Hello, readers of my blog! Today I’m writing how to pickle mackerel at home. After all, we are not always sure of the quality of fish that is sold at the market or in a store. Often they take stale fish for salting; it can be poorly salted or over-salted, which will affect the taste of the fish or your health. Often salted fish is stored in open containers not covered with brine; this causes the fish to become weathered and spoiled.

Therefore, if you want to be sure of the quality of salted mackerel, salt it yourself. To do this, choose only fresh fish, gray in color, without yellow spots.

Mackerel is very tasty and fatty fish. I recommend including it in your diet regularly. At least once a week. Mackerel contains a lot of beneficial fatty acids such as Omega 3. These acids have a beneficial effect on vascular health, preventing the deposition of cholesterol plaques and reducing the formation of blood clots. And for the brain, the importance of Omega 3 is difficult to overestimate. The brain is 60% fat, and Omega 3 is necessary for it to function properly.

Omega 3 improves memory and is necessary at any age, even in utero. Therefore, it is important for pregnant women to receive the required dose of fish oil every day.

Fatty fish - best source Omega 3 fats. From plant sources of these fats, pay attention to linseed oil. It is very good to drink flaxseed oil in the morning before meals, 1 tbsp. spoon.

Mackerel also contains a lot of highly digestible substances. Mackerel is also rich in various vitamins, macro- and microelements. For example, it contains a lot of vitamin D to strengthen bones, and contains sulfur, phosphorus, manganese, potassium, zinc, and selenium. In autumn, the amount of fat in mackerel increases, so it is especially valuable at this time of year.

Oven-baked mackerel recipes are waiting for you

How to pickle mackerel: classic salting.

Salting mackerel is easy. You need to prepare the brine that is poured into the fish. If you want to cook quickly, cut the mackerel into pieces, then it will be salted in 6 hours. If you salt it whole, then you need to keep the fish in the brine for at least 12 hours.

Ingredients:

• mackerel - 2 pcs.
• water - 700 ml
• salt (preferably not iodized) - 3 tbsp. l.
• sugar - 1 tbsp. l.
• Bay leaf- 2 pcs.
• allspice peas - 3-4 pcs.

How to pickle mackerel: recipe with description.

It is better to defrost fish slowly, this way it will retain maximum amount useful substances. That is perfect option- defrost in the refrigerator overnight.

First, let's prepare the brine. Pour water into a saucepan, add salt, sugar, bay leaf, and pepper. Boil water until sugar and salt are completely dissolved. And leave the brine to cool.

Now we prepare the fish. Thawed mackerel needs to be washed, the head and fins cut off and the insides cleaned. Wash the fish well both inside and outside. Remove the black film in the middle. Pat clean fish dry with paper towels.

Cut the fish into portioned pieces. If desired, you can remove the backbone and bones and salt the fillet.

Now we put the pieces into a container in which the fish will be salted. This could be a jar, or a container, or an enamel saucepan. When the brine has cooled, pour it over the fish, close the jar with a lid and leave for 4 hours. Then you can put the mackerel in the refrigerator.

After 6 hours you can already eat. It turns out very tasty and tender. Even children eat with pleasure. Serve to taste: with onions, vegetable oil, lemon. This mackerel is good with potatoes, black bread (sandwich), and vegetables.

How to pickle mackerel with spicy salting.

If you want fish that is not just salted, but also spicy, you can use the following recipe. Spicy mackerel It will be very useful on the holiday table.

For such a fish we will need:

• mackerel - 2-3 pcs.
• water - 3 glasses
• salt - 3 tbsp. spoons
• sugar - 1 tbsp
• lemon - 0.5 pcs.
• onion - 1 pc.
• peppercorns - 3-4 pcs.
• cloves - 2 pcs.
• bay leaf - 1 pc.

How to cook mackerel spicy salting.

1. Prepare the brine. Pour water into a saucepan and bring to a boil. Add salt, sugar, pepper, cloves and bay leaf to the water. Dissolve salt and sugar in water and leave to cool.

You can add any spices to your taste. It could be garlic, ginger, herbs.

2. Wash the fish, cut off the head and fins, and remove the entrails. Wash thoroughly again and cut into pieces about 3 cm thick.

