How to salt mackerel at home - 10 quick and delicious recipes

How to quickly pickle mackerel in brine in pieces?

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 favorably. We offer a recipe for quick salting of mackerel - within three hours after pouring with brine, tender pieces of fish will be ready for use. It is important that the mackerel is fresh and of high quality, then the result will definitely not disappoint you.

Cooking time: 3 hours.

Cooking time: 25 min.

Servings: 2.

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  We immediately measure the water for the brine, place it in a saucepan and put it on the stove. You need to boil it and cool it down. While the water is heating, we thoroughly wash the mackerel, dry it, cut off the head and tail.
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  Add salt, granulated sugar, bay leaves, black ground pepper to boiling water by this time. Peel the onions, rinse and cut into thin half rings. We also add them to the brine. We boil all together for one and a half to two minutes and turn off the stove. Cool it down.
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  We cut the prepared carcass from the side of the abdomen, clean the insides. We do this carefully, removing black films along the way. Rinse and dry again.
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  We cut the gutted carcass into transverse pieces of small thickness - literally two centimeters each. Since the fish needs to be salted quickly, it is not worth cutting into thick pieces.
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  Place the prepared pieces of mackerel in a glass or plastic container of suitable volume.
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  Fill the fish with cooled brine along with spices.
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  Additionally, you can add your favorite spices at this stage, for example, crushed coriander seeds. We close the container with a lid and put it in the refrigerator for salting.
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  After two and a half to three hours, the salted mackerel will be ready. We take it out of the brine, clean it of adhering spices and put it on a plate. Serve as a snack - such a fish perfectly warms up the appetite!

Bon Appetit!

How to deliciously pickle whole mackerel in brine?

Very quickly and easily, you can pickle whole mackerel. There is no need to clean the insides of the fish, just wash it thoroughly and remove the gills. For the complete salting of mackerel, it takes at least three days, since the carcasses are whole. Before eating salted fish, remove the entrails and cut into pieces - a tender, juicy, moderately salty snack 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.
• Brine water - 1 l.
• Salt - 4 tablespoons
• Granulated sugar - 2 tablespoons
• Bay leaf - 6 pcs.
• Black peppercorns - 15 pcs.
• Coriander - ½ tsp
• Mustard - 1 tsp

Cooking process:

1. First of all, we prepare the brine so that by the time the fish is poured it has already cooled down. We measure out the specified amount of water, pour it into a saucepan, 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 wash and dry the mackerel thoroughly.
2. It is not necessary to gut the fish, but it is better to remove the gills so that they do not taste bitter. It is important to note that the quality and freshness of the mackerel should not be in doubt - only in this case the appetizer will turn out to be delicious.
3. We put the prepared carcasses in a plastic container or in a glass container. It is also permissible to use enamelled salting dishes.
4. Fill the fish with prepared cooled brine together with spices. We close the container with a lid and put it in the refrigerator. After three days, the fish will be completely salted and can already be eaten. During this period, it is advisable to turn the carcasses a couple of times for even salting.

Bon Appetit!

Dry salted mackerel without brine at home

There are many ways to pickle mackerel - with brine, without it, with different sets of spices and the degree of salt content. In this recipe, we offer dry salting. The salinity is medium. There are no difficulties in cooking. In a few minutes we process the fish with a mixture of spices, wrap it in foil and put it in the refrigerator. After three days, you can serve delicious, juicy, aromatic mackerel on the table. It is good in itself, and 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 tablespoons
• Granulated sugar - 1 tablespoon
• 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 salting mackerel. To do this, mix salt and granulated sugar in a small container. It is important to use coarse salt as fine salt can give unpredictable results. Also add black pepper, cloves and coriander. Break the bay leaf into small pieces with our hands and add it to the rest of the ingredients. Stir with a pestle or pusher and crush the mixture so that the spices highlight their aromas.
2. Wash the mackerel thoroughly. You do not need to gut it, but it is better to cut out the gills to avoid bitterness. We dry the prepared carcass. We rub the fish with a salted mixture from all sides. To do this, it is convenient to put 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 for three days - this is how much the fish needs for full salting.
4. We clean the finished fish from excess salt - you can simply rinse it. We remove the head and entrails, cut into transverse pieces or cut into fillets and serve.

