How to pickle mackerel 1 kg. How to quickly pickle fresh frozen mackerel without brine. How to pickle mackerel quickly. Mackerel under marinade. Mackerel in tea brine

The best recipes for salting mackerel, herring, capelin

Salted mackerel according to the Old Mariner's 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 the 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! You'll lick your fingers!

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, 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 ambassador 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!

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. And then:

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 rapid preparation process, highly salted 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 placed 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.

Affordable mackerel, after home-salting, turns into an amazingly tasty dish. Any housewife or host can prepare it quickly. A variety of recipes will help you serve a completely new product every time.

Ready-made salted mackerel is a wonderful appetizer. Salted fish is also good in salad. The advantage of the dish is its ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step-by-step photo recipe

For a family dinner, you can prepare delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help chefs appreciate the amazing taste of home-salted fish and the simplicity of the process of preparing the snack itself.

Cooking time: 6 hours 25 minutes

Quantity: 1 serving

Ingredients

Fresh mackerel: 2 pcs.
Bay leaf: 4-5 pcs.
Cloves: 5-8 buds
Allspice: 16-20 mountains.
Ground black pepper: 3 g
Vinegar 9%: 1 tbsp. l.
Vegetable oil: 2 tbsp. l.
Water: 300 g
Bow: 2 goals.
Sugar: 1 tbsp. l.
Salt: 2-3 tbsp. l.

Cooking instructions

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is an ideal “urgent” snack when receiving news of the imminent arrival of guests. To get delicious homemade fish, you will need:

2 medium-sized mackerel carcasses;
3 tablespoons moth;
1 tablespoon granulated sugar;
3 bay leaves;
5 peas of allspice;
1 bunch of dill.

Preparation:

The first step is gutting and cleaning the fish. The belly of the mackerel is ripped open, the entrails are removed, and the film is removed. The fish's heads need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
A metal or plastic container is used for pickling. Place a layer of salt (2 tablespoons), half a bunch of dill and a pea of allspice on the bottom of the container.
The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out and placed on the bottom of the container. The top is sprinkled with dill sprigs and the remaining pepper. A bay leaf is placed on the fish.
The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcasses and cut into thin pieces.

How to deliciously salt mackerel in brine

Another way to quickly prepare delicious salted mackerel is to use brine. The following recipe helps you make your own favorite holiday snack. To prepare you need to take:

2 medium-sized mackerels;
700 ml of clean drinking water;
4 peas of allspice;
4 black peppercorns;
2 bay leaves;
3 buds of cloves;
3 tablespoons kitchen salt;
1.5 tablespoons of granulated sugar.

Preparation:

To prepare delicious fish in brine, you will need to carefully and carefully clean the fish, remove all the entrails, remove the film, and cut off the head. The fins and tail are removed using kitchen scissors.
Next, the brine is prepared. Water is put on fire. When it boils, add all the spices, salt and sugar. You can add a few mustard seeds. The mixture is put back on the fire.
The brine will boil for 4-5 minutes. Then remove the pan from the heat and leave to cool.
At this time, place the mackerel carcass or its pieces into a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for salting whole mackerel

Whole salted mackerel looks beautiful and festive on the table. The busiest or most inexperienced housewife can prepare this dish. To prepare whole salted mackerel, you need to take:

2 medium-sized fish;
1 liter of clean drinking water;
4 grains of black pepper;
4 grains of allspice;
1.5 tablespoons of granulated sugar;
3 tablespoons of kitchen salt.

Preparation:

Before salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The entrails are carefully removed along with the film located inside. The head is also cut off.
Fish prepared for salting should be placed in a sufficiently deep container.
When preparing brine, water is placed on fire. As soon as it boils, add all the spices, sugar and salt, and bay leaf. The mixture is left to boil for 4-5 minutes. Remove the finished brine from the heat and cool.
As soon as the brine reaches room temperature, it is poured into the container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
The container with fish is placed in a cold place, for example, in the refrigerator, for about 30 hours.

