Mackerel marinated at home in oil. New Year: mackerel appetizer. Salted mackerel with onion and lemon “Minutka”

Not a single New Year's table can be imagined without fish dishes, especially sliced fish, which serves as an excellent appetizer. Marinated mackerel with onions is a very tasty dish that is always in the spotlight, and which recipe for pickling to choose - read our article! The ease of preparation and availability of products gives us the opportunity to prepare this yummy not only for the holiday, but every day.

Mackerel is a very nutritious and healthy fish, impressive in all its characteristics - both gastronomic and consumer. Having bought it frozen in a store for a low price, you can later prepare a magnificent delicacy from it - pickled mackerel with onions. Onions add more than just taste and aroma to a dish. Onion juice makes the fish meat very tender and melts in your mouth.

Let's look at a few recipes for marinated and salted mackerel with onions that will allow you to collect compliments from all guests for truly delicious dishes!

"New Year's Spicy"

Ingredients

- 3 pcs. + -
- 3 pcs. + -
- 3 large cloves + -
- 1 tbsp. l. with a slide + -
- 3 tbsp. l. + -
— 0.5 tsp. or to taste + -
Ground allspice- 0.5 tsp. + -
— 3-4 pcs. + -
- 1 tsp. + -
- 2 tbsp. l. + -

Preparation

This recipe is very simple and is prepared from frozen fish, which does not even need to be thawed. The day before the holiday, marinate it and it’s ready for the New Year’s table!

We cut off the head of the mackerel, open the belly, clean out the insides and wash. Be sure to remove moisture with kitchen napkins and cut into steaks 4-5 cm wide.
Peel the onion and garlic and cut into thin rings. Place the slices in a spacious bowl and knead them a little with your hands so that the aromatic vegetables absorb the spices.
Now sprinkle the onion and garlic slices with salt and sugar, hot and allspice, and bay leaf. Place sliced fish into the mixture, add vinegar and oil. Mix all the ingredients so that the fish is evenly coated with the marinade ingredients. Leave the workpiece for 5-10 minutes in the kitchen.
Place the contents of the bowl very tightly into the jar. There should be no air between the pieces of fish! Close the lid and marinate in the refrigerator for 24 hours.

Mackerel marinated with onions tastes no worse than salmon. Try it! And the recipe is simple and tastes like “you can eat your fingers”!

Mackerel with onions “Ghost from the North”

Mackerel marinated according to this original recipe will captivate you forever! Get ready to answer the questions: “How did you do it?” Keep it as your signature secret recipe!

We will marinate 1 fish weighing approximately 400-500 g. It is desirable that it be as fresh as possible, i.e. fresh frozen. Before the New Year holidays, stores should stock up on fresh products.

Stage I

At the initial stage we will salt our mackerel. We decapitate the fish, clean out the insides and rinse thoroughly. Dry lightly with a kitchen napkin and cut into steaks approximately 2 cm wide. Place the fish pieces in a deep bowl with a capacity of about 2 liters.

Next, we prepare a saline solution for salting our steaks. For brine, pour 3 cups of purified water into a liter jar and dissolve 2 tablespoons of edible sea salt in it. Stir until the salt crystals dissolve and pour in the fish slices. Cover the dish with a lid or cling film and put it in the refrigerator for a day.

Stage II

The next day we prepare the marinade.

Take 1 large red onion. We clean it and cut it into thin half rings.

For marinade filling, mix 3 tbsp. vegetable oil with 2 tbsp. vinegar 9%. Add to this mixture:

0.5 tsp Sahara,
third tsp ground ginger,
third tsp freshly ground black pepper
1 tsp coriander seeds.
Whisk all components of the marinade mixture thoroughly with a fork until smooth.

Now marinate the mackerel with red onion. Take a container or plastic bucket. We put a little onion on its bottom, put some of the already salted fish steaks on top, then repeat laying the ingredients in layers. Finish with a layer of red onion.

Pour the marinade over the top and close tightly with a lid. Shake several times to ensure that the marinade is distributed evenly over the surface of the fish pieces. We put the bucket back in the refrigerator for a day.

In just 2 days you will receive a masterpiece! Excitingly appetizing marinated mackerel with onions, which captivates with its taste and very piquant aroma. Take odes to your skill!

Salted mackerel with onion and lemon “Minutka”

If you have already bought salted fish, and all you have to do is cut it and serve it, then there are little secrets of skill here too.

For this great New Year's table appetizer we will need:

1 salted mackerel,
1 white onion and 1 red onion,
1-2 lemons,
a piece of ginger root,
1 tsp Sahara.

Step-by-step preparation:

All our recipes for marinated mackerel with onions are so easy to implement that even an inexperienced housewife can try all the recipes before the holiday. Hone your skills! You might want to add another spicy touch to your creations! Don't forget, we are all creators!

