Pickled mackerel is a fairly popular topic on the Russian Internet. Delicious fish and affordable. Especially our man loves pickled mackerel, cooked with his own hands, because it is easier to control its quality.

But it turned out that mackerel is popular not only in Russia, but also in Thailand, where my family and I moved. And they know about it. And they marinate there. Very similar to the usual Russian way. The highlight of the recipe is in lightly salted and slightly “underexposed” fish.

Recipe Ingredients

• mackerel - 1 pc.
• salt - 1 tbsp. l.
• sugar - 1 tbsp. l.
• vegetable oil - 100 g
• vinegar - 1 pack.
• onion - 1 pc. (optional)
• peppercorns
• Bay leaf

How to cook pickled mackerel at home

First you need to prepare the mackerel. It is best to buy fresh fish right away, because frozen has already lost some of its taste. But this is problematic. In my case, not because there is no fresh fish, but because the mackerel in Thailand is small, up to 20 cm, the so-called Indian variety. And I buy fresh-frozen large in the supermarket.

So, wash it well, cut it up and gut it. Then cut the prepared fish into small pieces.

Put the mackerel in a deep bowl. In a separate bowl, mix salt and sugar and pour the resulting mixture over the fish. Stir the pieces well, being careful not to damage them. Another way to get the salt and sugar to start absorbing is to mix everything gently with your hands.

Prepare the marinade: pour vegetable oil at room temperature into a separate deep bowl, add a little black pepper and parsley. This is the base, the basis for the future marinade. You can diversify it with additional ingredients - cloves, coriander, a pinch of dry mustard.

Now onions. We will need one large onion or a couple of small ones. Carefully peel it from the skin and cut into medium rings.

Return to marinade. Add to it no a large number of vinegar and stir. I add vinegar at this stage, after the bay leaf and pepper have already given their flavor to the vegetable oil. It seems to me that it tastes better, although this is quite scrupulous scrupulousness).

Pour the mackerel with onions in a slide, and pour the resulting vinegar marinade on top.

Mix the mackerel with the dressing a little so that the fish begins to soak evenly, and leave the workpiece for about a day or two (depending on the size of the fish and the desired level of marination).

Ready pickled mackerel can be stored for several days, but it is best to eat it freshly cooked, with boiled potatoes and a slice of black bread. Ice-cold vodka from the refrigerator will also not be superfluous.

Note. There is a point of view that onions should not be put, supposedly it spoils the taste of food, because it ferments. If you are really embarrassed at this point, do not put onions. But I still add, because I'm used to it and I like it so much.

A healthy diet menu cannot be made without fish dishes that replenish our body with the necessary nutrients. Pickled mackerel, the home-style recipe of which we will present, will delight you not only with its magically simple cooking method, but also with its taste. This commercial fish has fatty meat - tender and soft, without small bones, saturated with vitamin B12 and unsaturated fatty acids.

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

Pickled Mackerel

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

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

Fish preparation

Of course, it is difficult to buy fresh or chilled mackerel. But if you are so lucky and you can buy fresh ocean mackerel, then all that remains is to gut, rinse and cut into pieces.

If you bought frozen fish, it is very important to defrost it properly. A frozen product cannot be thawed in cold or hot water, and even more so in a microwave!

• We carefully wrap the mackerel in parchment paper, put it in a suitable container and place it on the bottom shelf of the refrigerator. To defrost it, you need to allocate about 8 hours.
• Having defrosted all the fish prepared for pickling, we proceed to cutting it. We cut off the heads of the fish, cut the tummies and clean out all the insides, not forgetting the film on the inner surfaces of the belly.
• Then we wash all the carcasses and only then decide whether to marinate the whole carcasses or cut them.

How to pickle mackerel - a classic recipe

Ingredients

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

Cooking

We choose the size of the cut pieces of fish at our discretion. Many craftsmen advise cutting the fish into portions 5-7 cm thick. And some of them prefer to cut the fish in such a way as to marinate the finished cut into 1 cm thick slices.

