Mackerel marinated for 2 hours. Amazing recipe for lightly salted mackerel with mustard

1. The weight of the fish should be about 300 g. When salted, mackerel gives off moisture abundantly. Small, already lean individuals are too dry.
2. Take fresh or frozen fish. Preferably with head and innards. It's easier . The carcass should be elastic, the aroma should be unobtrusive, the color should be light gray with characteristic stripes.
3. Choose non-oxidizing dishes: plastic, glass or enamel.
4. Do not use iodized salt- from it the fish can become loose.
5. If you want to pickle mackerel quickly, choose recipes that feature pieces or fillets. A whole fish needs 2-3 days to be salted, cut - 12-18 hours. By using vinegar, the salting time can be shortened.
6. Refrigerate the brine before pouring. In a hot and especially boiling liquid, the fish will cook.
7. Withstand salting time and store salted mackerel in the refrigerator or cool place.

mackerel in own juice salted by the dry method.

Ingredients

• 2 mackerels;
• 3 tablespoons of salt;
• 3 black peppercorns;
• 3 bay leaves;
• 1 tablespoon of sugar.

Cooking

Cut off the heads of the fish, gut and rinse it. At the bottom of a plastic or glass container pour a spoonful of salt, put pepper and crush the bay leaf.

Mix the remaining salt with sugar and rub the mackerel inside and out. Put the fish in a container, tightly close the lid. Refrigerate for 2-3 days. Before serving, rinse the mackerel under running water and pat dry with paper towels.

Fragrant and very tender mackerel, which, thanks to cutting into pieces, salts quite quickly.

Ingredients

• 2 mackerels;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon of sugar;
• 5 black peppercorns;
• 5 peas of allspice;
• 3 stars of cloves;
• 3 bay leaves;
• ½ teaspoon coriander.

Cooking

Cut the mackerel: get rid of the heads, innards and skins. Cut the fish into pieces 3-4 cm wide.

Prepare the brine by boiling all the seasonings in water. Strain, chill. Put the fish in a plastic container, cover with brine and leave at room temperature for 12 hours. Then refrigerate for another 2-3 hours.

Tender, moderately salty, with color and taste reminiscent of cold-smoked mackerel.

Ingredients

• 4 mackerels;
• 4 tablespoons of black tea or 8 bags;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 onion;
• 1 liter of water.

Cooking

Gut, rinse and dry the mackerel with paper towels. Cut off the neck of a one and a half liter plastic bottle. Put the fish tails up in the bottle.

Put tea, salt, sugar and a whole peeled onion into a saucepan. Fill with water, put on fire, boil. Strain and cool completely.

Pour the mackerel with the resulting solution and remove for 3 days. Every day turn the fish by the tails so that it is salted evenly and acquires an even shade.

Variation of the previous recipe. The color is more golden, but the taste remains the same gentle.

Ingredients

• 4 mackerels;
• 3 handfuls of onion peel;
• 2 tablespoons of black tea or 4 bags;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 6 black peppercorns;
• 3 bay leaves;
• 1¹⁄₂ liters of water.

Cooking

Prepare the mackerel for salting: cut off the heads, gut, rinse. Put the fish in plastic bottle or other convenient container.

Rinse the onion peel and place in a bowl. Send tea, salt, sugar, pepper, bay leaf there. Pour in water, bring to a boil and simmer for 5 minutes. Then remove from heat, strain, cool.

Pour the chilled brine over the mackerel. Keep in the refrigerator for 3-4 days. Flip over from time to time.

Mackerel pieces with piquant taste and beautiful shade.

Ingredients

• 1 teaspoon mustard powder;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon of sugar;
• 5 black peppercorns;
• 2 bay leaves;
• 1 liter of water;
• 2 mackerels.

Cooking

Prepare the brine: mustard powder and the rest of the seasonings, pour water, bring to a boil and cook for strong fire 3-4 minutes. Remove from heat and cool to room temperature.

While the brine is cooling, gut and rinse the mackerel. Cut it into pieces and place in a glass bowl. Pour in brine and refrigerate overnight, preferably overnight.

Interesting taste with sourness and hints of spiciness. Great for sandwiches. And most importantly - it cooks very quickly.

Ingredients

• 2 mackerels;
• 3 tablespoons of salt;
• 3 cloves of garlic;
• 2 bay leaves;
• 5 black peppercorns;
• 50 ml of unrefined sunflower oil;
• 2 large onions.

Cooking

Fillet the mackerel. This can be done in a way convenient for you, by analogy with herring.

