How to pickle fresh mackerel fish. How to pickle mackerel slices - step by step recipe.

One of the best appetizers to the table has always been a fish. It turns out very tasty mackerel, pickled with your own hands at home. I have a lot of such homemade recipes, in brine, with vinegar or mustard, even in tea and with vegetables.

Marinating mackerel is quite simple, of course, it’s easier to buy it in a store, but it’s unlikely that you will get such quality there. Yes, at home you can do everything based on your own preferences.

When you ever try to marinate a fish yourself, understand the whole process and try the final product, then you may want to invent some of your own recipes.

Before sharing my homemade recipes, I want to tell you a few of my secrets about how to choose the right fish and how to prepare it. Since I have lived most of my life by the sea (on Sakhalin), I know a lot about fish, so I will share it with pleasure with my readers.

How to choose and prepare mackerel for pickling

As in the case of herring, fresh or frozen fish is suitable for us, but in good condition. What does it mean? Her carcass, Rybkina, should be without damage, whole, back dark color flanks are shiny, not cloudy and not yellow.

When buying, if possible, find out when the fish was caught and how many times it was thawed. Numerous defrosts are not allowed. And, it can be seen in the carcass. Never buy fish that are difficult to see and touch, tightly wrapped in layers of packaging.

I also want to say about the size of the fish we need. Do not be stingy, choose the largest. Small, weighing less than three hundred grams, mackerel is suitable only for frying. Large fish is more fatty and tasty, after marinating it will become juicy and tender.

To defrost fish (if you could not buy fresh or chilled), never use a microwave oven, even in the defrost mode, it will ruin a lot for you. The fish should be wrapped in ordinary parchment and put on a plate at the bottom of the refrigerator, until completely thawed.

Pickled mackerel - a classic recipe

Simple, classic recipe pickling can be taken as a basis. From him "dance" with the addition or change of spices, etc. The recipe has been tested more than once, the fish turns out very tasty, use it.

Need to take:

• Two large carcasses of mackerel
• Two large spoons (without top) of salt and sugar
• Two tablespoons of table 9% vinegar
• Glass of clean filtered water
• Six peas of pepper
• two laurel leaves
• Three cloves

How to pickle mackerel in the classic way:

Please note that the water for the marinade must be well purified, we will not boil it. It will be enough to put all the spices into it, stir and let stand for a while so that the salt disperses. That's the whole marinade.

We will prepare the fish, clean it, if you wish, you can cut off the head, be sure to remove the black film from the inside, it is bitter. We wash the carcass in running water and dry it with a paper towel.

For pickling, we choose dishes so that they do not oxidize, we do not consider aluminum at all. We lay the carcasses and pour the marinade. A couple of hours the fish is just on the table, at normal temperature. Then for a day we remove it in the cold, at + 5-6 degrees.

Mackerel marinated in a jar for 2 hours

You can marinate for two hours if you are in a hurry. But then we will cook it not whole, but cut into pieces.

We take:

• Two carcasses of mackerel
• Half a liter of water
• Two large spoons of coarse salt
• Two spoons of 9% vinegar
• Large onion turnip

Cooking process:

Defrost the fish and cut it in this way: cut off the head and pull out the insides without cutting the abdomen. We cut the carcass into pieces two centimeters wide, each piece is cleaned of the black film and washed in running water.

We make brine from water and salt. We do not boil water, so it must be clean, settled or filtered. We dissolve the salt completely and fill the fish for two hours. Let it be at room temperature.

Then drain the brine completely. Cut the onion into half rings, if too large, then into quarters. Posting in convenient container with a lid, a layer of fish, sprinkle with vinegar and oil, then lay out a layer of onions, again sprinkle with vinegar and oil, and so on until the end. Close the container and refrigerate for an hour. An hour later, the fish is completely ready.

Recipe for pickled mackerel in onion skins

A good housewife usually does not throw anything away, especially onion peel. How many recipes with her do you know? Have you tried pickling mackerel like this? It turns out very tasty, and the color of the fish is appetizing.

