Salted mackerel without brine. Delicious salted mackerel - how to quickly and tasty pickle mackerel at home

25.10.2019

Classic appetizer on the table - mackerel spicy salting! 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 ice glaze. Ice should be transparent and uniform, without yellowness, dark spots, cracks and sagging. After defrosting, high-quality fish remains firm, the bones during cutting should remain in place and keep up with the meat.

Saltwater fish most often comes to shops and markets fresh-frozen. Fish and seafood are best preserved after shock freezing. Mackerel should be thawed slowly - in cold water or in the refrigerator, then useful substances, the 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 curls up, and the quality of the product decreases markedly.

How to salt fresh frozen mackerel at home:

Defrost fish properly.

Remove fins, head and tail.

Cut the abdomen.

Cleanse the insides.

Rinse the carcass in cold water.

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

You can salt mackerel in pieces or whole.

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

How to salt mackerel? The brine can be spicy, for this, spices, sugar and spices are added during the preparation process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy Ambassador is delicious and original recipe salting mackerel. This dish will decorate festive table and diversifies the daily menu. You can pickle mackerel for classic recipe- in salted 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 in a glass container close to each other. Prepared fish is poured with chilled brine.

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

Storage. The finished salty product is stored in the refrigerator, and it can be eaten within a week. Over a longer shelf life, mackerel can deteriorate.

Recipe 2: how to salt mackerel tasty and simple in brine

The most delicious and simple recipe for homemade salted mackerel!

Mackerel fish - 5 pcs.
Salt - 8 tbsp spoons
Sugar - 4 tbsp. spoons
Onion peel- 3 handfuls
Black tea (without additives) - 3 tsp
Bay leaf - 7 pcs.
Allspice peas - 10 pcs.
Water - 2 l

First you need to peel and rinse the headless mackerel. Rinse the onion skins.

To prepare the brine, add 8 tablespoons to 2 liters of water. salt, 4 tablespoons sugar, washed onion skins, 3 tsp. black tea (without additives), 7 pcs. bay leaf and 1 tsp. allspice peas. Send on fire until boiling. Let it simmer for 5 minutes.

After the brine has boiled, strain it and leave until it cools completely.

After the brine has cooled completely, fill it with mackerel.

After 4 days salted mackerel ready to eat.

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

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

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

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

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 clear, I proceed to the next stage.

I put the peeled mackerel in a container in which I will marinate it. I used an enamelled container. Also fit perfectly glass molds and even plastic (food grade plastic).

I pour the prepared fish completely cooled down spicy marinade... And I put it in the refrigerator for 2-3 days.

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

Serving 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 useful substances in it. Mackerel is a fatty fish, which means it contains fatty acids that are so important for our body. In addition, fish is rich in a variety of minerals and vitamins.

Cooking lightly salted mackerel is not at all difficult. You just need to salt it in a salty solution, add a little spice. Marinating time - 24 hours. As a result, we get a fragrant soft fish with all its useful components.

In this recipe, we will pickle whole mackerel in a herb brine.

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 in 0.5 liters of water room temperature into a deep container. Add 1-1.5 tbsp to the water. tablespoons of table salt and stir it well, until completely dissolved. The brine is ready.

Add cloves, bay leaves and allspice peas to the salt water.

Defrost large mackerel. Wash it, gut it and put it in a container with brine. We completely immerse the fish in water. We put the container in the refrigerator. We keep the fish in brine for 24 hours, it can be longer.

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

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

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

If you like salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish on the market if it can be perfectly salted 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 ones sold in the grocery stores.

0.5 liters. water:

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

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

While the brine is being prepared, let's take care of the fish. Wash it thoroughly, remove the insides from the abdomen and rinse again. If there is a head, cut it off. We will not use it in salting. Cut the mackerel carcass into portions and place in a deep bowl or saucepan.

When the brine has cooled down, fill it with pieces of mackerel, cover it 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 just barely salty. Perhaps someone loves just such a fish.