Sprinkle the fillets with salt and set aside for 10-15 minutes. At this time, peel and grate the garlic, break the bay leaf. Combine garlic, parsley, peppercorns, vinegar and sunflower oil.

Put the mackerel in glass jar, sprinkling the layers with chopped onions in half rings. Pour in the marinade, close the lid and refrigerate for 12 hours.

Onions will also marinate and will be delicious.

Express salting in case there are guests in the evening. Mackerel turns out lightly salted and very appetizing.

Ingredients

• 2 mackerels;
• 2 purple onions;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon of sugar;
• 5 black peppercorns;
• 2 peas of allspice;
• 3 bay leaves;
• ½ teaspoon coriander;
• 2 tablespoons of table vinegar;
• 2 tablespoons of sunflower oil.

Cooking

Cut the mackerel into fillets. Peel the onion and cut into half rings.

Prepare the brine. Pour salt, sugar, two types of pepper, bay leaf, coriander into the water. Boil and cool. Add vinegar to the cooled brine.

Put the fish in an enamel bowl, sprinkling with onions. Fill with brine. Cover with a plate of a suitable diameter, put something heavy on top, such as a jar of water. Place in refrigerator for 2-5 hours. Before serving, dry the mackerel pieces with paper towels and drizzle sunflower oil.

Mackerel is considered pretty oily fish, but for this fat and specific taste they love her.

Choosing salted mackerel in jars on grocery shelves, many do not even think about trying to salt it at home. You can get not only the same, but even more delicious and appetizing fish at home.

This will take several hours of free time. And the result will be such that you will regret that you salted so few fish! After all, her tidbits will go for dinner and for the holiday.

The first thing to do with the fish is to prepare it. To do this, you must follow the following simple algorithm of actions:

1. if the mackerel is frozen, be sure to defrost or thaw it (quick thawing - in water; longer, but allowing you to save everything nutrients in the pulp of the fish - defrosting at room temperature);
2. after that, clean the carcass - cut the belly, remove the insides and head, cut off all the fins and tail with a knife or special scissors (you need to clean the belly carefully so as not to damage gallbladder fish, otherwise the bile will spill onto the flesh of the fish, such bitterness will be difficult to wash off);
3. rinse the carcass thoroughly - it is better under running cold water;
4. now the interesting thing is to take a paper napkin or soft paper towel and clean the belly of the carcass and its surface - such a simple trick will allow you to remove all black films and excess water;
5. if desired, you can immediately remove a thin film from the surface of the skin of the fish, it is almost transparent, but you can pick it up;
6. then you can cut the fish into portioned pieces or use whole carcass- the choice depends on the weight of the mackerel, because it is inconvenient to salt a large fish and salt it.

Salting methods

So, how to pickle mackerel faster? After pre-treatment mackerel, you need to choose the method of salting it. There are few options - dry method and in brine.

If you follow the "dry path", the mackerel will be salted without moisture. You can do the following:

• take half a teaspoon of mustard seeds, red ground pepper, dry or chopped garlic and ground coriander;
• mix all the spices in a bowl;
• add 50 g of ordinary coarse salt;
• generously rub the fish carcasses inside and out with a mixture of spices and salt;
• wrap carcasses in cling film, wrap the sides with a “sweetie” (if you wish, you can take a simple plastic bag);
• put the fish in the refrigerator for a day for whole carcasses, and for 1-2 hours for chopped pieces of fish.

Carcasses salted in this way can also be stored in the freezer. In this case, you can prepare them for future use in case of sudden guests or for a holiday.

For salting mackerel in brine, the cooking algorithm changes slightly:

• grind a few peas of black and allspice pepper into crumbs, add bay leaf, coriander and salt;
• pour spices with water and boil;
• cool the brine to room temperature and place the carcasses of prepared fish in it;
• leave in a cool place for a couple of hours and the mackerel is ready.

Despite the fact that this method is super fast, mackerel does not lose its taste and aromatic qualities at all.

Both methods are good! To use the first or second - depends only on the desire of the hostess.

This meager list of salting methods (with or without brine) can be diversified in an original way using various sets of seasonings and spices.

What are the spices and seasonings?

