How to pickle frozen mackerel. Mackerel fish - signs of quality

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 delicate flesh, fewer bones, is moderately fatty, and is also healthy.

Mackerel is a unique product. Its high calorie content is compensated by rapid absorption in the body. Sea fish contains significant amounts 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 pressing 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 it in water. The best option is to 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, there are options that use small pieces or fillet of 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 it is in a cool place.

Dry salting mackerel

The dry pickling recipe is quite easy. Even an inexperienced housewife can prepare such a snack. For a brighter 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 workpiece into 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 this, place the spicy snack on the bottom shelf of the refrigerator for several hours.

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 brewed black tea, but it is also possible to get by in batches. The only drawback of this easy recipe is that it will take 3-4 days to prepare the marinated fish.

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.
Remove the required amount of peel from the bulbs. 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

A beautiful, moderately salted fish with a piquant taste will be obtained 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 is tender with sourness and slight spiciness - an excellent 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 broken bay leaf, peppercorns, chopped garlic, oil and vinegar.
Separately, cut the peeled onions of medium thickness into semicircles.
Layer fish fillets and onions in a jar or container.
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 allspice peas;
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. To 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.
Place sugar, sea salt, pepper and bay leaves in a liter of water. Boil for 6-7 minutes until the salt and sugar crystals dissolve.
Cool the brine.
Place the pieces of fish in liter jars and fill with 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

Salting mackerel at home is a reliable way to avoid poisoning and other troubles when buying ready-made salted fish in a store.

A variety of recipes for salting mackerel yourself allows you to choose the salting method to suit your taste and capabilities.

How to pickle mackerel at home deliciously, important nuances

First of all, you need to choose the right carcass for salting. You need to pay attention to the color of the carcass, it should be gray, without yellow spots, the eyes should be light, the skin should be without damage, the smell of fresh sea fish.
It is advisable to take fresh fish of medium and large sizes; small carcasses are bony and less tasty.
If the product is frozen, then it must be defrosted slowly, on the bottom shelf of the refrigerator.
Salt for brine should be used simple, coarsely ground. Iodized salt will spoil the appearance of the finished product.
Enameled, plastic or glass containers for pickling are suitable to prevent oxidation.
For cutting, you need to use a well-sharpened knife so that the pieces are cut beautifully.
Stored at home in the refrigerator for no more than 5 days.

How to pickle mackerel at home deliciously, recipes:

A simple recipe for salting mackerel at home

Mackerel – 2 pieces, 350 gr.
Plain water - 1 liter
Mustard powder – 1 tsp.
Granulated sugar – 3 tbsp. l.
Coarsely ground regular salt – 5 tbsp. l.
Black peppercorns – 8-9 pcs.
Laurel leaf – 3 pcs.

1. Put water with spices on the fire, boil and cook for 3 minutes, then cool under the lid to room temperature.

2. Gut the fish, cut off the tail and head, rinse well, dry, cut into pieces 3-4 cm wide and place in a glass container.

3. Pour over the chilled marinade, cover with a lid and hide in the refrigerator for 12 hours, or better yet, 2 days.

Using this recipe as an example, you can see that quickly salting mackerel at home is not particularly difficult.

Salting mackerel in brine pieces

Mackerel - 1 pc.
Plain water - 1 liter.
Granulated sugar - 2 tbsp. l.
Black peppercorns - 3 pcs.
Allspice peas -2 pcs.
Laurel leaf - 3 pcs.
Wine vinegar - 2 tbsp. l.

Add spices to the water. Boil for 5 minutes, cool, add vinegar, stir.
Gut the fish, wash, dry, cut into pieces 3-4 cm wide, place in a glass container.
Pour marinade over the pieces and place in a cool place for a day.

As you can see, salting mackerel in brine in pieces is not difficult. The end result is a tender and tasty dish. If you replace sugar with a sweetener, then this type of salting is ideal for those on the Dukan diet. There's more here.

Recipe for spicy salted mackerel at home

Fresh mackerel - 2 pcs.
Onions - 2 pcs.
Allspice peas - 6 pcs.
Laurel. sheet - 4 pcs.
Sunflower oil – 1 tsp.
Wine vinegar – ¼ cup.
Coarsely ground regular salt – 3 tbsp. l.
Cloves – 2 buds.
Ground black pepper.

The procedure for preparing spicy salted mackerel:

Remove the skin, remove the bones, cut into small pieces of fillet, add salt and set aside.
Cut the onion into rings.
Mix vinegar, oil and spices.

