Recipe for the most delicious salted mackerel. The best and simplest recipes for salting mackerel at home. Mackerel: beneficial properties

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Well, the time has come to return from distant Mars to our Earth. Recently I was at a friend’s house, where home-salted mackerel was served and it was very tasty. I had no idea before that mackerel could be cooked at home, but they shared the recipe with me, and I was impressed by looking for similar recipes and now, of course, I will share them with you. I hope this collection contains a recipe that suits you. Yes, by the way, most of the recipes were written by women and I did not change the original presentation and pass off the recipes as my own - firstly, it would be dishonest, and secondly, the zest of the story would disappear...

Everyone loves fish, and even if not everyone loves it, then everyone knows that fish is a storehouse of nutrients: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that you need to eat 100 grams of fish every day.
Children especially need to eat fish, as their bodies are growing and must receive sufficient vitamins. It’s not for nothing that our grandmothers fed our parents fish oil without fail, and our parents were sick in childhood less often than our children.
So, in order for you and me to get very tasty salted mackerel at home, we need to remember a few simple rules:

1. Pay close attention to the freshness of the fish. Fresh mackerel should have a tight, springy carcass, light gray in color, without a hint of rust and smell like fish, but not a strong smell, but slightly.
2. The fish should not have any stains, traces of blood, etc. Eyes should not be sunken, dull, dry or cloudy. The gills of a healthy fish are red, clean, and without any signs of mucus.
3. The scales fit tightly, the tail should be smooth and not dry, it is advisable to check the fish in water, a fresh one should sink. But such an experiment will not work for frozen fish.
4. For salting mackerel, we choose large specimens, weighing at least 300 grams.

Salting place

To ensure that our mackerel is well salted, we prepare a cool place in the house; if you have a cellar, you are very lucky. For those who don’t have a cellar, a refrigerator is perfect. So the place is ready.

Dishes

Dishes. The dishes need to be glass or enamel, or plastic, according to your taste, the main thing is that the dishes do not oxidize. There are dishes.
Let's move on to the intricacies of salting mackerel.

It is important to remember that for salting fish, use only coarse rock salt, not iodized, since iodine will affect the external attractiveness of the finished fish, and coarse salt will absorb excess moisture.
So, let's move on to the recipes for salting our mackerel.

The simplest recipe for pickling mackerel

Ingredients:

• Mackerel - 2 pcs. 350g each
• Water - 1 liter
• Mustard powder - 1 spoon
• Sugar - 3 spoons
• Salt - 5 spoons
• Peppercorns -10 pcs.
• Bay leaf - 4 pcs.

If you doubt the need for sugar, rest assured, sugar will give the fish a great taste.

I don’t like wasting time in the kitchen, so let’s use a little time management:

1. Place a pan of water on the fire, after the water boils, add everything except the fish and cook for three minutes. After three minutes, turn off the heat, close the pan with a lid and leave to cool.
2. In the meantime, let's start cutting mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole; this will not affect the taste.
3. Place the fish in the prepared container and fill with brine. Cover the container and place in a cool place for 12-24 hours.
4. After 12 hours, the fish is lightly salted and ready to eat; after 24 hours, the fish is completely salted.

Choose which one you like best. After the fish is ready, we recommend cutting it and storing it in a jar with vegetable oil.

This recipe will save you from disappointment after purchasing low-quality products

Ingredients:

• Mackerel - 1 piece.
• Salt - 4 spoons
• Sugar - 2 spoons
• Vinegar - 2 spoons
• Bay leaf - 3 pcs.
• Black pepper - 3 pcs.
• Allspice - 2 pcs.
• Water - 1 liter

The cooking principle is similar to a quick, simple recipe:

1. We gut the fish, cook and cool the brine, but in this recipe, after the brine becomes room temperature, we add vinegar.
2. Pour the brine over the fish and place it in a place at room temperature for 24 hours.
3. We taste after 24 hours.

As a result of these simple steps, salted mackerel at home should be very tasty.

This recipe can safely be called universal, as it is suitable for both sturgeon and herring. The advantage of this recipe is the preparation time; after just twelve hours, you can enjoy the wonderful taste of salted fish.
Ingredients:

• Mackerel - 2 pcs.;
• Onion - 2 pcs.;
• Allspice - 5 peas;
• Bay leaf - 2 pcs.;
• Wine vinegar - 50 ml;
• Salt - 3 tablespoons;
• Vegetable oil - 1 spoon;
• Cloves - 2 sticks;
• Ground black pepper - to taste.

