A simple way to pickle mackerel. Delicious brine for mackerel

Hello! Continuing the topic of making pickles, I’ll tell you how to pickle mackerel at home quickly and tasty. In this material I will present to your attention a whole series of different step by step recipes.

To begin with, I’ll tell you about the intricacies of choosing mackerel and the features of subsequent preparation. After all, the final result largely depends on this. You are already familiar with the technique of preparing salted salmon. It's time to master the art of pickling mackerel.

Large or medium-sized mackerel is suitable for salting. Small fish are bony and lean. Perfect option– fish weighing 300 grams. It is better to salt fresh or frozen fish. If you don't have one, frozen will do.
When choosing, be sure to pay attention to the color. Fresh fish has a light gray tint without signs of yellowness, the eyes are light and not cloudy. Good mackerel has a light fishy aroma and is firm and slightly moist to the touch.
When salting, the salt is drawn out of the fish from excess moisture and thoroughly soaks the carcass. The process is carried out at a low temperature, since in hot conditions the product will go rotten. Upon completion of salting, the mackerel is put into the cellar or refrigerator.
To prepare salted mackerel, use dishes that do not oxidize. I use enamel, plastic and glass containers. If suitable utensils not available, a wide one will do plastic bottle with the neck cut off.
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 it will spoil appearance.
It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting. Whole mackerel takes three days to cook, pieces are salted for one day.
Fridge - the best place for storage. Pour mackerel vegetable oil 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 flavor and acquires a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a piquant flavour.

The tips listed will help you prepare delicious, beautiful and aromatic salted mackerel.

A simple recipe for pickling mackerel

Ingredients:

Mackerel – 2 pcs. 350 g each
Drinking water- 1 liter.
Mustard powder – 1 teaspoon.
Sugar – 3 tablespoons.
Salt – 5 tablespoons.
Peppercorns – 10 pcs.
Laurel – 4 leaves.

Preparation:

I pour water into a saucepan and put it on the stove. After the water boils, add the spices specified in the recipe and cook over high heat for three minutes. Turn off the heat, cover the marinade with a lid and leave to cool until room temperature.
I'm preparing mackerel. I cut off the tail and head, and remove the entrails. I thoroughly rinse the fish with water, dry it, cut it into pieces 3-4 centimeters wide and place it in glassware.
I pour the cooled marinade over it and put the container with mackerel in the refrigerator. After twelve hours the fish is ready. It will take 2 days for complete salting.

This is the simplest and incredibly successful recipe for preparing salted mackerel in pieces.

Classic recipe

Shop windows are full of salted fish in wide range. But there are times when a trustworthy brand, due to certain reasons, supplies unpalatable fish. If at hand classic recipe salting mackerel, disappointment can be avoided.

Ingredients:

Mackerel – 1 pc.
Salt – 4 tablespoons.
Sugar – 2 tablespoons.
Vinegar – 2 tablespoons.
Laurel – 3 leaves.
Black pepper – 3 peas.
Allspice – 2 peas.
Water – 1 liter.

Preparation:

I wash the fish, dry it, cut it into pieces and remove the entrails.
Pour water into an enamel container, add spices, and bring to a boil. I boil for five minutes and remove from the stove. After the brine has cooled, I add vinegar and mix thoroughly.
I put the pieces of fish in a glass container, fill them with marinade and place them in a place at room temperature for a day, then I put the mackerel on a plate and taste it.

Video recipe

As you can see, salting mackerel at home is a simple task. Salted mackerel is combined with potatoes, rice and even buckwheat. If you tell me your recipes for salting this wonderful fish in the comments, I will be grateful.

Spicy salted mackerel

The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after cooking is complete, the dish will delight you with its incredible taste.

Ingredients:

Fresh mackerel – 2 pcs.
Onion – 2 heads.
Allspice – 5 peas.
Laurel – 2 leaves.
Wine vinegar – 50 ml.
Salt – 3 tablespoons.
Vegetable oil – 1 teaspoon.
Dried cloves – 2 sticks.
Ground black pepper.