3. Peel the onion and cut into rings.

4. Cut half a lemon into cubes or cubes.

5. Place fish, lemon and onion in layers in a jar or saucepan. Instead of lemon, you can use lemon juice or fruit vinegar.

6. Pour the mackerel with cooled brine. Be sure to cover with a lid. Leave in a warm place for 3 hours. Then we put it in the refrigerator to salt. You can eat fish every other day. If you salt the fillet, it will be salted within 5 hours.

7. Set the table and enjoy your meal!

Juicy mackerel meat is not only healthy, but also tasty. This salted fish can be a table decoration, either as an appetizer or as a separate dish. You can prepare it at home quickly and easily, the main thing is to stick to the recipe and strictly follow the tips and recommendations in this article.

How to pickle mackerel at home - recipe features

• The dish will turn out delicious if you use fresh fish carcasses for salting. But you can cook fish from frozen meat, just defrost it first. room temperature.
• When purchasing fresh fish, pay attention to its freshness. The eyes should be slightly bulging and transparent, and the skin should be free of damage and yellow spots. Give preference to large or medium-sized carcasses - their meat will be more flavorful when salted.
• Before using fish for a recipe, it must be prepared. Fresh carcasses must be washed to remove any possible contamination. Then cut off the head and all fins.

• Using a sharp knife, cut the belly, remove the entrails and remove the black film from the inside of the carcass. After this, rinse the fish well under running water and dry with paper towels.

• Some housewives like to salt the fish head on. In this case, you need to buy already gutted carcasses or fresh frozen ones.
• If you want to speed up the salting process, then cut the carcass into pieces.
• There are several recipes for making salted mackerel, which differ in the amount of spices. But the main options for pickling are the dry method and in brine.

How to salt mackerel at home using the dry method

This is the simplest and quick option cooking fish, in which there is no need to soak the meat in the marinade.

Ingredients for the recipe:

• mackerel – 5 pcs. 400-450 gr.;
• salt – 6 tbsp. l.;
• sugar – 2 tbsp. l.;
• spices to taste.

Advice. To ensure even salting of meat, use sea ​​salt and better coarse grind. It will slowly dissolve and gradually saturate the fish with salt. Also use for recipe Brown sugar, it is more healthy and flavorful.

Preparation progress:

• Cleaned and washed fish must be dried to remove excess moisture. If you wish, you can cut the carcass into portioned pieces, but the fish as a whole cooks quickly.
• In a separate container, mix salt and sugar. If you like to use other spices for fish, then add them to the dry mixture. For one fish you will need about 1.5 tbsp. l. spices

• Take one carcass, open the belly with your hands and pour in sugar and salt.

• Using your fingers, gently rub the mixture into the meat all over the inside of the fish.

• Place a little salt and sugar at the bottom of the container where the fish will be salted. Place the carcass on top and sprinkle with the pickling mixture again.

• Prepare the rest of the fish in the same way. Cover the container with gauze or cloth on top and refrigerate for a day.
• After the specified time, remove the carcasses, wash them from salt and spices. Place on a kitchen towel to absorb excess moisture.
• When serving, cut the carcass into portions, pour vegetable oil on top and garnish with chopped herbs.

How to pickle mackerel at home - spicy salting

If you prefer mackerel meat with rich taste spices, then prepare the fish in the following way.

You will need the following products per carcass:

• water – 220 ml;
• sea ​​salt – 2 tbsp. l.;
• granulated sugar – 1 tbsp. l.;
• spices (bay leaf, black pepper and allspice, cloves, coriander) - to taste.

Recipe:

• For this salting method, you will additionally need a container. It is best to use a plastic container with a tight lid.
• Prepare the fish and place it in containers. Try to place the carcasses as tightly as possible so that they do not float during salting.

• Pour filtered water into a saucepan, place it on the stove and boil. Then add spices, salt and sugar. Boil the brine for a couple more minutes, remove from the stove and cool to room temperature.

• Pour the cold marinade over the fish, cover with a lid and refrigerate for 2-4 days. Determine the salting time yourself depending on the desired taste.

• The fish is served to the table, cut into pieces and seasoned with any vegetable oil and onions.

How to salt mackerel at home - lightly salted recipe

This method of preparing salted suitable for fish for a large number of carcasses and will be appreciated by lovers of delicate taste.