How to marinate mackerel at home tasty and quickly is a question primarily of concern to the housewife who has bought a couple of pieces of frozen fish or fresh mackerel. Salting mackerel correctly, choosing a recipe for salting mackerel for home salting must be done carefully; a safe cooking method will preserve the health of family members and make the cold snack taste excellent.

Home-marinated mackerel is a very tasty appetizer, it turns out to be a dish without dyes, preservatives and tastes no worse, much better than store-bought salted mackerel. Salting fish at home is simple - salt the mackerel 2 hours in advance or wait 1-2 days before final salting - entirely depends on the desire of the housewife and the chosen cooking method.

This type of fish is considered the leader in the content of fluorine, cobalt and chlorine. In addition, mackerel is an excellent source of protein; just a 100-gram piece of fish contains up to half the daily protein requirement. It is known that our body needs fats to function normally. Unlike fats of animal origin (pork, veal), unsaturated fats from mackerel are healthier and easier to digest. It has been proven that omega-3 fatty acids, which are present in fish, prevent the development of cardiovascular diseases, improve brain activity, and prevent the formation of blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, and atherosclerosis.

How to choose the right mackerel

In order not to run into “rotten meat” and be able to repel an unscrupulous supplier, when buying fish you should be guided by the following factors:

The eyes don't lie. This does not apply to the seller, but to the fish, if the mackerel's eyes are bulging, moisturized, they are quite bright and full, then this product is fresh and can be taken, because otherwise the eyes sink, dry out and wrinkle. Of course, this rule applies to fresh fish that has not been heat-treated.
The gills will tell you. It is this respiratory organ of waterfowl that can be confidently considered a litmus test that will help determine the date of death of a fish. Good quality products have clean, red or pink gills, no mucus, and do not give off a disgusting scent.
The smell will lift the veil of secrecy. When purchasing seafood, use your sense of smell. A fresh carcass does not have a pronounced smell of fish and rancid fat.
Appearance is an indicator of quality. The skin should be moisturized, elastic and shiny, with a rainbow tint, without any extraneous spots or holes. A dull, dry and weather-beaten surface of an individual clearly indicates an expired product.
Body strength is a sign of health. This rule also applies to mackerel. For high quality products, the meat should not be loose, lumpy or plastic. In addition, fresh fish have a flat belly, while aged fish have a swollen belly with greenish spots.

How to pickle mackerel at home: 9 best recipes

Marinate mackerel according to the classic recipe

There is nothing easier than preparing a classic mackerel marinade. In it, the fish will be moderately salted, soaked in unobtrusive spices. This recipe is essentially the basis of any marinade. That is, after that you can add spices to it, adjust the amount of sugar and salt, inventing new types of marinade for sea fish. You can do the same.

Ingredients:

2 large mackerel carcasses
sugar and salt - 2 tbsp each. l. no slide
vinegar - 2 tbsp. l.
bay leaf – 2 pcs.
cloves – 3 pcs.
purified water – 250 ml
black peppercorns – 6 pcs.

Cooking method:

The water for the marinade is purified and not boiled. Pour water into a suitable deep container (not aluminum) and add all other ingredients except fish. When the salt and sugar melt, the marinade can be considered ready.

While the brine is being prepared, you need to prepare the fish. It needs to be cleaned of the insides and the black film located inside the carcass, which can give an unpleasant bitterness. Afterwards, the fish is washed under running water and dried on paper (you can remove excess moisture with paper napkins).

Next, the fish is combined with the marinade and left to soak for 2–3 hours at room temperature. Afterwards, you need to put it in the refrigerator on the bottom shelf, leaving it for 24 hours. The taste of the finished dish is simply amazing.

Quick mackerel in marinade

Ingredients:

frozen mackerel - 2 pcs. (600–700 g)
onion - 1–2 pcs. salt (not iodized, you can use sea salt) - 2 tbsp. l.
bay leaf - 2–3 pcs.
cloves - 3 pcs.
drinking water - 300 ml
vegetable (sunflower) oil - 200 ml
vinegar 9% - 1.5–2 tbsp. l.
peppercorns (mixed or black) - 10–12 pcs.
coriander beans - 1 tsp.

Cooking method:

To make the appetizer salted faster, it must be cut into fillets. Do not defrost frozen carcasses completely to make them easier to work with. Remove all inedible parts. Carefully remove the skin. Separate the "meat" from the spine. Try to maintain the fillet's shape as much as possible. Cut it into small pieces of arbitrary shape. Boil water and cool. Add salt to it. Stir until completely dissolved.
Pour brine over mackerel. Leave in the kitchen for 2 hours.
Chop the onion into half rings. It comes out fragrant and crispy. Therefore, feel free to put it more than the specified amount.
Mix oil with vinegar.
Drain the brine. Rinse in clean cold water several times. Place in a jar, alternating with onions and spices.
Pour into a jar with fish. Close the container. Place in a cool place. In principle, you can eat mackerel marinated in this way right away. But in a couple of hours it will be even more tasty, appetizing and tender.

