How to salute a scumbard at home - 7 delicious and fast step-by-step recipes

Mackerel is salted - how to salute the mackerel at home very tasty?

How to salute a scumbard at home - 7 delicious and fast step-by-step recipes

Fish, which has a wonderful taste is a mackerel. You can cook with it many different dishes: snack, salads and a lot more.

Many love fish and know that the mackerel is recognized as useful, because it has substances: omega-3, iodine, phosphorus, fluorine, protein. Scientists argue that 100 grams of this product should be eaten daily. It is especially necessary to eat children, since their organism grows and should sufficiently get vitamins and trace elements.

As you already understood, in this article we want to share the sediments of the preparation of salt mackerel at home. And then moving on this link learn how to cook it in the smoking smoking smoke or bake in the oven in the oven.

How to salute to the scumbers in 2 hours

Only 2 hours - and you can try fish with boiled potatoes and share impressions from the recipe.

Ingredients:

  • Mackerel - 2 pcs.
  • Water - 700 ml.
  • Bay leaf - 2 pcs.
  • Black peas pepper - 4-5 pcs.
  • Onions - 1-2 pieces.
  • Salt - 3 tbsp. Spoons

Cooking method:

We proceed to the preparation of our delicious fish with the fact that in the pan we pour salt. Then throw a pair of laurel leaves. We can and three and four, at your discretion.

Add four to five pepper peas. If there is fragrant pepper, you can also add it. Then we take the bulb, you can have one big, cut it to her so that it gives more aroma. We add it too into a saucepan.

Fill our future marinade with water and put on fire. I bring to a boil, and we negone ten minutes.

At this time we separate the scumbers. Sut off your head, fins, tails, clean the insides and rinse well.

Then cut by pieces, about two cm. From the cooked marinade, the flour, lavelice and we fold fish into it. It is necessary that she completely agreed evenly.

Cover the lid and remove for two hours in the refrigerator. Two hours later, try it enough enough, if not, then you remove it for an hour. When the fish was grilled, pull it out of the brine so that she would not be resolved.

In this form, it is ready to use. Bon Appetit!

Slingiest Mackerel in the onion husk

Fish in the onion husk is very beautiful and appetizing.

We need:

  • Mackerel - 2 pcs.
  • Water - 1 l.
  • Tea black - 3 tbsp. Spoons
  • Salt - 4 tbsp. Spoons
  • Sugar - 3 tbsp. spoons.

Cooking:

1. Fish is separated rinsed to remove excess moisture with a wipe.

2. Cut on pieces.

3. In the saucepan, we will bring water to a boil, pour tea, sahary salt. We will give to boil 5 minutes and turn off, cool.

4. In the container, we pour the resulting marinade and lay out fish into it. It should be completely dive into the liquid to be evenly pickled.

5. Close the lid and remove into the refrigerator for a couple of days. Every 12 hours of carcass turn over for a more uniform impregnation.

6. After time, the skombus must be pulled out and give a drain of the liquid, then simply wash it with napkins.

Lubricate vegetable oil and serve on the table.

on how to pickle a scumbers 4 hours before readiness

Enjoy your meal!!!

A source: https://moy-povar.ru/skumbriya-solenya.html

Solify fish to the scumbard at home - salt mackerel - the best recipes. How to spend the scumbers at home

How to salute a scumbard at home - 7 delicious and fast step-by-step recipes

Available at the cost of mackerel after a home salmon turns into a surprisingly tasty dish. Any hostess or host can cook it. A variety of recipes will help feed the table every time a completely new product.

Finished salty mackerel is a wonderful snack. Good salty fish and in salad. The advantage of the dish is the simplicity of preparation and the attractive cost of the finished product.

How to Salted Skumbria - Step-by-Step Photo Recipe

For a family dinner, you can prepare an appetizing salt mackerel. This fish will be able to please the whole family with its beautiful taste. Many hostesses mistakenly believe that it is a self-easy-to-face fish. This recipe will help the cooks to evaluate the amazing taste quality of the homemade fish and the simplicity of the cooking process itself.

Cooking time: 6 hours 25 minutes

Quantity: 1 portion

Ingredients

  • Fresh mackerel: 1.8 kg
  • Bay leaf: 4-5 pcs.
  • Carnation: 5-8 buds
  • Easy pepper: 16-20 mountains.
  • Black Pepper Ground: 3 g
  • Vinegar 9%: 1 tbsp. l.
  • Vegetable oil: 2 tbsp. l.
  • Water: 300 g
  • Onions: 2 goals.
  • Sugar: 1 tbsp. l.
  • Salt: 1 tsp.

Preparation instructions

  1. Scumbers need to rinse with cold water. Very thoroughly clean the fish inside, remove the tail, head and large floats.
  2. Cut the mackerel with medium slices. Share fish into a deep bowl. It is important that the dishes are not oxidized.
  3. In a comfortable saucepan, pour water. Put the container on the stove. Immediately pour white sugar and nutritional salt. Bring Marinade to Boil.
  4. In already boiling water pour vinegar, vegetable oil.
  5. Put the peas of fragrant peppers. Boil a minute.
  6. Then pour ground black pepper, put laurel leaves. Add carnation. For a minute boiling brine. After that, cool marinade.
  7. Clear onions, sharp knife cut it with rings. Slices of mackerel mix with onion rings.
  8. Pour cold marinade in a bowl with fish.
  9. Close the cup with a cup with all content. Remove fish into the fridge for six hours.
  10. Salted gentle scumbers can eat.

How to quickly salt the scumbers at home

Quickly salting the scumbers at home can be in just a couple of hours. This is the perfect option of "urgent" snacks when receiving news of the soon arrival of guests. To get a delicious homemade fish, you will need:

  • 2 medium in size for carcass carcasses;
  • 3 tablespoons of moths;
  • 1 tablespoon of sugar sand;
  • 3 laurel sheets;
  • 5 peas of fragrant pepper;
  • 1 bunch of dill.

Cooking:

  1. The first stage is groaning and cleaning the fish. The mackerel is plowed by the abdomen, the insides are removed, the film is removed. Head fish need to cut off. Purified carcass is thoroughly washed under cold running water.
  2. For salting, a metal or plastic container is used. The bottom of the tank is laid out a salt layer (2 spoons), half of the bunch of dill and peas of fragrant pepper.
  3. The remaining salt is mixed with sugar. The fish is thoroughly rubbed in a mixture inside and outside, laid out at the bottom of the tank. The top is sprinkled with dill branches, remaining pepper. A bay leaf is put on the fish.
  4. Fish will be arranged in a tightly closed container 2-3 hours. Before serving, it is necessary to thoroughly wipe on the excess of salt and spices that remain on the surface of the carcasses, and cut into thin pieces.

How to tasty salting to the scumbers in the brine

Another way enough quick preparation of delicious salty mackerel is the use of brine. The next recipe helps to independently make a favorite festive snack. For cooking you need to take:

  • 2 medium in size for mackerel;
  • 700 ml of pure drinking water;
  • 4 peas of fragrant peppers;
  • 4 black pepper peas;
  • 2 laurel sheets;
  • 3 booton cloves;
  • 3 tablespoons of kitchen salty salts;
  • 1.5 tablespoons of sugar sand.

Cooking:

  1. To prepare delicious fish in the brine, it will take carefully and gently clean the fish, remove all the insides, remove the film, cut off the head. Feds and tail are removed using kitchen scissors.
  2. Next prepares brines. Water is placed on fire. When it boils, all spices, salt and sugar are added. You can add several grains of mustard. The mixture is raised on fire.
  3. Boiled brine will be 4-5 minutes. After that, the saucepan is removed from the fire and put cool.
  4. At this time, a carcake carcake or her pieces are put into clean capacity. Fish is poured with brine so that the liquid covered the carcass completely.
  5. Next, the appetizer insists 10-12 hours in a cool place.

