Mackerel boiled in onion skins. The most delicious recipe for mackerel in onion skins

Recipes for smoked, boiled and salted mackerel in onion skins.

Mackerel is a tasty and fatty fish. Now there is not much of it on the shelves, but it is very popular due to its taste and relatively low price. There are many recipes for cooking mackerel; fish prepared using onion skins deserves special attention.

Salting mackerel in onion skins

Onion skins give the fish a beautiful golden hue. It’s very easy to prepare delicious food at home, all you need is desire and a little time.

Recipe for salted mackerel in onion skins:

• Prepare the marinade. To do this, immerse a handful of husks in 1000 ml of water and cook for 2 minutes. Leave to cool completely
• Discard the husks and add 40 g of salt, 20 g of sugar and spices to the brown liquid. Enter 180 ml of strong brewed tea
• Immerse the fish in cold liquid and leave in the refrigerator for 3-4 days
• Remove the fish from the marinade, dry and rub with vegetable oil.

Marinated mackerel in onion skins, recipe

Marinated mackerel – tasty dish, which can often be seen on the holiday table. It’s simple and easy to prepare, but you’ll have to buy frozen or fresh product a few days before the holiday.

Pickled mackerel recipe:

• Pour two handfuls of husks onions liter of water and cook for 5 minutes
• Strain the solution and add 50 g of salt and 15 g of sugar. Add a pot of pepper, a spoonful of dry dill and 15 ml of vinegar. You can add spices at your discretion
• Heat the marinade and immerse the cleaned carcasses in it
• Turn off the heat and refrigerate the fish for 72 hours

How to smoke mackerel in onion skins?

Of course, salted mackerel with golden skin is very tasty, but it’s even better to cook smoked product. Black tea and husks are used for preparation.

Recipe:

• Clean the fish from the entrails and cut off the head
• Pour 1000 ml of boiling water over two handfuls of husks and simmer over low heat for 3 minutes. Add 40 g salt, 20 g sugar, Bay leaf, pepper and a couple of cloves
• Strain and cool the solution, immerse the fish in it and leave for 72 hours
• Dry the carcasses, tie a rope to the tails and hang the mackerel on the balcony for 2 days, after covering it with gauze. During this time, the fish will dry out and become very tasty.

Hot smoked mackerel in onion skins, recipe

Cooking hot smoked fish is not at all easy, especially if you don’t have a smoker. But with onion skins you get a very tasty dish, of course not quite similar to smoked meats. This perfect option, if you are expecting guests.

Smoked mackerel recipe:

• Pour a handful of husks into a liter of water and boil for 5 minutes.
• Add 100 g of salt and a couple of bay leaves
• Immerse the cleaned carcasses in the solution and cook for exactly 3 minutes
• Let stand for another 5 minutes, but remove from heat.
• Place the plate of fish in the refrigerator and serve chilled.

Cold smoked mackerel in onion skins, recipe

Cold smoked fish is also not difficult to prepare, but it’s more difficult to do without chemicals. Many recipes use liquid smoke, but if you don't like additives, try cooking without smoke.

Recipe:

• Clean the carcasses from the entrails and cut them into pieces, preferably in halves.
• Add three full handfuls of husks to the pan and cook for 15 minutes.
• Squeeze out the husks and add 5 level tablespoons of salt and 60 g of sugar into the solution.
• Add bay leaf and favorite spices
• Cool the liquid and immerse the fish in it
• Place oppression on top and leave for 1 day. No need to put it in the refrigerator
• Remove the fish from the brine and hang it on a paper clip for 12 hours to drain off excess liquid.

The taste of the fish is almost impossible to distinguish from store-bought fish. It’s quite simple to prepare this deliciousness, but you will have to purchase liquid smoke.

Recipe:

• Pour four handfuls of husks into 1000 ml of boiling water and simmer for 20 minutes over low heat.
• Strain the liquid, add 100 g of salt and 50 g of sugar. Enter three spoons liquid smoke and stir until the granules dissolve
• Cut the top off a plastic bottle and immerse the thawed and cleaned carcasses in it, pour in the marinade
• Seal up the bottle cling film and leave it in the refrigerator for a day
• Before serving, dry and brush with sunflower oil.

This recipe makes something similar to canned food. The fish takes a long time to cook, so the bones become soft. The dish can be used for preparing salads and snacks.

Recipe:

• Pour boiling water over a handful of husks and simmer for 3 minutes.
• Drain the liquid and add two tablespoons of salt and a spoonful of sugar
• Immerse the fish, having first cleaned it of entrails and fins.
• Close the lid and simmer over low heat for 1-1.5 hours. Do not turn or stir the dish during cooking to prevent the pieces from falling apart

Mackerel in onion skins and tea leaves, recipe

This recipe makes the fish very spicy and unusual. Can be used with a side dish of boiled potatoes and feed fish to small children.

