Do you like salty fish? Then you are probably already familiar with mackerel. This is a very fragrant and tender fish, which favorably complements potato dishes. Mackerel can also be made into delicious salads or served as a hearty snack.
Such attention to this fish is riveted for a reason. In addition to the fact that it has amazing taste, mackerel is also very useful. It is a valuable source of vitamins, such as 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 beneficial omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal levels, and have a positive effect on the functioning of the cardiovascular system.
Mackerel will turn out especially tasty if it is salted. Both fresh and frozen fish are suitable for this. The carcass should be smooth, without dents and damage. Defrost fish on the bottom shelf of the refrigerator in a tightly sealed container. For salting, try to use coarse non-iodized salt.
We offer 6 of the most delicious ways to pickle mackerel at home.
1. Dry salting
For this recipe you will need: 2 carcasses of mackerel, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice peas, 1 small bunch of dill.
Cooking method:
Get 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 with 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 sprinkle with the remaining salt on top and in the belly.
Close the container with the fish tightly with a lid and place in the refrigerator for 2-3 days. Clean the finished fish from excess salt with a paper towel or a small amount of water.
2. Spicy fish in a jar
Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite. To prepare such an appetizer, arm yourself with the following 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 peas, 2-3 bay leaves , 1 tablespoon mustard seeds.
Cooking method:
Prepare the fish: gut, cut off the heads and rinse well under eye water. Cut the carcass into large pieces.
Start brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should be completely dissolved. Remove brine from heat and cool to room temperature.
Cut the onion into small rings. Put them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.
Close the jar with a lid and refrigerate for 10-12 hours. Ready mackerel can be stored at a cold temperature no more than 5 days. The same applies to fish brine.
3. Fish under pressure
The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. For this purpose, a liter jar filled with water, or a sealed bag with cereals of the same volume, is perfect.
As for the ingredients, the list is small but capacious: 2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of freshly ground and allspice.
Cooking method:
First, prepare the mixture for salting. To do this, mix salt, sugar and pepper.
Mackerel must be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then you should thoroughly dry the mackerel and transfer to a cutting board.
Cut each carcass lengthwise through the abdomen into two parts. Remove the fishbone and all bones. Cut the meat off the skin. It is best 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 a mixture for salting. Press down the fish with oppression and refrigerate for 7-8 hours.
4. Smoked fish
Smoked mackerel is especially tasty and fragrant. However, it is impossible to smoke it in the best traditions at home. But do not despair. You can repeat the recipe, which is as close as possible to the original.
Find the Liquid Smoke flavor in the supermarket. It will add a smokey flavor. And use onion peel, which is responsible for the beautiful yellowish color.
List of ingredients for smoked fish: 2 mackerels, 1 liter of water, 4 tablespoons of salt, 2 tablespoons of sugar, 1 tablespoon of liquid smoke flavor, 2-3 cloves, 10 pieces of allspice, 3 bay leaves, 1- 2 tablespoons of vegetable oil, onion peel (about half the pan).
Cooking method:
Put onion peel, sugar, salt, cloves, bay leaf, pepper in a saucepan. Pour in the water and bring the contents to a boil. Then cook for another 2-3 minutes.Remove saucepan from heat and cool until warm. Then add Liquid Smoke Flavor.
Prepare the mackerel: remove the entrails and black film from the abdomen, cut off the heads and rinse the fish under running water.Transfer the carcasses to the prepared brine. Cover the pan with a lid and send the fish to the refrigerator for 2 days. When the mackerel is ready, remove the carcasses and wipe them with napkins.
Just below the tail, make a small hole with an awl into which you thread a thick thread. Hang the fish to dry. To do this, you need to find a dry, cool, ventilated place. If a balcony suits you in all conditions, then great!
Be sure to place a container under the fish, as the brine will drain from it. Leave the mackerel for 1-2 days. Then remove the carcasses and grease them with vegetable oil. Ready mackerel can be stored in the refrigerator for no more than 5 days.
5. Ambassador of a whole carcass of mackerel
You can try pickling a whole carcass of mackerel. It also turns out very tasty. Gutting the fish is not required for this recipe.
