How to salt mackerel. How to pickle mackerel at home Recipe for salting mackerel at home

Nowadays it is very important to cook salted mackerel at home. It’s always tasty, much tastier than the same fish on the store counter, you are confident in the correctness of the prepared product and the mackerel in dry salting with spices turns out incredibly aromatic, tender, 100% salted and always fresh. Cooking mackerel (mackerel) at home using dry salting is very easy. The cooking process itself takes no more than 10-15 minutes, marinating mackerel in a spicy mixture takes two days, and the result will certainly be a fantastically tasty fish. In our family, mackerel in spicy dry salting often appears at all holiday feasts, parties, or upon request, especially in the fall during the cold weather period. And the main thing is to learn in advance how to prepare pickled mackerel at home for the New Year, and this goldfish will be fragrant with its spicy aromas on the festive table.

Preparing mackerel for salting begins with choosing a worthy specimen of fish, and here it is very important not to fall into a stale product!!! If you marinate low-quality fish (old), then no amount of spices...vinegars...salts...and tricks will help you - it will be unpleasant and tasteless! Therefore, we look and study mackerel at the time of purchasing fresh (frozen) fish. Carefully look through the bag, studying the frozen mackerel, look for the dates of catch or freezing, country of origin, suppliers, and only then buy. Examine the mackerel carcass from the belly, it should be white, elastic, without damage or yellow plaque (this coating appears from the age of the product). The size of the mackerel for marinating does not matter, as such - any type of fish in terms of weight and size can be salted successfully and tasty. Having selected the fish, let it defrost and remove the insides, rinsing the carcass after this process under running water. We remove the head and tail at will... this is done, as a rule, only for the convenience of the salting process itself. Mackerel without a tail and ready for dry salting takes up less space and is more convenient. But if you like to disassemble the fish head... or you are a fan of fish tails (this is my joy :)) then marinate the whole mackerel, getting rid of only the gills inside.

So, the mackerel carcass has undergone initial preparation, and we boldly proceed to salting:

We will salt the fish in regular cling film or a convenient bag.

- mix table salt and sugar with spices (ground coriander, a pinch of spicy pepper, ground or simply crushed bay leaf, mustard seeds, and if you like, add ground nutmeg). Mix the salt and spices and mix everything well. Homemade seasoning for salting fish is ready. As an option, use a ready-made (in packets) mixture of seasonings with salt from the store for salting fish.

Rub, grind, mash the mackerel with a mixture of salt and spices. Salt the fish generously from the inside and into the head, thoroughly rub the back part, even adding a little seasoning there. When the whole carcass is thickly covered with the mixture, you can wrap it in a bag.

Wrap the fish tightly, leaving no gaps for the marinade to escape. It is most convenient to wrap the mackerel in cling film, and then additionally put it in a bag or food container with an airtight lid. During the process of salting mackerel, we store the container in the refrigerator and occasionally turn the fish carcasses over to ensure even salting. The total time for salting mackerel with dry salting is two days (48 hours) at a temperature of 4 - 6 degrees.

After time has passed, we take out the finished fish, rinse it under running water to remove any remaining marinade and, cut into portions, serve with onions and sunflower oil! Bon appetit and happy mackerel salting!!!

Ingredients:

• Mackerel 1 pc.
• Salt 1 ½ tbsp.
• Sugar ½ tbsp.
• Spices (coriander/mustard/laurel/nutmeg)
• Cling film + bag 2 pcs.
• Food container

1. The weight of the fish should be about 300 g. When salted, mackerel releases moisture abundantly. Small, already lean individuals turn out too dry.
2. Take fresh or frozen fish. Preferably with the head and entrails. It's easier . The carcass should be elastic, the aroma should be unobtrusive, the color should be light gray with characteristic stripes.
3. Choose non-oxidizing dishes: plastic, glass or enamel.
4. Do not use iodized salt - it can make the fish crumbly.
5. If you want to pickle mackerel quickly, choose recipes that include pieces or fillets. It takes 2–3 days for a whole fish to be salted, and 12–18 hours for a cut fish. When using vinegar, the salting time can be reduced.
6. Cool the brine before pouring. In a hot and especially boiling liquid, the fish will cook.
7. Maintain the salting time and store the salted mackerel in the refrigerator or other cool place.

kak-hranit.ru

Mackerel in its own juice, dry salted.