The cooking process for this fish is slightly different. When preparing mackerel, we don't just gut it, we peel it and remove the bones. This is easy to do if you cut the fish along the back, along the ridge.

1. Cut the mackerel into medium-sized pieces, add salt and let rest for 10 minutes.
2. Meanwhile, peel and cut the onion into rings.
3. Prepare the marinade. To do this, mix seasonings, vinegar and vegetable oil.
4. We take lightly salted fish, pepper it, mix it with onions, put it in a prepared bowl and fill it with marinade.
5. The mackerel is marinated at room temperature for at least 10 hours, after which it is sent to “finish” in the refrigerator.

Fish prepared according to this recipe literally melts in your mouth. It is suitable both as a side dish and on sandwiches. Salted mackerel at home is very tasty and an excellent snack for any drinks, well, you know...

Not all people like to cook, but those who do will prefer homemade pickled mackerel to store-bought ones.
In the recipe below, we will look at how to pickle mackerel in onion peels with brine.

Ingredients:

• Frozen mackerel - 3 pcs.
• Rock salt - 3 tablespoons;
• Water - 6 glasses;
• Black tea (yes, yes, yes, exactly tea) - 2 spoons;
• Sugar - 1.5 tablespoons;
• Onion peels - 3 handfuls.

1. We defrost mackerel naturally - without microwaves, steam or the like.
2. Meanwhile, prepare the brine. Wash the husks thoroughly using a sieve and running water. Place it in a saucepan, salt, pepper, sweeten, add the tea leaves, fill with water and set to boil.
3. After the water boils, turn off the gas and leave until it cools completely.
4. We gut the mackerel, wash it thoroughly, put it in enamel dishes, pour in the strained brine, close,
5. Place in the refrigerator and leave for three days. Every day we turn the fish over to ensure even salting and coloring.

After three days, we take out the fish, cut it and eat it.

Mackerel marinated in tea brine

I suggest trying mackerel marinated in tea brine.

I can’t say how suitable this mackerel is for eating, since they eat it with lightning speed. At the same time, I am sure that after preparing such fish, you will not want to buy store-bought fish.
Ingredients:

• Frozen mackerel - 2 pcs.
• Rock salt - 4 tablespoons;
• Water - 1 liter;
• Black tea - 4 spoons;
• Sugar - 4 tablespoons;

Let's start cooking.

1. Defrost, gut the fish, wash and dry with disposable towels.
2. Brew the tea and cool; when it cools, dissolve salt and sugar in it.
3. Place the mackerel in a container, fill it with marinade and leave it in the refrigerator for four days.
4. We hang the finished mackerel overnight. This is necessary so that excess liquid is removed. Bon appetit.

Every housewife has had unexpected guests at least once in her life; in such a situation, “instant” recipes come to the rescue. What kind of recipes are these? Everything is very simple, these are recipes for dishes that do not require a long cooking process.
One of these lifesaver recipes is Two-Hour Mackerel.
To prepare this mackerel we need:

• Mackerel - 1 pc.;
• Onion - 1 pc.;
• Water - 350 ml.
• Salt - 1.5 tablespoons;
• Black pepper - 7 peas;
• Bay leaf - 2 pcs.

Preparation:

1. Prepare the brine. Cook the brine with the onion, cut into 4 parts, spices and salt for 10 minutes. Turn off and cool.
2. Gut the fish, wash and dry with paper towels. Do not cut into large pieces, 2 centimeters each.
3. Place the chopped fish in a jar and fill it with brine, close it and put it in the refrigerator for 2 hours.
4. During this time, we peel and cook the potatoes, set the table, and take out the pickles.
5. We do hair, makeup and prepare for the arrival of guests.

A very simple recipe for preparing mackerel “for the morning”.
For him we take:

• Mackerel - 1 piece;
• Salt - 1 spoon;
• Sugar -0.5 spoons
• Ground pepper, vegetable oil, vinegar.

