Are you ready to do a little magic in the kitchen by salting very delicious mackerel? I am sure that you can only make real yummy food yourself, with a little effort and great amount love for fish. That’s when real yummy food will appear on your table.

Keep dry salting recipes, instant cooking in brine, whole or in pieces. Choose and delight your family with the best pickles.

How to pickle mackerel deliciously

• Select large carcasses, 300-400 grams, larger ones are difficult to find. Good weight means that the mackerel has gained a good fat content.
• There are several known ways of salting mackerel - dry salting, without water; salting in brine, or as fishermen say, in brine, is popular.
• You can salt the fish whole or divided into pieces.
• To gut the fish or not? Decide for yourself here, but it’s better to remove the insides. Although this condition does not always apply to salting whole fish; it is often salted ungutted.
• If you salt the whole fish, you don’t have to cut off the head and tail.
• Are you adding spices? Place them in a gauze bag and place them in brine. After salting, they will be easy to get out and will not interfere with eating (it’s unpleasant when they get into your mouth).

How to cut fish

As a rule, mackerel is frozen when it is caught, on board the ship, and is sold frozen in stores. At home, I advise you to cut the fish without defrosting it completely. Let it melt a little. Then you can pull out the insides quite easily by cutting the belly along the entire length without staining the fish inside. To prevent your hands from freezing, wear gloves.

How much to salt mackerel

Salting time depends on the chosen method and the size of the fish. Also, the speed is affected by the target. What kind of fish do you want, salted or lightly salted?

In brine, the whole mackerel will be salted for 1 to 3 days. The longer it is in the brine, the richer the taste will be. Lightly salted mackerel is prepared overnight. If you want to speed up the process, make it in pieces that will be ready after a few hours.

Dry salting will take about the same amount of time. Although there is quick recipe, you will find it below.

Spices for pickling

Since we salt mackerel at home, we are free to supplement the choice of spices, taking into account taste preferences.

Cloves are placed in the brine, the mixture various peppers, dill, mustard seeds. Take spices in the ratio of half a teaspoon per liter of liquid. If you like to experiment, pickle it in tea, add a little liquid smoke, adding a smoky flavor.

Mackerel, salted with pieces of dry salting - a quick recipe

The most quick salting fish. In less than a day, a delicious fish will appear on your table.

1. Cut the fish without defrosting completely, cut into pieces.
2. Season generously with salt and set aside. room temperature for 5-6 hours. This time is enough for the pieces to salt.
3. Rinse it off extra salt, dip the pieces in table vinegar(or pour, stir and drain off excess).
4. Transfer to a container, add onion rings and a couple of bay leaves. Pour in the sunflower oil and mix the contents again.
5. After 2 hours, start tasting.

Delicious salted mackerel pieces in brine

Not the best quick option. But the fish, if you add spices, will turn out amazingly tasty.

For a glass of water you will need:

• A large spoon of salt, without top.
• Peppercorns.
• Bay leaf.

How to salt the pieces:

1. Gut the fish, cut into pieces, place in a deep bowl.
2. Sprinkle with crushed pepper, break the bay leaves, and place in a bowl.
3. Make brine from water and salt.
4. Pour in brine, press down on top with a plate and put pressure on it. Check whether the pieces are completely covered with brine.
5. Place in the refrigerator. Try again after two days.

Video recipe for salting with mustard at home

Mackerel, salted whole dry method

I don’t want to go the easy route by simply rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding a little spice. This method pickling involves long-term storage fish.

The recipe is suitable for homemade pickling, you can find out a few more ways on another page of the site.

Take:

• Fish carcasses – 2 pcs.
• Salt – 6 tablespoons.
• Sugar – 2 tbsp. spoons.
• Ground pepper - a small spoon.
• Dill - Art. spoon.
• Sunflower oil – 1-2 tablespoons.

Salt the whole mackerel:

1. Add seasonings to bowl. Mix well.
2. Prepare the mackerel (cut it or leave it alone, decide for yourself).
3. Rub the carcass on all sides. Take a large bag and place the carcasses in it.
4. Wrap tightly (you can even secure the bag with an elastic band).
5. Place on the refrigerator shelf. After three days, boil the potatoes and take a sample.

How to quickly pickle whole mackerel in brine

Homemade salting in brine is considered classic, the simplest and least troublesome.

