Salting fresh mackerel at home. Salting mackerel at home

Fish is a source of nutrients for humans. Among the available varieties, the leader is mackerel. It can be smoked, grilled, baked and even salted. Salting mackerel at home is a simple and accessible procedure for everyone.

Choosing mackerel for salting is the most important step on which the success of the preparation depends.

Mackerel is ideal:

• weighing 0.3-0.35 kg: small fish have a lot of bones and little fat;
• fresh;
• light gray color;
• with light eyes;
• without a yellow tint (it indicates several defrosts - frosts or old age of the fish);
• with a slight fishy odor: strong aromas may be a sign of spoilage;
• wet and elastic to the touch.

If fresh mackerel is not available, you can use frozen mackerel. In this case, it is better to give preference to those caught in the fall, since they are fattier.

General principles of cooking: preparing food and utensils

For salting mackerel, select dishes that do not oxidize: they can be made of enamel, plastic and glass. If you don’t have one, you can use a wide plastic bottle after cutting off its neck.

Regular salt is suitable for the procedure, preferably coarse: iodized salt will not change the taste of the finished product, but will spoil its appearance.

Whole fish, meat or slices are salted - the cooking time depends on the size.

If the fish has an unpleasant odor, then you need to soak it for half an hour in cold water to get rid of it.

Whole mackerel is cooked for three days, and pieces – for 1 day. The procedure is carried out in cool conditions, since at high temperatures the product may deteriorate. To fully reveal the taste of the product and aroma, various spices and seasonings are used.

After salting is completed, the mackerel is stored in the refrigerator, pre-filled with vegetable oil, for a maximum of 5 days. You should not put it in the freezer, as after defrosting the fish meat will be soft and watery.

Salting mackerel at home - recipes

Before you start salting fish, you need to decide on the salting method. The correctness of actions is what you need to pay attention to before you deliciously pickle mackerel at home. After all, not only the taste, but also the external characteristics and aroma of the product depend on them.

Salted in pieces

To salt fish pieces you need to prepare the following products:

• a couple of mackerels;
• 0.3 l of water;
• cloves – 3 buds;
• 70 g salt;
• ground coriander teaspoon;
• Bay leaf;
• 25 g sugar;
• a pinch of basil (optional).

The ambassador is carried out in 4 stages:

1. Preparation of the marinade: add all seasonings to boiling water and cook for 4 minutes. Then remove from the stove and cover.
2. Preparing the fish: clean, remove the tail, head, wash, dry and cut into slices about 4 cm wide.
3. Salting: put fish slices in jars, pour in the cooled marinade, seal and leave in the room for a couple of hours.
4. Place in the refrigerator to salt for at least a day.

The mackerel will be completely salted in two days. Before serving, sprinkle the dish with onion rings and lightly drizzle with vegetable oil.

Pieces of mackerel can also be salted according to the classic recipe. To do this, for one mackerel you will need 100 grams of salt, 50 g of sugar, 3 black and allspice peas, 3 bay leaves, 2 tbsp. 9% vinegar and a liter of water.

It is prepared similarly to the previous recipe, only vinegar is first added to the cooled liquid, stirred thoroughly, and then the prepared slices are poured. The fish meat is salted for 24 hours in a cool place.

Whole salted mackerel

Without heat treatment, you can get smoked-looking fish. For 3 mackerel you need 90 g of salt, 40 g of granulated sugar, 1.3 liters of water, 3 full handfuls of onion peels and 2 tbsp. tea.

Step-by-step recipe for salting mackerel:

1. Pour all the ingredients (except mackerel) into boiling water, cover and simmer over low heat for 5 minutes, then remove from the stove, cool and strain.
2. We clean the mackerel, remove the head and tail, wash and dry with paper napkins or towels.
3. We put it in jars and fill it to the top with the mixture.
4. Cover and leave for 12 hours.
5. After this, put it in the refrigerator for 3-4 days, remembering to turn it over twice a day.

Mackerel in brine

For 2 medium fish you will need a large onion, 2-4 cloves, 5 grains of allspice and black pepper, several bay leaves. For brine, half a liter of boiling water requires 70g of salt, 40g of granulated sugar and 2-3 tablespoons of vegetable oil.

How to cook:

1. Remove the entrails from the fish, rinse and cut into slices.
2. Cut the onion into rings or half rings.
3. Place the fish slices in a container, alternating them with the onion layer and sprinkling with spices.
4. Pour in brine.
5. Cover and place in the refrigerator.

The next day the fish can be served.

Salt without water

Salting mackerel can be done even without water. To do this, the prepared slices are placed in a container, sprinkled with salt. You can even salt a whole fish this way. The result is a very appetizing product, but you will need to wash it well before using it.

A mixture prepared as follows will help improve the taste: chopped onions are mixed with seasonings, vegetable oil and the juice of one lemon. The resulting mixture is poured onto the salted mackerel and left for 20 minutes.

