Fish day: the secrets of marinated mackerel. Canned mackerel at home, recipes Salt mackerel in oil

Delicious and fragrant mackerel marinated at home. This sea ​​fish many love for excellent taste qualities, fleshy structure and the absence of small bones. Salted or smoked, it can be easily purchased on the market or in a supermarket, but no one guarantees a good quality product, and the price of such a finished fish is quite high. It is much more profitable to buy fresh or frozen fish, and then marinate it at home, choosing one of the appropriate recipes. It marinates simply, quickly, and tastes much better than the one sold in retail outlets.

Nothing is easier than cooking classic marinade for mackerel. In it, the fish will turn out moderately salty, soaked in unobtrusive spices. This recipe is essentially the basis of any marinade. That is, after that you can add spices to it, adjust the amount of sugar and salt, inventing new types of marinade for sea fish.

For 2 large carcasses of mackerel you will need:

• sugar and salt - 2 tbsp each without a slide;
• vinegar - 2 tablespoons;
• purified water - 250 ml;
• black peppercorns - 6 pcs.;
• bay leaf - 2 pcs.;
• cloves - 3 pcs.

Water for the marinade is taken purified and not boiled. Pour water into a suitable deep container (not aluminum) and add all other components, except for the fish. When the salt and sugar melt, the marinade can be considered ready.

While the brine is being prepared, it is necessary to prepare the fish. It must be cleaned of the insides and the black film inside the carcass, which can give an unpleasant bitterness. After the fish is washed under running water and dried on paper (you can remove excess moisture with paper towels).

Then the fish is combined with the marinade and left to soak for 2-3 hours at room temperature. After it must be put in the refrigerator on the bottom shelf, leaving for 24 hours. Taste ready meal- simply amazing.

To make mackerel tasty and juicy in the end, you need to choose fresh or freshly frozen carcasses for pickling, weighing at least 250-300 g. A small fish is not suitable for these purposes.

Finger lick recipe

Sea fish marinated at home according to the “you will lick your fingers” recipe acquires an interesting taste. It is prepared easily, within 45 minutes, plus marinated for another day. The result is an excellent appetizer for the holiday table.

To prepare a dish, you should stock up:

• boiled carrots - 1 pc.;
• vegetable oil- 0.5 st.;
• freshly frozen mackerel - 2-3 pcs.;
• onions - 2 large onions or several small ones;
• ground black pepper - 1 tsp;
• green canned peas- 0.5 g;
• vinegar - 100 ml;
• Tatar ketchup - 4 tbsp.

Thawed fish is cleaned of viscera, bones and divided into portions of fillet. It is important to defrost the product not in microwave oven, and in a natural way, putting in the refrigerator for 1-2 hours.

Slightly undercooked carrots should be chopped in any way and added to mackerel. There you also need to put onion cut into half rings and canned peas.

Separately, a marinade is prepared based on oil, salt, black pepper, vinegar and ketchup. After mixing all the components, it is added to the fish and the product is set aside for soaking for 40 minutes. The fish in the marinade should be infused for at least a day in a cool place.

How to pickle mackerel with onions

Almost any fish is ideally combined with onions - be it ordinary herring or tender fillet mackerel.

To prepare fresh or frozen fish you will need:

• fresh frozen fish - 2-3 pieces;
• onions - 2 pcs.;
• clean water - 1 tbsp.;
• dried cloves - 5 pcs.;
• black peppercorns - 8 pcs.;
• ground black pepper - 0.5 tsp;
• coriander - 6 grains;
• salt - 2.5 tsp;
• granulated sugar - 1 tsp without a slide;
• vegetable oil - 30 ml;
• Apple vinegar- 40 ml;
• lavrushka - 3 pcs.

The fish is first thawed and thoroughly washed under water. After that, it is necessary to gut the insides and cut off the head of the fish, wash and cut the carcass into portions. Peel the onions and cut into half rings.

To prepare the marinade, water is boiled, mixed with salt, sugar, spices and vegetable oil. All this is sent to a slow fire and warms up for 1 minute. In the finished marinade is added right amount vinegar, after which it is removed from the heat and set aside to cool. Cut, peeled fish is put into a container, poured with marinade and set aside for marinating for a day.

Marinated with Vinegar

The fish is cooked with vinegar for about 90 minutes, plus marinated for 24 hours in the refrigerator. Suitable as an appetizer for drinks or for lunch. It's easy to prepare, and the result is a dish for 6 people. There are very few calories in the cooked product, so it can be quite attributed to the diet.

To prepare the dish, stock up:

• fresh mackerel - 600 g;
• salt - 10-15 g;
• sugar - 10 g;
• onions - 2 pcs.;
• sunflower oil - 35 ml;
• garlic - 2 cloves;
• allspice - 4-5 peas;
• vinegar - 50 ml.

