Recipe for quick salting of mackerel at home. Salted mackerel at home is very tasty

According to the Spaniards, mackerel, tuna are blue fish, because they are very fatty and have great value. Mackerel spicy salting at home can be prepared without special efforts. You just need to have good recipes and ingredients.

Such a dish can decorate a festive table. Fish lovers will love its interesting rich taste. If you want the spicy salted mackerel to acquire a special aroma at home, you need to use only natural ingredients, so this fish can be safely consumed by those who are trying to eat right. For a balanced female diet, such a rare fish is just needed.

Mackerel spicy salted with onion stuffing

Salting mackerel at home is not as difficult as it seems at first glance. Another plus home salting fish - you will always be sure of its quality. For lovers of salted fish I want to offer step by step photo recipe for spicy salted mackerel stuffed with pickled onions.

Excellent taste and appetizing appearance of this original snack will not leave anyone indifferent. The recipe is also beneficial in that the fish can be prepared in advance, and it will calmly wait in the freezer without compromising its taste. But we, the eternally busy housewives, often do not have enough time, especially on the eve of some holidays. I hope your loved ones enjoy this wonderful dish.

To prepare the dish we need:

• freshly frozen mackerel - 2 pcs.;
• onions - 2-3 pcs.;
• seasoning for spicy salted fish - 1 item;
• vinegar 9% - 100 g;
• sugar;
• salt.

How to cook spicy salted mackerel:

1. Prepare all the necessary ingredients.
2. Peel the defrosted mackerel and wash well. Remove the head and spine, and leave the tail. Thoroughly clean the fish from all small bones.
3. Now the mackerel needs to be salted. Generously sprinkle the carcass with coarse rock salt inside.
4. Fold the fish, giving it a holistic look, and sprinkle it with salt. For one fish you need 2 tablespoons of salt: one - inside, and with the second spoon of salt we add mackerel on top. For high-quality salting, you need to take only coarse rock salt, fine iodized salt is not suitable for our dish. Put the salted mackerel in a glass container and put in the refrigerator for 5-6 hours.
5. While the fish is salting, prepare the onion filling for it. Peel the onion and cut into half rings. For the marinade, you need to take 200 g of water and 100 g of vinegar, add a teaspoon of sugar and half a teaspoon of salt. Mix everything and pour over the onions. Leave for 20 minutes.
6. When the mackerel is salted, take it out of the refrigerator and rinse cold water from excess salt. Dry the fish with a paper towel. Sprinkle inside with spicy fish seasoning. A teaspoon of ground spices per carcass will be enough.
7. Remove the onion from the marinade, squeeze it well with your hands and put it on the mackerel. For the brightness of the filling, you can add a little Korean carrots or finely chopped green onion. Sometimes I add olives. The amount of filling depends on the size of your fish, but the onion should not fall out of them.
8. Wrap the stuffed mackerel tightly in cling film and put in the freezer for a day. Thus, it can be stored for a long time and you will always have at hand delicious snack.
9. Take the fish out of the freezer 30-40 minutes before serving. When it melts a little, cut the mackerel into slices 1.5-2 cm thick and put on a dish. So that the fish pieces are neat and do not fall apart, cut the mackerel in a semi-frozen state.
10. Decorate spicy mackerel with onion filling with lemon slices and herbs. Such an appetizing spicy salted mackerel at home quickly never goes unnoticed by guests.

A simple recipe for spicy salted mackerel at home using spices

In this way, we prepare:

• mackerel 1000 grams;
• water - 1 liter;
• salt, sugar.
• spices: in the form of bay leaf, cloves and black peppercorns.

Cooking:

1. First, the fish is prepared. It must be defrosted, rid of the head, fins, entrails. For this, cold water is used. A black film is removed from the carcass, otherwise the taste will be spoiled ready meal bitterness. Then the mackerel is cut into portioned pieces.
2. Next, prepare the marinade. The pan is filled with a liter of water, salted, sprinkled with sugar and spices. Then it should stand on fire until boiling. After that, it should boil for ten minutes, and then it will be removed from the stove.
3. When the composition has cooled down, they need to fill in our marine product. Then a heavy object is placed on the flooded fish and left for a day in the refrigerator. When serving this product, vegetable oil can be used with onion sliced ​​​​in the form of thin rings.

Whole spicy salted mackerel at home

Before salting mackerel, you need to clean it from the black film, and also separate the carcass from the tail and head. Also, the fish should be washed in clean running water.

To make a brine you will need:

• ground black pepper;
• 1 flower of carnation;
• 1 teaspoon of any vegetable oil;
• 50 g of salt;
• 55-65 grams of wine vinegar (9%);
• 2 bay leaves;
• 2 onions and mackerel itself (2 medium fish).

