Lightly salted mackerel

Lightly salted mackerel is a fatty and very tasty fish that can be served either for a family dinner, as a main dish, supplemented with a side dish, or for a holiday table, decorated with herbs and offered to guests as an appetizer. Depending on your preferences, you can salt the fish in different ways, for example, whole or cut into portions. But whichever option you choose, it will be delicious anyway!

Lightly salted mackerel pieces in brine

Lightly salted mackerel pieces in brine is a budget-friendly, but at the same time festive appetizer that will easily decorate a table set for any occasion. And if you think that fish needs to be cooked several days before the celebration, then you are mistaken, because two hours are enough for small pieces!

1. 
   We start cooking with brine: put peppercorns, cloves, coriander, bay leaves, as well as salt and granulated sugar into a saucepan and fill with water.
2. 
   Bring the marinade to a boil and keep it on the fire for another 2-3 minutes, then let it cool to room temperature.
3. 
   At this time, let's take care of the fish: if you have a frozen carcass, then first defrost it on the bottom shelf of the refrigerator.
4. 
   We cut off the head and tail of the mackerel, remove the entrails and black films - wash thoroughly and cut into portions.
5. 
   Place the fish on a plate with high sides.
6. 
   Add half rings of peeled onion.
7. 
   Fill the components with the prepared brine.
8. 
   Add the required amount of vegetable oil.
9. 
   Add vinegar.
10. 
    Mix the ingredients thoroughly and close the container with a lid or cover with film - put in the refrigerator for 2 hours.
11. 
    Remove the soaked pieces from the brine, arrange them beautifully on a serving dish and take a sample. Bon appetit!

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Quick lightly salted mackerel in 2 hours

Quick lightly salted mackerel in 2 hours is a simple, proven recipe for preparing moderately fatty and very tasty fish that no one can resist. To balance the taste, we recommend using aromatic cloves, allspice and a little sugar.

Cooking time – 2 hours 20 minutes

Cooking time - 20 minutes.

Portions – 6-7.

Ingredients:

• Mackerel – 600-700 gr.
• Water – 25 ml.
• Salt – 2 tbsp.
• Granulated sugar – 1 tsp.
• Lavrushka – 2 pcs.
• Allspice peas – 10 pcs.
• Cloves – 10 buds.
• Mustard seeds – 1 tsp.
• Vegetable oil – 3 tbsp.

Cooking process:

Step 1. Before starting cooking, defrost the fish.Afterwards, we gut the carcass, cut off the tail and head, and rinse under running water.

Step 2. Cut the mackerel into thick pieces and place in a deep container.

Step 3. Sprinkle the main component with salt, sugar and spices and mix.

Step 4. Pour in a little cool water and vegetable oil - stir again for even distribution.

Step 5. Close the container with a lid and leave to soak for 2 hours at room temperature, periodically turning the pieces over.

Step 6. After the time has passed, the appetizer is completely ready for tasting. Bon appetit!

Dry salted mackerel without brine

Dry salted mackerel without brine is a tasty and aromatic dish that can be served as for a family dinner, supplemented with boiled potatoes and vegetables, or offered to guests, serving the fish as an appetizer and garnished with fresh herb leaves.

Cooking time – 48 hours

Cooking time - 20 minutes.

Portions – 3-4.

Ingredients:

• Mackerel – 400 gr.
• Coarse salt – 1 tbsp.
• Granulated sugar – ½ tbsp.
• Laurel leaf – 1 pc.
• Mustard seeds – 1 tsp.
• Coriander beans – ½ tsp.

Cooking process:

Step 1. Prepare the dry mixture for salting: in a bowl, combine broken bay leaves, mustard seeds, crushed coriander grains, salt and a little granulated sugar.

Step 2. Cover the working surface with cling film and lay out the gutted and washed carcass, carefully wipe it with the curing mixture inside and out.

Step 3. Wrap the workpiece in several layers of film and move it to the refrigerator for 48 hours, sometimes turning it from side to side.

Step 4. We “free” the mackerel soaked in salt and spices from the packaging and rinse it with cool water.

Step 5.Cut the carcass into portions and serve, topped with boiled potatoes. Bon appetit!

Lightly salted mackerel whole in brine

Lightly salted mackerel whole in brine, of course, does not cook in 2 hours like, for example, small pieces, however, it differs in taste. The taste of such fish will pleasantly surprise you with its richness, because in two days the carcass is completely saturated with pepper and bay leaf.

Cooking time – 48 hours 20 minutes

Cooking time - 30 min.

Portions – 3.

Ingredients:

• Frozen mackerel – 1 pc.
• Salt – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Black peppercorns – 10-15 pcs.
• Water – 600 ml.
• Laurel leaf – 2 pcs.

Cooking process:

Step 1. Place the required set of products on the work surface.