Initially, the main product is prepared - it is cleaned, washed and folded into a suitable dish. Separately, garlic is cut into small plates, onions into thin half rings.

The finer the onion is cut, the more it will give its flavor to the fish.

Chopped vegetables are added to the fish, along with salt and spices. After that, everything is filled with vinegar and sunflower oil and set aside for pickling in a cold place for 1 day.

jar recipe

The glass container is the most suitable for marinating and preserving any food. In a jar, you can cook fish in just 2.5 hours.

For this you need to take:

• mackerel - 2 carcasses;
• water - 500 ml;
• coarse salt - 2 tablespoons;
• sunflower oil - 30 ml;
• vinegar - 30 ml;
• onion - 1 large or a couple of small ones.

The fish is washed, the head and entrails are removed so that the belly is not torn open. After the mackerel is cut into small pieces (so that it marinates faster) and poured with marinade. It is prepared as follows - salt and sugar are added to clean water, everything is mixed and the fish is poured for 90 minutes.

After that, a little fish is laid out in a sterile jar, an onion cut into half rings and everything is sprinkled with vinegar and oil, then a new layer of onion fish, etc. When the jar is full, cover it with a lid and put the fish in the refrigerator for 1 hour. After this time, the product can be considered ready.

How to pickle freshly frozen mackerel

Fish according to this recipe turns out “like in a supermarket”, only eating it is safer for health. It is prepared within 3 days.

From the ingredients you will need:

• purified water - 1 l;
• fresh-frozen fish - 3 carcasses;
• granulated sugar - 30 g;
• husks from 5 onions;
• brewing black tea - 2 tbsp.

Thawed fish must be washed and cleaned of the insides. To prepare the brine, it is necessary to rinse the husk through a colander, put it in a container, add salt, sugar, tea and water. Everything must be boiled over a fire and set aside to cool, covered with a lid.

With soy sauce

How to pickle mackerel to make it tasty and fragrant?

For this you should take:

• mackerel - 1 pc.;
• good soy sauce- 1 tbsp.;
• cold boiled water - 60 ml.

It is necessary to gut and wash the fish, make small cuts throughout the carcass. Separately, the sauce is mixed in a container with water, which should be poured over the fish. The fish should be marinated in such a brine for at least 24 hours. The result is an excellent snack for beer or boiled potatoes.

How to cook in pieces

Fish cut into pieces marinates faster and better at home.

To prepare it, you should take:

• 3 cloves of garlic;
• frozen mackerel weighing 300-400 g;
• sunflower oil - 2.5 tablespoons;
• onions - 2 small onions;
• coarse salt - 40 g;
• vinegar - 30 ml;
• ground black pepper, spices to taste.

To speed up the defrosting of the fish, put it in cold water, then remove the fins, head and entrails, cut into pieces. Mince the garlic, cut the onion into rings. The fish should be salted, pepper, add garlic and onions and pour everything with sunflower oil and vinegar.

Simply and deliciously, you can marinate fish in oil.

To do this, prepare:

• fish - about 450 g;
• salt - 1.5 tbsp;
• oil - 0.5 tbsp.

Gutted, washed mackerel should be milled and cut into small pieces. Put the fillet pieces in a bowl, salt and pour oil. You can add peppers and carrots (optional) and set aside to infuse for 24 hours.

Marinade for mackerel: the best recipes

With the help of marinade, you can give the fish a completely new unique taste.

The best brine for mackerel is considered based on:

1. Water and spices, no vinegar added. It is prepared from 500 ml of water, 1 tbsp. granulated sugar and 2 tbsp. salt, lavrushka and allspice. This pickling option is suitable for people with digestive problems and children.
2. Mustard. It turns out savory snack, if you marinate fish in mustard, dill, oil, vinegar and spices.
3. Cumin, coriander and suneli hops. By adding these spices to the main marinade, you can get an excellent spicy recipe at home.

When these marinades get a little bored, chefs advise not to be afraid and boldly experiment by adding apples, lemons, oranges in the process of cooking fish. Parsley root can improve the taste of the product, and boiled beets can give it an interesting color. To give the fish sourness, it is good to replace the usual table vinegar marinated with wine or rice.

Mackerel is useful in any form, including canned food. Even after heat treatment, it retains a sufficient amount of iodine, calcium, amino acids important for the body, vitamins and trace elements. But at the same time, the method of storing canned food in a tin is far from the safest. Any damage to the container can lead to the launch of an oxidative reaction inside the can, which, in turn, will lead to spoilage of the product. Most the best option in this case - cook canned mackerel at home. The recipes below allow you to cook fish on the stove, in the oven, slow cooker, autoclave. Let's consider them in more detail in our article.