First, let's decide on the proportion of water and salt. You will need 100 grams per liter of liquid. (3 large spoons). If you are in a hurry, increase the concentration slightly, then the mackerel will be ready after 3-4 hours.

Starting from correct ratio, you can make the simplest brine, without adding spices. But I offer a more interesting recipe, with spices, adding some zest to the dish.

Required:

• Fish – kilogram (2-3 pcs.).
• Sugar – 2 spoons.
• Salt – 4 tablespoons.
• Water - liter.
• Laurel - 3-4 leaves.
• Allspice – 4-5 peas.

Preparation:

1. Cut the mackerel, remove the gills and entrails (the head won't hurt). Rinse the carcass.
2. Make a filling with water and spices listed in the recipe. To do this, boil water, add salt and sugar, bay leaves, and pepper. Once the crystals have dissolved, remove from heat and cool.
3. Place the slave in a container, pour in the brine. Press down with pressure, leave for 2-3 days, placing in the cold.

Delicious pickling in brine with tea in a jar

Mackerel will give a beautiful tan color appetizing look. Many people use “liquid smoke” for this purpose, but if you do it with tea leaves, you get real yummy.

• Mackerel – 3 pcs.
• Salt – 8 tablespoons.
• Water – 2.5 liters.
• Granulated sugar – 4 spoons.
• Tea leaves, dry - 3 large spoons with a mountain.
• Bay leaf, black pepper.

Preparation:

1. Prepare the marinade by boiling water with the spices from the list. Refrigerate.
2. Clean the mackerel and place it whole in a three-liter jar.
3. Pour in the marinade and close the lid. Leave on the kitchen counter for 5 hours.
4. After the specified time has passed, move the jar to the cold.
5. The average fish will be ready in a day. The big one will have to wait for two.

Video with a step-by-step description of salting mackerel at home. May you always have delicious food!

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Lightly salted fish is a tasty, healthy dish and can be combined with most side dishes. Great amount people treat her very favorably. Red fish is not available every day, but lightly salted mackerel is no worse. It’s easy to prepare at home, and there are plenty of pickling methods to choose from. And if you use your imagination, you can create your own personal culinary masterpiece.

Fish in brine

Let's first consider the most trivial recipe for salting mackerel at home. Two carcasses are gutted and cleaned (if they came into your hands fresh). There is nothing new in cutting: the head is cut off, the entrails are taken out, the scales are removed. Is it possible to draw the attention of an inexperienced cook to the black film in the belly of the fish: it gives ready-made dish unpleasant sharp bitterness, so it must be cleaned off very carefully.

The mackerel is cut into convenient pieces, a large onion - into not very thick half rings. Fish slices put in a jar, alternating with onions and sprinkling with peppercorns, broken laurel and cloves.

Half a liter of water is boiled, two heaped tablespoons of salt and one and a half tablespoons of sugar are dissolved in it, a couple of tablespoons of vegetable oil are added. When the brine has cooled, pour it over the fish, close it with a lid and hide it in the refrigerator. Lightly salted mackerel will be ready at home within 24 hours.

Dry salting

It is not necessary to prepare a marinade for fish. There is a very simple recipe for salting mackerel at home without any liquids.

Mix salt (large spoon) and sugar (one and a half small spoons). For more spice You can crush the bay leaf into the mixture, but you can just put the leaves between the pieces.

The cut fish is cut into slices, each is rubbed with the prepared mixture, and the mackerel is placed in a pan (not aluminum!) or in a container.

The vessel should be removed to a dark and cool place. After about three hours you will have to drain the fish juice and return the container to its place. And this lightly salted mackerel will be ready to eat at home in another half a day.

Spicy fish with mustard

This recipe- expanded and more interesting variation previous one. And before salting, it is better to fillet the mackerel - remove not only the entrails, scales and head, but also the bones, so that clean meat remains. So lightly salted mackerel at home will be salted faster, and it will be more pleasant to eat.

Mix one and a half tbsp in a bowl. spoons of salt, half a teaspoon of sugar, whole - grain mustard, dried dill(generously - it will not be too much in any quantity), coriander, allspice and two grated bay leaves.

Whole mackerel with onions

If you prefer salted fish whole carcass, take care first of all about a suitable container. For example, a plastic bucket or large enamel pan will do.

We gut the mackerel, but leave the tail and head - just be sure to remove the gills.

For each fish carcass, 1 medium onion is peeled and cut into rings. The products are placed in a vessel and filled with brine from a liter of water with the addition of salt, ground pepper, vegetable oil and weak vinegar (50 ml each).