Recipe for marinated fresh frozen mackerel

According to this recipe, the fish turns out “just like in a supermarket”, but eating it is safer for your health.

Ingredients:

2 carcasses of fresh or frozen mackerel.
Coarse sea salt.

When marinating fresh frozen fish:

Thaw the fish slightly.
Gut it.
Cut off the head, wash.
Cut into pieces.
Place on the bottom shelf of the refrigerator until half defrosted.
Salt outside and inside.
“Send” to the refrigerator for a day.

Mackerel marinated with mustard

The finished dish is an appetizer served with alcohol along with green onions. Before serving, add oil and lemon juice.

For preparation you will need:

One fish.
A liter of boiled water.
Five tablespoons of salt, three of sugar and two of butter.
Spoon of mustard powder.
Bay bay and black pepper - according to the instructions.

Freshly frozen fish is washed and dried with towels. Then the head is cut off, cleaned of entrails, cut and chopped.
Place other ingredients in a saucepan and mix the contents.
Bring the mixture to a boil and cook for 2–4 minutes, then cool.
The chopped mackerel is placed in a marinating container and poured with marinade. The container is closed, compacted with a press and placed in a cold room for 48 hours.
After the period has passed, the marinade is drained, and the mackerel, marinated with mustard, is placed in the refrigerator for storage.

Whole mackerel in brine

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.

You will need:

2 mackerel carcasses,
6 tablespoons salt,
2 tablespoons sugar,
1 teaspoon ground black pepper,
1 tablespoon dried dill,
1–2 tablespoons of vegetable oil.

Cooking method:

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 rubbed with a small amount of vegetable oil.

Marinated mackerel in oil

To prepare marinated mackerel at home, choose fattier fish, then it will turn out even more juicy and tasty. Let's get started!

Ingredients:

frozen mackerel – 1 – 2 medium fish
onion – 1 head
table salt – 2 tablespoons
granulated sugar – ½ teaspoon
Refined sunflower oil – 200 milliliters
dried bay leaf – 1 – 2 pieces
black peppercorns, coriander – 5 peas each
9% vinegar – 1 teaspoon (can be replaced with apple cider vinegar)

Recipe:

Defrost the fish, do not do it completely, let it remain a little frozen. In this state it will be easier for us to work with her.
It is advisable to buy mackerel with the head and ungutted. This will make a little more work, but not much, since any mackerel has no scales and is very easy to clean. Whole mackerel preserves the freshness and natural taste of the fish much better. Therefore, we begin marinating by cleaning the fish: we cut off the head and take out the insides. You can leave the fins and tail, they will not affect the taste in any way.
We take a knife (be sure to be well sharpened) and cut it into portions.
We clean the onions under running cold water, so our eyes will not water. We cut it quite large - into half rings.
Pour vegetable oil into a bowl. Add granulated sugar and salt. Add vinegar. We divide the bay leaf into several pieces and throw it here. Add coriander seeds and black peppercorns.
Stir and get a marinade. There is no need to cook anything. Isn't that great?
Now take the chopped mackerel and soak each piece on all sides in the spicy marinade.
Place the fish in a convenient glass bowl or plastic tray. Sprinkle chopped onions on top and pour over the rest of the marinade.
Cover the dish with a lid and place it in the refrigerator for two days. It is advisable to shake the tray with fish from time to time so that it marinates more evenly.
After two days, the mackerel can be served.

Marinated mackerel in tomato sauce

Ingredients:

Fresh mackerel 500 gr.
Onions 2 pcs.
Salt 1.5 tsp.
Sugar 0.5 tsp.
Refined sunflower oil 50 ml.
Apple vinegar 35 ml.
Tomato juice 125 ml.
Ground black pepper - to taste
Ground coriander 1 pc.
Bay leaf 2 pcs.

Cooking step by step:

I defrosted the mackerel, cleaned it of all excess, washed it thoroughly and dried it. I divided it into fillets and then cut them into portions.
The onion needs to be peeled and cut into rings.
Place onions and fish in layers in a jar.
Now you need to prepare the marinade. To do this, mix all the above ingredients in a saucepan, bring to a boil and boil for literally one minute.
Pour the hot marinade over the fish in the jar, close the lid and turn it over several times so that the marinade thoroughly saturates the entire fish.
As soon as the entire contents of the jar have cooled, we put it in the refrigerator without opening it for a day.

After the specified time, the wonderful marinated mackerel is ready. Try it - it's very tasty!

Recipe for delicious marinated mackerel with carrots

Ingredients:

fresh frozen mackerel – 1 pc.
carrots – 1 pc.
fine salt – 2 tbsp. spoons
white sugar – 2 tbsp. spoons
onion – 1 pc.
black peppercorns – 5 pcs.
table vinegar – 10 ml
dry bay leaf – 2 pcs.
fresh dill - to taste
filtered water – 1 l.

Preparation:

Pre-defrost the mackerel, rinse and dry it with a towel. Then we clean it of scales and entrails, cut off the head, fins and tail. Chop the fish into small pieces. We process the vegetables and chop them finely.

