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!

We have all long been accustomed to seeing this striped fish on the holiday table, and in the everyday diet it is often given a place of honor. Mackerel is wonderful in any form of preparation, smoked, boiled or fried, and you can also deliciously salt mackerel in brine at home, and our recipe will tell you how. The meat turns out tender and juicy, with a spicy aroma and taste; such fish can be safely served as an appetizer, and can also be used in preparing salads.

Factors affecting salting

In general, there are a lot of ways to marinate this fat striped fish. And the point here is not at all in the variety of spices, the presence or absence of oil and vinegar, the amount of sugar, salt and other nuances.

Type of salting

In this case, the decisive factor is the marinade itself, because in addition to home-made salting of mackerel in brine, there is also a recipe for dry salting, when the fish is not in contact with the liquid, and brine, in which the mackerel is salted using the protein liquid extracted from the meat and salt dissolved in it , that is, a natural concentrate.

Time

Also of particular importance in this whole process is the temporary effect, that is, depending on what kind of fish we want to get, salted or lightly salted, the marinating period is determined. The longer the mackerel is in brine, the more concentrated its taste will be.

For example, in 24 hours you can get delicious lightly salted fish, which in a couple of days will become quite rich. In addition, the chosen home recipe itself has not the last word, according to which the proportions of the components, in particular salt, are determined. After all, you must admit, if you pour a glass of white spice onto a couple of carcasses, then there is nothing to hope for an easy option.

Salt

When starting to prepare the mackerel delicacy, we must know for sure which salt should be chosen so that the final product turns out to be a tasty dish. Here you should immediately set priorities.

For example, coarse table salt dissolves very slowly in liquid, be it a specially prepared marinade or juice released from fish. That is why the product will gradually be saturated with spices and salt, and as a result the fillet will be tender, tasty and aromatic.

In the case of small salt, it will be difficult to achieve such an effect, since such a seasoning will only burn the meat, making it practically unfit for consumption.

Fish quality

It is also worth mentioning separately the quality of the product itself at the initial stage of cooking. A good recipe for how to properly, tasty and quickly salt mackerel in brine entirely at home, usually never recommends taking freshly frozen fish for this purpose, but exclusively fresh fish, since icy hibernation completely deprives the meat of its elasticity, and after it is kept in a salty liquid, it and will completely fall apart.

But since stores increasingly offer frozen fish products, in this case you just need to defrost them as gently as possible, then you can still count on a positive outcome.

Now, armed with the culinary tricks of experienced cooks and knowing how to salt fish in brine correctly, and most importantly, for how long, we can get down to the heart of the matter - preparing spicy mackerel at home ourselves. This cooking option can be classified as an express method, since the whole procedure will take about 20 minutes, and after just a couple of days you can eat the magnificent juicy, spicy mackerel meat.

This type of salting is considered wet, since we will prepare the marinade for this recipe separately, and not wait for the fish juice to appear.

In general, the simplest water + salt brine, where special emphasis is placed on the proportions of these two components, is considered a classic of the genre in salting any type of fish, and mackerel in particular. Ideally, 1 liter of liquid contains 100 g of salt (3 heaped tablespoons).

The amount of white spice may vary depending on how much time we plan to spend salting the mackerel. If we have 10-12 hours, then we can take only 80 grams of “white gold”, and in the case when the finished fish is needed for the table within 3-4 hours, we need, on the contrary, to increase the salt concentration and take 110-120 grams of table fish.

Basic option for quick salting

Ingredients

• - 1 kg + -
• -1 l + -
• – 4 tbsp. + -
• - 2 tbsp. + -
• - 3-4 sheets + -
• Allspice - 5 peas + -
• Coriander beans-1 tsp + -

Preparation

As for the spicy salting and the stated spices in the following recipe, here we present only the basic version with a minimum set of spices, and the “zest” is the result of experiments, where everyone can choose whatever their heart desires according to their own taste.

1. Since we intend to salt the whole fish, just as a herring is salted, the first thing we should do is make a cut in the belly of the mackerel and remove all the insides from it, and remove the gills from the head. Next, we thoroughly rinse the carcass under running water, and do not forget to remove the dark film inside the peritoneum along the spine, otherwise the finished mackerel may taste bitter.
2. Having prepared the mackerel, we can start preparing the brine, for which we pour water into a saucepan and put it on fire.
3. After boiling, add salt and sugar, as well as all the spices, into the liquid. When the sweet and salty crystals are completely dissolved, the marinade can be turned off and cooled to room temperature.
4. We place the fish in a glass or enamel container, fill it with a spicy broth, put a light pressure on top, just so that the carcasses do not float, and put it in the refrigerator for 2-3 days.

After 48 hours, you can have your first tasting of lightly salted mackerel with hot potatoes in their jackets.