Another recipe without liquid:

1. Remove the entrails from two fish, wash and dry.
2. Cut them into small slices.
3. Mix 30g of salt and 5g of granulated sugar, add laurel, a little black pepper and vegetable seasoning (to taste).
4. Roll the slices in the resulting assortment and place tightly in a container.
5. Cover and refrigerate for a couple of days.

When pickling, you can add a couple of teaspoons of mustard to the spices to obtain a spicy aroma.

You can also prepare fillets for sandwiches without brine. For half a kilogram of the main product you will need 2 pinches of salt and a little pepper. The fillet is well rubbed with seasonings, rolled tightly in parchment paper and put in the refrigerator for three days.

Salty with liquid smoke

For those who like to experiment in the kitchen, you can make “smoked” fish.

To create a culinary masterpiece you will need:

• 3 fish;
• 4 tbsp each tea leaves, salt, liquid smoke (one of the main ingredients);
• 2 tbsp. granulated sugar.

The fish is gutted, the head is removed, washed and placed in a container with the tail up.

After this, start preparing the brine:

1. Mix water with the rest of the products (except smoke) and bring to a boil.
2. Leave for a third of an hour and filter.
3. Smoke is added to the cooled broth.

The cold broth is poured into a jar, closed tightly and placed in the refrigerator for three days, periodically shaking the cloudy mixture.

Salt mackerel without vinegar

For one fish you will need 2 tbsp. special seasoning for salting fish, 5 bay leaves, 90g salt.

How to cook:

1. Clean the fish, wash it, dry it, put it in a container.
2. Pour the remaining ingredients into a liter of boiling water and cook for several minutes.
3. Pour the cooled solution into containers.
4. Seal the jars and keep in the refrigerator for 2-3 days.

You can serve with lightly salted cucumbers or Korean cabbage.

Spicy pickling

This method can be used to salt any fish. The aromatic product is prepared within 12 hours.

For salting you will need:

• 2 fish;
• 70 g salt;
• 50 ml food grade 9% vinegar;
• seasonings: allspice and black pepper, bay, cloves - 2-3 pcs.
• 2 onions;
• 1 tsp vegetable oil.

What do we have to do:

1. Mackerel: remove skin, remove bones. Cut the fillet into small slices, rub with salt and leave for 10 minutes.
2. Onion: cut into rings.
3. Marinade: mix oil, vinegar, seasonings.
4. Salting: pepper the fish, put it in a container and pour the marinade over it. Leave in the room for 10 hours, then put it in the refrigerator for another couple of hours.

Using this recipe you can get fish that is aromatic and very pleasant to the taste.

In onion skins with brine

To salt three fish you will need 70g of salt, 2 tbsp. black tea, 1.5 liters of water, 40g sugar and 3 handfuls of onion peels.

How to cook:

1. Wash the onion skins thoroughly.
2. Mix all ingredients, except mackerel, boil, then cool and strain.
3. Clean the fish, rinse and place in a container.
4. Fill with cooled mixture to the top.
5. Cover and marinate in the refrigerator for three days.
6. In order for the mackerel to be equally colored on all sides and evenly salted, it must be turned over daily.

Before serving, cut and decorate with lemon slices and sprigs of herbs.

Marinated in tea brine

Lightly salted fish can be made in just a couple of hours.

For this you will need:

• mackerel;
• bulb;
• several grains of black pepper;
• 45 salt;
• 2 bay leaves;
• glass of water.

First, prepare the brine for salting mackerel:

1. Place the onion cut into 4 pieces and seasonings into boiling water.
2. Cover with a lid and cook over low heat for about 10 minutes.
3. Turn off the gas and open the lid and leave until it cools completely.

Then the fish is gutted, the tail and head are removed, washed, dried and cut into small pieces.

The slices are placed in jars, filled with the cooled mixture and put in a cool place for a couple of hours.

Before serving, you can beautifully decorate with onion rings. The only drawback of this dish is its short shelf life, so it’s best not to prepare it for future use in this way.

You can salt the chop in the evening, and in the morning you can enjoy its delicate taste. For one fish you will need a tablespoon of salt and half a spoon of sugar, as well as spices, vinegar and vegetable oil to taste.

How to cook:

1. Dip small slices of mackerel in the spice mixture and place tightly in a jar.
2. Place filled containers in the refrigerator overnight.
3. In the morning, wash off the remaining salt, dry it, transfer it to a clean container and pour in the oil-vinegar mixture.

After 2 hours the fish will be ready to be tasted.

Murmansk fishermen recipe

For salting, it is advisable to use fresh mackerel, as it is denser. As a last resort - frozen fish caught in the autumn (it is fattier than in the spring).

