackerel) into boiling water, cover and simmer over low heat for 5 minutes, then remove from the stove, cool and strain.
We clean the mackerel, remove the head and tail, wash and dry with paper napkins or towels.
We put it in jars and fill it to the top with the mixture.
Cover and leave for 12 hours.
After this, put it in the refrigerator for 3-4 days, remembering to turn it over twice a day.

For 2 medium fish you will need a large onion, 2-4 cloves, 5 grains of allspice and black pepper, several bay leaves. For brine, half a liter of boiling water requires 70g of salt, 40g of granulated sugar and 2-3 tablespoons of vegetable oil.

Remove the entrails from the fish, rinse and cut into slices.
Cut the onion into rings or half rings.
Place the fish slices in a container, alternating them with the onion layer and sprinkling with spices.
Pour in brine.
Cover and put away refrigerator.

The next day the fish can be served.

Salting mackerel can be done even without water. To do this, the prepared slices are placed in a container, sprinkled with salt. You can even salt a whole fish this way. In the end it turns out very delicious product, but before using it you will need to wash it well.

A mixture prepared as follows will help improve the taste: chopped onions are mixed with seasonings, vegetable oil and the juice of one lemon. The resulting mixture is poured onto the salted mackerel and left for 20 minutes.

Remove the entrails from two fish, wash and dry.
Cut them into small slices.
Mix 30 g of salt and 5 g of granulated sugar, add laurel, a little black pepper and vegetable seasoning(to taste).
Roll the slices in the resulting assortment and place tightly in a container.
Cover and refrigerate for a couple of days.

When pickling, you can add a couple of teaspoons of mustard to the spices to obtain a spicy aroma.

You can also prepare fillets for sandwiches without brine. For half a kilogram of the main product you will need 2 pinches of salt and a little pepper. The fillet is well rubbed with seasonings, rolled tightly into parchment paper and put it in the refrigerator for three days.

For those who like to experiment in the kitchen, you can make “smoked” fish.

3 fish;
4 tbsp each tea leaves, salt, liquid smoke(one of the main ingredients);
2 tbsp. granulated sugar.

The fish is gutted, the head is removed, washed and placed in a container with the tail up.

Mix water with the rest of the products (except smoke) and bring to a boil.
Leave for a third of an hour and filter.
Smoke is added to the cooled broth.

The cold broth is poured into a jar, closed tightly and placed in the refrigerator for three days, periodically shaking the cloudy mixture.

For one fish you will need 2 tbsp. special seasoning for salting fish, 5 bay leaves, 90g salt.

Clean the fish, wash it, dry it, put it in a container.
Pour the remaining ingredients into a liter of boiling water and cook for several minutes.
Pour the cooled solution into containers.
Seal the jars and keep in the refrigerator for 2-3 days.

You can apply with lightly salted cucumbers or Korean cabbage.

This method can be used to salt any fish. Getting ready aromatic product within 12 hours.

2 fish;
70 g salt;
50 ml food grade 9% vinegar;
seasonings: allspice and black pepper, bay, cloves - 2-3 pcs.
2 onions;
1 tsp vegetable oil.

Mackerel: remove skin, remove bones. Cut the fillet into small slices, rub with salt and leave for 10 minutes.
Onion: cut into rings.
Marinade: mix oil, vinegar, seasonings.
Salting: pepper the fish, put it in a container and pour the marinade over it. Leave in the room for 10 hours, then put it in the refrigerator for another couple of hours.

Using this recipe you can get fish that is aromatic and very pleasant to the taste.

To salt three fish you will need 70g of salt, 2 tbsp. black tea, 1.5 liters of water, 40g sugar and 3 handfuls of onion peels.

Onion skins rinse thoroughly.
Mix all ingredients, except mackerel, boil, then cool and strain.
Clean the fish, rinse and place in a container.
Fill with cooled mixture to the top.
Cover and marinate in the refrigerator for three days.
In order for the mackerel to be equally colored on all sides and evenly salted, it must be turned over daily.

Before serving, cut and decorate with lemon slices and sprigs of herbs.

For 2 mackerel you will need 4 tbsp. black loose leaf tea, salt, sugar, liter of water.

