Salted mackerel

Category: Fish dishes
Salted mackerel

Ingredients

Mackerel 2 pcs
Marinade
Water 1 l
Salt 6 tbsp. spoons
sugar 1 tsp
black peppercorns 4 things
Bay leaf 4 things
carnation 1-2 buds

Cooking method

  • Cooking marinade: for salting fish
  • Boil 1 liter of water + 6 tbsp. tablespoons of salt + 1 teaspoon of sugar + 4 black peppercorns + 4 bay leaves + 1-2butons of cloves. Boil for a couple of seconds, cool.
  • Peel the fish, cut it, add marinade and put in the cold for 4 hours. Marinade in a wide bowl, but cover it with a plate of smaller diameter on top so that the marinade covers all the fish.
  • After 4 hours, transfer to a glass jar and cover with vegetable oil.
  • The degree of salinity depends on the amount of salt:
  • a spoon without a slide - lightly salted
  • with a small slide - medium salted
  • etc.
  • And keep in the marinade for 4 HOURS, NO MORE!


Cubic
A wonderful addition to the salting time, thanks !! I somehow salted according to this recipe - but I was told to keep it in brine for 1-2 days and salted fish came out
lega
Very beautiful fish! And thanks for the exact recipe! Now it's up to a little - buy mackerel!
Mila007
Yes, the fish is super! Have you tried any other pickling according to the same recipe?
celfh
Cubic , I gave this recipe to my mother-in-law, strictly punished in time. She forgot it anyway and kept it for 6 hours. The fish was hopelessly salty.

lega
, and the larger the fish, the tastier!

Quote: Mila007

Yes, the fish is super! Have you tried any other pickling according to the same recipe?
Mila, many years ago this recipe was given by the Far East. And they used it for different fish. Just at that time there was mackerel. I'm used to making it out of it.
zvezda
Such a wonderful simple recipe !!! Thank you!!! Interestingly, and the herring according to this recipe will turn out ??? Or just mackerel ??
Sveta
Girls, I didn't quite understand: after 4 hours we drain the brine and fill the fish with oil?
celfh
Quote: zvezda

Interestingly, and the herring according to this recipe will turn out ??? Or just mackerel ??
It should work out. It says above

Quote: Sveta

Girls, I do not quite understand: after 4 hours we drain the brine and fill the fish with oil?
To be honest, I rarely get to the bank. The fish is ready in 4 hours, I put it on a plate, and what we don't eat is in a jar. I don’t do much.
nut
I did mackerel yesterday, the fish turned out to be awesomely tasty, I did it at 6 tbsp. l. with a small slide, a little salty, now I will do it without a slide Really important - only 4 hours and not a minute more Thanks for the recipe - fast, and very tasty
Lisss's
celfh, I make a fish according to your recipe, I want to clarify - nothing is missing here, I mean 1-2 cloves buds?

And yet, I immediately clean it as if it were on a table - without a ridge and bones, and cut it into fillets, and then into pieces - so, probably, it is necessary to marinate less - after all, the pieces are thin? what do you think?

celfh
Quote: Lisss's

there is nothing missing, I mean 1-2 carnation buds?
Maybe I didn't really understand the question. The picture shows 2 carnation buds

Salted mackerel

Quote: Lisss's

And yet, I immediately clean it as if it were on a table - without a ridge and bones, and cut it into fillets, and then into pieces - so, probably, it is necessary to marinate less - after all, the pieces are thin? what do you think?
I've never done that. But if it did, it would rather reduce the salt concentration. Let's say 6 tablespoons under the knife. In principle, no one bothers to try, let's say after 3.5 hours.
Lisss's
here, I asked about it, sorry I couldn't ask normally

thanks, did! mackerel is in the fridge, it smells - go crazy !!!! like a store, only tastier !! I will take it out at 11, the pieces are thin, I'm afraid it won't be salty.
Lisss's
celfh, I have a huge plus sign !!! Thank you for such an excellent recipe - the combination of spices is super, neither add nor subtract !!! "exactly that" taste and aroma

just for my taste, I like very little, little salted, I will give 5 tablespoons of salt - or take it out earlier. and the marinade is excellent