How to cook:

1. Buy a fish carcass. Gut, remove head, fins, tail. Make an incision along the back so as to remove the spine without damaging the abdomen. It turns out to be a whole piece of fillet, similar to a butterfly - it will be easier to fold it this way, unlike one divided in half. Afterwards, the ribs and large bones are removed, washed and the black film on the abdomen is removed.
2. Salt it. Sprinkle one inner half of the fillet evenly with coarse salt, cover with the other half and rub the upper part. After this, they are placed in a container alternating salted and fish layers. After 2-3 hours, put everything in a colander and hang it in a cool place for 8-12 hours (the longer the fish hangs, the saltier it will be). After this, they are washed well, spices are poured inside (coriander grains, garlic cut into slices, ground white pepper or black grains (they can be removed later), a couple of bay leaves for one “butterfly” and cloves if desired). You can also stuff it with dried herbs. The main thing is not to overdo it and not to go overboard with the quantity. After all, lightly salted mackerel should have a recognizable taste of spices. After this, the halves are folded again and left for 2-3 hours.
3. Freeze. Roll tightly and wrap in parchment. You can tie it with thread for strength. Then they are placed in a plastic bag and sent to the freezer.

Salted mackerel can be stored for a long time; you can eat it in a frozen form within a day! Before serving, you need to cut into slices, remove seasonings and skin, which is very easy to remove from frozen fish.

Dear hostesses and hosts, we are glad to welcome you to our delicious blog!

Today we will cook lightly salted mackerel.

Fragrant, homemade, fatty, in a word, real, and not the misunderstanding that is offered to us in stores!

This fish is perfect for a holiday table or just for warm family gatherings.

Use the links in the box to quickly jump to the desired recipe in the article:

The easiest and fastest recipe with a minimum of ingredients! The fish is salted for only a day.

Ingredients

• Mackerel – 500 g (1 piece)
• Salt - 2 tsp
• Water – 600 ml

Preparation

We cut off the head of the fish and gut the belly.

Cut into not very large pieces. Place in a bowl.

Dissolve salt in water, mix well and pour over fish until it is completely covered.

Salt for a day in the refrigerator.

The fish is ready if its color is uniform and the meat itself is soft and juicy.

All that remains is to lay out the finished mackerel and serve!

This is the simplest recipe. Bon appetit!

Soft and tender, with a spicy aroma, fish on a bed of pickled onions, who would refuse this?

Plus it’s ready in just a day!

Ingredients

• Mackerel – 1 kg

For the brine:

• Water - 0.5 l
• Salt - 1 tbsp. l with a slide
• Sugar - 1 tbsp. l
• Allspice - 5 pcs
• Peppercorns – 15 pcs.
• Bay leaf - 2 pcs
• Coriander - 1/2 tbsp.

For the onion pillow:

• Onion - 1 pc.
• Juice of half a lemon

Preparation

First of all, we will choose a fleshy, fatty fish for salting.

You need to choose mackerel based on its back: the thicker the striped part, the more meat it contains.

For this recipe, the fish is cleaned very carefully: we remove the heads, tails, and all fins.

We thoroughly clean the abdomen from the insides, take out all the black films and clean the ridge in which the blood stagnates.

In short, we remove everything that can negatively affect the taste.

When the fish is prepared, collect the brine.

To do this, take peppercorns, coriander and bay leaves, salt and sugar.

It’s convenient to place everything in a half-liter jar and fill it with boiling water.

Stir everything until the salt and sugar are completely dissolved.

Now, while we wait for our brine to cool, we cut the fish into small portions.

And pour the completely cooled brine into our mackerel.

Let the mackerel stand in the brine for a couple of hours at room temperature, after which we put it in the refrigerator for at least overnight, maximum for a day.

In a day the fish is ready! All that remains is to place it on a bed of pickled onions and serve.

To do this, cut the onion into quarters and lightly crush it with your hands. Pour the juice of half a lemon over it.

Stir and leave the onion to marinate for 30 minutes.

Place the mackerel on top of the pickled onion. Can you imagine how much the aroma costs? Words cannot describe it!

Bon appetit!

Spicy lightly salted mackerel according to GOST

A very good recipe, according to which mackerel was salted back in Soviet times.

Let's remember this taste again.

Consolidation!

Many people love mackerel with butter because it is similar to store-bought, only much better, of course, and a hundred times tastier!

Fish can also be stored in oil for about a week in the refrigerator. Let's cook!

Ingredients

• Water - 1 l
• Bay leaf - 2 pcs
• Mixture of peppercorns - 8-10 pcs.
• Salt - 80 g
• Sugar - 80 gr
• Mackerel 3 pcs
• Vegetable oil 200 ml

Preparation

Prepare the fish by cleaning the entrails and removing the head and fins.

We will also cut it into neat pieces.

To make the brine, pour water into a saucepan, add salt, sugar, pepper, and bay leaf.

Place on the fire and bring to a boil. As soon as it boils, turn it off immediately.

After that, fill it with the prepared brine and put it in the refrigerator for salting overnight.

In the morning we take out the mackerel and pack it tightly into containers.

And already in the container, fill the fish with oil, but not so that it floats there directly, but moderately (up to half and spill on top).