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

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

This method of salting fish is very fast - after 3 hours the mackerel is ready to eat. At the same time, only natural spices are used, and the taste is simply excellent. The fish is moderately salty, tender and aromatic.

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

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

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

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

No festive table can be imagined without fish dishes... Considering the simplicity of preparation and the availability of products, fish can be cooked not only for the holiday, but also every day.

Mackerel is a unique gift from the sea. Despite the fact that it is very high in calories, it is easily absorbed by the body and is an excellent source of protein. Contains a large amount of minerals and essential fatty acids Omega-3s, which improve the functioning of the brain, vision, nervous and cardiovascular systems.

Mackerel has no small bones and it is perfect for gastronomic qualities specifically for salting, since it does not lose either fat content or juiciness.

The recipe for salting mackerel at home will certainly interest you with its simplicity and affordability.

And once you cook salted fish with your own hands, you will never buy it in the store again.

Cooking secrets

Mackerel in onion skins

Ingredients:

Mackerel - 3 pieces
Salt - 3 tablespoons
Sugar - 2 tablespoons
Brewing black tea - 2 tablespoons
Onion husks - 3 handfuls
Water - 1.5 l

Preparation:

Defrost the fish, gut, cut off the head and put in a container.

You do not need to remove the skin when using mackerel prepared according to this recipe.

Cooking the brine. Rinse the onion skins well and soak for 10-15 minutes, put in a saucepan, add salt, sugar, tea leaves and pour over water, and put on fire. After boiling, turn off the gas and leave it to cool completely.

Pour the prepared fish with strained brine, close it and send it to the refrigerator for three days.

Turn the fish over once a day for even salting and coloring. After three days, we take out the fish and rinse it in running water.

Onion skins give the mackerel a golden color and a pleasant taste.Cut the fish into portions and serve.

Express salting

Ingredients:

Mackerel - 1 piece
Onions - 1 piece
Salt - 1 tablespoon
Water - 400 ml
Allspice black pepper - 8 peas
Bay leaf - 2 l

Preparation:

Defrost the fish, remove the head and tail, gut, rinse well and dry with a paper towel.
Cut the carcass into pieces and 2 centimeters thick and put in a jar.
Cooking the brine. Bring the water to a boil, add all the spices and the onion, cut into four parts. Boil the brine for 8 minutes and cool.
Pour the fish with cooled brine, close the lid tightly and refrigerate for 2 hours.
The fish is ready, put it on a dish and decorate with onion rings and herbs.

Classic recipe

Ingredients:

Mackerel - 1 piece
Salt - 4 tablespoons
Sugar - 2 tablespoons
Vinegar -2 tbsp
Allspice - 3 pcs
Black pepper - 3 pieces
Bay leaf - 3 l
Water - 1 l

Preparation:

Wash the fish, gut and cut into pieces.
Boil water in a saucepan, add salt, sugar and spices, boil the brine for 5 minutes.
After the brine has cooled, add the vinegar
Put the fish in a glass container, pour with brine.
We leave the container with fish for a day at room temperature.

Dry ambassador

Ingredients:

Mackerel - 2 pieces
Salt - 2-3 tbsp
Sugar - 1 tablespoon
Bay leaf - 3 pcs
Coriander beans - 0.5 tbsp
Allspice peas - 8-10 pieces
Vegetable oil
Vinegar

Preparation:

We cut the fish for further salting: we cut off the head, tail and fins, gut, remove the inner black film and rinse thoroughly.
In this recipe, the fish can be cut into slices and the whole carcass can be used as well.

Sprinkle each carcass with a pickling mixture from the outside and from the inside.

We put the fish on food foil, sprinkle the rest of the dry mixture on top. We wrap the foil, put it in a plastic bag and send it to the refrigerator for 2 hours.

After the expiration of time, wash off excess salt, cut into medium circles and spread on a clean beautiful dish, sprinkle with oil and vinegar and decorate.

