Recipe for lightly salted mackerel pieces at home. Salted mackerel with prunes

When choosing fish, always study it very carefully appearance. It is best to take fish with a wide back, with skin that has a beautiful bright shade, without damage or white coating.

You need to defrost the fish in the refrigerator on the bottom shelf - no need to fill the fish with water or take it out into the air.

Wash the outside of the mackerel, make a longitudinal cut along the belly and carefully remove the insides. Carefully scrape out the dark film with a knife, rinse well again in running water and dry a little.

After this, you can cut the mackerel into not very thick pieces.

To salt mackerel in brine, it is best to use classic spices - peppercorns and Bay leaf. The recipe for salting mackerel in brine is very simple - boil the brine, cool it and pour over the fish.

Place the mackerel pieces in glass jar— it’s best to take half-liter or liter jars. Pour water into a saucepan, add salt, sugar, pepper and bay leaf and bring to a boil. The brine needs to be boiled for several minutes so that the salt and sugar are completely dissolved.

After this, the brine must be cooled until room temperature and pour it over the fish.

Cover the jars with fish with a plastic lid or film and leave for about four hours. After this, you can put it in the refrigerator for a few more hours. Typically, a liter jar of mackerel is salted for six hours.

To make it convenient to store the fish, it is best to use not very large jars - take the amount of mackerel that you can eat at one time.

Salting mackerel at home will largely depend on your taste preferences. If you like lightly salted fish, then after six hours you can serve it to the table; for those who like more spicy and salty fish, there is another wonderful recipe.

If you like more flavorful fish, then this is the place for you. would be better suited recipe for salted mackerel pieces in spicy brine. The fish prepared in this way will be great snack For festive table.

The mackerel also needs to be cleaned, washed and chopped large pieces- 2-3 centimeters thick. Wash the lemon well in running water, then cut into two halves. Set half the lemon aside and cut the other half into thin wedges or medium cubes.

In a separate plate, mix salt and sugar, add peppercorns and chopped bay leaf. Cut the onion into rings - not very thin.

Pour into a saucepan required amount water and bring to a boil. Remove from heat and add all prepared spices to the water, except onion and lemon.

Mix the resulting brine well and leave until it cools completely. When the brine has cooled to room temperature, you can fill the jars.

Lay out the fish, lemon and onion in layers. Carefully pour brine on top and cover the jars with a lid or plastic wrap.

We salt mackerel at home in several stages. Leave at room temperature for two to three hours, then transfer to the refrigerator.

If you remove the bones from the fish and salt only the fillets, the mackerel in brine will be ready in 5 hours. Medium pieces of mackerel - 4-5 centimeters thick, will be ready for consumption in a day, and small pieces - 2-3 centimeters can be tasted after 12 hours.

In the video on how to pickle mackerel, you can see all the stages of preparing this great snack. If you are going to cook a large number of fish, then try to stick to the proportions of salt and sugar - 2:1. You can use lemon instead lemon juice or a little fruit vinegar - this will make the fish more tender.

For spicy salting, you can use any spices to your taste - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils Perfect for making spicy sauce.

When the fish is completely ready, carefully remove it from the jar and set it on the table. Bon appetit!

Mackerel is tasty and complete nutrients sea fish. With its help you can prepare a large number of dishes: from smoked pieces with potatoes to soup - in all cases the fish will have amazing taste. Now we will look at how to prepare spicy salted mackerel at home.

Recipe for spicy salted mackerel with vinegar

This is a classic in preparing salted mackerel. The process does not take much time, but is spicy, discriminating taste sea fish will exceed all your expectations.

For the recipe you will need:

mackerel - 1 fish;
sugar - 20 g
salt - 20 g
vinegar -18 g
laurel - 1 piece
black pepper - 3 granules
allspice - 2 peas
water - 1 l

Step-by-step cooking method:

The fish must be washed thoroughly, removing the entrails. Dry the carcass and cut it into slices. Next, leave the fish alone for a while and put the water to boil in enamel pan. Let's pour required quantity spices Bring this solution to a boil and place it on the table. After the liquid has cooled, add vinegar and mix well. Next, take the prepared pieces of mackerel, put them in glass containers and pour the resulting marinade into it. In this form, the fish with vinegar must be left for one day in a room with a temperature of 18-25 degrees. The mackerel is ready. After it has been brewed for a sufficient time, it can be safely eaten.