Wonderful lightly salted fish is ready. It is so shiny, appetizing, very tasty.

Will be a decoration for any table!

Mackerel in brine made from onion skins and tea

A delicious recipe for mackerel in which it acquires a beautiful “golden” hue.

This fish looks great on the table!

Ingredients

• Mackerel – 1 kg
• Onion - 1 pc.
• Onion peel - a handful
• Allspice - 5 pcs
• Black peppercorns – 15 pcs.
• Coriander - 1/2 tbsp.
• Bay leaf - 2 pcs
• Black tea without additives - 2 tbsp. l
• Water - 2 l
• Sugar - 1.5 tbsp. l
• Salt - 3 tbsp. l

Preparation

We wash the fish, remove the heads, giblets, and fins.

Prepare the brine. To do this, pour water into a large saucepan and put all the ingredients in it, except the mackerel itself.

Place the pan on the fire and bring to a boil, then turn off.

This way we will get an extractive brine richer in seasonings.

Now you need to cool it to room temperature and strain.

You should get a fragrant, clean, rich amber-colored liquid.

We pour it over the mackerel, cover it with a lid and put it in the refrigerator to salt for 3 days.

The finished fish looks like it was smoked, it has such a beautiful color and amazing smell!

All that remains is to eat it with pleasure! Bon appetit.

Lightly salted mackerel quickly in 2 hours

An extra-fast method, it will help out when you don’t have the time or desire to salt fish for a long time.

It turns out very tasty! Watch the video recipe with all the secrets:

The whole point of this method is that we salt the whole fish without removing the insides and even leaving the head.

As a result, complete salting gives amazing juiciness, fat content and taste! Worth a try.

Ingredients

• Mackerel – 1 kg
• Salt - 6 tbsp. l
• Sugar - 2 tbsp. l
• Pepper - 1 tsp

Preparation

Take the mackerel, remove its tails so that they are out of the way. We don't touch everything else. We do not gut or cut off the head.

We will salt it entirely. This is the secret of its juiciness and taste, the recipe is old, our grandmothers did it this way.

Mix salt, sugar and pepper into one pile and completely coat the fish in them.

There is no need to pour salt into the gills.

I would like to say right away: do not be alarmed by the amount of salt in this recipe. It is perfectly designed and calculated for 1 kg of fish.

There will be no over-salting because our fish is not gutted, it is covered everywhere.

Therefore, she will not take a lot of salt, but only as much as she needs to get a very tender salted salt.

Place in the refrigerator to cure for 3 days. During this time, the fish will release juice and be well salted inside, while remaining soft and fatty.

After three days, we will take it out, wash it of salt, remove the head and gut it.

The fish is ready, all that remains is to cut it beautifully with onions, for potatoes. Mmm!

See how shiny and fat it turns out, very soft, with an amazing taste!

Great recipe!

That's all, dear friends. We hope you find our recipes useful.

Cook with pleasure and come back to us for new delicious recipes!

Juicy, fatty, aromatic, this fish is an excellent independent snack, as well as 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 that it is much easier to buy ready-made fish in a store than to pore 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 the secret recipe for salting mackerel in 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 its enormous benefits, is its lack 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. Particular attention should be paid to the dark stripe running along the ridge; it must be cleaned off so that the finished product does not become bitter later.

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. Some people will want to immediately chop the carcass into portioned pieces, while others will find it 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 cooks resort to such a trick as adding onion peels, or a whole onion head or a pinch of saffron to the brine.

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 + -
• - 1.5 tbsp. l. + -
• - 1/2 tsp. + -
• - 2 leaves + -

Preparation

This quick recipe is perfect for those who are not very patient. The pieces filled with brine are kept in the refrigerator for only about 120 minutes, after which the tender, aromatic, lightly salted fish is ready to eat. But if your taste preferences include saltier mackerel, then simply soak it in the marinade longer, and the problem will be solved.

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 with onion rings soaked in apple cider vinegar, finely chopped dill or lemon (lime) slices.

The ideal side dish would be 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 a recipe for salting mackerel in pieces, we can also quickly and tasty prepare 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 the flavor palette of the finished product.

The best recipes for salting mackerel, herring, capelin

Salted mackerel according to the Old Mariner recipe

As soon as the fish had melted a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones. Sprinkle with salt (about 1 tbsp) and place in a saucepan. The fish caught caviar - and that's it too! Place the saucepan in the refrigerator. until morning. In the morning (12 hours passed), I lightly washed the fish under running water and laid it on paper napkins to dry. Meanwhile, I finely chopped the garlic (1 m clove for 1 fillet) and chopped the dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, and placed pieces of bay leaves. You can stop there, but to add additional flavor, you can lightly coat the fish with hot mustard, mayonnaise, and butter. I mashed the caviar with a fork and also spread it evenly on the fillet. Next, press the two halves of the fillet tightly against each other and wrap each “pair” separately in a bag. Place in the freezer until evening. In the evening, remove the fish from the freezer. Lightly salted mackerel is ready! Easy to cut, dense. Stored in the freezer. But not for long, as it is eaten quickly. Bon appetit!