The best recipes for salting mackerel, herring, capelin
Salted mackerel according to the recipe of the "Old Sailor"
As soon as the fish thawed 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. Sprinkled with salt (about 1 tablespoon), put in a saucepan. Caviar caught in the fish - and it's there too! Saucepan - in the refrigerator. until morning. In the morning (12 hours passed), I washed the fish lightly under running water and laid it out on paper napkins to dry. In the meantime, finely chopped garlic (1 m clove per 1 fillet), chopped dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, spread out pieces of bay leaf. You can stop at this, but you can lightly grease the fish with spicy mustard, mayonnaise, butter to give additional flavors. Caviar mashed with a fork and also evenly laid out on the fillet. Next, we press the two halves of the fillet tightly against each other and wrap each "couple" separately in a bag. We put it in the freezer until the evening. In the evening we take the fish out of the freezer. Salted mackerel is ready! Easy to cut, thick. Stored in the freezer. But not for long, as it is eaten quickly. Enjoy your meal!
Mackerel marinated at home!
You have no idea how delicious it turned out! You will need 2 fish. Cut off the head and gut .... (I asked my son to do this, I myself could not, my hand did not 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, put 2 tablespoons of salt. Mix well until the salt dissolves. Put our pieces of fish there, I also put a couple of bay leaves. Cover with a plate and put some weight on top. Let's leave the fish to be salted. I left for the night. In the evening I put it in, in the morning, at 10 o'clock, I already got it. I salted for 12 hours ... In the morning there was such a picture. Drain all the liquid ... Put the fish back in the same bowl. Then, in the same bowl, put:
. Vinegar (if 9%, then 3 tablespoons, if 5%, like mine, then 4-5 tablespoons);
. black pepper, hot paprika - to taste;
. onion, cut into half rings - 1 large onion;
. 2 garlic cloves (squeeze through a garlic press)
. rast. oil - 1 glass.
We mix everything well. Again we cover with the same plate (the whole fish should be in the marinade), press down and put the load on top. Then refrigerate until evening to marinate well. You can stir it occasionally. And in the evening you can already eat! Mackerel turned out so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, or something .. With boiled potatoes, and with pickled onions ... In general, my saliva is already flowing again ... Bon appetit!
How to pickle mackerel - cooking recipes!
In this marinade, mackerel is tastier than red fish! Tender marinated mackerel will melt in your mouth... Wonderful salted mackerel can be cooked at home. There are many recipes for cooking, some of which we will consider.
Recipe #1
. Mackerel - 1 kilogram.
To prepare the marinade for 1 liter of water:
. Salt - 5 soup spoons;
. Granulated sugar - 3 soup spoons;
. Dry mustard - 1 soup spoon;
. Bay leaf - 6 pieces;
. Carnation - 2 pieces;
. Vegetable oil - 2 soup spoons.
Preparation: The fish must be cleaned, the insides and head removed, the tail and fins cut off. In a separate saucepan, boil the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate on top of the mackerel and oppress it and put it in the cold, in two or three days the fish will be ready. Periodically, the fish can be turned over.
Recipe #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 insides, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, pour tea leaves, granulated sugar, salt into the water and bring everything to a boil. Then it is necessary to strain, let cool and then add liquid smoke to the marinade. Pour the fish with this marinade, close with a plastic lid and put it in the cold for about three days. Periodically, a jar of mackerel should be shaken. After the time has passed, the fish can be eaten by cutting into pieces.
Recipe #3
. Mackerel - 500 grams;
. Salt - 3 soup spoons;
. Sugar - 3 soup spoons;
. Black pepper.
Preparation: Defrost fresh-frozen fish, then clean, removing the head, tail and entrails. After that, rinse it well and cut into portioned pieces. Then each piece of fish must be salted, peppered and sugared, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. It is necessary to put the mackerel in the cold and in about a day - two fish will be ready.
Recipe #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, to get rid of the insides, remove the head, fins and tail. After that, rinse the fish well and put it in a pan with a “jack”. Separately prepare the marinade from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, you can add boiled salted and chilled water. Put a plate and weight on top of the fish. Put for 5 days in a cold place. Enjoy your meal!
How to cook homemade salted mackerel?
This recipe is dedicated to lovers of delicious salted mackerel. It is simple, even an avid bachelor who does not have special culinary skills can pickle mackerel on it. Ingredients:
. Mackerel;
. tea;
. salt;
. sugar.
