Some people prefer to eat meat products, some like exclusively sweets, and there are people who cannot imagine dinner without fish dishes. One can only be glad for the last group, because fish is known for its beneficial properties and a rich set of nutrients, vitamins and minerals.

Useful properties of mackerel

Mackerel is especially loved by many gourmets. This type of fish is recommended for therapeutic or dietary nutrition. Eating mackerel promotes rapid protein synthesis, normalization of metabolic processes, increased activity of the immune system, and hemoglobin production.

Scientists have proven that any salted fish, which includes mackerel in marinade, is capable of protecting a person (at the internal level) from various aggressive environmental influences. The substances included in its composition help in the fight against cancer, remove harmful cholesterol, and promote healing and strengthening the walls of blood vessels. In addition, mackerel is an excellent assistant in the prevention of heart attacks, strokes, thrombosis, and blood pressure changes.

Preparing the fish

Marinated mackerel, cooked at home, is not only a healthy, but also an economically affordable dish. In stores it is sold both fresh and frozen. And if you didn’t like the ready-made salted mackerel on the sales floor, you can always cook it quickly in your own kitchen.

Before you start cooking, you should properly cut the purchased fish. We trim the tail, remove the fins and head. We remove the insides. Be sure to clean the inner films. If they are not removed properly, the mackerel in the marinade may turn out to be bitter. You can salt the fish whole or by cutting it into portions first.

The simplest marinade

There are a lot of recipes that tell you how to cook delicious ones at home. Let's start with the easiest and simplest option. It is suitable for novice housewives and those who want to have tasty and aromatic fish for dinner in just four to five hours.

Required:

• Mineral water.
• Fish - three carcasses.
• Four tablespoons of sugar.
• Spoon of salt.
• Bay leaf.
• Cloves (to taste).

The prepared fish must be cut into portions. Pour mineral water into the pan, add all the ingredients listed above and bring to a boil over high heat. Remove the pan from the stove. Let the marinade cool slightly. The result is a fragrant marinade for spicy salted mackerel. Pour lukewarm brine over the fish. As soon as the marinade has cooled completely, you can put the pan in the refrigerator for five hours.

Marinade with onions

Most often, such mackerel in marinade is found in restaurants and cafes. But you can cook delicious and tender fish with a great aroma at home. To do this you need:

• One liter of mineral water.
• 3-4 mackerel carcasses.
• Two large onions.
• Two tablespoons of granulated sugar.
• Salt.
• Bay leaf.
• Fresh greens.

This recipe requires a whole carcass. It just needs to be removed from the fins, head and entrails. Finely chop the onion and herbs and place these ingredients inside the carcass. Place some onion on top of the fish.

Now we prepare the marinade for salting the mackerel. Pour a liter of water into a saucepan, add sugar and salt. Turn up the heat. We are waiting for the bulk ingredients to dissolve. Now let's add a couple of bay leaves. Bring the marinade to a boil. Let's turn off the fire.

As in the first option, you need to pour the still warm brine over the fish, laid in a “bed” of onions and herbs. Mackerel is cooked in onion marinade for about ten to twelve hours. Experienced housewives advise salting fish in the evening, “overnight,” in order to get a ready-to-eat product in the morning.

Spicy marinade

Any brine to which aromatic spices are added can safely be called “spicy.” For the holiday table, housewives recommend a recipe for mackerel marinade, which will certainly contain a large amount of spices.

Ingredients:

• Water.
• Mackerel - two pieces.
• Four tablespoons of sugar.
• Salt.
• Half a teaspoon of ground coriander.
• Two or three carnations.
• A teaspoon of cumin.
• Half a teaspoon of khmeli-suneli.

The fish must be gutted, get rid of the entrails, fins and head. Cut it into portions. Place in a container.

Pour water into a deep saucepan. Bring it to a boil without adding any ingredients first. Only after bubbling bubbles appear can you add spices to the spicy-salted mackerel marinade: cloves, cumin, coriander, suneli hops. The brine should boil for about five to seven minutes along with the spices. Turn off the fire. Let the marinade cool.