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

1. We prepare one fish, cut it into pieces.
2. We cook the marinade solution.
3. Stir, bring to a boil, close the lid and wait for cooling. Pour vinegar into cold marinade.
4. We put the pieces of fish in a jar and pour the marinade so as to completely fill the entire cut. Close the lid tightly and marinate in the kitchen for about a day.

We remove the finished product from the marinade, put it on a plate, decorate with lemon half rings and enjoy the taste!

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

Recipe with lemon juice

This recipe will allow you to marinate 3 whole mackerels. If a whole fish does not fit in the prepared container, you can cut off the heads. By the way, this procedure speeds up the pickling time.

Cooking marinade

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

We put the fish in a suitable container and pour the marinade infusion. If the fish is large, then along the ridge we make an incision 1-2 cm deep.

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

apple cider vinegar recipe

To marinate 2 mackerels, first prepare the marinade.

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

We put the fish cut into pieces in an enameled saucepan, pour the marinade solution, close and shake well several times. Marinate for a day in the kitchen.

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

homemade black tea recipe

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

As always, we start cooking with the marinade.

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

We put the prepared carcasses in a container of a suitable volume, fill them with our “golden” marinade solution so that the mackerels are covered with a layer of liquid, close the lid. We place the container with the fish in the refrigerator for pickling for 2 days.

Tasty pickled mackerel, the recipe of which with onion peel makes the product look very beautiful, is removed from the marinade solution, dried with paper towels, coated with a light layer of vegetable oil, cut and served.

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

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

In Hong Kong, people don't like mackerel. "Oh, too fat!" Therefore, whenever fresh mackerels appear, they linger in the fish market for a long time, despite their cheapness. Shining rows of fresh fish, sparkling with silver gray stripes under hanging bulbs, remain unclaimed in the East. But the Europeans appreciated this fish and know how to quickly pickle mackerel.

It can be cooked in the oven with lemon and butter. But by right, mackerel is associated with us as an ideal fish for pickling. And it's not hard to cook. The most difficult part of the process is the carefully cleaned fish fillet. But, fortunately, you can easily find pre-cleaned fish fillets on the market.

The main advantage of pickling mackerel is that although this fish is immersed in vinegar and herbs, it still retains a fresh marine taste. Therefore, cook pickled mackerel and you will have something to show off to your guests!

Pickled Mackerel- a common Scandinavian technique. Originally conceived to preserve fish, it is now used to add flavor and tang. Mackerel is particularly well suited for marinating, as the flavor of the fish is strong enough to withstand the taste of vinegar and any other additional flavors that may be added.

Pickles can be additionally seasoned with herbs and spices such as bay leaf, pepper, chili, fennel seeds, and star anise.

Pickled mackerel goes well with salad, fennel and cucumber. Try pickled mackerel with cucumber and dill.

How to quickly marinate mackerel?

To easily and quickly cook pickled mackerel, you will need the following ingredients:

• 70 ml of white vinegar;
• 30 ml of water;
• 30 g of sugar;
• 5 g salt;
• 4 mackerel fillets.

Cooking method:

1 Combine white wine vinegar, water, sugar and salt in a saucepan and place over medium heat.

2 Bring to a boil, then remove the pan from the heat and let cool to room temperature.

3 Place the mackerel fillet side down in a single layer in a dish and cover with the marinade liquid.

4 Refrigerate for 1 hour, then remove the mackerel and pat dry. When removed from the pickled liquid, mackerel can be stored in the refrigerator for up to 2 days.

Pickled mackerel with coriander

• 2 large bunches of coriander seeds;
• 120 ml white balsamic vinegar;
• 120 ml white wine vinegar;
• 4 tablespoons of light soft brown sugar;
• 4 whole mackerels (about 250 g each) in the form of a fillet;
• 1 tbsp sea ​​salt, plus extra for seasoning
• 1 small red onion, thinly sliced;
• 2 fresh coriander, plus 2 tablespoons chopped fresh coriander leaves
• 1 clove of garlic;
• 300g small new potatoes such as Charlotte or Pink Spruce
• 1 apple, peeled;
• 1 tablespoon of natural yogurt;
• Finely grated lemon zest and juice;
• 8 large radishes, thinly sliced
• 1 spring onion, thinly sliced ​​diagonally
• Freshly ground black pepper.

