Delicious mackerel, salted at home: 9 simple recipes

Dear readers, good time day! Today we will solisfry the scumbers (mackerel) at home. It's not a difficult matter, there are not much time. But I will like the result. Who does not like to enjoy a delicious fish? I made the recipes for you at once 9, they are all painted in steps, there are photos.

How to pickle herring, I have already written, read in this article.

I will definitely write how to salt the fish with a dry way and in the brine. Choose an option to your taste. To accrete a beautiful golden color, natural dyes can be used, such as tea brewing and leek husks. To give spices, fragrant pepper, carnation, bay leaf and coriander are most often used. But you can easily do without them.

Mackerel salted at home is very tasty

It is very important to choose a freshly-frozen a good quality scramble, not infected with parasites. First, pay attention to the eyes. They must be a little straightened, not muddy, not dry. If the eye is black, impoverished, dried up - run from such a fish far away.

The gills should be pinking or reddish, without mucus and sharp smell. If they are gray, brown and smell like a garbage, such a fish is not worth eating such a fish. Also pay attention to the skin - it should not have any extraneous spots, bruises dried fat. The skin must be a whole, and meat elastic. Flat belly - good, swollen - bad.

Mackerel salted at home is very tasty

Go to this delicious page: Mackerel baked in the oven.

The gentle mackerel of the spicy ambassadors is a very good recipe

This is a very simple recipe. That is how I most often saline fish. Whether a herring or mackerel. I do a seas in the evening, and in a day you can already serve this gentle fish to dinner. The number of spices can be adjusted at will. The main thing is the presence of salt and sugar. Spices at all can not be used if you do not like additional smells in the salting.

If the whole mackerel is completely, then it will be necessary for its preparation more - at least 3 days. Although it is believed that when cooking pieces is lost part of the fat, I really like the result.

Recipe for the solvent of whole fish with your head in this article below (see the content).


  • Mackerel - 2 pcs. Middle
  • Salt - 3 tbsp.
  • Sugar - 2 tbsp.
  • Black peas - 20 pcs.
  • Fascinated peas - 10 pcs.
  • Bay leaf - 5 pcs.
  • Carnation - 5 pcs.
  • Water - 1 l

Cooking method:

1. You need to cook brines. Two fish will be enough liter of water. Pour water in a saucepan or other heat-resistant dishes and boil it. Add salts 3 tablespoons and sugar 2 spoons.

2. Also, lose all the prepared spices. Strip the marinade about about 3 minutes, so that all crystals and spices are completely dissolved.

Mackerel salted at home is very tasty

In cold water, the spices will not give any aroma and there will be no sense from them. Therefore, you need to slaughter a little. If you take only salt and sugar, then they can be dissolved in the cooled boiled water.

3. Clause brine (Tuzluk) to room temperature. It is impossible to fill the fish with hot, otherwise just weld the scumbers, and not sleep.

Mackerel salted at home is very tasty

4. A dropped carcass cut the head and remove the inside. Carefully clean in the middle so that there are no black films left. Wash well under running water.

5. Draw the fish to the portion pieces with a thickness of about 2 cm. Fold them in the dishes, where they will squeeze. Take a container from edible plastic, glass or enamel.

Mackerel salted at home is very tasty

6. Take a cooled marinade to the scumbers, cover the lid. If no covers, tighten the film. Put in the refrigerator for 24 hours. A day later, such a blank will be weakly saline. The more it will be stored in the marinade, the more salt will be gaining.

Mackerel salted at home is very tasty

Pieces should be completely covered with water. You can put a saucer on top so that they do not float.

7.All, get ready-made, salted fish and serve it with onions. To taste you can pour a slightly vinegar or lemon juice, vegetable oil. Boiled potatoes are perfect as a garnish. This is delicious.

Mackerel salted at home is very tasty

The finished mackerel should not have red blood traces near the ridge inside. If there is still reddish - do not eat, but let's still stand in the brine.

Mackerel salted at home is very tasty

The calorie content of a low-headed mackerel - 160 kcal per 100 grams. Product.

Simple recipe for delicious mackerel, salted in brine with tea (it turns out like smoked)

This recipe is original. Having made the fish on it, you will get salty scumbers, but with the aroma smoked. Tea will give her golden color, and another, unusual ingredient, smoked taste for this case.


  • Fresh-frozen mackerel - 1 kg
  • Smoked or dried prunes - 250 gr.
  • Salt - 3 tbsp.
  • Sugar - 2 tbsp.
  • Black tea without additives - 1 tbsp. with a slide
  • Water - 1 l
  • vegetable oil for lubrication


1.Combus need to be deflated at room temperature. To do this, lay it out a few hours before singing. Then cut the head, tail, fins and gut the carcasses. Rinse well and inside, and outside.

2. Pour the finished fish entirely into the plastic container (this is the most convenient option) or to another existing dishes.

Mackerel salted at home is very tasty

3. Inheritty rinse and put on top of the carcass.

4. Now you need to make brine. Pour a liter of water into a saucepan, boil it. Then add sugar and salt, tea leaves. Boil 3 minutes and let the influence completely cool. In winter, put on the balcony of Marinade and it will quickly cool.

Mackerel salted at home is very tasty

5. Put carcasses with a tuzluk through a sieve and cover the lid. Put in the refrigerator for 3 days.

Mackerel salted at home is very tasty

You can use tea in bags, not leaf. Then you just need to remove the bags and do without polling.

6. When the mackerel salutes, get it and blot with a paper towel. Lubricate vegetable oil from all sides and even in the middle.

Mackerel salted at home is very tasty

7. Dash the carcass on the portion pieces and put on the plate. Fish is tight, not falling apart, but it is soft and tender, with a pleasant smoked aroma.