Ingredients

• 2 mackerel;
• 3 tablespoons salt;
• 3 black peppercorns;
• 3 bay leaves;
• 1 tablespoon sugar.

Preparation

Cut off the heads of the fish, gut them and wash them. Pour a spoonful of salt into the bottom of a plastic or glass container, add pepper and crumble the bay leaf.

Mix the remaining salt with sugar and rub the mackerel inside and out. Place the fish in a container and close the lid tightly. Refrigerate for 2-3 days. Before serving, rinse the mackerel under running water and pat dry with paper towels.

wowfood.club

Fragrant and very tender mackerel, which, thanks to cutting into pieces, salts quite quickly.

Ingredients

• 2 mackerel;
• 1 liter of water;
• 3 tablespoons salt;
• 1¹⁄₂ tablespoon sugar;
• 5 black peppercorns;
• 5 peas of allspice;
• 3 carnation stars;
• 3 bay leaves;
• ½ teaspoon coriander.

Preparation

Cut the mackerel: get rid of the heads, entrails and skins. Cut the fish into pieces 3-4 cm wide.

Prepare the brine by boiling all the seasonings in water. Strain and cool. Place the fish in a plastic container, cover with brine and leave at room temperature for 12 hours. Then put it in the refrigerator for another 2-3 hours.

zametkipovara.ru

Tender, moderately salty, color and taste reminiscent of cold smoked mackerel.

Ingredients

• 4 mackerel;
• 4 tablespoons of black tea or 8 bags;
• 4 tablespoons salt;
• 2 tablespoons sugar;
• 1 onion;
• 1 liter of water.

Preparation

Gut, rinse and dry the mackerel with paper towels. Cut off the neck of a one and a half liter plastic bottle. Place the fish in the bottle, tails up.

Place tea, salt, sugar and a whole peeled onion into a saucepan. Fill with water, put on fire, boil. Strain and cool completely.

Pour the resulting solution over the mackerel and remove it for 3 days. Every day, turn the fish by the tails so that it is evenly salted and acquires an even color.

koolinar.ru

Variation of the previous recipe. The color turns out more golden, but the taste remains just as delicate.

Ingredients

• 4 mackerel;
• 3 handfuls of onion peels;
• 2 tablespoons of black tea or 4 bags;
• 4 tablespoons salt;
• 2 tablespoons sugar;
• 6 black peppercorns;
• 3 bay leaves;
• 1¹⁄₂ liters of water.

Preparation

Prepare mackerel for salting: cut off the heads, gut, rinse. Place the fish in a plastic bottle or other convenient container.

Wash the onion skins and place in a saucepan. Send tea, salt, sugar, pepper, and bay leaf there. Pour in water, bring to a boil and let simmer for 5 minutes. Then remove from heat, strain, and cool.

Pour the cooled brine over the mackerel. Keep in the refrigerator for 3-4 days. Turn over from time to time.

delo-vcusa.ru

Mackerel pieces with a spicy taste and a beautiful shade.

Ingredients

• 1 teaspoon mustard powder;
• 3 tablespoons salt;
• 1¹⁄₂ tablespoon sugar;
• 5 black peppercorns;
• 2 bay leaves;
• 1 liter of water;
• 2 mackerel.

Preparation

Prepare the brine: add mustard powder and other seasonings to water, bring to a boil and cook over high heat for 3-4 minutes. Remove from heat and cool to room temperature.

While the brine is cooling, gut and rinse the mackerel. Cut it into pieces and place in a glass bowl. Fill with brine and put in the refrigerator overnight, or better yet, for a day.

patee.ru

Interesting taste with sourness and notes of spiciness. Great for sandwiches. And most importantly, it cooks very quickly.

Ingredients

• 2 mackerel;
• 3 tablespoons salt;
• 3 cloves of garlic;
• 2 bay leaves;
• 5 black peppercorns;
• 50 ml unrefined sunflower oil;
• 2 large onions.

Preparation

Fillet the mackerel. This can be done in a way convenient for you, by analogy with herring.

Sprinkle the fillets with salt and set aside for 10-15 minutes. At this time, peel and grate the garlic, break the bay leaf. Combine garlic, bay leaf, peppercorns, vinegar and sunflower oil.

Place the mackerel in a glass jar, sprinkling the layers with chopped onion in half rings. Pour in the marinade, close the lid and refrigerate for 12 hours.

