Homemade mackerel pickling. Delicious marinated mackerel: recipe

Pickled mackerel is a fairly popular topic on the Russian Internet. Delicious fish, and also affordable. Our man especially loves marinated mackerel prepared with his own hands, because it’s easier to control its quality.

But it turned out that mackerel is popular not only in Russia, but also in Thailand, where my family and I moved. And they know about it. And they marinate there. Very similar to the usual Russian way. The highlight of the recipe is the light saltiness and slight “undercooking” of the fish.

Recipe Ingredients

• mackerel – 1 pc.
• salt – 1 tbsp. l.
• sugar – 1 tbsp. l.
• vegetable oil – 100 g
• vinegar - 1 pack.
• onion – 1 pc. (optional)
• peppercorns
• Bay leaf

How to cook marinated mackerel at home

First you need to prepare the mackerel. It is best to buy fresh fish immediately, because frozen fish has already lost some of its taste. But this is problematic. In my case, not because there is no fresh fish, but because mackerel in Thailand is small, up to 20 cm, the so-called Indian variety. And I buy fresh frozen large ones at the supermarket.

So, wash it thoroughly, cut it up and gut it. Then cut the prepared fish into small pieces.

Place the mackerel in a deep bowl. In a separate bowl, mix salt and sugar and pour the resulting mixture onto the fish. Stir the pieces thoroughly, being careful not to damage them. Another way to ensure that the salt and sugar begins to be absorbed is to gently mix everything with your hands.

Prepare the marinade: pour vegetable oil room temperature in a separate deep bowl, add a little black pepper and bay leaf. This is the base, the basis for the future marinade. You can diversify it additional ingredients- cloves, coriander, a pinch of dry mustard.

Now the bow. We will need one large onion or a couple of small ones. Carefully peel it and cut into medium rings.

Return to marinade. Add to it no a large number of vinegar and stir. I add vinegar at this stage, after the bay leaf and pepper have already given their aroma to the vegetable oil. It seems to me that it tastes better this way, although this is quite a scrupulous scrupulousness).

Cover the mackerel with onions and pour the resulting vinegar marinade on top.

Stir the mackerel with the dressing a little so that the fish begins to soak evenly, and leave the preparation for about a day or two (depending on the size of the fish and the desired level of marination).

Ready marinated mackerel can be stored for several days, but it is best to eat it freshly prepared, with boiled potatoes and a slice of black bread. Ice-cold vodka from the refrigerator won't hurt either.

Note. There is a point of view that you should not put onions, supposedly they spoil the taste of the food because they ferment. If you're really confused by this point, don't put in the onion. But I’ll add it anyway, because I’m used to it and I really like it.

• whole mackerel – 1 pc.
• onions – 1-2 pcs.
• sunflower oil – 2 tbsp. l.
• vinegar - 2.5 tbsp. l.
• boiling water – 250 ml
• cloves – 5-6 pcs.
• sugar – 0.5 tsp.
• salt – 2 tsp.
• black pepper – 5-6 peas
• a mixture of red, black and white pepper - a pinch.

How to marinate mackerel

1. Combine all the spices: sugar, salt, cloves, peppercorns and a mixture of ground peppers. Pour boiling water over them and add required amount sunflower oil.

2. Place a saucepan with spices dissolved in water over low heat, bring to a boil and heat the mixture for several minutes. Cool the resulting liquid slightly and add the required amount of vinegar to it.

3. Carefully cut the mackerel, separating the tail and head from the carcass, and also gutting it. Rinse the fish thoroughly under running water and dry with a paper towel. Cut into portions, each about 3 cm wide. Peel the onion and cut into half rings.

4. Alternating layers, fold mackerel and onion into glass jar.

5. Pour the completely cooled marinade over its contents, tightly close the jar with a lid and place in the refrigerator.

6. Exactly one day later, fragrant, juicy and tender mackerel will be completely ready, all that remains is to remove it from the brine.

Serving mackerel tastes best with crumbly potatoes and fresh herbs; onions pickled with it will be an excellent addition to the fish.

Note to the hostess

1. Even Mediterranean peoples who love balsamic vinegar, it is rarely used when marinating fish. It does not contain enough acid for this purpose. In addition, it has such a pronounced specific taste that it makes it difficult to understand whether it is fishy or meat product was pickled. Table nine percent is the most the best option in relation to this recipe.

2. Mackerel is always fatty. This feature affects its appearance: the carcass should be plump, as if poured, the skin should be shiny and oily. If the fish is “thin”, dull, and its sides do not shine, it means that the product is stale or frozen.

