Fish products must necessarily be in the diet of each person, because they contain unique and essential nutrients and vitamins for the body. Everyone has their own preferences regarding fish varieties, and the main reason why many people do not like this product is the presence of a large number of bones. But there are varieties in which this “flaw” is almost imperceptible, since the pits are small and they are large. And if you add an incredible taste and an appetizing flavor in any ready-made form, then this dish will definitely have a lot to your taste. Such an ideal fish exists and this is mackerel. There are many ways to prepare it, but now we offer to learn how to salt it at home.
Useful properties of mackerel for the body
Mackerel belongs to the so-called noble varieties, in size it is small - an average of 30 centimeters in length. 100 grams of the product - 30% fat, but the calorie content of the fish is low and it is listed as diet products. She has mass useful properties for the human body, some of which are unique:
- mackerel contains large quantities of omega-3 fatty acids;
- high content of vitamins: B-group, C, A, PP, K, E;
- in the chemical composition of the product a lot of micro-and macro-elements, including phosphorus, potassium, zinc, magnesium, iron, etc .;
- 100 grams of this fish contains about half the daily value of protein for humans;
- useful components of the product have a positive effect on brain activity, help prevent heart disease, blood clots, rheumatoid arthritis and atherosclerosis.
How to choose a mackerel for homemade salting
For salting, it is better to choose small and medium-sized small fish, as in small fish there are more bones and they are not so fat. The most comfortable for salting weight of one fish is 0.3 kg.
In order for salted mackerel to turn out really tasty, it is very important that the fish was originally high-quality. For homemade pickles, it is best to take fresh mackerel, but you can limit yourself to frozen ones. In any case, there are a few rules that will help you choose good fish. So, when buying a fresh product, be sure to pay attention to the following aspects:
- eyes should be slightly convex, clean and slightly moist;
- the gills of fresh fish are always bright red, in some cases they may have pale pink
- shade - it depends on whether they were cut for bleeding;
- the torso should not be firm and withered; when you press the side of a fresh specimen with your finger, the fossa should return to its original position;
- you should not buy fish if your body is swollen;
- the smell should be light and not too pronounced, in any case, the fish product should not puff marinades and spices.
When buying frozen fish, the principles remain the same, only you should pay attention to the ice separately - it should not have a lot of sagging and cracks, yellow color, as this indicates that the product was frozen more than once. The best option is to ask the seller for documents showing the date of harvest.
The best recipes for salting mackerel at home with a photo
How to pickle mackerel on your own? The first step in this question is the choice suitable recipe, the best of which are listed below.
Spicy salted mackerel - very tasty and fast
A spicy ambassador is always a celebration of taste, because the fish in such a marinade is soaked with incredible flavors and subtle tastes, which it is simply impossible to resist. You can cook such a fish fairly quickly, especially if after thorough cleaning you cut it into pieces of medium size.
To prepare the brine, you will need to mix a glass of water, 50 ml of vinegar, 3 tablespoons of vegetable oil, 5 bay leaves, 5 peas of black and allspice, a couple of cloves and 2 large spoons of salt. Pieces of fish should be laid in layers in a glass container, shifting them with onion rings, after which it is poured with the mixture of spices. For piquancy, you can add a couple of slices of lemon in the container. Ready fish will be in the 2nd day of being under the lid in the refrigerator.
Lightly salted fish with pieces of quick salted
Most quick way salting fish gives you the opportunity to get a tasty product in a day. For best results, it is better to choose mackerel fatter and larger. It must be separated from the head and large fins, cleaned from the entrails, pull out the ridge and cut into pieces. After this preparation, the product is coated with a mixture of a tablespoon of salt, a teaspoon of sugar and black pepper. When everything is ready, the fish can be placed in a regular plastic bag and wound carefully. Next day delicious a fish dish will be on your desk.
How to salt mackerel whole in brine
There is a very simple recipe that allows you to get a tasty salted fish in just three days. Per kilogram of fish will need brine, consisting of the following ingredients:
- half a liter of water;
- two tablespoons of coarse salt;
- 5 black peppercorns and 2 bay leaves.
