How to solicit the mackerel at home quickly and tasty: salted fish recipes whole and pieces

Good afternoon! Welcome to our site, because today we have a very tasty, and up-to-date on the eve of the holidays, the topic is salted mackerel homemade cooking! Always on the festive table there is a salt fish, you choose which variety to put on the table. And if your own cooking!

We recently shed red fish at home. We also looked at a slightly successful recipes of hubby under salmon.

Continuing the topic, now we will deal with the scumbers - this is a very tasty fish, saturated with substances useful for the body. We will not write about all its properties, we will only remind you that it contains a valuable, easily absorbed protein, orega-3, vitamin A and B12.

Frozen, fresh mackerel carcake is cheaper than salted several times. In addition, the store product is always a mystery: in what conditions it was produced we do not know. Therefore, there is an ideal way to enjoy salted fish, without harm to health and wallet - cook her at home!

To this occasion, especially for you, we picked up the most delicious and simple recipes! Choose anyone!

Mackerel salted at home by pieces are very tasty

This is a simple and fast way to sing mackerel at home. Such a fish will be ready for consumption after a day, this time is enough enough so that the meat is impregnated with brine and aroma of spices. In this recipe we will fill pieces with brine with spicy spices and onions.

For cooking we need:

  • Mackerel - 2 pcs. (approximately 1 kg.)
  • Sugar - 2 tbsp.
  • Drinking water - 1 l.
  • Salt - 3 tbsp.
  • Vegetable oil - 2 tbsp.
  • Black peas pepper - 10 pcs.
  • Onion onion - 1-2 pieces.
  • Bay leaf - 2-3 pcs.
  • Carnation - 5 pcs.
  • Fragrant pepper peas - 5 pcs.
  • Coriander grains - 0.5 ppm

1. Onions in this recipe plays an important role. He gives the fish an appetizing aroma and taste. After cooking, it can be applied with the scumbers.

2. Clean it and cut arbitrarily. For example, rings or semirings, depending on the size of the bulbs. We shift it while in a separate bowl.

3. We turn to the heroine of our today's theme. Mackerel cut off her head and tail. Cut by the abdomen and worn from the inside, removing all the black films, cut the pieces of 2-2.5 cm. Thick.

In order not to suffer with a board laundering, just put the package on it or wrap the film. After separating the fish, it is easy to remove and throw it away.

4. Now we will need a bank with a wide throat or plastic container with a lid. We will lay down onions here, alternating with fish. The first and last layer put onions, it must be divided by hands on the part. In about the middle of the layers of layers, add a bay leaf.

5. Boiling liter of water. Suck a salt with sugar here, mix before dissolving. We send a laurel, pepper peas, coriander, carnation. All mix and put on the stove, boil for about 5 minutes.

6. Remove from the stove, we pour vegetable oil into the brine. Mix and let me cool to room temperature.

7. Pour fish brine so that all spices also hit the bank. Close the lid, slightly shackle so that the ingredients are uniformly distributed. We remove into the fridge for a day.

8. Get ready-made fish from bank. We decompose on a plate with a pickled bow. You can supplement the dish of greens. Enjoy your meal!

How to solit a mackerel at home fast in 2 hours

In this recipe you will learn how to quickly pick up the mackerel at home in two hours! It is fast enough, isn't it? In the recipe we will need 9% vinegar.

For cooking we need:

On the liter of brine:

  • Salt - 3 tbsp.
  • Coriander seeds - 0.5 C.L.
  • Sugar sand - 1 tbsp.
  • Black pepper pepper - 8-10 pcs.
  • Lavrushka - 3-4 pcs.
  • Easy pepper pepper - 3-5 pcs.
  • Sunflower oil - 100 ml.
  • Table vinegar (9%) - 2 tbsp.
  • Ground black pepper and coriander - 0.5 ppm
  • Onions - 4-5 pcs.

Read more from the video:

Solim Scumbin at home whole in brine

In the next recipe, they will not squeeze the scumbers, but entirely. Well, almost entirely, the head and tail we still will be cut. And we clean the abdomen.

Such a fish is preparing a little longer, two days.

For cooking we need:

  • Fresh-frozen mackerel - 3 pcs. (400 each)
  • Sugar - 2 tbsp.
  • Lavrushka - 3-4 pcs.
  • Salt - 3 tbsp.
  • Black and fragrant peas - 5-6 pcs.
  • Water - liter
  • Carnation - 5-6 pcs.