Cooking:

1. After cleaning the fish from the skin and removing the head and tail, it should be thoroughly washed and set aside in a cool place.
2. At this time, in a suitable container, you need to make a brine from the above ingredients.
3. If a whole spicy salted mackerel is salted at home, the cooking time will be 3 days.
4. However, you can speed up the salting process by dividing the fish into several parts or separating its fillet.
5. In this case, it will be salted for only 10-12 hours.

Mackerel spicy salted

We will need:

• 3 mackerels
• Water - 2 l
• Sugar - 2 tablespoons
• Salt - 4 spoons
• Lavrushka - 3 pcs
• Peppers in a pot - 8-10 pcs
• Coriander - 1/3 teaspoon

Cooking:

1. We put water on the fire, clean and wash the fish.
2. We cut off the head, cut the abdomen a little and carefully pull out the insides, without completely cutting the fish.
3. When the water boils, turn it off, throw in all the spices and let it cool completely.
4. Then put the fish in a container and fill it with prepared brine.

If the fish floats up, press down on the top. Everything, we put it in the refrigerator for 2 days to salt out. Then we take it out, put it on a plate, decorate it, on a dish nearby - a fragrant jacket potato and a pickle, and enjoy life!

Spicy mackerel in black tea brine

Here you need to use:

• three peeled mackerels (from them you need to remove the insides, bones and skins);
• water - 2 liters;
• four tablespoons with black leaf tea;
• sugar - 10 grams,
• liquid smoke - 20 mg
• salt.

Cooking:

1. The washed fish is placed on top of paper towels to absorb moisture. In a separate bowl, water is boiled, in which leaf tea with salt and sugar is placed.
2. After boiling the marinade, the fire must be turned off.
3. Then the marinade is strained.
4. After that you can add liquid smoke.
5. The fish is placed in a bowl and poured with the prepared composition. Then it is closed, the press is also used and kept for four days in a cold place.

Mackerel spicy salted with vinegar and onions

In this recipe you will need to use:

• two mackerels;
• onions - about three heads;
• bay leaf, salt 10 grams;
• black pepper (peas);
• nine percent vinegar 60 milligrams;
• vegetable oil 25 ml;
• cloves.

Cooking:

1. The skin, ridge with bones are removed from the washed mackerel. Then it is cut into pieces.
2. Peeled onions are cut into thin rings and poured with vinegar.
3. In brine, oil, vinegar, pepper, bay leaf and cloves are mixed. Then they are poured with fish along with the addition of onions. Close the lid on top.
4. Then this composition is shaken together with brine to soak each piece and put in a cold place. When serving, greens can be used along with pickled onions.

Delicious spicy salted mackerel at home with onion peel

In this interesting recipe you need to prepare:

• mackerel;
• onion peel in large quantities to obtain a rich color;
• liquid smoke about fifty milligrams,
• salt 20 grams,
• sugar 10 grams,
• black peppercorns,
• carnations,
• water 1.5 liters.

Cooking:

1. The fish is thawed and cleaned. The filling is being prepared. Water and washed onion skins are mixed. This composition is put to boil and after a ten-minute boil, it can be cooled and seasoned with spices, liquid smoke, salt. The fish is laid out inside plastic bottle and together with it the brine enters this dish. This mackerel will be salted for three days.
2. Then the fish can be pulled out and put on a napkin. After that, it can be served on the table. Liquid smoke is used according to mood. The taste won't change much without it. In this case, spicy salted mackerel is prepared at home quickly.

Fat mackerel with coriander

For this recipe we will use:

• about three mackerels;
• liter of purified water
• spices in the form of cloves,
• coriander -5 grams,
• allspice peas,
• bay leaves -3.
• And you will also need thirty grams of sugar and one hundred grams of salt.

Cooking:

1. The cut, thawed carcass is laid on the board. They remove the head, tail, fins, get rid of the internal parts, clean the black film. Then the fish is washed.
2. Next, we take spices and grind cloves, sweet peas, bay leaves, with coriander, adding granulated sugar and salt to the composition. Half of the composition is used to rub the fish from the inside. Then it is laid in an enameled container, pan or glass container with a load.
3. Then all this should stand for five hours in the room. The released water is poured in and the marinade is poured. It is cooked with the remaining spice mixture. Boiled water -700 ml is poured into it. The fish can then be left in the cold.

mustard recipe

In this method, you need to prepare: frozen mackerel - about two pieces, purified water -1 liter, 40 ml of vegetable oil, a couple of tablespoons granulated sugar and the same amount of salt. The most important thing is not to forget one spoonful of dry mustard, the same amount of coriander. Bay leaf, cloves are also used.