Clean the carcass, wash and dry.
Brew the tea with boiling water, when it has cooled, add the rest of the recipe ingredients and mix thoroughly.
Dip the mackerel into the liquid and put it in the refrigerator for 4 days. Then remove the fish from the liquid and hang them over the sink overnight.

Lightly salted fish can be made in just a couple of hours.

mackerel;
bulb;
several grains of black pepper;
45 salt;
2 bay leaves;
glass of water.

Place the onion cut into 4 pieces and seasonings into boiling water.
Cover with a lid and cook over low heat for about 10 minutes.
Turn off the gas and open the lid and leave until it cools completely.

Then the fish is gutted, the tail and head are removed, washed, dried and cut into small pieces.

The slices are placed in jars, filled with the cooled mixture and put in a cool place for a couple of hours.

Before serving, you can beautifully decorate with onion rings. The only drawback of this dish is its short shelf life, so it’s best not to prepare it for future use in this way.

You can salt the chop in the evening and enjoy it in the morning delicate taste. For one fish you will need a tablespoon of salt and half a spoon of sugar, as well as spices, vinegar and vegetable oil to taste.

Dip small slices of mackerel in the spice mixture and place tightly in a jar.
Place filled containers in the refrigerator overnight.
In the morning, wash off the remaining salt, dry it, transfer it to a clean container and pour in the oil-vinegar mixture.

After 2 hours you will be able to try the fish.

For salting, it is advisable to use fresh mackerel, as it is denser. As a last resort - frozen fish caught in the fall (it is fattier than in the spring).

Buy a fish carcass. Gut, remove head, fins, tail. Make an incision along the back so as to remove the spine without damaging the abdomen. It turns out to be a whole piece of fillet, similar to a butterfly - it will be easier to fold it this way, unlike one divided in half. Afterwards the ribs are removed and large seeds, wash and remove the black film on the abdomen.
Salt it. Coarse salt sprinkle evenly over one inner half of the fillet, cover with the other half and rub top part. After this, they are placed in a container alternating salted and fish layers. After 2-3 hours, transfer everything into a colander and hang it in a cool place for 8-12 hours (than longer fish will hang, the saltier it will be). After this, they are washed well, spices are poured inside (coriander grains, garlic cut into slices, ground white pepper or black grains (they can be removed later), a couple of bay leaves for one “butterfly” and cloves if desired). You can also stuff it with dried herbs. The main thing is not to overdo it and not to go overboard with the quantity. After all lightly salted mackerel must have a recognizable spice taste. After this, the halves are folded again and left for 2-3 hours.
Freeze. Roll tightly and wrap in parchment. You can tie it with thread for strength. Then they are placed in a plastic bag and sent to the freezer.

Salted mackerel can be stored for a long time; you can eat it in a frozen form within a day! Before serving, you need to cut into slices, remove seasonings and skin, which can be removed very easily from frozen fish.

Classic appetizer on the table - mackerel spicy salting! How to salt mackerel at home quickly and easily - find out from our selection of the best recipes.

Recipe 1: how to salt mackerel in brine (step-by-step photos)

When buying frozen mackerel, you should pay attention to the ice glaze. The ice should be transparent and uniform, without yellowness, dark spots, cracks or sagging. After defrosting quality fish remains elastic, the bones should remain in place when cutting and not lag behind the meat.

Sea fish most often comes to stores and markets in fresh frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be defrosted slowly - in cold water or in the refrigerator, then the beneficial substances, taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel when elevated temperature or in warm water. Along with this defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product noticeably decreases.

How to pickle fresh frozen mackerel at home:

Defrost fish correctly.

Remove fins, head and tail.

Rinse the carcass in cold water.

Remove any remaining water on the surface of the fish with a paper towel.

You can pickle mackerel in pieces or whole.

The permissible width of the pieces is from 2 to 3 cm; this size allows the meat to be salted quickly and well. For whole salting, you should choose a medium-sized fish; it salts quickly and is convenient to work with in the kitchen.

How to pickle mackerel? The brine can be spicy; for this, spices, sugar and spices are added during the cooking process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy salting is delicious and original recipe pickling mackerel. This dish will decorate festive table and diversify daily menu. You can pickle mackerel according to the classic recipe - in salted brine.

