Fish boiled in onion skins. Homemade smoked mackerel in onion skins

Mackerel is very fatty and very healthy fish, beloved by all Russians. Who can deny themselves the pleasure of tasting it with hot potatoes? The most common use of mackerel in our country is smoked. However, in Lately many began to doubt the safety of industrial smoking, and the price of such fish, compared to raw fish, skyrockets.

We are offering to you available recipes smoked mackerel, which you can create with your own hands, spending a minimum of effort and money. The result will be fragrant and golden smoked fish, which, if it can be distinguished from something bought in a store, is only for the better.

Most main secret– this is “cold smoking” of mackerel in the husk onions with spices and salt, sometimes with brewed black tea. A brine is prepared from these ingredients, in which the fish is marinated for a couple of days.

Mackerel pickled or cooked in onion peels loses its characteristic specific smell (the smell of fish oil), becomes soft, tender, literally melts in the mouth and, at the same time, does not lose its shape.

Salted mackerel V onion skins

Ingredients	Quantity
sea salt(large) -	1.5 tablespoons
water (filtered) -	1 liter
mackerel -	2 medium
ground black pepper -	0.5 teaspoon
onion peel -	with 4 pcs.
black pepper -	5 peas
dried dill -	2 teaspoons
granulated sugar -	2 teaspoons
5% vinegar -	1 tablespoon
Cooking time: 720 minutes	Calorie content per 100 grams: 55 Kcal

We prepare the fish: defrost, if necessary, clean, rinse.

Place the onion skins in a saucepan with prepared water. You can lightly “drown” the husk in water so that it gives its color to the future brine. Cook over high heat for 20 minutes. Some of the water will evaporate, this is normal.

Strain the brine and add salt, sugar, pepper (all), dried dill And table vinegar. Mix well. Leave the marinade until it cools completely.

It's time to directly salt the mackerel: place the fish in the selected container for marinating (it is better if it is glass or ceramic, do not use plastic or metal). Fill the mackerel with brine so that it covers it, and place the press on top.

In this form, the fish should be stored for 12 hours. During this time, it needs to be turned from side to side several times. After this, the fish should sit in the refrigerator for about another day.

This mackerel goes best with boiled potatoes, red onion and vegetable oil.

Boiled mackerel in onion skins in three minutes

1 large or 2 small mackerel;
1 liter of filtered water;
5 level tablespoons of coarse sea salt;
5 handfuls of onion peels.

The brine is prepared at the rate of 1 tablespoon of salt per 200 grams of water. If you have more fish, the amount of brine increases accordingly.

Immerse the onion peel in the brine, let it boil, cook for 5 minutes. Reduce the heat and place the fish directly into the container with the onion peels. Cook for 3 - 5 minutes. Be careful: you cannot overcook the mackerel, otherwise it will lose its shape and fall apart. We take out the fish and peel it.

That's all! You can serve the fish with boiled potatoes and unrefined sunflower oil.

Mackerel in onion peel with tea

1 tablespoon of black loose leaf tea;
2 mackerel;
2-3 handfuls of onion peels;
1 liter of filtered water:
3 tablespoons of coarse sea salt;
1 tablespoon granulated sugar.

Bring to a boil in a saucepan and boil tea, onion peels, salt and sugar for 5 minutes. Cool completely.

We prepare the fish: cut off the head and tail, remove the entrails and film, and wash. Place the fish in a wide dish under a weight so that the brine covers it. Leave in a cool place for two days.

Don’t forget to turn the mackerel over for even salting and a beautiful color.

Before serving, sprinkle this fish with lemon juice.

Mackerel in onion peel with liquid smoke

Many people love smoked mackerel, which is why homemade delicacy I want to give it a specific aroma. How to do it?

You can use liquid smoke. This is a special concentrate, a liquid into which smoke purified from resins, obtained by burning wood, is added. This product can be purchased at a grocery supermarket.

