Salt the mackerel at home in a jar. Dry salted mackerel. Salt whole spiced mackerel with coriander without vinegar - incomparable taste
When choosing fish, always carefully study its appearance. It is best to take fish with a wide back, with skin that has a beautiful bright shade, without damage or white coating.
You need to defrost the fish in the refrigerator on the bottom shelf - no need to fill the fish with water or take it out into the air.
Wash the outside of the mackerel, make a longitudinal cut along the belly and carefully remove the insides. Carefully scrape out the dark film with a knife, rinse well again in running water and dry a little.
After this, you can cut the mackerel into not very thick pieces.
To salt mackerel in brine, it is best to use classic spices - peppercorns and Bay leaf. The recipe for salting mackerel in brine is very simple - boil the brine, cool it and pour over the fish.
Place the mackerel pieces in glass jar— it’s best to take half-liter or liter jars. Pour water into a saucepan, add salt, sugar, pepper and bay leaf and bring to a boil. The brine needs to be boiled for several minutes so that the salt and sugar are completely dissolved.
After this, the brine must be cooled to room temperature and poured over the fish.
Cover the jars with fish with a plastic lid or film and leave for about four hours. After this, you can put it in the refrigerator for a few more hours. Typically, a liter jar of mackerel is salted for six hours.
To make it convenient to store the fish, it is best to use not very large jars - take the amount of mackerel that you can eat at one time.
Salting mackerel at home will largely depend on your taste preferences. If you like lightly salted fish, then after six hours you can serve it to the table; for those who like more spicy and salty fish, there is another wonderful recipe.
If you love more fragrant fish, then the recipe for salted mackerel pieces in spicy brine is perfect for you. Fish prepared in this way will be a wonderful appetizer for a holiday table.
The mackerel also needs to be cleaned, washed and cut into not very large pieces - 2-3 centimeters thick. Wash the lemon well in running water, then cut into two halves. Set half the lemon aside and cut the other half into thin wedges or medium cubes.
In a separate plate, mix salt and sugar, add peppercorns and chopped bay leaf. Onion cut into rings - not very thin.
Pour the required amount of water into the pan and bring to a boil. Remove from heat and add all prepared spices to the water, except onion and lemon.
Mix the resulting brine well and leave until it cools completely. When the brine has cooled to room temperature, you can fill the jars.
Lay out the fish, lemon and onion in layers. Carefully pour brine on top and cover the jars with a lid or plastic wrap.
We salt mackerel at home in several stages. Leave at room temperature for two to three hours, then transfer to the refrigerator.
If you remove the bones from the fish and salt only the fillets, the mackerel in brine will be ready in 5 hours. Medium pieces of mackerel - 4-5 centimeters thick, will be ready for consumption in a day, and small pieces - 2-3 centimeters can be tasted after 12 hours.
In the video on how to pickle mackerel, you can see all the stages of preparing this magnificent snack. If you are going to cook a large amount of fish, then try to stick to the proportions of salt and sugar - 2:1. You can use lemon instead lemon juice or a little fruit vinegar - this will make the fish more tender.
For spicy salting You can use any spices to your taste - you can experiment and add ginger, garlic, dill or parsley. All vegetables that contain essential oils Perfect for making spicy sauce.
When the fish is completely ready, carefully remove it from the jar and set it on the table. Bon appetit!
Hello, dear readers. Today I will write you a recipe for spicy salted mackerel. But first of all, I want to congratulate you on your apple savior. This recipe produces tasty lightly salted mackerel. It seems like summer is the season fresh vegetables and fruits, and sometimes you want some salty fish. Well, of course, of all the fish, I prefer salted mackerel. Yesterday we went to the store with the children, there was no mackerel, we looked at the salted herring, but somehow its appearance did not inspire confidence at all. And as they say in the summer, if you get poisoned in the summer, there’s nothing to do at all. But the freshly frozen mackerel turned out to look good, and there was no foreign smell in it. So, after thinking a little, we decided to buy some mackerel. Moreover, I don’t want salted mackerel, I want tasty and lightly salted mackerel.
When we went home we also bought some potatoes to go with the fish. We came home and immediately started salting the mackerel. This recipe is more suitable for those who do not like to wait a long time for the fish to cook. When my dad comes to visit, I specially prepare this spicy-salted mackerel for him; it’s absolutely delicious with potatoes. Dad loves it, he is ready to eat salted mackerel even for breakfast, lunch and dinner. But, of course, everything is good in moderation.