Pour the warm marinade with an incredible spicy aroma into the container where the pieces of mackerel are already lying. We put the container with fish in the refrigerator for six to seven hours.

Marinade with tomato paste

Many people love it. Unfortunately, in stores today it is not always possible to find high-quality and truly tasty mackerel in tomato marinade. Let's prepare it at home according to the classic recipe of Greek chefs.

Ingredients:

• Four mackerel carcasses.
• One and a half liters of mineral or purified water.
• Five tablespoons of tomato paste (preferably homemade).
• One fresh carrot.
• Two tablespoons of sugar.
• Salt.
• Three large cloves of garlic.
• Bay leaf.
• Parsley (fresh or dried).

As usual, before cooking, gut the fish and rinse the carcass under running water. Cut into pieces of the required length. In a separate container, mix grated carrots, chopped garlic and tomato paste. The best option is tomato paste, prepared with your own hands. But if there is none, then give preference in this recipe to products from a trusted manufacturer that do not contain preservatives, starch, flavors, etc.

Now about the marinade. We put the water in the pan on the fire and wait for it to boil. Then add granulated sugar, a little salt, and a bay leaf. Boils for a couple more minutes. Remove the marinade from the heat and cool. Pour brine over the fish and add finely chopped parsley. You can stir a little. Place in the refrigerator for twelve hours.

Marinade with lemon and soy sauce

If you want to surprise your guests with an unusual recipe for preparing mackerel, we recommend that you pay attention to the marinade option that uses lemon juice and soy sauce. Believe me, the fish will sparkle with completely new taste qualities that will not leave anyone indifferent. Attention! In this recipe, the fish turns out to be quite salty.

Ingredients:

• Five mackerel carcasses.
• Five tablespoons of classic soy sauce.
• Three tablespoons of sugar.
• One and a half liters of clean water.
• Half a large lemon.
• Bay leaf.
• No salt added!

Prepare portioned pieces of mackerel. In a saucepan, bring mineral or plain purified water to a boil. Put bay leaf and sugar there. Mix. Let the brine simmer for two to four minutes and remove from heat.

When the marinade has cooled, you can pour it over the fish pieces. The final touch is to add soy sauce and juice from one half of a lemon. The second half can be cut into thin slices and also added to the marinade. Cooking time for fish is about six hours.

• Buy fish only from trusted stores or from trustworthy market sellers.
• Don't be afraid to experiment. You can safely add apples, orange juice, and your favorite spices that are not listed in the recipes to the marinade.
• Be sure to use granulated sugar when preparing the brine. This makes it much more difficult to over-salt the fish.
• Do you want salted mackerel with bright sourness? Add a couple of teaspoons of apple cider vinegar to the marinade.

Mackerel is a tasty and healthy fish. In addition, working with her is a pleasure, since she has no scales. Today I will talk about how to make incredibly tasty spicy salted mackerel. Let's cook.

Kitchenware: cutting board and knife, ladle, 0.5 ml jar and lid, iron strainer to strain the brine.

Ingredients

Ingredient Selection

For salting, take fish that is not too small, but it should not be too big. Mackerel weighing about 300-350 grams, fresh or frozen, is ideal. When choosing, pay attention to her eyes. They should be slightly convex and bright. Not sunken or cloudy. pay attention to gills are a clear indicator of freshness.

If they are pink and red without any unpleasant odor or mucus, then the fish is fresh. The skin should be elastic, with a light gray iridescent tint, without yellowness, spots or damage. And of course, take a sniff: fresh mackerel should not emit a strong smell of rancid fish oil, but only a light, non-repulsive fishy aroma.

Step-by-step cooking process

Cutting mackerel

Cooking video recipe

Would you like to see how to properly salt fish using this recipe? Then watch the video and you will be able to salt fish easier and more efficiently.

