Recipes for salted mackerel at home: simple and tasty!

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.

Today 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!

Ingredients

• Mackerel – 1 kg

• Water - 0.5 l
• Salt - 1 tbsp. l with a slide
• Sugar - 1 tbsp. l
• Allspice - 5 pcs
• Peppercorns – 15 pcs.
• Bay leaf - 2 pcs
• Coriander - 1/2 tbsp.

For the onion pillow:

• Onion - 1 pc.
• Juice of half a lemon

Preparation

First of all, we will choose a fleshy, fatty fish for salting.

You need to choose mackerel based on its back: the thicker the striped part, the more meat it contains.

For this recipe, the fish is cleaned very carefully: we remove the heads, tails, and all fins.

We thoroughly clean the abdomen from the insides, take out all the black films and clean the ridge in which the blood stagnates.

In short, we remove everything that can negatively affect the taste.

When the fish is prepared, collect the brine.

To do this, take peppercorns, coriander and bay leaves, salt and sugar.

It’s convenient to place everything in a half-liter jar and fill it with boiling water.

Stir everything until the salt and sugar are completely dissolved.

Now, while we wait for our brine to cool, we cut the fish into small portions.

And pour the completely cooled brine into our mackerel.

Let the mackerel stand in the brine for a couple of hours at room temperature, after which we put it in the refrigerator for at least overnight, maximum for a day.

In a day the fish is ready! All that remains is to place it on a bed of pickled onions and serve.

To do this, cut the onion into quarters and lightly crush it with your hands. Pour the juice of half a lemon over it.

Stir and leave the onion to marinate for 30 minutes.

Place the mackerel on top of the pickled onion. Can you imagine how much the aroma costs? Words cannot describe it!

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!

Ingredients

• Water - 1 l
• Bay leaf - 2 pcs
• Mixture of peppercorns - 8-10 pcs.
• Salt - 80 gr
• Sugar - 80 gr
• Mackerel 3 pcs
• Vegetable oil 200 ml

Preparation

Prepare the fish by cleaning the entrails and removing the head and fins.

We will also cut it into neat pieces.

To make the brine, pour water into a saucepan, add salt, sugar, pepper, and bay leaf.

Place on the fire and bring to a boil. As soon as it boils, turn it off immediately.

Next, we do the following with the brine: let it cool completely, then put our fish in the cold one.

After that, fill it with the prepared brine and put it in the refrigerator for salting overnight.

In the morning we take out the mackerel and pack it tightly into containers.

And already in the container, fill the fish with oil, but not so that it floats there directly, but moderately (up to half and spill on top).

Wonderful lightly salted fish is ready. It is so shiny, appetizing, very tasty.

Will be a decoration for any table!

Mackerel - the best pickling recipes

It is recommended to consume salty foods at the very beginning of the meal, as they stimulate the appetite and improve gastric secretion. Mackerel is a popular choice for a variety of interesting appetizers. It is good on its own at feasts; its original taste perfectly complements salads.

Recipes for salting mackerel at home:

1. With liquid smoke. This recipe produces mackerel with a pleasant smoked aroma. For three medium-sized fish, you need a brine made from one liter of water with 4 tablespoons of salt, strong tea leaves, liquid smoke and 2 tablespoons of sugar. Liquid smoke is added to the cooled brine. The fish is placed in a glass container, filled with prepared brine and covered with a lid. Mackerel according to this recipe is cooked for 2-3 days.

1. In onion skins. This recipe will produce mackerel with a slight onion flavor. Onion brine is prepared from one liter of water, 1 tablespoon of salt, half a tablespoon of sugar, 2 teaspoons of black leaf tea and a large amount of onion peels - 3 or 4 full handfuls. Boil water with spices, sugar, salt, tea and onion skins at medium boil for 5-7 minutes. The cooled liquid is filtered through a fine sieve and poured over the fish. The mackerel should be at room temperature for 12 hours, then it should be put in the refrigerator for 2-3 days.