One of his good friends, Vera Petrovna, shared a recipe for spicy salted mackerel with my husband; she told me how she makes mackerel and advised me to try salting it. We tried it and we liked it. Now, at any feast, spicy salted mackerel is always on the table. Moreover, the recipe is very simple and does not require huge costs and effort to prepare.
But, not only is it simple, mackerel also cooks quite quickly. We salted the mackerel at 19:00, and in the morning we had delicious lightly salted mackerel. Already at 10 o'clock we ate mackerel with potatoes. And according to this recipe, you can not only salt mackerel. For example, we tried it, it also turns out very tasty. But mackerel is still tastier.
- 2 mackerel
- 1 liter of water
- 4 tbsp. spoons of salt
- 2 tbsp. spoons of sugar
- 2 tbsp. spoons of vinegar 9%
- 5 bay leaves
- 5 allspice
- 5 carnations
I have 2 mackerel, they were tightened to 850 grams, but taking into account the fact that they were frozen, exactly 700 grams remained after defrosting. Moreover, this recipe is so original, but the prepared brine is enough for 2-3 mackerel, and if it is not large, like mine this time, then for all four. I wash mackerel under running water. These are my fish.
Now we need to take a saucepan in which we will prepare the brine. Pour 1 liter of water, measure out into a liter jar. Throw spices into the water. It is advisable to add the spices all at once; when they boil, the brine becomes much more aromatic. True bay leaf and allspice They immediately added the cloves, and when the brine was already boiling, there was so much spice and spices in the house, until they found the cloves, the brine was already boiling. We also add sugar to the brine.
Place the pan with brine on the fire. In addition to spices and sugar, you need to add salt to the mackerel brine. Spoons should not be particularly heaped. Just scoop up salt with a spoon and pour it into the water.
We wait until the water with spices, salt and sugar boils. The brine boils for just a couple of minutes. Now set it aside from the heat until it cools down, to approximately 40 degrees. You can pour it from a pan into a bowl, for example. So that the brine cools faster.
In the meantime, let's fish. Well, here everything is generally simple, we cut off the head and tail, and cut the mackerel into pieces of about 2.5 cm. It pickles in brine better and faster this way. We also remove the middle of the mackerel and thoroughly wash the pieces to remove any blood. Because if you don’t wash the mackerel and remove the middle, the brine will be cloudy and the fish itself will taste bitter. The fish is fresh, beautiful, without any unpleasant odors.
Now I take the jar. For 2 mackerel I take a 2 liter jar. I randomly drop pieces of chopped fish into the jar. When the brine for preparing spiced mackerel has cooled, I add two tablespoons of 9% vinegar. Of course, there is a little sediment in the brine, from the salt, sediment from the water, but we don’t pour the brine out completely. Pour the brine into the jar so that the mackerel is covered with brine, and simply pour out the sediment.
Now I fill the mackerel, placed in a jar, with our cooled brine. Under no circumstances should you pour hot brine over the fish, otherwise you will end up with boiled mackerel instead of salted mackerel. Fill the fish in the jar with brine so that it is completely covered with our brine. If you have three small mackerel, then don't worry, 2 liter jar quite suitable for pickling.
You see I have 2 mackerel, and only half a jar, so the third one will still fit. And there will be enough brine too. The jar will just be full and that’s it. Well, if for some reason you don’t even have enough brine, then don’t be upset, prepare another portion of brine or prepare brine for half a serving, simply dividing the ingredients for the brine in half. The main thing here is that the fish is in brine.
That's it, I leave the fish on the kitchen counter at room temperature. I don’t cover the jar with a lid; we don’t have flies in our apartment. At 19:00 they salted it. In the morning we had to go to the hospital, we are now visiting doctors for kindergarten. We returned at 10 o'clock in the morning, the mackerel was just what we needed, tasty, lightly salted, spicy. We just ate it, and then covered the jar with a lid and put the rest in the refrigerator. This is what spicy salted mackerel looks like in a jar on the second day. Spices and some fish oil floated to the top. There is a small sediment, but overall the brine is clear. I got a little sediment when I was rearranging the jar for photography. Mackerel smells very tasty.