You will need the following ingredients:

• fresh fish– 5 kg;
• coarse salt – 1 kg.

For the marinade:

• water – 2 l.;
• sea ​​salt – 0.5 kg.

Cooking method:

• Rinse the carcasses and remove the entrails, but do not cut the belly. This can be done through the gills.

• Make it weak saline solution. IN cold water dissolve 0.5 kg. salt. Submerge the fish in water for 5 minutes. Then remove the carcasses, place them on a towel and let the water drain.

• Sprinkle the bottom of the pickling container with salt, place the fish and add salt on top. For one carcass you will need 1 tbsp. l. salt. Set the pressure and leave it in the refrigerator for a day.

• To make the brine, boil water, let it cool and dissolve the rest of the salt in it (400 g).

• After the specified time, drain excess liquid After salting the fish and fill it with brine. In this state, mackerel can be stored in a cool place for a week.

Following these simple recipes, you can quickly salt mackerel at home without much difficulty. Bon appetit!

Fish products must be included in every person’s diet, because they contain unique and irreplaceable substances for the body. useful material and vitamins. Everyone has their own preferences regarding fish varieties, and the main reason why many do not like this product is the presence of a large number of bones. But there are varieties in which this “disadvantage” is almost invisible, since there are few seeds and they are large. And if we also add incredible taste and an appetizing aroma in any finished form, then this dish will certainly appeal to many. Such an ideal fish exists and it is mackerel. There are many ways to prepare it, but now we suggest you learn how to properly pickle it at home.

Beneficial properties of mackerel for the body

Mackerel belongs to the so-called noble varieties; it is small in size - on average 30 centimeters in length. 100 grams of product contain 30% fat, but the calorie content of fish is low and it is included in the list of dietary products. It has many beneficial properties for human body, some of which are unique:

• mackerel contains large quantities of omega-3 polyunsaturated fatty acids;
• high content of vitamins: B-group, C, A, PP, K, E;
• V chemical composition the product contains a lot of micro- and macroelements, including phosphorus, potassium, zinc, magnesium, iron, etc.;
• 100 grams of this fish contains about half daily value protein for humans;
• The beneficial components of the product have a beneficial effect on brain activity, help prevent heart disease, blood clots, rheumatoid arthritis and atherosclerosis.

How to choose mackerel for home salting

For salting, it is better to choose medium-sized and medium-sized fish. large size, as in small fish more seeds and they're not that greasy. The most comfortable weight for salting one fish is 0.3 kg.

In order for salted mackerel to be truly tasty, it is very important that the fish is initially of high quality. For homemade pickling It is best to take fresh mackerel, but you can also limit yourself to frozen. In any case, there are several rules that will help you choose really good fish. So, when purchasing fresh product, be sure to pay attention to the following aspects:

1. the eyes should be slightly protruding, clear and slightly moist;
2. The gills of fresh fish are always bright red; in some cases they may be pale pink
3. shade - this depends on whether they were cut to drain blood;
4. the body should not be hard and withered; when you press the side of a fresh specimen with your finger, the hole should return to its original position;
5. You should not buy fish if its body is swollen;
6. the smell should be light and not too pronounced, under no circumstances fish product should not puff up marinades and spices.

When buying frozen fish, the principles remain the same, but you should pay special attention to the ice - it should not have a lot of sagging and cracks, or a yellow color, as this indicates that the product has been frozen more than once. The best option is to ask the seller for documents indicating the date of catch.

The best recipes for salting mackerel at home with photos

How to pickle mackerel yourself? The first step in this matter is choosing a suitable recipe, the best of which are given below.

Spicy salted mackerel - very tasty and fast

Spicy salting is always a feast of taste, because fish in such a marinade is imbued with incredible aromas and subtle tastes, which is simply impossible to resist. You can cook this fish quite quickly, especially if, after thorough cleaning, you cut it into medium-sized pieces.

To prepare the brine, you will need to mix a glass of water, 50 ml of vinegar, 3 tablespoons of vegetable oil, 5 bay leaves, 5 peas of black and allspice, a couple of cloves and 2 large spoons of salt. Pieces of fish need to be placed in layers in a glass container, layered with onion rings, after which it is poured with the resulting spice mixture. For added spice, you can add a couple of lemon slices to the container. The fish will be ready after 2 days of being covered in the refrigerator.

