How to salt mackerel at home in brine. Marinate the fish in onion skins. Homemade fish farming: secrets of salting

Hi all! If you have never made fish yourself, or rather marinated it, then correct yourself quickly. After all, mackerel is the coolest appetizer on any table. You can now buy freshly frozen deliciousness in bulk in absolutely any store, and then conjure it up.

Mackerel, unlike herring, is much more tender and mostly fattier, which everyone really likes. Oh, if you come across a female with caviar, it will be just great.

You can make canapés with this fish, and it will also go well with any side dish, for example mashed potatoes or

This note will not be very long, but I tried to take the most popular and super-duper tasty and simple recipes, so you can choose and make from what you have at home. But in principle, this fish needs seasonings and salt. And if you want something special and unique, then you will have to choose a marinade in tea or onion skins. Here, of course, it’s a matter of taste, who likes what more or who is used to cooking.

Let's start with the simplest and most delicious Gost ambassador. The secret of this recipe is in spices, if you don’t like them at all, then you don’t have to add them, but in general then there will be no fish spicy salting, but it will just be lightly salted.

It is these spices that give that very cool and incomparable taste that makes you want to eat and eat mackerel endlessly, but you still won’t be able to eat too much of it, and you can’t).

We will need:

water - 0.5 l
mackerel - 1 pc.
coarse salt - 2 tbsp
sugar - 1 tbsp
allspice, black peppercorns
onion - 1 head
Bay leaf IR - 1 pc.

Cooking method:

1. Remove the head of the fish using a knife. Then cut open the belly and remove the intestines and other waste.

Now you will need to rinse the fish under running water, and then cut it into stationary pieces, so it will be salted immediately in pieces, which, in principle, is very convenient for many, everything will be ready right away.

2. Prepare the brine, take a ladle or small saucepan and pour in water, then add allspice and black peppercorns, sugar and salt, stir. Bring to a boil and cook for 3 minutes. Turn off and let the brine cool.

3. While the brine is cooling, place it on the floor liter jar mackerel mixed with onions, which needs to be cut into rings.

4. Pour in the marinade and be sure to add the peas from the brine into the jar. Close nylon cover and place in a cool place for 12 hours.

5. Well, after that the fish is ready and waiting for you to take a sample. Bon appetit! It turns out amazingly tasty, everyone will like this mackerel in spicy brine and you will stop buying store bought.

Salt fresh frozen mackerel in brine

It seems to me that everyone really loves to eat delicious food and at the same time everyone wants all the products in our diet to be of high quality and not expired. I think that many of you have at least once encountered such a problem as poisoning, so I recommend that you cook yourself. Moreover, mackerel is one of available fish, which is available in any store.

Try cooking it in brine with herbs and spices as in this recipe and you will definitely fall in love with home cooking, because everything is quite simple and quick. The spicy mackerel ambassador will give you a magical and delicate taste. This option is similar to the previous one, but there are no onions in the brine and the spices are slightly different. Try to do both the first and second options, and then write which one you liked best.

We will need:

mackerel – 3 pieces or 1.2 kg
salt - 3 tbsp
sugar - 2 tbsp. l
bay leaf - 4 pcs.
allspice and black peppercorns 6 pcs.
cloves - 5 pcs.
water - 1 liter

Cooking method:

1. Take the fish and cut off the head and gut the intestines, remove the black films, wash in running water and wipe with a dry paper napkin.

2. For delicious marinade You will need the ingredients according to the list, the main thing is that you have black peppercorns and a bay leaf.

3. Add spices, salt and sugar to any metal container and let the liquid boil; there will be an indescribable aroma in the kitchen. Then cool to room temperature.

4. Place the prepared whole fish in a cup where you will salt it. Don't forget to cut off the ponytails; in principle, they have no use.

5. Now pour the brine over the entire mackerel. Never pour hot brine over mackerel, this is important, or it will cook. As you can see, in literally 5 minutes you have completed almost all the work.

