TOP 20 ways to quickly and tasty pickle mackerel at home

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Prepared by: Arina Volskaya

03/11/2016 Cooking time: 2 hours 0 minutes

It’s very easy to prepare delicious lightly salted fish for hot potatoes for dinner yourself. It will compare favorably with store-bought because it contains no preservatives. Let’s cook, the fish will turn out great!

Spicy salted pieces

For the recipe you will need:

• Mackerel;
• Salt pepper;
• Sugar;
• Bay leaf

Cooking time 20 min.

1. First you need to cut the fish, cut into medium-sized pieces. When the mackerel is cut, rinse each piece thoroughly under running water again.
2. The next step is to prepare the brine, in which you will then need to marinate the mackerel. To do this, pour water into a pan, place it on the stove and turn on medium heat. Add bay leaf, pepper, sugar to the water, salt thoroughly. Stir the contents and cook until boiling. When the pickling boils, remove the pan from the heat and let it cool to room temperature.
3. Place the chopped fish in any suitable container and pour the already cooled brine on top. Close the lid tightly and place the container in a cool place for about a day.
4. After the specified time, the fish can be served, very tasty in combination with potatoes.

Calorie content of lightly salted mackerel is 1200 kcal, 85 g protein, 90 g fat, 12 g carbohydrates.

In the freezer

For the recipe you need:

• Mackerel;
• Salt;
• Spices;
• Mustard (degree of spiciness to taste);
• Garlic and bay leaf.

Cooking time 15 min.

1. Initially, the fish must be thawed and unnecessary parts such as the head, fins and tail removed. Next, cut along the belly, remove the entrails, and rinse thoroughly.
2. Unfold the carcass so that it forms a layer. Next, add salt, add spices, dried (or fresh, chopped) garlic, and thoroughly coat the top with mustard.
3. After this, the carcass needs to be rolled into a tight roll, wrapped with several layers of cling film on top. In this form, the fish should stay in the freezer for at least 24 hours.
4. After time has passed, the fish must be removed from the freezer, the cling film removed and cut into portions.

The calorie content of pickled mackerel is 1500 kcal, 90 g protein, 120 g fat, 15 g carbohydrates.

Salted mackerel - general principles of preparation

To ensure that fish salted yourself does not differ in taste from snacks from the supermarket, you need to properly cut the carcass and prepare a tasty brine. The marinade is prepared in several steps: adding your favorite spices to the water, boiling, and cooling the brine. You can pour the warm marinade over the fish.

Preparing food and utensils

To make the salting process go quickly, you need to prepare all the necessary products and utensils in advance.

Required:

• fish cutting board;
• sharpened knife;
• large plate;
• jar with lid;
• transparent bag;
• brine pan.

To prevent the finished fish from becoming bitter, it must be properly cut. First you need to cut off unnecessary parts: tail, fins, head. Then remove the insides and dark film. The cleaned carcass must be washed and dried. Fish ready for salting can be cut into several pieces.

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.

Salted mackerel - How to salt mackerel at home in a very tasty way?

A fish that tastes great is mackerel. You can prepare many different dishes with it: appetizers, salads and much more.

Many people love fish and know that mackerel is recognized as the most useful, because it has the following substances: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that you need to eat 100 grams of this product daily. Children especially need to eat, as their bodies are growing and must receive sufficient vitamins and microelements.

As you already understand, in this article we want to share the secrets of preparing salted mackerel at home. And by following this link you will learn how to cook it in a hot smoked smokehouse or bake it in foil in the oven.

How to pickle mackerel in 2 hours

Just 2 hours - and you can try fish with boiled potatoes and share your impressions of the recipe.

Ingredients:

• Mackerel – 2 pcs.
• Water – 700 ml.
• Bay leaf – 2 pcs.
• Black peppercorns – 4-5 pcs.
• Onions – 1-2 pcs.
• Salt – 3 tbsp. spoons

Cooking method:

We start preparing our delicious fish by pouring salt into the pan. Then throw in a couple of bay leaves. We can do three or four, at your discretion.