2. Under pressure. For this recipe you will need the following products - 2 mackerel, 2 tablespoons of salt, 1 tablespoon of sugar, a teaspoon of allspice and ground black pepper. For salting under pressure, you will need a clean fish fillet, which should be cut from the bones and freed from the skin. The finished fillet is sprinkled with a dry pickling mixture. The fish is placed in the refrigerator under pressure for 7-8 hours, after which it is completely ready to eat.

You can salt the whole mackerel - without gutting, with head and tail. The composition for salting two large fish includes: 4 tablespoons of salt, 2 tablespoons of sugar, a teaspoon of dried dill and ground pepper, a little vegetable oil. All ingredients along with the fish must be placed in a plastic bag, shake well and put in the refrigerator for several days. The finished fish must be washed in water, allowed to dry on paper and lightly rubbed with oil.

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!

Ingredients

• Mackerel – 1 kg
• Onion - 1 pc.
• Onion peel - a handful
• Allspice - 5 pcs
• Black peppercorns – 15 pcs.
• Coriander - 1/2 tbsp.
• Bay leaf - 2 pcs
• Black tea without additives - 2 tbsp. l
• Water - 2 l
• Sugar - 1.5 tbsp. l
• Salt - 3 tbsp. l

Preparation

We wash the fish, remove the heads, giblets, and fins.

Prepare the brine. To do this, pour water into a large saucepan and put all the ingredients in it, except the mackerel itself.

Place the pan on the fire and bring to a boil, then turn off.

This way we will get an extractive brine richer in seasonings.

Now you need to cool it to room temperature and strain.

You should get a fragrant, clean, rich amber-colored liquid.

We pour it over the mackerel, cover it with a lid and put it in the refrigerator to salt for 3 days.

The finished fish looks like it was smoked, it has such a beautiful color and amazing smell!

All that remains is to eat it with pleasure! Bon appetit.

Lightly salted mackerel with incomparable taste at home

A truly very successful recipe is presented below. The fish turns out to be the most tender, thanks to the balanced amount of ingredients in the composition. This snack will appeal to all lovers of delicious food.

It will turn out not only very tasty, but also beautiful with a golden hue, which black tea will give it. But first things first…

Advice! I advise you to bookmark the article so as not to lose it, or save it on your wall on any social network.

Ingredients:

• Mackerel - 2 pcs;
• Water - 1 l;
• Salt - 5 tbsp;
• Sugar - 2 tbsp;
• black tea - 3 tbsp;
• onion - 1 piece;
• bay leaf - 2 leaves;
• peppercorns - 10-12 pcs.

Preparation:

1. Before we start preparing the marinade, we need to thoroughly clean the fish from the entrails and cut off the head.

Then we start preparing the brine. Pour water into the pan.

2. Send there salt, sugar, pepper, chopped onion, bay leaf and tea leaves.

Place on the fire and bring to a boil. Boil for exactly 5 minutes. Then we need to remove the brine from the heat and wait for it to cool completely.

3. Place the mackerel in a suitable container and fill it with cooled brine so that it is completely immersed in the liquid.

In this case, neither the bay leaf nor the tea leaves need to be removed from the marinade.

4. Cover the marinade with fish and put it in the refrigerator for 2 days. If you can’t wait and already want to taste it, then you can consume it after 1 day, but not earlier.

5. Remove the finished lightly salted mackerel from the brine and pat dry with paper towels. Do you see how golden it turned out? It just begs to be put in your mouth.

6. Cut the resulting appetizer into pieces, sprinkle with herbs and serve. Ideal for boiled potatoes. Mmm... Lunch.

Mackerel in homemade brine

How to pickle mackerel?
The brine can be spicy; for this, spices, sugar and spices are added during the cooking process - peppercorns, cloves, bay leaves and others according to personal taste and desire. Spicy salting is a delicious and original recipe for salting mackerel. This dish will decorate the holiday table and diversify the everyday menu. You can pickle mackerel according to the classic recipe - in salted brine. How to pickle mackerel in brine:

1. Brine. To prepare the brine, you need to dissolve the salt in cold water, add sugar and spices, then boil the liquid for 2-3 minutes. The finished brine is cooled and filtered.
2. Salting fish. Fish carcasses or pieces are placed close to each other in a glass container. The prepared fish is poured with chilled brine.