It's very easy to cook

1. Gut the mackerel and cut into medium pieces.
2. Rub each piece with a mixture of pepper, salt and sugar, put it tightly in a jar, and put it in the refrigerator.
3. In the morning, wash off the excess salt, transfer it to a clean bowl and fill it with a mixture of vinegar and oil.
4. After 2 hours we happily sit down to breakfast.

Salted mackerel at home is very tasty, especially noticeable in the morning if the evening was not easy.

Pickled mackerel

Here is a recipe for lovers of pickled mackerel.
We need:

• Mackerel - 3 pcs.;
• Onion - 3 pcs.;
• Garlic - 3 cloves;
• Sugar - 1 spoon;
• Salt - 1 spoon;
• Vinegar - 3 spoons.
• Vegetable oil - 2 tablespoons;
• Bay leaf - 2 pcs.;
• Allspice - 1 teaspoon;
• Mixture of peppers - to taste.

1. DO NOT DEFROST the fish completely, since it will not be possible to beautifully cut completely thawed fish.
2. We gut it, removing the head and tail, wash it, and cut it beautifully.
3. Peel the onion and garlic, cut the onion into rings and garlic into slices.
4. Prepare the marinade.
5. Combine oil, vinegar, salt, sugar, pepper and bay leaf.
6. Place the mackerel in a large container, add onion and garlic, pour in the marinade, and mix well.
7. Put it in a jar and put it in the refrigerator for a day.
8. A day later we take it out and enjoy.

Bon appetit!

This dish is prepared in two stages.
We take:

• Mackerel – 1 piece;
• Salt – 3 tbsp;
• Sugar – 1 tsp;
• Onion – 1 pc.;
• Vinegar 9% -1-2 tsp;
• Mixture of peppers - to taste;
• Vegetable oil – 2 tbsp;
• Lemon.

Stage one.

1. We gut the mackerel, remove the backbone and bones, and cut into fillets.
2. Season the fillets thoroughly with a mixture of salt and pepper, fold them half by half, wrap them in a bag or film and put them in the refrigerator for a day.
3. We take it out, wash off the excess salt, dry it, cut it and move on to the second stage.

Stage two.

1. Cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, and mash so that the onion releases juice.
2. Lubricate the mackerel with a mixture of oil and vinegar, place the onion on top and get ready to eat.

Spicy lovers will be pleased with the recipe for Mackerel with cinnamon.
For this recipe we will need:

• Water – 1 liter;
• Mackerel – 3 pcs.;
• Bay leaf -4 pcs.;
• Salt – 250g;
• Peppercorns and cinnamon to taste.

How to cook:

1. Cook the brine for 5-10 minutes, adding seasonings to the water.
2. Gut the fish, wash and dry.
3. Pour the cooled brine over the mackerel and put it in the refrigerator for three days.
4. Cut the finished mackerel and eat it, bon appetit.

Now I think everyone will find a recipe for themselves to make salted mackerel at home very tasty. Don’t forget to write in the comments about how and what you got, and in the meantime I will again look for something interesting and exciting for my blog, something to get me hooked.

Why was mackerel chosen? The answer to the question is quite simple: it is a valuable species of commercial fish. Due to the content of a large number of microelements, which are very important for human life, and these are proteins recommended for mandatory inclusion in the diet of children and patients to boost immunity; these are fats that fight cancer cells; acids that lower cholesterol levels, B vitamins that are well absorbed by the body.

Choosing fish for salting without water

Selecting fresh fish is not an easy process. Here are some tips you can use at the market or supermarket:

• Having chosen a fish, carefully examine it. Light gray color, tight carcass, no traces of rust and not a pronounced smell indicate the freshness of the product;
• look at the gills. In fresh healthy fish, they are red, without mucus, the eyes are not sunken or cloudy, there are no blood stains or damage to the skin;
• pay attention to the tail, which should be smooth and moist, the scales tightly fitting. If you have the opportunity to check the fish for freshness in the water (it should sink), take advantage of this; do not neglect the advice. Please note for fresh frozen mackerel This verification method is not suitable.

Tried and tested recipes salting mackerel at home without water, which have been tasted by a large number of fish lovers, will help you choose a dry salting option.