1. First of all, prepare brine. It will take time so that it is cooled.

2. So, we pour water into a skeleton or a saucepan. Suck a salt, sugar and all the prepared spices from the list. Put on the stove. Mix so that the salt and sugar are dissolved. After boiling, you boil another 2-3 minutes, remove the fire and let it be completely cool.

Hot brine scam do not fill! Otherwise she boils!

3. Go to the fish. Cut the head and tails. Without cutting the abdomen, take out the insides, we rinse a thoroughly every carcass under running water outside and inside, remove all the black films.

4. We prepare elongated deep dishes. Fish should be placed entirely. It can be a stainless steel tray or a plastic container. Skumbrush fill with the cooled marinade. It must completely cover the carcasses. All spices from the brine shift here.

5. Cover the tray with a food film or lid. We remove in the refrigerator for 2 days. After that, the fish will be completely seized. Give it from the brine, we dry a little and cut. Enjoy your meal!

Solim macabria tasty in brine pieces

A very simple recipe, as they say - nothing superfluous. It is sues such a fish with pieces per day. In the marinade we do not put onions, but you can add a little loaf to the finished dish for taste and smell.

For cooking we need:

  • Medium-sized mackerel - 2 pcs.

Brine 0.5 liters. water:

  • Salt - 1 full of Art.
  • Easy pepper - 1-2 peas
  • Sugar - 1 tbsp. (without a slide)
  • Black pepper pepper - 5 pcs.
  • Bay leaf - 1-2 pcs.
  • Coriander grain - 0.25 ppm

1. Prepare a pure half-liter jar for brine. We send salt, sugar and all the prepared spices from the list. Their quantity can be taste.

You can cook marinade not in a bank, but in another dish, convenient for measuring volume. We need to measure the floor liter of water.

2. Pour here quite a bit boiling water so that it covers spices with a small reserve. Leite carefully so that the can does not burst. We take the jar for the neck and gently stir the content so that salt and sugar completely dissolve.

The rest of the water should be chilled. We do so that long does not expect full cooling marinade.

3. So, add chilled water in marinade to the total half-liter. As a result, water should turn out to be room temperature.

4. Mackerel cut off his head, cut off the tail. We plow the abdomen and carefully cleaned it inside, including all the films along the ridge.

Separate carcasses are best when they are still slightly frozen.

5. Cut into pieces of 2-3 cm thick. We fold into the appropriate dishes - from stainless steel or plastic. For example, it may be a liter bucket with a lid or a glass jar.

6. Pour marinade so that all spices hit the fish.

7. Cover the lid and let it stand at room temperature for 1-2 hours. This is provided that you cut not completely frozen mackerel. During this time, it is fully understood in the brine. If you worked with a fresh or completely flawed with a carcass, you can remove into the refrigerator at once. In the refrigerator, the fish should spend all night.

If you don't eat all the scumbers at once (which is unlikely), you can store it in the same brine, in the refrigerator.

8. I propose this option. Making a onion pillow made of chopped straw onions. Slightly by ignitating his hands so that it becomes juicy. Pour lemon juice. Mix and let me wove the floor of the watch. Add some vegetable oil, mix and lay out the fish from above meat down. We give to stand another half an hour, after which it can be trapes!

Enjoy your meal!

How to salt a slab with mustard

Magnificent, tasty and unusual recipe for making mackerel at home. This time the fish will prepare in several stages in two-three days. We will fill the pieces in the mustard-spicy fill. Such a sweetheart just melts in the mouth.

We will need 1 kg for cooking. fish:

Single mixture:

  • Lavrushka - 1-2 pcs.
  • Salt - 80-100 g
  • Ground nutmeg - 3 g
  • Sugar - 3 g


  • Pepper fragrant in peas - 3 g.
  • Nutmeg - 1 g.
  • Black pepper peppers - 1 g.
  • Coriander Grain - 1 g.
  • Carnation - 2-3 pcs.
  • Water - 100 g.


  • Spicy decoction - 100 g. (List above)
  • Vegetable oil - 60 ml.
  • Sugar - 35
  • Mustard dining room - 50 g.
  • Salt - 7
  • Acetic acid - 4 g.

