Marinade for mackerel recipe. Delicious homemade marinated mackerel

Mackerel is considered a nutritious food containing essential microelements and vitamins important for the human body. You can buy it already marinated in a store, but such fish is unlikely to taste like the one you cooked yourself. In addition, store-bought mackerel is more expensive than home-marinated mackerel. In the process, you can give free rein to your imagination, using different ingredients for the marinade, each time surprising your guests with a new taste of the dish.

How to marinate mackerel deliciously

Everything depends on the quality of the fish chosen for marinating - both taste and appearance.

And this applies not only to salting - for barbecue or grilling, smoking (how to smoke fish) and other methods of cooking, the rules are the same.

Fresh and fatty fish guarantees a juicy, tender and incredibly appetizing treat, while slightly spoiled raw materials will negate all the efforts of the hostess.

So how do you choose the best one? best mackerel for marinating?

Sticking to simple rules, there is no doubt that the mackerel in the marinade will be finger-licking good:

IN grocery stores and in the markets, fish is sold in three types: fresh chilled, fresh frozen and deep frozen. It is best to choose the first option for marinating, but if there is no such fish, frozen raw materials will also do.
Before marinating freshly frozen mackerel, you need to let it sit for 5-6 hours in the refrigerator or a couple of hours on the table. You should not defrost it completely until it is soft, otherwise it will be difficult to cut and will slip out of your hands.
You need to purchase large mackerel carcasses; when marinated, they turn out fattier and juicier.
When buying fish, you should pay attention to its appearance: mackerel should be smooth, without dents or creases, the skin should be smooth and shiny. If the fish is sold ungutted and with the head on, you need to carefully examine its eyes. Fresh mackerel's eyes are clean and shiny. Turbidity indicates that the fish is not fresh and may have already begun to spoil.
Frozen fish should not have too much ice on it, otherwise this is a direct indicator that the carcass has been defrosted several times. This fish is not suitable for marinating; the fillet will be tasteless and soft.
It is not recommended to buy mackerel with yellowed skin. Yellow spots indicate a fat oxidation reaction. In this case, the pickled delicacy will have an unpleasant bitter aftertaste.
The fish should be left to thaw at room temperature or placed on the lowest shelf of the refrigerator.
It is not difficult to marinate mackerel at home in brine, but first it is gutted, the head and tail fin are cut off, everything inside the carcass is thoroughly cleaned with a knife, rinsed under cool water and the preparation process begins.

Attention!

Do not confuse regular mackerel with tuna, which is not suitable for salting at all - it is dry and does not have the desired original taste and smell. It’s easy to distinguish - on tuna dots, and on regular stripes (as in the photo above).

Spicy salted mackerel

Marinated aromatic mackerel – very delicious snack, which will please any guest. Before a feast, hospitable housewives always think that in addition to hot dishes, there should be a variety of snacks on the table. And pickled mackerel with onions and vinegar is perfect. Moreover, it can be quickly marinated, since the recipe is very easy, quick, and the fish is marinated in a few hours.

Mackerel itself is not only a tasty fish, but also very healthy. It contains a lot of omega-3 fatty acids, which have a very positive effect on human body. So mackerel has very tasty white meat and very few seeds, so it will be a pleasure to eat it.

Recipe Information

Cuisine:Russian
Type of dish: appetizers
Cooking method: pickling
Servings:8
6-8 hours

Ingredients:

fresh frozen mackerel – 300 g
salt – 1 tbsp. l.
water – 300 ml
Bay leaf- 3 pcs.
sugar – 1 tsp.
black peppercorns – 5-7 pcs.
onions – 1 pc.
vinegar - 1.5 tbsp. l.
vegetable oil – 1.5 tbsp. l.

Cooking method:

Thaw the fish, cut off the head, clean the inside of the belly, remove the intestines. The main thing is to remove the black film on the belly, as it can taste bitter in the fish.

Cut the mackerel into finger-thick pieces. This is approximately 0.7-1 cm. With this thickness, marinated mackerel in pieces will be ready in 6-8 hours. If you marinate the whole mackerel, it will take about a day, maybe two.

Now let's make a marinade for spicy salted mackerel. Put the water on the fire, then add sugar, salt and continue to cook everything.

When the water starts to boil, add spices: bay leaves, black peppercorns. Let the spices simmer for 2-3 minutes to make the marinade more spicy.

Finally, pour in the vinegar and stir the marinade.

Pour in the vegetable oil, stir again, let the marinade boil and immediately remove from the heat. Cool completely.

Place the fish in a container. Plastic will do, glass, enamel container. Pour the cooled marinade over the fish until the liquid covers the pieces. Place the container in the cold.

After 6-8 hours, the marinated mackerel with onions will be ready. It’s convenient to cook in the evening - in the morning it will marinate and you can eat it. To serve the appetizer on the table, I used onion rings, which go perfectly with this salted fish.

Mackerel in a jar: recipe with onions and carrots

Mackerel with a marinade of carrots and onions, marinated in a jar, is a simple recipe that is perfect for country gatherings.

It’s convenient to prepare everything at home and take it with you on vacation.

What do we need:

2 large fish
500 ml water
1 tbsp. l. coarse salt
2 tbsp. l. any vegetable oil
1 tsp. granulated sugar
a couple of cloves, 5-6 peas of black or allspice, a little coriander
2 onions
1 large carrot
3 tbsp. l. apple vinegar or 2 tbsp. l. vinegar 9%.

