How to salt mackerel in brine - 3 correct recipes for salting fish at home

Fish is one of the most useful foods in the diet, and the abundance of recipes for its preparation allows you to make the menu varied and rich. Today I’ll talk about how to salt mackerel in brine and get an unusual spicy snack, with a minimum of effort.

Helpful hints:

1. For salting, choose a carcass weighing at least 350 g, without damage, bruising and yellow spots.
2. Defrost fish at room temperature or on the bottom shelf of the refrigerator to preserve the fiber structure and beneficial properties of the product.
3. Regardless of the recipe you choose, use table salt, not iodized. So the pulp will remain light and elastic.

How to pickle whole mackerel

• Cooking time - 3 days.
• The difficulty level is simple.
• Destination - dinner, festive menu.
• Servings Per Container 4. Calories - 211 kcal.

You can preserve the nutritional properties of the product and cook a real delicacy if you salt the whole mackerel using aromatic spices.

To do this, prepare the following ingredients:

• mackerel - 1 pc.;
• water - 1 l;
• sugar - 1 tbsp. l .;
• salt - 4 tbsp. l .;
• allspice - 6 peas;
• dried cloves - 3 inflorescences;
• coriander - 10 g;
• bay leaf - 3 pcs.

I prepare in stages:

1. I’ll gut the carcass, cut it and discard the fins and head. Thoroughly rinse it under cold running water, removing mucus and residual blood. This is necessary so that the brine remains light.
2. I pour the water for the brine into an enameled pan, add spices and bay leaf to it. I bring the mass to a boil, then remove from the heat and add salt.
3. I put the carcass in a clean container and fill it with already cooled liquid.
4. The next 2-3 days I keep the fish in the refrigerator under the lid.During this time, it is well saturated and will acquire spicy spicy notes.

Before serving, I decorate it with fresh herbs, lettuce and vegetable slices of cucumbers and tomatoes.

Spiced salted fish at home in slices

• Cooking time - 15 hours.
• The difficulty level is simple.
• Destination - dinner.
• Servings Per Container - 6-8.
• Calorie content - 197 kcal.

Spicy salting mackerel will appeal to spicy lovers. The flesh of such a fish smells pleasant, retains juiciness and acquires an unusual bitter aftertaste, while the slices remain elastic and do not break when sliced.

Ingredients:

• mackerel - 2 pcs.;
• water - 1 l;
• vinegar 9% - 2 tbsp. l .;
• bay leaf - 5 pcs.;
• allspice - 5 peas;
• dried cloves - 5 inflorescences;
• sugar - 2 tbsp. l .;
• salt - 4 tbsp. l

I cook like this:

1. I gutted the carcasses, washed under running water and cut into slices 2-3 cm thick. The thinner the cut, the faster it will salt out.
2. I put water on the fire and add all the spices to it except cloves (it needs to be thrown into boiling brine).
3. 2 minutes after boiling, remove from heat, cool and pour in vinegar.
4. I shift the slices into a container, compact them tightly and fill them with cooled brine.

Please note that you need to keep the container open and stand in the refrigerator for an average of 12-14 hours.

Quick salted mackerel in 2 hours with vinegar and onions

• Cooking time - 2.5 hours.
• The difficulty level is simple.
• Destination - dinner.
• Servings Per Container - 6-8.
• Calorie content - 210 kcal.

Quick salting of fish at home allows you to get an unusual and mouth-watering appetizer that cannot be bought in stores. A recipe with onions and vinegar is a great option for a family dinner. This delicacy, cooked in just 2.5 hours, I serve with boiled potatoes and vegetables.

Ingredients:

• mackerel - 2 pcs.;
• onions - 2 medium heads;
• water - 0.5 l;
• vinegar 9% - 50 ml;
• allspice - 7-10 peas;
• salt - 2 tbsp. l .;
• bay leaf - 3 pcs.

I cook like this:

1. I prepare the carcasses (I cut the fins, cure the entrails, remove the heads, rinse). Cut into slices up to 2 cm thick.
2. I divide the onion into 4-6 parts.
3. I bring the water to a boil, add spices and vinegar to it. Boil for 10 minutes over low heat.
4. I place the fish slices in a plastic container or jar with a volume of not more than 1 liter. I pour it with the cooled brine so that the pieces are completely covered with liquid.
5. I close the container with a lid and put it in the refrigerator for 2 hours.

On a note! The pulp can be made sharper by adding 1 tsp to the brine. mustard seeds per 1 liter of water.

Among other options for salting mackerel in brine, recipes with lemon, blue onion, hot pepper and some other available ingredients can be distinguished. Each of them gives the finished dish its own charm and indescribable taste. At the same time, all methods of preparing this valuable product are simple, and even a novice hostess will be able to easily please her loved ones with a spicy snack.