Frozen mackerel. How to cook fresh frozen mackerel

Mackerel is a sea fish with very tasty and nutritious meat. There are many ways to cook mackerel at home, tasty and quick. . Various processing methods are suitable for obtaining delicious dishes: frying, stewing, smoking (cold and hot), baking in the oven and grilling, salting in spicy brine. When using defrosted fish in recipes, the taste and quality of the finished dishes does not change.

The best cooking method that allows you to reveal all the taste qualities of this fish is baking. The high fat content in mackerel allows you to use a minimal amount of vegetable oil when preparing it, which is suitable for anyone who is watching their caloric intake.

Successful combinations of mackerel with other products

There are classic combinations of this fish with other products that best complement and highlight each other’s taste. The ingredients that are traditionally used in preparing mackerel dishes are:

Vegetables	Spices and seasonings	Sauces
Carrot– often used as a vegetable “pillow” when baking fish on the grill or in the oven.	Black pepper– a classic spice that perfectly complements mackerel dishes.	Mayonnaise– it’s good for them to lubricate fish pieces before putting them in the oven.
Onion– reveals the taste and aroma of mackerel in a special way, and most fish dishes cannot do without it.	Carnation– an important component of spicy marinades, which allows you to obtain the unique aroma of salted fish.	Mustard– in combination with mayonnaise gives the dish a bright, rich taste and aroma.
Tomatoes– the pleasant sweet and sour taste of tomatoes perfectly complements the sweetish taste of mackerel meat.	Lemon juice– ideal for grilling mackerel, adding a piquant touch to the dish.	Tartarus– a sauce that ideally complements any fish dish, with mackerel it “sounds” delicious.

How to process mackerel before cooking

Before you cook mackerel , It is necessary to properly process the fish. Both fresh and thawed mackerel should cut off the tail and fins. It is better to do this with special scissors, acting carefully, because... Due to the rigidity of the fins, the blades can come off and injure your hand.

Entrails should be carefully removed. The head, if it is not required by the recipe, must be cut off with a sharp knife. It is better to work in protective rubber gloves so that the skin of your hands does not acquire a characteristic fishy smell, which is difficult to get rid of.

Attention! Inside fresh mackerel during cutting you can see the characteristic black film, covering the inside of the fish's abdomen. It needs to be removed as carefully as possible, otherwise the taste of the finished dish will be bitter and taste like sea mud. In most cases, the film can be easily lifted with your fingers and removed.

Quick and Easy Ways to Cook Mackerel You'll Love

Depending on the recipe, you can cut a mackerel carcass at home in various ways. Can be used for baking in the oven or on the grill whole fish, as well as cut into portions of various sizes. For frying in a frying pan in oil, and also for marinating, mackerel is cut into pieces 1-1.5 cm wide.

Important! The delicate and fatty texture of mackerel determines the high speed of cooking of this fish. Unlike meat, the frying and baking time for mackerel rarely exceeds 20-25 minutes. It is important for novice housewives to remember this so that do not dry out the fish in the oven. We offer you several recipes on how to cook mackerel at home, tasty and quick. .

Recipe No. 1: Bake mackerel along with onions and tomatoes in the oven

For this dish, fresh mackerel is taken, which is cleaned of fins, head and entrails. It is not recommended to take frozen fish, because... During heat treatment it will lose its shape.

Ingredients:

• fish – 1 kg;
• medium tomatoes – 3 pcs.;
• large onion – 1 pc.;
• salt pepper;
• juice of half a lemon;
• vegetable oil.

Salt and pepper the fish, cut into portions, leave for 5 minutes so that it absorbs the aroma of the spices. Onion peel and cut into large rings. Without removing the peel, fresh tomatoes cut into circles. Take a shallow heat-resistant container (a frying pan with high sides, a roasting pan) and place the pieces of fish into it. Between them alternately arrange onion rings and tomato slices. Sprinkle with lemon juice. Using a brush Brush fish and vegetables on top with vegetable oil. Place the dish in an oven preheated to 200°C for half an hour.

Recipe No. 2: Spicy pickled mackerel

To prepare this dish you can use: fresh, so defrosted mackerel. The soft and especially delicate consistency of the fish after defrosting will allow it to be soaked in the marinade within a few hours.

