Recipe for spicy mackerel at home. Recipe for spicy salted mackerel

Haven't you tried salt mackerel at home? 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, mix 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 mixture:

• 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. a 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 very delicious recipe salted mackerel.

Ingredients:

• Salt - 2 tbsp. spoons;
• Allspice - 1 teaspoon;
• Mackerel - 2 pcs.;
• Sugar - 1 tbsp. a 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 that 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. grease sunflower oil to be prettier view and didn't 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 palatability shop.

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. a 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 to save money, getting as a result useful and delicious treat made by hand.

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. Enjoy your meal.

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 holiday 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 take 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 home recipe simple, but original - with cinnamon, 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 into a suitable saucepan required amount water 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, lay thinly sliced ​​\u200b\u200brings on top onion, decorate either with sprigs of fresh herbs, or sprinkle it with 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 with basil and coriander mackerel, extracted from the marinade, as cold appetizer with onions and complex vegetable garnish.

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, cooked at home by any of the proposed methods, is distinguished by a lightly salted taste, the absence of harmful components and a harmonious combination of spices that make up the marinade.
salted mackerel(1st method) will be ready in 6 hours, and pickled mackerel (2nd method) - in a day.

Recipe number 1. Quick salting of mackerel in pieces in a dry way

This is a very simple method that can salt any fish, not just mackerel. At the same time, maximum preservation beneficial features fish, and she herself turns out very good salting: moderately salty and without additional preservatives.
So, salted mackerel, which occupies the volume of a 750-gram jar, will be obtained from 2 medium (weighing 350 g) fish.

Taste Info From fish and seafood

Ingredients

• Salt - 2 tbsp. spoons;
• Sugar - 1 tbsp. a spoon.

How to cook quick-salted mackerel in brine in pieces

Separate the tail, head and entrails from the fish carcass. Trim the fins. Rinse thoroughly, gut and clean from internal films.


Cut the mackerel into pieces about 3-4 cm.


Mix fish pieces with salt and sugar.


Wrap the bowl with cling film and refrigerate.
After 6 hours, remove the mackerel from the refrigerator. Wash each piece under running water from salt.
Pack the mackerel pieces tightly into a 750-gram jar.
Pour the filled jar with vegetable oil (it will go a little, no more than 50 ml).


Put a jar of salted mackerel in the refrigerator for storage. The fish is ready. Mackerel, prepared by dry salting, can not be put in a jar, but consumed immediately after washing from salt.

Recipe number 2. Pickled mackerel slices in brine

The second way to get a delicious fish is to prepare a marinade, which includes various spices, a little apple cider vinegar, salt, sugar.
The result is marinated mackerel, which has absorbed all the flavors of moderately sweetened and acidified brine. In addition, onions marinated with fish serve as a good addition to it.

So, pickled mackerel, which occupies the volume of a liter jar, will be obtained from 2 medium-sized fish and the following ingredients:

Ingredients:

• Vegetable oil - 2 tbsp. spoons;
• Apple cider vinegar - 2 tbsp. spoons;
• Onion - 1 head;
• Salt - 2 teaspoons;
• Sugar - 0.5 tsp;
• Ground black pepper and cilantro - a third of a teaspoon;
• Black pepper - 5 peas;
• Carnation - 6 pcs.

Cooking sequence:

Cut the fish, as in the first salting method. Cut the onion into half rings.
Put mackerel cut into pieces in a jar, alternating it with onion half rings.
Boil 250 ml of water. Dissolve all of the listed ingredients in water, except vinegar. When the solution boils for 1 minute, turn off the stove and add vinegar to the total mass.
Pour the mackerel with the cooled marinade.


Close the jar with a plastic lid and refrigerate overnight.
After the specified time, pickled mackerel is ready.


Salted and pickled mackerel cooked at home are served fresh tomatoes, cucumbers, herbs.

