S alted mackerel slices: cooking options, delicious and quick recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Mackerel is a fat and tasty fish. Unlike herring, it is easier to free it from the bones and prepare it for cooking. S alted mackerel is especially delicious. You can buy it in the store, but it's better to make it yourself. How to cook delicious s alted mackerel at home? In the article, we will consider the answer to this question.

In brine

Child fish is best for this recipe. If the mackerel has been frozen many times, then cutting it into beautiful strong pieces will not work. Ready-made fish can be used for salads or served with a side dish.

Ingredients:

• mackerel - 550 g;
• water - 530 ml;
• s alt - 3 tablespoons.

It is better to cut the fish into pieces, having previously slightly frozen them, so they turn out to be more even. Boil water and then cool to room temperature. How to s alt mackerel slices in brine? Place the fish pieces in a jar or other container.

Then prepare the brine. S altmix with water and mix well. After that, fill the mackerel with brine so that it is completely covered with water. Then the container with the fish must be covered with a lid and put in the refrigerator. The next day, the dish can be served on the table. Try to keep the mackerel in the brine for at least 14 hours.

Fish at home

This recipe is suitable for housewives who are afraid that the fish may not be s alted and will be dangerous. The marinade for s alting mackerel contains vinegar, so you don’t have to worry about undesirable consequences after a meal. The dish turns out very tasty, with a slight sourness.

Ingredients:

• mackerel - 1500 g;
• water - 1050 ml;
• s alt 80 g;
• sugar - 80 g;
• bay leaf - 4 pieces;
• peppercorns - 10 pcs.;
• vegetable oil - 250 ml;
• table vinegar 9% - 100 ml.

It is recommended to start cooking with marinade. Place the s alt, bay leaf, sugar and pepper in a saucepan, then add the brine ingredients to the water. Bring the liquid to a boil and pour in the vinegar. After that, remove the marinade from the stove and cool it to room temperature.

Gut the mackerel and remove the head and fins. Rinse the carcass so that no blood and black films remain inside it. Cut the fish into pieces and dip in a warm marinade for 5 hours. Then remove the mackerel in a jar and fill it with sunflower oil. Place the fish in the refrigerator for another 2 hours, and then serve.

In the onionhusk

Mackerel prepared according to this recipe has a pleasant taste of smoked meats. It can be served on the festive table. The guests will be delighted. For cooking, you will need either a bag or a plastic bottle.

Ingredients:

• fish - 1000 g;
• water - 1050 g;
• s alt - 3 tablespoons;
• sugar - 30g;
• onion peel - 3 handfuls;
• black tea - 20 g;
• allspice - 5 pcs.;
• cloves - 2 pcs;
• bay leaf - 1 pc

Cooking s alted mackerel pieces in a bag should start with the marinade. Pour onion peel, s alt and sugar with cold water and put on fire. After boiling, add tea, cloves, pepper and bay leaf to the marinade. Boil the liquid for another 2 minutes. Then remove the pan from the heat, strain the marinade and let it cool to room temperature.

Gut the fish, clean and cut into pieces. Then place the mackerel in a plastic bottle with a cut neck, or in a tight plastic bag and pour over the marinade. The fish must be kept in the refrigerator for 3-4 days.

With bow

For this recipe you will need a medium sized saucepan. S alting mackerel with onions is popularly called the grandfather method.

Ingredients:

• fish - 1.5 kg;
• onion - 250 g;
• vegetable oil - 100 ml;
• sugar - 30g;
• s alt - 45 g;
• universal seasoning - 20 g.

Gut mackerel, clean from black films,cut off her fins. Cut the prepared carcass into medium-sized pieces. Peel the onion from the skin and chop. In a separate container, prepare the dry mix for the marinade. To do this, mix s alt, sugar and seasoning.