Also need to be onions.

1. Cooking the mixture. To do this, you need to mix all components from the list of ingredients. Laurel leaf Grinding finely hands.

2. Separate fish - cut off the head, tail, wrapped it. We wash each and wipe with napkins. We rub a carcass outside and inside a pair of pinch of a dry embarofer mixture, and the residue is pouring from above and around the mackerel.

In this form, cover the lid and send to the refrigerator for 2-3 days.

Every day, a few times you need to turn the carcass so that it is told uniformly.

3. Rinse fish after catering.

We lay out on the grill, so that it can be practicing, for a couple of hours. You can already have it now. But we will continue ... Preparing a decoction. All spices will dismiss in the mortar, we ship in boiling water. Remove from the fire and let's breed 10 minutes.

4. Onions cut rings. We put into some deep container. I cut the fish with pieces, 2-2.5 cm thick. Lay out from above.

5. The decoction is fixed. We pour it into clean dishes. Separately mix mustard with vegetable oil.

This is suited in a salt with sugar sand. We pour our decoction here and pour acetic acid. Everyone diligently mix. With this mass we fill our fish.

6. Cover with a lid or film. We leave in the refrigerator until the next day.

We get and tasting! Enjoy your meal!

Recipe for salted mackerel in the brine with tea (welding)

An interesting recipe for mackerel salts. Fish acquires a beautiful golden color and a pleasant aroma due to tea brew. Cooking takes 4 days, but the result is worth it! I advise you to cook - you will like it. )

For cooking we need:

  • Mackerel large - 2 pcs.
  • Boiling water - 1 l.
  • Children's tea - 4 tbsp.
  • Sugar sand - 4 tbsp.
  • Salt is large without additives - 4 tbsp.

Read more you will learn from the video! Enjoy watching!

Solim Scumbers with a dry way without brine is very tasty

Recipe - without hassle and worries. Dry fish ambassador at home. We sprinkle its cam mixture, wrap in foil and send to the refrigerator for 4 days ... That's all. Ingredients and detailed description of the process with photos See below. 2DFO.

For preparation we will need 1 carcass of medium sized:

  • Salt - 3 tbsp.
  • Black ground pepper - ¼ ChL
  • Sugar sand - 1 tbsp.
  • Ground bay leaf - ¼ ChL
  • Ground nutmeg 1/3 tsp.
  • Foil

1. Salt, spices and sugar sands mix together in a dry clean bowl, until uniformity.

2. Fish prepare - head and tail Cut. Clean it from the inside. Rinse well from all sides. We dry by diligent paper napkins so that no extra moisture remains.

We put the fish on the foil sheet, sprinkle and rub the cam mixture from all sides.

3. Tightly wrap foil around the carcass.

We put into some kind of dishes or package to avoid juice leakage and wet puddle around fish. We remove in this form to the fridge for 4 days.

4. Now you can cut and try.

Optionally, the fish can be washed from the residues of the spices, then to dry a little. But this is optional.

Solim houses Skumbrian with a onion husk

Non-standard method of salting mackerel. It will salt it in a bottle. Thanks to tea and onion husk, the fish will acquire an amazing golden color. The cooking process takes three days.

For cooking we need:

  • Water - 1 l.
  • Leek husk - 2-3 handstone
  • Sugar sand - 1.5 tbsp.
  • Sheet black tea - 3 tbsp.
  • Salt - 3 tbsp.
  • Coriander grain - 1 tsp.
  • Black pepper - 1 tsp.
  • Carnation -2-3 pcs.
  • Mustard seeds - 1 tsp.

Read more from the video! Enjoy watching!

Mackerel salted in a jar with bow and oil

I suggest you and this recipe for salting mackerel. The fish is very gentle, due to the fact that we will marinate it in oil with onions. For the recipe you need to add a little acid, it can be vinegar or lemon juice, to choose from.

For the preparation we will need 2 fish of medium sized:

  • Salt - 1-2 Ch.L. Taste
  • Ground pepper
  • Onions - half of the medium or a quarter of a large head
  • Vegetable oil - 0.5 glasses
  • Lavrushka - 1-2 pcs.
  • Lemon - one circle

1. Fishing is released from all the inedible - cut off the head, tail, plow the belly and take out the insides. We consider all films from the inside and clean the area along the spine.

