A quick recipe for salting mackerel at home. Delicious mackerel in brine with tea

Have you tried salting mackerel at home? 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 do 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.

Salted mackerel at home quickly in two hours

The cooked fish according to this recipe will be tender and lightly salted. If you want the dish to be more salty, then leave the pieces to salt for another couple of hours.

Before you start salting, prepare the brine and let it cool. To do this:

• pour 300-400 grams of water into a small saucepan;
• boil water;
• add 90 grams of salt, a couple of bay leaves, a few black peas and allspice;
• cut the onion into six pieces and dip in the marinade;
• boil all ingredients for ten minutes under the lid;
• remove from heat, remove lid.

While the brine is cooling, you need to prepare the mackerel carcass for salting at home very quickly - in 2 hours (weight approximately 400 grams). Need to:

• cut off the head, tail;
• cut the belly;
• take out the insides;
• rinse the carcass with water;
• cut into pieces;
• transfer to a food container;
• pour in the brine;
• close tightly;
• put in a cool place for a couple of hours.

Salted mackerel with cumin “Spicy salted”

Preparing the brine:

• Bring 500 ml of water to a boil;
• add 60 grams of salt;
• two bay leaves;
• one to two clove buds;
• a pinch of cumin;
• 20 ml vinegar 9%

Fish (two small carcasses with a total weight of about 700 grams):

• cut off the head, tail;
• thoroughly remove the entrails;
• cut into pieces;
• put in a jar.

Pour the cold marinade into a jar and put it in the refrigerator for a couple of hours.

Another very tasty quick recipe for salted mackerel at home: in 1-2 days

This fish is best cooked with onion rings and mustard seeds. This gives it a special piquant taste.

How to quickly make salted mackerel in a very tasty onion-mustard sauce at home:

• prepare fish (two medium carcasses) for salting (clean, cut into pieces);
• add 70 grams of salt, teaspoon to 700 ml of water granulated sugar, a few peas of allspice;
• boil and cool;
• place the fish pieces in a small saucepan or bowl;
• Arrange each layer with onion rings (two onions) and sprinkle with mustard seeds;
• pour the filling over the fish;
• let it sit in the kitchen for a couple of hours, then put it in the refrigerator for a day.

The taste is simply delicious!

Recipe for mackerel in apple cider vinegar with sunflower oil

Clean and cut two fish carcasses into pieces.

Prepare spices:

• coriander (grains) – 20 grams;
• black peppercorns and allspice - five to seven pieces each;
• salt - dessert spoon;
• sugar - teaspoon.

Marinade filling:

• put spices in a saucepan;
• pour half a liter of water;
• put on fire and boil;
• cool;
• add 20 ml apple cider vinegar and 50 ml of sunflower oil.

Place the mackerel pieces in a glass container and pour in the marinade.

Serve the next day, sprinkled with green onions and finely chopped dill.

Delicious salted mackerel in brine at home: a simple recipe for 1 kg of fish

The simplest option for salting fish is water and salt - rock or sea. Spices and seasonings can be added to your liking.

A simple pickling recipe:

• kilogram of fish;
• 1200 ml water;
• 60 grams of salt;
• teaspoon sugar;
• three bay leaves;
• several peas of allspice and black pepper.

First of all, you need to prepare the brine, since it should only be used cold:

• Heat the water and bring to a boil;
• add spices and boil for about five minutes.

Fish also requires preparation:

• rip open the abdomen and remove the inner part;
• remove gills;
• rinse with water.

Now let’s make very tasty salted mackerel at home in brine:

• put the fish in a bowl (enamel);
• pour in brine;
• you can add a little lemon juice - a dessert spoon;
• top up, cover with a flat dish;
• install the load (you can liter jar with water);
• leave for 48 hours

NOTE

In the same way, fish can be salted into pieces. The snack will be ready in 24 hours.

Dry salted mackerel

Recipe No. 1 - classic

To do this, you need to prepare two or three fish carcasses:

• cut off the head, clean the entrails, remove the fins;
• cut into pieces 3 cm wide.

Prepare the mixture:

• 60 grams of salt;
• 30 grams of sugar;
• a teaspoon of mustard and the same amount of universal seasoning;
• In a mortar, grind seven pieces of allspice and black pepper, a couple of bay leaves;
• mix the ingredients thoroughly.

Salting process:

• sprinkle the fish pieces with the mixture;
• place in a plastic container;
• seal tightly;
• refrigerate for 48 hours.

Recipe No. 2 – with garlic

Prepare as follows:

• cut the fish from the back (two carcasses);
• remove the backbone and bones;
• rinse;
• dry slightly;
• rub with salt;
• wrap in foil;
• refrigerate for five hours;
• after five hours, remove the carcass, unfold and rinse;
• grate with the mixture: crushed garlic + ground pepper;
• wrap in cling film;
• put in the freezer for three to four hours.

Recipe No. 3 – with dill

Gut two medium mackerel carcasses, rinse and cut into pieces. Prepare the mixture for pickling. To do this, mix the following components in the following proportions:

• salt – 50 grams;
• sugar – 1 tbsp. spoon;
• 40 grams of dry dill;
• one teaspoon ground pepper and the same amount of dry basil.

Cooking steps:

1. Sprinkle the fish pieces with the mixture.
2. Place on cling film.
3. Sprinkle the mixture well.
4. Fold the pieces tightly and wrap with film.
5. Place in a cool place for 24 hours.
6. After a day, place the fish on a plate, pour the juice of half a lemon on top and season with olive oil.

Homemade salted mackerel in onion skins

Mackerel prepared according to this recipe will have not only the color, but also the taste of a smoked product.

