How to salt mackerel: a fish treat in brine

Budget fish mackerel after home salting will turn into an original and tasty dish. A variety of recipes will help you prepare a fish addition to salads, topping for sandwiches and an independent treat. Today we'll talk about how to pickle mackerel in brine in order to please the family every time with new shades of familiar taste.

The benefits of salted fish

Mackerel is one of the healthiest fish. It contains a lot of vitamins and essential amino acids.

participation in DNA synthesis;
helps to saturate cells with oxygen;
prevents oncology;
increases the level of hemoglobin in the blood;
strengthens the immune system;
sharpens memory;
relieves pain in arthrosis.

The calorie content of lightly salted delicacies is 190-280 kcal / 100 g.

Preparing fillets for salting

To cook according to any recipe, you need to be able to properly prepare the fish.

Fillet is prepared in this way:

Take your time to defrost the fish. This process does not need to be accelerated. Defrosting should only take place on the shelf in the refrigerator.
After that, open the fish belly with a sharp knife, remove the insides from there and scrape off the black films so that the cooked dish does not taste bitter.
Cut off the head, tail, and all fins.
Depending on the recipe, cut the mackerel into 2–3 cm portions, or leave the carcass intact.
Thoroughly wash the workpiece under running clean water.

What to file with

There are many ways to beautifully serve mackerel, it basically all depends on the invention of the hostess.

Feeding options:

Distribute the pieces nicely on a flat dish, sprinkle with finely chopped green onions on top, and drizzle with fragrant oil.
Place a thin slice of lemon, cranberry, or juniper berry on top of the fish slices.
Place thin rings of red Crimean onions, cherry tomatoes or olive on top of the slices.
For sophistication, include a pillow of lettuce leaves, carrot flowers, and quarters of boiled eggs.
Small canapes with a slice of salted fish look great.

How is the snack stored

You do not need to store the pickled delicacy for a long time, so you do not need to cook a large amount of fish for future use. The workpiece in the marinade is stored for no more than 3 days, because every day the fish will become more and more salty. To extend the shelf life, remove the fish pieces from the marinade, place them in a washed plastic container, and sprinkle with lean, fragrant oil. Thus, it will remain in the cold for about a week.

A simple and delicious express recipe

Recipe for salted mackerel in brine according to GOST. The addition of spices depends on the taste. If you like, leave the recipe without spices, and the fish will remain tasty and lightly salted.

Required:

fleshy carcasses - 2 medium pieces;
salt (no additives) - 2 tbsp. l .;
granulated sugar - 1 tbsp. l. no pea;
onion - 1 medium head;
lavrushka - 3-4 leaves;
black and allspice peppercorns - according to your own taste;
purified water - 0.5 l.

Cooking rules:

Cut the fish into portions.
For pouring into a small saucepan, pour water, peppercorns and lavrushka. Salt and sweeten the marinade. Put on high heat and boil for 3 minutes. Cool the liquid.
Combine the slices and the onion ringlets in a glass container.
Cover the workpiece with marinade, cover the airtight lid and hide it down the refrigerator for 12 hours.

The prepared dish can be safely served for dinner.

Smoked Tea Recipe

The dish will turn out not only deliciously tasty, but also with a very beautiful golden skin tone.

Ingredients:

carcasses - 4 medium pieces;
tea brewing without impurities and flavors - 3 tbsp. l .;
clean drinking water - 1 liter;
granulated sugar - 3 tbsp. l. without a top;
sea salt of coarse fractions - 3 tbsp. l. without top.

Cooking scheme:

First of all, you need to make a marinade. Dissolve loose components in 1 liter of water, and send tea infusion. Send the liquid to the stove with medium heat.
Boil the filling for 4 minutes and let it cool down.
Strain the warm marinade through a strainer and immerse the mackerel so that it is completely immersed in the liquid.
In such a filling, the fish should stand for 4 days.

At the end of the term, the fragrant snack is ready for use. Cut the slice into portioned slices. Place on a slice of fresh bread and enjoy.

Marinade in onion skins

This is a time-tested recipe that is also considered original. The absence of spices and the bright color from the husk will give lightly salted and slightly golden fish.

Required:

carcasses - 3 large pieces;
onion peel - from 5 heads;
sea coarse salt - 2 tbsp. l. without top;
clean drinking water - 1 liter.

Wash the husk with water, drain the liquid, and fill it with water again. Let the husks sit in the water for about 20 minutes.
The fish can be sliced or left intact.
Throw salt into the brine, dissolve it. Put it on gas and let the brew boil and boil for 3-4 minutes.
Place the meaty slices in the liquid and let it simmer for 3 minutes.

Place the fish in a bowl, sprinkling lightly with lemon juice. Decorate with a dill branch and other herbs.

Citrus pickle

If you salt mackerel in citrus brine, the fish will reveal an absolutely original and delicate taste. The marinade is used hot and the pickling is very quick.

Components:

large carcasses - 2 pcs;
Crimean onions - 2 heads;
celery root - 1 stalk;
zest from 1 large lemon;
salt - a pinch at your own discretion;
freshly ground black pepper - 1 tsp;
ground coriander kernels - 1 cl. spoon;
vegetable oil - 1⁄2 cup;
natural orange juice - 1.5 cups.

Step by step process

Place the fish fillets in a plastic container, add salt, ground pepper and coriander.
Cover the container with cling film and hide in the cold for 30 minutes.
Remove the zest from the lemon with a grater without the topmost bitter layer.
Chop celery root and onion finely. Heat oil a little in a skillet and simmer vegetables. Throw in lemon zest and orange juice, heat for about 5 minutes.
Pour the hot brine into a container with mackerel, cool a little, cover with cling film. Put the workpiece in the refrigerator.