Dry pickling

This method of salting does not take much time. This recipe requires ingredients that are always available in every housewife's kitchen:

• peppercorns – 10 pieces;
• bay leaf– 4-5 pieces;
• mackerel – 3 pieces;
• salt – 50-60 grams;
• sugar – 1 tablespoon;
• a little dill.

At the beginning of the process, we remove the entrails from the fish and carefully remove the dark film from the belly, as it gives off bitterness. Cut off the head and wash the inside well. In a pre-prepared containeradd spices. Mix sugar and salt, spread this mixture on all sides of our mackerel. We place dill in the belly, sprinkle with seasonings again and place in a container, cover with a lid, and place our dish in the refrigerator for three days. It turns out very tasty. Salted fish will help diversify and decorate any menu.

Important! Iodized salt is not suitable for salting fish, since the iodine contained in it spoils the appearance of the product; it is recommended to use regular salt. For dry salting, glass, plastic, or enamel dishes are used, the material of which is not susceptible to oxidation.

Dry pickling with cloves

Cloves will help add a piquant taste to your creation. After preparing the mackerel for salting, mix salt and sugar in a 1:2 ratio, grind the pepper, bay leaf and cloves to a powder and mix everything. In selected dishes sprinkle a little salt, dip the carcass generously in a mixture of spices prepared in advance. Place the fish in a bowl, scales down, and sprinkle with spices on top. We carry out the salting process similarly with the second layer. Close the container and put it in the refrigerator for about 10-12 hours. After this time, we swap the layers, the top layer goes to the bottom of the dish, and the bottom layer is on top of another layer, and put the fish in the refrigerator again. After 24 hours, a dish of salted fish, seasoned green onions and vegetable oil, serve.

An easy version of the dry salting method

Dry salting mackerel possible for 7-9 hours using oppression, it can be either a jar of water or a bag with a weight of up to 1-1.5 kg. To make our masterpiece tasty, it is advisable not to disturb the cooking sequence and maintain the proportions of the selected ingredients. We will need salt (2 tablespoons), sugar (1 tablespoon), allspice and black pepper (1 teaspoon each), as well as the seafood product itself.

For this process, we gut the fish and wash it well inside. Dry thoroughly, cut in half lengthwise, preferably with a sharp knife. Be sure to take out the bones to make sure there are no bones and test the fillet with your fingers. Having separated the skin, we do this carefully and with a sharp knife, we begin to cut the meat into pieces, trying to ensure that all parts are the same size. The container with spices is ready to receive our semi-finished product, put it in the container and sprinkle with a mixture of spices prepared in advance. We press down with pressure, and the “semi-finished product” is sent to the refrigerator.After 7-9 hours alreadyFresh salted fish, after garnishing with herbs or onion rings, can be served; potatoes are best suited as a side dish.

Salting mackerel without water, but in oil

We would like to offer the following recipe, which may interest you in its simplicity and speed of preparation.This option is interesting with the minimum number of products used. Just salt (2 tablespoons),refined oil (200 ml) and 1 kg of frozen mackerel will be required for salting in oil.

Cooking process:

• disassemble the fish by cutting off the head, do not forget to remove the fins and tail - these are the initial processes of cutting fish;
• get rid of the black film inside that gives bitterness, wash the belly;
• cut the mackerel in half along the ridge, it is the one we chose for dry salting, remove all the bones, using special tweezers to remove them;
• cut into beautiful, neat pieces;
• Place in a prepared container, skin side down;
• sprinkle with salt, do not be afraid to over-salt, the fish will not take excess salt;
• pour oil on the first layer, then lay out the second, and again add salt and oil;
• close the container and place in the refrigerator. Wait a day and the fish is ready.

Interesting! If frozen fish is not completely defrosted, then removing the bones from its fillet will not be a difficult process, and the pieces will retain a neat and beautiful shape when cut.

Cooking seafood dishes at home is a great pastime that you can enjoy while developing your culinary skills and...

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 a more spicy mackerel in the end, as well as when tea leaves and/or onion peel. 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 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 to the touch, 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 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 required for brining. It is recommended to salt mackerel at home for at least two days, 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.”

Affordable mackerel after home salting turns into amazing delicious dish. Any housewife or host can prepare it quickly. A variety of recipes will help you serve a completely new product every time.