Mackerel is a very useful and nutritious fish. Great for cooking fish second and first courses. This fish is very useful. It contains a huge amount healthy fat. In our body, it is absorbed three times faster than beef. Among other things, it has a number of vitamins and minerals that play a huge role in our body. This valuable fish should be included in the children's diet. It has the whole set useful substances, so necessary for a healthy and proper development child. And it is also very useful for expectant mothers and lactating women. This is due to the fact that mackerel improves lactation. If you regularly eat this wonderful fish, you can bring the sugar level back to normal.

The only thing to remember is that you should use salty or smoked fish people with heart disease, hypertension, digestive organs.

In our time, it will not be difficult to acquire this most valuable fish. All the advantages of this wonderful fish can be listed endlessly. Therefore, if you underestimated mackerel, then there is time to fix everything. It is very good that you can buy it on our shelves without any problems, and at a price quite affordable.

So today we go to a specialized store and buy fresh-frozen mackerel.

Let's look at my selection of salted mackerel recipes at home. So the first recipe...

Ingredients

• Mackerel
• Salt - 3 tbsp. l.
• Sugar - 1 tbsp. l.
• Onion - 1 pc.
• Coriander - 1 pinch
• Black peppercorns - 1 pinch
• Allspice peas - 1 pinch
• Water - 1 liter
• Vinegar 9% - 2 tbsp. l.
• Vegetable oil - 2 tbsp. l.

We will salt the mackerel in brine and after a few hours it will be possible to eat it. But first, let's wash the fish in the sink, under running water. We will gut it, remove all unnecessary, including the head.

Let's prepare the marinade.

In a deep container, cut the onion into all fours, along with the peel, add spices, bay leaf, salt and sugar. Take the amount of spices at your discretion. Personally, I take about 1.5 pinches.

Did you know that coriander is cilantro seeds!!!

It is better to immediately take a metal container, since we need to bring the brine to a boil and boil for 5 minutes, until the salt and sugar are completely dissolved.

The guests are on their way. So let's speed up the salting process.

Let's cut the mackerel into portioned pieces (2-2.5 cm wide), so we will speed up the salting process.

Very important!!! Before pouring mackerel with brine, it must be cooled to room temperature.

Put the pieces of fish in a jar and pour the cooled brine. Close the lid and forget for a couple of hours.

As I said, after 2-3 hours you can eat mackerel. But we have guests, we have a holiday, we also need to present it beautifully. To do this, in a deep container, cut red, lettuce onions into thin feathers. Pour it with two tablespoons of vegetable oil and vinegar, lightly add salt and pepper.

We take out the mackerel and put it in the onion. Mix well.

Now our mackerel is not only tasty, but also looks beautiful in combination with red onions. And onions, in turn, will add additional flavor to salted fish. The holiday was a success. The guests are satisfied with our snack.

Let's move on to the second recipe...

Salted mackerel - a quick and tasty recipe in 2 hours

This is a very quick recipe. The fish turns out very fragrant, the most tender meat just melts in your mouth. This is a very good snack for a feast. Today we have a joint dinner with friends, I have salted fish. I think today it will be nice to surprise them with your fish!

Ingredients

• Mackerel
• peppercorns
• Sugar
• Coriander
• Vegetable oil

There are moments in life that you really need to prepare delicious snack, and time is running out. Then you have come to the right place. Today we will pickle mackerel quickly, tasty and literally in 2 hours.

We clean the mackerel, remove the insides, tail and head. This is the most annoying thing about this case. The most dirty job. You have to be patient, the result is worth it.

Cut into pieces 4 cm thick.

Now sprinkle each piece generously with salt. Salt do not spare.

We put all the pieces in a container tightly to each other.

Cover with a lid and wait 2 hours. Due to the fact that our mackerel is cut into pieces, this time is enough for salting.

While the fish is salting, cut the onion into half rings. We will make a fur coat for mackerel))).

Boil a kettle of water first.

