How to salt mackerel at home: quickly in 2 hours, without brine, in brine, with oil (recipes with photos)

Salt mackerel without brine

Today there are different ways to quickly pickle mackerel at home in just 2 hours. And the most delicious lightly salted fish can be obtained even without brine, that is, using the dry salting method.

Ingredients:

1 kg mackerel;
2 onions;
4 tbsp. l. salt;
vegetable oil.

Preparation:

We defrost frozen mackerel carcasses, but not completely, so it will be easier to cut the fish. We cut off the heads, tails, fins from the carcasses and clean out all the insides.

Now rinse the carcasses well under running cold water and cut into pieces two fingers wide.

Sprinkle each piece well with salt and place in a deep container.

Cover the container with pieces of fish with a plate and leave on the table for 2 hours, but no longer, otherwise the mackerel will turn out too salty.

After time, rinse the pieces well to remove salt and dry with paper towels.

Now chop the onion into rings and put it in a deep bowl along with pieces of fish in layers, pour oil over everything.

The mackerel can already be served, but it is better to put it in the refrigerator for 10-15 minutes so that the onion is well soaked, it will be even tastier.

Advice!
For salting, it is better to choose mackerel carcasses weighing at least 300 g. If you take a small fish, then after cooking it will turn out drier.

A simple recipe for salting fresh frozen mackerel whole in brine

An incredibly simple recipe for pickling mackerel. The fish turns out tender and lightly salted. It can be eaten as a snack. But it’s even better served with onions, seasoned with sunflower oil and hot potatoes. Consolidation!

A lot of people pickle it exactly according to this recipe, they are very happy and recommend it to everyone. Try it too!

I am sure that it will definitely work out, because I have not met a single person who would complain about failure and regret that they wasted their time and money. On the contrary - rave reviews!

For the recipe we take:

Mackerel in onion peel and tea

Salting mackerel with tea and in onion skins is a special way that makes the fish look like smoked fish. In just 2 hours at home you can quickly get tasty, beautiful and golden fish without using a special smokehouse or liquid smoke.

Ingredients:

mackerel;
1.2 liters of water;
2 handfuls of onion peels;
2 tbsp. l. brewing tea;
5 peas of allspice;
10 black peppercorns;
20 coriander grains;
3 bay leaves;
2 tbsp. l. Sahara;
2 tbsp. l. salt.

Preparation:

Wash the onion skins, add water and put on fire, after boiling, cook for 20 minutes.

We make tea.

We cut the already prepared mackerel carcasses into pieces and put them in a deep container.

Strain the onion broth, add sugar and salt, coriander seeds and allspice. Place bay leaves and pour in tea.

After boiling, filter the brine, cool and pour it over the fish.

Cover the mackerel and leave for several hours. To get the fish like smoked, it is desirable that it is well marinated, so it is best to leave it in a cool place for two days.

Advice!
For salting, you should not buy already gutted mackerel, because it is easier to determine its quality by looking at the whole carcass. The fish should be elastic, with pronounced black stripes characteristic of it.

Video on how to cook delicious mackerel in mustard marinade

If you want to please your guests with the unusual taste of salted mackerel, pay attention to the recipe for fish in mustard-spicy sauce. Delicious, fast, you won’t be able to pull it away by the ears! Scatters instantly. A very worthy dish for the holiday table.

Watch the video and simply repeat all the steps after the author of this recipe. And to make it easier for you to remember everything, I also offer a recipe. Watch and do! Good luck!

SALING MIXTURE (per 1 kg of fish):

Salt 75-100 grams
Sugar 3 grams
Nutmeg (ground) 3 grams
Bay leaf 1-2 pcs.
Rub the fish with the curing mixture and salt in the refrigerator for 2-3 days.

SPICY BREW (for 1 kg of fish):

Allspice 1 gram
Black pepper 1 gram
Nutmeg 1 gram
Coriander 1 gram
Cloves 2-3 pieces
Water 100 grams
Place the spices in water, bring to a boil and leave to steep for 20-30 minutes.

MUSTARD-SPICY FILLING (for 1 kg of fish):

Spicy decoction 100 grams
Mustard 50 grams
Vegetable oil 60 grams
Sugar 35 grams
Salt 7 grams
Acetic acid 4 grams

1 heaped teaspoon contains 10 grams of salt. 1 heaped teaspoon contains 8 grams of sugar.

Spicy salted mackerel

At home, you can salt mackerel in spicy brine. It turns out both quickly and very tasty. Just 2 hours, and delicious lightly salted fish is already on your table.

Ingredients:

2 mackerel;
2 tbsp. l. salt;
2 tbsp. l. Sahara;
1 lemon;
spices.

Preparation:

Pour water into the pan, add spices, namely: coriander, bay leaf, cloves and a mixture of peppers. Also pour in salt and sugar, stir, put on fire, bring to a boil, then turn off the heat.

While the brine cools, we clean the mackerel carcasses, that is, we cut off the heads, fins, tails and remove all the insides from the abdomen. After cutting, be sure to wash the fish, dry it and cut it into pieces 2 cm wide.

Now squeeze the juice from the lemon into the cooled brine and mix.

We put the pieces of fish in any convenient container, maybe in a jar, and fill them with marinade.

We send the fish to a cool place for 2 hours, or better yet leave it there for a day.

On a note!
Instead of lemon juice, you can add ordinary table vinegar to the brine, but with the addition of citrus, the mackerel turns out to be more delicate in taste.

