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How to cook fresh mackerel at home. Mackerel dishes. Recipes for cooking mackerel. How to make mackerel roll easily and simply

At the market counter or in the fish department of a large supermarket, it often makes us wonder where to choose. Mackerel can confidently be called one of the most popular and sought-after fish recently due to its nutritional value, taste and financial affordability. Let's find out more about what kind of fish it is, how it is useful and how best to cook it.

What kind of fish

Mackerel is also called mackerel. It belongs to the mackerel family, perch-like order. It is found almost all over the world: for example, it is widespread in the Atlantic, the Black, Mediterranean, Baltic, Northern, Marmara, and White Seas. Australian, African and Japanese mackerel are also known.

This is a commercial fish; it travels in schools. The carcass of an average fish reaches 30 cm in length. The advantage of mackerel is the absence of small bones and tender meat, which contains a lot of fats, vitamins and elements. And the most attractive thing is the pleasant taste of mackerel, which remains recognizable no matter how it is prepared.

Did you know? Mackerel has an interesting color: the back of the fish is blue and blends with the color of the water, which protects it from birds of prey, and the belly has a light color with a bluish tint, which helps it escape from deep-sea predators, for which from below it seems barely visible against the sky.

Studying the composition

The rich composition of mackerel attracts the attention of not only gourmets and connoisseurs of excellent taste characteristics, but also adherents of a healthy diet who prefer to study in detail the calorie content and the presence of certain useful substances in products.

Vitamins in fish

When studying the vitamin composition of mackerel, one can note the high content of:

- responsible for bone strength;
- affects the increase in oxygen consumption;
- responsible for the condition and, as well as the regeneration of mucous membranes;
- helps strengthen bones and teeth.

In addition, mackerel contains vitamins.

Minerals

Mackerel contains the following: and many others.

Analysis of calorie content and nutritional supplements

Fish itself contains a large amount of healthy and easily digestible fats, but at the same time is not very high in calories. As for BJU, the composition may vary depending on the condition and method of cooking the fish.

- 100 g of mackerel contains half the daily requirement of an adult. In addition, it is absorbed 3 times faster than, for example, beef.
- promotes the expansion of blood vessels in the circulatory system of the heart muscle, preventing the creation of blood clots through contraction.
- normalize cholesterol levels.

Fresh:

100 g of mackerel contains 181 kcal;
proteins - 18.7 g;
fats - 13.2 g;
- 0.0 g.

Salty:

calories - 305 kcal;
proteins - 18.5 g;
fats - 25.1 g;
carbohydrates - 0.0 g.

Cold (hot) smoking:

calories - 221 (317) kcal;
proteins - 20.7 (22.1) g;
fats - 15.5 (23.8) g;
carbohydrates - 0.0 (4.1) g.

For a couple:

calories - 191 kcal;
proteins - 18.0 g;
fats - 13.2 g;
carbohydrates - 0.0 g.

Important! In the spring, the fat content of mackerel is lower than in the autumn, so it can vary from 3 to 30%.

What are the benefits of mackerel?

Fish has many beneficial properties. Here are just the most important of them:

normalization of metabolism and hormonal health;
improving blood circulation in the brain and heart;
increasing immunity;
reducing the risk of cancer;
increased visual acuity;
elimination of pain due to migraines, joint pain due to arthritis and arthrosis;
improving the condition of blood vessels and preventing the appearance of cholesterol plaques;
improving memory and brain function;
prevents the development of asthma;
in adolescence, promotes the proper formation of internal organs;
in young children it creates all the conditions for uniform and healthy development and growth of the body, brain development.

Are vitamins preserved in salted or smoked fish?

Exist various ways preparations of mackerel, however, not all of them are equally useful.

