Cooking mackerel in 2 hours. Salted mackerel in a filling of tea and onion peel

Only 2 hours - and you can try fish with boiled potatoes and share your impressions of the recipe.

Buy in the store salted mackerel or herring is quite difficult. In order for the fish to last as long as possible on the counter in a marketable condition, the producers salt it hard. Thus, there can be no talk of any “slightly saltedness”, despite all the inscriptions on the label. But you can also salt the fish at home - there are at least a few successful recipes for salted mackerel.

For impatient lovers of homemade slightly salted fish, a recipe is suitable quick salting mackerel or herring. Portioned pieces are poured with brine and salted in the refrigerator. Just some two hours, and you are waiting for fragrant fish tender and not too salty. If you like more salty fish, just leave it in the brine longer. Or you can try this delicious recipe here.

Preparation time: 20 minutes
Cooking time: 2 hours
Servings Per Container: 4

Ingredients

1 mackerel (300g)
1 small onion
350ml water
1.5 tbsp salt
7 black peppercorns
2 bay leaves

How to cook salted mackerel according to the recipe "In 2 hours"

Before cutting the fish, prepare the brine, as it will take a little time for it to cool. Peel a small onion and cut crosswise into 4 pieces.

Put a ladle with 350 ml of water on the fire, immediately after boiling, add one and a half tablespoons of salt, two bay leaves, black peppercorns and onion. Boil the brine under a lid over low heat for 10 minutes after boiling. Then open the lid and let it cool down.

While the brine is boiling and cooling, take care of the fish. Cut off the head and tail, make an incision on the abdomen, remove the insides, rinse in cold water and blot the carcass with a paper towel.

Cut the fish into pieces one and a half centimeters thick, so it will salt faster and more evenly.

Put the pieces of mackerel in Plastic container or glass jar.
Pour the cooled brine over the fish pieces.

Close the container or jar with a lid and refrigerate for 2 hours.

After 2 hours, taste the fish and, if necessary, leave it for another half an hour, then drain the brine and serve, garnished with herbs or onions.

The empty shelves of grocery stores, which are still remembered by the older generation, have long been a thing of the past. A variety of products in stores is quite capable of satisfying any discerning gourmet. However, the quality of many stores offers is not something that leaves much to be desired. No, the products are of good quality. But there are too many E in modern food, as well as preservatives, emulsifiers and other stabilizers.

Those people who are not indifferent to what they consume are increasingly turning to the experience of our mothers and grandmothers, striving to cook at home, minimizing the consumption of store-bought canned food and semi-finished products.

There are many store-bought foods that can be easily prepared at home. Today we will get acquainted with ways to pickle fresh mackerel quickly and tasty.

What is this animal?

Before we tell you how to pickle mackerel, let's get to know it better. it ocean fish from the mackerel family. This is a valuable commercial fish, from 30 to 60 cm long. In our country, on the shelves you can most often find the Atlantic breed, caught in the northern part of the Atlantic Ocean in a vast area from the Skagerakk Strait in Norway to the Mediterranean Sea. In addition to the mackerel itself, in the fish departments you can also find its closest relatives - representatives of the mackerel family, bonito, mackerel and tuna.

This type does not apply to elite varieties- its price is relatively low. But this fish with a spindle-shaped body and a blue-green back, decorated with black sinuous stripes, is not only tasty in all dishes, but very healthy.

Folic acid and other benefits

Everyone knows that eating fish is good for health. Its meat contains easily digestible protein, and, most importantly, vitamin D, the lack of which leads to rickets in children and various problems with health in adults.

This applies to all varieties of fish, but mackerel is one of the richest sources of healthy human body, substances:

Protein. 200 grams of product contains daily allowance protein for an adult. In addition, this protein is three times easier for humans to digest than the protein found in beef. And even chicken meat is less useful;
Omega-3 fatty acids. In the season (autumn), the carcass contains up to 20% fat, most of which is omega-3 fatty acids that prevent the accumulation of cholesterol. Top of the list for omega-3 fatty acids fatty varieties fish;
potassium and phosphorus. good source potassium and phosphorus for the body. These substances are part of many enzymes that catalyze the chemical processes of the body. Potassium is part of soft tissues, and phosphorus is an integral part of the substance of skeletal bones and improves brain function. In addition to phosphorus and potassium, mackerel meat also contains other important trace elements for the body: selenium, iron, sulfur, sodium, zinc, manganese;
Vitamins. Vitamins of group B, PP, D - the meat of this fish contains almost all the vitamins of group B, especially a lot of B9 in it - folic acid involved in the metabolism and synthesis of DNA and immune cells. And there are practically no competitors in terms of the amount of vitamin D.

