mackerel recipes / Pinme

Sea fish in general is an excellent and very beneficial product for the health of the human body. But it can be very different - in the composition of meat, fat content, and everyone has already become accustomed to the abundance of seafood on the shelves of supermarkets and specialized stores. But today we propose not to choose for a long time among this ocean diversity. Boiled mackerel is a simple recipe that can also be dietary. This dish will become a favorite in a family that cares about their health.

A little about the benefits and specifics of the product

Boiled mackerel is the so-called base, and this semi-finished product can be used to prepare other dishes, in particular, delicious salads. But you can eat it like that, because this queen of the seas is incredibly tasty and healthy. The content of a large amount of animal proteins, which are perfectly digestible, is its calling card. Of course, there are also disadvantages - where would we be without them? For example, in water it easily absorbs heavy metals. It also has a high content of Omega-3 fats, which is not typical for diets. But you can correct this “flaw” as follows.

Let's cook simply!

How is boiled mackerel prepared? The recipe is very simple - any housewife can do it.

We put water in a large saucepan (so that the carcasses fit) to boil. We remove the prepared fish from the entrails (if any are present in the product purchased in the supermarket), you can immediately cut it into fairly large portions.
Add sugar and salt equally into boiled water (about a large spoon of both ingredients per one and a half liters of water), and bay leaf. Tip: if you limit your salt intake, you can add less salt, or even not add it at all.
Turn down the heat and put the mackerel in a container of boiling water, bring it back to a boil, cook for a few minutes and turn it off. In this case, excess fats will go into the broth (by the way, it can also be used additionally - do not pour it out under any circumstances), and the boiled mackerel will turn out to be quite dietary.
The finished dish will taste better if you sprinkle it with lemon juice. The same procedure will facilitate the digestion of protein. And you can serve the delicious fish with a side dish or salad.

Fish in the oven in foil

A tasty and simple, lean dish - mackerel baked in the oven in foil with vegetables, dietary and healthy. See the simple step-by-step recipe with photos and cook for your household with pleasure.

The dish is healthy, no mayonnaise, no harmful ingredients, purely fish and vegetables. Moreover, when baked, all this is very tasty, nutritious and at the same time the recipe is quite dietary. You can simply make a salad of fresh vegetables with the fish, and you will have a wonderful light dinner. You can boil rice or mashed potatoes and get a hearty and tasty lunch.

Ingredients:

3 mackerel
2 onions
1 carrot
Soy sauce, pepper, dried basil
Half a lemon

We collect food for the table.

We cut the fish into pieces, remove the insides, we get beautiful, even pieces of fish. If you first disassemble the fish and remove the insides, and then cut it, the pieces will not be beautiful.

Wash the fish and put it in a bowl.

Cut the onion into half rings and add to the fish.

Chop the carrots and add to the bowl.

Pour in a couple of spoons of soy sauce, sprinkle with basil, pepper, squeeze the juice from the lemon, mix everything. You can leave it to marinate in this state for an hour, and if you don’t have time, you can immediately bake it.

Cover the greased baking sheet with foil (I grease it because sometimes the foil sticks to the baking sheet, or the fish sticks to the foil, so I also grease the foil).

We lay out the fish with vegetables.

Cover with foil and place in the oven. I baked the fish at 180 degrees for about 40 minutes. Check your oven.

When the mackerel is ready, such a delicious aroma wafts through the kitchen that you want to take it out and eat it right away. But we will endure. Let's open the oven, remove the foil - the fish is ready, but let it brown for about 10 minutes without the foil, and then we'll put it on the table.

The fish is already ripe. By this time I had prepared the coleslaw and mashed potatoes. In this form – a purely dietary low-calorie dish – it’s for me.

With mashed potatoes, hearty and tasty - for my husband. Everyone is happy. Our mackerel in foil in the oven with vegetables turned out very tasty.

How to do it?

First of all, we defrost the carcasses. And it’s best to do this slowly, naturally: transfer the fish from the freezer to the bottom of the refrigerator and let it thaw for several hours. For cooking we use only high-quality mackerel: without yellowness, dense.
After defrosting the carcasses, we clean and cut off the heads, and then gut them. It would also be good to trim off the tail and fins, and then rinse thoroughly.
How is boiled mackerel prepared? The cooking recipes will amaze you with their simplicity. We remove the husks from the onions, leaving one bottom layer (when cooked, they will give a golden color). And we cut each of the onions into several additional parts.
Place the onions, lemon, also cut into pieces, and bay leaves in a saucepan, fill everything with water and bring to a boil. When it boils, add salt and allspice peas (a handful), dried herbs. If the fish carcasses are large, then you can cut them into pieces in portions. Place the mackerel in boiling water with seasonings, bring to a boil again, then reduce the heat. Next, cook it until tender over low heat (about 10-15 minutes).
The boiled mackerel is ready, take it out of the broth, let it drain and serve it hot (or cold). By the way, the broth can be left for fish soup (fish soup). In appearance, such a fish may not look very presentable, but it is very tasty and healthy. The dish will be complemented by tartar sauce or mayonnaise, and served as a side dish with boiled potatoes or rice with vegetables.

