Mackerel in brine

To cook mackerel in brine, you need to be able to choose the right fish for the dish: pay attention to the weight, color, eyes and smell of the carcass. Salting mackerel should take place in glass, enamel or plastic containers. Salt should not be iodized or coarsely ground.

How to salt mackerel pieces in brine at home?

How to salt mackerel in brine at home? We have prepared for you a step-by-step guide that even beginners can master. It's quick and easy. Fish prepared in this way turns out incredibly juicy, appetizing and bright in taste. Serve with black bread and onion rings.

1. 
   To salt mackerel in brine at home, we recommend using fresh frozen fish. We will also prepare the remaining ingredients from the list.
2. 
   Let's start preparing the brine. To do this, pour a liter of water into a suitable saucepan or saucepan, boil it, add salt, sugar, black and allspice peas, and bay leaves. After dissolving the dry ingredients, turn off the heat and let the brine cool completely.
3. 
   We wash the mackerel, remove the tail, head, and fins. We clean out all the insides.
4. 
   Next we cut the carcasses into pieces. It is optimal to cut them two centimeters thick.
5. 
   Place the fish pieces in a small, clean jar.
6. 
   Pour the cooled brine over the mackerel. Pour it along with the spices. We close the workpiece with a lid and put it in the refrigerator for a day. During this time, the product will be salted and ready for use.
7. 
   We have described in detail how to salt mackerel in brine at home. Be sure to try it!

Bon appetit!

Salting whole mackerel in brine

You will definitely like this recipe for salted mackerel both in appearance and taste. Thanks to the onion skins and black tea that we will use in the cooking process, the fish will get a beautiful golden color.

Cooking time – 48 hours 45 minutes.

Cooking time – 25 minutes.

Number of servings – 4.

Ingredients:

• Cold purified water – 1 liter.
• Mackerel – 2 pcs.
• Black tea – 2 tsp.
• Salt – 2 tbsp.
• Onion peel - 2-3 handfuls.
• Sugar – 1 tbsp.

Cooking process:

Step 1. To prepare the brine, take a pan and pour sugar and salt into it. Pour in heaping tablespoons of spices.

Step 2. Choose black tea for brine without additives. Add a couple of teaspoons to salt and sugar.

Step 3. Check the collected onion peels for the presence of sand. Then add it to the rest of the ingredients in the pan.

Step 4.Fill the ingredients with pre-purified cold water. Turn on the stove and put the pan on the fire. When the liquid boils, turn off the stove. Cover the pan with a lid and leave the brine to steep for a while. The brine must cool completely.

Step 5. Cut the mackerel in the belly area along the carcass. We remove the insides. We leave the fins of the fish, we cut off only the head. Strain the brine through a sieve. Choose a large container that will accommodate the fish. Pour the brine into it and lay out the mackerel. We place weights on the carcasses so that they do not float during salting.

Step 6. Keep the fish in brine for a day or two. Then drain the brine and place the mackerel on a cutting board. Cut and place on a plate.

Bon appetit!

Delicious mackerel in brine pieces with onions

Mackerel, kept in brine, is served as a separate dish with onions, cut into rings and chopped herbs. The dish is also topped with a small amount of vegetable oil. The fish is complemented with boiled potatoes or pita bread, and sandwiches are prepared from it.

Cooking time – 45 minutes.

Cooking time – 25 minutes.

Number of servings – 6.

Ingredients:

• Mackerel – 3 pcs.
• Onion – 3 pcs.
• Garlic – 3 teeth.
• Vinegar – 3 tbsp.
• Vegetable oil – 2 tbsp.
• Salt – 1 tbsp.
• Bay leaf – 2-3 pcs.
• Allspice peas – 1 tsp.
• Sugar – 1 tsp.
• Mixture of peppers - to taste.

Cooking process:

Step 1. Cut the mackerel lengthwise along the center line of the abdomen using a sharp knife. We remove the insides of the fish and cut off the fins. We remove the head. We wash the mackerel inside and out with running water. Cut the fish into pieces.

Step 2. First peel the onion and garlic, and then cut it: onion into rings, garlic into slices.Step 3.Place the mackerel in any large container convenient for salting. Season it with onion, garlic, allspice, bay leaf, a mixture of peppers to taste, salt and sugar.

