Whole salted mackerel at home recipe. How to cook home-salted mackerel? The benefits of salted fish

8 delicious ways to pickle mackerel at home.

How to salt mackerel in 2 hours
A variety of salted fish are sold in stores, but buying a lightly salted product is sometimes problematic. To ensure that the fish retains its marketable appearance and is stored longer, manufacturers do not skimp on salt. However, you can cook lightly salted mackerel at home in 2 hours. The recipe described below is suitable for impatient fans of homemade pickles.
It is enough to be patient and after 2 hours you can start tasting the lightly salted product.
INGREDIENTS:
Mackerel - 1 pc. Onion - 1 head. Water - 350 ml. Salt - 1.5 tablespoons. Black pepper - 7 peas. Laurel - 2 leaves.
PREPARATION:
The first thing I do is pickle the brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices and salt indicated in the recipe. I cook the brine over low heat under the lid for no more than 10 minutes, then turn off the gas, remove the lid and let it cool. While the marinade cools, I work on the fish. I cut off the tail and head, make a small incision on the abdomen, remove the entrails through it, wash the carcass with water and dry it with paper napkins. I cut the carcass into pieces 2 centimeters thick so that it is salted quickly and evenly. I put the pieces of fish in a jar or food container, fill them with brine, close the lid and put them in the refrigerator for 120 minutes. After the specified time, the salted fish will be cooked. If necessary, you can keep it in the brine for another half hour. Before serving, I recommend garnishing the mackerel with onion rings and herbs.

Spicy salted mackerel

The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after cooking is complete, the dish will delight you with its incredible taste. INGREDIENTS:
Fresh mackerel - 2 pcs. Onion - 2 heads. Allspice - 5 peas. Laurel - 2 leaves. Wine vinegar - 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 spoon. Dried cloves - 2 sticks. Ground black pepper. STEP BY STEP PREPARATION:
I peel the fish and cut the carcasses along the ridge. Then I carefully remove the bones and cut the mackerel fillets into medium-sized pieces. Sprinkle with salt and set aside for 10 minutes. I cut the peeled onion into rings. To prepare the marinade, combine vinegar with vegetable oil in a bowl, add the spices indicated in the recipe and mix thoroughly. I season the mackerel with pepper, add onion rings, mix, put in a glass container and pour in the marinade. I leave it at room temperature for at least 10 hours, after which I keep it in the refrigerator for another couple of hours. Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first.

Salted mackerel pieces

Practice shows that salted mackerel in pieces is both an excellent independent dish, a wonderful addition to various side dishes, and an excellent ingredient for appetizers. The recipe is intended for people who cannot imagine their life without salted fish. Thanks to the spicy brine, the fish becomes ready to eat overnight.
INGREDIENTS:
Mackerel - 350 g. Salt - 1 spoon. Sugar - 0.5 spoons. Ground pepper Vegetable oil Vinegar - to taste.
PREPARATION:
I pour water over the fresh mackerel, cut off the head and tail, gut it, wash it again and cut it into pieces three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt. I place the mackerel tightly in a glass container, cover it with a lid and put it in the refrigerator until the morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After a couple of hours, you can enjoy the taste of salted fish.

DRY AMBASSADOR
INGREDIENTS:
2 mackerel carcasses, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice, 1 small bunch of dill.
PREPARATION:
Tackle the mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.
Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one bay leaf.
Mix salt and sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, allspice and the remaining salt on top and in the belly.
Close the container with the fish tightly and place it in the refrigerator for 2-3 days. Clean the finished fish from excess salt using a paper napkin or a small amount of water.

SPICY FISH IN A JAR
Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite.
INGREDIENTS:
1–2 fish carcasses, 1 onion, 0.5 liters of water, 2–3 tablespoons of salt, 1 tablespoon of sugar, 4–5 pieces of allspice, 2–3 bay leaves, 1 tablespoon of mustard beans.
PREPARATION:
Prepare the fish: gut, trim the heads and rinse well under running water. Cut the carcass into large pieces.
Proceed with the brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should completely dissolve. Remove the brine from the heat and cool to room temperature.
Cut the onions into small rings. Place them in a jar, alternating with layers of fish. Add mustard there too. Pour brine into the jar so that it completely covers the mackerel.
Close the jar with a lid and place it in the refrigerator for 10–12 hours. Finished mackerel can be stored at a cold temperature for no more than 5 days. The same applies to fish brine.