When cooking mackerel in the oven, steamer or boiling, it retains as much as possible all its beneficial vitamins and microelements.
However, in the process of salting and smoking fish, the following changes occur in it:

Cold smoking involves treating a pre-salted carcass with smoking substances, the processing temperature is 10–15 °C. The process lasts several days. It is less harmful.
During hot smoking, the carcass is subjected to heat treatment“liquid smoke” with temperatures up to 110 °C. The result is toxic phenol, and then, after a couple of hours, carcinogenic substances are formed. In addition, coloring agents and flavors do not add any benefit to the product.

A high percentage of salt can adversely affect people suffering from kidney diseases, hypertension, and gastrointestinal diseases.

Is it possible to eat mackerel

There are cases when the use of certain food products recommended for people of certain categories or, conversely, contraindicated. Thus, pregnant women, nursing mothers, and children are in the area of special attention.

Pregnant

Women's nutrition during pregnancy should be complete and healthy, so doctors recommend eating mackerel, steamed, boiled or in the oven. Nutrients will have a beneficial effect on the intrauterine development of the fetus and its nutrition.

Nursing

This type of fish is able to support lactation and is not a strong allergen, which allows the young mother not to worry about the baby’s reaction to such a healthy and nutritious product.

For children

It is also beneficial for young children to eat mackerel, as it promotes uniform development of the brain, mental abilities, good skeletal growth and increased immunity.

Rules for choosing a quality product

When choosing a quality product, the following tips will be useful:

Fresh fish

Fish eyes: they should be moist, transparent, bright, slightly bulging. In a bad product they are dried out, wrinkled and cloudy.
Gills: clean, red or pink, without mucus or odor.
Smell: fresh, does not hit the nose.
Appearance: elastic, shiny with rainbow stains, without stains or bruises.
Elasticity: the carcass should not be loose or lumpy.

Smoked and salted

The carcass should have an even color and maintain elasticity. There is no overly strong aroma or color.

The key to good product quality is also the right conditions storage:

Fresh mackerel can be stored in the refrigerator without processing and uncut for only 1 day. If it has been cleaned and all the insides have been removed, then the period of its safe keeping increases to 2-3 days. In crushed ice it can remain fresh for 10–14 days, and in freezer- 2–3 months.
After hot smoking, fish can be stored in the refrigerator for no more than 5 days, in the freezer for 3 weeks, in vacuum packaging for 2 months.
Cold smoking slightly increases its shelf life: in the refrigerator - 2 weeks, in the freezer -1 month, in a vacuum - 3 months.

Lose weight with mackerel

Mackerel thanks to its useful composition and low calorie content is a very popular product in many diets, for example in the popular Dukan diet, and healthy diets. Thus, it is actively used as an alternative to meat products.

Did you know? The highlight Japanese cuisine is a mackerel fillet called katsuo-bushi. It is prepared in a special way: it is smoked many times and then dried in the sun so that it turns into a dense, like a wooden block. It is an integral component of dishes such as miso soup broth. It is used by planing thin plates.

How to cook delicious fish: step-by-step cooking recipes with photos

Our grandmothers' cookbooks, as well as various video blogs and channels for homemade food lovers, contain a huge number of simple and sophisticated, home and professional recipes for cooking mackerel. We invite you to familiarize yourself with some healthy and healthy food recipes.

Boiled with lemon

This recipe will appeal to those who prefer to spend a minimum of time and get excellent results. It will take you only 15 minutes to prepare the dish.

Ingredients:

1 mackerel carcass;
1 medium lemon;
1 liter of water;
1 tbsp. l. salt;
1 tsp. dried chopped dill;
2 pcs. bay leaf.

Cooking process:

Defrost mackerel naturally by first removing it from the freezer the day before cooking.
Cut the lemon and squeeze the juice into the pan in which the fish will be cooked later. You can leave the lemon halves in the pan.
Pour water over the lemon, add bay leaf, salt and dried dill.
Put on fire and bring to a boil.
Clean the mackerel by removing the entrails and wiping with a clean paper towel, and cut into portions.
When the water boils, place the fish pieces into the pan.
Cook for 8–10 minutes after boiling.