Take the following ingredients for the recipe:

• One mackerel carcass
• Two handfuls of pure onion skins
• Liter of water
• Three large spoons of salt
• A large spoonful of sugar, without top
• Two leaves of lavrushka
• Half a teaspoon of coriander

Cooking process:

First of all, we need to prepare the marinade, put all the spices into the water along with onion peel, wait for boiling and detect seven minutes. After that, the brine must be cooled.

At this time, we are engaged in fish, cut the carcasses, remove the heads, entrails and fins, cut into three parts and put in a bowl.

Pour the pieces of mackerel with the finished marinade and leave on the table for a couple of hours. Then we put it in the refrigerator for the same time. The fish is ready for the table.

Delicious recipe for pickled mackerel in tea

The peculiarity of this recipe is that in tea the fish is very similar to smoked fish, and, thanks to tannins, it does not fall apart, it keeps its shape well.

Take for the recipe:

• Two carcasses of mackerel
• Liter of boiling water
• Four tablespoons of black tea
• Four large spoons of salt
• One spoonful of sugar
• Allspice peas to taste

Cooking process:

If the fish is frozen, then you need to defrost it, as I wrote above. We gut it completely, do not forget to remove the black film so that it does not taste bitter.

We brew tea, add all the spices there at once, except for pepper, cool and filter. We put the fish in a container with a lid, pour the marinade and add pepper. We hide the container in the refrigerator for four days, turn the fish over twice a day.

After we take out the mackerel, wash it and hang it for a few hours to dry a little. Then wrap in parchment paper and store in the refrigerator.

How to pickle mackerel with onions, another of my delicious recipes

Fish with onions is marinated for a day. The recipe itself is nowhere simpler. But it always turns out delicious. Try to pick fatter carcasses for him.

Take:

• Three carcasses of mackerel
• Three onions
• A large spoonful of table salt
• A teaspoon of sugar
• Three large spoons of table vinegar 9%
• Two large spoons of unscented sunflower oil
• Three cloves of garlic
• two laurel leaves
• Three sweet peppercorns
• Ground black pepper to taste

Cooking process:

Fish, if frozen, defrost in half so that the pieces are beautiful. We clean the insides, cut off the head, tail and fins, remove the spine and cut into pieces, two centimeters thick.

We need to cut the onion and garlic very thinly. We mix all the spices in a bowl, take a clean jar and lay out the fish in layers, sprinkling with spices. Close and refrigerate. A day later, we try a delicious snack.

Pickled mackerel in a jar at home

Mackerel marinated in a jar is always a hit with my guests because it is fragrant and tender. I myself like this recipe for its convenience, try it, I'm sure you will like it.

Need to take:

• Two carcasses of mackerel
• Half a liter of water
• Two onions
• One and a half large spoons of salt
• A teaspoon of sugar
• Two and a half tablespoons of table vinegar
• two laurel leaves
• Two large spoons of unscented sunflower oil
• Peas of black and allspice peppers, five each
• coriander to taste

Cooking process:

We will first need to prepare the marinade, for this we will boil water with all the spices for about seven minutes, let it cool and add vinegar.

We cut the fish into pieces, five centimeters wide. Cut the onion into thin half rings. We put fish and onions in layers in a clean jar alternately, pour marinade and leave for a day at a temperature of + 5-6 degrees. Everything, the fish is ready.

Mackerel marinated without vinegar

A recipe for opponents of vinegar, although it is added in very small quantities, such that it cannot bring harm. Well, without, so without.

Need to take:

• Two frozen mackerel carcasses
• Half a liter of raw purified water
• Two large spoons of table salt
• A large spoonful of sugar
• two bay leaves
• Allspice peas to taste

Cooking process:

Defrost the fish in half, gut and cut into pieces, two to three centimeters wide.

In a clean jar we put fish pieces along with lavrushka and pepper.

We dilute sugar and salt in water, completely dissolve and pour the fish, cover with a lid and leave for two days in the cold. After the fish is ready.

Mackerel marinated with mustard

Want to make this appetizer especially spicy? Add mustard, delicious, just lick your fingers.