Lightly salted fish pieces, quickly salted

The fastest way to salt fish makes it possible to get delicious product in just a day. To get the best results, it is better to choose fatter and larger mackerel. It needs to be separated from the head and large fins, cleaned of the entrails, the backbone pulled out and cut into pieces. After such preparation, the product is coated with a mixture of a tablespoon of salt, a teaspoon of sugar and black pepper. When everything is ready, the fish can be placed in a regular plastic bag and wrapped carefully. The next day a delicious fish dish will be on your table.

How to salt whole mackerel in brine

There is a very simple recipe that allows you to get delicious salted fish in just three days. For a kilogram of fish you will need a brine consisting of the following ingredients:

• half a liter of water;
• two tablespoons of coarse salt;
• 5 black peppercorns and 2 bay leaves.

To prepare the brine, all ingredients are mixed and brought to a boil. After cooling, the mixture is filtered and poured into a container with pre-cleaned fish. A little lemon juice is also sent there - about 15 drops and everything is ready.

Recipe for salted fish with liquid smoke

Adding liquid smoke to a recipe will allow you to get a smoky flavor that does not require any special settings or manipulations. The described proportions are designed for 3 medium-sized fish:

• liter of clean water;
• 4 tablespoons each of salt and strong black tea;
• a couple of tablespoons of granulated sugar;
• and 4 tablespoons of liquid smoke (you can buy it in almost any store in the sauces and marinades department).

Mackerel is prepared for salting: the head is separated, the fins are cut off, the inside and the film lining the peritoneum are thoroughly cleaned. The washed fish are dried from excess moisture with paper towels and the marinade is prepared: salt, sugar and tea are heated in water. When the marinade has cooled, pour in liquid smoke, mackerel are placed in a glass container and filled with the resulting composition. Covered in the refrigerator, this fish will be ready in three days.

Dry salted mackerel without water

There is also such a thing as dry pickling, that is, a recipe that does not use water for the pickling marinade. In this method, the fish is simply wiped with a certain mixture, after which own juice salts for several days. So, for dry salting per kilogram of mackerel we will need: 2 bay leaves, about 8 black peppercorns, a teaspoon of sugar, 4 tablespoons of salt, and, if desired, another teaspoon of universal vegetable seasoning with carrot pieces. To get a more spicy taste, you can add a couple more spoons of dry mustard. According to this recipe, the fish must not only be cleaned, but also cut into pieces. All components need to be mixed together and the resulting mixture thoroughly wiped all the fish, then place it tightly in a glass container. This mackerel will be ready after 2 days in the refrigerator.

Ambassador of mackerel in onion skins

The presence of onion skins will not only give the fish an attractive color, but will also simulate smoking, although there will be no high-temperature exposure in the process.

It is better to salt the carcasses whole, having first cleaned the entrails and separated the head. Per kilogram of fish you will need: 1.3 liters of water, 3 tablespoons of salt and twice less sugar, 2 spoons of black tea (dry leaves), and a large number of onion peel - at least 3 full handfuls. Prepare the brine as follows: put water with all the spices and husks on the fire, bring to a boil and boil under the lid for about 5 minutes. After cooling, strain the brine through a sieve and pour it over the pre-prepared fish. In such a marinade, the product should stand at room temperature for about 12 hours, and only after that the container should be placed in the refrigerator for another 3 days. To achieve the best result, the fish should be turned on its other side a couple of times a day.

How to cook fish with mustard marinade

To prepare salted mackerel with mustard marinade the fish must first be cleaned, cut into pieces and placed in a glass container. The marinade is prepared as follows: 0.5 liters of water, 1.5 tablespoons of sugar, 3 tablespoons of salt, laurel leaf, 1 tablespoon of vegetable oil, and a tablespoon of dry mustard. All components are brought to a boil and cooled, after which the composition can be poured into the fish. In two days the dish will be ready.

How to marinate fresh frozen fish in 1 hour

I urgently wanted delicious salty mackerel? You can get it in just an hour of marinating and a preliminary hour of preparation, following this recipe.