Preparation: So, we take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and also remove the insides straight into the trash can. We wash the fish inside and out, remove moisture with paper towels and proceed to cooking the brine. How to cook brine, aka marinade: four tablespoons of tea should be poured with a liter of boiling water. It turns out such a strong tea, in which our thawed mackerel will swim. In tea (cooled down), add four tablespoons of table salt and the same amount of sugar, stir. Mackerel is placed in this salty-sweet tea pickle and stored in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen over the washbasin for the night, remove it in the morning and hide it in the refrigerator, wrapping the fish in a paper bag beforehand. All. The fish is ready! Cut and try. Enjoy your meal!
Marinating mackerel! Real jam!
We take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this business is not to let the fish DEFROST, we carry out all manipulations with frozen mackerel !! Peel and chop 3 onions and 3 garlic cloves. We put the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf. Mix carefully. We put it tightly in a jar, cover with a lid and in the refrigerator for a day. And in a day we get our fish and eat.
Home-cured herring + marinades and pickles!
Herring must be bought with a thick back (fatty). If it is frozen, then it should be completely thawed before salting. And don't wash it. And now some recipes: Marinade 1:
. Boiled water (1 glass);
. vegetable oil - 3 tablespoons;
. black peppercorns;
. bay leaf or a few;
. salt to taste.
Boil it all, cool and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.
Marinade 2:
. For 1 liter of water - 1.5 tbsp. spoons of salt;
. 1 st. a spoonful of sugar;
. Bay leaf;
. black peppercorns;
. cardamom;
. garlic;
. 1-2 flowers (dried) cloves.
Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.
Pickle 3:
. 4 tbsp. spoons of salt;
. 2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).
Put the fish in the cooled brine for 1 day. Basically, no hassle. In this way, you can salt not only herring, but also mackerel.
Pickle 4:
. 2 tbsp. spoons of salt;
. 1 st. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;
. add bay leaf;
. allspice peas;
. coriander (butterflies).
Sue everything. Cut the herring into medium pieces, put in a bowl on the barrel, pour over the chilled marinade. Close with a plate, put 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. a spoonful 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 pour in 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 is already poured into the jar, put 1 tablespoon of dry mustard on top. Enjoy your meal!
Herring own ambassador!
. Fresh-frozen herring - (3-4 pieces per 3 liter jar);
. salt - 3 tbsp. spoons;
. sugar - 5 tbsp. spoons;
. lavrushka - 2 pcs.
Preparation: Boil 1 liter. water. In boiling water, add 3 tbsp. spoons of salt and 5 tablespoons of sugar. Place the resulting brine on a window or balcony until it cools completely. Completely defrost and rinse the herring. Place the herring in a 2 or 3 liter jar, pour over the brine. Add 2 bay leaves. Put in the refrigerator for 2 days. After 2 days, the herring is ready for use. P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic. In general, this ambassador turns out no worse and even better than the sl / s herring that is sold in the store.
Herring is an incomparable way of salting!
According to this recipe, we have already salted herring many, many times and the result has always pleased us !! We take 1 kg. good quality fresh frozen herring. Gut, remove the skin and cut into pieces. Put the fish in an enameled saucepan.
Prepare filling ahead of time:
. 3 onions cut into rings;
. 10-12 tablespoons water;
. 1 tsp Sahara;
. 1-2 tbsp salt (no slide);
. 0.5 tsp black ground pepper;
. 1 dec. l. vinegar (essence); . 2 tbsp. l. ketchup;
. 1/2 st. vegetable oil.
Preparation: Boil everything together with onions, cool and pour over the fish. Remove to refrigerator. In a day, a delicious herring will be ready! Well, very tasty! I used table vinegar. Enjoy your meal!
Delicious and quick herring in the marinade!
● herring - 2 pcs.,
● bow - 1-2 large sizes,
● apple cider vinegar - 5 tablespoons,
● 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, also cut the onion into rings. We take a jar and put the herring in it, adding onion, peppercorns and coriander interspersed as it is laid. Pour it with the already cooled marinade, cover with a lid and put it somewhere far away for a day. In a day, a delicious pickled herring will be ready. Enjoy your meal!
Gentle salted herring!
5 freshly frozen herring
Brine: For 1 liter of water we take 5 tablespoons (without a slide)
- salt 3 tablespoons (without a slide)
- sugar
- 12-15 black peppercorns
- 1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives firmness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store.