Spiced mackerel with mustard

This recipe is also simple and quick to use, and every woman has the spices needed for pickling in her kitchen.

Ingredients:

mackerel - 2 pcs;
water - 12 l;
sugar - 5 g;
salt - 7 g;
mustard - 12 teaspoons;
vegetable oil - 1 tablespoon;
coriander - 12 tablespoons;
laurel leaf - 3 pcs;
carnation.

Mackerel with basil and coriander

If you want to salt fish in a jar, then this recipe is for you. You need to take a medium mackerel weighing about 700 grams and do the standard operation with it: clean, rinse, cut. Make the marinade separately. To do this, mix one teaspoon of coriander with the same amount of dried basil and sugar. Add two tablespoons of salt, two bay leaves and three buds to the mixture dried cloves. Pour all this into boiling water and mix well. Leave the brine to cool. Next, place the pieces of fish in a jar layer by layer and fill them with cold marinade. After which you can put it in the refrigerator for a day. And the very next day you can enjoy delicious taste mackerel.

Let's start with the simplest. Everyone who tried this fish was delighted. The main thing here is to strictly adhere to the technology and deadlines. Don't let the amount of salt scare you - the recipe has been tested many times.

We take the fish head on. There is no need to gut it. Just defrost and wash.

For one carcass for brine, take:

Rock salt (coarse) – 200 g;
Water – 1 liter.

How to cook:

Dissolve salt in boiled chilled water.
Place the mackerel in a bowl and cover with brine.
Place in the refrigerator for three days.
Clean and gut before serving, dry a little first.

If you keep the fish in brine for longer than 3 days, oversalting is possible. If this happens, you will have to fix it: put the carcass in milk for 3 - 4 hours, but it is better not to allow this.

After three days, the fish should be removed from the brine and stored dry. This recipe for pickling mackerel is designed for one carcass; if you want to pickle two or three whole carcasses at home, multiply the amount of salt and water by 2 or 3, respectively.

In a spicy marinade

This appetizer is worthy of a holiday table, but it is prepared simply and quickly, so nothing prevents you from pampering yourself and your family with delicious food. fish delicacy when you want.

Ingredients for 1 carcass:

Water – 1 glass;
Salt – 1 tbsp. l;
Sugar – one and a half tbsp. spoons;
Olive or sunflower oil – 1.5 tbsp. l.;
Black peppercorns – 5-6 pcs.;
Coriander grains – teaspoon;
Bay leaf – 1 pc.;
Vinegar 9% half a teaspoon.

Marinade for delicious mackerel Spicy salting is prepared as follows:

Pour water into a saucepan, add salt and sugar, add spices (break the bay leaf into small pieces).
Bring the brine to a boil. It will become a marinade after we add vinegar and oil. And the time has come for this. Let's add.
As soon as the marinade boils, remove from heat and cool to room temperature.
While it cools and infuses, prepare the carcass. To do this, it must be washed and gutted, the tail and fins must be cut off. Dry with a paper towel, cut into pieces 2 cm wide.
Place in a glass or enamel bowl and pour over the marinade. Cover with a lid and place in the refrigerator.
It should take at least 4 hours for it to be ready. By this time, the mackerel will become lightly salted. For stronger salting, keep the fish in the marinade for 24 hours.

Serve with onions - both regular onions and salad ones will do. As you can see, the marinade for mackerel is prepared quite simply, and delicious fish Spicy salting at home can be made no worse than the one sold in the store.

The fastest way

According to this recipe, within an hour after immersion in brine, the mackerel will be ready. First, remove the fish from the freezer. While you make the brine, it will defrost slightly and can be cut into small pieces.

Ingredients:

3 pieces of mackerel;
Salt – 5 tbsp. spoon;
Water – 4 glasses;
One onion;
Bay leaf – 4 pcs.;
Peppercorns (white, black, allspice) – 3 pcs.

Cooking process:

Boil water, add salt, spices and raw, cut into 4 parts (remove only upper layer peel) onion. Boil the brine over low heat, covered, for about 10 minutes, then remove from the stove and cool to room temperature.
By this point, the fish has already melted a little, it can be easily cut into even pieces about 1 cm thick. Leave to defrost further - now the defrosting process will go much faster. After complete defrosting, do not forget to remove the giblets and black film.
Place the mackerel in the brine. If you like lightly salted, then after 1 hour you can eat it. After removing from the brine, dry the fish pieces on a paper towel. Drizzle it before serving. vegetable oil.