Mackerel Soldering Recipe

Beautiful and festively looks at the table mackerel salted entirely. Cooking this dish forces of the most busy or inexperienced hostess. For making mackerel saline, you need to take:

  • 2 medium in size of fish;
  • 1 l of clean drinking water;
  • 4 grains of black pepper;
  • 4 grains of fragrant peppers;
  • 1.5 tablespoons of sugar sand;
  • 3 tablespoons of kitchen salt.

Cooking:

  1. Before starting the ambulance, the fish must be carefully flushed. Feds and tail are removed by kitchen scissors. The abdomen of each fish is open. The insides are carefully removed along with the film conjected inside. The head is also cut off.
  2. Fish prepared for salt must be put in a fairly deep container.
  3. When cooking brine, water put on fire. As soon as it boils, add all spices, sugar and salt, bay leaf. The mixture is left to boil 4-5 minutes. The finished brine is removed from the fire and become cold.
  4. As soon as the brine reaches the room temperature, it is poured into the container, in which the fish was previously laid. The liquid must be completely covered with the entire surface of the mackerel.
  5. Capacity with fish is cleaned in a cold place, for example, in a refrigerator, about 30 hours.

Solim macabria slices - a delicious recipe with video

The easiest and fast option for the preparation of salt mackerel is salting pieces. For delicious delicacy you need to take:

  • 1 kg of mackerel;
  • 700 ml of pure drinking water;
  • 2-3 tablespoons of salts;
  • 1.5 tablespoon of sugar sand;
  • 3 booton cloves;
  • 3 black pepper peas;
  • 2 peas of fragrant pepper;
  • pinch of mustard grains.

Cooking:

  1. For the preparation of salt mackerel pieces, use a whole fish or a ready-made carcass. In crude fish, it is necessary to cut the fins and tail with kitchen scissors, remove the head, turn off the inside and remove the film. Purified in advance, the carcass is simply thoroughly rinsed with cold flowing water.
  2. Later, the prepared carcass should be cut into the size of slices and put on the bottom of deep containers with a dense cover.
  3. Water must be placed on fire. When it boils, add spices, salt and sugar, put a bay leaf and give a copp on about 4-5 minutes.
  4. Ready brine to cool and pour them prepared pieces of chopped mackerel. You can additionally put dill branches in the scumbard.
  5. Salted mackerel can be served on the table in just 10-12 hours, which it will spend in the refrigerator.

How to salute fresh-frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to acquire a good frozen fish and make salt mackerel with the following recipe. For cooking you will need:

  • 1 kg of frozen mackerel;
  • 700 ml of pure drinking water;
  • 2-3 tablespoons of ordinary kitchen salt;
  • 1.5 tablespoons of sugar sand;
  • 3 peas of fragrant pepper;
  • 3 black pepper peas;
  • 3 booton cloves;
  • 1 bunch of dill.

If desired, other spices can be added to the brine. For example, the grains of mustard.

Cooking:

  1. For the preparation of salt mackerel, frozen fish must be pre-tightly defrosting with its preservation of its integrity. It is best to defrost to put a carcass on the upper shelf of the refrigerator for 10-12 hours.
  2. Ground and well purified from the inside squeeze laid out in deep containers. You can immediately add greens.
  3. Water boiled. Salt, sugar, black and fragrant pepper, clove buds and any other suitable spices are added to boiling water. Boiled brine must be about 4 minutes.
  4. Pour prepared fish brine after it completely cools.
  5. Capacity with fish is tightly closed and removed into the refrigerator or in a cool place. The dish will be fully prepared for the feed on the table after 10 hours.

Tips and recommendations

Some tips and recommendations make it more tastier to make salt mackerel, and its cooking is surprisingly short.

  1. When planning to make a salt mackerel in a very short time, you can pour cut pieces with a warm solution and leave for a couple of hours just on the table, without removing in the refrigerator. In the warm room, the sump process will go faster.
  2. It is impossible to use a boiling solution for filling. If its temperature is above 40 degrees, the salting will turn into heat treatment.
  3. The original taste will succeed in mackerel, sliced ​​with pieces and bolted brine from home salted cucumbers.
  4. The taste of salt mackerel will be saved if it is cleaned from the skins and put in the freezer.

A source: https://twilight-saga.ru/raznoe/solit-rybu-skumbriyu-v-domashnix-usloviyax-solenaya-skumbriya-luchshie-recepty-kak-pravilno-zasolit-skumbriyu-v-domashnix-usloviyax.html

Delicious mackerel, salted at home: 5 best recipes

How to salute a scumbard at home - 7 delicious and fast step-by-step recipes

No festive table is impossible to imagine without fish dishes. Given the ease of preparation and availability of products, fish can be prepared not only for the holiday, but also every day.

Mackerel is a unique gift of the sea. Despite the fact that it is very calorie, it is easily absorbed by the body and is an excellent source of protein. Contains a large amount of minerals and essential fatty acids of omega-3, which improve the work of the brain, vision, nervous and cardiovascular system.

Mackerel does not have small bones and committed in gastronomic qualities precisely for the fleet, since it does not lose any fat, nor juiciness.

The recipe for salting of mackerel at home will certainly be interested in its simplicity and accessibility.

And at least once prepared salty fish with your own hands, you will never again buy it in the store

Capture secrets

  1. For salting, carcasses of large and medium-sized fish are suitable, but small not quite, since they have a lot of bones, little fatty and juiciness.
  2. The carcass must have a light fish aroma, be an elastic and a bit wet. Light gray color speaks of freshness of the fish.
  3. A carcass must be smooth, without dents and damage. Fish Fish You need to defrost on the bottom shelf of the refrigerator in a tightly closed container.
  4. You can solicit the scumbers as entirely and slices. If a piece of fish is squeezed, it will be ready to use a little earlier.
  5. For the pickling, use a salt of a large ambulance, not iodized. Iodine without changing taste, it can spoil the appearance of the finished product.
  6. Solit fish is recommended in glass or in enameled or plastic dishes.
  7. To strengthen the fragrance of the fish, in the cooking of the brine, you can add a carnation, a mixture of peppers, dried greens of dill, white mustard peas, coriander.
  8. The longer the fish is in the brine, the more concentrated will be its taste.
  9. Store saline at home. Scumbers is needed in the refrigerator no more than 5 days.

How and with what to serve fish on the table

  • Cut and fill fish immediately before serving, to save the freshness of the product. In no case do not cut the fish with slices even in a few hours. She can lose their taste.
  • Cut pieces of one size - a piece should be one bite. And so that the guests do not blurred the hand when they take slices of fish with their hands, offer them ships or toothpicks in cutting.
  • Cold snacks must be cooled before serving on the table.
  • The number of servings on one dish should not exceed 10 pcs.
  • When decorating dishes, compositions of different family families look at one question. Try one plate to fit as much as possible fish colors, such as a combination of white and red fish.
  • When laying cutting, add traditional vegetables for fish: black olives, lemon slices, cut with original method, eggs, fresh or low-headed cucumbers and hide from above mayonnaise.
  • For a more spectacular view, you can use as a litter of lettuce leaves.
  • Small pieces of oil, in the form of thin petals, it is worth presented to guests to make a compact sandwich.

