How to delight the mackerel of spicy salted, vinegar, mustard at home? How to quickly pick up the mackerel for hot and cold smoking?

In what ways can you salin mackerel so that it is tasty? This is described in this article.

The mackerel is rich in vitamins, tasty and useful, and its calorie content is not very high - only 200 kcal in 100 g of product.

Preparing different mackerel dishes, and using them, you can:

• Improve memory and vision
• Raise immunity
• Reduce the risk of oncological diseases
• Improve the condition of the skin with psoriasis disease
• Relieve headache and pain in arthritis
• Reduce cholesterol in the blood
• Improve metabolism
• Reduce the amount of carcinogens in the body
• Help the brain in saturation with useful substances

How to pick up the mackerel entirely at home?

In our stores, a whole salted mackerel is sold, it can always be bought, but cooked by yourself is much tastier.

Mackerel, salted entirely in onion husk and black tea

Recipe:

1. 3 large mackerels We defrost naturally (without microwave and hot water).
2. Cooking the brine: Water (6 glasses) Heat in the pan, add 3 handful of washed onion husks, black tea (2 tbsp. Tablespoons), one and a half tablespoons of sugar, 3 tbsp. tablespoons of salt, boil for several minutes and remove from the stove.
3. We process the fish. We take out the intestines from the thawed mackerel, and we put it in an enameled pan, filter the brine and pour into the fish, close the pan with a lid, put it on the cold for 3 days.
4. We turn the fish several times a day in a day so that it sucks equally, and stains, and after 3 days we get it out of the brine, cut into pieces, decorate with a lemon and serve with boiled potatoes.

Mackerel, salted entirely with black tea

Recipe:

1. We defrost and prepare fish. 2 large fish We defrost, take out the intestines, cut off the heads and mine.
2. Cooking the brine. Pan with 1 liter of water Boil, add for 4 tbsp. tablespoons of salt, black tea, sugar And cool.
3. We place the fish in enameled dishes, fill in a brine with tea and leave to suck in a cold place for 4 days.
4. We take out the fish from the brine and hang it by the tails at night, cut it in small pieces in the morning and serve to the table with greens, or you can also add to the salad, it will be very tasty.

How to salute mackerel in a bank?

Our body requires fats and proteins. Fat fish, which is mackerel, is ideal for replenishing the body with these elements.

Unsaturated fats in fish are much more useful and easier to absorb than other animal fats, for example, in meat. In addition, there is a lot of fluorine, chlorine and cobalt in mackerel.

Constantly eating mackerel dishes, we we treat our body:

• We prevent the further development of cardiovascular diseases
• We improve the brain
• We interfere in the formation of blood clots
• We improve the condition of patients with bronchi
• We prevent the development of atherosclerosis and arthritis

Mackerel salted with pieces

Recipe:

1. We prepare the marinade. Boil in the pan 1 cup of waterWe pour it 2 tbsp. tablespoons of salt, 1 tbsp. a spoonful of sugar, a couple of laurel leaves, 1 teaspoon of crushed coriander and dried basilboil. Until sugar and salt are dissolved, and let us cool.
2. 2 large mackerels We clean from the intestines, mine, cut off the heads and fins, cut into 2 parts horizontally and pull out the bones, cut into pieces 2-3 cm thick.
3. We lay out the pieces of fish in a clean jar, pour a cool marinade, close the plastic lid and leave for 2 hours to intensively soak the salts and spices, and then put it in a cold place for 1 day.
4. We serve salted fish with onions, to boiled potatoes, watering it with sunflower oil.

How to quickly pick up mackerel in 2 hours?

You bought fish, and you can’t wait to eat it, but it is not yet ready. You can fry or extinguish, but you want a salty fish. Wait 2 hours, and the little salted fish is ready.

Small mackerel after 2 hours

Recipe:

1. Cooking the brine. Pour into the pan 350 ml of water, boil, and then add a few pieces of brushed small bulbs, one and a half tablespoons of salt, 2 bay leaves, 7 pcs. black pepper, boil the brine and cool.
2. Clear 1 large fish From the intestines, cut off the head and tail, mine and cut into pieces, 2 cm thick, lay in a glass bowl, fill it with a cooled brine, and take it into the cold for 2 hours.
3. After the prescribed time, the fish is ready, it can be left in the brine for 1-2 days, it will not be stored longer.

How to pick up a freshly frozen mackerel?

