How to salt mackerel at home

The content of the article

• Mackerel: useful properties
• How to choose mackerel for salting
• How to salt mackerel at home: recipes
• Salted mackerel slices
• Whole salted mackerel
• Mackerel in brine
• Salt mackerel without water
• Salted mackerel with liquid smoke
• Salt mackerel without vinegar

Do you like salted fish homemade salting? Make it your signature dish: learn these best recipes, practice and become a master of homemade mackerel pickles.

Mackerel: useful properties

This fish species is considered the leader in the content of fluorine, cobalt and chlorine. In addition, mackerel is an excellent source of protein, only a 100-gram piece of fish contains up to half the daily protein norm.

It is known that our body needs fats for normal functioning. Unlike animal fats (pork, veal), unsaturated mackerel fats are healthier and easier to digest. It is proved that omega-3 fatty acids that are present in fish prevent the development of cardiovascular diseases, improve brain activity, and prevent blood clots. Regular consumption of mackerel reduces the risk of asthmatic bronchitis, rheumatoid arthritis, and atherosclerosis.

How to choose mackerel for salting

Most recipes use 2-3 fish. Give preference to large or medium sized mackerels. Small fish are bony, and also not as fatty as large ones. The average weight of mackerel suitable for salting is 300 g.

When choosing seafood, pay attention to its appearance. Fresh mackerel has a slight fishy smell. A sharp strong aroma should alert. To the touch, the carcass should be elastic and slightly moist.

Normal – the fish has a light gray color. If you notice yellow streaks on the carcass or a yellowish tint, be careful. Most likely, the fish was either thawed several times, and then frozen again, or it is old, which will negatively affect the taste after cooking. To pickle fish, choose only a fresh product, not frozen or freshly frozen. Fresh mackerel pictured.

How to salt mackerel at home: recipes

In order for the fish to be tasty, juicy, moderately salty, you need to know how to properly salting. Initially, it is worth determining whether the mackerel is slightly salted, slightly salted or dried, take into account the factor of whether the product is used fresh, frozen or fresh-frozen. The amount of salt that will be needed for cooking, as well as how much liquid the mackerel will release during salting, depends on this. This method of cooking seafood allows you to save all its useful properties..

Salted mackerel slices

You will need:

• 2 pcs. mackerel (approximate size 700-800 g);
• A glass of water (200-250 ml);
• 2 tbsp. l salts;
• 1 tbsp. l Sahara;
• 1 PC. bay leaf;
• 1 tsp ground coriander;
• 3 pcs. carnations.
• If desired, add 1 tsp for aroma. dried basil.

Cooking sequence:

1. We prepare the marinade: pour water into the pan, add sugar, salt and all the spices according to the recipe. Bring the water to a boil, stirring occasionally so that the grains of sugar and salt dissolve. Remove from heat, cover and leave until marinade is completely cooled.
2. In the meantime, let’s fish. We thoroughly wash it, cut off the fins and head, cut it and get rid of the insides. Gently remove the ridge. Cut into medium sized pieces.
3. In a dry clean jar, add the prepared seafood in layers and pour the cooled marinade.
4. Clog the lid. Leave at room temperature for 2 hours. Then we remove the jar in the refrigerator for a day.
5. After 24 hours, the salted mackerel is ready to eat. Serve it with onion rings, pouring a few drops of vegetable oil.

You can not only salt fish, read how to cook baked mackerel – this recipe was highly appreciated by true gourmets!

Whole salted mackerel

According to this recipe, the finished whole fish will look like a smoked product, but during cooking it will not be cooked.
Use:

• 3 mackerels;
• 1300 ml of water;
• 3 tbsp. l with a slide of salt;
• 1.5 tbsp. l with a hill of sugar;
• black tea – 2 tbsp. l .;
• onion peel (the more the better) about three full handfuls.