2. Now cutting it with pieces, about 2-3 cm thick. We ship into the appropriate dishes.

3. Sprinkle salt and ground pepper taste. Everyone is well mixed with your hands so that each piece is evenly enveloped by spices. We send in this form to the refrigerator for 2 hours.

The amount of salt and spices adjust to their taste. Depending on how salty and spicy fish you want to get.

4. In the dry clean bank of 0.75 ml. Pour vegetable oil. Cool laurel here. We send 2 quantity slices of lemon.

5. Onions cut straw. Half the resulting number shifted into a jar with butter on the bottom, and tightly lay fishes here. It is not necessary to rinse it from the previous marinade. Top put on a little more broken laurels. We close the second half of the bow. We put on top of another 2 quarters of lemon circle. Prettyly seal so that the oil covers all the contents.

Lemon can be replaced with 1 tsp. 9% vinegar.

6. Close the jar with a lid and remove to the fridge to pickle until the next day. The minimum must be left for 6 hours. Then you can get and taste, together with the left. Enjoy your meal!

Mackerel Salted - Recipe without water

Another recipe for a dry fall fish. It will salt the whole, along with the head.

For cooking we need:

  • Mackerel - 1 kg.
  • Salt - 6 tbsp. without slide
  • Sugar sand - 3 tbsp. without slide
  • Coriander grain - 1 tsp.
  • Ground black pepper - 1 tsp.

Read more from the video. Enjoy watching!

Mackerel is low-voltage for half an hour

The name of the recipe says everything for itself. For those who are in a hurry, so I will proceed!

  • Salt small "Extra"
  • Bow and lemon juice for feeding
  • Greens
  • Vegetable oil

A selection of the most delicious and simple salted mackerel recipes at home is ready. Here you will definitely find the one that will have to do. Selection, I will tell you, it will be not easy. After all, they are all good in their own way.

Take an article onto the wall on social networks so that you try each recipe over time. Share impressions and experience in the comments.

Come to us more often! See you soon!

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Bacheloy recipes, how to salute the scumbers are delicious and fast

Buy in the store salty fish that meets all the demands of the consumer is a problem problem. Manufacturers do not spare salts and spices for long-term storage of the product. The output remains one - to buy ice cream fish and cook it yourself. About Soldering Ivasi. Already wrote, today I will tell you how to salt a tasty and quickly. Recipes are simple, with a minimum of ingredients and spent time. I, like a bachelor, mess around for hours in the kitchen there is no special desire.

Salt to the scape in the brine and without it, pieces and entirely. It all depends on the required deadlines. It is necessary to make a delicious and appetizing snack with the shortest period of execution, let's say - in 2 hours, then we undoubtedly cut into small pieces and send to the brine. If the time does not press, the mackerel spends the next 2nd - 3 days in the refrigerator in the form of chosen and decapitated carcass.

Since I take care of the cohort of fishermen, of course I try to try out all the found recipes for fishing. Some satisfy my requests and are used frequently, others remain only in the extreme case when orders come from friends who have planned a visit to a stack of tea.

However, I will not tomatize you, dear reader, third-party lyrics, and I will go directly to the recipes, allowing you to salt the scumbro to any celebration or everyday life.

The fact that the taste and color of the comrades do not know everything. Therefore, withstanding the proposed recipe for the first time - in the future you can make some changes at the concentration of ingredients and make a seasheet to your taste.

Preparation of mackerel to salt

Bacheloy recipes, how to salute the scumbers are delicious and fast

Preparation of mackerel to the salting begins in the store. Finding on the shelves of fish stores, similar to colorfulness with those that appear in the photos of cookbooks, magazines and sites, it is possible to extremely rarely, and I want to see on the table, I want to give a couple of recommendations.

  • Eliminate the purchase of fish with high ice content. It is clearly not fresh and exposed to defrost more than once.
  • Buy carcasses without traces of impact and excessive pressure.
  • There should be no reddish stains on the fish. There is nothing serious in their presence, but there may be elices at the table, which you want not only to eat a deliciously cooked fish dish, but also to see the beauty of every piece. And laundering after defrosting these implications - the case is quite a vigorous, because to rub only a jet of water fatty divorces troublesome. But if this is not annoying you, then everything is in order.
  • And the last recommendation is to buy only fresh scumbers. This applies to all products.