Ready-made salted mackerel is a wonderful appetizer. Salted fish is also good in salad. The advantage of the dish is its ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step-by-step photo recipe

For family dinner You can prepare delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help cooks appreciate the amazing taste qualities home salting fish and the simplicity of the process of preparing snacks.

Your rating:

Cooking time: 6 hours 25 minutes

Quantity: 1 serving

Ingredients

• Fresh mackerel: 2 pcs.
• Bay leaf: 4-5 pcs.
• Cloves: 5-8 buds
• Allspice: 16-20 mountains.
• Ground black pepper: 3 g
• Vinegar 9%: 1 tbsp. l.
• Vegetable oil: 2 tbsp. l.
• Water: 300 g
• Bow: 2 goals.
• Sugar: 1 tbsp. l.
• Salt: 2-3 tbsp. l.

Cooking instructions

Mackerel should be washed with cold water. Clean the inside of the fish very thoroughly, remove the tail, head and large floats.



Cut the mackerel into medium pieces. Place the fish in a deep bowl. It is important that the dishes are non-oxidizing.



Pour water into a convenient saucepan. Place the container on the stove. Immediately add white sugar and table salt (2 tablespoons). If you like your fish saltier, then add 3 tablespoons of salt. Bring the marinade to a boil.



Pour vinegar and vegetable oil into already boiling water.



Add allspice peas. Boil for a minute.



Then add ground black pepper and add bay leaves. Add cloves. Boil the brine for another minute. After this, cool the marinade.



Peel the onion and cut it into rings with a sharp knife. Mix mackerel pieces with onion rings.



Pour the cold marinade into the bowl with the fish.



Close the lid with all the contents. Place the fish in the refrigerator for six hours.



Salted tender mackerel can be eaten.

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is an ideal “urgent” snack when receiving news of the imminent arrival of guests. To get delicious homemade fish, you will need:

• 2 medium-sized mackerel carcasses;
• 3 tablespoons moth;
• 1 tablespoon granulated sugar;
• 3 bay leaves;
• 5 peas of allspice;
• 1 bunch of dill.

Preparation:

1. The first step is gutting and cleaning the fish. The belly of the mackerel is ripped open, the entrails are removed, and the film is removed. The fish's heads need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
2. A metal or plastic container is used for pickling. Place a layer of salt (2 tablespoons), half a bunch of dill and a pea of ​​allspice on the bottom of the container.
3. The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out and placed on the bottom of the container. The top is sprinkled with dill sprigs and the remaining pepper. A bay leaf is placed on the fish.
4. The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcass and cut into thin pieces.

How to deliciously salt mackerel in brine

One more way is enough instant cooking delicious salty mackerel is the use of brine. The following recipe helps you make your own favorite holiday snack. To prepare you need to take:

• 2 medium-sized mackerels;
• 700 ml of clean drinking water;
• 4 peas of allspice;
• 4 black peppercorns;
• 2 bay leaves;
• 3 buds of cloves;
• 3 tablespoons kitchen salt;
• 1.5 tablespoons of granulated sugar.

Preparation:

1. For cooking delicious fish in brine, you will need to thoroughly and carefully clean the fish, remove all the entrails, remove the film, and cut off the head. The fins and tail are removed using kitchen scissors.
2. Next, the brine is prepared. Water is put on fire. When it boils, add all the spices, salt and sugar. You can add a few mustard seeds. The mixture is put back on the fire.
3. The brine will boil for 4-5 minutes. Then remove the pan from the heat and leave to cool.
4. At this time, place the mackerel carcass or its pieces into a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
5. Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for salting whole mackerel

Whole salted mackerel looks beautiful and festive on the table. The busiest or most inexperienced housewife can prepare this dish. To prepare whole salted mackerel, you need to take:

• 2 medium-sized fish;
• 1 liter of clean drinking water;
• 4 grains of black pepper;
• 4 grains of allspice;
• 1.5 tablespoons of granulated sugar;
• 3 tablespoons of kitchen salt.

Preparation:

1. Before salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The entrails are carefully removed along with the film located inside. The head is also cut off.
2. Fish prepared for salting should be placed in a sufficiently deep container.
3. When preparing brine, water is placed on fire. As soon as it boils, add all the spices, sugar and salt, and bay leaf. The mixture is left to boil for 4-5 minutes. Remove the finished brine from the heat and cool.
4. As soon as the brine reaches room temperature, it is poured into the container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
5. The container with fish is placed in a cold place, for example, in the refrigerator, for about 30 hours.