Secrets of cooking delicious canned mackerel

In fact, it is not difficult to cook mackerel canned food, and even a novice hostess can do it. And to make the fish tasty the first time, it is recommended to listen to the following tips:

1. It will be easier to cut the mackerel if the fish is not completely defrosted. Then the pieces will retain their shape and look more appetizing.
2. Banks filled with mackerel, put only in a cold oven.
3. It is recommended to put wet sand under the bottom of each jar. This will prevent cracks in the glass during the preparation of canned food.
4. For it is important to adhere to the established cooking technology. At home, mackerel should be cooked for at least half an hour at 120 degrees. Only at this temperature, botulism bacteria, which cause acute poisoning of a person with toxins, die.

The most delicious canned mackerel at home

Delicious, fragrant, healthy and, moreover, economical canned food can be prepared according to next recipe. To do this, you will need an oven, a sterilized 500 ml glass jar, mackerel (1 carcass weighing 300-350 g per 1 jar), bay leaf, peppercorns, vegetable oil (40 ml), salt (10 g), jar lid.

Canned mackerel fish at home is prepared in the following sequence:

1. The fish is washed, the insides, head, tail are removed, cut into pieces no more than 4 cm thick.
2. Laurel and pepper are laid out at the very bottom of the jar. Mackerel is tamped on top.
3. After that, salt is poured and vegetable oil is added.
4. The jar is covered with a lid (without an elastic band), placed on a baking sheet with sand and sent to a cold oven. The cooking temperature is 120 degrees.
5. Canned mackerel will be ready in 3 hours. During this time, the fish manages to boil well in own juice and its bones become soft, as in factory canned food.

Mackerel prepared according to this recipe can be preserved traditional way. The main thing is not to forget to put an elastic band on the jar.

Mackerel in oil

In order to cook the fish according to this recipe, you will need a minimum of ingredients, and the taste of it is simply wonderful. You can’t even say that this mackerel was cooked in oil at home.

Canned food according to this recipe is cooked in the oven. But before that, you first need to wash, cut and gut the fish, cut it into pieces and tamp the jar. Then add a teaspoon of salt, peppercorns and pour vegetable oil so that 2 cm remains to the edge of the jar (about 200 ml of oil). Put a glass jar in the oven on wet sand. Set the heating temperature to 180 degrees, after 15 minutes reduce it to 110 degrees and simmer the mackerel in oil for another 4 hours.

Canned mackerel tomato at home

To prepare canned mackerel, you will need the fish itself (a large carcass weighing 400 g), tomato paste (1 tablespoon), a small onion, salt and spicy spices to taste (bay leaf, a mixture of peppercorns).

Layers are placed in a pan: onions, fish, spices. Then a little water is poured into the bottom and put on a slow fire. Mackerel should be stewed for 2 hours, after which it is added tomato paste diluted with water. After that, the fish should be steamed again to get really canned food. at home will cook on the smallest fire for another 2 hours. In the process of cooking fish, make sure that the water does not boil away. Otherwise, the mackerel will burn.

Canned food for the winter

To prepare fish according to this recipe, you will need boiled and pitted mackerel (1 kg). To do this, a gutted fish carcass without a head is boiled for 20 minutes and disassembled so that there are no bones. Now we need to get to the vegetables.

From fresh tomatoes(2 kg) make a tomato, add grated carrots (0.4 kg) and onions (350 g) to it. It is also necessary to introduce components such as salt (1.5 tablespoons), vegetable oil (240 g), sugar (4 tablespoons). Stew vegetables over low heat for 1 hour, then add fish and cook for another 40 minutes. 15 minutes before the end of cooking, pour 30 ml into the pan acetic acid(70%). Arrange the workpiece in sterile jars and roll up.

Canned mackerel in an autoclave

You can cook canned mackerel very quickly using an autoclave. To do this, the fish is washed in the same way, cut into small pieces and packed into jars. After that, put a teaspoon of salt, sugar and vinegar (9%), vegetable oil (1 tablespoon), spicy spices to taste. Then the jars need to be rolled up with lids and put in an autoclave.

Cooking canned mackerel at home takes 50 minutes at 120 degrees. As a result of cooking, the fish is soft, juicy and pitted.

Recipe for canned mackerel in a slow cooker

Easier, tastier and faster you can cook canned food in a slow cooker. To do this, cut the fish into pieces (2 carcasses) and put it in the multicooker bowl. Then you need to add sugar (1 tablespoon), coriander and salt (1 teaspoon each), ground pepper (¼ teaspoon), a few bay leaves. After that, it is necessary to pour vegetable oil into the multicooker bowl at the rate of 70 ml for each fish (140 ml in total) and 250 ml of black tea. To prepare a strong brew, it is necessary to pour tea without additives (2 tablespoons) with the indicated amount of boiling water.