In a glass jar

Mackerel can be salted in a jar and stored directly in it, taking it out as needed. First we cut the carcass, wash the dishes well with soda and wipe dry or sterilize. For brine we take the following products:

Water – 1 glass;
Bay leaf – 1 pc.;
Coriander – ½ tsp;
Cloves – 3-5 buds;
Mustard beans – 1 tsp;
Salt – 1 tbsp. l.;
Sugar – 1 tsp.

Fish – any number. If there is a lot of it, increase the volume of brine multiple times (2-3 times).

Preparation:

Pour water into a bowl - a saucepan or an enamel ladle, add salt, sugar, spices (except mustard), bring to a boil, set aside, cool.
We gut the carcass and divide it into pieces.
Pour mustard seeds into the bottom of the jar and lay out the fish. Fill with chilled brine, close the lid, and place in the refrigerator.

There is no need to press down the mackerel pieces. The meat of this fish is very tender and easy to crush. In general - without fanaticism! In a day delicious snack will be ready.

With vegetable oil

For this recipe, you need to separate the fillet: gut it, remove the skin, remove the backbone and bones. We will cook using the dry method. To do this, based on 1 kg of fish, mix:

Salt – 4 tbsp. spoons;
Sugar – 1 teaspoon;
Ground allspice and black pepper – 1 tsp each;
4 bay leaves.

Let's start salting:

Chop the bay leaf. Mix spices and seasonings.
Cut the mackerel fillet into pieces.
Pour a tablespoon of odorless vegetable oil into the bottom of the jar, pour in the salting mixture, and lay out a row of fish.
We fill the jar in layers, sprinkle each with salt, sugar and spices, and pour in oil.

Just 1 kilogram of fish requires 10 tablespoons of vegetable oil. You can take any kind of it - sunflower, olive, corn.

Close the jar with a lid and refrigerate for 3 days.

You can use coarse rock salt, or even better, sea salt.

Recipe for dry salting mackerel in portions

Mackerel can be salted not only in brine, but also in a dry way. It's quick and very tasty and you don't have to wait for the brine to cool down. We just take it and do it. We will need:

2 mackerel carcasses;
1.5 tbsp. spoons of salt;
1 tbsp. l. granulated sugar;
1 tbsp. spoon of coriander seeds.

It is the coriander that gives the aroma that makes this recipe stand out from others. It perfectly complements the taste of mackerel.

Cooking steps:

Prepare the mackerel - defrost a little, cut, gut, wash, dry.
Mash the coriander in a mortar. If you don't have one, pour the seeds into a plastic bag and use a rolling pin or lightly tap with a hammer. Do not grind too much. We need the seed shell to burst, then the taste and aroma will become more intense.
Mix salt, sugar and prepared coriander grains.
Rub each piece with this mixture separately.
Place in any suitable container, cover with a lid, and place in the refrigerator for 12 hours.

There is no need to press down with pressure. This recipe for pickling mackerel is good because it cooks faster in pieces, and at home it turns out even tastier than cooked industrial methods, since it does not contain harmful preservatives.

Recipe for original pickling of mackerel in tea and onion skins

It looks smoked and tastes excellent. Mackerel in brine with tea and onion peels is an unusual recipe, but each ingredient does its own thing: the peel gives amazing golden color, and tea makes the structure denser, since it contains tannins.

Prepare the following:

2-3 fish carcasses (depending on size);
Salt – 3 tbsp. l.;
Granulated sugar – 1.5 tbsp. l.;
Water – 1 liter;
Onion peel - a handful;
Black tea (dry) – 2 tbsp. l.

Preparation:

Wash the carcasses, cut off the heads, gut them. We don’t touch the tails, they will still be needed.
Pour 1 liter of boiling water over salt, sugar, and onion peels (wash in advance and place in a colander to drain).
Bring the brine to a boil. Cool, strain through a sieve or cheesecloth.
Take a 1.5 liter plastic bottle and cut off the narrow part of the neck.
Place the fish in it, tail up.
Fill with brine.
Press the part of the bottle with the lid turned down. The fish should be completely submerged in liquid.
Place in the refrigerator for 3 days.
We take out the mackerel, dry it slightly on paper, then tie it by the tail and hang it out to dry slightly. After a couple of hours, the fish is ready.