How to serve a dish and with what

This fish is served cut into portions. Decorate the top with onion rings and herbs. Great it is suitable for both a festive table and a pleasant family dinner or dinner. Pairs perfectly with potatoes cooked in any form (fried, boiled, baked or mashed). Or with vegetable stew. A fresh vegetable salad would be a good addition.

Helpful information

• Try a great simple one that is suitable for those who watch their diet. The meat of this fish is tender, dietary and very tasty. Preparation takes no more than half an hour.
• Do not miss . Without liquid smoke or chemicals, you will get fish with amazing taste and an appetizing golden color.
• I also recommend checking out this wonderful one. It is done quickly and simply. Working with mackerel is generally easy and pleasant. Having spent no more than half an hour preparing, the next day you will already enjoy incredibly tasty spicy fish with a delicate taste.

• If you want to diversify your diet, take a look. Properly cooked, the fish simply melts in your mouth and goes well with herbs, cheese and vegetables.
• Pay close attention to. This very tasty, healthy and nutritious first course should be in the diet of every family.
• Also check out the best ones. Surely, from them you will choose the one that suits you best, and you will return to it again and again.

Cooking options

According to our recipe, you can salt the whole fish, but then use a larger container (enamel, glass or plastic). If pieces of fish are salted for 12 hours, then the whole medium-sized mackerel will be ready in three days. Coarse rock salt is most suitable for salting. Do not use iodized one, as it will spoil the appearance of your fish, in addition, the fish will acquire a bitter taste.

In addition to the spicy spices listed in the recipe, you can also add cloves and coriander. Often, ready-made, marinated pieces of fish are poured with fragrant vegetable oil. In this form, mackerel is stored in the refrigerator for no more than one week.

I hope you have a wonderful fish using my recipe. If you have your own proven favorite ways to prepare it, please share with us. Send us your comments and impressions. Cook with love.

Spicy salted mackerel at home seems like a rather sophisticated dish. But believe me, it is very easy to prepare. With the help of vinegar and various spices, you can turn this fish into a delicious addition to any side dish. The result will pleasantly surprise you: you can make toast with pickled mackerel or serve it on a holiday table in its original form. This is a great snack for any occasion. The finished fish turns out very tasty, spicy and lightly salted.

Taste Info From fish and seafood

Ingredients

• Mackerel – 1 piece;
• Water – 500 ml;
• Salt – 2 tbsp;
• Sugar – 1 tbsp;
• Table vinegar – 1 tbsp;
• Bay leaf – 3 pcs.;
• Allspice – 5 pcs.;
• Black peppercorns – 6 pcs.;
• Coriander seeds – 0.5 tsp;
• Cloves – 5 pcs.;
• Parsley - 3 sprigs;
• Dill – 3 sprigs.

How to cook spicy salted mackerel

Let's start preparing the marinade. To do this, add all the spices specified in the recipe, except vinegar, to cold water. Place the saucepan on the fire and, stirring, bring to a boil. After cooking for 2-3 minutes, remove from heat and allow to cool. The marinade should not be hot.

The next step is to prepare fresh frozen mackerel. If you live near the sea or ocean, use fresh mackerel. Otherwise, defrost freshly frozen fish at room temperature, cut off the head, remove the entrails and fins. Rinse under cold water and dry the mackerel with a napkin. Make sure there is no black film left inside.

Cut the cleaned mackerel into small portions approximately 1.5–2.5 cm wide. If you marinate a whole fish, it will take longer to get the desired result.

Choose a suitable size container with a lid or take a half-liter jar. Place washed sprigs of dill and parsley on the bottom of the container you are using. You can use any greens you like. Add chopped mackerel pieces.

Pour table or apple cider vinegar into the chilled marinade and mix well. Pour the aromatic marinade over the mackerel, then cover the container with a lid and leave at room temperature for 12 hours. The marinade should completely cover the fish. If you put mackerel in the refrigerator, it will take 2-3 days for the fish to marinate.

