How delicious to pick up mackerel spicy salting, vinegar, mustard at home? How quickly to pick up mackerel for hot and cold smoking?

In what ways can mackerel be smoked to make it tasty? This is discussed in this article.

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

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

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

How to pickle mackerel entirely at home?

How to pickle tasty mackerel with whole carcass

In our stores a whole salted mackerel is sold, you can always buy it, but cooked by your own hands is much tastier.

Mackerel salted entirely in onion husk and black tea

Recipe :

1. 3 large mackerel is thawed naturally( without microwave and hot water).
2. We prepare the brine : Water( 6 glasses) is heated in a saucepan, we add 3 handfuls of washed onion peel, black tea( 2 tablespoons), one and a half tablespoons of sugar, 3 tbsp.spoons of salt , boil for several minutes and remove from the plate.
3. We are working on the fish .From the defrozen mackerel we take out the intestines, wash it and put it in an enamel saucepan, strain the brine and pour it into the fish, close the pan with a lid, take it out to the cold for 3 days.
4. Several times a day, turn the fish to the same salted, and colored, and after 3 days we take out of the brine, cut into pieces, decorate with lemon and serve with boiled potatoes.

How to pick a mackerel tasty

Mackerel salted full with black tea

Recipe :

1. Defrost and prepare the fish . 2 large fish are thawed, we take out the intestines, cut off the head and mine.
2. We prepare the brine .Pan with 1 liter of water is boiled, add for 4 tbsp.spoons of salt, black tea, sugar and cool.
3. Place fish in enameled pots, pour in brine with tea and leave to salivate in a cold place for 4 days.
4. We take the fish from the brine and hang it by the tails for the night, cut it in small pieces in the morning and serve it to the table with greens, or you can also add it to the salad, it will be very tasty.

How to pickle mackerel in a jar?

How to pick up mackerel tasty in a can of

Our body needs fats and proteins. Fatty fish, such as mackerel, is an ideal option for replenishing the body with these elements.

Unsaturated fats in fish are much more useful and easier to digest than other animal fats, for example, in meat .In addition, mackerel has a lot of fluoride, chlorine and cobalt.

Constantly consuming mackerel as , we treat your body :

• Prevent further development of cardiovascular diseases
• Improves brain function
• We interfere in the formation of blood clots
• We improve the state of bronchial patients
• Prevent the development of atherosclerosis and arthritis

Mackerel salted

Recipe :

1. We prepare the marinade .In a saucepan, boil 1 glass of water , pour 2 tbsp.tablespoons of salt, 1 tbsp.a spoonful of sugar, a couple of laurel leaves, 1 teaspoon of crushed coriander and dried basil , boiling.until the sugar and salt dissolve, and let it cool down.
2. 2 large mackerel clean from the guts, 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. Fish pieces are laid out in a clean jar, poured in a cool marinade, covered with a plastic lidand leave for 2 hours to intensively soak the salt and spices, and then take it out to a cold place for 1 day.
4. Serve a salted fish with onion, boiled potatoes, watering it with sunflower oil.

How to pick up mackerel with delicious bits of

How to quickly pick up mackerel in 2 hours?

How to pick up mackerel in 2 hours

You bought a fish, and you can not wait to eat it, but it is not ready yet. You can fry or put out, but you want a salted fish. Wait 2 hours and the salted fish is ready.

Lightly salted mackerel after 2 hours

Recipe :

1. Prepare brine .In the pot, pour 350 ml of water, boil, and then add several pieces of brushed small bulbs, a half tablespoons of salt, 2 bay leaves, 7 pcs.black pepper , boil the brine and cool.
2. Clean the 1 large fish from the intestines, cut off the head and tail, mine and cut into pieces, 2 cm thick, stack in a glass bowl, fill with cold brine, and take it out to the cold for 2 hours.
3. After the due time the fish is ready, it can be left in brine for 1-2 days, it will not be stored for longer.

How to pickle a freshly frozen mackerel?

