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Salt mackerel in the freezer. Mackerel salty in the freezer

Salted mackerel love almost everything! And, of course, it is best to pick up it myself, the benefit of the stores you can buy very decent fresh-frozen fish. :) The recipes are many and every hostess has your favorite. Try to cook in my recipe, with garlic. I think you will like it!

The fish is carried out in a gentle, soft, low-headed, with a pleasant aroma of garlic. If you like the situation, then put the salt more. A matter of taste!

For the preparation of the holiday, salt with garlic, prepare products.

We mix salt, sugar and pepper in the same dish.

We stumbled and well wash the scumbers, pulling the ridge and rib bone.

Feed fillet with a mixture of salt-sugar pepper.

Garlic apply to the plates and lay on the mackerel fillet.

Gently post the fish on the food film, tightly turn into the roll. We give to lie down in the refrigerator 2-3 hours, turn over several times from one side to another, and then put in the freezer. After a day (or earlier) you can try!

Get out of the freezer, let's go to lie down for 15-20 minutes.

Mackerel, salt with garlic, ready. Cut into pieces. Serve with boiled potatoes, black bread and vodka! :))

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Mackerel with garlic - this pickup recipe has two names. The first - "I am not kissing today" because of garlic in it, the second - "Far Eastern Salo" due to the similar principles of cooking salla and fish. It is known that regardless of the name, it turns out extremely unusual and delicious salted mackerel. And taking into account that mackerel is a storehouse of omega-3 fatty acids, she is also terribly useful.
The singing method is practically no different from the dry salting of another fish with the only difference that you do not need to put it under the oppression, and the fact that garlic is added. But do not try to apply garlic to another fish, I know only two species to which it is suitable - mackerel and smoking. Therefore, not to spoil the product, it is better not to experiment with other types :)

We need:

  • Two small mackerel
  • 6-10 teaspoons of salt
  • 1 teaspoon of black hammer pepper
  • Three cloves of garlic

How to cook:

From the fish to remove the dice and the ridge, leaving from each carcass two halves of fillet, rinse well. There are very few bones in mackerel, so in difficulty this moment will not be.


Remove into the refrigerator in the tank, do not cover anything. After 12 hours, you can merge from the container with the fish allocated moisture, and after a day, remove the garlic - he already gave the fish thin fragrance. And leave another day.

  • 1 We prepare fish and spices for the salting mackerel.
  • 2 We proceed to the cutting of the fish frostbed carcass. To begin with, we will make two outbreaks on the back, which will go parallel to the upper line of the dorsal fins from the same side. Draps we make a depth of about 1.5 cm or until the knife is stored in the ridge bone. Our task is to cut off the edge of the ridge, and with such candles it is much easier and more convenient.
  • 3 After that, you can remove heads and tails, deploy as a book carcass from the side of the back. All fish insides believes and wash the bump cavity.
  • 4 We take out the vertebral large bone and the beds are in bed, which are easily forgiven with your fingers and are also easily removed. As you can see, mackerel in the finished form will be completely devoid of bones, so it can be boldly offered to festive table for guests. We rinse the fillet with a cut of a dense paper towel.
  • 5 We prepare a salt mixture for salting. Mix the salt, paprika, the grains of Dijon / French soft mustard, pepper, crushed in a coffee grinder Laurel leaf. On one carcass goes about 1 tbsp. Salts, so it is very easy to calculate the amount of salinity mixture if the fish you have more or less.
  • 6 Introducing the salt-spiced mixture the inner surface of the mackerel fillet.
  • 7 Garlic slices arbitrarily distribute over the mackerel on top of a spicy layer.
  • 8 Close fillet, laying on each other half of the carcass.
  • 9 Tightly turn the scumbers into culinary film.
  • 10 We send in the container and in the film for a day in the freezer.
  • 11 At the expiration of this time, the mackerel will be ready and salted completely, it only needs to be removed in one hour before cutting out of the freezer, to beautifully feed on the table, and even an hour it fully utters, accepts room temperature And it will be a magnificent snack!
  • 12 In the frozen form is stored up to 3 months - in case of unexpected guests or just until the moment when you want to enjoy salinist with boiled or fried potato. Salted mackerel in the freezer is ready!