When preparing spicy salted mackerel fillets at home, the carcass must first be defrosted on the bottom shelf in the refrigerator. During the thawing of the fish, the brine is prepared. In boiling water, dissolve sugar with salt, dry mustard. This solution is mixed with vegetable oil, coriander, cloves and bay leaves. Two minutes is enough to prepare it. Then he demands cooling.

The fish are being cut. As in other recipes, the head, tail with fins and intestines are removed. Be sure to remove the black film so that the finished fish is not bitter. After that, the fish is cut into cubes and sent inside the container or any other vessel.

The cooled brine is poured over the pieces of fish and left for ten to twelve hours in the room to brew. Then you can eat it.

How to prepare spicy salted mackerel at home

There is a general scheme for salting this fish. But there are also others simple recipes for salting it. For example, using various spices. There is nothing complicated in this recipe at all. The brine is being prepared. It takes only one day to fully cook the fish. Thus, a lot of time will be saved.

Let's use:

• two small mackerels,
• two bulbs,
• nine percent vinegar 60,
• sunflower oil 5 ml,
• bay leaf,
• cloves and black pepper and salt.

Cooking:

1. First you need to get rid of the tail and head. Then you can start gutting the insides. After that, you need to place the fish in running water, rid it of the skin. Take a sharp knife and cut it along the ridge to carefully remove the bones. Then you can move on to cutting. Onions are peeled and cut into thin rings.
2. We take sunflower oil, vinegar. Pour them into one bowl. We put it on the stove and mix the composition with cloves, black pepper and bay leaf to get homogeneous mass. After a few minutes, remove from the stove.
3. We prepare a separate dish. We put our fish in it, salt and clean for half an hour. When the time is up, you need to season the fish with onions.
4. Pour the marinade over the fish. It would be better if the pickled mackerel is stored in glass jar. It just needs to have a lid. Then everything gets mixed up.
5. The salted product should stand in this form during the day in the room. Then the fish can be put in a cold place until fully cooked. No one can remain indifferent to her. Read more: Mackerel fried recipes cooking.

Cinnamon mackerel whole spicy salting at home

Special tenderness and taste of fish can be given by using this recipe in the preparation. It is quite simple and at the same time gives the fish special qualities.

For the marinade you will need:

• water - 1 l,
• salt - 205 g,
• peppercorns,
• Bay leaf,
• cinnamon stick.

Cooking:

1. Water in a saucepan is diluted with spices.
2. Then they boil it and wait for it to cool down.
3. Fish is cooked in the traditional way.
4. Wash, clean so that you get the whole spicy salted mackerel at home.
5. The cooled brine is poured over the fish and left closed.
6. After three days you can open. You can combine this fish with beets, because raw beets have very useful qualities.

All methods of making spicy-salted mackerel are based on one recipe. Water, spices and salt are used everywhere. In almost all cases, you need to pour the marinade over the fish and leave it for a while. Naturally, being in solution for a long time, the product will receive greater impregnation. Despite the presence of fat in mackerel, it has a lot of nutrients and useful qualities. It can even be used when Lent begins.

Mackerel is a tasty and nutrient-dense marine fish. It can be used to prepare a large number of dishes: from smoked pieces with potatoes to soup - in all cases, the fish will have an amazing taste. Now we will look at how spicy salted mackerel is prepared at home.

Recipe for spicy salted mackerel with vinegar

This is a classic in harvesting salted mackerel. The process does not take much time, and the spicy, delicate taste sea ​​fish will exceed all your expectations.

For the recipe you will need:

• mackerel - 1 fish;
• sugar - 20 g
• salt - 20 g
• vinegar -18 g
• Lavrushka - 1 piece
• black pepper - 3 granules
• allspice - 2 peas
• water - 1 l

Step by step cooking method:

Rinse the fish thoroughly, removing the entrails. Dry her carcass and cut into slices. Then we leave the fish alone for a while and put the water to boil in enamel saucepan. pouring right amount spices. Bring this solution to a boil and put on the table. After the liquid has cooled, pour in the vinegar and mix well. Next, we take the prepared pieces of mackerel, put them in a glass container and pour the resulting marinade into it. In this form, fish with vinegar must be left for one day in a room with a temperature of 18-25 degrees. The mackerel is ready. After it has been infused for a sufficient time, it can be safely eaten.

Mackerel spicy salted with mustard

This recipe is also simple and short to use, and the spices that are needed for salting are in the kitchen of every woman.

Ingredients:

• mackerels - 2 pcs;
• water - 12 l;
• sugar - 5 g;
• salt - 7 g;
• mustard - 12 teaspoons;
• vegetable oil - 1 tablespoon;
• coriander - 12 tablespoons;
• laurel leaf - 3 pcs;
• carnation.