Mackerel marinated with liquid smoke, without extra effort will acquire bright taste smoking

3 tablespoons of Liquid Smoke concentrate;
2 mackerel;
2-3 handfuls of onion peels;
1 liter of water;
3 tablespoons coarse sea salt;
2 tablespoons of granulated sugar.

Place the onion skins in a saucepan, add water, and cook for 15 minutes. After this, we filter the future marinade.

Mix the completely cooled marinade with salt, granulated sugar and liquid smoke. Pour in the pre-prepared, cleaned and washed mackerel so that it is completely covered.

The fish should be marinated in a cool place for two days. Don't forget to turn it over periodically.

After 2 days, remove the mackerel, dry it, cut it and serve it to the family table.

Spicy mackerel in onion skins

Lovers will love this fish unusual tastes. It turns out refined and fragrant. Homemade marinating makes the mackerel pulp especially tender. This dish can be served with boiled potatoes and beet salad and on festive table, and for a family dinner.

1 liter of filtered water;
2 mackerel;
3 tablespoons of coarse sea salt;
1.5 tablespoons granulated sugar;
3-4 handfuls of onion peels;
100 ml of strong brewed black tea;
1 teaspoon ground coriander;
5 peas of allspice;
5 peas of ground pepper;
Bay leaf.

In a small saucepan, bring the washed onion skins to a boil. Cook over medium heat for 10 minutes, then turn off and let sit for 15-10 minutes under the lid.

Strain the decoction of onion peels and mix in salt, sugar, allspice and black pepper, coriander and a couple of bay leaves. Pour in the tea leaves and cool completely.

We prepare the fish: remove the tail and head, clean it, do not forget to remove the black film - it gives bitterness. Place the mackerel in a large bowl flat shape, cover with the resulting marinade so that it covers the fish.

Mackerel should be marinated for 2-3 days in a cold place. Don’t forget to turn each fish morning and evening so that the marinade is evenly distributed and saturates the carcasses.

Place the finished fish on paper towels and dry thoroughly.

If you purchased frozen mackerel, it must be completely defrosted. In order not to disturb the structure of the tissue, place the fish on a plate and refrigerate for a day. Thawed in this way, it will not lose either shape or taste;
Cut off the head and tail, clean the fish and rinse under cool running water. Do not forget to remove the black film inside - it will taste bitter and spoil the taste of the prepared dish;
For proper marinating you will need a wide, capacious dish - a form for pickling;
When the time comes to place mackerel in the marinade, you need to remember that it will constantly float to the surface. Therefore, it is better to immediately place a dish with a load on it;
Do not forget to turn the fish over during the marinating process - about 2-3 times a day. This is necessary so that they are evenly saturated with brine;
Mackerel cooked in onion peels should be cooled before serving. This dish is best served cold.

Mackerel in onion peel, prepared according to the above recipes, will appeal to all lovers of fish delicacies. Housewives can kill two birds with one stone: pamper their family and take care of their health. After all, mackerel that has not undergone industrial smoking does not contain accompanying carcinogens.

But useful material– polyunsaturated fatty acids and vitamins, microelements remain in it. The cost of such a dish is low, the cost of time and effort of the housewife is small, and the enjoyment of the excellent taste and benefits are enormous.

After all, the more homemade, lovingly prepared dishes on our table, the more great benefit they will bring health to your household by gathering them around a friendly family table!

Fish dishes on the table along with meat products, vegetables occupy a significant place. Fish consumption largely depends on the region. The remoteness of the habitat of the mackerel species (Sea of Japan, Atlantic Ocean, African and Australian coasts) does not affect the prevalence of this fish: many national cuisines contain in abundance delicious recipes. The big advantage of this method is the ease and speed of preparation.

How to cook mackerel in onion skins

Mackerel dishes are high in calories, since the fish itself can contain up to 16.5% fat. The fish meat is very tender; after boiling or frying, it becomes a little dry. Housewives are always on the lookout for recipes where hot smoked mackerel retains valuable vitamin B12 and remains juicy.

