A classic appetizer on the table - spicy salted mackerel! How to salt mackerel at home quickly and easily - find out from our selection of the best recipes.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice should be transparent and uniform, without yellowness, dark spots, cracks or sagging. After defrosting, high-quality fish remains elastic; when cutting, the bones should remain in place and not lag behind the meat.

Sea fish most often comes to stores and markets in fresh frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be defrosted slowly - in cold water or in the refrigerator, then the beneficial substances, taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel at elevated temperatures or in warm water. Along with this defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product noticeably decreases.

How to pickle fresh frozen mackerel at home:

Defrost fish correctly.

Remove fins, head and tail.

Cut the belly.

Clean out the insides.

Rinse the carcass in cold water.

Remove any remaining water on the surface of the fish with a paper towel.

You can pickle mackerel in pieces or whole.

The permissible width of the pieces is from 2 to 3 cm; this size allows the meat to be salted quickly and well. For whole salting, you should choose a medium-sized fish; it salts quickly and is convenient to work with in the kitchen.

How to pickle mackerel? The brine can be spicy; for this, spices, sugar and spices are added during the cooking process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy salting is a delicious and original recipe for salting mackerel. This dish will decorate the holiday table and diversify the everyday menu. You can pickle mackerel according to the classic recipe - in salted brine.

How to pickle mackerel in brine:

Brine. To prepare the brine, you need to dissolve the salt in cold water, add sugar and spices, then boil the liquid for 2-3 minutes. The finished brine is cooled and filtered.

Salting fish. Fish carcasses or pieces are placed close to each other in a glass container. The prepared fish is poured with chilled brine.

Cooking time. Pieces of mackerel are well salted within a day, then they should be transferred to a dry container - a plastic container or glass jar. For whole fish, the cooking time should be increased to 3-4 days, depending on their quantity and the desired salting strength.

Storage. The finished salted product can be stored in the refrigerator and can be eaten within a week. Over a longer storage period, mackerel may deteriorate.

Recipe 2: how to salt mackerel tasty and easy in brine

The most delicious and simple homemade mackerel recipe!

• Mackerel fish – 5 pcs.
• Salt - 8 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Onion peel - 3 handfuls
• Black tea (without additives) - 3 teaspoons
• Bay leaf - 7 pcs.
• Allspice peas - 10 pcs.
• Water - 2 l

First you need to clean and rinse the headless mackerel. Wash the onion skins.

To prepare the brine, add 8 tbsp to 2 liters of water. salt, 4 tbsp. sugar, washed onion peels, 3 tsp. black tea (without additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send to the fire until it boils. Let simmer for 5 minutes.

After the brine boils, you need to strain it and leave it until it cools completely.

After the brine has cooled completely, pour it over the mackerel.

After 4 days, the salted mackerel is ready to eat.

Recipe 3, step by step: how to salt mackerel at home

• mackerel, fresh frozen – 400 grams;
• water – 700 grams;
• dried laurel leaf – 3 pcs.;
• black pepper in the form of peas – 5-7 pcs;
• dried coriander grains – 5-7 grains;
• dried cloves – 2-3 buds;
• granulated sugar - 1.5 tables. l.;
• table salt, coarse – 2.5 tables. l.

In advance, 40 minutes before marinating the fish, I cook the marinade. I boil water, pour salt and granulated sugar into it. I stir with a spoon until they dissolve.

I add all the spices: bay leaf, black peppercorns, coriander seeds and cloves. I turn off the fire. I leave the marinade to cool in the room. The aromas are already dizzying. One can only imagine how delicious mackerel will be with such a marinade.

I clean the fish after it has completely melted. I wash it with water, cut off the head and remove all the insides and intestines. I rinse the inside of the abdomen with water. When everything is clean, I proceed to the next stage.

I put the cleaned mackerel in a container in which I will marinate it. I used an enamel container. Glass forms and even plastic ones (made from food-grade plastic) are also perfect.

I pour the completely cooled spicy marinade over the prepared fish. And I put it in the refrigerator for 2-3 days.

Then I take out the fish and cut it into pieces.

I serve delicious mackerel to the table.