3. A clean glass jar or ceramic bowl, the top shelf of the refrigerator is all that is required to safely store this dish. Although, perhaps, there is one more condition: there should not be any fresh herbs in the container with it.

4. In many recipes that involve cloves, it is stipulated that this spice is too fragrant, and therefore it is advisable to use 3-4 inflorescences per liter of liquid. IN in this case such restrictions are not valid: fish odors are very strong, they are difficult to interrupt or distort spicy seasonings. By the way, this is why you can add cumin and dill seeds to the marinade - the aromatic range will turn out wonderful.

In Hong Kong, people don't like mackerel. “Oh, too fat!” So whenever they appear fresh mackerel, they linger on the fish market for a long time, despite their cheapness. Shining rows of fresh fish, sparkling with silver gray stripes under hanging bulbs, remain unclaimed in the East. But Europeans appreciated this fish and know how to quickly marinate mackerel.

It can be cooked in the oven with lemon and butter. But we rightfully associate mackerel as an ideal fish for pickling. And it's not difficult to cook. The most difficult part of the process is carefully cleaning the fish fillet. But, fortunately, you can easily find pre-cleaned fish fillets on the market.

The main advantage of marinating mackerel is that although this fish is immersed in vinegar and herbs, it still retains its freshness. sea ​​taste. Therefore, prepare marinated mackerel and you will have something to show off to your guests!

Marinated mackerel- usual Scandinavian technique. Originally conceived to preserve fish, it is now used to add flavor and tang. Mackerel is particularly good for marinating as the flavor of the fish is strong enough to counteract the taste of vinegar and any other additional flavors that may be added.

Pickles can be further flavored with herbs and spices such as bay leaf, pepper, chili, fennel seeds and star anise.

Pickled mackerel goes well with salad, fennel and cucumber. Try pickled mackerel with cucumber and dill.

How to quickly marinate mackerel?

To easily and quickly prepare marinated mackerel, you will need the following ingredients:

• 70 ml white vinegar;
• 30 ml water;
• 30 g sugar;
• 5 g salt;
• 4 mackerel fillets.

Cooking method:

1 Mix white vinegar, water, sugar and salt in a saucepan and place over medium heat.

2 Bring to the boil, then remove the pan from the heat and let cool to room temperature.

3 Place the mackerel fillets, side down, in a single layer in a dish and cover with the marinade liquid.

4 Cool for 1 hour, then remove the mackerel and pat dry. Once removed from the marinating liquid, the mackerel can be stored in the refrigerator for 2 days.

Marinated mackerel with coriander

• 2 large bunches of coriander seeds;
• 120 ml white balsamic vinegar;
• 120 ml white wine vinegar;
• 4 tablespoons light soft brown sugar;
• 4 whole mackerel (about 250 g each) filleted;
• 1 tbsp. sea ​​salt, plus extra for seasoning;
• 1 small red onion, thinly sliced;
• 2 fresh coriander, plus 2 tablespoons chopped fresh leaves coriander;
• 1 clove of garlic;
• 300 g small new potatoes varieties such as Charlotte or Pink Spruce
• 1 apple, peeled;
• 1 tablespoon of natural yogurt;
• Finely grated lemon zest and juice;
• 8 large radishes, thinly sliced;
• 1 spring onion, thinly sliced ​​diagonally;
• Freshly ground black pepper.

Cooking method

Heat a frying pan over medium heat. Add coriander seeds for 1 minute, shaking occasionally, until fragrant. Place them on a plate and lightly crush them using a knife blade.

Pour both vinegars into a small saucepan, add sugar and cook over medium heat for 2-3 minutes or until sugar has dissolved, stirring occasionally. Transfer the contents and mix with the coriander seeds, then leave in the refrigerator.

Place the mackerel fillets in a shallow, non-metallic plate, skin side down, and sprinkle with salt. Pour the vinegar mixture and top with three-quarters of the red onion. Cover with plastic wrap and marinate in the refrigerator for 6 hours or until completely marinated, turning the fish after the first three hours.

Just before the mackerel is ready, fill a saucepan one-third full with water, cover the top with a lid with a small steam vent and bring to the boil. Place the remaining red onion, sprigs and garlic in the water. Place the potatoes in the pan, cover and cook for 12-18 minutes. Turn off the heat and leave the pan on the stove for another 5 minutes, then set to cool.

