Mackerel - fish is fatty and tasty. Unlike herring, it is easier to free from bones and prepare for cooking. Salty mackerel is especially tasty. It can be bought at the store, but it is better to do it yourself. How to cook delicious salted mackerel at home? In the article we will consider the answer to this question.
In brine
For this recipe, it is better to purchase chilled fish. If the mackerel was frozen many times, then cutting it into beautiful strong pieces will not work. Ready fish can be used for salads or served with a side dish.
Ingredients:
- mackerel - 550 g;
- water - 530 ml;
- salt - 3 tablespoons.
It is better to cut the fish into pieces, previously slightly freezing it, so they turn out more even. Boil water, and then cool to room temperature. How to salt mackerel slices in brine? Put the pieces of fish in a jar or in another container.
Then prepare the brine. Mix salt with water and mix well. Then fill the mackerel with brine so that it is completely covered with water. Then the fish tank should be covered with a lid and put in the refrigerator. The next day, the dish can be served on the table. Try to keep the mackerel in brine for at least 14 hours.
Home-made fish
This recipe is suitable for housewives who are afraid that the fish may not salty and will be dangerous. Marinade for pickling mackerel contains vinegar in its composition, so you can not worry about the undesirable consequences after a meal. The dish is very tasty, with a slight acidity.
Ingredients:
- mackerel - 1500 g;
- water - 1050 ml;
- salt 80 g;
- sugar - 80 g;
- bay leaf - 4 pcs.;
- peppercorns - 10 pcs.;
- vegetable oil - 250 ml;
- 9% table vinegar - 100 ml.
It is recommended to start cooking with a marinade. Put salt, bay leaf, sugar and pepper in a pan, and then fill the brine ingredients with water. Bring the liquid to a boil and pour in the vinegar. After that, remove the marinade from the stove and cool it to room temperature.
Gut the mackerel and remove the head and fins. Rinse the carcass so that no blood and black films remain inside it. Cut the fish into pieces and dip in a warm marinade for 5 hours. Then put the mackerel in a jar and fill it with sunflower oil. Place the fish in the refrigerator for another 2 hours, and then serve it to the table.
In onion peel
Mackerel prepared according to this recipe has a pleasant taste of smoked meats. It can be served on the festive table. Guests will be delighted. For cooking, you will need either a bag or a plastic bottle.
Ingredients:
- fish - 1000 g;
- water - 1050 g;
- salt - 3 tablespoons;
- sugar - 30 g;
- onion peel - 3 handfuls;
- black tea - 20 g;
- allspice - 5 pcs.;
- cloves - 2 pcs.;
- bay leaf - 1 pc.
Cooking mackerel with salted slices in a bag should begin with the marinade. Pour onion peel, salt and sugar with cold water and set on fire. After boiling, add tea, cloves, pepper and bay leaf to the marinade. Boil the liquid for another 2 minutes. Then remove the pan from the heat, strain the marinade and cool it to room temperature.
Gut the fish, peel and cut into pieces. Then put the mackerel in a plastic bottle with a cut neck, or in a dense plastic bag and pour the marinade. Fish must be kept in the refrigerator for 3-4 days.
With onion
For this recipe you will need a medium-sized pan. Salting mackerel slices with onions was popularly called the grandfather's method.
Ingredients:
- fish - 1.5 kg;
- onions - 250 g;
- vegetable oil - 100 ml;
- sugar - 30 g;
- salt - 45 g;
- universal seasoning - 20 g.
Gut the mackerel, clear of black films, cut off its fins. Cut the prepared carcass into medium-sized pieces. Peel the onion and chop. In a separate container, prepare the dry marinade mixture. To do this, mix salt, sugar and seasoning.
Then take a pan in which you will need to lay out the fish and the marinade mixture in layers. When all the ingredients are in the container, fill them with sunflower oil. Put a plate on top of the pan and put a jar on it, and then put the structure in the refrigerator. Mackerel under oppression will salt out faster and acquire an unusual taste. After 12-15 hours, the fish will be ready.
