Salted mackerel - the best recipes. How to pickle mackerel at home.

Salted mackerel - the best recipes. How to pickle mackerel at home.

Salted mackerel - general principles of cooking

Mackerel, salted at home, is no worse than a store snack. Moreover, it is not so difficult to do this - just cut the fish and cook the pickle. Brine is usually done like this: salt, black pea pepper, bay leaf, coriander and other spices are added to the water. Marinade bring to a boil and remove from heat. After the brine hardens a little, you can pour the fish. The exposure time varies from one to three days. Those who do not want to wait so much time can cook salted mackerel in just a couple of hours.

Salted mackerel - preparing food and dishes

To prepare salted mackerel at home, you will need:

  • cutting board;
  • sharp knife;
  • marinade saucepan;
  • deep bowl;
  • bank or container;
  • cellophane package.

The most labor-intensive moment in the process of salting mackerel is cutting fish. The head, tail and fins are cut off, then an incision is made along the abdomen and the insides are removed. The carcass should be washed in running water and dried with a paper towel. Some prefer to marinate whole fish, but if you need to pickle mackerel quickly, the carcass is best cut into portions.

Separately make a marinade out of a small amount of water, salt and seasonings. Marinate onions for feeding, although you can do without it.

Salted Mackerel Recipes:

Recipe 1: Salted Mackerel

Treat family members to a delicious home-made salty fish. Why spend money on a purchase of mackerel, when it is much cheaper and easier to pickle fish at home.

Ingredients Required:

  1. Mackerel;
  2. Three tablespoons of salt;
  3. A mixture of peppers;
  4. Two onions;
  5. Two teaspoons of vinegar (9%);
  6. A teaspoon of sugar;
  7. Two spoons of sunflower oil;
  8. Lemon.

Method of preparation:

Take the fish and make a cut along the abdomen, remove the insides. The head is also cut off. Wash the fish inside and out, then dry with a towel. The ridge can also be removed. Cut the carcass lengthwise into two halves. Three tablespoons of salt mixed with a mixture of peppers and rub the fish with this mixture (both outside and inside). We fold both halves and tightly wrap in a plastic bag. Leave fish salted in the refrigerator for one day. Salted fish wash.

Marinate onions: clean the onions from the husk and cut into thin half rings. Fold the onions in a bowl, add vinegar and some sugar. Add a little boiled water, mix and lightly crush hands to give onions more juice. Leave to pickle for 10-15 minutes.

Serve fish: salted mackerel slices spread on a wide dish, sprinkled with vegetable oil and a small amount of vinegar, lay out the pickled onions and lemon slices. We decorate the composition with a sprig of parsley and serve it to the table.

Recipe 2: Salted mackerel in brine with cinnamon

A very simple recipe for salted mackerel, which even an inexperienced cook can handle. The fish turns out amazingly tasty and fragrant. For salting fish for such a recipe, you must prepare a hot pickle.

Ingredients Required:

  • Mackerel;
  • Liter of water;
  • Salt - 1/4 kg;
  • Pepper peppers - pieces 15;
  • Several bay leaves;
  • Cinnamon.

Method of preparation:

In fish, we cut off the head, rip open the belly, remove the insides. Carefully wash the carcass from the outside and inside. Leave the fish to dry out. Prepare the brine: pour a liter of water into the pan, add 250 g of salt, a few bay leaves, and pepper. We throw a couple of cinnamon pinches. All mix and bring to a boil. Cool the brine to 40 degrees and fill them with mackerel. Salted three days in the refrigerator. Cut the finished salted mackerel into portions, served with onions and greens.

Recipe 3: Salted mackerel with basil and coriander

Recipe for salted mackerel quick salting. Fish salted in just one day, and it turns out much more tasty shop. Coriander, basil and cloves are ideal for mackerel, the marinade is very fragrant and piquant.

