To prepare a brine in which mackerel will be salted, you need to add salt, sugar, spices to the water. Further, two options are possible.

The first option: first bring the brine with salt, sugar and all spices to a boil, let it cool and then fill it with prepared fish. This method is suitable when you want to get a more spicy mackerel in the end, and also when tea leaves and / or onion peel are added to the brine. Black tea brewing and onion skins color the surface of mackerel in an appetizing golden color. I will show the salting of mackerel in this example.

The second option: just mix all the ingredients in water and immediately pour the brine over the mackerel.

When choosing mackerel, give preference to beautiful fish: not crooked, with intact skin, strong and not falling apart. It is advisable to take fatter mackerel, and by fat content we mean fish that look and feel thick, and not fish with yellow fatty spots on the surface!

Prepare mackerel. If it's frozen, thaw it. Despite the fact that in industry, or rather, according to GOST, it is allowed to salt whole whole fish, for home-made options for salting mackerel, I still advise you to salt headless and gutted fish. Moreover, when gutting, remove not only the intestinal part, but also black films and everything that can spoil the taste of the finished fish.

Place the mackerel in a suitable glass or enamel container. Plastic food containers are also suitable. The main thing is that the fish is freely located in them and is completely covered with brine.

In my version of salting, I cut off the tail so that the fish fits better in the selected container. Airtight containers are very convenient, which can be turned upside down or shaken without the risk of spilling.

Pour the mackerel with cooled and filtered fragrant brine. At will and to taste, you can add more of the same, but fresh spices.

Let the mackerel in the brine first stand at room temperature for three hours, and then place in the refrigerator for the time needed for salting. It is recommended to salt mackerel at home for at least two days, and preferably three. Ready-made mackerel for serving can simply be cut into portioned pieces or milled. Salted mackerel is an excellent ingredient for appetizers, such as sandwiches and salads, for example, under a fur coat.

Haven't you tried salt mackerel Houses? In vain, it is completely simple, the salting technology is simple, and the fish turns out to be incredibly tasty, very fragrant and tender. And you are unlikely to buy such a fish in a store. I suggest you make salted mackerel at home according to a very tasty recipe that all your guests will love.

You can also choose from a selection of any recipe you like and diversify the taste.

How to pickle mackerel in brine - the easiest recipe

For this recipe we need:

• Mackerel, take freshly frozen, defrost, remove the gills from it, rinse under running water
• A salting vessel, better enameled with a lid, should be such in length and volume that the fish can fit in it, if it is a little smaller, you can bend or cut the tail of the fish

For brine per 1 kg. fish:

• 0.5 liters of boiled chilled water
• 2 tbsp. spoons of salt
• 1 st. a spoonful of sugar
• 1-2 bay leaves optional

Salting:

1. We prepare the brine, stir the salt and sugar in the water, stir thoroughly until completely dissolved
2. We put the fish in a sudok and fill it with brine, if it was not enough, and the fish was not completely covered by it, it's okay, you just need to turn it over periodically
3. Close the lid and leave for 2-3 hours at room temperature
4. We rearrange the vessel with fish in the refrigerator for 4 - 5 days

Lightly salted mackerel, salted with dry salting without water

The fish is lightly salted, tender and very tasty.

1. Defrost mackerel, wash
2. We gut the carcasses, separating the heads and tails
3. We prepare a dry mixture of 3 tablespoons of salt, 1 tablespoon of sugar and 1 teaspoon of black ground pepper, mix it well
4. We rub the fish on all sides and inside with our prepared mixture, put it on the foil
5. Sprinkle with the rest of the mixture and roll the carcasses in it.
6. Wrap tightly in foil, put the bundle in a bag
7. Refrigerate for 4 days

How to quickly and tasty pickle mackerel slices:

1. We defrost freshly frozen fish, gut it, separate the heads and tails, rinse under running water
2. Cut into equal pieces
3. Put in a salt container
4. Finely chop the onion and sprinkle over the pieces
5. We are preparing a brine for pouring, based on 800 ml. boiled chilled water, add 3 tbsp. spoons of salt
6. We fall asleep 1 teaspoon (without a slide) of ground black pepper and seasoning for fish
7. Optionally, you can add 1 tbsp. a spoonful of vinegar and 2 tbsp. tablespoons of vegetable oil
8. Pour into a container with fish and put 2 - 3 bay leaves
9. Close the container tightly and put it in the refrigerator
10. In a day you can taste very tasty fish

Delicious mackerel in brine with tea

Necessary:

• Fresh frozen mackerel
• Salt - 4 tbsp. l.
• Sugar - 4 tbsp. l.
• Bay leaf - 1 - 2 pieces, spices to your liking
• Black tea - 4 tsp.
• Water - 1 l.

