Juicy mackerel meat is not only healthy, but also tasty. Such a salted fish can become a table decoration as an appetizer or a separate dish. You can cook it at home quickly and easily, the main thing is to stick to the recipe and clearly follow the tips and recommendations in this article.

How to pickle mackerel at home - recipe features

• The dish will turn out delicious if you use fresh carcasses of fish for salting. But you can cook fish from frozen meat, just thaw it first at room temperature.
• When buying fresh fish, pay attention to its freshness. The eyes should be slightly bulging and transparent, and the skin should be free from damage and yellow spots. Give preference to carcasses of large or medium size - their meat, when salted, will turn out to be more fragrant.
• Before using fish for a recipe, it must be prepared. Fresh carcasses must be washed from possible contamination. Then cut off the head and all fins.

• With a sharp knife, cut the abdomen, remove the insides and remove the black film from the inside of the carcass. After that, rinse the fish well under running water and pat dry with paper towels.

• Some housewives like to salt the fish with their heads. In this case, it is necessary to buy already gutted carcasses or freshly frozen ones.
• If you want to speed up the salting process, then cut the carcass into pieces.
• There are several recipes for salted mackerel, which differ in the amount of spices. But the main salting options are the dry method and in brine.

How to pickle mackerel at home in a dry way

This is the simplest and fastest option for cooking fish, in which you do not need to soak the meat in the marinade.

Recipe Ingredients:

• mackerel - 5 pcs. 400-450 gr.;
• salt - 6 tbsp. l.;
• sugar - 2 tbsp. l.;
• spices to taste.

Advice. For uniform salting of meat, use sea salt and coarse grinding is better. It will slowly dissolve and gradually saturate the fish with salt. Also use brown sugar for the recipe, it is healthier and more flavorful.

Cooking progress:

• Cleaned and washed fish must be dried from excess moisture. If you wish, you can cut the carcass into portioned pieces, but the fish as a whole cooks quickly.
• In a separate bowl, mix salt and sugar. If you like to use other spices for fish, then add them to the dry mixture. For one fish you will need about 1.5 tbsp. l. spices.

• Take one carcass, open the stomach with your hands and pour sugar and salt.

• Using your fingers, gently rub the mixture into the meat all over the inside of the fish.

• At the bottom of the container where the fish will be salted, pour a little salt and sugar. Put the carcass on top and sprinkle again with the salting mixture.

• Prepare the rest of the fish in the same way. Cover the container with gauze or cloth on top, refrigerate for a day.
• After the specified time, remove the carcasses, wash them from salt and spices. Place on a kitchen towel to absorb excess moisture.
• When serving, cut the carcass into portions, pour vegetable oil on top and garnish with chopped herbs.

How to pickle mackerel at home - spicy salting

If you prefer mackerel meat with a rich taste of spices, then cook the fish in the following way.

You will need the following products per carcass:

• water - 220 ml;
• sea ​​salt - 2 tbsp. l.;
• granulated sugar - 1 tbsp. l.;
• spices (bay leaf, black pepper and sweet peas, cloves, coriander) - to taste.

Recipe:

• For this salting method, you will additionally need a container. It is best to use a plastic container with a tight lid.
• Prepare the fish and put in containers. Try to place the carcasses as tightly as possible so that it does not float during salting.

• Pour filtered water into the pan, put on the stove and boil. Then put spices, salt and pour sugar. Boil the brine for a couple more minutes, remove from the stove and cool to room temperature.

• Pour the fish with cold marinade, cover and refrigerate for 2-4 days. The salting time is determined by yourself, depending on the desired taste.

• The fish is served to the table, cut into pieces and seasoned with any vegetable oil and onions.

How to pickle mackerel at home - lightly salted recipe

This method of cooking salted fish is suitable for a large number of carcasses and lovers of delicate taste will appreciate it.

You will need these ingredients:

• fresh fish - 5 kg;
• coarse salt - 1 kg.

For marinade:

• water - 2 liters;
• sea ​​salt - 0.5 kg.

Cooking method:

• Rinse the carcasses and pull out the insides, but do not cut the stomach. You can do this through the gills.

• Make a mild saline solution. Dissolve 0.5 kg in cold water. salt. Immerse the fish in water for 5 minutes. Then take out the carcasses, put them on a towel and let the water drain.

• Sprinkle the bottom of the salting container with salt, lay the fish and salt on top as well. For one carcass you will need 1 tbsp. l. salt. Install oppression and leave for a day in the refrigerator.

• For the brine, boil the water, let it cool and dissolve the rest of the salt (400 gr.) in it.

• After the specified time, drain the excess liquid after salting the fish and fill with brine. In this state, mackerel can be stored in a cool place for a week.

Following such simple recipes, you can quickly salt mackerel at home without much difficulty. Bon appetit!