The fastest ambassador

If you urgently need to set a festive table and want to surprise your guests with a truly tasty and elegant dish, you can try a recipe for how to salt mackerel fish under pressure. For the recipe you will need a standard set of spices (a mixture of peppercorns, bay leaves, coriander, salt, sugar), as well as two tablespoons of sunflower oil, the same amount of vinegar, two purple onions and a liter of water. All spices and water, as well as oil, should be mixed, brought to a boil, cooled, and vinegar added. Pour the brine over the pre-prepared fillet with the onion cut into half rings and place under pressure. After 2-5 hours you can serve.

Lightly salted mackerel in a jar with onion, garlic and oil

Another recipe will tell you how to quickly salt mackerel with onions, garlic and butter at home. In 2 hours the fish turns out very tasty, tender and aromatic.

Ingredients:

3 mackerel;
2 onions;
1 head of garlic;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
2 bay leaves;
10-15 peppercorns;
4 tbsp. l. vinegar (9%);
5 tbsp. l. vegetable oil.

Preparation:

We take the mackerel out of the freezer, defrost it a little, but not completely; it should defrost in a jar of brine in the refrigerator. So, we cut off all excess from the carcasses, remove the entrails, quickly rinse the fish under water, cut into pieces and put in a bowl.

Now chop the onion into half rings and chop the garlic cloves into thin slices.

For the marinade, mix oil and vinegar, salt and sugar, ground pepper and sweet peas, bay leaves. Mix everything well.

Next, pour the resulting marinade over the fish pieces and mix gently.

Now put a third of the onion in the jar and press it down with your hands; also pour a third of the garlic on top. Divide the mackerel into three parts and place it in a jar in three rows, alternating with onions and garlic.

Afterwards, fill the contents of the jar with marinade, close the lid and put it in the refrigerator for a day, but after 2 hours you can taste the fish.

Advice!
During the marinating process, it is better to turn the jar of fish several times so that all the pieces of mackerel are well salted.

Quick salting of mackerel with liquid smoke

The use of a special liquid gives salted fish a special smoked aroma. Many are afraid that such fish will probably have carcinogenic properties. Here's what Wikipedia tells us about the safety of this product.

Liquid smoke is prepared from natural wood by burning alder, apple, bird cherry, beech, and aspen. From there, the most harmful fractions are removed - carcinogens (polycyclic hydrocarbons, phenols). Only the initial condensation is left, which is the basis of the smoky aroma. Available in powder or liquid form. Used for quick smoking of fish, meat, lard, cheese on an industrial scale, as well as for home smoking.

So, in fact, smoking fish using such condensate is even safer than smoking it using the usual open method on wood.

Let's take for the recipe:

Actions:

1. Boil 1 liter of water in a saucepan and throw in the onion peels. Continue boiling for 20-30 minutes.

2. Let the husks cool and strain the broth. We put in it 2 tablespoons of sugar, 4 of the same tablespoons of salt and 1 tablespoon of liquid smoke. Stir.

3. At this time, prepare the fish for salting. We cut off the heads and fins, clean the insides, remove the film from the abdominal walls, wash them and place them in a container for pickling. Fill with marinade. We send it to the refrigerator.

4. After a day, we take the container with the fish out of the refrigerator and turn the carcasses over so that our fish is evenly salted and colored golden.

5. Keep in the refrigerator for another two days. Then drain the brine and pat the fish dry with a paper towel.

We hang the carcasses by their tails to dry the skin.

Coat the surface of the carcasses with sunflower oil. Cut into pieces. We got such a beautiful and incredibly tasty, fatty fish.

Recipe for salted mackerel in brine with tea (tea leaves)

An interesting recipe for pickling mackerel. The fish acquires a beautiful golden color and pleasant aroma thanks to tea leaves. Preparation takes 4 days, but the result is worth it! I advise you to cook it - you will like it. )

To prepare we will need:

Large mackerel – 2 pcs.
Boiling water – 1 l.
Large leaf tea – 4 tbsp.
Granulated sugar – 4 tbsp.
Coarse salt without additives – 4 tbsp.

You will learn more from the video! Enjoy watching!

Recipe 5: Salted mackerel in two hours

Not everyone likes too salty fish. Using this recipe, you can cook tender, lightly salted mackerel in just two hours. Serve the fish and chips or offer it to guests as an appetizer. This recipe for quick salted mackerel is definitely worth taking note of for those who don’t want to wait several days while the fish is kept in the marinade.

Required ingredients:

Mackerel;
Onion;
Salt – one and a half tablespoons;
Water;
Peppercorns;
Bay leaf.

Cooking method:

First, make the brine: cut the onion into 4 parts. Pour 350 ml of water into a small saucepan and put on fire. After boiling, add one and a half tablespoons of salt, seven peppercorns, and two bay leaves. We also add onion slices. Cook the marinade over low heat, covered, for 10 minutes. Leave to cool.

Let's prepare the fish: cut off the mackerel's head and tail, remove the entrails, rinse the carcass in running water, and dry with a paper towel. Cut the carcass into equal portions. Place the mackerel in a jar and fill it with warm brine. Close the jar with a lid and put the fish in the refrigerator. We stand for two hours. For a more pronounced taste, the fish can be left for a longer time. Serve salted mackerel with pickled onions and herbs.

You can pickle onions like this: cut the onion into thin half rings, put the onion in a bowl. Pour a little vinegar and water into the onion, add salt, ground black pepper and half a teaspoon of sugar. Mash the onion with your hands so that it gives more juice. Leave to marinate for 15 minutes.

Salted mackerel - general principles of preparation

Mackerel salted at home turns out no worse than a store-bought snack. Besides, it’s not that difficult to do - just cut the fish and prepare the brine. Brine is usually made like this: add salt, black peppercorns, bay leaf, coriander and other spices to the water. The marinade is brought to a boil and removed from the heat. After the brine has hardened a little, you can pour in the fish. The holding time varies from one to three days. Those who don't want to wait that long can cook lightly salted mackerel in just a couple of hours.