Now prepare the marinade: mix all the spices in a small saucepan, add sugar and bay leaf. Pour in filtered water and place the dishes over medium heat. Bring the marinade to a boil, and then remove from the stove, add vinegar and cool. Place the fish in a clean glass jar, layering the prepared vegetables. Pour in the cooled marinade and sprinkle with chopped fresh dill. Close the top with a lid and put it in the refrigerator. In 2 days, delicious pickled mackerel pieces will be ready!

How to marinate mackerel in a hot marinade

Marinated mackerel in a hot marinade is very easy to prepare at home, even for an inexperienced cook. The fish turns out tender, tasty and aromatic.

Ingredients:

Water - 1.5 l
Salt - 1 tbsp. l.
Onions - 1 pc.
Allspice peas - 5 pcs.
Black peppercorns - 5 pcs.
Bay leaf - 2 pcs.
Cloves - 3 buds
Vinegar - 1 tbsp. l.
Cilantro seeds - 0.5 tsp.
Fennel seeds - 0.5 tsp.

Step-by-step preparation:

Pour the water into a saucepan, then boil.
Add salt, allspice and black peppercorns, bay leaves, cilantro and fennel seeds to boiling water.
Boil the marinade for 2-3 minutes. Turn off the marinade, add the cloves, then pour in the vinegar.
Clean the mackerel, then cut into pieces.
Chop the onion into strips and place in a marinating container. Place fish slices on top.
Pour the hot marinade over the mackerel.
Leave the fish to marinate for 2-3 hours.

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.
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.
I recommend salting mackerel at home with regular salt; iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will ruin the appearance.
The refrigerator is the best place for storage. Pour vegetable oil over the mackerel and store for no more than 5 days. Do not keep salted fish in the freezer; after defrosting, the meat will become watery and soft.
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 taste. The tips listed above will help you prepare delicious, beautiful and aromatic salted mackerel.

That's all. You can make excellent sandwiches from pickled mackerel by adding some green onions. Fish prepared according to this recipe is a beautiful, tasty and healthy treat. 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!

Canned mackerel at home, recipes

Professionals say that it is impossible to prepare canned fish at home without an autoclave. We will debunk this myth and suggest you try making delicious canned mackerel at home.

We will cook the fish in a regular oven, which is found in almost every home.

Mackerel is useful in any form, including canned food. Even after heat treatment, it retains a sufficient amount of iodine, calcium, amino acids, vitamins and microelements important for the body. But at the same time, the method of storing canned food in a tin can is far from the safest. Any damage to the container can lead to the launch of an oxidative reaction inside the can, which, in turn, will lead to spoilage of the product. The best option in this case is to prepare canned mackerel at home. The recipes presented below allow you to cook fish on the stove, in the oven, in a slow cooker, or in an autoclave. Let's look at them in more detail in our article.

Canned mackerel in a slow cooker

Canned mackerel cooked in a slow cooker is good.

800 g fresh mackerel
1 large onion;
2 tbsp. spoons of tomato paste;
spices (black, white pepper, cloves) - to taste;
2 bay leaves;
salt - to taste.

Product preparation:

Remove the fins, entrails, head, spine and skin from the fish. Cut it into pieces.
Peel the onion, wash it, finely chop it.

Place in the slow cooker in the following order:

mackerel
spices
salt to taste.

Then turn on the “quenching” mode. Cooking time: 4 hours.
After this, add tomato paste and turn on the same mode again for 2 hours.

Such canned food is good when cooled. Suitable for any of the side dishes.

Preparing canned mackerel in a pressure cooker

When canned fish is cooked in a pressure cooker, the number of bones in the fish does not matter, since they simply soften during the cooking process.

Mackerel - 1.5 - 2 kg;
Onions - 2-3 heads;
Spices: laurel, black peppercorns, white peppercorns, cloves - to taste;
Vegetable oil - 100 g;
Water 800-900 g;
Salt - to taste.

Canned food is prepared as follows.

The mackerel is taken fresh. It is cut up and washed. This fish is quite large, so it is cut into pieces. Salt to taste.
The onion is cut into rings. Places on the grill of the pressure cooker. The grate should be covered with onions, so you need to take enough. Spices are added - laurel, black and white peppercorns. The fish is placed on top.
Water and oil are added.
Cover tightly with a lid and place over high heat.
After the sound signal, reduce the heat to the lowest setting and simmer for 1.5 hours.
Then the still hot fish pieces are put into jars and liquid is added. Then they are sterilized for 5 minutes and rolled up.

To prepare canned fish, glass jars with a volume of up to 1 liter are used. It can be 0.5 l, 0.7 l or 1 liter.

Jars must be sterilized in advance; only tin lids are used.

It only remains to add that fish dishes are very important for adequate human nutrition. It is important to include a variety of fish dishes in your diet, from soups to salads.