Preparation:

I peel the fish and cut the carcasses along the ridge. Then I carefully remove the bones and cut the mackerel fillets into medium-sized pieces. Sprinkle with salt and set aside for 10 minutes.
I cut the peeled onion into rings. To prepare the marinade, combine vinegar with vegetable oil in a bowl, add the spices indicated in the recipe, and mix thoroughly.
I season the mackerel with pepper, add onion rings, mix, put in a glass container and pour in the marinade. I leave it at room temperature for at least 10 hours, then keep it in the refrigerator for another two hours.

Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first.

Salting whole mackerel in brine

Supermarkets sell ready-made marinated mackerel, but cooked with my own hands much tastier. Those who have tried this homemade delicacy will definitely agree with me. For the rest, I recommend reading the recipe for salting whole mackerel in brine.

Mackerel is a fatty fish that is highly valued and should be present in every person’s diet. I'll share two wonderful easy recipes. You can salt fish yourself, even without special culinary skills.

Full salting recipe video

Whole mackerel in brine with onion skins

Fish nourishes the human body useful substances. Red fish is considered the most valuable, however, it is also the most expensive. The pinnacle of leadership among the available varieties is occupied by mackerel. It is smoked, grilled, baked, and salted.

Ingredients:

Frozen mackerel – 3 pcs.
Regular salt – 3 tablespoons.
Water – 6 glasses.
Black tea – 2 tablespoons.
Sugar – 1.5 tablespoons.
Onion peels - 3 handfuls.

Preparation:

I put the frozen mackerel in a large bowl and wait until it melts on its own. I do not recommend using a microwave oven for this purpose, otherwise the fish will not retain its dense consistency and benefits.
While the fish is defrosting, I prepare the brine. Place the onion skins in a colander and rinse thoroughly under running water. I put it in a saucepan, add salt, sugar, tea leaves and fill it with water. After the liquid boils, remove the pan from the stove and cover with a lid.
I carefully pour water over the mackerel, gut it, wash it again and place it in an enamel container. I also add filtered brine here. I cover the dish with a lid and put it in a cold place for three days. I turn the mackerel over once a day, as a result it is evenly colored and salted.

Three days later, I take out the fish, cut it into portions and serve it to the table, garnished with lemon slices and sprigs of herbs. This mackerel goes well with boiled and fried potatoes. You decide for yourself what to serve this delicacy with. My recommendations in this case are inappropriate.

Whole mackerel in tea solution

Salted whole mackerel is ideal for serving on its own. It’s difficult to say how long such fish can be stored. I salt it a few at a time and it disappears instantly. But I am completely convinced that if you create this culinary miracle, no one will want to buy salted fish in the store anymore.

Ingredients:

Frozen mackerel – 2 pcs.
Salt – 4 tablespoons.
Water – 1 liter.
Sugar – 4 tablespoons.
Loose black tea - 4 tablespoons.

Preparation:

I defrost the fish in the sink under running water. Then I cut off the head, gut it, rinse it with water and dry it with paper towels.
I pour boiling water over black tea, wait until it brews and cools, then add salt and sugar. Stir until completely dissolved.
I dip the mackerel into the prepared tea solution and leave it to marinate in the refrigerator for four days. I take the fish out of the marinade and hang it over a basin or sink by the tails overnight.

I recommend serving the delicacy to the table in the form of portioned pieces. To decorate salted mackerel I use greens; for a side dish I steam or steam vegetables mashed potatoes. You can add it to some New Year's salad, which will make it much tastier.

How to salt mackerel in 2 hours

A variety of salted fish are sold in stores, but buying a lightly salted product is sometimes problematic. To keep fish longer marketable condition and was stored longer, manufacturers do not spare salt. However, you can cook lightly salted mackerel at home in 2 hours.

The recipe described below is suitable for impatient fans of homemade pickles. It is enough to be patient and after 2 hours you can start tasting the lightly salted product.

Ingredients:

Mackerel – 1 pc.
Onion – 1 head.
Water – 350 ml.
Salt – 1.5 tablespoons.
Black pepper – 7 peas.
Laurel – 2 leaves.