A source: https://prostoi-recept.ru/ochen-vkusnaya-skumbriya-solenya-v-domashnix-usloviyax-5-luchshix-receptov.html

How to salute a scumbard at home - 7 delicious and fast step-by-step recipes

How to salute a scumbard at home - 7 delicious and fast step-by-step recipes

Dear hosts and owners, glad to welcome you to our delicious blog!

Today we will prepare a low-headed scumber.

The fragrant, home, fatty, the word real, and not the misunderstanding that we offer in stores!

Such a fish is perfect for a festive table and just on warm family gatherings.

Use links in the frame to quickly go to the desired recipe in the article:

Delicious low-headed mackerel

The easiest and fastest recipe with a minimum of ingredients! Fish salts just a day.

Cooking

Fish cut off her head, bolted abdomen.

Cut on not very large pieces. We put in the dishes.

In water, dissolve salt, mix well and pour fish so that it is fully covered.

Solim day in the refrigerator.

Fish is ready if its color is uniform, and the meat itself is soft and juicy.

It remains only to lay out the ready-made mackerel and file to the table!

This is the easiest recipe. Bon Appetit!

Mackerel spicy ambulance per day

Soft and gentle, with spicy aroma, fish on a pickled onion pillow, well, who will refuse such?

In addition, it is preparing just a day!

Spicy Malossal Mackerel for GOST

A very good recipe for which the scumbers was spilled in Soviet times.

Recall this taste again.

Harbor!

Delicious low-headed mackerel in oil

Many love to scumbuline with oil because it looks like a shop, only much better of course and is more comfortable in a hundred times!

And in the oil, the fish can be stored for about a week in the refrigerator. Let's cook!

Mackerel in brine from onion husk and tea

The delicious recipe for mackerel at which it acquires a beautiful "golden" shade.

Such a fish on the table looks gorgeous!

Lightweight mackerel quickly in 2 hours

Extra-fast way, will help out when there is no time or desire to salt the fish for a long time.

It turns out very tasty!

Mackerel saline entirely

The whole essence of this method is that we argue the fish entirely, without removing the insides and even leaving your head.

As a result, the full saline gives a stunning juiciness, fatness and taste! Worth trying.

7 ways to quickly and delicious saline to the scumbers at home

How to salute a scumbard at home - 7 delicious and fast step-by-step recipes

  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 the freshness. There must be an 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.

How to quickly sleep a mackerel in brine pieces?

Mackerel is a fish with a rich taste, oily and nutritious. When cooking, it is very important not to spoil the natural taste of this wonderful product, but only profitable to emphasize it. We offer the recipe for a rapid salting of mackerel - already three hours after the pouring brine, the delicate pieces of fish will be ready for use. It is important that the mackerel is fresh and high-quality, then the result will not disappoint you.

Cooking time: 3 hours.

Cooking time: 25 min.

Portions: 2.

  • Immediately measure the water for the brine, we put in the scenery and put on the stove. You need to boil it and cool. While the water heats up, rinse thoroughly, we dry, cut off your head and tail.

  • To boiling by this time, the water is added to salt, sugar sand, laurel leaves, black ground pepper. Purifying onions clean, rinse and cut thin half rings. They are also added to the brine. Boiling all together one and a half or two minutes and turn off the stove. Enjoy.

  • Cut the prepared carcass from the side of the abdomen, cleaner inside. We do it carefully, removing the black films along the way. We rinse again and dry.

  • Credit carcass cut into transverse pieces of a small thickness - literally two centimeters. Since it is necessary that the fish gets up quickly, you should not cut thick segments.

  • Prepared pieces of mackerel We are placed in glass or plastic dishes of the appropriate volume.

  • Pour fish with cooled brine together with spices.

  • Additionally, you can add favorite spices at this stage, for example, crushed coriander seeds. We close the capacitance with a lid and remove into the fridge for salting.

  • After two and a half or three hours, salted mackerel will be ready. We take it out of the brine, we clean from the plisted spices and lay out on the plate. Serve as a snack - such a fish perfectly warms the appetite!

Bon Appetit!

How deliciously picking up the scumbers in the whole in the brine?

Very quickly and simply can be salted entirely. You do not need to clean the fish from the internships, it is enough just to carefully wash it out and remove the gills. For complete identification of the mackerel you need at least three days, because carcasses are integers. Before use of already salty fish, we remove the insides and cut into pieces - gentle, juicy, to the measure of a salt snack will like everything without exception.

Cooking time: 10 min. excluding suping time.

Cooking time: 10 min.

Portions: 6.

Ingredients:

  • Mackerel - 2 pcs. medium size.
  • Water for brine - 1 l.
  • Salt - 4 tbsp.
  • Sugar sand - 2 tbsp.
  • Bay leaf - 6 pcs.
  • Black peas pepper - 15 pcs.
  • Coriander - ½ tsp
  • Mustard - 1 tsp.

Cooking process:

  1. First of all, we cook the brine, so that by the time of the fill of the fish he has already managed to cool. Measure the specified amount of water, pour into a saucepan, bring to a boil. Add salt, sugar sand, laurel leaves, black pepper peas, coriander seeds and mustard. Cook brine along with spices one minute. Remove from the stove and stammer to room temperature. Scumbers are thoroughly rinsed and dry.
  2. It is not necessary to gut fish, but the gills better remove - so as not to be patched. It is important to note that the quality and freshness of the mackerel should not be in doubt - only in this case the snack will turn out to be delicious.
  3. Prepared carcasses put in a plastic container, or in a glass container. It is also permissible to use enamel dishes for salting.
  4. Pour fish prepared by cooled brine together with spices. We close the capacitance with a lid and remove into the refrigerator. Three days later, the fish will completely solve and can be eaten it. During this period, it is advisable to turn the carcasses for uniform understanding a couple of times.

Bon Appetit!

Mackerel dry ambulance without brine at home

Metal singing methods are a lot - with brine, without it, with different sets of spices and a degree of salt content. In this recipe we offer a dry ambassador. The degree of salinity is average. There are no difficulties in cooking. In a few minutes, we process the fish with a mixture of spices, wrap in a film and remove into the refrigerator. Three days later, it will be possible to apply a delicious, juicy, fragrant mackerel. It is good and by itself, and for sandwiches, and as a cold snack.

Cooking time: 10 min. excluding suping time.

Cooking time: 10 min.

Portions: 4.

Ingredients:

  • Mackerel - 1 pc. medium size.
  • Salt - 2 tbsp.
  • Sugar sand - 1 tbsp.
  • Carnation - 3-4 pcs.
  • Bay leaf - 1 pc.
  • Pepper black ground - ½ tsp.
  • Coriander - ½ tsp

Cooking process:

  1. Cooking a dry spicy mixture for salting mackerel. To do this, in a small container mix the salt and sugar sand. It is important to use a large salt, because small can give an unpredictable result. Also add black ground pepper, carnation and coriander. We smoke the bay leaf into small pieces and also put on the other ingredients. Mix the pestle or brush and davim the mixture so that the spices allocate their aromas.
  2. Skumbrian is carefully mine. It is not necessary to gut it, but it is better to cut the gills to avoid bitterness. We dry the prepared carcass. We ride the fish with a salt mixture from all sides. To do this, it is convenient to put the scumbering on the cutting board and sprinkle with a cooked mixture. Palms then distribute it all over the surface of the fish.
  3. Sleticular scumbers wrap in two or three layers of the food film. We remove into the refrigerator and we are waiting for three days - it is so much a fish for a full-fledged understanding.
  4. Cleaning the fish with an excess salt - you can simply wash it. We remove your head and inside, cut into transverse pieces either separated on the fillet and apply to the table.