Number of servings: 6
Cooking time: 6:00 a.m.

Homemade canned mackerel

Culinary thought does not stand still. Nowadays various home canning products are back in fashion. And this hobby affected not only traditional vegetables, but also dairy, meat and fish products. There is another point that contributes to the development of home canning - the lack of stable quality of store-bought products. First of all, this concerns canned fish. Thousands of manufacturers, in pursuit of profit, produce monstrous canned fish that cannot be given even to hungry dogs. We live in an era of total fakes and deception. Therefore, it makes sense to treat yourself and your loved ones with homemade products of the highest quality from time to time. Because there is no greater controller than the chef himself, who cooks for his family. Today we will prepare canned mackerel at home with the addition of oil. The recipe is very simple, but its implementation takes some time. The readiness of canned fish is determined by the spine of the fish. It should be soft and edible. Canned fish bones are the only effective source of calcium to combat osteoporosis.

You need to prepare the following ingredients:

medium-sized fresh frozen mackerel – 2 pcs.
olive oil – 2 tbsp. l.
salt – 0.5 tsp.
allspice peas – 1 pc.
black peppercorns – 3 pcs.

We begin to prepare homemade canned mackerel, for which we will need at least 6 hours: Mackerel, also known as mackerel, is a relative of tuna. These fish swim very quickly, so they have dark (rich in blood) meat and delicious fat under the skin. Frozen fish must be defrosted very slowly.

Further cutting of this sea fish is done using a sharp knife. It is necessary to open the peritoneum of the mackerel and remove the entrails. Then, the heads and tails of the fish are cut off, taking a small part of the carcass. These cut parts will be a wonderful raw material for fish soup or fish soup. Fish carcasses are cut crosswise into small pieces. The spinal and costal bones remain in place.

As for the spices, we will try to use black pepper, sweet peas and black peas in the smallest quantities. Canned food takes a long time to prepare; if you put a large amount of spices in mackerel, they will spoil the natural taste and smell of the fish.

Place pieces of mackerel in a glass jar, add spices, salt and olive oil.

Place a small saucer at the bottom of a deep pan and pour water to fill one third of the pan's volume. We put the jar of future canned food in the pan, right on the saucer. Add water and begin heating and boiling homemade canned mackerel in a water bath. It is advisable to cover the can of canned food with a nylon lid.

This process is lengthy, but it does not require constant attention. Once an hour you need to add boiling water to the pan. After 6 hours, you need to take out one piece of fish and try the bones. If the ridge has become soft and edible, this means that canned mackerel at home is ready. Let them cool and serve.

Canned mackerel: how to cook at home?

Before we begin the canning process, we prepare all the ingredients. We recommend using only fresh or freshly frozen fish for preparation, which we first defrost naturally.

You need to prepare the following ingredients:

2 large mackerel fish;
black and allspice peas, 4 pieces each;
odorless vegetable oil - 2 tablespoons;
cold water - 8 tablespoons;
salt - 1 teaspoon.

Mackerel must be cleaned, gutted and rinsed well. Be sure to trim the gills and tail. Dry with a paper towel and cut into small pieces no thicker than 2 cm.
Now prepare 2 half-liter shot jars. To do this, wash them thoroughly and dry them in the oven (10 minutes at 200 degrees).
Place a layer of fish in prepared and cooled jars. Place half the portion of peppers and salt on it. Cover with another layer of fish. We compact the fish well in the jars.
Now pour 1 tablespoon of vegetable oil and 4 tablespoons of water into each container.
We cover the jars with iron lids for preservation, from which the rubber bands must be removed. If there are none, then you need to wrap the necks of the cans with foil.
Place in a cold oven and turn it on, setting the temperature to 200 degrees. We maintain this temperature regime until the liquid in the jars boils. Then you should reduce the temperature to 120-140 degrees. And bake the mackerel in the oven for 1.5 hours.

If you want to preserve the dish longer, you can preserve the mackerel. To do this, take out the canned fish while still hot. We change the lid to the one with an elastic band, and roll it up with a special seaming key. Turn the canned food upside down, wrap it in a blanket, and leave until completely cool (at least 6 hours). Canned mackerel at home can be stored in a cold place for at least a quarter of a year. If you want to try pickling mackerel at home, use this recipe: in onion skins and tea leaves.

How to prepare canned mackerel at home?

In fact, preparing canned mackerel is not difficult, and even a novice housewife can do it. To ensure that the fish turns out delicious the first time, it is recommended to listen to the following tips:

It will be easier to cut mackerel if you do not defrost the fish completely. Then the pieces will retain their shape and look more appetizing.
Place jars filled with mackerel only in a cold oven.
It is recommended to place wet sand under the bottom of each jar. This will prevent cracks from appearing in the glass while preparing canned food.
For canned fish, it is important to adhere to the established cooking technology. At home, mackerel should be cooked for at least half an hour at 120 degrees. Only at this temperature do botulism bacteria die, causing acute poisoning of humans with toxins.