Recipe:

• Wash a handful of husks and boil in a liter of water for 5 minutes.
• Drain the liquid and add 50 g of salt and 20 g of sugar.
• Add bay leaf and spices, immerse the chopped fish and pour in a glass of strong tea
• Simmer over low heat for 2 hours, after covering with a lid.

Cooking mackerel is not difficult, the main thing is to stick to the recipes and not rush to defrost the carcasses.

VIDEO: Mackerel recipes

Smoked mackerel in onion skins. Cooking smoked mackerel at home

Probably each of us has heard about the dangers smoked fish for our body. And we decide to eat healthy ourselves and feed our family and friends only healthy food. But it’s not so easy to give up established tastes and taste preferences.

Onion peels will give the fish a golden color as if smoked, and will also give the mackerel a piquant and unique taste. In addition, mackerel prepared according to the proposed recipe will serve wonderful decoration on the festive table.

Recipe a la smoked mackerel

Required ingredients:

Two large frozen mackerel;

One liter of water;
Three tablespoons of salt;
Two full handfuls of onion peels;
One and a half tablespoons of sugar;
Half a glass of strong tea leaves;
Black and allspice peas;
One teaspoon of ground coriander seeds;
Two bay leaves

First, let's prepare the marinade for the fish. To do this, take enamel pan, which you don’t mind, because it will be stained by onion skins.

Pour water into a saucepan and bring it to a boil, put the onion skins in it, boil for ten minutes, then let it brew for another fifteen minutes.

After this, strain the onion broth

Then add salt, sugar, pepper, coriander and bay leaf, mix well and add tea leaves. After this, you need to completely cool the fish marinade by covering the pan with a lid.

During this time we will prepare the mackerel. The mackerel must first be thawed, then the heads should be separated, the belly should be cut, the entrails should be removed, the black film should be removed and the belly should be washed thoroughly. If you do not want to cut the belly, then carefully remove the insides of the fish through the hole where the head is.

Place the prepared fish in a large bowl or flat vessel of a suitable size, pour the cooled marinade over the fish and place a plate on top so that the fish does not float up. We put the fish in the marinade in the refrigerator or on the balcony and let it sit for two to three days, periodically turning the mackerel on the other side so that it is colored evenly on both sides and salted evenly.

When the fish is salted, it must be removed from the marinade, placed on napkins, and lightly blotted.

Leave the mackerel on the table for a couple of hours to dry, turning it over from time to time. Or you can hang the mackerel by its tail over the sink to catch excess liquid. After this, lightly grease the surface of the mackerel vegetable oil and can be served.

When you cut it into portions, you will see that it looks no different from smoked store-bought mackerel. My guests destroyed this mackerel first of all; the fish turned out to be moderately salted, and tea and a decoction of onion skins gave it an interesting taste, similar to smoked.

In each family salted mackerel loved and eaten quite often. It is present both on the festive table and at home dinners. But the price of salted mackerel is rising, so it is becoming an expensive pleasure. Delicious mackerel can be prepared at home. It will be impossible to distinguish it from smoked store-bought, and the taste will be many times superior. What's the secret? Everything is very simple! We will cook mackerel in tea leaves and onion skins! Hurry up and write down the recipe!

Recipe for delicious mackerel in tea leaves and onion skins

You will need:

• fresh frozen mackerel (2-3 pieces)
• boiled water (1.5 liters)
• sugar (1.5 tbsp)
• table salt (3 tablespoons)
• black leaf tea(3 tablespoons)
• onion peel (2 handfuls)

Following this recipe, the mackerel turns out golden brown, very tasty and no worse than store-bought, and even better.

1. You should start by preparing the brine. We wash the onion peels well, pour water into a large saucepan, add tea, salt, sugar and onion peels. You should boil the water well, then cool it and carefully strain this brine through cheesecloth or a sieve.
2. Clean the fish, remove all its entrails, head and tail. Rinse cleaned fish under running water cold water and dry with thick paper towels.
3. Place the fish in an enamel pan and fill it completely with brine. After this, cover and refrigerate for 3 days.
4. It is advisable to turn the mackerel twice a day. After 3 days, the fish can be removed from the brine, dried with towels or hung for a while to allow the remaining brine to drain. If you want the mackerel to shine, you can grease its carcass a little with sunflower oil.

Useful tips for preparing salted mackerel in tea leaves

• You should choose mackerel for salting carefully. If you buy frozen fish, then pay attention that there is not a lot of ice on it, this may indicate that the fish has been frozen and defrosted several times. Choose medium-sized fish, it will be tastier and healthier than adult fish. The surface of the fish must be undamaged and clean.
• To keep mackerel for a long time, it should be wrapped in parchment paper or foil and store in the refrigerator.
• For flavor, you can add 2-3 peas to the brine allspice and bay leaf.
• Mackerel cooked in tea leaves can be frozen. When defrosted, it will not fall apart and will retain all its taste qualities and aroma.

