Salting mackerel at home

How to pickle mackerel at home? A proven culinary selection with step-by-step recipes will help you with this. The finished fish will be very juicy, nutritious and aromatic. Serve it as an appetizer for a family or holiday table. Your loved ones will be pleased with such an original treat.

How to quickly pickle pieces of mackerel in brine?

Mackerel is a fish with a rich taste, fatty and nutritious. When cooking, it is very important not to spoil the natural taste of this wonderful product, but only to emphasize it advantageously. We offer a recipe for quick salting of mackerel - within three hours after pouring the brine, the tender pieces of fish will be ready to eat. It is important that the mackerel is fresh and of high quality, then the result will definitely not disappoint you.

1. 
   How to quickly pickle mackerel at home? Immediately measure out the water for the brine, place it in a saucepan and place it on the stove. You need to boil it and cool it. While the water is heating up, wash the mackerel thoroughly, dry it, and cut off the head and tail.
2. 
   Add salt, granulated sugar, bay leaves, and ground black pepper to the boiling water by this time. Peel the onions, wash them and cut them into thin half rings. We also add them to the brine. Boil everything together for one and a half to two minutes and turn off the stove. Let cool.
3. 
   We cut the prepared carcass from the belly side and clean out the insides. We do this carefully, also removing black films along the way. Wash and dry again.
4. 
   We cut the gutted carcass into transverse pieces of small thickness - literally two centimeters. Since the fish needs to be salted quickly, it is not worth cutting into thick pieces.
5. 
   Place the prepared mackerel pieces in a glass or plastic container of suitable volume.
6. 
   Pour the cooled brine over the fish along with the spices.
7. 
   Additionally, you can add your favorite spices at this stage, for example, crushed coriander seeds. Close the container with a lid and put it in the refrigerator for pickling.
8. 
   In two and a half to three hours, the salted mackerel will be ready. Remove it from the brine, clean it of any adhering spices and place it on a plate. Serve as an appetizer - this fish warms up the appetite perfectly!

Bon appetit!

How to deliciously pickle whole mackerel in brine?

You can pickle whole mackerel very quickly and easily.There is no need to clean the insides of the fish, just wash it thoroughly and remove the gills. It takes at least three days for the mackerel to be completely salted, since the carcasses are whole. Before eating, remove the insides of already salted fish and cut into pieces - a tender, juicy, moderately salty appetizer will appeal to everyone without exception.

Cooking time: 10 min. excluding salting time.

Cooking time: 10 min.

Servings: 6.

Ingredients:

• Mackerel – 2 pcs. medium size.
• Water for brine – 1 l.
• Salt – 4 tbsp.
• Granulated sugar – 2 tbsp.
• Bay leaf – 6 pcs.
• Black peppercorns – 15 pcs.
• Coriander – ½ tsp.
• Mustard – 1 tsp.

Cooking process:

1. First of all, prepare the brine so that by the time you pour the fish it has already cooled down. Measure out the specified amount of water, pour it into the pan, and bring to a boil. Add salt, granulated sugar, bay leaves, black peppercorns, coriander and mustard seeds. Cook the brine with spices for one minute. Remove from the stove and cool to room temperature. We thoroughly wash and dry the mackerel.

2. There is no need to gut the fish, but it is better to remove the gills so that they do not become bitter. It is important to note that the quality and freshness of mackerel should not be in doubt - only in this case the snack will turn out delicious.

3. Place the prepared carcasses in a plastic container or glass container. It is also permissible to use enamel dishes for pickling.

4. Pour the prepared cooled brine over the fish along with spices. Close the container with a lid and put it in the refrigerator. After three days, the fish will be completely salted and can be eaten.During this period, it is advisable to turn the carcasses over a couple of times to ensure even salting.

Bon appetit!