Salted mackerel

Ingredients:

Mackerel -1-2 pcs
Table salt (coarse) - 3-4 tablespoons
Sugar - 1 tablespoon
Black peppercorns - 5 pieces
Allspice peas - 2 pieces
Bay leaf - 3 pcs.
Mustard powder - 1 tbsp.
Cloves (optional) 2 pcs
Water - 1 liter.

Preparation:

Cooking the brine.
We put a pot of water on the fire, after boiling, add all the spices and boil for another three minutes. Cool the brine to room temperature.
We process the mackerel carcass - take out the gills, gut, remove the black film from the abdomen.
Wash well.
We put the fish in a glass container and fill it with brine. We close it tightly with a lid and send it to the refrigerator for 12 hours.
After 12 hours, lightly salted fish is ready for consumption. The fish can be cut into pieces, it can be salted whole, this will not affect the taste

The fish can be cut into pieces, it can be salted whole, this will not affect the taste

Pickled mackerel

Ingredients:

Mackerel -1 pc
Table salt - 2 tablespoons
Sugar - 2 tablespoons
Black peppercorns - 8 pieces
Allspice peas - 6 pieces
Bay leaf - 2 pcs.
Coriander beans - 1/2 tablespoon
Cloves - 2 pieces

Preparation:

Prepare the marinade. In a saucepan, combine 1 liter of water, salt, sugar, cloves, pepper, bay leaf and coriander. Bring to a boil, remove from heat and let cool.

Prepare mackerel: cut off the head, peel off the entrails and rinse under cool running water.

Cut into portions.

Transfer to a container with a sealed lid. Pour with cooled marinade and refrigerate for 1 day.

Remove the fish from the marinade, add the onion and unrefined sunflower oil to taste.

How and with what to serve fish

In the dispute between salted herring and mackerel, the latter often wins. And, to tell the truth, for good reason. Mackerel is a fat, tender fish, and there are many fewer bones in it. And so salty mackerel is to our liking and taste that even for sacred things - a salad of herring under a fur coat! - some swing and cut mackerel finely instead of herring.

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

It is important to make a useful acquaintance in the fish ranks in the local market. There, out of friendship, they will sell you really fresh, fatty, not battered, not thawed, frozen fish. Some vendors sort the fish for less sample discounts. But selected mackerel weighs half a kilo of a carcass, or even more! In chain supermarkets, the quality of mackerel is traditionally lower; for some reason, the fish there is always thin. The fattest mackerel is in winter.

Having bought the most the best mackerel, do not rush to defrost it in the microwave or in hot water. Be patient and place the frozen mackerel on the bottom shelf of the refrigerator. In the meantime, the fish is defrosting, take a look at our recipes and choose the one that suits you!

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

One final tip: if you don't cut the head off the mackerel, be sure to remove the gills as they taste bitter. To pickle the whole mackerel, make sure that the skin is not damaged, otherwise you risk oversalting the fish.

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

Whole salted mackerel at home

Ingredients per carcass:
3-5 tbsp coarse salt
1 tbsp Sahara,
1 tsp ground black pepper,
spices (mustard seeds, dried dill, bay leaves, etc.).

Preparation:
Grate the thawed fish with a curing mixture and place in a bag. Refrigerate for three days. During this time, open the bag several times and distribute the salt over the fish carcasses. Rinse salt from carcasses before use, pat dry with paper towels.

Mackerel in brine
This method is suitable only for whole carcasses, you do not even need to remove the gills from them so that the fish does not become too salty. Tuzluk is prepared in the following way: salt is added to water (the amount of which is sufficient to cover the whole carcasses) with a constant boil until it stops dissolving. Remove the solution from heat, add a spoonful of sugar, a couple of cloves, 5-6 allspice peas, 2-3 bay leaves, a teaspoon of mustard seeds. Cool the solution and pour over the fish. Refrigerate, covered, for two days. Make sure that the skin is not damaged, otherwise the fish will be oversalted. Keep ready-made fish it is possible within 5-6 days, no more.