Bon Appetit!

How to quickly pickle a scumbers in two hours?

Gentle mackerel, which literally melts in the mouth. Preparing quickly, it is asked for two hours, eats in an abnormality. If you like a low-headed scumber, then this recipe is exactly worth trying. When I want a salted fish, but there is no desire to wait for a long understanding, this option is simply ideal.

Cooking time: 2 hours.

Cooking time: 15 min.

Portions: 6.

Ingredients:

  • Mackerel - 2 pcs. medium size.
  • Water for brine - 1 l.
  • Salt for brine - 2 tbsp.
  • Sugar sand for brine - 1 tbsp.
  • Pepper black peas - 10 pcs.
  • Pepper fragrant peas - 5 pcs.
  • Bay leaf - 3 pcs.
  • Coriander - 1 tsp.
  • Onion - 2 pcs. medium size.
  • Vegetable oil - 4 tbsp.
  • Apple vinegar - 2 tbsp.
  • Salt for the onions - pinch.
  • Sugar sand for the onion bow - 1 tsp.
  • Coriander - ½ tsp

Cooking process:

  1. Skumbria is thoroughly rinsed, cut off your head, tail and fins. We cut the belly along and remove the insides. Rinse a carcass again.
  2. Cook brine. In the pan, we pour the specified amount of water, heating it to a boil. Add salt, sugar sand, laurel leaves, black pepper and fragrant pepper. Cooking one or two minutes, remove from the stove and completely cool.
  3. Purifying onions clean, rinse and cut with thin quarters of rings. We put the chopped onions in a small bowl. Add salt, sugar sand, ground coriander, apple vinegar and vegetable oil.
  4. Mix and slightly many pieces of onions. We leave to marinate separately until the fish wakes up.
  5. The prepared mackerel carcass is cut into small transverse pieces. We fold them into plastic, glass, ceramic or enameled dishes. Fill with the prepared cooled brine. We close the lid and remove into the refrigerator for an hour and a half.
  6. After the expiration of the specified time, we take pieces of mackerel from the marinade, put in separate dishes and fall asleep with a pickled bow. Mix and leave to marvel everything together for another thirty minutes.
  7. Fish is ready. It is very well suited as a snack, as it turns well an appetite.

Bon Appetit!

How to salute fresh-frozen mackerel at home?

Fresh-frozen mackerel is perfect for salting. It retains all the properties of fresh fish as the composition and taste. It is important to give carcasses to find out smoothly, at room temperature or even in the refrigerator. Then the pulp will not lose the properties of its texture - the finished low-headed fish will definitely get tasty and tender.

Cooking time: 12 hours.

Cooking time: 20 min.

Portions: 6.

Ingredients:

  • Mackerel - 3 pcs. medium size.
  • Water for brine - 600 ml.
  • Salt - 2 ppm
  • Sugar sand - 2 ppm
  • Pepper black peas - 3 pcs.
  • Pepper scented peas - 3 pcs.
  • Bay leaf - 3 pcs.
  • Carnation - 3 pcs.

Cooking process:

  1. Skombus defrostly, it is possible not to the end - so even it will be easier to cut it. We wash the carcass thoroughly, cut off your head, tail and fins. We cut along and remove the insides. We rinse again so that the inner cavity is clean.
  2. Prepared mackerel cut into small pieces across the ridge. We put them in a container or a bowl of suitable volume. In a jar or any other tank sucking salt, sugar sand and peas of black and fragrant peppers. We pour water to room temperature, mix thoroughly so that all crystallines are completely dissolved.
  3. Pour pieces of fish with a cooked brine. We lay the laurel leaves and carnations, "we blend" them for fish. We close the capacitance with a lid and remove into the refrigerator. We withstand twelve hours.
  4. After the specified time, fish is ready. Get it out of the marinade. Purifying onions clean, rinse, dry and cut thin half rings.
  5. We are laying out a piece of low-headed mackerel together with half rings of the onions and serve on the table.

Bon Appetit!

Gentle and fragrant mackerel saline with bow

Delicious fragrant mackerel, with a tender pulp melting. Such a fish will be appropriate on the festive table, and on everyday. The cooking process is absolutely not troublesome and simple - anyone will cope. It is noteworthy that long to wait for the readiness of the fish does not have to have three hours. For salting, we recommend using a red or pink bow. It is more gentle, delicate and more profitable emphasizes the natural taste of mackerel.

Cooking time: 3 hours.

Cooking time: 25 min.

Portions: 6.

Ingredients:

  • Mackerel - 2 pcs. medium size.
  • Water for brine - 1 l.
  • Salt - 3 tbsp.
  • Sugar sand - 1 tbsp.
  • Onion - 2 pcs. medium size.
  • Coriander - pinch.
  • Bay leaf - 2 pcs.
  • Black peas pepper - 4 pcs.
  • Pepper fragrant peas - 4 pcs.
  • Vinegar table 9% - 2 tbsp.
  • Vegetable oil - 2 tbsp.
  • Greens - for decoration.

Cooking process:

  1. We prepare the scumbers: it needs to be thoroughly rinsed. Next, cut off your head. Optionally, cut off the tail.
  2. We cut the carcass along and remove the inside. We rinse again so that the inner part is completely clean. Prepared fish cut into small pieces across the ridge.
  3. Preparing brine. In a saucepan or a saucepan, we place the specified amount of water, salt and sugar sand. Also add laurel leaves, coriander and both types of peppers. We put on the stove and bring to a boil. While the brine is heated, we clean one onions from the peel and cut it into small pieces. We send to the brine. After the liquid boils, cook it three or four minutes. Remove from the slab and let it cool completely.
  4. We place pieces of mackerel into a container or a glass jar of a suitable volume. Fill with cooked cooled brine. We remove into the refrigerator for three hours for the arrangement.
  5. By the time the mackerel is filing, we clean the second bulb. Cut by subtle transparent half rings. We put the chopped onions in a bowl, sprinkle it with a coriander, watering vinegar and vegetable oil. Mix thoroughly.
  6. To Luka lay out pieces of saline mackerel, mix.
  7. The surface is decorated with greens and feed on the table.

Bon Appetit!

Step-by-step recipe for picking salted mackerel in the onion husk

If you like salty fish, but the standard singing methods have already fed up, we advise you to try this recipe. Marination in the onion husk gives mackerel a pleasant "smoked" color, as well as interesting spicy notes. Together with a onion husk, use and prunes - dried fruit will strengthen the final color of the fish and provide delicate acid.

Cooking time: 30 min. excluding marination time.

Cooking time: 30 min.

Portions: 6.

Ingredients:

  • Mackerel - 2 pcs. medium size.
  • Water for brine - 1.5 liters.
  • Salt - 4 tbsp.
  • Sugar sand - 2 tbsp.
  • Lukova's husk - 4 handstones.
  • Prune - 150 gr.
  • Bay leaf - 2 pcs.
  • Pepper fragrant peas - 4 pcs.
  • Greens - for decoration.

Cooking process:

  1. We prepare the scumbers: the first thing it needs to be carefully flushed. Next, cut off your head. Optionally, cut off the tail. Cut the abdomen and remove all the insides and dark films. It is convenient and quick to clean the scumbers if it is slightly frozen. We put the treated scumbers in a deep bowl.
  2. Preparing marinade. We put in the pan the specified amount of water, bring to a boil. Then add sugar-sand, salt, peas of fragrant pepper, laurel leaves, washed prunes and onion husks. Mix everything together and cook with slow boil for two or three minutes. After that, we remove the saucepan from the stove and give the marinada to cool to room temperature.
  3. The cooled marinade together with the onion husk, prune and spices pour prepared fish. We close the lid and remove into the refrigerator.
  4. After three days, the mackerel wakes up and will be ready to use. During the pickling, we recommend turning fish for uniformly asked a couple of times.
  5. Remove the fish from the marinade, cut into transverse pieces, lay out on a serving plate, decorated with greens and serve it.