FISH UNDER OPRESS

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. A liter jar filled with water or a sealed bag of cereal of the same volume is perfect for this purpose.
INGREDIENTS:
2 mackerel, 2 tablespoons salt, 1 tablespoon sugar, 1 teaspoon each freshly ground and allspice.
PREPARATION:
First, prepare the pickling mixture. To do this, mix salt, sugar and pepper.
The mackerel needs to be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then dry the mackerel thoroughly and transfer it to a cutting board.
Cut each carcass lengthwise through the belly into two parts. Remove the fish spine and all bones. Trim the meat from the skin. It is better to do this with a very sharp knife.
Cut the fillet crosswise into small pieces. They must be transferred to a glass container and sprinkled with the pickling mixture. Press the fish down with pressure and place it in the refrigerator for 7–8 hours.

AMBASSADOR OF A WHOLE MACTERCARSE
You can try salting a whole mackerel carcass. It will also turn out very tasty. There is no need to gut the fish for this recipe.
INGREDIENTS:
2 mackerel carcasses, 6 tablespoons salt, 2 tablespoons sugar, 1 teaspoon ground black pepper, 1 tablespoon dried dill, 1-2 tablespoons vegetable oil.
PREPARATION:
Rinse the mackerel and dry thoroughly with paper towels. Take a large bag and add salt, sugar, pepper and dill into it. Shake the bag to mix all the seasonings.
Then thoroughly rub each carcass with the curing mixture. Place the fish in the bag in which you mixed the seasonings. Wrap the mackerel tightly. To do this, you can use a few more bags or thick paper.
Place the fish in the refrigerator for 3 days. The finished fish should be washed under running water, dried well and rubbed with a small amount of vegetable oil.

LITTLE SALTED FISH
The easiest way to salt mackerel at home is to make lightly salted fish. In this recipe, the amount of salt is determined by eye. However, misfires are excluded, because it is almost impossible to over-salt the fish.
INGREDIENTS:
2 mackerel carcasses, salt to taste, 5-6 allspice, 1 lemon, 1-2 tablespoons olive oil.
PREPARATION:
The mackerel for this recipe must be prepared. Gut the carcasses, removing the black films from the abdomen, cut off the heads and rinse the fish under running water. Pat the mackerel dry with a paper towel and cut into portions.
Salt each piece of fish and place in a glass or plastic container. Place allspice and bay leaf on top. Sprinkle the mackerel with lemon juice and drizzle with olive oil.
Cover the container with a lid and place the mackerel in the refrigerator. This fish is salted within 24 hours. During this time, it is necessary to stir the container several times.

In addition to the fact that mackerel has amazing taste, it is also very healthy. It is a valuable source of vitamins, such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.
However, the most important quality of this fish is that it is rich in healthy omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal levels, and have a beneficial effect on the functioning of the cardiovascular system.

Rules and tips for salting

Large or medium-sized mackerel is suitable for salting. Small fish are bony and not fat. The ideal option is a fish weighing 300 grams.
- It is better to salt fresh or frozen fish. If you don’t have one, frozen will do.
-When choosing, be sure to pay attention to the color. Fresh fish has a light gray tint without signs of yellowness, the eyes are light and not cloudy.
-Good mackerel is characterized by a light fishy aroma, elastic and slightly moist to the touch.
- When salting, salt draws excess moisture from the fish and thoroughly saturates the carcass.
-The process is carried out at a low temperature, since in hot conditions the product will go rotten.
- Upon completion of salting, the mackerel is put into the cellar or refrigerator.
- To prepare salted mackerel, use dishes that do not oxidize. I use enamel or glass containers.
-I recommend salting mackerel at home with regular salt; iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will ruin the appearance. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase shelf life.
- Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting.
- Whole mackerel takes three days to prepare, pieces are salted for one day.
-The refrigerator is the best place for storage. Pour vegetable oil over the mackerel and store for no more than 5 days.
-Do not keep salted fish in the freezer as the meat will become watery and soft after defrosting.
- To ensure that the mackerel fully develops its taste and acquires a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a piquant flavour.
The tips listed above will help you prepare delicious, beautiful and aromatic salted mackerel.

