Mackerel is an ocean fish that is perfect for pickling. The technology of pickling is simple and technologically advanced, which allows every housewife to do it.

Homemade fish is not much different from the salted mackerel sold in the supermarket. The most important thing is to properly prepare the carcass and cook the marinade. The marinade is cooked in several stages, after which it cools. Warm marinade is allowed to be poured over mackerel.

Preparing dishes and fish

To avoid any delays during salting, you need to prepare everything you need in advance.

For this you will need:

• cutting board (for cutting fish);
• sharpened tool;
• large deep plate;
• jar with lid (glass);
• transparent bag (plastic);
• utensils for preparing brine (saucepan).

To prevent mackerel from losing its taste, it must be cut accordingly. First of all, the carcass is removed from the tail, head and fins. After this, the giblets with the dark film are removed. The cut fish is washed well in clean water and dried. Depending on the recipe, the carcass is left whole or cut into a small number of parts.

How to quickly and deliciously pickle mackerel with your own hands

What is needed for this:

• two medium-sized fish carcasses;
• 1 liter of clean water and a vessel;
• pepper;
• Bay leaf;
• a little mustard powder;
• three teaspoons of sugar;
• five tablespoons of table salt.

Cooking method:

1. Boil 1 liter of clean water.
2. Bring to a boil with spices.
3. Turn off the heat and let cool.
4. Process and prepare the fish.
5. Pieces of mackerel are laid out on a plate and poured over with marinade.

The fish prepared in this way is placed in the refrigerator for a couple of days. After this, the mackerel can be served.

A simple recipe for pickling mackerel

You need to prepare:

• two fish;
• 50 g 9% vinegar;
• a couple of onions;
• 30 g salt;
• vegetable oil - 100 g;
• 2 bay leaves;
• pepper to taste.

Preparation:

1. The fish is cleaned and cut into individual pieces.
2. Pieces of fish are laid out on a plate and stirred with salt.
3. Add onion rings and pepper and stir.
4. Prepare a marinade based on spices and sunflower oil.
5. Fish pieces are poured with marinade and kept for a day.
6. After this, place in the refrigerator for several hours.

Salted mackerel with cinnamon

The following products should be prepared:

• one large fish carcass;
• water;
• 250 g salt;
• peppercorns;
• cinnamon - on the edge of a knife;
• two bay leaves.

Cooking technique:

1. The fish is cleaned and washed.
2. Water is poured into the pan and spices are added.
3. The marinade is boiled and then cooled.
4. A whole fish carcass is poured with cold brine.
5. Place in a cool place for 3 days.

Marinated mackerel with basil and coriander

You need to prepare:

• fish;
• Bay leaf;
• a little clove;
• 5 g basil and 5 g coriander;
• a pinch of sugar;
• 25 g salt;
• clean water.

Cooking process.

1. A glass of water is poured into the bowl and spices are added.
2. Boil and then cool the marinade.
3. Clean and cut the fish, rinse with clean water and dry. Pieces of mackerel are placed in a jar and poured over with marinade, after which the jar is tightly closed. Leave in a cool place for a day, after which the fish can be eaten.

Cooking salted mackerel without marinade

The following products are prepared:

• mackerel;
• 25 g salt;
• 2 teaspoons sugar;
• a little pepper;
• 1 bay leaf;
• 1 teaspoon mustard and 1 teaspoon coriander.

Salting process:

1. The fish is cleaned and washed, and then dried on a napkin.
2. Spices with bay leaves and salt are poured into the dishes.
3. The fish carcass is rubbed with a mixture of spices and moved to a cool place for a couple of days. Before this, the mackerel is placed in a plastic bag and tied tightly. The bag needs to be shaken several times so that the spices are evenly distributed around the carcass.
4. Place the bag on a plate.
5. After two days, the carcass is removed from the bag and washed with cold water. After this, the mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two mackerel carcasses are cut, removing all excess parts and washed in water. After this, a brine is prepared from tea leaves for 1 liter of water. The solution should cool, after which 40 g of salt and sugar should be poured into it and stirred. Soak the fish in the solution and then put it in the refrigerator for 2 hours, maybe more. It all depends on the color of the fish and the amount of salt. After a few hours, the fish is removed from the brine and hung to drain from the fish. The mackerel is then placed in a paper bag and moved to the refrigerator.

Spiced mackerel in marinade

Components:

• two large fatty mackerels;
• 30 g sea salt;
• spices for fish;
• a little pepper;
• 2 cloves;
• several juniper berries;
• a little bit of coriander.

Preparation:

1. The fish is cut until filleted.
2. All spices are crushed and mixed with fish seasonings.
3. Mackerel fillets are placed in a deep bowl and crushed with spices.
4. Mix the fish and spices, after which the fish is covered with something heavy.
5. The fish should be soaked in spices at room temperature for 24 hours.
6. After this, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

You need to prepare:

• one large mackerel carcass;
• one liter of water;
• 45 g salt;
• 30 g sugar;
• 10 g mustard powder;
• several pieces of bay leaves;
• 20 ml sunflower oil and some peppercorns.