French recipe

French marinated mackerel is prepared in two stages. But this does not at all indicate the complexity of the cooking process. Everything is prepared quite easily and quickly. First you need to make the marinade, and then the mayonnaise.

French marinade

• 2 tablespoons Dijon mustard;
• 2 tablespoons white balsamic vinegar;
• 4 tablespoons olive oil or sunflower oil;

Marinade with mayonnaise

• Ingredients for mayonnaise:
• 2 egg yolks;
• 1 tablespoon French mustard;
• A few drops of lemon juice;
• 150 ml sunflower oil or grape seed oil.

Pickling method:

For the French Marinated Mackerel, whisk the Dijon mustard, vinegar, and 2 tablespoons water together in a small bowl. Whisk both olive oils. Season with salt and pepper.

For mayonnaise, grind egg yolks and French mustard together in a large bowl. Add a few drops of lemon juice and season with salt and pepper. Drizzle in the butter a little at a time, whisking continuously with a hand-held electric whisk until it thickens.

Whisk 3 tablespoons French mustard, 2 tablespoons mayonnaise and yogurt in a bowl. Stir in juice and season with salt and pepper.

Cut the potatoes into 5mm pieces and place them in a large salad bowl. Add the radishes and chopped coriander leaves, then moisten and toss gently. Remove the mackerel from the marinade and place on serving plates. Top with some pickled red onion and serve with potato salad.

Quick recipe for marinated mackerel with cinnamon

Prepare a glass jar with a lid in which to marinate the fish. The recipe is designed for small mackerel. If the mackerel is large, divide the ratio of ingredients.

Ingredients:

• 10-15 small mackerel;
• 2 carrots;
• 1 onion

Marinade:

• 4 cups white vinegar;
• 2 cups of water;
• 1/2 cup sugar;
• 10 carnations;
• 2 cinnamon sticks, broken into pieces;

• 12 black peppercorns;
• 2 bay leaves;
• 5 cardamom pods, lightly crushed;
• 1 cup salt dissolved in 8 cups water.

To fillet, remove the main bones from the mackerel. Smaller bones can be left in because the vinegar will dissolve them. Remove the clear thin membrane over the skin of the mackerel. Use your fingertips or a small knife to lift the membrane along the cut edges of the fillet. Once you find that you have already cleaned the membrane completely, place fish fillet in the brine solution for 3 hours or until the desired degree of salting (depending on your taste). Meanwhile, place all marinade mixture ingredients in a saucepan and bring to a boil. Boil for 15 minutes. Let it cool then.

Drain the marinade and rinse cold water and pour it out again. Carefully place the fish fillets, carrots and onions in a glass jar for better visual effect. Once this is done, pour the cooled marinating solution into the jar until all the fish are covered. Blow the fish lightly to release any trapped air. Cover with a lid and place in the refrigerator. The dish will be ready to eat in two days, but will increase in flavor over time. Therefore, wait if you want to fully enjoy the aroma of the marinade. Mackerel can be stored in the refrigerator for several weeks.

When you eat mackerel, place the fish on a plate, add a “generous shower” of olive oil, fresh ground pepper and add 3-4 capers. This is the right combination for marinated fish and nothing else is needed. It wouldn't hurt to combine mackerel with fresh bread.

Recipe for marinated mackerel with beet salad

Ingredients:

• 4 mackerel fillets;
• 140 g (½ cup) salt;
• 1 liter (4 glasses) of water.

Marinade:

• 500 ml (2 cups) white vinegar (distilled malt vinegar, 5%);
• 250 ml (1 glass) water;
• 50 g (¼ cup) casting (superfine) sugar;
• 5 carnations;

• 1 cinnamon stick;
• 6 black peppercorns;
• 1 bay leaf;
• 1 tsp yellow mustard seeds;
• 3 tsp cardamom, lightly crushed.

Vegetables:

• 2 carrots, thinly sliced;
• 1 onion, chopped;
• Lettuce leaves as a side dish;
• 2 small boiled beets, thinly sliced;
• 100 g mixed lettuce leaves.

Fill:

• 2 tablespoons lemon and dill (mix 1 tablespoon lemon juice, 3 tablespoons lettuce, 1 tablespoon chopped dill and 1/2 teaspoon sugar);
• Balsamic Glaze (comes in finished form in bottles);
• Olive oil;
• 2-3 small sprigs of dill.

Method

1. Select fillets to check for large bones (small bones will dissolve in the vinegar).

2. Mix salt and water for the marinade solution. Place the fillets in the solution for 3 hours, or until the fish is firm.

