Ambassador of mackerel with instant pieces. How to pickle mackerel

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 18 2014

Content

Do you like homemade salted fish? Make it your signature dish: learn these top recipes, practice and become the master of homemade mackerel salting.

Salted and smoked seafood is very loved by our compatriots. If earlier we bought the finished product without fear, then nowadays, due to the abundance of carcinogens, dyes and flavor enhancers, store-bought salted fish cannot be called healthy. How to salt mackerel at home, many hostesses are trying to find out. The step-by-step salting recipe is very simple, and the fish comes out very tasty, healthy and without the addition of harmful substances.

Mackerel: useful properties

This type of fish is considered the leader in the content of fluorine, cobalt and chlorine. In addition, mackerel is an excellent source of protein, just a 100-gram piece of fish contains up to half of the daily protein requirement.

We know that our bodies need fats to function properly. Unlike fats of animal origin (pork, veal), unsaturated mackerel fats are healthier and easier to digest. It has been proven that, which are present in fish, prevent the development of cardiovascular diseases, improve brain activity, and prevent the formation of blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, and atherosclerosis.

Most recipes use 2-3 fish. Give preference to large or medium-sized mackerels. Small fish are bony and also not as fat as large ones. The average weight of mackerel suitable for salting is 300 g.

When choosing seafood, pay attention to its appearance. Fresh mackerel has a slight fishy smell. A sharp strong aroma should alert. To the touch, the carcass should be elastic and slightly moist.

Normally, the fish has a light gray color. If you notice yellow streaks or a yellowish tint on the carcass, be vigilant. Most likely, the fish has either been thawed several times and then refrozen, or it is old, which will negatively affect the taste after cooking. To salt fish, choose only a fresh product, not frozen or freshly frozen. Pictured is fresh mackerel.

How to salt mackerel at home: recipes

To make the fish tasty, juicy, moderately salty, you need to know. Initially, it is worth deciding whether the mackerel will be lightly salted, lightly salted or dried, taking into account the factor of whether the product is fresh, frozen or frozen. This determines the amount of salt that will be needed for cooking, as well as how much liquid the mackerel will release during the salting process. This method of cooking seafood allows you to save all its useful properties.

Salted mackerel pieces

You will need:

• 2 pcs. mackerel (approximate size 700-800 g);
• A glass of water (200-250 ml);
• 2 tbsp. l. salt;
• 1 st. l. Sahara;
• 1 PC. bay leaf;
• 1 tsp ground coriander;
• 3 pcs. carnations.
• If desired, 1 tsp is added for flavor. dried basil.

1. We prepare the marinade: pour water into the pan, add sugar, salt and all the spices according to the recipe. Bring water to a boil, stirring occasionally to dissolve grains of sugar and salt. Remove from heat, cover with a lid and leave until the marinade has cooled completely.
2. In the meantime, let's fish. We wash it thoroughly, cut off the fins and head, cut it and get rid of the insides. Carefully remove the spine. Cut into pieces of medium size.
3. In a dry, clean jar, we put the prepared seafood in layers and pour it with the cooled marinade.
4. We seal with a lid. Leave at room temperature for 2 hours. Then we put the jar in the refrigerator for a day.
5. After 24 hours, salted mackerel is ready to eat. Serve it with onion rings, pouring a few drops of vegetable oil.

You can not only salt the fish, check it out - this recipe was highly appreciated by true gourmets!

Whole salted mackerel

According to this recipe, the finished whole fish will look like a smoked product, but it will not be cooked during the cooking process.
Use:

• 3 mackerels;
• 1300 ml of water;
• 3 art. l. with a slide of salt;
• 1.5 st. l. with a slide of sugar;
• black tea - 2 tbsp. l.;
• onion peel (the more the better) about three full handfuls.