Products for pickling:

• two carcasses weighing 300 grams;
• a glass of onion peel;
• two dessert spoons"liquid smoke"

Prepare the salt brine: heat water with four tablespoons of salt and two tablespoons of granulated sugar. Boil.

Add to boiling brine onion skins. Boil for 5 minutes.

Let the brine brew and cool it. Add liquid smoke.

Place the prepared carcasses (without entrails, fins and heads) in a bowl or food container.

Pour in the marinade and leave to salt for five days in a cool place.

Drain the marinade and hang the fish by the tail to drain all the brine.

Post ready dish onto a plate and brush with sunflower oil. Yummy!

Homemade salted mackerel with the incomparable taste of cinnamon

Yes, yes - such fish is salted with cinnamon. The aroma and taste are simply incomparable! Try it, you won't regret it!

What to do:

Prepare the brine:

• boil a liter hot water with the addition of 90 grams of salt, four laurel leaves, five to seven pieces of allspice and a teaspoon of cinnamon;
• cool.

Three carcasses of 350-400 grams each:

• gut;
• cut off the fins, tail and head.

1. Place the fish in a plastic bowl and pour the marinade over it.
2. Cover with a lid and press down.
3. Leave in the kitchen for ten to twelve hours.
4. Place in a cool place for another day.

Dry method of salting whole mackerel carcass

Prepare two large fish for salting.

Mix the following ingredients in a bowl:

• Art. a spoonful of salt;
• 30 grams of sugar and the same amount of dry mustard;
• one laurel leaf.

1. Place the carcass in a plastic bag.
2. Sprinkle the mixture inside and outside.
3. Wrap tightly.
4. Place in a cool place for two to three days.
5. Rinse the finished product with water.
6. Cut into portions.
7. Serve with red onion rings and vegetable oil.
8. Salted mackerel pieces

Original Ambassador

The dish goes perfectly with boiled potatoes, and also as a base for any fish salad.

Products:

• two - three large carcasses - gutted and cut into portions;
• 70 grams of salt and 30 grams of sugar;
• a pinch of coriander beans;
• half a teaspoon of peppercorns.

Stage 1. Marinate the fish in brine. To prepare it, take half the spices and seasonings:

• Heat a liter of water;
• add spices;
• bring to a boil;
• cool.

Stage 2. Pour the marinade over the fish and put it in the refrigerator for two days.

Stage 3. After 48 hours, prepare the following marinade:

• add the remaining spices to a liter of hot water;
• boil for seven minutes;
• cool.

Stage 4. Remove the fish from the refrigerator. Drain the brine. And fill it with new one. Add a quarter cup of sunflower oil and 2-3 tablespoons of 9% vinegar. Place in the refrigerator.

Step 5. Keep in the refrigerator for another 24 hours.

Spicy salted fillet

Cooking technology:

• Cut the fillet from two fish;
• cut into small slices;
• prepare the marinade: mix 150 vegetable oil with two tablespoons of salt, three tablespoons of 9% vinegar, a pinch of red pepper and ground coriander;
• place fish fillet in marinade;
• put onion rings on top (cut two onions) and two laurel leaves;
• Close the container tightly with a lid;
• shake;
• Leave on the kitchen counter for 10 hours, but better for a day.

Mackerel "Orange Spice"

Prepare two carcasses for salting: remove the entrails, cut off the fins and head, rinse with water.

Prepare the filling:

• heat 500 ml of water;
• dissolve 60 grams of salt and 30 grams of sugar;
• add 5-7 peas of black pepper and 3 peas of allspice;
• two or three laurel leaves;
• a quarter cup of sunflower oil;
• dessert spoon of herbs;
• boil the marinade for five to seven minutes;
• cool.

Cut one onion and one orange into rings.

Now add salt:

• Place mackerel pieces in a jar in layers;
• on each layer put several onion rings and one orange ring;
• pour brine over the components;
• leave the jar on the kitchen counter for three to four hours;
• then put it in cool place for ten to twelve hours.

Quick salted mackerel with lemon

Prepare two fish for salting. Cut into pieces 2.5-3 cm wide. Season with salt on all sides and place in a glass saucepan. Place on top of the fish bay leaf hickory and a few peas of allspice and black pepper. Pour the juice of half a lemon and add three tablespoons of olive or sunflower oil.

Let stand in a cool place for a day. Great snack ready.

How to salt mackerel in tea

For salting you will need:

• two large carcasses;
• three tbsp. spoons of black tea (without additives), salt and sugar.

Lightly defrost the carcasses, remove the intestines, cut off the head and fins.

Place in glassware.

Pour in cold marinade.

Salt for three to four days.

After the time has passed, hang the carcasses by their tails for three to four hours.

Cut into pieces and brush with oil.

ATTENTION!

• • • if you do not have the opportunity to hang the fish, then simply put it in a colander to drain the brine;
    • keep ready-made fish should be in the refrigerator, having first wrapped it tightly in a bag or cling film;
    • If desired, you can add spices that you like to the brine.

Delicious salted mackerel in turmeric tea

Prepare as follows:

• clean three mackerel from the inside, fins and head;
• Brew five bags of black tea in a liter of boiling water;
• let stand for thirty minutes;
• remove the bags;
• add three tablespoons of salt and two sugar to the brew;
• a teaspoon of turmeric;
• bring to a boil;
• cool completely;
• take a liter plastic bottle and cut off the narrow upper part with a sharp knife;
• put the roar, tails up;
• pour in the marinade;
• leave for three to four days;
• rotate the carcasses so that they are evenly colored;
• cut the finished product into pieces 2-3 cm wide;
• Place onion rings on top and pour in sunflower oil.

Salted mackerel in tea and onion skins

First stage– preparing the marinade. Pour two or three tablespoons of black tea, two tbsp. spoons of salt and one sugar, a glass of onion peels. Pour in a liter of water and bring to a boil. Let it brew and cool.