Pepper, add onion, add marinade and mix well and leave for 10-12 hours at room temperature, then place in the refrigerator for 2 hours.

Spicy salted mackerel is ready! Boiled potatoes work well as a side dish for spicy-salted mackerel.

How to pickle mackerel in brine with onion skins

Frozen mackerel – 3 pcs.
Common coarse salt - 3 tbsp. l.
Plain water - 6 glasses.
Black tea – 2 tbsp. l.
Granulated sugar – 2 tbsp. l. without top.
Onion peel - 3 handfuls.

Slowly defrost.
Wash the onion skins thoroughly, add salt, sugar, tea leaves, water, boil, remove from the stove and cover with a lid.
Wash the fish, gut it, dry it, pour it with strained brine, cover it and put it in a cold place for 3 days. During this time, turn the carcass several times for better salting and golden coloring.

Mackerel salted at home using this method is very tasty, cut into pieces, it goes well with fried potatoes.

How to pickle mackerel in brine with tea

Frozen mackerel - 2 fish.
Common coarse salt - 4 tbsp. l.
Plain water - 1 liter.
Granulated sugar – 4 tbsp. l.
Black tea – 4 tbsp. l.

Defrost under running water. Gut, cut off heads, wash, dry.
Brew and cool the tea, add sugar, salt and dissolve well.
Dip the fish into the tea solution and put it in the refrigerator for 4 days.
Hang by the tail over a basin overnight to drain off excess liquid.

Salting mackerel in a tea solution is a very original recipe; the fish looks appetizing and aesthetically pleasing. In this case, mashed potatoes are suitable as a side dish.

How to pickle mackerel in brine in 2 hours

Mackerel – 1 pc.
Common coarse salt – 1.5 tbsp. l.
Plain water – 350 ml.
Onion – 1 pc.
Black peppercorns – 7 pcs.
Laurel leaf – 2 pcs.

Throw all the spices, salt and onion cut into 4 pieces into plain water. Cook over low heat for 10 minutes, let cool.
Gut the fish, cut off the tail and head, rinse well and dry. Then cut into pieces 2 cm wide and place in a glass container.
Pour over the prepared marinade and hide in the refrigerator for a couple of hours.

Fish prepared in this way goes well with boiled jacket potatoes.

Recipe for marinated fresh frozen mackerel

Mackerel - 3 pcs.
Onion - 3 pcs.
Garlic – 3 cloves.
Granulated sugar – 1 tsp.
Common coarse salt - 1 tbsp. l.
Wine vinegar – 3 tbsp. l.
Sunflower oil - 2 tbsp. l.
Bay leaf - 2 pcs.
Allspice peas - 1 tsp.
A mixture of different peppers.

Thaw the fish slightly, otherwise the pieces will look unappetizing. Gut, wash, cut off tails and heads, dry, cut into small pieces.
Cut the onion into rings and the garlic into slices.
Prepare the marinade - mix with vinegar, salt, sugar, pepper, add bay leaf.
Combine everything and mix carefully.
Place in a glass jar and leave in the cold for a day.

Marinated mackerel is good in sandwiches, sprinkled with green onions.

How to salt mackerel in lemon juice

Mackerel - 3 pcs.
Coarsely ground regular salt – 2 tbsp. l.
Lemon – 1 pc.
A few black peppercorns.
Laurel leaf - 3 pcs.
Plain water - 0.5 liters.

Add spices to the water, boil and cook for several minutes, then cool to room temperature.
Gut the fish, wash, dry, cut into small pieces and place in a glass container.
Pour squeezed lemon juice and prepared brine over the fish. Place in a cool place. In a day it will be ready to eat.

You can salt whole fish this way, but then it will be ready in 3 days.

Ambassador mackerel without water

Mackerel – 2 fish.
Common coarse salt - 4 tsp.
Granulated sugar - 1 tsp.
Laurel leaf – 2 pcs.
5-6 black peppercorns.
Vegetable seasoning - 1 tsp.

Remove the entrails, trim off the tail and head, rinse and dry. Cut into 1.5 cm thick pieces.
Prepare a mixture of spices, you can add a couple of teaspoons of mustard.
Coat the pieces with the prepared spice mixture and place in a suitable container, cover and refrigerate for 2 days.

Salted mackerel with liquid smoke

Mackerel – 3 fish.
Plain water – 1 liter.
Black tea - 4 tbsp. l.
Common coarse salt - 4 tbsp. l.
Granulated sugar - 2 tbsp. l.
Liquid smoke - 4 tbsp. l.