Mackerel salted at home is very tasty

How delicious and quickly sleep fish in the freezer without brine at home?

Soldering in the freezer is increasingly gaining popularity. To fall ready-made fish, you need to wait a day. At the same time, it is not necessary to make brines, everything is done in a dry way. But mackerel is not covered with salt, but is separated in a certain way.


  • Mackerel - 2 pcs.
  • Pipa sweet hammer - 1 tsp.
  • garlic - 3 teeth
  • Salt - 2 tbsp.
  • Black ground pepper - 1 tsp.
  • Bay leaf - 6 pcs.

How to cook:

1. Look out, cut off your head and fins. Make incision along the ridge from the inside to the tail. Do not cut down to the end, let the skin on the back remain an integer.

Mackerel salted at home is very tasty

2. Pour something like the book from which you need to get (cut) the ridge. Optionally, you can kick the rib bones with tweezers and make fillets, but it is not necessary.

3. Cut the knife to the middle pieces. You do not need to grind.

Mackerel salted at home is very tasty

4. Position the prepared carcass on the cutting board and sprinkle each salt from all sides (and from the skin too). On one toxarring, take a tablespoon of salt without top.

5. Garlic. Put the inside of each fishery. Also sprinkle with paprika and black ground pepper (half a spoon on one carcass).

6. Mark the whole leaves of laurels. You do not need to break them, because then it will be difficult to get them from there.

Mackerel salted at home is very tasty

7. When all the spices are added, close the carcass and put in the package, wrap tightly. Or climb into the food film. Take the package with rubber bands so that the fish lay there tight.

8. Position to the freezer chamber to the package for a day.

Mackerel salted at home is very tasty

9. Well, that's the whole recipe. When the fish is ready, remove garlic and laurel from it. Cut into pieces and lay out on a plate. Tasty there is such a salting with a pickled bow, fresh greens and, of course, with potatoes.

Mackerel salted at home is very tasty

The recipe for a mackerel salts in the brine is completely "Holds" (per liter of water)

Not once heard that it is necessary to salt the fish only the whole, not removing the intestines and the head. This should be tastier, because valuable fat is not lost. Personally, I do more often by pieces, because it is so faster. But if you have time to wait 3-4 days, then try to salute as it is written in this recipe.

It turns out really very tasty.


Mackerel salted at home is very tasty

  • Mackerel - 2 pcs. Large
  • Sugar - 2 tbsp.
  • Salt - 4 tbsp.
  • Bay leaf - 5-7 pcs.
  • Black peas - 10 pcs.
  • Spicy spices (coriander, carnation, fragrant pepper, mustard beans) - at will
  • Water - 1 l


1. Introduce a sparing way. That is, it does not need to put it under hot water. Ideally shift it into the fridge for the night or hold at room temperature.

2. Damage the gills so that there is no extra bitterness from the finished mackerel. Wash and do nothing more with a carcass, let it remain a whole.

3. With a liter of hot water, dissolve sugar and salt, add the desired spices and negotiate minutes 5. Completely cool the brine.

Mackerel salted at home is very tasty

4. With plastic or glass dishes, put the fish and pour the brine. Cover the lid and put in the refrigerator for 3-4 days. After 3 days, get a low-headed scumbard, after 5 days there will be average salinity.

During the salting, turn the carcasses so that they completely spilled on all sides. Or presate them with a saucer, in order to cover them completely covered.

5. Tell the finished fish, clean it from the indoors and remove the skin (if you want). Cut pieces and sprinkle with green onions. Pour fragrament oil. Put on the table and eat on health!

Mackerel salted at home is very tasty

Lightweight mackerel in a bottle with onion husks and tea: the most delicious recipe

Many hostesses for salting fish use a plastic bottle. If you have a suitable place in the refrigerator, to put it there, then use this method too. For beautiful yellow, leek husks and tea are used, it turns out a real gold mackerel.


  • Fish - 2 pcs.
  • Water - 1 l
  • Salt - 3 tbsp.
  • Sugar - 1.5 tbsp.
  • Bay leaf - 3 pcs.
  • Long husk - 2 handstones
  • Black tea sheet - 2 tbsp.
  • Pepper peas to taste

You will also need a bottle, 2 liters.

Preparation steps:

1. The room salts entirely, but without head and internships. Therefore, cut off all unnecessary and turning the carcasses. Carefully clean inside the black films, remove the blood near the ridge, cut the tails and rinse.

It is more convenient to cut the scumbers while it has not fully understood and still dense.

2. In a saucepan, where the brine will be brewed, pour out all the husks, tea, salt, sugar, laurel and pepper. Pour it a liter of water.

Mackerel salted at home is very tasty

3. Put on the fire, bring to the boil of marinade and negotiate it 3 minutes. Still so that everything is dissolved and evenly brewed.

4. Foot through the sieve or gauze a decoction and let it cool. You can not pour hot!

5. The bottles cut the top. Pour half of the cooled brine into it. Put the tail in the tar with tails up and fill it completely.

Mackerel salted at home is very tasty

Choose a flat bottle. If there are bends, the fish will be leaving for the walls and is badly punished in those places.

6. Top up the top of the food film, which will be instead of the lid. And put in the refrigerator for 3 days.

Mackerel salted at home is very tasty

7. Ready carcasses and blot with paper towel. It will be well scratched and consolished. Cut into pieces, sprinkle and serve to the table. Externally, such a mackerel will be similar to smoked, but the taste of her will have another, like a low-headed fish, a little spicy.

Mackerel salted at home is very tasty

Soldering fish in a jar with bow and butter (recipe with vinegar)

This is a quick preparation recipe. After 3 hours it will be possible to take a sample. But, if you doubt as a fish, it is better to give a little longer. Because mackerel is considered one of the most exposed gloves.