To prepare the brine, all components are mixed and brought to a boil. After cooling, the mixture is filtered and poured into a container with pre-cleaned fish. A little lemon juice is also sent there - about 15 drops and everything is ready.
The recipe for salted fish with liquid smoke
Adding liquid smoke to a recipe will result in a smoked flavor that will not require any special settings or manipulations. The described proportions are designed for 3 medium-sized fish:
- liter of clean water;
- 4 tablespoons of salt and strong black tea;
- a couple tablespoons of granulated sugar;
- and 4 tablespoons of liquid smoke (you can buy it in almost any store in the department of sauces and marinades).
Mackerel is prepared for salting: they separate the head, cut off the fins, carefully clean the inside and the film lining the peritoneum from the inside. Washed fish dry out excess moisture with paper towels and prepare the marinade: heat salt, sugar and tea in water. When the marinade has cooled, liquid smoke is poured into it, the mackerel is placed in a glass container and filled with the composition. Under the lid in the fridge, this fish will be ready in three days.
Dry salted mackerel without water
There is such a thing as dry salting, that is, a recipe that does not use water for pickling pickle. In this method, the fish is simply wiped off with a certain mixture, after which it is salted in its own juice for several days. So, for dry salting per kilogram of mackerel, we need: 2 bay leaves, about 8 black peppercorns, a teaspoon of sugar, 4 spoons of salt, and optionally another teaspoon of vegetable all-seasoning with carrot slices. To get a more spicy taste, you can add a couple of tablespoons of dry mustard. By this recipe the fish must not only be cleaned, but also cut into pieces. All components must be mixed together and the resulting composition thoroughly wipe all the fish, and then firmly fold it into a container of glass. Such mackerel will be ready in the 2nd day of stay in the refrigerator.
Mackerel Ambassador in Onion Husk
Availability onion peel will give the fish not only an attractive color, but also simulate smoking, although there will be no high-temperature exposure in the process.
It is better to salt the carcass entirely, having previously cleaned the entrails and separated the head. Per kilogram of fish will need: 1.3 liters of water, 3 tablespoons of salt and half the sugar, 2 spoons of black tea (dried leaves), and a large amount of larch husk - at least 3 full handfuls. Prepare the brine as follows: water with all spices and husks is put on the fire, brought to a boil and boiled under the lid for about 5 minutes. After cooling, the brine must be filtered through a sieve and pour the fish prepared in advance. In this marinade, the product should stand at room temperature for about 12 hours, and only after that the container should be placed in the refrigerator for another 3 days. To achieve the best result a couple of times a day, the fish should be turned to the other side.
How to cook fish with mustard marinade
To prepare salted mackerel with mustard marinade, fish must first be cleaned, cut into pieces and put in a glass bowl. Marinade is prepared as follows: 0.5 liters of water, 1.5 tablespoons of sugar, 3 tablespoons of salt, laurel leaf, 1 tablespoon vegetable oiland a tablespoon of dry mustard. All components are brought to a boil and cooled, after which the composition can be poured fish. In two days the dish will be ready.
How to pickle fresh-frozen fish in 1 hour
Urgently wanted a delicious salty mackerel? You can get it in just an hour of marinating and a preliminary hour of preparation, following this recipe.
Fresh frozen fish need to gut and thoroughly wash, cut off the head and cut into pieces. For two fish you need to use about a pound of salt, in which the pieces are placed for an hour. After this time, the pieces need to be washed from excess salt, dried with paper towels from moisture and placed in a clean container. Fish is poured with lemon juice, sprinkled with zest, shifted with onion rings and sprinkled with four tablespoons of vegetable oil. After an hour of this marinating gorgeous mackerel will be completely ready for use, in taste and aroma.
How to store salted mackerel
It is possible to store mackerel of homemade salted in the fridge both in the marinade itself and separately from it - oily fish, therefore it will not take excess salt. As for the shelf life, it is worth eating the fish received a week, as it is cooked without any additives, and will not be able to lie longer.