The onion will also marinate and be delicious.

zhivinaturalno.ru

Express pickling in case you have guests in the evening. The mackerel turns out lightly salted and very appetizing.

Ingredients

• 2 mackerel;
• 2 purple onions;
• 1 liter of water;
• 3 tablespoons salt;
• 1¹⁄₂ tablespoon sugar;
• 5 black peppercorns;
• 2 peas of allspice;
• 3 bay leaves;
• ½ teaspoon coriander;
• 2 tablespoons table vinegar;
• 2 tablespoons sunflower oil.

Preparation

Cut the mackerel into fillets. Peel the onion and cut into half rings.

Prepare the brine. Add salt, sugar, two types of pepper, bay leaf, and coriander to the water. Boil and cool. Add vinegar to the cooled brine.

Place the fish in an enamel bowl, sprinkle with onions. Fill with brine. Cover with a plate of suitable diameter and place something heavy on top, such as a jar of water. Place in the refrigerator for 2–5 hours. Before serving, dry the mackerel pieces with a paper towel and drizzle with sunflower oil.

To prepare the brine in which the mackerel will be salted, you need to add salt, sugar, and spices to the water. Next, there are two possible options.

The first option: first bring the brine with salt, sugar and all the spices to a boil, let it cool and then pour it over the prepared fish. This method is suitable when you want to get a more spicy mackerel in the end, as well as when tea leaves and/or onion peels are added to the brine. Brewing black tea and onion skins paint the surface of mackerel an appetizing golden color. I’ll show you salting mackerel using this example.

Second option: simply mix all the ingredients in water and immediately pour brine over the mackerel.

When choosing mackerel, give preference to beautiful fish: not crooked, with intact skin, strong and not falling apart. It is advisable to take fattier mackerel, and by fatty we mean fish that are thick in appearance and feel, and not fish with yellow fatty spots on the surface!

Prepare the mackerel. If it is frozen, then defrost it. Despite the fact that in industry, or more precisely according to GOST, it is allowed to salt whole ungutted fish, for home options for salting mackerel, I still advise salting headless and gutted fish. Moreover, when gutting, remove not only the intestinal part, but also black films and everything that can spoil the taste of the finished fish.

Place the mackerel in a suitable glass or enamel container. Plastic food containers work too. The main thing is that the fish fits freely in them and is completely covered with brine.

In my version of salting, I cut off the tail part so that the fish would fit better in the chosen container. Airtight containers are very convenient, they can be turned over or shaken without the risk of spilling.

Pour the cooled and strained aromatic brine over the mackerel. If desired and to taste, you can add more of the same, but fresh spices.

Let the mackerel in the brine first sit at room temperature for three hours, and then place it in the refrigerator for the time needed for brining. It is recommended to salt mackerel at home for at least two days, and preferably three. Ready mackerel for serving can simply be cut into portions or filleted. Salted mackerel is an excellent ingredient for snacks, such as sandwiches, and for salads, such as “under a fur coat.”

Mackerel, like any fish, is very useful. 100 grams of product contains half the daily requirement of protein. In addition, the composition contains phosphorus, calcium, potassium, iodine, sodium, zinc, fluorine, magnesium, as well as vitamin D and nicotinic acid. Fish can be eaten fried, baked, or smoked, but salted mackerel is also very tasty. Pickling mackerel yourself at home is not difficult. Today we will share with you several recipes and culinary tricks that will make your salted fish a success.

A few tricks for salting mackerel at home

• Large carcasses and medium-sized fish are suitable for salting, but small ones are not the best option, since they have a lot of bones and are not so fatty. The carcass should have a light fishy aroma, be firm and slightly moist. A light gray color indicates the freshness of the fish, but a yellowish tint is a reason to be wary and refuse to purchase.
• You can salt mackerel either whole or in pieces. In the latter option, the fish will be ready for consumption a little earlier.
• It is impossible to over-salt mackerel! Being quite fatty, the fish will take as much salt as it needs. For salting, we recommend using coarse, non-iodized salt. The fact is that iodine can spoil the appearance of the finished product, although it will not negatively affect the taste.
• Salt the fish should be in a container that is not subject to oxidation, such as an enamel pan, glass and plastic bowls. It wouldn’t hurt to sharpen your favorite knife before cooking, then the process will be easier and more enjoyable.
• It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days, after filling it with odorless sunflower oil.