- 6 bay leaves
- 2 tablespoons of vegetable oil.
Five pieces of herring fit into a 3-liter jar, it’s not scary that the tails stick out for now, we will crush them. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil together with salt and sugar. Let cool. We put all the spices in the pan and pour the cooled brine. We press the tails under the water and close the lid. We put in a cool place. You can eat tomorrow. If you add cloves, there will be spicy salted herring. But we don't like that. We need a gentle salting. Enjoy your meal!
Sprat of spicy dry salting!
. Sprat (fresh) - 1 kg.;
. Coriander (grains) - 0.25 tsp;
. Salt (with a small slide; shallow spoon) - 3 tablespoons;
. Black pepper (peas) - 1 tsp;
. Allspice (peas) - 4-5 pcs.;
. Bay leaf - 3-4 pieces;
. Ginger (ground; pinch);
. Carnation (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 sprat with pickling mixture, mix. It is better to do this in a wide bowl, such as an enameled bowl. Do not use jars and other narrow dishes, in which the sprat is salted unevenly and quickly deteriorates. Cover the fish with a plate and place a small weight on top. Remove to a cool place. After 12 hours, a delicious fish will be ready!
Capelin slightly salted!
Ingredients for brine (per 1 liter of water):
. 3 tbsp salt;
. 2 tbsp Sahara;
. 5 laurels;
. 1 tsp allspice peas, cloves and coriander.
Preparation: Rinse capelin and put in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish in jars. You can add 1 tsp. vinegar essence on a 1-liter jar of fish. Then the ambassador will be spicy. But you can not add. Better a couple of tbsp. sunflower oil. And overnight in the refrigerator. Enjoy your meal!
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Mackerel is a fish whose body shape resembles a spindle and it 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 overall immunity. If the meat of this fish is regularly eaten, then 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, contributes to its purification, as a result of which the body becomes healthier.
As a result of regular consumption of mackerel meat, the functions of the central nervous system are noticeably improved. The body recovers very quickly, as a result of past illnesses, which is noticeable against the background of an increase in physical and mental performance.
The product is prepared quite simply, but first you have to buy several carcasses of fish in the store. Nowadays, this is not a problem, if there was money. As a rule, fresh-frozen mackerel is bought. When choosing fish, you should pay attention to the quality of freezing. So:
- Give it the opportunity to unfreeze, and, you need to do it right, without forcing the process itself. It should defrost naturally.
- After that, the fish must be cleaned, no matter what recipe it will be cooked in.
- Remove the insides and clean well.
- Cut off the head, fins and tail.
- If necessary, it is cut into pieces.
- With large volumes of salting, it is not necessary to cut the fish.
- Finally, the fish is thoroughly washed under running cold water.
A lot of recipes for the preparation of brines have been invented by man. They are suitable for cooking any fish. Moreover, there are both simple recipes, when the recipe includes 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 leaves, peppercorns or allspice.
- Water is poured into a saucepan, the saucepan is put on 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 fire is turned off, after which the marinade should cool to room temperature.
- The fish is filled with brine completely. The result is a rather tasty fish product.
- Based on 400 grams of fish meat, you need to take:
- 0.3 liters of water.
- 25 grams of sugar.
- 55 grams of salt.
- Cloves - 5 pieces.
- Bay leaf - 4 leaves.
- Coriander - 10 pieces.
- Allowed basil and lemon juice.
How to use spices correctly
As a rule, any spices can be used in the cooking process, since there are no restrictions in this regard. For cooking mackerel, bay leaves, cloves, black peppercorns, allspice, etc. will go. The fish goes well with lemon slices, as well as orange.
Therefore, when the fish is cooked, it is laid out in layers and each layer is shifted with lemon or orange slices, mixed with onion rings. The taste will be more intense if you add garlic, dill, parsley, basil or celery here.
Cooking process
The cooking process does not contain complex steps, therefore, anyone can handle it. The main thing is to strictly follow all the recommendations for cooking. In addition, it is very important to adhere to the ratio of salt and sugar. No less important is the stage of cooking fish. It is desirable that the carcass of the fish be carefully butchered and all unnecessary parts removed. This is especially true when removing the insides. If this is not done carefully, the result may be a product with bitterness.