Mackerel, like any fish, is very useful. 100 grams of the product contains half the daily requirement of protein. In addition, the composition contains phosphorus, calcium, potassium, iodine, sodium, zinc, fluorine, magnesium, as well as vitamin D and nicotinic acid. Fish can be eaten fried, baked, smoked, but salted mackerel is also very tasty. Salting mackerel yourself at home is not difficult. Today we will share with you several recipes and culinary tricks, thanks to which the salted fish is sure to succeed in your glory.

A few tricks about salting mackerel at home

• Large carcasses and medium-sized fish are suitable for salting, but small ones are not the best option, because they have a lot of bones, and they are not so fat. The carcass should have a light fishy aroma, be elastic and slightly moist. A light gray color indicates the freshness of the fish, but a yellowish tint is a reason to be wary and refuse to buy.
• You can salt mackerel both whole and in pieces. In the latter version, the fish will be ready to eat a little earlier.
• It is impossible to oversalt mackerel! Being quite oily, the fish will take as much salt as it needs. For salting, we recommend using coarse non-iodized salt. The fact is that iodine can spoil the appearance of the finished product, although it will not negatively affect the taste.
• Salt the fish should be in a dish that does not undergo oxidation, so an enamel pan, glass and plastic bowls are suitable. It will not be superfluous to sharpen your favorite knife before cooking, then the process will be easier and more enjoyable.
• It is necessary to store mackerel salted at home in the refrigerator for no more than 5 days, after filling it with odorless sunflower oil.

The classic way of salting mackerel

You will need:

• mackerel - 1 carcass,
• salt - 4 tablespoons,
• sugar - 2 tablespoons,
• vinegar 9% - 2 tablespoons,
• bay leaf - 3 pieces,
• black pepper - 3 peas,
• allspice - 2 peas,
• water - 1 liter.

Cooking method

• My fish. We discuss. We cut into pieces. We remove the insides.
• Pour the specified amount of water into an enameled pan.
• We add spices. Put on fire and boil for 5 minutes. We take it off the fire.
• Pour vinegar into the cooled brine. We mix.
• Put the pieces of mackerel in a glass jar.
• Pour in the marinade. Leave for a day at room temperature. After the specified time, put the fish on a plate and serve.

Another option for salting mackerel in brine

You will need:

• mackerel - 2 carcasses,
• vegetable oil - 3 tablespoons,
• salt - 2 tablespoons,
• onion - 3 pieces,
• bay leaf - 5 pieces,
• allspice - 5 peas,
• black pepper - 5 peas,
• cloves - 2 buds,
• water - 250 ml,
• vinegar 9% - 50 ml.

Cooking method

• We gut the fish. Remove the head and fins. We wash well. We discuss. Cut into small pieces. We put it in a glass / enamel / plastic container.
• We clean the onion. My. Cut into thin half rings.
• Mix prepared spices.
• Fill with water.
• Add vegetable oil and vinegar. We mix.
• Pour the prepared marinade over the fish. We close the container. We put it in the refrigerator. After 2 days, you can take a sample.

Dry salting mackerel

You will need:

• mackerel - 2 carcasses,
• salt - 4 teaspoons,
• granulated sugar - 2 teaspoons,
• mustard powder - 2 teaspoons,
• vegetable seasoning - 1 teaspoon,
• black peppercorns - 7 pieces,
• bay leaf - 2 pieces.

Cooking method

• We gut the fish. Cut off the head and fins. We wash. Dry with paper towels. Cut into pieces one and a half centimeters wide.
• Sprinkle the fish pieces well with the prepared mixture.
• We put the fish in a suitable container. We close the lid. We put it in the refrigerator. Trying in 2 days!

Another recipe for salting mackerel in pieces

You will need:

• mackerel - 2 carcasses,
• salt - 2 tablespoons,
• sugar - 1 tablespoon,
• ground coriander - 1 teaspoon,
• dried basil - 1 teaspoon,
• cloves - 3 buds,
• bay leaf - 1 piece,
• water - 200 ml.

Cooking method

• Pour the amount of water indicated in the list of ingredients into the pan.
• Add the listed spices. Bring to a boil, stirring occasionally. Sugar and salt should be completely dissolved. Remove the finished brine from the heat, cover with a lid and wait for it to cool.
• While the brine is cooling, gut the fish. Cut off the fins and head. We wash. We remove the spine. Cut into pieces of medium size.
• Put prepared pieces of fish in a glass jar.
• Fill with brine. We seal the jar. Leave for a couple of hours at room temperature, and then put in the refrigerator for a day.
• We put the finished fish on a beautiful plate. Sprinkle with onion rings. Spray with vegetable oil. Let's try!

Salt whole mackerel

The fish salted according to this recipe looks like smoked fish, but it is not subjected to heat treatment during cooking.

You will need:

• mackerel - 3 carcasses,
• salt - 3 tablespoons,
• black tea (brewing) - 2 tablespoons,
• granulated sugar - 1.5 tablespoons,
• water - 1300 ml,
• onion peel.

