Recipes for mackerel brine and salting fish in brine

Are you ready to do a little magic in the kitchen by salting some delicious mackerel at home? I am sure that you can only make a real yummy dish yourself, with a little effort and a huge amount of love for fish. That’s when real yummy food will appear on your table. Keep recipes for dry salting, quick cooking in brine, whole or in pieces.

Basic rules for salting

Under the influence of salt, excess moisture is removed from the fish. At the same time, salt saturates the carcass. The result is a delicious product. For cooking to be successful, you need to consider the following features:

1. Salting should be carried out at a low temperature so that the fish does not go rotten, so it must be kept in the refrigerator or in the cellar.
2. The dishes used in the process should not oxidize. It is best to use containers made of plastic or glass. Enameled cookware is also suitable.
3. When salting, you should use ordinary coarse salt, without iodine, as it can affect the appearance of the product.
4. The more moisture is removed from the fish, the better quality it will be and the longer it will last. Therefore, you need to use coarse salt.
5. You can salt whole carcasses, fish fillets or pieces. The result will be the same, but it will take less time to salt the lump mackerel.
6. The finished product should be stored in the refrigerator in sunflower oil for 5 days.
7. There is no need to place the prepared dish in the freezer.

To add aroma and improve taste, in addition to salt, you should use various spices (cloves, pepper, bay, etc.).

Lightly salted in a bottle with onion skins

To prepare the recipe you will need:

• Mackerel;
• Onion peel;
• Black tea;
• Sugar, salt;
• Bay leaf;
• Black peppercorns.

Cooking time 20 min.

1. Fish should be defrosted at room temperature, never in water. At the same time, pour water into the pan, put it on the stove, and turn on medium heat.
2. When the water boils, you need to add onion peels, tea, bay leaves, pepper, sugar and salt. Mix the contents thoroughly. When the water boils, reduce the heat to low and cook with the lid closed for 5 minutes.
3. After time has passed, you need to turn off the heat, remove the pan from the stove, and let the brine brew.
4. By this time the fish will have already thawed. You need to remove the head and fins, carefully gut it, and rinse thoroughly under running water.
5. Next, you need to take a liter (depending on the size of the fish) bottle and cut off the neck. Place the fish in a bottle; when the brine has cooled, pour it over the mackerel in the bottle. In this form, it should infuse for an hour, after which you need to cover it with cling film and place it in the refrigerator for 3 days.
6. After time, the brine is drained and the fish is washed under running water.

Calorie content of lightly salted mackerel is 150 kcal, 11 g protein, 7 g fat, 7 g carbohydrates.

Secrets of choosing the right fish

It is better to salt large and medium-sized carcasses. Small ones have too many bones and not enough fat. It is optimal to use fish weighing about 300 g.

You should prefer fresh fish, but you can also use frozen.

Good frozen mackerel is light gray in color (no yellowing), firm and slightly moist. She has light eyes and a slight fishy odor.

Also pay attention to the gills that are visible from under the head; they should not be black or deformed.

Classic salting method

For it you will need:

• mackerel (2 carcasses of 350 g each);
• water – 1 l;
• sugar – 3 tbsp. l.;
• salt – 5 tbsp. l.;
• mustard powder – 1 tsp;
• bay leaf – 4 pcs.;
• pepper – 10 peas.

Manufacturing Features:

1. Boil water and, adding spices, boil for 3 minutes.
2. Cool the marinade.
3. Remove the entrails of the fish, cut off the head and tail, rinse and dry with paper towels.
4. Cut the product into pieces and place in a prepared glass container, pour in the marinade.

Salting duration: 12 hours in the refrigerator. To fully develop the taste, you need to keep the mackerel in the solution for 2 days.

With mustard

Pickling mackerel with mustard at home is very simple, you will need:

• Mackerel;
• Salt, sugar;
• Vegetable oil;
• Mustard powder;
• Black pepper.

Cooking time 20 min.

1. Wash the fish and dry with paper towels. Then remove everything unnecessary in this recipe: head, tail and fins. Gently gut and rinse again under running water. After this, cut into portions, approximately 2 cm wide.
2. Mix the remaining ingredients in a saucepan, add water, mix thoroughly. Place the pan on the stove, turn on medium heat, and bring the contents to a boil. When the water boils, you need to reduce the heat and cook for about 5 minutes.
3. When the marinade is cooked, set it aside, allow time to cool and brew.
4. Place the chopped mackerel in a suitable container in which it will be marinated, fill it with brine, and close the lid tightly. In this form it should be infused for 2 days.
5. When the specified time has passed, the marinade must be drained and the mackerel placed on a plate.

