How to pickle mackerel in the home, the best recipes

How to pickle mackerel in the home

Mackerel is an oceanic fish that is perfect for pickling. The technology of salting is simple and adaptability that allows it to carry out each owner.

The contents

  • 1 Salted mackerel is a common approach cooking
    • 1.1 Preparation of dishes and fish
  • 2 delicious and fast to pickle mackerel with your hands
    • 2.1 a Simple recipe pickles mackerel
    • 2.2 Salted mackerel with cinnamon
    • 2.3 Marinated mackerel with Basil and coriander
    • 2.4 Preparation of salted mackerel without the marinade
    • 2.5 Salted mackerel in tea leaves
    • 2.6 Mackerel spicy salted, in marinade
    • 2.7 Mackerel salted with mustard
    • 2.8 Salt mackerel in brine and onion skins
    • 2.9 Mackerel fast Ambassador
  • 3 Some secrets and useful tips experienced cooks on how to properly salt mackerel
    • 3.1 How to pickle fresh frozen mackerel fast and delicious
    • 3.2 How to pickle fresh frozen mackerel whole
    • 3.3 How to pickle slices, fresh frozen mackerel
  • 4 some More interesting recipes
    • 4.1 Salted mackerel with lemon
    • 4.2 Salted mackerel with prunes
    • 4.3 Salted mackerel in mayonnaise
    • 4.4 Recipe “Fish in the haze”
    • 4.5 Prepare the mackerel without vinegar
    • 4.6 Salting of mackerel in brine
  • 5 Conclusion
    • 5.1 what to submit mackerel

Salted mackerel is a common approach cooking

Fish, cooked on their own, a little different from salted mackerel, which is sold in the supermarket. The most important thing is to properly prepare the carcass and boil the marinade. The marinade is cooked in several stages, after which it cools. Warm marinade is allowed to throw mackerel.

Preparation of dishes and fish

To avoid any delays during salting, in advance to prepare all necessary.

You will need:

  • cutting Board (for cutting fish);
  • sharpened tool;
  • a large deep dish;
  • jar with lid (glass);
  • transparent bag (plastic);
  • utensils for the preparation of brine (pan).

To mackerel lost its taste, it should be cut. First save the carcass from the tail, head and fins. After that, remove the giblets from the dark film. Well, the split fish are washed in clean water and dried. Depending on the recipe, the carcass left whole or cut into a small number of parts.

How delicious and fast to pickle mackerel with your hands

What you need:

  • two carcasses of fish of medium size;
  • 1l of clean water and the bucket;
  • pepper;
  • Bay leaf;
  • a little bit of mustard powder;
  • three teaspoons of sugar;
  • five spoons of salt.

Method of preparation:

  • Boil 1 liter of clean water.
  • Bring to boil with spices.
  • Turn off the heat and allow to cool.
  • To handle and prepare the fish.
  • Pieces of mackerel laid out on a plate and pour the marinade.
  • Prepared this way the fish is placed in the fridge for a couple of days. After that, the mackerel can be served.

    A simple recipe pickles mackerel

    You need to prepare:

    • two fish;
    • 50 g of 9% vinegar;
    • a couple of bulbs;
    • 30 g of salt;
    • vegetable oil — 100 g;
    • 2 leaf Lavrushka;
    • pepper to taste.

    Preparation:

  • Fish cleaned and cut into individual pieces.
  • Pieces of fish are laid out on a plate and mix with salt.
  • Added onion rings and pepper, and stir.
  • To prepare the marinade on the basis of spices and vegetable oil.
  • Fish pieces, pour the marinade and kept in the course of the day.
  • Then place in the refrigerator for a few hours.
  • Salted mackerel with cinnamon

    Should prepare the following products:

    • one large fish carcass;
    • water;
    • 250 g of salt;
    • pepper;
    • cinnamon – on a knife edge;
    • two Bay leaves.

    Cooking appliances:

  • The fish is cleaned and washed.
  • In a saucepan filled with water and added spices.
  • The marinade is boiled and then cooled.
  • Whole fish fillets filled with cold brine.
  • Put on 3 days in a cool place.
  • Marinated mackerel with Basil and coriander

    You need to prepare:

    • fish;
    • Bay leaf;
    • a bit of clove;
    • 5 g Basil and 5 g coriander;
    • a pinch of sugar;
    • 25 grams of salt;
    • clean water.

    The process of cooking.

  • In a bowl poured a glass of water and add spices.
  • Boil and then cool the marinade.
  • The fish is cleaned and cut up, rinse with clean water and dried. Mackerel pieces are placed in a jar and pour the marinade, and then the Bank closed tightly. Leave in a cool place for a day, then fish can have.
  • Cooking salt mackerel without the marinade

    Prepare the following products:

    • mackerel;
    • 25 grams of salt;
    • 2 teaspoons of sugar;
    • a little pepper;
    • 1 leaf Lavrushka;
    • 1 teaspoon mustard and 1 teaspoon coriander.