Mackerel marinated at home!

You can't imagine how delicious it turned out! You will need 2 fish. Cut off the head and gut it.... (I asked my son to do this, I couldn’t do it myself, my hand didn’t rise. I even ran away from the kitchen so as not to look...). Wash well. Cut into pieces 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, add 2 tablespoons of salt. Stir well until the salt dissolves. Place our fish pieces there, I also put a couple of bay leaves. Cover with a plate and place some weight on top. Let's leave the fish to salt. I left it overnight. I put it in in the evening, in the morning, at about 10 o’clock, I already took it out. I was salting for about 12 hours... In the morning there was such a picture. Drain all the liquid... Place the fish in the same bowl again. Then, in the same bowl, put:

. Vinegar (if 9%, then 3 tbsp, if 5%, like mine, then 4-5 tbsp);

. black pepper, hot paprika - to taste;

. onion, cut into half rings - 1 large onion;

. 2 cloves of garlic (squeeze through a garlic press);

. rast. oil - 1 glass.

Mix everything well. Cover again with the same plate (all the fish should be in the marinade), press down and place a weight on top. Then put it in the refrigerator until evening to marinate well. You can stir it periodically. And in the evening you can eat! The mackerel turned out so delicious that it cannot be expressed in words! It seems to me that it is even tastier than herring... fattier, or something... With boiled potatoes and pickled onions... In general, my mouth is already watering again... Bon appetit!

How to pickle mackerel - cooking recipes!

In this marinade, mackerel turns out tastier than red fish! Tender pickled mackerel will simply melt in your mouth... Wonderful salted mackerel can be prepared at home. There are many cooking recipes, some of which we will consider.

Recipe No. 1

. Mackerel - 1 kilogram.

To prepare marinade for 1 liter of water:

. Salt - 5 soup spoons;

. Granulated sugar - 3 soup spoons;

. Dry mustard - 1 soup spoon;

. Bay leaf - 6 pieces;

. Cloves - 2 pieces;

. Vegetable oil - 2 soup spoons.

Preparation: The fish must be cleaned, the entrails and head removed, the tail and fins cut off. In a separate pan, cook the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate and pressure on top of the mackerel and in the cold, in two or three days the fish will be ready. The fish can be turned over periodically.

Recipe No. 2

. Mackerel - 3 pieces.

For marinade per 1 liter of water:

. Tea leaves - 4 soup spoons;

. Salt - 4 soup spoons;

. Granulated sugar - 2 soup spoons;

. Liquid smoke - 4 soup spoons.

Preparation: First defrost the frozen mackerel, then cut off the tail, head, clean the entrails, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, add tea leaves, granulated sugar, and salt to the water and bring everything to a boil. After which you need to strain, let it cool and then add liquid smoke to the marinade. Pour this marinade over the fish, cover with a plastic lid and refrigerate for about three days. Periodically, the jar of mackerel needs to be shaken. After the time has passed, the fish can be consumed by cutting into pieces.

Recipe No. 3

. Mackerel - 500 grams;

. Salt - 3 soup spoons;

. Sugar - 3 soup spoons;

. Black pepper.

Preparation: Thaw fresh frozen fish, then clean it, removing the head, tail and entrails. After this, rinse it well and cut it into portions. Then each piece of fish must be salted, peppered and sugared, placed in a jar or some other container for salting fish. Between each row, salt the fish, sprinkle with granulated sugar and pepper. You need to put the mackerel in the cold and in about a day or two the fish will be ready.

Recipe No. 4

. Mackerel - 3 kilograms.

Marinade:

. Water - 1 liter;

. Granulated sugar - 3 soup spoons;

. Salt - 6 soup spoons;

. Bay leaf - 3 pieces;

. Black peppercorns - 9;

. Allspice - 3 peas;

. Coriander - half a teaspoon.

Preparation: It is necessary to defrost and clean the mackerel, that is, remove the entrails, remove the head, fins and tail. After this, rinse the fish well and place it in a pan in a jack. Separately prepare the marinade from the proposed ingredients. Let it cool and pour the mackerel on top; if there is not enough water, you can add boiled salted and cooled water. Place a plate and weight on top of the fish. Place in a cool place for 5 days. Bon appetit!

How to cook home-salted mackerel?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple; even an avid bachelor who does not have special cooking skills can salt mackerel using it. Ingredients:

. Mackerel;

. tea;

. salt;

. sugar.