Cooking method:

1. Cut the mackerel, clean, wash and cut into small pieces.
2. Pour all seasonings into water and boil for 7 minutes.
3. The marinade must be cooled and filled into a container with pieces of mackerel.
4. Move to a cool place for two days.

Salted mackerel in brine and onion skins

Main components:

• fillet of three small mackerel;
• onion peel;
• sugar and salt 2 tbsp. l;
• spices to taste.

How to cook:

1. Prepare the marinade by letting it simmer for 7 minutes.
2. Place the mackerel pieces in a large, deep bowl and fill it with marinade.
3. Place in a cool place (refrigerator) for three days.

Quick salted mackerel

Main ingredients:

• several fish carcasses;
• a couple of onions;
• 35 g salt;
• 2.5 glasses of water;
• peppercorns;
• Bay leaf.

Cooking technology:

1. Boil water.
2. Add bay leaf, salt and pepper to boiling water.
3. Add two onions here, after cutting them into four parts.
4. Bring the marinade to a boil and cook for 10 minutes, then cool.
5. Separate the fish, cut into small pieces and place in a glass jar.
6. Pour the marinade over the prepared fish pieces and refrigerate for several hours, after which the mackerel can be served.

Some secrets and practical advice from experienced chefs on how to properly salt mackerel

It is faster and easier to salt fish using the dry salting method. All spices and seasonings are rubbed into the cleaned carcass, after which it is placed in a plastic bag and must be refrigerated for several days. Before serving, it is removed from the bag and cleared of excess salt and spices. If you cut the mackerel into pieces, it will absorb the flavor of the seasonings faster and absorb the salt faster. And if you remove all the bones from the fish, it will be the best serving.

This technology is suitable for salting any fresh or frozen fish. To prevent frozen fish from losing its quality, it should be properly defrosted. And it defrosts in cold water within 24 hours. If the defrosting process is forced, the fish will lose its natural elasticity.

How to pickle fresh frozen mackerel quickly and tasty

Product preparation:

• 0.5 kg of fish;
• two onions;
• a little salt and sugar (a pinch);
• a little pepper (pinch);
• 2 bay leaves;
• some herbs.

How to cook:

1. Clean the carcasses of all excess, rinse well and cut into pieces.
2. Cut the onion into rings.
3. Grind the remaining spices.
4. Pieces of fish are laid out in a jar in layers, with each layer topped with onions and spices.
5. The jar is tightly closed with a lid and left for one hour. Then the jar is turned over and left again for an hour.
6. Can be refrigerated before serving.

How to salt fresh frozen mackerel whole

To do this you need:

• several fish carcasses;
• 30 g salt;
• 15 g sugar;
• water;
• onion peel and black tea.

How to prepare:

• Place a pan of water on the fire.
• All the spices are poured into it, including onion peels.
• The water is brought to a boil.
• The composition is boiled for a short time.
• The brine is filtered and brought to room temperature.
• The entrails are removed from the carcasses and washed.
• All fish are poured with cooled brine.
• Mackerel carcasses are left for 12 hours.
• After this time, the mackerel is moved to the refrigerator for 4 days. Every day the fish carcasses are turned over for the best effect.

How to pickle fresh frozen mackerel in pieces

You need to prepare:

• a couple of mackerel carcasses;
• 25 g salt;
• 2 tbsp. spoons of sugar;
• 1 teaspoon dried basil;
• 1 glass of water;
• a little cloves and bay leaf.

Cooking method:

1. All spices are placed in warm water.
2. Bring the marinade to a boil.
3. Let the marinade cool.
4. Clean and cut the fish.
5. Place the pieces in a suitable container and fill with brine.
6. Allow to stand at room temperature for some time, then move to a cool place for 24 hours.

A few more interesting recipes

Salted mackerel with lemon

Ingredients:

• 3 fish carcasses;
• 20 g salt;
• 10 ml lemon juice;
• a few peppercorns;
• 0.5 l of water;
• Bay leaf.

How to cook:

1. Pour the spices into a bowl of water and boil, then simmer for a few minutes.
2. Clean and cut the fish carcasses.
3. Place the chopped mackerel in a container and sprinkle with lemon juice.
4. All fish are poured with cold marinade.
5. Seal the container with a lid and place in the refrigerator for a day.

If the marinade darkens, then nothing special. It's all about the lemon, which can cause a chemical reaction.

Salted mackerel with prunes

Ingredients:

• one fish carcass;
• one liter of water;
• a handful of prunes;
• 3 tablespoons of salt (tablespoons);
• 2 tablespoons of sugar (tablespoons);
• 1 spoon of black tea.

How to cook:

1. The fish is cleaned and washed well.
2. Place fish and prunes in a deep bowl.
3. Prepare the marinade: add tea, salt and sugar to boiled water, then boil the mixture for seven minutes and cool. Be sure to pass through a sieve.
4. Pour brine over the fish and leave for several days.
5. The fish carcass should be turned over every day.
6. The salted fish is greased with sunflower oil and cut into pieces. The finished fish is stored in a hermetically sealed container.