1. Prepare the brine: put a pot of water on the fire. Add all the spices according to the recipe. We also send thoroughly washed onion peels to the pan. We are waiting for the brine to boil, make the fire smaller and cover the pan with a lid. Cook over low heat for about five more minutes. Remove from heat, cool to room temperature and strain through a sieve.
2. The head, tail and entrails must be removed from the fish. Next, rinse it under running water, remove excess moisture with a paper towel.
3. We put the carcasses in a large container of suitable size, preferably glass.
4. Fill with cooled brine so as to completely cover the mackerel.
5. We cover the dishes with a lid and leave it to salt for 12 hours at room temperature. Then put the container in the refrigerator for 3-4 days. Twice a day we turn the fish to another barrel.
6. After 4 days, the fish is ready to eat.

You will need:

• 2 fish;
• 3 pcs. onion;
• 2 pcs. cloves;
• 2 tbsp. l. salt;
• 50 ml of vinegar 9%;
• 3-5 pcs. allspice;
• 3-5 pcs. black peppercorns;
• 3 art. l. vegetable oil;
• 5 pieces. bay leaf.

Cooking sequence:

1. At the stage of preparing the fish, it must be washed and all the insides, tail, head and fins removed. Cut into small pieces.
2. Onion cut into thin half rings.
3. Mix a glass of water with all the spices from the recipe, including oil and vinegar. We can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. Spicy filling is ready.
4. We spread the fish in a glass container, we shift the layers with onions.
5. Top with brine to completely cover the fish.
6. Cover with a lid and shake a few times.
7. We send to marinate in the refrigerator for two days.

Salt mackerel without water

Ingredients:

• 2 pcs. mackerel;
• 4 tsp salt;
• 1 tsp granulated sugar;
• 2 pcs. bay leaf;
• 6-8 pcs. black peppercorns;
• 1 tsp vegetable seasoning with pieces of carrot.

Cooking sequence:

1. Remove the entrails, tail, head and fins from the fish. Rinse and dry.
2. Cut into pieces 1.5 cm wide;
3. Mix salt with sugar, add all the other spices according to the recipe. To make the dressing more spicy, and moderate salting, add 2 tsp. mustard or mustard powder.
4. Thoroughly roll the fish pieces in this mixture, put them tightly in a container with a lid.
5. We remove to prepare in the refrigerator for 2 days.

Using liquid smoke will allow you to smoke mackerel at home, without using it.

You will need:

• 3 fish;
• 1 l. water;
• 4 tbsp. l. black tea;
• 4 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 4 tbsp. l. liquid smoke (it adds a smoky flavor to the finished dish).

Cooking sequence:

1. We clean and wash the mackerel. Remove excess moisture with paper towels.
2. Add salt, sugar, tea to the water and boil. Cool down.
3. Pour liquid smoke into the cold brine.
4. We put the mackerel in a glass container and fill it with brine.
5. We close the lid, put it in a cold place, smoking takes three days.

Salt mackerel without vinegar

Use:

• 1 mackerel;
• 3 art. l. salt;
• 5 pieces. bay leaf;
• 2 tbsp. l. special seasoning for fish.

Cooking sequence:

1. Gut the fish, wash and dry.
2. Boil a liter of water with the spices, herbs and seasonings listed.
3. Cool the brine to room temperature.
4. Fill them with fish in a suitable container.
5. Close the lid and put in the refrigerator, pickling lasts 2-3 days.
6. After cooking, serve with Korean cabbage, salted cucumbers.

If you find that mackerel has an unpleasant odor, you can get rid of it by soaking the fish in water for 30-40 minutes. This video will help you cook and salt dry-salted mackerel deliciously and demonstrate a quick way to salt a fish. Note: remember, the finished product must be stored only in the refrigerator but not in the freezer.

Discuss

The fish that tastes great is mackerel. You can cook various dishes with its content: appetizers, salads, use as an independent dish.

Salted fish lovers will never pass by mackerel. It is tender, fragrant, goes well with potatoes. And what delicious salads are obtained using this seafood! In addition to its amazing taste, the product has a large amount of vitamins and various minerals. Constant eating will strengthen the immune system, normalize metabolism, improve hormones and heart function.