Preparation: So, take two large frozen mackerel, defrost under running water, wash, cut off the head, and also remove the insides straight into the trash. We wash the fish inside and out, remove the moisture with paper towels and start cooking the brine. How to cook brine, also known as marinade: pour four tablespoons of tea with a liter of boiling water. It turns out to be such a strong tea in which our defrosted mackerel will swim. Add four tablespoons of salt and the same amount of sugar to the tea (cooled) and stir. Place the mackerel in this salty-sweet tea brine and store it in the refrigerator for four whole days. Then we remove it from the marinade, hang it in the kitchen over the sink overnight, remove it in the morning and put it in the refrigerator, having first wrapped the fish in a paper bag. All. The fish is ready! Cut it and try it. Bon appetit!

Let's marinate mackerel! Real jam!

Take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this matter is not to let the fish UNFROST, we carry out all manipulations with frozen mackerel!! Peel and chop 3 onions and 3 cloves of garlic. Place the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 heaping tablespoon of salt, 3 tablespoons of vinegar, 2 tablespoons of oil, ground hot pepper, allspice, bay leaf. Mix carefully. Place tightly in a jar, cover with a lid and refrigerate for a day. And a day later we take out our fish and eat it.

Home-salted herring + marinades and brines!

Herring should be purchased with a thick back (fatty). If it is frozen, then it should be completely defrosted before salting. And it's better not to wash it. And now a few recipes: Marinade 1:

. Boiled water (1 glass);

. vegetable oil - 3 tbsp;

. black peppercorns;

. bay leaf or several;

. salt to taste.

Boil it all, cool it and add a little vinegar. Place the herring, cover tightly with a lid and leave in the room for 4-5 hours, then in the refrigerator for another 5 hours, or better yet, leave it overnight.

Marinade 2:

. For 1 liter of water - 1.5 tbsp. spoons of salt;

. 1 tbsp. spoon of sugar;

. Bay leaf;

. black peppercorns;

. cardamom;

. garlic;

. 1-2 flowers (dried) cloves.

Bring all this to a boil and cool. Pour over the herring so that it is completely covered with marinade. Place the container in the refrigerator immediately (in winter, you can put it on the balcony). After two days you can eat.

Pickle 3:

. 4 tbsp. spoons of salt;

. 2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).

Place the fish in the cooled brine for 1 day. Basically, no hassle. This method can be used to salt not only herring, but also mackerel.

Pickle 4:

. 2 tbsp. spoons of salt;

. 1 tbsp. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;

. add bay leaf;

. allspice peas;

. coriander (bunches).

Sue everything. Cut the herring into medium pieces, place in a bowl on its side, pour over the chilled marinade. Cover with a plate and place a jar of water on top like a press. Leave in a cool place for 1 day.

Second recipe:

. 6 table. spoons of salt;

. 1 table. spoon of sugar;

. seasonings are the same for 1 liter of water.

The rest is done the same way. Place the ungutted fish in a three-liter jar and fill it with brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine has already been poured into the jar, place 1 tablespoon of dry mustard on top. Bon appetit!

Our own salted herring!

. Fresh frozen herring - (3-4 pieces per 3 liter jar);

. salt - 3 tbsp. spoons;

. sugar - 5 tbsp. spoon;

. laurel - 2 pcs.

Preparation: Boil 1 liter. water. Add 3 tbsp to boiling water. spoons of salt and 5 tablespoons of sugar. Place the resulting brine on a window or balcony until it cools completely. Completely defrost and wash the herring. Place the herring in a 2 or 3 liter jar and fill with brine. Add 2 bay leaves. Place in the refrigerator for 2 days. After 2 days, the herring is ready to eat. P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic herring. In general, this salt turns out no worse and even better than the cold herring that is sold in the store.

Herring is an incomparable way of pickling!

We have salted herring using this recipe many, many times and we have always been pleased with the result!! We take 1 kg. good quality fresh frozen herring. Gut, remove skin and cut into pieces. Place the fish in an enamel saucepan.

Prepare the filling in advance:

. 3 onions cut into rings;

. 10-12 tbsp. water;

. 1 tsp Sahara;

. 1-2 tbsp. salt (without a slide);

. 0.5 tsp ground black pepper;

. 1 dec. l. vinegar (essence); . 2 tbsp. l. ketchup;

. 1/2 tbsp. vegetable oil.

Preparation: Boil everything together with the onion, cool and pour over the fish. Place in the refrigerator. In a day, the delicious herring will be ready! Well, very tasty!! I used table vinegar. Bon appetit!

Delicious and quick marinated herring!

●herring - 2 pcs.,

●onions - 1-2 large sizes,

●apple vinegar - 5 tbsp.,

●salt - 2 tsp,

●sugar - 0.5 tsp,

●water - 1 glass,

●peppercorns - 10 pcs.,

●a pinch of coriander seeds.

Preparation: First, prepare the marinade - add sugar, salt, apple cider vinegar to the water and heat a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut into pieces, and also cut the onion into rings. We take a jar and place the herring in it, adding onions, peppercorns and coriander alternately as we place it. Pour the now cooled marinade over it, cover it with a lid and leave it somewhere away for a day. In a day, the delicious pickled herring will be ready. Bon appetit!

Gentle salted herring!