3. Place all marinating ingredients in a saucepan and bring to a boil. Boil for 15 minutes. Let it then cool.

4. Place fish fillets and vegetables in a sterilized glass jar or container. Pour the marinade solution into the jar until all the fish are covered. Cover and refrigerate for at least two days, preferably longer.

5. Place 3 or 4 beets on each plate. Toss the salad with the dressing, add the pickled carrots and place on top of the beet slices.

6. Roll up the mackerel with a small pickled onion in the center and place on top of the lettuce. Top with filling and small sprigs of dill.

Mackerel marinated with coriander and thyme

This recipe takes very little time to prepare. But the richness of taste and aromas is simply amazing!

Compound:

• Fresh mackerel;
• Salt;
• Freshly ground white pepper;
• 1 bottle of dry white wine;
• 1/2 cup white wine vinegar;
• 4 shallots;
• Thinly sliced ​​2 carrots;
• 2 stalks of celery, thinly sliced;
• Thinly sliced ​​1/2 lemon;
• 2 bay leaves, cut into 12 wedges;
• 2 thyme sprigs;
• 1/4 teaspoon black pepper;
• 1/4 teaspoon coriander seeds;
• 3 whole cloves.

How to do it?

Dip the mackerel in salt and white pepper. Cut the mackerel into 6 pieces and place the pieces in a 9-by-13-inch glass or ceramic baking dish, skin side down.

In a large saucepan, combine all remaining marinade ingredients with 1/2 tablespoon salt. When the marinade comes to a boil, turn the heat to medium-low and simmer until full readiness vegetables The entire process should take about 20 minutes. Immediately pour the marinade over the mackerel, spreading the vegetables into an even layer. Cover tightly with plastic wrap and let cool to room temperature, then refrigerate overnight.

Place mackerel fillets on plates, skin side up. Top with a few vegetables and drizzle with marinade. Mackerel should be refrigerated for up to 2 days.

Marinated mackerel "Chermoula" in Portuguese

• 2 whole mackerel;
• Refined olive oil;
• Lemon;
• 1 clove garlic, roughly chopped;
• 2 tsp fennel seeds;
• ½ teaspoon ground ginger;
• ½ teaspoon ground cinnamon;
• ¼ saffron;
• 1 red chilli, roughly chopped, seeds removed;
• 1 tablespoon olive oil.

For Chermoula:

• 2 cloves of garlic;
• A pinch of cumin;
• ½ teaspoon paprika;
• pinch chili powder;
• 2 tablespoons lemon juice;
• 50 g coriander, roughly chopped;
• 3 tbsp. light olive oil.

Make 3 diagonal cuts along both sides of each mackerel, then place the filling inside. Refrigerate for up to 2 hours before cooking.

Preheat the oven to 180C. For Chermoula, place garlic, spices, lemon juice, coriander and a pinch sea ​​salt into a blender. Soak slowly in olive oil, stirring.

Clean the mackerel and drizzle a little olive oil on both sides, then place on hot frying pan and strain for 2 minutes on each side. Carefully transfer the mackerel to the oven tray and bake for 10 minutes or until the fish is cooked through. Serve with carrots, olive and lemon couscous, lemon wedges and remaining Chermoula.

The wine's floral overtones offset the acidity of the marinated mackerel and added depth to the dish. GewÜrztraminer from France or Viognier from California - perfect combination, adding sophistication to the dish.

Mackerel healthy fish, which has excellent taste properties. It is used to prepare salads, appetizers and served with side dishes. Let's learn how to properly marinate mackerel at home.
Recipe contents:

If you love pickled and salted fish, then you are probably familiar with mackerel. It is aromatic, meaty and tender fish complements perfectly potato dishes. It is also used to prepare delicious salads and served as hearty snack. It is no coincidence that attention has been focused on fish. In addition to the fact that it has amazing taste properties, mackerel is also very healthy. This most valuable source vitamins B12 and PP, minerals such as sodium, phosphorus, chromium, iodine. But the most important thing is that it is rich in omega-3 fatty acids, which strengthen the immune system and normalize hormonal background and metabolism, have a beneficial effect cardiovascular system. This fish is tasty in many forms, but especially delicious when marinated.