Cooking:

1. We defrost the fish, gut it, separate the heads and tails
2. We prepare the brine, for this we pour water into the pan and put on fire
3. Bring to a boil and add tea to the water
4. Add salt, sugar, spices, bay leaf at once, stir everything well
5. Turn off the fire and let the brine cool down.
6. We filter the cooled brine through a sieve and fill in the fish laid in the vessel
7. Close the lid and put in the refrigerator for 4 days
8. When preparing the brine, you can also add spices according to your taste preferences.

Delicious salted mackerel in onion skins in 3 minutes

Ingredients:

Mackerel - 1 pc. (medium size)

• Onion peel - 1 handful
• Salt - 5 tbsp. l.
• Water - 1 l.
• Spices according to your taste and discretion

Cooking:

1. Pour water into the pan, soak the husk in it for a few minutes
2. We put on the stove, stir in it salt, spices
3. Bring to a boil, lay the thawed and washed fish for 3 minutes
4. We throw the fish in a colander, let it drain, cool, the fish is ready to eat

How to make salted mackerel with mustard (mustard-spicy filling)

1. We defrost the fish, gut it, leave it without heads and tails
2. We rub on all sides and inside with a curing mixture and put in a dish for salting

Curing mixture per 1 kg of fish consists of:

• 100 g - salt
• 3 g - sugar
• 3 g - ground nutmeg
• 1 - 2 - bay leaf finely chopped

1. Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (turn it over several times during this time)
2. We take it out of the refrigerator, rinse it from the mixture under running water and dry it.
3. We are preparing the filling, for this we pour a few peas of allspice, black pepper, a few cloves, cardamom, nutmeg into the mortar and grind it all with a pestle
4. Pour some water (100 ml.) into the pan, pour the dry seasoning mixture into it

Ingredients of the spice mix:

• Allspice - 1 gr.
• Black pepper - 1 gr.
• Nutmeg - 1 gr.
• Coriander - 1 gr.
• Carnation - 2-3 pcs.
• Water - 100 gr.

1. Put on fire, bring to a boil
2. Remove from heat and leave to infuse for 10 minutes
3. Cut the mackerel into pieces 2-2.5 cm thick and put in a bowl on the onion bed (cut the onion into circles)
4. We filter our cooled broth
5. Mix mustard with olive oil
6. Add sugar and salt, mix, pour the broth, 4 g of acetic acid

Composition of mustard-spicy filling:

• Spicy broth - 100 gr.
• Mustard - 50 gr.
• Vegetable oil - 60 gr.
• Sugar - 35 gr.
• Salt - 7 gr.
• Acetic acid - 4 gr.

1. Fill the fish and put in the refrigerator for one day

Dry salting

Ingredients:

• Allspice - 10 peas;
• Bay leaf - 5 pcs.;
• Mackerel - 3 pcs.;
• Salt - 50 gr.;
• Sugar - 1 tbsp. spoon;
• Dill.

Cooking:

1. Remove the insides, removing the dark film on the abdomen, if left, it will give bitterness to the finished product;
2. Cut off the head. wash;
3. Pour salt, allspice peas, dill, lavrushka into the container;
4. Mix salt and sugar;
5. Spread the fish on all sides;
6. Place in a container. Dill put in the abdomen, sprinkle with spices and salt;
7. Close and put in the cold for three days;
8. Excess salt can be washed off or removed with a towel.

under the yoke

To cook the dish faster, you can use oppression. To do this, put a jar filled with water on the cooked fish. You can use a kilogram bag, with cereals packed in a plastic bag. It turns out a very tasty recipe for salted mackerel.

Ingredients:

• Salt - 2 tbsp. spoons;
• Allspice - 1 teaspoon;
• Mackerel - 2 pcs.;
• Sugar - 1 tbsp. spoon;
• Black pepper - 1 teaspoon.

Cooking:

1. Mix all dry ingredients;
2. Remove the head and entrails from the carcass;
3. wash;
4. Dry. The fish must be completely dry;
5. Cut in half with a sharp knife along the carcass;
6. Remove all bones;
7. Get rid of the skin. Remove quickly, a very sharp knife will help;
8. Cut the resulting pulp into pieces;
9. Place in a container. Sprinkle with spices;
10. Put oppression to press down very well. After eight hours, standing in the refrigerator, you get a great-tasting fish.

Spicy salting

This recipe makes the fish lightly salted. The main thing is fast food. Salted in the morning, and the dish is ready for dinner.