The site contains not one recipe for salted mackerel. Skumbarry can be shed in hot or cold brine, a dry way, entirely, or chopped into pieces. And today I bring to your attention the recipe for a frozen roll of mackerel.

Prepare such a roll will not be difficult. It seems to me that it is even easier to make it than just picking up the fish. But it is much easier to cut it, and the way to store the roll of mackerel in the freezer allows you to keep it freshness for a long time.

Ahead of New Year's holidays! Do not deny yourself the pleasure and prepare this simple, but tasty and spectacular snack from fish!

To prepare a frozen roll of mackerel you will need:

  1. Mackerel 2-3 pcs.
  2. Salt 1 tbsp. l.
  3. Acute hot pepper , black ground pepper
  4. Garlic 3 tooth.

Preparation of dishes by recipe "Frozen roll of mackerel"

  1. Wash the scumbers, pay, cut the fins, head and tail. Remove the ridge and bones from the mackerel.
  2. Garlic soda on a grater or skip through garlic press.
  3. Put the mackerel slightly flashes on the food film or parchment, evenly and richly salute, add spices and crushed garlic.
  4. With the help of food film or parchment, roll up into a dense roll and remove in the refrigerator for a couple of hours.
  5. Next, remove the roll from the mackerel in the freezer for a day, this time is enough for the roll well enough.
  6. Approximately 10 minutes before the filing, get the roll of the freezer, cut the sharp knife to pieces and put on the dish.

This inexpensive fish is the nearest tuna relative, but on our table she is a more frequent guest. This valuable fishing fish is useful product, and more mackerel is good in all kinds, and sold both fresh and treated thermally different ways. How to store a scumbard that you bought as a stock, frozen or smoked to the table, or canned from it?

The most important thing about storing mackerel

    Fresh unacked fish can be stored in a refrigerator not more than 1 day.

    It is impossible to freeze the scumbers. After re-defrosting, it will disclose.

    The duration of the storage of the mackerel of cold and hot smoked is essential.

How to store fresh mackerel

Traditionally, the mackerel on sale comes up fresh, frozen dry way, that is, freshly frozen iceless without ice. In this form, it can be stored in supermarkets up to three months, after which the product is translated into the discharge "action" and reduce the price.

But there are regions where this fish can be bought immediately after catching. Therefore, it is important to know how much time you can store fresh scumbers in the refrigerator. It is best to choose whole carcasses with your head, since the torn fish always remove the head so that the quality of the eyes and the gills cannot determine the product damage. Time as you can store crude scumbers in the refrigerator, is 1 day.

You can also clean the scumbering from the insides, remove the head and tail, and carefully remove all the black films. It should be stored in this form to the scumbering in the refrigerator on the bottom shelf a maximum of 2 days.

If it is possible, you can put fresh fish into the ice crumb, the shelf life of the mackerel at home is 10-14 days. Ice crumb can be prepared by frozen water in plastic cups, bottles or in ice packs.

In addition, you can spend your own fresh scumbers to sleep in brine to avoid its damage. The base brine recipe contains:

  • 3 tbsp. l salt;
  • 2 tbsp. l sugar;
  • 1 liter of water;
  • additionally, for fans of spicy flavors: 1 teaspoon of spices to taste (bay leaf, coriander, pepper mixture).

You can sleep in brine as a whole, purified carcass, and halves of mackerel, such a way of storing fresh fish home ambulance It will be suitable for the conditions if there is no freezer or the capabilities of the mackerel to process thermally. Ready fish will be 1 day.

Sloated and sprung fish brine can be stored in the refrigerator no more than 7 days at a temperature of from 4 to 6 ° C.

In brine, also prepare the so-called providing SkomburyWhen fish after salting is suspended in a dry well ventilated place for a certain period of time. You can store such a fish tightly wrapped its food volatile paper 1-2 days. Or cut it with small pieces, fold into the jar and pour oil. So the fish is like a refrigerator at a temperature of 2-4 ° C to a week.

There are also many recipes for a dry sampling of mackerel. For example, cut pieces with a thickness of about 1 centimeter. Fish should be cut into salts and spices if you want to keep the scumbers, and fold into the glass container. The water is not added - such a dry fish ambassador allows you to preserve all the taste of mackerel to the maximum. After 3-4 hours you will get to cook malossal fish, and fully finished it will be 1 day.