How to marinate mackerel at home - secrets and subtleties

• It is better to take fish chilled, but not frozen.
• If you still use a frozen carcass, then it must be properly defrosted. Wrap it in parchment, place it in a deep bowl and leave it in the refrigerator on the bottom shelf for 8-12 hours.
• Do not purchase frozen fish with a thick layer of ice. Frozen mackerel should have a thin white glaze.
• The carcass should be firm, without looseness, even, without dents or damage. If there are gills, they should be hard and dark in color. The smell is neutral.
• Prepare the fish correctly for salting. Cut off the head, tail and fins. Clean out the insides in the middle and remove the dark film so that the fish is not bitter. Slice it up in portioned pieces or leave it whole. Wash and start marinating.
• For the marinade, water, salt, black peppercorns, bay leaf, and coriander are usually used. But other spices can be used according to the recipe.
• Pieces of orange, apples, and beets are often added to the marinade. Original scent will add parsley root, sourness - wine and rice vinegar. You can also supplement the marinade with extragon, blackberry and currant leaves.
• For pickling, try to use large grains. iodized salt. To make the mackerel very salty, replace the salt with soy sauce.
• Sugar is often used in marinade. Use unrefined sand instead of regular white sand. Brown sugar.
• Pour hot, warm or cold marinade over the fish.
• Exposure time varies from several hours to 3-4 days.
• Fish cut into pieces and doused with hot marinade cooks faster.
• If you don't like the fishy smell, lemon juice will help remove it. Before cooking, drizzle it over the mackerel.
• Before serving, drizzle the marinated mackerel with vegetable oil and lemon juice.

• Calorie content per 100 g - 142 kcal.
• Number of servings - 3 carcasses
• Preparation time - one day

Ingredients:

• Mackerel - 3 pcs.
• Garlic - 3 cloves
• Onions - 3 pcs.
• Allspice peas - 1 tsp.
• Bay leaf - 2 pcs.
• Table vinegar - 3 tbsp.
• Vegetable oil - 2 tbsp.
• Salt - 1 tbsp.
• Pepper mixture - a pinch

Step-by-step preparation of marinated mackerel at home:

1. Wash the fish, gut it, cut off the tail and head. Cut it into portions 2-3 cm thick.
2. Cut the onion into half rings, the garlic into slices.
3. Stir table vinegar, sugar, salt, vegetable oil, crumbled bay leaf, peppercorns and ground.
4. Pour the sauce over the fish, add onion and garlic.
5. Stir and put in the refrigerator for a day.

Ingredients:

• Mackerel - 3 pcs.
• Sugar - 5 tbsp.
• Salt - 1.5 tsp.
• Bay leaf - 4 pcs.
• Cloves - 4 buds
• Mineral water - 1 l

1. Clean the fish, cut off the head, fins, tail and remove the giblets. Cut it into pieces.
2. Combine mineral water with salt, cloves, sugar and bay leaf.
3. Bring to a boil, remove from heat and cool to warm temperature.
4. Pour the marinade over the fish and leave room temperature until completely cooled. Then move it to the refrigerator and keep it for 10-12 hours.

Ingredients:

• Sugar - 4 tbsp.
• Mineral water - 1.3 l
• Cumin - 1 tsp.
• Coriander - 0.5 tsp.
• Khmeli-suneli - 0.5 tsp.

1. Gut the fish, clean and cut into pieces.
2. For the marinade, put water on fire, boil, add sugar, salt and spices.
3. Boil the marinade under closed lid 5 minutes.
4. Remove the pan from the stove and leave the liquid to cool.
5. Pour the prepared mackerel warm marinade and leave it in cool place for 6 hours.

Ingredients:

• Mackerel - 4 carcasses
• Tomato paste - 4 tbsp.
• Carrots - 1 pc.
• Garlic - 3 cloves
• Purified water - 1.3 l
• Parsley - bunch
• Sugar - 1 tbsp.
• Bay leaf - 4 pcs.

1. Cut the mackerel into portions, after cleaning and gutting the fish.
2. Wash the carrots and grate them on a fine grater.
3. Mix carrot shavings with tomato paste.
4. Add garlic passed through a press to the mixture and stir.
5. For the marinade, put the water on fire. Add sugar, salt and bay leaf. Bring to a boil and remove the pan from the heat.
6. Mix the fish with the tomato mixture, pour in the marinade, and add chopped herbs.
7. Marinate the mackerel overnight.

Ingredients:

• Mackerel - 4-5 pcs.
• Soy sauce - 5.5 tbsp.
• Sugar - 2 tbsp.
• Water - 1.4 l
• Bay leaf - 4 pcs.
• Lemon - 0.5 pcs.

