Brine for mackerel for 1 liter of water. The best and simple recipes for salting mackerel at home. Defrosting and cutting mackerel

Did you want to feast on salted mackerel with potatoes, and on the shelves of shops there are only nondescript dried fish? The problem is solved quickly and simply - you need to buy fresh frozen fish, preferably 2-3, and salt it at home yourself. There are no special secrets in salting, but there are many different recipes.

1 recipe - how to pickle mackerel in a marinade

You will need:

clean water - liter
salt - 4 full spoons
sand - 2 spoons without a top
vinegar 9% - 2 tablespoons
3 pieces of bay leaves, allspice and black peppercorns

To quickly and tasty salt 1 mackerel, you should:

Rinse thoroughly, cut into equal pieces
Throw bay leaves, peppercorns, salt and sugar into a liter of water, put on the stove
Boil the marinade after boiling for about 5 minutes, cool
Add vinegar, stir
Put all the pieces in a small glass jar, pour over the marinade completely, close with a plastic lid
Try it in a day - maybe you should add salt to taste
Store in the refrigerator, when serving, cut the onion into rings and transfer the pieces to them.

2 recipe - how to quickly pickle mackerel in brine

You will need:

1 kilogram of fresh frozen fish
5 heaping spoons of salt
3 tablespoons of sand
a spoonful of mustard powder
6 bay leaves
2-3 cloves
a couple of tablespoons of vegetable oil

To prepare a brine and tasty salt fish, you need:

Clean all fish, cut off heads, tails, remove entrails
Wash the mackerel, defrost, cut into even pieces
Pour water and boil the brine, putting salt and sugar, mustard, spices, oil there
Cool the brine, pour all the pieces with it, put salt for 3 days
It is better to turn the pieces daily to salt them evenly.
After 3 days, you should try the fish - it turns out very tasty

3 recipe - how to quickly salt mackerel without brine

You will need:

3 small fish
3 tablespoons of sugar and salt
ground black pepper

To salt the pieces, you need:

Wash the mackerel carcasses by peeling and cutting off excess
Cut into pieces
Stir in salt, sugar and pepper
Rub each piece with the mixture and place loosely on the bottom of a wide salting container
To completely salt the pieces, you need to wait two days, holding the jar on the shelf of the refrigerator

4 recipe - how to deliciously pickle mackerel in tea brine

According to this recipe, mackerel looks like smoked, dark in color from tea. Guests will easily confuse it with the store's appearance, but will appreciate the taste.

You will need:

2 headless fish, fresh frozen
4 level spoons of salt
4 flat tablespoons of sugar
4 tablespoons unflavored black tea
liter of boiling water

You can quickly cook salted fish:

We defrost the carcasses, wash in the sink under running water, clean, cut into thin slices
We make the brine: pour 4 tablespoons of tea with boiling water, cool
Mix salt and sugar in brine
Fill in the pieces, salt for 3 days, removing them on the refrigerator shelf
Drain the brine, dry the pieces on a napkin or paper towel
Put on a plate and taste

Mackerel salted at home turns out juicy, fatty, tasty, salty. With onions and potatoes, you yourself will not notice how you eat it all without a trace. It is guaranteed that next time you will have to salt more fish to make sure everyone has enough.

Experienced housewives prefer to salt fish at home, skeptical about the finished product on store shelves. And they do it right, because often salted fish preserves not only upset the buyer with their taste, but, to put it mildly, do not quite meet sanitary standards. Whether it's homemade pickling - clean, with soul and certainly to taste!

For salting, a medium-sized, fairly oily fish is best. Before you salt the mackerel, carefully examine each fish in the belly area - there should be no yellow spots. Yellow spots on the belly of mackerel are a sign of its staleness, and not at all fat (do not believe unscrupulous sellers!). The selected fish needs to be thawed, and you can start pickling according to any of the recipes we offer.

Pickled mackerel

Before pickling mackerel in the marinade, prepare all the necessary products:

2 fatty mackerels (300-400 g each);

10 pieces. black peppercorns;

3 pcs. allspice peas;

4 bay leaves;

1/2 tbsp. l. dry mustard;

5 tbsp coarse non-iodized salt;

3 tbsp Sahara.