Salted mackerel in mayonnaise

Components:

• fresh frozen fish and a pinch of black pepper;
• two tablespoons of salt;
• 120 g mayonnaise.

Salting.

1. The mackerel is thawed and cut, removing all bones. In this case, the skin is not removed. The carcass is cut into small pieces.
2. A mixture of pepper and salt is rubbed into each piece.
3. After this, all the fish is coated with mayonnaise.
4. Pieces of mackerel are placed on a plate and placed in the refrigerator for 2 hours.

Recipe "Fish for haze"

Procurement of products:

• several mackerel carcasses;
• 3 handfuls of onion peels;
• 0.5 cups of liquid smoke;
• 40 g salt;
• 20 g sugar;
• 1 liter of water.

How to prepare:

1. Each carcass is cut, removing the head, tail and fins, as well as entrails. After this, rinse and cut into pieces.
2. Place the husks in a container of water and boil until the water darkens.
3. Add salt and sugar, stirring constantly.
4. Cook the mixture over low heat for 20 minutes.
5. Cool and strain, then add liquid smoke and stir.
6. Place the mackerel in a deep container, pour in the marinade and cover with a plate with a load.
7. Place the fish covered in marinade in the refrigerator for a couple of days.
8. Before serving, the fish is washed and dried on a paper napkin.

Cooking mackerel without vinegar

Components:

• 3 fish carcasses;
• 2 glasses of clean water;
• 35 g salt;
• 20 g sugar;
• nutmeg, coriander and pepper as desired.

Salting process:

1. The mackerel is cleaned, washed and cut into pieces.
2. Water and spices are poured into the container, along with salt and sugar.
3. The water is brought to a boil and boiled for 5-7 minutes.
4. The fish cut into pieces is placed in a container and poured with warm marinade.
5. The container is tightly closed and left in a cool place for 24 hours.

Salting mackerel in brine

What is necessary:

• 1 liter of clean water;
• 2 tbsp. spoons of salt;
• a pinch of sugar;
• 1 bay leaf;
• allspice - to taste;
• a little clove.

Preparation:

1. Cook the marinade over medium heat. Boil water, salt and sugar while stirring for 8 minutes.
2. The mackerel is cleaned and washed.
3. Pieces of fish are poured with cooled marinade.
4. In this state, the fish is kept in the refrigerator for 48 hours.
5. After this period, the fish is mixed with spices and placed in a bag.
6. The mackerel in the bag goes back into the refrigerator for 15 hours.

Conclusion

Mackerel is a tasty fatty fish that is also nutritious. Its meat contains the necessary amount of fatty acids and quickly digestible proteins. Moreover, mackerel meat contains microelements such as zinc, selenium, phosphorus and others that have a positive effect on human life.

What to serve mackerel with

Many people prefer salted fish with baked or boiled vegetables. Vegetables and fish complement each other. Most people prefer to prepare delicious salads from pieces of fish, and also drink it with beer.

Mackerel is a fatty, white type of fish. It is affordable and sold in almost all stores. Most often at home it is baked or smoked. But there is another simple option worth trying. Mackerel, marinated at home, is a very tasty and tender fish that will amaze all guests without exception.

A simple recipe for mackerel marinated at home

The easiest and simplest cooking option that will decorate a celebration or an everyday dinner.

Ingredients:

• allspice – 3 g;
• mackerel – 3 carcasses;
• pepper mixture – 4 g;
• garlic – 3 cloves;
• salt – 22 g;
• bay leaf – 2 leaves;
• sugar – 12 g;
• onion – 330 g;
• vinegar – 45 ml.

Cooking method:

1. Gut the carcasses. Cut off tails and heads. No need to defrost. Cut into pieces.
2. Chop the garlic cloves. You should get records. Chop the onion.
3. Pour vinegar into oil. Sweeten. Sprinkle with salt. Crumble the bay leaf. Add pepper. Mix. Pour over fish pieces.
4. Add onion half rings and garlic. Stir. Leave for a day.

Recipe for marinated mackerel in onion skins

An interesting variation that helps prepare smoked fish without the use of chemicals. The result is a healthy snack that is practically no different from its store-bought counterpart.

Ingredients:

• mackerel – 2 carcasses;
• bay leaf – 2 leaves;
• water – 950 ml;
• coriander – 3 g;
• sea ​​salt – 60 g;
• black pepper – 7 peas;
• sugar – 30 g;
• strong black tea – 160 ml;
• olive oil;
• onion peel - 2 handfuls.

Cooking method:

1. To boil water. Throw in the pre-washed husks. Boil for 5 minutes. Set aside for a quarter of an hour. Strain.
2. Sweeten the broth. Add salt. Boil. Sprinkle pepper. Crumble the bay leaf. Sprinkle with coriander. Pour in tea. Stir and cool.
3. Gut the carcasses. Rinse. Place in the marinade for three days.
4. To ensure that the fish is salted and colored evenly, it is necessary to turn it over regularly.
5. Get the carcasses. Place on a paper towel. The moisture should be absorbed. For shine, grease with oil.