Mackerel salted at home is very tasty

  • Fresh-frozen mackerel - 2 pcs.

For brine:

  • Salt - 3 tbsp.
  • Sugar - 1 tbsp.
  • Coriander grains - 0.5 ppm
  • Black peas - 7-10 pcs.
  • Easy pepper - 3-5 pcs.
  • Bay leaf - 3-5 pcs.
  • Water - 1 l

For marinada:

  • Sunflower oil - 100 ml
  • Vinegar 9% - 2 tbsp.
  • Onions - 4-5 pcs.
  • Ground black pepper - 0.5 ppm
  • Salt - chipotch


1. Cut the bulb for four parts, it is not necessary to cleanse from the peel. Put in a saucepan, add the edge of a teaspoon of coriander, black and fragrant, laurel, salt and sugar. Fill dry components in a liter of water. Put on the stove and boil after boiling for 5 minutes.

Mackerel salted at home is very tasty

2. Put, cut the head, tails and thoroughly wash. Cut into thin pieces, about 1-1.5 cm thick.

3. Squeeze pieces in a jar, a volume of 2 liters. When the brine will cool, pour them to the scumbers. Close the jar with a lid and leave at room temperature for 2 hours for the arrangement.

Mackerel salted at home is very tasty

4. In a bowl, prepare marinade. Cut the onions by half rings (take 4 heads), salt it with a pinch of salt, pepper, pour two tablespoons of vinegar and 100 ml of sunflower oil. Mix well.

5. When the mackerel will behes up, get it out of the brine and put in the marinade with vinegar. Stir and let stand in the refrigerator for another 1 hour, so the fish will be more tastier than just salty.

Mackerel salted at home is very tasty

6. As follows, three hours can already have this delicious minor-pickled fish. It will be very gentle, melting in the mouth. And the taste will be rich and rich.

Mackerel salted at home is very tasty

Dry Metal Mackerel Method whole with head

To sleep fish with a dry way, do not need a lot of ingredients. The main thing is the presence of salt. You will have to wait days 5 days to the full salmon. So what should I do?



1.Scumbrian defrost and wash. You do not need to gut, leave a carcass whole.

2. A lot of salt in the gills on both sides.

3. Use the convenient container of the appropriate size, shutting it with a package. Pour salt so that it completely covered the bottom. Put a carcass on the salt pillow and pour salt from all sides.

Mackerel salted at home is very tasty

Each fishing should be covered with a thick layer of salt. You can add a tablespoon of vodka for reliability and a tablespoon of sugar for each tusk for taste.

4. Watch the package from above and leave at room temperature for a couple of hours, and then remove in the refrigerator for 5 days.

5. Hold two days to get out and turn the fish. Take a closer and put it in the cold.

6. For 5 days, clean the salt reservoir and soak fish in clean water for 3-4 hours. During this time, water can be changed or two times.

Mackerel salted at home is very tasty

7. Sustain the scumbers from the water, it will be ready for use. Now you can cut off all unnecessary, remove the internal and rinse. If you want to dry carcasses, put them in the refrigerator in an open ship for one day. Such a fish can be stored in the freezer for quite a while, clogging into the food film.

8.The this recipe is performed in the measure of salted, dense and tasty.

Mackerel salted at home is very tasty

Quick recipe for salted mackerel in 2 hours - cook with bow in brine

I suggest another quick recipe. Having done on it, it will be possible in 2 hours. It turns out a very tasty low-headed mackerel.


  • Fish - 3 pcs.
  • Salt - 200 gr.
  • Water - 1 l
  • Onions - 2 pcs.
  • Easy pepper - 5-6 pcs.
  • Bay leaf - 2 pcs.
  • Carnation - 2 pcs.


1. Prepared brine. Pour salt and spices into the appropriate container, fill the water liter and put it on the stove. Then barefoot 3-5 minutes, remove from the fire and completely cool.

Mackerel salted at home is very tasty

2. Clean the bulbs and cut the rings.

3. Clean, wash and cut into small pieces.

4. Care you can in any convenient dishes - a bank, a container, a glass bowl. Place a few onion rings on the bottom, put pieces of mackerel on them, then again layer onions.

Mackerel salted at home is very tasty

5. Welcome to the cooled rage fish and cover the lid or tighten the film. Leave at room temperature for 2 hours. If you keep in such a strong saline solution longer, you can reduce.

6.Dell pieces on the dish, fill with lean oil and serve with potatoes. Tasty, just losing my fingers.

Mackerel salted at home is very tasty

Video recipe for mackerel, salted in mustard fill: incomparable taste

Friends, on the last, there will be a wonderful video, in which you will see a recipe for the preparation of delicious mackerel. The mustard fill will make it just awesome. Most likely, you have not yet tried anything like this, I highly recommend.

Ingredients for 1 kg of fish:

Single mixture:

  • Salt - 100 gr.
  • Sugar - 3 gr.
  • Muscat walnut - 3 gr.
  • Bay leaf - 1-2 pcs.

Spicy decoction:

  • Easy pepper - 1 gr.
  • Black pepper - 1 gr.
  • nutmeg - 1 gr.
  • Coriander - 1 gr.
  • Carnation - 2-3 pcs.
  • Water - 100 gr.

mustard-spicy fill:

  • Spicy decoction - 100 gr.
  • Mustard - 50 gr.
  • Vegetable oil - 60 gr.
  • Sugar - 35 gr.
  • Salt - 7 gr.
  • Acetic acid - 4 gr.