6. Cover cling film and let it brew for a couple of hours. Waiting time - 2 days. Well, then take it out and cut it into pieces.

Interesting! Using this option, you can salt not only mackerel, but also other fish, such as herring, sprat, etc.

Salted mackerel in tea with incomparable taste

Yum, well, you definitely haven’t tried this delicacy, it may seem strange to you, but in tea it turns out incredibly tasty, and even beautiful. Thanks to the one who came up with this option, I also recommend trying it and treating everyone to this fish.

It looks like it's been smoked and looks... golden crust Overall a beauty. Everything is as easy and simple as always, and in the end everyone will want to know your signature author’s recipe.

We will need:

Mackerel fish – 3 carcasses
Water - 1 l
Tea 2-3 tbsp.
Sugar - 3 tbsp.
Salt - 3 tbsp.

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and all excess in the abdomen of the fish. The tails can be left or cut off.

2. Now let’s make the marinade, follow all proportions, remember that these proportions are given specifically for liter marinade. If you have fewer fish, then make half as many, that is, take 2 times less salt and tea.

Place water in a saucepan and boil it, pour in tea, stir, and add salt and sugar. After this, put it back on the fire and boil again so that all the dry ingredients dissolve. And only after that, let the marinade cool and then pour it over the fish.

Important! Be sure to strain the marinade through a sieve. And one more condition: the brine must completely cover the fish.

3. So cool tea brine the fish should stand for 3-4 days. Then cut the mackerel into pieces and eat it for your health with at least any of them. Look how golden and beautiful it is.

Video on how to pickle mackerel quickly and tasty whole in 2 hours

All you need is good fresh fish, and of course your desire; you will learn all the other ingredients in question in this video:

Marinate fish in onion skins

Another quite popular and proven recipe, it is also considered one of the originals. I'm up to today I didn’t even know about this recipe, but it turns out that for many it has become not only proven, but also loved.

It is the onion peel that gives this unusual color, you probably already guessed it yourself. In this version there are no spices at all, only two ingredients are used: salt and water.

We will need:

peel - from 5 onions
mackerel - 2-3 pcs.
water - 1 l
salt - 2 tbsp

Cooking method:

1. Place the onion peels in a saucepan, fill with water and rinse very well with your hands, then drain the water and pour in 1 liter of clean water. Leave it to stand in the water for about 10-20 minutes.

Cut off the head of the mackerel, then remove all unnecessary entrails. Be sure to remove the black film on the belly, otherwise it will taste bitter later. Wash the fish and wipe dry with paper napkins. After this, cut into pieces, although if you don’t particularly want to, you can pickle the whole thing.

2. Add salt to onion peels and water and stir. Turn on the gas and let this broth boil, then boil for another 3 minutes.

Now put the fish in pieces or whole into the pan and cook for 3 minutes in hot brine. And then drain all the water and remove the husks.

3. Place on a plate and sprinkle with a little lemon juice. Garnish with herbs and dill. Bon appetit!

Mackerel with liquid smoke in a bottle

For those who love smoked meats, I suggest you immediately switch to this simple option, which you can make right at home.

Have you ever heard of salting with liquid smoke? I think you’ve definitely tried it before, but didn’t suspect that this was exactly this option.

We will need:

water - 3 l
mackerel - 3 pcs.
liquid smoke - 1/3 tbsp.
sugar - 3 tbsp
salt - 3 tbsp
black tea - 1 tbsp.
black peppercorns - 6 pcs.
cloves - 6 pcs.
garlic - 4 cloves
bay leaf - 4 pcs.
red chili pepper - 1 pod

Cooking method:

1. Take a deep-eyed container, like a saucepan, and add 3 tablespoons of sugar to boiling water (3 liters). And leave to boil for 1 minute, and then add 1 glass of tea. Cover the pan with a lid and let simmer for 15 minutes.