5 pieces fresh-frozen herring

Brine: For 1 liter of water we take 5 tablespoons (without a slide)

• salt 3 tablespoons (without slide)
• sugar
• 12-15 grains of black peppercorns
• 1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives hardness, or rather elasticity, to the herring, it will not be soft, as we sometimes get in the store.
• 6 bay leaves
• 2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it’s okay that the tails are still sticking out, we’ll press them down. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil along with salt and sugar. Let cool. Place all the spices in a saucepan and fill with cooled brine. Press the tails under the water and close with a lid. Place in a cool place. You can eat tomorrow. If you add cloves, you will get a spicy salted herring. But we don’t like this kind of thing. We need gentle salting. Bon appetit!

Spicy dry salted sprat!

. Sprat (fresh) - 1 kg;

. Coriander (grains) - 0.25 tsp;

. Salt (with a small slide; shallow spoon) - 3 tbsp;

. Black pepper (peas) - 1 tsp;

. Allspice (peas) - 4-5 pcs.;

. Bay leaf - 3-4 pcs.;

. Ginger (ground; pinch);

. Cloves (buds) - 4-5 pcs.

Preparation: Rinse the sprat thoroughly under running water. Prepare the pickling mixture: Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt is not used for salting fish. Sprinkle the sprat with the pickling mixture and stir. It is better to do this in a wide container, such as an enamel bowl. Do not use jars or other narrow dishes; the sprat in them is salted unevenly and quickly deteriorates. Cover the fish with a plate and place a small weight on top. Place in a cool place. In 12 hours, the delicious fish will be ready!

Lightly salted capelin!

Ingredients for brine (per 1 liter of water):

. 3 tbsp. salt;

. 2 tbsp. Sahara;

. 5 bay leaves;

. 1 tsp each allspice, cloves and coriander.

Preparation: Wash the capelin and put it in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish into jars. You can add 1 tsp. vinegar essence per 1-liter jar of fish. Then the ambassador will be spicy. But you don't have to add it. Better a couple of tbsp. sunflower oil. And in the refrigerator for a day. Bon appetit!

Hello Irina! There is a new theme on the Four Tastes website: There are already quite a lot of recipes for making salty delicious mackerel, but I couldn’t pass up the recipe from the author of “Ladena”. The mackerel here turns out to be a very beautiful color, the author and...

Mackerel is a fish whose body shape resembles a spindle and is covered with barely noticeable scales. Mackerel meat is a tasty and healthy product. It is recommended to use it in case of exhaustion of the body and, as a result, a decrease in general immunity. If the meat of this fish is regularly eaten, the body begins to restore its strength, as a result of which the body’s resistance to various infections and bacteria increases.

The protein contained in fish meat is easily absorbed by the human body. In this regard, mackerel can be eaten by any category of people, from children to the elderly. Since the product is absorbed almost completely, it does not clog the body, but, on the contrary, helps cleanse it, resulting in a healthier body.

As a result of regular consumption of mackerel meat, the functions of the central nervous system significantly improve. The body recovers very quickly as a result of illnesses, which is noticeable against the background of increased physical and mental performance.

The preparation of the product is quite simple, but first you will have to buy several fish carcasses in the store. Nowadays, this is not a problem, if only there was money. As a rule, fresh frozen mackerel is purchased. When choosing fish, you should pay attention to the quality of freezing. So what is next:

• Give it the opportunity to defrost, and you need to do it correctly, without forcing the process itself. It should defrost naturally.
• After this, the fish must be cleaned, regardless of what recipe it will be prepared according to.
• Remove the insides and clean well.
• The head, fins and tail are cut off.
• If necessary, it is cut into pieces.
• For large quantities of salting, it is not necessary to cut the fish.
• Finally, the fish is washed thoroughly under running cold water.

Man has come up with quite a lot of recipes for making brines. They are suitable for cooking any fish. Moreover, there are both simple recipes, when the recipe contains a minimum of ingredients, and complex ones, when the list of ingredients reaches more than a dozen items. As a rule, most recipes are derived from the classic recipe, which includes water, salt, sugar, bay leaf, peppercorns or allspice.

• Water is poured into the pan, the pan is placed on the fire, and the water is brought to a boil.
• All the ingredients are poured into the water, after which the composition is boiled for about five minutes.
• The heat is turned off, after which the marinade should cool to room temperature.
• The fish is completely filled with brine. The result is a rather tasty fish product.

• For 400 grams of fish meat you need to take:
• 0.3 liters of water.
• 25 grams of sugar.
• 55 grams of salt.
• Carnations – 5 pieces.
• Bay leaf – 4 leaves.
• Coriander – 10 pieces.
• Basil and lemon juice are allowed.

How to use spices correctly

As a rule, you can use any spices during the cooking process, since there are no restrictions in this regard. To prepare mackerel, use bay leaf, cloves, black peppercorns, allspice, etc. Fish goes well with lemon and orange slices.