Preparation

1. Put the water on the fire and after boiling, add all the spices there, boil for 3 minutes.

2. Cover the marinade with a lid and cool to room temperature.

3. Prepare the fish: remove the entrails, cut off the tail and head. Rinse the mackerel and pat dry with paper towels.

4. Cut the fish into 3-4 cm pieces.

5. Place the mackerel in an enamel or glass container, fill with cooled marinade and put under pressure.

6. Place the mackerel in the refrigerator. It will be possible to try lightly salted fish in 12 hours, and in a day it will have time to be well salted.

Whole salted mackerel

It will be useful for very busy housewives to learn how to salt whole mackerel - tasty and without much fuss.

You will need:

300 g mackerel;

1 tbsp. l. salt;

1/2 tbsp. l. Sahara;

1 bay leaf;

a pinch of ground black pepper;

1/2 tsp ground mustard;

a pinch of ground coriander.

Preparation

1. Before salting the whole mackerel, prepare the fish: cut off the head and tail, making an incision along the belly, remove all the insides, cut off the fins.

2. Thoroughly rinse the carcass, do not forget to use a knife to clean the inner surface of the abdomen from the black film. Dry the fish with a paper towel.

3. In a separate bowl, combine salt and sugar with spices, add mustard and chop the bay leaf.

4. Place the fish in a bag and cover with the spicy-salty mixture. Shake the bag to spice the mackerel evenly on the outside and inside.

5. Tie the fish bag tightly and place it in another bag to be sure to avoid leaks.

6. Place the fish in the bottom of the refrigerator for 48 hours.

Remove the salted mackerel from the bag, rinse under running water to remove salt and spices, dry with a paper towel. Finished fish can be sliced and served immediately, or stored whole in a plastic container in the refrigerator.

Dry salted mackerel in pieces

And here is another version of the "dry" salting of mackerel.

You will need:

fatty mackerel weighing 300-400 g;

1 tbsp salt;

1/2 tablespoon sugar;

a pinch of ground pepper;

vegetable oil and vinegar to taste.

Preparation

1. Peel the entrails of the fish, rinse and cut into 4-5 cm slices.

2. Dip each slice in a mixture of salt, sugar and pepper.

3. Place the mackerel pieces tightly in a glass jar, cover and refrigerate overnight.

4. In the morning, rinse the pieces of excess salt, dry them, put them back in the jar and fill with a mixture of vegetable oil and vinegar to taste. After a few hours, the fish can be served at the table.

4.1 (81.18%) 102 votes

Well, the time has come to return from distant Mars to our Earth. Recently I was at a friend's where the table was served with salted mackerel at home, very tasty. I had no idea before that mackerel can be cooked at home, but they shared the recipe with me, and I looked for similar recipes under the impression and now, of course, I will share them with you. I hope this collection contains a recipe that suits you. Yes, by the way, most of the recipes were written by women and I did not change the original presentation and pass off recipes as my own - firstly, it would be dishonest, and secondly, the zest of the narrative will disappear ....

Everyone loves fish, and if not everyone loves, then everyone knows that fish is a storehouse of useful substances: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that you need to eat 100 grams of fish daily.
Children especially need to eat fish, as their body grows and must receive enough vitamins. It is not for nothing that our grandmothers obligatorily watered our parents with fish oil, and our parents were ill in childhood less often than our children.
So, in order for us to have a very tasty salted mackerel at home, we need to remember a few simple rules:

Pay attention to the freshness of the fish. Fresh mackerel should have a tight, springy carcass, light gray in color, without a hint of rust and smell like fish, but not smell bright, but slightly.
The fish should be free of any stains, traces of blood, etc. The eyes should not be sunken, dull, dry, or cloudy. The gills of a healthy fish are red, clean, with no signs of mucus.
The scales fit tightly, the tail should be flat and not dry, it is advisable to check the fish in the water, the fresh one should sink. Only such an experiment will not work for frozen fish.
For pickling mackerel, we choose large specimens weighing at least 300 grams.

Salting place

So that our mackerel is well salted, we are preparing a cool place in the house, whoever has a cellar, you are very lucky. If you don't have a cellar, a refrigerator is perfect. So the place is ready.