Recipe 4: how to salt mackerel whole in spice brine

Lightly salted mackerel is the easiest way to prepare this healthy fish, preserving the maximum of nutrients in it. Mackerel is a fatty fish, which means it contains fatty acids that are so important for our body. In addition, fish is rich in a number of minerals and vitamins.

Preparing lightly salted mackerel is not at all difficult. You just need to pickle it in a salty solution and add some spices. Marinating time – 24 hours. At the end we get aromatic soft fish with all its useful components.

In this recipe we will brine whole mackerel in a spiced brine.

• large mackerel 1 piece;
• bay leaf 2 pcs.;
• allspice 5-6 pcs.;
• cloves 7-8 pcs.;
• salt 1-1.5 tbsp. spoons;
• boiled water 0.5 l.

Let's boil water and cool it. Pour 0.5 liters of water at room temperature into a deep container. Add 1-1.5 tbsp to the water. spoons of table salt and stir it thoroughly until completely dissolved. The brine is ready.

Add cloves, bay leaves and allspice to the salt water.

Let's defrost large mackerel. We wash it, gut it and put it in a container with brine. We completely immerse the fish in water. We put the container in the refrigerator. We keep the fish in brine for 24 hours, longer if possible.

After the specified time, remove the fish from the brine and cut into small pieces. You can add a few rings of fresh onion. Drizzle the fish with vegetable oil and, if desired, vinegar.

Lightly salted mackerel, salted whole in brine, is ready! Soaked in cloves and allspice, it will be very fragrant.

Recipe 5: how to quickly and tasty salt mackerel pieces in brine

If you like salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish at the market, if you can perfectly salt it with your own hands, at home, and make it taste the way you like best.

Today we’ll talk about how to make spicy salted mackerel. This fish tastes similar to the fish they sell preserved in the store.

For 0.5 l. water:

• Peppercorns – 2-3 pcs.
• Salt – 1 tbsp.
• Sugar – 2 tbsp.
• Dry mustard – 0.5 tbsp.
• Bay leaf – 3 pcs.
• Carnation bud – 1-3 pcs.
• Vegetable oil – 1 tbsp.
• Apple cider vinegar – 1 tbsp.
• Coriander seeds – 0.5 tbsp.
• Fresh frozen mackerel – 3 pcs.

First, you can immediately prepare the brine for marinating the fish, since it needs to cool completely. To do this, combine: water, salt, sugar, mustard, vegetable oil, apple cider vinegar and spices. Bring the whole mass to a boil, boil for 5 minutes and let cool completely. This is important so as not to “cook” the fish.

While the brine is preparing, let's start with the fish. Wash it thoroughly, remove the entrails from the abdomen and wash it again. If there is a head, cut it off. We will not use it in pickling. Cut the mackerel carcass into portions and place in a deep bowl or pan.

When the brine has cooled, pour it over the mackerel pieces, cover the top with a plate so that the entire fish is covered with the marinade and put it in the refrigerator for 1-3 days. The fish will be ready within 1 day, but it will taste barely salty. Perhaps someone likes just this kind of fish.

After keeping the mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, and very tasty. Place the finished salted fish on a plate and serve at home with boiled potatoes or simply as a snack. In exactly the same way, you can immediately salt the mackerel fish fillet, having previously separated it from the central and other bones.

Recipe 6: how to quickly salt mackerel (step by step with photo)

This method of salting fish is very fast - after 3 hours the mackerel is ready for consumption. In this case, only natural spices are used, and the taste is simply excellent. The fish is moderately salted, tender and aromatic.

• 2 large mackerel
• 4 tbsp. l. rock salt
• 1 onion
• 2 tbsp. l. granulated sugar
• 1 tsp. coriander (seeds)
• 6-9 peas each of allspice and black pepper
• 3-4 laurel leaves
• 2 tbsp. l. 9% vinegar
• 700 ml. water

Prepare the necessary products. Remove the mackerel from the freezer and leave to defrost at room temperature.