Calorie content 600 kcal, 20 g protein, 13 g fat, 5 g carbohydrates.

Spicy method of salting mackerel

To prepare it you need:

• mackerel – 2 pcs.;
• onion – 2 heads;
• allspice – 5 peas;
• bay leaf – 2 pcs.;
• wine vinegar – 50 ml;
• salt – 3 tbsp. l.;
• sunflower oil – 1 tsp;
• dried cloves – 2 pcs.;
• ground black pepper - a whisper.

Cooking technology:

1. Remove the skin from the carcasses and cut it along the ridge, remove the bones, and cut into pieces.
2. They need to be sprinkled with salt and left for 10 minutes.
3. Peel the onion and cut it into rings.
4. Mix vinegar with oil and spices.
5. Sprinkle the fish fillet with black pepper and add onion.
6. Place in a glass container and fill with marinade.
7. Keep the fish in the room for about 10 hours, then put it in the refrigerator for 2 hours.

According to this recipe, it is permissible to salt not only mackerel. It is used for red fish or herring.

The fastest recipe for delicious salted mackerel in 30 minutes

This recipe for marinating fish will allow you to prepare a delicious dish, save us time and minimize the loss of healthy vitamins from food.

Ingredients needed for the dish:

• Large mackerel – 2 pieces;
• Salt – 1 tsp;
• Onion – 2 pcs;
• Lemon – 1 piece;
• Sunflower oil -150 ml;
• Ground pepper - 3 pinches.

Cooking process:

1. You need to wash the mackerel, clean it, remove the black film, head and tail. Next, cut along the entire length of the ridge, divide into two fillets and remove the bones if possible.
2. After cutting, sprinkle the fish completely with salt. Place both pieces in a bowl and refrigerate for 30 minutes.
3. Chop the onion into rings and place in a plate. Squeeze the juice from the lemon and pour it over the onions. Season with pepper and add vegetable oil.
4. After half an hour, remove the fish, wash and dry with a paper towel. Cut into small bars. Place the mackerel on the onion or mix with the onion.

Canning fish in a jar

It can be used as a semi-finished product for preparing other dishes. To make it you will need:

• fish – 2 pcs.;
• bay leaf – 1 pc.;
• sugar – 1 tbsp. l.;
• sea ​​salt – 3 tbsp. l.;
• allspice – 3 peas;
• water – 1 l.

It is prepared like this:

1. Remove the head, tail and entrails.
2. Pour the spices into the water and boil until you get a homogeneous brine, cool it.
3. Cut the carcasses into pieces, place in a glass jar, pour in the marinade.

For pickling in 1 liter. It will take 4 hours at room temperature and another 2 in the cold.

Preparing brine for fish

There are a huge number of varieties of brines for mackerel (as well as for other types of fish). To prepare the classic composition, you will need a minimum set of spices. Take water, salt (preferably sea salt), a little sugar (to strengthen the meat), bay leaf, peppercorns or sweet peas.

• Water is poured into a pan and sent to the stove, brought to 100 0 C, boiled for several minutes.
• Add all the listed ingredients and boil for another five minutes.
• Cool and pour it over the prepared fish.
• The product will have a very original taste if the salting is done in the cold.

Ingredients

• Calculation for 1 piece weighing 400 grams:
• Water – 300 ml.
• Sugar – 25 gr. (incomplete tablespoon)
• Salt – 55 gr. (1.5 tablespoons)
• Cloves – 5 pcs.
• Bay leaf – 4 pcs.
• Coriander – 10 pcs.
• If desired, you can add lemon juice and basil.

Tips for using spices

Of course, there are no specific requirements for the list of spices. Any spices you like are added: bay leaf, cloves, black peppercorns, sweet peas. Fish will go perfectly with lemon or orange slices.

In this case, you need to cut the fish, sprinkle with salt and sugar, lay out in layers, and place lemon (orange) slices and onion rings on each layer. Added garlic (optional), dill, parsley, basil, and celery will also give a wonderful taste.

Cooking process

The procedure for cooking in brine is very simple and even a person who practically does not know how to cook can handle it. The main thing in salting: preparation (defrosting, cleaning, removing the head, entrails, fin and tail) and the correct ratio of salt with sugar and spices.

When salting, it is necessary to comply with some requirements to obtain the best result:

• Having boiled the liquid, you need to cool it and only then pour in the fish.
• If it is salted with whole carcasses, the brine should completely cover it completely.
• If you need to urgently get salted fish, add more salt than required, only after
• preparation, it should be rinsed well under a tap with cold water.
• If you pickle it in pieces, you will need very little brine.