Dry salted mackerel without brine at home

There are many ways to salt mackerel - with brine, without it, with different sets of spices and degrees of salt content. In this recipe we suggest dry salting. The degree of salinity is average. There are no difficulties in preparation. In a few minutes, treat the fish with a mixture of spices, wrap it in film and put it in the refrigerator. In three days, you will be able to serve delicious, juicy, aromatic mackerel on the table. It is good on its own, for sandwiches, and as a cold appetizer.

Cooking time: 10 min. excluding salting time.

Cooking time: 10 min.

Servings: 4.

Ingredients:

• Mackerel – 1 pc. medium size.
• Salt – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Cloves – 3-4 pcs.
• Bay leaf – 1 pc.
• Ground black pepper – ½ tsp.
• Coriander – ½ tsp.

Cooking process:

1. Prepare a dry spicy mixture for pickling mackerel. To do this, mix salt and granulated sugar in a small container. It is important to use coarse salt, since fine salt can give unpredictable results. We also add ground black pepper, cloves and coriander. Using your hands, break the bay leaf into small pieces and add to the rest of the ingredients. Using a pestle or masher, mix and crush the mixture so that the spices release their aromas.

2. Wash the mackerel thoroughly. There is no need to gut it, but it is better to cut out the gills to avoid bitterness. Dry the prepared carcass. Rub the fish with the salt mixture on all sides. To do this, it is convenient to place the mackerel on a cutting board and sprinkle with the prepared mixture.Using our palms, we then distribute it over the entire surface of the fish.

3. Wrap the salted mackerel in two or three layers of cling film. We put it in the refrigerator and wait three days - that’s how long the fish needs to fully salt out.

4. We clean the finished fish from excess salt - you can simply rinse it. Remove the head and entrails, cut into transverse pieces or fillet and serve.

Bon appetit!

How to quickly pickle mackerel in two hours?

Tender mackerel that literally melts in your mouth. It is prepared quickly, salted in two hours, and eaten in the blink of an eye. If you like lightly salted mackerel, then this recipe is definitely worth a try. When you want salted fish, but don’t want to wait a long time for salting, this cooking option is simply ideal.

Cooking time: 2 hours.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Mackerel – 2 pcs. medium size.
• Water for brine – 1 l.
• Salt for brine – 2 tbsp.
• Granulated sugar for brine – 1 tbsp.
• Black peppercorns – 10 pcs.
• Sweet peas – 5 pcs.
• Bay leaf – 3 pcs.
• Coriander – 1 tsp.
• Onions – 2 pcs. medium size.
• Vegetable oil – 4 tbsp.
• Apple vinegar – 2 tbsp.
• Salt for onions – a pinch.
• Granulated sugar for onions – 1 tsp.
• Coriander – ½ tsp.

Cooking process:

1. Wash the mackerel thoroughly, cut off the head, tail and fins. Cut the belly lengthwise and take out the insides. We wash the carcasses again.

2. Cook the brine. Pour the specified amount of water into the pan and heat it to a boil. Add salt, granulated sugar, bay leaves, black pepper and allspice. Cook for one or two minutes, remove from heat and cool completely.

3.Peel the onions, wash them and cut them into thin quarter rings. Place the chopped onion in a small bowl. Add salt, granulated sugar, ground coriander, apple cider vinegar and vegetable oil.

4. Stir and lightly mash the onion pieces. Leave to marinate separately until the fish is marinated.

5. Cut the prepared mackerel carcass into small transverse pieces. We put them in plastic, glass, ceramic or enamel dishes. Fill with prepared cooled brine. Close the lid and put it in the refrigerator for an hour and a half.

6. After the specified time has passed, remove the mackerel pieces from the marinade, place them in a separate bowl and cover with pickled onions. Mix and leave to marinate all together for another thirty minutes.

7. The fish is ready. It is very suitable as a snack, as it stimulates the appetite well.

Bon appetit!

How to salt fresh frozen mackerel at home?

Fresh frozen mackerel is excellent for pickling. It retains all the properties of fresh fish both in composition and taste. It is important to let the carcasses defrost smoothly, at room temperature or even in the refrigerator. Then the flesh will not lose the properties of its texture - the finished lightly salted fish will definitely turn out tasty and tender.

