Mackerel with salt and pepper. Delicious brine for mackerel. Preparing mackerel for salting

You haven't tried salt mackerel Houses? It’s in vain, it’s not at all difficult, the salting technology is simple, and the fish turns out incredibly tasty, very aromatic and tender. And you are unlikely to buy such a fish in a store. I suggest you make salted mackerel at home using a very tasty recipe that all your guests will love.

You can also choose any recipe you like from the selection and diversify your taste.

How to pickle mackerel in brine - the simplest recipe

For this recipe we will need:

• Mackerel, take fresh frozen, defrost, remove the gills from it, rinse under running water
• The salting vessel, preferably enameled with a lid, should be of such length and volume that the fish can fit in it; if it is a little smaller, you can bend or cut off the tail of the fish

For brine per 1 kg. fish:

• 0.5 liters of boiled chilled water
• 2 tbsp. spoons of salt
• 1 tbsp. spoon of sugar
• 1 – 2 bay leaves optional

Pickling:

1. Prepare the brine, stir salt and sugar in water, stir thoroughly until completely dissolved
2. We put the fish in the container and fill it with brine; if there wasn’t enough of it and the fish was not completely covered with it, it’s okay, you’ll just need to turn it over periodically
3. Close the lid and leave for 2 - 3 hours at room temperature
4. Place the boat with fish in the refrigerator for 4 – 5 days

Lightly salted mackerel, dry salted without water

The fish turns out lightly salted, tender and very tasty.

1. Defrost mackerel, wash
2. We gut the carcasses, separating the heads and tails
3. Prepare a dry mixture of 3 tablespoons of salt, 1 tablespoon of sugar and 1 teaspoon of ground black pepper, mix it well
4. Rub the fish on all sides and inside with our prepared mixture, place on foil
5. Sprinkle with the rest of the mixture and roll the carcasses in it
6. Wrap tightly in foil, put the package in a bag
7. Place in the refrigerator for 4 days

How to quickly and tasty pickle mackerel in pieces:

1. Defrost freshly frozen fish, gut it, separate the heads and tails, and rinse under running water.
2. Cut into equal pieces
3. Place in a container for pickling
4. Finely chop the onion and sprinkle the pieces
5. Prepare brine for pouring, based on 800 ml. boiled chilled water add 3 tbsp. spoons of salt
6. Add 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
7. If desired, you can add 1 tbsp to the brine. a spoonful of vinegar and 2 tbsp. spoons of vegetable oil
8. Pour into a container with fish and put 2 - 3 bay leaves
9. Close the container tightly and put it in the refrigerator
10. After a day you can taste very tasty fish

Delicious mackerel in brine with tea

Necessary:

• Fresh frozen mackerel
• Salt – 4 tbsp. l.
• Sugar – 4 tbsp. l.
• Bay leaf – 1 – 2 pcs, spices to your taste
• Black tea – 4 tsp.
• Water – 1 l.

Preparation:

1. Defrost the fish, gut it, separate the heads and tails
2. Prepare the brine, to do this, pour water into the pan and put it on fire
3. Bring to a boil and add tea to the water
4. Add salt, sugar, spices, bay leaf at once, stir everything well
5. Turn off the heat and let the brine cool
6. Strain the cooled brine through a sieve and pour in the fish placed in the container.
7. Cover with a lid and place in the refrigerator for 4 days.
8. When preparing the brine, you can also add spices according to your taste preferences.

Delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel – 1 pc. (medium size)

• Onion peel - 1 handful
• Salt – 5 tbsp. l.
• Water – 1 l.
• Spices according to your taste and discretion

Preparation:

1. Pour water into the pan and soak the husks in it for a few minutes.
2. Place on the stove, stir in salt and spices
3. Bring to a boil, add thawed and washed fish for 3 minutes
4. Place the fish in a colander, let it drain and cool, the fish is ready to eat.