Take:

• Two carcasses of mackerel
• Half a liter of raw water
• Two large spoons of salt and sugar
• Three large spoons of 9% vinegar
• Two large spoons of mustard powder
• Bunch of fresh dill
• One and a half large spoons of refined sunflower oil
• Two leaves of lavrushka
• Ten peas of allspice

Cooking process:

Gut the fish and cut into pieces of the size you like, maybe two centimeters wide. We put it in a container and sprinkle with chopped dill on top.

Next, we make the marinade in the water, pour all the spices except mustard, put it when the water starts to boil, cook for seven minutes and cool down to +30 degrees. Pour the fish with this marinade and add vegetable oil with vinegar. Such a fish will be ready in ten hours.

Pickled mackerel with vegetables

When you try mackerel marinated with vegetables, you will definitely not perceive store-bought fish at all.

Take for the recipe:

• Three carcasses of mackerel
• Two and a half large spoons of table vinegar
• Two medium sized carrots
• Three onions
• Canned green peas
• A large spoonful of salt and sugar
• A teaspoon of ground black pepper
• Three large spoons of tomato ketchup

Cooking process:

We do not completely defrost the fish so that it does not spread under the knife. Gutted and cut into pieces.

Boil the carrot so that it is firm, not overcooked. Onion cut into thin half rings. We throw the peas on a sieve to drain all the juice. Mix vegetables with pieces of fish and lay in a convenient container.

We make a marinade, dilute spices in water, add ketchup, vinegar and oil, pour vegetables into them. First, leave for half an hour on the table, then remove for a day at a temperature of + 5-6 degrees. The fish is ready.

How to pickle mackerel at home - video

Affordable mackerel after home salting turns into amazing tasty dish. Any hostess or owner can quickly cook it. A variety of recipes will help to serve a completely new product every time.

Ready-made salted mackerel is a great snack. Good salted fish in a salad. The advantage of the dish is the ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step by step photo recipe

For a family dinner, you can cook a delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help cooks to appreciate the amazing taste of homemade fish salting and the simplicity of the process of preparing an appetizer.

Required Components:

• fresh mackerel - 1.8 kg
• bay leaves - 4-5 pcs.
• cloves - 5-8 sticks
• allspice peas - 16-20 pcs.
• freshly ground black pepper - 3 g
• vinegar 9% - 1 tbsp. a spoon
• refined vegetable oil - 2 tbsp. spoons
• drinking water - 300 g
• onion– 2 heads
• white sugar - 1 tbsp. a spoon
• edible salt - 1 teaspoon

Step-by-step technology for salting mackerel:

1. Rinse mackerel with cold water. Very carefully clean the inside of the fish, remove the tail, head and large floats. Cut mackerel into medium pieces. Put the fish in a deep bowl. It is important that the dishes are non-oxidizing.

2. Pour water into a convenient saucepan. Place the container on the stove. Immediately add white sugar and table salt. Bring the marinade to a boil.

3. Pour vinegar and vegetable oil into already boiling water. Put allspice peas. Boil for a minute.

4 Then add ground black pepper, put bay leaves. Add cloves. Boil the brine for another minute. After that, cool the marinade.

5. Peel the onion, cut it into rings with a sharp knife. Mix pieces of mackerel with onion rings.

6. Pour the cold marinade into the fish bowl. Close the lid of the cup with all the contents. Put the fish in the refrigerator for six hours.

7. Salty, tender mackerel can be eaten.

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is the perfect option for an "urgent" snack when receiving news of the imminent arrival of guests. To get a delicious homemade fish, you will need:

• 2 medium-sized carcasses of mackerel;
• 3 tablespoons of moth;
• 1 tablespoon of granulated sugar;
• 3 bay leaves;
• 5 peas of allspice;
• 1 bunch of dill.

Cooking:

1. The first step is gutting and cleaning the fish. The belly of the mackerel is torn open, the insides are removed, the film is removed. The heads of the fish need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
2. For salting, a metal or plastic container is used. A layer of salt (2 tablespoons), half a bunch of dill and peas of allspice is laid out at the bottom of the container.
3. The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out, laid out on the bottom of the container. The top is sprinkled with dill sprigs, the remaining pepper. Placed on the fish Bay leaf.
4. The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcasses, and cut into thin pieces.