Place all of the above ingredients into the multicooker bowl. If you plan to further preserve the cooked fish, then you need to add more vinegar (2 tablespoons). Canned mackerel at home are cooked in a slow cooker for 2 hours in the "Extinguishing" mode. The appliance will then automatically switch to keep warm. In this mode, you need to cook canned food for another 1 hour. And only after that they can be rolled into sterilized jars.

(as in canned food)

The taste of a sardine cooked according to this recipe is very similar to canned tin can, although the fish is cooked in a regular saucepan on the stove.

First, put chopped onion and carrot slices on the bottom of the pan. Then spices (lavrushka, peppercorns) and salt (1 tablespoon) are added to the vegetables. Thin circles of lemon (3-4 pcs.) Are laid out on top, and then the fish cut into pieces. At the next stage, you need to add vegetable oil (130 ml) to the pan and add enough water so that it almost completely covers the fish. Put the pan on a slow fire and cook canned mackerel at home for at least three hours.

Fish prepared according to this recipe is not suitable for canning. But if necessary, when loading the ingredients into the pan, you can add a tablespoon of vinegar. Then, at the very end of cooking, it will need to be laid out in jars and rolled up with a can key.

No New Year's table can be imagined without fish dishes, especially slicing, which serves as a great snack. Pickled mackerel with onions - very tasty dish, which is always in the spotlight, and which pickling recipe to choose - read our article! The ease of preparation and the availability of products give us the opportunity to cook this yummy not only for the holiday, but every day.

Mackerel is very nutritious and useful fish, impressive in all its characteristics - both gastronomic and consumer. Having bought it frozen in a store for a low price, in the future you can cook a magnificent delicacy from it - pickled mackerel with onions. Onions give the dish not only taste and aroma. Onion juice makes fish meat very tender and melts in your mouth.

Let's look at a few recipes for pickled and salted mackerel with onions that will allow you to collect compliments from all guests for truly delicious dishes!

"New Year's spicy"

Ingredients

• - 3 pcs. + -
• - 3 pcs. + -
• - 3 large cloves + -
• - 1 tbsp. l. with a slide + -
• - 3 tbsp. l. + -
• — 0.5 tsp or to taste + -
• Ground allspice- 0.5 tsp + -
• — 3-4 pcs. + -
• - 1 tsp + -
• - 2 tbsp. l. + -

Cooking

This recipe is very simple and is prepared from frozen fish, which should not even be thawed. The day before the holiday we marinate and for the New Year's table - it's ready!

1. We cut off the head of the mackerel, open the abdomen, clean the insides and rinse. Be sure to remove moisture with cooking napkins and cut into steaks 4-5 cm wide.
2. Peel the onion and garlic and cut into thin rings. We put the sliced ​​\u200b\u200bin a spacious bowl and knead a little with our hands so that the fragrant vegetables absorb the spices.
3. Now sprinkle onion and garlic slices with salt and sugar, hot and allspice pepper, bay leaf. We lay the fish slices in the mixture, pour in the vinegar and oil. We mix all the ingredients so that the fish is evenly enveloped in marinade components. Leave the workpiece for 5-10 minutes in the kitchen.
4. We put the contents of the bowl very tightly into the jar. There should be no air between the pieces of fish! Close the lid and marinate in the common chamber of the refrigerator for a day.

The taste of mackerel marinated with onions is no worse than salmon. Try it! And the recipe is simple and the taste is “fingers can be eaten”!

Mackerel with onions "Hotel from the North"

Marinated on this original recipe mackerel conquers forever! Get ready to answer the questions: “How did you do it?” Keep it as your signature secret recipe!

We will marinate 1 fish weighing approximately 400-500 g. It is desirable that it be as fresh as possible, i.e. fresh-frozen. Before the New Year holidays, shops should bring in fresh products.

Stage I

At the initial stage, we will pickle our mackerel. We decapitate the fish, clean the insides and rinse thoroughly. Dry lightly with a kitchen towel and cut into steaks about 2 cm wide. Put the fish pieces in a deep bowl with a capacity of about 2 liters.

Next, we prepare a saline solution for salting our steaks. For brine, pour into liter jar 3 cups of purified water and dissolve 2 tablespoons of food in it sea ​​salt. Stir until the salt crystals dissolve and pour over the fish slices. Cover the dish with a lid or cling film and put it in the fridge overnight.

Stage II

The next day we prepare the marinade.

Take 1 large red onion. We clean it and cut it into thin half rings.

For marinade filling, mix 3 tbsp. vegetable oil with 2 tbsp. vinegar 9%. Add to this mixture:

• 0.5 tsp Sahara,
• third tsp ground ginger,
• third tsp freshly ground black pepper
• 1 tsp coriander grains.
  Mix all the ingredients of the marinade mixture with a fork until smooth.