Step 2. Cut the slightly defrosted carcass along the belly and remove the entrails and films, rinse thoroughly under running water and leave for further defrosting.

Step 3. For the marinade, bring 600 milliliters of water to a boil in a saucepan, dissolve salt and granulated sugar, add bay leaf and peppercorns.

Step 4. Place the fish, back down, into the cooled brine and leave for several hours at room temperature, then put it on the refrigerator shelf for 1.5-2 days.

Step 5. After the specified time, the brine has acquired a different color - this is normal, turn the carcass upside down and wait about two more hours.

Step 6. Serve the fish to your liking and serve immediately. Bon appetit!

Lightly salted mackerel with onions

Lightly salted mackerel with onions is a classic combination of ingredients that you can’t resist even if you’re on a diet! Fish and onions are everyone’s favorite dish, which ideally complements any potato dishes, be it mashed potatoes or simply boiled tubers with butter and dill.

Cooking time – 38 hours

Cooking time - 20 minutes.

Portions – 3.

Ingredients:

• Onion – 1 pc.
• Mackerel – 1 pc.
• Salt – 1 tbsp.
• Granulated sugar – ½ tbsp.
• Sunflower oil – 40 ml.
• Water – 250 ml.
• Bay leaf – 2 pcs.
• Black peppercorns – 5 pcs.
• Vinegar 9% – 20 ml.

Cooking process:

Step 1. Clean the fish and remove the entrails, head and tail. Rinse with water and cut into portions, place in a deep container.

Step 2. In a separate bowl, mix 250 ml of water with granulated sugar and salt.

Step 3. Next, add vegetable oil and vinegar to the marinade and stir.

Step 4. Peel the onion and cut it into half rings or rings, place it on top of the fish. We also supplement the main ingredients with peppercorns and bay leaves.

Step 5. Pour in the prepared brine.

Step 6. Place the workpiece in the refrigerator for 24-48 hours.

Step 7. Serve the finished appetizer and start the meal. Bon appetit!

How to salt fresh frozen mackerel?

How to salt fresh frozen mackerel? You can easily find the answer to this question in this recipe and, having tried to cook such fish at home just once, you will forever refuse the purchased alternative, because its taste characteristics cannot be compared.

Cooking time – 2-3 days.

Cooking time - 30 min.

Portions – 3.

Ingredients:

• Mackerel – 1 kg.
• Water – 1 l.
• Salt – 3 tbsp.
• Granulated sugar – 1 tbsp.
• Ground pepper mixture – 1 tsp.
• Coriander – 1 tbsp.
• Laurel leaf – 3 pcs.
• Black tea – 2 tsp.
• Onion peel - 1 handful.
• Fennel - to taste.
• Cumin - to taste.
• Cloves - to taste.

Cooking process:

Step 1. Let's start with the brine: bring water to a boil in a saucepan, add spices, salt, sugar, onion skins and tea. Boil for a couple of minutes and remove from the burner to cool.

Step 2. Without wasting time, defrost the fish and cut off the head. We make an incision along the abdomen and remove the giblets along with films and splashes of blood - rinse with water.

Step 3. Place the carcasses in a container of a suitable size and fill with brine. First filter the marinade.

Step 4. Close the container with a lid or cover it with film and leave it on the table for about three hours. Next, we move the mackerel into the refrigerator for 2-3 days - depending on your taste preferences.

Step 5. Remove the lightly salted fish from the marinade and blot it with paper napkins. We serve the appetizer and serve it to the table to the delight of the family. Cook and have fun!

Lightly salted mackerel in onion skins

Lightly salted mackerel in onion skins, cooked in a spicy marinade with the addition of black tea is an exquisite dish that will easily diversify your usual diet and will pleasantly surprise your household. If you love fish and everything related to it, then this recipe is definitely for you!

Cooking time – 3 days.

Cooking time - 20 minutes.

Portions – 2-3.

Ingredients:

• Mackerel – 1 kg.
• Onion peel - 2 handfuls.
• Black tea – 2 tbsp.
• Laurel leaf – 3 pcs.
• Black peppercorns – 5 pcs.
• Allspice peas – 5 pcs.
• Coriander – 10 grains.
• Granulated sugar – 1.5 tbsp.
• Coarse salt - 3 tbsp.
• Water – 1 l.

Cooking process:

Step 1.To speed up the process and for your own convenience, we lay out all the necessary components on the desktop. You can use both fresh fish and pre-thawed fish.

Step 2. We cut the carcass: cut off the fins, tail and head. We also carefully scrape out the contents of the abdominal strip. We wash the fish and blot it dry with paper napkins.

Step 3. Pour the husks into a saucepan and fill it with water, boil for 10 minutes, and then let it brew under the lid for another 5 minutes. Afterwards, strain the broth.