How delicious to salt mackerel in brine

One more way is enough fast food delicious salted mackerel is the use of brine. The following recipe helps you make your own favorite holiday appetizer. For cooking you need to take:

• 2 medium-sized mackerels;
• 700 ml of clean drinking water;
• 4 peas of allspice;
• 4 black peppercorns;
• 2 bay leaves;
• 3 cloves;
• 3 tablespoons of kitchen table salt;
• 1.5 tablespoons of granulated sugar.

Cooking:

1. For cooking delicious fish in brine, you will need to carefully and carefully clean the fish, remove all the insides, remove the film, cut off the head. The fins and tail are removed with kitchen scissors.
2. Next, prepare the brine. Water is put on fire. When it boils, all spices, salt and sugar are added. You can add a few grains of mustard. The mixture is again put on fire.
3. The brine will boil for 4-5 minutes. After that, the pan is removed from the heat and set to cool.
4. At this time, a mackerel carcass or its pieces are placed in a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
5. Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for pickling whole mackerel

The whole salted mackerel looks beautiful and festive on the table. The preparation of this dish is within the power of the busiest or inexperienced hostess. To prepare whole salted mackerel, you need to take:

• 2 medium-sized fish;
• 1 liter of clean drinking water;
• 4 grains of black pepper;
• 4 grains of allspice;
• 1.5 tablespoons of granulated sugar;
• 3 tablespoons of kitchen salt.

Cooking:

1. Wash the fish thoroughly before salting. Fins and tail are removed with kitchen scissors. The belly of each fish is opened. The entrails are carefully removed along with the film desalted inside. The head is also cut off.
2. Fish prepared for salting should be put in a fairly deep container.
3. When preparing brine, water is put on fire. As soon as it boils, add all the spices, sugar and salt, bay leaf. The mixture is left to boil for 4-5 minutes. The finished brine is removed from the fire and cooled.
4. As soon as the brine reaches room temperature, it is poured into a container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
5. The container with fish is cleaned in a cold place, for example, in a refrigerator, for about 30 hours.

Salt mackerel slices - a delicious recipe with video

The easiest and fastest option for preparing salted mackerel is salting in pieces. To get a delicious treat you need to take:

• 1 kg mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of salt;
• 1.5 tablespoon of granulated sugar;
• 3 cloves;
• 3 black peppercorns;
• 2 peas of allspice;
• a pinch of mustard seeds.

Cooking:

1. To prepare salted mackerel in pieces, use a whole fish or a finished, peeled carcass. In unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance is simply rinsed thoroughly with cold running water.
2. Later, the prepared carcass should be cut into equal-sized pieces and placed on the bottom of a deep container with a tight lid.
3. Water must be put on fire. When it boils, add spices, salt and sugar, put a bay leaf and let it boil for about 4-5 minutes.
4. Cool the finished brine and pour over the prepared pieces of chopped mackerel. On mackerel, you can additionally put sprigs of dill.
5. Salted mackerel can be served on the table in just 10-12 hours, which it will spend in the refrigerator.

How to salt freshly frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and cook salted mackerel with the following recipe. For cooking you will need:

• 1 kg of frozen mackerel;
• 700 ml of clean drinking water;
• 2-3 tablespoons of regular table salt;
• 1.5 tablespoons of granulated sugar;
• 3 peas of allspice;
• 3 black peppercorns;
• 3 cloves;
• 1 bunch of dill.

Other spices can be added to the brine if desired. For example, mustard seeds.