Cooking method

Heat a frying pan over medium heat. Add the coriander seeds for 1 minute, shaking them from time to time until fragrant. Place them on a plate and lightly crush with a knife blade.

Pour both vinegars into a small saucepan, add the sugar and cook over medium heat for 2-3 minutes or until the sugar has dissolved, stirring occasionally. Transfer contents and toss with coriander seeds, then refrigerate.

Place the mackerel fillets in a shallow, non-metal dish, skin side down, and sprinkle with salt. Pour the vinegar mixture over and top with three-quarters of the red onion. Cover with cling film and marinate in the refrigerator for 6 hours, or until completely marinated, turning the fish over after the first three hours.

Shortly before the mackerel is ready, fill a saucepan one-third full of water, cover with a lid with a small steam hole on top, and bring to a boil. Put the remaining red onion, twigs and garlic into the water. Place the potatoes in a saucepan, cover and cook for 12-18 minutes. Turn off the heat and leave the pan on the stove for another 5 minutes, then let cool.

french recipe

French-style marinated mackerel is prepared in two stages. But this does not at all mean the complexity of the cooking process. Everything is prepared quite easily and quickly. First you need to make a marinade, and then - mayonnaise.

french marinade

• 2 tablespoons of Dijon mustard;
• 2 tablespoons white balsamic vinegar;
• 4 tablespoons of olive oil or sunflower oil;

Marinade with mayonnaise

• Mayonnaise Ingredients:
• 2 egg yolks;
• 1 tablespoon French mustard;
• A few drops of lemon juice;
• 150 ml sunflower oil or grape seed oil.

Pickling method:

For the French Pickled Mackerel, stir the Dijon mustard, vinegar, and 2 tablespoons water together in a small bowl. Whip both olive oils. Season with salt and pepper.

For the mayonnaise, beat the egg yolks and French mustard together in a large bowl. Add a few drops of lemon juice and season with salt and pepper. Pour in the oil a little at a time, whisking continuously with a hand-held electric whisk until it thickens.

Whisk 3 tablespoons French mustard, 2 tablespoons mayonnaise and yogurt in a bowl. Stir in juice and season with salt and pepper.

Cut the potatoes into 5mm pieces and place them in a large salad bowl. Add radishes and chopped coriander leaves, then soak and toss gently. Remove the mackerel from the marinated liqueur and place on serving plates. Throw in some pickled red onion and serve with potato salad.

Quick recipe for marinated mackerel with cinnamon

Prepare a glass jar with a lid in which the fish will be marinated. The recipe is for small mackerels. If the mackerel is large, divide the ratio of ingredients.

Ingredients:

• 10-15 small mackerels;
• 2 carrots;
• 1 bow.

Marinade:

• 4 cups of white vinegar;
• 2 cups of water;
• 1/2 cup sugar;
• 10 carnations;
• 2 cinnamon sticks, broken into pieces;

• 12 black peppercorns;
• 2 bay leaves;
• 5 cardamom pods, lightly crushed
• 1 cup salt dissolved in 8 cups water.

To fillet, remove the main bones from the mackerel. Smaller bones can be left in because the vinegar will dissolve them. Remove the transparent thin membrane over the skin of the mackerel. Use your fingertips or a small knife to lift the membrane along the cut edges of the fillets. Once you find that you have already cleaned the membrane completely, place the fish fillets in the brine solution for 3 hours or until the desired degree of salting (depending on your taste). Meanwhile, put all the ingredients of the marinade solution into a saucepan and bring to a boil. Boil for 15 minutes. Let it cool then.

Drain the marinade, rinse with cold water and pour again. Carefully place the fish fillets, carrots and onions in a glass jar for the best visual effect. When this is done, pour the chilled pickling solution into the jar until all the fish are covered. Blow the fish lightly to release any trapped air. Cover with a lid and place in the refrigerator. The dish will be ready to eat in two days, but will increase in flavor over time. So wait if you want to enjoy the full flavor of the marinade. Mackerel can be stored for several weeks in the refrigerator.