Add four to five peppercorns. If you have allspice, you can also add that. Then we take an onion, maybe one big one, and cut it so that it gives off more flavor. Add it to the pan too.

Fill our future marinade with water and put it on fire. Bring to a boil and simmer for ten minutes.

At this time, we cut the mackerel. We cut off the head, fins, tails, clean out the insides and rinse well.

Then cut into pieces, about two cm each. From the cooked marinade, take out the flour and bay leaves and put the fish in it. It is necessary that it is all evenly salted.

Cover with a lid and put in the refrigerator for two hours. After two hours, try to see if it has been salted enough, if not, then remove it for another hour. When the fish is marinated, remove it from the brine so that it does not oversalt.

In this form it is ready for use. Bon appetit!

Salting mackerel in onion skins

The fish in onion skins turns out very beautiful and appetizing.

We will need:

• Mackerel - 2 pcs.
• Water - 1 l.
• Black tea - 3 tbsp. spoons
• Salt - 4 tbsp. spoons
• Sugar - 3 tbsp. spoons.

Preparation:

1. We cut the fish, wash it to remove excess moisture and blot it with a napkin.

2. Cut into pieces.

3. Bring water to a boil in a saucepan, pour in tea, sugar and salt. Let it boil for 5 minutes and turn it off and cool.

4. Pour the resulting marinade into the container and place the fish in it. It must be completely immersed in liquid to marinate evenly.

5. Close the lid and put it in the refrigerator for a couple of days. Every 12 hours we turn the carcasses over for more even soaking.

6. After time has passed, the mackerel needs to be pulled out and the liquid allowed to drain, then simply blot it with napkins.

Grease with vegetable oil and serve.

on how to pickle mackerel 4 hours before cooking

Enjoy your meal!!!

Source: https://moy-povar.ru/skumbriya-solenaya.html

In a jar with onions and butter

A great recipe to make at home that doesn't take much time. It requires:

• Mackerel;
• Vinegar;
• Vegetable oil;
• Garlic;
• Bay leaf;
• Sugar, salt;
• Pepper, coriander.

Cooking time 15-20 minutes.

1. First defrost the mackerel, then remove everything unnecessary. Carefully separate the head and tail and gut the fish. Next, rinse thoroughly under running water and place on paper towels.
2. When the fish is relatively dry, you need to cut it into portions and place it in a suitable container (plate, bowl).
3. Peel and chop the onion into half rings. Place the onion on top of the mackerel, then add the garlic.
4. In a separate bowl, mix marinade ingredients. Pour in vinegar, add vegetable oil, sprinkle with sugar, coriander, and salt. Mix the contents thoroughly until the sugar and salt are completely dissolved. Add a little water and mix again.
5. Season the mackerel with onions with the resulting marinade, place under pressure, and put in a cool place. In this form, it needs to marinate for about 24 hours.
6. After the time has passed, you can take it out and serve it to the table. Perfect as a snack with low-alcohol drinks.

Calorie content of lightly salted mackerel is 1100 kcal, 85 g protein, 90 g fat, 13 g carbohydrates.

In tea

To prepare according to the original method, the following ingredients are needed:

• Fresh frozen mackerel;
• Salt, sugar;
• Fine leaf black tea.

Cooking time 20-25 minutes.

1. Initially, defrost the mackerel, then remove everything unnecessary, gut it and wash it.
2. Pour black tea into a mug, add sugar, salt, and pour boiling water. Stir until the ingredients are dissolved, after which the marinade should be left to cool.
3. When the brine has cooled, strain it through a fine sieve to eliminate any tea leaves in the fish. Next, place the fish in a suitable container in which it will be marinated.
4. Pour cooled brine on top, close the lid tightly, and put the fish in the refrigerator for salting for 4 days.
5. When the specified time has passed, it must be removed and washed, then carefully hung to dry overnight. If you can’t hang it, you can simply put it in a sieve or colander.
6. When dry, you can serve.