Cooking:

1. To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost the carcass on the top shelf of the refrigerator for 10-12 hours.
2. Thawed and well-peeled mackerel from the inside is laid out in a deep container. You can immediately add greens.
3. The water is boiled. Salt, sugar, black and allspice, clove buds and any other suitable spices are added to boiling water. The brine should boil for about 4 minutes.
4. Pour the prepared fish with brine after it has completely cooled.
5. The container with fish is tightly closed and cleaned in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

Tips & Tricks

1. When planning to make salted mackerel in a very short time, you can pour the cut pieces with a warm solution and leave them on the table for a couple of hours without putting them in the refrigerator. In a warm room, the salting process will go faster.
2. Do not use a boiling solution for pouring. If its temperature is above 40 degrees, salting will turn into heat treatment.
3. The original taste will come from mackerel, cut into pieces and filled with brine from homemade pickles.
4. The taste of salted mackerel will be preserved if it is peeled and put in the freezer.

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.

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, like pickled mackerel, cooked at home, served with fresh tomatoes, cucumbers, herbs.

There are a lot of recipes for salting mackerel in brine. We offer you the most common. The fish prepared in this way is moderately salty and has a wonderful taste and aroma.

Classic salted mackerel instant pieces at home

Ingredients:

• frozen mackerel carcass - 2 pcs.;
• purified water - 1 l;
• sea ​​salt - 3 tbsp. spoons;
• granulated sugar - 1 tbsp. a spoon;
• allspice peas - 3 pcs.;
• bay leaves - 1-2 pcs.;

Cooking

Defrost mackerel carcasses on the bottom shelf of the refrigerator. Then we cut along the abdomen, take out the insides, get rid of the head, fins and tail, peel off the black film inside the abdomen and rinse thoroughly. Now we cut the fish into medium-sized slices and put them in jars or a plastic container.

We heat the water to a boil, add granulated sugar, salt, allspice peas and bay leaf. Boil for two to three minutes and cool to room temperature. Fill the prepared fish in a jar or container with the resulting brine and leave at room temperature for four hours. Then we remove the dishes with the fish in the refrigerator and hold for another six hours.

After the time has elapsed, the mackerel is ready to eat.

Salted mackerel in spicy marinade slices

Ingredients:

• frozen mackerel carcass - 1 pc.;
• medium-sized onion - 1 pc.;
• garlic - 1 clove;
• salt - 1/2 teaspoon;
• sugar - 1/3 teaspoon;
• vinegar - 1 tbsp. a spoon;
• vegetable oil - 1 tbsp. a spoon;
• - 1/3 teaspoon;
• ground pepper - 1/4 teaspoon;
• allspice peas - 5 pcs.;
• bay leaves - 2 pcs.

Cooking

We place the frozen mackerel on the bottom shelf of the refrigerator and let it thaw a little. The fish should remain a little tight, but cut well. We rid the carcass of the head and entrails, remove the black film inside the abdomen and rinse well with water.

Then cut into slices, about one and a half to two centimeters thick and put in any suitable container. We add sugar, salt, vinegar, vegetable oil, ground pepper and sweet peas, seasoning for fish, bay leaves, squeeze peeled garlic through a press and throw onion chopped into rings. Mix the fish well, put in a spacious glass jar, cover with a lid and put in the refrigerator.

After twelve hours, it is ready in pieces, but its taste becomes more aromatic and richer after twenty-four hours of pickling.

8 delicious ways to pickle mackerel at home.

How to salt mackerel in 2 hours
A variety of salted fish is sold in stores, but it is sometimes problematic to buy a lightly salted product. In order for the fish to keep its marketable appearance longer and be stored longer, manufacturers do not spare salt. However, you can cook salted mackerel at home in 2 hours. The recipe below is perfect for the impatient homemade pickle aficionado.
It is enough to be patient and after 2 hours start tasting a lightly salted product.
INGREDIENTS:
Mackerel - 1 pc. Onion - 1 head. Water - 350 ml. Salt - 1.5 tablespoons. Black pepper - 7 peas. Laurel - 2 leaves.
COOKING:
The first thing I do is brine. I pour water into a small ladle, bring it to a boil, add the onion cut into four parts, the spices indicated in the recipe and salt. I cook the brine at a minimum heat under the lid for no more than 10 minutes, after which I turn off the gas, remove the lid and let it cool. While the marinade is cooling, I am engaged in fish. I cut off the tail and head, make a small incision on the abdomen, remove the insides through it, rinse the carcass with water and dry it with paper towels. I cut the carcass into slices 2 centimeters thick so that it is quickly and evenly salted. I spread the pieces of fish in a jar or food container, pour in brine, close the lid and send it to the refrigerator for 120 minutes. After the specified time, the salted fish will cook. If necessary, you can hold it in brine for another half an hour. Before serving, I recommend decorating the mackerel with onion rings and herbs.

