Homemade marinated mackerel

Homemade marinated mackerel. TOP 4 ordinary and delicious recipes.

Have a nice day, friends!
From our table to yours – homemade marinated mackerel. Spicy, meaty, juicy, with onions and fragrant spices - it’s, well, very tasty! I bring to your attention 4 good recipes.
I advise you to take everything into account and enjoy the deliciousness under various marinades. By changing the manufacturing process, you will see how mackerel plays with the mood and taste of the cook. How gratefully she responds to changes in the marinating method and feels sociable with a wide variety of spices and even vegetables (!).

Contents
1. The most common method of marinating mackerel at home.
Recipe with onions and vinegar. 2. Savory marinated mackerel with seasonings and garlic.
3. Home-made marinated mackerel.
Recipe for making with ketchup. 4. Mackerel marinated with vegetables. Finger lickin' good recipe.

And in the end - different presentation, surprise and ecstasy of loved ones, honor and praise to the cook.
Convinced to try all the options? Then let's get down to business.

The most common method of marinating mackerel at home. Recipe with onions and vinegar

When I share recipes, I’m afraid to say the word “traditional.”
But in this case it might be needed. Therefore, the combination of mackerel, bay leaf, and aromatic peppercorns is truly traditional. Add onion, vinegar and vegetable oil - and, as they say, an oil painting. Nothing more is needed. This is the basis of the usual, but very tasty recipe for marinating mackerel at home. But let's take it one step at a time.

Ingredients

♠ Fresh frozen mackerel 2 pcs.

♠ Salt 3 tbsp. with a small slide

♠ Sugar 3 tbsp. with a small slide

♠ Vinegar 4 tbsp. (3 tbsp for marinade and 1 tbsp for pickling onions)

♠ Dark and aromatic peppercorns (5 – 6 pieces each)

♠ Bay leaf 4-5 pcs.

♠ Sunflower oil gr. 50 – 70.

I would like to immediately discuss the amount of vinegar. Look, you need to add it to the marinade, and then sprinkle it on the salted fish and onions. If you are wary of its acidity, then reduce the amount for the marinade.

Manufacturing

1 .
Prepare the marinade. Pour water into a saucepan, add salt, sugar, bay leaves and peppercorns. Bring to a boil and set aside to cool completely. 2. Prepare the fish. We cut off the head and take out the insides.

3.
We wash the carcass well both inside and outside. 4. Cut into portions. There is no need to grind it too much. A thickness of 2 - 3 cm will be just right.

5 . Place the pieces in a comfortable bowl. I usually choose one so that the pieces of fish feel free in it. Then they will practically bathe in the marinade, moderately saturated with its beauties and riches.

6.
Add vinegar to the cooled marinade and stir. 7. Pour in the fish and cover the bowl.
Set aside in a cold space for 10 – 12 hours. The marinade will become cloudy, so don't be alarmed. This means the marinating process has begun. To prevent pieces of fish from floating up, you can put on top a flat, not very languid plate with the smallest diameter. 8 .
Peel the onion, cut into rings or half rings. 9. Place a layer of fish tightly on the bottom of the container.
10 . Place chopped onion on top.

eleven .
Lightly spray the entire surface with vinegar. This procedure is necessary so that the onion is slightly marinated and makes a worthy company for the fish. 12 .
Drizzle with a small amount of sunflower oil. In the same way, we constantly chop herring with onions and season them with vinegar and oil. 13 .
Next, lay the fish and onions in layers, not forgetting about the vinegar and oil. In a small container, I usually end up with two layers of the designated amount of fish. 14 .
Cover the container and place it in the refrigerator for 2–3 hours. During this period of time, the onion will marinate and become friends with the mackerel. I would like to see that the longer the dish sits, the tastier both the fish and the onion become. Be sure to serve the pieces of fish with onions.
Don’t pull anyone by the ears, either from one or the other. With boiled potatoes - just right. Have fun! The advantage of a watery marinade is that the pieces of fish are marinated most sparingly.
To reinforce this, I recommend watching the video recipe. There are slightly different proportions, but the manufacturing principle is the same.