I think you have already understood that it's very easy to salt fish at home. It turns out to taste no worse than in the store or even better. But at the same time you are confident in the quality of the brine, in the expiration date. Sometimes you have to see on sale a scubride, which lies in a muddy tuzluk, the whole is already so tortured. And she is still hoping to do someone.

I have not been buying a salty herd or a scubride, but I do it myself. Use these recipes and write in the comments, what happened.

Brine for mackerel

Mackerel is a fish, the form of the body of which resembles the spindle and covered with it barely noticeable scales. Meat Mackerel is a delicious and useful product. It is recommended to use in case of exhaustion of the body and as a result, lowering general immunity. If the meat of this fish is regularly eaten, then the body begins to restore its strength, resulting in the body's resistance to various infections and bacteria.

A protein that is contained in fish meat is easily absorbed by the human body. In this regard, the scumbers can be eaten by any categories of people, ranging from children and ending with the elderly. Since the product is absorbed almost completely, he does not clog the body, but on the contrary, contributes to its cleansing, as a result of which the body is healthy.

As a result of regular use of mackerel meat, the functions of the central nervous system are noticeably improved. The body is very quickly restored, as a result of transmitted diseases, which is noticeable against the background of improving physical and mental performance.

Training Mackerel to Soldering

The product is preparing quite simple, but first will have to buy several fish carcasters in the store. Nowadays, this is not a problem, there would be money. As a rule, fresh-frozen mackerel is bought. Choosing a fish, you should pay attention to the quality of freezing. So what is next:

  • To give it an opportunity to find out, and you need to do it right, without hunting the process itself. It must define naturally.
  • After that, the fish must be cleaned, no matter what kind of recipe it will prepare.
  • Remove the insides and clean well.
  • Cut your head, fins and tail.
  • If necessary, it cuts into pieces.
  • With large volumes of salting, it is not necessary to cut fish.
  • In conclusion, the fish thoroughly clean under the jet of cold water.

Brine for mackerel

Brine for mackerel

A man invented quite a lot of recipes for the preparation of pickles. They are suitable for cooking any fish. Moreover, there are both simple recipes when the recipe comes in at least the ingredients and complex when the list of components reaches more than a dozen names. As a rule, most recipes are derived from a classic recipe, which includes water, salt, sugar, bay leaf, pepper peas or fragrant pepper.

  • Water poured into the pan, put the pan on fire, and water is brought to a boil.
  • All ingredients are poured into the water, after which the composition is boiled for about five minutes.
  • The fire turns off, after which the marinade should cool to room temperature.
  • The fish is filled with brine completely. The result is a rather tasty fish product.



  • At the rate of 400 grams of fish meat, you need to take:
  • 0.3 liters of water.
  • 25 grams of sugar.
  • 55 grams of salt.
  • Carnations - 5 pieces.
  • Bay sheet - 4 leafs.
  • Coriander - 10 pieces.
  • Basil and lemon juice are allowed.

How to apply spices

As a rule, in the cooking process, you can use any spices, because in this regard no restrictions exist. For making mackerel will go bay leaf, carnation, pepper black peas, fragrant pepper, etc. Fish is perfectly combined with lemon slices, as well as orange.

Therefore, when the fish is prepared, it is laid out with layers and each layer is shifted by slices of lemon or orange, interspersed with onion rings. The taste will be more saturated if there is a garlic, dill greens, parsley, basilica or celery.

Cooking process

The cooking process does not contain complex stages, therefore, any person will cope with it. The main thing is to clearly adhere to all preparation recommendations. In addition, it is very important to adhere to the ratios of salt and sugar. Equally important is the preparation stage of fish. It is desirable that the fish carcass be carefully partned and removed all the extra parts. This is especially true when removing the insides. If this is not careful, then the result is a bitter product.

Therefore, when salting, fish should comply with some rules that will help get the final product with unsurpassed quality. For instance:

  • It is not recommended to flood hot brine. It must cool to room temperature.
  • The brine should cover the whole carcasters or pieces completely.
  • In the process of fast preparation, very saline solutions should be used. After her preparation, it is subjected to soaking in cold water.
  • When cooking with pieces, brine will be required quite a bit.

Solim mackerel in brine

At the same time, it turns out a fairly delicious final product.

To prepare a mackerel in this way you will need:

  • 2 Mackerel Mackerel.
  • One large bulb.
  • Pepper fragrant peas.
  • Laurel leaf is crushed.
  • Vinegar 9% is about 60 ml.
  • Sea salt about 3-tablespoons.
  • Vegetable oil (any) - 1 teaspoon.
  • Carnation - a couple of pieces.
  • Ground black pepper - 1 teaspoon.
  • Coriander, although it is possible without it.
  • Fish carcasses are cut on the same pieces.
  • Onion is cut by half rings.
  • One liter of water is brought to a boil, with the addition of salt, sugar and spices, after which the composition is to cool.
  • The cooled mixture is added vinegar and mixed.
  • The pieces of fish are laid out and completely flooded with prepared brine. After that, the fish is placed one day in the refrigerator.
  • In the course of the singing, the container must be shaken so that the pieces of fish are neglected evenly.

Soldering of a whole carcass of mackerel

Soldering of a whole carcass of mackerel

This recipe also does not contain complex stages, the only difference is that the whole carcass of the fish is arranged. First of all, the fish is carefully prepared, with washing it under cold water.

For cooking 1 kg of fish will need:

  • Paul liters of water.
  • Salt of large grinding - 2 tablespoons.
  • Sugar is a tablespoon floor.
  • 4 pepper peppers fragrant.
  • 2 laurel leaf leaves.

All ingredients are connected along with water and put on fire, after which they boil for 5 minutes and get cold to room temperature. The fish is placed in a container, after which it is poured with a cooled solution and is placed in the refrigerator for a couple of days.