At this time, start preparing the brine. Place salt, granulated sugar (heaped tablespoons), peppercorns and coriander, bay leaves into a saucepan. Cut the onion into 4 parts along with the husk, after thoroughly washing it to remove sand.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

18 Mar 2014

Content

Do you like homemade salted fish? Make it your signature dish: learn these best recipes, practice and become a master of homemade mackerel pickling.

Salted and smoked seafood is very loved by our compatriots. If earlier we bought the finished product without fear, then in modern times, due to the abundance of carcinogens, dyes and flavor enhancers, store-bought salted fish cannot be called healthy. Many housewives are trying to find out how to salt mackerel at home. The step-by-step salting recipe is very simple, and the fish comes out very tasty, healthy and without the addition of harmful substances.

Mackerel: beneficial properties

This type of fish is considered the leader in the content of fluorine, cobalt and chlorine. In addition, mackerel is an excellent source of protein; just a 100-gram piece of fish contains up to half the daily protein requirement.

It is known that our body needs fats to function normally. Unlike fats of animal origin (pork, veal), unsaturated fats from mackerel are healthier and easier to digest. It has been proven that those present in fish prevent the development of cardiovascular diseases, improve brain activity, and prevent the formation of blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, and atherosclerosis.

Most recipes use 2-3 fish. Give preference to large or medium sized mackerel. Small fish are bony and also not as fat as large ones. The average weight of mackerel suitable for salting is 300 g.

When choosing seafood, pay attention to its appearance. Fresh mackerel has a slight fishy smell. A sharp strong aroma should alert you. The carcass should be firm and slightly damp to the touch.

Normally, the fish is light gray in color. If you notice yellow streaks or a yellowish tint on the carcass, be vigilant. Most likely, the fish has either been thawed several times and then frozen again, or it is old, which will negatively affect the taste after cooking. To salt fish, choose only fresh product, not frozen or freshly frozen. The photo shows fresh mackerel.

How to salt mackerel at home: recipes

To make the fish tasty, juicy, and moderately salty, you need to know. Initially, it is worth deciding whether the mackerel will be lightly salted, lightly salted or dried, taking into account the factor of whether the product is used fresh, frozen or freshly frozen. The amount of salt that will be needed for cooking depends on this, as well as how much liquid the mackerel will release during the salting process. This method of preparing seafood allows you to preserve all its beneficial properties.

Salted mackerel pieces

You will need:

• 2 pcs. mackerel (approximate size 700-800 g);
• A glass of water (200-250 ml);
• 2 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 1 PC. bay leaf;
• 1 tsp. ground coriander;
• 3 pcs. carnations.
• If desired, add 1 tsp for flavor. dried basil.

1. Prepare the marinade: pour water into a saucepan, add sugar, salt and all the spices according to the recipe. Bring the water to a boil, stirring occasionally to dissolve the grains of sugar and salt. Remove from heat, cover with a lid and leave until the marinade has cooled completely.
2. In the meantime, let's take care of the fish. We wash it thoroughly, cut off the fins and head, cut it open and get rid of the entrails. Carefully remove the ridge. Cut into medium sized pieces.
3. Place the prepared seafood in a dry, clean jar and pour in the cooled marinade.
4. Seal with a lid. Leave at room temperature for 2 hours. Then we put the jar in the refrigerator for a day.
5. After 24 hours, the salted mackerel is ready to eat. Serve it with onion rings, sprinkled with a few drops of vegetable oil.

You can not only salt fish, check out - this recipe is highly appreciated by true gourmets!

Whole salted mackerel

According to this recipe, the finished whole fish will have the appearance of a smoked product, but it will not be cooked during the cooking process.
Use:

• 3 mackerel;
• 1300 ml water;
• 3 tbsp. l. with a heap of salt;
• 1.5 tbsp. l. with a pile of sugar;
• black tea - 2 tbsp. l.;
• onion peels (the more the better) about three full handfuls.

1. Prepare the brine: put a pan of water on the fire. Add all the spices according to the recipe. We also add thoroughly washed onion peels to the pan. We wait for the brine to boil, reduce the heat and cover the pan with a lid. Cook over low heat for about five more minutes. Remove from heat, cool to room temperature and strain through a sieve.
2. The head, tail and entrails of the fish must be removed. Next, rinse it under running water and remove excess moisture with a paper towel.
3. Place the carcasses in a large container of suitable size, preferably glass.
4. Pour in the cooled brine so as to completely cover the mackerel.
5. Cover the dish with a lid and leave it to salt for 12 hours at room temperature. Then put the container in the refrigerator for 3-4 days. Twice a day we turn the fish over to the other side.
6. After 4 days, the fish is ready to eat.