Mackerel is considered a nutritious food 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 different ingredients for the marinade, each time surprising your 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 fatty fish guarantees a juicy, tender and incredibly appetizing treat, while slightly spoiled raw materials will negate all the efforts of the hostess.

So how do you choose the best mackerel for pickling?

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

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.
Before marinating freshly frozen mackerel, you need to let it sit 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.
You need to purchase large mackerel carcasses; when marinated, they turn out fattier and juicier.
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.
Frozen fish should not have too much ice on it, otherwise this is a direct indicator that the carcass has been defrosted several times. This fish is not suitable for marinating; the fillet will be tasteless and soft.
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.
The fish should be left to thaw at room temperature or placed on the lowest shelf of the refrigerator.
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 regular mackerel with tuna, which is not suitable for salting at all - it is dry and does not have the desired original taste and smell. It’s easy to distinguish - on tuna dots, and on regular stripes (as in the photo above).

Spicy salted mackerel

Marinated aromatic mackerel is a very tasty appetizer that will please any guest. Before a feast, hospitable housewives always think that in addition to hot dishes, there should be a variety of snacks on the table. 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 the 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 onions
1 large carrot
3 tbsp. l. apple vinegar or 2 tbsp. l. vinegar 9%.

Step-by-step preparation:

Pre-defrosted and gutted mackerel (2 large fish), cut into pieces no more than 2 cm thick.
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.
Remove the cooked brine from the stove, cool and pour oil and vinegar into it.
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.
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:

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 in cling film and put it in the refrigerator for half an hour.
Using a grater, carefully remove the zest from the lemon, without the white bitter layer.
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.
Pour orange juice into the pan and let it boil for no more than 5 minutes.
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:

Cut the gutted carcass into pieces up to 1.5 cm thick.
Place the water on the stove and let it boil.
Add black pepper, bay leaves and salt to the boiling liquid.
Cook the marinade for no more than 10 minutes. Cool the finished brine slightly, add chopped onions and vodka (it will act as an additional disinfectant, the taste will not be felt).
Place the mackerel in a plastic container, pour in the marinade, close tightly with a lid and refrigerate.
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.

And externally, thanks to the addition of onion skins 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:

Gut the mackerel, remove the head and tail fin, and set aside.
Boil water, add sugar, salt, dry tea and onion peels, washed in water.
Boil the brine for about 5 minutes, cool.
Place the prepared carcass in a glass container, 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:

Place spices, sugar and salt in a saucepan, add hot water, and boil for 3 minutes.
When the cooked brine has barely cooled, add mustard and mix well.
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.
refined vegetable oil 1/4 tbsp.
1 tbsp. l. salt.

Preparation:

In a separate bowl, mix spices, mayonnaise, oil and onion cut into half rings.
Cut the fish carcass into small pieces and place in the mayonnaise mixture.
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. Mackerel is simply necessary for a child's body: it helps strengthen teeth and bones, and prevents the development of rickets.

How to serve marinated mackerel

There are a lot of ways to serve spicy fish and they all depend on the ingenuity of the housewife.

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 - no store-bought product can compare with the delicate, melt-in-your-mouth taste of spicy fish marinated at home.

Video: mackerel in soy marinade in 15 minutes

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, such as 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 that 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 very cool and incomparable taste that makes you want to eat and eat mackerel endlessly, but you still won’t be able to eat too much of it, and you can’t).

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 a liter jar of mackerel in the floor mixed with onions, which need to be cut into rings.

4. Pour in the marinade and be sure to add the peas from the brine into the jar. Close with a nylon lid 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 the affordable fish that can be found in any store.