Salt mackerel in pieces - delicious recipe with video

The simplest and quick option preparing salted mackerel - salting into pieces. To receive tasty treat you need to take:

• 1 kg mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of salt;
• 1.5 tablespoon of granulated sugar;
• 3 buds of cloves;
• 3 black peppercorns;
• 2 peas of allspice;
• a pinch of mustard seeds.

Preparation:

1. To prepare salted mackerel in pieces, use a whole fish or a finished cleaned carcass. For unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance can simply be thoroughly rinsed with cold running water.
2. Later, the prepared carcass should be cut into pieces of equal size and placed on the bottom of a deep container with a tight lid.
3. The water needs to be put on fire. When it boils, add spices, salt and sugar, add bay leaf and let simmer for about 4-5 minutes.
4. Cool the prepared brine and pour it over the prepared pieces of chopped mackerel. You can additionally put sprigs of dill on the mackerel.
5. Salted mackerel can be served after just 10-12 hours, which it will spend in the refrigerator.

How to salt fresh frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and prepare salted mackerel using the following recipe. To prepare you will need:

• 1 kg frozen mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of regular kitchen salt;
• 1.5 tablespoons granulated sugar;
• 3 peas of allspice;
• 3 black peppercorns;
• 3 buds of cloves;
• 1 bunch of dill.

If desired, you can add other spices to the brine. For example, mustard seeds.

Preparation:

1. To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost by placing the carcass on the top shelf of the refrigerator for 10-12 hours.
2. Thawed and well-cleaned mackerel from the inside is placed in a deep container. You can immediately add greens.
3. The water is boiling. Salt, sugar, black and allspice, clove buds and any other suitable spices are added to boiling water. The brine should boil for about 4 minutes.
4. Pour brine over the prepared fish after it has cooled completely.
5. The container with fish is tightly closed and put in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

1. If you plan to make salted mackerel in a very short time, you can pour the cut pieces with a warm solution and leave them for a couple of hours just on the table without putting them in the refrigerator. In a warm room, the salting process will go faster.
2. You cannot use a boiling solution for pouring. If its temperature is above 40 degrees, salting will turn into heat treatment.
3. The original taste will come from mackerel, cut into pieces and filled with brine from homemade pickles.
4. The taste of salted mackerel will be preserved if you peel it and put it in the freezer.

We look forward to your comments and ratings - this is very important to us!

Mackerel is rightfully considered a fish for health and beauty. How to pickle mackerel so that it remains as healthy and tasty as possible. Sea fish is good as an appetizer and as a main course, with all kinds of side dishes, and in salad.

Mackerel - an affordable delicacy on your table

Mackerel is a marine creature with low calorie content, excellent taste and reasonable price. Its meat is nourishing and healthy, it contains vitamins and minerals, fatty acids and antioxidants, easily digestible protein and healthy salts. Mackerel fat will help maintain youth and prolong life. Mackerel in the diet promotes vital activity and good health.

Health benefits of mackerel fish:

• normalizes cholesterol;
• increases hemoglobin in the blood;
• gives the body the necessary vitamins, micro and macroelements;
• promotes ;
• improves metabolism;
• reduces the risk of blood clots;
• strengthens bone tissue;
• normalizes human hormonal levels;
• has a positive effect on skin quality;
• regulates water-salt balance in the body;
• restores nerve cells;
• strengthens the immune system;
• improves vision;
• promotes brain activity;
• resists the aging process.

Mackerel on the table is healthy, tasty and satiating for the whole family. Salting mackerel at home is not difficult.

How to choose the right mackerel for salting

Before you pickle mackerel at home, you need to purchase it. You should buy mackerel whole, since the freshness of the product is easily determined by appearance fish eyes and gills. It is difficult to choose fish without a head, since the main signs of freshness and quality are missing.

Mackerel fish – signs of quality:

• light bulging eyes;
• whole red gills;
• even color without yellowing or darkening;
• pleasant smell characteristic of sea fish;
• skin without deformation or damage.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice should be transparent and uniform, without yellowness, dark spots, cracks or sagging. After defrosting, high-quality fish remains elastic; when cutting, the bones should remain in place and not lag behind the meat.