To cook delicious and useful salty mackerel, you need to know some wisdom:

• Little mackerel is not suitable for salting, it is bony and low -fat, you need to take fish weighing more than 300 g.
• You need to choose a mackerel of light gray in color without yellowness, elastic, with transparent (not muddy) eyes.
• You can grease mackerel in enameled, glass or plastic foods.
• You can salt the fish with slices with bones, entirely or fillet; Fish cut into small pieces will be prepared in 1 day, and a whole carcass in 3 days.
• Salt fish with large stone salt, and not iodized or extra.
• The aroma of mackerel is given by spices: fragrant and black pepper, bay leaves, cloves and coriander.
• The finished saline fish must be stored in the refrigerator, no more than 5 days; You cannot store in the freezer, it will lose its former taste.

The mackerel is freshly frozen pickled

Recipe:

1. 3 large mackerels We defrost, when they are slightly thawed (not completely thawed fish is well cut), we take out the intestines from the fish, get rid of the heads and tails, wash, cut into pieces of 3-4 cm, and place in deep dishes.
2. We prepare the marinade. Mix 3 tbsp. tablespoons of vinegar, 2 tbsp. tablespoons of vegetable oil, 1 teaspoon of sugar, 1 tbsp. a spoon with the top of salt, 2 laurel leaves, fragrant and black pepper with peas - 1 teaspoon.
3. Pour the marinade into the fish, add 3 medium bulbs cut into half rings and 3 cloves of garlic, finely cutMix everything well.
4. We transfer fish with marinade into a glass dish, close the plastic lid, and put it on the cold, for 1 day.

How to salute the mackerel of home smoking?

To cook delicious smoked fish at home, you need to know a few secrets:

• You can salt fish in the brine, and in a dry way.
• To give the fish a yellowish shade, you can use beneficial colors: a decoction of onion husk, turmeric powder.
• To give the fish the smell of a haze and a unique smoked taste, you can use the “liquid smoke” seasoning, but there are many opponents of this method of smoking that consider it harmful.
• The smoked taste will give the fish cut into small pieces smoked prunes if you throw it into the marinade.
• When pickling fish, black pepper, bay leaf and onions, cut into half rings, improves its taste.
• The acute taste of mackerel gives such spices: fragrant pepper, cloves and coriander.

Mackerel of home smoking

Recipe:

1. We will prepare the fish. From 2 average fish We take out the intestines, cut off the heads, rinse from above and inside.
2. Cooking the brine. Boil 1 liter of water, brew in boiling water black tea (1 bag), add 4 tbsp. tablespoons of salt, 3 tbsp. tablespoons of sugar, 125 ml of “liquid smoke” or 20 pcs. chopped into small pieces of smoked pruneswhen it cools down, add 1 teaspoon of turmeric.
3. In plastic 1.5 liters, cut the upper narrowed part.
4. We lower the fish up into the bottle of fish up, pour the brine, add the fish with something from above and put it into a cold place for 3-4 days.
5. Periodically, we stir the fish so that it turns evenly and sucks.
6. We take out the fish from the brine, hang it by the tails for one to one and a half hours, when it dries, lubricate with sunflower oil for shine, and you can serve on the table with black bread, or to beer.

How to pick up a mackerel for cold smoking?

For mackerel, it is better to use cold smoking, as it is fat fish - 16% of the weight of the fish falls on fat.

With hot smoking, such healthy fat melts and flows, and with cold it remains.

Cold smoking mackerel

Recipe:

1. Mackerel (several pieces) We defrost gradually: we take it out of the freezer and put it in the refrigerator.
2. When the fish is a little smells, we remove the intestines and gills, my, dry and salt in a dry way.
3. Dry salting method. Pour the prepared fish with salt and spices, salt take 15-20% of the weight of the fish, spices to your taste; We put the fish in a cool place to salt 12 hours, but you can up to 3-4 days until the fish lets the juice.
4. We take out the fish, wash it, wipe it dry and hang it by the tail in a dry, cool place for several hours.
5. We suspend the fish in the smokehouse with your head upward for 24 hours. All the time we maintain a temperature of 25 ° C, no more.
6. We take out the fish from the smokehouse and can be served on the table.

How to salute mackerel for hot smoking?

To mackerel hot hot smoking It turned out appetizing, tasty and healthy, you need to know a few secrets, and skillfully use them:

• In salt for the aroma, you can add black and red ground pepper, ground fruits of lemongrass And other spices at will.
• If you have an electric smokehouse, then the mackerel of hot smoking can be obtained as follows: install 100 ° C and smoke an hour and a half.
• For smoking in an ordinary smokehouse, we use sawdust of fruit trees, as well as from alder, oak, beech, birch, nut and aspen.
• We take sawdust for smoking without bark, since there is a tar in the bark, and it can give the fish a bitter taste.