How to make salted mackerel with mustard (mustard-spicy filling)

1. Defrost the fish, gut it, leave it without heads and tails
2. Rub the salting mixture on all sides and inside and place in a bowl for pickling.

The curing mixture for 1 kg of fish consists of:

• 100 g – salt
• 3 g - sugar
• 3 g – ground nutmeg
• 1 - 2 – finely chopped bay leaf

1. Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (during this time, turn it over several times)
2. Remove from the refrigerator, rinse the mixture under running water and dry
3. We prepare the filling, for this we pour several peas of allspice, black pepper, several cloves, cardamom, nutmeg into a mortar and grind it all with a pestle.
4. Pour some water (100 ml.) into a pan, pour the dry seasoning mixture into it

Ingredients of the spicy mixture:

• Allspice - 1 gr.
• Black pepper - 1 gr.
• Nutmeg - 1 gr.
• Coriander - 1 gr.
• Cloves - 2-3 pcs.
• Water - 100 gr.

1. Place on fire, bring to a boil
2. Remove from heat and let sit for 10 minutes
3. Cut the mackerel into pieces 2 - 2.5 cm thick and place in a bowl on an onion bed (cut the onion into slices)
4. Strain our cooled broth
5. Mix mustard with olive oil
6. Add sugar and salt, mix, pour in the broth, 4 g of acetic acid

Composition of mustard-spicy filling:

• Spicy decoction - 100 gr.
• Mustard - 50 gr.
• Vegetable oil - 60 gr.
• Sugar - 35 gr.
• Salt - 7 gr.
• Acetic acid - 4 g.

1. Pour the fish and put it in the refrigerator for one day

Dry pickling

Ingredients:

• Allspice – 10 peas;
• Bay leaf – 5 pcs.;
• Mackerel – 3 pcs.;
• Salt – 50 gr.;
• Sugar – 1 tbsp. spoon;
• Dill.

Preparation:

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

Under pressure

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

Ingredients:

• Salt – 2 tbsp. spoons;
• Allspice – 1 teaspoon;
• Mackerel – 2 pcs.;
• Sugar – 1 tbsp. spoon;
• Black pepper – 1 teaspoon.

Preparation:

1. Mix all dry ingredients;
2. Remove the head and entrails from the carcass;
3. Wash;
4. Dry. The fish must be completely dry;
5. Cut in half along the carcass with a sharp knife;
6. Remove all seeds;
7. Get rid of the skin. A very sharp knife will help you remove it quickly;
8. Cut the resulting pulp into pieces;
9. Place in a container. Sprinkle with spices;
10. Apply pressure to press down very well. After eight hours in the refrigerator, the fish will taste great.

Spicy pickling

This recipe makes the fish lightly salted. The main thing is that instant cooking. In the morning they salted it, and the dish was ready for dinner.

• Vinegar – 2 tbsp. spoons;
• Salt – 4 tbsp. spoons;
• Bay leaf – 5 pcs.;
• Allspice – 5 peas;
• Water – 1 liter;
• Sugar – 2 tbsp. spoons;
• Mackerel – 2 pcs.;
• Cloves – 5 pcs.

Preparation:

1. For the brine, pour water into a saucepan;
2. Add spices;
3. Add salt and sugar immediately;
4. Wait until it boils;
5. Boil for a couple of minutes;
6. Cool. To make the process go faster, you can pour it into a wide bowl;
7. The tail, head, and fins must be cut off;
8. Gut the insides;
9. Cut into pieces;
10. Transfer to a jar;
11. Add vinegar;
12. Pour in the brine to completely cover the pieces. Do not pour hot marinade. Otherwise, the fish will not be spicy, but boiled;
13. If there is not enough liquid, prepare more.
    After twelve hours, you get a spicy, aromatic fish.

In onion skins with brine

You don’t always want to run around the shops looking for good, not over-salted mackerel. Finding the perfect taste is very difficult. You will learn how to salt mackerel at home with a smoked flavor in this recipe. Onion skins will give a golden hue.