We put the onion in a container, add 3 tbsp to it. l. 9% vinegar, 1 tbsp. l. sugar and pour boiling water for 5 minutes. More detailed recipes pickling onions, you can see.

After 2 hours, we wash all the pieces of mackerel from salt.

Drain the marinade from the onion and wash it under cold water. This is easy to do if you use a colander.

At the bottom of the container lay out part of the onion, bay leaf, coriander and pepper. And on top we put pieces of mackerel.

You can eat immediately, or you can give time to soak onions and spices. Believe me, it will be even tastier.

The next recipe is...

Delicious salted mackerel at home in onion peel

So, there is mackerel fish, there is onion peel. Today we will have fish in onion skins. Because of the color, the fish turns out as if smoked. Husk attaches golden color. The most important thing is to choose the right fresh-frozen fish. Choose fish without damage, firm to the touch and the color should be silvery. Of course, this recipe is not very fast, but very tasty!

In this recipe, we will salt mackerel in onion peel. It turns out it is very tasty, and the color is beautiful, as if it had been smoked for more than one hour, with cold smoke. Let's start… Let's start with the list of products.

Ingredients

• Mackerel
• Sugar
• onion peel
• Black tea (brewed)
• peppercorns

To begin with, we clean the mackerel from everything that is not needed. What I don't need is guts, head and tail.

Take a saucepan and pour 1 liter of water. We breed in it 2 tbsp. l. salt, 1 tbsp. l. sugar, handful onion peel, 0.5 st. l. black brewed tea and add peppercorns. Bring to a boil and cool to room temperature.

Fill the mackerel with onion solution so that it is completely covered. If it pops up, then press it down with something. Otherwise, the fish will be very different in color. And this is not very good.

We clean in a cool place for three days. Better if it is a refrigerator.

After three days, mackerel acquires the color of smoking. Of course, this recipe has nothing to do with smoking, but it’s still beautiful, and most importantly, very tasty. Be sure to try!!!

Salted mackerel in brine with tea

It's not quite regular recipe pickles. We will add tea to the brine. For the color to be golden. A very appetizing fish. I advise you to use this recipe. This is my first time salting this recipe. I like it. On the appearance it turned out like smoked, but it tasted salty. I prefer salty.

Ingredients

• Mackerel
• Water - 1 liter
• Tea (brewing) - 1 tbsp. l.
• Salt - 3 tbsp. l.
• Sugar - 1 tbsp. l.
• onion peel
• Bay leaf - 2 pcs.
• Carnation - 1 pc.
• Peppercorns - 1 pinch

In this recipe, the first thing we will do is tea brine. We will need to boil it first for 5 minutes, and then cool it. While the marinade is cooling, we will prepare the mackerel.

So, let's begin…

In 1 liter of water we throw 1 tbsp. l. black tea, 2 handfuls of onion peel, a couple of bay leaves. Also here we add 3 tbsp. l. salt, 1 tbsp. l. sugar, 1 pc. cloves and peppercorns.

Important!!! Be especially careful with cloves. It has such a strong sugary aroma that in large quantities not everyone likes it.

We put the whole mixture on fire and boil for 5 minutes.

Now, while the tea brine is cooling, let's prepare the mackerel for salting. Nothing fancy, just remove the head, tail and entrails.

Salt will be in a plastic bottle. Have you salted it at least once?

The neck of the bottle must be cut off so that the fish can “crawl through”.

We lower it into a bottle and fill it with a cooled tea marinade.

Salt in a cool place for 3 days. The days flew by and our mackerel was salted. It has a beautiful golden color. I don't know about you, but I think it's golden. The fish acquires this color if it is smoked with cold smoke for 10-12 hours.

Be sure to try the recipe and leave your opinion in the form of a comment.