Try cooking it in brine with herbs and spices as in this recipe and you will definitely fall in love with home cooking, because everything is quite simple and quick. Spicy salted mackerel 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 a tasty 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 with cling film and let sit 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 has a golden crust; it’s absolutely beautiful. 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 a 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 good fresh fish, and of course your desire; you will learn all the other ingredients in question 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 of the liquid smoke into a glass 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; inside there is a 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 well, I think that you have all ever tried herring in a mustard marinade, then why 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
onions - 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 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 the spicy brine is cooking, 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 it’s a spicy filling, 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 does not contain 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. This is such a delicious soft quick-cooking delicacy! Note that it does not contain vinegar or brine. Bon appetit!

Advice! If you cannot eat all the fish at once, then you can freeze it in the 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!

Hello! Continuing the topic of making pickles, I’ll tell you how to pickle mackerel at home quickly and tasty. In this material I will present to your attention a whole series of various step-by-step recipes.

To begin with, I’ll tell you about the intricacies of choosing mackerel and the features of subsequent preparation. After all, the final result largely depends on this. You are already familiar with the technique of preparing salted salmon. It's time to master the art of pickling mackerel.

Large or medium-sized mackerel is suitable for salting. Small fish are bony and lean. The ideal option is a fish weighing 300 grams. It is better to salt fresh or frozen fish. If you don’t have one, frozen will do.
When choosing, be sure to pay attention to the color. Fresh fish has a light gray tint without signs of yellowness, the eyes are light and not cloudy. Good mackerel has a light fishy aroma and is firm and slightly moist to the touch.
When salting, salt draws excess moisture from the fish and thoroughly saturates the carcass. The process is carried out at a low temperature, since in hot conditions the product will go rotten. Upon completion of salting, the mackerel is put into the cellar or refrigerator.
To prepare salted mackerel, use dishes that do not oxidize. I use enamel, plastic and glass containers. If suitable containers are not available, a wide plastic bottle with the neck cut off will do.
I recommend salting mackerel at home with regular salt; iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will ruin the appearance.
It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase shelf life.
Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting. Whole mackerel takes three days to cook, pieces are salted for one day.
The refrigerator is the best place for storage. Pour vegetable oil over the mackerel and store for no more than 5 days. Do not keep salted fish in the freezer; after defrosting, the meat will become watery and soft.
To ensure that the mackerel fully develops its taste and acquires a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a piquant flavour.

The tips listed above will help you prepare delicious, beautiful and aromatic salted mackerel.

A simple recipe for pickling mackerel

Ingredients:

Mackerel – 2 pcs. 350 g each
Drinking water – 1 liter.
Mustard powder – 1 teaspoon.
Sugar – 3 tablespoons.
Salt – 5 tablespoons.
Peppercorns – 10 pcs.
Laurel – 4 leaves.

Preparation:

I pour water into a saucepan and put it on the stove. After the water boils, add the spices specified in the recipe and cook over high heat for three minutes. Turn off the heat, cover the marinade with a lid and leave to cool to room temperature.
I'm preparing mackerel. I cut off the tail and head, and remove the entrails. I thoroughly rinse the fish with water, dry it, cut it into pieces 3-4 centimeters wide and place it in a glass bowl.
I pour the cooled marinade over it and put the container with mackerel in the refrigerator. After twelve hours the fish is ready. It will take 2 days for complete salting.

This is the simplest and incredibly successful recipe for preparing salted mackerel in pieces.

Classic recipe

Shop windows are filled with a wide variety of salted fish. But there are times when a trustworthy brand, for certain reasons, supplies unpalatable fish. If you have a classic mackerel pickling recipe at hand, disappointment can be avoided.

Ingredients:

Mackerel – 1 pc.
Salt – 4 tablespoons.
Sugar – 2 tablespoons.
Vinegar – 2 tablespoons.
Laurel – 3 leaves.
Black pepper – 3 peas.
Allspice – 2 peas.
Water – 1 liter.

Preparation:

I wash the fish, dry it, cut it into pieces and remove the entrails.
Pour water into an enamel container, add spices, and bring to a boil. I boil for five minutes and remove from the stove. After the brine has cooled, I add vinegar and mix thoroughly.
I put the pieces of fish in a glass container, fill them with marinade and place them in a place at room temperature for a day, then I put the mackerel on a plate and taste it.