Step 4. Brew tea with 50 milliliters of boiling water and after 15 minutes, also filter.

Step 5. Combine the two liquids and place on the stove, add salt and sugar, spices. Bring to a boil and let cool to room temperature.

Step 6. Place the mackerel in a deep bowl of a suitable size and fill it with marinade. We put pressure on top and put it in the refrigerator for three days.

Step 7. After the time has passed, take out the fish and dry it with paper towels. For a beautiful shine, the carcass can be greased with a thin layer of odorless vegetable oil.

Step 8. Cut the mackerel, garnish with chopped herbs and take a sample. Bon appetit!

Lightly salted mackerel in tea brine

Lightly salted mackerel in tea brine is an incredibly appetizing dish that even an inexperienced cook can handle. It would seem, how can fish and tea combine with each other? However, these components work well together, and this marinade imbues the mackerel not only with color, but also with an exquisite taste.

Cooking time – 76 hours

Cooking time – 20-25 min.

Portions – 3-6.

Ingredients:

• Mackerel – 3 pcs.
• Tea leaves – 4 tbsp.
• Granulated sugar – 4 tbsp.
• Salt – 4.5-5.5 tbsp.
• Water – 1.4 l.

Cooking process:

Step 1.In a glass container with high sides, mix sugar, tea leaves and salt.

Step 2. Pour boiling water over the dry mixture and cover with a lid, leaving until completely cooled at room temperature.

Step 3. Let's take care of the fish: get rid of the head, fins and tail, thoroughly clean the belly and carefully wash it inside and out. Let's dry.

Step 4. Transfer the carcasses into a deep bowl and fill with brine, set light pressure and move the refrigerator to the shelf. Three days for salting will be enough.

Step 5. After three days, remove the food from the liquid and blot it with napkins. To get rid of excess moisture, hang it by the back for 60 minutes.

Step 6. Serve the appetizer to your liking and serve it to the table. Bon appetit!

Lightly salted mackerel with mustard

Lightly salted mackerel with mustard is a spicy dish that will give you true taste pleasure. And if you suddenly want to try fatty fish and chips, then this dish can be on your table in just 10 hours. Based on the above, prepare the products and get started!

Cooking time – 10 o’clock

Cooking time - 20 minutes.

Portions – 1-2.

Ingredients:

• Mackerel – 400 gr.
• Onion – 3 pcs.
• French mustard – ½ tsp.
• Ground black pepper – ½ tsp.
• Ground white pepper – ½ tsp.
• Coriander – 1 tsp.
• Vegetable oil – 3 tbsp.
• Salt - to taste.
• Vinegar - to taste.

Cooking process:

Step 1. We cut the thawed carcass, cut it into pieces and carefully rinse it under running water. Next, blot the steaks with paper napkins, rub with salt, and let soak for 4 hours. Then fill the fish completely with vinegar and leave for another 4 hours.

Step 2. Peel the onions and cut them into half rings of medium thickness.

Step 3.Drain the vinegar from the mackerel soaked in additives, rinse with water and place in a jar in layers along with the onion slices.

Step 4. We also add seasonings and vegetable oil to the container. Close the jar, shake and refrigerate for 120 minutes.

Step 5. After two hours, taste and enjoy. Bon appetit!

Lightly salted mackerel with vegetable oil

Lightly salted mackerel with vegetable oil, vinegar and onions is an incredibly tasty fish that will appeal even to those who are not particularly fond of seafood. Mackerel prepared in this way has excellent taste characteristics. Try it!

Cooking time – 24 hours

Cooking time – 25 min.

Portions – 3.

Ingredients:

• Large mackerel – 1 pc.
• Onion – 1 pc.
• Vinegar 9% – 1 tbsp.
• Vegetable oil – 4 tbsp.
• Garlic – 2 teeth.
• Salt – 1 tsp.
• Granulated sugar – 1 tsp.
• Water – 100 ml.
• Laurel – 2 pcs.
• Allspice peas – 3 pcs.
• Coriander seeds – ¼ tsp.
• Ground coriander – ¼ tsp.

Cooking process:

Step 1. First of all, we get rid of the fish’s tail, head and fins, as well as entrails. Wash thoroughly inside and outside.

Step 2. Cut the carcass into pieces about one and a half centimeters thick and place them in a single layer in a deep container. At the same time, peel the garlic cloves and onion.

Step 3. Cut the onion into half rings and the garlic into slices - move the vegetables to the fish.

Step 4. In a bowl, mix vegetable oil with vinegar, salt, coriander and sugar. Mix the ingredients until completely dissolved and dilute with water.

Step 5. Pour the marinade over the fish, add laurel, peppercorns and coriander seeds.

Step 6. Place a weight on top of the workpiece and put it in the refrigerator for a day. Cook and have fun!