How to pickle mackerel in brine:

Brine. To prepare the brine, you need to dissolve the salt in cold water, add sugar and spices, then boil the liquid for 2-3 minutes. Ready brine cooled and strained.

Salting fish. Fish carcasses or pieces are placed close to each other in a glass container. The prepared fish is poured with chilled brine.

Cooking time. Pieces of mackerel are well salted within a day, then they should be transferred to a dry container - a plastic container or glass jar. For whole fish The cooking time should be increased to 3-4 days, depending on their quantity and the desired salting strength.

Storage. Ready salty product Store in the refrigerator and can be eaten within a week. Over a longer storage period, mackerel may deteriorate.

Recipe 2: how to salt mackerel tasty and easy in brine

The most delicious and simple homemade mackerel recipe!

Mackerel fish – 5 pcs.
Salt - 8 tbsp. spoons
Sugar - 4 tbsp. spoons
Onion peel - 3 handfuls
Black tea (without additives) - 3 teaspoons
Bay leaf - 7 pcs.
Allspice peas - 10 pcs.
Water - 2 l

First you need to clean and rinse the headless mackerel. Wash the onion skins.

To prepare the brine, add 8 tbsp to 2 liters of water. salt, 4 tbsp. sugar, washed onion peels, 3 tsp. black tea (without additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send to the fire until it boils. Let simmer for 5 minutes.

After the brine boils, you need to strain it and leave it until it cools completely.

After the brine has cooled completely, pour it over the mackerel.

After 4 days, the salted mackerel is ready to eat.

Recipe 3, step by step: how to salt mackerel at home

mackerel, fresh frozen – 400 grams;
water – 700 grams;
dried laurel leaf – 3 pcs.;
black pepper in the form of peas – 5-7 pcs;
dried coriander grains – 5-7 grains;
dried cloves – 2-3 buds;
granulated sugar– 1.5 tables. l.;
table salt, coarse – 2.5 tables. l.

In advance, 40 minutes before marinating the fish, I cook the marinade. I boil water, pour salt and granulated sugar into it. I stir with a spoon until they dissolve.

I add all the spices: bay leaf, black peppercorns, coriander seeds and cloves. I turn off the fire. I leave the marinade to cool in the room. The aromas are already dizzying. One can only imagine how delicious mackerel will be with such a marinade.

I clean the fish after it has completely melted. I wash it with water, cut off the head and remove all the insides and intestines. I rinse the inside of the abdomen with water. When everything is clean, I proceed to the next stage.

I put the cleaned mackerel in a container in which I will marinate it. I used an enamel container. Will also fit perfectly glass molds and even plastic (made from food grade plastic).

I fill the prepared fish with it completely cooled. spicy marinade. And I put it in the refrigerator for 2-3 days.

Then I take out the fish and cut it into pieces.

I serve delicious mackerel to the table.

Recipe 4: how to salt mackerel whole in spice brine

Lightly salted mackerel is the easiest way to prepare this healthy fish, preserving the maximum of nutrients in it. Mackerel belongs to fatty varieties fish, which means it contains fatty acids that are so important for our body. In addition, fish is rich in a number of minerals and vitamins.

Preparing lightly salted mackerel is not at all difficult. You just need to pickle it in a salty solution and add some spices. Marinating time – 24 hours. At the exit we get aromatic soft fish with all its useful components.

In this recipe we will brine whole mackerel in a spiced brine.

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

Let's boil water and cool it. Pour 0.5 liters of water at room temperature into a deep container. Add 1-1.5 tbsp to the water. spoons table salt and stir it thoroughly until completely dissolved. The brine is ready.

Add to salt water cloves, bay leaf and allspice.

Let's defrost large mackerel. We wash it, gut it and put it in a container with brine. We completely immerse the fish in water. We put the container in the refrigerator. We keep the fish in brine for 24 hours, longer if possible.

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 in cloves and allspice, it will be very fragrant.

Recipe 5: how to quickly and tasty salt mackerel pieces in brine

If you like salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish at the market, if you can perfectly salt it with your own hands, at home, and make it taste the way you like best.