Bon Appetit!

How to salute a mackerel in the oil at home?

Mackerel in oil always turns out to be more gentle and fat compared to the brine and dry singing option. The amount of oil is adjustable to its own taste, it acts here as an addition to the bow and salt, but not as the main marinade. However, we recommend yet in general adhere to the norm specified in the recipe to get the optimal taste of the fish.

Cooking time: 12 hours.

Cooking time: 25 min.

Portions: 6.

Ingredients:

  • Mackerel - 2 pcs. medium size.
  • Onion onion - 3 pcs. medium size.
  • Salt - 4 tbsp.
  • Sugar sand - 1 tbsp.
  • Black peas pepper - 1.5 tbsp.
  • Bay leaf - 4 pcs.
  • Vegetable oil - 4-6 tbsp.

Cooking process:

  1. Skumbrian is carefully mine. Next, cut off your head, tail and fins. Cut the abdomen and clean all the insides, as well as dark films.
  2. The onions are cleansed, we rinse and cut thin rings or half rings. Sugar sand mix with salt in a separate container.
  3. For marinization, we use glass, ceramic, enameled dishes. Special plastic containers are also convenient for these purposes. At the bottom lay out half of the sliced ​​onion. We distribute a smooth layer. Spring salt with sugar and black pepper polka dots. The laurel leaf is cleaned with hands and pour over onion. Then the dense layer is stacked by the prepared pieces of mackerel.
  4. On the fish laying black peppers and laurel leaves.
  5. Sprinkle with a mixture of salt and sugar.
  6. We lay out the second half of the onion rings, distribute their smooth layer and press the palms to the fish. Watering with vegetable oil over the entire surface.
  7. On top you can also put laurel leaves and black ground peppers, if they are still left. We close the container with a lid, shake and remove into the fridge for twelve hours. From time to time, the container gets and shake so that the fish can be uniformly.
  8. Get ready-made meal from the container and shift to the serving plate along with onions.

Bon Appetit!

Simple and tasty pick-up mackerel recipe in tea brine

The use of black tea in mackerel marination gives an unexpected result - the fish acquires an interesting taste, similar to smoked. The color of the mackerel becomes darker and more attractive. The degree of salinity make the average for tender fish to show its rich taste in all its glory.

Cooking time: 30 min. excluding marination time .

Cooking time: 30 min.

Portions - 6.

Ingredients:

  • Mackerel - 2 pcs. medium size.
  • Black tea - 7 bags.
  • Salt - 3 tbsp.
  • Sugar sand - 2 tbsp.
  • Pepper black peas - ½ tsp
  • Bay leaf - 5 pcs.
  • Carnation - ½ tsp
  • Vinegar table 9% - 2 tbsp.
  • Water - 1 l.

Cooking process:

  1. If the mackerel is frozen, we defrun it completely. It is not worth sending a frost-frozen fish to tea marinade - this will worsen her final taste.
  2. Skumbrian is carefully mine. Sut off your head and tail, cut the fins. Cut the abdomen and remove all the insides and dark films.
  3. In the pan, we pour the specified amount of salt and sugar sand. By the way, the salt takes only a large, use of a small instant or iodized can give an unpredictable result.
  4. Also in a saucepan to salt and sugar add black pepper peas, clove buds and laurel leaves.
  5. Next lay dry tea bags. Use natural black tea without taste additives and flavors.
  6. Pour the specified amount of water into the pan and put on the stove. We bring to a boil and cook on small fire three or four minutes. After that, we give ready-made marinada to cool.
  7. Prepared fish are placed in glass, ceramic, enamelled or plastic dishes. Alternatively, it is convenient to use the usual jar of a suitable volume.
  8. From the cooled marinade, we get tea bags, and then add vinegar to it, mix. Fill the scumbers.
  9. Tighten the tank with the fish with a food film or close the lid and remove into the fridge for marination.
  10. Three days later, the mackerel wakes up and will be ready to use.
  11. Give the fish from the marinade, cut and we serve on the table, decorating the greenery and rings of the onion bow. The remaining skombing store in the marinade in the refrigerator.

Bon Appetit!

Step-by-step recipe for salted mackerel in a jar for winter

An excellent version of the workpiece of salt mackerel for a long time. Due to the vinegar in the marinade, such a fish calmly justs in the refrigerator during a couple of months. It is convenient to get a piece of salty gentle mackerel from the bank and quickly serve on the table. Such a fish is good not only as a cold snack, but also for canapes, sandwiches, as an addition to pancakes or boiled potatoes.

Cooking time: 30 min. Excluding the time of preliminary understanding.

Cooking time: 30 min.

Portions - 8.

Ingredients:

  • Mackerel - 4 pcs. medium size.
  • Vinegar table 9% - 225 ml.
  • Vegetable oil - 100 ml.
  • Carrot - 2 pcs. medium size.
  • Onion - 2 pcs. medium size.
  • Salt - 5 tbsp.
  • Sugar sand - 1 tsp.
  • Pepper black peas - ½ tsp
  • Bay leaf - 2 pcs.
  • Mustard - 1 tbsp.
  • Vinegar table 9% - 2 tbsp.
  • Water - ½ l.

Cooking process:

  1. Skumbrian is carefully mine in running water. Cut off your head, tail and fins. Cut the abdomen and remove all the insides. We try to remove all the dark films.
  2. We rinse the carcasses again and cut them on the transverse segments of two centimeters width.
  3. We put pieces of mackerel into glassware and sprinkle with three salt boats. We use a large dining room, in no case are not small or iodized. Mix well so that all pieces are evenly covered with salt and remove in the fridge for six hours.
  4. After the specified time, we prepare marinade. To do this, the remaining amount of salt, sugar sand, black pepper and bay leaf are poured into the pan. We pour water. We put on the stove and bring to a boil. In the hot brine, we pour vinegar and vegetable oil. After boiling, we boil the liquid one and a half or two minutes and remove from the stove. Cool to room temperature.
  5. While the brine cools, clean the carrots and onions. Rinse vegetables and cut. Carrots - thin circles, onions - narrow feathers or half rings. My banks and sterilize in any available way. We give Tara to dry completely. At the bottom, we put pieces of carrots and onions.
  6. We take out a massacre-mackerel from the refrigerator and rinse under the jet of running water to wash off an excess salt. After washing, we dry and put a layer on vegetables into the bank.
  7. Then put onions with carrots again and repeat the fishing of the fish. We alternate layers the desired number of times.
  8. When the banks are filled, we snatch the last layer of the mustard seeds and pour the cooled marinade with spices. The liquid must completely cover the fish.
  9. Spin the can with a dry sterile lid and put in the fridge. A week later you can eat fish in food. It is not recommended to store such a workpiece for more than two months.

Bon Appetit!

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
Kak-hranit.ru.

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

Ingredients

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

Cooking

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
wowfood.club

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

Ingredients

  • 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.

Cooking

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
Zametkipovara.ru.

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

Ingredients

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

Cooking

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
kooolinar.ru.

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

Ingredients

  • 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.

Cooking

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
Delo-Vcusa.ru.

Mackerel pieces with spicy taste and beautiful tint.