Cooking method

• Pour water into a saucepan. We put on fire.
• We send prepared spices and well-washed onion peels into the water (the more, the better, but 3 handfuls are enough).
• After the brine boils, reduce the heat, cover the pan with a lid and cook for 5 minutes.
• The brine cooled to room temperature is filtered through a sieve.
• We gut the mackerel, remove the head. Rinse thoroughly. We discuss.
• We put the carcasses in a container suitable for salting.
• Fill with brine. Make sure the carcasses are completely covered with liquid.
• We cover with a lid. Leave for 12 hours at room temperature.
• After the specified time, we send the fish to the refrigerator for another 3-4 days, periodically not forgetting to turn the carcasses over to another barrel. After that, you can treat the household with healthy yummy!

Recipe for salting mackerel with lemon

You will need:

• mackerel - 3 carcasses,
• salt - 2 tablespoons,
• lemon juice - 1 tablespoon,
• black pepper - 10 peas,
• bay leaf - 3 pieces,
• water - 500 ml.

Cooking method

• Pour water into a saucepan. We add spices. We put on fire and cook for a few minutes after boiling.
• My fish. We remove the fins, head and entrails. We wash. We discuss. Cut into medium sized pieces.
• We put the pieces of fish in a dish suitable for salting.
• Drizzle the fish with freshly squeezed lemon juice.
• Pour in the brine that has cooled to room temperature. Don't be alarmed if it turns a little cloudy, this is a normal reaction when combined with lemon juice.
• We seal the container. We put it in the refrigerator. In just a day, you can already evaluate the result. By the way, according to this recipe, mackerel can be salted as a whole, only in this case you can taste salted fish no earlier than in 3 days.

Express salting of mackerel fillet

You will need:

• mackerel - 2 carcasses,
• salt - 2 tablespoons,
• sugar - 1 tablespoon,
• freshly ground allspice - 1 teaspoon,
• ground black pepper - 1 teaspoon.

Cooking method

• Mix all prepared spices.
• We gut the fish. Cut off the head and fins. We wash. Remove excess moisture with paper towels.
• We fillet the fish, that is, we remove the backbone and all the bones. Cut the fillet into small pieces.
• Put the fish pieces in a glass bowl. Sprinkle generously with spice mixture.
• We cover with a flat plate and put oppression on top, for example, a jar filled with water or some heavy object. We send the fish to a cold place. After just 7 hours, you can enjoy the taste of self-salted mackerel. Bon appetit!

Salting mackerel at home is a fairly simple task, as you can see. You just need to stock up on fresh fish and be patient, it's so hard to keep yourself from taking a sample prematurely. Perhaps you have your own recipe for salting fish, we will be grateful if you share it in the comments to this text. Culinary success to you!

A classic appetizer on the table - spicy salted mackerel! How to salt mackerel at home quickly and easily - find out from our selection of the best recipes.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice must be transparent and uniform, without yellowness, dark spots, cracks and sagging. After defrosting, high-quality fish remains elastic, the bones should remain in place during butchering and keep up with the meat.

Sea fish in shops and the market most often comes in a fresh-frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be thawed slowly - in cold water or in the refrigerator, then useful substances, taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel at elevated temperatures or in warm water. Together with such defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product is noticeably reduced.

How to pickle fresh-frozen mackerel at home:

Defrost fish properly.

Remove fins, head and tail.

Cut open the belly.

Clean out the insides.

Rinse the carcass in cold water.

Remove any remaining water on the surface of the fish with a paper towel.

You can pickle mackerel in pieces or whole.

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

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 a delicious and original recipe for salting mackerel. This dish will decorate the festive table and diversify the daily menu. You can pickle mackerel according to the classic recipe - in salt brine.

How to pickle mackerel in brine:

Brine. To prepare the brine, you need to dissolve the salt in cold water, add sugar and spices, then boil the liquid for 2-3 minutes. The finished brine is cooled and filtered.

Salting fish. Fish carcasses or pieces are placed close to each other in a glass container. Prepared fish is poured with chilled brine.

Cooking time. Pieces of mackerel are well salted in a day, then they should be transferred to a dry container - a plastic container or a glass jar. For whole fish, the cooking time should be increased to 3-4 days, depending on their quantity and the desired strength of the salting.

Storage. The finished salty product is stored in the refrigerator, eating is acceptable for a week. Over a longer period of storage, mackerel may deteriorate.

Recipe 2: how to salt mackerel deliciously and simply in brine

The most delicious and easy recipe for homemade pickled mackerel!

• Mackerel fish - 5 pcs.
• Salt - 8 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Onion peel - 3 handfuls
• Black tea (no additives) - 3 teaspoons
• Bay leaf - 7 pcs.
• Allspice peas - 10 pcs.
• Water - 2 l

First you need to clean and rinse mackerel without a head. Wash the onion skins.

To prepare the brine, add 8 tablespoons to 2 liters of water. salt, 4 tbsp. sugar, washed onion peel, 3 tsp. black tea (no additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send to the fire until boiling. Let it boil for 5 minutes.