Hot smoking mackerel

Recipe:

1. We defrost the fish (several pieces) naturally (we do not use the microwave, hot water and the like).
2. We take out the intestines from the fish, cut off the head, mine, let the water drain and dry.
3. We rub fish carcasses with salt, first inside, and then from above, salt goes approximately 1 tbsp. spoon per 1 carcass.
4. We put the fish for the salting in a deep dish, close it, clean it in a cold place for 7-8 hours.
5. We wash the salted fish under cold water from salt, let the water drain, hang it for 1 hour at room temperature to dry.
6. Pour at the bottom of the smokehouse 2 handfuls of sawdust, if the sawdust is dry, moisten them with water, and at the top we suspend the fish or lay out on the grille so that the fish do not contact.
7. Close the smokehouse with a lid, and make medium fire.
8. After 10 minutes, opening the lid, we release smoke so that the fish does not acquire bitterness, and again close for 15 minutes.
9. Having removed the smokehouse from the fire, we take out the fish, let it cool, and the fish is ready.
10. If not all the fish is immediately eaten, we wrap it in a plastic film, and store it in the refrigerator for no more than 3-4 days, if you store longer, the taste and smell worsen.

How to salute mackerel vinegar?

With vinegar, mackerel is quickly pickled. During the day, delicious fish is ready.

Mackerel salted with vinegar

Recipe:

1. Preparing 2 average mackerels: We take out the insides, cut off the heads and tails, cut along the ridge into 2 parts, remove the ridge and skin.
2. We cut the resulting fillet into small pieces, 2-3 cm thick, fold in a deep dish, sprinkle 3 tbsp. tablespoons of saltMix and leave for 5-10 minutes.
3. Add to fish 50-70 ml 9% vinegar, half a glass of vegetable oil, 2 pcs. bay leaf and cloves, 5 peas of fragrant pepper, 2 bulbs, cut into half rings, mix, cover, and put in a cold place for 12 hours.
4. After 12 hours of pickling, the fish is ready.

How to salute mackerel with mustard?

Salt mackerel with mustard

Recipe:

1. Cooking marinade for fish. Heat in a saucepan 1 liter of waterwhen it boils, add 4 bay leaves, 10 peas of black pepper, 5 tbsp. tablespoons without the top of salt, 3 tbsp. tablespoons without the top of sugar, 1 teaspoon of dry mustard, boil for 3 minutes, and leave to cool.
2. We prepare the fish. U 2 large mackerel, weighing 350 g No less, cut off the heads, tails, throw away the insides, wash them, cut into pieces 3-4 cm, and put them in glass or enameled dishes.
3. Pour the fish with cold marinade and put in a cold place, after 12 hours you can already try, and the fish will be completely sucked for 2 days.

How to salute the mackerel of spicy salting?

Secrets of preparing mackerel of spicy salting:

• Using different spices, every time there will be a new taste in fish.
• Carnation Gives the fish a very strong aroma, be careful with it.
• Ground coriander Enhances the taste of fish.
• The longer the fish pickle, the tastier and juicier it is, but not more than 5 daysThen it becomes soft.
• Pickled fish of spicy salting you can store 3-4 days in the marinade, If you dilute it with water 2: 1.
• Also, pickled fish can be stored in this way: after pickling, the fish should be removed from the brine, let it drain, and dry the fish in the air, put it in a cellophane bag and store in the freezer, so the fish will not lose its taste.

Spicy saline filter for sandwiches

Recipe:

1. Several large fish We free from the intestines, mine, cut into 2 parts horizontally, we take out the ridge, if there are bones, we also take out, remove the skin.
2. Grind the finished fillet salt and ground spices (black and fragrant pepper, turmeric, cloves, coriander)We leave half an hour at room temperature, then rub again with spices and salt.
3. We very tightly wrap the fillet in parchment paper, put in the refrigerator for 3 days.
4. We take out the mackerel fillet from paper and cook sandwiches.

There are a lot of mackerels of mackerel, and all of them are based on salts with the addition of spices. It doesn’t matter what spices you add, but it is important that you do it with your soul, and then any recipe will turn out tasty.

Video: How to delight the mackerel at home delicious?