Mackerel with basil and coriander

If you want to pickle fish in a jar, then this recipe is for you. You need to take an average mackerel, weighing about 700 grams, and do a standard operation with it: peel, rinse, cut. Separately make a marinade. To do this, mix one teaspoon of coriander with the same amount of dried basil and sugar. Add two tablespoons of salt, two bay leaves and three dried cloves to the mixture. Pour all this into boiling water and mix well. Leave the brine to cool. Next, lay out the pieces of fish in a jar layer by layer and fill with cold marinade. After that, you can put in the refrigerator for a day. And the very next day you can enjoy the delicious taste of mackerel.

8 delicious ways how to pickle mackerel at home.

How to salt mackerel in 2 hours
A variety of salted fish is sold in stores, but it is sometimes problematic to buy a lightly salted product. In order for the fish to keep its marketable appearance longer and be stored longer, manufacturers do not spare salt. However, you can cook salted mackerel at home in 2 hours. The recipe below is perfect for the impatient homemade pickle aficionado.
It is enough to be patient and after 2 hours start tasting a lightly salted product.
INGREDIENTS:
Mackerel - 1 pc. Onion - 1 head. Water - 350 ml. Salt - 1.5 tablespoons. Black pepper - 7 peas. Laurel - 2 leaves.
COOKING:
The first thing I do is brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices indicated in the recipe and salt. I cook the brine at a minimum heat under the lid for no more than 10 minutes, after which I turn off the gas, remove the lid and let it cool. While the marinade is cooling, I am engaged in fish. I cut off the tail and head, make a small incision on the abdomen, remove the insides through it, rinse the carcass with water and dry it with paper towels. I cut the carcass into slices 2 centimeters thick so that it is quickly and evenly salted. I spread the pieces of fish in a jar or food container, pour in brine, close the lid and send it to the refrigerator for 120 minutes. After the specified time salted fish get ready. If necessary, you can hold it in brine for another half an hour. Before serving, I recommend decorating the mackerel with onion rings and herbs.

Mackerel spicy salted

The spicy salted mackerel recipe is suitable even for herring and red fish. 12 hours after the completion of cooking, the dish will please incredible taste. INGREDIENTS:
Fresh mackerel - 2 pcs. Onions - 2 heads. Allspice - 5 peas. Laurel - 2 leaves. Wine vinegar- 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 tablespoon. Dried cloves - 2 sticks. Ground black pepper. STEP-BY-STEP COOKING:
I remove the skin from the fish and cut the carcasses along the ridge. Then carefully remove the bones and cut the mackerel fillet into pieces of moderate size. Sprinkle with salt and set aside for 10 minutes. I cut the peeled onion into rings. To prepare the marinade in a bowl, I combine vinegar with vegetable oil, add the spices indicated in the recipe and mix thoroughly. I season the mackerel with pepper, add onion rings, mix, spread in a glass container and pour marinade. I leave at room temperature at least 10 hours, after which I keep a couple of hours in the refrigerator. 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 of all.

Salted mackerel pieces

Practice shows that salted mackerel pieces at the same time excellent independent dish, a wonderful addition to various side dishes, and a great ingredient for snacks. The recipe is intended for people who cannot imagine their life without salted fish. The spicy brine makes the fish fit for consumption overnight.
INGREDIENTS:
Mackerel - 350 g. Salt - 1 spoon. Sugar - 0.5 tablespoons. Ground pepper Vegetable oil Vinegar - to taste.
COOKING:
I pour water over fresh mackerel, cut off the head and tail, gut, rinse again and cut into pieces, three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt. I put the mackerel tightly in a glass container, cover with a lid and send it to the refrigerator until the morning. Then I wash off excess salt from the mackerel, dry it, put it in a clean jar and pour 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 carcasses of mackerel, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice, 1 small bunch of dill.
COOKING:
Get mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.
Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one bay leaf.
Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, top and belly, allspice and sprinkle with the remaining salt.
Close the container with the fish tightly with a lid and place in the refrigerator for 2-3 days. Clean the finished fish from excess salt with a paper towel or a small amount of water.

SPICE FISH IN A JAR
Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite.
INGREDIENTS:
1–2 carcasses of fish, 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 seeds.
COOKING:
Prepare the fish: gut, cut off the heads and rinse well under running water. Cut the carcass into large pieces.
Start brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should be completely dissolved. Remove brine from heat and cool to room temperature.
Cut the onion into small rings. Put them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.
Close the jar with a lid and refrigerate for 10-12 hours. Ready mackerel can be stored at a cold temperature for no more than 5 days. The same applies to fish brine.

