Mackerel in onion skins with tea leaves; the most delicious recipes

Mackerel in onion skins with tea leaves - the most delicious recipes

An ordinary fish like mackerel can be quite surprising, since it can be salted at home using a very unusual method - in onion skins and tea leaves. Everyone who has already tried the very tasty fish says it with aspiration. And almost everyone convinces us that this is the most delicious salted mackerel they have ever encountered. The process goes so quickly that after a couple of days you can enjoy a snack. There are several methods for making fish with husks: smoked with watery smoke, made in brine, in a bottle or jar.

The fish comes out lightly salted and fatty. The husks combined with the brewed tea leaves give the mackerel a beautiful golden color. The fish looks so appetizing that it’s impossible to tear yourself away until you swallow the last piece.

How to deliciously pickle mackerel with onion skins

Before you start pickling, learn a couple of manufacturing secrets. Ignorance of certain aspects can ruin both the dish and the mood.

Choose a fish with a thick back and no damage or rust on the sides. The preferred weight is at least 350 g. - this is the standard of mackerel of good quality. Fish of the smallest size will not give the result that everyone is talking about “excitedly”, since it does not have the required fat content.
Defrost the carcasses slowly on the refrigerator shelf. It is better to do without the extreme in the form of a microwave, otherwise you will not recognize the taste of true fish.
If you want to cut the carcasses quickly and without much effort, I do not recommend defrosting the mackerel completely. Once the fish meat becomes soft, get down to business. Then the insides of the fish will simply be removed and will not stain the inside of the belly.

Salted mackerel in onion peels and tea leaves - the most delicious recipe (step by step)

The most common and therefore popular option for salting fish. It is done very quickly in brine, without a special smokehouse and the introduction of watery smoke.

Mackerel – 2 carcasses.
Onion peels - 2 huge handfuls.
Tea leaves - 2 tablespoons.
Fragrant peppercorns – 5 pcs.
Regular pepper – 5 peas.
Cloves – 5 pcs.
Bay leaf – 3 pcs.
Coriander – 20 grains.
Sugar – 2 huge spoons.
Salt – 2 huge spoons.
Water – 1.2 liters.

If desired, you can add orange peels and ¼ small spoon of mustard powder.

Brew strong tea in advance.

Wash the husks and place them in a saucepan. Pour in the required amount of water. Use your hands to drown the husks so they don’t float up. Place over high heat and bring to a boil. Cook for 20 minutes over low heat. Then turn off the gas and leave the pan without opening the lid.

Deal with the fish. Separate the head and tail.

Carefully cut the belly and remove the entrails. Be sure to remove the black film lining the belly of the carcass. I advise you to keep a napkin handy to wipe the knife.

Cut off the fins, then rinse the carcasses with cool water.

Transfer to a bowl in which we will marinate the fish.

Strain the broth from the onion skins. You can throw away the husks. Pour in brewed tea instead.

Pour sugar, salt, and the seasonings listed in the recipe into the pan. Turn the burner back on and bring the brine to a boil. Cool the marinade to room temperature.

Strain the brine, pour into the fish, and cover the vessel. Hide it in a hidden space for two days. Turn the pieces several times a day so that they are moderately salted.

Smoked mackerel in onion peel and tea - a regular recipe

Fish – 1 pc.
Water - liter.
Salt – 3 huge spoons.
Onion peel - a large handful.
Strong tea – 100 ml.
Fragrant peas – 10 pcs.
Bay leaf – 3 leaves.
Coriander - a small spoon.
Sweet sand - 1.5 spoons.

Rinse the husks and place them in a saucepan. After boiling, cook for 15 minutes. Turn off the burner and let it brew for 20 minutes.
While the brine has not cooled, add all the herbs and spices listed in the composition. Stir vigorously until the salt and sugar crystals dissolve. Pour in the tea leaves.
Let the brine cool.
Cut up the fish carcasses, divide them into large pieces or leave them completely. Be sure to rinse the mackerel.
Fill with brine, cover with a plate the size of the container, press down on top with pressure.
Place in a cold space for 1.5-2 days.

How to salt mackerel in husks in 3 minutes

Fish - carcass.
Salt – 3 tablespoons.
A handful of husks.
Dark peppercorns – 10 pcs.
Brewed tea – 150 ml.
Orange peel (optional).
Mustard powder 1/4 small spoon.
Sugar – 1.5 tablespoons.
Bay leaves, coriander seeds, clove buds - several pieces each.
Water - liter.