Important! The main thing is not to overcook the fish, otherwise it will lose its beneficial features and taste.

The dish can be served warm with a side dish, for example, potatoes, or cold. When serving, you can garnish with fresh herbs.

lightly salted

Ingredients:

2 mackerel carcasses;
3 tbsp. l.salt;
1 tbsp. l. Sahara;
1 tsp. ground black pepper.

Cooking process:

Gut the mackerel.
Prepare a mixture of salt, sugar and pepper.
Place the fish carcasses on foil and treat with a mixture of spices, thoroughly rubbing the inside of the cut fish and the sides.
Sprinkle the remaining spices on top of the fish and wrap tightly in foil like an envelope.
Place the fish in foil in a plastic bag, wrap it and put it in the refrigerator for 4 days.
Then take it out, remove the spices, rinse and cut into pieces.

Possible harm and contraindications

If fish is consumed boiled or cooked in the oven, its harm to the human body is minimal. It can have a negative effect on people suffering from allergic reactions, in particular to fish and seafood, or individual intolerance to the product.

People with hypertension, kidney failure, problems with the gastrointestinal tract or liver function, you should be careful about eating smoked or salted fish.

More about healthy fish

Mackerel is not the only healthy fish. Among the most popular, and at the same time distinguished by their positive characteristics, the leaders are haddock, salmon and sardine. Let's look at their positive qualities.

This sea fish is non-caloric and contains only 70 kcal per 100 g of product when fresh. It contains zinc and many other useful microelements. Fish fillet is rich in protein and amino acids. Eating haddock helps improve skin condition and hair growth.

This type of fish is probably the most recognizable due to its beneficial properties, ease of preparation and taste. 100 g of salmon contains the daily requirement of vitamin D, half the daily requirement for vitamin B12, niacin, selenium, B6. Fish is rich in tryptophan, which is a key Have a good mood and the “vitamin of happiness.” And a large amount of Omega-3 eliminates inflammatory processes in the body.

Sardines are high in selenium, phosphorus, Omega-3 and fats, vitamins B6, B12 and D, as well as choline, niacin and calcium. They are also useful for their content, which is very important for the functioning of the heart. Half of the daily protein requirement is found in just 100 g of this fish.
Mackerel is a good source of health for people of all ages. It has a beneficial effect on the appearance and condition of internal organs. Proper preparation the product will be the key to preserving the maximum amount of nutrients.

Mackerel with smoke

Smoky mackerel is a dish similar to smoked fish, which can be purchased at any grocery store. Many people love smoked mackerel and can’t imagine without it festive table. But it is quite expensive, and we are not always sure of its freshness and quality. After all, behind the bright aroma of smoked meat, it is not always possible to determine the freshness of the fish itself. That is why we suggest you prepare the dish yourself, at home. Without much effort or money, you can enjoy the aroma and rich taste smoked mackerel. Let's start preparing our own mackerel with smoke.

Spicy mackerel

Have you ever tried baked mackerel with egg-mayonnaise dressing and garlic? I think no. And this is not strange, because my friend recommended this dish to me. I didn’t even know that when combined with garlic, such fish gives such an unforgettable taste and aroma. The main thing is that the spicy mackerel turns out to be very juicy, with soft, melt-in-your-mouth meat and a unique, unusual, pleasant aroma.

Mackerel in tomato

If you're tired of smoked, pickled or salted mackerel, then it's time to cook a fairly easy, but very tasty dish with an unobtrusive name - Mackerel in tomato! This luxurious dish is not only very easy to prepare, it has an incredibly pleasant taste and a breathtakingly rich sweet aroma!

Mackerel baked in foil

Baking in foil is one of the the best ways cooking, in which the products have the most natural taste, and all their beneficial properties are preserved. One of the easiest foods to bake is mackerel. To prepare mackerel baked in foil you will need very little time. At the same time, it is almost impossible to spoil the dish, so even if you have no experience in cooking, you can safely get down to business.