Salted fish is very nutritious and tasty. You can take fresh or frozen products. The main thing is to choose it correctly.

Pay attention to the fish when buying: if it is even, there are no dents, no visible damage - feel free to buy.

The color of the fish should be bright, evenly distributed. If the scales look faded, this is a sure sign of improper storage and the likelihood that the product has gone bad.

Do not defrost fish in the microwave, under hot water, or even in the kitchen. Place in a plastic container, cover with a lid so that the smell does not permeate the rest of the food, and defrost it on the bottom shelf of the refrigerator.

When salting, only coarse salt is used, without iodine. You can cook the fish in pieces, whole or fillet.

Dry salting

Ingredients:

• allspice - 10 peas;
• bay leaf - 5 pcs.;
• mackerel - 3 pcs.;
• salt - 50 g;
• sugar - 1 tbsp. spoon;
• dill.

Cooking:

1. Remove the insides, removing the dark film, if left, it will give bitterness to the finished product.
2. Cut off the head. Wash.
3. Pour salt, allspice peas, dill, parsley into the container.
4. Mix salt and sugar.
5. Coat the fish on all sides.
6. Place in a container. Dill put in the abdomen, sprinkle with spices and salt.
7. Close and refrigerate 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 of cereals, packed in polyethylene. 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 innards.
3. Rinse.
4. Dry. The fish must be completely dry.
5. Cut in half lengthwise with a sharp knife.
6. Remove all bones.
7. Get rid of the skin. A very sharp knife will help to remove quickly.
8. Cut the resulting pulp into pieces.
9. Place in a container. Sprinkle with spices.
10. Put oppression, press down well. After eight hours, standing in the refrigerator, you get a great taste of fish.

Spicy salting

This recipe makes the fish lightly salted. Most importantly, fast food. Salted in the morning, by dinner - the dish is ready.

• 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.;
• cloves - 5 pcs.

Cooking:

1. For brine, pour water into a saucepan.
2. Sprinkle spices.
3. Immediately add salt and sugar.
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 cut off.
8. Gut the insides.
9. Cut into pieces.
10. Transfer to bank.
11. Add vinegar.
12. Pour in the brine to completely cover the pieces. Do not pour hot marinade.
13. If there is not enough liquid, prepare more. After twelve hours, a spicy fragrant fish is obtained.

In onion peel with brine

There is not always time to look for lightly salted mackerel. Finding the perfect tasting fish is hard. How to salt mackerel at home with the taste of smoked meats, you will learn in this recipe. Onion peel will give a golden hue.

Ingredients:

• water - 1.5 liters;
• loose black tea - 2 tbsp. spoons;
• mackerel - 2 pcs.;
• 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). Wait until it boils.
2. Cover with a lid and leave to cool. This process will take several hours.
3. Cut off the head, tail. Clean out the insides.
4. Wash the abdomen so that there is no bitterness in the finished product.
5. Strain the marinade through a sieve. You can take gauze to help.
6. Put the fish in a jar or container.
7. Pour in the brine.
8. Marinate for 3 days, turning every day.
9. Remove from the marinade, grease with sunflower oil so that the view is more beautiful and the fish 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 pcs.;
• 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 head and tail.
3. Rinse well.
4. Boil water with pre-brewed tea. Additives and flavorings in the tea leaves should not be.
5. Pour salt into the marinade. Add sugar. Stir.
6. Cool down completely. strain.
7. Put whole carcasses in a jar or container without cutting.
8. Send to refrigerator.
9. Turn every day for even salting.
10. Four days later, the dish is ready.

Mackerel cooked in this way will delight all the guests at the festive table.

Two Hour Salted Mackerel

Everyone in life has had occasions when guests unexpectedly came. A 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 will not yield to the taste of store products.