The place to store frozen mackerel is in the freezer.

Fresh frozen mackerel - the best salting recipes

Sea fish most often comes to stores and markets in fresh frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be defrosted slowly - in cold water or in the refrigerator, then it will remain useful substances, taste and smell of sea fish.
It is not recommended to defrost mackerel at elevated temperatures or in warm water. Along with this defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product noticeably decreases.

Fish and seafood during defrosting should remain in a plastic bag or under cling film, since the surface of meat is a favorable environment for the proliferation of bacteria and microorganisms.

How to pickle fresh frozen mackerel at home:

The permissible width of the pieces is from 2 to 3 cm; this size allows the meat to be salted quickly and well. For whole salting, you should choose a medium-sized fish; it salts quickly and is convenient to work with in the kitchen.

Mackerel in homemade brine

How to pickle mackerel? The brine can be spicy; for this, spices, sugar and spices are added during the cooking process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy salting is delicious and original recipe pickling mackerel. This dish will decorate festive table and diversify daily menu. You can salt mackerel according to classic recipe- in salted brine.

How to pickle mackerel in brine:

Salting fish at home should be done in portions, since the shelf life of salted fish in the refrigerator is quite limited - no more than 5-7 days.

Salted mackerel - tasty, simple and quick

Sea fish is an essential product in the diet of a person of any age, replenishing vital and unique substances in the body. Mackerel is a source of protein, amino acids and vitamins. Sea fish and seafood are especially beneficial for children, teenagers and the elderly.

Mackerel belongs to the category dietary products with low calorie content, so it is recommended for people who are watching their weight.

You can pickle mackerel quickly and tasty using the dry method. During the cooking process, the fish releases own juice, in which it is salted.
For 1 kg of mackerel, cut into pieces, you will need 2 large bay leaves, 10 black peppercorns, a teaspoon of sugar and 4 tablespoons of salt. Additionally, you can add a little universal seasoning with carrots and herbs, as well as a couple of spoons of mustard powder.

Fish pieces must be rubbed with a dry mixture, placed in glass or plastic containers and placed in the refrigerator. After a day you will get medium-salted mackerel, and after two days the fish will become saltier and spicy.

Mackerel - the best pickling recipes

It is recommended to consume salty foods at the very beginning of the meal, as they stimulate the appetite and improve gastric secretion. Mackerel is a popular choice for a variety of interesting appetizers. It is good on its own at feasts; its original taste perfectly complements salads.

Recipes for salting mackerel at home:

1. With liquid smoke. This recipe produces mackerel with a pleasant smoked aroma. For three medium-sized fish, you need a brine made from one liter of water with 4 tablespoons of salt, strong tea leaves, liquid smoke and 2 tablespoons of sugar. Liquid smoke is added to the cooled brine. The fish is placed in a glass container, filled with prepared brine and covered with a lid. Mackerel according to this recipe is cooked for 2-3 days.

You can salt the whole mackerel - without gutting, with head and tail. Ingredients for salting two large fish include: 4 tablespoons of salt, 2 tablespoons of sugar, a teaspoon of dry dill and ground pepper, a little vegetable oil. All ingredients along with the fish must be placed in a plastic bag, shake well and put in the refrigerator for several days. The finished fish must be washed in water, allowed to dry on paper and lightly rubbed with oil.

Salted mackerel in an hour

How to quickly pickle mackerel? Healthy and tasty salted mackerel can be prepared in 1 hour!

Quick salting - stages:

1. Wash the mackerel, gut it and cut it into large pieces.
2. For two carcasses you will need about half a kilogram of salt, on which the prepared pieces are laid out.
3. After an hour, the fish is ready; it must be freed from excess salt and placed in a clean storage container.

A beautiful and tasty serving of salted mackerel on the table - in onion rings, with the addition of vegetable oil and lemon juice.

Mackerel meat is very fatty, so it does not absorb excess salt. Storing finished fish is permissible, either in marinade or without it.

Mackerel is a fragrant and delicious fish that is good on the table on weekdays and holidays. If the housewife knows how to pickle mackerel deliciously at home, she can surprise her guests and delight her loved ones with this unusual dish.