Ingredients:

• Water – 1.5 liters;
• Loose black tea – 2 tbsp. spoons;
• Mackerel – 2 carcasses;
• Husk - from 5 large onions;
• Salt – 4 tbsp. spoons;
• Sugar – 1.5 tbsp. spoons.

Preparation:

1. For brine: add salt, tea, sugar, husks to water (rinse well);
2. Wait until it boils;
3. Cover with a lid and leave to cool. This process will take several hours;
4. Cut off the head and tail of the carcass. Clean the insides;
5. Wash the belly thoroughly so that there is no bitterness in the finished product;
6. Strain the marinade through a sieve. You can use gauze to help;
7. Place the fish in a jar or container;
8. Pour in the brine;
9. It should be marinated for three days. Be sure to turn it over every day;
10. Remove from marinade. Lubricate sunflower oil so that it looks more beautiful and does not dry out.

Marinated in tea brine

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

Ingredients:

• Water – 1 liter;
• Mackerel – 2 carcasses;
• Salt – 4 tbsp. spoons;
• Black tea – 3 tbsp. spoons;
• Sugar – 3 tbsp. spoons.

Preparation:

1. Thaw the fish overnight in the refrigerator;
2. Get the insides out. Remove head and tail;
3. Rinse thoroughly;
4. Boil water with tea. There should be no additives or flavorings in the brew;
5. Add salt to the marinade. Add sugar. Stir;
6. Cool completely. To avoid boiling the fish;
7. Strain;
8. Place whole carcasses in a jar or container; no need to cut them;
9. Place in the refrigerator;
10. Turn over every day to ensure even salting;
11. After four days, the delicacy is ready.

This mackerel will delight all guests for festive table. And you will feel proud of creating a culinary masterpiece.

Two-hour salted mackerel

Everyone has had occasions in their life when guests unexpectedly came. You are not at all ready, you have nothing to treat them with. This instant recipe for salting mackerel in just two hours will come to the rescue. In such a short period of time, you will get a delicious fish that is not inferior in taste to store-bought fish.

Ingredients:

• Salt (necessarily coarse) – 3 tbsp. spoons;
• Bay leaf – 4 pcs.;
• Onion – 2 pcs.;
• Mackerel – 2 carcasses;
• Water – 700 ml;
• Black pepper – 15 peas.

Preparation:

1. Divide the onion into quarters with a knife;
2. Add onion, salt and spices to the water;
3. Cook for ten minutes;
4. Remove the entrails. Cut off the head and tail of the fish;
5. To get rid of bitterness, rinse well;
6. Cut into two-centimeter pieces;
7. Pour the marinade into a jar and add the fish;
8. Let it sit in the refrigerator for two hours.

This is how you can quickly and easily make a good side dish for potatoes.

An easy option for salting mackerel.

Ingredients:

• Ground pepper;
• Sugar – 2 teaspoons;
• Mackerel – 2 pcs.;
• Sunflower oil;
• Salt – 2 tbsp. spoons;
• Vinegar.

Preparation:

1. Cut the fish: remove the entrails, head, tail;
2. Cut into pieces;
3. Rub with pepper, sugar, salt;
4. Send it to the jar. Packing tightly;
5. In the morning, remove the remaining salt;
6. Place in the herring container;
7. Mix oil with vinegar;
8. Pour mixture over mackerel;
9. Leave for two hours.

Salted in oil at home

This cooking option requires a minimum of ingredients.

Ingredients:

• Salt – 2 tbsp. spoons;
• Mackerel – 1000 gr.;
• Refined oil – 200 ml.

Preparation:

1. For this version of the dish, a frozen carcass is required. Which needs to be gutted, head, fins, tail removed;
2. Don't forget to get rid of the black film in the belly. It gives bitterness;
3. Cut in half along the ridge. Remove all bones;
4. Cut into pieces;
5. Place skin side down in a bowl;
6. Sprinkle well with salt. There is no such thing as too much salt. The fish will take only the amount it needs;
7. Fill with oil;
8. Add the remaining fish on top;
9. Add salt and oil;
10. Cover the bowl with a lid and chill in the refrigerator for a day.