Step 4. Pour vinegar and vegetable oil (preferably olive oil) over the ingredients. We also sprinkle the fish with lemon juice if desired.

Step 5. Mackerel can be tasted 20 minutes after salting. Another option is to place the fish in clean jars, seal with lids and refrigerate for a day. During the day, the jars need to be shaken a couple of times.

Bon appetit!

Marinated mackerel in brine with vinegar at home

To prepare the dish, it is best to use fresh rather than frozen fish, as it is easier to cut it into the desired pieces. Choose table vinegar – 9%. This is the most natural preservative for pickling.

Cooking time – 48 hours 20 minutes.

Cooking time – 20 minutes.

Number of servings – 4.

Ingredients:

• Mackerel – 2 pcs.
• Onions – 2-3 pcs.
• Vegetable oil – 1 tbsp.
• Black peppercorns – 6 pcs.
• Bay leaf – 6 pcs.
• Table vinegar (9%) – 50 ml.
• Salt – 2 tbsp.
• Water – 1 tbsp.

Cooking process:

Step 1. Let's prepare the marinade. In any deep container, mix the necessary ingredients: purified water, vinegar, vegetable oil, peppercorns, salt and bay leaf.Step 2. Cut two carcasses of fresh fish lengthwise in the belly area. We remove unnecessary parts of the mackerel - entrails, fins, head. We wash the carcasses with running water and cut them into pieces no more than two centimeters thick.

Step 3. Peel the required number of onions and cut each head in half. Cut the onion into half rings of small thickness.

Step 4. Take a large glass mold and grease it with a small amount of marinade.Lay out a layer of fish pieces. Place a layer of onion on top of it. We continue to form layers until we run out of ingredients. Pour the marinade over the dish.

Step 5. Place the form with the fish in the refrigerator for a couple of days. Serve with any side dish.Bon appetit!

How to quickly soak mackerel pieces in brine in a jar?

Mackerel in brine will not leave anyone indifferent. The aromatic and meaty fish will amaze you with its taste. It is definitely better than the one sold in stores: it does not contain flavors or dyes.

Cooking time – 24 hours 25 minutes.

Cooking time – 20 minutes.

Number of servings – 4.

Ingredients:

• Mackerel – 2 pcs.
• Water – 1 l.
• Salt – 3 tbsp.
• Sugar – 1 tbsp.
• Allspice peas – 5 pcs.
• Black peppercorns – 3 pcs.
• Bay leaf – 3 pcs.

Cooking process:

Step 1. Let's start preparing the dish by preparing the brine. Pour a liter of water into the pan. Place the container on the stove and bring the liquid to a boil. Add salt, sugar and other spices to boiling water - allspice and black pepper, bay leaf. Turn off the stove and give the brine time to cool.

Step 2. Cut the mackerel with a knife along the belly and take out the insides. We also cut off the head, fins and tail. We wash the fish outside and inside. Cut the mackerel into slices.

Step 3. To salt the fish, we need a clean, whole, dry jar. Place fish pieces tightly into it.

Step 4. Fill the mackerel in the jar with cooled brine.

Step 5. Cover the container with a clean and dry nylon lid. Place the jar of fish in the refrigerator and leave it for a day.

Bon appetit!

Mackerel in spicy brine at home

Mackerel is prepared in different ways: baked in the oven, pickled and salted.The classic method of salting mackerel according to this recipe will take about three days. The result is a fantastic dish.

Cooking time – 14 hours 35 minutes.

Cooking time – 30 minutes.

Number of servings – 4.

Ingredients:

• Mackerel – 2 pcs.
• Salt – 3 tbsp.
• Onion – 2 pcs.
• Table vinegar (9%) – 50-70 ml.
• Bay leaf – 2 pcs.
• Allspice peas – 5 pcs.
• Vegetable oil – ½ tbsp.
• Cloves – 2 buds.
• Ground black pepper - to taste.

Cooking process:

Step 1. Disassemble the mackerel. Cut it in half along the carcass with a sharp knife. We remove the entrails and fins. Cut off the head and tail. Remove the skin from the surface of the fish. Remove the bones.