Video: salted mackerel in marinade
A step-by-step master-class of cooking and salting mackerel in a jar is an excellent guide for those who want to try cooking salted fish on their own, but are afraid to do something wrong. In this video, not only is the brine recipe described, but it also tells many secrets of the process.
It is also very tasty. It can be cooked as with vegetables, and with rice.
Almost everyone loves salted mackerel, but only a few know how to properly salt it. Fish suitable for boiled potatoes and beer. Sandwiches with her are incredibly tasty. It is easier to buy it in the store, but it will be more tasty and healthier to cook yourself.
Below are 3 recipes. Salting fish on them is simple. Neither special skills nor any equipment will be needed. Fit and fresh fishand frozen. The best option - fresh mackerel without damage, it is desirable that it was oily.
Universal recipe
- The process begins with cleaning the fish from the inside. After a longitudinal incision, the insides (calf and milk) are removed on the belly. To clean the carcass well, rinse the belly and fill it with salt. In no case should not use salt with impurities and iodized salt.
- We take clean dishes, preferably stainless steel. Fold the fish carcasses belly up. Laying the fish in layers, sprinkle it with salt. The last is also a layer of salt.
- When the dishes are filled, the mackerel is covered and set aside in a cool place. There it should be stored for 3 to 6 days. Salting time depends on mackerel thickness. The resulting brine is called tozluk. In it, microorganisms infest the fish, which spoil the fish, so the tub is drained.
That's all - the classic way. But there is a recipe that turns the fish into a signature dish. When salting add different spices.
And for fast food apply the following recipe. He will cope in less than 12 hours.
Quick pickling
It will take:
- 2 medium carcasses,
- salt (about 3 tbsp. l.),
- 2 medium bulbs,
- 50-70 ml of vinegar 9%,
- vegetable oil (about 0.5 cups),
- allspice - 5 peas,
- 2 bay leaves and 2 carnations,
- to taste add black ground pepper.
We start with cutting fish. Cut off the head and tail, gut and wash with water. Mackerel is divided along the ridge. The thin skin is removed, the ridge is removed. Watch the cut in a short video, it will save you time.
The resulting fillet cut. Onions cut into rings. Preparation of the marinade is to mix the vegetable oil of cloves, vinegar, peppercorns and bay leaf. Next, put the fillet in a dish, sprinkle with salt, mix and leave for about 5-10 minutes. After you need to pepper to taste, sprinkle with onions, add the marinade.
For good impregnation, transfer the mackerel to a container that allows it to shake. As previously stated, it takes 10-12 hours. When the time is up, place the container for 2 hours in the fridge. After mackerel is served to the table.
Spice Mackerel
There are more sophisticated ways of salting. It is made with liquid smoke and tea brewing. Ingredients:
- fresh mackerel - 3 pieces,
- tea leaves - 4 tbsp. l.,
- salt - 4 tbsp. l.,
- liquid smoke - 4 tbsp. l.,
- sugar - 2 tbsp. l ..
The process of gutting fish is similar. Cut off the head, tail, take out the insides, my. Mackerel put tails up in a jar to the size of the fish. For the marinade, which we pour fish, pour tea leaves, salt and sugar into the water. Bring to a boil. Marinade is ready. After straining and cooling, add liquid smoke.
Mackerel poured marinade and put in the fridge for 3 days. Sometimes it needs to be shaken. At the end of three days it turns out delicious salted fish. Serve it worth cutting into pieces. Enjoy your meal!
Do you like salty fish? Then you probably already know mackerel. This is a very fragrant and delicate fish that favorably complements potato dishes. Mackerel can also be cooked delicious salads or serve it as a hearty snack.
Such attention to this fish is riveted by chance. Besides the fact that it has an amazing taste, mackerel is also very useful. It is a valuable source of vitamins, for example, B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.
However, the most important quality of this fish is that it is rich in healthy omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormones, and have a beneficial effect on the cardiovascular system.