Cooking time: 12 hours.

Cooking time: 20 min.

Servings: 6.

Ingredients:

• Mackerel – 3 pcs. medium size.
• Water for brine – 600 ml.
• Salt – 2 tsp.
• Granulated sugar – 2 tsp.
• Black peppercorns – 3 pcs.
• Sweet peas – 3 pcs.
• Bay leaf – 3 pcs.
• Cloves – 3 pcs.

Cooking process:

1. Defrost the mackerel, maybe not completely - it will be even easier to cut it.We thoroughly wash the carcass, cut off the head, tail and fins. Cut lengthwise and take out the insides. We rinse again so that the internal cavity is clean.

2. Cut the prepared mackerel into small pieces across the ridge. Place them in a container or bowl of suitable size. Pour salt, granulated sugar and black and allspice peas into a jar or any other container. Pour in water at room temperature and mix thoroughly until all the crystals are completely dissolved.

3. Pour the prepared brine over the fish pieces. Place bay leaves and cloves and “sink” them under the fish. Close the container with a lid and put it in the refrigerator. We stand for twelve hours.

4. After the specified time, the fish is ready. We take it out of the marinade. Peel the onions, wash them, dry them and cut them into thin half rings.

5. Place pieces of lightly salted mackerel along with onion half rings on a serving plate and serve.

Bon appetit!

Tender and aromatic mackerel, salted with onions

Delicious aromatic mackerel, with tender, melt-in-your-mouth pulp. Such a fish would be appropriate both on a festive table and on an everyday one. The cooking process is absolutely not troublesome and simple - anyone can do it. It is also noteworthy that you don’t have to wait long for the fish to be ready – three hours is enough. For pickling, we recommend using red or pink onions. It is more gentle, delicate and better emphasizes the natural taste of mackerel.

Cooking time: 3 hours.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Mackerel – 2 pcs. medium size.
• Water for brine – 1 l.
• Salt – 3 tbsp.
• Granulated sugar – 1 tbsp.
• Onions – 2 pcs. medium size.
• Coriander - a pinch.
• Bay leaf – 2 pcs.
• Black peppercorns – 4 pcs.
• Sweet peas – 4 pcs.
• Table vinegar 9% - 2 tbsp.
• Vegetable oil – 2 tbsp.
• Greenery - for decoration.

Cooking process:

1. Prepare the mackerel: it must be thoroughly washed. Next we cut off the head. If desired, cut off the tail.

2. Cut the carcass lengthwise and remove the entrails. We rinse again so that the inside is completely clean. Cut the prepared fish into small pieces across the ridge.

3. Prepare the brine. Place the specified amount of water, salt and granulated sugar into a saucepan or saucepan. We also add bay leaves, coriander and both types of pepper. Place on the stove and bring to a boil. While the brine is heating, peel one onion and cut it into small pieces. Place in brine. After the liquid boils, cook it for three to four minutes. Remove from the stove and let cool completely.

4. Place the mackerel pieces in a container or glass jar of suitable size. Fill with prepared cooled brine. Place in the refrigerator for three hours to salt.

5. By the time the mackerel is served, peel the second onion. Cut it into thin transparent half rings. Place the chopped onion in a bowl, sprinkle it with coriander, pour vinegar and vegetable oil. Mix thoroughly.

6. Add pieces of salted mackerel to the onion and mix.

7. Decorate the surface with herbs and serve.

Bon appetit!

Step-by-step recipe for preparing salted mackerel in onion peels

If you love salted fish, but are already tired of standard salting methods, we recommend trying this recipe.Marinating in onion skins gives mackerel a pleasant “smoked” color, as well as interesting spicy notes. We also use prunes along with onion skins - the dried fruit will enhance the final color of the fish and provide a delicate sourness.