Even though the mackerel oily fish, the calorie content of its meat is low, so the dishes are quite suitable for diet food including weight loss diets. In the "Minus 10 kilograms" diet and the keto diet, fish is one of the allowed foods.

How to cook

After we found out that dishes are extremely useful in the diet of a person of any age and gender, it's time to finally cook something from it so that it is not only healthy, but also tasty.

The recipe for this beautiful fish is usually simple. Its popularity in cooking is also due to the fact that the fish is very easy to process. It has almost no small bones, except for the ribs, and the skin of mackerel is not covered with scales. Therefore, cooking mackerel dishes is a pleasure.

This fish is good both baked and in salads, but better than a simple dish " boiled potatoes with salted mackerel "can only be a fish spicy salting.

Quickly and deliciously feed a family dinner or organize great snack this easy one will help homemade. And you can be 100% sure of its usefulness, because when salting fish on your own, you will only use a spoonful of salt and spices - nothing more. Can be used for cooking both fresh and fresh-frozen mackerel.

Dry salted fish

How can you pickle mackerel at home? It's quite easy, there are several options. by the most in a simple way there will be a dry fish ambassador. For this method, you will need a minimum of products and no need to prepare a brine.

We clean the fish: gut, remove the head. Be sure to carefully remove the black film lining the abdomen from the inside - it gives bitterness.

How can you pickle freshly frozen mackerel?

Purchased fish must first be allowed to thaw. In a suitable size dish - glass, porcelain or food plastic, pour salt on the bottom, put 2-3 leaves of parsley and peppercorns: allspice, white and black.

Grate the prepared carcasses on all sides with a mixture of one tablespoon of sugar and three tablespoons of salt, put a sprig or umbrella of dill, bay leaves in the abdominal cavity of the fish.

Put the processed pieces of fish in a bowl, and sprinkle with the rest of the mixture of salt and sugar. Place the container in the cold. After 3 days, salted fish can be eaten.

Spicy salting

Fish in spicy brine is no less tasty, and spices add to this a simple dish even some culinary sophistication. How to pickle mackerel in brine?

To prepare the brine you will need:

salt - 3 tbsp. spoons;
sugar - 1 tbsp. a spoon;
mustard seeds - 1 tbsp. a spoon;
spices - Bay leaf, black and allspice;
water - 0.5 liters;
one bulb.

Process the carcass, cut portioned pieces. Onion cut into rings. Put everything in a jar. Boil water to prepare the brine, put spices, mustard, salt and sugar.

After complete dissolution of salt and sugar, cool the brine to room temperature. Pour the carcass laid in the jar ready brine. Fish salted in this way will be ready to eat the next day. Fast way

It will take several days to prepare the dish using the methods described above. But there is an opportunity to get fragrant delicious fish already in a couple of hours. How quickly, in just 2 hours, pickle mackerel? It is necessary to prepare all the products, as described above for the brine, and then pour the fish prepared and placed in a jar with hot brine. After two hours you can enjoy a wonderful fish snack.

We hope our recipes will help you cook delicious fish. Enjoy your meal!

Hello! Continuing the topic of cooking pickles, I will tell you how to pickle mackerel at home tasty and quickly. In the material I will present to your attention a whole series of various step by step recipes.

To begin with, I will tell you about the intricacies of choosing mackerel and the features of subsequent cooking. After all, the final result largely depends on this. You are already familiar with the technique of cooking salted salmon. It's time to master the art of salting mackerel.

Mackerel of large or medium size is suitable for salting. Small fish are bony and lean. Perfect option- a fish weighing 300 grams. It is better to salt fresh or fresh-frozen fish. If you don't have one, frozen will do.
When choosing, be sure to pay attention to the color. Fresh fish has a light gray hue without signs of yellowness, the eyes are light and not cloudy. A good mackerel is characterized by a light fishy aroma, to the touch elastic and slightly moist.
When salting, salt draws excess moisture out of the fish and thoroughly soaks the carcass. The process is carried out at a low temperature, because in hot conditions the product will go bad. Upon completion of salting, mackerel is removed to the cellar or refrigerator.
For the preparation of salted mackerel, dishes are used that do not oxidize. I use enameled, plastic and glass containers. If suitable dishes are not available, a wide one will do. plastic bottle with cut neck.
I recommend salting mackerel at home with ordinary salt, iodized salt does not fit. Iodine will not affect the taste ready meal, but spoil appearance.
use better coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting. The whole mackerel is cooked for three days, the pieces are salted for one day.
Fridge - the best place for storage. Fill the mackerel with vegetable oil and store for no more than 5 days. Do not keep salted fish in the freezer, after defrosting the meat will become watery and soft.
In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a spicy flavor.