Then this mixture needs to cool; you can put a pan in a bowl of cold water so that it cools faster.

Cut off the heads of the fish and remove all the entrails. Wash and dry with a paper towel.

2. Next, place the fish in a jar or bottle with a large neck, pour in all the spices and squeeze the garlic through a garlic squeezer. Pour one third into a glass liquid smoke and add it to the jar. Pour in the marinade and close with a nylon lid.

3. Put this glass vessel or bottle, jar in the refrigerator or cool place for 3 days.

4. Then remove from the jar and chop into small, neat pieces with a sharp knife.

5. This is the characteristic yellow color of the skin, the inside is very tasty and juicy fish. Bon appetit!

Awesome recipe for lightly salted mackerel with mustard

Now I offer another sophisticated option, which will most likely shock some, but so what, I think that you have all ever tried herring in mustard marinade, why then not make such a liquid for mackerel, it will also certainly turn out tasty and with a spicy mustard aroma. Of course, all those who don’t like mustard should avoid this recipe.

This dish can be served both on holidays and on special occasions. everyday table, you must agree, everyone loves pickles, although we don’t make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We will need:

salt - 50-100 g
mackerel – 0.5 kg
sugar - 3 g
nutmeg-3 g
bay leaf - 1 pc. chop finely
onion- 1 PC.

For spicy salting

Allspice 1 gram
Black pepper 1 gram
Nutmeg 1 gram
Coriander 1 gram
Cloves 2-3 pieces
Water - 0.5 tbsp.

Mustard fill

Spicy decoction - 0.5 tbsp.
Mustard - 50 g
Vegetable oil - 65 g
Sugar - 35 g
Salt - 8 g
Acetic acid - 4 g

Cooking method:

1. Rub the curing mixture onto the fish, first defrost the fish and cut off the head, fins and remove the intestines. For this salting you need to mix together salt, sugar, nutmeg and chopped small pieces Bay leaf.

If you have some salting mixture left, then sprinkle it on the fish, cover it with a lid and leave it to stand like that for 2-3 days. This is how the dry salting turned out, as you can see, without marinade and without any liquid.

2. Now rinse the mackerel in running water and let the water drain. You can already consume it, or smoke it or make a mustard filling and spicy salting.

3. For spicy salting you will need allspice, black pepper, nutmeg, coriander and cloves. Grind all these ingredients in a mortar. Then take a ladle and pour everything into it. Then add water and boil the mixture, let stand and brew for 25 minutes.

4. While the spicy brine is cooking, cut the finished mackerel, cut it into pieces, and cut onions into the bottom of a glass container, such as an onion cushion.

5. Now take and pour vegetable oil and mustard into a glass, plus add sugar and salt, then stir and pour in the finished cooled spicy mixture, stir and add vinegar.

6. Pour this marinade over the fish.

7. And here it is mustard-oil, or you can say spicy filling turned out, leave it in the refrigerator for 1 day.

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husks and tea

Now I suggest you turn on this video and take note of the recipe, in which mackerel is marinated in both onion skins and tea, this fish is the first to disappear on the table:

Dry salting mackerel without brine

Well, there is one more option left, so to speak, if you don’t want to bother, you can easily rub the fish with salt and not add any water at all, and this way it will also become lightly salted, the main thing is to follow all the proportions correctly.

Such fish will certainly be different from store-bought fish because it is without any chemical additives, which means you don’t have to worry about your health, this is one of the best recipes.

We will need:

mackerel - 5 pcs.
salt - 160 g
sugar - 80 g
peppercorns - 7 pcs.
cloves - 4-5 pcs.
bay leaf - 3-4 pcs. or 2 pcs. taste

Cooking method:

1. Cut off the tail and head of the fish. Remove all entrails from the carcass. Rinse under running water and dry with paper towels.