Second stage– preparation of fish. Cut off the head, remove the entrails, wash. The fins do not need to be removed; they can then be easily removed when cutting the finished dish.

Third stage- pickling. Place the fish in a container and pour marinade over it. Leave for three days if the carcasses weigh more than 400 grams, or two if they are small.

Fourth stage– submission. Drain the brine, pat the carcass dry with napkins, and cut into pieces. Place on a dish, pour olive oil on top and put onion half rings, garnish with dill sprigs.

Benefit

Fatty fish are very healthy. For example, mackerel contains not only 30% fat, but also:

• • • proteins;
    • micro- and macroelements;
    • vitamins of group B, C, PP, E, K;
    • phosphorus, potassium, sodium, calcium, zinc iron;
    • vitamin D and nicotinic acid, which have a beneficial effect on the nervous system.

Types of salting

Two salting methods:

• in brine (wet salting);
• dry salting

For pickling you can use:

• whole fish;
• in pieces;
• fillet.

Both fresh and frozen fish are suitable.

Seasonings and spices for pickling:

• salt, sugar;
• coriander, mustard (beans)
• laurel leaf, cloves;
• black and allspice peppercorns;
• caraway;
• For quick salting vinegar needed

Rules for choosing fish

1. Choose fish weighing 300 grams or more. This type of mackerel is fattier, it does not contain small bones.
2. For salting, it is better to take fresh fish, but not frozen.
3. When choosing fresh fish, pay attention to its color. It should be light gray in color and elastic to the touch. If you notice yellow tint on the carcass, most likely the fish is old, or it has been frozen and thawed several times.
4. Look at the eyes, they should be light. If the fish has cloudy and dull eyes, then this indicates that it is old.
5. Place the carcass on your palm. Sagging of the carcass is not allowed; it must remain in a horizontal position.
6. Smell the fish; it should give off a slightly perceptible “fishy” smell.

• salt the fish in glass, plastic or enamel containers;
• mackerel is a fatty fish, so it is impossible to oversalt it; it will take exactly as much as it needs;
• for salting, use rock or sea salt;
• If you have a frozen carcass, you do not need to completely defrost it. Let it remain slightly frozen, this will make it easier to cut it and remove the bones;
• if you want to speed up the process of salting mackerel, then add a spoonful of dry or ready-made mustard to the marinade (only in cold marinade);
• Store the finished product for no more than five days in a cold place;
• V freezer You cannot store salted mackerel, because after defrosting it will not only lose its shape, but also become soft, watery and tasteless.

Taste and aroma

Since we salt mackerel at home, the recipes for salting can be changed depending on your preferences. For example, to make the fish more flavorful, it is advisable to add to the marinade:

• • • pepper mixture;
    • a pinch of herbs;
    • dried dill;
    • mustard beans.

If you like the taste of smoked meats, then add a teaspoon of “liquid smoke” to the cooled brine.

If you prefer to use vinegar when pickling, then prepare this marinade in vegetable oil (half a glass) add:

• two spoons of 9% vinegar;
• 50 grams of sugar and salt;
• a quarter teaspoon of pepper mixture;
• teaspoon of mustard – powder or grains;
• a pinch of ground coriander.

If you want to get fish with an original taste, try salting it in a marinade from canned tomatoes or cucumbers, just add a little salt to the marinade.

NOTE

Using our recipes, you can salt almost any sea fish.

A lot has been said about the benefits of fish, especially if you cook it yourself useful substances much more. Choose any of the recipes for salted mackerel at home, they are all very tasty, and make it at least once. I'm sure to buy cooked fish you won't want to go to the store anymore.

Budget fish mackerel after homemade pickling will turn into original and delicious dish. A variety of recipes will help you prepare a fish additive for salads, a topping for sandwiches and an independent delicacy. Today we’ll talk about how to pickle mackerel in brine, so that every time you can delight your family with new shades of the usual taste.

The benefits of salted fish

Mackerel is one of the most healthy fish. It contains a lot of vitamins and essential amino acids.

• participation in DNA synthesis;
• helps saturate cells with oxygen;
• prevents cancer;
• increases blood hemoglobin levels;
• strengthens the immune system;
• sharpens memory;
• relieves pain due to arthrosis.

The calorie content of the lightly salted delicacy is 190-280 kcal/100 g.

Preparing fillets for salting

To cook any recipe you need to know how to properly prepare fish.

The fillet is prepared as follows:

1. Take your time to defrost the fish. There is no need to speed up this process. Defrosting should only take place on a shelf in the refrigerator.
2. After this, open the fish belly with a sharp knife, remove the insides and scrape out the black films so that the prepared dish does not become bitter.
3. Cut off the head, tail and all fins.
4. Depending on the recipe, cut the mackerel into portioned pieces 2-3 cm, or leave the carcass whole.
5. Wash the workpiece thoroughly under running clean water.

What to serve with

There are many ways beautiful presentation mackerel, basically it all depends on the owner’s imagination.

Serving options:

• Arrange the pieces nicely flat dish, sprinkle finely chopped green onions on top and sprinkle with fragrant oil.
• Place a thin slice of lemon, cranberry or juniper berry on the fish slices.
• Place thin rings of red Crimean onion, cherry tomatoes or an olive on top of the pieces.
• For a touch of sophistication, place a pillow made of lettuce leaves, carrot flowers and quartered boiled eggs.
• Small canapes with a slice of salted fish look great.

How is the snack stored?

There is no need to store the pickled delicacy for a long time, so cook large number there is no need for fish for future use. The marinade can be stored for no more than 3 days, because every day the fish will become more and more salted. To extend shelf life, remove fish pieces from the marinade, place them in a washed plastic container, and sprinkle with lean aromatic oil. This way it will keep in the cold for about a week.