FISH UNDER YEARS

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. Perfect for this purpose liter jar filled with water, or a sealed bag with cereals of the same volume.
INGREDIENTS:
2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of freshly ground and allspice.
COOKING:
First, prepare the mixture for salting. To do this, mix salt, sugar and pepper.
Mackerel must be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then you should thoroughly dry the mackerel and transfer to a cutting board.
Cut each carcass lengthwise through the abdomen into two parts. Remove the fishbone and all bones. Cut the meat off the skin. It is best to do this with a very sharp knife.
Cut the fillet crosswise into small pieces. They must be transferred to a glass container and sprinkled with a mixture for salting. Press down the fish with oppression and refrigerate for 7-8 hours.

AMBASSADOR OF A WHOLE CARCASS OF MACKEREL
You can try pickling a whole carcass of mackerel. It also turns out very tasty. Gutting the fish is not required for this recipe.
INGREDIENTS:
2 carcasses of mackerel, 6 tablespoons of salt, 2 tablespoons of sugar, 1 teaspoon of black ground pepper, 1 tablespoon of dried dill, 1-2 tablespoons of vegetable oil.
COOKING:
Rinse the mackerel and pat dry with paper towels. Take big package and add salt, sugar, pepper and dill to it. Shake the bag to mix all the seasonings.
Then carefully rub each carcass with a curing mixture. Put the fish in the bag in which the seasonings were mixed. Wrap the mackerel tightly. To do this, you can use a few more bags or thick paper.
Put the fish in the refrigerator for 3 days. Ready 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 salted fish. In this recipe, the amount of salt is determined "by eye". Nevertheless, misfires are excluded, because it is almost impossible to oversalt the fish.
INGREDIENTS:
2 carcasses of mackerel, salt to taste, 5-6 pieces of allspice, peas, 1 lemon, 1-2 tablespoons olive oil.
COOKING:
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. Dry the mackerel with a paper towel and cut into portions.
Salt each piece of fish and transfer to a glass or plastic container. Put allspice, bay leaf on top. Drizzle the mackerel with lemon juice and drizzle with olive oil.
Cover the container with a lid and send the mackerel to the refrigerator. Such a fish is salted during the day. During this time it is necessary to stir the container several times.

In addition to the fact that mackerel has amazing palatability, it is also very useful. It is a valuable source of vitamins, such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.
However, the most important quality of this fish is that it is rich in useful fatty acids omega 3. They strengthen the immune system, normalize metabolism and hormonal levels, and have a positive effect on the functioning of the cardiovascular system.

Salting rules and tips

Mackerel of large or medium size is suitable for salting. Small fish are bony and not fat. Perfect option- a fish weighing 300 grams.
- It is better to salt fresh or fresh-frozen fish. If you don't have one, frozen will do.
-During the selection, 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 light fish fragrant, elastic and slightly moist to the touch.
- When salting, salt draws excess moisture out of the fish and thoroughly soaks the carcass.
- Carry out the process at a low temperature, because in hot conditions the product will go bad.
- Upon completion of salting, mackerel is cleaned in a cellar or refrigerator.
- For the preparation of salted mackerel, dishes are used that do not oxidize. I use enameled or glass containers.
I recommend salting mackerel at home with ordinary salt, iodized salt is not suitable. Iodine will not affect the taste of the finished dish, but will spoil appearance. use better 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.
- The whole mackerel is cooked for three days, the pieces are salted for one day.
-Fridge - the best place for storage. Pour mackerel with vegetable oil and store for no more than 5 days.
-Don't hold salted fish in the freezer, because after defrosting the meat will become watery and soft.
- In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a spicy flavor.
These tips will help you cook delicious, beautiful and fragrant salted mackerel.

Ready to do some magic in the kitchen by salting delicious mackerel at home? I am sure that you can make a real yummy only on your own, with a little effort and a huge amount of love for fish. That's when the real yummy will appear on your table.

Keep dry salted, instant brine recipes, whole or in pieces. Choose and delight your family with the best pickles.

How delicious to pickle mackerel

• Select large carcasses, 300-400 gr., it is difficult to find larger ones. A good weight means that the mackerel has worked up a good fat content.
• There are several ways of salting mackerel - dry salting, without water, salting in brine is popular, or, as the fishermen say, in brine.
• You can salt the whole fish, or divide it into pieces.
• Gut the fish or not? Here decide for yourself, but it is better to remove the insides. Although this condition does not always apply to salting whole fish, it is often salted whole.
• If you salt the whole fish, you can not cut off the head and tail.
• Are you adding spices? Put them in a gauze bag and dip them in the brine. After salting, they are easy to get, and will not interfere with eating (unpleasant when they get into the mouth).

How to cut a fish

As a rule, mackerel is frozen when it is caught, on a ship, and frozen in stores. At home, I advise you to cut the fish without defrosting to the end. Let it thaw a little. Then you can easily pull out the insides by cutting the belly along the entire length without staining the fish inside. Wear gloves to keep your hands warm.