The most delicious canned mackerel at home

Tasty, aromatic, healthy and also economical canned food can be prepared according to the following recipe. To do this, you will need an oven, a sterilized glass jar with a volume of 500 ml, mackerel (1 carcass weighing 300-350 g per 1 jar), bay leaf, peppercorns, vegetable oil (40 ml), salt (10 g), a lid for the jar.

Canned fish from mackerel is prepared at home in the following sequence:

The fish is washed, the entrails, head and tail are removed, and cut into pieces no more than 4 cm thick.
Place laurel and pepper at the very bottom of the jar. The mackerel is compacted on top.
After this, add salt and add vegetable oil.
Cover the jar with a lid (without a rubber band), place it on a baking sheet with sand and put it in a cold oven. The cooking temperature is 120 degrees.
Canned mackerel will be ready in 3 hours. During this time, the fish has time to boil well in its own juice and its bones become soft, like in factory canned food.

Mackerel prepared according to this recipe can be preserved in the traditional way. The main thing is not to forget to put a rubber band on the jar.

Mackerel in oil

To prepare fish according to this recipe, you will need a minimum of ingredients, and the taste is simply wonderful. You can’t even tell that this mackerel was cooked in oil at home.

Canned food according to this recipe is prepared in the oven. But before that, you first need to wash, cut and gut the fish, cut it into pieces and compact the jar. Then add a teaspoon of salt, peppercorns and pour in vegetable oil so that 2 cm remains to the edge of the jar (about 200 ml of oil). Place the glass jar in the oven on wet sand. Set the heating temperature to 180 degrees, after 15 minutes reduce it to 110 degrees and simmer the mackerel in oil for another 4 hours.

Homemade canned tomato mackerel

To prepare canned mackerel you will need the fish itself (a large carcass weighing 400 g), tomato paste (1 tablespoon), a small onion, salt and spicy spices to taste (bay leaf, a mixture of peppercorns).

Place in layers in a pan: onions, fish, spices. Then pour some water into the bottom and put it on low heat. The mackerel should be stewed for 2 hours, after which tomato paste diluted with water is added to it. After this, the fish should be cooked some more to make it truly canned. Mackerel in tomato at home will be cooked on the lowest heat for another 2 hours. While cooking the fish, make sure that the water does not boil away. Otherwise the mackerel will burn.

Canned mackerel with vegetables for the winter

To prepare fish according to this recipe, you will need boiled and pitted mackerel (1 kg). To do this, a gutted fish carcass without a head is boiled for 20 minutes and disassembled so that there are no bones. Now we need to do the vegetables.

Make a tomato from fresh tomatoes (2 kg), add grated carrots (0.4 kg) and onions (350 g). It is also necessary to introduce ingredients such as salt (1.5 tablespoons), vegetable oil (240 g), sugar (4 tablespoons). Simmer the vegetables over low heat for 1 hour, then add the fish and cook for another 40 minutes. 15 minutes before the end of cooking, pour 30 ml of acetic acid (70%) into the pan. Place the mixture in sterile jars and roll up.

Canned mackerel in an autoclave

You can prepare canned mackerel very quickly using an autoclave. To do this, the fish is washed in the same way, cut into small pieces and compacted into jars. After this, add a teaspoon of salt, sugar and vinegar (9%), vegetable oil (1 tablespoon), and spicy spices to taste. Then the jars need to be rolled up with lids and placed in an autoclave.

Preparing canned mackerel at home takes 50 minutes at 120 degrees. As a result of cooking, the fish turns out soft, juicy and without bones.

Recipe for canned mackerel in a slow cooker

It’s easier, tastier and faster to prepare canned food in a slow cooker. To do this, you need to cut the fish (2 carcasses) into pieces and put it in the multicooker bowl. Then you need to add sugar (1 tablespoon), coriander and salt (1 teaspoon each), ground pepper (¼ teaspoon), and a few bay leaves. After this, you need to pour vegetable oil into the multicooker bowl at the rate of 70 ml for each fish (140 ml in total) and 250 ml of black tea. To prepare a strong brew, you need to pour tea without additives (2 tablespoons) with the specified amount of boiling water.

Place all the above ingredients into the multicooker bowl. If you plan to further preserve the cooked fish, then you need to add more vinegar (2 tablespoons). Canned mackerel at home is prepared in a slow cooker for 2 hours in the “Stew” mode. After this, the device will automatically switch to keeping warm. In this mode, you need to cook canned food for another 1 hour. And only after that they can be rolled into sterilized jars.

Stewed mackerel (as canned)

The taste of sardines prepared according to this recipe is very reminiscent of canned food from a tin, although the fish is cooked in an ordinary pan on the stove.

First, place chopped onions and carrot slices on the bottom of the pan. Then spices (bay leaf, peppercorns) and salt (1 tablespoon) are added to the vegetables. Thin slices of lemon (3-4 pieces) are laid out on top, and then fish cut into pieces. At the next stage, you need to add vegetable oil (130 ml) to the pan and add so much water so that it almost completely covers the fish. Place the pan on low heat and cook canned mackerel at home for at least three hours.