Salted mackerel at home "Like smoked"

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

Preparation:
Rinse the onion husks under running water, put in a saucepan, add salt, sugar and tea leaves, cover with water and put on fire. After the brine has boiled, remove from heat and let cool to room temperature. After removing the gills, place the thawed fish in a container and fill it with filtered brine. Leave it on the table for an hour, then put it in the cold for three days. Turn fish periodically to evenly brine and color. Remove the prepared mackerel from the brine, wipe dry with paper towels, tie a string on the tails and hang for 6-8 hours over the sink. The fish will dry out a little and will be indistinguishable from the purchased smoked one.

Dry salted mackerel

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

Preparation:
Gut mackerel thawed according to all the rules, remove the black film from the abdomen, cut off the head and rinse well. Can be dried with paper towels outside and inside. Mix salt and sugar, add peppercorns and a broken bay leaf, pour some of the mixture into the bottom of the container. Rub the fish inside and outside with the mixture, place in a container, add the remaining salt on top and close the lid or tighten cling film... Refrigerate for 2-3 days. Remove salt from fish before use.

Spicy salted mackerel in a jar

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

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

Mackerel fillet fast food

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

Preparation:
Defrost the mackerel, gut, cut off the head and cut into fillets. Peel off the skin. Cut the fillet crosswise into slices. Place the fish in a wide glass container in layers, sprinkling with curing mixture. Cover with a plate and set the oppression. Leave in the refrigerator for 7-8 hours.

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Hello readers of my blog! Today I am writing how to salt mackerel at home. After all, we are not always sure of the quality of the fish that is sold in the market or in the store. Often stale fish are taken for salting, it can be poorly salted or salted, which will affect the taste of the fish or your health. Often salted fish is stored in open containers not covered with brine, the fish winds up from this and spoils.

Therefore, if you want to be sure of the quality of salted mackerel, salt it yourself. To do this, choose only fresh fish, gray in color, without yellow spots.

Mackerel is a very tasty and fatty fish. I recommend including it in your diet on a regular basis. At least once a week. Mackerel contains many beneficial fatty acids such as Omega 3. These acids have a beneficial effect on vascular health by preventing the deposition of cholesterol plaques and reducing blood clots. And the value of Omega 3 for the brain can hardly be overestimated. The brain is 60% fat, and it needs Omega 3 to function properly.

Omega 3 improves memory and is essential at any age, even in utero. Therefore, it is important for pregnant women to get the required dose of fish oil every day.

Fatty fish is the best source of Omega 3 fats. For plant-based sources of these fats, look for flaxseed oil. It is very good to drink flaxseed oil in the morning before meals, 1 tbsp. spoon.

Also in mackerel there is a lot of highly digestible. And mackerel is also rich in various vitamins, macro- and microelements. For example, it contains a lot of vitamin D to strengthen bones, sulfur, phosphorus, manganese, potassium, zinc, selenium are present. In autumn, the amount of fat in mackerel increases, so it is especially valuable at this time of the year.

Oven baked mackerel recipes await you

How to salt mackerel: a classic ambassador.

Salting mackerel is easy. It is necessary to prepare the brine with which the fish is poured. If you want to cook quickly, cut the mackerel into pieces, then it will be salted in 6 hours. If you salt it whole, then you need to keep the fish in brine for at least 12 hours.

Ingredients:

mackerel - 2 pcs.
water - 700 ml
salt (preferably not iodized) - 3 tbsp. l.
sugar - 1 tbsp. l.
bay leaf - 2 pcs.
allspice peas - 3-4 pcs.

How to salt mackerel: a recipe with a description.

It is better to defrost fish in a slow way, so that the maximum amount of nutrients will be preserved in it. That is perfect option- defrost in the refrigerator overnight.

First, let's prepare the brine. Pour water into a saucepan, put salt, sugar, bay leaf, pepper there. Boil water until sugar and salt are completely dissolved. And leave the brine to cool.

Now we are preparing the fish. The thawed mackerel should be washed, the head, fins cut off and the insides cleaned. Wash the fish well both inside and outside. Remove the black film in the middle. Blot clean fish with paper towels.

Cut the fish into portions. If you wish, you can remove the backbone and bones and salt the fillets.