These tips will help you cook delicious, beautiful and fragrant salted mackerel.

A simple recipe for salting mackerel

Ingredients:

Mackerel - 2 pcs. 350 g.
Drinking water- 1 liter.
Mustard powder - 1 teaspoon.
Sugar - 3 tablespoons.
Salt - 5 tablespoons.
Peppercorns - 10 pcs.
Laurel - 4 leaves.

Cooking:

I pour water into a saucepan and put it on the stove. After boiling water, add the spices provided for in the recipe, and cook for strong fire three minutes. I turn off the heat, cover the marinade with a lid and leave to cool to room temperature.
I'm preparing mackerel. I cut off the tail and head, remove the insides. I thoroughly rinse the fish with water, dry it, cut it into pieces 3-4 centimeters wide and put it in a glass dish.
I pour the cooled marinade and send the container with mackerel to the refrigerator. After twelve hours the fish is ready. It will take 2 days to fully dry out.

It's as simple and amazing as possible. good recipe cooking salted mackerel slices.

Classic recipe

Shop windows are full of salted fish in a wide range. But there are times when a trustworthy brand, for certain reasons, delivers unpalatable fish. If at hand classic recipe salting mackerel, disappointment can be avoided.

Ingredients:

Mackerel - 1 pc.
Salt - 4 tablespoons.
Sugar - 2 tablespoons.
Vinegar - 2 tablespoons.
Laurel - 3 leaves.
Black pepper - 3 peas.
Allspice- 2 peas.
Water - 1 liter.

Cooking:

I dry my fish, cut it into pieces and remove the insides.
Pour water into an enameled container, add spices, bring to a boil. I boil for five minutes, remove from the stove. After cooling the brine, I introduce vinegar and carefully mix.
I put the pieces of fish in a glass container, pour the marinade and put it in a place with room temperature for a day, then put the mackerel on a plate and taste it.

Video recipe

As you can see home salting mackerel is a simple task. salted mackerel goes well with potatoes, rice and even buckwheat. If you tell me your recipes for salting this wonderful fish in the comments, I will be grateful.

Mackerel spicy salted

The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after the completion of cooking, the dish will please incredible taste.

Ingredients:

fresh mackerel- 2 pcs.
Onions - 2 heads.
Allspice - 5 peas.
Laurel - 2 leaves.
Wine vinegar- 50 ml.
Salt - 3 tablespoons.
Vegetable oil - 1 teaspoon.
dried cloves- 2 sticks.
Ground black pepper.

Cooking:

I remove the skin from the fish and cut the carcasses along the ridge. Then carefully remove the bones and cut the mackerel fillet into pieces of moderate size. Sprinkle with salt and set aside for 10 minutes.
I cut the peeled onion into rings. To prepare the marinade in a bowl, I combine vinegar with vegetable oil, add the spices indicated in the recipe, mix thoroughly.
I season the mackerel with pepper, add onion rings, mix, spread in a glass container and pour marinade. I leave at room temperature for at least 10 hours, after which I keep another two hours in the refrigerator.

Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first of all.

Salting whole mackerel in brine

Supermarkets sell ready-made pickled mackerel, but home-cooked mackerel is much tastier. Those who have tried this homemade yummy will definitely agree with me. For the rest, I recommend reading the recipe for salting whole mackerel in brine.

Mackerel is a fatty fish that is highly valued and should be present in the diet of every person. I will share two wonderful simple recipes. You can salt the fish yourself, even without special culinary skills.

Whole salting recipe video

Whole mackerel in brine with onion skins

Fish saturates the human body beneficial substances. Red fish is considered the most valuable, however, it is also the most expensive. The top of the leadership among the available varieties is occupied by mackerel. It is smoked, grilled, baked, salted.

Ingredients:

Frozen mackerel - 3 pcs.
regular salt- 3 tablespoons.
Water - 6 glasses.
Black tea - 2 tablespoons.
Sugar - 1.5 tablespoons.
Onion peel - 3 handfuls.