Store at a temperature not higher than + 5 ° C to 3 days. Also, the fish can be shifted with layers with onions, add water to cover pieces and store in glass containers at a temperature not higher than + 7 ° C to 1 week.

Also, such a fish is easy to turn into pickled. To do this, it should be precipitated by vinegar, vegetable oil And onions. Since it is desirable to pick up fish, even a few hours before the filing, correctly calculate the time of its preparation. Many are interested, whether it is possible to store it in the refrigerator for a long time. If there is a bow in the marinade, then it is not recommended to store longer than 2-3 days.

How to store ice cream

We do not know how many months a fish was kept in stock before it got into a supermarket, so it's not necessary to stock up this product to the freezer, scoring the freezer. Storage of mackerel at home this way should not exceed the period of 2-3 months and then, only under the condition that the carcasses are intact. For long-term storage, mackerel is not suitable, and there is no seasonality on sale, this fish is available round year at the same price.

In the freezer should be folded into the plastic separate container and wrap in the package. The optimal storage temperature of the mackerel in the freezer is from -15 ... -24 ° C.

So that after defrosting the fish was suitable for cutting and fluttered under the knife, it must be defosed correctly. To do this, put it on the lower shelf of the refrigerator for 10-12 hours. IMPORTANT AND THAT WHAT DETERMENT SCHOOL: Put it into a plastic container on the grille so that the excess moisture flows, and did not absorb back into the fish.

How to store saline scumbers

Salted I. low-fat mackerel - This is a popular product to the table. Such a mackerel does not pass thermal processingbut stored better than fresh or smoked fish. Its storage periods depend in particular on the type of brine. On sale you can find a cooked tent of the carcass: spicy brine, with mustard, with bow and garlic.

Usually, the brine in the store or on the market is not poured during the sale, so it is important to know how to store salted mackerel at home without it:

  • whole, crude, fish in the package at a temperature of + 3 ... + 5 ° C can be stored not more than 1 day;
  • separated by pieces, in oil with spicy herbs, at a temperature of + 3 ... + 5 ° C must be stored no more than 5 days.

To extend the shelf life salted fish From the store or market, it can be pledged by brine. Suitable basic recipeshown above in this article.

So storing the scumbers follows at a temperature of + 3 ... + 5 ° C not more than 5 days, be sure to make it completely covered fish.

You can also send salted Skumbria. In the freezer, in a tightly closed container or thoroughly wrapped into the film. In this form, the fish will be stored for 2-3 months.

How to keep smoked mackerel

Popular delicacy - smoked mackerel, it comes in the form of carcasses with a head or without a head, chosen or with internships. There are two main methods of smoking mackerel: cold and hot, deadlines and storage conditions for them are different.

The cold smoking method is preferable, since the mackerel prepared in this way has a longer storage period, because it is thermally processed at least 6 hours. And hot smoking is, in fact, baking the product with hot smoke for 1 hour, therefore, such a fish is much less stored.

Terms of storage by smoking mackerel:

  • cold smoking without packing - in paper at a temperature of + 1 ... 3 ° C to 3 days;
  • cold smoked in the vacuum - as indicated by the manufacturer;
  • hot smoked - at a temperature of + 1 ... 3 ° C no more than 1 day.

You should also know how to store smoked Skumbria in a refrigerator. Packed hermetic should be put on the bottom shelf and follow the storage periods specified by the manufacturer. Hot smoked fish should be accessed in a package with a zipper and stored on the bottom shelf. And smoked macker with a cold way to wrap in paper or put in a special package, and put on the bottom shelf, following the storage time storage.

For ease of fish from the store, or cooked at home, stickers should be glued to the packaging in which it is stored.

Separately, I would like to say about another way to store this useful fish. Canned food from the mackerel was always one of the most popular species of such a product. With this method of workpiece, this fish retains its taste and beneficial featuresand also is a valuable product for nutrition in the field. The duration of the storage of mackerel in preserved form is indicated on the label, at home to store such a fish with the conditions recommended by the manufacturer.