A simple and delicious express recipe

Recipe for salted mackerel in brine according to GOST. Adding spices depends on taste. If you like it, leave the recipe without spices, and the fish will remain tasty and lightly salted.

Required:

• meaty carcasses - 2 medium pieces;
• salt (without additives) - 2 tbsp. l.;
• granulated sugar - 1 tbsp. l. without a mound;
• onion - 1 medium head;
• bay leaf - 3-4 leaves;
• black and allspice peas - to your own taste;
• purified water - 0.5 l.

Cooking rules:

1. Cut the fish into portions.
2. To pour, pour water into a small saucepan, throw in peppercorns and bay leaves. Salt and sweeten the marinade. Place on high heat and boil for 3 minutes. Cool the liquid.
3. Mix in glass container slices and onion rings.
4. Cover the workpiece with marinade, cover it tightly with a lid and hide it in the bottom of the refrigerator for 12 hours.

The prepared dish can be safely served for lunch.

Smoked recipe with tea

The dish will turn out not only deliciously tasty, but also with a very beautiful golden hue of the skin.

Ingredients:

• carcasses - 4 medium pieces;
• tea leaves without impurities and flavorings - 3 tbsp. l.;
• clean drinking water - 1 l;
• granulated sugar - 3 tbsp. l. without top;
• coarse sea salt - 3 tbsp. l. without top.

Cooking plan:

1. First of all, you need to make the marinade. Dissolve the bulk ingredients in 1 liter of water and send the tea leaves. Send the liquid to the stove, turning on medium heat.
2. Boil the filling for 4 minutes and let it cool.
3. Strain the warm marinade through a strainer and immerse the mackerel until it is completely submerged in the liquid.
4. The fish should remain in this pot for 4 days.

At the end of the term flavorful snack ready to eat. Cut the plastushka into portioned slices. Put it on a piece fresh bread and enjoy.

Marinade in onion skins

This is a time-tested recipe that is also considered original. Lack of spices and bright color the husk will give you lightly salted and slightly golden fish.

Required:

• carcasses - 3 large pieces;
• onion peel - from 5 heads;
• maritime coarse salt- 2 tbsp. l. without top;
• clean drinking water - 1 l.

1. Wash the husk with water, drain the liquid, and fill it with water again. Let the husks sit in the water for about 20 minutes.
2. The fish can be cut into slices or left whole.
3. Throw salt into the brine and dissolve it. Put it on gas and let the brew boil and simmer for 3-4 minutes.
4. Place the meaty flatbreads in the liquid and let it simmer for 3 minutes.

Remove the fish to a plate, sprinkling lightly with lemon juice. Garnish with a sprig of dill and other herbs.

Citrus marinade

If you salt mackerel in a citrus brine, the fish will reveal an absolutely original and delicate taste. The marinade is used hot, and the salting takes place very quickly.

Components:

• large carcasses - 2 pieces;
• Crimean onions - 2 heads;
• celery root - 1 stalk;
• zest from 1 large lemon;
• salt - a pinch at your personal discretion;
• freshly ground black pepper - 1 tsp;
• ground coriander seeds - 1 tbsp. spoon;
• vegetable oil- 1⁄2 cup;
• natural orange juice - 1.5 cups.

Step by step process

1. Place the fish fillet in a plastic container, add salt, ground pepper and coriander.
2. Cover the container with cling film and refrigerate for 30 minutes.
3. Using a grater, remove the zest from the lemon without the very top bitter layer.
4. Finely chop the celery root and Crimean onions. Heat the oil a little in a frying pan and add the vegetables. Throw in some lemon zest and Orange juice, warm up for about 5 minutes.
5. Pour the hot brine into the container with mackerel, cool slightly, cover with cling film. Place the preparation in the refrigerator.

Within an hour, the tender, lightly cooked appetizer is ready to appear on the table.

Recipe in a bottle with liquid smoke

A cooking method for those who like to occasionally enjoy smoked meats.

• fatty fish - 3 pieces;
• liquid smoke - 1/3 cup;
• sugar and fine salt - 3 tbsp each. l. without slide;
• strong tea - 1 glass;
• clean drinking water - 3 l;
• black peppercorns - 6 pcs;
• carnation roses - 6 pcs;
• garlic cloves - 4 pcs;
• bay leaf - 4 leaves;
• chili pepper - 1 pc. without seeds.

Preparation step by step:

1. Pour water into a container and boil.
2. Throw sugar into boiling water and pour in a glass of tea. Let the filling simmer for 15 minutes.
3. Place fish fillets in 3 liter jar, season with spices and pressed garlic. Pour liquid smoke in there. Place the entire filling into a bottle with fish, and close the workpiece with a nylon lid.
4. The mackerel stands on the refrigerator shelf for 3 days.
5. Remove the fillet from the marinade and cut into small portions.

Juicy and delicious fish with a rich smoky aroma and golden skin, ready to serve.

Salting under pressure

An interesting quick method for salting mackerel when guests are almost on the doorstep. The fish will turn out tender, lightly salted and very appetizing.

Ingredients:

• meaty fish - 3 pieces;
• red sweet onion- 3 pcs;
• purified water - 1 l;
• fine salt without additives - 3 tbsp. l. without slide;
• granulated sugar - 1.5 tbsp. l. without top;
• black and allspice peas - 5 pcs each;
• bay leaf - 3-4 leaves;
• freshly ground coriander - 1⁄2 tbsp. l.;
• 9% vinegar and vegetable oil - 2 tbsp each. l.