Baked mackerel in the sleeve

Baked mackerel in the sleeve is incredibly easy to prepare; even a completely inexperienced cook can cope with the task, and the fish prepared according to this recipe will turn out simply delicious. The main thing is to read the recipe carefully and follow the plan, carefully following it step by step.

Baked mackerel in a slow cooker

Baked mackerel in a slow cooker will bring you real pleasure from eating. But most of all, this method of cooking will be appreciated by lovers of this fish, because thanks to it the finished mackerel turns out juicy, tender and very aromatic. In addition, it is covered with an appetizing golden brown crust, which gives the finished dish not only taste, but also a pleasant appearance.

Boiled mackerel

Mackerel, like all fish, is incredibly healthy and contains many substances necessary for our body, so it is very important to eat it regularly. In this article I will not just talk about how to cook this fish deliciously, but also how to preserve its benefits to the maximum. So, today's recipe is boiled mackerel, tasty and healthy, and can also be prepared in less than 30 minutes.

Baked mackerel with vegetables

Baked mackerel with vegetables is a complete lunch for the whole family. Thanks to the marinade, the fish turns out spicy, aromatic and very tasty, and thanks to the vegetables and the baking method, it’s also juicy. So all fans of mackerel and dishes made from it will be delighted, but others will also not be able to resist the temptation to try at least a piece, and then eat a whole portion.

Fried mackerel

Mackerel is an important source of nutrients such as fats, proteins, fatty acids, vitamins and minerals. Basically, this queen of the seas is salted, baked, pickled or smoked, but we offer you an alternative to all these quite tasty, but already boring options and this fried mackerel. Tender, aromatic and tasty fish will win your heart from the first bite!

Baked mackerel in mustard sauce

Baked mackerel in mustard sauce - recipe delicious fish. Mackerel in mustard sauce is especially appetizing. You can serve it either hot or cold, it will be good either way.

Mackerel in white wine

Mackerel in white wine is simply delicious. Mackerel itself is an unpretentious fish to prepare; it always turns out juicy and tasty, and all thanks to the fact that it is rich in healthy fats. In this recipe, we will season the already delicious fish with herbs and dry white wine, which will add its own zest to the dish.

Steamed fish

What could be healthier than steamed fish? Of course only fish. An irreplaceable source of nutrition and nutrients. Easily digestible protein, iron, phosphorus, calcium, magnesium, zinc, vitamins A, D, E they simply turn it into a unique product for the human body. At all times, it was believed that it was fish that had rejuvenating abilities. In fish prepared using steaming technology, all useful substances are almost completely preserved. So, if you want to get not only tasty, but also healthy dish, then we offer a steamed fish recipe just for you.

Mackerel with cheese

If you are tired of ordinary dishes and want to enjoy some delicious, easy-to-prepare and at the same time inexpensive dish, then the ideal option is mackerel with cheese! Tender fish meat, seasoned with lemon and baked under a fragrant pillow, can be a wonderful dinner, breakfast or a great addition to lunch!

Mackerel in tomato sauce

Mackerel in tomato sauce - delicious and simple! Fish prepared according to this recipe can be served hot right away or can be cold snack on the festive table. It turns out fried mackerel marinated in tomato sauce. Delicious in any form!

Mackerel with potatoes in foil in the oven

Mackerel with potatoes in foil in the oven is very easy to prepare and it is absolutely impossible to cook it wrong. One fish - one full serving with a side dish of baked potatoes. Baked mackerel is perfect for a family lunch or dinner. Even children eat it with pleasure.

Mackerel in the oven

Mackerel in the oven - suitable dish for a family dinner. Delicious, crispy fish prepared according to this recipe simply melts in your mouth. As a rule, it does not linger and is eaten on the same day. Try baking mackerel in the oven and please your loved ones with an excellent dinner.