Fish prepared according to this recipe is not suitable for canning. But if necessary, when loading the ingredients into the pan, you can add a tablespoon of vinegar. Then at the very end of cooking it will need to be put into jars and sealed with a can opener.

Wonderful simple recipes with cooking photos canned mackerel at home.

Good day to all beautiful owners and hostesses!

We recently talked to you about, and today we will talk about pickled.

These cooking methods differ in that vinegar is usually used to marinade the fish.

Thus, pickled mackerel acquires a different taste than simply salted mackerel. But both are incredibly tasty, and most importantly - natural and without preservatives, because we are cooking for the family!

This fish is a welcome guest on any table!

Save our recipes and prepare this wonderful treat for your loved ones.

Mackerel marinated with onions

A very simple recipe with a delicious marinade.

Ingredients

Mackerel – 4 pcs.
Water - 1 l
Fine salt - 4 tbsp. l
Granulated sugar - 2 tbsp. l
Peppercorns – 15 pcs.
Cloves - 1/2 tsp
Ground paprika - 1 tsp
Ground black pepper - 1 tsp
Bay leaf - 3 pcs
Vinegar 6% - 3 tbsp. l

Preparation

Let's start cooking with the marinade.

To do this, put a liter of filtered water on the fire, adding spices, as well as sugar and salt.

Don't forget the bay leaf. Bring to a boil and immediately remove and set to cool.

Pour vinegar into the cooled marinade and stir well.

Fillet the fish and cut into strips 2.5 - 3 cm wide.

If the skin does not come off well, you can leave it.

Pour in the cooled marinade so that it completely covers the mackerel.

Close the lid tightly and place in the refrigerator. The fish is marinated for 24 hours.

This is how delicious it turns out!

By the way, pickled onions are also very tasty; we separate them into rings and use them to decorate the dish.

Bon appetit!

Marinated mackerel with apple cider vinegar

Amazingly delicious recipe!

Ingredients

Mackerel - 2 - 3 pcs.
Onion - 1 pc.

For the marinade:

Water - 250 ml.
Apple cider vinegar 6% - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Fine salt - 2 tsp.
Granulated sugar - 1/2 tsp.
Black peppercorns - 6 pcs.
Allspice peas - 3 pcs.
Coriander seeds - 8 pcs.
Cloves - 6 pcs.
Bay leaf - 1 piece

Preparation

Cut the fish, cleaned of entrails and fins, into portions of 3-4 cm.

The whole secret of this recipe is in the spicy marinade, very aromatic, which we make using the following technology:

Spices and bay leaves need to be fried a little in a heated ladle, then add water. This way they will give all their smells and taste to the future marinade.

Bring the marinade to a boil and turn off. Add salt and sugar and stir until completely dissolved.

At the same stage, add vegetable oil, and when the marinade has cooled a little, add vinegar to it.

It must cool completely and be at room temperature before use.

At this time, cut the onion into feathers or half rings, as you prefer.

When the jar is complete, pour the cooled marinade into it along with all the spices.

Let it sit in the refrigerator for a day. Oh, and it turns out delicious!

Mackerel in mustard marinade in a jar

A delicious recipe that will not leave anyone indifferent!

Ingredients

fresh frozen mackerel – 2 pcs.
onions - 3 pcs.
sunflower oil - 150 ml
table vinegar 9% - 2 tsp.
mustard - 1 tsp.
sugar - 1.5 tsp.

For decoration:

Lemon
Red onion

Preparation

We prepare the mackerel by gutting the belly, washing it well and cutting off all unnecessary parts, such as the head and fins.

Place the salt-rubbed fish in a bowl, belly down, and leave for 4 hours at room temperature.

If you add salt in the summer, it’s better, of course, to put it in the refrigerator, but then the time increases to 8 hours, and you can leave it overnight.

So, after the specified time, we take out the fish, rinse it of salt under water and dry it on a paper towel.

Cut into arbitrary portions.

Cut the onion into thin half rings, or into rings, as you like.

Pack the fish tightly into the jar alternating with the onion.

Prepare the marinade: pour sugar into the sunflower oil, add vinegar and mustard - stir until the sugar dissolves.

Important: if you like saltier fish, you can also add salt to the marinade to taste.

Pour mackerel in a jar with this marinade. Let marinate in the refrigerator for 8 hours.

All that’s left to do is take it out and serve it beautifully!

Very tender fish with excellent taste. It can be stored for about a week in the refrigerator, but as a rule, it is eaten within the first few days!

Marinated mackerel in 2 hours - fast and tasty

Watch the ultra-fast mackerel marinade in this video:

Spicy marinated mackerel in oil

A very tasty recipe with bright spices that give a spicy aroma to the fish.