How much to salt mackerel

Salting time depends on the chosen method and the size of the fish. Also, the speed is affected by the target. What kind of fish do you want to get, salted and lightly salted.

In brine, mackerel will be completely salted from 1 to 3 days. The longer it is in the brine, the richer the taste will be. Salted mackerel is cooked for a day. If you want to speed up the process, make pieces that will be ready after a few hours.

When salting in a dry way, it will take about the same amount of time. Although there is quick recipe, find it below.

Spices for salting

Since we salt mackerel at home, we are free to complement the choice of spices, taking into account taste preferences.

Cloves, a mixture of various peppers, dill, mustard seeds are put in the brine. Take spices in the ratio per liter of liquid half a teaspoon. Like to experiment, make pickling in tea, add a little liquid smoke, giving the aroma of smoked meat.

Mackerel, salted with pieces of dry salting - a quick recipe

The most quick salting fish. Less than a day will pass, and a delicious fish will appear on your table.

1. Cut the fish without defrosting to the end, cut into pieces.
2. Salt generously and leave at room temperature for 5-6 hours. This time is enough for the pieces to be salted.
3. Rinse off excess salt, dip the pieces in table vinegar(or pour, stir and drain off excess).
4. Transfer to a container, add onion rings, a couple of bay leaves. Pour in sunflower oil and mix the contents again.
5. After 2 hours, start tasting.

Delicious salted mackerel slices in brine

Not the most fast option. But the fish, if you add spices, it will turn out amazingly tasty.

For a glass of water you will need:

• A large spoonful of salt, without top.
• Peppercorns.
• Bay leaf.

How to salt the pieces:

1. Gut the fish, cut into pieces, put in a deep bowl.
2. Sprinkle with crushed pepper, break the bay leaves, send to a bowl.
3. Make brine from water with salt.
4. Fill with brine, press down on top with a plate and put oppression. Check if the pieces are completely covered with brine.
5. Place in refrigerator. Try again after two days.

Video recipe for salting with mustard at home

Mackerel, salted whole dry way

I don’t want to go the easy way, just rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding some spices. This method salting involves long-term storage of fish.

The recipe is suitable for home salting, you can find out a few more ways on another page of the site.

Take:

• Carcasses of fish - 2 pcs.
• Salt - 6 tablespoons.
• Sugar - 2 tbsp. spoons.
• Ground pepper - a small spoon.
• Dill - Art. a spoon.
• Sunflower oil - 1-2 tablespoons.

We salt the whole mackerel:

1. Pour the seasonings into a bowl. Mix well.
2. Prepare mackerel (butcher or dispense, decide for yourself).
3. Rub the carcass on all sides. Take a large bag, put the carcasses in it.
4. Wrap tightly (you can even grab the bag with a rubber band).
5. Send to the refrigerator shelf. After three days, boil the potatoes, and take a sample.

How to quickly pickle whole mackerel in brine

Home ambassador in brine is considered classic, the simplest and less troublesome.

First, let's decide on the proportion of water and salt. For a liter of liquid you will need 100 gr. (3 large spoons). If you are in a hurry, slightly increase the concentration, then the mackerel will be ready after 3-4 hours.

Based on the correct ratio, you can make the simplest brine, without adding spices. But I offer a more interesting recipe, with spices, giving some zest to the dish.

Would need:

• Fish - kilogram (2-3 pieces).
• Sugar - 2 tablespoons.
• Salt - 4 tablespoons.
• Water - litre.
• Lavrushka - 3-4 leaves.
• Allspice - 4-5 peas.

Cooking:

1. Cut the mackerel, remove the gills, entrails (the head will not hurt). Rinse the carcass.
2. Make a filling with water and the spices listed in the recipe. To do this, boil water, add salt and sugar, parsley, pepper. Once the crystals have dissolved, remove from heat and set aside.
3. Fold the slave into a container, pour in the brine. Press down with oppression, leave for 2-3 days, placing in the cold.

Delicious salting in brine with tea in a jar

A beautiful "tan" color will give the mackerel an appetizing look. Many use “liquid smoke” for this purpose, but if done with tea brewing, you get real yummy.

• Mackerel - 3 pcs.
• Salt - 8 tablespoons.
• Water - 2.5 liters.
• Sugar - 4 tablespoons.
• Tea brewing, dry - 3 large spoons with a mountain.
• Lavrushka, black pepper.

Cooking:

1. Boil the marinade by boiling water with spices from the list. Cool down.
2. Peel the mackerel, place the whole in a three-liter jar.
3. Pour in the marinade, close the lid. Leave on the kitchen table for 5 hours.
4. After the specified time, move the jar to the cold.
5. The average fish will be ready in a day. Large will have to wait two.