No more store-bought mackerel herring!
celfh
Lisss's , thank you very much!
The only advice is not to do too much for the future. After a week, the herring is no longer so tasty.
Elenka
celfh
Please tell me how do you keep the fish in the marinade?
In a wide container under oppression, or do you put it tightly in a jar?
celfh
Quote: Elenka69

celfh
Please tell me how do you keep the fish in the marinade?
In a wide container under oppression, or do you put it tightly in a jar?
In a wide bowl, but cover it on top with a plate of a smaller diameter, so that the marinade covers all the fish.
But I wanted to write about it. I'll add it now. Thank you
Lisss's
I officially warn you - be careful with this fish! it was too late yesterday to eat, I just tasted a small bite. and today in the morning I also decided ... to try ... two pieces are gone! I beat myself on the hands to put the taste back in the refrigerator - the classic "spicy salting"
TaTa *
Everything is clear with the marinade, but for what quantity of fish is 1 liter of water?
celfh
Quote: TaTa *

Everything is clear with the marinade, but for what quantity of fish is 1 liter of water?
I never asked this question. True, I never did more than two fish. I already wrote above that it is not worth doing for the future. After a few days, taste deteriorates
Elenka
celfh, I cooked herring as promised! It turned out just right - moderately salty, with a spicy aroma. For urgency - the recipe is a godsend! Your family praised me and you very much.
But the "whole carcass" still tastes better to me, not such watery pieces or something - it's just my addictions.
For the record, here, sorry what I managed to photograph. Although it is a herring and in Africa it is a herring.

Salted mackerel

Thank you very much and "+"!
celfh
Quote: Elenka69

But the "whole carcass" still tastes better to me, not such watery pieces or something - these are my addictions simply.
For the record, here, sorry what I managed to photograph. Although it is a herring and in Africa it is a herring.
A very beautiful herring. And I think the herring should be salted with carcasses. Mackerel is denser and larger, therefore, it seems to me, if whole, it will not be salted
Elenka
Quote: celfh

Mackerel is denser and larger, therefore, it seems to me, if whole, it will not be salted
Salted, salted .... only 3 days. The temperature should not be below 30 degrees and not in the refrigerator. I salted.
DJ
celfh I want to cook according to your recipe. I have two mackerels do I need to double the proportions of the marinade? Or are these proportions suitable for two fish?
celfh
Quote: DJ

celfh I want to cook according to your recipe. I have two mackerels do I need to double the proportions of the marinade? Or are these proportions suitable for two fish?
The main thing is that the marinade will cover the fish. To be sure, I cover the fish with a plate as oppression.
Wildebeest
Girls, I salt mackerel like this:
for 1 kg of fish I take 2 tbsp. l. coarse salt and 1 tbsp. l. Sahara.
I pour all this into the fish and send it under pressure to the refrigerator for 2-3 days, periodically turn the fish over.
You can, of course, add your favorite spices, but I like this option.
Elenka
And what is it like, Wildebeest?
A little salty? Shouldn't the liquid be drained from it?
DJ
Elenka69I got just a little salty. Exactly after 4 hours, the liquid was poured out.
sazalexter
Quote: Wildebeest

Girls, I salt mackerel like this:
for 1 kg of fish I take 2 tbsp. l. coarse salt and 1 tbsp. l. Sahara.
I pour all this into the fish and send it under pressure to the refrigerator for 2-3 days, periodically turn the fish over.
You can, of course, add your favorite spices, but I like this option.
This recipe is more correct. The point is not only that the fish is salted, but also that it "ripens", that is, complex chemical fermentation processes take place inside it. And so it's just raw fish, slightly salted. Maybe people in the Far East are used to eating this? I do not know... 🔗
🔗
🔗
Elenka
Quote: DJ

Elenka69I got just a little salty. Exactly after 4 hours, the liquid was poured.
DJ, I was interested in the ambassador Wildebeest... Recipe celfh I have already tried it, it suits as very urgent.
However, sazalexter already answered. Thank you!
Wildebeest
Quote: Elenka69

And what is it like, Wildebeest?
A little salty? Shouldn't the liquid be drained from it?
I don't drain the liquid, but just take out the fish, cut it into pieces and .... complete ecstasy.
If I feel that the fish is not being eaten, then I put it in a jar and fill it with vegetable oil. Then its shelf life increases.
I know that some people season the ambassador with ground black pepper, ground bay leaf, fresh dill. But I don't like it.
May @
Wildebeestand I have a question. You salt a whole fish, in the sense of disassembling or not? Well, you can't cut it into pieces, I already understood.
Wildebeest
Quote: May @