Then take a pan in which you will need to lay out fish and marinade mixture in layers. When all the ingredients are in the container, fill them with sunflower oil. Put a plate on top of the pan and put a jar on it, and then put the structure in the refrigerator. Mackerel under oppression will quickly s alt out and acquire an unusual taste. After 12-15 hours the fish will be ready.

With garlic

How to pickle mackerel pieces in a dry way? You can try the original recipe with garlic.

Ingredients:

• mackerel - 1 kg;
• garlic - 1 head;
• s alt - 15 g;
• bay leaf - 5 leaves.

Gut the fish and clean from black films. Then cut off the head and fins. After the carcass should be thoroughly washed. Cut the mackerel into pieces, if desired, free it from the bones. Break the bay leaf and pass the garlic through the press.

Spread the dry marinade mixture evenly over the mackerel. Then wrap the fish in cling film and refrigerate. The dish will be ready in 7-10 hours.

With mustard

Mackerel cooked according to this recipe is very tasty and tender. The meat of the fish will be soft, fragrant, it will be easy to free it from the bones.

Ingredients:

• mackerel - 1 kg;
• butter - 30 g;
• s alt - 50 g;
• mayonnaise - 25g;
• mustard - 25g;
• garlic - 2 cloves.

Gut the fish, remove black films and rinse. Then remove her fins, head and tail. Cut the mackerel into pieces and remove the bones. Sprinkle the resulting fillet with s alt and refrigerate for 12 hours.

After that, take the fish out and wash it. Remove any remaining water with paper towels. Pass the garlic through a press and rub the mackerel with it. In a separate container, mix softened butter, mayonnaise and ready-made mustard. Brush s alted mackerel pieces with this sauce and wrap it in cling film. Put the dish in the freezer, and after 4 hours, take it out and serve.

In 30 minutes

This recipe will appeal to those who like the dish to cook quickly. S alting mackerel in pieces at home, completed in 30 minutes, will not cause difficulties even for a novice housewife.

Ingredients:

• fish - 350 g;
• onion - 150 g;
• vegetable oil - 40 g;
• s alt - 30 g;
• lemon juice to taste.

Free the mackerel from the insides, remove its head, tail and fins. Clean the carcass from the black film and rinse well under running water. Make 2 cuts along the spine and remove the bones. After that, cut the mackerel into pieces and then rub them with s alt.

After that, put the fish in a bag and put it in the refrigerator for 30 minutes. Cut the onion into half rings, sprinkle the fish with lemon juice and serve. Mackerel, s alted in pieces in a bag, is very tasty and appetizing.

In 2 hours

S alting mackerel pieces in oil takes very little time. Just a few hours and the dish can be served on the table. Available ingredients and ease of preparation make this recipe one of the favorites of many housewives.

Ingredients:

• mackerel - 550 g;
• sunflower oil - 120g;
• sugar - 15g;
• s alt - 35g;
• coriander - 10 g;
• allspice - 10 g;
• table vinegar 9% - 30 g;
• bay leaf - 5 pieces;
• onion - 350 g;
• water - 900 ml.

Remove the insides of the mackerel, clean it from black films. Then cut off the fins, tail and head. Rinse the fish in running water. Then cut the mackerel into medium-sized pieces.

For the marinade, pour water into a saucepan and add 100 g of onion, cut into half rings. Then add s alt, sugar, pepper, coriander, bay leaf. Put the pot on the fire, bring the water to a boil and remove from heat after 7 minutes.

Put the pieces of fish in a jar and fill them first with vegetable oil, and then with marinade at room temperature. Put a lid on the container and refrigerate for 1.5 hours. Meanwhile, prepare the onion marinade. To do this, prepare a bowl and pour apple cider vinegar into it. Then cut the remaining onion into half rings and transfer to a container. Wait for the moment when the fish is ready, and add it to the new marinade. After 30 minutes, the dish can be served.

In 12 hours

This recipe will appeal to lovers of tender fish. Delicious homemade s alted mackerel will be ready in just 12 hours.