Bon Appetit!

How to salt mackerel very quickly in two hours?

Delicate mackerel that literally melts in your mouth. It cooks quickly, salted in two hours, eaten in the blink of an eye. If you love lightly salted mackerel, then this recipe is definitely worth trying. When you want salted fish, but there is absolutely no desire to wait for a long salting, this cooking option is just perfect.

Cooking time: 2 hours.

Cooking time: 15 min.

Servings: 6.

Ingredients:

• Mackerel - 2 pcs. medium size.
• Brine water - 1 l.
• Brine salt - 2 tablespoons
• Granulated sugar for brine - 1 tablespoon
• Black peppercorns - 10 pcs.
• Allspice peas - 5 pcs.
• Bay leaf - 3 pcs.
• Coriander - 1 tsp
• Bulb onions - 2 pcs. medium size.
• Vegetable oil - 4 tablespoons
• Apple cider vinegar - 2 tablespoons
• Onion salt - a pinch.
• Granulated sugar for onions - 1 tsp
• Coriander - ½ tsp

Cooking process:

1. We thoroughly wash the mackerel, cut off the head, tail and fins. We cut the abdomen lengthwise and take out the insides. We wash the carcasses again.
2. Cook the brine.Pour the specified amount of water into a saucepan, heat it to a boil. Add salt, granulated sugar, bay leaves, black pepper and allspice. Cook for one or two minutes, remove from the stove and cool completely.
3. Peel the onions, rinse and cut 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 slightly mash the onion pieces. We 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 elapsed, we take out the pieces of mackerel from the marinade, place 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 well suited as a snack, because it stimulates the appetite well.

Bon Appetit!

How to pickle fresh frozen mackerel at home?

Fresh frozen mackerel is great for salting. It retains all the properties of fresh fish, both in composition and in taste. It is important to let the carcasses defrost smoothly, at room temperature, or even in the refrigerator. Then the pulp 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.
• Brine water - 600 ml.
• Salt - 2 tsp
• Granulated sugar - 2 tsp
• Black peppercorns - 3 pcs.
• Allspice peas - 3 pcs.
• Bay leaf - 3 pcs.
• Carnation - 3 pcs.

Cooking process:

1. We defrost the mackerel, it is possible not to the end - it will even be easier to cut it. Thoroughly rinse the carcass, cut off the head, tail and fins. We cut along and take out the insides. We rinse again so that the inner cavity is clean.
2. Cut the prepared mackerel into small pieces across the ridge. We place them in a container or bowl of suitable size. Pour salt, granulated sugar and peas of black and allspice into a jar or any other container. Pour in water at room temperature, mix thoroughly so that all crystals are completely dissolved.
3. Fill the fish pieces with cooked brine. We lay bay leaves and cloves, "sink" them under the fish. We 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, dry and cut into thin half rings.
5. Put pieces of salted mackerel together with half rings of onion on a serving plate and serve.

Bon Appetit!

Delicate and aromatic mackerel, pickled with onions

Delicious aromatic mackerel, with tender pulp that melts in your mouth. Such a fish will be appropriate both on a festive table and on an everyday one. The cooking process is absolutely not troublesome and simple - anyone can handle it. It is also noteworthy that you will not have to wait long for the fish to be ready - three hours are enough. We recommend using red or pink onions for pickling. It is softer, more delicate and emphasizes the natural taste of mackerel more profitably.

Cooking time: 3 hours.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Mackerel - 2 pcs. medium size.
• Brine water - 1 l.
• Salt - 3 tablespoons
• Granulated sugar - 1 tablespoon
• Bulb onions - 2 pcs. medium size.
• A pinch of coriander.
• Bay leaf - 2 pcs.
• Black peppercorns - 4 pcs.
• Allspice peas - 4 pcs.
• Table vinegar 9% - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Greens - for decoration.