• Vinegar - 2 tbsp. spoons;
• Salt - 4 tbsp. spoons;
• Bay leaf - 5 pcs.;
• Allspice - 5 peas;
• Water - 1 liter;
• Sugar - 2 tbsp. spoons;
• Mackerel - 2 pcs.;
• Carnation - 5 pcs.

Cooking:

1. For brine, pour water into a saucepan;
2. Pour spices;
3. Add salt and sugar immediately;
4. Wait for a boil;
5. Boil for a couple of minutes;
6. Cool down. To make the process go faster, you can pour into a wide bowl;
7. Tail, head, fins must be cut off;
8. Gut the insides;
9. Cut into pieces;
10. Transfer to the bank;
11. Add vinegar;
12. Pour in the brine to completely cover the pieces. Do not pour hot marinade. Otherwise, it will not be a spicy fish, but boiled;
13. If there is not enough liquid, prepare more.
    After twelve hours, a spicy, fragrant fish is obtained.

In onion peel with brine

You don’t always want to run around the shops in search of good, not oversalted mackerel. Finding the perfect flavor is hard. You will learn how to salt mackerel at home with the taste of smoked meats in this recipe. Onion peel will give a golden hue.

Ingredients:

• Water - 1.5 liters;
• Loose black tea - 2 tbsp. spoons;
• Mackerel - 2 carcasses;
• Husk - from 5 large onions;
• Salt - 4 tbsp. spoons;
• Sugar - 1.5 tbsp. spoons.

Cooking:

1. For brine: pour salt, tea, sugar, husks into water (rinse well);
2. Wait until it boils;
3. Cover with a lid and leave to cool. This process will take several hours;
4. Cut off the head, tail. Clean out the insides;
5. Wash the abdomen well so that there is no bitterness in the finished product;
6. Strain the marinade through a sieve. You can take gauze to help;
7. Put the fish in a jar or container;
8. Pour in the brine;
9. Three days worth marinating. Be sure to turn over every day;
10. Remove from marinade. Lubricate with sunflower oil so that it looks more beautiful and does not dry out.

Pickled in tea brine

Salting mackerel with tea is a delicious, easy-to-follow recipe. The only negative is that it takes about four days to prepare. The fish comes out melting in the mouth and resembles cold smoked mackerel.

Ingredients:

• Water - 1 liter;
• Mackerel - 2 carcasses;
• Salt - 4 tbsp. spoons;
• Black tea - 3 tbsp. spoons;
• Sugar - 3 tbsp. spoons.

Cooking:

1. Defrost the fish overnight in the refrigerator;
2. Get the insides. Remove the head and tail;
3. Rinse well;
4. Boil water with tea. There should not be any additives and flavorings in the tea leaves;
5. Pour salt into the marinade. Add sugar. Stir;
6. Cool down completely. In order not to boil the fish;
7. Strain;
8. Put whole carcasses in a jar or container, no need to cut;
9. Send to the refrigerator;
10. Turn over every day so that the salting is uniform;
11. After four days, the delicacy is ready.

This mackerel will delight all the guests at the festive table. And you will feel pride from creating a culinary masterpiece.

Two Hour Salted Mackerel

Everyone in life has had occasions when guests unexpectedly came. You are not ready at all, you have nothing to treat them with. This instant recipe will come to the rescue, how to pickle mackerel in just two hours. In such a short period of time, you will get a delicious fish that is not inferior in taste to the store.

Ingredients:

• Salt (necessarily large) - 3 tbsp. spoons;
• Bay leaf - 4 pcs.;
• Onions - 2 pcs.;
• Mackerel - 2 carcasses;
• Water - 700 ml;
• Black pepper - 15 peas.

Cooking:

1. Cut the onion into quarters with a knife;
2. Add onion, salt and spices to the water;
3. Boil ten minutes;
4. Take out the insides. Cut off the head and tail of the fish;
5. To get rid of bitterness, rinse well;
6. Cut into two-centimeter pieces;
7. Pour the marinade into a jar and fold the fish;
8. Let stand in the refrigerator for two hours.

It's so easy and quick to get a good side dish for potatoes.

An easy option for salting mackerel.

Ingredients:

• Ground pepper;
• Sugar - 2 teaspoons;
• Mackerel - 2 pcs.;
• Sunflower oil;
• Salt - 2 tbsp. spoons;
• Vinegar.

Cooking:

1. Cut the fish: remove the insides, head, tail;
2. Cut into pieces;
3. Grate with pepper, sugar, salt;
4. Send to bank. Tamping tightly;
5. In the morning it is worth removing the remaining salt;
6. Put in a herring;
7. Oil mixed with vinegar;
8. Pour the mixture over the mackerel;
9. insist two hours.

Salted in oil at home

This cooking option requires a minimum of products.