Mackerel with apples

Mackerel with apples is a tasty and affordable dish. Mackerel is an inexpensive fish and can be easily found in every store, and it is also rich in Omega-3 fatty acids, which our body needs to function properly. And it’s easy to prepare, and if you add sour apples and a little white wine, you’ll get a delicious meal.

Grilled mackerel

Mackerel is a very tasty and healthy fish. Therefore, it is often smoked, salted, and also baked, boiled and fried. By the way, you can fry not only in a regular frying pan, but also on the grill. It turns out very tasty, and if you marinate it in spices in advance, you will simply lick your fingers! Moreover, due to the fact that this fish only has large bones that can be easily removed, it is a pleasure to eat. So, the recipe for grilled mackerel.

Mackerel with lemon

Mackerel is one of the easiest fish to cook. It's quite fatty, so it's hard to dry it out, and it doesn't have a lot of bones. The meat of this fish is very tasty, but I especially like the fried mackerel with lemon. A simple recipe for every day.

Mackerel marinated with onions

Who doesn’t like to treat themselves to some tasty fish sometimes, especially if it’s salty? Therefore, especially for such a case, I have one in stock simple recipe. Mackerel prepared using it, marinated with onions, is not only tender, but also moderately spicy, and therefore very tasty. Such fish can be safely served not only on an ordinary table, but also on a festive one.

Mackerel marinated at home

Mackerel marinated at home looks great on the holiday table! It’s not difficult to prepare, especially if you follow the recipe exactly. Let me make a reservation right away that you shouldn’t be afraid of this amount of vinegar; for fatty mackerel, this much is just right. And thanks to the marinade, the fish will become a pleasant golden color, which will make its appearance appetizing.

Mackerel baked with cheese and nuts is a real haute cuisine dish prepared at home. I’m thinking about how to describe the taste, and I can’t find the words. Something extremely original, and at the same time so tasty. Mackerel transforms into a real gourmet fish!

Products:

1.Fresh frozen mackerel - 1 piece

2. Mustard beans - 1 teaspoon

3. Shredded walnuts- 2 teaspoons

5. Hard cheese - 60 g

6. Salt and pepper - to taste

7. Vegetable oil- 1 teaspoon

How to bake mackerel with cheese:

Thaw the fish and clean it, remove its head, tail and fins. Clean out the entrails.

Fillet the fish, removing the bones. Season the fillets with salt and pepper.

Lubricate the fillet with mustard and mayonnaise, place nuts and grated cheese on top.

Place the other halves of the fillet on top and tie with kitchen string.

Wrap the prepared mackerel in foil and bake at 190°C for 25 minutes.

Then unwrap the foil and bake the mackerel without foil for another 10 minutes.

After the specified time, the mackerel is ready!

2. This mackerel baked in mustard sauce literally melts in your mouth!

We are accustomed to the fact that mackerel usually exists in canned form; this has been the custom since Soviet times. However, more and more often you can find this fish frozen on supermarket shelves. And cold smoked mackerel is even served on the festive table. Very tasty, can't take it away!

But let's get back to the refrigerators in the grocery store. In them, your inquisitive gaze has already discovered a couple of cute fish carcasses. And if suddenly for some reason you doubt whether to take it or not, we firmly tell you - be sure to take it! Because we have an unsurpassed recipe for baked mackerel in mustard sauce. Let's cook it together.

How to cook mackerel in mustard sauce:

Clean the mackerel from the insides, wash it thoroughly and cut into portions.

Cut the onion into half rings and prepare the sauce. To do this, mix mustard, mayonnaise and soy sauce until smooth. No need to add salt.

Add onion to the sauce and mix it with chopped fish pieces. The mackerel will need to stand for about 30 minutes to marinate properly.

Transfer the fish to a baking dish and place in the oven for 20–30 minutes. Set the temperature at 170 degrees. Wait until the mackerel is slightly browned. Ready! And don't forget to add greens.