How to quickly and tasty pickle pieces of mackerel?

Ingredients:

• Pepper – 10 peas;
• Cold water – 1 liter;
• Salt – 5 tbsp. spoon;
• Mustard powder – 1 teaspoon;
• Mackerel – 700 gr.;
• Sugar – 3 tbsp. spoons;
• Bay leaf – 4 pcs.

Preparation:

1. Pour water into the pan. When it boils, add spices. Boil for three minutes until the water bubbles;
2. Cut off fins, tail, head. Gut the insides;
3. Cut into pieces. A size of three centimeters will be sufficient;
4. Dry with a paper towel;
5. Place all parts in a container;
6. Pour in cold brine.

After two days, the fish will be completely salted, but after 12 hours it can be consumed.

Detailed recipe for salting mackerel in a jar

This fish will serve as a semi-finished product for many dishes. Due to its fat content, it turns out very juicy. In order not to spoil the dish with over-salted fish, it is better to cook it yourself.

Ingredients:

• Sugar – 1 tbsp. spoon;
• Laurel – 1 leaf;
• Mackerel – 2 pcs.;
• Sea salt – 3 tbsp. spoons;
• Water – 1000 ml;
• Allspice – 3 peas.

Preparation:

1. Gut the fish. Remove all unnecessary parts;
2. Prepare brine for mackerel. To do this, boil the spices with water until the bulk ingredients are completely dissolved;
3. Cool the marinade completely;
4. Cut the mackerel into pieces;
5. It is best to pickle in a jar. Place a piece in it, fill it with brine;
6. It takes four hours to stand at room temperature;
7. Refrigerate.

How to salt mackerel deliciously without brine?

Not all housewives like to tinker with brine. Then this recipe will come to the rescue.

Ingredients:

• Salt – 4 tbsp. spoons;
• Bay leaf – 2 pcs.;
• Sugar – 2 tbsp. spoons;
• Pepper – 4 peas;
• Mackerel – 2 pcs.;
• Cloves – 2 pcs.

Preparation:

1. Clean the fish from the entrails. Be sure to cut off the head and tail;
2. Rinse thoroughly;
3. Cut lengthwise and remove the backbone and bones;
4. There is no need to cut the fillet;
5. Grind pepper, cloves and bay to a powder. You can use a mortar or coffee grinder;
6. Stir in sugar and salt;
7. Rub the fillet with this mixture;
8. The shape should be taken according to the size of the fish so that it fits completely. Place the fish skin side down into it;
9. Sprinkle the remaining spices on top;
10. Cover tightly with a lid and refrigerate for half a day;
11. Then turn the fillet over to the other side and place in the refrigerator for the same amount of time.

With an abundance of recipes presented, everyone will find something to suit their taste. Home cooking helps you save money while ultimately getting useful and tasty treat, prepared with your own hands.

Salted mackerel

Ingredients:

• 2 fresh frozen mackerel

for 1 liter of water

• 2 tablespoons salt (with a small heap)
• 1 tbsp sugar (without a slide, under a knife)
• 2 bay leaves
• 2 - 3 cloves
• 5 pcs allspice

Cooking method:

1. We defrost the fish carcasses, but not completely - this way they are better cleaned and cut. We cut off the head, tail, fins of each, remove the entrails and clean the belly from the black film.
2. You can deliciously salt mackerel with the whole carcass (this will take at least 12 hours) or, as in my case, by cutting it into portioned pieces.
3. To prepare the brine, bring the water to a boil, add salt (if you like saltier fish, you can increase the amount a little to taste), sugar and mix well until completely dissolved. Then add the spices, turn off the heat and let it cool to room temperature.
4. Place the mackerel pieces in a suitable container with a lid, fill with cooled brine and place in a cool place for at least 8 hours. Next, store the salted fish in the refrigerator. Bon appetit.