Especially delicious mackerel will turn out if salted. For this fit both fresh and frozen fish. The carcass should be flat, without dents and damage. Defrost the fish on the bottom shelf of the refrigerator in a tightly closed container. Try to use coarse non-iodized salt for pickling.
We offer 6 of the most delicious ways to pickle mackerel at home.
1. Dry ambassador
For this recipe you will need: 2 carcasses of mackerel, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice peas, 1 small bunch of fennel.
Cooking method:
Take care of mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and wash the carcasses under running water.
Take a plastic or glass container. Put some salt on the bottom, put a few peas of allspice and a couple of dill sprigs, crumble one bay leaf.
Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple of dill sprigs, bay leaves, allspice to the top and belly and sprinkle with the remaining salt.
Tightly close the container with the fish lid and place in the refrigerator for 2-3 days. Clean the fish from excess salt with a paper napkin or a small amount of water.
2. Spicy fish in a can
Mackerel in a can is at the same time delicious, spicy, appetizing and elegant. To prepare such a snack, arm yourself with the following ingredients: 1–2 fish carcasses, 1 onion, 0.5 liters of water, 2–3 tablespoons of salt, 1 tablespoon of sugar, 4–5 stuffed peppercorns, 2–3 bay leaves , 1 tablespoon mustard beans.
Cooking method:
Prepare the fish: gut, cut off the heads and rinse well under the procedure. full-time water. Cut the carcass into large pieces.
Proceed to the brine. Add salt, sugar, bay leaf and allspice to water and bring to a boil. Salt and sugar should be completely dissolved. Remove the brine from heat and allow to cool to room temperature.
Cut onions into small rings. Put them in a jar, alternating with layers of fish. Add mustard to that. Pour the brine in the jar so that it completely covers the mackerel.
Cover the jar with a lid and refrigerate for 10–12 hours. Mackerel can be stored
l at a cold temperature no more than 5 days. The same applies to the brine from the fish.
3. Fish under the yoke
The essence of this recipe is that the fish is left for several hours under the yoke of any cargo. Perfect for this purpose liter canfilled with water, or a sealed bag of cereal of the same volume.
As for the ingredients, the list is small but capacious: 2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of freshly ground and allspice.
Cooking method:
First, prepare the mixture for salting. To do this, mix the salt, sugar and pepper.
Mackerel needs to be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then you should thoroughly dry the mackerel and put it on a chopping board.
Cut each carcass lengthwise through the abdomen into two parts. Remove the fish ridge and all bones. Cut the meat off the skin. It is better to do this with a very sharp knife.
Cut the fillets across into small pieces. They must be transferred into a glass container and sprinkled with a mixture for salting. Press down the fish with the yoke and send it in the refrigerator for 7–8 hours.
Mackerel is very popular in our country, so a wide variety of dishes are prepared with it. In this recipe we will talk about salting mackerel - a simple way to make this fish a tasty snack.
You can buy salted mackerel in the store, but not always the purchased fish pleases with its taste, but salted with your own hands at home will be guaranteed to be delicious. You can apply salted mackerel to potatoes or as an independent snack, both on a daily and on a festive table.
Of course, the floor of the case will depend on the quality of the fish and its proper preparation for salting: choose a fresh, pleasantly smelling fish with transparent unclouded eyes, then you don’t need to wash, remove the tail and head, gut, remove the black film from the stomach, cut with scissors or a sharp knife fins.
Exist different ways Mackerel salting: in brine pieces, without brine, with various spices, etc. We will talk about one of the most simple ways salting this fish - dry without brine.
Photo: ufanet.ru
large mackerel
st.l. salt
1,5 tsp sahara
bay leaf
ground black pepper
How to pickle mackerel at home:
Prepared carcasses of fish cut across into portioned pieces 3-4 cm wide.
Mix salt with sugar, carefully rub with a mixture of fish pieces from the inside, from the side where there was a belly, and outside, sprinkle fish pieces with slightly crumbled laurel.
Put the salted fish pieces with bay leaf in a plastic container or enamel pan, cover with a lid, put in a dark cool place, after 2-3 hours drain the juice released from the fish, then let the fish salt out in the same conditions for another 10-12 hours.