Ingredients:

• Salt - 2 tbsp. spoons;
• Mackerel - 1000 gr.;
• Refined oil - 200 ml.

Cooking:

1. For this version of the dish, a frozen carcass is required. Which needs to be gutted, remove the head, fins, tail;
2. Don't forget to get rid of the black film in the abdomen. She gives bitterness;
3. Cut in half along the spine. Remove all bones;
4. Cut into pieces;
5. Place skin side down in a bowl;
6. Sprinkle well with salt. There is not much salt. The fish will take only the amount it needs;
7. Fill with oil;
8. Add the remaining fish on top;
9. Salt and pour oil;
10. Close the bowl with a lid and send to cool in the refrigerator for a day.

How to quickly and tasty pickle mackerel slices?

Ingredients:

• Pepper - 10 peas;
• Cold water - 1 liter;
• Salt - 5 tbsp. spoons;
• Mustard powder - 1 teaspoon;
• Mackerel - 700 gr.;
• Sugar - 3 tbsp. spoons;
• Bay leaf - 4 pcs.

Cooking:

1. Pour water into a saucepan. When it boils, add spices. Boil for three minutes so that the water boils;
2. Cut off the fins, tail, head. Gut the insides;
3. Cut into pieces. A size of three centimeters will be sufficient;
4. Dry with a paper towel;
5. Put all the parts in a container;
6. Pour in cold brine.

After two days, the fish will be completely salted, but after 12 hours it can be consumed.

A detailed recipe for salting mackerel in a jar

This fish will serve as a semi-finished product for many dishes. Due to its fat content, it turns out very juicy. In order not to spoil the dish with salted fish, it is better to cook it yourself.

Ingredients:

• Sugar - 1 tbsp. spoon;
• Laurel - 1 sheet;
• Mackerel - 2 pcs.;
• Sea salt - 3 tbsp. spoons;
• Water - 1000 ml;
• Allspice - 3 peas.

Cooking:

1. Gut the fish. Remove all unnecessary parts;
2. Prepare brine for mackerel. To do this, boil the spices with water until the bulk ingredients are completely dissolved;
3. Cool the marinade completely;
4. Mackerel cut into pieces;
5. It is best to pickle in the bank. Put a piece in it, pour brine;
6. It takes four hours to stand at room temperature;
7. Put away in the cold.

How to salt mackerel tasty without brine?

Not all housewives like to mess with brine. Then this recipe will come to the rescue.

Ingredients:

• Salt - 4 tbsp. spoons;
• Bay leaf - 2 pcs.;
• Sugar - 2 tbsp. spoons;
• Pepper - 4 peas;
• Mackerel - 2 pcs.;
• Carnation - 2 pcs.

Cooking:

1. Clean the fish from the insides. Be sure to cut off the head and tail;
2. Rinse thoroughly;
3. Cut lengthwise and remove the ridge with bones;
4. The fillet does not need to be cut;
5. Grind pepper, cloves and laurel to a powder state. You can use a mortar or coffee grinder;
6. Mix with sugar and salt;
7. Rub the fillet with this mixture;
8. The shape should be taken according to the size of the fish so that it fits completely. Put the fish in it skin down;
9. Sprinkle the rest of the spices on top;
10. Close tightly with a lid and send in the cold for half a day;
11. Then turn the fillet on the other side and send it to the refrigerator for the same time.

With an abundance of recipes, everyone will find something to their liking. Home cooking helps save money, resulting in a healthy and tasty treat prepared by one's own hands.

salted mackerel

Ingredients:

• 2 freshly frozen mackerels

per 1 liter of water

• 2 tablespoons salt (with a small slide)
• 1 tbsp sugar (without a slide, under the knife)
• 2 bay leaves
• 2 - 3 cloves
• 5 pcs allspice

Cooking method:

1. We defrost fish carcasses, but not completely - this way they are better cleaned and cut. We cut off the head, tail, fins of each, remove the insides and clean the tummy from the black film.
2. You can salt mackerel deliciously with a whole carcass (it will take at least 12 hours) or, as in my case, by cutting it into portioned pieces.
3. To prepare the brine, bring water to a boil, add salt (if you like more salty fish, you can slightly increase its amount to taste), sugar and mix well until completely dissolved. Then we lay the spices, turn off the heat and let it cool to room temperature.
4. We spread the pieces of mackerel in a suitable container with a lid, fill it with cooled brine and put it in a cool place for at least 8 hours. Next, store salted fish in the refrigerator. Bon appetit.

Mackerel spicy salted

If you want fish not just salty, but also spicy, you can use the following recipe. Spicy mackerel will be very useful on the festive table.