2. Prepare the pickling mixture, take and place sugar and salt in one bowl. Next, mix peas, cloves and a couple of bay leaves and grind it all into powder.

3. The fish will need to be filleted; remove the ridges with a knife. Place the fillet in a container in which you will salt the mackerel. Mix spices and salt with sugar and you will get a mixture for pickling, there will be a lot of it and perhaps there will even be left over, leave it for future use, it will not go to waste.

Now use this dry mixture to salt the container in which you will salt the mackerel, then wipe it all over the fish on both sides; there is an opinion that the fish will take as much salt as it needs.

4. Place the fillets on top of each other and then cover with a lid or cling film.

5. Place in the refrigerator for 24 hours, and then eat with onion and vegetable oil Of course, cut the fish into slices. Such a delicious soft treat instant cooking it worked! Note that it does not contain vinegar or brine. Bon appetit!

Advice! If you cannot eat all the fish at once, you can freeze it in freezer, and then take it out at any time and taste it.

It turned out to be homemade and finger-licking good!

That's all for me, as always. I wish you that everything works out for you and that you taste the lightly salted fish with great appetite and joy. All the best to everyone! Bye! See you!

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

A few tricks for salting mackerel at home

Large carcasses and medium-sized fish are suitable for salting, but small ones are not. the best option, because they have a lot of seeds, and they are not so fatty. The carcass should have a light fishy aroma, be firm and slightly moist. A light gray color indicates the freshness of the fish, but a yellowish tint is a reason to be wary and refuse to purchase.
You can salt mackerel either whole or in pieces. In the latter option, the fish will be ready for consumption a little earlier.
It is impossible to over-salt mackerel! Being quite fatty, the fish will take as much salt as it needs. For salting, we recommend using coarse, non-iodized salt. The fact is that iodine can spoil appearance of the finished product, although it will not negatively affect the taste.
Salt the fish should be in a container that is not subject to oxidation, such as an enamel pan, glass and plastic bowls. It wouldn’t hurt to sharpen your favorite knife before cooking, then the process will be easier and more enjoyable.
It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days, after filling it sunflower oil without smell.

The classic method of salting mackerel

You will need:

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

Cooking method

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

Another option for salting mackerel in brine

You will need:

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

Cooking method

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

Dry salting of mackerel

You will need:

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

Cooking method

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

Another recipe for salting mackerel pieces

You will need:

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

Cooking method

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

Salt the whole mackerel

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

You will need:

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

Cooking method

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

Recipe for pickling mackerel with lemon

You will need:

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

Cooking method

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

Express salting of mackerel fillets

You will need:

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

Cooking method

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

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

The fish that has great taste- This is mackerel. You can cook with its contents various dishes: appetizer, salads, use as independent dish.

Delicious recipes for salting mackerel at home

Lovers of salted fish will never pass up mackerel. It is tender, fragrant, and goes well with potatoes. And how delicious salads are made using this seafood! Besides his amazing taste, the product has big amount vitamins and various minerals. Constant consumption will strengthen the immune system, normalize metabolism, improve hormones and heart function.

Salted fish is very nutritious and tasty. You can take fresh or frozen products. The main thing is to choose it correctly.

Pay attention to the fish when buying: if it is smooth, there are no dents, there are no visible damages - feel free to buy.

The color of the fish should be bright and evenly distributed. If the scales look faded, this is a sure sign of improper storage and the likelihood that the product has spoiled.

Do not defrost fish in the microwave, under hot water and even in the kitchen. Place in plastic container, cover with a lid so that the smell does not permeate the rest of the food, and defrost it on the bottom shelf of the refrigerator.

When salting, use only coarse salt, without iodine. You can cook the fish in pieces, whole or fillet.

Dry pickling

Ingredients:

allspice – 10 peas;
bay leaf – 5 pcs.;
mackerel – 3 pcs.;
salt – 50 g;
sugar – 1 tbsp. spoon;
dill.