3. Cooking time. Pieces of mackerel are well salted within a day, then they should be transferred to a dry container - a plastic container or glass jar. For whole fish, the cooking time should be increased to 3-4 days, depending on their quantity and the desired salting strength.
4. Storage. The finished salted product can be stored in the refrigerator and can be eaten within a week. Over a longer storage period, mackerel may deteriorate.

Salting fish at home should be done in portions, since the shelf life of salted fish in the refrigerator is quite limited - no more than 5-7 days.

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How to make delicious lightly salted mackerel in brine?

In the previous recipe we simply salted the fish. Now I would like to share with you a recipe for making spicy salted mackerel. In addition, we will salt it entirely. That is, we will not get rid of the fish head, but will do it exactly as it is.

By the way, this recipe is also good for pickling herring. So, if you prefer the latter, then take this cooking method without notice.

Ingredients:

• Fish - 2 pcs;
• Sugar - 2 tbsp;
• Salt - 4 tbsp;
• Water - 1 liter;
• Bay leaf - 5
• Peppercorns - 7 pcs;
• Coriander;
• Allspice;
• Mustard - 1 tsp;
• Caraway;
• Carnation.

Preparation:

1. As I said, we will salt the mackerel entirely. But it’s still better to get rid of the gills, because they can give off bitterness. Therefore, we remove the gills.

2. Place the fish in a plastic or glass container with high sides.

3. Prepare the brine. To do this, add all the ingredients (salt, sugar, spices 0.5 tsp each) to the water and cook for about 5-7 minutes. Then let it cool and pour it over the mackerel.

4. Cover with a lid and place in the refrigerator for 3-4 days.

In order to get salted fish, you can keep it in the refrigerator for 6-7 days - at your discretion.

As you can see, everything is quite simple and easy. Even a schoolboy can handle it, as they say. A spicy and delicious appetizer is ready. The aroma is simply stunning. We can say that this is the most delicious recipe, if we take into account similar ones. Try it and rate it.

How to choose the right mackerel for salting

Before you pickle mackerel at home, you need to purchase it. You should buy mackerel whole, as the freshness of the product is easily determined by the appearance of the fish's eyes and gills. It is difficult to choose fish without a head, since the main signs of freshness and quality are missing.

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Mackerel fish – signs of quality:

• light bulging eyes;
• whole red gills;
• even color without yellowing or darkening;
• pleasant smell characteristic of sea fish;
• skin without deformation or damage.

When buying frozen mackerel, you should pay attention to the ice glaze. The ice should be transparent and uniform, without yellowness, dark spots, cracks or sagging. After defrosting, high-quality fish remains elastic; when cutting, the bones should remain in place and not lag behind the meat.

The place to store frozen mackerel is in the freezer.

Lightly salted mackerel in brine according to a simple and quick recipe:

“You have never tried mackerel like this before,” says the author of the recipe. And, you know, I completely agree with him. The recipe is different from all previous ones. But what exactly you will find out after reading it to the end.

Ingredients:

• Mackerel - 1 kg;
• Water - 1 l;
• Salt - 3 tbsp;
• Sugar - 2 tbsp;
• Black loose leaf tea - 4 tbsp;
• Peppercorns - 10 pcs;
• Allspice - 4 pcs;
• Mustard seeds - 0.5 tsp;
• Bay leaf - 2 pcs.

Preparation:

1. Pour water into a saucepan or mug.

Advice. To prepare such marinades, which contain coloring ingredients (in this case tea), it is better to use old dishes. For example, the one in which you paint eggs for Easter is perfect. Because it is not possible to wash off the plaque that forms later.