Spicy salted mackerel

If you want fish that is not just salted, but also spicy, then you can use with the following recipe. Spicy mackerel will be very useful on the holiday table.

For such a fish we will need:

• mackerel - 2-3 pcs.
• water - 3 glasses
• salt - 3 tbsp. spoons
• sugar - 1 tbsp
• lemon - 0.5 pcs.
• onion - 1 pc.
• peppercorns - 3-4 pcs.
• cloves - 2 pcs.
• bay leaf - 1 pc.

How to cook spicy salted mackerel:

1. Prepare the brine. Pour water into a saucepan and bring to a boil. Add salt, sugar, pepper, cloves and bay leaf to the water. Dissolve salt and sugar in water and leave to cool.
2. You can add any spices to your taste. It could be garlic, ginger, herbs.
3. Wash the fish, cut off the head and fins, and remove the entrails. Wash thoroughly again and cut into pieces about 3 cm thick.
4. Peel the onion and cut into rings.
5. Cut half a lemon into cubes or wedges.
6. Place fish, lemon and onion in layers in a jar or saucepan. Instead of lemon, you can use lemon juice or fruit vinegar.
7. Pour the mackerel with cooled brine. Be sure to cover with a lid. Leave in a warm place for 3 hours. Then we put it in the refrigerator to salt. You can eat fish every other day. If you salt the fillet, it will be salted within 5 hours.
8. Set the table and enjoy your meal!

Homemade recipe for salted mackerel in brine with cinnamon

This home recipe simple, but original - with cinnamon, interesting in its unique taste and smell. The process of salting mackerel this way is quite fast and even novice cooks can do it.

Ingredients:

• mackerel - 1 piece;
• drinking water - 1 liter;
• table salt - 250 grams;
• black peppercorns - 15 pieces;
• bay leaf - 3-4 leaves;
• ground cinnamon - 1 teaspoon.

According to a simple home recipe: mackerel, salted in brine with cinnamon - prepare as follows:

1. Process the mackerel by washing it and removing the fins, entrails, tail and head. Rinse the cavity and let the water drain. Then place the whole mackerel halves in a glass jar under a screw-on lid.
2. Pour the required amount of water into a suitable saucepan and bring it to a boil. As soon as the water boils, add salt, bay leaf and black peppercorns. Stir the brine until the salt dissolves, bring to a boil again, add cinnamon and immediately remove from heat, let cool to 40 warm degrees C.
3. All that remains is to fill the jar with the mackerel halves with brine with the resulting marinade and place it in the refrigerator for three days, after the specified time has elapsed, remove the mackerel from the jar, let the brine drain, cut into pieces, place thinly sliced ​​onions in half rings on top, garnish with sprigs of fresh herbs, or sprinkle its finely chopped.

Salted mackerel with basil and coriander

This homemade recipe for pickling mackerel is good not only because it comes out with an original aroma, although there are also opponents of such spicy aromas, but also because it is quick to prepare. The salting process lasts only one day, during which the aromas of spices and mackerel will merge into a very appetizing smell.

Ingredients:

• mackerel - 1 piece;
• dried grated basil - 1 teaspoon;
• coriander beans - 1 teaspoon;
• clove seeds - 3-4 pieces;
• bay leaf - 2 pieces;
• table salt - 2 level tablespoons;
• granulated sugar - 1 tablespoon;
• drinking water - 1 glass.

According to the recipe, mackerel salted with basil and coriander is prepared as follows:

1. To make the marinade, pour a glass of water into a saucepan, bring it to a boil, immediately add bay leaf, salt, sugar, basil and coriander, while stirring the salt and sugar, bring to a boil again, remove from heat and cool until warm.
2. Cut the mackerel carcass in the usual way, removing the tail, fins, head and entrails. Rinse the carcass under running water, let it drain and cut into pieces, put them in a glass jar, pour the marinade prepared ahead of time into it and keep it covered in the refrigerator for one day. Serve the mackerel, salted with basil and coriander, removed from the marinade, as cold snack with onions and a complex vegetable side dish.