Step-by-step preparation:

Pre-defrosted and gutted mackerel (2 large fish), cut into pieces no more than 2 cm thick.
Next you need to prepare the marinade for mackerel. Pour water into a saucepan and bring to a boil. Place sugar, salt, spices and carrots cut into slices into the boiling liquid. Let simmer for 5 minutes.
Remove the cooked brine from the stove, cool and pour oil and vinegar into it.
Onion cut into half rings. Place in a glass jar in layers: mackerel, carrots from brine, fresh onions. When all the fish is placed in a jar, pour brine on top so that the mackerel pieces are barely covered with liquid.
We marinate the mackerel in a jar in a cool place for a day.

Marinate in citruses

Mackerel in orange marinade has a completely new and delicate taste. This marinade for pickling mackerel is also interesting because it is used hot, that is, the appetizer is prepared quite quickly.

Ingredients:

2 large fish carcasses
2 onions
celery stalk
salt and a little black pepper
coriander seeds
zest of 1 lemon
refined vegetable oil
freshly squeezed orange juice - 1.5 tbsp.

How to marinate:

Separate the fish fillet from the bones and backbone and place in a separate bowl. Add salt and pepper to taste, sprinkle with coriander. Wrap the container with fish in cling film and put it in the refrigerator for half an hour.
Using a grater, carefully remove the zest from the lemon, without the white bitter layer.
Finely chop the onion and celery. Heat a frying pan with refined oil, fry the chopped vegetables a little, add lemon zest and fry a little more.
Pour orange juice into the pan and let it boil for no more than 5 minutes.
Add the hot filling to the container with the fish (it turns out to be a slightly boiled fish), cool slightly, cover with a bag or cling film and put in the refrigerator. After an hour, you can enjoy delicious marinated fish.

Marinated mackerel in 2 hours

Another way to quickly marinate mackerel at home is to prepare a special brine.

This recipe is simply irreplaceable if guests are expected to arrive in the next couple of hours or if you just want to serve an original appetizer for dinner.

What you will need:

2 large fish
2 onions
3 tbsp. l. coarse salt
1.5 tbsp. Sahara
black peppercorns - 10 pcs.
800 ml water
4 dried bay leaves
1 tbsp. vodka or cognac.

How to cook:

Cut the gutted carcass into pieces up to 1.5 cm thick.
Place the water on the stove and let it boil.
Add black pepper, bay leaves and salt to the boiling liquid.
Cook the marinade for no more than 10 minutes. Cool the finished brine slightly, add chopped onions and vodka (it will act as an additional disinfectant, the taste will not be felt).
Place the mackerel in a plastic container, pour in the marinade, close tightly with a lid and refrigerate.
After 2-3 hours the fish is ready to eat - take it out, water it vegetable oil and serve.

Delicious marinated whole fish

This kind of fish takes much longer to cook than cut fish, but the taste of the whole marinated carcass is much richer.

And externally, thanks to the addition of onion skins and tea leaves, the fish looks very appetizing.

Whole pickled mackerel is a recipe as simple as any other.

Products:

large mackerel - 2-3 pcs.
4 tbsp. l. coarse salts;
2 tbsp. l. Sahara;
water 2 l;
2 tbsp. l. black leaf tea;
onion peel 100 g.

Cooking steps:

Gut the mackerel, remove the head and tail fin, and set aside.
Boil water, add sugar, salt, dry tea and onion peels, washed in water.
Boil the brine for about 5 minutes, cool.
Place the prepared carcass in glass containers, pour in the marinade, place pressure on top and leave overnight. In the morning, remove the pressure and put the fish in a cold place for 72 hours.

Mackerel in mustard marinade

Mackerel marinated with mustard is very tender and spicy, amazingly tasty!

In this case, the brine is prepared without vinegar at all - it is the mustard that softens the meat.

What you need:

fish - 2 pcs.
water - 700 ml
1 tbsp. l. mustard
3-4 tbsp. l. salt
1 tbsp. l. Sahara
bay leaf - 3 pcs.
black peppercorns - 5-6 pcs.

How to cook:

Place spices, sugar and salt in a saucepan and pour hot water, bring to a boil for 3 minutes.
When the cooked brine has barely cooled, add mustard and mix well.
Pour the cooled brine into the prepared and divided mackerel. Hide in a cool place for a day.

How to marinate in mayonnaise

Mackerel marinated in mayonnaise is a cooking method that can be called brineless. This mackerel marinade recipe does not require adding water or other liquid.

Ingredients:

fish 2 pcs.
onions 3 heads
5 tbsp. l. mayonnaise
bay leaf 3 pcs.
black peppercorns 5 pcs.
refined vegetable oil 1/4 tbsp.
1 tbsp. l. salt.

Preparation:

In a separate bowl, mix spices, mayonnaise, oil and onion cut into half rings.
Cut the fish carcass into small pieces and place in the mayonnaise mixture.
Place pressure on top. Let sit for about 60 minutes and then transfer to the refrigerator for 3 hours.

What are the benefits and harms of pickled mackerel?

This fish is considered a dietary, but also very nutritious product. It contains amino acids, fats and trace elements. 100 g of pickled mackerel contains 12.8 g of protein, 8.3 g of fat, 3.7 g of carbohydrates. The calorie content of the product is 142 kcal.

Regular consumption of mackerel helps reduce blood cholesterol, regulates the hormonal system, increases hemoglobin, strengthens blood vessels and improves vision. Mackerel is simply necessary for a child's body: it helps strengthen teeth and bones, and prevents the development of rickets.

How to serve marinated mackerel

There are a lot of ways to serve spicy fish and they all depend on the ingenuity of the housewife.

The mackerel is beautifully laid out on a dish, sprinkled with finely chopped herbs or poured with vegetable oil.

You can put lemon slices, cranberry or juniper berries on top of the fish pieces.