To make the mackerel cook faster, you can cook it for 5 minutes in brine.

In brine

The main advantage of home-cooked fish is freshness.

Ingredients:

• mackerel – 3 carcasses;
• allspice;
• water – 540 ml;
• carnation;
• sugar – 17 g;
• coriander;
• black pepper – 5 peas;
• sea ​​salt – 65 g;
• bay leaf – 3 leaves;
• cumin – 1 teaspoon.

Cooking method:

1. To boil water. Add salt. Sweeten. Add spices. Stir and cool.
2. Gut the carcasses. Trim heads and tails. Cut into pieces. You can immediately select the bones and marinate the fillet.
3. Pour in brine. Leave for 13 hours.

When purchasing, you should opt for strong, dense fish without any looseness. A thick layer of ice indicates staleness.

With soy sauce and lemon

An unusual marinade will help fill the fish with a new, unusual flavor.

Ingredients:

• water – 1400 ml;
• mackerel – 5 carcasses;
• lemon – 75 g;
• soy sauce – 6 tbsp. spoon;
• bay leaf – 4 leaves;
• sugar – 44 g.

Cooking method:

1. Gut the carcasses. Cut off heads and tails. Thinly slice the lemon.
2. Place bay leaf into boiling water. Sweeten. Cook for 2 minutes. Cool to 40°.
3. Pour over the carcasses. Pour in soy sauce. Place lemon. Marinate for 7 hours.

Cooking in hot marinade

Thanks to the boiling marinade, the mackerel becomes juicy and incredibly tender. The pickled onion gives the appetizer a special aroma.

Ingredients:

• bay leaf – 6 sheets;
• mackerel – 2 carcasses;
• vinegar - 2 tbsp. spoons (6%);
• sea ​​salt – 42 g;
• pepper – 12 black peas;
• onion – 230 g;
• vegetable oil – 20 ml;
• water – 950 ml;
• cloves – 5 buds;
• allspice – 12 peas.

Cooking method:

1. Chop the onion. You will need half rings.
2. Gut the carcasses. Trim heads. Cut into pieces. Place on onion. Drizzle with oil.
3. Place peppercorns into boiling water. Salt and add bay leaf. Cook for 3 minutes. Throw in the cloves. Boil for a minute. Pour in the vinegar and pour the marinade over the mackerel.
4. You can enjoy the aromatic snack after 5 hours.

Marinate in oil

Another interesting variation that will delight you with its taste. Thanks to the oil, the appetizer will remain juicy and the surface of the fish will remain shiny.

Ingredients:

• mackerel – 2 carcasses;
• salt;
• onion – 230 g;
• vinegar - 2 tbsp. spoons;
• olive or refined oil – 240 ml.

Cooking method:

1. If the carcasses are frozen, you will need to defrost them first. To do this, leave them in the refrigerator compartment for several hours. If you have very little time, you can put them in a bag and place them in water. The defrosting process will go faster, and the fish will not lose its nutritional properties.
2. Gut the prepared product. Cut off fins and heads. Cut into pieces. The ideal size is 2 centimeters.
3. The bulbs will be needed in half rings. Place the portion in any container that has a lid.
4. Place a layer of fish pieces. Sprinkle with salt. Cover with onions. Place the mackerel and add salt. Repeat the process until the products run out.
5. Mix vinegar and oil. Fill the workpiece. If the fish is not completely covered with liquid, you will need to add more oil.
6. Cover with a lid and refrigerate for 8 hours.

With vinegar

Thanks to the spices, the fish will turn out surprisingly aromatic and will take its rightful place on the holiday table.

Ingredients:

• mackerel – 2 gutted carcasses;
• apple cider vinegar – 45 ml;
• onions – 2 pcs.;
• sunflower oil – 10 ml;
• water – 260 ml;
• sugar – 5 g;
• cloves - 6 buds;
• coriander – 2 g;
• pepper – 2 peas, ground;
• salt – 43 g;
• allspice – 2 g.

Cooking method:

1. Cut the carcasses. Place spices into boiling water. Add some salt. Add sugar. Add oil and cook for a minute. Next, pour in vinegar and cool.
2. Mix chopped onion with fish pieces. Pour over the marinade.
3. A day later the dish is ready.

How to marinate fresh frozen mackerel

Ordinary mackerel can easily be turned into a delicacy that will taste no worse than salmon. Success depends on the right marinade, which is easy to prepare by following simple recommendations and observing the indicated proportions.

Ingredients:

• fresh frozen mackerel – 2 pcs.;
• water – 2100 ml;
• cloves - 6 buds;
• pepper – 5 black peas;
• loose leaf tea - 2 tbsp. spoons;
• pepper – 2 g;
• coriander – 5 peas;
• salt – 80 g;
• sugar – 40 g;
• onion peel.