Ingredients:

• headless mackerel carcass – 1 piece;
• bay leaf – 3 pcs.;
• black pepper (peas) – 5 pcs.;
• cloves - 3 heads;
• coriander (whole or ground) – 10 g;
• sugar – 1 tbsp;
• salt – 2 tbsp;
• allspice – 3 pcs.

Boil one glass of clean water, and add all the spices, salt and sugar. Boil over medium heat for 2 minutes, remove and cool. Cut the fish into pieces or leave the carcass whole - as desired. Place in plastic, glass or ceramic (but not metal) shallow container. After waiting complete cooling brine, pour it over the fish. Cover the container with a lid and refrigerate for at least 2 days.

Advice: if you want to speed up the pickling process, you can add 1 tbsp to the marinade. vinegar - better after removing the container from the heat. Thanks to the fermentation process, the fish will be ready much faster. You can store it in the same brine, cutting it into pieces, but no more than 5 days, otherwise it will spread and lose its taste.

To add even more flavor to the dish, before storing the finished pickled mackerel, add pieces of fresh onion to the container with the marinade.

Mackerel, or as it is commonly called in the West, mackerel, is a fish that is not only tasty, but also healthy. The richest set of micro- and macroelements, vitamins and polyunsaturated fatty acids make this fish a welcome guest on our table. There is, however, one nuance - the smell of even the freshest mackerel is quite specific, and therefore most housewives prefer to do a little magic before cooking mackerel deliciously.

Before cooking, mackerel can be marinated in lemon or lime juice, dry white wine, vinegar, or sprinkled with aromatic herbs, which will add a delicious aroma to the finished dish. There is probably no need to say that for cooking you need to choose really fresh mackerel, and in no case re-frozen. Yellow spots on the carcass may be a sign of rancid fat; it is better to avoid purchasing such fish.

Mackerel fillet is very tender and fatty, easily falling apart into semicircular layers. There are many ways to cook mackerel deliciously, but the best options are baking (in foil or a sleeve), stewing, smoking, as well as salting and pickling. Boiled and fried mackerel turns out to be a bit dry, since with these cooking methods the fillet easily gives up the fat in it, but if you know some tricks, then ordinary fried mackerel becomes simply a delicacy!

the site will tell you how to deliciously cook mackerel and share recipes suitable for both the festive table and every day.

Homemade “smoked” mackerel

Ingredients:
3 mackerel.
For the brine:
1 liter of water,
3 tbsp. salt (without top),
1.5 tbsp. Sahara,
2 tbsp. dry black tea without flavorings,
2 handfuls of onion peels.

Preparation:
Prepare the brine. To do this, add sugar, salt, dry black tea and onion skins to a saucepan with water. Bring to a boil, cool and strain. Place prepared fish carcasses without head and tail in a container, fill with prepared brine, cover with a lid and leave for 4 days at room temperature. Turn the fish over in the morning and evening every day. When the time is up, remove the fish from the brine, transfer to another container and store in the refrigerator.

Salted mackerel roll “The Pride of the Hostess”

Ingredients:
4 mackerel fillets,
4-5 cloves of garlic,
1-1.5 tsp. salt,
1 pinch of allspice ground,
1 pinch ground black pepper,
1 pinch of ground nutmeg.

Preparation:
Wash the fish fillet, dry it slightly and place it on parchment or cling film, slightly overlapping. Mix all the spices so that they are distributed evenly. Finely chop the garlic and lightly crush it with the blade of a knife. Sprinkle the fillet with a mixture of spices and garlic, even pressing it a little into the flesh of the fish. Carefully and tightly roll the fillet into a roll, wrap it in several layers of paper or film and place it on the bottom shelf of the refrigerator for 5 hours. When the time is up, transfer the roll to the freezer for a day. 15 minutes before serving, remove the roll from the freezer, slice thinly, pour olive oil and garnish with herbs.

Marinated mackerel

Ingredients:
2 frozen mackerel,
1 onion,
250 ml water,
6 buds of cloves,
10 peppercorns,
⅓ tsp ground black pepper,
5 coriander grains,
1 bay leaf,
2.5 tbsp. 9% apple cider vinegar,
2 tbsp. vegetable oil,
2 tsp salt,
½ tsp. Sahara.

