7 ways to quickly and tasty pickle mackerel at home

Affordable mackerel after homemade salting turns into a surprisingly tasty dish. Any housewife or host can cook it quickly. A variety of recipes will help to serve a completely new product every time.

Ready-made salted mackerel is a great appetizer. Good salted fish and in the salad. The advantage of the dish is the simplicity of preparation and the attractive cost of the finished product.


  • Fresh mackerel: 2 pcs.
  • Bay leaf: 4-5 pcs.
  • Cloves: 5-8 buds
  • Allspice: 16-20 mountains.
  • Ground black pepper: 3 g
  • Vinegar 9%: 1 tbsp. l
  • Vegetable oil: 2 tbsp. l
  • Water: 300 g
  • Onion: 2 goal
  • Sugar: 1 tbsp. l
  • Salt: 2-3 tbsp. l

Cooking instruction

Mackerel should be washed with cold water. Very thoroughly clean the fish inside, remove the tail, head and large floats.

Cut the mackerel into medium pieces. Put the fish in a deep bowl. It is important that the dishes are not oxidized.

Pour water into a convenient saucepan. Put the container on the stove. Pour white sugar and table salt immediately (2 tablespoons). If you like fish more salted, then salt is worth putting 3 tablespoons. Bring the marinade to a boil.

Pour vinegar and vegetable oil into boiling water.

Put peas of allspice. Boil a minute.

Then add ground black pepper, put bay leaves. Add cloves. Boil the brine for another minute. After that, cool the marinade.

Peel the onion, cut it into rings with a sharp knife. Mix the pieces of mackerel with onion rings.

Pour cold marinade into a bowl of fish.

Close the lid of the cup with all contents. Put the fish in the refrigerator for six hours.

You can eat salty tender mackerel.

How to quickly salt mackerel at home

You can quickly salt mackerel at home in just a couple of hours. This is an ideal option for an “urgent” snack when you hear about the imminent arrival of guests. To get a delicious homemade fish, you will need:

  • 2 medium-sized carcasses of mackerel,
  • 3 tablespoons of moth,
  • 1 tablespoon of granulated sugar
  • 3 bay leaves,
  • 5 peas of allspice,
  • 1 bunch of dill.


  1. The first step is gutting and cleaning the fish. The abdomen of a mackerel is opened, the entrails are removed, the film is removed. The heads of the fish need to be cut off. The cleaned carcass is thoroughly washed under cold running water.
  2. For salting, a metal or plastic container is used. A layer of salt (2 tablespoons), half a bunch of dill and peas of allspice are laid out at the bottom of the container.
  3. The remaining salt is mixed with sugar. The fish is thoroughly rubbed with the mixture inside and out, laid out on the bottom of the tank. Top sprinkled with dill branches, remaining pepper. A bay leaf is placed on the fish.
  4. Fish will be salted out in a tightly closed container for 2-3 hours. Before serving, you need to carefully wipe it from excess salt and spices remaining on the surface of the carcasses and cut into thin slices.

How to deliciously salt mackerel in brine

Another way to quickly prepare delicious salted mackerel is to use a brine. The following recipe helps to make your favorite holiday snack for many. To prepare you need to take:

  • 2 medium-sized mackerels,
  • 700 ml of pure drinking water,
  • 4 peas of allspice,
  • 4 peas of black pepper,
  • 2 bay leaves,
  • 3 buds of cloves,
  • 3 tablespoons of kitchen salt,
  • 1.5 tablespoons of granulated sugar.


  1. To prepare tasty fish in brine, you will need to carefully and gently clean the fish, remove all the insides, remove the film, cut off the head. The fins and tail are removed using kitchen scissors.
  2. Next, prepare the brine. Water is put on fire. When it boils, all spices, salt and sugar are added. You can add a few grains of mustard. The mixture is again set on fire.
  3. The brine will boil for 4-5 minutes. Then the pan is removed from the heat and set to cool.
  4. At this time, the carcass of a mackerel or its pieces is placed in a clean container. The fish is poured with brine so that the liquid completely covers the carcasses.
  5. Next, the snack is infused for 10-12 hours in a cool place.

Whole mackerel salting recipe

The mackerel, salted whole, looks beautiful and festive on the table. The preparation of this dish is within the power of the most busy or inexperienced hostess. To prepare the whole mackerel, salted, you need to take:

  • 2 medium-sized fish,
  • 1 liter of clean drinking water
  • 4 grains of black pepper
  • 4 grains of allspice,
  • 1.5 tablespoons of granulated sugar
  • 3 tablespoons of kitchen salt.