Ingredients:

• salt (necessarily large) - 3 tbsp. spoons;
• bay leaf - 4 pcs.;
• onions - 2 pcs.;
• mackerel - 2 pcs.;
• water - 700 ml;
• black pepper - 15 peas.

Cooking:

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

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

Mackerel “in the morning”

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. Pack the pieces tightly in a jar.
5. Remove any remaining salt in the morning.
6. Put in a herring.
7. Mix the oil with vinegar, pour the mixture over the mackerel.
8. insist two hours.

Salted in oil at home

This cooking option requires a minimum of products.

Ingredients:

• salt - 2 tbsp. spoons;
• mackerel - 1000 g;
• refined oil - 200 ml.

Cooking:

1. You will need frozen fish, which should be gutted, head, fins, tail removed.
2. To eliminate bitter notes, do not forget to get rid of the black film in the abdomen.
3. Cut in half along the spine, remove the bones.
4. Cut into pieces, put in a bowl.
5. Sprinkle well with salt. There is never too much salt, the fish will take only the amount it needs.
6. Fill with oil.
7. Add the rest of the fish on top. Salt again and add oil.
8. Close the bowl with a lid and send to cool in the refrigerator for a day.

How to quickly and tasty pickle mackerel slices?

This fish will serve as a semi-finished product for many dishes. Due to its fat content, it is 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 leaf;
• mackerel - 2 pcs.;
• sea ​​salt - 3 tbsp. spoons;
• water - 1000 ml;
• allspice - 3 peas.

Cooking:

1. Gut the fish, remove the insides, being careful not to crush the gallbladder, otherwise it will have a bitter taste.
2. Prepare brine for mackerel. To do this, boil the spices with water until the bulk ingredients are completely dissolved.
3. Refrigerate the marinade.
4. Cut mackerel into pieces.
5. It is best to use a jar. Put a piece in it, pour brine.
6. Incubate for four hours at room temperature.
7. Put away in the cold.

It will take six hours to salt a liter jar.

How to salt mackerel tasty without brine?

Not all housewives like to mess with brine, 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.;
• cloves - 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 spine 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 fillets with mixture.
8. Choose the shape according to the size of the fish so that it fits completely. Lay the fish skin side down.
9. Sprinkle the rest of the spices on top.
10. Close the lid tightly and refrigerate for half a day.
11. Then turn the fillet on the other side and send it to the refrigerator for the same time.

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

Ready to do some magic in the kitchen by salting delicious mackerel at home? I am sure that you can make real yummy only on your own, with a little effort and a huge amount of love for fish. That's when the real yummy will appear on your table.

Keep dry salted, instant brine recipes, whole or in pieces. Choose and delight your family with the best pickles.

How delicious to pickle mackerel

• Select large carcasses, 300-400 gr., it is difficult to find larger ones. A good weight means that the mackerel has worked up a good fat content.
• There are several ways of salting mackerel - dry salting, without water, salting in brine is popular, or, as the fishermen say, in brine.
• You can salt the whole fish, or divide it into pieces.
• Gut the fish or not? Here decide for yourself, but it is better to remove the insides. Although this condition does not always apply to salting whole fish, it is often salted whole.
• If you salt the whole fish, you can not cut off the head and tail.
• Are you adding spices? Put them in a gauze bag and dip them in the brine. After salting, they are easy to get, and will not interfere with eating (unpleasant when they get into the mouth).

How to cut a fish

As a rule, mackerel is frozen when it is caught, on a ship, and frozen in stores. At home, I advise you to cut the fish without defrosting to the end. Let it thaw a little. Then you can easily pull out the insides by cutting the belly along the entire length without staining the fish inside. Wear gloves to keep your hands warm.

How much to salt mackerel

Salting time depends on the chosen method and the size of the fish. Also, the speed is affected by the target. What kind of fish do you want to get, salted and lightly salted.