Salted mackerel in a plastic bottle

This recipe is convenient in that we will use plastic bottle. As you know, the smell of fresh fish is very well absorbed into the dishes in which the fish is salted. Moreover, it is salted for more than one day. So you can take a bottle, salt the fish and, without remorse, just throw it away. Very convenient and practical. Try it, I'm sure you'll like this idea.

Ingredients

• Mackerel
• Black peppercorns - 2 pinches
• Bay leaf - 3 pcs.
• Onion peel - 1 handful
• Black tea - 1 tbsp. l.
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Water - 1 liter
• 1.5 liter plastic bottle

Mackerel must be cleaned and removed all unnecessary. We will salt in a plastic bottle without a head and gutted. In this form, the fish will be completely salted and we will greatly reduce the time for this.

And so that we can put the fish there, we need to cut off the neck from the bottle. Now it can be done without problems.

Let's prepare the marinade.

To do this, add all the spices to 1 liter of water: salt, sugar, bay leaf, onion peel, tea leaves, black pepper.

In the composition, I indicated that you need to take 1 handful of onion peel. So, if you take two handfuls, then nothing bad will happen. On the contrary, mackerel will acquire brighter colors.

Bring everything to a boil and cool to room temperature.

Be sure to filter the brine and pour our mackerel in a bottle.

Now, in this form, we clean, for three days, in a cool place.

Mackerel turns out not only tasty, but also beautiful. Some guests who have tried it even say that it has a smoky taste. You won't know if it's true or not until you try it yourself.

Delicate salted mackerel - a very good recipe

As I said, salt is contraindicated for people suffering from hypertension. What to do if you really want a salty fish? This recipe is for you. The fish turns out lightly salted, due to the fact that it is salted for a day. It is suitable for both appetizers and salads.

This recipe is one of the best. Mackerel is tender, very tasty and lightly salted.

Let's define what to take for the recipe:

• Mackerel
• Salt - 5 tbsp. l.
• Sugar - 2 tbsp. l.
• Black tea - 3 tbsp. l.
• Onion - 1 pc.
• Water - 1 liter.
• Black peppercorns
• Bay leaf - 2 pcs.

As in all previous recipes about mackerel, you need to clean and decapitate it.

Stir all the spices in 1 liter of water, and cut the onion into rings, bring to a boil and boil for 5 minutes.

We put the fish in a container, I have 2 pieces, you take as much as you like and fill it with a cooled, salty marinade along with all the contents.

The main condition is that the marinade should be at room temperature or even colder. And you need to fill it with all the “pieces” so that the fish is completely covered.

The purpose of black tea in the recipe is to give the fish elasticity and a beautiful golden color.

Agree, it looks very nice!

If you like salted mackerel, then in a day you can try it. I usually try on the second day. So the fish turns out something between salty and lightly salted. It is worth cooking once and you decide for yourself how much to keep the mackerel in the marinade.

And let's move on to the last one...

Lightly salted mackerel in brine without vinegar

I really liked this recipe, also because the fish is salted in pieces, salted quite well. Ready-made can be taken out of the jar and immediately on the table. The meat of the fish is flavorful. The aroma gives bay leaf and peas. Vegetable oil gives tenderness to meat. Sugar retains elasticity, the fish does not fall apart. Plus, it doesn't take that long to get ready. Try salting the fish according to this recipe, I'm sure you'll like it.

Ingredients

• Mackerel
• Salt - 3 tbsp. l.
• Sugar - 1.5 tbsp. l.
• Water - 0.5 liters
• Bay leaf
• Allspice peas
• Carnation
• Vegetable oil

To save us time, let's prepare the brine first, and while it boils, let's cut the mackerel.

So, pour salt, sugar and all spices into the water. Stir and put on fire. Once it boils, cook for 5 minutes.

Now it's time to do the mackerel. We clean it, cut off the fins, tail and head. When you gut it, be sure to wipe it on clean paper towels.

Now cut into pieces 3 cm thick.

Place fish pieces in liter jar and drizzle with vegetable oil.