The liquid smoke in this recipe will give the fish a smoky flavor and golden color.

Gut the mackerel, cut off the fins, as well as the head and tail, rinse, and dry with paper towels.
Prepare a brine with black tea, boil it, cool.
Add liquid smoke to the cooled brine.
Place in a glass bowl, cover and refrigerate for 3 days.

So, to summarize, we can say that salting mackerel at home is not at all troublesome and does not take long. The end result is an incredibly tasty and healthy dish that will appeal to all household members, including children.

You haven't tried salt mackerel Houses? It’s in vain, it’s not at all difficult, the salting technology is simple, and the fish turns out incredibly tasty, very aromatic and tender. And you are unlikely to buy such a fish in a store. I suggest you make salted mackerel at home using a very tasty recipe that all your guests will love.

You can also choose any recipe you like from the selection and diversify your taste.

How to pickle mackerel in brine - the simplest recipe

For this recipe we will need:

Mackerel, take fresh frozen, defrost, remove the gills from it, rinse under running water
The salting vessel, preferably enameled with a lid, should be of such length and volume that the fish can fit in it; if it is a little smaller, you can bend or cut off the tail of the fish

For brine per 1 kg. fish:

0.5 liters of boiled chilled water
2 tbsp. spoons of salt
1 tbsp. spoon of sugar
1 – 2 bay leaves optional

Pickling:

Prepare the brine, stir salt and sugar in water, stir thoroughly until completely dissolved
We put the fish in the container and fill it with brine; if there wasn’t enough of it and the fish was not completely covered with it, it’s okay, you’ll just need to turn it over periodically
Close the lid and leave for 2 - 3 hours at room temperature
Place the boat with fish in the refrigerator for 4 – 5 days

Lightly salted mackerel, dry salted without water

The fish turns out lightly salted, tender and very tasty.

Defrost mackerel, wash
We gut the carcasses, separating the heads and tails
Prepare a dry mixture of 3 tablespoons of salt, 1 tablespoon of sugar and 1 teaspoon of ground black pepper, mix it well
Rub the fish on all sides and inside with our prepared mixture, place on foil
Sprinkle with the rest of the mixture and roll the carcasses in it
Wrap tightly in foil, put the package in a bag
Place in the refrigerator for 4 days

How to quickly and tasty pickle mackerel in pieces:

Defrost freshly frozen fish, gut it, separate the heads and tails, and rinse under running water.
Cut into equal pieces
Place in a container for pickling
Finely chop the onion and sprinkle the pieces
Prepare brine for pouring, based on 800 ml. boiled chilled water add 3 tbsp. spoons of salt
Add 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
If desired, you can add 1 tbsp to the brine. a spoonful of vinegar and 2 tbsp. spoons of vegetable oil
Pour into a container with fish and put 2 - 3 bay leaves
Close the container tightly and put it in the refrigerator
After a day you can taste very tasty fish

Delicious mackerel in brine with tea

Necessary:

Fresh frozen mackerel
Salt – 4 tbsp. l.
Sugar – 4 tbsp. l.
Bay leaf – 1 – 2 pcs, spices to your taste
Black tea – 4 tsp.
Water – 1 l.

Preparation:

Defrost the fish, gut it, separate the heads and tails
Prepare the brine, to do this, pour water into the pan and put it on fire
Bring to a boil and add tea to the water
Add salt, sugar, spices, bay leaf at once, stir everything well
Turn off the heat and let the brine cool
Strain the cooled brine through a sieve and pour in the fish placed in the container.
Cover with a lid and place in the refrigerator for 4 days.
When preparing the brine, you can also add spices according to your taste preferences.

Delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel – 1 pc. (medium size)

Onion peel - 1 handful
Salt – 5 tbsp. l.
Water – 1 l.
Spices according to your taste and discretion

Preparation:

Pour water into the pan and soak the husks in it for a few minutes.
Place on the stove, stir in salt and spices
Bring to a boil, add thawed and washed fish for 3 minutes
Place the fish in a colander, let it drain and cool, the fish is ready to eat.

How to make salted mackerel with mustard (mustard-spicy filling)

Defrost the fish, gut it, leave it without heads and tails
Rub the salting mixture on all sides and inside and place in a bowl for pickling.