Ingredients

  • 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.

Cooking

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
Patee.ru.

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

Ingredients

  • 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.

Cooking

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
Zhivinaturalno.ru.

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

Ingredients

  • 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 peppers;
  • 3 laurel sheets;
  • ½ Coriander tea spoon;
  • 2 tablespoons of table vinegar;
  • 2 tablespoons of sunflower oil.

Cooking

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.

Read also

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).

Ingredients:

  • 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.

Ingredients:

  • 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

Cooking:

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.

Ingredients:

  • 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.

Ingredients:

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

Cooking:

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.

Ingredients:

  • 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.

Ingredients:

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

Cooking:

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?

Ingredients:

Cooking:

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.

Ingredients:

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

Stages:

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.

Dear hosts and owners, glad to welcome you to our delicious blog! Today we will prepare a low-headed scumber.

The fragrant, home, fatty, the word real, and not the misunderstanding that we offer in stores!

Delicious low-headed mackerel

Such a fish is perfect for a festive table and just on warm family gatherings.

Use links in the frame to quickly go to the desired recipe in the article:

Delicious low-headed mackerel

The easiest and fastest recipe with a minimum of ingredients! Fish salts just a day.

Delicious low-headed mackerel

Ingredients

  • Mackerel - 500 g (1 pcs)
  • Salt - 2 h. L
  • Water - 600 ml

Cooking

Fish cut off her head, bolted abdomen.

Cut on not very large pieces. We put in the dishes.

Delicious low-headed mackerel

In water, dissolve salt, mix well and pour fish so that it is fully covered.

Solim day in the refrigerator.

Fish is ready if its color is uniform, and the meat itself is soft and juicy.

Delicious low-headed mackerel

It remains only to lay out the ready-made mackerel and file to the table!

Delicious low-headed mackerel

This is the easiest recipe. Bon Appetit!

Mackerel spicy ambulance per day

Soft and gentle, with spicy aroma, fish on a pickled onion pillow, well, who will refuse such?

In addition, it is preparing just a day!

Mackerel spicy ambulance per day

Ingredients

For brine:

  • Water - 0.5 l
  • Salt - 1 tbsp. L with a slide
  • Sugar - 1 tbsp. L.
  • Easy pepper - 5 pcs
  • Pepper peas - 15 pcs
  • Bay leaf - 2 pcs
  • Coriander - 1/2 Art.

For onion pillows:

  • Onions - 1 pc
  • Half juice lemon

Cooking

First of all, choose a fleshy, oily fish for salt.

You need to choose a scumber on the back: the thicker the striped part is the more meat in it.

Mackerel spicy ambulance per day

For this recipe, the fish is cleaned very carefully: we remove the heads, tails, all fins.

We can read the abdomen well from the insides, pull all the black films and clean the ridge, in which blood is stared.

In a word, we remove everything that can negatively affect the taste.

Mackerel spicy ambulance per day

When the fish is prepared, we collect brine.

To do this, take pepper peas, coriander and bay leaf, salt and sugar.

It is convenient to put everything in the floor of a liter jar and poured steep boiling water.

Stir everything to the complete dissolution of salt and sugar.

Now, while we are waiting for our brine to cool, cut fish into small portion pieces.

And already fully cooled brine pour our skombion.

Mackerel spicy ambulance per day

We give mackerel in the brine to stand for a couple of hours at room temperature, after which we remove it into the refrigerator at least for the night, maximum per day.

Mackerel spicy ambulance per day

After the day of the fish is ready! It remains only to put it on the pillow of pickled onions and serve.

To do this, cut onions by quotes, slightly remember his hands. Poland with the juice of halves lemon.

We mix and leave the onions to pickle for 30 minutes.

Mackerel spicy ambulance per day

We lay the scumbers over the pickled bow. Imagine what is the fragrance? Words not to convey!

Mackerel spicy ambulance per day

Bon Appetit!

Spicy Malossal Mackerel for GOST

A very good recipe for which the scumbers was spilled in Soviet times.

Recall this taste again.

Harbor!

Delicious low-headed mackerel in oil

Many love to scumbuline with oil because it looks like a shop, only much better of course and is more comfortable in a hundred times!

And in the oil, the fish can be stored for about a week in the refrigerator. Let's cook!

Delicious low-headed mackerel in oil

Ingredients

  • Water - 1 l
  • Bay leaf - 2 pcs
  • Pepper mixture with peas - 8-10 pcs
  • Salt - 80 gr
  • Sugar - 80 gr
  • Mackerel 3 pcs
  • Vegetable oil 200 ml

Cooking

Fish prepare, cleaned from the internships, removing the head and fins.

And also reorganize it with neat pieces.

Delicious low-headed mackerel in oil

To make a brine pour water into a saucepan, pour out salt, sugar, pepper, bay leaf.

We put on fire and bring to a boil. As soon as it boils immediately turn off.

Next, we go with the brine like this: I cool completely in the cold lay out our fish.

After that, fill it with the finished brine and put on the catering to the fridge for the whole night.

In the morning we take the scumbers and pack it into containers, density.

And already in the container fill with oil, but not so that it is straight out there, and moderately (up to half and from above).

Delicious low-headed mackerel in oil

Wonderful low-headed fish is ready. Such it is brilliant, appetizing, very tasty.

Delicious low-headed mackerel in oil

Will decorate any table!

Mackerel in brine from onion husk and tea

The delicious recipe for mackerel at which it acquires a beautiful "golden" shade.

Such a fish on the table looks gorgeous!

Mackerel is low-voltage in the onion husk

Ingredients

  • Mackerel - 1 kg
  • Onions - 1 pc
  • Long husk - handful
  • Easy pepper - 5 pcs
  • Black peas - 15 pcs
  • Coriander - 1/2 Art.
  • Bay leaf - 2 pcs
  • Black tea without additives - 2 tbsp. L.
  • Water - 2 l
  • Sugar - 1.5 tbsp. L.
  • Salt - 3 tbsp. L.

Cooking

Rinse fish, remove heads, leaving, fins.

Preparing brine. To do this, in a large saucepan of water, I will post all the ingredients in it, except for the mackerel itself.

We put a saucepan on fire and bring to a boil, then turn off.

So we get more saturated extractive brine.

Now it needs to be cooled to room temperature and strain.

You must have a fragrant, clean, saturated amber-colored liquid.

She fill the scumbers, close the lid and send to salt into the refrigerator for 3 days.

Mackerel is low-voltage in the onion husk and tea

Finished fish looks like smoking, such a beautiful color and awesome smell!

Mackerel is low-voltage in the onion husk and tea

It remains only to eat her with pleasure! Bon Appetit.

Lightweight mackerel quickly in 2 hours

Extra-fast way, will help out when there is no time or desire to salt the fish for a long time.

It turns out very tasty! Watch the video recipe with all secrets:

Mackerel saline entirely

The whole essence of this method is that we argue the fish entirely, without removing the insides and even leaving your head.

As a result, the full saline gives a stunning juiciness, fatness and taste! Worth trying.

Mackerel saline entirely

Ingredients

  • Mackerel - 1 kg
  • Salt - 6 tbsp. L.
  • Sugar - 2 tbsp. L.
  • Pepper - 1 h. L

Cooking

Take the mackerel, remove the tailings from her so that they do not interfere. Everything else does not touch. I do not worry and do not cut off your head.

Solo will be entirely. In this secret of her juits and taste, an old recipe, so our grandmothers did so.

Mix the salt, sugar and pepper into one handheld and completely cut the fish in them.

I don't need to write salt in the gills.