  1. Before salting, the fish must be washed thoroughly. The fins and tail are removed with kitchen scissors. The abdomen of each fish is opened. The interiors are carefully removed along with the film, which is placed inside. The head is also cut off.
  2. Fish prepared for salting should be put in a sufficiently deep container.
  3. When preparing a brine, water is put on fire. As soon as it boils, add all the spices, sugar and salt, bay leaf. The mixture is left to boil for 4-5 minutes. The finished brine is removed from the heat and cooled.
  4. As soon as the brine reaches room temperature, it is poured into a container in which the fish was previously placed. The liquid should completely cover the entire surface of the mackerel.
  5. The fish tank is removed in a cold place, for example, in the refrigerator, for about 30 hours.

Salt mackerel in slices - a delicious recipe with video

The easiest and fastest option for cooking salted mackerel is salting in slices. To get a tasty treat you need to take:

  • 1 kg of mackerel,
  • 700 ml of pure drinking water,
  • 2-3 tablespoons of salt,
  • 1.5 tablespoon of granulated sugar
  • 3 buds of cloves,
  • 3 peas of black pepper,
  • 2 peas of allspice,
  • a pinch of mustard seeds.


  1. For the preparation of salted mackerel slices, use whole fish or prepared peeled carcass. Untreated fish need to be cut off with fins and tail with kitchen scissors, remove the head, gut the insides and remove the film. A carcass that has been cleaned beforehand can simply be thoroughly washed with cold running water.
  2. Later, the prepared carcass should be cut into pieces of equal size and put on the bottom of a deep container with a tight lid.
  3. Water needs to be put on fire. When it boils, add spices, salt and sugar, put a bay leaf and let it boil for about 4-5 minutes.
  4. Cool the prepared brine and pour over the prepared pieces of chopped mackerel. On mackerel, you can additionally put dill branches.
  5. Salted mackerel can be served on the table in just 10-12 hours, which it will spend in the refrigerator.

How to salt fresh-frozen mackerel

Fresh fish is not the most frequent guest on our table. It is much easier to buy good frozen fish and cook salted mackerel using the following recipe. For cooking you will need:

  • 1 kg of frozen mackerel,
  • 700 ml of pure drinking water,
  • 2-3 tablespoons of ordinary kitchen salt,
  • 1.5 tablespoons of granulated sugar
  • 3 peas of allspice,
  • 3 peas of black pepper,
  • 3 buds of cloves,
  • 1 bunch of dill.

If desired, other spices can be added to the brine. For example, mustard seeds.


  1. To prepare salted mackerel, frozen fish must first be carefully thawed with preservation of its integrity. It is best to defrost the carcass on the top shelf of the refrigerator for 10-12 hours.
  2. Mackerel thawed and well cleaned from the inside is spread in a deep container. You can immediately add greens.
  3. Boil the water. Salt, sugar, black and allspice, clove buds and any other suitable spices are added to boiling water. Boil the brine should be about 4 minutes.
  4. Pour the prepared fish with brine after it has completely cooled.
  5. The fish tank is tightly closed and cleaned in a refrigerator or in a cool place. The dish will be ready to serve in 10 hours.

7 secrets of delicious salted mackerel

  1. The weight of the fish should be about 300 g. When salted, mackerel abundantly gives off moisture. Small, non-greasy individuals are too dry.
  2. Take fresh or frozen fish. Preferably with a head and entrails. It’s easier to determine freshness. The carcass should be resilient, the aroma should be unobtrusive, the color should be light gray with distinctive stripes.
  3. Choose non-oxidizing dishes: plastic, glass or enameled.
  4. Do not use iodized salt - fish can become loose from it.
  5. If you want to salt the mackerel quickly, choose recipes that feature slices or fillets. A whole fish needs 2–3 days to salt, and 12–18 hours for cut fish. By using vinegar, salting time can be reduced.
  6. Cool the brine before pouring. In a hot and especially boiling liquid, the fish will boil.
  7. Resist salting time and store salted mackerel in the refrigerator or other cool place.


Cut off the heads of the fish, gut it and rinse it. Pour a spoonful of salt at the bottom of a plastic or glass container, lay pepper and crumble a bay leaf.