Therefore, when salting fish, you should follow some rules that will help you get the final product with unsurpassed quality. For example:
- Hot brine is not recommended. It must cool to room temperature.
- The brine should cover whole carcasses or pieces completely.
- In the quick cooking process, highly salty solutions should be used. After its preparation, it is subjected to soaking in cold water.
- When cooking in pieces, the brine will require very little.
Salt mackerel in brine
At the same time, a rather tasty end product is obtained.
To cook mackerel in this way you will need:
- 2 carcasses of mackerel.
- 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 it is possible 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 the addition of salt, sugar and spices, after which the composition is cooled.
- Vinegar is added to the cooled mixture and mixed.
- Pieces of fish are laid out in a container and completely filled with prepared brine. After that, the fish is placed in the refrigerator for a day.
- In the course of salting, the container must be shaken so that the pieces of fish marinate evenly.
This recipe also does not contain complex steps, the only difference is that a whole carcass of fish is salted. First of all, the fish is carefully prepared by washing it under cold water.
To prepare 1 kg of fish you will need:
- Half a liter of water.
- Coarse salt - 2 tablespoons.
- Sugar - half a tablespoon.
- 4 peas of allspice.
- 2 bay leaves.
All ingredients are combined with water and put on fire, then boiled for 5 minutes and cooled to room temperature. The fish is placed in a container, after which it is poured with a 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 insides, head, fins and tail. After that, the fish is washed in cold water and dried with a paper towel.
To cook mackerel in this way, you need to stock up:
- Carcass of fish, somewhere weighing 300 grams.
- Salt, one tablespoon.
- Sugar, about 0.5 tablespoon.
- A pinch of ground black pepper.
- Powder of dry mustard, it needs 0.5 teaspoon.
- A pinch of ground coriander.
- All components are mixed in one container and thoroughly mixed, without adding liquid. After that, the carcass of the fish is rubbed with a similar dry mixture. After that, the fish is placed in a plastic bag and sent to a cold place for a couple of days.
What is useful salted mackerel?
Mackerel is considered a very useful 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
Useful substances that make up mackerel meat are involved in:
- in DNA synthesis.
- In the regulation of substances.
- To provide the cells of the body with oxygen.
- In improving metabolism.
- In the fight against malignant neoplasms.
- An increase in the level of hemoglobin in the blood.
- In a beneficial effect on the work of the digestive tract.
- In strengthening the immune system.
- In improving memory.
- In reducing pain in arthritis and arthrosis.
calories
Mackerel is considered an oily fish, but these are mainly healthy fats that prevent a person from gaining excess weight. Depending on how it is prepared 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 decide to lose weight.
The presence 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 useful.
Presence of trace elements
In addition to vitamins, mackerel meat is rich in trace elements, 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 limitations. For some categories of people, an extra piece eaten can bring not good, but harm. For example:
- It is not recommended to eat it for people suffering from allergic reactions.
- The presence of salt in fish can become a restriction when taken for those people who have problems with the functioning of the kidneys and gastrointestinal tract.
- The consumption of salted mackerel should be limited for people prone to hypertension.
Mackerel, like any fish, is very useful. 100 grams of the product contains half the daily requirement of protein. 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 salted mackerel is also very tasty. Salting mackerel yourself at home is not difficult. Today we will share with you several recipes and culinary tricks, thanks to which the salted fish is sure to succeed in your glory.
A few tricks about 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 bones, and they are not so fat. The carcass should have a light fishy aroma, be elastic 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 buy.
- You can salt mackerel both whole and in pieces. In the latter version, the fish will be ready to eat a little earlier.
- It is impossible to oversalt mackerel! Being quite oily, 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 the appearance of the finished product, although it will not negatively affect the taste.
- Salt the fish should be in a dish that does not undergo oxidation, so an enamel pan, glass and plastic bowls are suitable. It will not be superfluous 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 with odorless sunflower oil.
The classic way 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
- My fish. We discuss. We cut into pieces. We remove the insides.
- Pour the specified amount of water into an enameled pan.
- We add spices. Put on fire and boil for 5 minutes. We take it off the fire.
- Pour vinegar into the cooled brine. We mix.
- Put the pieces of mackerel in a glass jar.