Fresh frozen fish must be gutted and washed thoroughly, cut off the head and cut into pieces. For two fish you need to use about half a kilogram of salt, in which the pieces are placed for an hour. After this time, the pieces must be washed from excess salt, dry with paper towels to remove moisture and place in a clean container. The fish are watered lemon juice, sprinkle with zest, arrange with onion rings and pour over four tablespoons of oil plant origin. After an hour of such marinating, the mackerel, which has a wonderful taste and aroma, will be completely ready for consumption.

How to properly store salted mackerel

Store mackerel home salting in the refrigerator you can either in the marinade itself or separately from it - the fish is fatty, so it will not take excess salt. As for the shelf life, you should eat the resulting fish within a week, since it is prepared without any additives and simply cannot last longer.

Video: lightly salted mackerel in marinade

A step-by-step master class on cooking and salting mackerel in a jar is an excellent guide for those who want to try cooking salted fish themselves, but are afraid of doing something wrong. This video not only describes the brine recipe, but also tells many of the secrets of the process.

It also turns out very tasty. It can be prepared with either vegetables or rice.

Almost everyone loves salted mackerel, but only a few know how to properly salt it. The fish goes well with boiled potatoes and beer. Sandwiches with it are incredibly tasty. It’s easier to buy it in a store, but it’s tastier and healthier if you prepare it yourself.

Below are 3 recipes. It’s easy to salt fish using them. You won't need any special skills or any equipment. Both fresh fish and frozen fish will do. The best option – fresh mackerel without damage, it is desirable that it be oily.

Universal recipe

1. The process begins with cleaning the fish from the inside. After a longitudinal incision on the belly, the entrails (caviar and milk) are removed. To clean the carcass well, rinse the belly and fill it with salt. Under no circumstances should you use salt with impurities or iodized salt.
2. Take clean dishes, preferably stainless steel. Place the fish carcasses belly up. When laying out fish in layers, sprinkle it with salt. The last layer is also a layer of salt.
3. When the dishes are full, cover the mackerel and set aside in a cool place. There it should be stored for 3 to 6 days. Salting time depends on the thickness of the mackerel. The resulting brine is called brine. It harbors microorganisms that spoil the fish, so the brine is drained.

That's all - classic way. But there is a recipe that turns fish into signature dish. When salting, various spices are added.

And for quick cooking they use next recipe. It will allow you to manage it in less than 12 hours.

Quick salting

You will need:

• 2 medium carcasses,
• salt (about 3 tbsp.),
• 2 medium onions,
• 50-70 ml vinegar 9%,
• vegetable oil (about 0.5 cups),
• allspice – 5 peas,
• 2 bay leaves and 2 cloves,
• add ground black pepper to taste.

We start with cutting the fish. Cut off the head and tail, gut and rinse with water. The mackerel splits along the ridge. The thin skin is removed, the ridge is removed. Check out the section at short video, it will save you time.

Cut the resulting fillet. Cut the onion into rings. Preparing the marinade involves mixing vegetable oil cloves, vinegar, peppercorns and bay leaf. Next, place the fillet in a bowl, sprinkle with salt, stir and leave for about 5-10 minutes. Afterwards you need to pepper to taste, sprinkle with onions, add marinade.

For a good soaking, transfer the mackerel to a container that allows you to shake it. As previously stated, it takes 10-12 hours. After the time has passed, place the container in the refrigerator for 2 hours. Afterwards the mackerel is served to the table.

Mackerel with spices

There are more sophisticated methods of salting. It is made with liquid smoke and tea leaves. Ingredients:

• fresh mackerel - 3 pieces,
• tea leaves - 4 tbsp. l.,
• salt – 4 tbsp. l.,
• liquid smoke - 4 tbsp. l.,
• sugar – 2 tbsp. l..

The process of gutting fish is similar. We cut off the head and tail, take out the insides and wash it. Place the mackerel, tails up, in a jar the size of the fish. For the marinade with which we will pour the fish, pour the tea leaves, salt and sugar into the water. Bring to a boil. The marinade is ready. After straining and cooling, add liquid smoke.

The mackerel is filled with marinade and put in the refrigerator for 3 days. Sometimes it needs to be shaken. At the end of three days it turns out delicious salty fish. It should be served cut into pieces. Bon appetit!