Mackerel spicy salted

The spicy salted mackerel recipe is suitable even for herring and red fish. 12 hours after the completion of cooking, the dish will delight you with an incredible taste. INGREDIENTS:
Fresh mackerel - 2 pcs. Onions - 2 heads. Allspice - 5 peas. Laurel - 2 leaves. Wine vinegar - 50 ml. Salt - 3 tablespoons. Vegetable oil - 1 tablespoon. Dried cloves - 2 sticks. Ground black pepper. STEP-BY-STEP COOKING:
I remove the skin from the fish and cut the carcasses along the ridge. Then carefully remove the bones and cut the mackerel fillet into pieces of moderate size. Sprinkle with salt and set aside for 10 minutes. I cut the peeled onion into rings. To prepare the marinade in a bowl, I combine vinegar with vegetable oil, add the spices indicated in the recipe and mix thoroughly. I season the mackerel with pepper, add the onion rings, mix, put in a glass container and pour the marinade. I leave it at room temperature for at least 10 hours, after which I keep another couple of hours in the refrigerator. Mackerel salted according to this recipe is incredibly tender. I usually serve spicy fish with boiled potatoes, although I often use it for making croutons and sandwiches. Guests empty the plate with this delicacy first of all.

Salted mackerel pieces

Practice shows that salted mackerel pieces are at the same time an excellent independent dish, a wonderful addition to various side dishes, and a great ingredient for snacks. The recipe is intended for people who cannot imagine their life without salted fish. The spicy brine makes the fish fit for consumption overnight.
INGREDIENTS:
Mackerel - 350 g. Salt - 1 spoon. Sugar - 0.5 tablespoons. Ground pepper Vegetable oil Vinegar - to taste.
COOKING:
I pour water over fresh mackerel, cut off the head and tail, gut, rinse again and cut into pieces, three centimeters thick. I roll each piece in a mixture of pepper, sugar and salt. I put the mackerel tightly in a glass container, cover with a lid and send it to the refrigerator until the morning. Then I wash off excess salt from the mackerel, dry it, put it in a clean jar and pour it with a solution of vinegar and vegetable oil. After a couple of hours, you can enjoy the taste of salted fish.

DRY AMBASSADOR
INGREDIENTS:
2 carcasses of mackerel, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice, 1 small bunch of dill.
COOKING:
Get mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.
Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one bay leaf.
Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, allspice and sprinkle with the remaining salt on top and in the belly.
Close the container with the fish tightly with a lid and place in the refrigerator for 2-3 days. Clean the finished fish from excess salt with a paper towel or a small amount of water.

SPICE FISH IN A JAR
Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite.
INGREDIENTS:
1–2 carcasses of fish, 1 onion, 0.5 liters of water, 2–3 tablespoons of salt, 1 tablespoon of sugar, 4–5 pieces of allspice, 2–3 bay leaves, 1 tablespoon of mustard seeds.
COOKING:
Prepare the fish: gut, cut off the heads and rinse well under running water. Cut the carcass into large pieces.
Start brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should be completely dissolved. Remove brine from heat and cool to room temperature.
Cut the onion into small rings. Put them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.
Close the jar with a lid and refrigerate for 10-12 hours. Ready mackerel can be stored at cold temperature no more than 5 days. The same applies to fish brine.

FISH UNDER YEARS

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. Perfect for this purpose liter jar filled with water, or a sealed bag with cereals of the same volume.
INGREDIENTS:
2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of freshly ground and allspice.
COOKING:
First, prepare the mixture for salting. To do this, mix salt, sugar and pepper.
Mackerel must be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then you should thoroughly dry the mackerel and transfer to a cutting board.
Cut each carcass lengthwise through the abdomen into two parts. Remove the fishbone and all bones. Cut the meat off the skin. It is best to do this with a very sharp knife.
Cut the fillet crosswise into small pieces. They must be transferred to a glass container and sprinkled with a mixture for salting. Press down the fish with oppression and refrigerate for 7-8 hours.