You can beautifully place onion rings, cherry tomatoes or olives on pieces of fish. A dish decorated with lettuce, carrot flowers and a boiled egg looks beautiful.

An excellent solution is ready-made canapes, snack sandwiches with a piece of marinated fillet.

How to properly store marinated fish

Homemade pickled mackerel cannot be stored for a long time. Therefore, you should not stock up on fish delicacies for future use. Mackerel in brine can stand in the refrigerator no more than 3 days, and it will become saltier every day.

It is better to remove the fish from the brine, transfer it to a clean glass container and pour in vegetable oil. In this case, it can be stored in the refrigerator for about 7 days.

Self-marinated mackerel will decorate any table, and almost everyone has all the ingredients necessary for the marinade in their kitchen. Remember - no store-bought product can compare with the delicate, melt-in-your-mouth taste of spicy fish marinated at home.

Video: mackerel in soy marinade in 15 minutes

Salted and marinated fish are always sold in stores, but whether the purchased fish will satisfy your taste preferences remains a big question. It is often oversalted, especially in summer. And mackerel marinated at home is very tasty, aromatic, moderately salty and spicy. You can add the spices you like and adjust the amount of salt and vinegar. Therefore, if you still don’t know how to pickle mackerel, I suggest you fill this unforgivable gap in your culinary skills.

Secrets of delicious marinated fish

The fish will turn out tasty and beautiful only if you know little secrets. This will not be news for experienced housewives, but it will be very useful for those who are just starting to cook.

Half the success is a good, fresh product. Carefully inspect the fish before purchasing - it should be light-colored, with smooth, intact skin. Even a slight yellowness in the area of the belly and fins of mackerel indicates that the fat is not very fresh and the product has been languishing on the counter for a long time. If the fish is not packaged, then do not hesitate to smell it. You will notice the smell of rancid fat immediately.
Don't wait for it to defrost. It is much easier to fillet and cut frozen fish. Mackerel has very soft meat and the pieces will squish if it melts. When cutting a frozen carcass, you will get a perfectly even cut.
Adding vinegar helps neutralize excess oil from the mackerel and makes the dish safer. But too much of it completely ruins the taste, so don’t overdo it.
You can change the spices in the recipes at your discretion. Bay leaves, any pepper and allspice are perfect, including cloves, Italian herbs, garlic and coriander. Add what you love.
If you like the slightly sweet taste of pickled mackerel, then use the same amount of sugar as salt.

These little secrets will help you prepare a very tasty and aromatic snack. And now some popular and very good recipes pickled mackerel of your choice.

Pickled mackerel in a jar

The most popular method is mackerel marinated in a jar with onions. The recipe is quite simple and quick. In just a day you will receive a simply magically tasty and aromatic fish, moderately salted, soaked in spices with a very tasty onion. First, check out the list of ingredients:

2 frozen mackerel
a pair of bulbs
a couple of cloves of garlic
a full spoon of salt
half a spoon of sugar
about 50 ml vinegar
a little vegetable oil
various spices - bay leaf, ground pepper and peas, allspice

Don’t wait for the fish to defrost - it’s much easier to work with frozen fish, and the pieces turn out very even and beautiful.

Wash the frozen fish, remove its head and tail, gut it and rinse well again.
Cut it into pieces about 2-3 centimeters thick.
Grate the garlic or pass it through a press, chop the onion into rings or half rings.
In one bowl, mix onion with garlic and fish, add salt, sugar and spices. Add vinegar and oil. Don’t add too much oil – the fish is already quite fatty.
Mix everything well and place tightly in a jar.
To salt the jar of fish, it should sit in the refrigerator for about a day, but you don’t have to wait that long and try it earlier.

Serve with boiled potatoes, mashed potatoes, or simply as a holiday appetizer. Mackerel according to this recipe turns out incredibly tasty and aromatic!

Marinating mackerel “You’ll lick your fingers”

Do you want something unusual? Then try cooking fish using the now popular method. Mackerel marinated at home is very tasty and also original holiday snack. It’s not for nothing that people call this recipe “Finger-lickin’ good.” The taste is truly amazing! What will we use to prepare it? For three pieces of frozen mackerel, take:

one large boiled carrot
3 large onions
half a glass sunflower oil
a can of good green peas
a little less than half a glass of table vinegar (or less)
a little ketchup - no more than three tablespoons
spoon of salt
For spices, ground black pepper is enough

Have you prepared everything? Then you can start preparing a delicious snack.

Fillet the slightly thawed fish, removing the backbone, fins and skin.
Cut into the same pieces as store-bought preserves.
The carrots need to be boiled, but not cooked until completely soft. Roughly chop it.
Now in a container, layer the fish with onions, peas and carrots.
Separately prepare the marinade from oil, vinegar, sugar, salt, black pepper and ketchup.
Pour the marinade over the prepared fish and vegetables and refrigerate for a day. Many people start tasting it after 12 hours. They say that by this time it is remarkably salted.

Pickled mackerel “You'll lick your fingers” will definitely take one of the main places on festive table. Everyone will be asking you for this delicious recipe!

Mackerel marinated at home in brine

Some people prefer fish marinated in brine. It turns out very juicy and less salty. If you are looking for such a recipe, then try using this one - it will meet all your expectations. We will use the following ingredients.

2 good fat and plump mackerels
3 tablespoons of salt - if you want it saltier, then take it with a slide
2 tablespoons vegetable oil
Spices - dill, allspice and black pepper, coriander grains, clove buds

Wash and gut the fish in advance, cut it into neat pieces and you can start cooking.