And now directly about preparing for salt and the necessary inventory.

Defrost and cutting mackerel

For defrost, I resort to two ways:

  • Leave for the night on the shelf in the refrigerator.
  • At room temperature for 2 to 3 hours.

In the first case, the fish will face entirely after the grooming, the second method is convenient when it is necessary to salute to the scumbering pieces. The fact is that the fish completely not separated from freezing is more convenient for rovyny pieces.

Cut off your head and tail fin. Gently plow the abdomen and remove the lumps of the insides.

Starting flushing at this stage should not. It is better to allow pieces to lie down a bit at room temperature until a complete thawing, and after rinse under a stream of cool water. So it is possible to completely remove the blood and the film, lining the abdominal cavity.

Bacheloy recipes, how to salute the scumbers are delicious and fast

Necessary inventory

With the necessary tool and tanks, everything is simple.

  • A cutting board is required.
  • A sharp knife.
  • Enameled saucepan for making brine.
  • Glass cans with the required capacity. This is usually 800 - 1000 grams with a wide neck.
  • Deep plate or saucepan under the separated fish.

Mackerel ambassador in brine pieces and entirely

Mackerel in brine is a relatively fast cooking way. The fish is located in a sufficiently concentrated salt solution and has time in a short period of time passed the patina phase.

If we consider the simplest recipe, then it is the samepen with the ambassador of other representatives of fish livestock.

Classic recipe How to salt a scumbers at home

Bacheloy recipes, how to salute the scumbers are delicious and fast

While the fish passes the final stage of preparation, brine is preparing in an enamelled saucepan. For the preparation of brine on 2 - 3 small mackerel is taken:

  • Two glasses of cold water.
  • Color spoonful salt.
  • Paul tablespoon sugar.
  • Seven - ten (depending on the size) pepper peas. I have a bag of a mixture of peppers for these purposes.

All components are placed in a saucepan and bring to a boil. Shipping 5 - 10 minutes, remove the saucepan from the stove and leave it to the cooling.

We put the fish cut into pieces in the bank (if it is necessary to escape the whole tool, then the packaging is taken proportionate - pan or plastic container) and is poured with a cooled brine. Close the can with a lid and remove into the refrigerator. After 10 - 12 hours is a low-headed mackerel. Who loves the Ambassador "tougher" - we leave in the brine to the day.

Fish cooked small volumes is used quickly.

In order for the fish not to be saved - it is better to drain for storage to drain, and to remove the macabrie in the polyethylene package in the freezer. But I think that I will not reach it.

Other recipes for mackerel assembly with brine

The prescribes below the "wet" recipes of mackerel differ from the classic mainly by the use of additional ingredients as additives.

They are taken to armared from the sites of colleagues-fishermen. Tested and I can declare that it turns out quite tasty and quickly. However, not as often as a classic method is applied. I never want to mess around.

The recipe is used according to the notepad written off.

Mackerel in tea brine

Freated, boarded and flown from extra moisture after washing the mackerel is poured with brine with the use of leaf black tea. "Princess Duri" is quite suitable.

The brine is prepared with the following ingredients (for 2 - 3 palls):

  • Cold water liter.
  • 3 complete tablespoons of large grinding salts.
  • 3 tbsp. Tea welding spoons.
  • 1.5 - 2 tbsp. Sugar spoons.

Brew tea. While hot stir the salt with sugar and give cool to room temperature. Skumbrus (pieces or entirely) put in a commensurate volume of the container and pour tea brine.

In this form, the fish is three days in the refrigerator.

In principle, the cooked fish can be eaten straight from the brine, but I recommend to give her to lie down in the sink, placing in a colander. For several hours of mackerel "will notify".

Mackerel with onion husk

For brine, the composition of the ingredients is used in the classic form, but a pair of grinding husks are added. I did not notice a special difference in taste, but the fish appears quite attractive color.

For samples, take a couple of mackerel, prepare the usual brine with the additive of the husk. Cool it and pour fish. Two - three days (no longer) in the refrigerator and can be served.

How to salt a scumbard without brine (dry ambassador)

To be honest, then I like the mackerel of the mackerel dryly. Fish gets the most delicious.

