How to pickle mackerel in the home – top 6 best recipes, cooking secrets

Like salty fish home Ambassador? Make it your signature dish: look at these best recipes, practice, become a master of homemade pickles mackerel.

Salted and smoked seafood is very loved by our compatriots. If we had no fear of buying ready-made products in modern times because of the abundance of carcinogens, dyes, and flavor enhancers, in-store salted fish can not be called useful. How to pickle mackerel in the home, try to learn many mistresses. Step by step recipe of Ambassador is very simple, and the fish comes out very tasty, healthy and without the addition of harmful substances.


Mackerel: useful properties

This fish is considered a leader in content of fluorine, cobalt and chlorine. In addition mackerel is great source of protein, just 100-gram piece of fish contains up to half of daily protein norm.

It is known that our body need fats for normal operation. Unlike fats of animal origin (pork, veal) unsaturated fats are mackerel healthier and easier to digest. It is proven that omega-3 fatty acids, which are present in fish, prevents the development of cardiovascular disease, improve brain function, prevent blood clots. Regular consumption of mackerel reduces the risk of developing asthmatic bronchitis, rheumatoid arthritis, atherosclerosis.


How to choose mackerel for salting

In most recipes used 2-3 fish. Give preference to a mackerel large or medium size. Small bony fish, but also not as fatty as large. Medium weight suitable for pickling mackerel – 300 g.

Choosing a seafood, pay attention to its appearance. Fresh mackerel has a slight fishy smell. Sharp strong fragrance should be alerted. To touch the carcass should be elastic and slightly moist.

OK the fish has a light gray color. If you notice on the carcass streaks of yellow or yellowish tint, beware. Most likely, the fish either was several times defrosted and then re frozen, or it is old that will have a negative impact on the taste after cooking. To pickle fish, select only fresh, not frozen or deep-frozen. Photo of fresh mackerel.


As salted mackerel at home: recipes

The fish turned out delicious, juicy, moderately salty, you must know the proper methods of salting. Initially, you should determine whether salted mackerel, salted or dried, to factor, or use the product fresh, frozen or frozen. Depends on the amount of salt that is needed for cooking, and also how much fluid will allocate mackerel in the process of clogging. This method of cooking seafood allows you to save all useful properties.



Salted mackerel slices

You will need:

  • 2 pieces mackerel (the approximate size of 700-800 g);
  • A glass of water (200-250 ml);
  • 2 tbsp salt;
  • 1 tablespoon of sugar;
  • 1 piece of Bay leaf;
  • 1 tsp ground coriander;
  • 3 PCs. cloves.
  • When desire is added for flavor 1 tsp dried Basil.

The sequence of preparation:

  1. Prepare the marinade: in a saucepan pour water, add sugar, salt and all the spices according to the recipe. Bring water to a boil, stirring occasionally to dissolve the grains of sugar and salt. Remove from heat, cover with a lid and leave until the marinade is completely cold.
  2. Meanwhile, let us fish. Wash it thoroughly, cut off the fins and head, cut and dispose of the innards. Carefully remove the ridge. Cut into medium-sized pieces.
  3. In a clean, dry jar stacking layers prepared by the seafood and pour the cooled marinade.
  4. We cork lid. Leave at room temperature for 2 hours. Then remove the jar in the fridge for a day.
  5. After 24 hours salt mackerel ready to eat. It is served with onion rings, pour a few drops of vegetable oil.

Fish can not only salt, read how to cook grilled mackerel — this recipe is appreciated by true gourmets!


Salted mackerel whole

For this recipe ready whole fish would be smoked product, but in the cooking process it will not be subjected to heat treatment.

  • 3 mackerel;
  • 1300 ml of water;
  • 3 heaped tablespoon of salt;
  • 1.5 tbsp heaped sugar;
  • black tea — 2 tablespoons;
  • onion skins (the more the better) about three full handfuls.