Cooking method:

1. Cut off the heads and tail fins from the carcasses.
2. Put water on fire. When it boils, add tea, spices, and washed husks. Sweeten and sprinkle with salt. Cook for 7 minutes. Remove from heat and wait to cool.
3. Place the carcasses in a glass container. Pour over the marinade. Place pressure on top. Leave in the kitchen for 12 hours.
4. Remove the oppression. Transfer to refrigerator. Leave for three days.

Home-pickled mackerel can be stored for a maximum of 3 days in the refrigerator in brine. Therefore, it is not recommended to prepare for future use. Store without brine for a week. To do this, first drain the marinade from the fish and pour it with sunflower oil.

At home, you can marinate not only red fish. Below is there are several waysmarinating mackerel. Cumbria is the best choice: this fish does not accumulate toxins, is rich in omega-3 acids, is inexpensive and has a special taste. Cumbria takes longer to marinate than red fish.

1 way:

We take three pieces of frozen mackerel, wash, clean and cut into large pieces.
The main thing in this matter is not to let the fish UNFROST.
Peel and chop 3 onions and 3 cloves of garlic.
Place the mackerel, onion and garlic in a bowl.
add 1 teaspoon of sugar, 1 tablespoon of salt (heaped),
3 tablespoons 9% vinegar, 2 tablespoons vegetable oil,
ground hot pepper, allspice peas,
bay leaf. Mix carefully.
Place tightly in a jar, cover with a lid and refrigerate for a day.

Method 2:

• mackerel 2 pcs
• onion 1-2 large onions
• apple cider vinegar 4-6 tablespoons
• salt 1 tbsp. spoon
• water 1 glass

1. We separate the mackerel from the head, fins and entrails. Cut into portions (their size depends on the container in which you marinate), cut the onion into rings (the more onions, the better and tastier). Place fish and onion in a bowl. Add tbsp to a glass of water. a spoonful of salt and 4 tbsp. mix spoons of vinegar, pour fish with onions (if there is not enough marinade, add another 0.5 cups of water, 2 spoons of vinegar and 0.5 spoons of salt) put in the refrigerator for 12 hours - then turn the fish over (each piece) and for another 12 hours in the refrigerator.
   

3 way:

Ingredients for marinated mackerel

— frozen mackerel
— onion — 1 pc.
— carrots — 1 pc.
— allspice peas — 5 pcs.
— black peppercorns — 10 pcs.
- salt - 2 tbsp. l.
- sugar - 2 tbsp. l.
— bay leaf — 2 pcs.
- vinegar 30% - 2 tbsp. l.
- dill
1. Thaw the mackerel, remove the insides and cut into small pieces.

2. Cut the onion into rings.3. Carrots - in circles.

4. Finely chop the dill.

Making the marinade: add everything except vinegar to a liter of water, put on fire and bring to a boil.

Then pour in the vinegar. Cool.

Place the mackerel in a container, topping it with onions and carrots. Pour the marinade over the fish and leave in it for a day or two.

4 way:

2-3 mackerel,

2 tbsp. chopped dill, parsley.

For the marinade:

1/2 cup vegetable oil,

2-3 tbsp. 3% vinegar,

1/2-1 tsp prepared mustard,

1/2 tbsp each of salt and sugar.

Cut the prepared fish into fillets, place them on a board, skin side down, and, holding the knife at an angle, cut into pieces, cutting them off from the skin. Place pieces of fish and dill on the bottom of an enamel bowl, alternating them in layers. Mix vinegar, vegetable oil, mustard, salt, sugar and pour this mixture over the fish with dill. Keep the fish marinated in the refrigerator for 2-3 hours. When serving, transfer the fish to a dish and sprinkle with the same marinade. From above p

5 way:

mackerel 3 pcs

sugar 1 tbsp.

salt 1 tbsp.

ground black pepper 1/4 tsp.

vegetable oil 1/2 cup

vinegar 3% 2 tsp.

mustard 1 tsp.

Wash the fish, remove the entrails, cut off the head and tail.
Cut into pieces (1.5-2 cm wide). Finely chop the dill. Place in a container for marinating (for example, in a tray) on the bottom - part of the dill, then a layer of fish, on top of it - the next portion of dill, then again fish (and so on, depending on the height of the dish - sprinkle all the fish with dill, the last layer is dill ).
In a separate bowl, mix mustard, salt, pepper, sugar, vinegar and add oil (either refined or extra virgin olive oil).
After thoroughly mixing the marinade, pour it over the fish.
Cover the dish with a lid and refrigerate for 2-3 hours

6 way:

• mackerel - 1 pc.
• salt - 2 tbsp. l.
• allspice - 3 - 4 peas
• bay leaf - 2 - 3 pcs.
• black pepper - 1/4 tsp.
• water - 300 ml

Gut the fish, separate the head, and rinse under running water. Cut into portions approximately 3 cm thick.
Dissolve salt in water, add spices, mix. Pour the marinade over the cut fish and marinate for a day in a cool place. Remove the finished fish from the marinade and let it drain. Place on plates, garnish with parsley and lemon slices.