The curing mixture for 1 kg of fish consists of:

100 g – salt
3 g - sugar
3 g – ground nutmeg
1 - 2 – finely chopped bay leaf

Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (during this time, turn it over several times)
Remove from the refrigerator, rinse the mixture under running water and dry
We prepare the filling, for this we pour several peas of allspice, black pepper, several cloves, cardamom, nutmeg into a mortar and grind it all with a pestle.
Pour some water (100 ml.) into a pan, pour the dry seasoning mixture into it

Ingredients of the spicy mixture:

Allspice - 1 gr.
Black pepper - 1 gr.
Nutmeg - 1 gr.
Coriander - 1 gr.
Cloves - 2-3 pcs.
Water - 100 gr.

Place on fire, bring to a boil
Remove from heat and let sit for 10 minutes
Cut the mackerel into pieces 2 - 2.5 cm thick and place in a bowl on an onion bed (cut the onion into slices)
Strain our cooled broth
Mix mustard with olive oil
Add sugar and salt, mix, pour in the broth, 4 g of acetic acid

Composition of mustard-spicy filling:

Spicy decoction - 100 gr.
Mustard - 50 gr.
Vegetable oil - 60 gr.
Sugar - 35 gr.
Salt - 7 gr.
Acetic acid - 4 g.

Pour the fish and put it in the refrigerator for one day

Dry pickling

Ingredients:

Allspice – 10 peas;
Bay leaf – 5 pcs.;
Mackerel – 3 pcs.;
Salt – 50 gr.;
Sugar – 1 tbsp. spoon;
Dill.

Preparation:

Remove the insides, removing the dark film on the belly; if left, it will give bitterness to the finished product;
Cut off the head. Wash;
Pour salt, allspice peas, dill, bay leaves into the container;
Mix salt and sugar;
Spread the fish on all sides;
Place in a container. Place dill in the belly, sprinkle with spices and salt;
Close and refrigerate for three days;
Excess salt can be washed off or removed with a towel.

Under pressure

To cook a dish faster, you can use pressure. To do this, place a jar filled with water on the cooked fish. You can use a kilogram bag of cereal packed in a plastic bag. This makes a very tasty recipe for salted mackerel.

Ingredients:

Salt – 2 tbsp. spoons;
Allspice – 1 teaspoon;
Mackerel – 2 pcs.;
Sugar – 1 tbsp. spoon;
Black pepper – 1 teaspoon.

Preparation:

Mix all dry ingredients;
Remove the head and entrails from the carcass;
Wash;
Dry. The fish must be completely dry;
Cut in half along the carcass with a sharp knife;
Remove all seeds;
Get rid of the skin. A very sharp knife will help you remove it quickly;
Cut the resulting pulp into pieces;
Place in a container. Sprinkle with spices;
Apply pressure to press down very well. After eight hours in the refrigerator, the fish will taste great.

Spicy pickling

This recipe makes the fish lightly salted. The main thing is that it's quick to prepare. In the morning they salted it, and the dish was ready for dinner.

Vinegar – 2 tbsp. spoons;
Salt – 4 tbsp. spoons;
Bay leaf – 5 pcs.;
Allspice – 5 peas;
Water – 1 liter;
Sugar – 2 tbsp. spoons;
Mackerel – 2 pcs.;
Cloves – 5 pcs.

Preparation:

For the brine, pour water into a saucepan;
Add spices;
Add salt and sugar immediately;
Wait until it boils;
Boil for a couple of minutes;
Cool. To make the process go faster, you can pour it into a wide bowl;
The tail, head, and fins must be cut off;
Gut the insides;
Cut into pieces;
Transfer to a jar;
Add vinegar;
Pour in the brine to completely cover the pieces. Do not pour hot marinade. Otherwise, the fish will not be spicy, but boiled;
If there is not enough liquid, prepare more.
After twelve hours, you get a spicy, aromatic fish.

In onion skins with brine

You don’t always want to run around the shops looking for good, not over-salted mackerel. Finding the perfect taste is very difficult. You will learn how to salt mackerel at home with a smoked flavor in this recipe. Onion skins will give a golden hue.

Ingredients:

Water – 1.5 liters;
Loose black tea – 2 tbsp. spoons;
Mackerel – 2 carcasses;
Husk - from 5 large onions;
Salt – 4 tbsp. spoons;
Sugar – 1.5 tbsp. spoons.

Preparation:

For brine: add salt, tea, sugar, husks to water (rinse well);
Wait until it boils;
Cover with a lid and leave to cool. This process will take several hours;
Cut off the head and tail of the carcass. Clean the insides;
Wash the belly thoroughly so that there is no bitterness in the finished product;
Strain the marinade through a sieve. You can use gauze to help;
Place the fish in a jar or container;
Pour in the brine;
It should be marinated for three days. Be sure to turn it over every day;
Remove from marinade. Lubricate with sunflower oil to make it look more beautiful and prevent it from drying out.