Video recipe

As you can see, salting mackerel at home is a simple task. Salted mackerel is combined with potatoes, rice and even buckwheat. If you tell me your recipes for salting this wonderful fish in the comments, I will be grateful.

Spicy salted mackerel

The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after cooking is complete, the dish will delight you with its incredible taste.

Ingredients:

Fresh mackerel – 2 pcs.
Onion – 2 heads.
Allspice – 5 peas.
Laurel – 2 leaves.
Wine vinegar – 50 ml.
Salt – 3 tablespoons.
Vegetable oil – 1 teaspoon.
Dried cloves – 2 sticks.
Ground black pepper.

Preparation:

I peel the fish and cut the carcasses along the ridge. Then I carefully remove the bones and cut the mackerel fillets into medium-sized pieces. Sprinkle with salt and set aside for 10 minutes.
I cut the peeled onion into rings. To prepare the marinade, combine vinegar with vegetable oil in a bowl, add the spices indicated in the recipe, and mix thoroughly.
I season the mackerel with pepper, add onion rings, mix, put in a glass container and pour in the marinade. I leave it at room temperature for at least 10 hours, then keep it in the refrigerator for another two hours.

Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first.

Salting whole mackerel in brine

Supermarkets sell ready-made pickled mackerel, but homemade mackerel is much tastier. Those who have tried this homemade delicacy will definitely agree with me. For the rest, I recommend reading the recipe for salting whole mackerel in brine.

Mackerel is a fatty fish that is highly valued and should be present in every person’s diet. I'll share two wonderful easy recipes. You can salt fish yourself, even without special culinary skills.

Full salting recipe video

Whole mackerel in brine with onion skins

Fish saturates the human body with useful substances. Red fish is considered the most valuable, however, it is also the most expensive. The pinnacle of leadership among the available varieties is occupied by mackerel. It is smoked, grilled, baked, and salted.

Ingredients:

Frozen mackerel – 3 pcs.
Regular salt – 3 tablespoons.
Water – 6 glasses.
Black tea – 2 tablespoons.
Sugar – 1.5 tablespoons.
Onion peels - 3 handfuls.

Preparation:

I put the frozen mackerel in a large bowl and wait until it melts on its own. I do not recommend using a microwave oven for this purpose, otherwise the fish will not retain its dense consistency and benefits.
While the fish is defrosting, I prepare the brine. Place the onion peels in a colander and rinse thoroughly under running water. I put it in a saucepan, add salt, sugar, tea leaves and fill it with water. After the liquid boils, remove the pan from the stove and cover with a lid.
I carefully pour water over the mackerel, gut it, wash it again and place it in an enamel container. I also add filtered brine here. I cover the dish with a lid and put it in a cold place for three days. I turn the mackerel over once a day, as a result it is evenly colored and salted.

Three days later, I take out the fish, cut it into portions and serve it to the table, garnished with lemon slices and sprigs of herbs. This mackerel goes well with boiled and fried potatoes. You decide for yourself what to serve this delicacy with. My recommendations in this case are inappropriate.

Whole mackerel in tea solution

Salted whole mackerel is ideal for serving on its own. It’s difficult to say how long such fish can be stored. I salt it a few at a time and it disappears instantly. But I am completely convinced that if you create this culinary miracle, no one will want to buy salted fish in the store anymore.

Ingredients:

Frozen mackerel – 2 pcs.
Salt – 4 tablespoons.
Water – 1 liter.
Sugar – 4 tablespoons.
Loose black tea - 4 tablespoons.

Preparation:

I defrost the fish in the sink under running water. Then I cut off the head, gut it, rinse it with water and dry it with paper towels.
I pour boiling water over black tea, wait until it brews and cools, then add salt and sugar. Stir until completely dissolved.
I dip the mackerel into the prepared tea solution and leave it to marinate in the refrigerator for four days. I take the fish out of the marinade and hang it over a basin or sink by the tails overnight.

I recommend serving the delicacy to the table in the form of portioned pieces. To decorate salted mackerel I use greens, and as a side dish I cook steamed vegetables or mashed potatoes. You can add it to some New Year's salad, which will make it much tastier.