Step 2. Wash the mackerel halves with running water. Cut the fish into pieces of arbitrary size.

Step 3. First peel both onions and then cut them into thin rings using a sharp knife.

Step 4. Select any deep plate. We will prepare the marinade in it. Pour vinegar and vegetable oil into a plate. Add cloves, allspice, bay leaf. Mix the brine thoroughly with a spoon.

Step 5. Place the fish pieces in a separate bowl and salt them. Mix. Let the fish stand for 5-10 minutes. Season the fish with pepper. Place onion rings on top of the mackerel. Pour the marinade over the fish and onions.

Step 6. Transfer the contents of the bowl into a container. Cover the container tightly with a lid and shake. We give the fish 10-12 hours to salt at room temperature and 2 hours in the refrigerator.

Bon appetit!

Lightly salted mackerel in brine with tea and onion skins

Onion skins and black tea are an excellent substitute for liquid smoke for salting mackerel and giving it a beautiful golden color. The dish will turn out no less tasty, aromatic and more healthy.

Cooking time – 72 hours 45 minutes.

Cooking time – 30 minutes.

Number of servings – 5.

Ingredients:

• Mackerel – 2 pcs.
• Black tea – 3 tsp.
• Salt – 3 tbsp.
• Sugar – 1.5 tbsp.
• Black peppercorns – 6 pcs.
• Coriander – 8 pcs.
• Bay leaf – 3 pcs.
• Onion peel - 5 handfuls.
• Water – 1 l.
• Vegetable oil - for lubricating fish.

Cooking process:

Step 1. Select a couple of carcasses needed for salting. They should be elastic and dense, without unpleasant odor or mucus. Then both carcasses must be cut lengthwise in the abdominal area and the entrails removed. Cut off the heads and fins from the mackerel. We wash the carcasses.Step 2. Pour a liter of purified water into the pan. After it boils, pour the onion peels into the pan and boil them for 5 minutes. Salt the water with the husks.

Step 3. Add black tea to the brine. Next we add bay leaf, coriander, black peppercorns and sugar. Adding sugar will not make the mackerel too sweet. The spice will only remove excess moisture from the fish. The bay leaf will muffle the sea smell. Boil the brine for about seven minutes.

Step 4. Select a suitable size pan for the fish. Place the mackerel in a container. First filter the cooled brine through a sieve, and then pour it over the fish. We put pressure on the mackerel. Place the container with fish in the refrigerator for three days. We constantly turn the mackerel over during the salting process.

Step 5. After salting, the fish should be allowed to dry. For shine, you need to use vegetable oil: it is used to lubricate fish carcasses.Bon appetit!

Very quick salting of mackerel in 2 hours

We offer a recipe for pickling mackerel, which does not need to be kept in the marinade for days. It only takes 2 hours to prepare. The result will surprise you with its amazing taste and aroma.

Cooking time – 2 hours 25 minutes.

Cooking time – 25 minutes.

Number of servings – 7.

Ingredients:

• Mackerel – 4 pcs.
• Onions – 2-3 pcs.
• Salt – 2 tsp.
• Sugar – 1.5 tsp.
• Ground black pepper – 1 pinch.
• Bay leaf – 4-5 pcs.
• Cloves - to taste.
• Provençal herbs - to taste.

Cooking process:

Step 1. Clean the mackerel carcasses, cut off the heads and fins. We cut the belly of the fish and rid them of the entrails and black films (they are bitter). We wash the fish; you can blot the carcasses with a paper towel. Cut the mackerel into pieces.

Step 2. Peel the onion. Cut it into rings. The more onions, the tastier the fish will be.

Step 3. Take a small bowl or plate with a deep bottom. Pour salt, sugar and ground black pepper into it (a small pinch). Mix.

Step 4. Select a 1.5 liter jar. It must be clean, dry and undamaged. Place onion rings on the bottom of the jar. Supplement with bay leaf. Pour in some dry mixture. Place a layer of fish on top. Repeat the procedure until the ingredients run out. Cover the jar with a lid. Leave the fish for 1 hour.Step 5. After 60 minutes, turn the jar of fish upside down and leave for another hour.

Bon appetit!