When eating the mackerel, place the fish on a plate, add a "bountiful rain" of olive oil, freshly ground pepper and 3-4 capers. This is the right combination for marinated fish, and nothing else is needed. Unless it hurts to combine mackerel with fresh bread.

Pickled mackerel recipe with beetroot salad

Ingredients:

• 4 mackerel fillets;
• 140 g (½ cup) salt;
• 1 liter (4 cups) of water.

Marinade:

• 500 ml (2 cups) white vinegar (distilled malt vinegar, 5%);
• 250 ml (1 cup) water;
• 50 g (¼ cup) caster (superfine) sugar
• 5 carnations;

• 1 cinnamon stick;
• 6 black peppercorns;
• 1 bay leaf;
• 1 tsp yellow mustard seeds;
• 3 tsp cardamom, lightly chopped

Vegetables:

• 2 carrots, thinly sliced;
• 1 onion, chopped;
• Lettuce leaves as a garnish;
• 2 small boiled beets, thinly sliced
• 100 g mixed lettuce leaves.

Fill:

• 2 tablespoons lemon and dill (mix 1 tablespoon lemon juice, 3 tablespoons lettuce, 1 tablespoon chopped dill, and 1/2 teaspoon sugar)
• Balsamic glaze (supplied ready-made in bottles);
• Olive oil;
• 2-3 small sprigs of dill.

Method

1. Select a fillet to check for large bones (small bones will dissolve in the vinegar).

2. Mix salt and water for the marinade solution. Place the fillets in the solution for 3 hours, or until the fish is firm.

3. Place all marinating ingredients in a saucepan and bring to a boil. Boil for 15 minutes. Let it cool then.

4. Place the fish fillets and vegetables in a sterilized glass jar or container. Pour the marinade solution into the jar until all the fish are covered. Close the lid and refrigerate for at least two days, preferably longer.

5. Place 3 or 4 pieces of beets on each plate. Toss the salad with the dressing, add the pickled carrots and place on top of the beetroot slices.

6. Roll mackerel with a small pickled onion in the center and place on top of lettuce. Top with filling and small sprigs of dill.

Mackerel marinated with coriander and thyme

This recipe takes very little time to prepare. But the richness of taste and aromas is simply amazing!

Compound:

• Fresh mackerel;
• Salt;
• Freshly ground white pepper;
• 1 bottle of dry white wine;
• 1/2 cup white wine vinegar;
• 4 shallots;
• Thinly sliced ​​2 carrots;
• Thinly sliced ​​2 celery stalks;
• Thinly sliced ​​slices of 1/2 lemon;
• Cut into 12 wedges 2 bay leaves;
• 2 thyme sprigs;
• 1/4 teaspoon black pepper;
• 1/4 teaspoon coriander seeds;
• 3 whole cloves.

How to do it?

Dip the mackerel in salt and white pepper. Cut the mackerel into 6 pieces and arrange the pieces in a 9-by-13-inch glass or ceramic baking dish, skin side down.

In a large saucepan, combine all remaining marinade ingredients with 1/2 tablespoon salt. When the marinade comes to a boil, turn the heat to medium low and simmer until the vegetables are fully cooked. The whole process should take about 20 minutes. Immediately pour the marinade over the mackerel, spreading the vegetables in an even layer. Cover tightly with plastic wrap and let cool to room temperature, then refrigerate overnight.

Place the mackerel fillets on plates, skin side up. Garnish the top with a few vegetables and drizzle with marinade. Mackerel should be refrigerated for up to 2 days.

Marinated mackerel "Chermula" in Portuguese

• 2 whole mackerels;
• Purified olive oil;
• Lemon;
• 1 garlic clove, roughly chopped;
• 2 tsp fennel seeds;
• ½ teaspoon ground ginger;
• ½ teaspoon ground cinnamon;
• ¼ saffron;
• 1 red chile, roughly chopped, seeds removed
• 1 tablespoon of olive oil.