This tender and juicy dish can be served with any side dish - the whole family will appreciate it! Moreover, the recipe is actually very simple and does not require much effort. The most important thing is to have a little patience and not attack the mackerel in mustard sauce before it is ready!

Bon appetit!

3. Baked spicy mackerel with vegetables

Baked spicy mackerel, just like chicken, is a dish that can be safely served both on a lunch and holiday table. Fish lovers will appreciate this interesting and easy-to-prepare dish.

Products:

1. Mackerel - 5 medium carcasses (about 300 g each)

2. Potatoes - 1.2 kg

3. Lime - 2 pcs (I have 1 large lemon)

4. Hot pepper -2 pcs. small

5. Garlic - 2-3 cloves

6. Ground cumin - 1/4 teaspoon

7. Ground coriander - 1/4 teaspoon

8. Olive or sunflower oil - 4 tbsp. spoons

9. Salt - to taste

How to deliciously bake mackerel with vegetables:

Cut the potatoes into quarters (if you use small ones, you can leave them as is). Boil in salted water until half cooked, about 10 minutes. Drain the water.

Remove the seeds from the peppers. Place the peppers in a blender bowl with the garlic, spices and 2 tbsp. olive oil. Grind into puree.

Salt the fish and coat it with the spicy mixture inside and out. Place in a baking dish.

Place potatoes and quartered limes around the fish and brush with the remaining 2 tablespoons. oils

Place in an oven preheated to 200 degrees and bake for 20-30 minutes until the potatoes are ready.

When serving, squeeze the lime juice over the fish.

Bon appetit!

4. Delicious mackerel

There are a lot of recipes for cooking mackerel, today I present you one of them. Mackerel is inexpensive and healthy fish and I just adore her. Prepare it according to the recipe of the famous chef, Gordon Ramsay, and you will fall in love with it as much as I do.

Products:

1. Mackerel - 2 pcs.

2. Garlic - 3 cloves

4. Olive oil - 2 tablespoons

5. You can add oregano herb (optional)

6. Ramsay has sea salt, but if you don’t have sea salt, you can replace it with simple rock soybean.

How to cook mackerel:

We fillet the fish and carefully remove all the bones.

Now let's prepare the mixture for the fish: To do this, squeeze out the garlic, add paprika, oregano, olive oil, salt. Mix everything well.
Coat the mackerel fillet with this mixture and leave to marinate for 30 - 40 minutes, if you have time, you can do it longer, it will be even tastier.

Take out a baking sheet and place foil or baking paper on it. Carefully place the mackerel fillet, skin side up, and add a little salt.

Place in an oven preheated to 220 degrees for 10 minutes. The fish is ready.

This is how we cooked mackerel in the oven quickly and deliciously. And the most best side dish for such a fish - boiled potatoes. Sprinkle with herbs and serve.

Bon appetit!

5. Mackerel sugudai. Real jam!

Products:

1.Mackerel - 3 pieces

2. Onions - 3-4 heads

3. Salt - 3 tbsp. spoons

4. Sugar - 1 tbsp. spoon

5. Vegetable oil - 1/2 cup

6. Vinegar 9% - 1/2 cup (a little less is possible)

7. Water - 1 glass

8. Dill

9. Ground black pepper, bay leaf.

How to cook mackerel sugudai:

You can take frozen mackerel, but then do not defrost it completely, this makes cutting easier and smoother. Cut the fish, remove the head, entrails and black film in the abdomen. Slice.

Place in a container (jar, container, whichever is more convenient) in layers. Sprinkle a layer of fish with a mixture of salt and sugar and add a little ground pepper. Layer onion half rings, sprinkle with dill. Next is a layer of fish. Sometimes we add bay leaf.

Mix vinegar, oil, water (boiled, cooled). Pour this mixture over the fish, put it in the refrigerator, and after 4 hours you can eat it.