Complete the recipe for salting this unusual mackerel cooked in onion skins, can only be done by adding shine. To do this, lubricate the skin with vegetable oil, and it will shine as in the photo.

What you need to know to salt mackerel yourself

Proper defrosting is done like this: before salting fresh frozen mackerel at home, place the fish in a tray and place it on bottom shelf refrigerator. Leave it there overnight and in the morning it will be ready for pickling.

When preparing fish after gutting, be sure to remove the black film from the walls of the abdominal cavity. If this is not done, the fish will taste bitter and the brine will become cloudy.

To make the mackerel arrive faster, it is cut into pieces. If you salt it whole, it will take longer.

It will be easier to cut the fish into even pieces without allowing it to defrost completely. Once completely melted under the knife, it will become wrinkled and the cut will not be so neat.

The longer the fish remains in the brine, the saltier it becomes. Don't believe the statement that she won't take too much. It is important to remove the mackerel from the brine in time or wash off the salt from it using the dry method. Lightly salted or lightly salted it turns out after 12 hours.

As you can see, salting mackerel at home is simple, quick and tasty. You will spend a maximum of half an hour on both dry and “wet” salting, and you will get great pleasure. Tender, moderately salty, spicy fish literally melts in your mouth.

Hi all! If you have never made fish yourself, or rather marinated it, then correct yourself quickly. After all, mackerel is the coolest appetizer on any table. You can now buy freshly frozen deliciousness in bulk in absolutely any store, and then conjure it up.

Mackerel, unlike herring, is much more tender and mostly fattier, which everyone really likes. Oh, if you come across a female with caviar, it will be just great.

You can make canapés with this fish, and it will also go well with any side dish, for example mashed potatoes or

This note will not be very long, but I tried to take the most popular and super-duper tasty and simple recipes, so you can choose and make from what you have at home. But in principle, this fish needs seasonings and salt. And if you want something special and unique, then you will have to choose a marinade in tea or onion skins. Here, of course, it’s a matter of taste, who likes what more or who is used to cooking.

Let's start with the simplest and most delicious Gost ambassador. The secret of this recipe is in spices, if you don’t like them at all, then you don’t have to add them, but in general, then the fish will no longer be spicy salted, but will simply be lightly salted.

It is these spices that give that cool and incomparable taste, which makes you want to eat and eat mackerel endlessly, but you still won’t be able to eat too much of it, and it’s impossible).

We will need:

water - 0.5 l
mackerel - 1 pc.
coarse salt - 2 tbsp
sugar - 1 tbsp
allspice, black peppercorns
onion - 1 head
bay leaf - 1 pc.

Cooking method:

1. Remove the head of the fish using a knife. Then cut open the belly and remove the intestines and other waste.

Now you will need to rinse the fish under running water, and then cut it into stationary pieces, so it will be salted immediately in pieces, which, in principle, is very convenient for many, everything will be ready right away.

2. Prepare the brine, take a ladle or small saucepan and pour in water, then add allspice and black peppercorns, sugar and salt, stir. Bring to a boil and cook for 3 minutes. Turn off and let the brine cool.

3. While the brine is cooling, place it on the floor liter jar mackerel mixed with onions, which needs to be cut into rings.

4. Pour in the marinade and be sure to add the peas from the brine into the jar. Close nylon cover and place in a cool place for 12 hours.

5. Well, after that the fish is ready and waiting for you to take a sample. Bon appetit! It turns out amazingly tasty, everyone will like this mackerel in spicy brine and you will stop buying store bought.

Salt fresh frozen mackerel in brine

It seems to me that everyone really loves to eat delicious food and at the same time everyone wants all the products in our diet to be of high quality and not expired. I think that many of you have at least once encountered such a problem as poisoning, so I recommend that you cook yourself. Moreover, mackerel is one of available fish, which is available in any store.

Try cooking it in brine with herbs and spices as in this recipe and you will definitely love it home cooking, because everything is quite simple and fast. The spicy mackerel ambassador will give you a magical and delicate taste. This option is similar to the previous one, but there are no onions in the brine and the spices are slightly different. Try to do both the first and second options, and then write which one you liked best.