Cooking process:

1. We prepare the mackerel: it must be thoroughly washed. Next, we cut off the head. Cut off the tail as desired.
2. We cut the carcass lengthwise and remove the insides. Rinse again so that the inside is completely clean. Cut the prepared fish into small pieces across the ridge.
3. Cooking the brine. Place the specified amount of water, salt and granulated sugar in a saucepan or stewpan. We also add bay leaves, coriander and both types of pepper. We put on the stove and bring to a boil. While the brine is heating, peel one onion and cut it into small pieces. We send to the brine. After the liquid boils, cook it for three to four minutes. Remove from the stove and let cool completely.
4. Place the pieces of mackerel in a container or glass jar of suitable size. Fill with cooked cooled brine. We put in the refrigerator for three hours for salting.
5. Peel the second onion by the time the mackerel is served. We cut it into thin transparent half rings. Place the chopped onion in a bowl, sprinkle with coriander, pour vinegar and vegetable oil. Mix thoroughly.
6. Put pieces of salted mackerel to the onion, mix.
7. We decorate the surface with herbs and serve.

Bon Appetit!

Step-by-step recipe for making salted mackerel in onion skins

If you like salted fish, but are already fed up with the standard methods of salting, we advise you to try this recipe. Marinating in onion skins gives the mackerel a pleasant "smoked" color, as well as interesting spicy notes. Together with onion peel we also use prunes - dried fruit will enhance the final color of the fish and provide a delicate sourness.

Cooking time: 30 min. excluding pickling time.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Mackerel - 2 pcs. medium size.
• Brine water - 1.5 l.
• Salt - 4 tablespoons
• Granulated sugar - 2 tablespoons
• Onion husks - 4 handfuls.
• Prunes - 150 gr.
• Bay leaf - 2 pcs.
• Allspice peas - 4 pcs.
• Greens - for decoration.

Cooking process:

1. We prepare the mackerel: the first step is to wash it thoroughly. Next, we cut off the head. Cut off the tail as desired. We cut the abdomen and remove all the insides and dark films. Conveniently and quickly, you can peel mackerel if it is slightly frozen. Place the processed mackerel in a deep bowl.
2. Cooking 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 husks. Stir everything together and cook at a slow boil for two to three minutes. After that, remove the pan from the stove and let the marinade cool to room temperature.
3. Pour the prepared fish with the cooled marinade together with onion skins, prunes and spices. 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 a couple of times for even salting.
5. We remove the fish from the marinade, cut into transverse pieces, put on a serving plate, decorate with herbs and serve.

Bon Appetit!

How to salt mackerel in oil at home?

Mackerel in oil always turns out to be more tender and oily compared to the brine and dry pickling option. The amount of oil is adjusted according to one's own taste, it acts here as an addition to onions and salt, but not as the main marinade. However, we still recommend that you generally adhere to the norm indicated in the recipe in order to obtain the optimal taste of the fish.

Cooking time: 12 hours.

Cooking time: 25 min.

Servings: 6.

Ingredients:

• Mackerel - 2 pcs. medium size.
• Bulb onions - 3 pcs. medium size.
• Salt - 4 tablespoons
• Granulated sugar - 1 tablespoon
• Black peppercorns - 1.5 tablespoons
• Bay leaf - 4 pcs.
• Vegetable oil - 4-6 tablespoons

Cooking process:

1. Wash the mackerel thoroughly. Next, cut off the head, tail and fins. We cut the abdomen and clean out all the insides, as well as the dark films.
2. Peel the onions, rinse and cut into thin rings or half rings. Mix granulated sugar with salt in a separate container.
3. For pickling, we use glass, ceramic, enameled dishes. Special plastic containers are also convenient for these purposes. Put half of the chopped onion on the bottom. Distribute in an even layer. Sprinkle with sugar and salt and black peppercorns. Break the bay leaf with your hands and pour it over the onion. Then put the prepared mackerel pieces in a dense layer.
4. Put black pepper and bay leaves on the fish.
5. Sprinkle with a mixture of salt and sugar.
6. We spread the second half of the onion rings, distribute them in an even layer and press our palms against the fish. Pour vegetable oil over the entire surface.
7. You can also put bay leaves and black pepper on top, if there are still any. We close the container with a lid, shake it and put it 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. We take out the finished mackerel from the container and transfer it to a serving plate along with the onions.

