Mackerel is very healthy and tasty in any form! But store-bought pickles can completely ruin all valuable trace elements, because you never know what is added to them. Therefore, we recommend doing everything yourself and found 5 recipes on how to salt mackerel at home!
1. A quick recipe for slightly salted mackerel
The main advantage of this method is that it only takes two hours!
You will need: 600 g mackerel, 1 onion, 1 tbsp. salt, 1 tsp. sugar, bay leaf, pepper, cloves.
Preparation:
1. Wash the fish, cut and cut into pieces of the same size;
2. Chop the peeled onion into rings and mix salt, sugar and pepper;
3. Lay the onion at the bottom of the jar, and lay the mackerel on top in layers. Sprinkle each layer with spices;
4. Put a clove and bay leaf on top, close the jar tightly and put it in the refrigerator;
5. After an hour, shake it, turn it over and put it on the lid for another hour.
2. Salted mackerel in tea
One of the most unusual recipes for pickling mackerel!
You will need: 2 mackerels, 500 g of water, 2 tbsp. black tea, 1.5 tbsp. salt, 1 tbsp. sugar, 1 onion.
Preparation:
1. Clean and rinse the fish, dry it with paper towels, but do not cut it;
2. Cut the necks of two plastic bottles to the size of the carcass and place the fish in them head down;
3. Add onion chopped into rings;
4. Boil water with spices and tea, strain and let cool;
5. Fill the mackerel with liquid and refrigerate for 3 days, periodically turning the fish over.
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3. Mackerel in spicy brine
Salted mackerel turns out to be especially aromatic and rich in taste!
You will need: 2 mackerels, 1 onion, 500 g of water, 3 tbsp. salt, 1 tbsp. sugar, 5 peppercorns, 2 bay leaves, 1 tbsp. granular mustard.
Preparation:
1. Cut the peeled mackerel into large pieces of the same size, and chop the onion into rings;
2. Add spices to the water, boil and boil a little until sugar and salt melt;
3. Put mackerel and onion in layers in a jar, add mustard on top and cover with cooled brine;
4. Close the jar and put it in the refrigerator for half a day.
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4. Salted mackerel under pressure
Under pressure, the mackerel will be softer and salted better.
You will need: 2 mackerels, 2 tablespoons salt, 1 tbsp. sugar, ground pepper and peppercorns.
Preparation:
1. Wash and peel the mackerel, cut the fillets from the bones with a thin knife;
2. Place the fish in a glass container and sprinkle with the spice mixture;
3. Place a film on top and put a liter jar of water so that it stands steadily;
4. To evenly distribute the pressure, replace the can with a container similar to the main one, but with a smaller diameter;
5. Press the fish into the refrigerator overnight.
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5. Whole salted mackerel
If you want to pickle whole mackerel carcasses without gutting - catch the recipe!
You will need: 1 mackerel, 5 tablespoons salt, 1 tsp. sugar, butter, pepper, dried dill.
Preparation:
1. Wash the mackerel, but you do not need to disassemble it;
2. Thoroughly mix all the spices and rub the fish with them on all sides;
3. Put the mackerel in a bag of size and tie it tightly;
4. Better - additionally wrap it in parchment or any other thick paper. As a last resort, a few more of the same packages will do;
5. Put the mackerel in the refrigerator for 3 days, then take it out, rinse it and rub it with vegetable oil. Ready!