This is very quick recipe spicy salted mackerel. Moreover, the fish turns out lightly salted, tasty and spicy. It doesn’t last long in our refrigerator; it’s eaten almost immediately. The pieces turned out beautiful, smooth, even. Honestly, it all depends on the mackerel, sometimes you take a fish, but it’s frozen or something, the brine is cloudy, the fish is also not very beautiful, it just “falls apart” and doesn’t cut.
And if the fish has not been defrosted several times and then not frozen, it looks beautiful both fresh and salted, and it turns out delicious. Very convenient, put beautiful pieces on a plate and serve, no need to cut.
The mackerel was cooked within a day, it’s warm now, and the pieces of fish were not large. If, of course, you immediately put the jar of fish in the refrigerator, then the fish will take two days to cook, or even more. It will marinate faster in the warmth. I’m not always willing to wait a long time if I want fish. Well, of course, except for the cases where I went and bought it at the store, but pet fish there is homemade.
Last year, this fish was salted for my son’s birthday. The mackerel stood warm for a day, then it was laid out beautifully on a plate and put in the refrigerator until the evening, and in the evening there was a feast. Yes, and on New Year salted mackerel. For several years now, it has been a tradition in our family to salt mackerel on holidays, and not only on holidays, but also on weekdays, when you want fish. I wish you bon appetit too.
How to pickle mackerel at home so that it turns out tender and tasty? What kind of fish should you choose, what is tastier - mackerel pieces in marinade or cooked dry? We offer different recipes, choose what you like best.
What are the benefits of mackerel?
Our people love salted fish, but you can’t always guess with store-bought fish - sometimes its quality leaves much to be desired. Some unscrupulous manufacturers add dyes, flavor enhancers, and other carcinogens to their products.
Either way, the fish is home-salted, without any harmful additives.
And mackerel for homemade fits perfectly: the recipes are simple, even novice housewives can do it, and the benefits from this fish are tangible.
Watch the recipe in this video, how to quickly pickle mackerel:
Take it for yourself and tell your friends!
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Are you ready to do a little magic in the kitchen by salting very delicious mackerel? 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 dry salting recipes, instant cooking in brine, whole or in pieces. Choose and delight your family with the best pickles.
How to pickle mackerel deliciously
- Select large carcasses, 300-400 grams, larger ones are difficult to find. Good weight means that the mackerel has gained good fat content.
- There are several known ways of salting mackerel - dry salting, without water; salting in brine, or as fishermen say, in brine, is popular.
- You can salt the fish whole or divided into pieces.
- To gut the fish or not? Decide for yourself here, but it’s better to remove the insides. Although this condition does not always apply to salting whole fish, it is often salted ungutted.
- If you salt the whole fish, you don’t have to cut off the head and tail.
- Are you adding spices? Place them in a gauze bag and place them in brine. After salting, they will be easy to get out and will not interfere with eating (it’s unpleasant when they get into your mouth).
How to cut fish
As a rule, mackerel is frozen when it is caught, on board the ship, and is sold frozen in stores. At home, I advise you to cut the fish without defrosting it completely. Let it melt a little. Then you can pull out the insides quite easily by cutting the belly along the entire length without staining the fish inside. To prevent your hands from freezing, wear gloves.
How much to salt mackerel
Salting time depends on the chosen method and the size of the fish. Also, the speed is affected by the target. What kind of fish do you want, salted or lightly salted?
In brine, the whole mackerel will be salted for 1 to 3 days. The longer it is in the brine, the richer the taste will be. Lightly salted mackerel is prepared overnight. If you want to speed up the process, make it in pieces that will be ready after a few hours.
Dry salting will take about the same amount of time. Although there is a quick recipe, you will find it below.
Spices for pickling
Since we salt mackerel at home, we are free to supplement the choice of spices, taking into account taste preferences.
Add cloves, a mixture of various peppers, dill, and mustard seeds to the brine. Take spices in the ratio of half a teaspoon per liter of liquid. If you like to experiment, pickle it in tea, add a little liquid smoke, adding a smoky flavor.
Mackerel, salted with pieces of dry salting - a quick recipe
The most quick salting fish. In less than a day, a delicious fish will appear on your table.
- Cut the fish without defrosting completely, cut into pieces.
- Season generously with salt and leave at room temperature for 5-6 hours. This time is enough for the pieces to salt.
- Rinse off the excess salt, dip the pieces in table vinegar (or pour, stir and drain the excess).
- Transfer to a container, add onion rings and a couple of bay leaves. Pour in sunflower oil and mix the contents again.
- After 2 hours, start tasting.