Preparation:

The first thing I do is pickle the brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices and salt indicated in the recipe. I cook the brine over low heat under the lid for no more than 10 minutes, then turn off the gas, remove the lid and let it cool.
While the marinade cools, I work on the fish. I cut off the tail and head, make a small incision on the abdomen, remove the entrails through it, wash the carcass with water and dry it with paper napkins.
I cut the carcass into pieces 2 centimeters thick so that it is salted quickly and evenly. I put the pieces of fish in a jar or food container, fill them with brine, close the lid and put them in the refrigerator for 120 minutes.
After the specified time, the salted fish will be cooked. If necessary, you can keep it in the brine for another half hour. Before serving, I recommend garnishing the mackerel with onion rings and herbs.

Agree, some hot dishes take much longer to prepare than this incredibly tasty delicacy. The only drawback is the short shelf life. However, the fish is not in danger of spoiling, since it does not stay on the table for a long time, just like fried pollock.

Salted mackerel pieces

Practice shows that salted mackerel in pieces is at the same time an excellent independent dish, a wonderful addition to various side dishes and an excellent ingredient for appetizers.

The recipe is intended for people who cannot imagine their life without salted fish. Thanks to the spicy brine, the fish becomes ready to eat overnight.

Ingredients:

Mackerel – 350 g.
Salt – 1 tablespoon.
Sugar – 0.5 tablespoons.
Ground pepper
Vegetable oil
Vinegar - to taste.

Preparation:

I pour water over the fresh mackerel, cut off the head and tail, gut it, wash it again and cut it into pieces three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt.
I place the mackerel tightly in a glass container, cover it with a lid and put it in the refrigerator until the morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After two hours, you can enjoy the taste of salted fish.

I think you were very surprised by the simplicity of the recipe. A homemade treat is in no way inferior to a store-bought product, and in some aspects it will give you a big head start. As a first course you can make borscht, for the second you can have fish and potatoes, and for dessert

8 delicious ways How to pickle mackerel at home.

How to salt mackerel in 2 hours
A variety of salted fish are sold in stores, but buying a lightly salted product is sometimes problematic. To ensure that the fish retains its marketable appearance and is stored longer, manufacturers do not skimp on salt. However, you can cook lightly salted mackerel at home in 2 hours. The recipe described below is suitable for impatient fans of homemade pickles.
It is enough to be patient and after 2 hours you can start tasting the lightly salted product.
INGREDIENTS:
Mackerel - 1 pc. Onion - 1 head. Water - 350 ml. Salt - 1.5 tablespoons. Black pepper - 7 peas. Laurel - 2 leaves.
PREPARATION:
The first thing I do is pickle the brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices and salt indicated in the recipe. I cook the brine over low heat under the lid for no more than 10 minutes, then turn off the gas, remove the lid and let it cool. While the marinade cools, I work on the fish. I cut off the tail and head, make a small incision on the abdomen, remove the entrails through it, wash the carcass with water and dry it with paper napkins. I cut the carcass into pieces 2 centimeters thick so that it is salted quickly and evenly. I put the pieces of fish in a jar or food container, fill them with brine, close the lid and put them in the refrigerator for 120 minutes. After the specified time, the salted fish will be cooked. If necessary, you can keep it in the brine for another half hour. Before serving, I recommend garnishing the mackerel with onion rings and herbs.

Spicy salted mackerel

The recipe for spicy salted mackerel is suitable even for herring and red fish. 12 hours after cooking is complete, the dish will delight you with its incredible taste. INGREDIENTS:
Fresh mackerel - 2 pcs. Onion - 2 heads. Allspice - 5 peas. Laurel - 2 leaves. Wine vinegar - 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 spoon. Dried cloves - 2 sticks. Ground black pepper. STEP BY STEP PREPARATION:
I peel the fish and cut the carcasses along the ridge. Then I carefully remove the bones and cut the mackerel fillets into medium-sized pieces. Sprinkle with salt and set aside for 10 minutes. I cut the peeled onion into rings. To prepare the marinade, combine vinegar with vegetable oil in a bowl, add the spices indicated in the recipe and mix thoroughly. I season the mackerel with pepper, add onion rings, mix, put in a glass container and pour in the marinade. I leave it at room temperature for at least 10 hours, after which I keep it in the refrigerator for another couple of hours. Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first.

