Tasty and aromatic is obtained mackerel, pickled at home. This sea fish is loved by many for its excellent taste, fleshy structure and the absence of small bones. Salty or smoked, it can be easily purchased at the market or in a supermarket, but no one guarantees a good quality product, and the price of such a finished fish is quite high. It is much more profitable to purchase fresh or frozen fish, and then pickle it at home, choosing one of the suitable recipes. It is pickled simply, quickly, and to taste much better than the one that is sold in retail outlets.
Material Content:
Pickled Mackerel - a classic recipe in brine
There is nothing easier than making a classic mackerel marinade. In it, the fish will turn out to be moderately salty, saturated with unobtrusive spices. This recipe is essentially the basis of any marinade. That is, after it you can add spices, regulate the amount of sugar and salt, inventing new types of marinade for sea fish.
For 2 large carcasses of mackerel you will need:
- sugar and salt - 2 tbsp each without a hill;
- vinegar - 2 tbsp;
- purified water - 250 ml;
- black pepper peas - 6 pcs.;
- bay leaf - 2 pcs.;
- cloves - 3 pcs.
The water for the marinade is taken purified and not boiled. Pour water into a suitable deep container (not aluminum) and add all other components except the fish. When the salt and sugar melt, the marinade can be considered ready.
While the brine is preparing, it is necessary to prepare the fish. It needs to be cleaned of the insides and the black film inside the carcass, which can give an unpleasant bitterness.After the fish is washed under running water and dried on paper (you can remove excess moisture with paper towels).
Then the fish combines with the marinade and left to soak for 2-3 hours at room temperature. After it, you need to put it in the refrigerator on the lower shelf, leaving it for 24 hours. The taste of the finished dish is simply amazing.
In order for the mackerel to end up being tasty and juicy, you need to choose fresh or freshly frozen carcasses for pickling, weighing at least 250-300 g. A small fish is not suitable for these purposes.
You lick the recipe
An interesting taste is acquired by a sea fish pickled at home according to the recipe “you will lick your fingers”. It is cooked easily, for 45 minutes, plus it is still pickled for a day. The result is an excellent snack on the festive table.
To prepare the dish, you should stock up:
- boiled carrots - 1 pc.;
- vegetable oil - 0.5 tbsp .;
- freshly frozen mackerel - 2-3 pcs.;
- onions - 2 large onions or several small ones;
- ground black pepper - 1 tsp;
- green canned peas - 0.5 g;
- vinegar - 100 ml;
- Tatar ketchup - 4 tablespoons
Thawed fish is cleaned of the viscera, bones and divided into portioned fillet pieces. It is important to defrost the product not in the microwave, but in a natural way, putting it in the refrigerator for 1-2 hours.
Lightly undercooked carrots should be chopped in any way and added to mackerel. There you need to put chopped onions and canned peas.
A marinade based on oil, salt, black pepper, vinegar and ketchup is separately prepared. After mixing all the components, it is added to the fish and the product is left to soak for 40 minutes. Insist fish in the marinade should be at least a day in a cool place.
How to Pickle Mackerel with Onions
Almost any fish goes well with onions - whether it is ordinary herring or tender mackerel fillets.
To prepare fresh or frozen fish you will need:
- freshly frozen fish - 2-3 pcs.;
- onion - 2 pcs.;
- pure water - 1 tbsp .;
- dried cloves - 5 pcs.;
- black pepper peas - 8 pcs.;
- ground black pepper - 0.5 tsp;
- coriander - 6 grains;
- salt - 2.5 tsp;
- granulated sugar - 1 tsp without a hill;
- vegetable oil - 30 ml .;
- apple cider vinegar - 40 ml;
- Lavrushka - 3 pcs.
The fish is first thawed and washed thoroughly under water. After that, it is necessary to gut the insides and cut off the head of the fish, wash and cut the carcass in portions. Peel and cut onions in half rings.
Tasty recipe: delicious salted mackerel recipe
To prepare the marinade, the water is boiled, mixed with salt, sugar, spices and vegetable oil. All this goes to a slow fire and warms up for 1 minute. The desired amount of vinegar is added to the finished marinade, after which it is removed from the heat and set aside for cooling. The cut peeled fish is folded into a container, poured with marinade and set aside for pickling for a day.
Marinated with vinegar
Cooking fish with vinegar for about 90 minutes, plus pickled 24 hours in the refrigerator. Suitable as an appetizer for alcoholic drinks or for lunch. It is easy to prepare, resulting in a dish for 6 people. Calories in the cooked product are very few, so it can be attributed to the diet.