Cooking time: 30 min. excluding marinating time.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Mackerel – 2 pcs. medium size.
• Water for brine – 1.5 l.
• Salt – 4 tbsp.
• Granulated sugar – 2 tbsp.
• Onion peel - 4 handfuls.
• Prunes – 150 gr.
• Bay leaf – 2 pcs.
• Sweet peas – 4 pcs.
• Greenery - for decoration.

Cooking process:

1. Prepare the mackerel: first of all, you need to wash it thoroughly. Next we cut off the head. If desired, cut off the tail. We cut into the abdomen and remove all the insides and dark films. You can easily and quickly clean mackerel if it is slightly frozen. Place the processed mackerel in a deep bowl.

2. Prepare the marinade. Place the specified amount of water in a saucepan and bring to a boil. Then add granulated sugar, salt, allspice peas, bay leaves, washed prunes and onion peels. Mix everything together and cook at a low simmer for two to three minutes. After this, remove the pan from the stove and let the marinade cool to room temperature.

3. Pour the cooled marinade along with onion skins, prunes and spices over the prepared fish. Close the lid and put it in the refrigerator.

4. After three days, the mackerel will be marinated and ready to eat. During marinating, we recommend turning the fish over a couple of times to ensure even salting.

5. Remove the fish from the marinade, cut into transverse pieces, place on a serving plate, decorate with herbs and serve.

Bon appetit!

How to pickle mackerel in oil at home?

Mackerel in oil always turns out to be more tender and fatty compared to the brine and dry salting option. We adjust the amount of oil to our own taste; here it acts as an addition to the onions and salt, but not as the main marinade. However, we still recommend that you generally adhere to the norm specified in the recipe in order to get the optimal taste of the fish.

Cooking time: 12 hours.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Mackerel – 2 pcs. medium size.
• Onions – 3 pcs. medium size.
• Salt – 4 tbsp.
• Granulated sugar – 1 tbsp.
• Black peppercorns – 1.5 tbsp.
• Bay leaf – 4 pcs.
• Vegetable oil – 4-6 tbsp.

Cooking process:

1. Wash the mackerel thoroughly. Next, cut off the head, tail and fins. We cut into the belly and clean out all the insides, as well as the dark films.

2. Peel the onions, wash them and cut them into thin rings or half rings. Mix granulated sugar with salt in a separate container.

3. For marinating we use glass, ceramic, enamel dishes. Special plastic containers are also convenient for these purposes. Place half of the chopped onion on the bottom. Distribute in an even layer. Sprinkle with salt, sugar and black peppercorns. Break the bay leaf with your hands and sprinkle on top of the onion. Then lay the prepared pieces of mackerel in a dense layer.

4. Place black pepper and bay leaves on the fish.

5. Sprinkle with a mixture of salt and sugar.

6. Lay out the second half of the onion rings, distribute them in an even layer and press with your palms against the fish. Pour vegetable oil over the entire surface.

7.You can also place bay leaves and ground black pepper on top if there are any left. Close the container with a lid, shake and put in the refrigerator for twelve hours. From time to time we take out the container and shake it so that the fish is salted evenly.

8. Take the finished mackerel out of the container and transfer it to a serving plate along with the onion.

Bon appetit!

A simple and tasty recipe for pickled mackerel in tea brine

Using black tea in marinating mackerel gives an unexpected result - the fish acquires an interesting flavor, similar to smoked. The color of the mackerel becomes darker and more attractive. We set the level of salinity to medium so that the delicate fish reveals its rich taste in all its glory.

Cooking time: 30 min. excluding marinating time.

Cooking time: 30 min.

Servings – 6.

Ingredients:

• Mackerel – 2 pcs. medium size.
• Black tea – 7 bags.
• Salt – 3 tbsp.
• Granulated sugar – 2 tbsp.
• Black peppercorns – ½ tsp.
• Bay leaf – 5 pcs.
• Cloves – ½ tsp.
• Table vinegar 9% - 2 tbsp.
• Water – 1 l.