Video with a step-by-step story of salting mackerel at home. May you always be delicious!

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Let's start with the simplest. Everyone who tried this fish was delighted. The main thing here is to clearly maintain the technology and deadlines. Don't let the amount of salt scare you - the recipe has been tested many times.

We take the fish with the head. You don't need to gut her. Just defrost and wash.

For one carcass for brine, take:

• Rock salt (coarse) - 200 g;
• Water - 1 liter.

How to cook:

1. Dissolve salt in boiled chilled water.
2. Put the mackerel in a bowl, pour over the brine.
3. Put in the refrigerator for three days.
4. We clean and gut before serving, pre-dry a little.

If you have kept the fish in brine longer than 3 days, over-salting is possible. If this happened, you will have to correct it: put the carcass in milk for 3-4 hours, but it is better not to allow this.

After three days, the fish should be removed from the brine and stored dry. This recipe for salting mackerel is designed for one carcass, if you want to salt two or three whole at home, multiply the amount of salt and water by 2 or 3, respectively.

In a spicy marinade

This appetizer is worth it. holiday table, but it is prepared simply and quickly, so nothing prevents you from pampering yourself and your family with a delicious fish delicacy when you want.

Ingredients for 1 carcass:

• Water - 1 glass;
• Salt - 1 tbsp. l;
• Sugar - one and a half tbsp. spoons;
• Olive oil or sunflower oil - 1.5 tbsp. l.;
• Black peppercorns - 5-6 pcs.;
• Coriander grains - a teaspoon;
• Bay leaf - 1 pc.;
• Vinegar 9% half a teaspoon.

Marinade for delicious spicy salted mackerel is prepared as follows:

1. Pour water into a saucepan, add salt and sugar, add spices (break the bay leaf into small pieces).
2. Bring the brine to a boil. It will become a marinade after we add vinegar and oil. And for this, the time has come. We add.
3. As soon as the marinade boils, remove from heat and cool to room temperature.
4. While cooling and infused, prepare the carcass. To do this, it must be washed and gutted, cut off the tail and fins. Pat dry with paper towels, cut into 2 cm pieces.
5. Pour into glass or enamelware pour marinade. Cover with a lid, put in the refrigerator.
6. Before readiness should pass at least 4 hours. By this time, the mackerel will become lightly salted. For a stronger salting, hold the fish in the marinade for a day.

Serve on the table with an onion - both regular onion and salad will do. As you can see, the marinade for mackerel is prepared quite simply, and the most delicious spicy salted fish at home can be made no worse than the one sold in the store.

The fastest way

According to this recipe, an hour after immersion in brine, mackerel will be ready. First, take the fish out of the freezer. While you are making the brine, it will defrost slightly and can be cut into small pieces.

Ingredients:

• 3 pieces of mackerel;
• Salt - 5 tbsp. spoons;
• Water - 4 glasses;
• One bulb;
• Bay leaf - 4 pcs.;
• Peppercorns (white, black, allspice) - 3 pcs.

Cooking process:

1. Boil water, add salt, spices and cut into 4 parts unpeeled (remove only the top layer of the husk) onion. Boil the brine over low heat under a lid for about 10 minutes, then remove from the stove and cool to room temperature.
2. By this time, the fish has already thawed a little, it can be easily cut into even pieces about 1 cm thick. Leave it to defrost further - now the defrosting process will go much faster. After completely defrosting, do not forget to remove the giblets and black film.
3. Put the mackerel in the brine. If you like lightly salted, then after 1 hour you can eat it. After removing from the brine, dry the pieces of fish on a paper towel. Drizzle with vegetable oil before serving.

In a glass jar

Mackerel can be salted in a jar and stored directly in it, taking it out as needed. We pre-cut the carcass, wash the dishes well with soda and wipe dry or sterilize. For brine we take the following products:

• Water - 1 glass;
• Bay leaf - 1 pc.;
• Coriander - ½ tsp;
• Carnation - 3-5 buds;
• Mustard grains - 1 tsp;
• Salt - 1 tbsp. l.;
• Sugar - 1 tsp

Fish - an arbitrary number. If there is a lot of it, we increase the volume of the brine multiple (2-3 times).

Cooking:

1. Pour water into the dishes - a saucepan or an enameled ladle, add salt, sugar, spices (except mustard), bring to a boil, set aside, cool.
2. We gut the carcass, divide it into pieces.
3. Pour the mustard seeds at the bottom of the jar, lay out the fish. Fill with chilled brine, close the lid, put in the refrigerator.