Salted mackerel pieces

Practice shows that salted mackerel pieces are both an excellent independent dish, a wonderful addition to various side dishes, and an excellent ingredient for appetizers. The recipe is intended for people who cannot imagine their life without salted fish. Thanks to the spicy brine, the fish becomes ready to eat overnight.
INGREDIENTS:
Mackerel - 350 g. Salt - 1 spoon. Sugar - 0.5 spoons. Ground pepper Vegetable oil Vinegar - to taste.
PREPARATION:
I pour water over the fresh mackerel, cut off the head and tail, gut it, wash it again and cut it into pieces three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt. I place the mackerel tightly in a glass container, cover it with a lid and put it in the refrigerator until the morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After a couple of hours, you can enjoy the taste of salted fish.

DRY AMBASSADOR
INGREDIENTS:
2 mackerel carcasses, 2–3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice, 1 small bunch of dill.
PREPARATION:
Tackle the mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.
Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one Bay leaf.
Mix salt and sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, allspice and the remaining salt on top and in the belly.
Close the container with the fish tightly and place it in the refrigerator for 2-3 days. Clean the finished fish from excess salt using paper napkin Or no large quantities water.

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

FISH UNDER OPRESS

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

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

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

In addition to the fact that mackerel has amazing taste, it is also very healthy. 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 The benefit of this fish is that it is rich in healthy omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal background, have a beneficial effect on the functioning of the cardiovascular system.

Rules and tips for salting

Large or medium-sized mackerel is suitable for salting. Small fish are bony and not fat. The ideal option is a fish weighing 300 grams.
- It is better to salt fresh or frozen fish. If you don't have one, frozen will do.
-When choosing, be sure to pay attention to the color. Fresh fish has a light gray tint without signs of yellowness, the eyes are light and not cloudy.
-Good mackerel is characterized by a light fishy aroma, elastic and slightly moist to the touch.
- When salting, salt draws excess moisture from the fish and thoroughly saturates the carcass.
-The process is carried out at a low temperature, since in hot conditions the product will go rotten.
- Upon completion of salting, the mackerel is put into the cellar or refrigerator.
- To prepare salted mackerel, use dishes that do not oxidize. I use enamel or glass containers.
-I recommend salting mackerel at home with regular salt; iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will ruin the appearance. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
- Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting.
- Whole mackerel takes three days to prepare, pieces are salted for one day.
-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 as the meat will become watery and soft after defrosting.
- To ensure that the mackerel fully develops its taste and acquires a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a piquant flavour.
The tips listed will help you prepare delicious, beautiful and aromatic salted mackerel.

Probably everyone already knows how beneficial omega fatty acids are for the body. And most people are aware that they are found in large quantities in the meat of marine fish. However, not all people like fish as an independent dish, even with a side dish, and forcing yourself to eat something you don’t like means risking digestive problems. There is a harmonious way out of this contradictory situation: use healthy fish as an addition or snack. In small quantities, and even appetizingly prepared, even seafood opponents will happily eat it. It remains to solve the question of how to salt mackerel deliciously, and so tasty that anyone will be tempted.

Picky selection

Any preparation begins with a wise choice and preliminary preparation original product. In our case - fish. It would be ideal to purchase fresh mackerel, but this is not possible everywhere. And frozen fish is always available.

In any case, no matter which one you take, carefully inspect the carcass. Mackerel is bought well-fed, the back should be thick, and the carcass should be intact. Frozen fish are usually already cut, but if you are lucky enough to have fresh fish, you will have to prepare it before salting the (delicious!) mackerel.

Carcass cutting

The fish is washed, and only cold water so that its meat does not become “shaggy”. Then the carcass is dried with napkins or a towel and gutted. The entrails are removed (caviar and milt are also not spared). The inside of the abdominal cavity is covered with a kind of black film. It needs to be scraped off, since it is not possible to add tasty salt to the mackerel if it is present - the dish will be bitter. Only after this the fins and head are cut off, and the abdominal cavity is washed.

Only salt!