Now pickle mackerel with red onion. We take a container or a plastic bucket. We put a little onion on its bottom, lay out part of the steaks of already salted fish on top, then repeat the laying of the ingredients in layers. Finish with a layer of red onion.

Pour the marinade on top and close the lid tightly. Shake several times so that the marinade is evenly distributed over the surface of the fish pieces. We put the bucket again for a day in the refrigerator.

In just 2 days you get a masterpiece! Excitingly appetizing marinated mackerel with onions, which conquers both with its taste and very spicy aroma. Accept odes to your craftsmanship!

Salted mackerel with onion and lemon "Minute"

If you have already bought salted fish, and you just have to cut it and serve it to the table, then here there are some little secrets of craftsmanship.

For this great New Year's table snack, we need:

• 1 salted mackerel,
• 1 white onion and 1 red onion
• 1-2 lemons
• piece of ginger root
• 1 tsp Sahara.

Step by step preparation:

All our recipes for pickled mackerel with onions are so easy to implement that even an inexperienced housewife can try all the recipes before the holiday. Sharpen your skills! You might want to add some more spicy touch to your creations! Remember, we are all creators!

Today it is not so easy to find natural fish products on store shelves. They add chemical preservatives, substances accelerating technological process, improve appearance and taste with dyes and flavors.

It will take quite a bit of time to prepare festive and everyday fish snacks at home. Mackerel, marinated with onions and vinegar, along with herring, is the most popular.

Most often, frozen fish is taken for cooking. In order not to be mistaken in quality, carefully inspect the carcasses. They should not be frozen, "dried".

Yellow and "rusty" spots on the surface will tell you that the fish was stored in violation of the temperature, defrosted and frozen several times. The meat of such a mackerel will be loose, with a rancid taste of oxidized fish oil.

If you have a choice, it is better to refuse to buy a headless fish and give preference to a carcass with a head: the eyes of an old or frozen one will be cloudy, deeply sunken, and the gills (when defrosted) will be dark in color (brown, black) with an unpleasant odor.

Additional Information! Mackerel is valued for its high content of polyunsaturated fatty acids(omega - 3, omega - 6), easily digestible protein, a large number of nutrients: vitamins (D, E, group B), micro and macro elements (phosphorus, zinc, manganese, selenium, potassium, sodium, etc.)

What is the best vinegar to use?

Most often, recipes use the familiar to everyone. If stick proper nutrition, it is better to buy natural spice- this should be written on the label next to the name.

Classic recipe with homemade vinegar and onions

Simplest universal recipe for every taste - pickled mackerel with onions and vinegar.

Ingredients:

• 2 carcasses of medium size;
• 2 pcs. onion;
• 2 tbsp. l. vegetable oil;
• 8 - 10 black peppercorns;
• 1 - 2 bay leaves;
• 2 tsp salt;
• ½ tsp Sahara;
• 50 ml;
• 250 ml of water.

Note! You can replace onions with red or white ones, which will give the appetizer its characteristic taste and aroma.

Cooking order:

1. Thawed (not completely) carcasses, decapitate and gut. Carefully remove the black film that gives the meat a bitter taste.
2. Rinse and dry the fish (you can use paper towels).
3. Cut the mackerel into slices 2–2.5 cm thick, onion into rings or half rings. Lay everything in layers in a deep container.
4. In 250 ml of water, add oil, salt, sugar and all the spices according to the recipe, cook over low heat for 1-2 minutes. Then add vinegar, mix well, cool.
5. Pour the marinade over the fish, mix gently so that the spices are evenly distributed throughout the volume. Put in the refrigerator for a day.

Note! It is better to defrost the fish to a state where you can easily cut off the head. Then, when cutting, the pieces are even and beautiful, and the insides are easily removed by a frozen capsule. Scrape off the remaining black film with a knife.

Based on this recipe, you can make any marinades by changing the amount and composition of the ingredients. Some of them are listed below.

Quick Recipe

If you suddenly really want your favorite mackerel in the marinade, the recipe will help out fast food in saline solution followed by pickling.

Ingredients:

• 2 carcasses of medium size;
• 1 PC. onion;
• ¼ teaspoon ground black pepper;
• 1 bay leaf;
• 3 art. spoons of salt;
• ½ teaspoon of sugar;
• 2 tbsp. table spoons;
• 2 tbsp. tablespoons of vegetable oil;
• 500 ml of water for brine;
• 250 ml water for the marinade.