For Chermula:

• 2 cloves of garlic;
• A pinch of cumin;
• ½ teaspoon paprika;
• pinch chili powder;
• 2 tablespoons of lemon juice;
• 50 g coriander, roughly chopped;
• 3 tbsp light olive oil.

Make 3 diagonal slits along both sides of each mackerel, then place the filling inside. Refrigerate up to 2 hours before cooking.

Preheat oven to 180C. For the Chermula, place the garlic, spices, lemon juice, coriander and a pinch of sea salt in a blender. Slowly soak in olive oil while stirring.

Clean the mackerel and drizzle a little olive oil on both sides, then place in the hot skillet and strain for 2 minutes on each side. Carefully transfer the mackerel to an oven tray and roast for 10 minutes or until the fish is cooked through. Serve with carrots, olive and lemon couscous, lemon wedges and the remaining Chermula.

A wine with a floral overtone offsets the sourness of the pickled mackerel and adds depth to the dish. GewÜrztraminer from France or Viognier from California are the perfect combination to add sophistication to a dish.

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Mackerel is a valuable commercial marine product. In some cities, you can hear its other names - "mackerel", "troublemaker". It has practically no small bones, and its meat is soft and juicy. That is why it is actively salted, smoked, marinated and cooked in other favorite ways.

The store-bought delicacy has a piquant taste and is good as an addition to alcoholic drinks, as well as simply in combination with boiled potatoes. However, at home, you can cook no less (and often even more) tasty product.

The use of fish pulp has a beneficial effect on people who have problems with the cardiovascular system. Mackerel is rich in phosphorus, fluorine and omega-3 fatty acids. There can be a considerable amount of fat per 100 g - one third. Their abundance depends on the time of year and the place where the catch was taken. A sea dweller caught in winter is much more saturated with fat than in summer.

100 g of the product contains about 20% of protein, which is absorbed by the body in just an hour. Such a dish in moderate doses is useful for pregnant and lactating women, because unsaturated acids have a good effect on the functioning of the brain and spinal cord.

The pulp of this fish is shown to the elderly, because it contains substances that prevent the development of atherosclerosis and improve metabolic processes.

Before you start the marinating process, you need to purchase high-quality fresh fish:

1. Mackerel should have a characteristic smell. If the “aroma” of drugs comes from the product, or there is no smell at all, this may indicate two things: the product is spoiled or stale.
2. Appearance also says a lot about quality. Dents, skin breaks, scratches - all these are signs of staleness.
3. When buying a frozen product, you should pay attention to the eyes. They should not be sunken, cloudy or decomposed.

As soon as the treasured sea gift is on the kitchen table, it should be carefully processed:

• cut off the head, fins and tail, make a longitudinal incision on the belly;
• we clean the insides with a knife, remove the black film so as not to end up with a bitter dish;
• rinse with cold water, put on a cloth to dry the mackerel.

Various spices and herbs are used for the marinade. Cloves, black peppercorns, bay leaves, dry mustard, and coriander seeds work well.

However, you should not be afraid of experiments, you can add natural citrus juice and apples. It is customary to marinate the appetizer in a jar, pan or plastic bag.

How to cook pickled mackerel quickly

Spicy fragrant fish is a great appetizer for any holiday table. But what to do if literally tomorrow a celebration is expected, and there is absolutely no time to make a homemade dish according to all the rules?

There is a solution: you need to use a quick method that allows you to cook fish in just 24 hours. For this you will need:

• 2-3 pcs. frozen product;
• 1 liter of water;
• 30 grams of sugar;
• spices: bay leaf 1-2 pcs., allspice peas, cloves, coriander;
• 2 tbsp. l. coarse salt.

First, prepare the marinade:

• pour water into a saucepan, wait for it to boil;
• add all the spices, salt and sugar, cook for 3-5 minutes;
• turn off the fire and leave the marinade to cool on the stove;
• We clean the mackerel, rinse with cold water and cut into 6-8 portions;
• we take a glass or enameled container with a lid, put fish in it;
• pour brine cooled to room temperature;
• We remove the container in the refrigerator for 20-24 hours.