Tableware

Tableware. Dishes need glass or enamel, or plastic, according to your taste, the main thing is that the dishes do not oxidize. There are dishes.
We pass on to the intricacies of salting mackerel.

It is important to remember that for salting fish, take only coarse, rock salt, not iodized, since iodine will affect the external attractiveness of the finished fish, and coarse salt will take away excess moisture.
So, let's move on to the recipes for salting our mackerel.

The easiest recipe for pickling mackerel

Ingredients:

Mackerel -2pcs. 350g each
Water - 1 liter
Mustard powder - 1 spoon
Sugar - 3 tablespoons
Salt - 5 tablespoons
Pepper peas -10 pcs.
Bay leaf - 4 pcs.

If you are in doubt about the need for sugar, do not hesitate, sugar will give the fish a great taste.

I don't like to waste time in the kitchen, so let's apply a little time management:

We put a pot of water on the fire, after the water boils, add everything except fish and cook for three minutes. After three minutes, turn off the heat, close the pan with a lid and leave to cool.
In the meantime, let's get busy with butchering mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole, this will not affect the taste.
We put the fish in the prepared container and fill it with brine. We cover the container and send it to a cold place for 12-24 hours.
After 12 hours the fish is lightly salted and ready to eat, after 24 hours the fish is finally salted.

Choose which one you like best. After the fish is ready, we recommend chopping and storing in a jar with vegetable oil.

This recipe will save you from frustration after purchasing low-quality products.

Ingredients:

Mackerel -1pc.
Salt - 4 tablespoons
Sugar - 2 tablespoons
Vinegar - 2 tablespoons
Bay leaf - 3 pcs.
Black pepper - 3 pcs.
Allspice - 2 pcs.
Water - 1 liter

The cooking principle is similar to a quick, simple recipe:

Gut the fish, cook and cool the brine, but in this recipe, after the brine is at room temperature, we add vinegar.
Fill the fish with brine and put in a place with room temperature for 24 hours.
We taste after a day.

As a result of these simple actions, you should get salted mackerel at home, very tasty.

This recipe can be safely called universal, since it is suitable for both sturgeon and herring. The advantage of this recipe is the cooking time, after twelve hours, you can enjoy the wonderful taste of the salted fish.
Ingredients:

Mackerel - 2 pcs.;
Onions - 2 pcs.;
Allspice - 5 peas.;
Bay leaf - 2 pcs.;
Wine vinegar - 50 ml.;
Salt - 3 tablespoons;
Vegetable oil - 1 spoon;
Cloves - 2 sticks;
Ground black pepper - to taste.

The cooking process for this fish is slightly different. When preparing mackerel, we don't just gut it, we peel it off and remove its bones. This is easy to do if you cut the fish along the back, along the ridge.

Cut the mackerel into medium-sized pieces, salt and let rest for 10 minutes.
Meanwhile, clean and chop the onion into rings.
Cooking the marinade. To do this, mix spices, vinegar and vegetable oil.
We take slightly salted fish, pepper, mix with onions, put in prepared dishes and fill with marinade.
Mackerel is marinated at room temperature for at least 10 hours, after which we send it to "reach" in the refrigerator.

Fish cooked according to this recipe melts in your mouth in the literal sense of the word. It goes well with both a side dish and sandwiches. Salted mackerel at home is very tasty and excellent appetizer for any drink, well, you know….

Not all people love to cook, but those who do will prefer homemade pickled mackerel.
In the recipe below, we will consider how to salt mackerel in onion skins with brine.

Ingredients:

Frozen mackerel - 3 pcs.
Rock salt - 3 spoons;
Water - 6 glasses;
Black tea (yes, yes, yes, exactly tea) - 2 tablespoons;
Sugar - 1.5 tablespoons;
Onion husks - 3 handfuls.

We defrost mackerel naturally - without microwaves, steam, and the like.
In the meantime, prepare the brine. Wash the husk well with a sieve and running water. We put it in a saucepan, salt, pepper, sweeten, add tea leaves, fill with water and set to boil.
After the water boils, turn off the gas and leave it to cool completely.
Gut the mackerel, rinse it thoroughly, put it in an enamel bowl, pour in the strained brine, close it,
We put in the refrigerator and leave for three days. Every day we turn the fish over for even salting and coloring.