After the specified time, you can taste the fish. If you like saltier fish, leave it to marinate for another 12 hours. Spicy salted marinated mackerel is ready. You can treat your family and guests at the festive table. Bon appetit!

Tips for the hostess

Fresh mackerel is available mainly to residents of coastal areas; everyone else's lot is frozen fish, which must be chosen correctly. To do this, you must follow some rules:

• do not buy defrosted fish;
• it should not emit an unpleasant ammonia odor;
• if there are reddish stains on the carcass, this is sure evidence that it has been frozen for a long time;
• Buy carcasses weighing at least 600 grams for salting.
• We also recommend paying attention to.

By following these recommendations, you can purchase good quality fish, and then the spicy-salted mackerel will turn out tasty and appetizing. It can serve as an appetizer or be part of a fish salad, but salted mackerel goes best with fried and boiled potatoes.

Hi all! If you have never made fish yourself, or rather marinated it, then correct yourself quickly. After all, mackerel is the coolest appetizer on any table. You can now buy freshly frozen deliciousness in bulk in absolutely any store, and then conjure it up.

Mackerel, unlike herring, is much more tender and mostly fattier, which everyone really likes. Oh, if you come across a female with caviar, it will be just great.

You can make canapés with this fish, and it will also go well with any side dish, such as mashed potatoes or

This note will not be very long, but I tried to take the most popular and super-duper tasty and simple recipes so that you can choose and make from what you have at home. But in principle, this fish needs seasonings and salt. And if you want something special and unique, then you will have to choose a marinade in tea or onion skins. Here, of course, it’s a matter of taste, who likes what more or who is used to cooking.

Let's start with the simplest and most delicious Gost ambassador. The secret of this recipe is in spices, if you don’t like them at all, then you don’t have to add them, but in general, then the fish will no longer be spicy salted, but will simply be lightly salted.

It is these spices that give that very cool and incomparable taste that makes you want to eat and eat mackerel endlessly, but you still won’t be able to eat too much of it, and you can’t).

We will need:

• water - 0.5 l
• mackerel - 1 pc.
• coarse salt - 2 tbsp
• sugar - 1 tbsp
• allspice, black peppercorns
• onion - 1 head
• bay leaf - 1 pc.

Cooking method:

1. Remove the head of the fish using a knife. Then cut open the belly and remove the intestines and other waste.

Now you will need to rinse the fish under running water, and then cut it into stationary pieces, so it will be salted immediately in pieces, which, in principle, is very convenient for many, everything will be ready right away.

2. Prepare the brine, take a ladle or small saucepan and pour in water, then add allspice and black peppercorns, sugar and salt, stir. Bring to a boil and cook for 3 minutes. Turn off and let the brine cool.

3. While the brine is cooling, place a liter jar of mackerel in the floor mixed with onions, which need to be cut into rings.

4. Pour in the marinade and be sure to add the peas from the brine into the jar. Close with a nylon lid and place in a cool place for 12 hours.

5. Well, after that the fish is ready and waiting for you to take a sample. Bon appetit! It turns out amazingly tasty, everyone will like this mackerel in spicy brine and you will stop buying store bought.

Salt fresh frozen mackerel in brine

It seems to me that everyone really loves to eat delicious food and at the same time everyone wants all the products in our diet to be of high quality and not expired. I think that many of you have at least once encountered such a problem as poisoning, so I recommend that you cook yourself. Moreover, mackerel is one of the affordable fish that can be found in any store.

Try cooking it in brine with herbs and spices as in this recipe and you will definitely fall in love with home cooking, because everything is quite simple and quick. Spicy salted mackerel will give you a magical and delicate taste. This option is similar to the previous one, but there are no onions in the brine and the spices are slightly different. Try to do both the first and second options, and then write which one you liked best.

We will need:

• mackerel – 3 pieces or 1.2 kg
• salt - 3 tbsp
• sugar - 2 tbsp. l
• bay leaf - 4 pcs.
• allspice and black peppercorns 6 pcs.
• cloves - 5 pcs.
• water - 1 liter

Cooking method:

1. Take the fish and cut off the head and gut the intestines, remove the black films, wash in running water and wipe with a dry paper napkin.