7 way:

Frozen mackerel - 1 piece;
- carrots - 1 pc.;
- onion - 1 pc.;
- salt - 2 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- allspice peas - 5 peas;
- black pepper, peas 10 peas;
- two bay leaves;
- vinegar 30% 2 tbsp. spoons;
- finely chopped dill.

That's all. Cut the onion into rings and carrots into slices. Pour everything except the vinegar into a liter of water, put it on the fire and bring to a boil. Add vinegar. We enjoy the aroma spreading throughout the apartment. Let it cool. Thaw the mackerel, cut it, gut it. All the insides, along with the head, of course, except caviar and milk, we throw away. Place in an enamel (without chips) or glass container, topping the mackerel with onions and carrots. Fill with marinade. We forget for a day, or better yet for two...

8 way:

Fine salt

Sugar
. black peppercorns
. garlic
. thyme
. rosemary

The recipe description does not indicate the quantity of products, since it all depends on the size of the fish and the number of pieces that you plan to marinate. Focus on the description and your own feelings.

1. Clean the mackerel and gut the insides. To separate the fillet from the bones, you need to make an incision along the spine and carefully remove the chord along with the ribs. Using a sharp knife, divide each fish into 2 fillets. After this, use tweezers to remove any remaining visible bones and films from the peritoneum. Finally wash and dry the resulting fillets.

2. In a separate bowl, prepare a dry marinade consisting of a mixture of salt and sugar in equal parts, as well as spices of your choice. This recipe suggests using black peppercorns, thyme, rosemary and finely chopped garlic.

3. Pour one layer of dry marinade into a container suitable for the length of the mackerel, place the fish on it skin side down, sprinkle the marinade on top and place another fillet - this time with the flesh side down. Finally sprinkle the entire structure with marinade and cover the container with cling film.

4. Place the fish in the refrigerator for at least 12 hours, preferably 24: the larger the fish, the longer it needs to be refrigerated.

5. After the specified time has passed, remove the fish from the refrigerator: you will see that liquid has formed in the container under the influence of the marinade. Shake the fillets off the marinade. To completely remove any remaining sugar and salt, you can rinse the fish under cold water and then pat it dry with kitchen paper.

6. Now the mackerel needs to be preserved in the refrigerator for a week: to do this, place the pieces of mackerel wrapped in foil in a hermetically sealed container.

The fish can be served thinly sliced ​​as a separate appetizer, as a filling for toasted sandwiches or crackers, or sprinkled with lemon juice and dill as a light main course with new potatoes.

Affordable mackerel, after home-salting, turns into an amazingly tasty dish. Any housewife or host can prepare it quickly. A variety of recipes will help you serve a completely new product every time.

Ready-made salted mackerel is a wonderful appetizer. Salted fish is also good in salad. The advantage of the dish is its ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step-by-step photo recipe

For a family dinner, you can prepare delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help chefs appreciate the amazing taste of home-salted fish and the simplicity of the process of preparing the snack itself.

Cooking time: 6 hours 25 minutes

Quantity: 1 serving

Ingredients

• Fresh mackerel: 2 pcs.
• Bay leaf: 4-5 pcs.
• Cloves: 5-8 buds
• Allspice: 16-20 mountains.
• Ground black pepper: 3 g
• Vinegar 9%: 1 tbsp. l.
• Vegetable oil: 2 tbsp. l.
• Water: 300 g
• Bow: 2 goals.
• Sugar: 1 tbsp. l.
• Salt: 2-3 tbsp. l.

Cooking instructions

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is an ideal “urgent” snack when receiving news of the imminent arrival of guests. To get delicious homemade fish, you will need:

• 2 medium-sized mackerel carcasses;
• 3 tablespoons moth;
• 1 tablespoon granulated sugar;
• 3 bay leaves;
• 5 peas of allspice;
• 1 bunch of dill.

Preparation:

1. The first step is gutting and cleaning the fish. The belly of the mackerel is ripped open, the entrails are removed, and the film is removed. The fish's heads need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
2. A metal or plastic container is used for pickling. Place a layer of salt (2 tablespoons), half a bunch of dill and a pea of ​​allspice on the bottom of the container.
3. The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out and placed on the bottom of the container. The top is sprinkled with dill sprigs and the remaining pepper. A bay leaf is placed on the fish.
4. The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcass and cut into thin pieces.

How to deliciously salt mackerel in brine

Another way to quickly prepare delicious salted mackerel is to use brine. The following recipe helps you make your own favorite holiday snack. To prepare you need to take:

• 2 medium-sized mackerels;
• 700 ml of clean drinking water;
• 4 peas of allspice;
• 4 black peppercorns;
• 2 bay leaves;
• 3 buds of cloves;
• 3 tablespoons kitchen salt;
• 1.5 tablespoons of granulated sugar.