The classic method of salting mackerel

You will need:

• mackerel – 1 carcass,
• salt – 4 tablespoons,
• sugar – 2 tablespoons,
• vinegar 9% - 2 tablespoons,
• bay leaf - 3 pieces,
• black pepper – 3 peas,
• allspice – 2 peas,
• water – 1 liter.

Cooking method

• Wash the fish. Let's dry. Cut into pieces. We remove the insides.
• Pour the specified amount of water into an enamel pan.
• Add spices. Place on fire and boil for 5 minutes. Remove from heat.
• Pour vinegar into the cooled brine. Mix.
• Place the mackerel pieces into a glass jar.
• Fill with marinade. Leave for a day at room temperature. After the specified time has passed, place the fish on a plate and serve.

Another option for salting mackerel in brine

You will need:

• mackerel – 2 carcasses,
• vegetable oil – 3 tablespoons,
• salt – 2 tablespoons,
• onions – 3 pieces,
• bay leaf – 5 pieces,
• allspice – 5 peas,
• black pepper – 5 peas,
• cloves – 2 buds,
• water – 250 ml,
• vinegar 9% - 50 ml.

Cooking method

• We gut the fish. Remove the head and fins. Rinse thoroughly. Let's dry. Cut into small pieces. Place in a glass/enamel/plastic container.
• We clean the onion. Mine. Cut into thin half rings.
• Mix the prepared spices.
• Fill with water.
• Add vegetable oil and vinegar. Mix.
• Pour the prepared marinade over the fish. Close the container. We put it in the refrigerator. After 2 days you can take a sample.

Dry salting of mackerel

You will need:

• mackerel – 2 carcasses,
• salt – 4 teaspoons,
• granulated sugar - 2 teaspoons,
• mustard powder – 2 teaspoons,
• vegetable seasoning – 1 teaspoon,
• black peppercorns – 7 pieces,
• bay leaf - 2 pieces.

Cooking method

• Let's gut the fish. Cut off the head and fins. We rinse. Dry with paper towels. Cut into pieces one and a half centimeters wide.
• Sprinkle the fish pieces thoroughly with the prepared mixture.
• Place the fish in a suitable container. Close the lid. We put it in the refrigerator. Let's try it in 2 days!

Another recipe for salting mackerel pieces

You will need:

• mackerel – 2 carcasses,
• salt – 2 tablespoons,
• sugar – 1 tablespoon,
• ground coriander – 1 teaspoon,
• dried basil – 1 teaspoon,
• cloves - 3 buds,
• bay leaf - 1 piece,
• water – 200 ml.

Cooking method

• Pour the volume of water indicated in the list of ingredients into the pan.
• Add the listed spices. Bring to a boil, stirring occasionally. Sugar and salt should completely dissolve. Remove the finished brine from the heat, cover with a lid and wait for it to cool.
• While the brine cools, gut the fish. Cut off the fins and head. We rinse. We remove the ridge. Cut into medium-sized pieces.
• Place the prepared fish pieces into a glass jar.
• Fill with brine. We seal the jar. Leave for a couple of hours at room temperature, and then put in the refrigerator for a day.
• Place the finished fish on a beautiful plate. Sprinkle with onion rings. Sprinkle with vegetable oil. Let's try!

Salt the whole mackerel

The fish salted according to this recipe looks like smoked fish, but it is not subjected to heat treatment during cooking.

You will need:

• mackerel – 3 carcasses,
• salt – 3 tablespoons,
• black tea (infusion) – 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• water – 1300 ml,
• onion peel.

Cooking method

• Pour water into the pan. We put it on fire.
• We put the prepared spices and thoroughly washed onion peels into the water (the more, the better, but 3 handfuls are enough).
• After the brine boils, reduce the heat, cover the pan with a lid and cook for 5 minutes.
• Strain the brine that has cooled to room temperature through a sieve.
• We gut the mackerel and remove the head. Rinse thoroughly. Let's dry.
• Place the carcasses in a container suitable for salting.
• Fill with brine. Make sure the carcasses are completely covered with liquid.
• Cover with a lid. Leave for 12 hours at room temperature.
• After the specified time, we put the fish in the refrigerator for another 3-4 days, periodically remembering to turn the carcasses onto another side. Afterwards, you can treat your household to some healthy tasty treats!