Preparation:

Remove the insides, removing the dark film; if left, it will give bitterness to the finished product.
Cut off the head. Wash.
Pour salt, allspice peas, dill, bay leaves into the container.
Mix salt and sugar.
Coat the fish on all sides.
Place in a container. Place dill in the belly, sprinkle with spices and salt.
Close and refrigerate for three days.
Excess salt can be washed off or removed with a towel.

Under pressure

To cook a dish faster, you can use pressure. To do this, place a jar filled with water on the cooked fish. You can use a kilogram bag of cereal, packed in plastic. It turns out very delicious recipe salted mackerel.

vinegar - 2 tbsp. spoons;
salt – 4 tbsp. spoons;
bay leaf – 5 pcs.;
allspice – 5 peas;
water – 1 liter;
sugar – 2 tbsp. spoons;
mackerel – 2 pcs.;
cloves – 5 pcs.

Preparation:

To make the brine, pour water into a saucepan.
Add spices.
Add salt and sugar immediately.
Wait until it boils.
Boil for a couple of minutes.
Cool. To speed up the process, you can pour it into a wide bowl.
Cut off the tail, head, and fins.
Gut the insides.
Cut into pieces.
Transfer to a jar.
Add vinegar.
Pour in the brine to completely cover the pieces. Do not pour hot marinade.
If there is not enough liquid, prepare more. After twelve hours, you get a spicy, aromatic fish.

In onion skins with brine

There is not always time to look for lightly salted mackerel. Find fish perfect taste difficult. Find out how to salt mackerel at home with a smoked flavor in this recipe. Onion skins will give a golden hue.

Ingredients:

water – 1.5 liters;
loose black tea – 2 tbsp. spoons;
mackerel – 2 pcs.;
peel - from 5 large onions;
salt – 4 tbsp. spoons;
sugar – 1.5 tbsp. spoons.

Preparation:

For the brine: add salt, tea, sugar, husks to the water (rinse well). Wait until it boils.
Cover with a lid and leave to cool. This process will take several hours.
Cut off the head and tail. Clean out the insides.
Wash the belly so that there is no bitterness in the finished product.
Strain the marinade through a sieve. You can use gauze to help.
Place the fish in a jar or container.
Pour in the brine.
Marinate for three days, be sure to turn over every day.
Remove from the marinade, brush with sunflower oil until more beautiful view and the fish did not dry out.

Marinated in tea brine

Salting mackerel with tea is delicious, clear recipe. The only negative is that it will take about four days to prepare. The fish comes out melting in your mouth and resembles cold smoked mackerel.

Love salted fish home salting? Make her yours signature dish: study these best recipes, practice and become a master homemade pickling mackerel.

Salted and smoked seafood is very loved by our compatriots. If before we bought without fear finished product, then in modern times due to the abundance of carcinogens, store-bought salted fish can't be called useful. Many housewives are trying to find out how to salt mackerel at home. Step by step recipe Salting is very simple, and the fish comes out very tasty, healthy and without the addition of harmful substances.

Mackerel: beneficial properties

This type of fish is considered the leader in the content of fluorine, cobalt and chlorine. In addition, mackerel is wonderful; just a 100-gram piece of fish contains up to half the daily protein requirement.

It is known that our body needs fats for normal operation. Unlike fats of animal origin (pork, veal) unsaturated fats mackerel is healthier and easier to digest. It has been proven that, which are present in fish, prevent the development cardiovascular diseases, improve brain activity, prevent the formation of blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, atherosclerosis.

Most recipes use 2-3 fish. Give preference to large or medium sized mackerel. Small fish are bony and also not as fat as large ones. Average weight mackerel suitable for salting – 300 g.

When choosing seafood, pay attention to its appearance. Fresh mackerel has a slight fishy smell. A sharp strong aroma should alert you. The carcass should be firm and slightly damp to the touch.