After three days, we take out the fish, cut it and eat it.

Mackerel marinated in tea brine

I suggest trying mackerel marinated in tea brine.

I can't say how good such mackerel is for food, since they eat it with lightning speed. At the same time, I am sure that having cooked such a fish, you will not want to purchase a store one.
Ingredients:

Frozen mackerel - 2 pcs.
Rock salt - 4 spoons;
Water - 1 liter;
Black tea - 4 spoons;
Sugar - 4 tablespoons;

Let's start cooking.

We defrost, gut the fish, wash, dry with disposable towels.
Brew tea and cool, when it cools down, dissolve salt and sugar in it.
We put the mackerel in a container, fill it with marinade and leave it in the refrigerator for four days.
We hang the finished mackerel overnight. This is necessary so that the excess fluid is gone. Bon Appetit.

Every hostess at least once in a lifetime has guests unexpectedly, in such a situation, “instant” recipes save. What are these recipes? Everything is very simple, these are recipes for dishes that do not require a long cooking process.
One of these recipes-lifesavers - Mackerel two hours.
To prepare such a mackerel, we need:

Mackerel - 1 pc.;
Onions - 1 pc.;
Water - 350 ml.
Salt - 1.5 tablespoons;
Black pepper - 7 peas;
Bay leaf - 2 pcs.

Preparation:

Cooking the brine. For 10 minutes we cook the brine with onions, cut into 4 parts, spices and salt. Turn it off, cool it down.
Gut the fish, wash it and dry it with paper towels. Cut into small pieces, 2 centimeters.
We put the chopped fish in a jar and fill with brine, close and refrigerate for 2 hours.
During this time, we clean and cook potatoes, set the table, take out pickles.
We do our hair, make-up and prepare for the arrival of guests.

A very simple recipe for making mackerel “in the morning”.
For him we take:

Mackerel -1 pc .;
Salt - 1 spoon;
Sugar -0.5 tablespoons
Ground pepper, vegetable oil, vinegar.

Cooking is very easy

Gutted mackerel, cut into medium pieces.
Rub each piece with a mixture of pepper, salt and sugar, put it tightly in a jar, put it in the refrigerator.
In the morning, wash off the excess salt, put it in a clean dish and fill it with a mixture of vinegar and oil.
After 2 hours we sit down to breakfast with pleasure.

Salted mackerel at home is very tasty, especially in the morning, if the evening was not easy.

Pickled mackerel

And here is a recipe for pickled mackerel lovers.
We need:

Mackerel - 3 pcs.;
Onions - 3 pcs.;
Garlic - 3 teeth;
Sugar - 1 spoon;
Salt - 1 spoon;
Vinegar - 3 tablespoons.
Vegetable oil -2 tablespoons;
Bay leaf - 2 pcs.;
Allspice - 1 teaspoon;
A mixture of peppers to taste.

We DO NOT DEFROST the fish completely, as it is impossible to cut a completely thawed fish beautifully.
Gutted, removing the head and tail, wash, cut beautifully.
Peel the onion and garlic, cut the onion into rings, garlic into plates.
Cooking the marinade.
Combine oil, vinegar, salt, sugar, pepper and lavrushka.
We put the mackerel in a large container, add the onion and garlic, fill it with marinade, mix well.
We put it in a jar and put it in the refrigerator for a day.
A day later, we take it out and enjoy it.

Bon Appetit!

This dish is prepared in two stages.
We take:

Mackerel - 1 pc.;
Salt - 3 tablespoons;
Sugar - 1 tsp;
Onions - 1 pc.;
Vinegar 9% -1-2 tsp;
A mixture of peppers to taste;
Vegetable oil - 2 tablespoons;
Lemon.

Stage one.

Gutting the mackerel, take out the ridge and bones, cut into fillets.
Season the fillets well with a mixture of salt and pepper, fold half to half, wrap them in a bag or film and send them to the refrigerator for a day.
We take out, wash off the excess salt, dry it, cut it and proceed to the second stage.