Ideas for experimenters

Since we salt the mackerel ourselves at home, we can change the recipe for this marinade, based on personal taste preferences.

Changing the scent

So, for example, to enhance the aroma of fish, when cooking the brine, you can add a couple of cloves and a mixture of peppers - ½ tsp.

Dried dill and white mustard peas, at the rate of 1 tsp, can also be an excellent fragrant component. spices per 1 liter of water. If you are partial to smoked meats, then you can add ½ tsp to the already cooled brine. liquid smoke, then the finished mackerel will acquire a yellowish color and a smell corresponding to the aroma of a fire.

Using Vinegar

In addition, for vinegar lovers there is also a version of salting mackerel.

To prepare this marinade, you need to mix 0.5 tbsp. odorless sunflower oil, 3 tbsp. vinegar 3%, 0.5 tbsp. granulated sugar and coarse salt, 1 tsp. mustard and white pepper powder – ¼ tsp.

These tips can be safely applied in practice with any type of fish, because if you know the recipe for how to deliciously salt whole mackerel in brine at home, then you are guaranteed to get all the “scaly-tailed brethren” with a bang.

When choosing fish, always carefully study its appearance. It is best to take fish with a wide back, with skin that has a beautiful bright shade, without damage or white coating.

You need to defrost the fish in the refrigerator on the bottom shelf - no need to fill the fish with water or take it out into the air.

Wash the outside of the mackerel, make a longitudinal cut along the belly and carefully remove the insides. Carefully scrape out the dark film with a knife, rinse well again in running water and dry a little.

After this, you can cut the mackerel into not very thick pieces.

To salt mackerel in brine, it is best to use classic spices - peppercorns and bay leaves. The recipe for salting mackerel in brine is very simple - boil the brine, cool it and pour over the fish.

Place the mackerel pieces in a glass jar - it is best to use half-liter or liter jars. Pour water into a saucepan, add salt, sugar, pepper and bay leaf and bring to a boil. The brine needs to be boiled for several minutes so that the salt and sugar are completely dissolved.

After this, the brine must be cooled to room temperature and poured over the fish.

Cover the jars with fish with a plastic lid or film and leave for about four hours. After this, you can put it in the refrigerator for a few more hours. Typically, a liter jar of mackerel is salted for six hours.

To make it convenient to store the fish, it is best to use not very large jars - take the amount of mackerel that you can eat at one time.

Salting mackerel at home will largely depend on your taste preferences. If you like lightly salted fish, then after six hours you can serve it to the table; for those who like more spicy and salty fish, there is another wonderful recipe.

If you like more flavorful fish, then the recipe for salted mackerel pieces in spicy brine is perfect for you. Fish prepared in this way will be a wonderful appetizer for a holiday table.

The mackerel also needs to be cleaned, washed and cut into not very large pieces - 2-3 centimeters thick. Wash the lemon well in running water, then cut into two halves. Set half the lemon aside and cut the other half into thin wedges or medium cubes.

In a separate plate, mix salt and sugar, add peppercorns and chopped bay leaf. Cut the onion into rings - not very thin.

Pour the required amount of water into the pan and bring to a boil. Remove from heat and add all prepared spices to the water, except onion and lemon.

Mix the resulting brine well and leave until it cools completely. When the brine has cooled to room temperature, you can fill the jars.

Lay out the fish, lemon and onion in layers. Carefully pour brine on top and cover the jars with a lid or plastic wrap.

We salt mackerel at home in several stages. Leave at room temperature for two to three hours, then transfer to the refrigerator.

If you remove the bones from the fish and salt only the fillets, the mackerel in brine will be ready in 5 hours. Medium pieces of mackerel - 4-5 centimeters thick, will be ready for consumption in a day, and small pieces - 2-3 centimeters can be tasted after 12 hours.

In the video on how to pickle mackerel, you can see all the stages of preparing this magnificent snack. If you are going to cook a large amount of fish, then try to stick to the proportions of salt and sugar - 2:1. Instead of lemon, you can use lemon juice or a little fruit vinegar - this will make the fish more tender.

For spicy salting, you can use any spices to your taste - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils are perfect for making spicy sauce.

When the fish is completely ready, carefully remove it from the jar and set it on the table. Bon appetit!

In a dispute between salted herring and mackerel, the latter often wins. And, to tell the truth, not without reason. Mackerel is a fatty, tender fish, and there are far fewer bones in it. And we like salted mackerel so much that we even like a sacred herring salad under a fur coat! - some take the plunge and instead of herring finely chop mackerel.

Salted mackerel at home is very tasty and not difficult. It's time to go get some fresh frozen mackerel!