Savory marinated mackerel with seasonings and garlic

Now let’s marinate the mackerel using the “dry” method. Also a good option. The fish comes out especially spicy, tender, and, of course, tasty.

Marinated mackerel

Marinated mackerel is a very tasty dish, which, if desired, can be used as an appetizer, as a main course, or as part of a delicious, unique salad. Naturally, in any store you can easily find pickled mackerel for sale. The delicacy, however, is not cheap. But you can save a lot and prepare the most delicious pickled mackerel at home. Marinating mackerel at home is so simple and quick that you will literally love the cost savings.

Total cooking time – 22 hours 0 minutes
Active cooking time – 0 hours 15 minutes
Cost - very economical
Calorie content per 100 g – 145 kcal
Number of servings – 6 servings

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How to marinate mackerel in a very tasty way

Ingredients:

Mackerel – 3 pcs.
Onions – 3 pcs.
Garlic – 3 teeth.
Sugar – 1 tsp.
Salt – 1 tbsp.
Vinegar – 3 tbsp. 6%
Vegetable oil – 2 tbsp.
Bay leaf – 2 pcs.
Allspice – 1 tsp.
Mixed peppers - to taste

Manufacturing:

There are quite a few methods for marinating mackerel. I will share one of the most common ones. Let's call this recipe basic. Later, when you get used to it, you can simply diversify the spices and seasonings to complicate the taste of the finished fish.

So, we will need, first, actually mackerel. I buy frozen at the hypermarket. We are not a sea region, so finding the freshest mackerel is problematic.

The only related products are garlic, onion, pepper, salt, vinegar and vegetable oil.

Frozen mackerel must be carefully washed with cool water, gutted, and the head and tail edges cut off. Now you can cut into portions. If you defrost the fish ahead of time, the pieces will turn out uneven, and after marinating they will become completely “fluffy” and unappetizing. Therefore, we carry out all manipulations with frozen fish. True, you can hold it a little at room temperature so that the knife can cope with the tenderloin.

Peel and chop the onion and garlic. Onions can be cut into rings or half rings. But it is better that it is chopped coarsely. If you like the taste of pickled onions, then feel free to add more onions than indicated in the list of ingredients. If, on the contrary, you don’t like it, then onions can only be used as a marinator, which means you can grind them practically into onion paste.

Cut the garlic into slices.

Now let's prepare the marinade sauce. To do this, you need to mix vinegar, vegetable oil, salt, sugar, bay leaf and pepper. Everything is simple, but there are several subtleties.

This recipe is the rare option when I use table vinegar. In the latter case, apple. All other generous types of vinegar (balsamic, wine, etc.) significantly affect the taste of mackerel. They can and should be used in variations of this recipe. But first, a traditional recipe.

Separately, I would like to say a few words about vegetable oil. Take the one you love most. I often use olive - yellowish, amber, viscous. Sometimes I add a little squeezed lemon juice to the oil.

Bay leaf is such a traditional spice that it’s surprising to hear that you might not adore it. But I don't like it. More precisely, I welcome the fragrant, very narrow flair of bay leaf in a dish, but if you put even a little more bay leaf than I would like, I will not eat the dish. Therefore, for my own taste, I use a minimum of bay leaves, and you are guided by your taste preferences. And yes, it is better to break the bay leaf into small pieces, it will give off its own scent better and more actively when used cool (without heat treatment).

And finally, about pepper. In this recipe for pickled mackerel, I use aromatic peppercorns (not dark, but specifically aromatic!), as well as a ground mixture of peppers. It seems to me that with such a set of peppers, the fish comes out very fragrant, but not at all spicy.

The final step is to mix the sauce with the chopped mackerel. I usually put the fish in a huge bowl, add the onions and garlic and pour in the prepared sauce. Why do you need a big bowl? So that you can mix everything very simply without breaking the fish pieces and vegetables.

All that remains is to put the pickled mackerel into jars. I use glass jars. Firstly, no unauthorized chemical actions occur in them - only planned marinating. Secondly, they don’t take up much space in the refrigerator. And, finally, thirdly, they are accessible and easy to use.

Mackerel marinated at home

Ingredients

Bay leaf – 3-4 pcs.