Do you like salty fish? Then you are probably already familiar with mackerel. It is very fragrant and tender fish, which beneficially complements potato dishes. You can also make delicious salads from mackerel or serve it as a hearty snack.

It is no coincidence that such attention has been focused on this fish. Besides the fact that she has amazing taste qualities, mackerel 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 background, have a beneficial effect on the functioning of the cardiovascular system.

Mackerel will be especially tasty if you salt it. Both fresh and frozen fish are suitable for this. The carcass should be smooth, without dents or damage. Thaw fish on the bottom shelf of the refrigerator in a tightly covered container. For salting, try to use coarse, non-iodized salt.

We offer 6 of the most delicious ways How to pickle mackerel at home.

1. Dry salting

For this recipe you will need: 2 mackerel carcasses, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount allspice peas, 1 small bunch of dill.

Cooking method:

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. Ready fish remove excess salt using a paper towel or small quantity water.

2. Spicy fish in the bank

Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite. To prepare this appetizer, arm yourself with the following 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.

Cooking method:

Prepare the fish: gut, trim the heads and rinse thoroughly face 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

ь at cold temperature no more than 5 days. The same applies to fish brine.

3. Fish under pressure

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.

As for the ingredients, the list is small but comprehensive: 2 mackerel, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon each of freshly ground and allspice.

Cooking method:

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.

Mackerel is very popular in our country, so the most popular dishes are prepared with it. variety of dishes. In this recipe we will talk about salting mackerel - a simple way to make this fish delicious snack.

You can buy salted mackerel in the store, but store-bought fish do not always please with their taste, but salted mackerel with your own hands at home will be guaranteed to be tasty. You can serve salted mackerel with potatoes or as a stand-alone snack, both on an everyday and holiday table.

Of course, the outcome will depend on the quality of the fish and its proper preparation for salting: choose fresh, pleasant-smelling fish with clear, clear eyes, then rinse, remove the tail and head, gut, remove the black film from the belly, cut off the fins with scissors or a sharp knife.

There are different ways to salt mackerel: in brine in pieces, without brine, with a variety of spices, etc. We will tell you about one of the simplest ways to salt this fish - dry without brine.

Photo: ufanet.ru

large mackerel

tbsp salt

1.5 tsp. Sahara

Bay leaf

ground black pepper

How to pickle mackerel at home:

Cut the prepared fish carcasses crosswise into portioned pieces 3-4 cm wide.

Mix salt and sugar, thoroughly rub the mixture on the inside of the fish pieces, from the side where the belly was, and on the outside, sprinkle the fish pieces with lightly crumbled laurel.

Place the salted fish pieces with bay leaves in a plastic container or enamel pan, cover with a lid, put in a dark, cool place, after 2-3 hours drain the juice released from the fish, then let the fish salt under the same conditions for another 10-12 hours.

When the mackerel pieces are salted, rinse them to remove any remaining salt and pat dry paper towel, beautifully place on a dish, decorate to taste and serve.

Bon appetit!

Friends, what methods of salting mackerel do you know? Share your favorite homemade mackerel pickling recipe in the comments.

Video recipe for salting mackerel

Juicy, fatty, aromatic, this fish is excellent independent snack, and also an excellent product for preparing salads. We are used to seeing it on our tables, but sometimes we don’t know how to pickle pieces of mackerel quickly and tasty so that it delights guests with its magnificent aroma. There are a lot of options for processing seafood with salt, all of them take a lot of time, but today we will learn an express method.

Someone may object, they say, buy ready-made fish in the store is much easier than poring over it in the kitchen. But here we have something to object to.

Firstly, among store-bought products there is unlikely to be a lightly salted product, which is a tasty morsel, since such fish are salted very strongly to increase shelf life.

Secondly, what could be better and tastier than a dish prepared by yourself. And this event is not time-consuming, because we know secret recipe salting mackerel into pieces, which will allow us to marinate the carcasses cut into slices both quickly and incredibly tasty.

Preparing the fish

However, before we start salting, we need to properly prepare the mackerel. One of the most valuable qualities of this fish, in addition to great benefit, lies in the absence of scales. Therefore, we will begin cleaning mackerel by cutting off the head, and then move on to gutting the belly, having previously cut it.