2. For a tasty marinade you will need the ingredients according to the list, the main thing is that you have black peppercorns and a bay leaf.

3. Add spices, salt and sugar to any metal container and let the liquid boil; there will be an indescribable aroma in the kitchen. Then cool to room temperature.

4. Place the prepared whole fish in a cup where you will salt it. Don't forget to cut off the ponytails; in principle, they have no use.

5. Now pour the brine over the entire mackerel. Never pour hot brine over mackerel, this is important, or it will cook. As you can see, in literally 5 minutes you have completed almost all the work.

6. Cover with cling film and let sit for a couple of hours. Waiting time - 2 days. Well, then take it out and cut it into pieces.

Interesting! Using this option, you can salt not only mackerel, but also other fish, such as herring, sprat, etc.

Salted mackerel in tea with incomparable taste

Yum, well, you definitely haven’t tried this delicacy, it may seem strange to you, but in tea it turns out incredibly tasty, and even beautiful. Thanks to the one who came up with this option, I also recommend trying it and treating everyone to this fish.

It looks like it’s been smoked and has a golden crust; it’s absolutely beautiful. Everything is as easy and simple as always, and in the end everyone will want to know your signature author’s recipe.

We will need:

• Mackerel fish – 3 carcasses
• Water - 1 l
• Tea 2-3 tbsp.
• Sugar - 3 tbsp.
• Salt - 3 tbsp.

Cooking method:

1. Gut our sea beauties. You will need to initially cut off the heads, remove the intestines and all excess in the abdomen of the fish. The tails can be left or cut off.

2. Now let’s make the marinade, follow all proportions, remember that these proportions are given specifically for a liter marinade. If you have fewer fish, then make half as much, that is, take 2 times less salt and tea.

Place water in a saucepan and boil it, pour in tea, stir, and add salt and sugar. After this, put it back on the fire and boil again so that all the dry ingredients dissolve. And only after that, let the marinade cool and then pour it over the fish.

Important! Be sure to strain the marinade through a sieve. And one more condition: the brine must completely cover the fish.

3. The fish should sit in this cool tea brine for 3-4 days. Then cut the mackerel into pieces and eat it for your health with at least any of them. Look how golden and beautiful it is.

Video on how to pickle mackerel quickly and tasty whole in 2 hours

All you need is good fresh fish, and of course your desire; you will learn all the other ingredients in question in this video:

Marinate fish in onion skins

Another quite popular and proven recipe, it is also considered one of the originals. Until today I didn’t even know about such a recipe, but it turns out that for many it has become not only proven, but also loved.

It is the onion peel that gives this unusual color, you probably already guessed it yourself. In this version there are no spices at all, only two ingredients are used: salt and water.

We will need:

• peel - from 5 onions
• mackerel - 2-3 pcs.
• water - 1 l
• salt - 2 tbsp

Cooking method:

1. Place the onion peels in a saucepan, fill with water and rinse very well with your hands, then drain the water and pour in 1 liter of clean water. Leave it to stand in the water for about 10-20 minutes.

Cut off the head of the mackerel, then remove all unnecessary entrails. Be sure to remove the black film on the belly, otherwise it will taste bitter later. Wash the fish and wipe dry with paper napkins. After this, cut into pieces, although if you don’t particularly want to, you can pickle the whole thing.

2. Add salt to onion peels and water and stir. Turn on the gas and let this broth boil, then boil for another 3 minutes.

Now put the fish in pieces or whole into the pan and cook for 3 minutes in hot brine. And then drain all the water and remove the husks.

3. Place on a plate and sprinkle with a little lemon juice. Garnish with herbs and dill. Bon appetit!

Mackerel with liquid smoke in a bottle

For those who love smoked meats, I suggest you immediately switch to this simple option, which you can make right at home.