When I get a couple of tails, I use the usual glass jar for the ambulance. The volume is enough. When I'm going on five - a family of kilograms, then a wooden box is going to move, which specially made for the pike and successfully use the summer year.

Soldering mackerel dryly in a wooden box

There are no complications here. Salt of large grinding sleeping the bottom of the box. Freated and gutted fish is fully fitted with rows. Each row is shown by salt.

No spices apply. I tried a mixture of salt with sugar - I did not like it. Now only salt. Look I do not use. The juice allocated during the salting (brine) flows through the slots at the bottom of the box. For 2 - 4 days, the fish is asked. Next, you can send to the smokehouse, sign on the table as it is. Packed hermetically in plastic bags and a refrigerator sent to the freezer feels perfectly feeling until the need to file to the table.

Since in such a way salt in the country, it is worth performing precautions from the ubiquitous flies. A gauze cape folded in two layers copes with the task.

In winter, at home, I used the method once, placing a box in the bathroom. The end result is delicious mackerel to any holiday.

Mackerel dry ambulance in the bank

Bacheloy recipes, how to salute the scumbers are delicious and fast

Fish passes the preparation stage and cuts into pieces. Next lays into a colander for extra moisture.

A mixture of salt, sugar and black peppers is prepared in the circle at the rate of one fish:

  • Full tablespoon of a salt of large grinding.
  • Paul tablespoon sugar.
  • Pepper is taken to taste. I have it half of the tea spoon.

I rode every piece of mackerel with a mixture, laying in a cooked glass jar and exhibit in the refrigerator for a couple of days. I do not close the lid.

Bacheloy recipes, how to salute the scumbers are delicious and fast

When applying on the table, the residues of the salt remove the knife. I do not wash off with water, because an excess moisture for nothing.

Enjoy your meal.

Regards, Oleg

7 secrets of delicious saline mackerel

  1. The weight of the fishery should be about 300 g. When singing, the mackerel abundantly gives moisture. Small, and without that non-fat individuals are obtained too dry.
  2. Take fresh or freshly frozen fish. Preferably with head and internships. It is easier to determine freshness. The carcass should be elastic, the aroma is unobtrusive, the color is light gray with characteristic stripes.
  3. Choose non-oxidized dishes: plastic, glass or enameled.
  4. Do not use iodized salt - from her fish can become loose.
  5. If you want to pickle a mackerel quickly, choose recipes in which pieces or fillets appear. A whole fish in order to solve, you need 2-3 days cut - 12-18 hours. When using vinegar, the time of the ambassador can be reduced.
  6. Cool brine before filling. In the hot and more boiling fluid, the fish welds.
  7. Hold the salting time and store the salty scene in the refrigerator or another cool place.

1. How to salute to the Classic Recipe Skumbrian

How to Sawn Skumbrian by Classic Recipe

Mackerel in its own juice, salted by the dry method.


  • 2 mackerel;
  • 3 tablespoons of salt;
  • 3 pepper peppers;
  • 3 laurel sheets;
  • 1 tablespoon sugar.


Fish cut the heads, gut and rinse it. On the bottom of the plastic or glass container, run away a spoonful of salt, put the pepper and open the bay leaf.

Mix the remaining salt with sugar and soda them to the scumbers inside and outside. Put the fish into the container, close the lid tightly. Remove in the refrigerator for 2-3 days. Before feeding, rinse the scumbers under running water and blot with paper napkins.

2. How to sprinkle a spicy brine

How to sprinkle a scumbard in spicy brine

Fragrant and very gentle mackerel, which, thanks to the cut to pieces, is quite quickly fastened.


  • 2 mackerel;
  • 1 liter of water;
  • 3 tablespoons of salt;
  • 1¹/₂ tablespoon sugar;
  • 5 black pepper peas;
  • 5 peas of fragrant pepper;
  • 3 stars carnations;
  • 3 laurel sheets;
  • ½ Coriander teaspoon.


Separate the scumbers: Get rid of heads, internships and skins. Cut the fish with pieces with a width of 3-4 cm.

Prepare brine, boiling in water all seasonings. Perfect, cool. Put fish into a plastic container, pour the brine and leave at room temperature for 12 hours. Then remove in the refrigerator for another 2-3 hours.

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3. How to salute a mackerel in tea

How to salute a mackerel in tea

Tender, salty, color and taste reminiscent of cold smoking mackerel.