After removing the intestines, we must thoroughly rinse the insides of the fish. Special attention attention should be paid to the dark stripe running along the ridge; it must be cleaned off so that the finished product does not subsequently become bitter.

Since we salt the mackerel in pieces, the next stage of preparation is cutting.

In general, the size of the slices is the choice of each cook at his own discretion. Someone wants to immediately chop the carcass into portioned pieces, and for another it is more convenient to dismember the fish body into 2-3 parts.

In general, if you are dealing with frozen products, it is best not to allow them to completely thaw, but to cut the carcass when it is still slightly frozen, then you can get even, beautiful slices.

Secrets of a beautiful fish

To ensure that the salted mackerel in pieces has an appetizing golden shine at the end, many chefs resort to such a trick as adding it to the brine onion peel, or a whole onion head or a pinch of saffron.

Liquid smoke can also have a similar “gilding” effect, but this option is only good for those who prefer lightly smoked fish to lightly salted fish.

But now we can proceed directly to the ambassador.

Marinated mackerel in 2 hours

Ingredients

• - 1 carcass
• - 1 PC.
• - 1.5 cups
• Typically, all recipes for salting fish begin with cutting the carcasses. In our recipe, in order not to waste time, we will begin our culinary event by preparing the brine, since we will subsequently need to wait for it to cool.
• So, to prepare the brine, we must pour water into a saucepan and put it on fire. Immediately after boiling, pour salt into the bubbling liquid, add pepper and bay, as well as a whole unpeeled onion.
• After this, over low heat under a closed lid, boil our marinade for 10-15 minutes, and then remove from the stove and set to cool.
• While the spicy mixture is cooling, we can begin cutting and slicing the fish. Having removed all excess (head and giblets) and washed thoroughly, we must cut the carcass into equal pieces 2 cm wide, and place them in a glass jar or in a plastic container and fill it with marinade, the temperature of which should not be higher than 35 o C.
• After this, close the container tightly and put it in the refrigerator for a couple of hours.

Mackerel marinated in this way has a delicate, unobtrusive taste, and when serving, you can sprinkle it onion rings, soaked in apple cider vinegar, finely chopped dill or lemon (lime) slices.

As a side dish ideal solution will become boiled rice or mashed potatoes. In general, from such a fish you can make a classic New Year’s salad “herring under a fur coat”, because in this case mackerel will be an excellent substitute for its Atlantic “friend”.

Using the recipe for how to pickle mackerel in pieces, we can also quickly and tasty cook lightly salted salmon or herring, because this technique is universal. And by diversifying the list of ingredients with spices, for example, coriander, a mixture of peppers or white mustard, you can amazingly enrich taste palette finished product.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Lightly salted mackerel, cooked with your own hands - excellent dish for festive and everyday table. You can choose one of many recipes and delight your family with a new version of fish every time. Our selection will help you make your choice, and thanks to some tips, you can easily cope with cutting.

How to choose fish

Please note the following when purchasing. Good fresh mackerel has clear eyes and a silvery, shiny skin without damage. Give preference to chilled rather than frozen fish. Mackerel weighing 400 grams or more is fattier and tastier than small mackerel.

Preliminary preparation

Proper cleaning and cutting is the key to getting delicious lightly salted mackerel. At home, coping with the task is not at all difficult.

Rinse the carcasses in running water. If you plan to salt the fish along with the head, be sure to remove the gills. Remove the insides, being careful not to damage them. gallbladder. Mackerel liver should not be eaten.

Cutting

Many professionals advise cutting fish not from the belly, but from the back. This method works great for fatty mackerel:

1. Cut off the head.
2. Make a cut along the spine and remove the dorsal fin along the way.
3. Run the blade of a knife along the spine, separating the fillet, and then do the same on the other side.
4. Cut the spine near the tail (this can be done with scissors).

Be sure to remove the black film lining the abdomen from the inside, otherwise it will cause ready-made dish bitter taste.

Dry salting

This is a very simple and popular way of salting fish. You will get delicious lightly salted mackerel. The recipe with photo clearly shows that the structure of the meat is perfectly preserved. This fish can easily be cut into thin, neat pieces.