After boiling the brine, it is necessary to strain it and leave to cool completely.

After the brine has completely cooled down, fill them with mackerel.

After 4 days, salted mackerel is ready to eat.

Recipe 3, step by step: how to salt mackerel at home

• mackerel, freshly frozen - 400 grams;
• water - 700 grams;
• dried laurel leaf - 3 pcs.;
• black pepper in the form of peas - 5-7 pcs;
• dried coriander seeds - 5-7 grains;
• dried cloves - 2-3 buds;
• granulated sugar - 1.5 tables. l.;
• table salt, coarse - 2.5 tables. l.

In advance, 40 minutes before marinating the fish, I cook the marinade. I boil water, pour salt and sugar into it. I stir with a spoon to dissolve them.

I add all the spices: lavrushka, black peppercorns, coriander seeds and cloves. I turn off the fire. I leave the marinade to cool in the room. The aromas are already dizzying. One can only imagine how tasty mackerel will be with such a marinade later.

I clean the fish after it has completely melted. I rinse with water, cut off the head and remove all the insides, intestines. I wash the abdomen with water from the inside. When everything is clean, I proceed to the next step.

I put the peeled mackerel in a container in which I will marinate it. I used an enamel container. Glass molds and even plastic ones (made of food-grade plastic) are also perfect.

I fill the prepared fish with a completely cooled spicy marinade. And I put it in the fridge for 2-3 days.

Then I take out the fish, cut it into pieces.

I serve delicious mackerel to the table.

Recipe 4: how to salt whole mackerel in brine with spices

Lightly salted mackerel is the easiest way to cook this healthy fish, preserving the maximum of nutrients in it. Mackerel belongs to the fatty varieties of fish, which means that it contains fatty acids, which are so important for our body. In addition, the fish is rich in a number of minerals and vitamins.

Cooking salted mackerel is not at all difficult. You just need to salt it in a saline solution, add some spices. Marinating time - 24 hours. As a result, we get fragrant soft fish with all its useful ingredients.

In this recipe, we will pickle whole mackerel in brine with spices.

• large mackerel 1 pc.;
• bay leaf 2 pcs.;
• allspice 5-6 pcs.;
• cloves 7-8 pcs.;
• salt 1-1.5 tbsp. spoons;
• boiled water 0.5 l.

Boil water and cool it down. Pour 0.5 liters of water at room temperature into a deep container. Add to the water 1-1.5 tbsp. tablespoons of table salt and stir it well until completely dissolved. Russell is ready.

Add cloves, bay leaf and allspice peas to salt water.

Defrost a large mackerel. We wash it, gut it and put it in a container with brine. The fish is completely immersed in water. We remove the container in the refrigerator. We keep the fish in brine for 24 hours, or longer.

After the specified time, remove the fish from the brine and cut into small pieces. You can add a few rings of fresh onion. Drizzle the fish with vegetable oil and, if desired, vinegar.

Lightly salted mackerel, salted whole in brine, is ready! Soaked with cloves and allspice, it will be very fragrant.

Recipe 5: how to quickly and tasty salt mackerel slices in brine

If you like salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish in the market if you can perfectly pickle it with your own hands, at home, while making it taste the way you like best.

Today we’ll talk about how to make spicy salted mackerel. This fish tastes similar to the one they sell in preserves in the store.

For 0.5 l. water:

• Peppercorns - 2-3 pcs.
• Salt - 1 tbsp.
• Sugar - 2 tbsp.
• Dry mustard - 0.5 tbsp.
• Bay leaf - 3 pcs.
• Carnation bud - 1-3 pcs.
• Vegetable oil - 1 tbsp.
• Apple cider vinegar - 1 tbsp.
• Coriander seeds - 0.5 tbsp.
• Fresh frozen mackerel - 3 pcs.

First, you can immediately prepare the brine for marinating the fish, as it needs to cool completely. To do this, we combine: water, salt, sugar, mustard, vegetable oil, apple cider vinegar and spices. Bring the whole mass to a boil, boil for 5 minutes and let cool completely. This is important so as not to "brew" the fish.

While the brine is being prepared, let's take care of the fish. Thoroughly wash it, remove the insides from the abdomen and rinse again. If there is a head, cut off. We will not use it in salting. We cut the mackerel carcass into portioned pieces and put it in a deep bowl or pan.

When the brine has cooled down, fill them with pieces of mackerel, cover with a plate on top so that all the fish is covered with marinade and send it to the refrigerator for 1-3 days. The fish will be ready for 1 day, but it will taste barely salty. Perhaps someone likes just such a fish.

After keeping the mackerel in brine for 2-3 days, the fish will become exactly the same as in the store, salted, tender, very tasty. We put the finished salted fish on a plate and serve it at home with boiled potatoes or just as a snack. Exactly, you can also immediately pickle the mackerel fish fillet, after separating it from the central and other bones.