Preparation:
Clean the fish and cut into pieces of the desired thickness. Cut the onion into thin half rings. To prepare the marinade, boil water, add salt, sugar, cloves, ground coriander, bay leaf, peppercorns and vegetable oil. Boil the marinade over low heat for 1 minute, then pour in the vinegar, stir, remove from heat and cool. Place the fish in the prepared marinade, add the onion, stir, cover and refrigerate for a day.

Heh from mackerel

Ingredients:
1 kg mackerel,
2 onions,
1 carrot,
½ cup vegetable oil,
3 tbsp. tomato paste,
2 tbsp. salt,
1 tsp Sahara,
2 tsp vinegar,
1 stack water,
½ tbsp. seasonings for heh.

Preparation:
Clean the fish and fillet it. Cut the onion into half rings and the carrots into strips. In a saucepan, combine water, oil, vinegar, heh seasoning, carrots, onions, tomato paste, salt and sugar, boil, remove from heat and leave to cool. Place part of the marinade in a separate container, then part of the fillet, again part of the marinade and part of the fillet, and so on until the ingredients are gone. The main thing is that the marinade is on the bottom and top. Leave the dish in the refrigerator overnight.

Mackerel in batter

Ingredients:
700 g mackerel,
100 g flour,
2 eggs,
100 ml milk or water,
100 ml vegetable oil,
dry seasonings for fish, salt, ground black pepper - to taste.

Preparation:
Clean the mackerel, gut it, wash it, fillet it and cut it into pieces. Mix flour with seasoning and salt. Beat eggs with milk, add a mixture of flour, seasonings and salt, mix well. Dip the fish pieces into the batter and fry in well-heated vegetable oil until tender.

Mackerel in a coat of dough

Ingredients:
1 mackerel,
200 g fresh mushrooms,
1 onion,
juice of ½ lemon,
vegetable oil,
some milk,
salt and ground black pepper - to taste.
For the test:
250 g flour,
1 egg,
3-4 tbsp. water,
100 g vegetable oil.

Preparation:
Mix flour with salt, add egg, vegetable oil and water, knead the dough, roll into a ball and leave to stand at room temperature. Clean the mackerel, cut off the fins, tail, remove the bones and gills, leave the head. Fry finely chopped onion in vegetable oil, add finely chopped mushrooms, add lemon juice, salt and pepper and simmer until tender. Roll out the “rested” dough onto a floured surface into a layer. Place the filling into the prepared mackerel (put more, it will taste tastier), salt the fish on top, wrap it in dough and place it on a greased baking sheet. Brush the dough with milk and place the baking sheet in an oven preheated to 180-200 °C for 30-40 minutes.

Mackerel appetizer

Ingredients:
1 kg mackerel,
3 onions,
2 carrots,
3 tbsp. tomato paste,
2 tbsp. Sahara,
1 tsp salt,
2 tbsp. 6% vinegar,
4 buds of cloves,
6 peas of allspice,
8-10 pcs. black peppercorns,
2 bay leaves,
100 g vegetable oil,
600 ml water.

Preparation:
Wash the mackerel, gut it, cut off the head and fry with a little oil for about 3-4 minutes on each side. Cut the onion into half rings, grate the carrots on a coarse grater. Fry the onions and carrots in a frying pan immediately after the fish for 5 minutes. Separate the fish from the vertebral bone, removing all the large bones if possible, and divide into small pieces, but do not make them too small. In a saucepan with a thick bottom, place alternately in layers, first half of the carrots and onions, then the fish, then again the carrots and onions, add all the spices, salt, sugar, vinegar. Dilute the tomato paste with water until it reaches the consistency of juice, pour it into the fish and leave to simmer on the lowest heat for 2-3 hours (this depends on the fish itself). Do not forget to make sure that the liquid does not completely boil away; if necessary, add a little water. This snack is good both cold and hot. The appetizer can also be prepared in a slow cooker in the “Stew” mode.

Mackerel with mushroom sauce

Ingredients:
1 kg mackerel,
500 g mushrooms,
200 g 33% cream,
1 tomato
1 onion,
seasoning for mushrooms, vegetable oil, salt, pepper - to taste.

Preparation:
Wash the mackerel, peel it, cut it into portions, add salt and pepper. Then fry in heated vegetable oil. Cut the onion into half rings, mushrooms into slices, peel the tomato and cut into small cubes. Lightly fry the onion in vegetable oil, add mushrooms and mushroom seasoning and fry for 5-7 minutes. Then add the tomato cubes to the onions and mushrooms, add salt to taste and fry for another 3 minutes. Pour in the cream, bring the mixture to a boil and place the fish in the sauce. Simmer the mackerel with mushroom sauce for 3 minutes and remove from heat.