2. Add salt and sugar to the water. Stir and add spices.

3. Pour in the tea leaves and mix. Tea should be large leaf. Small leaf will not work for this recipe.

Did you know that mackerel is often marinated in onion skins? This is what we replace with tea leaves. It will turn out exactly the same. The brew will add goldenness and elasticity to the finished fish.

4. Place on the fire and bring to a boil. Cook the brine for 7-8 minutes, constantly stirring it with a spoon.

5. Remove the brine from the heat. Leave it aside to cool.

6. Pour the cooled marinade into a bowl with cleaned fish. In this method, we will pass it through a strainer so that there is nothing extra except liquid.

7. As you can see, the mackerel is not completely immersed in liquid, and this is not entirely correct, because if it remains on the surface, its upper part will not be salted.

Salted mackerel - tasty, simple and quick

Sea fish is an essential product in the diet of a person of any age, replenishing vital and unique substances in the body. Mackerel is a source of protein, amino acids and vitamins. Sea fish and seafood are especially beneficial for children, teenagers and the elderly.

Mackerel belongs to the category of dietary products with low calorie content, so it is recommended for people who are watching their weight.

You can pickle mackerel quickly and tasty using the dry method. During the cooking process, the fish releases its own juice, in which it is salted.

For 1 kg of mackerel, cut into pieces, you will need 2 large bay leaves, 10 black peppercorns, a teaspoon of sugar and 4 tablespoons of salt. Additionally, you can add a little universal seasoning with carrots and herbs, as well as a couple of spoons of mustard powder.

Fish pieces must be rubbed with a dry mixture, placed in glass or plastic containers and placed in the refrigerator. After a day you will get medium-salted mackerel, and after two days the fish will become saltier and spicy.

Instant lightly salted mackerel recipe in 2 hours

If you really want salted fish, but don’t want to wait several days, then this recipe is especially for you. It cooks very quickly, literally in 2-2.5 hours. The whole secret lies in the marinade. More precisely, in two marinades.

First we will immerse it in brine, and then in onion marinade. This way it will cook very quickly and will turn out very tender, spicy and lightly salted - just what we need.

Marinade No. 1:

• Water - 1 l;
• Salt - 3 tbsp;
• Sugar - 1 tbsp;
• Peppercorns - 10 pcs;
• Allspice - 5 pcs;
• Coriander - 1 tsp;
• Bay leaf - 3 pcs.

1. Place sugar, salt, bay leaf and spices into a saucepan.

2. Pour 1 liter of boiling water and stir. Then put it on the fire and cook the brine for about 5 minutes. Remove from heat and cool.

3. In the meantime, you can start cleaning the fish from the insides and rinse it well both outside and inside. I won’t describe the process, because everyone knows how it’s done.

4. I can give advice on removing the black film inside the fish.

It can be removed very well with dry paper napkins. With simple movements, the film is almost immediately removed from the fish. Give it a try.

5. Cut the prepared mackerel into pieces of equal size, approximately 3-4 cm thick.

6. Place them in some container (preferably glass or enamel. Fill with cooled brine and cover with a lid. Set aside to soak in brine for 1.5 hours.

While the mackerel is resting, let's start with the second marinade.

Marinade No. 2:

• Onion - 3 heads;
• Apple cider vinegar - 2 tbsp;
• Sunflower oil - 5 tbsp;
• Pepper mixture - 0.5 tsp;
• Khmeli suneli - 0.5 tsp;
• Coriander - 0.5 tsp;
• lemon pepper - 0.5 tsp.

1. Chop the onion into thin half rings and sprinkle with a small amount of salt so that it gives juice.

2. We crush it with our hands.

3. Pour all the seasonings into the onion and mix.

4. Add apple cider vinegar.

5. Pour in vegetable oil and mix well again. Cover and set aside to marinate the onions.

6. After an hour and a half, add the mackerel to the onion and mix well.

7. Cover with cling film and place in the refrigerator for another 1 hour.

While the fish reaches the desired state, you can start cooking the potatoes. By the time the potatoes are ready, the fish will be ready. A full lunch is ready. Fast and very tasty. Bon appetit!