With garlic
How to salt mackerel slices in a dry way? You can try the original garlic recipe.
Ingredients:
- mackerel - 1 kg;
- garlic - 1 head;
- salt - 15 g;
- bay leaf - 5 leaves.
Gut the fish and clean the black films. Then trim the head and fins. After the carcass, you need to thoroughly rinse. Cut the mackerel into pieces, if desired, free it from the bones. Break the bay leaf and garlic through a press.
Spread the dry marinade mixture evenly over the mackerel. Then wrap the fish in cling film and put it in the cold. The dish will be ready in 7-10 hours.
With mustard
Mackerel prepared according to this recipe is very tasty and tender. The meat of the fish will be soft, aromatic, it will be easy to free from bones.
Ingredients:
- mackerel - 1 kg;
- butter - 30 g;
- salt - 50 g;
- mayonnaise - 25 g;
- mustard - 25 g;
- garlic - 2 cloves.
Gut the fish, clean the black films and rinse. Then remove her fins, head and tail. Cut the mackerel into pieces and remove the bones. Pour the resulting fillet with salt and remove for 12 hours in the cold.
Then remove the fish and wash it. Remove any remaining water with paper towels. Pass the garlic through a press and rub them with mackerel. In a separate container, mix the softened butter, mayonnaise, and cooked mustard. Lubricate the salted slices of mackerel with this sauce and wrap it in cling film. Put the dish in the freezer, and after 4 hours, remove and serve.
In 30 minutes
This recipe will appeal to those who like the dish to cook quickly. Salting the mackerel with slices at home, done in 30 minutes, will not cause difficulties even for a novice housewife.
Ingredients:
- fish - 350 g;
- onions - 150 g;
- vegetable oil - 40 g;
- salt - 30 g;
- lemon juice - to taste.
Free the mackerel from the insides, remove its head, tail and fins. Clean the carcass from the black film and rinse well under running water. Make 2 cuts along the ridge and remove the bones. After that, cut the mackerel into pieces, and then rub them with salt.
After that, put the fish in a bag and put in the refrigerator for 30 minutes. Cut the onions in half rings, and sprinkle the fish with lemon juice and serve. Mackerel, salted in a bag with slices, is very tasty and appetizing.
In 2 hours
Salting the mackerel with slices in oil takes very little time. Just a few hours and the dish can be served on the table. Available ingredients and ease of preparation make this recipe one of the favorite with many housewives.
Ingredients:
- mackerel - 550 g;
- sunflower oil - 120 g;
- sugar - 15 g;
- salt - 35 g;
- coriander - 10 g;
- allspice - 10 g;
- 9% table vinegar - 30 g;
- bay leaf - 5 pcs.;
- onions - 350 g;
- water - 900 ml.
Remove the inside of the mackerel, clean it of black films. Then cut off the fins, tail and head. Rinse the fish in running water. Then chop the mackerel into medium sized pieces.
For the marinade, you need to pour water into the pan and throw 100 g of onion, sliced in half rings into it. Then add salt, sugar, pepper, coriander, bay leaf. Put the pot on the fire, bring the water to a boil and remove from the heat after 7 minutes.
Put the pieces of fish in a jar and fill them first with vegetable oil, and then with room temperature marinade. Put a lid on the container and put it in the refrigerator for 1.5 hours. Cook onion marinade at this time. To do this, prepare a bowl and pour apple cider vinegar into it. Then chop the remaining onion into half rings and transfer to a bowl. Wait until the fish is ready and add it to the new marinade. After 30 minutes, the dish can be served at the table.
In 12 hours
This recipe will appeal to lovers of gently fish. Delicious salted mackerel at home will be ready in just 12 hours.