Mackerel baked in the oven with zucchini and tomatoes

Ingredients:
2 mackerel,
1 zucchini,
1 onion,
1 tomato
3 tbsp. sour cream,
100 g hard cheese,
3-4 peppercorns,
1 tbsp. lemon juice,
salt - to taste.

Preparation:
Cut the cleaned fish, rub with salt and pepper, add lemon juice, stir and leave for a while to absorb the juice. Cut the peeled zucchini and onion into half rings, tomatoes into slices. Place the fish in a baking dish along with the zucchini and onions. Grease the surface with sour cream, place the tomatoes, add salt to taste and bake the dish in the oven for 15 minutes at 200°C. 5-6 minutes before the end of cooking, sprinkle the dish with grated cheese.

Oven-baked mackerel rolls with vegetable filling

Ingredients:
3 mackerel,
2 carrots,
2 onions,
1 sweet pepper,
3 cloves of garlic,
50 g grated cheese,
lemon or orange juice, vegetable oil, salt, pepper, seasonings - to taste.

Preparation:
Fillet the mackerel and remove the bones. Pour orange or lemon juice over the fillet, salt and pepper, and add seasonings. Finely chop the onion and pepper, grate the carrots and fry the vegetables in vegetable oil until soft. Place a spoonful of roasted carrots, onions, paprika and thin slices of garlic on the fillet. Sprinkle the filling with grated cheese. Wrap the rolls tightly in parchment paper (like candy), place on a baking sheet and bake in an oven preheated to 180°C for 30 minutes.

Mackerel aspic

Ingredients:
1 salted mackerel,
4 tbsp. corn,
4 tbsp. green peas,
1 sweet pepper,
1 tbsp. dill greens,
1 tbsp. gelatin,
150 g sour cream,
150 g mayonnaise,
100 ml water,
1 tbsp. lemon juice,
ground black pepper - to taste.

Preparation:
Clean the fish, cut into pieces and place in molds. Place a mixture of peas and corn on the fish, then sliced ​​peppers. Soak gelatin in 100 ml of water. Mix sour cream and mayonnaise, add lemon juice, ground pepper, dill and dissolved gelatin to this mixture. Pour the resulting sauce into molds and leave in the refrigerator overnight.

Mackerel in pots “Magnificence of taste”

Ingredients:
2 mackerel,
1 kg potatoes,
4 onions,
4 cloves of garlic,
3 tbsp. tomato paste,
2 tbsp. mayonnaise,
500 ml kefir,
4 bay leaves,
vegetable oil, salt, ground black pepper - to taste.

Preparation:
Cut the fish into boneless fillets, slice, lightly salt and leave for 15 minutes. Cut the peeled potatoes into large slices, then place them in a frying pan and fry in oil until golden brown. Cut the onion into quarters of rings and also fry in a frying pan until golden brown. Add tomato paste and fry for 2 minutes. Then add mayonnaise and kefir to the same pan and simmer for 3-5 minutes. Place potatoes, fish, bay leaf and chopped garlic in layers in pots. Pour all this over with onion, kefir and mayonnaise sauce, you can add a little water. Place the pots in a preheated room at 200°C for 25-30 minutes. When the time is up, turn off the oven and let the dish sit for another 15 minutes.

Mackerel cutlets

Ingredients:
2 mackerel,
4 potatoes,
1 onion,
1 egg,
100 g flour,
50 g butter,
150 g parsley,
spices - to taste.

Preparation:
Cut the mackerel into fillets without skin and bones. Boil the potatoes and grate them on a fine grater. Finely chop the onion and fry. Shred the fish with a fork and add it to the potatoes. Add the fried onions there too. Beat in the egg, add salt and pepper and mix well. Separately, use a blender to mix the butter and herbs and place the resulting mass in the refrigerator for 15 minutes. Take some minced fish, make a flatbread, put some filling inside and form cutlets. Dip them in flour and fry on both sides until golden brown.