How to salt mackerel in 2 hours

A variety of salted fish are sold in stores, but buying a lightly salted product is sometimes problematic. To ensure that the fish retains its marketable appearance and is stored longer, manufacturers do not skimp on salt. However, you can cook lightly salted mackerel at home in 2 hours.

The recipe described below is suitable for impatient fans of homemade pickles. It is enough to be patient and after 2 hours you can start tasting the lightly salted product.

Ingredients:

Mackerel – 1 pc.
Onion – 1 head.
Water – 350 ml.
Salt – 1.5 tablespoons.
Black pepper – 7 peas.
Laurel – 2 leaves.

Preparation:

The first thing I do is pickle the brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices and salt indicated in the recipe. I cook the brine over low heat under the lid for no more than 10 minutes, then turn off the gas, remove the lid and let it cool.
While the marinade cools, I work on the fish. I cut off the tail and head, make a small incision on the abdomen, remove the entrails through it, wash the carcass with water and dry it with paper napkins.
I cut the carcass into pieces 2 centimeters thick so that it is salted quickly and evenly. I put the pieces of fish in a jar or food container, fill them with brine, close the lid and put them in the refrigerator for 120 minutes.
After the specified time, the salted fish will be cooked. If necessary, you can keep it in the brine for another half hour. Before serving, I recommend garnishing the mackerel with onion rings and herbs.

Agree, some hot dishes take much longer to prepare than this incredibly tasty delicacy. The only drawback is the short shelf life. However, the fish is not in danger of spoiling, since it does not stay on the table for a long time, just like fried pollock.

Salted mackerel pieces

Practice shows that salted mackerel in pieces is at the same time an excellent independent dish, a wonderful addition to various side dishes and an excellent ingredient for appetizers.

The recipe is intended for people who cannot imagine their life without salted fish. Thanks to the spicy brine, the fish becomes ready to eat overnight.

Ingredients:

Mackerel – 350 g.
Salt – 1 tablespoon.
Sugar – 0.5 tablespoons.
Ground pepper
Vegetable oil
Vinegar - to taste.

Preparation:

I pour water over the fresh mackerel, cut off the head and tail, gut it, wash it again and cut it into pieces three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt.
I place the mackerel tightly in a glass container, cover it with a lid and put it in the refrigerator until the morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After two hours, you can enjoy the taste of salted fish.

I think you were very surprised by the simplicity of the recipe. A homemade treat is in no way inferior to a store-bought product, and in some aspects it will give you a big head start. As a first course you can make borscht, for the second you can have fish and potatoes, and for dessert

We have all long been accustomed to seeing this striped fish on the holiday table, and in the everyday diet it is often given a place of honor. Mackerel is wonderful in any form of preparation, smoked, boiled or fried, and you can also deliciously salt mackerel in brine at home, and our recipe will tell you how. The meat turns out tender and juicy, with a spicy aroma and taste; such fish can be safely served as an appetizer, and can also be used in preparing salads.

Factors affecting salting

In general, there are a lot of ways to marinate this fat striped fish. And the point here is not at all in the variety of spices, the presence or absence of oil and vinegar, the amount of sugar, salt and other nuances.

Type of salting

In this case, the decisive factor is the marinade itself, because in addition to home-made salting of mackerel in brine, there is also a recipe for dry salting, when the fish is not in contact with liquid, and brine, in which mackerel is salted using the protein liquid extracted from the meat and salt dissolved in it , that is, a natural concentrate.

Time

Also of particular importance in this whole process is the temporary effect, that is, depending on what kind of fish we want to get, salted or lightly salted, the marinating period is determined. The longer the mackerel is in brine, the more concentrated its taste will be.

For example, in 24 hours you can get delicious lightly salted fish, which in a couple of days will become quite rich. In addition, the chosen home recipe itself has not the last word, according to which the proportions of the components, in particular salt, are determined. After all, you must admit, if you pour a glass of white spice onto a couple of carcasses, then there is nothing to hope for an easy option.

Salt

When starting to prepare the mackerel delicacy, we must know for sure which salt should be chosen so that the final product turns out to be a tasty dish. Here you should immediately set priorities.

For example, coarse table salt dissolves very slowly in liquid, be it a specially prepared marinade or juice released from fish. That is why the product will gradually be saturated with spices and salt, and as a result the fillet will be tender, tasty and aromatic.