Recipe for pickling mackerel with lemon

You will need:

• mackerel – 3 carcasses,
• salt – 2 tablespoons,
• lemon juice – 1 tablespoon,
• black pepper – 10 peas,
• bay leaf - 3 pieces,
• water – 500 ml.

Cooking method

• Pour water into the pan. Add spices. Place on the fire and cook for a few minutes after boiling.
• Wash the fish. We remove the fins, head and entrails. We rinse. Let's dry. Cut into medium sized pieces.
• Place the fish pieces in a container suitable for salting.
• Pour freshly squeezed lemon juice over the fish.
• Pour in the brine that has cooled to room temperature. Don't be alarmed if it becomes a little cloudy, this is a normal reaction when combined with lemon juice.
• We seal the container. We put it in the refrigerator. In just a day you can already evaluate the result. By the way, according to this recipe, you can salt the whole mackerel, only in this case you will be able to taste the salted fish no earlier than 3 days later.

Express salting of mackerel fillets

You will need:

• mackerel – 2 carcasses,
• salt – 2 tablespoons,
• sugar – 1 tablespoon,
• freshly ground allspice – 1 teaspoon,
• ground black pepper – 1 teaspoon.

Cooking method

• Mix all the prepared spices.
• We gut the fish. Cut off the head and fins. We rinse. Remove excess moisture with paper towels.
• We fillet the fish, that is, we remove the backbone and all the bones. Cut the fillet into small pieces.
• Place the fish pieces in a glass bowl. Sprinkle generously with the spice mixture.
• Cover with a flat plate and place pressure on top, for example, a jar filled with water or some heavy object. We send the fish to a cold place. In just 7 hours you can enjoy the taste of your own salted mackerel. Bon appetit!

Salting mackerel at home is a fairly simple task, as you can see. You just need to stock up on fresh fish and patience, because it’s so difficult to restrain yourself from taking the sample prematurely. Perhaps you have your own recipe for salting fish, we will be grateful if you share it in the comments to this text. Good culinary success to you!

Have you tried salting mackerel at home? It’s in vain, it’s not at all difficult, the salting technology is simple, and the fish turns out incredibly tasty, very aromatic and tender. And you are unlikely to buy such a fish in a store. I suggest you make salted mackerel at home using a very tasty recipe that all your guests will enjoy.

You can also choose any recipe you like from the selection and diversify your taste.

Salted mackerel at home quickly in two hours

The cooked fish according to this recipe will be tender and lightly salted. If you want the dish to be more salty, then leave the pieces to salt for another couple of hours.

Before you start salting, prepare the brine and let it cool. For this:

• pour 300-400 grams of water into a small saucepan;
• to boil water;
• add 90 grams of salt, a couple of bay leaves, a few peas of black and allspice;
• cut the onion into six pieces and dip in the marinade;
• boil all ingredients for ten minutes under the lid;
• remove from heat, remove lid.

While the brine is cooling, you need to prepare the mackerel carcass for salting at home very quickly - in 2 hours (weight approximately 400 grams). Need to:

• cut off the head, tail;
• cut the belly;
• take out the insides;
• rinse the carcass with water;
• cut into pieces;
• transfer to a food container;
• pour in the brine;
• close tightly;
• put in a cool place for a couple of hours.

Salted mackerel with cumin “Spicy salted”

Preparing the brine:

• Bring 500 ml of water to a boil;
• add 60 grams of salt;
• two bay leaves;
• one to two clove buds;
• a pinch of cumin;
• 20 ml vinegar 9%

Fish (two small carcasses with a total weight of about 700 grams):

• cut off the head, tail;
• thoroughly remove entrails;
• cut into pieces;
• put in a jar.

Pour the cold marinade into a jar and put it in the refrigerator for a couple of hours.

Another very tasty quick recipe for salted mackerel at home: in 1-2 days

This fish is best cooked with onion rings and mustard seeds. This gives it a special spicy taste.

How to quickly make salted mackerel in a very tasty onion-mustard sauce at home:

• prepare fish (two medium carcasses) for salting (clean, cut into pieces);
• in 700 ml of water add 70 grams of salt, a teaspoon of granulated sugar, a few peas of allspice;
• boil and cool;
• place the fish pieces in a small saucepan or bowl;
• Arrange each layer with onion rings (two onions) and sprinkle with mustard seeds;
• pour the filling over the fish;
• let it sit in the kitchen for a couple of hours, then put it in the refrigerator for a day.