1. Gut the mackerel, cut off the head, tail and cut into pieces.
2. Prepare the marinade. Boil water, add sugar and bay leaf. Let boil for 2 minutes. Remove the pan from the stove and cool slightly.
3. Fill the fish warm water, add soy sauce and thin slices of lemon.
4. Marinate the carcass for 5-6 hours.

Ingredients:

• Water - 1.5 l
• Salt - 1 tbsp.
• Onions - 1 pc.
• Peas allspice- 5 pieces.
• Black peppercorns - 5 pcs.
• Bay leaf - 2 pcs.
• Cloves - 3 buds
• Vinegar - 1 tbsp.
• Cilantro seeds - 0.5 tsp.
• Fennel seeds - 0.5 tsp.

1. Pour the water into a saucepan and boil.
2. Add salt, allspice and black peppercorns, bay leaves, cilantro and fennel seeds to boiling water.
3. Boil the marinade for 2-3 minutes. Turn off the marinade, add cloves and pour in vinegar.
   

Mackerel is considered nutritious product, containing essential microelements and vitamins important for the human body. You can buy it already marinated in a store, but such fish is unlikely to taste like the one you cooked yourself. In addition, store-bought mackerel is more expensive than home-marinated mackerel. In the process, you can give free rein to your imagination using various ingredients for marinade, each time surprising guests with a new taste of the dish.

How to marinate mackerel deliciously

Everything depends on the quality of the fish chosen for marinating - both taste and appearance.

And this applies not only to salting - for barbecue or grilling, smoking (how to smoke fish) and other methods of cooking, the rules are the same.

Fresh and fatty fish guarantees a juicy, tender and incredibly appetizing treat, while slightly spoiled raw materials will negate all the efforts of the hostess.

So how do you choose the best one? best mackerel for marinating?

Sticking to simple rules, there is no doubt that the mackerel in the marinade will be finger-licking good:

1. In grocery stores and markets, fish is sold in three types: fresh chilled, fresh frozen and deep frozen. It is best to choose the first option for marinating, but if there is no such fish, frozen raw materials will also do.
2. Before marinating fresh frozen mackerel, she needs to let it lie for 5-6 hours in the refrigerator or a couple of hours on the table. You should not defrost it completely until it is soft, otherwise it will be difficult to cut and will slip out of your hands.
3. You need to purchase large mackerel carcasses; when marinated, they turn out fattier and juicier.
4. When buying fish, you should pay attention to its appearance: mackerel should be smooth, without dents or creases, the skin should be smooth and shiny. If the fish is sold ungutted and with the head on, you need to carefully examine its eyes. Fresh mackerel's eyes are clean and shiny. Turbidity indicates that the fish is not fresh and may have already begun to spoil.
5. Frozen fish should not have too much ice on it, otherwise this is a direct indicator that the carcass has been defrosted several times. This fish is not suitable for marinating; the fillet will be tasteless and soft.
6. It is not recommended to buy mackerel with yellowed skin. Yellow spots indicate a fat oxidation reaction. In this case, the pickled delicacy will have an unpleasant bitter aftertaste.
7. The fish should be left to thaw at room temperature or placed on the lowest shelf of the refrigerator.
8. It is not difficult to marinate mackerel at home in brine, but first it is gutted, the head and tail fin are cut off, everything inside the carcass is thoroughly cleaned with a knife, rinsed under cool water and the preparation process begins.

Attention!

Don't get confused regular mackerel with tuna, which is not suitable for salting at all - it is dry and does not have the necessary original taste and smell. It’s easy to distinguish - on tuna dots, and on regular stripes (as in the photo above).

Spicy salted mackerel

Pickled fragrant mackerel- Very delicious snack, which will please any guest. Before a feast, hospitable housewives always think that in addition to hot dishes, there should be a variety of snacks on the table. And pickled mackerel with onions and vinegar is perfect. Moreover, it can be quickly marinated, since the recipe is very easy, quick, and the fish is marinated in a few hours.

Mackerel itself is not only a tasty fish, but also very healthy. It contains a lot of omega-3 fatty acids, which have a very positive effect on human body. So mackerel has very tasty white meat and very few seeds, so it will be a pleasure to eat it.

Recipe Information

• Cuisine:Russian
• Type of dish: appetizers
• Cooking method: pickling
• Servings:8
• 6-8 hours

Ingredients:

• fresh frozen mackerel – 300 g
• salt – 1 tbsp. l.
• water – 300 ml
• bay leaf – 3 pcs.
• sugar – 1 tsp.
• black peppercorns – 5-7 pcs.
• onions – 1 pc.
• vinegar - 1.5 tbsp. l.
• vegetable oil – 1.5 tbsp. l.