Dry saltine

You can salt fish without brine. To do this you need:

• mackerel – 2 pcs.;
• mustard powder – 2 tsp;
• sugar – 2 tsp;
• seasoning for vegetables - 1 tsp;
• salt – 4 tsp;
• black pepper – 7 peas;
• bay leaf – 1 pc.

Cooking process:

1. Remove the entrails, head and fins. Wash and dry. Cut into small portions (1.5 cm).
2. Mix spices.
3. Rub the fish pieces with the resulting mixture and place in the prepared container.

The product must be covered and refrigerated. Salting should take 2 days.

An easy version of the dry salting method

Dry salting mackerel

possible for 7-9 hours using oppression, it can be either a jar of water or a bag with a weight of up to 1-1.5 kg. To make our masterpiece tasty, it is advisable not to disturb the cooking sequence and maintain the proportions of the selected ingredients. We will need salt (2 tablespoons), sugar (1 tablespoon), allspice and black pepper (1 teaspoon each), as well as the seafood product itself.

For this process, we gut the fish and wash it well inside. Dry thoroughly, cut in half lengthwise, preferably with a sharp knife. Be sure to take out the bones to make sure there are no bones and test the fillet with your fingers. Having separated the skin, we do this carefully and with a sharp knife, we begin to cut the meat into pieces, trying to ensure that all parts are the same size. The container with spices is ready to receive our semi-finished product, put it in the container and sprinkle with a mixture of spices prepared in advance. We press down with pressure, and the “semi-finished product” is sent to the refrigerator. After 7-9 hours, the ready-made salted fish, after garnishing with herbs or onion rings, can be served; potatoes are best suited as a side dish.

Whole mackerel in brine

It is easier to salt lump fish because it does not require much time to cook. But whole carcasses are also suitable for salting. The principle in this case is simple - they are placed entirely in the prepared brine. The process turns out to be longer, but the finished product is worth the wait.

Types of brine

Most often, 2 types of marinade are used for salting whole fish: tea and brine with onion peels.

To prepare the marinade with husks, you will need:

• salt – 3 tbsp. l.;
• water – 6 glasses;
• sugar – 1.5 tbsp. l.;
• loose black tea – 2 tbsp. l.;
• onion peel - 3 handfuls.

Cooking features:

1. Wash the onion skins, add water, add tea leaves, salt and sugar, and put on fire.
2. Bring the marinade to a boil, remove it from the stove.
3. Clean the fish (3 pieces), rinse it and fill it with strained brine.

Salting will take 3 days, during which the product must be kept in the refrigerator. The carcasses should be turned over once a day so that they are soaked evenly.

To prepare the tea solution use:

• salt – 4 tbsp. l.;
• loose black tea – 4 tbsp. l.;
• sugar – 4 tbsp. l.;
• water – 1 l.

Salting process:

1. Pour hot water over the tea, cool, add salt and sugar.
2. Dip the cleaned and washed mackerel into it.
3. Marinate in the refrigerator for 4 days, then remove them from the brine and hang them by the tails over a sink or basin for 12 hours.

The prepared solution is enough to salt 2 medium carcasses.

Product value

In our country, mackerel from Atlantic and Far Eastern waters predominates. The weight of such fish usually reaches 2 kg, size - 60 cm . The attractive greenish back, decorated with dark stripes, smoothly turns into a silvery belly. The fish is distinguished by its fertility and relatively long lifespan (up to 18 years).

Mackerel contains the necessary fats and proteins, and the fish is also rich in the following vitamins and compounds:

1. Vitamins of groups B12, A, E, D and PP.
2. Zinc, sodium, iodine, phosphorus, chromium.
3. Amino acids.
4. Omega-3.

All its components are perfectly absorbed by the human body. They significantly increase the ability to fight diseases, help strengthen the heart and blood vessels, improve memory and have a beneficial effect on brain tissue and function. Substances contained in mackerel reduce the effects of stress and excess stress.

This type of fish is included in the mandatory composition and nutritional standards of pregnant and lactating women, and is also necessary for full development in early childhood and adolescence. For an elderly person, eating mackerel is an excellent way to prevent osteoporosis.

Quick salting method

It is possible to cook lightly salted fish, spending only 2 hours on it. For this you need:

• mackerel – 1 piece;
• salt – 1.5 tbsp. l.;
• black pepper – 7 peas;
• onion – 1 head;
• bay leaf – 2 pcs.;
• water – 350 ml.

Features of brining:

1. Boil water, add spices and an onion, divided into 4 parts. Boil this brine for 10 minutes over low heat.
2. Cool the marinade and prepare the fish - clean, wash and dry.
3. Cut the carcass into small pieces, add brine and refrigerate for 2 hours.