In the case of small salt, it will be difficult to achieve such an effect, since such a seasoning will only burn the meat, making it practically unfit for consumption.

Fish quality

It is also worth mentioning separately the quality of the product itself at the initial stage of cooking. A good recipe for how to properly, tasty and quickly salt mackerel in brine entirely at home, usually never recommends taking freshly frozen fish for this purpose, but exclusively fresh fish, since icy hibernation completely deprives the meat of its elasticity, and after it is kept in a salty liquid, it and will completely fall apart.

But since stores increasingly offer frozen fish products, in this case you just need to defrost them as gently as possible, then you can still count on a positive outcome.

Now, armed with the culinary tricks of experienced cooks and knowing how to salt fish in brine correctly, and most importantly, for how long, we can get down to the heart of the matter - preparing spicy mackerel at home ourselves. This cooking option can be classified as an express method, since the whole procedure will take about 20 minutes, and after just a couple of days you can eat the magnificent juicy, spicy mackerel meat.

This type of salting is considered wet, since we will prepare the marinade for this recipe separately, and not wait for the fish juice to appear.

In general, the simplest water + salt brine, where special emphasis is placed on the proportions of these two components, is considered a classic of the genre in salting any type of fish, and mackerel in particular. Ideally, 1 liter of liquid contains 100 g of salt (3 heaped tablespoons).

The amount of white spice may vary depending on how much time we plan to spend salting the mackerel. If we have 10-12 hours, then we can take only 80 grams of “white gold”, and in the case when the finished fish is needed for the table within 3-4 hours, we need, on the contrary, to increase the salt concentration and take 110-120 grams of table fish.

Basic option for quick salting

Ingredients

- 1 kg + -
-1 l + -
– 4 tbsp. + -
- 2 tbsp. + -
- 3-4 sheets + -
Allspice - 5 peas + -
Coriander beans-1 tsp + -

Preparation

As for the spicy salting and the stated spices in the following recipe, here we present only the basic version with a minimum set of spices, and the “zest” is the result of experiments, where everyone can choose whatever their heart desires according to their own taste.

Since we intend to salt the whole fish, just as a herring is salted, the first thing we should do is make a cut in the belly of the mackerel and remove all the insides from it, and remove the gills from the head. Next, we thoroughly rinse the carcass under running water, and do not forget to remove the dark film inside the peritoneum along the spine, otherwise the finished mackerel may taste bitter.
Having prepared the mackerel, we can start preparing the brine, for which we pour water into a saucepan and put it on fire.
After boiling, add salt and sugar, as well as all the spices, into the liquid. When the sweet and salty crystals are completely dissolved, the marinade can be turned off and cooled to room temperature.
We place the fish in a glass or enamel container, fill it with a spicy broth, put a light pressure on top, just so that the carcasses do not float, and put it in the refrigerator for 2-3 days.

After 48 hours, you can have your first tasting of lightly salted mackerel with hot potatoes in their jackets.

Ideas for experimenters

Since we salt the mackerel ourselves at home, we can change the recipe for this marinade, based on personal taste preferences.

Changing the scent

So, for example, to enhance the aroma of fish, when cooking the brine, you can add a couple of cloves and a mixture of peppers - ½ tsp.

Dried dill and white mustard peas, at the rate of 1 tsp, can also be an excellent fragrant component. spices per 1 liter of water. If you are partial to smoked meats, then you can add ½ tsp to the already cooled brine. liquid smoke, then the finished mackerel will acquire a yellowish color and a smell corresponding to the aroma of a fire.

Using Vinegar

In addition, for vinegar lovers there is also a version of salting mackerel.

To prepare this marinade, you need to mix 0.5 tbsp. odorless sunflower oil, 3 tbsp. vinegar 3%, 0.5 tbsp. granulated sugar and coarse salt, 1 tsp. mustard and white pepper powder – ¼ tsp.

These tips can be safely applied in practice with any type of fish, because if you know the recipe for how to deliciously salt whole mackerel in brine at home, then you are guaranteed to get all the “scaly-tailed brethren” with a bang.