We will need:

mackerel – 3 pieces or 1.2 kg
salt - 3 tbsp
sugar - 2 tbsp. l
bay leaf - 4 pcs.
allspice and black peppercorns 6 pcs.
cloves - 5 pcs.
water - 1 liter

Cooking method:

1. Take the fish and cut off the head and gut the intestines, remove the black films, wash in running water and wipe with a dry paper napkin.

2. For delicious marinade You will need the ingredients according to the list, the main thing is that you have black peppercorns and a bay leaf.

3. Add spices, salt and sugar to any metal container and let the liquid boil; there will be an indescribable aroma in the kitchen. Then cool to room temperature.

4. Place the prepared whole fish in a cup where you will salt it. Don't forget to cut off the ponytails; in principle, they have no use.

5. Now pour the brine over the entire mackerel. Never pour hot brine over mackerel, this is important, or it will cook. As you can see, in literally 5 minutes you have completed almost all the work.

6. Cover cling film and let it brew for a couple of hours. Waiting time - 2 days. Well, then take it out and cut it into pieces.

Interesting! Using this option, you can salt not only mackerel, but also other fish, such as herring, sprat, etc.

Salted mackerel in tea with incomparable taste

Yum, well, you definitely haven’t tried this delicacy, it may seem strange to you, but in tea it turns out incredibly tasty, and even beautiful. Thanks to the one who came up with this option, I also recommend trying it and treating everyone to this fish.

It looks like it's been smoked and looks... golden crust Overall a beauty. Everything is as easy and simple as always, and in the end everyone will want to know your signature author’s recipe.

We will need:

Mackerel fish – 3 carcasses
Water - 1 l
Tea 2-3 tbsp.
Sugar - 3 tbsp.
Salt - 3 tbsp.

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and all excess in the abdomen of the fish. The tails can be left or cut off.

2. Now let’s make the marinade, follow all proportions, remember that these proportions are given specifically for liter marinade. If you have fewer fish, then make half as much, that is, take 2 times less salt and tea.

Place water in a saucepan and boil it, pour in tea, stir, and add salt and sugar. After this, put it back on the fire and boil again so that all the dry ingredients dissolve. And only after that, let the marinade cool and then pour it over the fish.

Important! Be sure to strain the marinade through a sieve. And one more condition: the brine must completely cover the fish.

3. The fish should sit in this cool tea brine for 3-4 days. Then cut the mackerel into pieces and eat it for your health with at least any of them. Look how golden and beautiful it is.

Video on how to pickle mackerel quickly and tasty whole in 2 hours

All you need is a good fresh fish, and of course your desire, all other ingredients about which we're talking about, you will learn in this video:

Marinate fish in onion skins

Another quite popular and proven recipe, it is also considered one of the originals. Until today I didn’t even know about such a recipe, but it turns out that for many it has become not only proven, but also loved.

It is the onion peel that gives this unusual color, you probably already guessed it yourself. In this version there are no spices at all, only two ingredients are used: salt and water.

We will need:

peel - from 5 onions
mackerel - 2-3 pcs.
water - 1 l
salt - 2 tbsp

Cooking method:

1. Place the onion peels in a saucepan, fill with water and rinse very well with your hands, then drain the water and pour in 1 liter of clean water. Leave it to stand in the water for about 10-20 minutes.

Cut off the head of the mackerel, then remove all unnecessary entrails. Be sure to remove the black film on the belly, otherwise it will taste bitter later. Wash the fish and wipe dry with paper napkins. After this, cut into pieces, although if you don’t particularly want to, you can pickle the whole thing.

2. Add salt to onion peels and water and stir. Turn on the gas and let this broth boil, then boil for another 3 minutes.

Now put the fish in pieces or whole into the pan and cook for 3 minutes in hot brine. And then drain all the water and remove the husks.

3. Place on a plate and sprinkle with a little lemon juice. Garnish with herbs and dill. Bon appetit!

Mackerel with liquid smoke in a bottle

For those who love smoked meats, I suggest you immediately switch to this simple option, which you can make right at home.

Have you ever heard of salting with liquid smoke? I think you’ve definitely tried it before, but didn’t suspect that this was exactly this option.