The only disadvantage of this product is its short shelf life.

Salted fish cut into pieces

There are a lot of options for salting lump mackerel. It's worth considering one of them. For it you need:

• fish – 350 g;
• granulated sugar - 0.5 tbsp. l.;
• salt – 1 tbsp. l.;
• ground pepper - a pinch;
• sunflower oil;
• vinegar.

Preparation:

1. Clean the fish, wash it and divide it into 3 cm pieces.
2. Mix pepper, salt and sugar.
3. Roll the pieces separately in the resulting mixture, place everything in the prepared bowl and close the lid.
4. Place in a cool place for 12 hours. Then you need to remove excess salt from the product (you can wash it off).

The washed pieces should be kept in a mixture of vinegar and oil for another 2 hours.

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

If you like salted fish: herring, mackerel, etc., then you will definitely like this recipe. Why buy fish at the market, if you can perfectly salt it with your own hands, at home, and make it taste the way you like best.

Today we’ll talk about how to make spicy salted mackerel. This fish tastes similar to the fish they sell preserved in the store.

For 0.5 l. water:

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

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

While the brine is preparing, let's start with the fish. Wash it thoroughly, remove the entrails from the abdomen and wash it again. If there is a head, cut it off. We will not use it in pickling. Cut the mackerel carcass into portions and place in a deep bowl or pan.

When the brine has cooled, pour it over the mackerel pieces, cover the top with a plate so that the entire fish is covered with the marinade and put it in the refrigerator for 1-3 days. The fish will be ready within 1 day, but it will taste barely salty. Perhaps someone likes just this kind of fish.

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

Processing of fresh frozen mackerel

Many people do not see the difference between salting fresh and frozen fish. In general, there are none, since freshly frozen carcasses can be salted according to the same recipes as fresh ones.

The only difference is that after freezing the appearance of the product deteriorates, and salting deteriorates it even more. Therefore, certain features need to be taken into account.

To salt mackerel in the following way, you need:

• onions – 3 pcs.;
• vinegar - 3 tbsp. l.;
• garlic – 1 head;
• salt – 1 tbsp. l.;
• sugar – 1 tsp;
• bay leaf – 2 pcs.;
• sunflower oil – 2 tbsp. l.;
• allspice – 1 tsp.

Salting process:

1. Fish carcasses (2 pieces) need to be slightly defrosted, cleaned and divided into small pieces. You should not defrost it completely - this will affect the appearance of the product.
2. Peel and cut the onion (in rings) and garlic (in slices).
3. Mix oil, vinegar, spices.
4. Place the prepared pieces in a bowl, add garlic and onion, pour in the marinade.

For better salting, mackerel should be placed in glass jars and kept in the cold for a day.

How to pickle mackerel at home - 7 delicious and quick step-by-step recipes

Dear hostesses and hosts, we are glad to welcome you to our delicious blog!

Today we will cook lightly salted mackerel.

Fragrant, homemade, fatty, in a word, real, and not the misunderstanding that is offered to us in stores!

This fish is perfect for a holiday table or just for warm family gatherings.

Use the links in the box to quickly jump to the desired recipe in the article:

Very tasty lightly salted mackerel

The easiest and fastest recipe with a minimum of ingredients! The fish is salted for only a day.

Preparation

We cut off the head of the fish and gut the belly.

Cut into not very large pieces. Place in a bowl.

Dissolve salt in water, mix well and pour over fish until it is completely covered.

Salt for a day in the refrigerator.

The fish is ready if its color is uniform and the meat itself is soft and juicy.

All that remains is to lay out the finished mackerel and serve!

This is the simplest recipe. Bon appetit!

Spicy salted mackerel per day

Soft and tender, with a spicy aroma, fish on a bed of pickled onions, who would refuse this?

Plus it’s ready in just a day!

Spicy lightly salted mackerel according to GOST

A very good recipe, according to which mackerel was salted back in Soviet times.

Let's remember this taste again.

Consolidation!

Delicious lightly salted mackerel in oil

Many people love mackerel with butter because it is similar to store-bought, only much better, of course, and a hundred times tastier!

Fish can also be stored in oil for about a week in the refrigerator. Let's cook!

Mackerel in brine made from onion skins and tea

A delicious recipe for mackerel in which it acquires a beautiful “golden” hue.

This fish looks great on the table!

Lightly salted mackerel quickly in 2 hours

An extra-fast method, it will help out when you don’t have the time or desire to salt fish for a long time.

It turns out very tasty!

Whole salted mackerel

The whole point of this method is that we salt the whole fish without removing the insides and even leaving the head.

As a result, complete salting gives amazing juiciness, fat content and taste! Worth a try.