Recipe 6: how to quickly salt mackerel (step by step with photo)

This method of salting fish is very fast - after 3 hours the mackerel is ready for use. In this case, only natural spices are used, and the taste is simply excellent. The fish is moderately salty, tender and fragrant.

• 2 large mackerels
• 4 tbsp. l. rock salt
• 1 bulb
• 2 tbsp. l. granulated sugar
• 1 tsp coriander (seeds)
• 6-9 peas of allspice and black pepper
• 3-4 bay leaves
• 2 tbsp. l. 9% vinegar
• 700 ml. water

Prepare the necessary products. Remove the mackerel from the freezer and leave to defrost at room temperature.

At this time, prepare the brine. Place salt, granulated sugar (tablespoons with a slide), peppercorns and coriander, bay leaves in a saucepan. Cut the onion into 4 parts along with the husk, after thoroughly washing it out of the sand.

Fill with cold water and put on a gas stove. Let the mixture boil for 5-7 minutes, then turn off the fire, close the lid and leave the contents of the pan to cool and infuse.

Cut off the head of the fish, open the belly. Remove and wash all black films with special care. If desired, you can salt the caviar and milk contained in the fish.

Cut each mackerel into pieces.

When the brine has cooled, strain it through a sieve and lay out the pieces of fish. So that they do not float to the surface, you can cover the top with a plate. Leave in this form for 3 hours at room temperature.

After a while, pour in table vinegar, mix and wait another 3 hours. After that, drain all the brine.

Mackerel at home is ready to eat, you can try. Store in the refrigerator in a tightly closed glass jar for up to a week.

Recipe 7: quick salting of mackerel in brine at home

• fresh-frozen mackerel 2–3 pcs.
• bay leaf 7 pcs.
• water 1 l
• black peppercorns 10–20 pcs.
• salt 5 tbsp
• onion 1 pc.

We prepare the necessary ingredients: we clean the onion and cut it into 4 parts. Wash mackerel and defrost slightly.

Bring a liter of water to a boil. Add onion, salt, bay leaf, peppercorns to it. I usually put more than in the ingredients, about 20 pieces. Boil the brine for 10 minutes over low heat. Then cool down to room temperature.

Cut the mackerel into pieces 1 cm thick. It is better to do this when it has not yet completely thawed, so the pieces will be evener. And leave it to defrost until the end.

Mackerel is an ocean fish that is great for salting. The salting technology is distinguished by its simplicity and manufacturability, which allows it to be carried out by every housewife.

Fish cooked on your own is not much different from salted mackerel, which is sold in the supermarket. The most important thing is to properly prepare the carcass and cook the marinade. The marinade is cooked in several stages, after which it cools. Warm marinade is allowed to water the mackerel.

Preparing dishes and fish

To avoid any delays in the course of salting, it is necessary to prepare everything you need in advance.

For this you will need:

• cutting board (for cutting fish);
• sharpened tool;
• large deep plate;
• jar with a lid (glass);
• transparent bag (polyethylene);
• utensils for preparing brine (pot).

So that the mackerel does not lose its taste, it must be cut accordingly. First of all, the carcass is removed from the tail, head and fins. After that, offal with a dark film is removed. The cut fish is washed well in clean water and dried. Depending on the recipe, the carcass is left whole or cut into a small number of pieces.

How to quickly and tasty pickle mackerel with your own hands

What is needed for this:

• two carcasses of medium-sized fish;
• 1 liter of clean water and a bowl;
• pepper;
• Bay leaf;
• a little bit of mustard powder;
• three teaspoons of sugar;
• five tablespoons of table salt.

Cooking method:

1. Boil 1 liter of clean water.
2. Bring to a boil with spices.
3. Turn off the fire and let cool.
4. Process and prepare the fish.
5. Pieces of mackerel are laid out on a plate and poured with marinade.

Fish prepared in this way is placed in the refrigerator for a couple of days. After that, mackerel can be served on the table.

Easy Recipe for Salted Mackerel

Need to cook:

• two fish;
• 50 g 9% vinegar;
• a couple of onions;
• 30 g of salt;
• vegetable oil - 100 g;
• 2 leaves of lavrushka;
• pepper to taste.

Cooking:

1. The fish is cleaned and cut into individual pieces.
2. Pieces of fish are laid out on a plate and stirred with salt.
3. Add the onion rings and peppers and stir.
4. Prepare a marinade based on spices and sunflower oil.
5. Fish pieces are poured with marinade and aged for a day.
6. After that, place in the refrigerator for several hours.

Salted mackerel with cinnamon

The following products should be prepared:

• one large carcass of fish;
• water;
• 250 g of salt;
• peppercorns;
• cinnamon - on the edge of a knife;
• two bay leaves.

Cooking technique:

1. The fish is cleaned and washed.
2. Water is poured into the pan and spices are added.
3. The marinade is boiled and then cooled.
4. A whole carcass of fish is poured with cold brine.
5. Placed for 3 days in a cool place.