Have you ever heard of salting with liquid smoke? I think you’ve definitely tried it before, but didn’t suspect that this was exactly this option.

We will need:

• water - 3 l
• mackerel - 3 pcs.
• liquid smoke - 1/3 tbsp.
• sugar - 3 tbsp
• salt - 3 tbsp
• black tea - 1 tbsp.
• black peppercorns - 6 pcs.
• cloves - 6 pcs.
• garlic - 4 cloves
• bay leaf - 4 pcs.
• red chili pepper - 1 pod

Cooking method:

1. Take a deep-eyed container, like a saucepan, and add 3 tablespoons of sugar to boiling water (3 liters). And leave to boil for 1 minute, and then add 1 glass of tea. Cover the pan with a lid and let simmer for 15 minutes.

Then this mixture needs to cool; you can put a pan in a bowl of cold water so that it cools faster.

Cut off the heads of the fish and remove all the entrails. Wash and dry with a paper towel.

2. Next, place the fish in a jar or bottle with a large neck, pour in all the spices and squeeze the garlic through a garlic squeezer. Pour one third of the liquid smoke into a glass and add it to the jar. Pour in the marinade and close with a nylon lid.

3. Place such a glass vessel or bottle, jar in the refrigerator or cool place for 3 days.

4. Then remove from the jar and chop into small, neat pieces with a sharp knife.

5. This is the characteristic yellow color of the skin; inside there is a very tasty and juicy fish. Bon appetit!

Awesome recipe for lightly salted mackerel with mustard

Now I offer another sophisticated option, which will most likely shock some, but well, I think that you have all ever tried herring in a mustard marinade, then why not make such a liquid for mackerel, it will also certainly turn out tasty and with a spicy mustard aroma. Of course, all those who don’t like mustard should avoid this recipe.

You can serve such a dish on both a festive and everyday table, you must agree that everyone loves pickles, although we don’t make them every day, but sometimes you can make and treat everyone with such a fish delicacy.

We will need:

• salt - 50-100 g
• mackerel – 0.5 kg
• sugar - 3 g
• nutmeg -3 g
• bay leaf - 1 pc. chop finely
• onions - 1 pc.

For spicy salting

• Allspice 1 gram
• Black pepper 1 gram
• Nutmeg 1 gram
• Coriander 1 gram
• Cloves 2-3 pieces
• Water - 0.5 tbsp.

Mustard fill

• Spicy decoction - 0.5 tbsp.
• Mustard - 50 g
• Vegetable oil - 65 g
• Sugar - 35 g
• Salt - 8 g
• Acetic acid - 4 g

Cooking method:

1. Rub the curing mixture onto the fish, first defrost the fish and cut off the head, fins and remove the intestines. For this salting you need to mix together salt, sugar, nutmeg and bay leaf cut into small pieces.

If you have some salting mixture left, then sprinkle it on the fish, cover it with a lid and leave it to stand like that for 2-3 days. This is how the dry salting turned out, as you can see, without marinade and without any liquid.

2. Now rinse the mackerel in running water and let the water drain. You can already consume it, or smoke it or make a mustard filling and spicy salting.

3. For spicy salting you will need allspice, black pepper, nutmeg, coriander and cloves. Grind all these ingredients in a mortar. Then take a ladle and pour everything into it. Then add water and boil the mixture, let stand and brew for 25 minutes.

4. While the spicy brine is cooking, cut the finished mackerel, cut it into pieces, and cut onions into the bottom of a glass container, such as an onion cushion.

5. Now take and pour vegetable oil and mustard into a glass, plus add sugar and salt, then stir and pour in the prepared cooled spicy mixture, stir and add vinegar.

6. Pour this marinade over the fish.

7. And here it is mustard-oil, or you can say it’s a spicy filling, leave it in the refrigerator for 1 day.

Deliciously tasty and easy to prepare, bon appetit!