Delicious salted mackerel pieces in brine
Not the fastest option. But the fish, if you add spices, will turn out amazingly tasty.
For a glass of water you will need:
- A large spoon of salt, without top.
- Peppercorns.
- Bay leaf.
How to salt the pieces:
- Gut the fish, cut into pieces, place in a deep bowl.
- Sprinkle with crushed pepper, break the bay leaves, and place in a bowl.
- Make brine from water and salt.
- Pour in brine, press down on top with a plate and put pressure on it. Check whether the pieces are completely covered with brine.
- Place in the refrigerator. Try again after two days.
Video recipe for salting with mustard at home
Mackerel, salted whole dry method
I don’t want to go the easy route by simply rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding a little spice. This salting method involves long-term storage of fish.
The recipe is suitable for home pickling, you can find out a few more ways on another page of the site.
Take:
- Fish carcasses – 2 pcs.
- Salt – 6 tablespoons.
- Sugar – 2 tbsp. spoons.
- Ground pepper - a small spoon.
- Dill - Art. spoon.
- Sunflower oil – 1-2 tablespoons.
Salt the whole mackerel:
- Add seasonings to bowl. Mix well.
- Prepare the mackerel (cut it or leave it alone, decide for yourself).
- Rub the carcass on all sides. Take a large bag and place the carcasses in it.
- Wrap tightly (you can even secure the bag with an elastic band).
- Place on the refrigerator shelf. After three days, boil the potatoes and take a sample.
How to quickly pickle whole mackerel in brine
Homemade salting in brine is considered classic, the simplest and least troublesome.
First, let's decide on the proportion of water and salt. You will need 100 grams per liter of liquid. (3 large spoons). If you are in a hurry, increase the concentration slightly, then the mackerel will be ready after 3-4 hours.
Based on the correct ratio, you can make the simplest brine, without adding spices. But I offer a more interesting recipe, with spices, adding some zest to the dish.
Required:
- Fish – kilogram (2-3 pcs.).
- Sugar – 2 spoons.
- Salt – 4 tablespoons.
- Water - liter.
- Laurel - 3-4 leaves.
- Allspice – 4-5 peas.
Preparation:
- Cut the mackerel, remove the gills and entrails (the head won't hurt). Rinse the carcass.
- Make a filling with water and spices listed in the recipe. To do this, boil water, add salt and sugar, bay leaves, and pepper. Once the crystals have dissolved, remove from heat and cool.
- Place the slave in a container, pour in the brine. Press down with pressure, leave for 2-3 days, placing in the cold.
Delicious pickling in brine with tea in a jar
A beautiful tan color will give the mackerel an appetizing appearance. Many people use “liquid smoke” for this purpose, but if you do it with tea leaves, you get real yummy.
- Mackerel – 3 pcs.
- Salt – 8 tablespoons.
- Water – 2.5 liters.
- Granulated sugar – 4 spoons.
- Tea leaves, dry - 3 large spoons with a mountain.
- Bay leaf, black pepper.
Preparation:
- Prepare the marinade by boiling water with the spices from the list. Refrigerate.
- Clean the mackerel and place it whole in a three-liter jar.
- Pour in the marinade and close the lid. Leave on the kitchen counter for 5 hours.
- After the specified time has passed, move the jar to the cold.
- The average fish will be ready in a day. The big one will have to wait for two.
Video with a step-by-step description of salting mackerel at home. May you always have delicious food! > Dry salted mackerel became a gastronomic discovery for me. Thanks to the precise balance of salt and sugar, the fish is perfectly salted. Spices and the absence of the need to “swim” in excess brine make mackerel salted at home unusually aromatic, smooth and dense. Unlike salting in pieces, all the fat of the mackerel remains with it. In addition, this is the simplest salting option in my memory; you just need to cover the prepared carcass with salt and seasonings, put it in a bag and put it in the refrigerator for two days. I haven’t tried it yet, but I think large herring is also perfect for dry salting. IN this recipe mackerel salted at home, the proportions of salt for an average well-fed fish weighing about 300 grams are given; if you are using smaller fish, slightly reduce the amount of salt. Ideally, you need to use mustard, black pepper and coriander grains, grind them in a mortar right before salting, but the spice works great with ground ones, be sure to try this recipe for homemade mackerel salting. Preparation time: 10 minutes
Cooking time: 48 hours
Number of servings: 4 pcs.Ingredients