Marinated in tea brine

Salting mackerel with tea is a tasty, easy-to-understand recipe. The only negative is that it will take about four days to prepare. The fish comes out melting in your mouth and resembles cold-smoked mackerel.

Ingredients:

Water – 1 liter;
Mackerel – 2 carcasses;
Salt – 4 tbsp. spoons;
Black tea – 3 tbsp. spoons;
Sugar – 3 tbsp. spoons.

Preparation:

Thaw the fish overnight in the refrigerator;
Get the insides out. Remove head and tail;
Rinse thoroughly;
Boil water with tea. There should be no additives or flavorings in the brew;
Add salt to the marinade. Add sugar. Stir;
Cool completely. To avoid boiling the fish;
Strain;
Place whole carcasses in a jar or container; no need to cut them;
Place in the refrigerator;
Turn over every day to ensure even salting;
After four days, the delicacy is ready.

This mackerel will delight all guests at the festive table. And you will feel proud of creating a culinary masterpiece.

Two-hour salted mackerel

Everyone has had occasions in their life when guests unexpectedly came. You are not at all ready, you have nothing to treat them with. This instant recipe for salting mackerel in just two hours will come to the rescue. In such a short period of time, you will get a delicious fish that is not inferior in taste to store-bought fish.

Ingredients:

Salt (necessarily coarse) – 3 tbsp. spoons;
Bay leaf – 4 pcs.;
Onion – 2 pcs.;
Mackerel – 2 carcasses;
Water – 700 ml;
Black pepper – 15 peas.

Preparation:

Divide the onion into quarters with a knife;
Add onion, salt and spices to the water;
Cook for ten minutes;
Remove the entrails. Cut off the head and tail of the fish;
To get rid of bitterness, rinse well;
Cut into two-centimeter pieces;
Pour the marinade into a jar and add the fish;
Let it sit in the refrigerator for two hours.

This is how you can quickly and easily make a good side dish for potatoes.

An easy option for salting mackerel.

Ingredients:

Ground pepper;
Sugar – 2 teaspoons;
Mackerel – 2 pcs.;
Sunflower oil;
Salt – 2 tbsp. spoons;
Vinegar.

Preparation:

Cut the fish: remove the entrails, head, tail;
Cut into pieces;
Rub with pepper, sugar, salt;
Send it to the jar. Packing tightly;
In the morning, remove the remaining salt;
Place in the herring container;
Mix oil with vinegar;
Pour mixture over mackerel;
Leave for two hours.

Salted in oil at home

This cooking option requires a minimum of ingredients.

Ingredients:

Salt – 2 tbsp. spoons;
Mackerel – 1000 gr.;
Refined oil – 200 ml.

Preparation:

For this version of the dish, a frozen carcass is required. Which needs to be gutted, head, fins, tail removed;
Don't forget to get rid of the black film in the belly. It gives bitterness;
Cut in half along the ridge. Remove all bones;
Cut into pieces;
Place skin side down in a bowl;
Sprinkle well with salt. There is no such thing as too much salt. The fish will take only the amount it needs;
Fill with oil;
Add the remaining fish on top;
Add salt and oil;
Cover the bowl with a lid and chill in the refrigerator for a day.

How to quickly and tasty pickle pieces of mackerel?

Ingredients:

Pepper – 10 peas;
Cold water – 1 liter;
Salt – 5 tbsp. spoon;
Mustard powder – 1 teaspoon;
Mackerel – 700 gr.;
Sugar – 3 tbsp. spoons;
Bay leaf – 4 pcs.

Preparation:

Pour water into the pan. When it boils, add spices. Boil for three minutes until the water bubbles;
Cut off fins, tail, head. Gut the insides;
Cut into pieces. A size of three centimeters will be sufficient;
Dry with a paper towel;
Place all parts in a container;
Pour in cold brine.

After two days, the fish will be completely salted, but after 12 hours it can be consumed.

Detailed recipe for salting mackerel in a jar

This fish will serve as a semi-finished product for many dishes. Due to its fat content, it turns out very juicy. In order not to spoil the dish with over-salted fish, it is better to cook it yourself.

Ingredients:

Sugar – 1 tbsp. spoon;
Laurel – 1 leaf;
Mackerel – 2 pcs.;
Sea salt – 3 tbsp. spoons;
Water – 1000 ml;
Allspice – 3 peas.