Salt mackerel in pieces - delicious recipe with video

The easiest and fastest way to prepare salted mackerel is to salt it in pieces. To get a tasty treat you need to take:

1 kg mackerel;
700 ml of clean drinking water;
2-3 tablespoons of salt;
1.5 tablespoon of granulated sugar;
3 buds of cloves;
3 black peppercorns;
2 peas of allspice;
a pinch of mustard seeds.

Preparation:

To prepare salted mackerel in pieces, use a whole fish or a finished cleaned carcass. For unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance can simply be thoroughly rinsed with cold running water.
Later, the prepared carcass should be cut into pieces of equal size and placed on the bottom of a deep container with a tight lid.
The water needs to be put on fire. When it boils, add spices, salt and sugar, add bay leaf and let simmer for about 4-5 minutes.
Cool the prepared brine and pour it over the prepared pieces of chopped mackerel. You can additionally put sprigs of dill on the mackerel.
Salted mackerel can be served after just 10-12 hours, which it will spend in the refrigerator.

How to salt fresh frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to buy good frozen fish and prepare salted mackerel using the following recipe. To prepare you will need:

1 kg frozen mackerel;
700 ml of clean drinking water;
2-3 tablespoons of regular kitchen salt;
1.5 tablespoons granulated sugar;
3 peas of allspice;
3 black peppercorns;
3 buds of cloves;
1 bunch of dill.

If desired, you can add other spices to the brine. For example, mustard seeds.

Preparation:

To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost by placing the carcass on the top shelf of the refrigerator for 10-12 hours.
Thawed and well-cleaned mackerel from the inside is placed in a deep container. You can immediately add greens.
The water is boiling. Salt, sugar, black and allspice, clove buds and any other suitable spices are added to boiling water. The brine should boil for about 4 minutes.
Pour brine over the prepared fish after it has cooled completely.
The container with fish is tightly closed and put in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

Salted fish is a favorite snack for many and is included in the New Year's menu. Housewives often want to find a simple recipe for salting fish that will definitely work. Of the types of fish used for salting, mackerel is the most popular. It is very healthy and contains Omega-3 fatty acids, protein and other beneficial substances.

Ingredients:

water - 250 ml;
2 fish;
sugar - tablespoon;
salt - 2 tbsp;
3 sticks of cloves;
teaspoon coriander;
bay leaf.

Preparation step by step:

Prepare the marinade. Add all the spices, salt and sugar to a container with water.
Bring the liquid to a boil and stir constantly. Sugar and salt should dissolve completely. Leave the finished marinade to cool under the lid.
Rinse the fish thoroughly. Remove the head with fins and all the insides. Remove the ridge carefully. Cut the fillet into medium pieces.
Prepare a clean and dry jar, place pieces of fish into the container in layers and pour in the marinade, which should be completely cooled.
Close the jar tightly. Leave for 2 hours. Then put the container in the refrigerator. You can eat mackerel after 24 hours, when it is completely ready.

This is one of the recipes that will help you quickly pickle mackerel. Remember that it is impossible to pickle mackerel in 2 hours; it is important to leave the jar of fish to marinate in the cold.

Serve the fish with fresh onions and sprinkle with a little vegetable oil. If you want the fish to be more flavorful, add a spoonful of dried basil to the marinade.

Ingredients:

vegetable seasoning – 1 tsp;
2 fish;
salt - 4 tsp;
8 peppercorns;
mustard – 2 tsp;
2 bay leaves;
sugar - 1 tsp.

Preparation:

Process the fish by removing the fins from the head and tail, as well as the entrails. Rinse and dry the fillet, cut into pieces.
Mix sugar and salt, add spices and mustard. This way the fish dressing will be spicy and the salting will be moderate.
Dip the fish pieces in the prepared seasoning mixture and place tightly in a container, cover with a lid.
Leave the fish to salt in the refrigerator for a couple of days.

Store fish only in the refrigerator.

Salting whole mackerel

The finished fish will look like smoked fish. During cooking, mackerel is not subjected to heat treatment. You can pickle the whole mackerel and cut it into pieces when serving.