In this marinade, lightly salted mackerel will be ready within ten hours.

Sugudai

If you are wondering how to quickly and deliciously pickle mackerel at home, look for fresh wild garlic at the market. It should be taken in fairly large quantities and chopped as finely as possible.

Gutted carcasses can be filleted or cut into convenient pieces. In any case, the slices are laid out in one layer, generously sprinkled with wild garlic, and on top of it - fine salt with pepper.

Each such layer is sprinkled with vinegar (with apple or wine vinegar it turns out more tender).

The folded layers are placed in the refrigerator for about forty minutes; They need to be stirred every ten minutes. But in less than an hour, juicy and fragrant lightly salted mackerel will be on your table.

Mackerel with lemon

There are quite a few options for salting fish. And using any of them you get wonderful lightly salted mackerel. Best Recipes It’s quite difficult to select, since they all give excellent results. But I would especially like to highlight the lemon one. Firstly, having prepared a dish using it in the evening, before going to bed, the next morning you can eat delicious fish. Secondly, she produces a particularly thin, refined taste. And thirdly, no exotic components.

So, a couple of carcasses are cut into suitable pieces. A medium lemon is peeled - its juice is just enough for the fish, and the peels are coarsely chopped and poured into the mackerel sprinkled with juice.

In addition to lemon, it is supplemented with rings of one onion, a couple of tablespoons of chopped dill, an incomplete spoon of sugar, cloves (a couple of pieces) and a level spoon of salt.

The container is modestly watered odorless vegetable oil, its contents are mixed - and put into the refrigerator. This lightly salted mackerel will captivate you forever. A simple and tasty (the recipe allows you to cook it every day) snack option will help out in any situation.

Lightly salted mackerel "Smoked"

Salt - 5 tbsp. without top
Sugar - 2 tbsp.
Black tea without additives - 3 tbsp.
Onion - 1 pc.
Water - 1 l

Take water into a saucepan, add salt, sugar, chopped onion, and black tea. You can take more tea, it all depends on its quality. Firstly, it gives the fish a smoked color, and secondly, tannins make it dense and beautiful. Boil the marinade for about five minutes and set aside until completely cooled.

At this time we clean the fish. You can take not only mackerel, herring will also go wonderfully. Remove the head and entrails and wash. If the fish is frozen, then let it thaw until it can be cleaned, and marinate it.

Let's take it plastic bottle from mineral water/beer/lemonade. Cut off the neck so that the fish can fit inside. Place mackerel in a bottle. The 1.5-liter will fit 2 pieces, and the 2-liter will have all four.

Pour the marinade over the fish and put it in the refrigerator for 2 days. Then we take it out, dry it on a paper towel, cut it and eat it in one sitting, it’s so tasty, lightly salted and tender. Both the color and taste turned out like smoked.

The fish that has great taste- This is mackerel. You can cook with its contents various dishes: appetizer, salads, use as an independent dish.

Delicious recipes for salting mackerel at home

Lovers of salted fish will never pass up mackerel. It is tender, fragrant, and goes well with potatoes. And how delicious salads are made using this seafood! Besides his amazing taste, the product has big amount vitamins and various minerals. Constant consumption 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 smooth, there are no dents, there are no visible damages - feel free to buy.

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

Do not defrost fish in the microwave, under hot water and even in the kitchen. Place in a plastic container, cover with a lid to prevent the smell from permeating the rest of the food, and defrost it on the bottom shelf of the refrigerator.

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

Dry pickling

Ingredients:

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

Preparation:

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 and peas into a container allspice, dill, laurel.
4. Mix salt and sugar.
5. Coat the fish on all sides.
6. Place in a container. Place dill in the belly, 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 pressure

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

• vinegar - 2 tbsp. spoons;
• salt – 4 tbsp. spoons;
• bay leaf – 5 pcs.;
• allspice – 5 peas;
• water – 1 liter;
• sugar – 2 tbsp. spoons;
• mackerel – 2 pcs.;
• cloves – 5 pcs.

Preparation:

1. To make the brine, pour water into a saucepan.
2. Add spices.
3. Add salt and sugar immediately.
4. Wait until it boils.
5. Boil for a couple of minutes.
6. Cool. To speed up the process, you can pour it into a wide bowl.
7. Cut off the tail, head, and fins.
8. Gut the insides.
9. Cut into pieces.
10. Transfer to a jar.
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, you get a spicy, aromatic fish.