Ingredients:
- fish - 1 kg;
- water - 650 ml;
- salt - 40 g;
- sugar - 40 g;
- bay leaf - 5 pcs.;
- allspice - 3 pcs.;
- cloves - 3 pcs.
Remove the head, tail and fins from the mackerel. Then flog open her abdomen and clean it of intestines and black films. Rinse the carcass well, cut it into pieces and place in a plastic container.
Cook the marinade. Mix salt, sugar and spices in a separate container, and then fill them with water. Then fill the fish with the resulting liquid. Put the container in the refrigerator for 12 hours, and then serve slices of salted mackerel to the table.
Express salting
A quick recipe will help if guests come unexpectedly. Delicious salted mackerel pieces at home will not leave anyone indifferent.
Ingredients:
- fish - 300 g;
- onions - 120 g;
- water - 350 ml;
- salt - 20 g;
- bay leaf - 2 pcs.
Remove the tail, fins and head from the mackerel. Then free it from the intestines and strip the abdomen inside of the black films. Then rinse the fish under running water and pat dry with paper towels. Cut the mackerel into pieces 2 cm thick and place them in a jar.
Boil water in a pan and add bay leaf, salt and onion to it. Boil the liquid for 8 minutes, then turn it off and cool to room temperature. Pour the fish with the brine and put it in the cold for 2 hours. Take out the jar, put the mackerel on a dish and serve, sprinkled with herbs.
Dry ambassador
This recipe belongs to the category of simple and quick, so it will appeal to novice housewives. Mackerel, salted with slices, will look beautiful both on the holiday and on the everyday table.
Ingredients:
- fish - 650 g;
- vegetable oil - 20 g;
- salt - 40 g;
- sugar - 20 g;
- bay leaf - 5 pcs.;
- coriander in grains - 5 g;
- 9% table vinegar - 1 tsp.
- peppercorns - 5 g.
Gut the fish and clean the black films. Then remove the tail, fins and head. Make an incision along the back and remove the ridge through it. Wash the fish, dry it with paper towels and cut into portions.
Prepare a salting mix of salt, sugar, coriander, pepper and bay leaves. Lay the pieces of fish on the foil with the back down. Then grate the mackerel with a salting mixture, wrap and refrigerate for 2 hours. Rinse the finished fish, washing off the excess salt, put it on a dish and lightly sprinkle with vinegar and vegetable oil.
With liquid smoke
Sliced mackerel pieces cooked according to this recipe are slightly smoked. It is much tastier and more tender than the store.
Ingredients:
- mackerel - 300 g;
- water - 1200 ml;
- onion peel - 1 handful;
- liquid smoke - 30 g;
- sugar - 30 g;
- salt - 40 g.
Gut the fish, remove its fins, tail, head. Then rinse the mackerel and chop it into portions. Sort onion peel, removing dirty and rotten. Rinse and place in a pan with water. Then add salt and sugar. Put the pot on the fire and simmer for 2 minutes. The more husks put in the marinade, the darker the fish will be.
Take a plastic bottle and cut off the neck of it. Put the fish inside, pour it with a room temperature marinade and liquid smoke. Cover the bottle with a bag and put it in the cold for 2 days. After that, take out the fish and dry the pieces with paper towels. Before serving, you can grate the mackerel with vegetable oil for a greater shine. Feeding children fish prepared according to this recipe is not recommended due to liquid smoke in the composition.
Secrets of experienced housewives
Sliced mackerel slices are a great addition to boiled potatoes or rice. To prepare this dish, it is better to take fish of large or medium size, as a trifle is inconvenient to clean. Salt is better to use non-iodized, coarse grinding.
To make the mackerel more flavorful, add spices to the marinade: cloves, star anise, a mixture of peppers. After cooking, you can store fish in the refrigerator for no more than 5 days, then it starts to deteriorate. The longer the mackerel lies in the marinade, the more intense its taste will become. Try to choose fish without dents or other damage, especially if you want to put it on the festive table.