Cooking method:

Thaw the fish, cut off the head, clean the inside of the belly, remove the intestines. The main thing is to remove the black film on the belly, as it can taste bitter in the fish.

Cut the mackerel into finger-thick pieces. This is approximately 0.7-1 cm. With this thickness, marinated mackerel in pieces will be ready in 6-8 hours. If you marinate the whole mackerel, it will take about a day, maybe two.

Now let's make a marinade for spicy salted mackerel. Put the water on the fire, then add sugar, salt and continue to cook everything.

When the water starts to boil, add spices: bay leaves, black peppercorns. Let the spices simmer for 2-3 minutes to make the marinade more spicy.

Finally, pour in the vinegar and stir the marinade.

Pour in the vegetable oil, stir again, let the marinade boil and immediately remove from the heat. Cool completely.

Place the fish in a container. A plastic, glass, or enamel container will do. Pour the cooled marinade over the fish until the liquid covers the pieces. Place the container in the cold.

After 6-8 hours, the marinated mackerel with onions will be ready. It’s convenient to cook in the evening - in the morning it will marinate and you can eat it. To serve the appetizer on the table I used onion rings, which go perfectly with this salted fish.

Mackerel in a jar: recipe with onions and carrots

Mackerel with a marinade of carrots and onions, marinated in a jar, is a simple recipe that is perfect for country gatherings.

It’s convenient to prepare everything at home and take it with you on vacation.

What do we need:

• 2 large fish
• 500 ml water
• 1 tbsp. l. coarse salt
• 2 tbsp. l. any vegetable oil
• 1 tsp. granulated sugar
• a couple of cloves, 5-6 peas of black or allspice, a little coriander
• 2 heads onions
• 1 large carrot
• 3 tbsp. l. apple vinegar or 2 tbsp. l. vinegar 9%.

Step-by-step preparation:

1. Pre-defrosted and gutted mackerel (2 large fish), cut into pieces no more than 2 cm thick.
2. Next you need to prepare the marinade for mackerel. Pour water into a saucepan and bring to a boil. Place sugar, salt, spices and carrots cut into slices into the boiling liquid. Let simmer for 5 minutes.
3. Remove the cooked brine from the stove, cool and pour oil and vinegar into it.
4. Cut the onion into half rings. Place in a glass jar in layers: mackerel, carrots from brine, fresh onions. When all the fish is placed in a jar, pour brine on top so that the mackerel pieces are barely covered with liquid.
5. We marinate the mackerel in a jar in a cool place for a day.

Marinate in citruses

Mackerel in orange marinade has a completely new and delicate taste. This marinade for pickling mackerel is also interesting because it is used hot, that is, the appetizer is prepared quite quickly.

Ingredients:

• 2 large fish carcasses
• 2 onions
• celery stalk
• salt and a little black pepper
• coriander seeds
• zest of 1 lemon
• refined vegetable oil
• freshly squeezed Orange juice- 1.5 tbsp.

How to marinate:

1. Separate the fish fillet from the bones and backbone and place in a separate bowl. Add salt and pepper to taste, sprinkle with coriander. Wrap the container with fish cling film and put it in the refrigerator for half an hour.
2. Using a grater, carefully remove the zest from the lemon, without the white bitter layer.
3. Finely chop the onion and celery. Heat a frying pan with refined oil, fry the chopped vegetables a little, add lemon zest and fry a little more.
4. Pour orange juice into the pan and let it boil for no more than 5 minutes.
5. Add the hot filling to the container with the fish (it turns out to be a slightly boiled fish), cool slightly, cover with a bag or cling film and put in the refrigerator. After an hour, you can enjoy delicious marinated fish.

Marinated mackerel in 2 hours

Another way to quickly marinate mackerel at home is to prepare a special brine.

This recipe is simply irreplaceable if guests are expected to arrive in the next couple of hours or if you just want to serve an original appetizer for dinner.

What you will need:

• 2 large fish
• 2 onions
• 3 tbsp. l. coarse salt
• 1.5 tbsp. Sahara
• black peppercorns - 10 pcs.
• 800 ml water
• 4 dried bay leaves
• 1 tbsp. vodka or cognac.