Cooking order:

1. Salt according to the recipe, dissolve in 500 ml of water, pour the prepared pieces of mackerel with brine. Leave for 2 hours.
2. Boil 250 ml of water, add sugar, butter, pepper, bay leaf, simmer for 1-2 minutes. Add vinegar, mix well, remove from heat.
3. Onion cut into thin rings or half rings, pour marinade, leave to marinate.
4. After 2 hours, drain the brine and pour the marinade with onions over the fish. Mix everything carefully. After an hour, the appetizer can be served on the table! If time permits, leave the mackerel in the marinade for 2-3 hours.

Important! Do not try to speed up the process of thawing fish in the microwave by using hot water or in other ways - its taste is noticeably reduced, the meat becomes loose, watery.

jar recipe

With this method, you do not have to cook the marinade.

Ingredients:

• 2 pcs. onion;
• 100 ml of vegetable oil;
• 3 art. spoons;
• 2-3 cloves of garlic;
• 3 peas of allspice;
• 5-6 black peppercorns;
• 1-2 bay leaves;
• 1.5 st. spoons of salt;
• 1 teaspoon of sugar;
• ½ teaspoon coriander.

Cooking order:

1. Mix all the spices according to the recipe with vegetable oil, after chopping the garlic cloves (with a knife, through a press or on a fine grater). Add vinegar, mix well.
2. Put the prepared pieces of mackerel in a deep container, pour over the prepared mixture, mix thoroughly so that the spices are evenly distributed throughout the volume.
3. Onion cut into rings or half rings.
4. In clean jars, tightly lay fish and onions in layers. Cover with a lid. Leave in the refrigerator for a day.

Before serving, the appetizer can be garnished with herbs and pickled onion rings.

With soy sauce

Soy sauce gives mackerel its characteristic taste and color. The appetizer looks original and very appetizing.

Ingredients:

• 1 freshly frozen mackerel;
• 100 ml soy sauce;
• 50 ml of water;
• 1 teaspoon of sugar;
• 1 st. table spoon;
• 1 clove of garlic;
• sprig of rosemary (optional)

Additional Information! The ratio of soy sauce and water can be adjusted - depending on how salted fish want to receive.

Cooking order:

1. Dissolve sugar in hot water, add soy sauce, vinegar, mix.
2. Put prepared pieces of fish in a container, pour marinade, add rosemary. The pieces must be completely covered with the solution.
3. Close the container with a lid, put in the refrigerator for a day.
4. Garnish the dish with onion rings and lemon slices.

Recipe with spicy marinade

Take as a basis classic recipe with homemade vinegar and onions, above.

For a spicy marinade, you can choose any spices to your liking:

coriander, fennel, cumin, dill, rosemary, cloves, basil, etc. - ½ teaspoon for the basic recipe.

For a harmonious spicy taste, 1-2 spices are enough. It is not necessary to mix everything in a row, otherwise the seasonings will "interfere" with each other with their pronounced aromas.

Another version of this recipe is mackerel marinated with spices in. Its amount must be increased to 75 ml, take the rest of the ingredients in accordance with the basic recipe.

Note! Use natural apple cider vinegar (this should be indicated on the label) - the combination of fruity notes and spicy seasonings will give mackerel a distinctive taste and aroma.

Whole marinated mackerel

This method requires a little less time to prepare the fish - it must be decapitated, gutted, washed and dried without cutting into portioned pieces.

Ingredients (based on 1 medium-sized carcass):

• 6 black peppercorns;
• 2 peas of allspice;
• 1 bay leaf;
• 2 tbsp. spoons of salt;
• ½ teaspoon of sugar;
• ½ teaspoon of coriander seeds;
• 2 tbsp. table spoons;
• 500 ml of water.

Cooking order:

1. Boil water, add spices according to the recipe (except vinegar), simmer for 2-3 minutes. Add vinegar, mix well, remove from heat.
2. Pour the prepared fish carcasses with the cooled marinade so that they are completely covered with the solution.
3. Refrigerate for 48 hours, shaking the container occasionally or turning the marinated fish over.
4. Before serving, cut the mackerel into slices 2-2.5 cm thick, garnish with onion rings, lemon slices or herbs.

Recipe with mustard marinade

The unusual combination of bitterness and spicy taste of mustard makes this recipe attractive for lovers of culinary experiments. You can take seeds or mustard powder- mackerel will turn out equally tasty!

Ingredients:

• 2 medium-sized fresh-frozen carcasses;
• 50 ml sunflower oil;
• 3 art. spoons;
• 2 pcs. bay leaf;
• 4 peas of allspice;
• 6-8 black peppercorns;
• 2 tbsp. spoons of salt;
• 1 st. a spoonful of sugar;
• 1 st. a spoonful of mustard powder;
• ½ tsp coriander or 3 cloves;
• 500 ml of water.

Additional Information! Mustard powder can be replaced with 2 teaspoons of mustard seeds, and vinegar- 3 tablespoons of 9% table.