It is important to make useful contacts in the fish aisles at the local market. There, out of friendship, they will sell you really fresh, fatty, unbroken, not defrosted or overfrozen fish. Some sellers sort the fish, giving a discount on smaller samples. But their choice mackerel weighs half a kilo, or even more! In chain supermarkets, the quality of mackerel is traditionally lower; for some reason the fish there is always on the thin side. The fattest mackerel is in winter.

Having bought the best mackerel, do not rush to defrost it in the microwave or in hot water. Be patient and place the frozen mackerel on the bottom shelf of the refrigerator. While the fish is defrosting, pay attention to our recipes and choose the most suitable one!

Mackerel can be salted in three ways: a whole ungutted carcass (as in the store), semi-gutted (without entrails) or pieces. According to true experts, the most delicious salted mackerel at home is obtained when you salt it whole. It is very tender and never oversalted - the skin does not allow excess salt to pass through. If you salt half-gutted mackerel or pieces, it is important to strictly observe the proportions and holding time.

One final tip: If you don't trim the head off the mackerel carcass, be sure to remove the gills as they are bitter. To salt whole mackerel, make sure that the skin is not damaged, otherwise you risk oversalting the fish.

So, let's begin. The first recipes are for whole carcasses. This is the easiest way to learn how to salt mackerel, almost a win-win.

Whole mackerel salted at home

Ingredients for one carcass:
3-5 tbsp. coarse salt,
1 tbsp. Sahara,
1 tsp ground black pepper,
spices (mustard beans, dried dill, bay leaf, etc.).

Preparation:
Rub the defrosted fish with the curing mixture and place in a bag. Place in the refrigerator for three days. During this time, open the bag several times and distribute the salt over the fish carcasses. Before use, wash off the salt from the carcasses and pat dry with paper towels.

Mackerel in brine
This method is only suitable for whole carcasses; you don’t even need to remove the gills from them so that the fish does not oversalt. Brine is prepared as follows: salt is added by spoonfuls into water (an amount sufficient to cover the whole carcass) at constant boiling until it stops dissolving. Remove the solution from the heat, add a spoonful of sugar, a couple of cloves, 5-6 peas of allspice, 2-3 bay leaves, a teaspoon of mustard seeds. Cool the solution and pour over the fish. Place in the refrigerator, covered, for two days. Make sure that the skin is not damaged, otherwise the fish will be over-salted. You can store cooked fish for 5-6 days, no more.

Homemade salted mackerel “Like smoked”

Ingredients:
3 mackerel,
6 stacks water,
3-4 tbsp. salt,
2-3 tbsp. dry brewed black tea (without flavorings),
1.5 tbsp. Sahara,
3-4 handfuls of onion peels,
spices - to taste and desire.

Preparation:
Rinse the onion peels under running water, place in a saucepan, add salt, sugar and tea leaves, add water and put on fire. Once the brine boils, remove it from the heat and let cool to room temperature. After removing the gills, place the defrosted fish in a container and fill it with filtered brine. Leave it on the table for an hour, then put it in the cold for three days. Turn the fish over periodically to ensure even salting and coloring. Remove the finished mackerel from the brine, wipe dry with paper towels, tie a string on the tails and hang over the sink for 6-8 hours. The fish will dry out a little and will be indistinguishable from store-bought smoked fish.

Dry salted mackerel

Ingredients:
2 mackerel carcasses,
2-3 tbsp. salt,
1 tbsp. Sahara,
3 bay leaves,
5-6 peas of allspice,
ground black pepper.

Preparation:
Gut the mackerel, defrosted according to all the rules, remove the black film from the belly, cut off the head and rinse well. You can dry it with paper towels outside and inside. Mix salt and sugar, add peppercorns and broken bay leaf, pour part of the mixture into the bottom of the container. Rub the mixture inside and outside the fish, place it in a container, sprinkle the remaining salt on top and close the lid or cover with cling film. Place in the refrigerator for 2-3 days. Before eating, remove salt from fish.

Spicy salted mackerel in a jar

Ingredients:
1-2 mackerel,
1 onion,
500 ml water,
2-3 tbsp. salt,
1 tbsp. Sahara,
5-6 peas of allspice,
1 tbsp. mustard seeds,
2-3 bay leaves.

Preparation:
Gut the defrosted fish, remove the head and cut into pieces. Pour salt and sugar into the water, add pepper, bay leaf and bring to a boil. Cool. Cut the onion into rings. Place the food in a jar, alternating pieces of fish and onions, sprinkling with mustard seeds. Fill with brine and place the jar in the refrigerator for 10-12 hours. Store cooked fish for no more than five days in the refrigerator.

Instant mackerel fillet

Ingredients:
2 mackerel carcasses,
2 tbsp. salt,
1 tbsp. Sahara,
1 tsp ground black pepper,
1 tsp allspice.