Calorie content of salted mackerel is 300 kcal, 15 g protein, 10 g fat, 3 g carbohydrates.

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.

Other recipes

Salted mackerel with lemon

Products:

• 2-3 fish carcasses;
• 20 gr. salt;
• 10 ml lemon juice;
• a few peppercorns;
• half a liter of water;
• Bay leaf.

How to cook:

1. Pour spices into water, boil and simmer a little.
2. Clean and cut the fish.
3. Place the mackerel pieces in a container and pour over fresh lemon juice.
4. Pour the infused brine over the entire fish.
5. Cover the container with a lid and put it in the refrigerator for a day.

Note: The brine may darken, but don't worry. It's all about the reaction of lemon and acidic environment.

Salted mackerel with prunes

Ingredients:

• one fresh fish;
• liter of water;
• a handful of prunes;
• 3 tablespoons of salt;
• 2 spoons of sugar;
• spoon of black tea.

How to cook:

1. Clean and rinse the mackerel.
2. Place fish and clean prunes in a bowl.
3. Boil water and pour sugar, salt and tea into it. Boil for another 7 minutes and cool. Be sure to strain through a sieve.
4. Pour brine over the fish and leave in a cool place for several days.
5. It is advisable to turn the fish over every day.
6. Grease the salted fish with sunflower oil and cut into portions. Store only in containers with a tight-fitting lid.

Salted mackerel in mayonnaise

Ingredients:

• fresh frozen mackerel
• a pinch of black pepper;
• 2 large spoons of salt;
• 120 gr. mayonnaise.

How to cook:

1. Thaw the mackerel under running cool water, cut off the head and remove all the bones. Do not remove the skin. Divide into small pieces.
2. Roll each piece in a mixture of pepper and salt.
3. Coat all fish with mayonnaise.
4. Place the fish fillet in a plate and refrigerate for a couple of hours.

How to salt mackerel: “fish for haze”

Ingredients:

• several fish;
• 3 handfuls of onion peels;
• half a glass of liquid smoke;
• 20 gr. Sahara;
• 40 gr. salt;
• liter of water.

How to cook:

1. Cut off the heads, tails and fins from each fish. Carefully gut, rinse and cut into several pieces.
2. Wash the husks, put them in cold water and boil until the water begins to darken.
3. Add salt and sugar, stirring gently.
4. Boil the husks over low heat for another 20 minutes.
5. Cool and strain.
6. Add liquid smoke to the warm brine and stir.
7. Place the fish in a deep plate, pour over the marinade and press down with something heavy.
8. Place in the refrigerator for two days.
9. Before serving, the fish must be washed and dried on a napkin.

Salt mackerel without vinegar

Ingredients:

• three whole fish;
• 2 glasses of clean water;
• 35 gr. salt;
• 20 gr. Sahara;
• pepper, nutmeg and coriander - optional.

Cooking process:

1. Gut and rinse the mackerel and cut into medium pieces.
2. Pour water into an iron container and add all ingredients, excluding fish.
3. Boil water with spices for 5-7 minutes, cool slightly.
4. Place the fish pieces in a container and pour warm brine over them.
5. Close with a tight lid and refrigerate for a day.

Salting in brine

What do you need:

1. liter of clean water;
2. 2 tablespoons of salt;
3. a pinch of sugar;
4. 1 laurel leaf;
5. allspice - to taste;
6. a little clove.

How to cook:

1. Boil water over medium heat, add salt and sugar. Stir and cook for 8 minutes.
2. Cut and wash the fish.
3. Pour the cooled marinade over the mackerel pieces.
4. Leave the fish to salt for 2 days in a cold place.
5. Remove the fish from the brine, mix with spices, and place in a bag.
6. Place in the refrigerator for 15 hours.