Mackerel casserole with pasta “Greetings from Italy”

Ingredients:
600 g mackerel fillet,
250 g pasta,
1 red bell pepper,
100 g cheese,
100 g butter,
2 tbsp. breadcrumbs,
2-3 tbsp. tomato paste,
1 stack water or fish broth,
juice of ½ lemon.

Preparation:
Grease a rimmed baking sheet with vegetable oil. Place the fish fillet in one layer on the bottom, sprinkle it with lemon juice and salt. In the next layer, place the pasta cooked until half cooked and the pepper cut into thin slices. Pour in tomato sauce (dilute tomato paste in 1 glass of water or fish broth), sprinkle with breadcrumbs, then grated cheese and pour over melted butter. Bake the dish in the oven at 180ºC for 30 minutes.

Smoked mackerel pate

Ingredients:
1 smoked mackerel,
80 g smoked bacon,
1 sweet and sour apple,
1 onion,
1 tbsp. vegetable oil,
2 tbsp. sour cream.

Preparation:
Pass the smoked fish fillet, bacon and onion fried in vegetable oil through a meat grinder, add the apple and sour cream grated on a medium grater to the resulting mass and mix.

On our website you will find many more examples of how to deliciously cook mackerel.

Cook delicious, beautiful, healthy!

Larisa Shuftaykina

Sokolova Svetlana

Reading time: 1 minute

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

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

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

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

Classic recipe

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

Ingredients

Servings: 6

• mackerel 1 PC
• water 1 l
• salt 4 tbsp. l.
• sugar 2 tbsp. l.
• vinegar 2 tbsp. l.
• Bay leaf 3 sheets
• black peppercorns 3 grains
• allspice peas 3 grains

Per serving

Calories: 197 kcal

Proteins: 18 g

Fats: 13.1 g

Carbohydrates: 0.1 g

25 min. Video recipe Print

I wash the fish, dry it, cut it into pieces and remove the entrails.

Pour water into an enamel container, add spices, and bring to a boil. I boil for five minutes and remove from the stove. After the brine has cooled, I add vinegar and mix thoroughly.

I put the pieces of fish in a glass container, fill them with marinade and place them in a place at room temperature for a day, then I put the mackerel on a plate and taste it.

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

A simple recipe for pickling mackerel

Ingredients:

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

Preparation:

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

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

Spicy salted mackerel

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

Ingredients:

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

Preparation:

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

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

Salting whole mackerel in brine

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

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

Full salting recipe video

Whole mackerel in brine with onion skins

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

Ingredients:

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

Preparation:

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

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

Whole mackerel in tea solution

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

Ingredients:

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

Preparation:

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

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

How to salt mackerel in 2 hours

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

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

Ingredients:

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

Preparation:

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

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

Salted mackerel pieces

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

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

Ingredients:

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

Preparation:

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

I think you were very surprised by the simplicity of the recipe. A homemade treat is in no way inferior to a store-bought product, and in some aspects it will give you a big head start. You can make borscht as a first course, fish and potatoes for the second course, and homemade yogurt or quince jam for dessert. An excellent menu for a family dinner, isn't it?

Recipe for marinated fresh frozen mackerel

Marinated fish is a favorite delicacy that is sold in any store. True, this pleasure cannot be called cheap. If desired, marinated fresh frozen mackerel can be prepared at home.

Ingredients:

• Mackerel – 3 pcs.
• Onion – 3 heads.
• Garlic – 3 cloves.
• Sugar – 1 teaspoon.
• Salt – 1 tablespoon.
• Vinegar – 3 tablespoons.
• Vegetable oil – 2 tablespoons.
• Laurel – 2 leaves.
• Allspice – 1 teaspoon.
• Pepper mixture.

Preparation:

1. I take the fish out of the freezer and wait until it thaws a little. I wash the carcasses with water, gut them, cut off the head and tail, and cut them into portions. If the fish is completely defrosted, the pieces will turn out uneven, and after being in a spicy marinade, the appearance will completely deteriorate.
2. I peel the onions and garlic. I chop the onion into thick rings, the garlic into thin slices, and then start preparing the marinade. To do this, I mix vinegar with vegetable oil, salt, sugar, pepper and bay leaf.
3. I put the prepared fish in a large bowl, add the onion and garlic and pour in the marinade. I mix everything thoroughly and put it in glass jars, which I subsequently send to a cold place for a day.