Cooking sequence:

1. Cooking brine: put a pot of water on the fire. Add all the spices according to the recipe. We also send carefully washed onion husks to the pan. We are waiting for the brine to boil, make the fire smaller and cover the pan with a lid. Simmer for another five minutes. Remove from heat, cool to room temperature and filter through a sieve.
2. The fish need to remove the head, tail and entrails. Then we wash it under running water, remove excess moisture with a paper towel.
3. We put the carcasses in a large container of suitable size, preferably glass.
4. Pour with cooled brine so as to completely cover the mackerel.
5. We cover the dishes with a lid and leave it to salt for 12 hours at room temperature. Then we put the capacity in the refrigerator for 3-4 days. Twice a day we turn the fish over to another barrel.
6. After 4 days, the fish is ready to eat.

Mackerel in brine

You will need:

• 2 fish;
• 3 pcs. onions;
• 2 pcs. cloves;
• 2 tbsp. l salts;
• 50 ml of vinegar 9%;
• 3-5 pcs. allspice;
• 3-5 pcs. black pepper peas;
• 3 tbsp. l vegetable oil;
• 5 pieces. bay leaf.

Cooking sequence:

1. At the stage of preparing the fish, you need to wash it and remove all the insides, tail, head and fins. Cut into small pieces.
2. Cut the onion into thin half rings.
3. Mix a glass of water with all the spices from the recipe, including with oil and vinegar. We can add 3-4 slices of lemon, 2-3 carrots, cut into strips. Mix thoroughly. The spicy fill is ready.
4. We spread the fish in a glass container, transfer the layers with onions.
5. Pour brine on top to completely cover the fish.
6. Cover and shake several times.
7. We send pickle in the refrigerator for two days.

Salt mackerel without water

Ingredients:

• 2 pcs. Mackerel
• 4 tsp salts;
• 1 tsp granulated sugar;
• 2 pcs. bay leaf;
• 6-8 pcs. black pepper peas;
• 1 tsp vegetable seasoning with slices of carrots.

Cooking sequence:

1. In fish, remove the entrails, tail, head and fins. Rinse and dry.
2. Cut into slices 1.5 cm wide;
3. Mix salt with sugar, add all other spices according to the recipe. To make the dressing more spicy, and moderate salting, add 2 tsp. mustard or mustard powder.
4. Thoroughly roll the fish pieces in this mixture, put it tightly in a container with a lid.
5. We remove to cook in the refrigerator for 2 days.

Salted mackerel with liquid smoke

The use of liquid smoke will allow you to smoke mackerel at home, without the use of a smokehouse.

You will need:

• 3 fish;
• 1 liter water;
• 4 tbsp. l black tea;
• 4 tbsp. l salts;
• 2 tbsp. l Sahara;
• 4 tbsp. l liquid smoke (it adds a smoked flavor to the finished dish).

Cooking sequence:

1. We clean and wash the mackerel. We remove excess moisture with paper towels.
2. Add salt, sugar, tea and boil in water. Cool.
3. Pour liquid smoke into the cold brine.
4. Mackerel put in a glass bowl and pour brine.
5. Close the lid, put it in a cold place, smoking takes three days.

Salt mackerel without vinegar

Use:

• 1 mackerel;
• 3 tbsp. l salts;
• 5 pieces. bay leaf;
• 2 tbsp. l special seasoning for fish.

Cooking sequence:

1. Gut the fish, rinse and dry.
2. Boil a liter of water with the spices, spices and seasonings indicated in the list.
3. Cool the brine to room temperature.
4. Pour them fish in a container suitable for this.
5. Close the lid and put in the refrigerator, pickling lasts 2-3 days.
6. After cooking, serve with Korean cabbage, salted cucumbers.

If you find that the mackerel has an unpleasant odor, you can get rid of it if you soak the fish in water for 30-40 minutes. This video will help you to cook and salted mackerel dry salted deliciously and demonstrate a quick way to salt fish. Note: Remember, the finished product must be stored only in the refrigerator, but not in the freezer.