In onion skins with brine

There is not always time to look for lightly salted mackerel. Find fish perfect taste difficult. Find out how to salt mackerel at home with a smoked flavor in this recipe. Onion skins will give a golden hue.

Ingredients:

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

Preparation:

1. For the brine: add salt, tea, sugar, husks to the 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 and tail. Clean out the insides.
4. Wash the belly so that there is no bitterness in the finished product.
5. Strain the marinade through a sieve. You can use gauze to help.
6. Place the fish in a jar or container.
7. Pour in the brine.
8. Marinate for three days, be sure to turn over every day.
9. Remove from marinade and brush sunflower oil to be more beautiful view and the fish did not dry out.

Marinated in tea brine

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

Hello, dear readers. Today I will write you a mackerel recipe spicy salting. But first of all, I want to congratulate you on apple savior. This recipe produces tasty lightly salted mackerel. It seems like summer is the season fresh vegetables and fruits, and sometimes you want some salty fish. Well, of course, of all the fish, I prefer salted mackerel. Yesterday we went to the store with the children, there was no mackerel, we looked at the salted herring, but somehow its appearance did not inspire confidence at all. And as they say in the summer, if you get poisoned in the summer, there’s nothing to do at all. And here fresh frozen mackerel It turned out to be good in appearance, and there was no foreign smell in it. So, after thinking a little, we decided to buy some mackerel. Moreover, I don’t want salted mackerel, I want tasty and lightly salted mackerel.

When we went home we also bought some potatoes to go with the fish. We came home and immediately started salting the mackerel. This recipe is more suitable for those who do not like to wait a long time for the fish to cook. When my dad comes to visit, I specially prepare this spicy-salted mackerel for him; it’s absolutely delicious with potatoes. Dad loves it, he is ready to eat salted mackerel even for breakfast, lunch and dinner. But, of course, everything is good in moderation.

One of his good friends, Vera Petrovna, shared a recipe for spicy salted mackerel with my husband; she told me how she makes mackerel and advised me to try salting it. We tried it and we liked it. Now, at any feast, spicy salted mackerel is always on the table. Moreover, the recipe is very simple and does not require huge costs and effort to prepare.

But, not only is it simple, mackerel also cooks quite quickly. We salted the mackerel at 19:00, and in the morning it was already tasty lightly salted mackerel. Already at 10 o'clock we ate mackerel with potatoes. And according to this recipe, you can not only salt mackerel. For example, we tried it, it also turns out very tasty. But mackerel is still tastier.

• 2 mackerel
• 1 liter of water
• 4 tbsp. spoons of salt
• 2 tbsp. spoons of sugar
• 2 tbsp. spoons of vinegar 9%
• 5 bay leaves
• 5 allspice
• 5 carnations

I have 2 mackerel, they were tightened to 850 grams, but taking into account the fact that they were frozen, exactly 700 grams remained after defrosting. Moreover, this recipe is so original, but the prepared brine is enough for 2-3 mackerel, and if it is not large, like mine this time, then for all four. I wash mackerel under running water. These are my fish.

Now we need to take a saucepan in which we will prepare the brine. Pour 1 liter of water, measure out into a liter jar. Throw spices into the water. It is advisable to add the spices all at once; when they boil, the brine becomes much more aromatic. True, they immediately added the bay leaf and allspice, and the cloves were already added when the brine was boiling; there was so much dust and spices in the house until they found the cloves and the brine was already boiling. We also add sugar to the brine.

Place the pan with brine on the fire. In addition to spices and sugar, you need to add salt to the mackerel brine. Spoons should not be particularly heaped. Just scoop up salt with a spoon and pour it into the water.

We wait until the water with spices, salt and sugar boils. The brine boils for just a couple of minutes. Now set it aside from the heat until it cools down, to approximately 40 degrees. You can pour it from a pan into a bowl, for example. So that the brine cools faster.

In the meantime, let's fish. Well, here everything is generally simple, we cut off the head and tail, and cut the mackerel into pieces of about 2.5 cm. It pickles in brine better and faster this way. We also remove the middle of the mackerel and thoroughly wash the pieces to remove any blood. Because if you don’t wash the mackerel and remove the middle, the brine will be cloudy and the fish itself will taste bitter. The fish is fresh, beautiful, without any unpleasant odors.