Ingredients:

• fish - 1 kg;
• water - 650 ml;
• s alt - 40 g;
• sugar - 40 g;
• bay leaf - 5 pieces;
• allspice - 3 pcs.;
• cloves - 3 pcs

Remove the head, tail and fins from the mackerel. Then open her belly and clean it from the intestines and black films. Rinse the carcass well, cut it into pieces and place in a plastic container.

Prepare the marinade. Mix s alt, sugar and spices in a separate container, and then fill them with water. Then fill the fish with the resulting liquid. Place the container in the refrigerator for 12 hours, and then serve the pieces of s alted mackerel to the table.

Express s alting

A quick recipe will help if unexpected guests have arrived. Delicious s alted mackerel pieces at home will not leave anyone indifferent.

Ingredients:

• fish - 300 g;
• onion - 120 g;
• water - 350 ml;
• s alt - 20 g;
• bay leaf - 2 pcs

Remove the tail, fins and head from the mackerel. Then free it from the intestines and clean the abdomen inside from black films. Rinse the fish under running water and pat dry with paper towels. Cut the mackerel into 2 cm thick pieces and place them in a jar.

Boil water in a saucepan and add bay leaf to itleaf, s alt and onion. Boil the liquid for 8 minutes, and then turn off and cool to room temperature. Pour the fish with the resulting brine and put it in the cold for 2 hours. Remove the jar, put the mackerel on a dish and serve sprinkled with herbs.

Dry s alting

This recipe is easy and quick, so it will appeal to novice housewives. Mackerel, s alted in pieces, will look beautiful both on a festive and on an everyday table.

Ingredients:

• fish - 650g;
• vegetable oil - 20 g;
• s alt - 40 g;
• sugar - 20g;
• bay leaf - 5 pieces;
• coriander beans - 5g;
• table vinegar 9% - 1 tsp
• peppercorns - 5 g.

Gut the fish and clean from black films. Then remove the tail, fins and head. Make an incision along the back and remove the spine through it. Rinse the fish, pat dry with paper towels and cut into portions.

Prepare a pickling mixture of s alt, sugar, coriander, pepper and bay leaves. Lay the fish pieces upside down on the foil. Then rub the mackerel with the pickling mixture, wrap and refrigerate for 2 hours. Rinse the finished fish, washing off excess s alt, place on a dish and lightly sprinkle with vinegar and vegetable oil.

Liquid Smoke

S alted mackerel slices cooked according to this recipe are slightly smoked. It is much tastier and more tender than store-bought.

Ingredients:

• mackerel –300g;
• water - 1200 ml;
• onion peel - 1 handful;
• liquid smoke - 30g;
• sugar - 30g;
• s alt - 40 g.

Gut the fish, remove its fins, tail, head. Then rinse the mackerel and cut it into portions. Sort the onion peel, removing the dirty and rotten. Rinse and put in a pot of water. Then add s alt and sugar to it. Put the pot on the fire and boil for 2 minutes. The more skins you put in the marinade, the darker the fish will be.

Take a plastic bottle and cut off the neck of it. Put the fish inside, fill it with room temperature marinade and liquid smoke. Cover the bottle with a bag and refrigerate for 2 days. After that, remove the fish and dry the pieces with paper towels. Before serving, you can rub the mackerel with vegetable oil for more shine. Feeding fish prepared according to this recipe to children is not recommended due to the liquid smoke in the composition.

Secrets of experienced housewives

S alted mackerel slices are a great addition to boiled potatoes or rice. To prepare this dish, it is better to take a large or medium-sized fish, as a trifle is inconvenient to clean. S alt is better to use non-iodized, coarse grinding.

To make the mackerel more fragrant, add spices to the marinade: cloves, star anise, a mixture of peppers. After cooking, you can store the fish in the refrigerator for no more than 5 days, then it begins to deteriorate. The longer the mackerel will lie in the marinade, theits taste will become more saturated. Try to choose fish without dents or other damage, especially if you want to put it on a festive table.