Preparation:

Gut the fish. Remove all unnecessary parts;
Prepare brine for mackerel. To do this, boil the spices with water until the bulk ingredients are completely dissolved;
Cool the marinade completely;
Cut the mackerel into pieces;
It is best to pickle in a jar. Place a piece in it, fill it with brine;
It takes four hours to stand at room temperature;
Refrigerate.

How to salt mackerel deliciously without brine?

Not all housewives like to tinker with brine. Then this recipe will come to the rescue.

Ingredients:

Salt – 4 tbsp. spoons;
Bay leaf – 2 pcs.;
Sugar – 2 tbsp. spoons;
Pepper – 4 peas;
Mackerel – 2 pcs.;
Cloves – 2 pcs.

Preparation:

Clean the fish from the entrails. Be sure to cut off the head and tail;
Rinse thoroughly;
Cut lengthwise and remove the backbone and bones;
There is no need to cut the fillet;
Grind pepper, cloves and bay to a powder. You can use a mortar or coffee grinder;
Stir in sugar and salt;
Rub the fillet with this mixture;
The shape should be taken according to the size of the fish so that it fits completely. Place the fish skin side down into it;
Sprinkle the remaining spices on top;
Cover tightly with a lid and refrigerate for half a day;
Then turn the fillet over to the other side and place in the refrigerator for the same amount of time.

With an abundance of recipes presented, everyone will find something to suit their taste. Home cooking helps you save money and end up with a healthy and tasty treat made with your own hands.

Salted mackerel

Ingredients:

2 fresh frozen mackerel

for 1 liter of water

2 tablespoons salt (with a small heap)
1 tbsp sugar (without a slide, under a knife)
2 bay leaves
2 - 3 cloves
5 pcs allspice

Cooking method:

We defrost the fish carcasses, but not completely - this way they are better cleaned and cut. We cut off the head, tail, fins of each, remove the entrails and clean the belly from the black film.
You can deliciously salt mackerel with the whole carcass (this will take at least 12 hours) or, as in my case, by cutting it into portioned pieces.
To prepare the brine, bring the water to a boil, add salt (if you like saltier fish, you can increase the amount a little to taste), sugar and mix well until completely dissolved. Then add the spices, turn off the heat and let it cool to room temperature.
Place the mackerel pieces in a suitable container with a lid, fill with cooled brine and place in a cool place for at least 8 hours. Next, store the salted fish in the refrigerator. Bon appetit.

Spicy salted mackerel

If you want fish that is not just salted, but also spicy, you can use the following recipe. Spicy mackerel will be very useful on the holiday table.

For such a fish we will need:

mackerel - 2-3 pcs.
water - 3 glasses
salt - 3 tbsp. spoons
sugar - 1 tbsp
lemon - 0.5 pcs.
onion - 1 pc.
peppercorns - 3-4 pcs.
cloves - 2 pcs.
bay leaf - 1 pc.

How to cook spicy salted mackerel:

Prepare the brine. Pour water into a saucepan and bring to a boil. Add salt, sugar, pepper, cloves and bay leaf to the water. Dissolve salt and sugar in water and leave to cool.
You can add any spices to your taste. It could be garlic, ginger, herbs.
Wash the fish, cut off the head and fins, and remove the entrails. Wash thoroughly again and cut into pieces about 3 cm thick.
Peel the onion and cut into rings.
Cut half a lemon into cubes or wedges.
Place fish, lemon and onion in layers in a jar or saucepan. Instead of lemon, you can use lemon juice or fruit vinegar.
Pour the mackerel with cooled brine. Be sure to cover with a lid. Leave in a warm place for 3 hours. Then we put it in the refrigerator to salt. You can eat fish every other day. If you salt the fillet, it will be salted within 5 hours.
Set the table and enjoy your meal!

Homemade recipe for salted mackerel in brine with cinnamon

This homemade recipe is simple but original - with cinnamon, interesting in its unique taste and smell. The process of salting mackerel this way is quite fast and even novice cooks can do it.

Ingredients:

mackerel - 1 piece;
drinking water - 1 liter;
table salt - 250 grams;
black peppercorns - 15 pieces;
bay leaf - 3-4 leaves;
ground cinnamon - 1 teaspoon.