If the mackerel is freshly frozen, allow it to thaw naturally so that the fish flesh does not separate during further processing.

To salt mackerel at home, it is better to use non-iodized salt, although if you only have iodized salt on hand, then that will do.

After salting mackerel in bags, the finished fish is washed and then stored in a special food container or glass jar under a screw. It is better to salt mackerel at home in small portions so that it does not overheat in the refrigerator.

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. Vinegar- 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 spoon. Dried cloves - 2 sticks. Black ground 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 vinegar in a bowl. vegetable oil, 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 in pieces is both an excellent independent dish, a wonderful addition to various side dishes, and an excellent ingredient for appetizers. The recipe is intended for people who cannot imagine their life without salted fish. Thanks to the spicy brine, the fish becomes ready to eat overnight.
INGREDIENTS:
Mackerel - 350 g. Salt - 1 spoon. Sugar - 0.5 spoons. Ground pepper Vegetable oil Vinegar - to taste.
PREPARATION:
I pour water over the fresh mackerel, cut off the head and tail, gut it, wash it again and cut it into pieces three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt. I place the mackerel tightly in a glass container, cover it with a lid and put it in the refrigerator until the morning. Then I wash off the excess salt from the mackerel, dry it, put it in a clean jar and fill it with a solution of vinegar and vegetable oil. After a couple of hours, you can enjoy the taste of salted fish.

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

SPICY FISH IN A JAR
Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite.
INGREDIENTS:
1–2 fish carcasses, 1 onion, 0.5 liters of water, 2–3 tablespoons of salt, 1 tablespoon of sugar, 4–5 pieces of allspice, 2–3 bay leaves, 1 tablespoon of mustard beans.
PREPARATION:
Prepare the fish: gut, trim the heads and rinse well under running water. Cut the carcass into large pieces.
Proceed with the brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should completely dissolve. Remove the brine from the heat and cool to room temperature.
Cut the onions into small rings. Place them in a jar, alternating with layers of fish. Add mustard there too. Pour brine into the jar so that it completely covers the mackerel.
Close the jar with a lid and place it in the refrigerator for 10–12 hours. Finished mackerel can be stored at 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 ground black 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.

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

In addition to the fact that mackerel has amazing taste, 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 of this fish is that it is rich in healthy omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal levels, and 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 above will help you prepare delicious, beautiful and aromatic salted mackerel.

Mackerel prepared at home using any of the proposed methods is distinguished by its lightly salted taste, the absence of harmful components and a harmonious combination of spices included in the marinade.
Salted mackerel (1st method) will be ready in 6 hours, and pickled mackerel (2nd method) in a day.

Recipe No. 1. Quick dry salting of mackerel pieces

This is a very simple method that can be used to salt any fish, not just mackerel. At the same time, maximum beneficial features fish, and it turns out very good salting: moderately salted and without additional preservatives.
So, lightly salted mackerel, which takes up the volume of a 750-gram jar, will be obtained from 2 medium-sized (weighing 350 g) fish.

Ingredients

• Salt – 2 tbsp. spoons;
• Sugar – 1 tbsp. spoon.

Preparation

Separate the tail, head and entrails from the fish carcass. Trim fins. Rinse it thoroughly, gut it and remove internal films.


Cut the mackerel into pieces of approximately 3-4 cm.


Mix fish pieces with salt and sugar.


Cover the bowl with fish with film and place in the refrigerator.
After 6 hours, remove the mackerel from the refrigerator. Wash each piece under running water to remove salt.
Pack the mackerel pieces tightly into a 750g jar.
Fill the filled jar with vegetable oil (a little will do, no more than 50 ml).


Place the jar of lightly salted mackerel in the refrigerator for storage. The fish is ready. Mackerel prepared using the dry salting method does not need to be put in a jar, but consumed immediately after rinsing from salt.

