Salting fish in onion skins. Recipe for delicious mackerel in tea leaves and onion skins

Mackerel is a fish that lives in the cold waters of oceans and seas and therefore contains many beneficial properties for human body Omega-3 fat. By nutritional value she's approaching expensive varieties fish, and financially - to our table.

Certainly, perfect way its preparation is boiling. But our people are accustomed to the fact that mackerel should be smoked. So why not “smoke” it yourself in conditions own kitchen without a barrel and firewood?

Firstly, you will save a little more, and secondly, you will know exactly when your fish was cooked and how it was processed. You don’t need any special ingredients, except maybe liquid smoke, and that’s not for everyone. Choose a recipe!

Mackerel in onion skins, cooked in a bottle

Kitchen tools: 2 liter plastic bottle, cut to the shoulders, knife, 2-liter saucepan, 2-3-liter bowl, sieve, cutting board, strong kitchen thread.

Ingredients

How to gut fish

Before you cook mackerel in onion skins, it needs to be gutted:

Open the abdomen and remove the internal organs with your fingers;
Remove intra-abdominal black film;
Cut off the head and tail;
Rinse under running water.

Step-by-step smoking technique

The fish is ready to eat. But it can be brought to an ideal state, indistinguishable from a store-bought one. There are 2 options:

Video "smoking"

The video clearly explains how to properly gut and “smoke” fish. See how mackerel should turn out in onion skins and tea leaves.

It will be no less useful and easy to prepare. And when serving, you can make an assortment of smoked and marinated fish, a “fish plate,” so to speak.

Smoked mackerel in onion skins and liquid smoke

Cooking time: 72 hours.
Servings: 6.
Kitchen tools: cutting board, two 2-liter saucepans, sieve, knife, large strong paper clips, awl, container with lid.

Ingredients

Step by step technique

Place 1 liter of water in a saucepan and bring to boil.
Throw in the peels of 5-6 onions and let it cook while you clean the fish.
Gut 3 mackerel.
Remove the paint decoction from the heat and set aside to cool. When it cools down a little, strain it through a sieve.
Add 2 tbsp. l. Sahara.
Add 4 tbsp. l. table non-iodized salt. Pour in 1 tbsp. l. liquid smoke and stir until the ingredients are dissolved.
Place the fish in a container in 1 row and fill with the resulting liquid.
Close the container with a lid and place it in the refrigerator on the middle shelf for 1 day (the temperature is lowest there). After 24 hours, turn the fish on the other side and marinate for another 1 day..

Hook up the fish

After the second day:

Video of “smoking” in liquid

Learn how to make hooks from paper clips, pierce holes, and hang fish properly.

If you don't want to wait that long, just fry it.

Boiled mackerel in onion skins

This cooking method is for those who lack patience. According to it, mackerel in onion peels is cooked in literally 3 minutes (although not counting the preparatory work, but it doesn’t take much time either).

Cooking time: about 25 minutes.
Servings: 4.
Kitchen tools: 2-liter saucepan, knife, colander, cutting board.

Ingredients

Step by step technique

Video of boiled “smoking”

Please note that according to this recipe, the mackerel in onion skins will be salted, not pickled. Therefore, pay attention to what type it needs to be cooked so that the pieces keep their shape.

If you don’t like the mackerel smell, then cook red fish in the oven, although it’s more economical option there will be pike perch baked in the oven.

How often do you look in stores at the salty, golden smoked fish(cold smoked). Intellectually you understand that now there is a lot of low-quality fish, treated with various drugs to make it more attractive. We very often buy without even suspecting that they are really selling to us. So let's cook spicy mackerel together homemade salting, in the recipe of which only natural products. As a result, we will get a very tasty lightly salted fish, as golden as in the store.

Ingredients:

mackerel - 1 piece;
water - 1 liter;
onion peel - 1 cup;
salt - 3 tablespoons;
sugar - 1 tablespoons;
black peppercorns - 3 pieces;
Bay leaf- 1 piece;
cloves - 3 pieces;
coriander - 0.5-1 teaspoon;
dry orange peels - optional;
mustard powder - 1/4 teaspoon.