According to a simple home recipe: mackerel, salted in brine with cinnamon - prepare as follows:

Process the mackerel by washing it and removing the fins, entrails, tail and head. Rinse the cavity and let the water drain. Then place the whole mackerel halves in a glass jar under a screw-on lid.
Pour the required amount of water into a suitable saucepan and bring it to a boil. As soon as the water boils, add salt, bay leaf and black peppercorns. Stir the brine until the salt dissolves, bring to a boil again, add cinnamon and immediately remove from heat, let cool to 40 warm degrees C.
All that remains is to fill the jar with the mackerel halves with brine with the resulting marinade and place it in the refrigerator for three days, after the specified time has elapsed, remove the mackerel from the jar, let the brine drain, cut into pieces, place thinly sliced onions in half rings on top, garnish with sprigs of fresh herbs, or sprinkle its finely chopped.

Salted mackerel with basil and coriander

This homemade recipe for pickling mackerel is good not only because it comes out with an original aroma, although there are also opponents of such spicy aromas, but also because it is quick to prepare. The salting process lasts only one day, during which the aromas of spices and mackerel will merge into a very appetizing smell.

Ingredients:

mackerel - 1 piece;
dried grated basil - 1 teaspoon;
coriander beans - 1 teaspoon;
clove seeds - 3-4 pieces;
bay leaf - 2 pieces;
table salt - 2 level tablespoons;
granulated sugar - 1 tablespoon;
drinking water - 1 glass.

According to the recipe, mackerel salted with basil and coriander is prepared as follows:

To make the marinade, pour a glass of water into a saucepan, bring it to a boil, immediately add bay leaf, salt, sugar, basil and coriander, while stirring the salt and sugar, bring to a boil again, remove from heat and cool until warm.
Cut the mackerel carcass in the usual way, removing the tail, fins, head and entrails. Rinse the carcass under running water, let it drain and cut into pieces, put them in a glass jar, pour the marinade prepared ahead of time into it and keep it covered in the refrigerator for one day. Serve the mackerel, salted with basil and coriander, removed from the marinade, as a cold appetizer with onions and a complex vegetable side dish.

If the mackerel is freshly frozen, allow it to thaw naturally so that the fish flesh does not separate during further processing.

To salt mackerel at home, it is better to use non-iodized salt, although if you only have iodized salt on hand, then that will do.

After salting mackerel in bags, the finished fish is washed and then stored in a special food container or glass jar under a screw. It is better to salt mackerel at home in small portions so that it does not overheat in the refrigerator.

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

Fish salted at home

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

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

How to pickle whole fresh frozen mackerel

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

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

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

Thaw the middle carcass in the refrigerator and rinse well under running water.
Remove the head, tail, entrails and fins of the fish, and then cut it into equal pieces.
Now you can start preparing the brine. To do this, in an enamel bowl, mix one liter of clean water, four level tablespoons of salt (not iodized), two large spoons of sugar (also level), three bay leaves, several peas of black and allspice.
Place the resulting solution on the fire, bring it to a boil and cook for a couple of minutes. When the marinade has cooled, add two tablespoons of 9% vinegar to it.
Place the fish pieces in a glass jar and fill with the prepared solution. The mackerel should stand at room temperature for at least a day. If you feel like it hasn't been salted enough, let it sit for a while longer.

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

Spicy pickled mackerel

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

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

Salted mackerel in mustard solution

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

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

Salted mackerel. Simple recipe

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

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

Salted mackerel in tea solution

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

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

Salted fish in brine with onion skins

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

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

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

We hope you enjoy Homemade Fresh Frozen Mackerel (Recipes). You can salt this wonderful fish in different ways. Find the option that you like best and delight your loved ones with your favorite flavors.

Lightly salted mackerel, prepared with your own hands, is an excellent dish for a festive and everyday table. You can choose one of many recipes and delight your family with a new version of fish every time. Our selection will help you make your choice, and thanks to some tips, you will easily cope with cutting.

How to choose fish

Please note the following when purchasing. Good fresh mackerel has clear eyes and a silvery, shiny skin without damage. Give preference to chilled rather than frozen fish. Mackerel weighing 400 grams or more is fattier and tastier than small mackerel.

Preliminary preparation

Proper cleaning and cutting is the key to getting delicious lightly salted mackerel. At home, coping with the task is not at all difficult.

Rinse the carcasses in running water. If you plan to salt the fish along with the head, be sure to remove the gills. Remove the entrails, being careful not to damage the gallbladder. Mackerel liver should not be eaten.

Cutting

Many professionals advise cutting fish not from the belly, but from the back. This method works great for fatty mackerel:

Cut off the head.
Make a cut along the spine and remove the dorsal fin along the way.
Run the blade of a knife along the spine, separating the fillet, and then do the same on the other side.
Cut the spine near the tail (this can be done with scissors).