Mix the remaining salt with sugar and rub them with mackerel inside and out. Put the fish in a container, tightly close the lid. Put in the refrigerator for 2-3 days. Before serving, rinse the mackerel under running water and pat it dry with paper towels.

Tender mackerel spicy salted slices

According to this recipe, we will prepare a delicious mackerel. Cut it into slices and pickle in a jar. On the festive table, it will look very appetizing and elegant, as in the photos attached to the recipe.

  • 2 mackerels
  • 4 tbsp. tablespoons of salt
  • 2 tbsp. tablespoons of sugar
  • 2 tbsp. tablespoons of vinegar 9%
  • 1 teaspoon coriander
  • Bay leaf
  • black peppercorns
  • clove
  • 1 liter of boiling water

  1. Dissolve salt, sugar in hot water, add spices, bay leaf, vinegar.
  2. At a mackerel we cut off heads and tails, we cut into pieces of 3-4 cm.
  3. My fish, remove the insides.
  4. Put the pieces in a jar.
  5. Fill the fish with cooled brine (room temperature).
  6. Leave the mackerel salted for a day.

Whole mackerel salting recipe in whole brine

What could be easier than pickling whole mackerel. After all, this fish does not even have scales, so there is no need to clean it. Just wash and all. A real pleasure for the hostess, who always has a shortage of time. Fast, easy, and delicious enough that it is impossible to describe. Must definitely try.

  • 2 fish
  • liter of boiled water
  • 4 tbsp. tablespoons of sugar, salt.
  • 50 ml strong tea
  • Bay leaf

  1. Pour tea into boiling water, pour salt, sugar, add bay leaf, mix, cool, filter, return the bay leaf to brine.
  2. We put the fish in a flat bowl, fill with brine, cover, put in the refrigerator for 4 days.
  3. Do not forget to turn the fish over periodically during this time.
  4. At the finished mackerel, we cut off the head, remove the fins and entrails.
  5. Serve on the table, garnishing with onion rings, herbs.

Salting fish in a jar with onions and butter recipe with vinegar

Delicate, delicious fish that has absorbed the aromas of spices. It is perfect for a family dinner with potatoes. And on the festive table it will look like a king, decorated according to its status. Thanks to the marinade, such a fish can be stored for quite some time. So you can prepare it for the holiday in advance.

  • 2 mackerels
  • 250 ml of water
  • 6 carnations
  • a pinch of black peppercorns
  • a pinch of ground coriander
  • 2 teaspoons of salt
  • 1 teaspoon of sugar
  • 1/3 teaspoon ground allspice
  • 2 tbsp. tablespoons of vegetable oil
  • 3 tbsp. tablespoons of apple cider vinegar
  • 2 onions

  1. Bring water to a boil, dissolve salt, sugar, add spices, vegetable oil, boil for one minute.
  2. Add vinegar, set aside to cool.
  3. Gutted fish, we cut, cut into slices of about three centimeters.
  4. Onion cut into half rings.
  5. We put in a jar or container first a layer of onions, then fish, and so we alternate.
  6. Fill with cold marinade, cover with a lid.
  7. Maintain at room temperature for a day periodically gently shaking.
  8. We spread the fish on a plate, serve to the table.

Tips & Tricks

Some tips and tricks make salted mackerel even tastier and its cooking time is surprisingly short.

  1. When planning to make salted mackerel in a very short time, you can pour the chopped pieces with a warm solution and leave it on the table for a couple of hours without putting it in the refrigerator. In a warm room, the salting process will go faster.
  2. Do not use boiling solution for pouring. If its temperature is above 40 degrees, salting will turn into heat treatment.
  3. The original taste will come from a mackerel, sliced ​​and drenched with pickle from homemade pickles.
  4. The taste of salted mackerel will remain if it is peeled and put in the freezer.

Dry way to pickle whole mackerel with your head

The dry method of salting mackerel allows you to quickly prepare a tasty fish very quickly, without any preparatory procedures. This is an excellent and very useful addition to the daily family diet, giving a lot of useful substances needed by the body.

  • 2 medium mackerels
  • 6 tbsp. tablespoons of salt
  • 3 tbsp. tablespoons of sugar
  • 1 teaspoon coriander
  • 1 teaspoon ground black pepper
  • bulb
  • vegetable oil

  1. Mix salt, sugar and spices in a plastic bag.
  2. We tear the bag on the side and lay on a plate.
  3. Washed and dried fish thoroughly sprinkled with the mixture.
  4. Wrap tightly, send to the refrigerator for three days.
  5. We gutted the prepared mackerel, cut into slices, add onion rings and vegetable oil.