Make a brine by boiling onion skins in a liter of water. After boiling, boil for 10-20 minutes.
When the water has cooled slightly, add salt and sugar, orange peels, and bring to a boil again. Turn off the burner, then pour in the brewed tea, add the coriander and the bay leaf broken into pieces. Add mustard, mix well. Let the brine cool completely.
Gut the thawed mackerel, remove the head, fins, and tail. Place in a wide bowl and fill with brine.
Leave to salt for 2-3 days. Before serving, brush the carcasses with vegetable oil so that they shine beautifully.

Mackerel, smoked with watery smoke and onion peel

Large carcass of mackerel.
Husk - a large handful.
Salt – 4 tablespoons.
Watery smoke – 45 ml. (aqua solution).
Water - liter.

Rinse the husks and fill with water. Bring the contents of the pan to a boil, adding sugar and salt. Cook over low heat for 20 minutes, then turn off and let the broth brew.
Strain the broth and cool. Pour in an aqua solution of watery smoke.
Cut the mackerel, removing all unnecessary parts. Place in a bowl and fill with brine. Hide it on the refrigerator shelf for two days.

Homemade boiled mackerel in shell

Fish – 3 carcasses.
Onion peels - 2 handfuls.
Loose leaf tea, dark – 2 huge spoons.
Water – 1.5 liters.
Turmeric – small spoon.
Salt – 4 tablespoons.
Sugar – 3 tablespoons.

Defrost the fish one hundred percent, cut it, removing the head, tail, and fins. If the fish is large, divide into several parts.
Boil the washed husks and add water. Add tea leaves, salt, sweet sand.
Boil the fish until tender in a separate saucepan. Place the pieces in the brine. Cover with a lid and leave in a cool place for three days.

Mackerel, salted in a bottle in onion peel

the most detailed recipe for pickling mackerel in a bottle on another page of the website - I invite you to visit.

Fish carcasses – 3 pcs.
Water - liter.
Husk - a large handful.
Dry leaf tea - 2 tablespoons.
Salt – 3 tablespoons.
Sugar – 1.5 tablespoons.

Take a defrosted carcass, remove the tail, fins, head, and remove the entrails.
Place a pan on the stove, pour in water, add all the spices listed in the recipe. Pour in the tea leaves and husks. Boil, simmer for 10 minutes. Then cool, strain, removing all additives.
Take an ordinary 1.5 or 2 liter plastic bottle, cut it just below the larynx.
Insert the fish carcasses vertically. Fill with brine. Keep for 2-3 days in the refrigerator or at room temperature.

Video recipe: smoked mackerel in watery smoke

If you’re not convinced, watch the video about making fish in a jar. Good regular recipe! and let only the most delicious mackerel be on your table!

Mackerel in onion skins - the most delicious recipes

Hello friends. The current recipe is mackerel in onion skins, loved by almost everyone. We'll tell you how to prepare it yourself at home, in onion skins and tea leaves, which comes out as smoked from the outside. We will show you how to create a golden, lightly salted, juicy, fatty and incredibly tasty fish from ordinary mackerel.

The recipe for making it is quite simple. For the recipe we need mackerel, cool water, salt, sugar, dark tea without additives, bay leaf, 5-6 peppercorns and 2 handfuls of onion peels.

Mackerel in onion skins - the most delicious recipe

The first recipe is one of the most common and delicious. Every year we cook fish specifically according to it and the result is always the same.

Mackerel – 3 pcs.
Water – 1 liter
Salt – 4 tbsp.
Sugar – 2 tbsp.
Dark tea (without additives) – 2 tbsp.
Bay leaf – 1 pc.
Allspice – 5-6 peas
Onion peels – 2 handfuls

Place the washed husks in a saucepan, add water, bay leaves, peppercorns and tea. For convenience, you can put the tea in a nylon bag.

Bring the mixture to a boil, reduce heat and simmer covered for 30 minutes. Strain the broth and, while still hot, add salt and sugar. Stir everything until dissolved and let cool to room temperature.

Place the cleaned and cooked fish in a container and fill it with cooled brine; the brine should completely cover the fish.

Cover the container with a lid and place it in the refrigerator for two days. Exactly every other day, the fish must be turned over for uniform salting and coloring. After two days you will be able to remove the fish from the brine; it will be bright golden in color.