Bon Appetit!

A simple and delicious recipe for pickled mackerel in tea brine

The use of black tea in pickling mackerel gives an unexpected result - the fish acquires an interesting taste similar to smoked. The mackerel color becomes darker and more attractive. We make the degree of salinity medium so that the delicate fish will show its rich taste in all its glory.

Cooking time: 30 min. excluding pickling time.

Cooking time: 30 min.

Servings - 6.

Ingredients:

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

Cooking process:

1. If the mackerel is frozen, defrost it completely. Do not send frozen fish to the tea marinade - this will worsen its final taste.
2. Wash the mackerel thoroughly. Cut off the head and tail, cut off the fins. Cut open the abdomen and remove all insides and dark films.
3. Pour the specified amount of salt and granulated sugar into a saucepan. By the way, we take only coarse salt, the use of fine, instant or iodized salt can give an unpredictable result.
4. Also add black peppercorns, clove buds and bay leaves to the pan to salt and sugar.
5. Next, lay dry tea bags. We use natural black tea without flavors and aromas.
6. Pour the indicated amount of water into a saucepan and put it on the stove. Bring to a boil and cook over low heat for three to four minutes. After that, let the finished marinade cool completely.
7. We put the prepared fish in glass, ceramic, enamel or plastic dishes. Alternatively, it is convenient to use a regular can of a suitable size.
8. We take out packages of tea from the cooled marinade, and then add vinegar to it, mix. Fill in the mackerel.
9. We tighten the container with fish with cling film or close the lid and put it in the refrigerator for pickling.
10. After three days, the mackerel will be marinated and ready to eat.
11. We take out the fish from the marinade, cut and serve on the table, decorating 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 harvesting salted mackerel for a long time. Due to the vinegar in the marinade, such a fish will calmly stand in the refrigerator for a couple of months. It is convenient to take pieces of salted tender mackerel out of the jar and quickly serve. Such fish is good not only as a cold snack, but also for canapes, sandwiches, as an addition to pancakes or boiled potatoes.

Cooking time: 30 min. excluding the 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.
• Bulb onions - 2 pcs. medium size.
• Salt - 5 tablespoons
• Granulated sugar - 1 tsp
• Black peppercorns - ½ tsp.
• Bay leaf - 2 pcs.
• Mustard - 1 tablespoon
• Table vinegar 9% - 2 tablespoons
• Water - ½ l.

Cooking process:

1. Wash the mackerel thoroughly in running water. Cut off the head, tail and fins. We cut open the abdomen and remove all the insides. We try to remove all dark films.
2. We wash the carcasses again and cut them into transverse segments two centimeters wide.
3. Place the pieces of mackerel in a glass dish and sprinkle with three tablespoons of salt. We use a large dining room, in no case 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, prepare the marinade. To do this, pour the remaining amount of salt, granulated sugar, black peppercorns and bay leaf into a saucepan. We pour in water. We put on the stove and bring to a boil. Pour vinegar and vegetable oil into the hot brine. After boiling, boil the liquid for one and a half to two minutes and remove from the stove. Cool to room temperature.
5. While the brine is cooling, peel the carrots and onions. We wash the vegetables and chop. Carrots - in thin circles, onions - with narrow feathers or half rings. Wash cans and sterilize in any way possible. Let the container dry completely. We put slices of carrots and onions on the bottom.
6. We take out the salted mackerel from the refrigerator and rinse it under running water to wash off the excess salt. After rinsing, dry and put in a jar in a layer on vegetables.
7. Then put the onions and carrots again and repeat the laying of the fish. We alternate the layers as many times as needed.
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 must completely cover the fish.
9. We twist 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 blank for more than two months.

Bon Appetit!