Main ingredients:

mackerel;
onion peel;
salt;
water.

The whole process is divided into two stages: preparatory and direct preparation. Preparatory stage:

Remove the insides, preferably without tearing the belly of the fish. Rinse. Evaluate the capabilities of the dishes, decide whether to place them entirely or remove the heads/tails. Better fish do not cut.
Bow zealous housewives will always be in stock. You need enough husk to get saturated color brine. You will have to take 4-5 onion peels per 1 liter of brine. The volume of liquid depends on the amount of product being added.
Prepare the brine by dissolving a tablespoon of salt in 200 ml of water.

Preparation:

Place the brine and onion skins in a saucepan. Boil and leave for 5 minutes.
Fill the fish completely with brine. This is a must.
Cook for 3 minutes, no more, otherwise it will fall apart.
Cut into pieces only after cooling.

Smoked mackerel

The natural process of smoking at home is not accessible to everyone. It is necessary to take into account the type of smoking equipment and capacity. The use of smoke from sawdust of alder, aspen, oak, fruit trees. Preparing a product for smoking is an important stage; it involves six stages:

We free the fish from its entrails and cut off the head.
Rinse and wipe dry with napkins.
Rub with salt - a tablespoon per fish. Salt the entire internal and external surface.
Leave overnight.
Rinse, wipe with a napkin and dry for 2-3 hours.
Let's start smoking.

Peculiarities:

If the fish is frozen, it must be thawed in a natural way so that the meat does not fall away from the bones.
You should rub without much zeal, gently, so as not to damage the top cover.

Smoked mackerel at home is obtained with exceptional taste. Smoking should be carried out according to the instructions for the smoking installation. If you smoke in a barrel over a fire, the order is as follows:

Place prepared sawdust (2 handfuls), lightly moistened with water, at the bottom of the barrel.
Place the mackerel. We put it on fire. Close the lid.
After 15 minutes, open the barrel and release the first bitter smoke.
Let's close. We smoke for another 30-40 minutes.
Cool and enjoy the natural taste.

Mackerel in onion peel with tea

A very simple recipe retains all the beneficial substances, under boiled potatoes- delicious! The following spices are suitable for fish: Bay leaf, saffron, black peppercorns, coriander grains. Add to the salted and cooled marinade. Ingredients:

mackerel – 4-5 pcs.;
peel of 4-5 onions;
black tea – 50 g;
salt – 4 tablespoons (tablespoons);
sugar – 2 tablespoons (tablespoons);
water - liter;
spices - to taste.

Preparation procedure:

Place water, salt, sugar, husks, tea in a saucepan.
Let it simmer for 5 minutes. Let cool.
We prepare the container, place the mackerel, previously gutted, without heads and washed well.
Fill with brine. We put it under pressure for 2 days.

With liquid smoke

Products:

mackerel - 2-3 pcs.;
onion peel - two handfuls;
salt – 3 tablespoons (tablespoons);
sugar – 2 tablespoons (tablespoons);
water - liter;
liquid smoke (table) – 3 tbsp.

Cooking procedure.

Do you have a desire to cook something unusual, but don’t want to move away from the usual ingredients? Why not stick to fish? Fat and fragrant mackerel– one of the most popular fish. Usually it is bought already in finished form, but today we suggest cooking it in onion skins. This unusual recipe and at the same time he is more than a dozen years old.

Typically, onion skins are thrown away or used to color Easter eggs. However, there are quite a few ways to use it. It is this product that gives mackerel its special smoked aroma and taste. And no preservatives or dyes are used, as in industrial production.

Mackerel in onion peel

Cooking time

calorie content per 100 grams

Simplest, classic version smoking mackerel. It turns out delicious, although you will have to wait three days. But you are sure that the fish will definitely not be raw after so much time.