Step-by-step preparation

First you need to prepare the fish. If you buy frozen mackerel, be sure to ensure that it is whole, without visible damage to the skin. Please note that it must be defrosted naturally, preferably in the refrigerator, without using hot water, a microwave or an oven.
Cut the lemon in half and squeeze all the juice out of it into the pan, in which we will then cook the fish.
We also put the remaining zest in the pan.
Read also: “For war or another big disaster?”: why are there so many mushrooms in Russia this summer
Pour 1 liter of clean water into a saucepan with lemon.
Add 2 bay leaves, 1 tbsp. l. salt and 1 tsp. dill. If desired, you can use chopped fresh dill. Place the pan on the fire and bring to a boil.
While the water is boiling, we begin cutting the defrosted mackerel. We cut off the head and tail, cut the belly and remove the entrails. Wash thoroughly and cut into portions. It is also advisable to remove the fins.
As soon as the water boils, drop the chopped mackerel into it and let it boil, then cook for 8-10 minutes. The main thing is not to overcook the fish.
After this, the mackerel can be served. It can be eaten warm with any side dish, such as mashed potatoes or porridge. Some people like to eat this dish cold. In this case, the mackerel needs to be cooled before serving. Before serving, the fish can be decorated with chopped herbs. Bon appetit.

For a couple

How to cook steamed boiled mackerel? Nowadays, more and more people are dissociating themselves from fatty foods towards healthy eating. After all, the same mackerel can very well be a full-fledged replacement for animal proteins and bring many benefits to the body as a storehouse of vitamins and minerals. However, such high-calorie steamed fish is much healthier than a piece of fatty fried pork, because fish oil contains unsaturated acids, and the steam cooking method will retain all the beneficial qualities without reducing anything. To steam fish, you need a simple or electric steamer. You can use a multicooker (mode: “steam cooking”). And as a last resort, you can use a pan of boiling water and a sieve (colander) for cooking.

We take the same ingredients. And we leave the preparatory work unchanged. Sprinkle the carcasses with lemon juice and season with dried herbs. Basil and thyme with oregano will be good (a few pinches of the mixture will be enough). Next, place the prepared mackerel in a double boiler and cook for half an hour. Serve hot, using a side dish of steamed boiled vegetables. By the way, they can be used to cover carcasses during cooking.

Calorie content

This is how boiled mackerel is prepared. Its calorie content is excellent for a complete, healthy diet. It should be noted that in our body the protein of this fish is absorbed 3 times faster than, for example, beef protein! And carbohydrates – 0%! Moreover, boiled mackerel is an excellent dietary product. Its calorie content is only 200 kilocalories per 100 grams, and the content of minerals with microelements and vitamins (in particular, group B) is simply off the charts. So eat to your health, and bon appetit everyone!

On the Internet, I came across a recipe for delicious mackerel, which turned out to be not labor-intensive and economical. Despite the specific aroma and taste of the fish, the dish turned out excellent. Citrus acid masks the unpleasant shade of the product, giving it a refined aftertaste. Excess fat goes into the brine, so you won't have to worry about extra calories. Of course, fish broth should not be used as a base for soups, because it is not as fragrant as after boiling salmon, pike perch or crucian carp. On the “I Love to Cook” portal I will share this wonderful mackerel recipe.

Ingredients:

fresh frozen mackerel (dry frozen) - 1 piece;
water (plain) - 1 liter;
salt (coarse) - 1 level tablespoon;
dry dill - 1 teaspoon;
lemon (medium size) - 1 piece;
bay leaf - 2 pieces.

Step-by-step recipe for delicious boiled mackerel

Cooking fish according to a very tasty recipe begins with purchasing a quality product and defrosting it correctly. The day before creating a fragrant dish, it is advisable to take the mackerel out of the freezer, place it in a long bowl, cover it with film and put it in the refrigerator to defrost. Do not throw it into warm water, heat it in the microwave, or otherwise violate the defrosting technology. The quality and taste of the food depends on this.
When the fish is ready for cutting, rinse thoroughly, dry lightly with a paper towel, and place on a board. Use a sharp knife to remove the head and tail, and cut off the fins using scissors. Remove the insides and be sure to clean off the black film, because it is this that gives the mackerel an unpleasant bitter taste.
Rinse the prepared carcass again, dry it and divide it into approximately 5 parts, depending on its size.
How to cook mackerel deliciously so that your family will be delighted? It all depends on the marinade. To prepare it, it is advisable to take a pan that is not too wide. Rinse the lemon thoroughly in warm water with a brush to remove the waxy coating (a kind of “packaging” of overseas sellers). Cut the citrus in half and squeeze out the juice. Don't worry if seeds get into the container. Also add the remaining lemon to the marinade.