Mackerel, salted at home, with onion skins. Step by step recipe

Before you start homemade pickling fish, you need to know required amount marinade. Place the fish in a container where home-salted mackerel will be prepared and fill with water so that it completely covers. I got a liter, and I was counting on this volume of spices. If you have more or less, then change the amount proportionally.
Bring the water to a boil, add the onion skins and simmer for 10-15 minutes, remove from heat and let simmer for 30-40 minutes.
Strain the onion liquid (if it is less than 1 liter, add water). You can throw away the husk; we won't need it.
Add salt, sugar, spices (if desired, you can add dry orange peels), mix, put on fire and bring to a boil, cook until the sugar and salt dissolve, then cool. Strain into a sieve to remove bay leaves and orange peels.
The container in which I marinate fish is a cut-off plastic bottle. Place the fish in a container, pour in the cooled marinade so that it covers the mackerel, add mustard at the tip of a teaspoon.
Let stand for about 4 hours at room temperature, cover the bottle cling film and put in the refrigerator for 3-4 days.

During this time, the fish was marinated, acquired a very beautiful golden color, and became like store-bought. We can say that we prepared mackerel smoked with liquid smoke at home. But this one is much better, because we used only natural products. Join us for "Very Tasty", use our recipes

Do not be surprised. Yes, indeed, mackerel can be cooked in 3 minutes. And it will turn out to be neither lightly salted, nor boiled, nor like fried mackerel. It's just very tasty, moderately salty, tender fish With soft sandpaper, which does not need to be removed. Fish lovers who urgently want to eat will definitely like this recipe for cooking mackerel in onion skins.

The husk gives mackerel not only its golden color, but also its special refined taste. Interestingly, the characteristic smell of mackerel disappears somewhere. This is delicious.

Ingredients of the dish

For 1 serving

Fresh or frozen mackerel - 1 piece;

Proportions for brine with husks

Water - 1 l;
Salt - 5 tablespoons without top;
Onion peels from 5-7 onions.

What to cook in

To cook mackerel in onion skins, you need a wide bowl - this way the fish will go in whole (with head and tail) and not break. If you only have on hand regular saucepan, then the fish’s head and tail must be cut off.

How much water

There should be enough water to cover all the fish that you put in the pan. If there is a lot of fish or it is large and part of the mackerel is above and not under the water, then add brine (from water and salt - in the proportion of 1 tablespoon per 200 ml of water).

How many onions for peeling

The amount of husk in the recipe is given per 1 liter of water. However, everyone will have different sized onions (and different amounts of skin accordingly), just understand that the water should be visibly colored. At the same time, remember that you will not remove all the husk, but leave something to cover the onion itself (otherwise it will dry out and shrink if you remove the husk completely).

But if the peeled onion is immediately used in another dish, then you can remove all the peel until white. And then for mackerel it will be enough to peel 4-5 onions.

Cooking mackerel in husks

Clean the mackerel: wash, cut off the head, tail, fins, cut the belly, gut, remove the black film, wash the fish again inside and out.

Wash the onion skins, put them in a saucepan, add salt. To fill with water. Bring to a boil and cook for 5 minutes.

Place the fish with the shells in the water. The water should cover the mackerel. Cook the fish for 3 (three) minutes. Then you need to take it out and peel the onion skins from the mackerel.

Please note that boiling when cooking fish should be moderate.

One mackerel is enough for one serving. The mackerel turned out very tasty, I recommend it to everyone!

Bon appetit!

Many of us constantly purchase salted, smoked mackerel or herring, mistakenly believing that salting it is a very tedious and long process.

Salted mackerel in husks and tea is in no way inferior to that sold in stores and on the market, except that it is ten times healthier due to the fact that it does not contain harmful liquid smoke and is prepared from quality products. To prepare such fish, you need to take care of the onion skins in advance (remove them) and prepare tea leaves. The recipe for mackerel in husks is not labor-intensive and will be understandable to every housewife, and the result will pleasantly surprise you.