Take a small saucepan and pour a liter of water into it.
Prepare the marinade - add 3 tablespoons of salt, a few bay leaves, a little vegetable oil and the rest of the spices. Place the saucepan on the fire and let it boil for a couple of minutes.
Cool the marinade until room temperature, put the fish in a container or jar and fill it.
According to the recipe, it is recommended to keep the pickled fish in brine for about two days, but you can eat it after just one day.

With boiled potatoes, this dish goes down with a bang. Simple, fast and incredibly tasty!

Marinated mackerel pieces

If you want to salt fish quickly, then pickled mackerel will help you out. instant cooking. It is prepared under pressure and is done very quickly. The sample can be taken within a few hours. There are very few ingredients in this recipe - 2 fish, ground black and allspice, a spoonful of sugar and 2 tablespoons of salt. It's also very easy to prepare:

Fillet the fish and cut into small neat pieces, as in preserves.
Prepare the pickling mixture by mixing all the dry ingredients.
Place the fish in a container and sprinkle it with the pickling mixture.
Place a weight on top and refrigerate for 6 hours.

This recipe comes in handy when you don’t have time to wait a day or two. The mackerel turns out to be very tender, well salted, but not over-salted. It is perfect as a snack, addition to potatoes or in salads.

Mackerel marinated with onion and vinegar

If what you love most about herring or mackerel is onion soaked in fish and spices, then this recipe will captivate you forever. We take the proportions based on one large fish. If you marinate more, then, accordingly, you need to increase the amount of ingredients.

We clean the mackerel and cut it into equal, neat pieces. We put it in a container and fill it with simple brine - two tablespoons of sea or regular salt for 0.75 liters of water. Let it sit for a day.
Now let's do it delicious marinade. Cut a couple of large pink or red onions into thin rings. In a bowl, add 2 tablespoons of table vinegar and oil, a little grated or ground ginger, black pepper to taste and coriander grains. Mix all this well and combine with fish and onions.
You can eat marinated fish after a few hours, but it is better to leave it for a day so that it is well marinated and soaked in all the spices.

Marinated mackerel with onions is a real culinary masterpiece. This recipe is sure to become one of your favorites.

Mackerel marinated with carrots and onions

No matter how much you shop for salted fish that suits your tastes, home-marinated mackerel is still very tasty and simply incomparable to store-bought fish. It’s better to buy 2 fresh fish and try to cook it according to this recipe at home. For it you will need one large carrot and 2 onions. For the brine, take half a liter of water, an arbitrary amount of black and allspice peppers, bay leaves, coriander and cloves, as well as a little vegetable oil, a spoonful of salt and half the amount of sugar. Vinegar to taste. The best option– 2-3 tablespoons of apple or table vinegar.

Boil the brine. Put the water to boil, throw in the carrots cut into neat circles and all the ingredients for the brine. Boil for no more than 5 minutes and then cool.
We cut and cut the fish.
We cut the onion.
Place all components in a jar in layers and fill with cooled brine.
Place in the refrigerator for a day.

Try to taste it at home not in a day, but a little earlier, so as not to overcook or oversalt the mackerel. Usually 15-20 hours are enough for marinating in order to obtain a tender, moderately salted product. Be sure to try it - it’s very tasty and looks just great.

Mackerel marinated at home is very tasty, beautiful and most importantly fresh. You will understand this when you try to add salt yourself. Each of these recipes can take its rightful place on your table and in the hearts of your household!

Mackerel marinated at home is tasty and aromatic. This sea fish many love for excellent taste qualities, fleshy structure and absence of small seeds. Salted or smoked, it can be easily purchased at the market or supermarket, but no one guarantees good quality product, and the price of such ready-made fish is quite high. It is much more profitable to purchase fresh or frozen fish, and then marinate it at home, choosing one of the suitable recipes. It marinates simply, quickly, and tastes much better than what is sold in retail outlets.

There is nothing easier than preparing a classic mackerel marinade. In it, the fish will be moderately salted, soaked in unobtrusive spices. This recipe is essentially the basis of any marinade. That is, after that you can add spices to it, adjust the amount of sugar and salt, inventing new types of marinade for sea fish.

For 2 large mackerel carcasses you will need:

sugar and salt - 2 tbsp each. without slide;
vinegar - 2 tbsp;
purified water – 250 ml;
black peppercorns – 6 pcs.;
bay leaf – 2 pcs.;
cloves – 3 pcs.

The water for the marinade is purified and not boiled. Pour water into a suitable deep container (not aluminum) and add all other ingredients except fish. When the salt and sugar melt, the marinade can be considered ready.

While the brine is being prepared, you need to prepare the fish. It needs to be cleaned of the insides and the black film located inside the carcass, which can give an unpleasant bitterness. Afterwards the fish is washed under running water and dried on paper (you can remove excess moisture with paper napkins).

Next, the fish is combined with the marinade and left to soak for 2-3 hours at room temperature. Afterwards, you need to put it in the refrigerator on the bottom shelf, leaving it for 24 hours. Taste ready-made dish– simply amazing.

In order for the mackerel to ultimately turn out tasty and juicy, you need to choose fresh or freshly frozen carcasses for marinating, weighing at least 250-300 g. A small fish is not suitable for these purposes.

The recipe is to die for

Gains an interesting taste sea fish, marinated at home according to the finger-licking recipe. It is easy to prepare, within 45 minutes, plus marinates for another day. The result is an excellent appetizer for the holiday table.

To prepare the dish, you should stock up on:

boiled carrots – 1 pc.;
vegetable oil – 0.5 tbsp.;
fresh frozen mackerel – 2-3 pcs.;
onions - 2 large onions or several small ones;
ground black pepper – 1 tsp;
canned green peas – 0.5 g;
vinegar – 100 ml;
Tatar ketchup – 4 tbsp.