Within an hour, a tender, slightly cooked snack is ready to appear on the table.

Recipe in a bottle of liquid smoke

Cooking method for those who like to occasionally enjoy smoked meats.

fatty fish - 3 pcs;
liquid smoke - 1/3 cup;
sugar and small salt - 3 tbsp each l. without a slide;
strong tea - 1 glass;
clean drinking water - 3 liters;
black peppercorns - 6 pcs;
carnation roses - 6 pcs;
cloves of garlic - 4 pcs;
lavrushka - 4 leaves;
chili pepper - 1 pc. without seeds.

Cooking step by step:

Pour water into the container, boil.
Throw sugar into boiling water and pour in a glass of tea. Let the pouring simmer for 15 minutes.
Put the fish fillet in a 3-liter jar, season with spices and garlic pressed with a press. Pour liquid smoke there. Send the entire filling into a bottle with fish, and close the blank with a nylon cap.
Mackerel is left on the refrigerated shelf for 3 days.
Remove the fillets from the marinade and cut into small portions.

Juicy and tasty fish with a rich smoked aroma and golden skin is ready to serve.

Salting under oppression

An interesting express method to salt mackerel when guests are almost on the doorstep. The fish will turn out to be tender, lightly salted and very appetizing.

Ingredients:

fleshy fish - 3 pcs;
red sweet onions - 3 pcs;
purified water - 1 l;
fine salt without additives - 3 tbsp. l. without a slide;
granulated sugar - 1.5 tbsp. l. without top;
peas of black and allspice - 5 pcs each;
lavrushka - 3-4 leaves;
freshly ground coriander - 1⁄2 tbsp l .;
9% vinegar and vegetable oil - 2 tbsp each. l.

Turn the fish into fillets and the onion into thin rings.
For salting mackerel, prepare a filling. Add sugar, salt and all spices to drinking water. Boil on the stove and refrigerate. Pour vinegar into the remaining brine.
Place the fillets in an enamel bowl, sprinkling with onion rings.
Pour brine on top and press down with a suitable plate.
Set the oppression in the form of a 3-liter jar in water on top of the plate.
Hide in the cold for 2-4 hours.

Dry the portioned fish strips before serving, and lightly sprinkle each with vegetable oil.

Cooking in mayonnaise

Salting mackerel in pieces in mayonnaise brine - makes the fish tender and melt in the mouth.

Components:

fish plates - 2 pcs;
Crimean onion - 3 large heads;
mayonnaise "Provencal" - 5 tbsp. l. with a hill;
lavrushka - 4 leaves;
black peppercorns - 5 pcs;
vegetable oil without aroma - 4 tablespoons;
extra salt - 1 tbsp. l.

Prepare dishes like this:

In a bowl, combine bay leaves, spices, chopped onions, and mayonnaise sauce.
Divide the fillets into 3 cm wide slices and dip them in the spicy mayonnaise mixture.
Put a plate on top and press down with oppression.
Leave to salt at room temperature for 60 minutes, then transfer to the refrigerator shelf for 3 hours.

A soft and tasty snack ready to be served.

Marinade with ketchup

Tender fish meat in a hot marinade will be equally tasty for many types of fish.

Required:

fish meat - 3 pcs;
onions - 3 pcs;
9% vinegar - 3 tbsp. l .;
coarse salt - 2 tbsp. l. with a top;
chili ketchup - 3 tbsp l .;
granulated sugar - 1.5 tbsp. l .;
black peppercorns - 7-8 pcs;
vegetable oil - 1/3 cup;
purified water - a little more than a glass.

Divide the carcasses into strips 2 cm wide.
Chop the onion into thin half rings.
Combine vegetable oil, vinegar, salt and sugar in a bowl. Add chili, peppercorns to the brine. Put everything together.
Bring the marinade to a boil and cook for 2 minutes. Remove from heat.
Take a pickling container and splash some marinade on the bottom. Tamp the fish pieces tightly over it.
Pour the rest of the hot marinade on top.
Cover with a lid and leave to cool at room temperature. Hide in the cold.

Soft and fleshy mackerel is ready.

Secrets and subtleties of the pickling process

In order to properly and tasty salt mackerel at home, you need to understand some of the subtleties of the process.

It is important to consider:

For salting, take large individuals, as small fish are without fat and with many bones. The best mass of 1 piece is about 300 g.
It is best to use fresh or frozen fish for cooking.
When buying, first of all, pay attention to the condition of the skin. Fresh fish has a light steel gray color without rusty spots and streaks.
The eyes are not cloudy and shiny.
High-quality fresh raw materials have a light fishy aroma, the skin is firm to the touch, and slightly moisturized.
Salt pulls excess moisture from the carcass and completely saturates the meat.
It is customary to make salting at a low temperature, since the raw materials will deteriorate in the heat.
At the end of salting, put the workpiece in the basement or refrigerator.
Carry out the salting in a container that will not oxidize. Plastic or glass containers work best. In the absence of special containers, take a bottle with a cut off top.
Iodized salt is not used, since iodine will worsen the appearance of mackerel, and iodine will not affect the taste.
The speed of salting fish depends on the grinding of salt. Coarse grinding will draw out a large amount of liquid, and this will increase the shelf life of the finished dish.
Take both carcasses and fillets and slices. The size does not affect the cooking technology, but cutting will reduce the time for salting. The whole fish is salted for 3 days, and in slices from 4 hours to 1 day.
Store the finished snack in the refrigerator. Pour in 2-3 tbsp. l. homemade natural oil, and keep for about 5 days.
Remember, freezing will make the fibers soft and watery.
Peas and lavrushka will help to fully emphasize the taste of fish and give it a pleasant aroma. Coriander and allspice will add spice to the dish.