Marinated mackerel with basil and coriander

It is necessary to prepare:

• fish;
• Bay leaf;
• some cloves;
• 5 g basil and 5 g coriander;
• a pinch of sugar;
• 25 g salt;
• clean water.

Cooking process.

1. A glass of water is poured into the dishes and spices are added.
2. Boil and then cool the marinade.
3. Clean and cut the fish, rinse with clean water and dry. Pieces of mackerel are placed in a jar and poured with marinade, after which the jar is tightly closed. Leave in a cool place for a day, after which the fish can be eaten.

Cooking salted mackerel without marinade

The following products are being prepared:

• mackerel;
• 25 g salt;
• 2 teaspoons of sugar;
• a little bit of pepper;
• 1 leaf of lavrushka;
• 1 teaspoon mustard and 1 teaspoon coriander.

Salting process:

1. The fish is cleaned and washed, and then dried on a napkin.
2. Spices with bay leaf and salt are poured into the dishes.
3. The fish carcass is rubbed with a mixture of spices and moved to a cool place for a couple of days. Before this, the mackerel is placed in a plastic bag and tied tightly. The package needs to be shaken several times so that the spices are evenly distributed around the carcass.
4. Put the package on a plate.
5. After two days, the carcass is removed from the bag and washed with cold water. After that, mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two carcasses of mackerel are cut, with the removal of all excess parts and washed in water. After that, a brine is prepared from tea leaves with the expectation of 1 liter of water. The solution should cool down, after which 40 g of salt with sugar should be poured into it and stirred. Soak the fish in the solution, and then refrigerate for 2 hours, or maybe more. It all depends on the color of the fish and the amount of salt. After a few hours, the fish is pulled out of the brine and hung up to drain from the fish. The mackerel is then placed in a paper bag and moved to the refrigerator.

Mackerel spicy salted in marinade

Components:

• two large fat mackerels;
• 30 g of sea salt;
• spices for fish;
• a little bit of pepper;
• 2 cloves;
• a few juniper berries;
• a little bit of coriander.

Cooking:

1. The fish is cut to obtain a fillet.
2. All spices are crushed and mixed with fish seasonings.
3. Mackerel fillets are placed in a deep bowl and crushed with spices.
4. Mix the fish and spices, after which the fish is covered with something heavy.
5. The fish should be soaked in spices at room temperature throughout the day.
6. After that, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

Need to prepare:

• one large carcass of mackerel;
• one liter of water;
• 45 g salt;
• 30 g of sugar;
• 10 g mustard powder;
• a few pieces of bay leaves;
• 20 ml sunflower oil and a little peppercorns.

Cooking method:

1. Mackerel cut, peel, wash and cut into small pieces.
2. Pour all the seasonings into the water and boil for 7 minutes.
3. The marinade must be cooled and filled with a container with pieces of mackerel.
4. Move for two days in a cold place.

Salted mackerel in brine and onion peel

Main components:

• fillet of three small mackerels;
• onion peel;
• sugar and salt 2 tbsp. l;
• spices to taste.

How to cook:

1. Prepare the marinade by letting it simmer for 7 minutes.
2. Put the pieces of mackerel in a large, deep dish and fill it with marinade.
3. Put for three days in a cool place (refrigerator).

Fast salted mackerel

Main Ingredients:

• several carcasses of fish;
• a couple of onions;
• 35 g salt;
• 2.5 glasses of water;
• peppercorns;
• Bay leaf.

Cooking technology:

1. Boil water.
2. In boiling water, add bay leaf, salt, pepper.
3. Add two onions here, after cutting them into four parts.
4. Bring the marinade to a boil and cook for 10 minutes, then cool it.
5. Cut the fish into small pieces and place in a glass jar.
6. Pour the prepared pieces of fish with marinade and refrigerate for several hours, after which the mackerel can be served at the table.

Some secrets and practical advice from experienced chefs on how to properly salt mackerel

It is faster and easier to salt fish using the dry salting method. All spices and seasonings are rubbed into the cleaned carcass, after which it is placed in a plastic bag and must be refrigerated for several days. Before serving, it is pulled out of the bag and cleaned of excess salt and spices. If the mackerel is cut into pieces, then it will quickly absorb the aroma of seasonings and absorb salt faster. And if all the bones are removed from the fish, then this will be the best serve.

This technology is suitable for salting any fresh or frozen fish. So that frozen fish does not lose its qualities, it should be properly thawed. And it thaws in cold water during the day. If the defrosting process is forced, the fish will lose its natural elasticity.

How to pickle freshly frozen mackerel quickly and tasty

Food preparation:

• 0.5 kg of fish;
• two bulbs;
• a little salt and sugar (a pinch each);
• a little pepper (a pinch);
• 2 leaves of lavrushka;
• some herbs.

How to cook:

1. Clean the carcasses of all excess, rinse well and cut into pieces.
2. Cut the onion into rings.
3. Grind remaining spices.
4. Pieces of fish are laid out in a jar in layers, while each layer is shifted with onions and spices.
5. The jar is tightly closed with a lid and left for one hour. Then the jar is turned over and again left for an hour.
6. May be chilled before serving.