The salting turns out to be a little spicy, the fish with the aroma of dill melts in your mouth, in short, it’s difficult, almost impossible, to tear yourself away.

Bon appetit!

Affordable mackerel after homemade pickling turns into a surprisingly tasty dish. Any housewife or host can prepare it quickly. A variety of recipes will help you serve a completely new product every time.

Ready salted mackerel is great snack. good salted fish and in salad. The advantage of the dish is its ease of preparation and the attractive cost of the finished product.

How to salt mackerel - step-by-step photo recipe

For a family dinner, you can prepare delicious salted mackerel. This fish will please the whole family with its wonderful taste. Many housewives mistakenly believe that salting fish with their own hands is not an easy task. This recipe will help cooks appreciate the amazing taste qualities home salting fish and the simplicity of the process of preparing snacks.

Your mark:

Cooking time: 6 hours 25 minutes

Quantity: 1 serving

Ingredients

Fresh mackerel: 2 pcs.
Bay leaf: 4-5 pcs.
Cloves: 5-8 buds
Allspice: 16-20 mountains.
Ground black pepper: 3 g
Vinegar 9%: 1 tbsp. l.
Vegetable oil: 2 tbsp. l.
Water: 300 g
Bow: 2 goals.
Sugar: 1 tbsp. l.
Salt: 2-3 tbsp. l.

Cooking instructions

Mackerel needs to be washed cold water. Clean the inside of the fish very thoroughly, remove the tail, head and large floats.

Cut the mackerel into medium pieces. Place the fish in a deep bowl. It is important that the dishes are non-oxidizing.

Pour water into a convenient saucepan. Place the container on the stove. Add immediately white sugar and table salt (2 tablespoons). If you like your fish saltier, then add 3 tablespoons of salt. Bring the marinade to a boil.

Pour vinegar and vegetable oil into already boiling water.

Add allspice peas. Boil for a minute.

Then add ground black pepper and add bay leaves. Add cloves. Boil the brine for another minute. After this, cool the marinade.

Peel the onion and cut it into rings with a sharp knife. Mix mackerel pieces with onion rings.

Pour the cold marinade into the bowl with the fish.

Close the lid of the cup with all the contents. Place the fish in the refrigerator for six hours.

Salted tender mackerel can be eaten.

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is an ideal “urgent” snack when receiving news of the imminent arrival of guests. To get delicious homemade fish, you will need:

2 medium-sized mackerel carcasses;
3 tablespoons moth;
1 tablespoon granulated sugar;
3 bay leaves;
5 peas of allspice;
1 bunch of dill.

Preparation:

The first step is gutting and cleaning the fish. The belly of the mackerel is ripped open, the entrails are removed, and the film is removed. The fish's heads need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
A metal or plastic container is used for pickling. Place a layer of salt (2 tablespoons), half a bunch of dill and a pea of allspice on the bottom of the container.
The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out and placed on the bottom of the container. The top is sprinkled with dill sprigs and the remaining pepper. A bay leaf is placed on the fish.
The fish will be salted in a tightly closed container for 2-3 hours. Before serving, it must be thoroughly wiped from excess salt and spices remaining on the surface of the carcasses and cut into thin pieces.

How to deliciously salt mackerel in brine

One more way is enough instant cooking The best way to make salted mackerel is to use brine. The following recipe helps you make your own favorite holiday snack. To prepare you need to take:

2 medium-sized mackerels;
700 ml of clean drinking water;
4 peas of allspice;
4 black peppercorns;
2 bay leaves;
3 buds of cloves;
3 tablespoons kitchen salt;
1.5 tablespoons of granulated sugar.