Cool the brine and fill the fish to the very neck of the jar.

Now it remains to close the lid and put it in the refrigerator for 12 hours.

After the time has elapsed, we take out a ready-made, delicious, lightly salted fish from the brine.

Decorate with onions and serve.

Lightly salted mackerel according to this recipe will be the perfect snack and decoration for any holiday table, at any banquet.

Enjoy your meal!!!

We looked at 7 basic recipes for salted mackerel at home. I think they will become your assistant in your kitchen and your guests will appreciate your culinary masterpieces.

Lightly salted fish is a tasty, healthy dish and goes well with most side dishes. Great amount people treat her very favorably. Red fish is not available every day, but the mackerel is not worse and lightly salted. At home, it is easy to prepare, and even salting methods - a sufficient number, there are plenty to choose from. And if you also include fantasy, you can create your own personal culinary masterpiece.

Fish in brine

Consider first the most trivial recipe for salting mackerel at home. Two carcasses are gutted and cleaned (if they come into your hands fresh). There is nothing new in cutting: the head is cut off, the insides are taken out, the scales are removed. Is it possible to draw the attention of an inexperienced cook to a black film in the stomach of a fish: it gives the finished dish an unpleasant sharp bitterness, so it must be cleaned off very carefully.

Mackerel is cut into convenient pieces, a large onion - not very thick half rings. We put the fish slices in a jar, alternating with onions and sprinkling with peppercorns, broken laurel and cloves.

Half a liter of water is boiled, two heaping tablespoons of salt and one and a half - sugar are dissolved in it, a couple of tablespoons of vegetable oil are added. When the brine has cooled, fish is poured over it, closed with a lid and hidden in the refrigerator. Ready salted mackerel at home will be in a day.

Dry Ambassador

It is not necessary to prepare a marinade for fish. There is a very simple recipe for salting mackerel at home without any liquids.

Salt (large spoon) and sugar (one and a half small spoons) are mixed. For more spice, you can crush the lavrushka into the mixture, but you can also simply lay the leaves between the pieces.

The cut fish is cut into slices, each is rubbed with the prepared composition, and the mackerel is folded into a pan (not aluminum!) Or into a container.

It is necessary to remove the vessel in an unlit and cool place. After three hours, you will have to drain the fish juice and return the container to its place. And this salted mackerel at home will be ready for use in another half a day.

Spicy fish with mustard

This recipe is an extended and more interesting variation of the previous one. And before salting, it is better to cut the mackerel into fillets - remove not only the insides, scales and head, but also the bones so that pure meat remains. So mackerel is lightly salted at home and will pickle faster, and it will be more pleasant to eat it.

In a bowl, one and a half tbsp are mixed. tablespoons of salt, half a teaspoon - sugar, a whole - grain mustard, dried dill (generously - it will not become superfluous in any quantity), coriander, allspice and two grated bay leaves.

Whole mackerel with onions

If you prefer fish salted with a whole carcass, take care first of all of a suitable container. For example, a plastic bucket or a large enamel pot will do.

Gutted mackerel, but leave the tail and head - just be sure to remove the gills.

For each fish carcass, 1 medium onion is peeled and cut into rings. The products are put into a bowl and poured with brine from a liter of water with the addition of salt, ground pepper, vegetable oil and weak vinegar (50 ml each).

In such a marinade, salted mackerel will be ready in ten hours.

Sugudai

If you are wondering how delicious and quick to pickle mackerel at home, look for fresh wild garlic on the market. It should be taken in fairly large quantities and chopped as finely as possible.

Gutted carcasses can be cut into fillets, or can be cut into convenient pieces. In any case, the slices are laid out in one layer, generously sprinkled with wild garlic, and on top of it - with fine salt and pepper.

Each such layer is sprinkled with vinegar (with apple or wine it turns out more tender).