Fresh frozen mackerel is the basis for preparing many dishes. One of the easiest and fastest to prepare is baked mackerel. Moderately fatty, aromatic, beautiful-looking fish will delight you both on a weekday and as part of holiday dishes. Today our story is about how to cook mackerel in the oven in different ways.

Mackerel is good in its natural form and baked with vegetables. A delicious and simple dinner - mackerel in the oven with potatoes. And a wonderful dish is made in pots. In general, there are a lot of options. But there are general principles for preparing fish for all recipes.

When cooking mackerel in the oven, you should first defrost the fish.

First of all, you need to do the following:

1. Defrost mackerel. Important! Sometimes it is recommended to cook fish without defrosting, but this option is acceptable for frying. It is better to boil and bake fish thawed: firstly, the cooking time is reduced, and secondly, the fish turns out to be more evenly baked. If you send mackerel to cook without defrosting, the meat on top will be overcooked while the inside is ready. So it’s better to put the carcasses under film on the bottom shelf of the refrigerator the day before and let them defrost without using extreme defrosting in the microwave or in hot water. Or at least leave it to defrost at room temperature for a while. This will make the fish juicier and tastier.
2. Remove the head, fins and tail, clean the giblets, remove the dark film from the belly, and wash the carcass.
3. Rub with salt and spices according to the recipe.
4. Use a small or medium baking pan for baking. Foil, parchment or sleeve is placed on it.
5. The oven is preheated unless you are baking fish in a jar or pots.

Mackerel in foil in the oven

The simplest and most accessible recipe is mackerel in foil in the oven. This method is good because it completely preserves the taste and aroma of natural fish. The dish turns out juicy, tasty, and you can come up with whatever side dish you want.

Foil will help preserve the taste and make the dish more juicy.

For this dish you need to prepare fresh frozen medium-sized mackerel, using one fish per serving.

So, to prepare dinner for two, you will need:

• two fish carcasses;
• half a lemon;
• salt, pepper, spices for fish - to taste;
• a couple of tablespoons of vegetable oil.

Important! When choosing mackerel, pay attention to its appearance. Frozen fish is difficult to identify by smell, but if the fish has transparent and slightly bulging eyes, red or pink gills, the carcass is smooth and shiny, then most likely you have a good fresh fish. When you defrost it, the fishy smell will be present, but it will not be musty, but moderate. The bones inside should not move away from the abdomen.

Progress:

1. Prepare the carcass, rinse and pat dry with a towel.
2. Sprinkle the fish inside and out with spices, pepper and salt and leave to marinate for half an hour.
3. In the meantime, the oven is heating up; it must be set to 180 degrees.
4. You can bake all the fish together, but it will be more moist. We recommend wrapping each carcass separately in foil and baking. Important! Surely not everyone knows about the properties of foil. It has a matte and shiny surface. So, the shiny layer reflects heat, while the matte layer, on the contrary, transmits and retains it. That’s why we always place food on the shiny side for baking.
5. Pour a little oil onto a sheet of foil, grind, then put thinly sliced ​​lemon and fish on top so that the delicate skin does not burn.
6. Grease the fish with oil and then wrap it in foil, trying to completely seal the cracks.
7. Bake in the oven for half an hour. If clear juice comes out when the fish is pierced, the fish is ready. If the juice is cloudy, keep it in the oven a little longer.
8. The finished fish is served directly in foil. This is a great option for a picnic.

Important! When choosing spices, pay attention to the mixture of peppers; it will perfectly complement the taste and aroma of the fish. You can also use a ready-made mixture for fish; thyme and even dry lemon balm are good.

With added vegetables

The cooking principle is exactly the same. You can cook mackerel with vegetables, either whole or cut into pieces. In the first case, vegetables are placed on oiled foil, and fish stuffed into the belly cut is placed on them. Everything is wrapped in foil and baked, spreading the wonderful aroma of mixed vegetables and fish throughout the kitchen. You can stuff it with a mixture of vegetables, adding chopped onion, bell pepper, and chopped parsley.

The second option is done like this:

1. take a couple of mackerels (for 2 servings);
2. cut each into four pieces;
3. salt and pepper;
4. cook a couple of small onions, potatoes and tomatoes. Cut all vegetables into rings half a centimeter thick;
5. Place foil in a small baking tray and grease with vegetable oil. Cut a few potatoes (optional) into thin slices, add a little salt, sprinkle with vegetable oil and place on a baking sheet. Place the fish in pieces on top, sandwiching slices of tomatoes, onions, and half a lemon between them;
6. Add a couple of tablespoons of water to the fish and place in the oven. First, you can cover with foil, and then open it slightly and let it bake on top.