Most likely, you will bring it from the store fresh frozen mackerel, so we put it to thaw, and in the meantime you can prepare a marinade that will act as a coloring liquid.
As is known, in the process of natural smoking, smoke smoke envelops the fish, changes the color of the skin, and gives a characteristic color and aroma due to phenols, resinous substances and aldehydes. The same effect is obtained in the case of using liquid smoke - a flavoring agent for quick smoking in industry and everyday life. If you are concerned about both impacts chemical substances for food – this marinade will be an excellent healthy alternative that will help you diversify a fish dish and serving it is much more appetizing than just salted homemade mackerel!
So, let's continue cooking and add water for the marinade, black tea and onion peels, washed from dirt or sand, to the ladle. Place on the stove and bring to a boil.

In the meantime, you can prepare the mackerel: rinse, remove the heads and entrails, clean the bellies and rinse the internal cavities well, getting rid of blood clots, dark films under the spinal bone, etc.

As soon as the water with tea and onion skins boils, record the time and let it simmer over low heat for 2-5 minutes, “boiling” all the tannins and coloring substances from the ingredients added to the water. After which you can turn off the fire and set the ladle aside to cool to room temperature.

Place the slightly warm coloring liquid in a colander or strainer, strain and get rid of the husks and tea leaves.

Now you can add turmeric, which also has, in addition to coloring orange-yellow crystals, very valuable properties for our body - anti-inflammatory and antitumor.

We bring the marinade to readiness using salt and sugar, dissolve them in the liquid and finally completely (!) cool the marinade. Under no circumstances should you rush or fill the fish with hot or warm marinade, there is a chance that you will simply boil the mackerel instead of salting it.

Place the processed mackerel in a wide container ( Plastic container or pike perch).

Fill it with marinade and leave it in the cold for 3 days. If your fish is not completely covered with marinade, turn it over systematically, let it salt well and evenly and color. Very convenient to use for marinating plastic bottle with the top cut off - it is narrow and high, which allows you to completely immerse the fish in the marinade without the need to turn it over.

Then remove the mackerel from the coloring marinade, blot it with napkins/towels, and give it a little time to air dry (2-5 hours). Then we grease the top of the carcasses with vegetable oil and put them in the refrigerator for storage. Before serving, cut into portions with a sharp knife.

Mackerel in onion peel is ready! Enjoy your meal!

Fish dishes are not only very healthy, but also incredibly tasty: the recipes that I want to offer you - mackerel in onion peels in 3 minutes and smoked mackerel in peels - confirm this. Boiled mackerel instant cooking - dietary dish, which is suitable for those who watch their figure and adhere to healthy eating. Smoked mackerel tastes the same as store-bought, but is prepared without smoke: only from natural products. Mackerel cooked at home can become a great option not only for dinner with the family - it will look great on the holiday table.

Ingredients:

• one peeled fresh mackerel medium size;
• 5 tablespoons of salt;
• 1 liter of water;
• onion peels (as many as available).

1. We choose a pan for cooking so that the fish fits completely, without creases (the ideal option is a duckling pan, or any other oval-shaped pan).
2. Place onion skins in a saucepan, add salt and fill with cold water.
3. Put the pan on the fire, bring the water with the husks to a boil, let it simmer a little and add the fish.
4. Cook the mackerel in the onion skins for exactly 3 minutes.
5. Immediately remove and serve. Decorate the serving dish with fish with lemon slices, tomato slices and onion rings.
6. The finished mackerel is very beautiful, with a shiny skin, similar to smoked mackerel. But the taste is ordinary boiled fish: tasty and slightly salty.

But with the same ingredients you can marinate mackerel: and it will taste like smoked.

• Take 1 kilogram of mackerel, thoroughly clean it of entrails and black film and remove the head. Place in a container so that there are no creases. The fish should not be completely defrosted or dense
• Pour 1 liter of water into the pan, add 5 tablespoons of salt, 2 tablespoons of sugar, a plate (with top) of onion peels, 10 coriander peas, 5 allspice peas and 2 bay leaves. Add 3 tablespoons of black tea without additives (can be replaced with tea bags - 6 pieces). Mix everything well, put it on the fire and let it simmer for 5-10 minutes.
• Pour the chilled, strained marinade over the mackerel. Place 2 onions, cut into rings, on top. We put pressure on the fish and put it in the refrigerator for 3 days.

• Pour 2 cups of water into a saucepan, add 3 tablespoons of salt, 2 tablespoons of sugar. Add spices: 2 bay leaves, 1 teaspoon coriander, 1.5 teaspoons basil. Stir and put on fire. Turn off immediately after boiling. Let cool to room temperature.
• Two carcasses of mackerel (previously defrosted in the refrigerator), cut into portions. Transfer to a container in which we will marinate (I do it in a mayonnaise bucket).
• Fill with cooled brine and place in the refrigerator for a day (minimum).
• Before serving, decorate with onion rings and drizzle with vegetable oil.

Smoked and pickled mackerel in onion skins are ready: boil the potatoes and invite everyone to the table. Domestic mackerel instant cooking is much tastier than store-bought: and very beautiful. A real delicacy For festive table. On our website “Super Chef” you can see other recipes for preparing fish: salted and smoked.