Ingredients

Mackerel – 5 pieces (1.5 kg)
Salt - 2.5 tbsp. l
Sugar - 1 tbsp. l
Vinegar 6% – 100 ml
Vegetable oil - 100 ml
Dry mustard - 1 tsp
Bay leaf - 3 pcs
Peppercorns – 15 pcs.
Cumin grains - 2 tsp
Coriander seeds - 2 tsp
Dried rosemary - 2 tsp
Thyme - 2 tsp

Preparation

Gut the fish, rinse, cut into pieces 2.5 - 3 cm thick. Place in a large bowl.

Salt and pepper, add the rest of the spices, mustard, and add a bay leaf. The leaf can be crumbled.

Cut the onion into half rings and send to the fish. When you add the onion, squeeze it slightly with your hands to release the juice.

Pour vinegar in there too.

Then carefully, so as not to fray, mix everything with your hands.

Take a liter jar and tightly place the mackerel inside with the onion.

Fill with vegetable oil.

If you have a large jar and the fish is loose, you may need more oil.

Cover and marinate for a day in the refrigerator or other cool place.

Serve with pickled onions. Very tasty with potatoes!

Mackerel in wine marinade

Fish can also be marinated in such an exotic way as wine marinade. How to do this, see the video recipe:

Mackerel in honey marinade

A simple recipe for those who prefer not to use sugar. Instead, we will have natural honey.

Ingredients

Mackerel – 2 pcs.
Carrot - 1 pc.
Onion - 1 pc.
Filtered water – 500 ml
Allspice peas – 5 pcs.
Cloves - 5 pcs.
Apple cider vinegar 6% - 2 tbsp. l
Vegetable oil - 2 tbsp. l
Lavrushka – 2 pcs.
Salt - 1 tbsp. l
Honey - 1 tsp

Preparation

First of all, let's prepare our honey marinade.

Boil water with all the herbs and spices and pour in the oil.

Cut the onion into half rings. Carrots will also come into play - chop them into round pieces.

We immediately add the carrots to the marinade and let it simmer for a couple of minutes.

Then remove the pan from the heat, cool to about 50 degrees and only then add vinegar and honey.

While the filling cools completely, we prepare the fish: we gut it, remove heads, fins and other spare parts that we don’t need.

Cut the mackerel into portions.

Place in a container, tightly, sprinkle with onions. And pour in the marinade, along with the carrots.

Cover with a lid and leave in the refrigerator for 24 hours.

Mackerel is ready!

These are the recipes, take them to your piggy bank and share with your friends on social networks. We will be very pleased!

And of course, come back to our virtual kitchen for new delicious recipes 😊!

Sometimes you really want to relax and cook something very simple for dinner, or even go on a visit to take a break from the kitchen at least for the evening. This is really very necessary, because you cannot live at the limit of your emotions and physical strength all the time. No matter how hard we try to do everything and everywhere, the body needs rest. If we do not plan it ourselves, then life itself will throw such a situation at us, and it will not always coincide with our plans. Do you think you're sick and lying in bed with a fever because the car window was open, or someone sneezed on you at work? What do you think could still make you lie in bed for a few days, take care of your health and relax, even in such an unconventional way?
That is why, arrange fasting days for yourself more often, taking a break from household chores and restoring your peace of mind. And so that the family does not go hungry at this time, you need to take care of this in advance by preparing either preparations for the dishes, or such a tasty snack as salted fish - mackerel, salted in oil, the recipe for which I want to offer. Cooking it is very simple, the most difficult process is to disassemble the fish from the entrails, bones and cut into pieces. And then, the salting process will take just a few minutes. We leave the salted fish for a day so that it is well salted and gains flavor.
And now, if you have such a delicious fish in your refrigerator, then consider that the issue of dinner has already been resolved for you. Because the easiest way to prepare such a delicious appetizer is to prepare potatoes either in their jackets, or, what’s even tastier, baked in foil.
Absolutely any fresh frozen fish can be salted in this way, even those with a specific taste. The calculation of salt for fish is so accurate that you will definitely like its taste. And if you still have doubts: buy ready-made fish or salt it yourself, then I advise you to try the second option, because such fish turns out to be more tender and tasty.

Ingredients:
- fresh frozen fish (mackerel) - 500 g,
- vegetable oil - 100 ml,
- salt (sea, table) - 1 tbsp.

We wash the freshly frozen fish carcass in running water. Then we cut off its head and fins. We rip open the belly and very carefully remove the insides, especially removing the black film that envelops the fish meat inside. If you do not remove it, the fish will taste bitter. Now with a sharp knife we cut the carcass along the ridge, dividing it into two parts. Carefully remove the backbone and all bones from the fillet.

Now cut the fillet into pieces 1.5-2 cm wide.

Now place part of the mackerel in the salting bowl. Sprinkle it with salt.

Next, place the remaining pieces of fish in the same order.
Sprinkle each layer of fish with salt.

Close the dish with a lid and leave the fish in the brine for a day.

Try making it at home too