Stage two.

Cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, mash, so that the onion gives juice.
Lubricate the mackerel with a mixture of oil and vinegar, put the onion on top and prepare for use.

Spicy lovers will appreciate the recipe for Mackerel with cinnamon.
For this recipe we need:

Water - 1 liter;
Mackerel - 3 pcs.;
Bay leaf -4 pcs.;
Salt - 250g;
Peppercorns and cinnamon to taste.

How to cook:

Cook the brine for 5-10 minutes, adding seasonings to the water.
Gut the fish, wash, dry.
Pour mackerel with cooled brine and send it to the refrigerator for three days.
Cut the finished mackerel and eat it, bon appetit.

Now I think everyone will find a recipe for themselves to get salted mackerel at home, very tasty, about how and what you did, do not forget to write in the comments, and in the meantime I will again look for something interesting and exciting for my blog, something to hook.

Mackerel, cooked at home using any of the proposed methods, has a slightly salted taste, the absence of harmful components and a harmonious combination of spices that make up the marinade.
Salted mackerel (method 1) will be ready in 6 hours, and pickled mackerel (method 2) in a day.

Recipe number 1. Quick dry salting of mackerel in pieces

This is a very simple method that can be used to salt any fish, not just mackerel. At the same time, the beneficial properties of the fish are preserved as much as possible, and the fish itself turns out to be very good salting: moderately salted and without additional preservatives.
So, lightly salted mackerel, occupying the volume of a 750-gram jar, will be obtained from 2 medium (350 g) fish.

Ingredients

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

Preparation

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

Cut the mackerel into 3-4 cm pieces.

Stir the fish pieces with salt and sugar.

Tighten the bowl of fish with plastic wrap and refrigerate.
After 6 hours, remove the mackerel from the refrigerator. Rinse each piece under running water to remove salt.
Place the mackerel pieces tightly in a 750g jar.
Pour the filled jar with vegetable oil (it will go a little, no more than 50 ml).

Put a jar of lightly salted mackerel in the refrigerator for storage. The fish is ready. Mackerel, prepared by the dry salting method, can not be folded into a jar, but consumed immediately after rinsing it from salt.

Recipe number 2. Pickled mackerel in brine pieces

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

So, pickled mackerel, occupying 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;
Bow - 1 head;
Salt - 2 tsp;
Sugar - 0.5 tsp;
Ground black pepper and cilantro - a third of a teaspoon each;
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 half rings of onions.
Boil 250 ml of water. Dissolve all of the listed ingredients in water, except for 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 for 24 hours.
After the indicated time, the pickled mackerel is ready.

Salted, as well as pickled mackerel, cooked at home, are served with fresh tomatoes, cucumbers, herbs.

You haven't tried salt the mackerel Houses? In vain, this is completely simple, the salting technology is simple, and the fish turns out to be incredibly tasty, very aromatic 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 will appeal to all your guests.

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 fresh 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 a fish can fit in it, if it is slightly smaller, you can bend or cut off the fish's tail

For brine per 1 kg. fishes:

0.5 liters of boiled chilled water
2 tbsp. tablespoons of salt
1 tbsp. spoonful of sugar
1 - 2 bay leaves optional

Salting:

Prepare the brine, stir salt and sugar in water, stir thoroughly until completely dissolved
We put the fish in the container and fill it with brine, if it was not enough, and the fish was not completely closed by it, it's okay, you just need to turn it over from time to time
Close with a lid and leave for 2 - 3 hours at room temperature
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.

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

How to quickly and tasty pickle mackerel in pieces:

We defrost fresh-frozen fish, gut it, separate the heads and tails, rinse under running water
Cut into equal pieces
We put in a container for salting
Finely chop the onion and sprinkle the pieces
Prepare brine for pouring, at the rate of 800 ml. boiled chilled water add 3 tbsp. tablespoons of salt
Fall asleep 1 teaspoon (without a slide) of black ground pepper and seasoning for fish
Optionally, you can add 1 tbsp to the brine. a spoonful of vinegar and 2 tbsp. tablespoons of vegetable oil
Pour into a container with fish and put 2 - 3 bay leaves
Close the container tightly and put it in the refrigerator
After a day, you can taste delicious fish