Today we’ll talk about how to make spicy salted mackerel. This fish tastes similar to the fish they sell preserved in the store.

Peppercorns – 2-3 pcs.
Salt – 1 tbsp.
Sugar – 2 tbsp.
Dry mustard – 0.5 tbsp.
Bay leaf – 3 pcs.
Carnation bud – 1-3 pcs.
Vegetable oil – 1 tbsp.
Apple cider vinegar – 1 tbsp.
Coriander seeds – 0.5 tbsp.
Fresh frozen mackerel – 3 pcs.

First, you can immediately prepare the brine for marinating the fish, since it needs to cool completely. To do this, combine: water, salt, sugar, mustard, vegetable oil, apple cider vinegar and spices. Bring the whole mass to a boil, boil for 5 minutes and let cool completely. This is important so as not to “cook” the fish.

While the brine is preparing, let's start with the fish. Wash it thoroughly, remove the entrails from the abdomen and wash it again. If there is a head, cut it off. We will not use it in pickling. Cut the mackerel carcass into portions and place in a deep bowl or pan.

When the brine has cooled, pour it over the mackerel pieces, cover the top with a plate so that the entire fish is covered with the marinade and put it in the refrigerator for 1-3 days. The fish will be ready within 1 day, but it will taste barely salty. Perhaps someone likes just this kind of fish.

After keeping the mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, and very tasty. We lay out the finished salted fish onto a plate and serve with homemade boiled potatoes or just as a snack. In exactly the same way, you can immediately salt the mackerel fish fillet, having previously separated it from the central and other bones.

Recipe 6: how to quickly salt mackerel (step by step with photo)

This method of salting fish is very fast - after 3 hours the mackerel is ready for consumption. In this case, only natural spices are used, and the taste is simply excellent. The fish is moderately salted, tender and aromatic.

2 large mackerel
4 tbsp. l. rock salt
1 onion
2 tbsp. l. granulated sugar
1 tsp. coriander (seeds)
6-9 peas each of allspice and black pepper
3-4 laurel leaves
2 tbsp. l. 9% vinegar
700 ml. water

Prepare necessary products. Remove mackerel from freezer and leave to defrost at room temperature.

At this time, start preparing the brine. Place salt, granulated sugar (heaped tablespoons), peppercorns and coriander, bay leaves into a saucepan. Cut the onion into 4 parts along with the husk, after thoroughly washing it to remove sand.

Fill cold water and put on gas stove. Let the mixture boil for 5-7 minutes, then turn off the heat, close the lid and leave the contents of the pan to cool and infuse.

Cut off the head of the fish and open the belly. Remove and wash all black films with special care. If desired, you can salt the caviar and milt contained in the fish.

Cut each mackerel into pieces.

When the brine has cooled, strain it through a sieve and add the fish pieces. To prevent them from floating to the surface, you can cover the top with a plate. Leave in this form for 3 hours at room temperature.

After time, pour in table vinegar, stir and wait another 3 hours. After this, drain all the brine.

Mackerel at home is ready to eat, you can try it. Store in the refrigerator in a tightly closed glass jar for up to a week.

Recipe 7: quick salting of mackerel in brine at home

fresh frozen mackerel 2–3 pcs.
bay leaf 7 pcs.
water 1 l
black peppercorns 10–20 pcs.
salt 5 tbsp
onion 1 pc.

Cooking necessary ingredients: Peel the onion and cut it into 4 parts. Wash the mackerel and slightly defrost it.

Bring a liter of water to a boil. Add onion, salt, bay leaf, peppercorns to it. I usually put more than in the ingredients, about 20 pieces. Boil the brine for 10 minutes over low heat. Then cool to room temperature.

Cut the mackerel into pieces 1 cm thick. It’s better to do this when it’s not completely thawed yet, so the pieces will be smoother. And leave it to defrost until the end.

Dip the mackerel pieces into the cooled brine and leave for 1 hour. If you want the mackerel to be lightly salted, then leave it for 45 minutes.

Then dry the fish on a napkin.

Place the salted mackerel on a plate and lightly drizzle with vegetable oil.