1. Turn fish into fillets and onions into thin rings.
2. To pickle mackerel, prepare the filling. IN drinking water discard sugar, salt and all spices. Boil on the stove and cool. Pour vinegar into the remaining brine.
3. Place the fillet in an enamel bowl, sprinkling onion rings.
4. Pour brine on top and press down with a plate of suitable diameter.
5. Place a 3-liter jar in water on top of the plate.
6. Refrigerate for 2-4 hours.

Before serving, dry the fish strips and lightly sprinkle each with vegetable oil.

Cooking in mayonnaise

Salting mackerel pieces in mayonnaise brine makes the fish tender and melting in your mouth.

Components:

• fish plasters - 2 pcs;
• Crimean onion - 3 large heads;
• mayonnaise “Provencal” - 5 tbsp. l. with a mound;
• bay leaf - 4 leaves;
• black peppercorns - 5 pcs;
• vegetable oil without aroma - 4 tablespoons;
• extra salt - 1 tbsp. l.

The dishes are prepared like this:

1. Mix bay leaf, spices, chopped onion and mayonnaise sauce in a bowl.
2. Divide the fillets into 3 cm wide slices and immerse them in the spicy mayonnaise mixture.
3. Place a plate on top and press down with pressure.
4. Leave to salt for room temperature for 60 minutes, then transfer to the refrigerator shelf for 3 hours.

Soft and delicious snack ready to be served to the table.

Marinade with ketchup

Tender fish meat in a hot marinade will be equally tasty in many types of fish.

Required:

• fish meat - 3 pcs;
• bulbs - 3 pcs;
• 9% vinegar - 3 tbsp. l.;
• salt coarse- 2 tbsp. l. with top;
• chili ketchup - 3 tbsp. l.;
• granulated sugar - 1.5 tbsp. l.;
• black peppercorns - 7-8 pcs;
• vegetable oil - 1/3 cup;
• purified water - a little more than a glass.

1. Divide the carcasses into strips 2 cm wide.
2. Chop the onion into thin half-rings.
3. Combine vegetable oil, vinegar, salt and sugar in a bowl. Add chili and peppercorns to the brine. Connect everything.
4. Bring the marinade to a boil and simmer for 2 minutes. Remove from heat.
5. Take a marinating container and pour some marinade into the bottom. Tamp firmly over it fish pieces.
6. Pour the rest of the hot marinade on top.
7. Cover with a lid and leave to cool at room temperature. Hide it in the cold.

Soft and meaty mackerel is ready.

Secrets and subtleties of the pickling process

In order to properly and tasty pickle mackerel at home, you need to understand some of the subtleties of the process.

Important things to consider:

• For salting, take large fish, as small fish have no fat and many bones. The best weight is 1 piece - about 300 g.
• It is better to use fresh or frozen fish for cooking.
• When purchasing, first of all, pay attention to the condition of the skin. Fresh fish It is distinguished by a light gray steel color without rusty spots or streaks.
• The eyes are not cloudy and shiny.
• High-quality fresh raw materials are light fishy aroma, the skin is firm to the touch and slightly moisturized.
• Salt draws excess moisture from the carcass and completely saturates the meat.
• Salting is usually done at a low temperature, since the raw materials will deteriorate in the heat.
• At the end of salting, put the workpiece in the basement or refrigerator.
• Salting is carried out in containers that will not oxidize. Plastic or glass containers are best. If there are no special containers, take a bottle with the top cut off.
• Iodized salt is not used, as iodine will worsen appearance mackerel, and iodine will not affect the taste.
• The speed of salting the fish depends on the grinding of the salt. Coarse grinding will draw out a large amount of liquid, and this will increase the shelf life of the finished dish.
• Take both carcasses and fillets, and slices. The size does not affect the cooking technology, but cutting it will reduce the time for salting. Whole fish is salted for 3 days, and slices from 4 hours to 1 day.
• Store the finished snack in the refrigerator. Pour in 2-3 tbsp. l. homemade natural butter and store for about 5 days.
• Remember that storing in the freezer will make the fibers soft and watery.
• Peppercorns and bay leaves will help to fully emphasize the taste of the fish and give it a pleasant aroma. Coriander and allspice add a piquant flavor to the dish.

Suggested various recipes will allow you to prepare a variety of tasty and unusual dishes from prosaic mackerel.

Video

Salting mackerel at home will allow you to get amazing dish. This great addition for any second course. Unlike the store-bought counterpart, this fish turns out to be very delicate in taste. You can add not only salt to the brine, but also spices, onion peels, bay leaves, mustard powder, etc. It diversifies taste qualities fish.

Salting mackerel at home: recipes

Recipe with mustard powder and sugar

Drinking water
- fish - a couple of pieces
- a tablespoon of mustard powder
- kitchen salt – 5 tablespoons
- sugar – 3 tablespoons
- peppercorns – 10 pcs.
- bay leaf – 4 pcs.

Pour water into a saucepan and place on the stove. As soon as the boil begins, add all the spices that are listed in the composition. Boil for three minutes over high heat. Turn off the heat, cover with a lid, and leave to cool at room temperature. Prepare the fish: cut off the tail, remove the head, clean the insides. Wash thoroughly under water, dry, chop into pieces 3-4 cm in size, and place in a glass container. Pour in the remaining marinade and place the container in the refrigerator. After 12 hours, the snack will be ready. However, for complete salting you need to leave the contents for a couple of days.

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Salting mackerel at home quickly

Recipe with vinegar

Ingredients:

Fish
- kitchen salt – 4 tbsp. spoons
- sugar – 2 tbsp. spoons
- bay leaf – 3 pieces
- allspice – 2 pieces
- black pepper – 3 pieces
- liter of water

Wash the fish, dry it, chop it into pieces, remove the entrails. Pour water into an enamel container, add spices, and bring to a boil. Boil the contents for 5 minutes, add vinegar, mix thoroughly. Place the fish slices in a glass container, cover with marinade, and place in a room with moderate temperature for a day. Place the fish on a plate and evaluate its taste.