Ingredients:

one and a half liters of water;
3 fish;
salt - 4 tbsp;
black tea - 2 tbsp;
sugar - 1.5 cups with a slide;
3 full handfuls of onion peels.

Cooking steps:

Prepare the brine. Add washed husks and spices to the water. Wait for the brine to boil, reduce the heat, cover the dish with a lid, and cook for 5 minutes.
Cool the liquid and strain using a sieve.
Remove the entrails, tail and head from the fish, rinse the carcasses and dry with a paper towel.
Place the fish in a glass jar and fill with cooled brine. The pieces should be covered with liquid.
Close the jar with a lid and leave to pickle for 12 hours. Do not place the container in the refrigerator, the temperature should be room temperature.
After the specified time, leave the fish in the refrigerator. Turn the fish twice a day. The product should be salted for about 4 days.

For salting, take no more than 2 or 3 fish. Choose medium-sized carcasses. Small ones have a lot of bones and little meat. The carcass should be slightly moist, light gray in color, elastic and have a moderate smell of fish.

Mackerel in brine

If you pickle mackerel in brine at home, it turns out very tender and tasty, and the spices add a light aroma.

Mackerel prepared at home using any of the proposed methods is distinguished by its lightly salted taste, the absence of harmful components and a harmonious combination of spices included in the marinade.
Salted mackerel (1st method) will be ready in 6 hours, and pickled mackerel (2nd method) in a day.

Recipe No. 1. Quick dry salting of mackerel pieces

This is a very simple method that can be used to salt any fish, not just mackerel. At the same time, the beneficial properties of the fish are preserved as much as possible, and the fish itself is very well salted: moderately salted and without additional preservatives.
So, lightly salted mackerel, which takes up the volume of a 750-gram jar, will be obtained from 2 medium-sized (weighing 350 g) fish.

Taste Info From fish and seafood

Ingredients

Salt – 2 tbsp. spoons;
Sugar – 1 tbsp. spoon.

How to cook quick-salted mackerel in brine in pieces

Separate the tail, head and entrails from the fish carcass. Trim fins. Rinse it thoroughly, gut it and remove internal films.

Cut the mackerel into pieces of approximately 3-4 cm.

Mix fish pieces with salt and sugar.

Cover the bowl with fish with film and place in the refrigerator.
After 6 hours, remove the mackerel from the refrigerator. Wash each piece under running water to remove salt.
Pack the mackerel pieces tightly into a 750g jar.
Fill the filled jar with vegetable oil (a little will do, no more than 50 ml).

Place the jar of lightly salted mackerel in the refrigerator for storage. The fish is ready. Mackerel prepared using the dry salting method does not need to be put in a jar, but consumed immediately after rinsing from salt.

Recipe No. 2. Marinated mackerel pieces in brine

The second way to get tasty fish is to prepare a marinade, which includes various spices, a little apple cider vinegar, salt, and sugar.
The result is marinated mackerel, which has absorbed all the flavors of the moderately sweetened and acidified brine. In addition, onions marinated with fish are a good addition to it.

So, pickled mackerel, which takes up the volume of a liter jar, will be made from 2 medium fish and the following ingredients:

Ingredients:

Vegetable oil – 2 tbsp. spoons;
Apple cider vinegar – 2 tbsp. spoons;
Onion – 1 head;
Salt – 2 teaspoons;
Sugar – 0.5 teaspoon;
Ground black pepper and cilantro - a third of a teaspoon each;
Black pepper – 5 peas;
Cloves – 6 pcs.

Cooking sequence:

Cut the fish as with the first salting method. Cut the onion into half rings.
Place mackerel cut into pieces into a jar, alternating it with onion half rings.
Boil 250 ml of water. Dissolve all the listed ingredients in water, except vinegar. When the solution boils for 1 minute, turn off the stove and add vinegar to the total mixture.
Pour the cooled marinade over the mackerel.

Close the jar with a plastic lid and place in the refrigerator for a day.
After the specified time, the marinated mackerel is ready.

Salted and marinated mackerel, prepared at home, are served with fresh tomatoes, cucumbers, and herbs.