How to pickle tasty freshly frozen mackerel

To prepare a tasty and healthy salted mackerel you need to know some wisdom :

• For salting small mackerel will not work, it is bony and lean, you need to take fish bigger than 300 g.
• You need to choose a mackerel of light gray colorwithout yellowness, elastic, with transparent( not cloudy) eyes.
• You can pickle mackerel in enamel, glass or plastic food containers.
• Salting fish can be chunks together with bones, whole or fillets;fish, cut into small pieces, ready for 1 day, and a whole carcass for 3 days.
• Salt fish with large rock salt, not iodized or extra.
• The aroma of mackerel is added to the spices: sweet and black pepper, bay leaves, cloves and coriander.
• Ready salted fish should be stored in the refrigerator, no more than 5 days;in the freezer can not be stored, it will lose its former taste.

How to pickle tasty mackerel freshly frozen

Mackerel freshly frozen marinated

Recipe :

1. 3 large mackerel is thawed when a little thaws( not completely thawed fish cuts well), we extract guts from fish, get rid of heads and tails, rinse, cut into pieces 3-4 cm, and place in deep dishes.
2. We prepare the marinade .Mix 3 tbsp.spoonful of vinegar, 2 tbsp.spoons of vegetable oil, 1 teaspoon of sugar, 1 tbsp.spoon with top of salt, 2 bay leaves, fragrant and black pepper peas - 1 teaspoon .
3. Pour the marinade into the fish, add 3 medium bulbs, cut into half rings and 3 cloves of garlic, finely chopped , mix well.
4. Put fish and marinade in a glass bowl, close with a plastic lid, and take it out to the cold for 1 day.

How to pick up the smoked mackerel?

How to pick up mackerel with delicious home-made smoking

To prepare a delicious smoked fish at home you need to know some secrets :

• You can salt fish in brine, and in a dry way.
• You can use useful paints to give the fish a yellowish hue: onion peel broth, turmeric powder.
• To flavor the smell of smoke and a unique smoked taste, you can use the seasoning "Liquid smoke", but there are many opponents of this method of smoking, which consider it harmful.
• Smoked taste will give the fish chopped into small pieces of smoked prunes, if you throw it in the marinade.
• When pickling fish it improves its taste with black pepper, bay leaf and onion, cut into half rings.
• The spicy taste of mackerel gives such spices: sweet pepper, cloves and coriander.

Homemade mackerel

Recipe :

1. Prepare the fish .From the 2 medium fish we take out the intestines, cut off the head, wash it from above and inside.
2. We prepare the brine .Boil 1 liter of water , brew in boiling water black tea( 1 sachet), add 4 tbsp.tablespoons of salt, 3 tbsp.spoons of sugar, 125 ml of "Liquid Smoke" or 20 pcs.cut into small pieces of smoked prunes , when it cools down, add 1 teaspoon of turmeric.
3. With a plastic bottle of 1.5 liters, cut the upper, narrowed part.
4. We lower the fish into the bottle with tails upwards, fill it with brine, squeeze the fish from above and take it out to a cold place for 3-4 days.
5. Periodically stir the fish to uniformly stain and salted.
6. We take the fish from the pickle, hang it by the tail for one - one and a half hours, when it dries, grease with sunflower oil for shine, and it can be served on a table with a black loaf, or beer.

How to pick up mackerel for cold smoking?

How to pick up mackerel of a tasty cold smoked

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

When hot smoked, this useful fat melts and flows out, and when cold it stays.

Cold-smoked mackerel

Recipe:

1. Mackerel( several pieces) is thawed gradually: we take it from the freezer and put it in the refrigerator.
2. When the fish is a little sweaty, remove the guts and gills, mine, dry and dry in a dry way.
3. Dry method of pickling .Prepared fish pour salt and spices, salt we take 15-20% of the weight of fish, spices to your taste ;fish put in a cool place to salted 12 hours, but can be up to 3-4 days, until the fish does not let the juice.
4. We get the fish, wash it, dry it dry and hang it by the tail in a dry, cool place for a few hours.
5. We hang the fish in the head with the head up for 24 hours. Keep the temperature at 25 ° C all the time, no more.
6. We take the fish from the smokehouse and can be served on the table.

How to pick up mackerel for hot smoking?