Prepare and.

Delicious salted mackerel at home

You will need:

Fresh fish - a couple of pieces
- onion head – 2 pieces
- allspice – 5 pcs.
- a pair of bay leaves
- wine vinegar – 45 ml
- salt – 3 tablespoons
- vegetable oil - tablespoon
- clove stick – 2 pcs.
- ground black pepper

Remove the skin from the fish and cut the carcass along the ridge. Carefully remove the bones and cut the fillet into medium pieces. Sprinkle with salt and let stand for 10 minutes. Peel the onion and chop into rings. Make the marinade: mix acetic acid with vegetable oil in a bowl, add the spices according to the list, mix well. Season with pepper, add onion rings, stir, transfer to a glass container, and fill with marinade. Leave at room temperature for 10 hours. After this, keep the mackerel on the refrigerator shelf for another couple of hours.

Evaluate the taste too.

Delicious recipe for salting mackerel at home

You will need:

Plain salt - 3.1 tbsp. spoons
- 6 glasses of water
- black tea – 2 tablespoons
- sugar - one and a half tablespoons
- onion peel – 3 handfuls
- frozen fish – 3 pcs.

Place frozen fish in a large bowl. Wait until it melts on its own. Make the brine: place the onion peels in a colander and wash thoroughly under running water. Place in a saucepan, add sugar and salt, and add water. As soon as the liquid boils, remove the saucepan from the stove and cover with a lid. Wipe the fish thoroughly, gut it, rinse again under running water, and transfer to an enamel container. Pour the filtered brine here. Cover the vessel with a lid and place it in a cool place for three days. Turn the fish over once a day so that it is evenly salted and colored. After 3 days, remove the fish, cut into portions, and serve immediately. Garnish with sprigs of herbs and lemon slices.

Recipes for salting mackerel at home quickly

Recipe with bay leaf and onion

Fresh fish
- onion head
- water – 0.35 liters
- salt - one and a half tablespoons
- black pepper

First, start with the brine. Pour some water into a small ladle, bring it to a boil, add the onion, cut into 4 parts. Add salt and spices specified in the recipe. Boil the brine on low heat no more than 10 minutes. Then turn off the gas, remove the lid and cool. While the marinade cools, work on the fish. Cut off her tail with her head, make an incision on her abdomen through which it will be convenient to remove the entrails. Rinse the carcass with water and dry with a paper towel.

Cut the carcass into pieces 2 centimeters thick so that it is salted evenly and quickly. Place the fish pieces in a jar or food container, fill with brine, cover with a lid, and place on the refrigerator shelf for 2 hours. This time is enough for the fish to cook, but if you wish, you can leave it in the brine for another half an hour.

Rate and.

Recipe with garlic

Fish – 3 pieces
- onion head – 3 pieces
- clove of garlic – 3 pcs.
- spoon of sugar
- a tablespoon of salt
- vegetable oil – 2 tablespoons
- a pair of bay leaves
- a spoon of allspice

Cooking features:

Remove the fish from the freezer and let it thaw. Rinse the carcasses with water, gut them, cut off the tail and head. Chop into portions. Do not defrost the fish completely, otherwise the slices will turn out uneven and unsightly. Peel the garlic and onions. Cut the onion into thick rings, chop the garlic into thin slices. Make the marinade: combine acetic acid with sugar, salt, add garlic and onion. Place the prepared mackerel in a large bowl, add garlic and onion, and pour in the marinade. Mix the contents thoroughly, place them in glass jars, which then need to be stored in a cool place for a day.

Salting mackerel at home photo:

Recipe with black loose leaf tea

Thaw the fish in the sink. Cut off the head, gut it, pour water over it, and dry with a paper towel. Pour boiling water over black tea, wait until it brews and cool. Add sugar and salt. Stir until completely dissolved. Dip the fish into the prepared black tea and marinate in the refrigerator for 4 days. Remove the fish from the marinade and hang it over a bowl or sink overnight. Serve the appetizer in portions. Use greenery for decoration.

Dry salting mackerel at home

You will need:

Black peppercorn – 8 pcs.
- granulated sugar - teaspoon
- kitchen salt – 4 tablespoons
- vegetable seasoning with carrot pieces
- laurel leaf – 2 pcs.

Clean the fish and cut into pieces. Mix the ingredients, rub the entire fish thoroughly, and place in dense rows in a glass container. After a couple of days in the refrigerator, the fish will be ready.

Recipe for salting mackerel at home - photo:

Cooking option with vegetable oil

Mix 45 ml acetic acid, a glass of water, 3 tablespoons of vegetable oil, 5 peas each of allspice and black pepper, 2 large spoons table salt and a couple of carnations. Place the fish pieces in a glass container in layers, arrange with onion rings, and fill with the resulting spice mixture. Add a couple of lemon slices. In a couple of days the fish will be ready. Store it in the refrigerator with closed lid.

Methods for salting mackerel at home

Recipe with a simple marinade

You will need:

Big spoon of salt
- fish – 0.35 kg
- acetic acid
- vegetable oil

Pour water over it, cut off the tail and head, gut it, wash it again, cut into pieces 3 centimeters thick. Roll each slice in a mixture of salt, granulated sugar and pepper. Place in dense rows in a glass container, cover with a lid, and place in the refrigerator until the morning. Rinse off excess salt, dry, and place in a clean jar. Pour a solution of vegetable oil and acetic acid on top. After a couple of hours, you can enjoy the taste of the amazingly delicious preparation.