How to cook:

Tip: if you don't have parchment, you can wrap it in newspaper.

Finding fresh fish on the market is not always easy, especially in regions far from the sea or big cities. Although even special fish stores can easily deceive the buyer and sell stale goods. To avoid falling for the bait, you should use only a few simple principles when buying fish, including mackerel.

First, you need to pay attention to how and where the fish is stored. This room should be cool, definitely not outside, but in the refrigerator. It is better to take a chilled product rather than a frozen one. This makes it easier to determine its freshness.

Secondly, the fish’s eyes should be clear, not cloudy. This is a sign of freshness. Sometimes sellers even remove eyes altogether in order to sell goods, and the absence of this organ should immediately alert you.

Thirdly, the mackerel's gills should be pink. In no case are they gray and certainly not green. They must contain a certain amount of transparent mucus, but they cannot be glued together. As for the tail, it should be wet and soft. The scales are clean, and the whole carcass is wet.

Fourthly, the belly should not be swollen. If this is so, then the fish is already sour. The carcass itself should be soft and it is better to check this with your fingers. When pressed, the meat will be moderately elastic and elastic, in no case too soft or hard.

Fifthly, you should turn on your sense of smell. A strong fishy smell is a sign of spoilage and staleness of the fish. U fresh product The aroma is completely absent or very faintly felt, in no way unpleasant. Some people even detect a slightly sweet smell. In addition to the fishy aroma, the smell of ammonia or rancid fat signals danger. Naturally, there shouldn’t be any spices, because this is another way to hide the staleness.

The color of mackerel is iridescent, shimmering, the black stripes have clear outlines. Stale product usually loses its natural color and becomes dull, so sellers often grease the carcasses with fat or oil to add shine. There should be no traces of blood. And the presence of dark or light spots indicates that the fish is sick. You can see greenish spots on the belly of a stale product.

The scales of the fish should fit snugly to the body. It is quite difficult to separate it from the carcass. On the palm fresh fish will lie flat and not hang down under any circumstances. Meat from the bones good product difficult to separate.

When cleaning fish, you should not only remove all the giblets, but also remove the black film from the walls. If this is not done, then after cooking this film will taste bitter.

At home, you can check the fish again using literally one parameter: in a bowl or in a bucket of water fresh mackerel instantly goes to the bottom, and stale water floats up.

“Fast” mackerel in onion skins in 3 minutes

Very quick way make the fish smoked. Suitable for cases when you have guests coming to your place, and you found out about it half an hour before the meeting. Not a bad option for a snack.

How much time - 15 minutes.

What is the calorie content - 8 calories.

How to cook:

Wash the mackerel, remove its tail, head, and fins;
Cut the belly and take out the insides, rinse the fish both inside and outside;
Rinse the husk and place it in a saucepan;
Add salt and stir, pour in water and put on fire;
Wait until the future brine boils, cook it for five minutes;
Place the fish inside and cook for three minutes;
When time has passed, remove the mackerel, remove the husks from it and it is ready.

Tip: it is better to rinse the fish with running water after brining so that no pieces of husk remain on it.

Delicious mackerel in onion skins at home

Simple, home recipe, the preparation of which any housewife can handle. It is very simple, and the result surprises with its deliciousness and accessibility.

How much time – 10 minutes + 2 days.

What is the calorie content - 28 calories.

How to cook:

Wash the husks and place them in a saucepan;
Add salt, tea and sugar to it, combine the ingredients;
Pour in water and put the dishes on gas;
Bring to a boil and immediately turn off the heat;
Allow the brine to cool completely;
Clean the fish from fins, tail and head;
Be sure to open the belly and remove the entrails;
Rinse the carcass inside, then outside;
Place in a mold or bowl, pour in cooled and strained brine;
Place a weight on top and leave the fish for two days;
Store in finished form for no more than seven days.

Tip: You can use a can or bottle of water as pressure.