Thawed fish is cleaned of entrails and bones and divided into portioned fillet pieces. It is important to defrost the product not in microwave oven, A naturally, putting it in the refrigerator for 1-2 hours.

Slightly undercooked carrots should be chopped in any way and added to the mackerel. There you also need to put onions cut into half rings and canned peas.

A marinade based on oil, salt, black pepper, vinegar and ketchup is prepared separately. After mixing all the components, it is added to the fish and the product is set aside to soak for 40 minutes. The fish should be infused in the marinade for at least a day in a cool place.

How to marinate mackerel with onions

Almost any fish goes perfectly with onions - be it ordinary herring or the most delicate mackerel fillet.

To prepare fresh or frozen fish you will need:

fresh frozen fish – 2-3 pcs.;
onions – 2 pcs.;
clean water - 1 tbsp.;
dried cloves – 5 pcs.;
black peppercorns – 8 pcs.;
ground black pepper – 0.5 tsp;
coriander – 6 grains;
salt – 2.5 tsp;
granulated sugar – 1 tsp. without slide;
vegetable oil – 30 ml;
Apple vinegar– 40 ml;
bay leaf – 3 pcs.

The fish is first defrosted and thoroughly washed under water. Afterwards, you need to gut the insides and cut off the head of the fish, wash and cut the carcass into portions. Peel the onions and cut into half rings.

To prepare the marinade, water is boiled, mixed with salt, sugar, spices and vegetable oil. All this is sent to low heat and warms up for 1 minute. The required amount of vinegar is added to the finished marinade, after which it is removed from the heat and set aside to cool. The chopped, cleaned fish is placed in a container, poured with marinade and set aside to marinate for a day.

Marinated with vinegar

The fish is prepared with vinegar for about 90 minutes, plus marinated for 24 hours in the refrigerator. Suitable as a snack for alcoholic drinks or for lunch. Easy to prepare, the end result is a dish for 6 people. There are very few calories in the prepared product, so it can be considered dietary.

To prepare the dish you should stock up on:

fresh mackerel – 600 g;
salt – 10-15 g;
sugar – 10 g;
onions – 2 pcs.;
sunflower oil – 35 ml;
garlic – 2 cloves;
allspice – 4-5 peas;
vinegar – 50 ml.

Initially, the main product is prepared - cleaned, washed and folded into suitable dishes. Separately, cut the garlic into small slices and the onion into thin half rings.

The finer the onion is cut, the more it will impart its flavor to the fish.

Chopped vegetables are added to the fish, along with salt and spices. Afterwards, everything is poured with vinegar and sunflower oil and set aside for marinating in a cold place for 1 day.

Recipe in a jar

A glass container is most suitable for pickling and preserving any food. You can cook fish in a jar in just 2.5 hours.

To do this you need to take:

mackerel – 2 carcasses;
water – 500 ml;
coarse salt - 2 tbsp;
sunflower oil – 30 ml;
vinegar – 30 ml;
onion – 1 large or a couple of small ones.

The fish is washed, the head and entrails are removed so that the belly is not cut open. Afterwards, the mackerel is cut into small pieces (to marinate faster) and poured with marinade. It is prepared as follows - in clean water add salt and sugar, mix everything and pour in the fish for 90 minutes.

Then put some fish in a sterile jar, some onions cut into half rings and sprinkle everything with vinegar and oil, then a new layer of fish and onions, etc. When the jar is full, cover it with a lid and put the fish in the refrigerator for 1 hour. After this time, the product can be considered ready.

How to marinate fresh frozen mackerel

According to this recipe, the fish turns out “just like in a supermarket”, but eating it is safer for your health. It is prepared within 3 days.

Ingredients you will need:

purified water – 1 l;
fresh frozen fish – 3 carcasses;
granulated sugar – 30 g;
peel from 5 onions;
brewing black tea – 2 tbsp.

Thawed fish must be washed and cleaned of entrails. To prepare the brine, you need to rinse the husks through a colander, put them in a container, add salt, sugar, tea and water. Everything needs to be boiled over a fire and set aside until it cools, covered with a lid.

With soy sauce

How to marinate mackerel so that it turns out tasty and aromatic?

To do this you should take:

mackerel – 1 piece;
good soy sauce– 1 tbsp.;
cold boiled water – 60 ml.

It is necessary to gut and wash the fish, make small cuts throughout the carcass. Separately, mix the sauce with water in a container, which should be poured over the fish. The fish should be marinated in this brine for at least 24 hours. The result is an excellent snack to accompany beer or boiled potatoes.

Method of cooking in pieces

Fish cut into pieces marinates faster and better at home.

To prepare it, you should take:

3 cloves of garlic;
frozen mackerel weighing 300-400 g;
sunflower oil – 2.5 tbsp;
onion – 2 small onions;
coarse salt – 40 g;
vinegar – 30 ml;
ground black pepper, spices to taste.

To speed up the defrosting of fish, you need to put it in cold water, then remove the fins, head and entrails, cut into pieces. Chop the garlic, cut the onion into rings. The fish should be salted and peppered, add garlic and onions and pour sunflower oil and vinegar over everything.

Everything needs to be mixed thoroughly and put on the bottom shelf of the refrigerator. Cook for 10 hours.

Marinated in oil

With the help of marinade you can give the fish a completely new and unique taste.