Normally, the fish is light gray in color. If you notice yellow streaks or a yellowish tint on the carcass, be vigilant. Most likely, the fish has either been thawed several times and then frozen again, or it is old, which will negatively affect the taste after cooking. To salt fish, choose only fresh product, not frozen or fresh frozen. On the picture fresh mackerel.

How to salt mackerel at home: recipes

To make the fish tasty, juicy, and moderately salty, you need to know. Initially, it is worth deciding whether the mackerel will be lightly salted, lightly salted or dried, taking into account the factor of whether the product is used fresh, frozen or freshly frozen. The amount of salt that will be needed for cooking depends on this, as well as how much liquid the mackerel will release during the salting process. This method of preparing seafood allows you to preserve all of it. beneficial features.

Salted mackerel pieces

You will need:

2 pcs. mackerel (approximate size 700-800 g);
A glass of water (200-250 ml);
2 tbsp. l. salt;
1 tbsp. l. Sahara;
1 PC. bay leaf;
1 tsp. ground coriander;
3 pcs. carnations.
If desired, add 1 tsp for flavor. dried basil.

Prepare the marinade: pour water into a saucepan, add sugar, salt and all the spices according to the recipe. Bring the water to a boil, stirring occasionally to dissolve the grains of sugar and salt. Remove from heat, cover with a lid and leave until the marinade has cooled completely.
In the meantime, let's take care of the fish. We wash it thoroughly, cut off the fins and head, cut it open and get rid of the entrails. Carefully remove the ridge. Cut into medium sized pieces.
Place the prepared seafood in a dry, clean jar and pour in the cooled marinade.
Seal with a lid. Leave at room temperature for 2 hours. Then we put the jar in the refrigerator for a day.
After 24 hours, the salted mackerel is ready to eat. Serve it with onion rings, sprinkled with a few drops of vegetable oil.

You can not only salt fish, check out - this recipe is highly rated true gourmets!

Whole salted mackerel

Ready for this recipe whole fish will have the appearance of a smoked product, but during the cooking process it will not be subjected to heat treatment.
Use:

3 mackerel;
1300 ml water;
3 tbsp. l. with a heap of salt;
1.5 tbsp. l. with a pile of sugar;
black tea - 2 tbsp. l.;
onion peels (the more the better) about three full handfuls.

Prepare the brine: put a pan of water on the fire. Add all the spices according to the recipe. We also add thoroughly washed onion peels to the pan. We wait for the brine to boil, reduce the heat and cover the pan with a lid. Cook over low heat for about five more minutes. Remove from heat, cool to room temperature and strain through a sieve.
The head, tail and entrails of the fish must be removed. Next, rinse it under running water and remove excess moisture with a paper towel.
Place the carcasses in a large container of suitable size, preferably glass.
Pour in the cooled brine so as to completely cover the mackerel.
Cover the dish with a lid and leave it to salt for 12 hours at room temperature. Then put the container in the refrigerator for 3-4 days. Twice a day we turn the fish over to the other side.
After 4 days, the fish is ready to eat.

You will need:

2 fish;
3 pcs. onions;
2 pcs. carnations;
2 tbsp. l. salt;
50 ml vinegar 9%;
3-5 pcs. allspice;
3-5 pcs. black peppercorns;
3 tbsp. l. vegetable oil;
5 pieces. bay leaf.

Cooking sequence:

At the stage of preparing the fish, you need to wash it and remove all the insides, tail, head and fins. Cut into small pieces.
Cut the onion into thin half rings.
Mix a glass of water with all the spices from the recipe, including oil and vinegar. We can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. The spicy filling is ready.
Place the fish in a glass container, layer the layers with onions.
Pour brine on top so that it completely covers the fish.
Cover with a lid and shake several times.
Place in the refrigerator to marinate for two days.