The sequence of preparation:

  1. Prepare the brine: put a pot of water on the fire. Add all the spices according to the recipe. Also sent in a pot thoroughly washed onion peels. Waiting for the boiling of the brine, make a fire and cover the pot. Cook on a medium heat for about five minutes. Remove from heat, let cool to room temperature and filter through a sieve.
  2. The fish need to remove the head, tail and entrails. Next, wash it under running water, remove excess moisture with a paper towel.
  3. Putting the carcass in a suitable sized large container, preferably glass.
  4. Pour cooled brine to completely cover the mackerel.
  5. Cover the bowl with a lid and leave to pray for 12 hours at room temperature. Then the collapsible container in the fridge for 3-4 days. Twice a day turn the fish on the other flank.
  6. After 4 days the fish is ready to eat.


Mackerel in brine

You will need:

  • 2 fishes;
  • 3 PCs of onions;
  • 2 PCs cloves;
  • 2 tbsp salt;
  • 50 ml of vinegar 9%;
  • 3-5 PCs. allspice;
  • 3-5 PCs. black peppercorns;
  • 3 tbsp vegetable oil;
  • 5 PCs. Bay leaf.

The sequence of preparation:

  1. At the stage of preparation of the fish it is necessary to wash and remove all innards, tail, head and fins. Slice into small pieces.
  2. Cut onion into thin half-rings.
  3. Mix a glass of water with all the spices from the recipe, including oil and vinegar. Can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. Spicy filling ready.
  4. Place the fish in a glass container, put the onion layers.
  5. On top pour the brine so that it completely covered the fish.
  6. Cover with a lid and shake several times.
  7. Send it to marinate in the fridge for two days.


Salt mackerel without water


  • 2 PCs mackerel;
  • 4 tsp salt;
  • 1 tsp. granulated sugar;
  • 2 PCs. of Bay leaf;
  • 6-8 PC. black pepper;
  • 1 tsp vegetable stock with chunks of carrot.

The sequence of preparation:

  1. The fish to remove the entrails, tail, head and fins. Rinse and dry.
  2. Cut into pieces width 1.5 cm;
  3. Mix salt with sugar, add all other spices to the recipe. The dressing was more spicy and the salting moderate, add 2 tsp of mustard or mustard powder.
  4. Fish pieces carefully roll in this mixture, tightly stacked in a container with a lid.
  5. Remove prepare in the fridge for 2 days.


Salted mackerel with liquid smoke

The use of liquid smoke allows to smoke mackerel at home, without the use of a Smoking chamber.

You will need:

  • 3 fish;
  • 1 litre of water;
  • 4 tbsp of black tea;
  • 4 tbsp. of salt;
  • 2 tbsp sugar;
  • 4 tbsp liquid smoke (it adds a smoked flavor the finished dish).

The sequence of preparation:

  1. Mackerel clean and wash. With paper towels remove all excess moisture.
  2. In the water add salt, sugar, tea and boil. Cool.
  3. In the cold brine pour liquid smoke.
  4. Mackerel, place it into a glass container and fill with brine.
  5. Close the lid, put away in a cold place, Smoking takes three days.


Salt mackerel without vinegar


  • 1 mackerel;
  • 3 tbsp. of salt;
  • 5 PCs. of Bay leaf;
  • 2 tbsp special spice mix for fish.

The sequence of preparation:

  1. Gut the fish, wash and dry.
  2. To boil a liter of water with herbs, spices and seasonings mentioned in the list.
  3. Cool the brine to room temperature.
  4. Pour it over the fish in the proper containers.
  5. Cover and refrigerate, marinating prodoljaetsa 2-3 days.
  6. After cooking, serve with Korean cabbage, pickled cucumbers.

If you obnaruzhili that mackerel has an unpleasant smell, to get rid of it is possible if you soak the fish in water for 30-40 minutes. This video will help you to prepare tasty and satalite mackerel dry-salted and show a quick way how to salt fish. Note: remember, the finished product must only be kept in the fridgebut not the freezer.


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