How to cook:

1. Cut the gutted carcass into pieces up to 1.5 cm thick.
2. Place the water on the stove and let it boil.
3. Throw black pepper into the boiling liquid, bay leaves and salt.
4. Cook the marinade for no more than 10 minutes. Ready brine Cool slightly, add chopped onions, vodka (it will act as an additional disinfectant, the taste will not be felt).
5. Place the mackerel in a plastic container, pour in the marinade, close tightly with a lid and refrigerate.
6. After 2-3 hours, the fish is ready to eat - take it out, pour vegetable oil and serve.

Delicious marinated whole fish

Such fish takes much longer to cook than cut fish, but the taste of the whole marinated carcass is much richer.

And externally, thanks to the addition of onion skins and tea leaves, the fish looks very appetizing.

Whole pickled mackerel is a recipe as simple as any other.

Products:

• large mackerel - 2-3 pcs.
• 4 tbsp. l. coarse salts;
• 2 tbsp. l. Sahara;
• water 2 l;
• 2 tbsp. l. black leaf tea;
• onion peel 100 g.

Cooking steps:

1. Gut the mackerel, remove the head and tail fin, and set aside.
2. Boil water, add sugar, salt, dry tea and onion peels, washed in water.
3. Boil the brine for about 5 minutes, cool.
4. Place the prepared carcass in glass containers, pour in the marinade, place pressure on top and leave overnight. In the morning, remove the pressure and put the fish in a cold place for 72 hours.

Mackerel in mustard marinade

Mackerel marinated with mustard is very tender and spicy, amazingly tasty!

In this case, the brine is prepared without vinegar at all - it is the mustard that softens the meat.

What you need:

• fish - 2 pcs.
• water - 700 ml
• 1 tbsp. l. mustard
• 3-4 tbsp. l. salt
• 1 tbsp. l. Sahara
• bay leaf - 3 pcs.
• black peppercorns - 5-6 pcs.

How to cook:

1. Place spices, sugar and salt in a saucepan and pour hot water, bring to a boil for 3 minutes.
2. When the cooked brine has barely cooled, add mustard and mix well.
3. Pour the cooled brine into the prepared and divided mackerel. Hide in a cool place for a day.

How to marinate in mayonnaise

Mackerel marinated in mayonnaise is a cooking method that can be called brineless. This mackerel marinade recipe does not require adding water or other liquid.

Ingredients:

• fish 2 pcs.
• onions 3 heads
• 5 tbsp. l. mayonnaise
• bay leaf 3 pcs.
• black peppercorns 5 pcs.
• vegetable refined oil 1/4 tbsp.
• 1 tbsp. l. salt.

Preparation:

1. In a separate bowl, mix spices, mayonnaise, oil and onion cut into half rings.
2. Cut the fish carcass into small pieces and place in the mayonnaise mixture.
3. Place pressure on top. Let sit for about 60 minutes and then transfer to the refrigerator for 3 hours.

What are the benefits and harms of pickled mackerel?

This fish is considered a dietary, but also very nutritious product. It contains amino acids, fats and trace elements. 100 g of pickled mackerel contains 12.8 g of protein, 8.3 g of fat, 3.7 g of carbohydrates. The calorie content of the product is 142 kcal.

Regular consumption of mackerel helps reduce blood cholesterol, regulates the hormonal system, increases hemoglobin, strengthens blood vessels and improves vision. Mackerel is simply necessary for a child's body: it helps strengthen teeth and bones, and prevents the development of rickets.

How to serve marinated mackerel

Submission methods spicy fish a lot and they all depend on the ingenuity of the hostess.

The mackerel is beautifully laid out on a dish, sprinkled with finely chopped herbs or poured with vegetable oil.

You can put lemon slices, cranberry or juniper berries on top of the fish pieces.

You can beautifully place onion rings, cherry tomatoes or olives on pieces of fish. A dish decorated with lettuce, carrot flowers and a boiled egg looks beautiful.

An excellent solution is ready-made canapes, snack sandwiches with a piece of marinated fillet.

How to properly store marinated fish

Homemade pickled mackerel cannot be stored for a long time. Therefore, you should not stock up on fish delicacies for future use. Mackerel in brine can stand in the refrigerator no more than 3 days, while it will become more salty every day.

It is better to remove the fish from the brine, transfer it to a clean glass container and pour in vegetable oil. In this case, it can be stored in the refrigerator for about 7 days.

Self-marinated mackerel will decorate any table, and almost everyone has all the ingredients necessary for the marinade in their kitchen. Remember - no store-bought product can compare with the delicate, melt-in-your-mouth taste of spicy fish marinated at home.

Video: mackerel in soy marinade in 15 minutes