- Pour in the marinade. Leave for a day at room temperature. After the specified time, put 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,
- onion - 3 pieces,
- bay leaf - 5 pieces,
- allspice - 5 peas,
- black pepper - 5 peas,
- cloves - 2 buds,
- water - 250 ml,
- vinegar 9% - 50 ml.
Video recipe for the occasion:
Cooking method
- We gut the fish. Remove the head and fins. We wash well. We discuss. Cut into small pieces. We put it in a glass / enamel / plastic container.
- We clean the onion. My. Cut into thin half rings.
- Mix prepared spices.
- Fill with water.
- Add vegetable oil and vinegar. We mix.
- Pour the prepared marinade over the fish. We close the container. We put it in the refrigerator. After 2 days, you can take a sample.
Dry salting 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
- We gut the fish. Cut off the head and fins. We wash. Dry with paper towels. Cut into pieces one and a half centimeters wide.
- Sprinkle the fish pieces well with the prepared mixture.
- We put the fish in a suitable container. We close the lid. We put it in the refrigerator. Trying in 2 days!
Another recipe for salting mackerel in 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 amount 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 be completely dissolved. Remove the finished brine from the heat, cover with a lid and wait for it to cool.
- While the brine is cooling, gut the fish. Cut off the fins and head. We wash. We remove the spine. Cut into pieces of medium size.
- Put prepared pieces of fish in a glass jar.
- 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.
- We put the finished fish on a beautiful plate. Sprinkle with onion rings. Spray with vegetable oil. Let's try!
Salt 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 (brewing) - 2 tablespoons,
- granulated sugar - 1.5 tablespoons,
- water - 1300 ml,
- onion peel.
Cooking method
- Pour water into a saucepan. We put on fire.
- We send prepared spices and well-washed onion peel 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.
- The brine cooled to room temperature is filtered through a sieve.
- We gut the mackerel, remove the head. Rinse thoroughly. We discuss.
- We put the carcasses in a container suitable for salting.
- Fill with brine. Make sure the carcasses are completely covered with liquid.
- We cover with a lid. Leave for 12 hours at room temperature.
- After the specified time, we send the fish to the refrigerator for another 3-4 days, periodically not forgetting to turn the carcasses over to another barrel. After that, you can treat the household with healthy yummy!
Recipe for salting 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 a saucepan. We add spices. We put on fire and cook for a few minutes after boiling.
- My fish. We remove the fins, head and entrails. We wash. We discuss. Cut into medium sized pieces.
- We put the pieces of fish in a dish suitable for salting.
- Drizzle the fish with freshly squeezed lemon juice.
- Pour in the brine that has cooled to room temperature. Don't be alarmed if it turns 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, mackerel can be salted as a whole, only in this case you can taste salted fish no earlier than in 3 days.
Express salting of mackerel fillet
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 prepared spices.
- We gut the fish. Cut off the head and fins. We wash. 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.
- Put the fish pieces in a glass bowl. Sprinkle generously with spice mixture.
- We cover with a flat plate and put oppression on top, for example, a jar filled with water or some heavy object. We send the fish to a cold place. After just 7 hours, you can enjoy the taste of self-salted mackerel. Enjoy your meal!
Salting mackerel at home is a fairly simple task, as you can see. You just need to stock up on fresh fish and be patient, it's so hard to keep yourself from taking a 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. Culinary success to you!
Ready to do some magic in the kitchen by salting delicious mackerel at home? I am sure that you can make real yummy only on your own, with a little effort and a huge amount of love for fish. That's when the real yummy will appear on your table.
Keep dry salted, instant brine recipes, whole or in pieces. Choose and delight your family with the best pickles.
How delicious to pickle mackerel
- Select large carcasses, 300-400 gr., it is difficult to find larger ones. A good weight means that the mackerel has worked up a good fat content.
- There are several ways of salting mackerel - dry salting, without water, salting in brine is popular, or, as the fishermen say, in brine.
- You can salt the whole fish, or divide it into pieces.
- Gut the fish or not? Here decide for yourself, but it is better to remove the insides. Although this condition does not always apply to salting whole fish, it is often salted whole.
- If you salt the whole fish, you can not cut off the head and tail.
- Are you adding spices? Put them in a gauze bag and dip them in the brine. After salting, they are easy to get, and will not interfere with eating (unpleasant when they get into the mouth).