How to pick up mackerel of tasty hot smoked food in a home smoker

To mackerel home hot smoked turned appetizing, tasty and useful, you need to know a few secrets, and skillfully use them :

• To salt for flavor you can add black and red ground pepper, grinded fruits of magnolia vine and other spices as desired.
• If you have an electric smokehouse, the mackerel of hot smoking can be obtained as follows: set to 100 ° C and smoke an hour and a half.
• For smoking in an ordinary smokehouse we use sawdust of fruit trees, and also it is possible and from alder, an oak, a beech, a birch, a nut and an aspen.
• Sawdust for smoking we take without bark, as in the bark there is tar, and it can give a bitter taste to the fish.

How to pick up mackerel of tasty hot smoked

Hot smoked mackerel

Recipe :

1. Defrost the fish( several pieces) naturally( do not use microwave, hot water and the like).
2. Get the guts out of the fish, cut off the head, mine, let the water drain and dry.
3. Fish carcasses rubbed with salt, first inside, then on top, salt leaves approximately 1 tbsp.spoon for 1 carcass.
4. We put fish for salting into deep dishes, we close it, we remove it in a cold place for 7-8 hours.
5. Salted fish washed under cold water from salt, let drain water, hang it for 1 hour at room temperature to dry.
6. At the bottom of the smokehouse, fill with 2 handfuls of sawdust , if the sawdust is dry, we moisten them with water, and at the top of the smokehouse we hang the fish or lay it on the grill so that the fish do not come into contact.
7. Close the smokehouse with a lid, and make a medium fire.
8. After 10 minutes, open the lid, let out the smoke, so that the fish does not get bitter, and again close for 15 minutes.
9. Remove the smokehouse from the fire, get the fish, let it cool down, and the fish is ready.
10. If not all the fish are immediately eaten, wrap it in a plastic wrap, and store in the refrigerator for no more than 3-4 days, if stored longer, the taste and smell worsen.

How to pickle mackerel with vinegar?

How to pick mackerel with delicious vinegar

With mackerel, mackerel quickly marinades. During the day, a delicious fish is ready.

Mackerel salted with vinegar

Recipe :

1. Prepare 2 medium mackerels : we extract the insides, cut off the heads and tails, cut along the ridge into 2 parts, remove the ridge and hide.
2. The fillets are sliced ​​in small pieces, 2-3 cm thick, piled in deep dishes, sprinkle 3 tbsp.spoons of salt , mix and leave for 5-10 minutes.
3. Add to the fish 50-70 ml of 9% vinegar, half a glass of vegetable oil, 2 pcs.bay leaves and cloves, 5 peas of sweet pepper, 2 onions , cut into half rings, mix, cover, and put in a cold place for 12 hours.
4. After 12 hours of marinating, the fish is ready.

How to pick up mackerel with mustard?

How to pick mackerel with tasty mustard

Salted mackerel with mustard

Recipe :

1. Prepare a marinade for fish .Heat in the saucepan 1 l of water , when it boils, add 4 laurel leaves, 10 peas of black pepper, 5 tbsp.spoons without top of salt, 3 tbsp.spoons without sugar top, 1 teaspoon dry mustard , boil for 3 minutes, and leave to cool.
2. Preparing the fish .At 2 large mackerel, weighing 350 g no less, cut off the head, tails, throwing the entrails, washing them, we cut them into pieces 3-4 cm, and put them in glass or enameled utensils.
3. We fill the fish with a cold marinade and put it in a cold place, after 12 hours it is already possible to try, and completely the fish will be salted for 2 days.

How to pick salmon mackerel?

How to pick up the mackerel of a deliciously spicy salting

Secrets of preparing a mackerel spicy salting :

• Using different spices , each time there will be a new taste in fish.
• Carnation gives the fish a very strong flavor, be careful with it.
• Ground coriander enhances the taste of fish.
• The longer the fish marinate, the more delicious and juicier it is, but not more than 5 days , then it becomes soft.
• Marinated fish of spicy salting can be stored 3-4 days in marinade, if it is diluted with water 2: 1.
• Also pickled fish can be stored in this way: after pickling fish get from the brine, allow it to drain, and let the fish dry in the air, put in a cellophane bag and store in the freezer, so the fish will not lose its taste.

How to pick a mackerel of a delicious spicy salting for sandwiches

Mackerel fillet of spicy salting for sandwiches

Recipe :

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

There are a lot of recipe for mackerel, and they are all based on salt with the addition of spices. It does not matter which spices you add, but it's important that you do it with your soul, and then any recipe will turn out delicious.

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