The taste is simply delicious!

Recipe for mackerel in apple cider vinegar with sunflower oil

Clean and cut two fish carcasses into pieces.

Prepare spices:

• coriander (grains) – 20 grams;
• black peppercorns and allspice - five to seven pieces each;
• salt - dessert spoon;
• sugar - teaspoon.

Marinade filling:

• put spices in a saucepan;
• pour half a liter of water;
• put on fire and boil;
• cool;
• add 20 ml apple cider vinegar and 50 ml sunflower oil.

Place the mackerel pieces in a glass container and pour in the marinade.

Serve a day later, sprinkled with green onions and finely chopped dill.

Delicious salted mackerel in brine at home: a simple recipe for 1 kg of fish

The simplest option for salting fish is water and salt - rock or sea. Spices and seasonings can be added to your liking.

A simple pickling recipe:

• kilogram of fish;
• 1200 ml water;
• 60 grams of salt;
• teaspoon sugar;
• three bay leaves;
• several peas of allspice and black pepper.

First of all, you need to prepare the brine, since it should only be used cold:

• Heat the water and bring to a boil;
• add spices and boil for about five minutes.

Fish also requires preparation:

• rip open the abdomen and remove the inner part;
• remove gills;
• rinse with water.

Now let’s make very tasty salted mackerel at home in brine:

• put the fish in a bowl (enamel);
• pour in brine;
• you can add a little lemon juice - a dessert spoon;
• top up, cover with a flat dish;
• install a weight (you can use a liter jar of water);
• leave for 48 hours

ON A NOTE

In the same way, fish can be salted into pieces. The snack will be ready in 24 hours.

Dry salted mackerel

Recipe No. 1 - classic

To do this, you need to prepare two or three fish carcasses:

• cut off the head, clean the entrails, remove the fins;
• cut into pieces 3 cm wide.

Prepare the mixture:

• 60 grams of salt;
• 30 grams of sugar;
• a teaspoon of mustard and the same amount of universal seasoning;
• In a mortar, grind seven pieces of allspice and black pepper, a couple of bay leaves;
• mix the ingredients thoroughly.

Salting process:

• sprinkle the fish pieces with the mixture;
• place in a plastic container;
• seal tightly;
• refrigerate for 48 hours.

Recipe No. 2 – with garlic

Prepare as follows:

• cut the fish from the back (two carcasses);
• remove the backbone and bones;
• Rinse;
• dry slightly;
• rub with salt;
• wrap in foil;
• refrigerate for five hours;
• after five hours, remove the carcass, unwrap it and rinse it;
• grate with the mixture: crushed garlic + ground pepper;
• wrap in cling film;
• put in the freezer for three to four hours.

Recipe No. 3 – with dill

Gut two medium mackerel carcasses, rinse and cut into pieces. Prepare the mixture for pickling. To do this, mix the following components in the following proportions:

• salt – 50 grams;
• sugar – 1 tbsp. spoon;
• 40 grams of dry dill;
• one teaspoon of ground pepper and the same amount of dry basil.

Cooking steps:

1. Sprinkle the fish pieces with the mixture.
2. Place on cling film.
3. Sprinkle the mixture well.
4. Fold the pieces tightly and wrap with film.
5. Place in a cool place for 24 hours.
6. After a day, place the fish on a plate, pour the juice of half a lemon on top and season with olive oil.

Homemade salted mackerel in onion skins

Mackerel prepared according to this recipe will have not only the color, but also the taste of a smoked product.

Products for pickling:

• two carcasses weighing 300 grams;
• a glass of onion peel;
• two dessert spoons of “liquid smoke”.

Prepare the salt brine: heat water with four tablespoons of salt and two tablespoons of granulated sugar. Boil.

Add onion peels to the boiling brine. Boil for 5 minutes.

Let the brine brew and cool it. Add liquid smoke.

Place the prepared carcasses (without entrails, fins and heads) in a bowl or food container.

Pour in the marinade and leave to salt for five days in a cool place.

Drain the marinade and hang the fish by the tail to drain all the brine.

Place the finished dish on a plate and brush with sunflower oil. Yummy!

Homemade salted mackerel with the incomparable taste of cinnamon

Yes, yes - such fish is salted with cinnamon. The aroma and taste are simply incomparable! Try it, you won't regret it!