You will need:

• 2 fish;
• 3 pcs. onions;
• 2 pcs. carnations;
• 2 tbsp. l. salt;
• 50 ml vinegar 9%;
• 3-5 pcs. allspice;
• 3-5 pcs. black peppercorns;
• 3 tbsp. l. vegetable oil;
• 5 pieces. bay leaf.

Cooking sequence:

1. At the stage of preparing the fish, you need to wash it and remove all the insides, tail, head and fins. Cut into small pieces.
2. Cut the onion into thin half rings.
3. Mix a glass of water with all the spices from the recipe, including oil and vinegar. We can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. The spicy filling is ready.
4. Place the fish in a glass container, layer the layers with onions.
5. Pour brine on top so that it completely covers the fish.
6. Cover with a lid and shake several times.
7. Place in the refrigerator to marinate for two days.

Salt mackerel without water

Ingredients:

• 2 pcs. mackerel;
• 4 tsp. salt;
• 1 tsp. granulated sugar;
• 2 pcs. bay leaf;
• 6-8 pcs. black peppercorns;
• 1 tsp. vegetable seasoning with carrot pieces.

Cooking sequence:

1. Remove the fish's entrails, tail, head and fins. Rinse and dry.
2. Cut into pieces 1.5 cm wide;
3. Mix salt and sugar, add all other spices according to the recipe. To make the dressing more spicy and the salting moderate, add 2 tsp. mustard or mustard powder.
4. Carefully roll the fish pieces in this mixture and place tightly in a container with a lid.
5. Place in the refrigerator to prepare for 2 days.

Using liquid smoke will allow you to smoke mackerel at home, without using.

You will need:

• 3 fish;
• 1 l. water;
• 4 tbsp. l. black tea;
• 4 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 4 tbsp. l. liquid smoke (it adds a smoky flavor to the finished dish).

Cooking sequence:

1. We clean and rinse the mackerel. Use paper towels to remove excess moisture.
2. Add salt, sugar, tea to the water and boil. Let cool.
3. Pour liquid smoke into the cold brine.
4. Place the mackerel in a glass container and fill it with brine.
5. Close the lid, put it in a cool place, smoking takes three days.

Salt mackerel without vinegar

Use:

• 1 mackerel;
• 3 tbsp. l. salt;
• 5 pieces. bay leaf;
• 2 tbsp. l. special seasoning for fish.

Cooking sequence:

1. Gut the fish, wash and dry.
2. Boil a liter of water with the spices, herbs and seasonings indicated in the list.
3. Cool the brine to room temperature.
4. Pour it over the fish in a suitable container.
5. Cover with a lid and put in the refrigerator, marinating for 2-3 days.
6. After cooking, serve with Korean cabbage and lightly salted cucumbers.

If you find that mackerel has an unpleasant odor, you can get rid of it by soaking the fish in water for 30-40 minutes. This video will help you deliciously cook and salt dry-salted mackerel and demonstrate a quick way to salt fish. Note: remember, the finished product must be stored only in the refrigerator, but not in the freezer.

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Discuss

If you want to enjoy salted mackerel, and the specimens lying on the shelves of the nearest supermarket do not inspire confidence, then you should urgently read this article. From it you will learn how to pickle fresh frozen mackerel and prepare a wonderful treat for the whole family.

Fish salted at home

Mackerel is an ideal product for salting. This tasty fish does not contain many bones, it is quite fatty in itself and is famous among gourmets for its tender meat. It can be served with potatoes as a main course or presented as an appetizer with strong drinks. Read how to pickle fresh frozen mackerel and follow our instructions:

• Let sit at room temperature. After this, rinse it in running water, remove the head, tail, fins and entrails.
• Using a sharp knife, cut the carcass into portions.
• Mix a tablespoon of salt and a teaspoon of sugar, and then rub the mackerel with the mixture. Remember that this amount is enough for two large fish.
• Place the processed pieces in a container along with a bay leaf and put them in a cool place for a couple of hours. When the mackerel releases its juice, remove it and leave the fish to salt overnight (but not less than 12 hours).
• The next day, rinse the fish pieces with water and sprinkle with ground pepper if desired.