Spicy salted mackerel is ready!

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herring, mackerel, spices

No holiday table can be imagined without fish dishes. Considering the ease of preparation and the availability of products, fish can be prepared not only for a holiday, but also every day.

Mackerel - unique gift seas. Despite the fact that it is very high in calories, it is easily absorbed by the body and is an excellent source of protein. Contains large number minerals and essential fatty acids Omega-3, which improve brain function, vision, nervous and cardiovascular systems.

Mackerel does not have small bones and is perfect for gastronomic qualities specifically for pickling, since it does not lose either fat content or juiciness.

The recipe for salting mackerel at home will certainly interest you due to its simplicity and accessibility.

And at least once cooked salted fish with your own hands, you will never buy it in a store again

Large and medium-sized fish carcasses are suitable for salting, but small ones are not quite suitable, since they have a lot of bones and little fat content and juiciness.
The carcass should have a light fishy aroma, be elastic and a little moist. The light gray color indicates the freshness of the fish.
The carcass should be smooth, without dents or damage. Frozen fish It should be defrosted on the bottom shelf of the refrigerator in a tightly closed container.
You can salt mackerel either whole or in pieces. If you add salt in pieces, the fish will be ready to eat a little earlier.
Use salt for pickling coarse salt, not iodized. Iodine, without changing the taste, can spoil the appearance of the finished product.
It is recommended to salt fish in glass, enamel or plastic containers.
To enhance the aroma of fish, when cooking the brine, you can add cloves, a mixture of peppers, dried herbs dill, white mustard peas, coriander.
The longer the fish is in the brine, the more concentrated its flavor will be.
Mackerel salted at home should be stored in the refrigerator for no more than 5 days.

Mackerel – 3 pieces
Salt – 3 tbsp
Sugar – 2 tbsp.
Brewing black tea – 2 tbsp
Onion peels – 3 handfuls
Water – 1.5 l

Thaw the fish, gut it, cut off the head and place in a container.

There is no need to remove the skin when eating mackerel prepared according to this recipe.

Prepare the brine. Rinse the onion peel well and soak for 10-15 minutes, put it in a saucepan, add salt, sugar, tea leaves and add water, and put on fire. After boiling, turn off the gas and leave until it cools completely.

Pour the prepared fish with strained brine, close it and put it in the refrigerator for three days.

Turn the fish over once a day to ensure even salting and coloring. After three days, remove the fish and wash it in running water.

Onion peel gives the mackerel a golden color and a pleasant taste. Cut the fish into portions and serve.

Ingredients:

Mackerel – 1 piece
Onion – 1 pc.
Salt – 1 tbsp
Water – 400 ml
Allspice black pepper – 8 peas
Bay leaf – 2 l

Thaw the fish, remove the head and tail, gut it, rinse well and dry with a paper towel.
Cut the carcass into pieces 2 centimeters thick and place in a jar.
Prepare the brine. Bring the water to a boil, add all the spices and the onion cut into four parts. Cook the brine for 8 minutes and cool.

The fish is ready, place it on a dish and garnish with onion rings and herbs.

Mackerel – 1 piece
Salt – 4 tbsp
Sugar – 2 tbsp
Vinegar -2 tbsp
Allspice – 3 pcs.
Black pepper – 3 pcs.
Bay leaf – 3 l
Water – 1 l

Wash the fish, gut it and cut into pieces.
Boil water in a saucepan, add salt, sugar and spices, boil the brine for 5 minutes.
After the brine has cooled, add vinegar
Place the fish in a glass container and fill with brine.
Leave the container with fish for a day at room temperature.

Mackerel – 2 pcs.
Salt – 2-3 tbsp
Sugar – 1 tbsp
Bay leaf – 3 pcs.
Coriander beans – 0.5 tbsp
Allspice peas - 8-10 pcs.
Vegetable oil
Vinegar

We cut the fish for further salting: cut off the head, tail and fins, gut it, remove the inner black film and wash it thoroughly. In this recipe, the fish can be cut into pieces and the whole carcass can also be used.

Sprinkle each carcass with the pickling mixture inside and out.