For such a fish we need:

• mackerel - 2-3 pcs.
• water - 3 glasses
• salt - 3 tbsp. spoons
• sugar - 1 tablespoon
• lemon - 0.5 pcs.
• onion - 1 pc.
• peppercorns - 3-4 pcs.
• carnation - 2 pcs.
• bay leaf - 1 pc.

How to cook spicy salted mackerel:

1. I'm preparing the brine. Pour water into a saucepan, bring to a boil. Put salt, sugar, pepper, cloves and bay leaf into the water. Dissolve salt and sugar in water and leave to cool.
2. You can add any spices to your taste. It can be garlic, ginger, herbs.
3. Wash the fish, cut off the head and fins, remove the insides. Rinse well again and cut into slices about 3 cm thick.
4. Peel the onion and cut into rings.
5. Cut half a lemon into cubes or sticks.
6. Put fish, lemon and onion in layers in a jar or saucepan. Instead of lemon, you can use lemon juice or fruit vinegar.
7. Pour the cooled brine over the mackerel. Be sure to cover with a lid. Leave warm for 3 hours. Then send to salt in the refrigerator. Fish can be eaten in a day. If you salt the fillet, then it will be salted after 5 hours.
8. Set the table and enjoy your meal!

Homemade recipe for salted mackerel in cinnamon brine

This homemade recipe is simple, but original - with cinnamon, an interesting originality of taste and smell. The process of such salting of mackerel is quite fast and even novice cooks can do it.

Ingredients:

• mackerel - 1 piece;
• drinking water - 1 liter;
• table salt - 250 grams;
• black peppercorns - 15 pieces;
• bay leaf - 3-4 leaves;
• ground cinnamon - 1 teaspoon.

According to a simple homemade recipe: mackerel salted in cinnamon brine - cook like this:

1. Process the mackerel by washing it and removing the fins, entrails, tail and head. Rinse the cavity, let the water drain. After that, put the mackerel in whole halves in a glass jar under a screw cap.
2. Pour the required amount of water into a suitable saucepan and bring it to a boil. As soon as the water boils, put salt, bay leaf and black peppercorns into it. Stir the brine until the salt dissolves, bring to a boil again, add cinnamon and immediately remove from heat, let cool to 40 warm degrees C.
3. It remains to fill the resulting marinade with a jar of halves of mackerel with brine and place in the refrigerator for three days, after the specified time, remove the mackerel from the jar, let the brine drain, cut into pieces, put thinly sliced ​​onions on top in half rings, decorate either with sprigs of fresh herbs, or sprinkle its finely chopped.

Salted mackerel with basil and coriander

Such a homemade recipe for salting mackerel is good not only because it turns out with an original flavor, although there are opponents of such spicy flavors, but also because it is quick to cook. The salting process lasts only one day, during which the aromas of spices and mackerel will merge into a very appetizing smell.

Ingredients:

• mackerel - 1 piece;
• dried grated basil - 1 teaspoon;
• coriander beans - 1 teaspoon;
• clove seeds - 3-4 pieces;
• bay leaf - 2 pieces;
• table salt - 2 tablespoons without a slide;
• granulated sugar - 1 tablespoon;
• drinking water - 1 glass.

According to the recipe, mackerel salted with basil and coriander is prepared as follows:

1. For the marinade, pour a glass of water into a saucepan, bring it to a boil, immediately put bay leaves, salt, sugar, basil and coriander into it, while stirring salt and sugar, bring to a boil again, remove from heat and cool to warm.
2. In the usual way, cut a mackerel carcass, removing the tail, fins, head and entrails. Rinse the carcass under running water, let it drain and cut into pieces, which are put in a glass jar, pour the marinade prepared ahead of time into it and keep it in the refrigerator under the lid for one day. Serve salted mackerel with basil and coriander, extracted from the marinade, as a cold appetizer with onions and a complex vegetable side dish.

If the mackerel is freshly frozen, let it thaw naturally so that the fish flesh does not exfoliate during its further processing.

For salting mackerel at home, it is better to use non-iodized salt, although if you only have iodized salt on hand, then it will do.

After salting the mackerel in bags, the finished fish is washed and stored further in a special food container or glass jar under the screw. It is better to salt mackerel at home in small portions so that it does not stop in the refrigerator.

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 peel 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.