When the mackerel slices are salted, rinse them from the remaining salt, blot with a paper towel, nicely put on the dish, garnish to taste and serve.
Enjoy your meal!
Friends, and what do you know ways to salting mackerel? Share in the comments your favorite recipe for homemade salted mackerel.
Mackerel Salting Video Recipe
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Juicy, fatty, fragrant, this fish is an excellent self-made snack, as well as an excellent product for the preparation of salads. We used to see it on our tables, but sometimes we do not know how to pickle mackerel pieces quickly and tasty, so that it delights guests with its magnificent aroma. There are a lot of options for processing seafood with salt, they all take a lot of time, but today we will master the express method.
Someone may argue, they say, to buy ready-made fish in the store is much easier than hanging on it in the kitchen. But here we have something to argue.
Firstly, there is hardly any salted product among the store products, which is a tasty morsel, since such fish is salted very well to increase the shelf life.
Secondly, what could be better and tastier than a dish made with your own hands. Yes, and by the time this event is not expensive, because we know the secret recipe for salting mackerel with slices, which will allow us to marin sliced carcasses both quickly and incredibly tasty.
Fish preparation
However, before we begin salting, we need to properly prepare the mackerel. One of most valuable qualities This fish, in addition to the great benefits, is the lack of scales. Therefore, we will start cleaning the mackerel with cutting off the head, and then proceed to gutting the abdomen, after cutting it.
After removing the intestines, we must thoroughly wash the inside of the fish. Particular attention should be paid to the dark strip that runs along the ridge, it must be cleaned to finished product not bitter.
Since we salt the mackerel into slices, the next stage of preparation is cutting.
In general, the size of the slices is already the choice of each chef at his own discretion. Someone wants to immediately chop the carcass into portions, and the other is more convenient to dismember the fish body into 2-3 parts.
Generally, if you are dealing with frozen products, it is best not to allow it to be completely thawed, and cut the carcass, when it is still slightly frozen, then you can get even, beautiful slices.
Secrets of a beautiful fish
So that at the exit the salted mackerel in pieces has an appetizing golden sheen, many chefs resort to such tricks as adding onion peel to the brine, or a whole onion head or a pinch of saffron.
Also a similar effect of "gilding" can have liquid smoke, but this option is good only for those who prefer smoked smoked salted fish.
And now we can proceed directly to the ambassador.
Marinated mackerel for 2 hours
Ingredients
- — 1 bird
- — 1 PC.
- — 1.5 cups
- Usually all recipes for salting fish begin with cutting carcasses. In our recipe, in order not to waste time, we will start our culinary event with the preparation of brine, since we will later need to wait for it to cool.
- So, for the preparation of brine, we must pour water into a saucepan and put it on fire. Immediately after boiling, pour salt into the boiling liquid, pour pepper and laurel, as well as a whole unpeeled onion head.
- After that, on a low fire under a closed lid, boil our marinade for 10-15 minutes, and then remove from the stove and set to cool.
- While the spicy mixture is getting cold, we can proceed to cutting and cutting fish. Having removed all the excess (head and giblets) and thoroughly rinsed, we must cut the carcass into equal pieces 2 cm wide, and put them in glass jar, or in a plastic container and pour marinade, the temperature of which should not be above 35 o C.
- After that, close the container tightly and send it to the refrigerator for a couple of hours.
Mackerel thus marinated has a delicate, unobtrusive taste, and when serving, sprinkle it with onion rings, soaked in apple cider vinegar, finely chopped dill or lemon (lime) slices.
As a side dish, boiled rice or mashed potatoes. In general, such a fish can be made classic new Year's Salad “Herring under a fur coat”, because in this case the mackerel will be an excellent deputy of its Atlantic “girlfriend”.
Using the recipe for salting mackerel in slices, we can also quickly and tasty cook light-salted salmon or herring, because this technique is universal. And diversifying the ingredients list with spices, for example, coriander, a mixture of peppers or white mustard, you can wonderfully enrich the taste palette of the finished product.
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