Recipe No. 2. Marinated mackerel pieces in brine

The second way to get tasty fish is to prepare a marinade, which includes various spices, a little apple cider vinegar, salt, sugar.
The result is marinated mackerel, which has absorbed all the flavors of the moderately sweetened and acidified brine. In addition, onions marinated with fish are a good addition to it.

So, marinated mackerel, taking up the volume liter jar, obtained from 2 medium fish and the following ingredients:

Ingredients:

• Vegetable oil – 2 tbsp. spoons;
• Apple cider vinegar – 2 tbsp. spoons;
• Onion – 1 head;
• Salt – 2 teaspoons;
• Sugar – 0.5 teaspoon;
• Ground black pepper and cilantro - a third of a teaspoon each;
• Black pepper – 5 peas;
• Cloves – 6 pcs.

Cooking sequence:

Cut the fish as with the first salting method. Cut the onion into half rings.
Place mackerel cut into pieces into a jar, alternating it with onion half rings.
Boil 250 ml of water. Dissolve all the listed ingredients in water, except vinegar. When the solution boils for 1 minute, turn off the stove and add vinegar to the total mixture.
Pour the cooled marinade over the mackerel.


Close the jar with a plastic lid and place in the refrigerator for a day.
After the specified time, the marinated mackerel is ready.


Salted and marinated mackerel, prepared at home, are served fresh tomatoes, cucumbers, greens.

To prepare the brine in which the mackerel will be salted, you need to add salt, sugar, and spices to the water. Next, there are two possible options.

The first option: first bring the brine with salt, sugar and all the spices to a boil, let it cool and then pour it over the prepared fish. This method is suitable when you want to get more spicy mackerel as a result, and also when tea leaves and/or onion peels are added to the brine. Brewing black tea and onion skins paint the surface of mackerel an appetizing golden color. I’ll show you salting mackerel using this example.

Second option: simply mix all the ingredients in water and immediately pour brine over the mackerel.

When choosing mackerel, give preference to beautiful fish: not crooked, with intact skin, strong and not falling apart. It is advisable to take fattier mackerel, and by fatty we mean fish that are thick in appearance and feel, and not fish with yellow fatty spots on the surface!

Prepare the mackerel. If it is frozen, then defrost it. Despite the fact that in industry, or more precisely according to GOST, it is allowed to salt whole ungutted fish, for home options for salting mackerel, I still advise salting headless and gutted fish. Moreover, when gutting, remove not only the intestinal part, but also black films and everything that can spoil the taste of the finished fish.

Place the mackerel in a suitable glass or enamel container. Plastic food containers work too. The main thing is that the fish fits freely in them and is completely covered with brine.

In my version of salting, I cut off the tail part so that the fish would fit better in the chosen container. Airtight containers are very convenient, they can be turned over or shaken without the risk of spilling.

Pour the cooled and strained aromatic brine over the mackerel. If desired and to taste, you can add more of the same, but fresh spices.

Let the mackerel in the brine first sit at room temperature for three hours, and then place it in the refrigerator for the time needed for brining. It is recommended to salt mackerel at home for at least two days, and preferably three. Ready mackerel for serving can simply be cut into portions or filleted. Salted mackerel is an excellent ingredient for snacks, such as sandwiches, and for salads, such as “under a fur coat.”

Mackerel, like any fish, is very useful. 100 grams of 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, 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, thanks to which your salted fish will definitely be a success.

A few tricks for salting mackerel at home

• Large carcasses and medium-sized fish are suitable for salting, but small ones are not the best option, since they have a lot of bones and 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 it will not negatively affect the taste.
• Salt the fish should be in a container that is not subject to oxidation, such as an enamel pan, glass and plastic bowls. It wouldn’t hurt to sharpen your favorite knife before cooking, then the process will be easier and more enjoyable.
• It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days, after filling it with odorless sunflower oil.

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.
• Pour the specified amount of water into an enamel pan.
• 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. Ready brine remove from 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 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!