Dry Ambassador of Mackerel (without brine)

This recipe does not require pre-preparation of brine. But it is necessary to prepare the fish necessarily, removing the inside, head, fins and tail. After that, the fish wash in cold water and dried with a paper towel.

To prepare a mackerel in this way you need to stock:

  • Fish cutting, somewhere weighing 300 grams.
  • Salt, one tablespoon.
  • Sugar, somewhere 0.5 tablespoon.
  • Pinch of ground black pepper.
  • Powder dry mustard, it needs a 0.5 teaspoon.
  • Pinch of hammer coriander.
  • In one container, all components are mixed and mixed thoroughly without adding a liquid. After that, a carcass of fish is lined like a dry mixture. After that, the fish is placed in cellophane cules and sent in a cold place for a couple of days.

What useful salty mackerel?

Mackerel is considered very useful fish, since it has a mass of useful substances that have a beneficial effect on the function of the human body. At the same time, experts advise not to abuse this product.


Useful substances that are part of the meat of mackerel take part:

  • In DNA Synthesis.
  • In adjusting substances.
  • In providing organism cells with oxygen.
  • In improving metabolism.
  • In the fight against malignant neoplasms.
  • In an increase in blood hemoglobin.
  • In the beneficial effect on the work of the gastrointestinal tract.
  • In strengthening the immune system.
  • In improving memory.
  • In reducing pain in arthritis and arthritis.


Mackerel is considered fatty fish, but it is mainly useful fats that do not allow a person to gain overweight. Depending on the method of cooking it Calorie is within 190-270 kcal per 100 grams of product . Therefore, it can even be boldly to eat even those who decided to lose weight.

The presence of vitamins

As part of Meat Mackerel there is a whole bunch of useful vitamins of group B, as well as vitamins, like a, k, n, e and pp. In addition to them, the meat contains fatty acids omega 3, which makes it particularly useful.

The presence of trace elements

In addition to vitamins, meat of mackerel is rich in trace elements, such as:

  • Iron.
  • Iodine.
  • Cobalt.
  • Copper.
  • Zinc.
  • Phosphorus.
  • Manganese, etc.


Salt mackerel is a delicious and useful product, since it has a maximum of vitamins and trace elements. Despite this, her reception is associated with a number of restrictions. For some categories of people, an extra eaten piece can bring no benefit, but harm. For instance:

  • It is not recommended to use it to eat people suffering from allergic reactions.
  • The presence of salt in fish can be a restriction when admission for those people who have problems with the work of the kidneys and the gastrointestinal tract.
  • The use of saline mackerel should be limited to people prone to hypertension.

Hi everyone! If you have never done the fish yourself, or rather, they are not marinated, then fix it faster. After all, salty herd or mackerel is the most cool snack on any table. Fresh-frozen charm you can now absolutely at any store to buy for a swim, and then put together.

Mackerel, unlike herring, much more gentle and mostly fat, which everyone likes incomparably. Oh, if a female person is still falling with caviar, so it will be just super.

With this fish you can make sandwiches or canapes, as well as it will be well combined with any side dish, such as potato mashed potatoes or french meat.

This note will not be much big, but I tried to take the most popular and super-dweller and simple recipes so that you can choose and make the fact that you have at home. And in principle, seasonings and salt are needed to this fish. And if you want something special and unique, then you will have to choose marinade in tea or onion husk. Here, of course, a matter of taste, whom you like more or who is used to cook.

Mackerel salted at home - well, a very tasty recipe

Let's start with the most protested and the most famous Gosbang. The secret of this recipe in spices, if you do not like them at all, you can not add them, but in general, then the fish will not be a spicy ambulance, but it will be just a small one.

It is these spices that give the very cool and incomparable taste, from which you want to eat and eat the mackerel endlessly, but a lot of it still will not eat it, and it is impossible).

We need:

  • Water - 0.5 l
  • Mackerel - 1 pc.
  • Salt large - 2 tbsp
  • Sugar - 1 tbsp
  • fragrant pepper, black peas pepper
  • Onions - 1 head
  • Laurel leaf - 1 pc.

Cooking method:

1. Remove the head of fish with the knife. Then cut the abdomen and remove the intestines and other waste.

Now it will be necessary to rinse the fish under running water, and then cut into stationary pieces, so it will spit out immediately pieces, which, in principle, it will be very convenient for many, everything will be ready immediately.

2. Prepare brine, take a bucket or a small saucepan and pour water, then enter the pepper fragrant and black peas, sugar and salt, stir. Bring to a boil and boil 3 minutes. Turn off and let the brine cool.

3. While the brine is cooled. Put into the floor a liter jar to a mixer into a mix with a spacing onion that you need to cut into the rings.

4. Fill marinade and be sure to make peas from the brine in the jar. Close the caproic lid and put in a cool place for 12 hours.

5. Well, after the fish is ready and waiting for you to remove the sample. Enjoy your meal! It turns out delightfully tasty, such a mackerel in spicy brine will like everyone and you will stop buying shop.

Solim Fresh-Frightened Skumbria in Russe

It seems to me that everyone loves to eat deliciously and at the same time everyone wants all the products in our diet to be high quality and unshakable. I think many of you have ever encountered such a problem as poisoning, so I recommend that you prepare yourself. Moreover, mackerel is one of the available fish, which is in any store.

Try to cook in brine with spices and spices as in this recipe and you definitely love your home cooking, because everything is quite simple, and quickly. Spicy Mackerel Ambassador will give you a magical and gentle taste. This option is similar to the previous one, but in the brine there is no onion and spices a little others. Try to do both on the first and second option, and then write what you liked most.