Ingredients Required:

  • Mackerel;
  • Laurel;
  • Several clove blossoms;
  • Basil and coriander - a teaspoon;
  • A spoon of sugar;
  • Two spoons of salt;
  • Water.

Method of preparation:

Prepare the marinade: pour a glass of water into a small saucepan, add Lavrushka, a spoonful of sugar, two spoons of salt, a teaspoon of coriander and basil, 3-4 heads of cloves. Bring marinade to a boil and remove from heat. How should we stir with a spoon so that the salt and sugar dissolve. Leave to cool until warm.

We split the fish: cut off the head with fins, cut off the dark film, remove the insides. We thoroughly wash the carcass, dry it and cut it into small portions. We take a jar with a twisting lid and put all the pieces there. Fill the mackerel with marinade. We stand in the refrigerator for one day. Serve salted mackerel with onions and boiled potatoes.

Recipe 4: Salted Mackerel Dry Salted

Mackerel can be easily salted at home and without cooking hot brine. For this we need salt, sugar, coriander, pepper and ground mustard. What to do next - read this recipe.

Ingredients Required:

  • Mackerel;
  • Spoonful of salt;
  • Half spoons of sugar;
  • bay leaf;
  • Ground black pepper;
  • Ground mustard;
  • Ground coriander.

Method of preparation:

First, prepare the mackerel: cut off the tail and head of the fish, make an incision along the belly, and remove the insides. Also cut off the fins and film. We wash the carcass in running water, dry it with a paper towel. Pour in a bowl a tablespoon of salt, half a tablespoon of sugar, a pinch of black pepper and coriander, half a teaspoon of ground mustard. Bay leaves crumble and also add to the spices. At the bottom of the plastic bag lay out the fish, sprinkled with a mixture of spices and salt. Rubbing spices all sides and the inside of mackerel. Tightly tied the package, shake, so that all spices are evenly distributed and place in another package. In the process of salting fish gives a lot of juice, so one packet can leak. We remove the mackerel in the refrigerator for two days, after which the fish must be removed, rinsed in running water and dried with a paper towel. Cut salted mackerel into portions and serve with onions, lemon and greens. You can store fish in a regular plastic container.

Recipe 5: Salted mackerel in two hours

Not everyone likes too salty fish. In this recipe, you can cook a gentle salted mackerel in just two hours. Serve fish with potatoes or offer it to guests as a snack. The recipe of salted mackerel in haste is definitely worth taking note of those who do not want to wait a few days, while the fish is aged in the marinade.

Ingredients Required:

  • Mackerel;
  • Onions;
  • Salt - one and a half tablespoons;
  • Water;
  • Pepper;
  • Bay Leaf.

Method of preparation:

First, we make the brine: the onion is cut into 4 parts. Pour 350 ml of water into a small saucepan, set on fire. After boiling, pour a half spoonful of salt, throw seven peas of pepper, two bay leaves. We also spread onion slices. Cook the marinade on low heat under the lid for 10 minutes. Leave to cool.

Prepare the fish: cut off the head and tail of mackerel, remove the insides, wash the carcass in running water, dry it with a paper towel. Cut the carcass into equal portions. We spread mackerel in a jar and pour warm brine. Close the jar lid and remove the fish in the refrigerator. Withstand two hours. For a more pronounced taste, the fish can be left for more time. Serve salted mackerel with pickled onions and greens.

You can marinate onions like this: cut the onion into thin half rings, fold the onion into a bowl. Pour some vinegar and water into the onions, add salt, ground black pepper and half a teaspoon of sugar. Mash onions with your hands so that he gives more juice. Leave to marinate for 15 minutes.

Salted mackerel - secrets and useful tips from the best chefs

  • mackerel can be salted using the dry salting method. To do this, the prepared carcass is rubbed with salt, pepper and other seasonings, put in a bag and sent to the refrigerator for several days. After that, the fish is washed from the salt in running water;
  • To make the fish saline faster, cut the carcass into small portions;
  • you can pickle both fresh and frozen mackerel.
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