AMBASSADOR OF A WHOLE CARCASS OF MACKEREL
You can try pickling a whole carcass of mackerel. It also turns out very tasty. Gutting the fish is not required for this recipe.
INGREDIENTS:
2 carcasses of mackerel, 6 tablespoons of salt, 2 tablespoons of sugar, 1 teaspoon of ground black pepper, 1 tablespoon of dried dill, 1-2 tablespoons of vegetable oil.
COOKING:
Rinse the mackerel and pat dry with paper towels. Take a large bag and add salt, sugar, pepper and dill into it. Shake the bag to mix all the seasonings.
Then carefully rub each carcass with a curing mixture. Put the fish in the bag in which the seasonings were mixed. Wrap the mackerel tightly. To do this, you can use a few more bags or thick paper.
Put the fish in the refrigerator for 3 days. The finished fish should be washed under running water, dried well and rubbed with a small amount of vegetable oil.

SALTED FISH
The easiest way to salt mackerel at home is to make salted fish. In this recipe, the amount of salt is determined "by eye". Nevertheless, misfires are excluded, because it is almost impossible to oversalt the fish.
INGREDIENTS:
2 carcasses of mackerel, salt to taste, 5-6 pieces of allspice, peas, 1 lemon, 1-2 tablespoons olive oil.
COOKING:
Mackerel for this recipe must be prepared. Gut the carcasses, removing the black films from the abdomen, cut off the heads and rinse the fish under running water. Dry the mackerel with a paper towel and cut into portions.
Salt each piece of fish and transfer to a glass or plastic container. Put allspice, bay leaf on top. Drizzle the mackerel with lemon juice and drizzle with olive oil.
Cover the container with a lid and send the mackerel to the refrigerator. Such a fish is salted during the day. During this time it is necessary to stir the container several times.

In addition to the fact that mackerel has amazing palatability, it is also very useful. It is a valuable source of vitamins, such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.
However, the most important quality of this fish is that it is rich in useful fatty acids omega 3. They strengthen the immune system, normalize metabolism and hormonal background, have a positive effect on work of cardio-vascular system.

Salting rules and tips

-Mackerel of large or medium size is suitable for salting. Small fish are bony and not fat. The ideal option is a fish weighing 300 grams.
- It is better to salt fresh or fresh-frozen fish. If you don't have one, frozen will do.
-During the selection, be sure to pay attention to the color. Fresh fish has a light gray hue without signs of yellowness, the eyes are light and not cloudy.
- A good mackerel is characterized by a slight fishy aroma, firm to the touch and slightly moist.
- When salting, salt draws excess moisture out of the fish and thoroughly soaks the carcass.
- Carry out the process at a low temperature, because in hot conditions the product will go bad.
- Upon completion of salting, mackerel is cleaned in a cellar or refrigerator.
- For the preparation of salted mackerel, dishes are used that do not oxidize. I use enameled or glass containers.
I recommend salting mackerel at home with ordinary salt, iodized salt is not suitable. Iodine will not affect the taste ready meal, but spoil appearance. It is better to use coarse salt. It requires a lot of liquid to dissolve, so more moisture will be removed from the fish, which will increase the shelf life.
- Whole carcasses, fillets or pieces are suitable for salting. This does not affect the cooking technology, but reduces the time for complete salting.
- The whole mackerel is cooked for three days, the pieces are salted for one day.
-Fridge - the best place for storage. Pour mackerel with vegetable oil and store for no more than 5 days.
-Do not keep salted fish in the freezer as the meat will become watery and soft after defrosting.
- In order for the mackerel to fully reveal its taste and acquire a breathtaking aroma, add laurel and peppercorns during the salting process. Coriander, cloves and allspice add a spicy flavor.
These tips will help you cook delicious, beautiful and fragrant salted mackerel.