Mackerel saline entirely

Immediately I want to say: do not be afraid of salt in this recipe. It is perfectly designed and calculated for 1 kg of fish.

The reassets will not be because the fish we did not pay out, it is closed everywhere.

Therefore, it will not take a lot of salt, but as much as she needs to get very gentle little small.

Further, the fish can be laid in several packages or any other dishes right so with salt.

Mackerel saline entirely

We put in the refrigerator for a catering for 3 days. During this time, the fish will stop juice, sprouts well inside, while remaining soft and oily.

After three days, I will get it, we promote from salt, we delete my head and governed.

Mackerel saline entirely

Fish is ready, it remains only to cut beautifully with the left, under potatoes. Mmm!

Mackerel saline entirely

You see what it turns out shiny fat, very soft, with stunning taste!

Great recipe!

That's all, dear friends. We hope our recipes will be useful to you.

Preparing with pleasure and come back to us for new delicious recipes!

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Mackerel is an ocean fish that is perfect for salting. Solving technology has simplicity and technological, which allows it to implement each hostess.

Salt Mackerel - Uniform Cooking Approaches

Fish, cooked independently, much different from salt mackerel, which is sold in the supermarket. The most important thing is to properly prepare a carcass and cook marinade. Marinade is brewed in several stages, after which it cools. Warm marinade is allowed to water the scumbers.

Preparation of dishes and fish

In order not to have any delays in the creation of the salmon, it is necessary to prepare everything you need in advance.

To do this, you will need:

  • cutting board (for cutting fish);
  • sharply fulfilled tool;
  • Big deep plate;
  • Bank with a lid (glass);
  • transparent package (polyethylene);
  • Cookware for the preparation of brine (pan).

For mackerel does not lose their taste, it must be separated accordingly. First of all, the carcass is eliminated from the tail, heads and fins. After that, remove the loss with a dark film. The fishing fishery is well washed in clean water and dried. Depending on the recipe, the carcass are left completely or cut into a small number of parts.

How delicious and quickly sleeping their own sketch

What is needed for this:

  • Two medium-sized fish carcasses;
  • 1l of pure water and sudine;
  • pepper;
  • Bay leaf;
  • bare powder mustard;
  • three teaspoons of sugar;
  • Five spoons of cook salt.

Cooking method:

  1. Boil 1 liter of pure water.
  2. Bring to boiling with spices.
  3. Turn off the fire and give cool.
  4. Process and prepare fish.
  5. Pieces of mackerel are laid out on a plate and water marinade.

The fish prepared in this way is placed in the refrigerator for a couple of days. After that, the scumbers can be served on the table.

Simple pickling mackerel recipe

Need to cook:

  • Two fish;
  • 50 g 9% vinegar;
  • a couple of bulbs;
  • 30 g salts;
  • vegetable oil - 100 g;
  • 2 leaflets of laurels;
  • Pepper to taste.

Cooking:

  1. Fish is cleaned and cuts into separate pieces.
  2. Fish pieces laid out on a plate and stirred with salt.
  3. Rings of onions and pepper are added, and stirred.
  4. Prepare marinade based on spices and sunflower oil.
  5. Fish pieces are flooded with marinadas and are withstanding during the day.
  6. After that, put in the refrigerator for several hours.

Salted mackerel with cinnamon

The following products should be prepared:

  • one large carcass of fish;
  • water;
  • 250 g salts;
  • peas pepper;
  • Cinnamon - on the tip of the knife;
  • Two laurel sheets.

Cooking technique:

  1. Fish is cleaned and washed.
  2. Water poured into the pan, and spices are added.
  3. Marinade is boiled, and then becomes cold.
  4. A solid carcass of fish is filled with cold brine.
  5. Put on the 3rd day in a cool place.

Marinated mackerel with basil and coriander

It is necessary to prepare:

  • fish;
  • Bay leaf;
  • a little carnation;
  • 5 g of Basilica and 5 g of Coriander;
  • Sugar pinch;
  • 25 g salts;
  • Clean water.

Cooking process.

  1. A glass of water is poured into the dishes and spices are added.
  2. Boil, and then cool the marinade.
  3. Fish clean and divide, rinse with clean water and dry. Slices of mackerel are stacked in the bank and water marinade, after which the bank is tightly closed. Leave in a cool place for a day, after which the fish can be eaten.

Preparation of saline mackerel without marinada

The following products are preparing:

  • mackerel;
  • 25 g salts;
  • 2 h. Sugar spoons;
  • a little pepper;
  • 1 laurels leaf;
  • 1 t. Spoon mustard and 1 h. Spoon Coriander.

Solving process:

  1. It is cleaned and washed fish, and then dried on a napkin.
  2. Spices with a laurel leaf and salt are embanked in the dishes.
  3. Fish carcass is rubbed with a mixture of spices and moves for a couple of days in a cool place. Before this, mackerel is placed in a plastic bag and tightly tied. The package must be shake several times so that the spices are evenly distributed around the carcass.
  4. Put the package on the plate.
  5. After two days, the carcass is removed from the package and is washed with cold water. After that, the scumbers can be cut into pieces and file to the table.

Salted mackerel in tea brew

For a start, two mackerel carcakes are selected, with removal of all extra parts and washed in water. After that, the brine from the welding of tea is preparing with the calculation of 1 liter of water. The solution must be cooled, after which it should be pushed 40 g of salt with sugar and stir. Soak fish in solution, and then put for 2 hours in the refrigerator, and maybe more. It all depends on the color of the fish and the amount of salt. After a few hours, the fish is pulled out of the brine and hangs so that it is a stack of fish. The mackerel is then placed in a paper bag and moves to the refrigerator.

Mackerel spicy ambulance in marinade

Components:

  • Two large fatty mackerels;
  • 30 g of sea salt;
  • spices for fish;
  • a little pepper;
  • 2 carnations;
  • several berries of juniper;
  • A little bit of coriander.

Cooking:

  1. Fish is seized until fillet is obtained.
  2. All spices are crushed and mixed with fisheries.
  3. Mackerel fillets are stacked in a deep vessel and triggered by spices.
  4. Mix fish and spices, after which the fish is covered with something heavy.
  5. The fish should be soaked in spices in room temperature over the day.
  6. After that, the fish is placed in the refrigerator for three hours.

Mackerel salted with mustard

Need to prepare:

  • one big carcass;
  • one liter of water;
  • 45 g of salt;
  • 30 g of sugar;
  • 10 g of mustard powder;
  • several pieces of laurels;
  • 20 ml of sunflower oil and some pepper pepper.

Cooking method:

  1. Skumbrian to part, clean, wash and divide into small pieces.
  2. Fill all seasonings into water and boil 7 minutes.
  3. Marinade must be cooled and fill them with a container with pieces of mackerel.
  4. Move for two days in a cold place.

Salted mackerel in brine and onion husk

Main components:

  • fillet of three no big macumbers;
  • Long husk;
  • Sugar and salt 2 tbsp. l;
  • Spices to taste.

How to cook:

  1. Cooking the marinade, giving him to get drunk 7 minutes.
  2. Slices of mackerel are in large, deep dishes and fill it with marinade.
  3. Put for three days in a cool place (refrigerator).

Mackerel rapid ambulance

Basic ingredients:

  • several fish carcasses;
  • a couple of bulbs;
  • 35 g of salt;
  • 2.5 glasses of water;
  • pepper pepper;
  • Bay leaf.