Preparation:

1. To prepare delicious fish in brine, you will need to carefully and carefully clean the fish, remove all the entrails, remove the film, and cut off the head. The fins and tail are removed using kitchen scissors.
2. Next, the brine is prepared. Water is put on fire. When it boils, add all the spices, salt and sugar. You can add a few mustard seeds. The mixture is put back on the fire.
3. The brine will boil for 4-5 minutes. Then remove the pan from the heat and leave to cool.
4. At this time, place the mackerel carcass or its pieces into a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
5. Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for salting whole mackerel

Whole salted mackerel looks beautiful and festive on the table. The busiest or most inexperienced housewife can prepare this dish. To prepare whole salted mackerel, you need to take:

• 2 medium-sized fish;
• 1 liter of clean drinking water;
• 4 grains of black pepper;
• 4 grains of allspice;
• 1.5 tablespoons of granulated sugar;
• 3 tablespoons of kitchen salt.

Preparation:

1. Before salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The entrails are carefully removed along with the film located inside. The head is also cut off.
2. Fish prepared for salting should be placed in a sufficiently deep container.
3. When preparing brine, water is placed on fire. As soon as it boils, add all the spices, sugar and salt, and bay leaf. The mixture is left to boil for 4-5 minutes. Remove the finished brine from the heat and cool.
4. As soon as the brine reaches room temperature, it is poured into the container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
5. The container with fish is placed in a cold place, for example, in the refrigerator, for about 30 hours.

Salt mackerel in pieces - delicious recipe with video

The easiest and fastest way to prepare salted mackerel is to salt it in pieces. To get a tasty treat you need to take:

• 1 kg mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of salt;
• 1.5 tablespoon of granulated sugar;
• 3 buds of cloves;
• 3 black peppercorns;
• 2 peas of allspice;
• a pinch of mustard seeds.

Preparation:

1. To prepare salted mackerel in pieces, use a whole fish or a ready-made cleaned carcass. For unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance can simply be thoroughly rinsed with cold running water.
2. Later, the prepared carcass should be cut into pieces of equal size and placed on the bottom of a deep container with a tight lid.
3. The water needs to be put on fire. When it boils, add spices, salt and sugar, add bay leaf and let simmer for about 4-5 minutes.
4. Cool the prepared brine and pour it over the prepared pieces of chopped mackerel. You can additionally put sprigs of dill on the mackerel.
5. Salted mackerel can be served after just 10-12 hours, which it will spend in the refrigerator.

How to salt fresh frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and prepare salted mackerel using the following recipe. To prepare you will need:

• 1 kg frozen mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of regular kitchen salt;
• 1.5 tablespoons granulated sugar;
• 3 peas of allspice;
• 3 black peppercorns;
• 3 buds of cloves;
• 1 bunch of dill.

If desired, you can add other spices to the brine. For example, mustard seeds.

Preparation:

1. To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost by placing the carcass on the top shelf of the refrigerator for 10-12 hours.
2. Thawed and well-cleaned mackerel from the inside is placed in a deep container. You can immediately add greens.
3. The water is boiling. Add salt, sugar, black and allspice, clove buds and any other suitable spices to boiling water. The brine should boil for about 4 minutes.
4. Pour brine over the prepared fish after it has cooled completely.
5. The container with fish is tightly closed and put in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

It is impossible to create a healthy food menu without fish dishes, which replenish our body with essential nutrients. Marinated mackerel, the homemade recipe for which we will present, will delight you not only with its magically simple preparation method, but also with its taste. This commercial fish has fatty meat - tender and soft, without small bones, rich in vitamin B12 and unsaturated fatty acids.

The taste of pickled mackerel depends, of course, on the marinade. We will share with you several marinade recipes and tell you how to deliciously marinate mackerel at home so that it is tender, juicy and piquant.

Marinating mackerel

Marinating fish is a very exciting process, since experience will allow you to create your own marinade, which cannot be confused with another composition. Each cook can add components to the marinade according to his own calculations. Moreover, it is impossible to spoil the fish - it will still be tender and tasty.

Any recipe for marinating mackerel consists of 3 stages: cleaning and slicing the fish, preparing the marinade and, in fact, marinating. Let's look at a few recipes on how you can expand their usual framework.

Preparing the fish

Of course, it is difficult to buy fresh or chilled mackerel. But if you're lucky enough to be able to buy fresh ocean mackerel, all that's left to do is gut it, wash it, and cut it into pieces.

If you bought frozen fish, then it is very important to defrost it correctly. A frozen product cannot be defrosted in cold or hot water, and especially not in a microwave!

• Carefully wrap the mackerel in parchment paper, place it in a suitable container and place it on the bottom shelf of the refrigerator. It takes approximately 8 hours to defrost it.
• Having defrosted all the fish prepared for marinating, we proceed to cutting it. We cut off the heads of the fish, cut the bellies and clean out all the insides, not forgetting the film on the inner surfaces of the belly.
• Then we wash all the carcasses and only then decide whether to marinate the whole carcasses or cut them.