Preparation:

To prepare delicious fish in brine, you will need to thoroughly and carefully clean the fish, remove all the entrails, remove the film, and cut off the head. The fins and tail are removed using kitchen scissors.
Next, the brine is prepared. Water is put on fire. When it boils, add all the spices, salt and sugar. You can add a few mustard seeds. The mixture is put back on the fire.
The brine will boil for 4-5 minutes. Then remove the pan from the heat and leave to cool.
At this time, place the mackerel carcass or its pieces into a clean container. The fish is poured with brine so that the liquid covers the carcasses completely.
Next, the appetizer is infused for 10-12 hours in a cool place.

Recipe for salting whole mackerel

Whole salted mackerel looks beautiful and festive on the table. The busiest or most inexperienced housewife can prepare this dish. To prepare whole salted mackerel, you need to take:

2 medium-sized fish;
1 liter of clean drinking water;
4 grains of black pepper;
4 grains of allspice;
1.5 tablespoons of granulated sugar;
3 tablespoons of kitchen salt.

Preparation:

Before salting, the fish must be thoroughly washed. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The entrails are carefully removed along with the film located inside. The head is also cut off.
Fish prepared for salting should be placed in a sufficiently deep container.
When preparing brine, water is placed on fire. As soon as it boils, add all the spices, sugar and salt, and bay leaf. The mixture is left to boil for 4-5 minutes. Remove the finished brine from the heat and cool.
As soon as the brine reaches room temperature, it is poured into the container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
The container with fish is placed in a cold place, for example, in the refrigerator, for about 30 hours.

Salt mackerel in pieces - delicious recipe with video

The simplest and quick option preparing salted mackerel - salting into pieces. For getting tasty treat have to take:

1 kg mackerel;
700 ml of clean drinking water;
2-3 tablespoons of salt;
1.5 tablespoon of granulated sugar;
3 buds of cloves;
3 black peppercorns;
2 peas of allspice;
a pinch of mustard seeds.

Preparation:

To prepare salted mackerel in pieces, use a whole fish or a ready-made cleaned carcass. For unpeeled fish, you need to cut off the fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned in advance can simply be thoroughly rinsed with cold running water.
Later, the prepared carcass should be cut into pieces of equal size and placed on the bottom of a deep container with a tight lid.
The water needs to be put on fire. When it boils, add spices, salt and sugar, add bay leaf and let simmer for about 4-5 minutes.
Cool the prepared brine and pour it over the prepared pieces of chopped mackerel. You can additionally put sprigs of dill on the mackerel.
Salted mackerel can be served after just 10-12 hours, which it will spend in the refrigerator.

How to salt fresh frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to purchase good frozen fish and prepare salted mackerel using the following recipe. To prepare you will need:

1 kg frozen mackerel;
700 ml of clean drinking water;
2-3 tablespoons of regular kitchen salt;
1.5 tablespoons granulated sugar;
3 peas of allspice;
3 black peppercorns;
3 buds of cloves;
1 bunch of dill.

If desired, you can add other spices to the brine. For example, mustard seeds.

Preparation:

To prepare salted mackerel, frozen fish must first be carefully thawed while maintaining its integrity. It is best to defrost by placing the carcass on the top shelf of the refrigerator for 10-12 hours.
Thawed and well-cleaned mackerel from the inside is placed in a deep container. You can immediately add greens.
The water is boiling. Salt, sugar, black and allspice, clove buds and any other ingredients are added to boiling water. suitable spices. The brine should boil for about 4 minutes.
Pour brine over the prepared fish after it has cooled completely.
The container with fish is tightly closed and put in the refrigerator or in a cool place. The dish will be completely ready to serve in 10 hours.

If you plan to make salted mackerel in a very short time, you can pour the cut pieces with a warm solution and leave them for a couple of hours just on the table without putting them in the refrigerator. In a warm room, the salting process will go faster.
You cannot use a boiling solution for pouring. If its temperature is above 40 degrees, salting will turn into heat treatment.
The original taste will come from mackerel, cut into pieces and filled with brine from homemade pickles.
The taste of salted mackerel will be preserved if you peel it and put it in the freezer.

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