Everyone loves this fish, well, or almost everything. The aroma stirs the mind and catches the brutal appetite, it is impossible not to buy. But it’s more delicious to do it yourself. How to salt mackerel at home is tasty and fast, and the way we like it? Now I will share some recipes.
I have already told in an article about roasting mackerel what they do from this fish in Japan. By the way, surprisingly, I did not meet salted fish there. But I had to treat the Japanese guests with such a fish of their own spicy salting. They were amazed, it’s not customary to do it there, I don’t know what they eat with potatoes, or maybe they don’t eat at all?
There are several options for salting mackerel, you can choose the most convenient, and it is better to try everything first, and then decide for yourself which fish will like it more. And she will definitely like it. It turns out not worse, and often much better than in the store. And it's not difficult to do it.
How to salt mackerel at home deliciously
Mackerel fish is oily and aromatic, with a specific smell. Therefore, for salting will need separate dishes and one that does not absorb for a long time its smell, like plastic containers, for example.
If you want to salt the mackerel quickly, then it is better to cut it into pieces, the ideal option is cutting into fillets. There are such persons, I mean, I like salted or smoked fish, but I don't like it when it smells from everywhere and I don't like to pick out the bones either. For me it is necessary that everything be neat, picked up a piece on the fork and sent into the mouth and there are no greasy hands and fishy smell on all kitchen items.
Recipe for salting mackerel №1
The easiest recipe that any lover of home-salted fish will cope with. For this recipe, we do not need to do brine, everything is quick and easy. We will need:
- A pair of fresh-frozen mackerel
- Salt
- Vegetable oil
- Onion
- Table vinegar 9%
How to pickle mackerel quickly:
Fish cut into pieces of fillet. At the beginning, we cut the belly and take out the guts, scrape off the black film, it tastes bitterly, we cut off the tail, fins, and the head. Then we make an incision along the ridge and pull out the spine. Usually, all the bones are easily separated.
The fish prepared in this way is poured with salt in some container and left to be salted for six hours; during this time it will have time to salt out well.
Then we will need to remove the pieces of fish and wash off the salt from them. And in the end it remains to put the pieces of fish in herringbone, sprinkle with vinegar, overlay the onion rings and pour with sunflower oil. After a couple of hours, the dish can be served.
How to pickle mackerel in brine
A very simple way of salting mackerel, the fish turns out to be “what is needed”, moderately salty, tender and fragrant.
For cooking you will need:
- Fresh-frozen Mackerel
- Liter of water
- Spoon without salt top
- Peas Peppers
- Leaves of Lavrushka
Cooking:
We cut the fish completely into fillet pieces, first into two halves, and then we cut them into 1, 5-2 cm wide plates. We fold these pieces into a deep bowl so that the brine can be placed there. Add the peppercorns of peppercorns and leaves of laurel to the same place, they can be broken into small pieces, if they are large.
Preparing the pickle so, just boil the water with salt, you can add to your taste your favorite seasoning for fish. Then the brine should be cooled to 35 degrees and pour over the fish so that the pieces are completely covered completely. Top cover all upturned plate and carefully press the fish so that it does not protrude from the brine. We remove our fish in the refrigerator for two days, and then we help ourselves.
Salty mackerel spiced salting
If you still think how tasty salting mackerel, then this is the recipe you need, in just a few hours you will enjoy the divine taste of spicy, most delicate mackerel. Honestly, you can get crazy from this flavor, saliva begin to run when you study the recipe.
What we need:
- A pair of mackerel carcasses
- Half a glass of vegetable oil
- 5-8 sweet pea pepper
- Two pieces of carnations in buds
- Two Lavrushki
- A pair of bulbs
- 1 \ 4 glasses of table vinegar 9%
- 3 tablespoons of salt
How to pickle mackerel at home quickly and tasty:
We cut the fish completely, cleanse the entrails, remove the fins, the spine, remove the skin. We cut the fillet on the stripes and put them in a saucepan. For such a procedure, it is better to take stainless steel dishes, I use glass forms for the microwave, they are quickly washed and there is no odor. Pour evenly all the pieces with salt and incubate for 15 minutes.
While the fish is infused, we will marinate, stir vinegar in vegetable oil and add spices, bay leaves, clove buds and peppercorns. It took 15 minutes and we pour the pieces already salted mackerel marinade. We leave just on the table for 10 hours to marinate. Then we keep a couple of more hours in the fridge and start to taste the delicious fish.
How to pickle mackerel without brine
It is done very simply and without much hassle, but the taste is excellent. This fish can be safely served on the holiday table, and even boast that it is cooked with your own hands. For salting we will need:
- Fresh-frozen mackerel carcass
- Three without top tablespoons of salt
- A pair of spoons of sunflower oil
- Lemon juice
- Black, white, red pepper and paprika to taste
How to pickle mackerel:
The carcass of the fish must be cut so that you get two halves of the fillet, the skin can be removed. Be sure to wash well and soak up excess water so that the fish is dry.
In a bowl, mix salt and all kinds of peppers, rub our halves with this hot mixture. We spread the halves on a regular plastic bag or food film and send it to be salted for 24 hours in the refrigerator.
After a day has passed, we take out the fish and wash off the remnants of spices from it so that they do not come across in the mouth. Cut filleki into pieces, nicely spread on a platter, on top you can optionally spread out onion rings. Squeeze the juice out of the lemon directly onto the fish and sprinkle with vegetable oil on top.
Mackerel marinade
The recipe is simply delicious, suitable not only for mackerel, but also for other types of fish. I often salt up the red fish in this way.
What we will need for salting:
- To a liter of boiled and cooled water
- Half glass table 9% vinegar
- 200 grams of salt, it turns out a little less glass
- Three medium bulbs
- 100 grams of mustard finished
How to pickle a delicious mackerel in a marinade:
Fish giblets, remove the head, tail, fins and entrails. Cut into fillets, remove the skin and select all the bones. Cut into centimeter pieces 2 wide.
In boiled water, thoroughly dissolve the salt, add mustard and vinegar there. Onion cut into rings and lay out in deep dishes in layers alternately - a layer of fish, a layer of onions, the top should be onions. Pour marinade all over and leave it at room temperature for half a day. The fish can then be rinsed, but we love to eat right away and immediately with the onion, which is also marinated.
Salting Rules, Tips
- In order to cope faster with cutting not only mackerel, any fish, do not thaw it completely, let it be lightly with ice. So faster and smoother you cut it. Cooks purposely slightly freeze fish to make it easier to work with.
- For salting, do not use containers that may oxidize, such as aluminum saucepans, especially since the smell quickly and deeply penetrates into them and then disappears for a long time. Use stainless steel or glass.
- For salting, you can take not only fresh, but also fresh-frozen fish, the main thing is that it was the catch of the current year and not be defrosted several times.