Experiments in this field have no end! It all depends on the individual tastes of the chef and his own imagination. We can only offer such options for salting kits:

• crushed bay leaf, chopped thyme and basil herb, lemon zest;
• a mixture of ground peppers, coriander, olive oil, lemon juice;
• clove inflorescences, dried (or fresh) onions and garlic, any ground pepper, freshly squeezed orange juice;
• granulated sugar, bay leaf, lemon peel, thickly brewed black tea;
• dry onion peel (or its decoction), black and allspice, nutmeg;
• mustard (seeds or powder), granulated sugar, lemon juice, ground pepper;
• white pepper, dill seeds, rosemary, apple cider vinegar (marinade);
• tarragon, basil, marjoram, table vinegar 6 or 9% (marinade).

If you do not want to select the mixture yourself, you can use ready-made store sets.

There are many options, but even one can spoil the taste of fish if you put too many spices and seasonings. Remember, they are meant to enhance the specific taste of the fish itself, not to replace it.

To all this variety, do not forget to add coarse salt!

How to serve mackerel tasty?

To make your fish on the table deliciously served, it must be cut into neat appetizing pieces. The main requirement for this is a sharp knife. And if you freeze the fish beforehand, the pieces will turn out thin and it will simply be impossible not to try it!

You can put the pieces on chopped parsley leaves, and put thin slices of lemon and 1-2 oranges on top. Such a mackerel on the table will attract attention not only with its taste, but also with its aroma!

Mackerel home salting can also be used for snack sandwiches, salads and vinaigrettes. There are many recipes for this. But, now we are talking only about salting.

So what will be required:

• boiled water - 500 ml;
• allspice and black peas - 10-12 pcs.;
• salt - 200 g;
• bay leaf - 2-3 pieces;
• ground cinnamon - 5-6 g.

Let's start cooking:

1. Prepare mackerel as above. Then rub the fish with salt (use 100 g) on ​​all sides and inside.
2. To make a brine, mix all the other ingredients on the list (salt will remain 100 g) and bring to a boil. Remove from fire.
3. Place the fish in room temperature brine and leave in a cool place for a day or two.

Apple Cider Vinegar Fish Recipe

What ingredients are required:

• carnation inflorescences - 5 pcs.;
• ground black pepper - 5 g;
• pepper sweet pea- 2-3 pieces;
• coriander - a pinch;
• sunflower oil - 10 ml;
• onion - 70 g;
• granulated sugar - 5 g;
• salt - 10 g;
• vinegar - 50 ml;
• boiled water - 1 glass;
• mackerel - 2 carcasses.

What is the order of preparation:

1. Prepare mackerel carcasses (clean, wash and dry);
2. Prepare marinade. To do this, pour water into an enamel bowl. Add cloves, ground pepper and peas, coriander, salt, granulated sugar and sunflower oil. Boil and add Apple vinegar. Remove from fire and let cool. It is better to close the lid at the same time so that the vinegar does not evaporate.
3. Peel the onion and cut into half rings.
4. Put the carcasses of the fish in a bowl for salting. Put onion rings, put them inside. Pour in salted marinade.
5. Close the fish and leave in a cool place for 24 hours.

Want to pickle mackerel in one hour? Just cut the fish into thin slices and also fill with brine (or marinade) or rub with a dry mixture for salting. How smaller pieces the sooner they will reach full readiness.

As you can see, cooking delicious salted mackerel at home is not difficult and does not require much of your time. And the result is simply excellent!

And how to cook the most delicious lightly salted mackerel fast way watch the video from the program "Everything will be kind"

To make the mackerel come out tasty, I always choose it very carefully. First, the fish should be free of any yellow streaks. Secondly, the fish should not have any extra smell.

For salting, I suggest taking a glass jar with a suitable volume for this. You can salt mackerel in a regular plastic bowl, but it’s still more convenient for me to do it in a regular jar.

Ingredients:

• mackerel - 1 piece;
• salt - 2.5 tablespoons;
• sugar - 1.5 tablespoons;
• bay leaf - a few pieces;
• onions - 1, -2 pieces;
• peppercorns - a few pieces;
• water - 500 milliliters;
• vegetable oil- 2 tablespoons.

How to quickly and tasty salt mackerel

Start by preparing the brine. To do this, pour half a liter of water into the bucket. Pour salt and sugar, pour in vegetable oil. Throw in peppercorns and bay leaves same way. Bring the water to a boil, stir to dissolve the bulk components. Cool down to room temperature.

Now clean the mackerel, remove the insides, cut off the head and cut off the fins with scissors. Cut the fish into pieces immediately. So the fish will salt much faster.

Peel the onion and cut it into half rings.

Now take the container in which you will salt the fish. Put on its bottom, first a little onion, then pieces of fish. Repeat steps.

Now just pour the brine into the jar. Leave the mackerel for 2-3 hours for salting. If you have a lot of time, then you can cover the container with a lid and place it in the refrigerator for a day.