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


Study, rinse and dry the mackerel with paper towels. At the half-and-a-liter plastic bottle cut the neck. Slide into a bottle of fish with tails up.

Put tea, salt, sugar and a whole purified bulb in a saucepan. Fill with water, put on fire, boil. Perfoliate and completely cool.

In the resulting solution, pour the scumbers and remove for 3 days in the refrigerator. Every day, turn the fish behind the tails so that it evenly agrees and acquired a smooth shade.

4. How to salute the scumbers in the brine from the onion husk and tea

How to salute the scumbers in the brine from the onion husk and tea

Variation of the previous recipe. Color It turns out more golden, but the taste remains as gentle.


  • 4 mackerel;
  • 3 handstone onion husk;
  • 2 tablespoons of black tea or 4 bags;
  • 4 tablespoons of salt;
  • 2 tablespoons of sugar;
  • 6 black pepper peas;
  • 3 laurel sheets;
  • 1¹/₂ liter of water.


Prepare a scramble to the salting: Cut the heads, gut, rinse. Place the fish in a plastic bottle or other convenient container.

Looshe husk rinse and put in a saucepan. There, send tea, salt, sugar, pepper, bay leaf. Fill with water, bring to a boil and let it take 5 minutes. Then remove from the fire, strain, cool.

Cooled brine fill the scumbers. Store in the refrigerator 3-4 days. From time to time turn over.

How to cook fish: 9 cool recipes from Jamie Oliver →

5. How to salute a mustard maternity

How to pickle a mustard masturbation

Mackerel pieces with spicy taste and beautiful tint.


  • 1 teaspoon of mustard powder;
  • 3 tablespoons of salt;
  • 1¹/₂ tablespoon sugar;
  • 5 black pepper peas;
  • 2 laurel sheets;
  • 1 liter of water;
  • 2 mackerel.


Prepare brine: mustard powder and the rest of the seasoning with water, bring to a boil and boil on high heat 3-4 minutes. Remove from fire and cool down to room temperature.

While the brine cools, pay and rinse the scumbers. Cut it with pieces and lay out in glass dishes. Pour brine and clean the fridge for the night, and better for a day.

6. How to pickle a scumbers with vinegar and sunflower oil

How to salute a mackerel with vinegar and sunflower oil

Interesting taste with sourness and notes of sharpness. Great for sandwiches. And most importantly - it is preparing very quickly.


  • 2 mackerel;
  • 3 tablespoons of salt;
  • 3 cloves of garlic;
  • 2 laurel sheets;
  • 5 black pepper peas;
  • 2 tablespoons of table vinegar;
  • 50 ml of unrefined sunflower oil;
  • 2 large bulbs.


Separate the mackerel on fillet. This can be done in a convenient way for you by analogy with herring.

3 ways to quickly separate the seler →

Sprinkle salt fillet and set aside for 10-15 minutes. At this time, clean and wear garlic, break the bay leaf. Couple garlic, laurel, pepper peas, vinegar and sunflower oil.

Lay out the mackerel into a glass jar, speaking layers with chopped half rings. Pour marinade, close the lid and remove in the refrigerator for 12 hours.

Onions also wake up and will be tasty.

7. How to quickly sleep a scumbin under the coup

How to quickly speck the scumbers under the coup

Express salting in case, if in the evening guests. Mackerel is obtained by a low-headed and very appetizing.


  • 2 mackerel;
  • 2 purple bulbs;
  • 1 liter of water;
  • 3 tablespoons of salt;
  • 1¹/₂ tablespoon sugar;
  • 5 black pepper peas;
  • 2 peas of fragrant peppers;
  • 3 laurel sheets;
  • ½ Coriander tea spoon;
  • 2 tablespoons of table vinegar;
  • 2 tablespoons of sunflower oil.


Scumbers section on fillet. Onions Clean and cut half rings.

Prepare brine. Press into the water salt, sugar, two types of pepper, bay leaf, coriander. Board and cool. In the cooled brine, enter vinegar.

Put the fish into an enameled bowl, speaking onions. Fill brine. Cover suitable to the diameter plate, put something heavy, such as a jar with water. Remove in the refrigerator for 2-5 hours. Before serving, dry the mackerel pieces with a paper towel and sprinkle with sunflower oil.

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