How to marinate mackerel - a classic recipe

Ingredients

• - 1 PC. + -
• — 1 l + -
• Allspice - 6-8 peas + -
• - 3 pcs. + -
• - 2 tbsp. l. with a slide + -
• - 2 tbsp. l. + -
• - 2 tbsp. l. + -

Preparation

The size of the cut pieces of fish is chosen at your discretion. Many masters advise cutting the fish into portions 5-7 cm thick. And some of them prefer to cut the fish so as to marinate the finished cut into pieces 1 cm thick.

There are also quite a few recipes given for mackerel fillets, which, after being separated from the skeleton, are cut into pieces 4-5 cm wide. It's up to you!

1. Prepare one fish, cut it into pieces.
2. Cook the marinade solution.
3. Stir, bring to a boil, cover with a lid and wait to cool. Pour vinegar into the cold marinade.
4. Place the pieces of fish in a jar and pour in the marinade so that the entire cut is completely covered. Close the lid tightly and marinate in the kitchen for about a day.

Remove the finished product from the marinade, place it on a plate, decorate with lemon half rings and enjoy the taste!

If you do not plan to eat it right away, drain the marinade from the jar and place the fish in the refrigerator, tightly covering it with a lid. Pickled mackerel can be stored in the refrigerator for no more than 3 days.

Recipe with lemon juice

This recipe allows you to marinate 3 whole mackerel. If the whole fish does not fit into the prepared container, you can cut off the heads. By the way, this procedure speeds up the marinating time.

Preparing the marinade

1. Bring 2 liters of water to a gentle boil.
2. Add 3-4 tbsp to the water. salt; 5-6 black peppercorns; 3-4 laurel leaves; 1 tbsp. sugar and 0.5 tsp. coriander seeds.
3. Stir all the components of the marinade composition and wait until it boils again.
4. Cover with a lid and wait for it to cool completely. Pour 2 tbsp into the marinade at room temperature. fresh lemon juice and 1 tbsp. olive oil.

Place the fish in a suitable container and fill with marinade infusion. If the fish is large, then make a cut along the ridge with a depth of 1-2 cm.

Close the container with a lid and place it in the refrigerator. We marinate for 2-3 days, turning the fish on the other side once a day. Whole fish take longer to marinate than pieces or headless fish.

Apple Cider Vinegar Recipe

To marinate 2 mackerels, first prepare the marinade.

1. Pour 250 ml of water into the pan, add 6 cloves, 5-6 black peppercorns, 2 tsp. salt and 0.5 tsp. sugar, third tsp. ground allspice and 0.5 tsp. coriander seeds.
2. Stir and bring the mixture to a boil.
3. Pour 2 tbsp into the boiling solution. sunflower oil and boil for about 1 minute over low heat.
4. Turning off the heat, pour in apple cider vinegar (1 tbsp), close the lid and cool naturally.

Place the fish cut into pieces into an enamel saucepan, pour in the marinade solution, close and shake well several times. Marinate for 24 hours in the kitchen.

To improve the taste, cut onions into rings (1-2 onions) and place them on the fish pieces. Marinate the onion with the fish.

Homemade black tea recipe

This recipe is perfect for whole fish carcasses, with cuts along the ridges. The recipe is for 3 fish. Ready pickled mackerel has a delicate golden color and a very delicate, piquant taste.

As always, we start cooking with the marinade.

1. To prepare it, take 1 liter of water, which we pour into a saucepan.
2. We send it there:
   - 4 tbsp. with a pile of rock salt,
   - 1 tbsp. vinegar,
   - 2 tbsp. with a pile of sugar,
   - 3-4 laurel leaves,
   - 0.5 tsp coriander seeds,
   - 0.5 tsp black peppercorns,
   - 2 tbsp. large leaf black tea.
3. While the marinade is boiling, take 1 onion along with the husk, cut it into 4-6 parts and put it in the marinade.
4. We also add a couple of handfuls of onion peels, which we rinse thoroughly with water.
5. Bring the marinade to a boil and let it simmer slowly for 5-10 minutes.
6. Cover the finished broth with a lid and let it cool to ambient temperature. Before pouring the fish, strain it.

Place the prepared carcasses into a container of suitable volume, fill them with our “golden” marinade solution so that the mackerel is covered with a layer of liquid, and close with a lid. Place the container with the fish in the refrigerator to marinate for 2 days.

Deliciously marinated mackerel, the recipe for which with onion skins allows the product to look very beautiful, is removed from the marinade solution, dried with paper towels, coated with a light layer of vegetable oil, cut and served.

The remaining fish can be stored in the marinade for 2-4 days, without marinade - a maximum of 2 days.

You see how easy it is to marinate mackerel at home, and the marinated fish turns out incredibly tasty, delicate in taste and guaranteed safe for health! To all its advantages, you can also add a very affordable cost of the final product.
Dare to try in your own kitchen, and you will certainly become a master at marinating fish!