How to pickle whole fresh frozen mackerel

• For one fish weighing 500 grams, take one tablespoon of salt and the same amount of sugar.
• Rub the resulting mixture over the processed carcass, cleaned of entrails, skin and fins.
• Place the fish in a simple container and send it to a dark place to salt at room temperature for a day.

When the mackerel is ready, cut it into portions, pour in vegetable oil, sprinkle with onion rings and chopped herbs. Serve the treat with boiled potatoes and rye bread.

This recipe is as easy to follow as the others. After trying the result of salting, you will most likely refuse to buy salted fish in the store once and for all. How to pickle fresh frozen food like this:

• Thaw the middle carcass in the refrigerator and rinse well under running water.
• Remove the head, tail, entrails and fins of the fish, and then cut it into equal pieces.
• Now you can start preparing the brine. To do this, in an enamel bowl, mix one liter of clean water, four level tablespoons of salt (not iodized), two large spoons of sugar (also level), three bay leaves, several peas of black and allspice.
• Place the resulting solution on the fire, bring it to a boil and cook for a couple of minutes. When the marinade has cooled, add two tablespoons of 9% vinegar to it.
• Place the fish pieces in a glass jar and fill with the prepared solution. The mackerel should stand at room temperature for at least a day. If you feel like it hasn't been salted enough, let it sit for a while longer.

Place the finished fish on a dish and serve, garnished with onion and lemon half rings.

Spicy pickled mackerel

If you need to quickly prepare for a holiday or family celebration, then pay attention to this recipe. Even a novice cook can handle preparing a delicious dish, so don’t hesitate and boldly get down to business. How to quickly pickle fresh frozen mackerel? The recipe is simple:

• Thaw one fish weighing about 500 grams. Clean it from the insides and films, remove the fins and head, and then cut into pieces of equal size.
• Peel one small onion and cut it into thin rings.
• Mix one and a half teaspoons of salt with half a teaspoon of sugar, ground cloves, a pinch of the mixture and two chopped bay leaves.
• Place part of the onion at the bottom of a glass jar, sprinkle it with spices, and then place part of the fish. Repeat the procedure two more times, ending with a layer of onions and spices.
• Close the jar with a lid and leave for a couple of hours. After this, the jar should be turned over and left alone until the next day.

Salted mackerel in mustard solution

The secret of the special taste of this fish lies in the special composition of spices that we will use to prepare the marinade. If you don’t yet know how to pickle fresh frozen mackerel deliciously, you can use this recipe:

• Take several fresh frozen fish carcasses weighing about a kilogram, defrost them in the refrigerator, clean them of entrails and skin, remove heads, fins and tails. After processing, cut the mackerel into equal pieces.
• Pour water into a suitable bowl and cook the brine, adding five salts, three tablespoons of granulated sugar, a spoonful of dry mustard, three dried cloves, a couple of tablespoons of vegetable oil and six bay leaves.
• Place the fish in a glass jar, fill it with cooled brine and leave for three days. You will need to turn the mackerel several times so that each piece is well salted.

Salted mackerel. Simple recipe

Fish prepared according to this recipe can be consumed within a day after salting. Therefore, you can easily calculate the time and prepare an original appetizer for the festive feast. How to properly salt fresh frozen mackerel:

• Take three small fish (one kg). When the mackerel is thawed, remove the tails, heads, entrails and fins. After this, cut the fish into medium-sized rings and rinse each one under running water. Make sure that the membranes from the abdomen are completely removed.
• Prepare a brine from 500 ml of water, two tablespoons of salt, eight black peppercorns and two bay leaves.
• Place the fish pieces on the bottom of a suitable enamel bowl, squeeze lemon juice (one teaspoon) onto them, and then pour in the cooled solution. It is important that the entire mackerel is covered with liquid.