Place the fish on food foil, sprinkle the rest of the dry mixture on top. Wrap it in foil, put it in a plastic bag and put it in the refrigerator for 2 hours.

After the time has passed, wash off the excess salt, cut into medium circles and place on a clean surface. beautiful dish, sprinkle with oil and vinegar and decorate.

Mackerel – 1-2 pieces
Table salt (coarse) – 3-4 tbsp.
Sugar – 1 tbsp
Black peppercorns – 5 pcs.
Sweet peas – 2 pcs.
Bay leaf – 3 pcs.
Mustard powder – 1 tbsp.
Cloves (optional) 2 pcs.
Water – 1 l.

Prepare the brine.
Place a pan of water on the fire, after boiling, add all the spices and boil for another three minutes. Cool the brine to room temperature.
We process the mackerel carcass - remove the gills, gut it, remove the black film from the belly.
Wash well.
Place the fish in a glass container and fill with brine. Cover tightly with a lid and place in the refrigerator for 12 hours.
After 12 hours, lightly salted fish is ready to eat. The fish can be cut into pieces, or salted whole, this will not affect the taste

The fish can be cut into pieces, or salted whole, this will not affect the taste

Mackerel – 1 piece
Table salt – 2 tbsp
Sugar – 2 tbsp
Black peppercorns – 8 pcs.
Sweet peas – 6 pcs.
Bay leaf – 2 pcs.
Coriander beans – 1/2 tbsp
Cloves - 2 pcs.

Prepare the marinade. In a saucepan, combine 1 liter of water, salt, sugar, cloves, pepper, bay leaf and coriander. Bring to a boil, remove from heat and let cool.

Prepare the mackerel: cut off the head, remove the entrails and rinse under cool running water.

Cut into portions.

Transfer to a container with an airtight lid. Pour over the cooled marinade and refrigerate for 1 day.

Remove the fish from the marinade, add onion and sunflower unrefined oil to taste.

Who among us is indifferent to seafood dishes? Fish, shrimp, crabs, squid - our favorites seafood products, which are also very rich in substances necessary for our health. Salted fish is generally beyond competition, so the recipe for salting mackerel at home will certainly interest you with its simplicity and genius! Why walk on retail outlets, look for quality and fresh product, constantly doubting its safety, if we ourselves are able to prepare 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- obviously a losing option due to the rapid loss of fat content and juiciness.

We will introduce you to two methods of salting mackerel at home: brine and dry. Both recipes are worthy of attention, and although their technologies differ, the result is always excellent! You'll lick your fingers!

Recipe for salting 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. + -

Preparation

1. Thaw the fish at room temperature, clean out the insides and rinse thoroughly. The head can be left, just as the insides cannot be cleaned out.

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

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

4. Close the container with the fish with a lid and put it in the refrigerator! After a day, you can already make a test “for potatoes”, but still, high-quality salting is observed only from the third for salting.

As they say, “you can’t help but be tempted”!

Recipe for salting mackerel with onions

This salting option is very remarkable mild taste finished product, and within 24 hours the fish is waiting for you to eat!

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

Marinade: 500 ml water, 2.5 tbsp rock salt, 1.5 tbsp sugar, 3 tbsp. vegetable oil and 1 tbsp 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 thoroughly and wait for the solution to cool completely. Only then pour the fish with spices. We place the container with pickling in the common chamber of the refrigerator.

A day later we enjoy delicious salted fish!

Recipe for dry salting mackerel

This method of salting fish is surprisingly simple and amazing with the resulting taste characteristics.

To dry salt mackerel we need: the fish itself (2 pieces), salt (2 heaped tablespoons), sugar (1 tablespoon) and 1 tablespoon of coriander beans.

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

We cut up the mackerel for further salting: cut off the head and tail, remove the entrails, remove the inner black film and rinse thoroughly under running water. We cut the carcasses large pieces- each into 4 parts. Sprinkle each fish piece with the pickling mixture outside and inside and put it in an enamel or glassware with lid. Sprinkle the remaining dry mixture onto the surface. sliced fish and close the lid. Place in the refrigerator for a day.