Salting delicious mackerel pieces at home

And finally, I suggest you watch a video clip that shows a recipe for making equally delicious mackerel. It is as simple as the ones we have already discussed. Enjoy watching!

That's all I have. I hope that I have shown and told you everything very clearly on today’s topic. But if you still have questions or any suggestions or amendments, you can always ask in the comments below. I will definitely answer.

Well, now I say goodbye to you until the next issue and wish you successful pickling. Share the article with your friends and bookmark it if you find it useful. And I, in turn, will know that it was not written in vain and for the benefit of you, dear reader!

Well, the time has come to return from distant Mars to our Earth. Recently I was at a friend’s house, where home-salted mackerel was served and it was very tasty. I had no idea before that mackerel could be cooked at home, but they shared the recipe with me, and I was impressed by looking for similar recipes and now, of course, I will share them with you. I hope this collection contains a recipe that suits you. Yes, by the way, most of the recipes were written by women and I did not change the original presentation and pass off the recipes as my own - firstly, it would be dishonest, and secondly, the zest of the story would disappear...

Fresh frozen mackerel - the best salting recipes

Sea fish most often comes to stores and markets in fresh frozen form. Fish and seafood are best preserved after shock freezing. Mackerel should be defrosted slowly - in cold water or in the refrigerator, then the beneficial substances, taste and smell of sea fish remain in it.

It is not recommended to defrost mackerel at elevated temperatures or in warm water. Along with this defrosting, the cooking process begins - the protein in the fish coagulates, and the quality of the product noticeably decreases.

During defrosting, fish and seafood should remain in a plastic bag or under cling film, since the surface of the meat is a favorable environment for the growth of bacteria and microorganisms.

How to pickle fresh frozen mackerel at home:

1. Defrost fish correctly.
2. Remove fins, head and tail.

3. Cut the belly.
4. Clean out the insides.

5. Rinse the carcass in cold water.
6. Remove any remaining water on the surface of the fish with a paper towel.
7. You can pickle mackerel in pieces or whole.

The permissible width of the pieces is from 2 to 3 cm; this size allows the meat to be salted quickly and well. For whole salting, you should choose a medium-sized fish; it salts quickly and is convenient to work with in the kitchen.

Salted mackerel at home is very tasty

Everyone loves fish, and even if not everyone loves it, then everyone knows that fish is a storehouse of nutrients: Omega-3, iodine, phosphorus, fluorine, protein. Scientists say that you need to eat 100 grams of fish every day. Children especially need to eat fish, as their bodies are growing and must receive sufficient vitamins. It’s not for nothing that our grandmothers fed our parents fish oil without fail, and our parents were sick in childhood less often than our children. So, in order for you and me to get very tasty salted mackerel at home, we need to remember a few simple rules:

1. Pay close attention to the freshness of the fish. Fresh mackerel should have a tight, springy carcass, light gray in color, without a hint of rust and smell like fish, but not a strong smell, but slightly.
2. The fish should not have any stains, traces of blood, etc. Eyes should not be sunken, dull, dry or cloudy. The gills of a healthy fish are red, clean, and without any signs of mucus.
3. The scales fit tightly, the tail should be smooth and not dry, it is advisable to check the fish in water, a fresh one should sink. But such an experiment will not work for frozen fish.
4. For salting mackerel, we choose large specimens, weighing at least 300 grams.

Mackerel, salted in 2 hours, very tasty

The fastest recipe for lightly salted mackerel at home.

As in the first recipe, disassemble the fish, remove the ridge, and open it with a book. Cut the garlic into thin slices and spread over the fish. (for 1 individual about 4-5 cloves), sprinkle with salt and sugar (3:1) on top and outside. And leave at room temperature for 2 hours. Then we open the book, rinse off all the contents with a stream and you can eat it right away, or you can make it, as in the second recipe, with oil, vinegar and onion.