Salted mackerel in tea solution

This original recipe for fish prepared with tea will definitely please your loved ones. The pieces of mackerel look like they are smoked, because at the end of salting they acquire a dark color. Don't be surprised if your guests confuse your fish with store-bought fish. So, how to pickle fresh frozen mackerel?

• Thaw two large carcasses, prepare them for salting and cut them into pieces of the required size.
• To prepare the brine, pour boiling water (one liter) into four tablespoons of unflavored black tea. When the brew has cooled, mix it with four tablespoons of salt and four tablespoons of sugar.
• Pour brine over the fish pieces and leave at room temperature for three days.

Salted fish in brine with onion skins

Try cooking fish at home using a very interesting recipe. How to pickle fresh frozen mackerel deliciously:

• Prepare and process three medium carcasses for salting.
• Pour a liter of water into a saucepan, add three tablespoons of salt, one and a half tablespoons of sugar, two spoons of dry tea leaves and two handfuls. Bring the solution to a boil, cool and strain using a sieve.
• Place the fish pieces in a deep tray, pour in the marinade, cover with a lid and leave in the refrigerator for four days. Remember to turn the mackerel several times a day to ensure even salting.

Having learned how to pickle fresh frozen mackerel, you can prepare a delicious treat for any holiday yourself.

We hope you enjoy Homemade Fresh Frozen Mackerel (Recipes). You can salt this wonderful fish in different ways. Find the option that you like best and delight your loved ones with your favorite flavors.

Why was mackerel chosen? The answer to the question is quite simple: it is a valuable species of commercial fish. Due to the content of a large number of microelements, which are very important for human life, and these are proteins recommended for mandatory inclusion in the diet of children and patients to boost immunity; these are fats that fight cancer cells; acids that lower cholesterol levels, B vitamins that are well absorbed by the body.

Choosing fish for salting without water

Selecting fresh fish is not an easy process. Here are some tips you can use at the market or supermarket:

• Having chosen a fish, carefully examine it. Light gray color, tight carcass, no traces of rust and not a pronounced smell indicate the freshness of the product;
• look at the gills. In fresh healthy fish, they are red, without mucus, the eyes are not sunken or cloudy, there are no blood stains or damage to the skin;
• pay attention to the tail, which should be smooth and moist, the scales tightly fitting. If you have the opportunity to check the fish for freshness in the water (it should sink), take advantage of this; do not neglect the advice. Please note that this testing method is not suitable for fresh frozen mackerel.

Tried and tested recipes salting mackerel at home without water, which have been tasted by a large number of fish lovers, will help you choose a dry salting option.

Dry pickling

This method of salting does not take much time. This recipe requires ingredients that are always available in every housewife's kitchen:

• peppercorns – 10 pieces;
• bay leaf – 4-5 pieces;
• mackerel – 3 pieces;
• salt – 50-60 grams;
• sugar – 1 tablespoon;
• a little dill.

At the beginning of the process, we remove the entrails from the fish and carefully remove the dark film from the belly, as it gives off bitterness. Cut off the head and wash the inside well. In a pre-prepared containeradd spices. Mix sugar and salt, spread this mixture on all sides of our mackerel. We place dill in the belly, sprinkle with seasonings again and place in a container, cover with a lid, and place our dish in the refrigerator for three days. It turns out very tasty. Salted fish will help diversify and decorate any menu.

Important! Iodized salt is not suitable for salting fish, since the iodine contained in it spoils the appearance of the product; it is recommended to use regular salt. For dry salting, glass, plastic, or enamel dishes are used, the material of which is not susceptible to oxidation.

Dry pickling with cloves

Cloves will help add a piquant taste to your creation. After preparing the mackerel for salting, mix salt and sugar in a 1:2 ratio, grind the pepper, bay leaf and cloves to a powder and mix everything. In selected dishes sprinkle a little salt, dip the carcass generously in a mixture of spices prepared in advance. Place the fish in a bowl, scales down, and sprinkle with spices on top. We carry out the salting process similarly with the second layer. Close the container and put it in the refrigerator for about 10-12 hours. After this time, we swap the layers, the top layer goes to the bottom of the dish, and the bottom layer is on top of another layer, and put the fish in the refrigerator again. After 24 hours, serve the salted fish dish, seasoned with green onions and vegetable oil.