Be sure to remove the black film lining the inside of the belly, otherwise it will give the finished dish a bitter taste.

Dry salting

This is a very simple and popular way of salting fish. You will get delicious lightly salted mackerel. The recipe with photo clearly shows that the structure of the meat is perfectly preserved. This fish can easily be cut into thin, neat pieces.

To salt one carcass you will need a tablespoon of salt and 1.5 tsp. Sahara. Mix these ingredients and distribute evenly over the prepared carcass. You can pickle both chopped pieces and whole fish.

Place the dish with fish in the refrigerator, and after 3 hours, drain the released liquid. You can eat lightly salted, dry-salted mackerel the very next day.

For this recipe (and for others too) you should never use aluminum cookware. Give preference to plastic or glass.

Spicy Ambassador

This recipe for homemade lightly salted mackerel will appeal to those who love aromatic fish:

Cut it into pieces and place it in a jar, layering it with onion half rings. Add a few peas of allspice and a couple of bay leaves. If you like cloves, add those too.
Boil 2 cups of water, add 2 tbsp. l. salt and half the sugar.
Pour hot brine over the fish, add a couple of tablespoons of oil and send to a cool, dark place.
In just 3 hours you will be able to serve this delicious appetizer to the table.

The amount of brine is designed for 2 medium-sized carcasses.

Lightly salted mackerel with lemon

Another recipe looks like this:

First of all, add 2 tablespoons of salt and a teaspoon of sugar into water (0.5 l).
Prepare 2 carcasses. You can cut them and remove the ridges, or you can simply clean them of the insides.
Cut a large onion into thin half rings. Cut one lemon into slices.
Place the fish in a glass bowl, layering with onion and lemon, fill with brine, add spices to taste. Peppercorns, bay leaves, cloves, cumin, asafoetida, and dried dill are suitable.

The fish will be ready in about ten hours.

Sugudai

This wonderful recipe is very common in the northern regions. They know a lot about fish!

Cut 3 carcasses into large pieces, remove the fins.
Chop a few onions into rings or strips, as you like.
Chop a large bunch of wild garlic as finely as possible and mix with onion. Add 1.5 tablespoons of salt, a pinch of sugar. Place fish and vegetables in layers in a container.

Lightly salted mackerel will be ready the next day. The fish turns out very aromatic, beautiful and juicy. And wild garlic makes this dish also healthy.

This recipe can be used to cook not only mackerel, it is perfect for herring, Baltic herring, tuna, silver carp, saury and cod.

Golden mackerel

The following recipe for lightly salted mackerel at home will appeal to those who love smoked fish:

Prepare the brine. Boil 3-4 large handfuls of onion peels and 2 tablespoons of tea (with bergamot) in a liter of water.
Pour 4 tbsp into the broth. l. salt and 2 tablespoons of sugar, wait until completely dissolved.
Add 1 tsp. turmeric. You will end up with a rich golden brown liquid.
Place 4 whole mackerel, cleaned of entrails, into it and leave for a day. Before serving, it is recommended to hang the fish by its tails over the sink to drain off excess liquid.

Mackerel prepared according to this recipe is not very salty, spicy, and golden. If you want to enhance the smoking effect, add 1-2 tablespoons of the “Liquid Smoke” flavoring additive to the fish during salting.

Heh

This wonderful recipe was given to the world by Korea. To prepare such a lightly salted snack, a ready-made mixture of seasonings for Korean dishes is perfect:

Chop 2 carcasses, cleared of bones, skin and entrails. Place in a bowl, interspersed with onion rings. If desired, you can add carrots grated on a Korean grater - this will only decorate the appetizer.
Mix a tablespoon of soy sauce with the juice of one lemon and two limes. Add the pressed garlic.
Pour the marinade over the fish.
Leave to marinate for an hour.
Heat the oil in a frying pan, pour into the appetizer and stir quickly.

You can serve the heh immediately or let it brew for several hours.

Serving and garnishing

Lightly salted mackerel forms wonderful harmonious unions with most side dishes. It goes great with potatoes: mashed potatoes, boiled in their skins, cooked in slices in a rustic way, baked over a fire.

Any vegetable side dishes go with it: stewed cabbage, stew, grilled vegetables. Funchose and glass noodles go well with lightly salted mackerel. Traditional types of pasta are also good.

Fish is usually served in separate dishes: bowls, salad bowls, flat dishes, herring bowls. For decoration you can use citrus zest, young herbs, black olives, gherkins, and viburnum berries.