Folded layers are placed in the refrigerator for forty minutes; stir every ten minutes. But in less than an hour, juicy and fragrant salted mackerel will be on your table.

Mackerel with lemon

There are quite a few options on how to pickle fish. And with the use of any of them, a wonderful salted mackerel is obtained. Best Recipes It is rather difficult to select, since they all give excellent results. But I would especially like to highlight the lemon one. Firstly, having prepared a dish on it in the evening, before going to bed, the next morning you can already eat delicious fish. Secondly, it has a particularly delicate, refined taste. And thirdly, no exotic components.

So, a couple of carcasses are cut into suitable pieces. The average lemon is peeled - its juice is just enough for fish, and the peels are coarsely chopped and poured into the mackerel sprinkled with juice.

In addition to lemon, it is supplemented with rings of one onion, a couple of tablespoons of chopped dill, an incomplete spoonful of sugar, cloves (a couple of things) and a spoon without a hill of salt.

The container is modestly poured with odorless vegetable oil, its contents are mixed - and in the refrigerator. Such salted mackerel will conquer you forever. Simple and tasty (the recipe allows you to cook it at least every day), the snack option will help out in any situation.

Salted mackerel "Smoked"

Salt - 5 tablespoons topless
Sugar - 2 tbsp
Black tea without additives - 3 tbsp.
Onion - 1 pc.
Water - 1 l

We collect water in a saucepan, add salt, sugar, chopped onion, black tea. You can take more tea, it all depends on its quality. It, firstly, gives the color to the fish smoked, and secondly, tannins make it dense and beautiful. Boil the marinade for five minutes and set aside until completely cooled.

At this time, we clean the fish. You can take not only mackerel, herring will also go wonderfully. We remove the head, entrails, wash. If the fish is frozen, then let it thaw to the point that it can be cleaned, and marinate.

We take a plastic bottle from under mineral water / beer / lemonade. Cut off the neck so that the fish crawls inside. We put mackerel in a bottle. The 1.5-liter will include 2 things, and the 2-liter all four.

Pour marinade over fish and refrigerate for 2 days. Then we take it out, dry it on a paper towel, cut it and eat it in one sitting, it is so tasty, lightly salted and tender. Both color and taste turned out like smoked.

Choose impeccable tried and tested spicy salted mackerel recipes on the website's online service. Try a variety of cooking options for fish delicacies, with basil, coriander and cinnamon, "dry" and "wet" method.

When choosing mackerel, priority should be given to chilled fish. Although, in principle, a freshly frozen carcass will do. High-quality fish is elastic and shiny, with an iridescent tint, without any extraneous spots and holes. The gills are clean, reddish or pink in color, free of mucus, and do not give off a disgusting amber. A freshly frozen product cannot have an unpleasant, pungent smell of fish, sunken and dull eyes.

The five most commonly used ingredients in spicy salted mackerel recipes are:

Interesting recipe:
1. Thoroughly clean the mackerel: cut off the head, tail and fins. Remove all the insides, carefully remove the dark film from the abdomen.
2. Remove the spine.
3. Wash in cool running water. Dry.
4. Make a mix of salt and sugar, a mixture of peppers, coriander, ground mustard.
5. Pour prepared spices on the bottom of the gastrocontainer for salting.
6. Roll each part of the mackerel in the prepared mix for salting.
7. Lay in layers.
8. Close the gastronorm container and put it in the refrigerator.
9. After half a day, turn the fish over and leave for another 12 hours.
10. Serve with onions, lemon slices and fresh herbs.

The five fastest recipes for spicy salted mackerel:

Helpful Hints:
. If you have to get mackerel from a strong freeze, then it is better to do it with a longer, but gentle method, so that the meat retains its structure as much as possible.
. If you need to defrost the fish quickly, then you should place the carcass in a container and fill it with cool water. And after an hour you can start cooking food.
. Dry salted mackerel can be stored for about 4 weeks in the refrigerator in a closed gastronorm container.