How to pickle freshly frozen mackerel whole

For this you need:

• several carcasses of fish;
• 30 g of salt;
• 15 g of sugar;
• water;
• onion peel and black tea.

How to prepare:

• A pot of water is placed on the fire.
• All spices are poured into it, including onion peel.
• The water is brought to a boil.
• The composition boils for a short time.
• The brine is filtered and brought to room temperature.
• The insides are removed from the carcasses and washed.
• All fish are poured with cooled brine.
• Mackerel carcasses are left for 12 hours.
• After this time, the mackerel is moved to the refrigerator for 4 days. Every day, the fish carcasses are turned over for the best effect.

How to pickle slices of freshly frozen mackerel

It is necessary to prepare:

• a couple of mackerel carcasses;
• 25 g salt;
• 2 tbsp. spoons of sugar;
• 1 teaspoon dried basil;
• 1 glass of water;
• a little cloves and bay leaf.

Cooking method:

1. All spices are placed in warm water.
2. Bring the marinade to a boil.
3. Let the marinade cool.
4. Clean and cut the fish.
5. Put the pieces in a suitable container and fill with brine.
6. Allow to stand at room temperature for a while, then move to a cold place for 24 hours.

Some more interesting recipes

Salted mackerel with lemon

Ingredients:

• 3 fish carcasses;
• 20 g of salt;
• 10 ml lemon juice;
• a few pieces of peppercorns;
• 0.5 l of water;
• Bay leaf.

How to cook:

1. Pour the spices into a bowl of water and boil, and then boil for a few minutes.
2. Clean and cut the fish carcasses.
3. Put the chopped mackerel in a container and pour over the lemon juice.
4. All fish is poured with a cold marinade.
5. Seal the container tightly with a lid and refrigerate for a day.

If the marinade darkens, then nothing special. It's all about the lemon, which can cause a chemical reaction.

Salted mackerel with prunes

Ingredients:

• one carcass of fish;
• one liter of water;
• a handful of prunes;
• 3 tablespoons of salt (table);
• 2 tablespoons of sugar (table);
• 1 spoon of black tea.

How to cook:

1. The fish is cleaned and washed well.
2. Fish and prunes are placed in a deep bowl.
3. Prepare the marinade: add tea, salt and sugar to boiled water, then boil the composition for seven minutes and cool. Be sure to pass through a sieve.
4. Pour the fish with brine and leave for a few days.
5. Every day, the carcass of the fish should be turned over.
6. Salted fish is smeared with sunflower oil and cut into pieces. Ready fish is stored in a hermetically sealed container.

Salted mackerel in mayonnaise

Components:

• freshly frozen fish and a pinch of black pepper;
• two tablespoons of salt;
• 120 g mayonnaise.

Salting.

1. Mackerel is thawed and butchered with the removal of all bones. In this case, the skin is not removed. The carcass is cut into small pieces.
2. A mixture of pepper and salt is rubbed into each piece.
3. After that, the whole fish is smeared with mayonnaise.
4. Pieces of mackerel are stacked on a plate and placed in the refrigerator for 2 hours.

Smoked Fish Recipe

Procurement of products:

• several carcasses of mackerel;
• 3 handfuls of onion peel;
• 0.5 cups of liquid smoke;
• 40 g of salt;
• 20 g of sugar;
• 1 liter of water.

How to prepare:

1. Each carcass is cut, with the removal of the head, tail and fins, as well as the entrails. Then rinse and cut into pieces.
2. Place the husk in a container of water and boil until the water turns dark.
3. Add salt and sugar, stirring constantly.
4. Boil the composition over low heat for 20 minutes.
5. Cool and strain, then add liquid smoke and stir.
6. Place the mackerel in a deep container, pour over the marinade and cover with a plate with a load.
7. Put the marinated fish in the refrigerator for a couple of days.
8. Before serving, the fish is washed and dried on a paper towel.

Cooking mackerel without vinegar

Components:

• 3 carcasses of fish;
• 2 glasses of clean water;
• 35 g salt;
• 20 g of sugar;
• nutmeg, coriander and pepper optional.

Salting process:

1. Mackerel is cleaned, washed and cut into pieces.
2. Water and spices are poured into the container, along with salt and sugar.
3. Water is brought to a boil and boiled for 5-7 minutes.
4. The fish cut into pieces is placed in a container and poured with warm marinade.
5. The container is tightly closed and left in a cool place for 24 hours.

Salting mackerel in brine

What is necessary:

• 1 liter of pure water;
• 2 tbsp. spoons of salt;
• a pinch of sugar;
• 1 bay leaf;
• allspice - to taste;
• some cloves.

Cooking:

1. The marinade is cooked over medium heat. Water, salt and sugar boil with stirring for 8 minutes.
2. The mackerel is cleaned and washed.
3. Pieces of fish are poured with a cooled marinade.
4. In this state, the fish is in the refrigerator for 48 hours.
5. After this period, the fish is mixed with spices and placed in a bag.
6. Mackerel in the bag again lies in the refrigerator for 15 hours.