The best mackerel brine is considered to be based on:

Water and spices, without adding vinegar. It is prepared from 500 ml of water, 1 tbsp. granulated sugar and 2 tbsp. salt, bay leaf and allspice. This marinating option is suitable for people with digestive problems and children.
Mustards. You get a savory appetizer if you marinate the fish in mustard, dill, oil, vinegar and spices.
Cumin, coriander and suneli hops. By adding these spices to the main marinade, you can get excellent gingerbread at home.

When you get a little tired of these marinades, chefs advise not to be afraid and feel free to experiment, adding apples, lemons, and oranges while cooking the fish. Parsley root can improve the taste of the product, and boiled beets can give it an interesting color. To add sourness to the fish, it is good to replace ordinary table vinegar in the marinade with wine or rice vinegar.

Menu healthy eating it is impossible to prepare without fish dishes, which replenish our body with the necessary useful substances. Marinated mackerel, the homemade recipe for which we will present, will delight you not only magically in a simple way preparation, but also with your taste. This commercial fish has fatty meat - tender and soft, without small bones, rich in vitamin B12 and unsaturated fatty acids.

The taste of pickled mackerel depends, of course, on the marinade. We will share with you several marinade recipes and tell you how to deliciously marinate mackerel at home so that it is tender, juicy and piquant.

Marinating mackerel

Marinating fish is very exciting process, since experience will allow you to create your own marinade, which cannot be confused with another composition. Each cook can add components to the marinade according to his own calculations. Moreover, it is impossible to spoil the fish - it will still be tender and tasty.

Any recipe for marinating mackerel consists of 3 stages: cleaning and slicing the fish, preparing the marinade and, in fact, marinating. Let's look at a few recipes on how you can expand their usual framework.

Preparing the fish

Of course, it is difficult to buy fresh or chilled mackerel. But if you're lucky enough to be able to buy fresh ocean mackerel, all that's left to do is gut it, wash it, and cut it into pieces.

If you bought frozen fish, then it is very important to defrost it correctly. Frozen food must not be defrosted in a cold or hot water and even more so in the microwave!

Carefully wrap the mackerel in parchment paper, place it in a suitable container and place it on the bottom shelf of the refrigerator. It takes approximately 8 hours to defrost it.
Having defrosted all the fish prepared for marinating, we proceed to cutting it. We cut off the heads of the fish, cut the bellies and clean out all the insides, not forgetting the film on internal surfaces belly.
Then we wash all the carcasses and only then decide whether to marinate the whole carcasses or cut them.

How to marinate mackerel - a classic recipe

Ingredients

- 1 PC. + -
— 1 l + -
Allspice - 6-8 peas + -
- 3 pcs. + -
- 2 tbsp. l. with a slide + -
- 2 tbsp. l. + -
- 2 tbsp. l. + -

Preparation

The size of the cut pieces of fish is chosen at your discretion. Many masters advise cutting the fish into portions 5-7 cm thick. And some of them prefer to cut the fish so as to marinate the finished cut into pieces 1 cm thick.

There are also quite a few recipes given for mackerel fillets, which, after being separated from the skeleton, are cut into pieces 4-5 cm wide. It’s up to you!

Prepare one fish, cut it into pieces.
Cook the marinade solution.
Stir, bring to a boil, cover with a lid and wait to cool. Pour vinegar into the cold marinade.
Place the pieces of fish in a jar and pour in the marinade so that the entire cut is completely covered. Close the lid tightly and marinate in the kitchen for about a day.

Remove the finished product from the marinade, place it on a plate, decorate with lemon half rings and enjoy the taste!

If you do not plan to eat it right away, drain the marinade from the jar and place the fish in the refrigerator, tightly covering it with a lid. Pickled mackerel can be stored in the refrigerator for no more than 3 days.

Recipe with lemon juice

This recipe allows you to marinate 3 whole mackerel. If the whole fish does not fit into the prepared container, you can cut off the heads. By the way, this procedure speeds up the marinating time.

Preparing the marinade

Bring 2 liters of water to a gentle boil.
Add 3-4 tbsp to the water. salt; 5-6 black peppercorns; 3-4 laurel leaves; 1 tbsp. sugar and 0.5 tsp. coriander seeds.
Stir all the components of the marinade composition and wait until it boils again.
Cover with a lid and wait for it to cool completely. Pour 2 tbsp into the marinade at room temperature. fresh lemon juice and 1 tbsp. olive oil.

Place the fish in a suitable container and fill with marinade infusion. If the fish is large, then make a cut along the ridge with a depth of 1-2 cm.

Close the container with a lid and place it in the refrigerator. We marinate for 2-3 days, turning the fish on the other side once a day. Whole fish take longer to marinate than pieces or headless fish.

Apple Cider Vinegar Recipe

To marinate 2 mackerels, first prepare the marinade.

Pour 250 ml of water into the pan, add 6 cloves, 5-6 black peppercorns, 2 tsp. salt and 0.5 tsp. sugar, third tsp. ground allspice and 0.5 tsp. coriander seeds.
Stir and bring the mixture to a boil.
Pour 2 tbsp into the boiling solution. sunflower oil and boil for about 1 minute over low heat.
Turning off the heat, pour in apple cider vinegar (1 tbsp), close the lid and cool naturally.

Place the fish cut into pieces into an enamel saucepan, pour in the marinade solution, close and shake well several times. Marinate for 24 hours in the kitchen.

To improve the taste, cut the onions into rings (1-2 onions) and put them on the fish pieces. Marinate the onion with the fish.

Homemade black tea recipe

This recipe is perfect for whole fish carcasses, with cuts along the ridges. The recipe is for 3 fish. Ready marinated mackerel has a tender golden color and a very delicate, spicy taste.

As always, we start cooking with the marinade.