The most successful recipe for salted mackerel in husks and tea

Now I suggest you turn on this video and take note of the recipe, in which mackerel is marinated in both onion skins and tea, this fish is the first to disappear on the table:

Dry salting mackerel without brine

Well, there is one more option left, so to speak, if you don’t want to bother, you can easily rub the fish with salt and not add any water at all, and this way it will also become lightly salted, the main thing is to follow all the proportions correctly.

Such fish will certainly be different from store-bought fish because it does not contain any chemical additives, which means you don’t have to worry about your health, this is one of the best recipes.

We will need:

• mackerel - 5 pcs.
• salt - 160 g
• sugar - 80 g
• peppercorns - 7 pcs.
• cloves - 4-5 pcs.
• bay leaf - 3-4 pcs. or 2 pcs. taste

Cooking method:

1. Cut off the tail and head of the fish. Remove all entrails from the carcass. Rinse under running water and dry with paper towels.

2. Prepare the pickling mixture, take and place sugar and salt in one bowl. Next, mix peas, cloves and a couple of bay leaves and grind it all into powder.

3. The fish will need to be filleted; remove the ridges with a knife. Place the fillet in a container in which you will salt the mackerel. Mix spices and salt with sugar and you will get a mixture for pickling, there will be a lot of it and perhaps there will even be left over, leave it for future use, it will not go to waste.

Now use this dry mixture to salt the container in which you will salt the mackerel, then wipe it all over the fish on both sides; there is an opinion that the fish will take as much salt as it needs.

4. Place the fillets on top of each other and then cover with a lid or cling film.

5. Place in the refrigerator for 24 hours, and then eat with onions and vegetable oil, of course cut the fish into slices. This is such a delicious soft quick-cooking delicacy! Note that it does not contain vinegar or brine. Bon appetit!

Advice! If you cannot eat all the fish at once, then you can freeze it in the freezer, and then take it out at any time and taste it.

It turned out to be homemade and finger-licking good!

That's all for me, as always. I wish you that everything works out for you and that you taste the lightly salted fish with great appetite and joy. All the best to everyone! Bye! See you!

But it’s becoming more and more difficult to buy tasty, healthy and beautiful food. Salting fish is often a complex and time-consuming process, but this recipe will completely change the way you think about salting fish. In this recipe, the main thing is to pick fresh frozen fish, without unnecessary odors and with an even skin color. The fish should not be yellowish under any circumstances.

Spicy salted mackerel at home, prepared according to this step-by-step photo recipe, turns out to be very tender and tastes great.

This fish is an ideal appetizer; it is also easy to prepare a fur coat or other usual salad with salted fish. Also prepare festive canapés - all guests will appreciate them.

Ingredients:
- 2 mackerel
- 1 liter of water,
- 3 tbsp. spoons of salt
- 1 tbsp. spoon of sugar,
- 5-7 peas of allspice,
- 5-7 black peppercorns,
- 2 bay leaves.



Prepare the brine. Pour water into the pan. Add salt, sugar, allspice and black pepper, bay leaf. Put it on the fire and let it boil. Salt and sugar should completely dissolve. Remove from heat and cool to room temperature.
You can add mustard seeds, cloves or other favorite spices to the brine.

Thaw mackerel at room temperature. Do not use a microwave or warm water under any circumstances - the fish will become too soft and not as tasty.

We rinse and place in a jar or other container in which the fish will be salted.
The main thing when choosing a container is that the fish should be in it in one piece.




Pour the cooled brine over the mackerel. Cover with a lid and leave in the refrigerator for two days.
When you pour the brine, make sure that the fish is completely in the brine, otherwise the uncovered pieces will be dark and unappetizing.




If there is not enough brine, cook more or add 1-2 tablespoons of warm water and shake the fish.
Stir and shake the fish from time to time - this will make the salting more even.
When serving, add onion, cut into thin half rings, to the fish and sprinkle with unrefined vegetable oil.



Tip: Mackerel can be salted by cutting into portioned pieces (as in the photo). In this case, the fish will be ready within a day!
Bon appetit!