How to pickle mackerel at home - 7 delicious and quick step-by-step recipes

Dear hostesses and hosts, we are glad to welcome you to our delicious blog!

Today we will cook lightly salted mackerel.

Fragrant, homemade, fatty, in a word, real, and not the misunderstanding that is offered to us in stores!

This fish is perfect for a holiday table or just for warm family gatherings.

Use the links in the box to quickly jump to the desired recipe in the article:

Very tasty lightly salted mackerel

The easiest and fastest recipe with a minimum of ingredients! The fish is salted for only a day.

Ingredients

Mackerel – 500 g (1 piece)
Salt - 2 tsp
Water – 600 ml

Preparation

We cut off the head of the fish and gut the belly.

Cut into not very large pieces. Place in a bowl.

Dissolve salt in water, mix well and pour over fish until it is completely covered.

Salt for a day in the refrigerator.

The fish is ready if its color is uniform and the meat itself is soft and juicy.

All that remains is to lay out the finished mackerel and serve!

This is the simplest recipe. Bon appetit!

Spicy salted mackerel per day

Soft and tender, with a spicy aroma, fish on a bed of pickled onions, who would refuse this?

Plus it’s ready in just a day!

Spicy lightly salted mackerel according to GOST

A very good recipe, according to which mackerel was salted back in Soviet times.

Let's remember this taste again.

Consolidation!

Delicious lightly salted mackerel in oil

Many people love mackerel with butter because it is similar to store-bought, only much better, of course, and a hundred times tastier!

Fish can also be stored in oil for about a week in the refrigerator. Let's cook!

Mackerel in brine made from onion skins and tea

A delicious recipe for mackerel in which it acquires a beautiful “golden” hue.

This fish looks great on the table!

Lightly salted mackerel quickly in 2 hours

An extra-fast method, it will help out when you don’t have the time or desire to salt fish for a long time.

It turns out very tasty! Watch the video recipe with all the secrets:

Whole salted mackerel

The whole point of this method is that we salt the whole fish without removing the insides and even leaving the head.

As a result, complete salting gives amazing juiciness, fat content and taste! Worth a try.

How to cook mackerel correctly

Fresh fish of this type cooks extremely quickly, so the cooking process does not require much effort or time. It’s not enough to just put the fish in the water and turn on the stove; to achieve the desired result, you need to use several culinary tricks.

mackerel - 1 piece;
lemon - 1/2 piece;
peppercorns - a few pieces;
bay leaf - a few pieces;
dill - a pinch of chopped fresh or frozen;
salt - to taste.

Salted mackerel at home is very tasty

Salted mackerel is a tender fish fillet with a spicy aroma and a pleasant salty taste. For many, this fish is the most favorite snack. In addition, it can be added to a salad, thereby making a real holiday dish. Mackerel is salted in pieces, whole, or rolled into delicious rolls.

Many marinades are used to salt mackerel. Depending on their composition, cooking time can also vary dramatically. That is why salting mackerel takes from 1 hour to several days.

For the marinade, use onions, onion peels, vegetable oil, liquid smoke, black tea or vinegar. In any case, you need to add a large amount of salt to the common saucepan.

All types of peppers, bay leaves, sugar, dried herbs, mustard, etc. are also added to the brine.

Fresh mackerel is best suited for salting, but this is very rarely at hand. At home, it is replaced with fresh frozen fish, which must be thawed at room temperature, being careful not to damage the integrity of the fillet.

Rules for choosing mackerel for salting

Choose fish weighing 300 grams or more. This type of mackerel is fattier and has no small bones.
For salting, it is better to take fresh fish, but not frozen.
When choosing fresh fish, pay attention to its color. It should be light gray in color and elastic to the touch. If you notice a yellow tint on the carcass, most likely the fish is old, or it has been frozen and thawed several times.
Look at the eyes, they should be light. If the fish has cloudy and dull eyes, then this indicates that it is old.
Place the carcass on your palm. Sagging of the carcass is not allowed; it must remain in a horizontal position.
Smell the fish; it should give off a slightly perceptible “fishy” smell.

Tips for salting and storing mackerel

salt the fish in glass, plastic or enamel containers;
mackerel is a fatty fish, so it is impossible to oversalt it; it will take exactly as much as it needs;
for salting, use rock or sea salt;
If you have a frozen carcass, you do not need to completely defrost it. Let it remain slightly frozen, this will make it easier to handle and remove the bones;
if you want to speed up the process of salting mackerel, then add a spoonful of dry or ready-made mustard to the marinade (only in cold marinade);
Store the finished product for no more than five days in a cold place;
You can store salted mackerel in the freezer, since after defrosting it will not only lose its shape, but also become soft, watery and tasteless.