Conclusion

Mackerel is a tasty oily fish, but it is also nutritious. Its meat contains the necessary amount of fatty acids and fast-digesting proteins. Moreover, mackerel meat contains such trace elements as zinc, selenium, phosphorus and others that positively affect human life.

What to serve with mackerel

Do you like salty fish? Then you are probably already familiar with mackerel. This is a very fragrant and tender fish, which favorably complements potato dishes. Mackerel can also be made into delicious salads or served as a hearty snack.

Such attention to this fish is riveted for a reason. In addition to the fact that it has amazing taste, mackerel is also very useful. It is a valuable source of vitamins, such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.

However, the most important quality of this fish is that it is rich in beneficial omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal levels, and have a positive effect on the functioning of the cardiovascular system.

Mackerel will turn out especially tasty if it is salted. Both fresh and frozen fish are suitable for this. The carcass should be smooth, without dents and damage. Defrost fish on the bottom shelf of the refrigerator in a tightly sealed container. For salting, try to use coarse non-iodized salt.

We offer 6 of the most delicious ways to pickle mackerel at home.

1. Dry salting

For this recipe you will need: 2 carcasses of mackerel, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice peas, 1 small bunch of dill.

Cooking method:

Get mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.

Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one bay leaf.

Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, allspice and sprinkle with the remaining salt on top and in the belly.

Close the container with the fish tightly with a lid and place in the refrigerator for 2-3 days. Clean the finished fish from excess salt with a paper towel or a small amount of water.

2. Spicy fish in a jar

Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite. To prepare such an appetizer, arm yourself with the following ingredients: 1-2 fish carcasses, 1 onion, 0.5 liters of water, 2-3 tablespoons of salt, 1 tablespoon of sugar, 4-5 pieces of allspice peas, 2-3 bay leaves , 1 tablespoon mustard seeds.

Cooking method:

Prepare the fish: gut, cut off the heads and rinse well under eye water. Cut the carcass into large pieces.

Start brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should be completely dissolved. Remove brine from heat and cool to room temperature.

Cut the onion into small rings. Put them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.

Close the jar with a lid and refrigerate for 10-12 hours. Ready mackerel can be stored at a cold temperature no more than 5 days. The same applies to fish brine.

3. Fish under pressure

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. For this purpose, a liter jar filled with water, or a sealed bag with cereals of the same volume, is perfect.

As for the ingredients, the list is small but capacious: 2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of freshly ground and allspice.

Cooking method:

First, prepare the mixture for salting. To do this, mix salt, sugar and pepper.

Mackerel must be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then you should thoroughly dry the mackerel and transfer to a cutting board.

Cut each carcass lengthwise through the abdomen into two parts. Remove the fishbone and all bones. Cut the meat off the skin. It is best to do this with a very sharp knife.

Cut the fillet crosswise into small pieces. They must be transferred to a glass container and sprinkled with a mixture for salting. Press down the fish with oppression and refrigerate for 7-8 hours.

4. Smoked fish

Smoked mackerel is especially tasty and fragrant. However, it is impossible to smoke it in the best traditions at home. But do not despair. You can repeat the recipe, which is as close as possible to the original.

Find the Liquid Smoke flavor in the supermarket. It will add a smokey flavor. And use onion peel, which is responsible for the beautiful yellowish color.

List of ingredients for smoked fish: 2 mackerels, 1 liter of water, 4 tablespoons of salt, 2 tablespoons of sugar, 1 tablespoon of liquid smoke flavor, 2-3 cloves, 10 pieces of allspice, 3 bay leaves, 1- 2 tablespoons of vegetable oil, onion peel (about half the pan).

Cooking method:

Put onion peel, sugar, salt, cloves, bay leaf, pepper in a saucepan. Pour in the water and bring the contents to a boil. Then cook for another 2-3 minutes.Remove saucepan from heat and cool until warm. Then add Liquid Smoke Flavor.

Prepare the mackerel: remove the entrails and black film from the abdomen, cut off the heads and rinse the fish under running water.Transfer the carcasses to the prepared brine. Cover the pan with a lid and send the fish to the refrigerator for 2 days. When the mackerel is ready, remove the carcasses and wipe them with napkins.

Just below the tail, make a small hole with an awl into which you thread a thick thread. Hang the fish to dry. To do this, you need to find a dry, cool, ventilated place. If a balcony suits you in all conditions, then great!

Be sure to place a container under the fish, as the brine will drain from it. Leave the mackerel for 1-2 days. Then remove the carcasses and grease them with vegetable oil. Ready mackerel can be stored in the refrigerator for no more than 5 days.

5. Ambassador of a whole carcass of mackerel

You can try pickling a whole carcass of mackerel. It also turns out very tasty. Gutting the fish is not required for this recipe.