What should be done:

Prepare the brine:

• boil a liter of hot water with the addition of 90 grams of salt, four laurel leaves, five to seven pieces of allspice and a teaspoon of cinnamon;
• cool.

Three carcasses of 350-400 grams each:

• gut;
• cut off the fins, tail and head.

1. Place the fish in a plastic bowl and pour the marinade over it.
2. Cover with a lid and press down.
3. Leave in the kitchen for ten to twelve hours.
4. Place in a cool place for another day.

Dry method of salting whole mackerel carcass

Prepare two large fish for salting.

Mix the following ingredients in a bowl:

• Art. a spoonful of salt;
• 30 grams of sugar and the same amount of dry mustard;
• one laurel leaf.

1. Place the carcass in a plastic bag.
2. Sprinkle the mixture inside and outside.
3. Wrap tightly.
4. Place in a cool place for two to three days.
5. Rinse the finished product with water.
6. Cut into portions.
7. Serve with red onion rings and vegetable oil.
8. Salted mackerel pieces

Original Ambassador

The dish is perfect with boiled potatoes, and also as a base for any fish salad.

Products:

• two - three large carcasses - gutted and cut into portions;
• 70 grams of salt and 30 grams of sugar;
• a pinch of coriander beans;
• half a teaspoon of peppercorns.

Stage 1. Marinate the fish in brine. To prepare it, take half the spices and seasonings:

• Heat a liter of water;
• add spices;
• boil;
• cool.

Stage 2. Pour the marinade over the fish and put it in the refrigerator for two days.

Stage 3. After 48 hours, prepare the following marinade:

• add the remaining spices to a liter of hot water;
• boil for seven minutes;
• cool.

Stage 4. Remove the fish from the refrigerator. Drain the brine. And fill it with new one. Add a quarter cup of sunflower oil and 2-3 tablespoons of 9% vinegar. Place in the refrigerator.

Step 5. Keep in the refrigerator for another 24 hours.

Spicy salted fillet

Cooking technology:

• Cut the fillet from two fish;
• cut into small slices;
• prepare the marinade: mix 150 vegetable oil with two tablespoons of salt, three tablespoons of 9% vinegar, a pinch of red pepper and ground coriander;
• add fish fillet to the marinade;
• put onion rings on top (cut two onions) and two laurel leaves;
• Close the container tightly with a lid;
• shake;
• leave on the kitchen table for 10 hours, but better for a day.

Mackerel "Orange Spice"

Prepare two carcasses for salting: remove the entrails, cut off the fins and head, rinse with water.

Prepare the filling:

• heat 500 ml of water;
• dissolve 60 grams of salt and 30 grams of sugar;
• add 5-7 black peppercorns and 3 allspice peas;
• two or three laurel leaves;
• a quarter cup of sunflower oil;
• dessert spoon of herbs;
• boil the marinade for five to seven minutes;
• cool.

Cut one onion and one orange into rings.

Now add salt:

• Place mackerel pieces in a jar in layers;
• on each layer put several onion rings and one orange ring;
• pour brine over the components;
• leave the jar on the kitchen counter for three to four hours;
• then put it in a cool place for ten to twelve hours.

Quick salted mackerel with lemon

Prepare two fish for salting. Cut into pieces 2.5-3 cm wide. Season with salt on all sides and place in a glass saucepan. Place a bay leaf and a few peas of allspice and black pepper on top of the fish. Pour the juice of half a lemon and add three tablespoons of olive or sunflower oil.

Let stand in a cool place for a day. A great snack is ready.

How to salt mackerel in tea

For salting you will need:

• two large carcasses;
• three tbsp. spoons of black tea (without additives), salt and sugar.

Lightly defrost the carcasses, remove the intestines, cut off the head and fins.

Place in a glass container.

Pour in cold marinade.

Salt for three to four days.

After the time has passed, hang the carcasses by their tails for three to four hours.

Cut into pieces and brush with oil.

ATTENTION!

• • • if you do not have the opportunity to hang the fish, then simply put it in a colander to drain the brine;
    • The finished fish should be stored in the refrigerator, having first wrapped it tightly in a bag or cling film;
    • If desired, you can add spices that you like to the brine.

