Mackerel is a delicious and nutritious marine fish. With its help, you can cook a large number of dishes: from smoked pieces with potatoes to soup - in all cases, the fish will have an amazing taste. Now we will consider how to cook mackerel spicy salting at home.

Mackerel recipe for spicy salting with vinegar

This is a classic in harvesting salted mackerel. The process does not take much time, and the spicy, delicate taste of sea fish will exceed all your expectations.

For the recipe you will need:

  • mackerel - 1 fish;
  • sugar - 20 g
  • salt - 20 g
  • vinegar -18 g
  • Lavrushka - 1 pc.
  • black pepper - 3 granules
  • allspice - 2 peas
  • water - 1 l

Step-by-step method of preparation:

Rinse the fish thoroughly, removing any entrails. Dry its carcass and cut into slices. Next, briefly leave the fish alone and set the water to boil in an enameled pan. Pour the right amount of spices. Bring this solution to a boil and set it on the table. After the liquid cools down - pour vinegar and mix well. Next, we take prepared pieces of mackerel, put them in a glass container and pour the resulting marinade into it. In this form, fish with vinegar must be left for one day in a room with a temperature of 18-25 degrees. Mackerel is ready. After she has insisted enough time, she can be safely eaten.

Mustard Spiced Mackerel with Mustard

 

This recipe is also simple and short-lived to use, and every woman has spices in the kitchen for salting.

Ingredients:

  • mackerels - 2 pcs;
  • water - 12 l;
  • sugar - 5 g;
  • salt - 7 g;
  • mustard - 12 teaspoons;
  • vegetable oil - 1 tablespoon;
  • coriander - 12 tablespoons;
  • laurel leaf - 3 pcs;
  • cloves.

Description of the preparation:

For starters, you should prepare a marinade. To do this, boil water for 5 minutes along with all the ingredients except the fish itself. At that time, while the brine begins to boil, it is necessary to rinse the mackerel under running water, clean it of scales, and get rid of the viscera. Next, chop the fish in pieces no more than 2 cm thick and add to the cooled marinade. It is advisable to fill the fish with the solution in a glass jar. Since glass cannot oxidize and ruin the brine. Cover the vessel and leave it overnight in a room with room temperature. Do not leave a container with pickling in the kitchen. It is usually hot there and the fish can go bad.

Mackerel in cinnamon pickle

 

Also a very easy recipe for cooking fish. The most difficult thing is to carve the carcass, and even a beginner in culinary business can do the rest. Moreover, the taste of half-salted mackerel will acquire a juicy taste and delicate aroma.

List of recipe components:

  • mackerel - 1 pc;
  • water - 1 l;
  • cinnamon;
  • salt - 250 g;
  • bay leaf - 3 pcs;
  • peppercorns - 15 pcs.

The cooking process step by step:

Everything is done very simply, according to the old scheme. Put the future basis of the marinade - water on the stove, add salt, parsley, pepper and cinnamon into it, mix everything. In parallel with boiling the brine, you need to do fish. Rinse, clean and dry the fish. By then, the brine should be ready. We remove it from the stove and cool it, and then fill it with ready-made pieces of mackerel. The fish tank must be refrigerated for 3 days. During this time, it is properly saturated with spices, and salt will remove excess fluid from mackerel, and it will not be so watery. After three days of pickling, the dish can be served to the table, decorating with greens or onion rings before this.

Tasty recipe: salting of mackerel at home

Mackerel with basil and coriander

If you want to pickle fish in a jar, then this recipe is for you. You need to take an average mackerel, weighing about 700 grams and do a standard operation with it: peel, rinse, cut. Separately make a marinade. To do this, mix one teaspoon of coriander with the same amount of dried basil and sugar. Add two tablespoons of salt, two little bay leaves and three buds of dried cloves to the mixture. Pour all this into boiling water and mix well. Leave the brine to cool. Next, put the pieces of fish in a jar layer by layer and fill it with cold marinade. Then you can put in the refrigerator for a day. And the very next day you can enjoy the delicious taste of mackerel.

Spicy Mackerel Dry Salted

 

This is not an ordinary recipe, since it does not use brine. But even without it, the mackerel will be very juicy and tasty, if you know how to cook it correctly. Dry salted salted fish can be served both for the festive and everyday table. Such a snack will be everywhere.

You will need:

  • frozen mackerel - 1 pc;
  • sugar 12 tbsp;
  • salt - 1.5 tbsp;
  • mustard - 5 g;
  • coriander - 12 tsp;
  • bay leaf - 2 pcs.

Cooking method

Mash and mix mustard and coriander, grind the remaining spices to a powder state. Mix all prepared ingredients with each other. We carry out the process described in other recipes with fish. We spread it on a plastic wrap and rub it with a mixture of spices from the outside and from the inside. Next, we wrap the mackerel with spices tightly and wrap it in a refrigerator for a couple of days. At the end of the day, we take the fish out of the refrigerator, free it from the film. Rinse the carcass to get rid of excess salt with spices. Next, the fish can be cut into small pieces and serve.

Two hours of salted mackerel

This method is suitable for the most impatient pickles fans. Sometimes it happens that the festival begins in a few hours, and the salted mackerel so expected by all the guests was not in the store. Cook using conventional methods at home for a long time.But there is a way by which sea fish can be served on the table in two hours.

You will need

  • mackerel - 1 carcass;
  • onion - 1 head;
  • water - 360 ml;
  • black pepper - 7 peas;
  • bay leaf - 2 pcs;
  • salt - 10 g.

Cooking:

Chopped chopped onions and spices into boiling water. Cook the resulting mixture on low heat for about ten minutes. Cool the brine. Clean the fish, divide into small pieces. In this case, it will salt better and faster. Pour them with brine. Put in the refrigerator for an hour and a half. After that, it can be taken out and eaten.

Useful Tips

To achieve the best result in salting fish, it is worth adhering to a few simple rules. And then you are not threatened to try salted or under-salted mackerel at the table.

  • If you bought frozen mackerel, then at home, when defrosting, you need to carefully look at its color. Quality fish have transparent eyes and their color is grayish. A musty smell should not come from it.
  • For salting, it is better to choose medium-sized fish. Small mackerel have too many bones and a small percentage of fat.
  • Leave the mackerel to infuse only in cold places. At high temperatures, the fish quickly decays, and no salt can save the situation.
  • Usually, when salting, glass or enameled dishes are used, since containers of this material do not oxidize.
  • If you want to cook the carcass as quickly as possible, you should cut it into pieces. In this case, salt nourishes the fish faster.
  • Coarse-grained salt is best used. Fine or iodized salt will not work. Large crystals of salt quickly remove excess moisture from fish, and iodine will only spoil the color of the dish.
  • An already prepared snack should be stored in the refrigerator, while filling it with oil, no more than 5 hours.

With these simple tips, mackerel of spicy salting at home will have a pleasant aroma and rich taste.

Pickled mackerel is suitable as a treat for any event. By preparing this dish according to home recipes, you will avoid any risk associated with poisoning. And most importantly, you will have exquisite, juicy and healthy food on your table.

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