Smoked mackerel in onion skins “with smoke”

This the method will work for those who are chasing a “smoked” aroma. Liquid smoke does its job better than ever. To be sure, you need to check.

How much time – 30 minutes + 2 days.

What is the calorie content - 17 calories.

How to cook:

First of all, deal with the fish, washing it and drying it;
Next you need to cut off the fins, cut off the tail and head;
Cut the belly of the mackerel, remove all the insides, rinse thoroughly;
We should wash the outside of the carcass in the same way;
Rinse the husks, put them in a saucepan and add water;
Add salt, sugar and turn on the heat;
Wait until the mixture comes to a boil;
Cook for twenty minutes;
Add a little liquid smoke, stir;
Place the fish in a bowl, add brine and put under pressure;
Soak in brine for two days.

Tip: you can serve with butter and lemon juice - you'll lick your fingers!

If the fish floats to the surface during salting, you can place a weight on top of it. They can serve as a plate with a bottle or jar of water on top. There is no need to use a large jar; a liter jar will suffice.

If there is a lot of fish and it will be salted for quite a long time, it is advisable to turn it over from time to time. This way the process will occur evenly. It is enough to repeat it once a day, or you can do it in the morning or evening. And it is also advisable to place a load on top.

In the case when the smoked aroma is not too pronounced, but you want to add a smoked flavor to the fish, there is a way out. Nowadays, stores everywhere sell a liquid called “liquid smoke.” Just a few drops added to the solution will give the product exactly that touch of smokedness. The problem with working with “liquid smoke” is that many people add too much of it in pursuit of taste - and as a result, the dish is spoiled and oversaturated. Therefore, it is very important to observe the measure.

Mackerel cooked in onion skins is a dish that has stood the test of time and generations. The process is quite simple, and as a result, the fish can be enjoyed at any time of the year. It's very tasty and just as healthy!

Despite the fact that mackerel is extremely delicious product, not all housewives decide to buy it frozen. Many people mistakenly believe that there is a lot of fuss with this fish. Although, this is fundamentally not true. For example, mackerel in onion skins is completely cooked in 3 minutes and ready to eat.

Moreover, it is important to note the taste ready-made dish. The fish will not look like a salted or boiled carcass, like fried or baked. Taste qualities equally excellent: moderately salted meat, tender, with big amount own juice. Skin when eating mackerel cooked according to this recipe, no need to remove.

Interesting! Thanks to onion skins, you can cook mackerel not only quickly and tasty, but also beautifully. Thereby simple ingredient The fish turns out to have a pleasant ocher-golden hue. Plus it disappears characteristic smell mackerel, which many people don't like. You can quickly prepare it at home.

Mackerel in onion skins in 3 minutes (recipe with photos)

Required ingredients:

Medium mackerel;
Lots of clean onion peels;
Five tablespoons of salt;
Liter of water;

Everything is extremely simple, therefore, to understand all the stages of preparation you don’t even need separate step by step photos. So, the husks need to be soaked in water for 10-15 minutes and then put on fire. When the pan is on the fire, add salt to it.

Bring the water to a boil and put the mackerel in it, cook for exactly three minutes. Then drain the fish in a colander and from that moment you can eat it! Take five tablespoons of salt per liter of water. Accordingly, if a lot of fish are cooked at once, the amount of water and salt increases.

What to cook in

Judging by the reviews, mackerel in onion skins for 3 minutes is best cooked in a wide bowl. It is important that the fish enters it entirely, with its tail and head. If you only have a small pan on hand, you can trim off the head and tail. But if you have an alternative cooking vessel, it is better not to do this.

How much water to take

Everything is simple here too. It is important that the water covers all the fish completely. If there are a lot of fish or they are large and some of them are above the water, then you will need to add brine. The brine is prepared at the rate of a tablespoon of salt per 200 ml of plain water.

How much onion skins do you need?