Option with liquid smoke

You will need:

Medium fish – 3 pieces
- salt – 4 tbsp. spoons
- strong black tea – 4 tablespoons
- liquid smoke – 4 tablespoons
- granulated sugar – 2 tablespoons
- clean water– 1 liter

Prepare the fish for salting: separate the head, cut off the fins, thoroughly clean the film and insides. Rinse the fish that you have cleaned and pat dry with a paper towel. Prepare the marinade: heat salt, tea and granulated sugar in water. After the marinade has cooled, combine it with liquid smoke. Place the fish slices in a glass container and fill with the resulting solution. Leave covered for three days.

Recipe with mustard marinade

First, clean the fish, chop it into pieces, and place it in a glass container. Prepare the marinade as follows: mix 3 liters of water, one and a half tablespoons of granulated sugar, 3 tablespoons of salt, bay leaf, a large spoonful of salt, a large spoonful of mustard. Bring all ingredients to a boil, cool them. Pour the resulting mixture over the fish. After a couple of days, the snack will be ready.

Salting whole fish

Black peppercorn
- a pair of bay leaves
- coarse salt – 2 tablespoons
- half a liter of water

Combine all the ingredients for the brine and boil. After cooling, cool the mixture, strain, and pour into a container with fish. Add a small amount of lemon juice here. In total you will need about 15 drops. That's all - the dish is ready!

Fish pieces

Thaw the fish, gut the insides, wash thoroughly, cut off the head, and chop into pieces. For 2 fish you will need 1 kg of kitchen salt. Place the slices here for 1 hour. Wash the carcass to remove excess salt, dry with a paper towel, and place in a clean container. Pour lemon juice over the fish, sprinkle with zest, add onion rings, add 4 tbsp. spoons of vegetable oil.

Who among us is indifferent to seafood dishes? Fish, shrimp, crabs, squid - our favorites seafood products, which are also very rich in substances necessary for our health. Salted fish is generally beyond competition, so the recipe for salting mackerel at home will certainly interest you with its simplicity and genius! Why walk on retail outlets, look for quality and fresh product, constantly doubting its safety, if we ourselves are able to prepare it?

Mackerel is a fish with a delicate taste and fatty (up to 17% fat) meat, which is rich in B vitamins, especially B12. This type of commercial fish does not have small bones and is perfect in its gastronomic qualities for salting and smoking. Fried and boiled mackerel- obviously a losing option due to the rapid loss of fat content and juiciness.

We will introduce you to two methods of salting mackerel at home: brine and dry. Both recipes are worthy of attention, and although their technologies differ, the result is always excellent! You'll lick your fingers!

Recipe for salting mackerel in brine

Ingredients

• Mackerel - 2 whole carcasses + -
• Coriander beans- 0.5 tsp. + -
• - 5-6 peas + -
• Allspice peas- 4-5 peas + -
• Bay leaf - 3-4 leaves + -
• - 2-2.5 tbsp. l. + -
• - 1 tbsp. l. + -

Preparation

1. Thaw the fish at room temperature, clean out the insides and rinse thoroughly. The head can be left, just as the insides cannot be cleaned out.

2. Place the fish carcasses in a suitable container - glass jar or a container with a food-grade plastic lid. Sprinkle with prepared spices: pepper, coriander and laurel leaves.

3. Dissolve salt and sugar in 500 ml of cold boiled water and pour this brine into the mackerel in a container so that the fish “swims” in the saline solution.

4. Close the container with the fish with a lid and put it in the refrigerator! After a day, you can already make a test “for potatoes”, but still, high-quality salting is observed only from the third for salting.

As they say, “you can’t help but be tempted”!

Recipe for salting mackerel with onions

This salting option is very remarkable mild taste finished product, and within 24 hours the fish is waiting for you to eat!

For two carcasses you will need 1 large onion, 5 laurel leaves, 5-6 buds of cloves, 10 peas of allspice and the same amount of black bitter. Sprinkle the gutted, headless fish with spices and lay onion rings and pour in cold marinade.

Marinade: 500 ml water, 2.5 tbsp rock salt, 1.5 tbsp sugar, 3 tbsp. vegetable oil and 1 tbsp dry mustard (optional).

Mix all the ingredients of the marinade (except mustard) and bring to a boil. Turn off, cool slightly and add mustard. Stir thoroughly and wait for the solution to cool completely. Only then pour the fish with spices. We place the container with pickling in the common chamber of the refrigerator.

A day later we enjoy delicious salted fish!

Recipe for dry salting mackerel

This method of salting fish is surprisingly simple and amazing with the resulting taste characteristics.

To dry salt mackerel we need: the fish itself (2 pieces), salt (2 heaped tablespoons), sugar (1 tablespoon) and 1 tablespoon of coriander beans.

Preparing the pickling dry mixture b: mix salt, sugar and coriander.

We cut up the mackerel for further salting: cut off the head and tail, remove the entrails, remove the inner black film and rinse thoroughly under running water. We cut the carcasses large pieces- each into 4 parts. Sprinkle each fish piece with the pickling mixture outside and inside and place in an enamel or glass container with a lid. Sprinkle the remaining dry mixture onto the surface. sliced ​​fish and close the lid. Place in the refrigerator for a day.

After the required 24 hours (you can salt it a little longer), rinse the mackerel pieces with water and place them on paper towels to remove excess moisture. Prepare onions for easy marinating of fish. Peel a couple of onions, cut into rings and mix with a tablespoon of vinegar or the juice of half a lemon. We crush the onion with our hands so that the onion and lemon juice mixed in a marinade dance.

Cover the bottom of the food container with a layer of onion, put salted fish pieces on top, then again a layer of onion and a layer of fish, and finish with a layer of onion. Pour the marinade left over from the onions on top. Place under a small press and refrigerate for 2 hours.