Next, the fish needs to be slightly dried. To do this, make a pierce in the ponytail with a wooden skewer and insert an iron clip,

hang it from the wire rack using a paper clip and place the rack in the oven on the upper level. Place a baking sheet on the bottom. In the oven, turn on convection without heating the temperature and, with the door closed, dry for one and a half to two hours. If your oven does not have a convection function, hang the fish on the balcony or in the room and leave it to dry for one day. After drying, spread the fish with vegetable oil,

this will give the fish a wonderful shine and the skin will not explode when cut. Golden, beautiful, fragrant, lightly salted and incredibly tasty, it is perfect as an appetizer on any festive table. Also, with a side dish of potatoes, it will amuse you during lunch.

Recipe for making marinated mackerel

And here is another recipe for making mackerel, as a result of which we will get a golden-colored fish that imitates smoking. For this recipe you will need mackerel cleaned of entrails and gills.

It is not necessary to remove the gills, but it is much better if you do not remove the insides and gills of the mackerel, it may turn out bitter.

We will also need onion peels, tea, bay leaves, a small handful of peppers, allspice, salt and sugar.

Mackerel – 3-5 pcs.
Tea – 7 tsp.
Salt - 9 tbsp.
Sugar – 4.5 tbsp.
Pepper mixture – 1 tbsp.
Allspice – 5 peas
Bay leaf – 4 pcs.
Onion peel
Cloves – 2 pcs.
Water – 3 liter

Place water on the stove. Add sugar, salt and all the seasonings, excluding onion skins and tea leaves, we will add them a little later. Let the brine simmer for approximately 5 minutes. After 5 minutes, add onion peels and tea leaves to the brine. Let the brine simmer for about 3 more minutes.

Turn off the brine and leave to cool. While the brine is cooling, place the mackerel in a pickling container.

When the brine has cooled, pour it over the mackerel, filtering through a sieve. The brine should completely cover the fish.

Cover the container with fish with a lid and place it on the balcony or in a cold room for 4 days. Turn it over every day. After 4 days, remove the mackerel from the brine, dry it on a cardboard towel and brush with vegetable oil.

You can cut and serve.

How to salt mackerel at home deliciously and simply

To make this recipe, we will need mackerel, water, salt, sugar, tea, onion peels, dark peppercorns, coriander peas, and you can add bay leaves if you wish.

Mackerel – 1kg. (or 2 fish)
Water – 1 liter
Salt – 3 tbsp.
Sugar – 1.5-2 tbsp.
Dry tea – 3 tsp. (or three bags)
Onion peel
Dark peppercorns - a few peas
Coriander peas - a few peas
Bay leaf – 1-2 pcs. (optional)

To begin with, cut off the head and tail of the mackerel, gut it thoroughly, and remove the film on top. Put a liter of water on the fire. Wash the onion skins under running water, put them in water and boil for 5 minutes.

When the husks have been cooked for 5 minutes, add three level tablespoons of salt, 1.5-2 tablespoons of sugar, 2-3 teaspoons of tea leaves, a few dark peppercorns (up to 10 pieces), and up to 10 coriander seeds.

Stir everything well, turn off the heat and let sit until the marinade cools completely. After the marinade has cooled, strain it into the container in which the mackerel will be marinated. Dip the mackerel in the marinade, cover with a plate and lightly press down with a weight.

Place the container for three days in a cold space, for example in a refrigerator, or on a balcony, or in a cellar. For even coloring, turn the mackerel once or twice a day.

The fish is colored unevenly; the tail is colored first, followed by the ribs, i.e. places where there is not a lot of fat. Don't be alarmed, after three days it will become moderately colored.

After three days, remove the fish from the marinade, dry it with cardboard towels, or hang it by the tail over any container for two hours. Excess marinade will drain from the fish and it will dry out. For the best shine, you can rub dried mackerel with vegetable oil. In this form you can cut it and serve it.

The mackerel tastes like ordinary salted mackerel; it is only smoked in appearance. If you want a smoky flavor, you can add a tablespoon of watery smoke to the marinade.

Friends, I would like to show you a video recipe for making mackerel.

Well, in the end, we suggest you look at the recipe for the most delicious mackerel. Lena will tell you how to cook fish with a spicy, delicate taste.

The best recipes for making mackerel in onion skins

One of the favorite culinary recipes is mackerel in onion peels. This manufacturing method gives the product a pleasant golden color. To give a smoking effect, “watery smoke” flavoring is also used.

The dish can be created either quickly or using the longest method. There are a huge number of its variants with the addition of different ingredients. In order for the finished product to be tasty, you need to know the main rules for making fish.