Now we put the pieces in a container in which the fish will be salted. It can be a jar, or container, or an enamel saucepan. When the brine has cooled, pour it over the fish, close the jar with a lid and leave for 4 hours. Then you can put the mackerel in the refrigerator.

After 6 hours, you can already eat. It turns out very tasty and tender. Even children eat with pleasure. Serve to taste: with onions, with vegetable oil, with lemon. Such mackerel is good with potatoes, black bread (sandwich), with vegetables.

How to salt mackerel with spicy salting.

If you want fish that is not just salted, but also spicy, then 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.
cloves - 2 pcs.
bay leaf - 1 pc.

How to cook spicy salted mackerel.

1. Prepare the brine. Pour water into a saucepan, bring to a boil. Put salt, sugar, pepper, cloves and bay leaves in the water. Dissolve salt and sugar in water and leave to cool.

You can add any spices to your taste. It can be garlic, ginger, herbs.

2. Wash the fish, cut off the head and fins, remove the insides. Rinse thoroughly again and cut into pieces about 3 cm thick.

3. Peel the onion and cut into rings.

4. Cut a half of the lemon into cubes or cubes.

5. Put fish, lemon and onion in layers in a jar or saucepan. Instead of lemon, you can take lemon juice or fruit vinegar.

6. Fill the mackerel with cooled brine. Be sure to cover with a lid. Leave it warm for 3 hours. Then we send the salt to the refrigerator. The fish can be eaten every other day. If you salt the fillet, then it will be salted after 5 hours.

7. Set the table and enjoy your meal!

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

Lovers of salted fish will never pass up mackerel. It is tender, fragrant, and goes well with potatoes. And what delicious salads are obtained using this seafood! Besides his amazing taste, the product has a large amount of vitamins and various minerals. Constant consumption of food 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 appear faded, this is a sure sign of improper storage and the likelihood that the product has deteriorated.

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

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

Dry salting

Ingredients:

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

Preparation:

Take out the insides, removing the dark film, if left, it will give a bitterness to the finished product.
Cut off the head. Wash.
Pour salt, allspice peas, dill, lavrushka into the container.
Mix salt and sugar.
Coat the fish from all sides.
Place in a container. Put the dill in the belly, sprinkle with spices and salt.
Close and refrigerate for three days.
Excess salt can be washed off or removed with a towel.

Under oppression

To prepare a 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 very delicious recipe salted mackerel.

Ingredients:

salt - 2 tbsp. spoons;
allspice - 1 tsp;
mackerel - 2 pcs.;
sugar - 1 tbsp. spoon;
black pepper - 1 tsp.

Preparation:

Mix all loose ingredients.
Remove the head and entrails.
Rinse.
Dry. The fish must be completely dry.
Cut in half with a sharp knife along the carcass.
Remove all bones.
Get rid of the skin. A very sharp knife will help to remove quickly.
Cut the resulting pulp into pieces.
Place in a container. Sprinkle with spices.
Put oppression, press down well. After eight hours, standing in the refrigerator, you get a great-tasting fish.

Spicy salting

This recipe makes the fish slightly salted. The main thing is quick cooking. Salted in the morning, for 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.

Preparation:

For brine, pour water into a saucepan.
Add spices.
Add salt and sugar immediately.
Wait until it boils.
Boil for a couple of minutes.
Refrigerate. To make the process go faster, you can pour into a wide bowl.
Cut off the tail, head, fins.
Gut the insides.
Cut into pieces.
Transfer to a jar.
Add vinegar.
Pour in brine to completely cover the pieces. Do not add hot marinade.
If you run out of liquid, cook some more. After twelve hours, a spicy aromatic fish is obtained.

In onion skins with brine

There is not always time to find light-salted mackerel. Finding fish with the perfect flavor is difficult. How to salt mackerel at home with the taste of smoked meats, you will learn in this recipe. The onion skins will add 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.