The best recipes for salting mackerel, herring, capelin

Salted mackerel according to the recipe of the "Old Sailor"

As soon as the fish thawed a little, I washed it, cut off the head, tail, fins, removed the skin, carefully gutted it, cut it into 2 fillets along the spine, removing the spine and all the bones. Sprinkled with salt (about 1 tablespoon), put in a saucepan. Caviar caught in the fish - and it's there too! Saucepan - in the refrigerator. until morning. In the morning (12 hours passed), I washed the fish lightly under running water and laid it out on paper napkins to dry. In the meantime, finely chopped garlic (1 m clove per 1 fillet), chopped dill. I peppered the inside of the fillet halves with freshly ground black pepper, sprinkled with garlic, dill, spread out pieces of bay leaf. You can stop at this, but you can lightly grease the fish with spicy mustard, mayonnaise, butter to give additional flavors. Caviar mashed with a fork and also evenly laid out on the fillet. Next, we press the two halves of the fillet tightly against each other and wrap each "couple" separately in a bag. We put it in the freezer until the evening. In the evening we take the fish out of the freezer. Salted mackerel is ready! Easy to cut, thick. Stored in the freezer. But not for long, as it is eaten quickly. Bon appetit!

Mackerel marinated at home!

You have no idea how delicious it turned out! You will need 2 fish. Cut off the head and gut .... (I asked my son to do this, I myself could not, my hand did not rise. I even ran away from the kitchen so as not to look ...). Wash well. Cut into pieces, 1.5 cm thick. Pour a large glass (I have about 300 ml) of water into a bowl, put 2 tablespoons of salt. Mix well until the salt dissolves. Put our pieces of fish there, I also put a couple of bay leaves. Cover with a plate and put some weight on top. Let's leave the fish to be salted. I left for the night. In the evening I put it in, in the morning, at 10 o'clock, I already got it. I salted for 12 hours ... In the morning there was such a picture. Drain all the liquid ... Put the fish back in the same bowl. Then, in the same bowl, put:

. Vinegar (if 9%, then 3 tablespoons, if 5%, like mine, then 4-5 tablespoons);

. black pepper, hot paprika - to taste;

. onion, cut into half rings - 1 large onion;

. 2 garlic cloves (squeeze through a garlic press)

. rast. oil - 1 glass.

We mix everything well. Again we cover with the same plate (the whole fish should be in the marinade), press down and put the load on top. Then refrigerate until evening to marinate well. You can stir it occasionally. And in the evening you can already eat! Mackerel turned out so delicious that it is beyond words! It seems to me that it is even tastier than herring ... fatter, or something .. With boiled potatoes, and with pickled onions ... In general, my saliva is already flowing again ... Bon appetit!

How to pickle mackerel - cooking recipes!

In this marinade, mackerel is tastier than red fish! Tender marinated mackerel will melt in your mouth... Wonderful salted mackerel can be cooked at home. There are many recipes for cooking, some of which we will consider.

Recipe #1

. Mackerel - 1 kilogram.

To prepare the marinade for 1 liter of water:

. Salt - 5 soup spoons;

. Granulated sugar - 3 soup spoons;

. Dry mustard - 1 soup spoon;

. Bay leaf - 6 pieces;

. Carnation - 2 pieces;

. Vegetable oil - 2 soup spoons.

Preparation: The fish must be cleaned, the insides and head removed, the tail and fins cut off. In a separate saucepan, boil the marinade from the proposed ingredients, which must be cooled. After the marinade has cooled, put the fish in it, put a plate on top of the mackerel and oppress it and put it in the cold, in two or three days the fish will be ready. Periodically, the fish can be turned over.

Recipe #2

. Mackerel - 3 pieces.

For marinade per 1 liter of water:

. Tea leaves - 4 soup spoons;

. Salt - 4 soup spoons;

. Granulated sugar - 2 soup spoons;

. Liquid smoke - 4 soup spoons.

Preparation: First, defrost the frozen mackerel, then cut off the tail, head, clean the insides, rinse well and put it in a two-liter jar, the tails should be at the top. Prepare the marinade separately. To do this, pour tea leaves, granulated sugar, salt into the water and bring everything to a boil. Then it is necessary to strain, let cool and then add liquid smoke to the marinade. Pour the fish with this marinade, close with a plastic lid and put it in the cold for about three days. Periodically, a jar of mackerel should be shaken. After the time has passed, the fish can be eaten by cutting into pieces.

Recipe #3

. Mackerel - 500 grams;

. Salt - 3 soup spoons;

. Sugar - 3 soup spoons;

. Black pepper.

Preparation: Defrost fresh-frozen fish, then clean, removing the head, tail and entrails. After that, rinse it well and cut into portioned pieces. Then each piece of fish must be salted, peppered and sugared, put in a jar or some other container for salting fish. Salt the fish between each row, sprinkle with granulated sugar and pepper. It is necessary to put the mackerel in the cold and in about a day - two fish will be ready.

Recipe #4

. Mackerel - 3 kilograms.