Pieces of mackerel do not need to be pressed down. The meat of this fish is very tender, it is easy to crush it. In general - without fanaticism! In a day, a delicious snack will be ready.

With vegetable oil

For this recipe, you need to separate the fillet: gut, remove the skin, remove the spine and bones. We will cook dry. To do this, based on 1 kg of fish, mix:

• Salt - 4 tbsp. spoons;
• Sugar - 1 teaspoon;
• Ground allspice and black pepper - 1 tsp each;
• 4 bay leaves.

Let's start salting:

1. Chop the parsley. Mix spices and seasonings.
2. Cut the mackerel fillet into pieces.
3. Pour a tablespoon of odorless vegetable oil into the bottom of the jar, pour the mixture for salting, lay out a row of fish.
4. We fill the jar with layers, pour each one with salt, sugar and spices, spill with oil.

Just 1 kilogram of fish takes 10 tablespoons of vegetable oil. You can take any - sunflower, olive, corn.

Close the jar with a lid, put in the refrigerator for 3 days.

Salt can be used large stone, and even better - sea.

Recipe for dry salting mackerel in portions

Mackerel can be salted not only in brine, but also in a dry way. It's quick and very tasty and you don't have to wait for the brine to cool down. We just take it and do it. We will need:

• 2 mackerel carcasses;
• 1.5 st. spoons of salt;
• 1 st. l. granulated sugar;
• 1 st. a spoonful of coriander seeds.

It is coriander that gives the aroma that distinguishes this recipe from others. It perfectly complements the taste of mackerel.

Cooking steps:

1. Prepare mackerel - defrost a little, cut, gut, wash, dry.
2. Mash the coriander in a mortar. If you don't have one, put the seeds in a plastic bag and go over with a rolling pin or tap lightly with a hammer. Don't grind too hard. We need the shell of the seeds to burst, then the taste and aroma will become more saturated.
3. Mix salt, sugar and prepared coriander seeds.
4. With this mixture, rub each piece separately.
5. We spread it in any suitable dish, cover with a lid, send it to the refrigerator for 12 hours.

It is not necessary to press down with oppression. This recipe for salting mackerel is good because it cooks faster in slices, and at home it turns out even tastier than industrially prepared, since it does not contain harmful preservatives.

The recipe for the original salting of mackerel in tea and onion peel

Looks smoked, tastes great. Mackerel in brine with tea and onion skins is an unusual recipe, but each ingredient is responsible for its own: the husk gives an amazing golden color, and tea makes the structure denser, as it contains tannins.

Prepare the following:

• 2-3 fish carcasses (depending on size);
• Salt - 3 tbsp. l.;
• Sugar sand - 1.5 tbsp. l.;
• Water - 1 liter;
• Onion peel - a handful;
• Black tea (dry) - 2 tbsp. l.

Cooking:

1. Wash the carcasses, cut off the heads, gut. We do not touch the tails, they will still be needed.
2. Boiling water in the amount of 1 liter, pour salt, sugar, onion peel (wash in advance and put in a colander to glass).
3. Bring the brine to a boil. Cool, filter through a sieve or cheesecloth.
4. We take a plastic 1.5 liter bottle, cut off the narrow part of the neck.
5. We put the fish in it with the tail up.
6. Fill with brine.
7. We press the part of the bottle turned down with the cap. The fish must be completely submerged in the liquid.
8. We put in the refrigerator for 3 days.
9. We take out the mackerel, dry it slightly on paper, then tie it up by the tail and hang it out so that it dries slightly. After a couple of hours, the fish is ready.

Complement the salting recipe for this unusual mackerel cooked in onion peel, you can only give shine. To do this, grease the skin with vegetable oil, and it will shine as in the photo.

What you need to know to salt mackerel yourself

Proper defrosting is performed as follows: before salting fresh-frozen mackerel at home, put the fish in a tray and put it on the bottom shelf of the refrigerator. Leave it there overnight, in the morning it will be ready for pickling.

When preparing fish after gutting, be sure to remove the black film from the walls of the abdominal cavity. If this is not done, the fish will be bitter, and the brine will become cloudy.

To make the mackerel come faster, it is cut into pieces. If you salt it whole, it will take more time.

It will be easier to cut the fish into slices evenly, without letting it defrost to the end. Completely melted under the knife will begin to wrinkle, the cut will not be so neat.

The longer the fish stays in the brine, the saltier it is. Do not believe the statement that she will not take too much. It is important to get the mackerel out of the brine in time or wash off the salt from it with a dry method. Lightly salted or lightly salted is obtained after 12 hours.

As you can see, salting mackerel at home is simple, quick and tasty. You will spend a maximum of half an hour on both dry and “wet” salting, and you will get great pleasure. Delicate, moderately salty, spicy fish literally melts in your mouth.