Baking recipe with potatoes

A delicious, quick, homemade dinner option can be made from fish and chips. The dish will be nutritious and at the same time dietary. Nourishing, not greasy, everyone at home will like it - what else is needed for a simple meal for every laziness!

Potatoes with fish are the perfect dinner.

We take three fish, a kilogram of potatoes, a couple of onions, pepper and salt to taste. We cut the onions and potatoes into thin slices, we do not cut the fish all the way from the back, it is better to do it diagonally - it looks neater. We salt and pepper the fish and do the same with potatoes.

Place the potatoes on a greased baking sheet, sprinkle some of the onion on top, and insert some of the onion into the slits on the fish. Place the fish on the vegetables, place the baking sheet in the oven over medium heat and bake for 50-60 minutes. Serve immediately after removing.

By the way, some people like this kind of baked fish after the dish has cooled.

Baked with rice and lemon

Sometimes household members do not like fish, either fried or boiled. Then offer them a recipe for baked mackerel with rice. You can enrich this recipe by frying it with vegetables, it will be even more interesting.

So, let's prepare:

• mackerel peeled from skin and bones - 500-600 grams;
• a glass of rice;
• butter and vegetable oil - five and a couple of tablespoons, respectively. spoon;
• half a lemon;
• one large carrot and one onion each;
• spices, salt and pepper to taste.

Next we do this:

1. Place fish pieces in a frying pan greased with vegetable oil, salt and pepper. Let stand for about thirty minutes to marinate.
2. Meanwhile, boil the rice in salted water until almost done.
3. Fry the chopped onion and carrots in oil.
4. Place the overcooked fish on top of the fish.
5. Next, add the rice.
6. Place pieces of butter on top - they will prevent the rice from becoming dry. Do not skimp on butter, the more of it, the tastier the dish. You can't ruin rice with oil!
7. Cover with foil and place the pan in the oven. At low heat, at about 160 degrees, keep it for about forty minutes, then turn on the fire, give it a little more time to reach and take it out. Garnish portions with sliced ​​lemon.

Mackerel pieces

A very simple but interesting dish. Try it! It becomes interesting due to the sauce.

The sauce will add a slight piquancy to the dish.

Let's prepare for him:

• store-bought mustard - 2 teaspoons;
• horseradish - 2 teaspoons;
• mayonnaise - 3 teaspoons.

Mix everything. Cut the gutted mackerel into pieces. Salt each piece and roll in the sauce. Place in a foil-lined pan and place in a preheated oven. The fish is cooked for half an hour at 180 degrees, after which it can be garnished with boiled potatoes or mashed potatoes.

Stuffed fish in foil or sleeve

The dish always turns out tasty, juicy, and preparing it is simple and quick. You can take products by eye, it will still work out.

You will need fish, a lot of carrots, dried herbs, a little garlic and a little mayonnaise.

Prepare the fish, prick it in several places and place it in foil or a baking bag. Pour over a mixture of mayonnaise, dry spices and herbs, garlic and ground pepper. Place coarsely chopped carrots randomly along the backs of the fish (don’t spare them, they will be very tasty when cooked). Place all this in a heated oven and bake for half an hour. If you want a browner fish, remove the top of the foil or pierce the bag shortly before cooking. Rice is served as a side dish.

Under the cheese crust

The recipe is simple, but the dish looks beautiful and elegant.

This cooking option is suitable for a festive table.

We are preparing for him:

Mackerel in a jar will turn out juicy, tasty, even dietary.

You need to take a couple of mackerels and cut them into pieces. Cut one large carrot into small half rings, or grate coarsely. Chop the onion too. In a clean jar, alternately place layers of fish, then onions, then carrots. So, alternating, add salt and pepper a little. Place a couple of bay leaves and peppercorns. You can sprinkle a couple of tablespoons of vegetable oil on top, or you can do without it - mackerel itself is fatty. Cover everything with foil and place in a cold oven. Heat gradually, keep at 180 degrees for about half an hour or a little more. Remove and carefully remove the fish and vegetables from the jar. Rice and potatoes are served as a side dish.

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.