Bon appetit!

The fish that has great taste- it's mackerel. You can cook with its content various dishes: appetizer, salads, use as an independent dish.

Delicious recipes for pickling mackerel at home

Salted fish lovers will never pass by mackerel. It is tender, fragrant, goes well with potatoes. And what delicious salads are obtained using this seafood! Except your amazing taste, the product has a large amount of vitamins and various minerals. Constant eating will strengthen the immune system, normalize metabolism, improve hormones and heart function.

Salted fish is very nutritious and tasty. You can take fresh or frozen products. The main thing is to choose it correctly.

Pay attention to the fish when buying: if it is even, there are no dents, no visible damage - feel free to buy.

The color of the fish should be bright, evenly distributed. If the scales look faded, this is a sure sign of improper storage and the likelihood that the product has gone bad.

Do not defrost fish in the microwave hot water and even in the kitchen. Place in a plastic container, cover with a lid so that the smell does not permeate the rest of the food, and defrost it on the bottom shelf of the refrigerator.

When salting, only coarse salt is used, without iodine. You can cook the fish in pieces, whole or fillet.

Dry salting

Ingredients:

• allspice - 10 peas;
• bay leaf - 5 pcs.;
• mackerel - 3 pcs.;
• salt - 50 g;
• sugar - 1 tbsp. spoon;
• dill.

Cooking:

1. Remove the insides, removing the dark film, if left, it will give bitterness to the finished product.
2. Cut off the head. Wash.
3. Pour salt, allspice peas, dill, parsley into the container.
4. Mix salt and sugar.
5. Coat the fish on all sides.
6. Place in a container. Dill put in the abdomen, sprinkle with spices and salt.
7. Close and refrigerate for three days.
8. Excess salt can be washed off or removed with a towel.

under the yoke

To cook the dish faster, you can use oppression. To do this, put a jar filled with water on the cooked fish. You can use a kilogram bag of cereals, packed in polyethylene. It turns out very delicious recipe salted mackerel.

Ingredients:

• salt - 2 tbsp. spoons;
• allspice - 1 teaspoon;
• mackerel - 2 pcs.;
• sugar - 1 tbsp. spoon;
• black pepper - 1 teaspoon.

Cooking:

1. Mix all dry ingredients.
2. Remove the head and innards.
3. Rinse.
4. Dry. The fish must be completely dry.
5. Cut in half lengthwise with a sharp knife.
6. Remove all bones.
7. Get rid of the skin. A very sharp knife will help to remove quickly.
8. Cut the resulting pulp into pieces.
9. Place in a container. Sprinkle with spices.
10. Put oppression, press down well. After eight hours, standing in the refrigerator, you get a great taste of fish.

Spicy salting

This recipe makes the fish lightly salted. Main, fast food. Salted in the morning, by dinner - the dish is ready.

• 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.

Cooking:

1. For brine, pour water into a saucepan.
2. Sprinkle spices.
3. Immediately add salt and sugar.
4. Wait for a boil.
5. Boil for a couple of minutes.
6. Cool down. To make the process go faster, you can pour into a wide bowl.
7. Tail, head, fins cut off.
8. Gut the insides.
9. Cut into pieces.
10. Transfer to bank.
11. Add vinegar.
12. Pour in the brine to completely cover the pieces. Do not pour hot marinade.
13. If there is not enough liquid, prepare more. After twelve hours, a spicy fragrant fish is obtained.

In onion peel with brine

There is not always time to look for lightly salted mackerel. Find fish perfect taste difficult. How to salt mackerel at home with the taste of smoked meats, you will learn in this recipe. onion peel gives it a golden hue.

Ingredients:

• water - 1.5 liters;
• loose black tea - 2 tbsp. spoons;
• mackerel - 2 pcs.;
• husk - from 5 large onions;
• salt - 4 tbsp. spoons;
• sugar - 1.5 tbsp. spoons.

Cooking:

1. For brine: pour salt, tea, sugar, husks into water (rinse well). Wait until it boils.
2. Cover with a lid and leave to cool. This process will take several hours.
3. Cut off the head, tail. Clean out the insides.
4. Wash the abdomen so that there is no bitterness in the finished product.
5. Strain the marinade through a sieve. You can take gauze to help.
6. Put the fish in a jar or container.
7. Pour in the brine.
8. Marinate for 3 days, turning every day.
9. Remove from marinade, brush with sunflower oil to prettier view and the fish did not dry up.