To prepare it, take 1 liter of water, which we pour into a saucepan.
We send it there:
- 4 tbsp. with a slide rock salt,
- 1 tbsp. vinegar,
- 2 tbsp. with a pile of sugar,
- 3-4 laurel leaves,
- 0.5 tsp coriander seeds,
- 0.5 tsp black peppercorns,
- 2 tbsp. large leaf black tea.
While the marinade is boiling, take 1 onion along with the husk, cut it into 4-6 parts and put it in the marinade.
We also add a couple of handfuls of onion peels, which we rinse thoroughly with water.
Bring the marinade to a boil and let it simmer slowly for 5-10 minutes.
Cover the finished broth with a lid and let it cool to ambient temperature. Before pouring the fish, strain it.

Place the prepared carcasses into a container of suitable volume, fill them with our “golden” marinade solution so that the mackerel is covered with a layer of liquid, and close with a lid. Place the container with the fish in the refrigerator to marinate for 2 days.

Deliciously marinated mackerel, the recipe for which is onion skins allows the product to look very beautiful, remove from the marinade solution, dry with paper towels, coat with a light layer of vegetable oil, cut and serve.

The remaining fish can be stored in the marinade for 2-4 days, without marinade - a maximum of 2 days.

You see how easy it is to marinate mackerel at home, and the marinated fish turns out incredibly tasty, delicate in taste and guaranteed safe for health! To all its advantages, you can also add a very affordable cost of the final product.
Dare to try in your own kitchen, and you will certainly become a master at marinating fish!

Mackerel is one of the most delicious and widespread fish in our country. A variety of recipes for its preparation, affordability, various healthy vitamins and minerals make it simply irreplaceable in gastronomic terms.

Taking into account her active struggle for the health of a true gourmet, it is worth learning more about the recipe for pickling this most valuable product. It turns out that many recipes allow you to create a real palette of tastes. Therefore, it is necessary to talk in more detail about this fish, although not golden, but very useful for the body.

How to choose the right mackerel

It is important to choose a tasty and correct carcass from which you can create a real culinary masterpiece. It is very difficult to make a mistake in choosing the right fish. Almost everyone can be judged by appearance. If the skin is not pulled off, the head is present, and the insides do not stick out, and the individual exceeds 300 grams, then you can study the product in more detail.

Most often, it contains the most optimal amount of fatty acids that help eliminate cholesterol plaques and normalize digestion. Small individuals have less benefit and more waste than large ones.

Next you should pay Special attention on the eyes of the fish. If they are cloudy and sunken, then the carcass has been frozen and thawed numerous times. With bulging “clear” eyes, you can be sure that the mackerel was frozen not so long ago and was stored in decent conditions.

Having bought a large carcass with meat gray shade you need to let it rest and not completely defrost it. After this procedure, the entrails, tail, film and head should be removed. This procedure is necessary for batch marinating. When whole cooking, mackerel must be removed exclusively from the insides and black film.

The rest depends on the selected recipe and the cook’s ability to present his masterpiece to guests and family.

Whole marinated mackerel

Do not give in to temptation and purchase a ready-made product. No one knows what mackerel was originally like and what spices, essences, and spices were added to it during the cooking process. There is always the opportunity to cook this fish yourself and get incredible taste and benefits.

Ingredients:

Fresh frozen fish – 2.5 kilograms.
Black tea – 20 grams.
Filtered water – 2.5 liters.
Onion peel – 100 grams.
Salt – 6 tablespoons.
Sugar – 3 tablespoons.

The dish is designed for 10 people.

Cooking process:

1.Rinse the mackerel and leave to defrost at room temperature. It is important that the ice goes away a little while the carcass remains soft.

2.Pour water into the pan. Place on low heat. Add salt and sugar.

3. Onion peels are thoroughly washed and dried. Stir with tea. Add to boiling water. Leave all foods on the stove for at least 5 minutes. Cool to 40 degrees.

4. Thoroughly clean the fish from excess: fins, tail, head and entrails. Take special care when cleaning the black film. This is the key to taste: the less it remains, the more better taste. Rinse thoroughly on all sides. Let it drain. Dry with paper.

5. The carcasses are carefully placed in a “jack” shape in a transparent baking container. Pour in cooled brine. Install a volumetric press. Let stand overnight or 10 hours in a warm place. After the time has passed, transfer to the refrigerator for 2-3 days. The marinating time depends on the size of the carcass.

Guests and relatives will definitely praise the hostess’s ability to cook mackerel. It is healthy, tasty and low in calories. Goes great with greens and boiled potatoes with butter.

Mackerel pieces in vinegar

An important point in creating any dish is right choice and product preparation. The taste depends on this. And small defects that occur during the cooking process can always be corrected with improvised means.

Ingredients:

Mackerel – 1 kilogram.
Onions – 4 heads.
Table vinegar – 5 tablespoons.
Peppercorns – 5 grams.
Laurel.
Vegetable oil (olive) – glass.
Carnation - a pair of inflorescences.
Salt – 4 tablespoons.
Filtered water - a glass.

The dish is designed for 5 people.

Cooking process:

1.Pour water, olive oil, vinegar, spices, sugar and salt into a container. Stir and let it brew. It is important that all ingredients, except spices, dissolve into each other.

2. Thaw mackerel until soft, 40 minutes is enough. Thoroughly remove all entrails and unnecessary parts.

3.Pay special attention black film inside. It must be completely cleaned. This predetermines further taste. Rinse again with running water. Dry. Cut into portions 2 centimeters thick.

4. Peel the onions. Cut into small rings.

5.Pour a little marinade into a jar, place onion rings and put in a few pieces of mackerel.