We will need:

water - 3 l
mackerel - 3 pcs.
liquid smoke - 1/3 tbsp.
sugar - 3 tbsp
salt - 3 tbsp
black tea - 1 tbsp.
black peppercorns - 6 pcs.
cloves - 6 pcs.
garlic - 4 cloves
bay leaf - 4 pcs.
red chili pepper - 1 pod

Cooking method:

1. Take a deep-eyed container, like a saucepan, and add 3 tablespoons of sugar to boiling water (3 liters). And leave to boil for 1 minute, and then add 1 glass of tea. Cover the pan with a lid and let simmer for 15 minutes.

Then this mixture needs to cool; you can put a pan in a bowl of cold water so that it cools faster.

Cut off the heads of the fish and remove all the entrails. Wash and dry with a paper towel.

2. Next, place the fish in a jar or bottle with a large neck, pour in all the spices and squeeze the garlic through a garlic squeezer. Pour one third into a glass liquid smoke and add it to the jar. Pour in the marinade and close with a nylon lid.

3. Place such a glass vessel or bottle, jar in the refrigerator or cool place for 3 days.

4. Then remove from the jar and chop into small, neat pieces with a sharp knife.

5. This is the characteristic yellow color of the skin, the inside is very tasty and juicy fish. Bon appetit!

Awesome recipe for lightly salted mackerel with mustard

Now I offer another sophisticated option, which will most likely shock some, but so what, I think that you have all ever tried herring in mustard marinade, why then not make such a liquid for mackerel, it will also certainly turn out tasty and with a spicy mustard aroma. Of course, all those who don’t like mustard should avoid this recipe.

You can serve such a dish on both a festive and everyday table, you must agree that everyone loves pickles, although we don’t make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We will need:

salt - 50-100 g
mackerel – 0.5 kg
sugar - 3 g
nutmeg-3 g
bay leaf - 1 pc. chop finely
onion- 1 PC.

For spicy salting

Allspice 1 gram
Black pepper 1 gram
Nutmeg 1 gram
Coriander 1 gram
Cloves 2-3 pieces
Water - 0.5 tbsp.

Mustard fill

Spicy decoction - 0.5 tbsp.
Mustard - 50 g
Vegetable oil - 65 g
Sugar - 35 g
Salt - 8 g
Acetic acid - 4 g

Cooking method:

1. Rub the curing mixture onto the fish, first defrost the fish and cut off the head, fins and remove the intestines. For this salting you need to mix together salt, sugar, nutmeg and bay leaf cut into small pieces.

If you have some salting mixture left, then sprinkle it on the fish, cover it with a lid and leave it to stand like that for 2-3 days. This is how the dry salting turned out, as you can see, without marinade and without any liquid.

2. Now rinse the mackerel in running water and let the water drain. You can already consume it, or smoke it or make a mustard filling and spicy salting.

3. For spicy salting you will need allspice, black pepper, nutmeg, coriander and cloves. Grind all these ingredients in a mortar. Then take a ladle and pour everything into it. Then add water and boil the mixture, let stand and brew for 25 minutes.

4. While it's cooking spicy pickle cut the finished mackerel, cut it into pieces, and cut onions into the bottom of a glass container, such as an onion cushion.

5. Now take and pour vegetable oil and mustard into a glass, plus add sugar and salt, then stir and pour in the prepared cooled spicy mixture, stir and add vinegar.

6. Pour this marinade over the fish.

7. And here it is mustard-oil, or you can say spicy filling turned out, leave it in the refrigerator for 1 day.

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husks and tea

Now I suggest you turn on this video and take note of the recipe, in which mackerel is marinated in both onion skins and tea, this fish is the first to disappear on the table:

Dry salting mackerel without brine

Well, there is one more option left, so to speak, if you don’t want to bother, you can easily rub the fish with salt and not add any water at all, and this way it will also become lightly salted, the main thing is to follow all the proportions correctly.

Such fish will certainly be different from store-bought fish because it is without any chemical additives, which means you don’t have to worry about your health, this is one of the best recipes.

We will need:

mackerel - 5 pcs.
salt - 160 g
sugar - 80 g
peppercorns - 7 pcs.
cloves - 4-5 pcs.
bay leaf - 3-4 pcs. or 2 pcs. taste

Cooking method:

1. Cut off the tail and head of the fish. Remove all entrails from the carcass. Rinse under running water and dry with paper towels.

2. Prepare the pickling mixture, take and place sugar and salt in one bowl. Next, mix peas, cloves and a couple of bay leaves and grind it all into powder.