Marinade:

. Water - 1 liter;

. Granulated sugar - 3 soup spoons;

. Salt - 6 soup spoons;

. Bay leaf - 3 pieces;

. Black peppercorns - 9;

. Allspice - 3 peas;

. Coriander - half a teaspoon.

Preparation: It is necessary to defrost and clean the mackerel, that is, to get rid of the insides, remove the head, fins and tail. After that, rinse the fish well and put it in a pan with a “jack”. Separately prepare the marinade from the proposed ingredients. Let it cool and pour mackerel on top, if there is not enough water, you can add boiled salted and chilled water. Put a plate and weight on top of the fish. Put for 5 days in a cold place. Bon appetit!

How to cook homemade salted mackerel?

This recipe is dedicated to lovers of delicious salted mackerel. It is simple, even an avid bachelor who does not have special culinary skills can pickle mackerel on it. Ingredients:

. Mackerel;

. tea;

. salt;

. sugar.

Preparation: So, we take two large frozen mackerel, defrost it under running water, wash it, cut off the head, and also remove the insides straight into the trash can. We wash the fish inside and out, remove moisture with paper towels and proceed to cooking the brine. How to cook brine, aka marinade: four tablespoons of tea should be poured with a liter of boiling water. It turns out such a strong tea, in which our thawed mackerel will swim. In tea (cooled down), add four tablespoons of table salt and the same amount of sugar, stir. Mackerel is placed in this salty-sweet tea pickle and stored in the refrigerator for four whole days. Then we take it out of the marinade, hang it in the kitchen over the washbasin for the night, remove it in the morning and hide it in the refrigerator, wrapping the fish in a paper bag beforehand. All. The fish is ready! Cut and try. Bon appetit!

Marinating mackerel! Real jam!

We take 3 pieces of frozen mackerel, wash, clean and cut into pieces. The main thing in this business is not to let the fish DEFROST, we carry out all manipulations with frozen mackerel !! Peel and chop 3 onions and 3 garlic cloves. We put the mackerel, onion and garlic in a bowl, add 1 teaspoon of sugar, 1 tablespoon of salt (with a slide), 3 tablespoons of vinegar, 2 tablespoons of oil, ground bitter pepper, allspice, bay leaf. Mix carefully. We put it tightly in a jar, cover with a lid and in the refrigerator for a day. And in a day we get our fish and eat.

Home-cured herring + marinades and pickles!

Herring must be bought with a thick back (fatty). If it is frozen, then it should be completely thawed before salting. And don't wash it. And now some recipes: Marinade 1:

. Boiled water (1 glass);

. vegetable oil - 3 tablespoons;

. black peppercorns;

. bay leaf or a few;

. salt to taste.

Boil it all, cool and add a little vinegar. Put the herring, cover tightly with a lid and keep in the room for 4-5 hours, then in the refrigerator for another 5 hours, and it is better to leave it overnight.

Marinade 2:

. For 1 liter of water - 1.5 tbsp. spoons of salt;

. 1 st. a spoonful of sugar;

. Bay leaf;

. black peppercorns;

. cardamom;

. garlic;

. 1-2 flowers (dried) cloves.

Bring all this to a boil and cool. Pour the herring so that it is all covered with marinade. Immediately put the container in the refrigerator (in winter - you can go to the balcony). You can eat after two days.

Pickle 3:

. 4 tbsp. spoons of salt;

. 2 tbsp. spoons of sugar per 1 liter. water (this is about 2-3 herring).

Put the fish in the cooled brine for 1 day. Basically, no hassle. In this way, you can salt not only herring, but also mackerel.

Pickle 4:

. 2 tbsp. spoons of salt;

. 1 st. dissolve a spoonful of sugar in 0.5 liters of hot boiled water;

. add bay leaf;

. allspice peas;

. coriander (butterflies).

Sue everything. Cut the herring into medium pieces, put in a bowl on the barrel, pour over the chilled marinade. Close with a plate, put a jar of water on top like a press. Leave in a cool place for 1 day.

Second recipe:

. 6 table. spoons of salt;

. 1 table. a spoonful of sugar;

. seasonings are the same for 1 liter of water.

The rest is done the same way. Place the ungutted fish in a three-liter jar and pour in brine: for 1 liter of boiled chilled water you need 5 tablespoons of salt, 1 tablespoon of sugar, 2-3 bay leaves, 1 teaspoon of allspice peas. When the brine is already poured into the jar, put 1 tablespoon of dry mustard on top. Bon appetit!

Herring own ambassador!

. Fresh-frozen herring - (3-4 pieces per 3 liter jar);

. salt - 3 tbsp. spoons;

. sugar - 5 tbsp. spoons;

. lavrushka - 2 pcs.