Cooking:

I put the frozen mackerel in a large bowl and wait until it melts on its own. I do not recommend using a microwave oven for this purpose, otherwise the fish will not retain a dense texture and benefit.
While the fish is defrosting, prepare the brine. I put the onion peel in a colander and carefully rinse it under running water. I spread it in a saucepan, add salt, sugar, tea leaves and pour water. After boiling the liquid, remove the pan from the stove and cover with a lid.
I diligently pour water over the mackerel, gut it, rinse it again and put it in an enameled container. I also add filtered brine to this. I cover the dishes with a lid and send them to a cold place for three days. I turn the mackerel once a day, as a result, it is evenly colored and salted.

Three days later I take out the fish, cut it into portions and serve it to the table, garnishing it with lemon slices and sprigs of greenery. Boiled and fried potatoes are combined with such mackerel. It is up to you to decide what to submit this sophistication with. My recommendations in this case are inappropriate.

Mackerel whole in tea solution

salted whole mackerel is perfect for serving on its own. I find it difficult to say how long such a fish is stored. I salt it in a few pieces, and it instantly disappears. But I am completely convinced that if you create this culinary miracle, no one else will want to buy salted fish in the store.

Ingredients:

Frozen mackerel - 2 pcs.
Salt - 4 tablespoons.
Water - 1 liter.
Sugar - 4 tablespoons.
Leaf black tea - 4 tablespoons.

Cooking:

I defrost the fish in the sink under running water. After I cut off the head, gutted, doused with water and dried with paper towels.
I pour black tea with boiling water, wait until it brews and cools down, then add salt and sugar to it. I stir until completely dissolved.
In ready tea solution I lower the mackerel, leave it to marinate in the refrigerator for four days. I take the fish out of the marinade and hang it over the basin or sink by the tails for the night.

I advise you to serve a delicacy to the table in the form of portioned pieces. I use greens to decorate salted mackerel, I cook steamed vegetables or mashed potatoes. You can add it to some New Year's salad, from which it will become much tastier.

How to salt mackerel in 2 hours

Stores sell a variety of salty fish, but sometimes it is problematic to buy a salted product. In order for the fish to keep its marketable appearance longer and be stored longer, manufacturers do not spare salt. However, you can cook salted mackerel at home in 2 hours.

The recipe below is perfect for the impatient homemade pickle aficionado. It is enough to be patient and after 2 hours start tasting a lightly salted product.

Ingredients:

Mackerel - 1 pc.
Onion - 1 head.
Water - 350 ml.
Salt - 1.5 tablespoons.
Black pepper - 7 peas.
Laurel - 2 leaves.

Cooking:

The first thing I do is brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices indicated in the recipe and salt. I cook the brine at minimum heat under the lid for no more than 10 minutes, then turn off the gas, remove the lid and let it cool.
While the marinade is cooling, I am engaged in fish. I cut off the tail and head, make a small incision on the abdomen, remove the insides through it, rinse the carcass with water and dry it with paper towels.
I cut the carcass into slices 2 centimeters thick so that it is quickly and evenly salted. I spread the pieces of fish in a jar or food container, pour in brine, close the lid and send it to the refrigerator for 120 minutes.
After the specified time salted fish get ready. If necessary, you can hold it in brine for another half an hour. Before serving, I recommend decorating the mackerel with onion rings and herbs.

Agree, some hot dishes are cooked much longer than it is unbelievable delicious treat. The only drawback is the short shelf life. However, the fish does not threaten to go bad, because it does not stay on the table for a long time, like fried pollock.

Salted mackerel pieces

Practice shows that salted mackerel pieces are excellent at the same time. independent dish, a wonderful addition to various side dishes and a great ingredient for snacks.

The recipe is intended for people who cannot imagine their life without salted fish. The spicy brine makes the fish fit for consumption overnight.

Ingredients:

Mackerel - 350 g.
Salt - 1 tablespoon.
Sugar - 0.5 tablespoons.
Ground pepper
Vegetable oil
Vinegar - to taste.

Cooking:

I pour water over fresh mackerel, cut off the head and tail, gut, rinse again and cut into pieces, three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt.
I put the mackerel tightly in a glass container, cover with a lid and send it to the refrigerator until the morning. Then I wash off excess salt from the mackerel, dry it, put it in clean jar and pour a solution of vinegar and vegetable oil. After two hours, you can enjoy the taste of salted fish.