With vegetables

Ingredients:

• one small carrot;
• whole fish;
• a little pepper;
• half a liter of clean water;
• spoon of salt;
• a pinch of fish spices;
• half an onion;
• several bay leaves;
• a quarter glass of table vinegar;
• a pinch of sugar.

Preparation:

1. Clean and cut the mackerel.
2. Cut the carrots into thin slices and the onion into rings.
3. Pour water into a saucepan, add spices and other ingredients.
4. Bring water to a boil, cool slightly and add vinegar.
5. Take a jar with a lid and place the fish and vegetables in it in layers.
6. Pour in the existing brine, close and leave for a day in a cool place.

With vinegar and oil

Easy recipe for home, you will need:

• Mackerel;
• Sugar, salt;
• Sunflower oil;
• Ground pepper;
• Bay leaf;
• Apple cider vinegar.

Cooking time 20 min

1. Thaw the fish, separate the excess, gut it, remove the entrails, and rinse under running cold water. Next, cut into medium-sized pieces, the width of which should be approximately 2-3 cm.
2. Peel and cut the onions into half rings, this will make it easier to pickle. In a separate bowl, mix sunflower oil, salt, vinegar, pepper and sugar, break the bay leaf. Mix all contents thoroughly until sugar and salt dissolve.
3. When the marinade is ready, each individual piece of fish must be dipped into it. When the container with the marinade is filled with fish, place onion half rings on top. A small part of it can be squeezed over the container to improve the taste of the final dish.
4. In this form, the fish in the marinade should be put in the refrigerator for a day. Over time, the marinade does not drain.

Calorie content 700 kcal, 30 g protein, 20 g fat, 13 g carbohydrates.

Salted mackerel - secrets and useful tips from the best chefs

The easiest way to salt fish is by dry salting.
First of all, you need to rub seasonings and spices into the cleaned mackerel fillet, and then place it in a bag and leave it in the refrigerator for a couple of days. Before serving, remove excess salt from fish. To make the fish absorb salt and spices faster, it must be cut into small pieces. And it’s more pleasant to eat fish without bones.

Both fresh and frozen fish are suitable for salting. The main thing is to defrost it correctly: using cool running water.

How to pickle fresh frozen mackerel quickly and tasty

Required:

• half a kilo of fish;
• several onions;
• a pinch of salt and sugar;
• a pinch of pepper;
• 2 laurel leaves;
• some herbs.

How to cook:

1. Cut off all excess from the carcasses, gut, wash and cut into several pieces.
2. Cut the onion into rings.
3. Grind the remaining ingredients.
4. Place onions in a jar, place a piece of fish on top and sprinkle with spices and onions again. And continue this way until the fish runs out.
5. Close tightly and leave for an hour. Then turn the jar over and leave it for a while again.
6. Cool slightly before serving.

How to pickle whole fresh frozen mackerel

What do you need:

• several fish carcasses;
• 30 gr. salt;
• 15 gr. Sahara;
• water;
• a little onion peel and black tea.

Cooking method:

1. Place a container of water on the fire.
2. Add all the spices, as well as chopped onion peels.
3. Boil the mixture for a few minutes.
4. Cool the brine and strain.
5. Gut the fish and rinse.
6. Pour brine over the entire fish.
7. Leave for 12 hours in a warm place.
8. After the time has passed, put the mackerel in the refrigerator for 4 days. Once a day you need to turn each carcass.

How to pickle fresh frozen mackerel in pieces

Required:

• 2 fish;
• 25 gr. salt;
• 2 spoons of sugar;
• a spoonful of dried basil;
• glass of water;
• a little cloves and bay leaves.

How to cook:

1. Add all the spices to warm water.
2. Bring the mixture to a boil, stirring constantly.
3. Let the brine cool.
4. Clean and cut the fish.
5. Place the pieces in containers and fill with brine.
6. Let it stand for some time in a warm environment, and then put it in the cold for a day.