Preparing for pickling

So, we have chosen the fish, what to do next? And then we prepare the place and dishes.

Salting place

To ensure that our mackerel is well salted, we prepare a cool place in the house; if you have a cellar, you are very lucky. For those who don’t have a cellar, a refrigerator is perfect. So the place is ready.

Dishes

Dishes. The dishes need to be glass or enamel, or plastic, according to your taste, the main thing is that the dishes do not oxidize. There are dishes. Let's move on to the intricacies of salting mackerel.

Salted mackerel at home is very tasty

It is important to remember that for salting fish, use only coarse rock salt, not iodized, since iodine will affect the external attractiveness of the finished fish, and coarse salt will absorb excess moisture. So, let's move on to the recipes for salting our mackerel.

The simplest recipe for pickling mackerel

• Mackerel - 2 pcs. 350g each
• Water - 1 liter
• Mustard powder - 1 spoon
• Sugar - 3 spoons
• Salt - 5 spoons
• Peppercorns -10 pcs.
• Bay leaf - 4 pcs.

If you doubt the need for sugar, rest assured, sugar will give the fish a great taste.

I don’t like wasting time in the kitchen, so let’s use a little time management:

1. Place a pan of water on the fire, after the water boils, add everything except the fish and cook for three minutes. After three minutes, turn off the heat, close the pan with a lid and leave to cool.
2. In the meantime, let's start cutting mackerel. We remove the gills, entrails, head and tail as desired. Mackerel can be either cut into pieces or salted whole; this will not affect the taste.
3. Place the fish in the prepared container and fill with brine. Cover the container and place in a cool place for 12-24 hours.
4. After 12 hours, the fish is lightly salted and ready to eat; after 24 hours, the fish is completely salted.

Choose which one you like best. After the fish is ready, we recommend cutting it and storing it in a jar with vegetable oil.

Salted Mackerel in onion peel - very tasty

Mackerel in onion skins, “seasoned” with liquid smoke - a proven recipe for the older generation at home. The fish turns out tender and juicy, smells delicious, and has a beautiful crust.

Components:

• 2 medium mackerel;
• liter of water;
• 3 large spoons of salt;
• 3 large spoons of liquid smoke;
• 2 large spoons of sugar;
• 3 handfuls of onion peels.

Onion peels are boiled in a liter of water for 15 minutes, then the broth is filtered. You need to add sugar, liquid smoke and salt to it, then let it cool. The fish prepared in advance is filled with the resulting brine and sent to the refrigerator for at least three days. Before use, you need to remove it from the marinade and dry it a little.

Pickled mackerel

Here is a recipe for lovers of pickled mackerel. We need:

• Mackerel - 3 pcs.;
• Onion - 3 pcs.;
• Garlic - 3 cloves;
• Sugar - 1 spoon;
• Salt - 1 spoon;
• Vinegar - 3 spoons.
• Vegetable oil - 2 tablespoons;
• Bay leaf - 2 pcs.;
• Allspice - 1 teaspoon;
• Mixture of peppers - to taste.

1. DO NOT DEFROST the fish completely, since it will not be possible to beautifully cut completely thawed fish.
2. We gut it, removing the head and tail, wash it, and cut it beautifully.
3. Peel the onion and garlic, cut the onion into rings and garlic into slices.
4. Prepare the marinade.
5. Combine oil, vinegar, salt, sugar, pepper and bay leaf.
6. Place the mackerel in a large container, add onion and garlic, pour in the marinade, and mix well.
7. Put it in a jar and put it in the refrigerator for a day.
8. A day later we take it out and enjoy.

Mackerel fillet in a bag

This dish is prepared in two stages. We take:

• Mackerel – 1 piece;
• Salt – 3 tbsp;
• Sugar – 1 tsp;
• Onion – 1 pc.;
• Vinegar 9% -1-2 tsp;
• Mixture of peppers - to taste;
• Vegetable oil – 2 tbsp;
• Lemon.