There are many ways to salt mackerel. The recipe we offer is based on the use of salt alone. The first step is to fill the fish's belly with it. Some people are confused by the amount of salt it requires. Do not worry! The meat will take exactly as much as it needs, and the excess will go away. The main thing is not to use sea or iodized salt. Next, take a neutral vessel - either stainless steel or enamel. The mackerel is laid out in it in layers, belly up, and each row is again sprinkled with salt. Then the pan is covered with a lid and set out to cool - in the autumn, a balcony, even a glazed one, is very suitable. The fish will sit there for quite a long time: three days if there is not much of it, and up to a week if the container is deep and there are several layers of mackerel in it. Please note that with this salting method, a so-called brine is formed, consisting of fish liquid and salt. It needs to be drained regularly - it can be a breeding ground for unwanted microorganisms. If desired, you can diversify the taste of the final product by adding various spices and herbs when salting. But even without them, the fish turns out to be tasty, moderately salted and tender.

The traditional method, also known as brine

Most known method How to salt mackerel - pour it with brine from a liter of water and salt with sugar in a ratio of 1 to 3. Spices are added at your discretion: pepper (black, white, allspice - or in combination), laurel and coriander. All this needs to be boiled and boiled a little. The fish, placed in a salting container with their bellies up, is poured with cooled brine and covered. It should stand overnight in the room, and then move to the refrigerator for a day, after which it can be served. If you want to speed up the salting, you can cut the mackerel into pieces. It will turn out less juicy, but it will only have to stand in the cold for 8 hours.

Fast and tasty

Not everyone is ready to wait a week for that sweet moment when they can start tasting. There are “early ripening” recipes for them that are suitable even for those in a hurry, since salting mackerel quickly means eating it tomorrow. So, for two not too large fish, take about 3 large tablespoons of salt and 4 nine percent vinegar, a couple of medium onions, half a glass of vegetable oil, allspice, laurel and cloves - as you like. Spicy lovers can also add ground black pepper. You will have to fillet the fish, and also remove the skin from it, since it is better to salt the mackerel tasty according to this recipe without unnecessary “details”. The fillet is cut into small slices. A marinade is prepared from oil, vinegar, cloves, bay leaves and peppercorns. The cut fish is placed in the container where it will be cooked, sprinkled with salt, mixed and left for about 15 minutes for initial salting. Then it is peppered, sprinkled with onion rings and filled with marinade. It is advisable to salt the mackerel in a container that can be shaken - this way all the additional ingredients will be distributed more evenly. The vessel sits at room temperature for 10 hours, then hides in the refrigerator for another two. And you can enjoy the taste!

Salty, but almost like smoked

And how to salt mackerel at home, and even more unusually? Make it look like it's smoked! Moreover, it will turn out much juicier than the original. We offer another recipe for how to add delicious salt to mackerel - in pieces, not whole.

First you need a brine, for which you take salt and sugar in a ratio of 3:1.5 (in tablespoons) per 1.2 liters of water. Plus 2 tablespoons of dry black tea and 4 of clean onion peels. All this needs to be boiled and removed from the stove, then add a couple of prunes for taste. When the marinade has cooled, strain.

The mackerel is cut into approximately equal pieces and placed in glass jar, pour marinade, cover and leave alone for 3 or 4 days - depending on the temperature in the apartment. It must be turned over twice a day to ensure even salting. Then the mackerel is removed from the jar, wiped, greased with vegetable oil and placed in another container. It is not suitable for food for long - it spoils quickly, but your family, having barely tasted the fish, will not let it stagnate.

Juicy mackerel meat is not only healthy, but also tasty. This salted fish can be a table decoration, either as an appetizer or as a separate dish. You can prepare it at home quickly and easily, the main thing is to stick to the recipe and strictly follow the tips and recommendations in this article.

How to pickle mackerel at home - recipe features

The dish will turn out delicious if you use fresh fish carcasses for salting. But you can cook fish from frozen meat, just defrost it first at room temperature.
When purchasing fresh fish, pay attention to its freshness. The eyes should be slightly bulging and transparent, and the skin should be free of damage and yellow spots. Give preference to large or medium-sized carcasses - their meat will be more flavorful when salted.
Before using fish for a recipe, it must be prepared. Fresh carcasses must be washed from possible contamination. Then cut off the head and all fins.

Using a sharp knife, cut the belly, remove the entrails and remove the black film from the inside of the carcass. After this, rinse the fish well under running water and dry with paper towels.