I think the simplicity of the recipe surprised you a lot. A hand-made treat is in no way inferior to a store-bought product, and in some aspects it will give a big head start. As a first course, you can make borscht, fish and potatoes will go for the second, and for dessert

Calories: Not specified
Time for preparing: Not specified

Mackerel universal fish which is good at various ways cooking. It is especially tasty in the form cold appetizer salted with dry salting. I offer you a recipe that does not require a long wait. The fish is ready in 1.5-2 hours. Salt for this recipe should not be iodized, you can take spices to your liking, slightly reduce the amount of salt. I strongly recommend using mustard seeds for salting. Fast salted mackerel in 2 hours without brine is a very tasty snack that everyone will like. See also how to cook.

You will need:

- mackerel - 1 carcass,
- salt - 1 teaspoon,
- sugar - 1 teaspoon,
- Apple vinegar- 1.5 teaspoons,
- vegetable oil- 2 tablespoons,
- onion - 1 piece,
- ground coriander - 1 teaspoon,
- mustard seeds - 2 teaspoons,
- bay leaf - 1 piece,
- cumin - 0.5 teaspoon.

How to cook with a photo step by step

Remove the head from the mackerel, gut it. Remove the black film inside the belly of the fish. Cut off fins and tail. Cut the mackerel in half and remove the spine. Remove the bones from the fillet. Rinse the fish and pat dry with paper towels.

Cut the mackerel into pieces 0.7 cm thick. This condition is necessary so that the fish is quickly salted.

Mix oil and vinegar.

Put a layer of mackerel on the bottom of the pan.

Sprinkle the fish with a mixture of salt and sugar about 1/3 of the total volume.

crush the bay leaf small pieces. Mix all the spices and add 1/3 of the total quantity to the fish.

Drizzle with a mixture of oil and vinegar (1-2 teaspoons).

Cut the onion into half rings and lay out the next layer.

Alternate layers. I got three layers.

After 2 hours, put the fish on a serving dish, decorate and serve.
Advice:
If you bought frozen fish, be sure to wait until it thaws naturally, then it will be elastic and will not delaminate. This one is no less delicious.

If you wanted to taste salted fish for dinner home cooking, then this is a completely feasible desire. And this is not a joke, it is really quite possible to cook such a wonderful snack as pickled mackerel in 2 hours.

In the store, as a rule, you can buy salted mackerel or herring, and if you like it, then the only right decision is to pickle it yourself. Moreover, you can add your favorite spices to the brine, such as cloves, tarragon, rosemary, which will make the taste of mackerel more spicy and piquant. As for the degree of salting, you will regulate it yourself. Remember a simple rule: the longer the fish is in the marinade, the more salted it will be, and vice versa.

This recipe is also interesting in that we put turnip onions in the marinade for pickling mackerel and boil it for 5 minutes along with bay leaves and black peppercorns. Thus, we will enhance the aroma of spices, and the taste of salted fish will be more vivid.

The most important thing in preparing tasty snack, is, of course, to buy fresh-frozen mackerel. Ideally, the fish should be in brine for at least 10-12 hours, but if we want to reduce the salting time, then we need to understand that in this case we need to buy very quality fish, best of all fresh, only caught from the sea. But this pleasure is available only to residents of coastal regions, where good fish can be bought at any market, just like our seeds. If you do not have the opportunity to purchase fresh mackerel, then choose a good fresh-frozen one in the store. But look at the freezing date so that the fish is fresh. Pay attention to the condition of her carcass so that it is elastic, without damage. The gills of fresh mackerel should be bright red or Pink colour, have a mild sea scent. Next, we look into the eyes of the fish, if they are cloudy, then most likely the fish has lain for a long time before it was frozen, and it definitely does not suit us.

All these precautions are necessary so that we can cook and enjoy its taste without harm to our health.

Ingredients:
- fresh frozen or fresh fish mackerel - 1 piece,
- turnip onion - 0.5 pcs,
- water - 400 ml,
- rock salt - 1.5 tbsp. l,
- bay leaf - 2 pcs,
- black peppercorns - 5 pcs.

First of all, we will cut the mackerel. To do this, we will rinse it and dry it with a paper towel. Now very carefully with a sharp fish knife we cut off the head of the mackerel, the tail and cut the belly. We take out all the insides and wash the carcass from the remnants of blood. Cut the fish into pieces about 1-1.5 cm thick.

Then we'll do the marinade. Peeled onion cut into several pieces and put in boiling water. We also put salt, bay leaves and black peppercorns here. Boil the marinade for 10 minutes and let it cool completely.

Cover with a lid and refrigerate for a few hours (at least 2 hours).
Enjoy your meal!

Old Lesya