After 2 hours, we serve an appetizer that is unsurpassed in its taste and aroma!

Salting mackerel at home is an incomparable culinary pleasure that easily competes with the most famous producers of salted fish. Having tried to cook at least once salted fish with your own hands, you will never buy it in stores again!

Mackerel is a fish from the mackerel family. Its body resembles a spindle, it is covered with small, barely noticeable scales. The meat of this fish is an excellent product for people who have exhaustion of the body and reduced immunity. With its constant use, the body's defenses increase, and resistance to infections increases noticeably.

Due to the fact that fish protein is easily and quickly absorbed, it is recommended to include it in the diet of children, the elderly and sick people. Due to the fact that meat is completely digested, the human body is not clogged with toxins and waste. On the contrary, they are eliminated on their own, and the body is cleansed and noticeably healthier.

When constantly added to the diet, a person’s brain performance significantly increases and memory improves. The body begins to rehabilitate very quickly from past diseases, physical and mental performance increases significantly.

How to prepare mackerel for salting?

It is not difficult to prepare the product for salting. To do this you need to purchase required quantity fish (fortunately, you can buy it everywhere: in stores, fish markets, wholesale warehouses).

• Let it defrost, it is better to do this so that it thaws itself, without the intervention of warm water and various temperature sources.
• Depending on how and according to what recipe the fish will be salted, clean it.
• Rip open the abdomen and remove the entrails.
• Cut off the head, fins and tail.
• If necessary, chop.
• If you plan to salt a large volume, then there is no need to cut off the head and fins, and the entrails are not removed either.
• Just wash well with cool water.

Preparing brine for fish

There are a huge number of varieties of brines for mackerel (as well as for other types of fish).
For cooking classical composition will be required minimum set spices Take water, salt (preferably sea salt), a little sugar (to strengthen the meat), bay leaf, peppercorns or sweet peas.

• Water is poured into a pan and sent to the stove, brought to 100 0 C, and boiled for several minutes.
• Add all the listed ingredients and boil for another five minutes.
• Cool and pour it over the prepared fish.
• The product turns out very original taste, if salting will be done in the cold.

Ingredients

• Calculation for 1 piece weighing 400 grams:
• Water – 300 ml.
• Sugar – 25 gr. (incomplete tablespoon)
• Salt – 55 gr. (1.5 tablespoons)
• Cloves – 5 pcs.
• Bay leaf – 4 pcs.
• Coriander – 10 pcs.
• If desired, you can add lemon juice and basil.

How to catch more fish?

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It's a pity that Rosprirodnadzor wants to ban its sale.
2. More sensitive gear. Read the appropriate manuals for the specific type of gear on the pages of my website.
3. Lures based pheromones.

Of course, there are no specific requirements for the list of spices. Any spices you like are added: bay leaf, cloves, black peppercorns, sweet peas. Fish will go perfectly with lemon or orange slices.

In this case, you need to cut the fish, sprinkle with salt and sugar, lay out in layers, and place lemon (orange) slices and onion rings on each layer. Added garlic (optional), dill, parsley, basil, and celery will also add a wonderful taste.

Cooking process

The procedure for cooking in brine is very simple and even a person who practically does not know how to cook can handle it. The main thing in salting: preparation (defrosting, peeling, removing the head, entrails, fin and tail) and the correct ratio of salt with sugar and spices.

When salting, it is necessary to comply with some requirements to obtain the best result:

• Having boiled the liquid, you need to cool it and only then pour in the fish.
• If it is salted with whole carcasses, the brine should completely cover it completely.
• If necessary, get it urgently salted fish, add more salt than required, only after
• preparation, it should be rinsed well under a tap with cold water.
• If you pickle it in pieces, you will need very little brine.

Salt mackerel in brine

The fish turns out very tasty in regular and simple brine.

To prepare it you will need:

• Mackerel – 2 pcs.
• Large onion – 1 pc.
• Allspice peas – 4 pcs.
• Chopped bay leaf – 4 pcs.
• Vinegar 9% - 60 ml.
• Sea salt – 3 tbsp. l.
• Vegetable oil – 1 tsp.
• Cloves – 2-3 pcs.
• Ground black pepper – 1 tsp.
• Coriander - optional.
• Cut the fish into even pieces.
• Onion - in half rings.
• Boil one liter of water, adding salt, sugar and spices, and cool.
• After this, pour in the vinegar and stir.
• Mix again, place in the prepared container with the prepared products and refrigerate for one day.
• During this time, shake the container with the contents several times so that everything is salted evenly.

Salting whole fish in brine

Another fairly simple recipe. Fish that is prepared for salting must be rinsed well under cold water.

For 1 kilogram you need to prepare:

• Water – 0.5 l.
• Coarse salt - 2 tbsp. l.
• Sugar – 0.5 tbsp. l.
• Peppercorns – 4 pcs.
• Bay leaf – 2 pcs.

Put all ingredients into water, mix, boil and cool. Place the fish in a container, add chilled brine and refrigerate for 2 - 3 days.

Dry salted mackerel (without brine)

Before you start drying, the seafood must first be cleaned: remove the entrails, head and fins. Don't forget about the black film; it also needs to be removed. Rinse the fish in cold water and dry with a paper towel.

You will need:

• Mackerel – 300 gr. (1 piece)
• Salt – 1 tbsp. l.
• Granulated sugar – 1/2 tbsp. l.
• Laurel. sheet – 1 pc.
• Ground black pepper - a pinch
• Dry mustard powder – 1/2 tsp.
• Ground coriander - a pinch.
• Mix all the listed ingredients in a container and coat the prepared fish well with them. Then put it in a plastic bag, wrap it tightly and put it in the refrigerator for 2 days.

What are the benefits of salted mackerel?