Salted mackerel in brine in slices and whole - 3 quick and tasty recipes

Hello! Today I will talk about 3 ways to pickle mackerel in brine. A nutritious and tasty fish can be a main course for lunch or dinner, or a savory snack, for example, with beer.

Before proceeding with the description of the preparation, I draw your attention to the following points:

1. The carcasses of large or medium size, weighing at least 300 g, are considered most suitable for salting. Small specimens are obtained dry.
2. Salt is better to choose stone, rather than iodized. Using the second option of the supplement, you risk getting a softened snack.
3. If you purchased a frozen product, it is not necessary to let it thaw completely. You can start cleaning and slicing as soon as the carcass softens a little.

How delicious to salt whole tea

• Preparation time: 1 hour preparation + 3 days salting.
• Servings Per Container: 7-8.

Mackerel salted according to this recipe resembles smoked not only in color but also in taste. This effect is achieved thanks to two "secret" ingredients - black tea and prunes.

Product List:

• mackerel - 3 carcasses;
• dried or smoked prunes - 1 cup;
• black tea - 2 tbsp. l or 4 sachets;
• salt - 3 tbsp. l with a slide;
• sugar - 1 tbsp. l .;
• water - 1.5 liters.

How to salt fish at home:

1. Defrosting the main ingredient in a natural way. Usually in the evening I put the fish on the middle shelf of the refrigerator, and in the morning I get to work.
2. I cut off the heads, tails, fins from the carcasses, remove the insides and the black film from the abdomen. I rinse in running water.
3. I put the fish in a container of suitable size, on top I place the thoroughly washed prunes.
4. I boil water, add black tea, sugar and salt, keep on fire for 5 minutes.
5. I cool the marinade, and if tea leaves were used, and not sachets, I also filter. Pour liquid carcasses.
6. I cover the container with a lid and send it to the refrigerator for 3 days.

Attention! Pour fish with marinade only after it has completely cooled down. In a hot and even slightly warm liquid, the product will lose some of its beneficial properties and will fall apart when sliced.

Quick salting of mackerel in pickle pieces

• Cooking time: 1 hour preparation + 3 hours salting.
• Servings Per Container: 4-5.

Fish prepared according to this recipe can be tasted after 3 hours, a light-salted appetizer will be obtained. And if you hold it in the marinade for a day, she will be able to well salted.

Ingredients:

• mackerel - 2 pcs.;
• onion - 3 pcs.;
• salt - 2 tbsp. l .;
• peppercorns - 10 pcs.;
• bay leaf - 5 pcs.;
• water - 700 ml.

Salting mackerel in brine pieces:

1. I spread the carcasses to thaw at room temperature, peel and cut the onions into quarters.
2. I proceed to the preparation of the marinade. I bring the water to a boil, pour salt and pepper with peas, put a bay leaf. The last thing I add is the onion quarters.
3. I keep the brine on fire for 10 minutes, and then let it cool.
4. Now doing fish. I clean, wash and cut into slices 2-3 cm wide. I try to make them the same size so that the snack is evenly salted.
5. I spread the blanks in the container, pour the filtered marinade, cover with a lid and send in the refrigerator for 3 hours.

Attention! Salted mackerel can be stored for no more than 2 days. And if the fish was kept in brine for 24 hours or longer, it will be suitable for consumption for 4-5 days.

Cooking fish with spicy salting

• Preparation time: 1 hour preparation + 24 hours (for the slightly salted version) or 3 days (for full salting).
• Servings Per Container: 5-6.

Lovers of savory snacks offer a recipe for mackerel spicy salting. To taste, it resembles a "store" option.

Ingredients:

• mackerel - 2 pcs.;
• mustard seeds - 1 tbsp. l .;
• coriander seeds - 1 tsp;
• dried cloves - 5 pcs.;
• bay leaf - 3-4 pcs.;
• sugar and salt - 2 tbsp. l .;
• vegetable oil and apple cider vinegar - 1 tbsp. l .;
• water - 1 l.

How do I salt a fish:

1. While the carcasses are thawing, I prepare the marinade: I boil water, put salt, sugar and spices. I keep it on fire for 5 minutes.
2. Pour in vegetable oil and apple cider vinegar, turn off the burner and let the liquid cool completely.
3. I clean and cut the fish into small pieces (2-4 cm), put it in a jar or plastic tray.
4. I pour the marinade into the container, seal it with a lid and put it in the refrigerator.

 

Fans of salted fish can enjoy the dish in a day. And those who prefer well-salted mackerel will have to wait 2-3 days. Once the pieces have a uniform color, and there are no pink or reddish spots, you can serve the snack to the table, sprinkled with onion rings.