An easy version of the dry salting method

Dry salting mackerel possible for 7-9 hours using oppression, it can be either a jar of water or a bag with a weight of up to 1-1.5 kg. To make our masterpiece tasty, it is advisable not to disturb the cooking sequence and maintain the proportions of the selected ingredients. We will need salt (2 tablespoons), sugar (1 tablespoon), allspice and black pepper (1 teaspoon each), as well as the seafood product itself.

For this process, we gut the fish and wash it well inside. Dry thoroughly, cut in half lengthwise, preferably with a sharp knife. Be sure to take out the bones to make sure there are no bones and test the fillet with your fingers. Having separated the skin, we do this carefully and with a sharp knife, we begin to cut the meat into pieces, trying to ensure that all parts are the same size. The container with spices is ready to receive our semi-finished product, put it in the container and sprinkle with a mixture of spices prepared in advance. We press down with pressure, and the “semi-finished product” is sent to the refrigerator.After 7-9 hours alreadyFresh salted fish, after garnishing with herbs or onion rings, can be served; potatoes are best suited as a side dish.

Salting mackerel without water, but in oil

We would like to offer the following recipe, which may interest you in its simplicity and speed of preparation.This option is interesting with the minimum number of products used. Just salt (2 tablespoons),refined oil (200 ml) and 1 kg of frozen mackerel will be required for salting in oil.

Cooking process:

• disassemble the fish by cutting off the head, do not forget to remove the fins and tail - these are the initial processes of cutting fish;
• get rid of the black film inside that gives bitterness, wash the belly;
• cut the mackerel in half along the ridge, it is the one we chose for dry salting, remove all the bones, using special tweezers to remove them;
• cut into beautiful, neat pieces;
• Place in a prepared container, skin side down;
• sprinkle with salt, do not be afraid to over-salt, the fish will not take excess salt;
• pour oil on the first layer, then lay out the second, and again add salt and oil;
• close the container and place in the refrigerator. Wait a day and the fish is ready.

Interesting! If frozen fish is not completely defrosted, then removing the bones from its fillet will not be a difficult process, and the pieces will retain a neat and beautiful shape when cut.

Cooking a seafood dish at home is a great pastime that you can enjoy while developing your culinary skills and...

Choose impeccable, tested recipes for spicy salted mackerel on the online service website. Try a variety of options for preparing fish delicacies, with basil, coriander and cinnamon, “dry” and “wet” methods.

When choosing mackerel, priority should be given to chilled fish. Although, in principle, a freshly frozen carcass will do. High quality fish is elastic and shiny, with a rainbow tint, without any foreign spots or holes. The gills are clean, reddish or pink in color, there is no mucus in them, and they do not give off a disgusting amber. A freshly frozen product cannot have an unpleasant, pungent fishy odor or sunken and dull eyes.

The five most commonly used ingredients in spiced mackerel recipes are:

Interesting recipe:
1. Carefully clean the mackerel: cut off the head, tail and fins. Remove all the insides, carefully remove the dark film from the abdomen.
2. Remove the ridge.
3. Wash in cool running water. Dry.
4. Make a mix of salt and sugar, a mixture of peppers, coriander, and ground mustard.
5. Pour the prepared spices into the bottom of the gastro container for pickling.
6. Roll each part of mackerel in the prepared salting mix.
7. Lay in layers.
8. Close the gastronorm container and put it in the refrigerator.
9. After half a day, turn the fish over and leave for another 12 hours.
10. Serve with onion, lemon wedges and fresh herbs.

Five of the fastest recipes for spicy salted mackerel:

Helpful Tips:
. If you have to remove mackerel from a deep freeze, then it is better to do it using a longer, but gentle method, so that the meat retains its structure as much as possible.
. If you need to defrost the fish quickly, you should place the carcass in a container and fill it with cool water. And within an hour you can start preparing food.
. Dry salted mackerel can be stored for about 4 weeks in the refrigerator in a closed gas container.