Dark peppercorns – 8-10 pcs.

Vinegar 9% – 2.5 tbsp.

Vegetable oil – 1.5 tbsp.

Boiling water – 200 ml

302 kcal
4 hours
4 hours

Photo of the finished dish

Step-by-step recipe with photos

Marinated mackerel is a velvety salty taste of fish pulp on sponges, any piece of which simply melts in your mouth! Everyone is advised to eat this sea fish, especially ladies, because its fat is very good for the skin. In Europe, mackerel is called mackerel, but this does not diminish its taste.

Mackerel marinated at home is a great way to vary your weekly diet with an excellent fish dish, especially since it comes out much more tender and juicy than its store-bought version.

Purchase a fresh frozen mackerel carcass and defrost it at room temperature for 3-4 hours.

Cut off the head of the fish and gut the belly, removing all the insides. Wash the inside of the abdomen with water and carefully remove dark veins and films, if any.

Cut the carcass into portions 1-1.5 cm wide.

Pour salt, sugar, dark peppercorns, bay leaf into a saucepan. Pour in boiling water and bring everything to a boil again, placing the container on the fire. As the brine boils, pour vinegar and vegetable oil into it, turning off the heat! Let it cool to 40-45C - it is not allowed to pour hot marinade over the fish, because it will simply cook in it.

Place the fish tenderloin in a deep container.

Peel the onion and wash it, and then cut it into half rings directly into the container.

Pour warm marinade and leave the mackerel in it for 3-4 hours. During this period of time, when cooling, the fish will absorb the required amount of marinade and become indescribably tasty!

Place the finished mackerel, marinated at home, on a portioned dish and serve along with onion half rings and fresh herbs. There is no need to add any spices to it.

7 methods to quickly and deliciously pickle mackerel at home

Try it and you will stop eating salted fish.

7 secrets of delicious salted mackerel

The weight of the fish should be about 300 g. When salted, mackerel releases water abundantly. Small, already lean individuals turn out very dry.
Take the freshest or freshly frozen fish. Better with the head and entrails. It's easier to find freshness this way. The carcass must be elastic, the smell must be unobtrusive, and the color must be gray with appropriate stripes.
Choose non-oxidizing dishes: plastic, glass or enamel.
Do not use iodized salt - it can make the fish crumbly.
If you want to quickly salt mackerel, choose recipes that contain pieces or fillets. It takes 2–3 days for a whole fish to be salted, and 12–18 hours for a cut fish. When using vinegar, the salting time can be reduced.
Cool the brine before pouring. In hot and especially boiling water, the fish will cook.
Maintain the salting time and store the salted mackerel in the refrigerator or other cold place.

1. How to pickle mackerel according to a traditional recipe

Mackerel in its juice, dry salted.

Ingredients

2 mackerel;
3 tablespoons salt;
3 black peppercorns;
3 bay leaves;
1 tablespoon sugar.

Manufacturing

Cut off the heads of the fish, gut them and wash them. Place a spoonful of salt at the bottom of a plastic or glass container, add pepper and crumble the bay leaf.

Mix the remaining salt with sugar and rub the mackerel inside and out. Place the fish in a container and close the lid tightly. Place in the refrigerator for 2-3 days. Before serving, wash the mackerel under running water and pat dry with cardboard napkins.

2. How to pickle mackerel in spicy brine

Fragrant and very warm mackerel, which, thanks to cutting into pieces, salts quite quickly.

Ingredients

2 mackerel;
1 liter of water;
3 tablespoons salt;
1¹⁄₂ tablespoon sugar;
5 black peppercorns;
5 peas of aromatic pepper;
3 carnation stars;
3 bay leaves;
½ teaspoon coriander.

Manufacturing

Cut the mackerel: get rid of the heads, entrails and skins. Cut the fish into pieces 3-4 cm wide.

Prepare the brine by boiling all the seasonings in water. Strain and cool. Place the fish in a plastic container, cover with brine and leave at room temperature for 12 hours. Then put it in the refrigerator for another 2-3 hours.

3. How to pickle mackerel in tea

Warm, moderately salty, color and taste reminiscent of cool smoked mackerel.