Cooking process:

1. If the mackerel is frozen, defrost it completely. You should not send frozen fish to the tea marinade - this will worsen its final taste.

2. Wash the mackerel thoroughly. We cut off the head and tail, cut off the fins. We cut the belly and remove all the insides and dark films.

3. Pour the specified amount of salt and granulated sugar into the pan. By the way, we use only coarse salt; using fine instant or iodized salt can give an unpredictable result.

4. Also add black peppercorns, clove buds and bay leaves to the pan with salt and sugar.

5. Next, add dry tea bags.We use natural black tea without flavoring additives or aromas.

6. Pour the specified amount of water into the pan and place it on the stove. Bring to a boil and cook over low heat for three to four minutes. After this, let the finished marinade cool completely.

7. Place the prepared fish in glass, ceramic, enamel or plastic dishes. Alternatively, it is convenient to use a regular jar of suitable size.

8. Take the tea bags out of the cooled marinade, and then add vinegar to it and mix. Pour in the mackerel.

9. Cover the container with fish with cling film or close it with a lid and put it in the refrigerator for marinating.

10. After three days, the mackerel will be marinated and ready to eat.

11. Take the fish out of the marinade, cut it and serve it on the table, garnishing with herbs and onion rings. Store the remaining mackerel in the marinade in the refrigerator.

Bon appetit!

Step-by-step recipe for salted mackerel in a jar for the winter

An excellent option for storing salted mackerel for a long time. Due to the vinegar in the marinade, this fish will easily sit in the refrigerator for a couple of months. It is convenient to remove pieces of salted tender mackerel from the jar and quickly serve them on the table. This fish is good not only as a cold appetizer, but also for canapes, sandwiches, as an addition to pancakes or boiled potatoes.

Cooking time: 30 min. excluding pre-salting time.

Cooking time: 30 min.

Servings – 8.

Ingredients:

• Mackerel – 4 pcs. medium size.
• Table vinegar 9% - 225 ml.
• Vegetable oil – 100 ml.
• Carrots – 2 pcs. medium size.
• Onions – 2 pcs. medium size.
• Salt – 5 tbsp.
• Granulated sugar – 1 tsp.
• Black peppercorns – ½ tsp.
• Bay leaf – 2 pcs.
• Mustard – 1 tbsp.
• Table vinegar 9% - 2 tbsp.
• Water – ½ l.

Cooking process:

1. Wash the mackerel thoroughly in running water. Cut off the head, tail and fins. We cut open the belly and remove all the entrails. We try to remove all dark films.

2. We wash the carcasses again and cut them into transverse sections two centimeters wide.

3. Place the mackerel pieces in a glass bowl and sprinkle with three tablespoons of salt. We use large tableware, never small or iodized. Mix well so that all the pieces are evenly covered with salt and put in the refrigerator for six hours.

4. After the specified time has passed, prepare the marinade. To do this, pour the remaining amount of salt, granulated sugar, black peppercorns and bay leaf into the pan. Add water. Place on the stove and bring to a boil. Pour vinegar and vegetable oil into the hot brine. After boiling, cook the liquid for one and a half to two minutes and remove from the stove. Cool to room temperature.

5. While the brine cools, peel the carrots and onions. Wash the vegetables and cut them. Carrots - in thin circles, onions - in narrow feathers or half rings. We wash and sterilize the jars using any available method. Let the container dry completely. Place pieces of carrots and onions on the bottom.

6. Remove the salted mackerel from the refrigerator and rinse under running water to remove excess salt. After washing, dry and place in a jar in a layer on top of the vegetables.

7. Then add the onions and carrots again and repeat adding the fish. Alternate layers the required number of times.

8. When the jars are full, add the last layer of mustard seeds and pour in the cooled marinade along with the spices. The liquid should completely cover the fish.

9.We screw the jar with a dry, sterile lid and put it in the refrigerator. After a week you can already eat fish. It is not recommended to store such a product for more than two months.

Bon appetit!