We need:

  • Mackerel - 3 pcs or 1.2 kg
  • Salt - 3 tbsp
  • Sugar - 2 tbsp. L.
  • Bay leaf - 4 pcs.
  • Pepper peas fragrant and black 6 pcs.
  • Carnation - 5 pcs.
  • Water - 1 liter

Cooking method:

1. Take the fish and cut the head and turn off the guts, remove the black films, wash in running water and wash the dry paper napkin.

2. For a tasty marinade, the ingredients will be needed on the list, the main thing is that there was a black pepper pepper and a bay leaf.

3. In any metal capacity, make spices, salt and sugar and give liquids to boil, the indescribable aroma will stand in the kitchen. And then cool to room temperature.

4. Put the prepared whole fish in a cup, where they will salt it. Do not forget to trim the tails, in principle they are nothing.

5. Now pour brine all the scumbers. Never pour the mackerel with hot brine, it is important, or she is welded. As you can see, literally in 5 minutes you coped almost that with all the work.

6. Cover the food film and give a couple of hours. Waiting time - 2 days. Well, then get down to the pieces.

Interesting! In this variation, you can salt not only the scumbers, but also another fish, such as the herring, sprat, etc.

Salted mackerel in tea with incomparable taste

Yeah, well, you definitely did not try such a country, you may seem strange, but in tea it turns out insanely tasty, and even beautifully. Thanks to someone who came up with this option, I recommend also to try and treat all such a fish.

It turns out as smoked and looks like a golden crust, in general, beauty. Everything is always easy and simple, and in the end, everyone will want to know your branded author's recipe.

We need:

  • Fish Mackerel - 3 carcass
  • Water - 1 l
  • Tea 2-3 tbsp.
  • Sugar - 3 tbsp.
  • Salt - 3 tbsp.

Cooking method:

1. Our nautical handsome will roll up. You will need to initially cut off your heads, remove the intestines and everything is more superior in the babes. Tails can be left, but you can cut.

2. Now we will make marinade, keep all the proportions, remember that these proportions are given precisely for a liter marinade. If you have less fish, then make it half smaller, i.e, take 2 times less than salt and tea.

In the saucepan, place the water and boil it, pour tea, mix, and send the salt and sugar. After that, put again on fire and boil again so that all dry ingredients dissolve. And only after that, let you cool the marinada, and then pour them the fish.

Important! Perfoliate marinade necessarily through the sieve. And one more condition, the brine must completely close the fish.

3. In such a cool tea brine, the fish should begged 3-4 days. Then grumble on the pieces and eat on health even with a borsch, even with any second dishes. Look at what it has a golden and beautiful shade.

Video on how to salute the scumbers quickly and deliciously in 2 hours

All you need is a good fresh fish, and of course your desire, all other ingredients about which are we talking about, you will learn in this video:

Marinate Fish in the onion husk

Another pretty popular and proven recipe, it is also considered one of the original. I still didn't know about such a recipe until today, it turns out for many, it has become not only verified, but also loved.

It is the leek husk gives this unusual color, you probably already guessed themselves. In this embodiment, there is no spices in general, only two ingredients of salt and water are used.

We need:

  • husk - from 5 bulbs
  • Mackerel - 2-3 pcs.
  • Water - 1 l
  • Salt - 2 tbsp

Cooking method:

1. Place the husk from onion in a pan, pour with water and rinse very well, then drain the water and pour a clean 1 liter. Leave it to stand in water about 10-20 minutes.

Mackerel cut the head, then remove all unnecessary insides. Be sure to remove the black film on the trouser, or it will then be pattering. Fish wash and wash with paper napkins dry. After that, cut into pieces, although if there is no special desire and sleep entirely.

2. In the husks from the bow and water, add salt and mix. Turn the gas and let such a brave boil, after another 3 minutes.

Now put in a saucepan of fish with pieces or kiss and boil 3 minutes in hot brine. And after drain the water and remove the husk.

3. Place the plate and sprinkle a little lemon juice. Decorate with greens and dill. Enjoy your meal!

Mackerel with liquid smoke in the bottle

Those who love smoked suggests immediately switch to this simple option that you can do will be straight at home.

Have you ever heard about such a saline with a liquid smoke, I think that you have tried exactly before, but did not suspect that this particular version.

We need:

  • Water - 3 l
  • Mackerel - 3 pcs.
  • Liquid smoke - 1/3 of Art.
  • Sugar - 3 tbsp
  • Salt - 3 tbsp
  • Black tea - 1 tbsp.
  • Black peas - 6 pcs.
  • Carnation - 6 pcs.
  • garlic - 4 slices
  • Bay leaf - 4 pcs.
  • Red Chile Pepper - 1 Pod

Cooking method:

1. Take the mold tank, like a pan and add 3 spoons of sugar to boiling water (3 liters). And leave to boil 1 minute, and after poucher 1 cup of tea. Cover the saucepan with a lid and let leave 15 minutes.

Then this mixture should be intertwined, you can put a saucepan so that it cooled faster in a pelvis with cold water.

Fish cut your heads and remove all the insides. Wash and wash with a paper towel.

2. Next, place the fish in a jar or a bottle with a big throat, pour off all the spices and squeeze garlic through chenox. Pour one third of liquid smoke into the glass and enter into a jar. Pour marinade and close the caproic lid.

3. Put such a glass vessel or bottle, a jar in a fridge or a cool place for 3 days.

4. Then remove the jar and sharp knife into small neat pieces.

5. Here is such a characteristic yellow color in the skins, inside a very tasty and juicy fish. Enjoy your meal!

Stunning prescription of low-headed mackerel with mustard

Now I propose another impaired option, which most likely will enter into shock, well, what, I think that all of you have ever tried the herring in a mustard marinade, why then do not make such a mackerel liquid, it will also be definitely delicious and With a spicy mustard aroma. Of course, all those who do not love mustard, it costs to move away from this recipe.