How to cut a fish
As a rule, mackerel is frozen when it is caught, on a ship, and frozen in stores. At home, I advise you to cut the fish without defrosting to the end. Let it thaw a little. Then you can easily pull out the insides by cutting the belly along the entire length without staining the fish inside. Wear gloves to keep your hands warm.
How much to salt mackerel
Salting time depends on the chosen method and the size of the fish. Also, the speed is affected by the target. What kind of fish do you want to get, salted and lightly salted.
In brine, mackerel will be completely salted from 1 to 3 days. The longer it is in the brine, the richer the taste will be. Salted mackerel is cooked for a day. If you want to speed up the process, make pieces that will be ready after a few hours.
When salting in a dry way, it will take about the same amount of time. Although there is a quick recipe, you will find it below.
Spices for salting
Since we salt mackerel at home, we are free to complement the choice of spices, taking into account taste preferences.
Cloves, a mixture of various peppers, dill, mustard seeds are put in the brine. Take spices in the ratio per liter of liquid half a teaspoon. Like to experiment, make pickling in tea, add a little liquid smoke, giving the aroma of smoked meat.
Mackerel, salted with pieces of dry salting - a quick recipe
The fastest salting of fish. Less than a day will pass, and a delicious fish will appear on your table.
- Cut the fish without defrosting to the end, cut into pieces.
- Salt generously and leave at room temperature for 5-6 hours. This time is enough for the pieces to be salted.
- Rinse off excess salt, dip pieces in table vinegar (or pour, stir and drain excess).
- Transfer to a container, add onion rings, a couple of bay leaves. Pour in sunflower oil and mix the contents again.
- After 2 hours, start tasting.
Delicious salted mackerel slices in brine
Not the fastest option. But the fish, if you add spices, it will turn out amazingly tasty.
For a glass of water you will need:
- A large spoonful of salt, without top.
- Peppercorns.
- Bay leaf.
How to salt the pieces:
- Gut the fish, cut into pieces, put in a deep bowl.
- Sprinkle with crushed pepper, break the bay leaves, send to a bowl.
- Make brine from water with salt.
- Fill with brine, press down on top with a plate and put oppression. Check if the pieces are completely covered with brine.
- Place in refrigerator. Try again after two days.
Video recipe for salting with mustard at home
Mackerel, salted whole dry way
I don’t want to go the easy way, just rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding some spices. This method of salting involves long-term storage of fish.
Take:
- Carcasses of fish - 2 pcs.
- Salt - 6 tablespoons.
- Sugar - 2 tbsp. spoons.
- Ground pepper - a small spoon.
- Dill - Art. a spoon.
- Sunflower oil - 1-2 tablespoons.
We salt the whole mackerel:
- Pour the seasonings into a bowl. Mix well.
- Prepare mackerel (butcher or dispense, decide for yourself).
- Rub the carcass on all sides. Take a large bag, put the carcasses in it.
- Wrap tightly (you can even grab the bag with a rubber band).
- Send to the refrigerator shelf. After three days, boil the potatoes, and take a sample.
How to quickly pickle whole mackerel in brine
Home ambassador in brine is considered classic, the simplest and less troublesome.
First, let's decide on the proportion of water and salt. For a liter of liquid you will need 100 gr. (3 large spoons). If you are in a hurry, slightly increase the concentration, then the mackerel will be ready after 3-4 hours.
Based on the correct ratio, you can make the simplest brine, without adding spices. But I offer a more interesting recipe, with spices, giving some zest to the dish.
Would need:
- Fish - kilogram (2-3 pieces).
- Sugar - 2 tablespoons.
- Salt - 4 tablespoons.
- Water - litre.
- Lavrushka - 3-4 leaves.
- Allspice - 4-5 peas.
Cooking:
- Cut the mackerel, remove the gills, entrails (the head will not hurt). Rinse the carcass.
- Make a filling with water and the spices listed in the recipe. To do this, boil water, add salt and sugar, parsley, pepper. Once the crystals have dissolved, remove from heat and set aside.
- Fold the slave into a container, pour in the brine. Press down with oppression, leave for 2-3 days, placing in the cold.
Delicious salting in brine with tea in a jar
A beautiful "tan" color will give the mackerel an appetizing look. Many use “liquid smoke” for this purpose, but if done with tea brewing, you get real yummy.
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