Cooking order:

1. In 500 ml of water, add salt, sugar, peppers, bay leaves, spices, cook over low heat for 2-3 minutes. Then put the mustard powder, mix well, remove from heat after a minute.
2. Add oil, vinegar, mix the marinade again.
3. Pour the prepared pieces of mackerel (2-2.5 cm thick) with a little warm marinade, mix gently so that the spices are evenly distributed throughout the volume. Put in the refrigerator for 2-3 days.
4. Before serving, pickled mackerel can be garnished with greens or onion rings.

Additional Information! Parsley goes well with almost all types of fish.

New Year's snack recipe from mackerel

A worthy neighbor to Olivier salad on New Year's table there will be marinated mackerel in vinegar with ketchup.

Ingredients:

• 2 fresh frozen mackerel medium size;
• 1 PC. onion;
• 2 tbsp. spoons;
• 1.5 st. spoons of salt;
• 1 teaspoon of sugar;
• 8-10 black peppercorns;
• 2 tbsp. spoons of ketchup;
• 60 ml sunflower oil;
• 200 ml of water.

Cooking order:

1. In 200 ml of water, add salt, sugar, pepper, ketchup, sunflower oil, cook over low heat for 2-3 minutes.
2. Add vinegar, stir, remove from heat.
3. Cut the onion into thin half rings.
4. Pour prepared pieces of mackerel (1.5-2 cm thick) and onion with hot marinade, mix gently so that the spices are evenly distributed throughout the volume.
5. Leave to cool, then refrigerate for 1-2 days. Festive snack ready!

Another idea for a great appetizer for the holiday table:

Mackerel marinated with vegetables

By preparing fish with vegetables according to this recipe, you will not need to serve the dish additionally.

Ingredients:

• 2 fresh-frozen medium-sized mackerels;
• 2 pcs. onion;
• 100 ml of vegetable oil;
• 3 art. spoons;
• 1 carrot;
• 1 bell pepper;
• 1 large tomato;
• 2-3 cloves of garlic;
• 3 peas of allspice;
• 5-6 black peppercorns;
• 1-2 bay leaves;
• 1 teaspoon of sugar;
• 3 art. spoons of salt;
• 500 ml of water.

Cooking order:

1. In a deep container, dissolve 1.5 tablespoons of salt in 500 ml of hot water. Put the prepared pieces of mackerel in the brine. Leave for 3-4 hours.
2. Cut the onion into rings or half rings, carrots into thin strips or grate on a coarse grater. Fry the vegetables until golden brown with 50 ml of vegetable oil.
3. Add the bell pepper cut into small pieces, the remaining 50 ml of oil, continue to fry over medium heat for 7-10 minutes, stirring occasionally.
4. Cut the tomato into small cubes, chop the garlic (with a knife or through a press), add along with the spices according to the recipe to the vegetable mixture. Continue frying for another 3-5 minutes, stirring the vegetables.
5. Remove from heat, add vinegar and mix well again.
6. Drain the brine from the fish, add the cooked vegetable mix, mix well.
7. Arrange in clean jars or containers, put in the refrigerator for a day. For a more even distribution of the marinade, it is better to mix the mackerel periodically.

Important! The shelf life of pickled mackerel prepared according to the recipes above is no more than 7 days in the refrigerator. For more long-term storage heat treatment is used - the fish in the marinade is boiled, stewed, etc. and stored in sterilized jars.

Juicy, fleshy, marinated pieces of mackerel can be served on the table, served with onions, herbs, vegetables or with boiled potatoes and also add to salads. Such a fish appetizer will adequately decorate any holiday table.

1. The weight of the fish should be about 300 g. When salted, mackerel gives off moisture abundantly. Small, already lean individuals are too dry.
2. Take fresh or frozen fish. Preferably with head and innards. It's easier . The carcass should be elastic, the aroma should be unobtrusive, the color should be light gray with characteristic stripes.
3. Choose non-oxidizing dishes: plastic, glass or enamel.
4. Do not use iodized salt - it can make the fish friable.
5. If you want to pickle mackerel quickly, choose recipes that feature pieces or fillets. A whole fish needs 2-3 days to be salted, cut - 12-18 hours. By using vinegar, the salting time can be shortened.
6. Refrigerate the brine before pouring. In a hot and especially boiling liquid, the fish will cook.
7. Withstand salting time and store salted mackerel in the refrigerator or other cool place.

kak-hranit.ru

Mackerel in its own juice, dry salted.

Ingredients

• 2 mackerels;
• 3 tablespoons of salt;
• 3 black peppercorns;
• 3 bay leaves;
• 1 tablespoon of sugar.

Cooking

Cut off the heads of the fish, gut and rinse it. At the bottom of a plastic or glass container, pour a spoonful of salt, put pepper and crush the bay leaf.