Most actual question, because we rarely use this part of the onion as an ingredient for cooking. Three cups of onion peel (3-5 onions) per liter of water will be enough, but its quantity can be taken by eye. You need to understand that the water should be colored quite intensely from the husk.

Important! If the peel is peeled from an onion that is not yet prepared for use, then several protective layers must be left on the bulb. Otherwise, the head of the vegetable will be spoiled and dry out quickly.

Recipe with liquid smoke

If you use “Liquid Smoke,” which is sold in bottles in stores (can be found in the picnic section), then the taste of the fish will be as close as possible to cold-smoked mackerel.

Unlike the previous recipe, where the fish is ready in three minutes, this option Preparation includes two days of infusion.

Required ingredients:

Two mackerel;
Two tablespoons of sugar;
Three tablespoons of salt;
Three cups of onion skins;
Liter of water;
Three tablespoons of liquid smoke;

Defrost and wash the mackerel, remove the black film, cut off the fins. Rinse the husks under water and place in a saucepan with a liter of water. Put on fire and cook for 20 minutes from the moment of boiling. Let the marinade cool slightly and strain it. Add salt, sugar and liquid smoke, mix everything well.

It is convenient to salt fish carcasses according to this recipe in plastic bottles with the top cut off. Because it will be possible to lower the whole fish into this vessel. You need to put them with their tails up. Pour the marinade into a bottle with fish and leave to marinate for 2 days at room temperature. Then take it out and hang it by the tails to let the fish dry a little. When serving, brush with sunflower oil. Here are some interesting ones

Most likely, you will bring it from the store fresh frozen mackerel, so we put it to thaw, and in the meantime you can prepare a marinade that will act as a coloring liquid.
As is known, in the process of natural smoking, smoke smoke envelops the fish, changes the color of the skin, and gives a characteristic color and aroma due to phenols, resinous substances and aldehydes. The same effect is obtained in the case of using liquid smoke - a flavoring agent for quick smoking in industry and everyday life. If you are concerned about both impacts chemical substances for food – this marinade will be an excellent healthy alternative that will help you diversify a fish dish and serving it is much more appetizing than just salted homemade mackerel!
So, let's continue cooking and add water for the marinade, black tea and onion peels, washed from dirt or sand, to the ladle. Place on the stove and bring to a boil.

In the meantime, you can prepare the mackerel: rinse, remove the heads and entrails, clean the bellies and rinse the internal cavities well, getting rid of blood clots, dark films under the spinal bone, etc.

As soon as the water with tea and onion skins boils, record the time and let it simmer over low heat for 2-5 minutes, “boiling” all the tannins and coloring substances from the ingredients added to the water. After which you can turn off the fire and set the ladle aside to cool to room temperature.

Place the slightly warm coloring liquid in a colander or strainer, strain and get rid of the husks and tea leaves.

Now you can add turmeric, which also has, in addition to coloring orange-yellow crystals, very valuable properties for our body - anti-inflammatory and antitumor.

We bring the marinade to readiness using salt and sugar, dissolve them in the liquid and finally completely (!) cool the marinade. Under no circumstances should you rush and pour hot or warm marinade over the fish; there is a chance that you will simply boil the mackerel instead of salting it.

Place the processed mackerel in a wide container ( Plastic container or pike perch).

Fill it with marinade and leave it in the cold for 3 days. If your fish is not completely covered with marinade, turn it over systematically, let it salt well and evenly and color. Very convenient to use for marinating plastic bottle with the top cut off - it is narrow and high, which allows you to completely immerse the fish in the marinade without the need to turn it over.

Then remove the mackerel from the coloring marinade, blot it with napkins/towels, and give it a little time to air dry (2-5 hours). Then we grease the top of the carcasses with vegetable oil and put them in the refrigerator for storage. Before serving, cut with a sharp knife into portioned pieces.

Mackerel in onion peel is ready! Enjoy your meal!