Such salted fish in onion skins great for festive feasts– it is cut into portions, sprinkled lemon juice or vegetable oil and served to the table. This fish is also good as an ingredient in puff pastries and regular ones.

Ingredients:

3 mackerel carcasses;
2 bags of black tea (no impurities);
2 bay leaves;
2 handfuls of onion peels;
10-12 black peppercorns;
1 liter of water;
50 grams of granulated sugar;
100 grams of salt.

How to pickle mackerel in onion peels and tea:

Advice! Before preparing a dish, you need to take care of the quality of the fish. When purchasing mackerel, pay attention to the color of the gills - they should be bright pink. The carcass of a good fish is whole, without damage or dark spots. If the fish already has a characteristic, stale smell, then it is better to refrain from purchasing.

First you need to prepare the brine in which the fish will be marinated. Wash well under warm water onion peel and bay leaf. Place the husks, bay leaves, sugar, salt, black peppercorns and tea bags into a saucepan or deep pan. Place the container on the fire and let it boil. As soon as the brine boils, turn off the heat and set the pan aside to cool. The brine must be room temperature, not hot.

Important! Black tea in bags must be natural, without any additives of bergamot, jasmine, etc. Otherwise, the fish will absorb these odors.

Preparing the mackerel. We cut off the head, fins and tail of the carcass. We rip open the belly, remove the entrails and rinse well. You can remove the spine bone and fillet the fish, but you can also keep the carcass whole and then cut it after cooking. We place the mackerel in a large, deep bowl and fill it with brine, which must first be strained, freeing it from spices and husks.

The fish must be completely immersed in the brine. Let the mackerel salt for 3 days in the refrigerator.

Three days have passed - we taste the fish to determine the degree of salting. If everything is satisfactory, then drain the brine and rinse the fish under running water to remove salt. Then you should lubricate it with vegetable oil and store it in parchment paper in a refrigerator. To increase the shelf life of fish, you can cut it into pieces of 2-3 centimeters, put it in a jar with chopped onion rings, bay leaves and add oil. So salted mackerel can be stored for up to 2 weeks.

If you are going to urgently treat your loved ones and guests delicious salty mackerel, then cut it across the ridge or fillet it, free it from the bones. Place the fish on a special dish, garnish with thin onion rings and sprinkle with lemon juice. Delicious, healthy mackerel ready.

Bon appetit!!!

Sincerely, Natalia.

An interesting recipe for “smoked” mackerel at home. Without the use of chemicals and liquid smoke. The result is a tasty, aromatic, lightly salted fish and, most importantly, healthy.

We will need:

defrosted or fresh mackerel- 1-2 pcs.
liter of water
3 art. spoons of salt (without a slide)
sugar 1.5 tbsp. spoons
2 handfuls of onion peels
150 ml. strong brewed black tea
black peppercorns, coriander and bay leaf (to taste)

Cooking:

1. Bring a liter of water to boil. Wash the onion skins and throw them into boiling water. Cook over low heat for about five minutes, then set aside and let it brew for another ten minutes.

2. Strain the infused water with onion skins, add salt and sugar, bring to a boil and set aside. Add pepper, coriander, bay leaf and brewed tea - let the marinade cool completely.

3. At this time, we clean the mackerel: we cut off the head, take out the intestines and wash the fish.

4. Place the cleaned fish in the cooled marinade and leave for three days. cool place(possible on the balcony). Periodically, the fish needs to be turned over so that it is evenly salted and colored.

5. After three days, we take out the fish, let it drain of excess liquid for a couple of hours and grease it with oil (so that it shines beautifully).

You can eat! Bon appetit!

Note: The fish turns out tasty and aromatic, but still not smoked. If you are not bothered by chemistry, you can add a tablespoon of liquid smoke to the marinade - then it will turn out exactly like in the store.