Now I take the jar. For 2 mackerel I take a 2 liter jar. I randomly drop pieces of chopped fish into the jar. When the brine for preparing spiced mackerel has cooled, I add two tablespoons of 9% vinegar. Of course, there is a little sediment in the brine, from the salt, sediment from the water, but we don’t pour the brine out completely. Pour the brine into the jar so that the mackerel is covered with brine, and simply pour out the sediment.

Now I fill the mackerel, placed in a jar, with our cooled brine. Under no circumstances should you pour hot brine over the fish, otherwise you will end up with boiled mackerel instead of salted mackerel. Fill the fish in the jar with brine so that it is completely covered with our brine. If you have three small mackerel, then don't worry, 2 liter jar quite suitable for pickling.

You see I have 2 mackerel, and only half a jar, so the third one will still fit. And there will be enough brine too. The jar will just be full and that’s it. Well, if for some reason you don’t even have enough brine, then don’t be upset, prepare another portion of brine or prepare brine for half a serving, simply dividing the ingredients for the brine in half. The main thing here is that the fish is in brine.

That's it, I leave the fish on the kitchen counter at room temperature. I don’t cover the jar with a lid; we don’t have flies in our apartment. At 19:00 they salted it. In the morning we had to go to the hospital, we are now visiting doctors for kindergarten. We returned at 10 o'clock in the morning, the mackerel was just what we needed, tasty, lightly salted, spicy. We just ate it, and then covered the jar with a lid and put the rest in the refrigerator. This is what spicy salted mackerel looks like in a jar on the second day. Spices and some fish oil floated to the top. There is a small sediment, but overall the brine is clear. I got a little sediment when I was rearranging the jar for photography. Mackerel smells very tasty.

Here is a very quick recipe for spicy salted mackerel. Moreover, the fish turns out lightly salted, tasty and spicy. It doesn’t last long in our refrigerator; it’s eaten almost immediately. The pieces turned out beautiful, smooth, even. Honestly, it all depends on the mackerel, sometimes you take a fish, but it’s frozen or something, the brine is cloudy, the fish is also not very beautiful, it just “falls apart” and doesn’t cut.

And if the fish has not been defrosted several times and then not frozen, it looks beautiful both fresh and salted, and it turns out delicious. Very convenient, put beautiful pieces on a plate and serve, no need to cut.

The mackerel was cooked within a day, it’s warm now, and the pieces of fish were not large. If, of course, you immediately put the jar of fish in the refrigerator, then the fish will take two days to cook, or even more. It will marinate faster in the warmth. I’m not always willing to wait a long time if I want fish. Well, of course, except for the cases where I went and bought it at the store, but pet fish there is homemade.

Last year, this fish was salted for my son’s birthday. The mackerel stood warm for a day, then it was laid out beautifully on a plate and put in the refrigerator until the evening, and in the evening there was a feast. Yes, and on New Year salted mackerel. For several years now, it has been a tradition in our family to salt mackerel on holidays, and not only on holidays, but also on weekdays, when you want fish. I wish you bon appetit too.

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

How to marinate mackerel deliciously

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

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

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

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

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

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

Attention!

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

Spicy salted mackerel

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

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

Recipe information

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

Ingredients:

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

Cooking method:

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

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

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

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

Finally, pour in the vinegar and stir the marinade.

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

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

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

Mackerel in a jar: recipe with onions and carrots

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

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

What do we need:

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

Step-by-step preparation:

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

Marinate in citruses

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

Ingredients:

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

How to marinate:

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

Marinated mackerel in 2 hours

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

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

What you will need:

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

How to cook:

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

Delicious marinated whole fish

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

Yes, and externally, thanks to the addition onion peel and tea leaves, the fish looks very appetizing.

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

Products:

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

Cooking steps:

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

Mackerel in mustard marinade

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

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

What you need:

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

How to cook:

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

How to marinate in mayonnaise

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

Ingredients:

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

Preparation:

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

What are the benefits and harms of pickled mackerel?

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

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

How to serve marinated mackerel

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

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

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

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

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

How to properly store marinated fish

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

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

Self-marinated mackerel will decorate any table, and almost everyone has all the ingredients necessary for the marinade in their kitchen. Remember - not one store product is not able to compare with the delicate and melt-in-your-mouth taste of spicy fish under homemade marinade.

Video: mackerel in soy marinade in 15 minutes