Mustard Mackerel Recipe

The fish cooked according to this recipe turns out spicy with an amazing aroma, thanks to the mustard filling. You can cook it very quickly, and your loved ones will be delighted with such yummy. Yes, and on the festive table such a mackerel will look noble, to match real delicacies.

  • 2 medium fish (5 kg)
  • 3 onions

  • 100 g salt
  • 3 g sugar
  • 3 g nutmeg
  • 2 bay leaves

  • 10 peas of allspice
  • 10 peas of black pepper
  • At the tip of a knife, nutmeg and coriander
  • 3 clove peas
  • 100 g of water

  • 100 ml of spiced broth
  • 50 gr mustard
  • 60 ml of vegetable oil
  • 35 g sugar
  • a pinch of salt
  • 1 tbsp. tablespoon of vinegar 9%

  1. At a mackerel we delete the head and entrails, mine.
  2. Cook the curing mixture by mixing all the ingredients.
  3. Thoroughly rub the mixture of fish on the outside and inside.
  4. We put it in a form, sprinkle on top with the remaining mixture, leave for two days, periodically turn it over.
  5. We wash the mackerel with running water, remove excess moisture.
  6. Cooking spicy broth. We put a container of water on the fire, pour both types of pepper, cloves, coriander, ground nutmeg, crushed in a mortar, mix, bring to a boil, let it brew for about half an hour.
  7. We cut the fish into pieces of 2.5-3 centimeters.
  8. We cut onions in half rings, put them on the bottom of the mold, put fish on top.
  9. Filter the cooled pouring, add sugar, salt, mustard, vegetable oil, vinegar, mix everything thoroughly.
  10. Pour the resulting mass of mackerel, cover, send for a day in the refrigerator.

Mackerel with liquid smoke in a bottle

Cold smoked fish can be cooked quickly at home. And it is not necessary to acquire a smokehouse. With the help of liquid smoke and simple actions, we get a golden and very beautiful mackerel, not inferior in taste to the one that is sold in expensive supermarkets. Do not believe? Then do it and see how delicious it is. This fish is intended for adults. For children, products prepared with liquid smoke are not recommended.

  • 1 mackerel
  • 1.2 liters of water
  • 4 tbsp.tablespoons of salt
  • 2 tbsp. tablespoons of sugar
  • 2 tbsp. tablespoons of liquid smoke
  • 2 liter plastic bottle
  • 4 bags of black tea or onion peel

  1. We put the husk into the pan, wash it, pour salt, sugar, pour water.
  2. Bring to a boil, leave to cool.
  3. My fish.
  4. Pour liquid smoke into the bottle, put fish in it, fill it with filtered brine.
  5. We cover so that the mackerel does not emerge, set in a cold place for two days.
  6. We remove the fish from the bottle, hang it over the sink for a couple of hours.
  7. An hour before serving, grease the fish with vegetable oil, clean and cut into pieces.

An unusual recipe for salted mackerel with onion husks and tea

This fish will look like smoked. In fact, we will not smoke it, and those who are afraid of carcinogens can not worry. This recipe contains only natural ingredients. And on the festive table there will be a real goldfish, beautiful, bright, and most importantly, insanely tasty.

  • 2 fish (1 kg)
  • 3 tbsp. tablespoons of salt
  • 2 tbsp. tablespoons of sugar
  • 3 teaspoons black (dry) tea
  • 2 handfuls of onion peels
  • 10 peas of black pepper
  • 10 coriander kernels
  • 1 liter of water

  1. Cut off the fish heads, tails, gutting, mine.
  2. Boil water, add washed onion peel, cook for about five minutes.
  3. Pour sugar, salt, tea, pepper, cardamom, mix, remove from heat, leave to cool completely.
  4. Filter the cooled marinade, pour into a bowl, place the fish, cover with a plate, set in a cold place for three days, not forgetting to periodically turn it over.
  5. We wash the prepared mackerel, hang it to dry over the sink.
  6. Lightly grease with vegetable oil, cut into pieces, serve.

How to pickle mackerel without brine

Salting mackerel according to this recipe, we will not waste time preparing brine. We do everything very quickly, and the fish will turn out to be just magnificent, having absorbed the aroma of spices.