This dish is well served with chopped onion rings and sprinkled with sunflower oil. Before serving, the appetizer is decorated with fresh herbs - dill or green onions.

One of the recipes for marinating mackerel in two hours is presented in the video.

Different recipes for pickled mackerel

Every family has its own little marinade secrets. There are several of the most successful recipes for spicy snacks.

Marinated fish with vinegar and oil

1. We are preparing the marinade.

We put a saucepan with 0.5 liters of water on fire, add 30 g of salt, a spoonful of sugar, 2 bay leaves and a few peas of allspice. After boiling, cook for no more than 7 minutes.

1. Let the brine cool down at room temperature. In the meantime, we clean and rinse the marine product.
2. We cut it into pieces 2 cm wide, put it in a jar.
3. Add a large spoonful of vinegar to the cooled sauce.
4. Fill the fish with liquid. We close the jar with a lid, put it in the refrigerator.
5. After 48 hours, we take out the finished delicacy, put it on a plate. Pour 40 g of sunflower oil on top, so that it gets on each piece.

Ready! Can be served at the table.

Marinated fresh frozen mackerel

with mustard

• We prepare the sea gift for salting, cut into portions.
• I put it in an enamel bowl. Sprinkle fresh chopped dill on top.
• Pour 0.5 liters of water into a saucepan, put on fire. Without waiting for boiling, add 1.5 tbsp. l. sugar, 50 grams of salt, a couple of bay leaves, a few peppercorns.
• As soon as the water boils, turn off the fire and put 2 tbsp. l. mustard powder.
• Waiting for the sauce to cool down. Add 50 ml of sunflower oil and 3 large spoons of 9% vinegar.
• Pour marinade over fish. Leave the container at room temperature. Such an appetizer will be prepared no more than 10 hours.

Marinated appetizer with carrots and onions

• 2 fish (each 500 g) clean and rinse.
• We put a pan on the stove, pour 0.5 liters of water.
• We launch 1 medium carrot, 2 tbsp. l. salt and 30 g sugar, cloves and peppercorns. After boiling, cook the brine for 5 minutes.
• We divide the mackerel into pieces. We put them in a glass jar.
• Onion cut into half rings. We take out the carrots from the marinade and also cut into circles.
• Lay the pieces of vegetables on the fish.
• In the cooled brine, add 50 g of vegetable oil and half as much apple cider vinegar.
• Fill the mackerel with liquid. Close the lid, put in the refrigerator. This appetizer will be ready in a day.

Mackerel in Korean

• We clean the product and rinse. Dry with napkins.
• Cut into half rings 3 large onions.
• We take a saucepan or other deep frying pan, pour 100 g of vegetable oil, heat it well.
• Add 30 g of sugar, a little less salt, 2 tablespoons of tomato paste and half a teaspoon of ground red and black pepper.
• Mix well, simmer the sauce a little. When it cools down to a slightly warm state, add 50 g of 9% vinegar.
• Add the onion, sauce to the fish and mix everything gently. We put in the refrigerator.
• After 4 hours, the snack will be ready. It is better to serve it on the table, decorated with greens.

Pickling in tea

• Bring 1 liter of water to a boil. We pour 3 tbsp. l. loose leaf tea without additives, 4 tbsp. l. salt and 80 g sugar.
• Boil the brine for 5 minutes, leave to cool.
• We clean the fish, wash it, dry it and cut it.
• We put the carcasses in a deep container. Pour the cooled brine over so that it completely covers the fish. In this case, you need to position the mackerel so that it lies without bending over.
• This appetizer will be ready in 4 days. And before use, it should be hung over the container and wait until the excess liquid drains.

in tomato sauce

• We put 0.5 liters of water on fire. Adding a little more. l. salt, 1 tsp. sugar, 1 tbsp. l. tomato paste, 1.5 tablespoons of sunflower oil, bay leaf and peppercorns. Once the brine has cooled, add 3 tbsp. l. vinegar.
• We clean and wash the carcasses. Cut into fillets or simply into portioned pieces. We put it in the bank.
• Pour in cooled marinade. We put in the refrigerator for two days. Ready!