After the required 24 hours (you can salt it a little longer), rinse the mackerel pieces with water and place them on paper towels to remove excess moisture. Prepare onions for easy marinating of fish. Peel a couple of onions, cut into rings and mix with a tablespoon of vinegar or the juice of half a lemon. We crush the onion with our hands so that the onion and lemon juice mixed in a marinade dance.

Cover the bottom of the food container with a layer of onions, put salted onions on top fish pieces, then again a layer of onion and a layer of fish, and finish with a layer of onion. Pour the marinade left over from the onions on top. Place under a small press and refrigerate for 2 hours.

After 2 hours, we serve an appetizer that is unsurpassed in its taste and aroma!

Salting mackerel at home is an incomparable culinary pleasure that 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!

Experienced housewives prefer to salt fish at home, being skeptical about the already finished product on store shelves. And they do the right thing, because often salted fish preserves not only upset the buyer with their taste qualities, but, to put it mildly, do not quite meet sanitary standards. Either way homemade pickling- in purity, with soul and certainly to taste!

Medium-sized, fairly fatty fish are best suited for salting. Before salting mackerel, carefully inspect each fish in the belly area - there should be no yellow spots there. Yellow spots on the belly of mackerel are a sign of its staleness, and not at all of its fat content (don’t trust unscrupulous sellers!). The selected fish needs to be thawed, and you can start salting according to any of the recipes we offer.

Salted mackerel in marinade

Before pickling mackerel in the marinade, prepare all the necessary products:

2 fatty mackerel (300-400 g each);

10 pcs. black peppercorns;

3 pcs. allspice peas;

4 bay leaves;

1/2 tbsp. l. dry mustard;

5 tbsp. coarse non-iodized salt;

3 tbsp. Sahara.

Preparation

1. Put the water on the fire and after boiling, add all the spices and boil for 3 minutes.

2. Cover the marinade with a lid and cool it to room temperature.

3. Prepare the fish: remove the entrails, cut off the tail and head. Rinse the mackerel and dry thoroughly with paper towels.

4. Cut the fish into pieces 3-4 cm thick.

5. Place the mackerel in an enamel or glass container, pour in the cooled marinade and place under pressure.

6. Place the mackerel in the refrigerator. You can try lightly salted fish after 12 hours, and after 24 hours it will have time to be well salted.

Mackerel, salted whole

Very busy housewives It will be useful to know how to pickle whole mackerel - tasty and without unnecessary fuss.

You will need:

300 g mackerel;

1 tbsp. l. salt;

1/2 tbsp. l. Sahara;

1 bay leaf;

a pinch of ground black pepper;

1/2 tsp. ground mustard;

a pinch of ground coriander.

Preparation

1. Before salting the whole mackerel, prepare the fish: cut off the head and tail, making an incision along the belly, remove all the insides, cut off the fins.

2. Rinse the carcass thoroughly, do not forget to use a knife to remove the black film from the inner surface of the abdomen. Dry the fish with a paper towel.

3. Mix salt and sugar with spices in a separate bowl, add mustard and crumble the bay leaf.

4. Place the fish in a bag and cover with the spicy-salty mixture. Shake the bag so that the mackerel is evenly coated with spices, inside and out.

5. Tie the fish bag tightly and place it in another bag to ensure it does not leak.

6. Place the fish in the bottom section of the refrigerator for 48 hours.

Remove the salted mackerel from the bag, rinse under running water to remove salt and spices, and dry with a paper towel. Ready fish You can immediately cut and serve, or you can store the whole thing in plastic container in the refrigerator.

Dry salted mackerel pieces

And here is another option for “dry” salting of mackerel.

You will need:

fatty mackerel weighing 300-400 g;

1 tbsp salt;

1/2 tbsp sugar;

a pinch of ground pepper;

vegetable oil and vinegar to taste.

Preparation

1. Clean the fish from the entrails, rinse and cut into 4-5 cm slices.

2. Roll each slice in a mixture of salt, sugar and pepper.

3. Place the mackerel pieces tightly in a glass jar, cover with a lid and place in the refrigerator overnight.

4. In the morning, rinse the pieces from excess salt, dry them, put them back in the jar and fill them with a mixture of vegetable oil and vinegar to taste. After a few hours, the fish can be served.