How to pickle mackerel at home

To pickle mackerel at home, you will need very little time and money. Mackerel is salted with or without the addition of vinegar. The fish is marinated in a glass jar, usually for half a day at room temperature.

Let's look at a method for salting mackerel in brine at home. We will need an enamel saucepan, a two-liter glass jar and the following products:

cold water - 1 liter;
large fresh frozen mackerel – 3 pcs;
bay leaf -2 pcs.;
allspice peas (crushed) – 5 pcs.;
rock salt - 4 tbsp. lie without slide;
granulated sugar - 2 tbsp. lie without slide;
dried spicy clove buds (crushed) -3 pcs.;
9% vinegar - 2 tbsp. false..

Tender salted mackerel

Tender pickled mackerel will suit any table.

Recipe for tender salted mackerel No. 1.

You will need: 1 kg. mackerel.

For the marinade:

1 liter of water;
5 tbsp. lie salt;
3 tbsp. lie Sahara;
1 tbsp. lie dry mustard;
6 bay leaves;
2 cloves;
2 tbsp. lie vegetable oil.

The fish is cleaned, the entrails and head are removed, and the fins and tail are cut off. In a separate pan, the marinade is cooked from the proposed ingredients, which must be cooled. The fish is immersed in the cooled marinade, a plate and pressure are placed on top of the mackerel and put away in the cold, after a couple of days the mackerel dish will be ready.

Recipe for tender salted mackerel No. 2.

You will need: 3 mackerel For the marinade per liter of water:

4 tbsp. lie tea leaves;
4 tbsp. lie salt;
2 tbsp. lie Sahara;
4 tbsp. lie liquid smoke.

The tail and head of the mackerel are cut off. The fish is cleaned of its entrails, washed well and placed in a 2-liter jar, tails up. The marinade is prepared separately. Salt, tea leaves, granulated sugar are poured into the water and brought to a boil.

Afterwards it is filtered, allowed to cool and then liquid smoke is added to the marinade. The solution is poured into a jar with fish, closed with a plastic lid and stored in the cold for three days. Periodically, the jar of mackerel is shaken.

After the time has passed, the fish is cut into pieces and served.

Recipe for tender salted mackerel No. 3.

You will need:

500 gr. mackerel;
3 tbsp. spoon salt;
3 tbsp. spoon Sahara;
black pepper.

The fish is cleaned, the head, tail and entrails are removed. Then it is washed and cut into portions. Each piece is salted, peppered and sugared, and placed in a jar. Between each row of fish pieces, it is also salted, sprinkled with granulated sugar and pepper. The mackerel is put in the cold and after two days the fish is ready.

Recipe for tender salted mackerel No. 4.

You will need: 3 kg. mackerel.

Marinade:

1 liter of water;
3 tbsp. lie Sahara;
6 tbsp. lie salt;
3 bay leaves;
9 black peppercorns;
3 peas of allspice;
1/2 tsp. coriander

The mackerel is cleaned, freed from the entrails, and the head, fins and tail are removed. It is washed well and folded into a saucepan.

Separately, a marinade is prepared from the proposed ingredients, allowed to cool and poured on top of the mackerel; if there is not enough marinade, then boiled salted and cooled water is added.

A plate and weight are placed on top of the fish. Aged for 5 days in a cold place.

Dry salted mackerel

One of the best methods for salting fish is the dry salting method. There is a very simple step-by-step recipe, using which you can quickly and easily prepare very tasty and aromatic mackerel in your kitchen.

Cooking method:

Thaw the frozen mackerel and cut off the heads and tails. After this, gut and rinse thoroughly under running water. To prepare the marinade, heat the water, add spices, salt and sugar.

Boil for 2-3 minutes, remove from heat and cool to room temperature. Place the prepared fish in a deep saucepan, pour over the cooled marinade and place under pressure in the refrigerator for 3 days.

Spicy salted mackerel is ready!

Salted mackerel in oil

Lightly salted, spicy fish with a delicate aroma is what you will get if you try salting mackerel in oil at home according to this recipe. Most of the components are selected by eye, herbs can be added or excluded - no strict conditions, except one: do not use sunflower oil. It is advisable to buy olive oil first pressed.

How long to cook mackerel in water

How long to cook mackerel pieces

Thawed fresh fish is boiled for 7-10 minutes if it is first cut into pieces.

How long to cook whole mackerel

The fish is cooked for 25-30 minutes in its entirety . For taste, you can add vegetables or other ingredients, but in this case, give them time to boil and soak the meat. At the same time, the mackerel should not be allowed to be overcooked. It is difficult to determine the exact time, but everything can be determined experimentally.