Preparation:
Thaw the mackerel, gut it, cut off the head and fillet it. Remove the skin. Cut the fillet crosswise into slices. Place the fish in a wide glass container in layers, sprinkling with the salting mixture. Cover with a plate and set pressure. Leave in the refrigerator for 7-8 hours.

Salted mackerel at home in any way when serving can be arranged with onion rings and sprinkled with table vinegar or lemon juice. This is great, friends!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Who among us is indifferent to seafood dishes? Fish, shrimp, crabs, squid are our favorite seafood products, which are also very rich in substances necessary for our health. Salted fish is generally beyond competition, so the recipe for salting mackerel at home will certainly interest you with its simplicity and genius! Why go to retail outlets, look for a high-quality and fresh product, constantly doubting its safety, if we can prepare it ourselves?

Mackerel is a fish with a delicate taste and fatty (up to 17% fat) meat, which is rich in B vitamins, especially B12. This type of commercial fish does not have small bones and is perfect in its gastronomic qualities for salting and smoking. Fried and boiled mackerel is obviously a losing option due to the rapid loss of fat content and juiciness.

We will introduce you to two methods of salting mackerel at home: brine and dry. Both recipes are worthy of attention, and although their technologies differ, the result is always excellent! Real jam!

Recipe for salting mackerel in brine

Ingredients

• Mackerel - 2 whole carcasses + -
• Coriander beans- 0.5 tsp. + -
• - 5-6 peas + -
• Allspice peas- 4-5 peas + -
• Bay leaf - 3-4 leaves + -
• - 2-2.5 tbsp. l. + -
• - 1 tbsp. l. + -

Preparation

1. Thaw the fish at room temperature, clean out the insides and rinse thoroughly. The head can be left, just as the insides cannot be cleaned out.

2. Place the fish carcasses in a suitable container - a glass jar or container with a food-grade plastic lid. Sprinkle with prepared spices: pepper, coriander and laurel leaves.

3. Dissolve salt and sugar in 500 ml of cold boiled water and pour this brine over the mackerel in the container so that the fish “swims” in the salt solution.

4. Close the container with the fish with a lid and put it in the refrigerator! After a day, you can already make a test “for potatoes”, but still, high-quality salting is observed only from the third for salting.

As they say, “you can’t help but be tempted”!

Recipe for salting mackerel with onions

This salting option is notable for the very mild taste of the finished product, and within a day the fish is waiting for you to eat!

For two carcasses you will need 1 large onion, 5 laurel leaves, 5-6 buds of cloves, 10 peas of allspice and the same amount of black bitter. Sprinkle the gutted, headless fish with spices, cover with onion rings and pour cold marinade over it.

Marinade: 500 ml water, 2.5 tbsp rock salt, 1.5 tbsp sugar, 3 tbsp. vegetable oil and 1 tbsp dry mustard (optional).

Mix all the ingredients of the marinade (except mustard) and bring to a boil. Turn off, cool slightly and add mustard. Stir thoroughly and wait for the solution to cool completely. Only then pour the fish with spices. We place the container with pickling in the common chamber of the refrigerator.

A day later we enjoy delicious salted fish!

Recipe for dry salting mackerel

This method of salting fish is surprisingly simple and amazing with the resulting taste characteristics.

To dry salt mackerel we need: the fish itself (2 pieces), salt (2 heaped tablespoons), sugar (1 tablespoon) and 1 tablespoon of coriander beans.

Preparing the pickling dry mixture b: mix salt, sugar and coriander.

We cut up the mackerel for further salting: cut off the head and tail, remove the entrails, remove the inner black film and rinse thoroughly under running water. Cut the carcasses into large pieces - each into 4 parts. Sprinkle each fish piece with the pickling mixture outside and inside and place in an enamel or glass container with a lid. Sprinkle the remaining dry mixture onto the surface of the fish slices and cover with a lid. Place in the refrigerator for a day.

After the required 24 hours (you can salt it a little longer), rinse the mackerel pieces with water and place them on paper towels to remove excess moisture. Prepare onions for easy marinating of fish. Peel a couple of onions, cut into rings and mix with a tablespoon of vinegar or the juice of half a lemon. We mash the onion with our hands so that the onion and lemon juices mix in a marinade dance.

Cover the bottom of the food container with a layer of onion, put salted fish pieces on top, then again a layer of onion and a layer of fish, and finish with a layer of onion. Pour the marinade left over from the onions on top. Place under a small press and refrigerate for 2 hours.

After 2 hours, we serve an appetizer that is unsurpassed in its taste and aroma!

Salting mackerel at home is an incomparable culinary pleasure that easily competes with the most famous producers of salted fish. Once you try to cook salted fish with your own hands, you will never buy it in stores again!