To salt one carcass you will need a tablespoon of salt and 1.5 tsp. Sahara. Mix these ingredients and distribute evenly over the prepared carcass. You can pickle both chopped pieces and whole fish.

Place the dish with fish in the refrigerator, and after 3 hours, drain the released liquid. You can eat lightly salted, dry-salted mackerel the very next day.

For this recipe (and for others too) you should never use aluminum cookware. Give preference to plastic or glass.

Spicy Ambassador

This recipe is homemade lightly salted mackerel Those who love aromatic fish will like it:

1. Cut it into pieces and place it in a jar, layering it with onion half rings. Add a few peas of allspice and a couple of bay leaves. If you like cloves, add those too.
2. Boil 2 cups of water, add 2 tbsp. l. salt and half the sugar.
3. Pour hot brine over the fish, add a couple of tablespoons of oil and send to a cool, dark place.
4. In just 3 hours you will be able to serve this delicious appetizer to the table.

The amount of brine is designed for 2 medium-sized carcasses.

Lightly salted mackerel with lemon

Another recipe looks like this:

1. First of all, add 2 tablespoons of salt and a teaspoon of sugar into water (0.5 l).
2. Prepare 2 carcasses. You can cut them and remove the ridges, or you can simply clean them of the insides.
3. Cut a large onion into thin half rings. Cut one lemon into slices.
4. Place the fish in a glass bowl, layering with onion and lemon, fill with brine, add spices to taste. Peppercorns, bay leaves, cloves, cumin, asafoetida, and dried dill are suitable.

The fish will be ready in about ten hours.

Sugudai

This wonderful recipe very common in northern regions. They know a lot about fish!

1. Slice 3 carcasses in large pieces, remove the fins.
2. Chop a few onions into rings or strips, as you like.
3. Chop a large bunch of wild garlic as finely as possible and mix with onion. Add 1.5 tablespoons of salt, a pinch of sugar. Place fish and vegetables in layers in a container.

Lightly salted mackerel will be ready the next day. The fish turns out very aromatic, beautiful and juicy. And wild garlic makes this dish also healthy.

This recipe can be used to cook not only mackerel, it is perfect for herring, Baltic herring, tuna, silver carp, saury and cod.

Golden mackerel

The following recipe for lightly salted mackerel at home will appeal to those who love smoked fish:

1. Prepare the brine. Boil 3-4 large handfuls of onion peels and 2 tablespoons of tea (with bergamot) in a liter of water.
2. Pour 4 tbsp into the broth. l. salt and 2 tablespoons of sugar, wait until completely dissolved.
3. Add 1 tsp. turmeric. You will end up with a rich golden brown liquid.
4. Place 4 whole mackerel, cleaned of entrails, into it and leave for a day. Before serving, it is recommended to hang the fish by its tails over the sink to drain off excess liquid.

Mackerel prepared according to this recipe is not very salty, spicy, and golden. If you want to enhance the smoking effect, add 1-2 tablespoons to the fish during salting flavoring additive"Liquid smoke".

Heh

This wonderful recipe was given to the world by Korea. Perfect for making this lightly salted appetizer. ready mix seasonings for Korean dishes:

1. Chop 2 carcasses, cleared of bones, skin and entrails. Place in a bowl, interspersed with onion rings. If desired, you can add grated carrots Korean grater- this will only decorate the appetizer.
2. Mix a tablespoon soy sauce with the juice of one lemon and two limes. Add the pressed garlic.
3. Pour the marinade over the fish.
4. Leave to marinate for an hour.
5. Heat the oil in a frying pan, pour into the appetizer and stir quickly.

You can serve the heh immediately or let it brew for several hours.

Serving and garnishing

Lightly salted mackerel forms wonderful harmonious unions with most side dishes. It goes great with potatoes: mashed potatoes, boiled in their skins, cooked in slices in a rustic way, baked over a fire.

Anything goes with it vegetable side dishes: braised cabbage, stew, grilled vegetables. Funchose and glass noodles go well with lightly salted mackerel. Good and traditional types pasta.

Fish is usually served in separate dishes: bowls, salad bowls, flat dishes, herring bowls. For decoration you can use citrus zest, young herbs, black olives, gherkins, and viburnum berries.