1. We gut the mackerel, remove the backbone and bones, and cut into fillets.
2. Season the fillets thoroughly with a mixture of salt and pepper, fold them half by half, wrap them in a bag or film and put them in the refrigerator for a day.
3. We take it out, wash off the excess salt, dry it, cut it and move on to the second stage.

1. Cut the onion into half rings, sprinkle with vinegar, sprinkle with sugar to taste, and mash so that the onion releases juice.
2. Lubricate the mackerel with a mixture of oil and vinegar, place the onion on top and get ready to eat.

Mackerel with cinnamon

Spicy lovers will be pleased with the recipe for Mackerel with cinnamon. For this recipe we will need:

• Water – 1 liter;
• Mackerel – 3 pcs.;
• Bay leaf -4 pcs.;
• Salt – 250g;
• Peppercorns and cinnamon to taste.

1. Cook the brine for 5-10 minutes, adding seasonings to the water.
2. Gut the fish, wash and dry.
3. Pour the cooled brine over the mackerel and put it in the refrigerator for three days.
4. Cut the finished mackerel and eat it, bon appetit.

Now I think everyone will find a recipe for themselves to make salted mackerel at home very tasty. Don’t forget to write in the comments about how and what you got, and in the meantime I will again look for something interesting and exciting for my blog, something to get you hooked.

How to deliciously salt mackerel whole dry without brine

The recipe contains spices; if desired, you can omit them, use only salt and sugar.

Ingredients:

• 500 grams mackerel
• 1.5 tbsp. spoons of salt
• 1 teaspoon sugar
• 0.5 tsp suneli hops
• 0.5 teaspoon coriander
• 1/3 teaspoon ground white pepper
• 2 pcs. bay leaves

This recipe produces spicy, aromatic and very tasty mackerel.

Dry salting mackerel - recipe

I use frozen mackerel. I let it thaw, the fish should be slightly frozen. Cut off the tail and head. You also need to rip open the belly, remove the entrails, and wash the fish inside.

The fish must not be frozen, otherwise it will fall apart. It is not always possible to buy high-quality fish, since it can be defrosted and frozen more than once.

I prepared a bag and added salt and sugar to it. Half a teaspoon of hops-suneli.

I add bay leaf after breaking the dry leaves. 1/3 teaspoon ground white pepper.

Coriander beans. You can use ground coriander. Mix the mixture of spices, salt and sugar.

I place the mackerel in a bag and rub the fish inside. If you are confused by so many spices, you can do without them.

But the highlight is that the fish turns out spicy and aromatic. The taste is excellent. I like it with these spices, if you don't like something from the list of spices, don't add it.

And always outside, on both sides. We do this in a bag so as not to dirty any dishes. So very convenient.

Tie the package. I also put it in several bags. This is what it looks like. I put the fish in the refrigerator. During the day it needs to be turned from one side to the other several times.

Exactly a day has passed. I take out the mackerel. A little brine will form in the bag. The fish can be washed to remove spices under running water.

I cut it into pieces. It can be large, I cut it about 1 cm -1.5 cm.

This is what mackerel looks like after a day. I would say that it is lightly salted, not salty. Personally, I like to eat fish on the second day, then it is better salted.

I specially cut it and took a photo of what the fish looks like after 24 hours. Salted mackerel without brine, dry method.

On the second day, for me, mackerel is what I need. Spicy, very tasty. I really like dry salting; I used to prefer mackerel in brine with vinegar, but now I cook it this way only.

Recipe for spicy salted mackerel. Delicious lightly salted mackerel

Agree, the fish looks beautiful and very appetizing. Will decorate any holiday table. Our guests like this fish.

When I shared the recipe for pickling mackerel, they wrote to me that you need to add onions or garlic, it’s tastier. I can sprinkle onions on already cooked mackerel. With garlic, not for everyone.

We are all different, each person has their own taste preferences. Add what you like, what you love.