It is possible to serve such a dish on the festive and on a banner table, agree everyone to love salinity, the truth is not every day we do them, but sometimes you can make and treat all such fish delicacy.

We need:

  • Salt - 50-100 g
  • Mackerel - 0.5 kg
  • Sugar - 3 g
  • nutmeg -3 g
  • Bay leaf - 1 pc. shallow
  • Onions - 1 pc.

For spicy ambulance

  • Easy pepper 1 gram
  • Black pepper 1 gram
  • Muscat walnut 1 gram
  • Coriander 1 gram
  • Carnation 2-3 pieces
  • Water - 0.5 st.

Mustard fill

  • Spicy decoction - 0.5 tbsp.
  • Mustard - 50 g
  • Vegetable oil - 65 g
  • Sugar - 35 g
  • Salt - 8 g
  • Acetic acid - 4 g

Cooking method:

1. Sattail the cam mixture, pre-fish defrost and cut the head, fins and remove the intestine. For this post, you need to mix salt, sugar, nutmeg and chopped into small pieces of bay leaf.

If you have a mixture, then you still spray fish, cover it with a lid and leave to stand in such a form of 2-3 days. Such a dry ambassador turned out, as you see without marinada and without any fluid.

2. Now rinse the scumbers in running water and give water drain. You can already eat, or shrew or make a pouring from mustard and spicy ambassador.

3. For spicy ambulance, there will be scented pepper, black pepper, nutmeg, coriander and carnation. All these ingredients are crushed in a step. Then take the bucket and pour everything there. And after filled with water and boil the mixture, let it stand and breed 25 minutes.

4. While the spicy brine is boiled separately, separate the ready-made mackerel, cut it into pieces, and on the bottom of the glass container, cut the onions, such a bulky pillow.

5. Now take and pour into the glass of vegetable and mustard oil, plus add sugar and salt, after stirring and pour the finished cool spiced mixture, stirre and add vinegar.

6. Fill in such marinade fish.

7. And here it is mustard-oil, or you can say the spicy fill turned out, leave for 1 day in the refrigerator.

Deliciously delicious and easy to cook, pleasant appetite!

The most successful recipe for salted mackerel in the husk and tea

Now I propose to include this video and take a note on the recipe, in which mackerel marked at the same time in the onion husk and in tea, such a fish disappears on the table first:

We make a skombing with a dry dance without brine

Well, another option remained, so to speak, if I don't want to bother, you can grab the fish with salt and not add all the water and so it will also become a low-headed, the main thing is to properly comply with all the proportions.

Such a fish will certainly differ from the store, after all, it is without any chemical additives, which means you may not worry about your health, it is one of the best recipes.

We need:

  • Mackerel - 5 pcs.
  • Salt - 160 g
  • Sugar - 80 g
  • Pepper peas - 7 pcs.
  • Carnation - 4-5 pcs.
  • Bay leaf - 3-4 pcs. or 2 pcs. taste

Cooking method:

1. Cut the tail and head from fish. Remove all the insides near the carcass. Rinse under running water and dry paper napkins.

2. Prepare a mixture for salting, take and put sugar and salt into one bowl. Next, mix the peas, carnation and a couple of laurels leaves all this interpret into powder.

3. Fish will need to be divided into fillet, remove the ridges with a knife. File Place in the container in which it will salt the mackerel. Mix the spices and salt with sugar and it turns out a mixture for salting, it will be much and maybe even remains unnecessary, leave it to the future, it will not disappear.

Now this dry mixture is scooping the container in which you will solicit the scumbers, then wipe it all the fish from both sides, there is an opinion that the fish will take so much salt as she needs.

4. Spread fillets on each other, and then cover with a lid or food film.

5. Put in the refrigerator for 24 hours, and then use with an inade and vegetable oil, of course cut fish on slices. Such a delightful soft gentlemen of fast cooking turned out! Notice it without vinegar and without brine. Enjoy your meal!

Tip! If you can't eat all the fish at a time, then it can be freezed in the freezer, and then get it at any time and taste.

It turned out home and so that the fingers are motive!

On me, as everything is always. I wish you to all of you work and you tasted a low-headed fish with a big appetite and joy. All of all the best and best! Until! See you!


Sincerely, Catherine Manzurova

7 secrets of delicious saline mackerel

  1. The weight of the fishery should be about 300 g. When singing, the mackerel abundantly gives moisture. Small, and without that non-fat individuals are obtained too dry.
  2. Take fresh or freshly frozen fish. Preferably with head and internships. It is easier to determine freshness. The carcass should be elastic, the aroma is unobtrusive, the color is light gray with characteristic stripes.
  3. Choose non-oxidized dishes: plastic, glass or enameled.
  4. Do not use iodized salt - from her fish can become loose.
  5. If you want to pickle a mackerel quickly, choose recipes in which pieces or fillets appear. A whole fish in order to solve, you need 2-3 days cut - 12-18 hours. When using vinegar, the time of the ambassador can be reduced.
  6. Cool brine before filling. In the hot and more boiling fluid, the fish welds.
  7. Hold the salting time and store the salty scene in the refrigerator or another cool place.

1. How to salute to the Classic Recipe Skumbrian

How to Sawn Skumbrian by Classic Recipe

Mackerel in its own juice, salted by the dry method.


  • 2 mackerel;
  • 3 tablespoons of salt;
  • 3 pepper peppers;
  • 3 laurel sheets;
  • 1 tablespoon sugar.


Fish cut the heads, gut and rinse it. On the bottom of the plastic or glass container, run away a spoonful of salt, put the pepper and open the bay leaf.