Ingredients

4 mackerel;
4 tablespoons of black tea or 8 bags;
4 tablespoons salt;
2 tablespoons sugar;
1 onion;
1 liter of water.

Manufacturing

Gut, wash and dry the mackerel with cardboard towels. Cut off the neck of a one and a half liter plastic bottle. Place the fish in the bottle, tails up.

Place tea, salt, sugar and a whole peeled onion into a saucepan. Fill with water, put on fire, boil. Strain and cool completely.

Pour the resulting substance into the mackerel and put it in the refrigerator for 3 days. Every day, turn the fish by the tails so that it is moderately salted and gets an even color.

4. How to pickle mackerel in a brine made from onion skins and tea

Variation of the previous recipe. The color comes out most golden, but the taste remains just as tender.

Ingredients

4 mackerel;
3 handfuls of onion peels;
2 tablespoons of black tea or 4 bags;
4 tablespoons salt;
2 tablespoons sugar;
6 black peppercorns;
3 bay leaves;
1¹⁄₂ liters of water.

Manufacturing

Prepare mackerel for salting: cut off the heads, gut, wash. Place the fish in a plastic bottle or other suitable container.

Wash the onion skins and place them in a saucepan. Send tea, salt, sugar, pepper, and bay leaf there. Pour in water, bring to a boil and let simmer for 5 minutes. Then remove from heat, strain, and cool.

Pour the cooled brine over the mackerel. Keep in the refrigerator for 3-4 days. Turn over occasionally.

5. How to pickle mackerel with mustard

Mackerel pieces with a special taste and beautiful color.

Ingredients

1 teaspoon mustard powder;
3 tablespoons salt;
1¹⁄₂ tablespoon sugar;
5 black peppercorns;
2 bay leaves;
1 liter of water;
2 mackerel.

Manufacturing

Prepare the brine: add mustard powder and other seasonings to water, bring to a boil and cook over high heat for 3-4 minutes. Remove from heat and cool to room temperature.

While the brine is cooling, gut and wash the mackerel. Cut it into pieces and place in a glass bowl. Fill with brine and put in the refrigerator overnight (that is, in the dark) , or better yet, for the day.

6. How to pickle mackerel with vinegar and sunflower oil

Fascinating taste with sourness and notes of spiciness. Excellent for sandwiches. And the main thing is that it is prepared very quickly.

Ingredients

2 mackerel;
3 tablespoons salt;
3 cloves of garlic;
2 bay leaves;
5 black peppercorns;
2 tablespoons table vinegar;
50 ml unrefined sunflower oil;
2 large onions.

Manufacturing

Fillet the mackerel. This can be created using a method that is comfortable for you, by analogy with herring.

Sprinkle the fillets with salt and set aside for 10-15 minutes. At this time, peel and grate the garlic, break the bay leaf. Combine garlic, bay leaf, peppercorns, vinegar and sunflower oil.

Place the mackerel in a glass jar, sprinkling the layers with chopped onion in half rings. Pour in the marinade, close the lid and refrigerate for 12 hours.

The onion will also marinate and be tasty.

7. How to quickly pickle mackerel under pressure

Express pickling is an option if you have guests in the evening. The mackerel comes out lightly salted and very appetizing.

Ingredients

2 mackerel;
2 purple onions;
1 liter of water;
3 tablespoons salt;
1¹⁄₂ tablespoon sugar;
5 black peppercorns;
2 peas of aromatic pepper;
3 bay leaves;
½ teaspoon coriander;
2 tablespoons table vinegar;
2 tablespoons sunflower oil.

Manufacturing

Cut the mackerel into fillets. Peel the onion and cut into half rings.

Prepare the brine. Add salt, sugar, two types of pepper, bay leaf, and coriander to the water. Boil and cool. Add vinegar to the cooled brine.

Place the fish in an enamel bowl, sprinkle with onions. Fill with brine. Cover with a plate of suitable diameter and place something heavy on top, for example a jar of water. Place in the refrigerator for 2–5 hours. Before serving, dry the mackerel pieces with a cardboard towel and drizzle with sunflower oil.

Homemade marinated mackerel