    The process of salting:

  • Cleaned and washed the fish and then dried on the napkin.
  • In a bowl pour the spices with the Bay leaf and salt.
  • Fish fillets rubbed with spice mixture and moves for a couple of days in a cool place. Before that, the mackerel is placed in a plastic bag and tightly knotted. The package takes a few times to shake to the spices evenly distributed around the carcass.
  • Put package on the plate.
  • After two days, the carcass is removed from the package and rinsed with cold water. After that, the mackerel can be cut into pieces and serve.
  • Salted mackerel in tea leaves

    To start, cut two carcasses mackerel, removing all unnecessary parts and rinsed in water. After that, preparing the brine of tea with the expectation of 1 liter of water. The solution should cool down, after which it is pour 40 g of salt, sugar and stir. The fish to soak in the solution and then put on 2 hours in the fridge, and maybe more. It all depends on the colors of fish and salt. After a few hours the fish is removed from brine and hung to stack with fish. Then the mackerel is placed in a paper bag and moved to the refrigerator.

    Mackerel spicy salted, in marinade

    Components:

    • two big, fat mackerel;
    • 30 g of sea salt;
    • spices for fish;
    • a little pepper;
    • 2 cloves;
    • a few juniper berries;
    • a little bit of coriander.

    Preparation:

  • The fish is cut to obtain the fillet.
  • All the spices are crushed and mixed with fish spices.
  • Mackerel fillets are placed in a deep pot and petrashevtsy spices.
  • Mix fish and spices, and then served the fish with something heavy.
  • The fish needs to soak up the spices in room temperature for days.
  • After that, the fish is placed in the refrigerator for three hours.
  • Mackerel salted with mustard

    You need to prepare:

    • one big carcass mackerel;
    • one liter of water;
    • 45 g salt;
    • 30 g of sugar;
    • 10 g of mustard powder;
    • a few pieces of Bay leaves;
    • 20 ml of sunflower oil and a little pepper.

    Method of preparation:

  • Mackerel to fillet, clean, wash and cut into small pieces.
  • To fill all the seasoning in water and boil for 7 min.
  • The marinade needs to cool and pour it into a container with pieces of mackerel.
  • Move on two days in a cool place.
  • Salt mackerel in brine and onion skins

    Main components:

    • fillet three large mackerels;
    • onion peel;
    • sugar and salt 2 tbsp. l;
    • spices to taste.

    How to prepare:

  • To prepare the marinade, letting it simmer for 7 minutes.
  • Pieces sumbliminal in a large, deep bowl and fill it with marinade.
  • To put for three days in a cool place (refrigerator).
  • Mackerel fast Ambassador

    Main ingredients:

    • a few fish carcasses;
    • a couple of bulbs;
    • 35 grams of salt;
    • 2.5 cups of water;
    • pepper;
    • Bay leaf.

    Technology of preparation:

  • To boil the water.
  • In boiling water you must add a Bay leaf, salt, pepper.
  • Here we add two onions, previously cut into four parts.
  • Bring the marinade to a boil and cook for 10 minutes, then its cool.
  • The fish to fillet, cut into small pieces and put in a glass jar.
  • Pour the prepared fish pieces with marinade and put a few hours in the fridge, then mackerel can bring to the table.
  • Some secrets and useful tips experienced cooks on how to properly salt mackerel

    Faster and easier to salt the fish method of dry salting. In the cleaned carcass rubbed all the spices and seasonings, after which it is placed in a plastic bag and needs to be put in the refrigerator for a few days. Before serving on the table, she pulled out from the bag and cleaned of excess salt and spices. If mackerel cut into pieces, it will quickly absorb the fragrance of the spices and will absorb salt. But if fish remove all the bones, it will be the best supply.

    This technology is suitable for pickling any fresh or frozen fish. To frozen fish has not lost its qualities, it should be properly defrosted. And thawed it in cold water during the day. If the defrosting to boost fish lose natural elasticity.

    How to pickle fresh frozen mackerel fast and delicious

    Preparation products:

    • 0,5 kg of fish;
    • two onions;
    • a little salt and sugar (a pinch);
    • little pepper (a pinch);
    • 2 leaf Lavrushka;
    • a bit of herbs.

    How to prepare:

  • Clean the carcass of all the excess, rinse well and cut into pieces.
  • Chop the onion rings.
  • Grind the remaining spices.
  • The pieces of fish are laid out in the Bank layers, each layer is filled with onions and spices.
  • The Bank is tightly closed with a lid and left to odinas. The Bank then turned and left again for an hour.
  • Before serving you can chill.
  • How to pickle fresh frozen mackerel whole

    To do this:

    • a few fish carcasses;
    • 30 g of salt;
    • 15 g of sugar;
    • water;
    • onion skins and black tea.

    How to prepare:

    • To fire put a pot of water.
    • It poured all the spices, including the onion husk.
    • Water brought to the boil.
    • The composition is boiled for a short time.
    • The brine is filtered and brought to room temperature.
    • Of carcasses removes the entrails and washed.
    • All fish is filled with cooled brine.
    • The carcass of mackerel retained for 12 hours.
    • Through this time, the mackerel is in the fridge for 4 days. Every day the carcass of the fish is turned over for better effect.