Therefore, when the fish is cooked, it is laid out in layers and each layer is topped with lemon or orange slices, mixed with onion rings. The taste will be more intense if you add garlic, dill, parsley, basil or celery.

Cooking process

The cooking process does not contain complex steps, therefore, anyone can handle it. The main thing is to strictly adhere to all cooking recommendations. In addition, it is very important to adhere to the ratio of salt and sugar. The stage of cooking fish is also considered equally important. It is advisable that the fish carcass be carefully cut and all unnecessary parts removed. This is especially true when removing entrails. If this is not done carefully, the result may be a bitter product.

Therefore, when salting fish, you should follow some rules that will help you obtain a final product of unsurpassed quality. For example:

• It is not recommended to pour hot brine. It should cool to room temperature.
• The brine should cover whole carcasses or pieces completely.
• In the process of rapid preparation, highly salty solutions should be used. After its preparation, it is soaked in cold water.
• When preparing in pieces, very little brine is required.

Salt mackerel in brine

At the same time, the end product is quite tasty.

To cook mackerel this way you will need:

• 2 mackerel carcasses.
• One large onion.
• Allspice peas.
• Chopped bay leaf.
• Vinegar 9% - about 60 ml.
• Sea salt about 3 tablespoons.
• Vegetable oil (any) – 1 teaspoon.
• Cloves - a couple of pieces.
• Ground black pepper – 1 teaspoon.
• Coriander, although you can do without it.
• Fish carcasses are cut into equal pieces.
• The onion is cut into half rings.
• One liter of water is brought to a boil, with salt, sugar and spices added, after which the composition is cooled.
• Add vinegar to the cooled mixture and mix.
• Pieces of fish are placed in a container and completely filled with prepared brine. After this, the fish is placed in the refrigerator for a day.
• During salting, the container must be shaken so that the pieces of fish are marinated evenly.

This recipe also does not contain complex steps, the only difference is that the whole fish carcass is salted. First of all, the fish is carefully prepared by washing it under cold water.

To cook 1 kg of fish you will need:

• Half a liter of water.
• Coarse salt – 2 tablespoons.
• Sugar - half a tablespoon.
• 4 peas of allspice.
• 2 bay leaves.

All ingredients are combined with water and put on fire, then boiled for 5 minutes and cooled to room temperature. The fish is placed in a container, then filled with cooled solution and placed in the refrigerator for a couple of days.

Dry salted mackerel (without brine)

This recipe does not require pre-cooking the brine. But it is necessary to prepare the fish by removing the entrails, head, fins and tail. After this, the fish is washed in cold water and dried with a paper towel.

To prepare mackerel this way you need to stock up on:

• A fish carcass weighing about 300 grams.
• Salt, one tablespoon.
• Sugar, about 0.5 tablespoon.
• A pinch of ground black pepper.
• Dry mustard powder, you need 0.5 teaspoon.
• A pinch of ground coriander.
• All ingredients are mixed in one container and mixed thoroughly, without adding liquid. After this, the fish carcass is rubbed with a similar dry mixture. After this, the fish is placed in a plastic bag and sent to a cold place for a couple of days.

What are the benefits of salted mackerel?

Mackerel is considered a very healthy fish, since it contains a lot of useful substances that have a beneficial effect on the functions of the human body. At the same time, experts advise not to abuse this product.

Benefit

The beneficial substances that make up mackerel meat are:

• In DNA synthesis.
• In the regulation of substances.
• In providing the body's cells with oxygen.
• In improving metabolism.
• In the fight against malignant neoplasms.
• In increasing the level of hemoglobin in the blood.
• Has a beneficial effect on the functioning of the gastrointestinal tract.
• In strengthening the immune system.
• In improving memory.
• In reducing pain in arthritis and arthrosis.

Calorie content

Mackerel is considered an oily fish, but it is mainly healthy fats that prevent a person from gaining excess weight. Depending on the method of preparing it calorie content is in the range of 190-270 kcal per 100 grams of product. Therefore, it can be safely used even by those who have decided to lose weight.

Availability of vitamins

Mackerel meat contains a whole bunch of useful B vitamins, as well as vitamins such as A, K, H, E and PP. In addition to them, meat contains Omega 3 fatty acids, which makes it especially healthy.

Availability of trace elements

In addition to vitamins, mackerel meat is rich in microelements, such as:

• Iron.
• Cobalt.
• Copper.
• Zinc.
• Phosphorus.
• Manganese, etc.

Contraindications

Salted mackerel is a tasty and healthy product, since it contains a maximum of vitamins and microelements. Despite this, its use is associated with a number of restrictions. For some categories of people, an extra piece eaten can bring harm rather than benefit. For example:

• It is not recommended to eat it for people suffering from allergic reactions.
• The presence of salt in fish may be a restriction for those people who have problems with the kidneys and gastrointestinal tract.
• Consumption of salted mackerel should be limited for people prone to hypertension.