Pickled in tea brine

Salting mackerel with tea is delicious, clear recipe. The only negative is that it takes about four days to prepare. The fish comes out melting in the mouth and resembles cold-smoked mackerel.

Ingredients:

• water - 1 liter;
• mackerel - 2 pcs.;
• salt - 4 tbsp. spoons;
• black tea - 3 tbsp. spoons;
• sugar - 3 tbsp. spoons.

Cooking:

1. Defrost the fish overnight in the refrigerator.
2. Get the insides. Remove head and tail.
3. Rinse well.
4. Boil water with pre-brewed tea. Additives and flavorings in the tea leaves should not be.
5. Pour salt into the marinade. Add sugar. Stir.
6. Cool down completely. strain.
7. Put whole carcasses in a jar or container without cutting.
8. Send to refrigerator.
9. Turn every day for even salting.
10. Four days later, the dish is ready.

Mackerel cooked in this way will delight all the guests at the festive table.

Two Hour Salted Mackerel

Everyone in life has had occasions when guests unexpectedly came. A recipe will come to the rescue, how to pickle mackerel in just two hours. In such a short period of time, delicious fish, which will not yield to palatability store products.

Ingredients:

• salt (necessarily large) - 3 tbsp. spoons;
• bay leaf - 4 pcs.;
• onions - 2 pcs.;
• mackerel - 2 pcs.;
• water - 700 ml;
• black pepper - 15 peas.

Cooking:

1. Divide the onion into quarters.
2. Add onion, salt and spices to the water. Boil ten minutes.
3. Remove the insides. Cut off the head and tail.
4. To get rid of bitterness, rinse well.
5. Cut into two centimeter pieces.
6. Pour the marinade into a jar and fold the fish.
7. Let stand in the refrigerator for two hours.

It's so easy and fast good side dish for potatoes.

Mackerel “in the morning”

An easy option for salting mackerel.

Ingredients:

• ground pepper;
• sugar - 2 teaspoons;
• mackerel - 2 pcs.;
• sunflower oil;
• salt - 2 tbsp. spoons;
• vinegar.

Cooking:

1. Cut the fish: remove the insides, head, tail.
2. Cut into pieces.
3. Grate with pepper, sugar, salt.
4. Pack the pieces tightly in a jar.
5. Remove any remaining salt in the morning.
6. Put in a herring.
7. Mix the oil with vinegar, pour the mixture over the mackerel.
8. insist two hours.

Salted in oil at home

This cooking option requires a minimum of products.

Ingredients:

• salt - 2 tbsp. spoons;
• mackerel - 1000 g;
• refined oil - 200 ml.

Cooking:

1. Required frozen fish, which should be gutted, remove the head, fins, tail.
2. To eliminate bitter notes, do not forget to get rid of the black film in the abdomen.
3. Cut in half along the spine, remove the bones.
4. Cut into pieces, put in a bowl.
5. Sprinkle well with salt. There is never too much salt, the fish will take only the amount it needs.
6. Fill with oil.
7. Add the rest of the fish on top. Salt again and add oil.
8. Close the bowl with a lid and send to cool in the refrigerator for a day.

How to quickly and tasty pickle mackerel slices?

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

Cooking:

1. Gut the fish, remove the insides, being careful not to crush the gallbladder, otherwise it will have a bitter taste.
2. Prepare brine for mackerel. To do this, boil the spices with water until the bulk ingredients are completely dissolved.
3. Refrigerate the marinade.
4. Cut mackerel into pieces.
5. It is best to use a jar. Put a piece in it, pour brine.
6. Incubate for four hours at room temperature.
7. Put away in the cold.

For salting liter jar it will take six hours.

How to salt mackerel tasty without brine?

Not all housewives like to mess with brine, 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.

Cooking:

1. Clean the fish from the insides, be sure to cut off the head and tail.
2. Rinse thoroughly.
3. Cut lengthwise and remove the spine with bones.
4. The fillet does not need to be cut.
5. Grind pepper, cloves and laurel to a powder state. You can use a mortar or coffee grinder.
6. Mix with sugar and salt.
7. Rub fillets with mixture.
8. Choose the shape according to the size of the fish so that it fits completely. Lay the fish skin side down.
9. Sprinkle the rest of the spices on top.
10. Close the lid tightly and refrigerate for half a day.
11. Then turn the fillet on the other side and send it to the refrigerator for the same time.

In the abundance of presented recipes, everyone will find something to their liking. home cooking helps to save money, getting as a result useful and tasty dish made by hand.