Some housewives like to salt the fish head on. In this case, you need to buy already gutted carcasses or fresh frozen ones.
If you want to speed up the salting process, then cut the carcass into pieces.
There are several recipes for making salted mackerel, which differ in the amount of spices. But the main options for pickling are the dry method and in brine.

How to salt mackerel at home using the dry method

This is the simplest and fastest way to cook fish, which does not require soaking the meat in the marinade.

Ingredients for the recipe:

mackerel – 5 pcs. 400-450 gr.;
salt – 6 tbsp. l.;
sugar – 2 tbsp. l.;
spices to taste.

Advice. To ensure even salting of meat, use sea salt and better than coarse grinding. It will slowly dissolve and gradually saturate the fish with salt. Also use brown sugar for the recipe, it is healthier and more flavorful.

Preparation progress:

Cleaned and washed fish must be dried to remove excess moisture. If you wish, you can cut the carcass into portioned pieces, but the fish as a whole cooks quickly.
In a separate container, mix salt and sugar. If you like to use other spices for fish, then add them to the dry mixture. For one fish you will need about 1.5 tbsp. l. spices

Take one carcass, open the belly with your hands and pour in sugar and salt.

Using your fingers, gently rub the mixture into the meat all over the inside of the fish.

Place a little salt and sugar at the bottom of the container where the fish will be salted. Place the carcass on top and sprinkle with the pickling mixture again.

Prepare the rest of the fish in the same way. Cover the container with gauze or cloth on top and refrigerate for a day.
After the specified time, remove the carcasses, wash them from salt and spices. Post it on kitchen towel so that excess moisture is absorbed.
When serving, cut the carcass into portions, pour vegetable oil on top and garnish with chopped herbs.

How to pickle mackerel at home - spicy salting

If you prefer mackerel meat with a rich flavor of spices, then prepare the fish in the following way.

You will need the following products per carcass:

water – 220 ml;
sea salt – 2 tbsp. l.;
granulated sugar – 1 tbsp. l.;
spices (bay leaf, black pepper and allspice, cloves, coriander) - to taste.

Recipe:

For this salting method, you will additionally need a container. It is best to use a plastic container with a tight lid.
Prepare the fish and place it in containers. Try to place the carcasses as tightly as possible so that they do not float during salting.

Pour filtered water into a saucepan, place it on the stove and boil. Then add spices, salt and sugar. Boil the brine for a couple more minutes, remove from the stove and cool to room temperature.

Pour the cold marinade over the fish, cover with a lid and refrigerate for 2-4 days. Determine the salting time yourself depending on the desired taste.

The fish is served to the table, cut into pieces and seasoned with any vegetable oil and onions.

How to salt mackerel at home - lightly salted recipe

This method of preparing salted fish is suitable for a large number of carcasses and will be appreciated by lovers of its delicate taste.

You will need the following ingredients:

fresh fish – 5 kg;
coarse salt – 1 kg.

For the marinade:

water – 2 l.;
sea salt – 0.5 kg.

Cooking method:

Rinse the carcasses and remove the entrails, but do not cut the belly. This can be done through the gills.

Make a weak salt solution. IN cold water dissolve 0.5 kg. salt. Submerge the fish in water for 5 minutes. Then remove the carcasses, place them on a towel and let the water drain.

Sprinkle the bottom of the pickling container with salt, place the fish and add salt on top. For one carcass you will need 1 tbsp. l. salt. Set the pressure and leave it in the refrigerator for a day.

To make the brine, boil water, let it cool and dissolve the rest of the salt in it (400 g).

After the specified time, drain the excess liquid after salting the fish and fill with brine. In this state, mackerel can be stored in a cool place for a week.

Following these simple recipes, you can quickly salt mackerel at home without much difficulty. Bon appetit!

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

A few tricks for salting mackerel at home

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

The classic method of salting mackerel

You will need:

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

Cooking method

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

Another option for salting mackerel in brine

You will need:

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

Cooking method

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

Dry salting of mackerel

You will need:

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

Cooking method

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

Another recipe for salting mackerel pieces

You will need:

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

Cooking method

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

Salt the whole mackerel

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

You will need:

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

Cooking method

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

Recipe for pickling mackerel with lemon

You will need:

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

Cooking method

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

Express salting of mackerel fillets

You will need:

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

Cooking method

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

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