Mackerel in orange juice

• We clean the mackerel, wash it and separate the fillet from the ridge.
• Dry the fillet well and rub with coarse salt.
• Pour 25 ml of olive oil into a saucepan, add 2 chopped onions, fry.
• As soon as the onion has acquired a golden hue, add 0.5 cups of natural orange juice. Simmer the sauce for 5 minutes.
• The fish is poured with hot marinade and left for only an hour. The longer this dish is infused, the tastier it becomes. After a day, such a marinade softens even the peel of mackerel and it can not be peeled.

Marinade without brine

• The sea catch is cleaned, washed and separated from the ridge.
• We rub the fillet with a mixture of 60 g of salt, a spoonful of sugar and 0.5 tsp. ground black pepper.
• Wrap in cling film. We put it on the bottom shelf of the refrigerator and forget for 24 hours. Ready.

Appetizer with lemon

Marinade for baking

• The prepared product is cut into 2 parts along.
• Grind 2 cloves of garlic, add it to a spoonful of soy sauce, put 1/2 tsp. cayenne pepper, a large spoonful of sweet paprika, 1 tsp. mustard powder, lemon juice and 4 tbsp. l. olive oil.
• Cover the fillet with the mixture. Let marinate for half an hour.
• Then we take out the fish and put it on a napkin so that the glass is excess liquid. The product is ready for baking.

Mackerel skewers

The fish is marinated with carcasses, cleaned from the head, tail, entrails and films.

For the marinade, mix the juice of half a lemon, 1 tbsp. l. vegetable oil, a pinch of cumin, a couple of cloves of garlic, cilantro, salt and black pepper to taste. For barbecue, mackerel is enough to marinate for just a couple of hours.

cooking with mayonnaise

• Peel the sea catch, rinse and cut into pieces of 3 cm.
• Mix 2 tbsp. l. salt, 1 tbsp. l. mayonnaise, ground black pepper and broken bay leaf.
• Mix the pieces with the mixture and put under the press.
• After one hour, remove the press. Transfer to a jar and marinate for 4 hours. Serve with fresh dill.

How long does pickled mackerel keep?

Sea fish is stored along with the marinade. If it is in the refrigerator, it should be consumed within 3-5 days. A pickled snack lying at room temperature must be consumed within 10 hours.

If you follow all the tips for choosing, preparing and storing pickled mackerel, you can get a beautiful and mouth-watering dish that will look great on any table.

No festive table can be imagined without fish dishes. Given the ease of preparation and the availability of products, fish can be cooked not only for the holiday, but also every day.

Mackerel is a unique gift from the sea. Despite the fact that it is very high in calories, it is easily absorbed by the body and is an excellent source of protein. It contains a large amount of minerals and essential omega-3 fatty acids, which improve the functioning of the brain, vision, nervous and cardiovascular systems.

Mackerel does not have small bones and is perfect in terms of gastronomic qualities specifically for salting, since it does not lose either fat content or juiciness.

The recipe for salting mackerel at home will certainly interest you with its simplicity and accessibility.

And once you have prepared salted fish with your own hands, you will never buy it in the store again.

cooking secrets

Mackerel in onion peel

Ingredients:

• Mackerel - 3 pcs
• Salt - 3 tbsp
• Sugar - 2 tbsp.
• Brewing black tea - 2 tbsp
• Onion peel - 3 handfuls
• Water - 1.5 l

Cooking:

Defrost the fish, gut, cut off the head and put in a container.

When using mackerel prepared according to this recipe, the skin does not need to be removed.

I'm preparing the brine. Rinse the onion peel well and soak for 10-15 minutes, put in a saucepan, add salt, sugar, tea leaves and pour water, and put on fire. After boiling, turn off the gas and leave to cool completely.

Pour the prepared fish with strained brine, close and send it to the refrigerator for three days.

Turn the fish once a day for uniform salting and coloring. After three days, we take out the fish and wash it in running water.

Onion peel gives mackerel a golden color and a pleasant taste.Cut the fish into portions and serve.