Preparation: Boil 1 liter. water. In boiling water, add 3 tbsp. spoons of salt and 5 tablespoons of sugar. Place the resulting brine on a window or balcony until it cools completely. Completely defrost and rinse the herring. Place the herring in a 2 or 3 liter jar, pour over the brine. Add 2 bay leaves. Put in the refrigerator for 2 days. After 2 days, the herring is ready for use. P.S. Personally, I use Norwegian herring, in my opinion it tastes better than Atlantic. In general, this ambassador turns out no worse and even better than the sl / s herring that is sold in the store.

Herring is an incomparable way of salting!

According to this recipe, we have already salted herring many, many times and the result has always pleased us !! We take 1 kg. good quality fresh frozen herring. Gut, remove the skin and cut into pieces. Put the fish in an enameled saucepan.

Prepare filling ahead of time:

. 3 onions cut into rings;

. 10-12 tablespoons water;

. 1 tsp Sahara;

. 1-2 tbsp salt (no slide);

. 0.5 tsp black ground pepper;

. 1 dec. l. vinegar (essence); . 2 tbsp. l. ketchup;

. 1/2 st. vegetable oil.

Preparation: Boil everything together with onions, cool and pour over the fish. Remove to refrigerator. In a day, a delicious herring will be ready! Well, very tasty! I used table vinegar. Bon appetit!

Delicious and quick herring in the marinade!

● herring - 2 pcs.,

● bow - 1-2 large sizes,

● apple cider vinegar - 5 tablespoons,

● salt - 2 tsp,

● sugar - 0.5 tsp,

● water - 1 glass,

●peppercorns - 10 pcs.,

● a pinch of coriander seeds.

Preparation: First, prepare the marinade - add sugar, salt, apple cider vinegar to the water and heat a little (do not boil) until the ingredients are dissolved in it. While the marinade is cooling, clean the herring and cut into pieces, also cut the onion into rings. We take a jar and put the herring in it, adding onion, peppercorns and coriander interspersed as it is laid. Pour it with the already cooled marinade, cover with a lid and put it somewhere far away for a day. In a day, a delicious pickled herring will be ready. Bon appetit!

Gentle salted herring!

5 freshly frozen herring

Brine: For 1 liter of water we take 5 tablespoons (without a slide)

• salt 3 tablespoons (without a slide)
• sugar
• 12-15 black peppercorns
• 1 teaspoon of dry mustard seeds (you can use 1 teaspoon of dry mustard) - mustard gives firmness, or rather elasticity to the herring, it will not be soft, as sometimes we come across in the store.
• 6 bay leaves
• 2 tablespoons of vegetable oil.

Five pieces of herring fit into a 3-liter jar, it’s not scary that the tails stick out for now, we will crush them. It took 2 liters of water, so we do a double calculation. Pour water into a saucepan, boil together with salt and sugar. Let cool. We put all the spices in the pan and pour the cooled brine. We press the tails under the water and close the lid. We put in a cool place. You can eat tomorrow. If you add cloves, there will be spicy salted herring. But we don't like that. We need a gentle salting. Bon appetit!

Sprat of spicy dry salting!

. Sprat (fresh) - 1 kg.;

. Coriander (grains) - 0.25 tsp;

. Salt (with a small slide; shallow spoon) - 3 tablespoons;

. Black pepper (peas) - 1 tsp;

. Allspice (peas) - 4-5 pcs.;

. Bay leaf - 3-4 pieces;

. Ginger (ground; pinch);

. Carnation (buds) - 4-5 pcs.

Preparation: Rinse the sprat thoroughly under running water. Prepare the pickling mixture: Crush the spices in a mortar, but not very finely, then mix with salt. Remember that iodized or fine salt is not used for salting fish. Sprinkle sprat with pickling mixture, mix. It is better to do this in a wide bowl, such as an enameled bowl. Do not use jars and other narrow dishes, in which the sprat is salted unevenly and quickly deteriorates. Cover the fish with a plate and place a small weight on top. Remove to a cool place. After 12 hours, a delicious fish will be ready!

Capelin slightly salted!

Ingredients for brine (per 1 liter of water):

. 3 tbsp salt;

. 2 tbsp Sahara;

. 5 laurels;

. 1 tsp allspice peas, cloves and coriander.

Preparation: Rinse capelin and put in a jar. Bring the brine to a boil and boil for 10 minutes. Then cool and pour the fish in jars. You can add 1 tsp. vinegar essence on a 1-liter jar of fish. Then the ambassador will be spicy. But you can not add. Better a couple of tbsp. sunflower oil. And overnight in the refrigerator. Bon appetit!