1 Manufacturing secrets
2 Recipes with mackerel in onion skins
- 2.1 Quick boiled fish
- 2.2 Homemade lightly salted mackerel in a bottle
- 2.3 Marinated fish, cool smoked in brine with “watery smoke”
- 2.4 Salted fish in tea with onion peels
- 2.5 Spicy mackerel with juniper

Not only experienced cooks, but also novice housewives can cook mackerel in onion peels. This dish will decorate the festive table and add plenty to the everyday menu.

To ensure that the finished product is tasty and appetizing, you should follow some tips when choosing fish and preparing the dish.

It is better to use the freshest fish for salting. If you only have frozen mackerel, you need to defrost it in natural conditions, without resorting to a microwave oven or other mechanical methods. To do this, simply leave the product in the refrigerator for 6–8 hours.

To create a tastier dish, you need to follow the tips and advice of experienced chefs:

If you need to prepare a dish quickly (3-5 minutes), mackerel should be boiled in a strong marinade.
When producing using the longest method (2-3 days), you need to turn it a couple of times a day so that the carcasses are moderately colored and salted.
During the marinating process, the fish will float in the container. To avoid this, you should press it down with a weight.
You can add a slight smoked smell to the finished product by adding “Watery Smoke” flavoring to the brine.
It is better to use deep containers with a lid (tray or pan) so that the fish is completely immersed in the marinade.

Cooking mackerel at home is quite simple. Even a novice cook can fully cope with this task. The most delicious dishes are those prepared according to the following recipes.

Fish smoked at home is a very tasty dish that requires a lot of cooking. But if you want to cook the product quickly, you can simulate the smoking process by adding onion skins, which will give the fish the appropriate color. This will only take 3 minutes.

mackerel - 2 pcs;
onion peel - 3 cups;
water - 1.5 l;
salt - 6 tbsp. spoons

To decorate the dish you will need greens, onions, and lemon.

2. Clean the fish from the head and fins, remove the insides and wash thoroughly. If the size of the container allows, you can cook the carcasses completely; if not, cut the fish into two parts.

3. Dip the mackerel into the bubbling marinade until it completely covers the pieces. Cook for no more than 3 minutes, otherwise the carcasses will begin to fall apart.

4. Carefully remove the boiled fish from the pan and let cool.

5. Cut into portions and serve.

Boiled potatoes will be a beautiful side dish for this dish. You can garnish the boiled mackerel with herbs, lemon slices and serve with onions cut into thin rings.

In this recipe, mackerel is salted in brine, and the golden color appropriate for smoked fish comes out thanks to the addition of onion skins. Due to the fact that the fish is fatty, it will not taste very salty. Compared to store-bought products, only natural ingredients are used to make the dish.

mackerel - 2 pcs;
water - 1.5 l;
onion peel - 1.5 cups;
salt - 4 tbsp. l.;
sweet sand - 1.5 tbsp. l.;
dark peppercorns - 5 pcs;
bay leaf - 2 pcs;
cloves - 4 pcs;
coriander - 1 tsp. ;
mustard powder - 1/4 tsp;
greens or lettuce leaves.

Step-by-step manufacturing recipe:

1. Place previously washed onion peels into boiling water, cook for 10–15 minutes, then remove from heat and leave for half an hour.
2. Strain the cooled marinade. For the upcoming production, you will only need liquid; the husk can be thrown away.
3. Add table salt, sweet sand and spices, mix well, put on fire. Cook the mixture until the salt and sugar are completely dissolved, then remove from the heat and cool.
4. Strain the brine again so that there are no cloves and bay leaves left in it.
5. Clean the mackerel from the entrails and head, wash well.
6. Cut off the neck of a plastic bottle. Place fish carcasses tails up.
7. Add mustard to the cooled marinade and pour it over the fish.
8. Leave for 2-3 hours at room temperature.
9. Cover the bottle with cling film and put it in the refrigerator for 3-4 days. During this period of time, the fish will have time to salt perfectly and acquire a catchy golden color.
10. After this, take out the marinated carcasses and wash them under running water.

To give the product extra shine, you can lubricate the skin with vegetable oil. The fish should be stored in the refrigerator for no more than 3 days, wrapped in parchment. When serving, cut into portions.

You can salt fish by adding “watery smoke”. This way, guests will not be able to distinguish mackerel prepared at home from store-bought mackerel. This method is often called “cool smoking”.

mackerel - 3 pcs.;
onion peel - two huge handfuls;
“watery smoke” - 80 ml;
sugar - 2 tbsp. l.;
salt - 5 tbsp. l.;
water - 1 l;
greenery.