Preparation:

For brine: pour salt, tea, sugar, husks into the water (rinse well). Wait until it boils.
Cover and leave to cool. This process will take several hours.
Cut off the head, tail. Clean out the insides.
Wash the abdomen so that there is no bitterness in the finished product.
Strain the marinade through a sieve. You can take gauze to help.
Place the fish in a jar or container.
Pour in brine.
Marinate for three days, be sure to turn over every day.
Remove from the marinade, lubricate 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, understandable recipe. The only negative, it will take about four days to cook. 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.

Preparation:

Thaw fish in the refrigerator overnight.
Get the insides. Remove the head and tail.
Rinse well.
Boil water with pre-brewed tea. There should be no additives or flavors in the brew.
Pour the salt into the marinade. Add sugar. Stir.
Cool completely. strain.
Put whole carcasses in a jar or container without cutting.
Send to refrigerator.
Turn every day for even salting.
After four days, the dish is ready.

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

2 hour salted mackerel

Everyone has had occasions in life when guests unexpectedly came. A recipe will come to the rescue on how to salt mackerel in just two hours. In such a short period of time it will turn out delicious fish, which is not inferior in taste to 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.

Preparation:

Divide the onion into quarters.
Add onion, salt and spices to the water. Boil for ten minutes.
Remove the insides. Cut off the head and tail.
To get rid of the bitterness, rinse well.
Cut into 2 cm pieces.
Pour the marinade into a jar and fold the fish.
Let it brew in the refrigerator for two hours.

It turns out so simple and fast good side dish for potatoes.

Mackerel "in the morning"

An easy option for salting mackerel.

Ingredients:

ground pepper;
sugar - 2 tsp;
mackerel - 2 pcs.;
sunflower oil;
salt - 2 tbsp. spoons;
vinegar.

Preparation:

Butcher fish: remove entrails, head, tail.
Cut into chunks.
Rub with pepper, sugar, salt.
Tamp the pieces tightly in a jar.
Remove the remaining salt in the morning.
Put in herring.
Mix oil with vinegar, pour mackerel with the mixture.
Insist for two hours.

Salted in oil at home

This cooking option requires a minimum of food.

Ingredients:

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

Preparation:

Would need frozen fish, which should be gutted, remove the head, fins, tail.
Remember to get rid of the black film in your belly to eliminate bitter notes.
Cut in half along the ridge, remove bones.
Cut into chunks, fold in a bowl.
Sprinkle well with salt. There is never a lot of salt, the fish will take only the amount it needs.
Fill with oil.
Add the rest of the fish on top. Season with salt and oil again.
Close the bowl with a lid and send it to cool in the refrigerator for a day.

How to quickly and tasty pickle mackerel in pieces?

Ingredients:

pepper - 10 peas;
cold water - 1 liter;
salt - 5 tbsp. spoons;
mustard powder - 1 tsp;
mackerel - 700 g;
sugar - 3 tbsp. spoons;
bay leaf - 4 pcs.

Preparation:

Pour water into a saucepan. When the liquid boils, add spices. Boil for three minutes in boiling water.
Cut off fins, tail, head. Gut the insides.
Cut into 3 cm pieces.
Dry with a paper towel.
Place all parts in a container.
Cover with cold brine.

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

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 to be 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.

Preparation:

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

On salting liter cans it will take six hours.

How to salt mackerel deliciously without brine?

Not all housewives like to tinker with pickle; 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.

Preparation:

To clear the entrails of the fish, be sure to cut off the head and tail.
Rinse thoroughly.
Cut lengthwise and remove the ridge with bones.
You do not need to cut the fillet.
Grind the pepper, cloves and laurel to a powder. You can use a mortar or coffee grinder.
Stir in sugar and salt.
Grate the fillets with the mixture.
Select the shape according to the size of the fish so that it fits completely. Place the fish skin down.
Sprinkle with the rest of the spices on top.
Close the lid tightly and send in the cold for half a day.
Then turn the fillet on the other side and send it to the refrigerator for the same time.

In the abundance of recipes presented, everyone will find it to their liking. Home cooking helps to save money, getting useful and tasty dish, cooked with your own hands.