3. The fish will need to be filleted; remove the ridges with a knife. Place the fillet in a container in which you will salt the mackerel. Mix spices and salt with sugar and you will get a mixture for pickling, there will be a lot of it and perhaps there will even be left over, leave it for future use, it will not go to waste.

Now use this dry mixture to salt the container in which you will salt the mackerel, then wipe it all over the fish on both sides; there is an opinion that the fish will take as much salt as it needs.

4. Place the fillets on top of each other and then cover with a lid or cling film.

5. Place in the refrigerator for 24 hours, and then eat with onions and vegetable oil, of course cut the fish into slices. Such a delicious soft treat instant cooking it worked! Note that it does not contain vinegar or brine. Bon appetit!

Advice! If you cannot eat all the fish at once, you can freeze it in freezer, and then take it out at any time and taste it.

It turned out to be homemade and finger-licking good!

That's all for me, as always. I wish you that everything works out for you and that you taste the lightly salted fish with great appetite and joy. All the best to everyone! Bye! See you!

Fragrant fish that melts in your mouth is ideal for a holiday or everyday table. A marinade for spicy salted mackerel can be made at home. There will be no difficulties, because we accompany all recipes step by step instructions. Let's get started!

Mackerel in spicy vinegar marinade

mackerel - 1 pc.
filtered water - 1 l.
salt (coarse) - 160 gr.
vinegar - 20 ml.
granulated sugar - 20 gr.
laurel - 4 pcs.
peppercorns - 8 pcs.

The recipe is simple, mackerel in the marinade turns out really tasty and spicy.

1. Let's start with cutting the fish. Wash it, free it from internal parts. Rinse again, then dry and chop into pieces.

2. Now we make the marinade. For this purpose, we prepare enameled refractory dishes. Pour water into it and add spices. Add salt with granulated sugar.

3. Boil the marinade, then remove from heat and let cool. When the liquid reaches room temperature, you can add vinegar.

4. Prepare a jar, add mackerel slices into it. Pour in the prepared marinade. Leave the fish to marinate for 20-25 hours at room temperature. Ready!

This mackerel marinade recipe is considered a “classic of the genre.” It is prepared quite simply at home.

Spicy mackerel in 2 hours

mackerel - 1 pc.
salt - 60 gr.
onions - 1 pc.
peppercorns - 8 pcs.
laurel - 3 pcs.
filtered water - 350-400 ml.

1. First, bring the amount of water according to the recipe until it boils. Place the onion cut in half and all the spices into it. Boil for 10 minutes and turn off.

2. Allow the spiced mackerel marinade to cool. Then cut the fish at home. Wash, dry, chop into pieces and put in a jar.

3. Pour brine into the fish and leave in the refrigerator for a couple of hours. After this period you can taste it.

Mackerel marinated with cinnamon

fish - 1 pc.
salt - 220 gr.
filtered water - 1 l.
laurel - 5 pcs.
peppercorns - 16 pcs.
freshly ground cinnamon - 6 gr.

1. Combine water with spices and salt. Place on the fire and wait until it starts to boil.

2. While the marinade is simmering, carve the fish and chop into pieces. Let the brine come to room temperature.

3. Then pour it into a jar with pieces of fish and leave for 2 days. During this time, the fish will be saturated with spices and get rid of excess moisture.

Mackerel in mustard marinade

mackerel (carcasses) - 2 pcs.
filtered water - 500-600 ml.
mustard powder- 8 gr.
sunflower oil - 25 ml.
granulated sugar, salt - 10 g each.
laurel, clove buds - 5 pcs.

1. Place water in a saucepan on the fire and bring to a boil. Add all the spices, as well as salt, granulated sugar and mustard powder. Pour in the oil and boil the brine for 5 minutes.

2. Remove from the burner and bring to room temperature. Prepare the fish by cleaning it of all excess and chopping it into pieces.

3. Rinse, put in a jar and fill with marinade. Refrigerate for at least 10 hours and taste.

Marinade for spicy salted mackerel is prepared quickly and easily at home!

Mackerel with spices in dry marinade

fish - 1 pc.
laurel - 4 pcs.
mustard powder - 7 gr.
salt - 40 gr.
granulated sugar - 12 gr.
coriander - 6 gr.

1. Grind all seasonings, salt and sugar in a mortar or other method. You should get a homogeneous dry mass.