Express salting

Ingredients:

• Mackerel - 1 piece
• Onion - 1 pc.
• Salt - 1 tbsp
• Water - 400 ml
• Allspice black pepper - 8 peas
• Bay leaf - 2 l

Cooking:

1. Defrost the fish, remove the head and tail, gut, rinse well and dry with a paper towel.
2. Cut carcass into pieces and 2 centimeters thick and put in a jar.
3. I'm preparing the brine. Bring the water to a boil, add all the spices and the onion cut into four parts. Boil the brine for 8 minutes and cool.
4. Pour the cooled brine over the fish, close the lid tightly and refrigerate for 2 hours.
   The fish is ready, put it on a dish and decorate with onion rings and herbs.

Classic recipe

Ingredients:

• Mackerel - 1 piece
• Salt - 4 tbsp
• Sugar - 2 tbsp
• Vinegar -2 tbsp
• Allspice - 3 pcs
• Black pepper - 3 pcs
• Bay leaf - 3 l
• Water - 1 l

Cooking:

1. Wash the fish, gut and cut into pieces.
2. Boil water in a saucepan, add salt, sugar and spices, boil the brine for 5 minutes.
3. After the brine has cooled, add the vinegar
4. Put the fish in a glass container, pour brine.
5. We leave the container with fish for a day at room temperature.

Dry Ambassador

Ingredients:

• Mackerel - 2 pcs
• Salt - 2-3 tbsp
• Sugar - 1 tbsp
• Bay leaf - 3 pcs
• Coriander beans - 0.5 tbsp
• Allspice peas - 8-10 pcs
• Vegetable oil
• Vinegar

Cooking:

We cut the fish for further salting: cut off the head, tail and fins, gut, remove the inner black film and rinse thoroughly.
In this recipe, fish can be cut into pieces and a whole carcass can also be used.

We pour each carcass with a pickling mixture from the outside and from the inside.

We put the fish on food foil, sprinkle the rest of the dry mixture on top. We wrap the foil, put it in a plastic bag and send it to the refrigerator for 2 hours.

After the time has passed, wash off the excess salt, cut into medium circles and put on a clean, beautiful dish, sprinkle with oil and vinegar and decorate.

Mackerel salted

Ingredients:

• Mackerel -1-2 pieces
• Salt (coarse) - 3-4 tbsp
• Sugar - 1 tbsp
• Pepper black peas - 5 pcs
• Sweet pea pepper - 2 pcs
• Bay leaf - 3 pcs.
• Mustard powder - 1 tbsp.
• Cloves (optional) 2 pcs
• Water - 1 l.

Cooking:

1. I'm preparing the brine.
2. We put a pot of water on the fire, after boiling, add all the spices and boil for another three minutes. Cool the brine to room temperature.
3. We process the mackerel carcass - we take out the gills, gut, remove the black film from the abdomen.
4. Wash well.
5. We put the fish in a glass container and fill it with brine. Close tightly with a lid and put in the refrigerator for 12 hours.
6. After 12 hours, salted fish is ready to eat. The fish can be cut into pieces, it can be salted whole, this will not affect the taste

The fish can be cut into pieces, it can be salted whole, this will not affect the taste

Mackerel marinated

Ingredients:

• Mackerel -1 piece
• Salt - 2 tbsp
• Sugar - 2 tbsp
• Pepper black peas - 8 pcs
• Pepper sweet peas - 6 pcs
• Bay leaf - 2 pcs.
• Coriander beans - 1/2 tbsp
• Carnation - 2 pcs

Cooking:

Prepare marinade. In a saucepan, combine 1 liter of water, salt, sugar, cloves, pepper, bay leaf and coriander. Bring to a boil, remove from heat and let cool.

Prepare the mackerel: cut off the head, remove the insides and rinse under cool running water.

Cut into serving pieces.

Transfer to a container with an airtight lid. Pour over the cooled marinade and refrigerate for 1 day.

Remove the fish from the marinade, add onion and unrefined sunflower oil to taste.

How and with what to serve fish on the table