    How to pickle slices, fresh frozen mackerel

    You need to prepare:

    • a few carcasses mackerel;
    • 25 grams of salt;
    • 2 tbsp. spoons of sugar;
    • 1 teaspoon dried Basil;
    • 1 glass of water;
    • cloves and Bay leaf.

    Method of preparation:

  • In warm water put all the spices.
  • Bring the marinade to a boil.
  • Let the marinade cool down.
  • Clean and cut the fish.
  • Put the pieces in a suitable container and fill with brine.
  • To give the opportunity to stand in room temperature for some time, and then move to a cold place for 24 hours.
  • A few interesting recipes
    Salted mackerel with lemon

    Ingredients:

    • 3 fish carcass;
    • 20 g of salt;
    • 10 ml lemon juice;
    • some stuff peppercorns;
    • 0.5 liters of water;
    • Bay leaf.

    How to prepare:

  • Pour the spices in the pot with water and bring to a boil, and then boil for a few minutes.
  • Carcasses of fish cleaned and cut.
  • Cut the mackerel in a container and pour over the lemon juice.
  • All of the fish are filled with cold marinade.
  • Container tightly close the lid and put on a day in the fridge.
  • If the marinade will darken, nothing special. It’s all in the lemon, which can cause a chemical reaction.

    Salted mackerel with prunes

    Ingredients:

    • one carcass of fish;
    • one liter of water;
    • a handful of prunes;
    • 3 tablespoons salt (canteens);
    • 2 tablespoons sugar (canteens);
    • 1 tablespoon of black tea.

    How to prepare:

  • Fish cleaned and well washed.
  • In a deep bowl fits fish and prunes.
  • Prepare marinade: in boiling water, add tea, salt and sugar, after which the composition boil for seven minutes and allow to cool. Necessarily pass through a sieve.
  • Pour the fish with the brine and leave for a few days.
  • Every day the carcass of the fish should turn on.
  • Proolifku fish oil sunflower oil and cut into pieces. Prepared fish is kept in a sealed container.
  • Salted mackerel in mayonnaise

    Components:

    • frozen fish and a pinch of black pepper;
    • two tablespoons of salt;
    • 120 g of mayonnaise.

    Salting.

  • Mackerel is defrosted and cut, removing all bones. In this case, the skin is not removed. The carcass is cut into small pieces.
  • Each piece is rubbed a mixture of salt and pepper.
  • After that, all the fish is coated with mayonnaise.
  • Pieces of mackerel piled on a plate and placed for 2 hours in the refrigerator.
  • Recipe “Fish in the haze”

    Billet products:

    • a few carcasses mackerel;
    • 3 handfuls of onion peel;
    • 0.5 Cup liquid smoke;
    • 40 g of salt;
    • 20 g of sugar;
    • 1 liter of water.

    How to prepare:

  • Each carcass is cut, remove the head, tail and fins, and entrails. Then rinse and cut into pieces.
  • Peel placed in a container of water and boil until water is dark.
  • Add salt and sugar, stirring constantly.
  • Composition dowar on low heat for 20 minutes.
  • Cool and strain, then add liquid smoke and stir.
  • Mackerel placed in a deep container, pour the marinade and cover the dish with a load.
  • The fish, covered with marinade, refrigerate for a couple of days.
  • Before serving, the fish is washed and dried on a paper towel.
  • Prepare the mackerel without vinegar

    Components:

    • 3 carcasses of fish;
    • 2 cups of clean water;
    • 35 grams of salt;
    • 20 g of sugar;
    • nutmeg, coriander and pepper as desired.

    The process of salting:

  • Mackerel is cleaned, washed and cut into pieces.
  • In a container filled with water and spices, along with salt and sugar.
  • Water is brought to boiling and boiled for 5-7 minutes.
  • Cut into pieces the fish is placed in the container and filled with warm marinade.
  • The container is sealed and left in a cool place for 24 hours.
  • Salting of mackerel in brine

    What you need:

    • 1 liter of clean water;
    • 2 tbsp. spoon of salt;
    • a pinch of sugar;
    • 1 Bay leaf;
    • allspice – to taste;
    • a bit of clove.

    Preparation:

  • Cooking the marinade over medium heat. Water, salt and sugar boil while stirring 8 minutes.
  • Cleaned and washed mackerel.
  • Pieces of fish, pour the cooled marinade.
  • In this state the fish is in the refrigerator for 48 hours.
  • After this period, fish is mixed with spices and placed in the package.
  • Mackerel in the package again rests in the fridge for 15 hours.
  • Conclusion

    Mackerel is a delicious oily fish, in addition, it is also nutritious. Its meat contains essential fatty acids and proteins bystrookupaemyh. Moreover, in the meat of mackerel are such elements as zinc, selenium, phosphorus and others a positive influence on human activity.

    What to serve mackerel

    Many people prefer salty fish with baked or boiled vegetables. Vegetables and fish complement each other. Most people prefer to cook the pieces of fish, delicious salads, and use it along with the beer.

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