Delicious mackerel in brine with tea

Necessary:

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

Preparation:

We defrost the fish, gut it, separate the heads and tails
We prepare the brine, for this we pour water into a saucepan and put on the fire
Bring to a boil and pour tea into the water
Add salt, sugar, spices, bay leaf at once, stir everything well
Turn off the heat and let the brine cool down
Filter the cooled brine through a sieve and fill the fish laid in a container
Close with a lid and put in the refrigerator for 4 days
When preparing 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 liter.
Spices according to your taste and discretion

Preparation:

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

How to Make Salted Mustard Mackerel (Mustard Spice Pouring)

We defrost the fish, gut it, leave it without heads and tails
Rub on all sides and inside with a curing mixture and put in a bowl for salting

The curing mixture for 1 kg of fish consists of:

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

Sprinkle it with the remaining mixture, close the lid and put it in the refrigerator for 2 days (during this time, turn it over several times)
We take it out of the refrigerator, rinse it from the mixture under running water and dry it
We prepare 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
Pour a little water (100 ml.) Into a saucepan, pour the dry seasoning mixture into it

Spice mixture composition:

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

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

The composition of the mustard spice filling:

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

Fill the fish and put it in the refrigerator for one day

Dry salting

Ingredients:

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

Preparation:

Take out the insides, removing the dark film on the abdomen, if you leave it, it will give bitterness to the finished product;
Cut off the head. Wash;
Pour salt, allspice peas, dill, lavrushka into the container;
Mix salt and sugar;
Spread the fish from all sides;
Place in a container. Put the dill in the belly, sprinkle with spices and salt;
Close and put in the cold 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, packed with cereals in a plastic bag. It turns out a very tasty recipe for salted mackerel.

Ingredients:

Salt - 2 tbsp. spoons;
Allspice - 1 tsp;
Mackerel - 2 pcs.;
Sugar - 1 tbsp. a spoon;
Black pepper - 1 tsp.

Preparation:

Mix all loose ingredients;
Remove the head and entrails from the carcass;
Wash;
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. To remove quickly, a very sharp knife will help;
Cut the resulting pulp into pieces;
Place in a container. Sprinkle with spices;
Apply 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 slightly salted. The main thing is that it is fast cooking. 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.

Preparation:

For brine, pour water into a saucepan;
Sprinkle spices;
Add salt and sugar immediately;
Wait for it to boil;
Boil for a couple of minutes;
Refrigerate. To make the process go faster, you can pour into a wide bowl;
The tail, head, fins must be cut off;
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. Otherwise, it will not be a spicy fish, but a boiled one;
If you run out of liquid, cook some more.
After twelve hours, a spicy, aromatic fish is obtained.

In onion skins with brine

You don't always want to go shopping in search of good, not salted mackerel. Finding the perfect flavor is very difficult. You will learn how to salt mackerel at home with the taste of smoked meats in this recipe. Onion skins 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.

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 and tail from the carcass. Clean the insides;
Wash the abdomen thoroughly so that there is no bitterness in the finished product;
Strain the marinade through a sieve. You can take gauze to help;
Put the fish in a jar or container;
Pour brine;
It is worth marinating for three days. Be sure to turn over every day;
Remove from the marinade. Lubricate with sunflower oil to make it look more beautiful and does not dry out.

Pickled in tea brine

Salting mackerel with tea is a delicious, understandable recipe. The only negative is that it takes about four days to cook. 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.

Preparation:

Defrost fish in the refrigerator overnight;
Get the insides. Remove the head and tail;
Rinse thoroughly;
Boil water with tea. There should be no additives and flavors in the tea leaves;
Pour the salt into the marinade. Add sugar. Stir;
Cool completely. In order not to cook the fish;
Strain;
Put whole carcasses in a jar or container, you do not need to cut it;
Send to refrigerator;
Turn every day so that the salting is even;
After four days, the treat is ready.

This mackerel will delight all guests at the festive table. And you will feel proud to create a culinary masterpiece.