Mix the remaining salt with sugar and soda them to the scumbers inside and outside. Put the fish into the container, close the lid tightly. Remove in the refrigerator for 2-3 days. Before feeding, rinse the scumbers under running water and blot with paper napkins.

2. How to sprinkle a spicy brine

How to sprinkle a scumbard in spicy brine

Fragrant and very gentle mackerel, which, thanks to the cut to pieces, is quite quickly fastened.


  • 2 mackerel;
  • 1 liter of water;
  • 3 tablespoons of salt;
  • 1¹/₂ tablespoon sugar;
  • 5 black pepper peas;
  • 5 peas of fragrant pepper;
  • 3 stars carnations;
  • 3 laurel sheets;
  • ½ Coriander teaspoon.


Separate the scumbers: Get rid of heads, internships and skins. Cut the fish with pieces with a width of 3-4 cm.

Prepare brine, boiling in water all seasonings. Perfect, cool. Put fish into a plastic container, pour the brine and leave at room temperature for 12 hours. Then remove in the refrigerator for another 2-3 hours.

12 reasons more often have fish →

3. How to salute a mackerel in tea

How to salute a mackerel in tea

Tender, salty, color and taste reminiscent of cold smoking mackerel.


  • 4 mackerel;
  • 4 tablespoons of black tea or 8 bags;
  • 4 tablespoons of salt;
  • 2 tablespoons of sugar;
  • 1 bulb;
  • 1 liter of water.


Study, rinse and dry the mackerel with paper towels. At the half-and-a-liter plastic bottle cut the neck. Slide into a bottle of fish with tails up.

Put tea, salt, sugar and a whole purified bulb in a saucepan. Fill with water, put on fire, boil. Perfoliate and completely cool.

In the resulting solution, pour the scumbers and remove for 3 days in the refrigerator. Every day, turn the fish behind the tails so that it evenly agrees and acquired a smooth shade.

4. How to salute the scumbers in the brine from the onion husk and tea

How to salute the scumbers in the brine from the onion husk and tea

Variation of the previous recipe. Color It turns out more golden, but the taste remains as gentle.


  • 4 mackerel;
  • 3 handstone onion husk;
  • 2 tablespoons of black tea or 4 bags;
  • 4 tablespoons of salt;
  • 2 tablespoons of sugar;
  • 6 black pepper peas;
  • 3 laurel sheets;
  • 1¹/₂ liter of water.


Prepare a scramble to the salting: Cut the heads, gut, rinse. Place the fish in a plastic bottle or other convenient container.

Looshe husk rinse and put in a saucepan. There, send tea, salt, sugar, pepper, bay leaf. Fill with water, bring to a boil and let it take 5 minutes. Then remove from the fire, strain, cool.

Cooled brine fill the scumbers. Store in the refrigerator 3-4 days. From time to time turn over.

How to cook fish: 9 cool recipes from Jamie Oliver →

5. How to salute a mustard maternity

How to pickle a mustard masturbation

Mackerel pieces with spicy taste and beautiful tint.


  • 1 teaspoon of mustard powder;
  • 3 tablespoons of salt;
  • 1¹/₂ tablespoon sugar;
  • 5 black pepper peas;
  • 2 laurel sheets;
  • 1 liter of water;
  • 2 mackerel.


Prepare brine: mustard powder and the rest of the seasoning with water, bring to a boil and boil on high heat 3-4 minutes. Remove from fire and cool down to room temperature.

While the brine cools, pay and rinse the scumbers. Cut it with pieces and lay out in glass dishes. Pour brine and clean the fridge for the night, and better for a day.

6. How to pickle a scumbers with vinegar and sunflower oil

How to salute a mackerel with vinegar and sunflower oil

Interesting taste with sourness and notes of sharpness. Great for sandwiches. And most importantly - it is preparing very quickly.


  • 2 mackerel;
  • 3 tablespoons of salt;
  • 3 cloves of garlic;
  • 2 laurel sheets;
  • 5 black pepper peas;
  • 2 tablespoons of table vinegar;
  • 50 ml of unrefined sunflower oil;
  • 2 large bulbs.


Separate the mackerel on fillet. This can be done in a convenient way for you by analogy with herring.

3 ways to quickly separate the seler →

Sprinkle salt fillet and set aside for 10-15 minutes. At this time, clean and wear garlic, break the bay leaf. Couple garlic, laurel, pepper peas, vinegar and sunflower oil.

Lay out the mackerel into a glass jar, speaking layers with chopped half rings. Pour marinade, close the lid and remove in the refrigerator for 12 hours.

Onions also wake up and will be tasty.

7. How to quickly sleep a scumbin under the coup

How to quickly speck the scumbers under the coup

Express salting in case, if in the evening guests. Mackerel is obtained by a low-headed and very appetizing.


  • 2 mackerel;
  • 2 purple bulbs;
  • 1 liter of water;
  • 3 tablespoons of salt;
  • 1¹/₂ tablespoon sugar;
  • 5 black pepper peas;
  • 2 peas of fragrant pepper;
  • 3 laurel sheets;
  • ½ Coriander tea spoon;
  • 2 tablespoons of table vinegar;
  • 2 tablespoons of sunflower oil.


Scumbers section on fillet. Onions Clean and cut half rings.

Prepare brine. Press into the water salt, sugar, two types of pepper, bay leaf, coriander. Board and cool. In the cooled brine, enter vinegar.

Put the fish into an enameled bowl, speaking onions. Fill brine. Cover suitable to the diameter plate, put something heavy, such as a jar with water. Remove in the refrigerator for 2-5 hours. Before serving, dry the mackerel pieces with a paper towel and sprinkle with sunflower oil.

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22.02.2021 Автор: admin