1. Place the washed onion peels in a saucepan, add water, add sugar and salt. Bring the purchased mixture to a boil and cook for 10–15 minutes.
2. Remove the container from the heat and let the marinade cool.
3. Strain and add “watery smoke”.
4. Cut off the head of the fish, remove all the entrails and dark films, then thoroughly wash the carcasses.
5. Place the mackerel in a suitable sized form and fill with brine. To prevent the fish from floating, it must be placed under a press, which can be a liter jar of water. Leave the container in the refrigerator for two days.
6. Take out the fish, wash under running water, dry thoroughly and cut into portions, garnish with onion rings.

The addition of dark tea will give the mackerel its richest color. In addition, the taste will also improve.

water - 1.5 l;
mackerel - 2 pcs.;
salt - 4 tbsp. l.;
onion peel - a large handful;
sugar - 2 tbsp. l.;
tea leaves - 100 ml;
allspice - 2 peas;
dark peppercorns - 3-5 pcs.;
coriander - 1 tsp;
bay leaf - 2 pcs.

Greens, lemon and onions will be a beautiful addition to the dish.

1. First you need to prepare the marinade: pour water into a saucepan and boil.
2. Wash the onion peel and pour it into a container. Cook for 10–15 minutes, then leave for another 20 minutes.
3. Strain the broth, add table salt, sugar and spices.
4. Pour in the tea leaves, mix well. Cool the brine.
5. Clean the mackerel from the head, tail and entrails.
6. Place the fish in a large tray and then pour in the cooled marinade. Place in the refrigerator for 2-3 days. In order for the coloring of the fish to occur moderately, you need to twist it from time to time.
7. Remove the finished product from the marinade, dry with napkins or cardboard towels and leave for several hours. Then cut into portions. Boiled potatoes with dill will be a beautiful side dish for fish.

The mackerel according to this recipe comes out lightly salted, and by adding juniper, a cool smoking effect is achieved.

mackerel - 5 pcs;
water - 2 l;
salt - 160 g;
sugar - 80 g;
dark tea without additives - 3 tbsp. l.;
onion peel - 30-40 g;
allspice - 5 peas;
juniper - 5 berries.

1. Place all the ingredients for the marinade in a container with water.
2. Place the pan on the fire, bring to a boil and cook for 15 minutes over low heat.
3. Clean the fish from fins and entrails and wash thoroughly.
4. Place in a deep tray and fill with warm brine so that it covers the carcasses perfectly. Leave for three days.
5. Remove from brine and hang to dry for several hours in a well-ventilated area. Then cut into pieces and serve.

Mackerel in onion skins and tea (linden smoked mackerel)

Quince jam

Lavash roll with cottage cheese, pears and poppy seeds

Layered salad “Signor Tomato”

Tkemali plum sauce for the winter

Hot pepper for the winter like a barrel one

Healthy diet

For fish lovers, I would like to offer a recipe for salting mackerel in onion peels and tea leaves. Mackerel looks like smoked, tastes like salty, but is very tasty due to tea and seasonings. Let's cook!

Ingredients

for salting mackerel
Mackerel	2 pcs
Water	1 l
Onion peel	2 handfuls
Tea brewing	3 tsp
Salt	3 tbsp.
Sugar	2 tbsp.
Dark pepper	5 peas
Coriander	10 peas
Bay leaf	3-4 pcs

general information

Total production time

36 h

Active production time

20 minutes

Complexity

Easy

Step-by-step recipe with photos

Video recipe

Wash the mackerel, cut off the head, gut and dry. Prepare the marinade: boil a liter of water. Add onion peels to the water and cook for 5-7 minutes, add tea leaves, salt, sugar, pepper, coriander, remove the pan from the stove and leave to steep until completely cooled. Strain the cooled brine, put the mackerel in it, put a plate on top and send it to the refrigerator, cellar or balcony for three days.

For uniform coloring, the fish must be rotated 2-3 times a day. After three days, remove the fish, dry it with cardboard towels, brush the top with vegetable oil and serve. If you wish. In order for the mackerel to have a smoked taste, you must first add 1 tablespoon of watery smoke to the marinade.

The most delicious mackerel in onion skins and tea leaves is ready.
For the most detailed recipe and subtleties of mackerel salting, watch the video. Bon appetit!

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