2 hour salted mackerel

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

Ingredients:

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

Preparation:

Divide the onion into quarters with a knife;
Add onion, salt and spices to the water;
Cook for ten minutes;
Take out the insides. Cut off the head and tail of the fish;
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's so easy and quick to make a good side dish for potatoes.

An easy option for salting mackerel.

Ingredients:

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

Preparation:

Butcher the fish: remove the entrails, head, tail;
Cut into chunks;
Rub with pepper, sugar, salt;
Send to the bank. Tamping tightly;
In the morning it is worth removing the remaining salt;
Put in herring;
Mix oil with vinegar;
Pour the mackerel 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 gr.;
Refined oil - 200 ml.

Preparation:

For this version of the dish, a frozen carcass is required. Which needs to be gutted, remove the head, fins, tail;
Remember to get rid of the black film in your belly. It gives bitterness;
Cut in half along the ridge. Remove all bones;
Cut into chunks;
Place the skin side down in a bowl;
Sprinkle well with salt. There is never too much salt. The fish will take only the amount it needs;
Fill with oil;
Add the fish that remains on top;
Season with salt and oil;
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 gr.;
Sugar - 3 tbsp. spoons;
Bay leaves - 4 pcs.

Preparation:

Pour water into a saucepan. When boiled, add spices. Boil for three minutes so that the water boils;
Cut off fins, tail, head. Gut the insides;
Cut into pieces. A size of three centimeters will be sufficient;
Dry with a paper towel;
Fold all parts into a container;
Cover with cold brine.

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

Detailed recipe for pickling 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. a spoon;
Laurel - 1 sheet;
Mackerel - 2 pcs.;
Sea salt - 3 tbsp. spoons;
Water - 1000 ml;
Allspice - 3 peas.

Preparation:

Gut the fish. Remove all unnecessary parts;
Prepare mackerel brine. To do this, boil the spices with water until the bulk ingredients are completely dissolved;
Chill the marinade completely;
Cut the mackerel into pieces;
Best salted in a jar. Put a piece in it, pour with brine;
It takes four hours to stand at room temperature;
Put in the cold.

How to salt mackerel deliciously without brine?

Not all housewives like to tinker with pickle. 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.;
Cloves - 2 pcs.

Preparation:

Clean the entrails from the fish. Be sure to cut off the head and tail;
Rinse thoroughly;
Cut along 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 this mixture;
The shape should be taken by the size of the fish so that it fits completely. Transfer the fish skin down into it;
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. Homemade cooking saves you money, resulting in a healthy and tasty DIY treat.

Salted mackerel

Ingredients:

2 fresh frozen mackerels

for 1 liter of water

2 tablespoons of salt (with a small slice)
1 tablespoon of sugar (without a slide, under the knife)
2 bay leaves
2 - 3 cloves
5 pieces of allspice

Cooking method:

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.
You can tastefully salt the mackerel with a whole carcass (it will take at least 12 hours) or, as in my case, by cutting it into portioned pieces.
To prepare the brine, bring the water to a boil, add salt (if you like saltier fish, you can slightly increase its amount to taste), sugar and mix well until completely dissolved. Then put the spices, turn off the heat and let it cool to room temperature.
Put the mackerel pieces in a suitable container with a lid, fill with cooled brine and put in a cool place for at least 8 hours. Next, store the salted fish in the refrigerator. Bon Appetit.

Spicy salted mackerel

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 spiced salted mackerel:

Cooking 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.
My fish, cut off the head and fins, remove the insides. Rinse thoroughly again and cut into pieces about 3 cm thick.
Peel the onion and cut into rings.
Cut half the lemon into cubes or cubes.
Put fish, lemon and onion in layers in a jar or saucepan. You can use lemon juice or fruit vinegar instead of lemon.
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.
Set the table, and bon appetit!

Homemade Salted Mackerel in Cinnamon Brine

This homemade recipe is simple, but original - with cinnamon, interesting in the 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 brine with cinnamon - cook like this:

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

Salted mackerel with basil and coriander

Such a homemade recipe for pickling mackerel is good not only because it is obtained with an original aroma, although there are opponents of such spicy aromas, but also because of the speed of preparation. 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 grains - 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, salted mackerel with basil and coriander is prepared like this:

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

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

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

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