Salt mackerel without water

Ingredients:

2 pcs. mackerel;
4 tsp. salt;
1 tsp. granulated sugar;
2 pcs. bay leaf;
6-8 pcs. black peppercorns;
1 tsp. vegetable seasoning with carrot pieces.

Cooking sequence:

Remove the fish's entrails, tail, head and fins. Rinse and dry.
Cut into pieces 1.5 cm wide;
Mix salt and sugar, add all other spices according to the recipe. To make the dressing more spicy and the salting moderate, add 2 tsp. mustard or mustard powder.
Fish pieces Roll thoroughly in this mixture and place tightly in a container with a lid.
Place in the refrigerator to prepare for 2 days.

Using liquid smoke will allow you to smoke mackerel at home, without using.

You will need:

3 fish;
1 l. water;
4 tbsp. l. black tea;
4 tbsp. l. salt;
2 tbsp. l. Sahara;
4 tbsp. l. liquid smoke (it adds a smoky flavor to the finished dish).

Cooking sequence:

We clean and rinse the mackerel. Use paper towels to remove excess moisture.
Add salt, sugar, tea to the water and boil. Let cool.
IN cold brine pour in liquid smoke.
Place the mackerel in a glass container and fill it with brine.
Close the lid, put it in a cool place, smoking takes three days.

Salt mackerel without vinegar

Use:

1 mackerel;
3 tbsp. l. salt;
5 pieces. bay leaf;
2 tbsp. l. special seasoning for fish.

Cooking sequence:

Gut the fish, wash and dry.
Boil a liter of water with the spices, herbs and seasonings indicated in the list.
Cool the brine to room temperature.
Pour it over the fish in a suitable container.
Cover with a lid and put in the refrigerator, marinating for 2-3 days.
After cooking, serve with Korean cabbage, lightly salted cucumbers.

If you discover that mackerel has bad smell, you can get rid of it if you soak the fish in water for 30-40 minutes. This video will help you deliciously cook and salt dry-salted mackerel and demonstrate quick way how to salt fish. Note: remember, the finished product must be stored only in the refrigerator, but not in the freezer.

Find out at home.

8 delicious ways How to pickle mackerel at home.

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, cook lightly salted mackerel Can be done 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:
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. 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. 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. 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.

Spicy salted mackerel

The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after cooking is completed, the dish will delight you incredible taste. INGREDIENTS:
Fresh mackerel - 2 pcs. Onion - 2 heads. Allspice - 5 peas. Laurel - 2 leaves. Vinegar- 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 spoon. Dried cloves - 2 sticks. Ground black pepper. STEP BY STEP PREPARATION:
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. 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. Season the mackerel with pepper and add onion rings, mix, put in a glass container and fill with marinade. I leave it at room temperature for at least 10 hours, after which I keep it in the refrigerator for another couple of 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.

Salted mackerel pieces

Practice shows that salted mackerel in pieces is both 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 spoon. Sugar - 0.5 spoons. Ground pepper Vegetable oil Vinegar - to taste.
PREPARATION:
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. 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 a couple of hours, you can enjoy the taste of salted fish.

DRY AMBASSADOR
INGREDIENTS:
2 mackerel carcasses, 2–3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice, 1 small bunch of dill.
PREPARATION:
Tackle the mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.
Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one bay leaf.
Mix salt and sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, allspice and the remaining salt on top and in the belly.
Close the container with the fish tightly and place it in the refrigerator for 2-3 days. Ready fish cleanse from excess salt using a paper towel or a small amount of water.

SPICY FISH IN A JAR
Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite.
INGREDIENTS:
1–2 fish carcasses, 1 onion, 0.5 liters of water, 2–3 tablespoons of salt, 1 tablespoon of sugar, 4–5 pieces of allspice, 2–3 bay leaves, 1 tablespoon of mustard beans.
PREPARATION:
Prepare the fish: gut, trim the heads and rinse well under running water. Cut the carcass into large pieces.
Proceed with the brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should completely dissolve. Remove the brine from the heat and cool to room temperature.
Cut the onions into small rings. Place them in a jar, alternating with layers of fish. Add mustard there too. Pour brine into the jar so that it completely covers the mackerel.
Close the jar with a lid and place it in the refrigerator for 10–12 hours. Finished mackerel can be stored at cold temperature no more than 5 days. The same applies to fish brine.