Wildebeestand I have a question. You salt a whole fish, in the sense of disassembling or not? Well, you can't cut it into pieces, I already understood.
I cut off the head, clean the abdomen, and salt it with whole carcasses.
Tatjanka_1
After 4 hours, transfer to a glass jar and cover with vegetable oil.
celfh I mean, without a marinade or?
And how many kg. fish is a marinade?
celfh
I always take 2 fish. Naturally, I salt without heads. Well, probably 1 kg.
And the fish must be shifted without marinade. Keep in the marinade for no more than 4 hours.
Tatjanka_1
celfh I am so grateful to you, I salted 0.5 kg. wash and made half of the marinade recipe.
It turned out SUPER, a marinade that you need nothing more (plus sign for you)

Salted mackerel
celfh
And in the spring we had a very large and fat capelin, I usually make it in batter. But now, as it appears, be sure to pickle
Mila007
Thank you so much for such a quick and delicious recipe! Just awesomely tasty aromatic fish turned out !!! I love you, celfh !
Everything in moderation! And so fast! I am delighted! I ate all at once
OOOOOO! Yummy...
It's just that I've already tried salt ... Yes, everything turned out to be wrong ... But here there is no salted fish ... My husband brought me from Germany ... He froze it ... And now I will cook myself, and even tastier than the purchased one! !! (y) I bought fresh mackerel and took a chance .. I was stunned by the result .. Now I will always salt according to this recipe! Thank you!
lenok2_zp
yesterday they ate mackerel with baked potatoes, just like that
celfh
Quote: Mila007

Thank you so much for such a quick and delicious recipe! Just awesomely tasty fragrant fish turned out !!! I love you, celfh !
I bought fresh mackerel and took a chance ..
This should be really yummy! fresh mackerel ... we can only dream of Health, Darling!

Quote: lenok2_zp

yesterday they ate mackerel with baked potatoes, just like that
To your health! So nice to read good reviews
Yesterday I also baked potatoes in a micr. They ate with lightly salted capelin. The capelin was kept in the marinade for a little less, 3 hours and 20 minutes.
The photo is not very beautiful, because I had no time to wait and the seller tore the fish from the frozen block. The capelin turned out to be slightly poked in appearance, but still very tasty Therefore, the fish is in the background and in the "fog"

Salted mackerel
kava
celfh, thank you so much for such a simple and delicious marinade! There was no mackerel, salted capelin - that's something! I added some coriander seeds (I like fish). Just a SONG! Previously, I did not salt the fish with liquid marinades, only salt / lemon / sugar. And now I also liked this method.
Tatjanka_1
celfh I will come to you again with my thanks.
You know, I made mackerel, but my beloved asked me again for my baby, today I bought a Golan in a Russian store and again I want to grill half of it for salt and fry half tomorrow. THANKS to you
Mila007
And how much I will do, so much and thank you and confess your love, Tanya !!! This is awesome how delicious! A hundred times better than the store! And in our country there is no such thing at all. I’ll also teach my girlfriend. She will be grateful to me forever! And then she orders salted herring and mackerel from Lisbon from time to time ...
Thank you very much! We eat and lick our fingers!
celfh
Honey, you can't even imagine how pleasant your words are to me!
lenok2_zp

girls, do you need to clean the capelin?
celfh
Quote: lenok2_zp

girls, do you need to clean the capelin?
Necessarily! But not the scales, but the insides.I cut off my head, you can't eat it all early.
Actually, all these procedures refer to mackerel
Lisss's
celfh, I repeat, this is a great recipe! I, and my sister, and my aunt have already cooked many times, we love fish, but in the store it is not a fact that you will get tasty. and here is always a guaranteed result!

I also, when I fill it with oil, add the onion, cut in quarter-rings, and I can splash a gram of vinegar, and so it goes to lunch, m-yum !!!
Elenka
So all the capelin praise the salty as much the most wanted. Maybe I'll ask stupidity ... Is it really tasty? Tastier than herring? Never tried.
lenok2_zp
Flax, very tasty, and in hunt, I also bought such a large one, though only half a kilo. Have already eaten with baked potatoes. I kept it in brine for 3 hours and put 5 spoons per liter not full, I only had one joint came out, I filled it with warm brine (well, I was in a hurry), so the skin burst, but it did not affect the taste
Mila007
Lenok, I salted mackerel ... The best spicy salted fish that I have ever eaten! I ate it all myself
Salted for 4 hours, did not put it in butter .. I ate right away ..
celfh
Girls, it is extremely rare for me to "keep". Salt more often so that you can eat everything in a day or two. The fact is that if the fish stands for four days, it becomes less tasty, tough.
And here is Mila's most delicious fish. Fresh fish cannot be compared to anything.

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