6.Next alternate layers until the products run out. The last layer should be the onion layer. Shake well. Pour remaining liquid over top. Place in a cool place overnight. In the morning, shake well and return to marinate. It will take at least another day.

Great snack. Mackerel is good as an independent dish or as a salad. It all depends on the imagination of the cook and a certain method of serving.

With mustard and onions in a jar

Ingredients:

Mackerel carcasses – 1.5 kilograms.
Refined vegetable oil – 50 milliliters.
Onions – 3 heads.
Apple cider vinegar - 3 tablespoons.
Mustard powder - a tablespoon.
Soy sauce – 10 milligrams.
Sugar - a tablespoon.
Laurel.
Pepper mixture.
Fish seasoning - a tablespoon.
Salt – 30 milligrams.

The dish is designed for 6-7 people.

Cooking process:

1. Thaw the fish at room temperature for about half an hour. Wash. Remove everything unnecessary. Wash well from the inside. Make sure there is no bitter film left. Cut into portions 2.5-3 centimeters in size.

2. Mix all the ingredients for the marinade and let them taste each other well.

3. Peel the onions and divide them into small rings.

4.Pour a little marinade into the bottom of the jar and distribute some of the onion rings. Place a layer of fish. You can mix onions with mackerel without following the order. In any case, this will happen after the jar is shaken periodically. Pour out the remaining marinade.

5.Place the container in a cool place. To soak the fish evenly, you can turn it over onto the lid. This is possible if prepared in a jar with a plastic lid.

Within a day, excellent mackerel with a rich taste and aroma is ready for any feast. In a matter of minutes, she will simply disappear from the table.

In tomato marinade

It’s quite easy to imagine fish without tomatoes, but with them it’s not so easy. Tomato paste allows you to create a special taste and “helps” to cook mackerel literally in a matter of hours. An amazing result is predetermined.

Ingredients:

Mackerel - a couple of carcasses.
Granulated sugar – 50 grams.
Table vinegar – 2 tablespoons.
Onions - 3 large heads.
Tomato juice - a glass.
Salt – 5 tablespoons.
Vegetable oil - half a glass.
The dish is designed for 4 people.

Cooking process:

1. The mackerel should thaw well to make it easier to separate the fillets. It will take at least an hour at room temperature.

2. Peel the onion and cut into rings. Pour tomato juice into a frying pan with vegetable oil. Let it boil. Place onion rings mixed with sugar and salt. After five minutes of light simmering, add table vinegar. Mix. Remove from heat.

3. The carcass is well cut. It is important to properly remove the spine and separate it from any excess entrails. The cutting process is simple and almost no bones remain in the fillet. Rinse and dry. Cut into portions. Arrange in a container in layers: marinade, fillet, and so on. Place in the refrigerator for 4-6 hours.

An excellent stand-alone dish with a delicate taste and special aroma. It goes well with vegetable side dishes.

With lemon juice

Citrus fruits have always helped to give fish dishes a special taste and extraordinary tenderness. With their help, you can not only add special spicy notes, but also make the meat unusual. If to this good combination add a variety of herbs, then the success of such a recipe is simply guaranteed.

Ingredients:

Mackerel – 2 carcasses.
Lemon is a large fruit.
Onion - large head.
Garlic – clove.
Vegetable oil – 50 milligrams.
Fish seasoning – 2 tablespoons.
Salt -25 grams.
Granulated sugar - a teaspoon.

The dish is designed for 4 servings.

Cooking process:

1. Clean the fish at room temperature, remove the entrails. Rinse. Divide into portions 2-3 centimeters in size. Leave to dry.

2.Place all prepared parts of fish in a container with a deep and flat bottom. Squeeze all the lemon juice evenly onto each slice.

3.Cut the garlic clove into thin slices. Onions in neat rings. Add oil, spices, seasoning, salt and sugar. Let it brew a little. Pour already pickled mackerel on top lemon juice the resulting mixture. Stir. Infuse for half an hour.

The most delicate and very tasty fish will appeal to many. Italian herbs will add a special piquancy, but even without them the dish turns out worthwhile and tasty.

Dry method without vinegar

For connoisseurs of real fish taste without additional seasonings and additives similar option you'll definitely like it. It is not inferior in its characteristics to more complex dishes and is at the same time very natural.

Ingredients:

Mackerel - two medium carcasses.
Allspice – 15 peas.
Salt – 70 grams.
Dill - a bunch.
Sugar – 3 tablespoons.

The dish is designed for 6 people.

Cooking process:

1.It is good to remove all the insides of the carcass, including the film. Rinse. Leave to dry.

2. Place a tablespoon of salt, 5 peppercorns, and several sprigs of washed dill on the bottom of a flat container. Rub the fish well with a mixture of spices inside and out. Place dill on top. Place a couple of branches inside.

3.Cover the container. Place in the refrigerator for a couple of days. Before serving, remove excess spices and salt. Wipe and dry.

Dry salting is very interesting and tasty. And most importantly, it is very useful for everyone who monitors their health and prefers proper food.

First of all, you need to choose a marinating method, and not invent your own, in the process of cutting the fish.
In order for the prepared product to be stored longer, the pieces should be placed in an airtight container, topped with spices and herbs, and poured with vegetable oil.
Cutting off the head of the mackerel is completely optional. It can come with the rest of the pieces or in a whole carcass. It is just as tasty when served correctly.
Preference should be given to wine, apple and other special types of vinegars. This will diversify your usual taste and become a pleasant discovery.

If you want to create excellent marinated mackerel, you need to carefully approach all processes. And then decent result will wait in the wings. A tasty and tender dish worth trying.