In brine, mackerel will be completely salted from 1 to 3 days. The longer it is in the brine, the richer the taste will be. Salted mackerel is cooked for a day. If you want to speed up the process, make pieces that will be ready after a few hours.

When salting in a dry way, it will take about the same amount of time. Although there is a quick recipe, you will find it below.

Spices for salting

Since we salt mackerel at home, we are free to complement the choice of spices, taking into account taste preferences.

Cloves, a mixture of various peppers, dill, mustard seeds are put in the brine. Take spices in the ratio per liter of liquid half a teaspoon. Like to experiment, make pickling in tea, add a little liquid smoke, giving the aroma of smoked meat.

Mackerel, salted with pieces of dry salting - a quick recipe

The fastest salting of fish. Less than a day will pass, and a delicious fish will appear on your table.

1. Cut the fish without defrosting to the end, cut into pieces.
2. Salt generously and leave at room temperature for 5-6 hours. This time is enough for the pieces to be salted.
3. Rinse off excess salt, dip pieces in table vinegar (or pour, stir and drain excess).
4. Transfer to a container, add onion rings, a couple of bay leaves. Pour in sunflower oil and mix the contents again.
5. After 2 hours, start tasting.

Delicious salted mackerel slices in brine

Not the fastest option. But the fish, if you add spices, it will turn out amazingly tasty.

For a glass of water you will need:

• A large spoonful of salt, without top.
• Peppercorns.
• Bay leaf.

How to salt the pieces:

1. Gut the fish, cut into pieces, put in a deep bowl.
2. Sprinkle with crushed pepper, break the bay leaves, send to a bowl.
3. Make brine from water with salt.
4. Fill with brine, press down on top with a plate and put oppression. Check if the pieces are completely covered with brine.
5. Place in refrigerator. Try again after two days.

Video recipe for salting with mustard at home

Mackerel, salted whole dry way

I don’t want to go the easy way, just rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding some spices. This method of salting involves long-term storage of fish.

Take:

• Carcasses of fish - 2 pcs.
• Salt - 6 tablespoons.
• Sugar - 2 tbsp. spoons.
• Ground pepper - a small spoon.
• Dill - Art. spoon.
• Sunflower oil - 1-2 tablespoons.

We salt the whole mackerel:

1. Pour the seasonings into a bowl. Mix well.
2. Prepare the mackerel (butcher or dispense, decide for yourself).
3. Rub the carcass on all sides. Take a large bag, put the carcasses in it.
4. Wrap tightly (you can even grab the bag with a rubber band).
5. Send to the refrigerator shelf. After three days, boil the potatoes, and take a sample.

How to quickly pickle whole mackerel in brine

Home ambassador in brine is considered classic, the simplest and less troublesome.

First, let's decide on the proportion of water and salt. For a liter of liquid you will need 100 gr. (3 large spoons). If you are in a hurry, slightly increase the concentration, then the mackerel will be ready after 3-4 hours.

Based on the correct ratio, you can make the simplest brine, without adding spices. But I offer a more interesting recipe, with spices, giving some zest to the dish.

Required:

• Fish - kilogram (2-3 pieces).
• Sugar - 2 tablespoons.
• Salt - 4 tablespoons.
• Water - litre.
• Lavrushka - 3-4 leaves.
• Allspice - 4-5 peas.

Cooking:

1. Cut the mackerel, remove the gills, entrails (the head will not hurt). Rinse the carcass.
2. Make a filling with water and the spices listed in the recipe. To do this, boil water, add salt and sugar, parsley, pepper. Once the crystals have dissolved, remove from heat and set aside.
3. Put the slave in a container, pour in the brine. Press down with oppression, leave for 2-3 days, placing in the cold.

Delicious salting in brine with tea in a jar

A beautiful "tan" color will give the mackerel an appetizing look. Many use “liquid smoke” for this purpose, but if done with tea brewing, you get real yummy.

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 such a 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. Put the ungutted fish in a three-liter jar and pour 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!