Mix the remaining salt with sugar and rub the mackerel inside and out. Put the fish in a container, tightly close the lid. Refrigerate for 2-3 days. Before serving, rinse the mackerel under running water and pat dry with paper towels.

wowfood.club

Fragrant and very tender mackerel, which, thanks to cutting into pieces, salts quite quickly.

Ingredients

• 2 mackerels;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon of sugar;
• 5 black peppercorns;
• 5 peas of allspice;
• 3 stars of cloves;
• 3 bay leaves;
• ½ teaspoon coriander.

Cooking

Cut the mackerel: get rid of the heads, innards and skins. Cut the fish into pieces 3-4 cm wide.

Prepare the brine by boiling all the seasonings in water. Strain, chill. Put the fish in a plastic container, cover with brine and leave at room temperature for 12 hours. Then refrigerate for another 2-3 hours.

zametkipovara.ru

Tender, moderately salty, with color and taste reminiscent of cold-smoked mackerel.

Ingredients

• 4 mackerels;
• 4 tablespoons of black tea or 8 bags;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 1 onion;
• 1 liter of water.

Cooking

Gut, rinse and dry the mackerel with paper towels. Cut off the neck of a one and a half liter plastic bottle. Put the fish tails up in the bottle.

Put tea, salt, sugar and a whole peeled onion into a saucepan. Fill with water, put on fire, boil. Strain and cool completely.

Pour the mackerel with the resulting solution and remove for 3 days. Every day turn the fish by the tails so that it is salted evenly and acquires an even shade.

koolinar.ru

Variation of the previous recipe. The color is more golden, but the taste remains the same gentle.

Ingredients

• 4 mackerels;
• 3 handfuls of onion peel;
• 2 tablespoons of black tea or 4 bags;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• 6 black peppercorns;
• 3 bay leaves;
• 1¹⁄₂ liters of water.

Cooking

Prepare the mackerel for salting: cut off the heads, gut, rinse. Put the fish in plastic bottle or other convenient container.

Rinse the onion peel and place in a bowl. Send tea, salt, sugar, pepper, bay leaf there. Pour in water, bring to a boil and simmer for 5 minutes. Then remove from heat, strain, cool.

Pour the chilled brine over the mackerel. Keep in the refrigerator for 3-4 days. Flip over from time to time.

delo-vcusa.ru

Mackerel pieces with a piquant taste and a beautiful shade.

Ingredients

• 1 teaspoon mustard powder;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon of sugar;
• 5 black peppercorns;
• 2 bay leaves;
• 1 liter of water;
• 2 mackerels.

Cooking

Prepare the brine: pour mustard powder and other seasonings with water, bring to a boil and cook over high heat for 3-4 minutes. Remove from heat and cool to room temperature.

While the brine is cooling, gut and rinse the mackerel. Cut it into pieces and place in a glass bowl. Pour in brine and refrigerate overnight, preferably overnight.

patee.ru

Interesting taste with sourness and hints of spiciness. Great for sandwiches. And most importantly - it cooks very quickly.

Ingredients

• 2 mackerels;
• 3 tablespoons of salt;
• 3 cloves of garlic;
• 2 bay leaves;
• 5 black peppercorns;
• 50 ml of unrefined sunflower oil;
• 2 large onions.

Cooking

Fillet the mackerel. This can be done in a way convenient for you, by analogy with herring.

Sprinkle the fillets with salt and set aside for 10-15 minutes. At this time, peel and grate the garlic, break the bay leaf. Combine garlic, parsley, peppercorns, vinegar and sunflower oil.

Put the mackerel in glass jar, sprinkling the layers with chopped onions in half rings. Pour in the marinade, close the lid and refrigerate for 12 hours.

Onions will also marinate and will be delicious.

zhivinaturalno.ru

Express salting in case there are guests in the evening. Mackerel turns out lightly salted and very appetizing.

Ingredients

• 2 mackerels;
• 2 purple onions;
• 1 liter of water;
• 3 tablespoons of salt;
• 1¹⁄₂ tablespoon of sugar;
• 5 black peppercorns;
• 2 peas of allspice;
• 3 bay leaves;
• ½ teaspoon coriander;
• 2 tablespoons of table vinegar;
• 2 tablespoons of sunflower oil.

Cooking

Cut the mackerel into fillets. Peel the onion and cut into half rings.

Prepare the brine. Pour salt, sugar, two types of pepper, bay leaf, coriander into the water. Boil and cool. Add vinegar to the cooled brine.

Put the fish in an enamel bowl, sprinkling with onions. Fill with brine. Cover with a plate of a suitable diameter, put something heavy on top, such as a jar of water. Place in refrigerator for 2-5 hours. Dry the mackerel pieces with paper towels and drizzle with sunflower oil before serving.