FISH UNDER OPRESS

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. Perfect for this purpose liter jar filled with water, or a sealed bag of cereal of the same volume.
INGREDIENTS:
2 mackerel, 2 tablespoons salt, 1 tablespoon sugar, 1 teaspoon each freshly ground and allspice.
PREPARATION:
First, prepare the pickling mixture. To do this, mix salt, sugar and pepper.
The mackerel needs to be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then dry the mackerel thoroughly and transfer it to a cutting board.
Cut each carcass lengthwise through the belly into two parts. Remove the fish spine and all bones. Trim the meat from the skin. It is better to do this with a very sharp knife.
Cut the fillet crosswise into small pieces. They must be transferred to a glass container and sprinkled with the pickling mixture. Press the fish down with pressure and place it in the refrigerator for 7–8 hours.

AMBASSADOR OF A WHOLE MACTERCARSE
You can try salting a whole mackerel carcass. It will also turn out very tasty. There is no need to gut the fish for this recipe.
INGREDIENTS:
2 mackerel carcasses, 6 tablespoons salt, 2 tablespoons sugar, 1 teaspoon black ground pepper, 1 tablespoon dried dill, 1–2 tablespoons vegetable oil.
PREPARATION:
Rinse the mackerel and dry thoroughly with paper towels. Take a large bag and add salt, sugar, pepper and dill into it. Shake the bag to mix all the seasonings.
Then thoroughly rub each carcass with the curing mixture. Place the fish in the bag in which you mixed the seasonings. Wrap the mackerel tightly. To do this, you can use a few more bags or thick paper.
Place the fish in the refrigerator for 3 days. The finished fish should be washed under running water, dried well and grated a small amount vegetable oil.

LITTLE SALTED FISH
The easiest way to salt mackerel at home is to make lightly salted fish. In this recipe, the amount of salt is determined by eye. However, misfires are excluded, because it is almost impossible to over-salt the fish.
INGREDIENTS:
2 mackerel carcasses, salt to taste, 5-6 allspice, 1 lemon, 1-2 tablespoons olive oil.
PREPARATION:
The mackerel for this recipe must be prepared. Gut the carcasses, removing the black films from the abdomen, cut off the heads and rinse the fish under running water. Pat the mackerel dry with a paper towel and cut into portions.
Salt each piece of fish and place in a glass or plastic container. Place allspice and bay leaf on top. Sprinkle the mackerel with lemon juice and drizzle with olive oil.
Cover the container with a lid and place the mackerel in the refrigerator. This fish is salted within 24 hours. During this time, it is necessary to stir the container several times.

In addition to the fact that mackerel has amazing taste qualities, she is also very useful. This valuable source vitamins, for example, B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.
However, the most important quality of this fish is that it is rich in healthy omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal background, have a positive effect on work of cardio-vascular system.

Rules and tips for salting

Large or medium-sized mackerel is suitable for salting. Small fish are bony and not fat. Perfect option- fish weighing 300 grams.
- It’s better to salt fresh or fresh frozen fish. If you don’t have one, frozen will do.
-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 is characterized by light fishy aroma, elastic to the touch and slightly moist.
- 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.
- To prepare salted mackerel, use dishes that do not oxidize. I use enamel or glass containers.
-I recommend salting mackerel at home regular salt, iodized salt doesn't fit. Iodine will not affect the taste ready-made dish, but will ruin the appearance. 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 shelf life.
- 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 prepare, pieces are salted for one day.
-Fridge - 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 as the meat will become watery and soft after defrosting.
- 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.