To prepare the dish you should stock up:
- fresh mackerel - 600 g;
- salt - 10-15 g;
- sugar - 10 g;
- onion - 2 pcs.;
- sunflower oil - 35 ml;
- garlic - 2 cloves;
- allspice - 4-5 peas;
- vinegar - 50 ml.
Initially, the main product is prepared - it is cleaned, washed and folded into a suitable dish. Separately, garlic is cut into small plates, onions into thin half rings.
The finer the onion cut, the more it will give its flavor to the fish.
Chopped vegetables are added to the fish, along with salt and spices. After everything is poured with vinegar and sunflower oil and set aside for pickling in a cold place for 1 day.
Recipe for cooking in a jar
A glass container is the most suitable for pickling and preserving any product.You can cook fish in a jar in just 2.5 hours.
To do this, you need to take:
- mackerel - 2 carcasses;
- water - 500 ml;
- coarse salt - 2 tbsp;
- sunflower oil - 30 ml;
- vinegar - 30 ml;
- onions - 1 large or a couple of small.
The fish is washed, the head and entrails are removed so that the belly is not ripped open. After the mackerel is cut into small pieces (to pickle faster) and filled with marinade. It is prepared as follows - salt and sugar are added to clean water, everything is mixed and the fish is poured for 90 minutes.
After that, a little fish is laid out in a sterile jar, onion cut in half rings and everything is sprinkled with vinegar and oil, then a new layer of onion fish, etc. When the jar is full, you need to cover it and put the fish in the refrigerator for 1 hour. After this time, the product can be considered finished.
How to Pickle Frozen Mackerel
Fish according to this recipe is obtained "as in a supermarket", only eating it is safer for health. It is prepared within 3 days.
Of the ingredients you will need:
- purified water - 1 l;
- fresh-frozen fish - 3 carcasses;
- granulated sugar - 30 g;
- husk of 5 onions;
- brewing black tea - 2 tbsp.
Thawed fish should be washed and cleaned from the insides. To prepare the brine, it is necessary to rinse the husk through a colander, put it in a container, add salt, sugar, tea and water. Everything needs to be boiled over a fire and set aside to cool, covered with a lid.
Then the fish is poured with marinade and set aside for 3 days in the refrigerator. To make it better marinated, daily, the container with the product needs to be removed and mixed.
With soy sauce
How to pickle a mackerel to make it tasty and fragrant?
For this you should take:
- mackerel - 1 pc.;
- good soy sauce - 1 tbsp .;
- cold boiled water - 60 ml.
It is necessary to gut and wash the fish, make small cuts throughout the carcass. Separately, the sauce mixes with water in a container, which should be filled with fish. The fish should be marinated in such a brine for at least 24 hours. The result is a great snack for beer or boiled potatoes.
Way to cook slices
Fish cut into pieces is pickled faster and better at home.
To prepare it, you should take:
- 3 cloves of garlic;
- frozen mackerel weighing 300-400 g;
- sunflower oil - 2.5 tbsp .;
- onion - 2 small onions;
- coarse salt - 40 g;
- vinegar - 30 ml;
- ground black pepper, spices to taste.
To accelerate the defrosting of fish, it must be put in cold water, after removing the fins, head and entrails, cut into pieces. Chop the garlic, chop the onion into rings. The fish should be salted, pepper, add garlic with onions and pour everything with sunflower oil and vinegar.
Everything needs to be mixed well and put on the bottom shelf of the refrigerator. Cook for 10 hours.
Marinated in oil
You can simply and deliciously pickle fish in oil.
To do this, prepare:
- fish - about 450 g;
- salt - 1.5 tbsp .;
- oil - 0.5 tbsp.
The gutted, washed mackerel needs to be milled and cut into small pieces. Put slices of fillet in a dish, add salt and pour oil. You can add pepper and carrots (optional) and set aside for infusion for 24 hours.
Mackerel marinade: the best recipes
With the help of marinade, you can give the fish a whole new unique taste.
The best is considered a mackerel pickle based on:
- Water and spices, without the addition of vinegar. It is prepared from 500 ml of water, 1 tbsp. granulated sugar and 2 tablespoons salt, parsley and allspice. This pickling option is suitable for people with digestive problems and children.
- Mustard. It turns out a spicy appetizer if you marinate the fish in mustard, dill, oil, vinegar and spices.
- Caraway seeds, coriander and hop suneli. By adding these spices to the main marinade, you can get an excellent spicy food at home.
When these marinades are a little annoying, the chefs advise you not to be afraid and feel free to experiment, adding apples, lemons, oranges during the cooking process. Parsley root can improve the taste of the product, and boiled beets add its interesting color.To give the fish sourness, it is good to replace the usual table vinegar in the marinade with wine or rice.