Delicious salted mackerel in turmeric tea

Prepare as follows:

• clean three mackerel from the inside, fins and head;
• Brew five bags of black tea in a liter of boiling water;
• let stand for thirty minutes;
• remove the bags;
• add three tablespoons of salt and two sugar to the brew;
• a teaspoon of turmeric;
• boil;
• cool completely;
• take a liter plastic bottle and cut off the narrow top part with a sharp knife;
• put the roar, tails up;
• pour in the marinade;
• leave for three to four days;
• rotate the carcasses so that they are evenly colored;
• cut the finished product into pieces 2-3 cm wide;
• Place onion rings on top and pour in sunflower oil.

Salted mackerel in tea and onion skins

First stage– preparing the marinade. Pour two or three tablespoons of black tea, two tbsp. spoons of salt and one sugar, a glass of onion peels. Pour in a liter of water and bring to a boil. Let it brew and cool.

Second phase– preparation of fish. Cut off the head, remove the entrails, wash. The fins do not need to be removed; they can then be easily removed when cutting the finished dish.

Third stage- pickling. Place the fish in a container and pour marinade over it. Leave for three days if the carcasses weigh more than 400 grams, or two if they are small.

Fourth stage– submission. Drain the brine, pat the carcass dry with napkins, and cut into pieces. Place on a dish, pour olive oil on top and put onion half rings, garnish with dill sprigs.

Benefit

Fatty fish are very healthy. For example, mackerel contains not only 30% fat, but also:

• • • proteins;
    • micro- and macroelements;
    • vitamins of group B, C, PP, E, K;
    • phosphorus, potassium, sodium, calcium, zinc iron;
    • vitamin D and nicotinic acid, which have a beneficial effect on the nervous system.

Types of salting

Two salting methods:

• in brine (wet salting);
• dry salting

For pickling you can use:

• whole fish;
• in pieces;
• fillet.

Both fresh and frozen fish are suitable.

Seasonings and spices for pickling:

• salt, sugar;
• coriander, mustard (beans)
• laurel leaf, cloves;
• black and allspice peppercorns;
• caraway;
• For quick salting you need vinegar

Rules for choosing fish

1. Choose fish weighing 300 grams or more. This type of mackerel is fattier and has no small bones.
2. For salting, it is better to take fresh fish, but not frozen.
3. When choosing fresh fish, pay attention to its color. It should be light gray in color and elastic to the touch. If you notice a yellow tint on the carcass, most likely the fish is old, or it has been frozen and thawed several times.
4. Look at the eyes, they should be light. If the fish has cloudy and dull eyes, then this indicates that it is old.
5. Place the carcass on your palm. Sagging of the carcass is not allowed; it must remain in a horizontal position.
6. Smell the fish; it should give off a slightly perceptible “fishy” smell.

• salt the fish in glass, plastic or enamel containers;
• mackerel is a fatty fish, so it is impossible to over-salt it; it will take exactly as much as it needs;
• for salting, use rock or sea salt;
• If you have a frozen carcass, you do not need to completely defrost it. Let it remain slightly frozen, this will make it easier to cut it and remove the bones;
• if you want to speed up the process of salting mackerel, then add a spoonful of dry or ready-made mustard to the marinade (only in cold marinade);
• Store the finished product for no more than five days in a cold place;
• Salted mackerel cannot be stored in the freezer, since after defrosting it will not only lose its shape, but also become soft, watery and tasteless.

Taste and aroma

Since we salt mackerel at home, the recipes for salting can be changed depending on your preferences. For example, to make the fish more flavorful, it is advisable to add to the marinade:

• • • pepper mixture;
    • a pinch of herbs;
    • dried dill;
    • mustard beans.

If you like the taste of smoked meats, then add a teaspoon of “liquid smoke” to the cooled brine.

If you prefer to use vinegar when pickling, then prepare this marinade in vegetable oil (half a glass) add:

• two spoons of 9% vinegar;
• 50 grams of sugar and salt;
• a quarter teaspoon of pepper mixture;
• teaspoon of mustard – powder or grains;
• a pinch of ground coriander.

If you want to get fish with an original taste, try pickling it in a marinade from canned tomatoes or cucumbers, only you need to add a little salt to the marinade.

ON A NOTE

Using our recipes, you can salt almost any sea fish.

A lot has been said about the benefits of fish, and when you cook it yourself there are much more useful substances. Choose any of the recipes for salted mackerel at home, they are all very tasty, and make it at least once. I’m sure you won’t want to buy ready-made fish in the store anymore.