Cooking technology:

  1. Boil water.
  2. It is necessary to add a bay leaf, salt, pepper to boiling water.
  3. There are two bulbs here, previously cutting them into four parts.
  4. Bring marinade to boil and cook 10 minutes, after which it cool.
  5. Fish separated, cut into small pieces and put in a glass jar.
  6. Pour prepared pieces of fish marinade and put for a few hours in the refrigerator, after which you can serve a scumber to the table.

Some secrets and delivel tips of experienced cooks on the topic, how to escape the scumbers

Faster and easier to salt fish by a dry ambulance. All spices and seasonings are rubbed into the purified carcass, after which it is placed in a plastic bag and it is necessary to put it in a refrigerator for several days. Before serving on the table, it is pulled out of the package and cleaned from excess salt and spices. If they cut into pieces to cut into pieces, then it will absorb the aroma of the seasonat and will absorb the salt faster. And if you remove all bones from the fish, it will be the best feed.

Such technology is suitable for salting by any fresh or fresh frozen fish. In order for ice cream, the fish does not lose their qualities, it should be correctly defined. And it is defrosting in cold water during the day. If the defrosting process is forced, the fish will lose natural elasticity.

How to salute fresh-frozen mackerel quickly and tasty

Product preparation:

  • 0.5 kg of fish;
  • Two bulbs;
  • slight salt and sugar (by pinch);
  • Some pepper (pinch);
  • 2 laurels leaves;
  • Some spicy herbs.

How to cook:

  1. Clear carcasses from all over, rinse well and cut into pieces.
  2. Cut onion rings.
  3. Grind the remaining spices.
  4. Slices of fish are laid out in the can with layers, while each layer is shifted onions and spices.
  5. The bank is tightly closed with a lid and left at once. Then the bank turns over and is left again for an hour.
  6. Before feeding can be cooled.

How to sleep freshly-frozen scumbers

For this you need:

  • several fish carcasses;
  • 30 g salts;
  • 15 g of sugar;
  • water;
  • Long husk and black tea.

How preparing:

  • A saucepan with water is placed on the fire.
  • All spices are poured into it, including Luke's husks.
  • Water is brought to a boil.
  • The composition is boiled for a short time.
  • The brine is filtered and brought to room temperature.
  • From the carcasses remove insides and washed.
  • All the fish is flooded with a cooled brine.
  • Mackerel carcass are left for 12 hours.
  • After this time, the mackerel moves to the refrigerator for 4 days. Every day, fish carcasses turn over for the best effect.

How to sleep with slices fresh-frozen mackerel

It is necessary to prepare:

  • a couple of mackerel carcakes;
  • 25 g salts;
  • 2 tbsp. Sugar spoons;
  • 1 tsp of dried basil;
  • 1 cup of water;
  • Slightly cloves and laurels.

Cooking method:

  1. All spices are placed in warm water.
  2. Bring Marinade to Boil.
  3. Give marinada cool.
  4. Clean and cut fish.
  5. Share pieces into a suitable container and filled with brine.
  6. Give the opportunity to stand in room temperature for some time, then move to a cold place for 24 hours.

Some more interesting recipes

Salted mackerel with lemon

Ingredients:

  • 3 fish carcasses;
  • 20 g salts;
  • 10 ml of lemon juice;
  • several pieces of pepper peas;
  • 0.5 liters of water;
  • Bay leaf.

How to cook:

  1. Pour spices in dishes with water and boil, and then slaughter a few minutes.
  2. Fish carcasses clean and cut.
  3. Lay out the sliced ​​mackerel into the container and pour the lemon juice.
  4. All fish poured cold marinade.
  5. Capacity to hermetically close the lid and put on the day in the refrigerator.

If Marinade darkens, nothing special. It's all about lemon, which can cause a chemical reaction.

Salt mackerel with prunes

Ingredients:

  • one carcass of fish;
  • one liter of water;
  • handful of prunes;
  • 3 spoons of salt (dining);
  • 2 sugar spoons (dining);
  • 1 spoon of black tea.

How to cook:

  1. Fish is cleaned and washed well.
  2. Fish and prunes are stacked in a deep bowl.
  3. Prepare marinade: Add tea, salt and sugar to boiled water, after which the composition boil seven minutes and cool. Be sure to skip through the sieve.
  4. Pour fish brine and leave for a few days.
  5. Every day a carcass should be turned over.
  6. The sprayed fish is lubricated with sunflower oil and cut into pieces. Finished fish is stored, in hermetically closed container.

Salted mackerel in mayonnaise

Components:

  • Fresh-frozen fish and chopping black pepper;
  • Two tablespoons of salt;
  • 120 g mayonnaise.

Soldering.

  1. Mackerel is deflated and is separated with the removal of all bones. At the same time, the skin is not deleted. Carcass is cut into small pieces.
  2. In each piece, a mixture of pepper and salt is rubbed.
  3. After that, the whole fish is labeled by mayonnaise.
  4. The pieces of mackerel are folded on the plate and are placed on 2 hours in the refrigerator.

Recipe "Fish on the haze"

Product preparation:

  • several mackerel carcakes;
  • 3 handstone onion husk;
  • 0.5 glasses of liquid smoke;
  • 40 g salts;
  • 20 g of sugar;
  • 1 l of water.

How preparing:

  1. Each carcass is separated, with the removal of the head, tail and fins, as well as the internals. After that, rinse and cut into pieces.
  2. The husk is placed in a container with water and boil until water darkens.
  3. Add salt and sugar, constantly stirring.
  4. Did the composition on low heat for 20 minutes.
  5. Cool and strain, after which add liquid smoke and mix.
  6. Skumbress put in deep container, pour marinade and cover a plate with a cargo.
  7. Fish, sprung by marinade, put in the refrigerator for a couple of days.
  8. Before serving, the fish is washed and dried on a paper napkin.

Cooking the scape without vinegar

Components:

  • 3 carcasses of fish;
  • 2 cups of pure water;
  • 35 g of salt;
  • 20 g of sugar;
  • Muscat walnut, coriander and pepper at will.

Soldering process:

  1. Mackerel is cleaned, wash and cuts into pieces.
  2. Water and spices are poured into the container, along with salt and sugar.
  3. Water is brought to a boil and boils 5-7 minutes.
  4. The fish cut into pieces is placed in the container and fills in a warm marinade.
  5. The container is tightly closed and left in a cool place for 24 hours.

Salt of mackerel in Tuzluk

What is necessary:

  • 1 l of pure water;
  • 2 tbsp. spoons of salt;
  • pinching sugar;
  • 1 laurel leaf;
  • pepper fragrant - to taste;
  • A little carnation.

Cooking:

  1. Cooking marinade on medium heat. Water, salt and sugar are boiled when stirring for 8 minutes.
  2. Mackerel is cleaned and washed.
  3. Pieces of fish are flooded with a cooled marinade.
  4. In this state, the fish is in the refrigerator 48 hours.
  5. After this period, the fish is mixed with spices and placed in the package.
  6. Mackerel in the package again falls in the refrigerator for 15 hours.

Conclusion

Mackerel is a delicious fatty fish, in addition, it is also nutritious. Its meat contains the required amount of fatty acids and protein padlies. Moreover, in meat of mackerel there are such trace elements as zinc, selenium, phosphorus and others positively affecting human vital activity.

What to serve

Many people prefer salted fish with baked or boiled vegetables. Vegetables and fish complement each other. Most people prefer to prepare delicious salads from pieces of fish, and use it with beer.

Hello everybody! 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. Bon Appetit! 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. Bon Appetit!

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. Bon Appetit!

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. Bon Appetit!

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!

ponravilos.

Sincerely, Catherine Manzurova

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