  • 1 mackerel
  • 3 tbsp. tablespoons of salt
  • one and a half Art. tablespoons of sugar
  • a quarter teaspoon ground black pepper
  • 2 crushed bay leaves
  • clove
  • allspice peas

  1. Mix salt, sugar, all spices.
  2. Battered washed fish roll in a dry mixture, pour it into the gills.
  3. We place the fish in a plastic bag, pour the remaining mixture there, wrap it, put it in the refrigerator for three days.
  4. We wash the fish with running water.
  5. Cut off the head, remove the insides.
  6. Cut the batch pieces, put on a plate, serve.

How to salt mackerel in half an hour

This recipe is one of those that say: "guests are on the doorstep ...". And this is not a pun. The preparation of this light-salted mackerel will take only one hour, even a little less. It will become even tastier and juicier when we give her an onion pillow. We will consider two options, and you can choose any one that you like.

  • 2 fish
  • salt
  • 4 onions
  • 2 tbsp. tablespoons of vegetable oil
  • dill
  • 1 lemon
  • 200 ml of soy sauce

  1. We cut off the fish's head, tail, remove the insides, remove the films in the abdomen with a napkin.
  2. We make a longitudinal incision along the back.
  3. Separate the fillet from the ridge, remove all the bones.
  4. Bone one fish fillet in salt, put in a tray, leave in the refrigerator for half an hour.
  5. Cut the onions in half rings, put them in a tray, squeeze the juice from the lemon, add vegetable oil, dill, mix.
  6. We take fish out of the refrigerator, rinse it under the tap, put it on a paper towel.
  7. We cut the fish into pieces of 2.5 cm.
  8. From the onion mixture we make a pillow in the dish, we put the fish on it.

The second method of salting fish per hour involves pickling in soy sauce. It is even simpler, and the taste is unusual with completely unexpected notes. Simply, you need to stand the fillet in soy sauce for half an hour. That’s the whole secret.

These are very simple recipes that we reviewed today. Few ingredients, very little time, and the fish always turns out to be very tasty. And, most importantly, mackerel salted at home comes out much cheaper than the one that is sold in stores. And yet, there is always complete confidence that only natural products are used without any additives. I hope we fully answered your question about how to salt mackerel.

Delicious mackerel in brine at home

The cooking process is simple, but contains useful recommendations, following which you can cook it deliciously. Do not violate the proportions, and the ratio of salt to sugar, so as not to spoil the taste.

The most important step is to prepare the fish, it is important to remove the black film inside, otherwise it will give bitterness, rinse the carcass, chop, and marinate.


  • 3 medium sized mackerels
  • 1 liter of water
  • 3 tablespoons (with a slide) of coarse salt
  • 2 tsp sugar
  • 2 bay leaves
  • three buds of cloves
  • half a teaspoon: coriander beans, black pepper peas and mustard seeds

Wash the mackerel, gut it, it is very important to remove all the blackness inside the fish, as it will give a bitterness, it can be cleaned with a knife and washed with running water. I talk about this many times, as it is important, and this moment should not be overlooked.

Cut from 1 to 4 cm as you like, I cut into pieces of 1.5 cm.

Cut off the head and tail, cut into cubes. Cook the marinade. Pour water into the stewpan, the most ordinary water. Bring to a boil, add salt, sugar, spices. Boil for 5-7 minutes.

As a rule, any spices can be used in the cooking process, since there are no restrictions in this regard. For the preparation of mackerel will go bay leaf, cloves, black peas, allspice, etc. The fish goes well with slices of lemon, as well as orange.

The brine must be cooled. Place the fish in a container, it can be a jar or a tray, or a pan, or a bucket. It is very convenient if it is a container with a sealed lid.

Pour the pieces with marinade, we need the marinade to completely cover the pieces, this is very important.

Spices, too, put in the marinade. All tightly closed. Put in the refrigerator for 12 hours. After the specified time, put the pieces on a paper towel, dry with a paper towel on top so that the pieces are not wet.

To taste the fish turns fragrant, spicy, slightly salted, what you need. You can serve on a beautiful plate, garnish with herbs, or onions. At the festive table, this is what you need, quickly, simply, and incredibly tasty.

As you can see in the photo, the whole pieces did not fall apart, so the fish was not frozen. If the pieces break apart during salting, the product is not very high quality.

How to make salted mackerel in brine with whole tea

According to this recipe, the fish is salted whole, and then, cut into pieces, and served on the table. Great snack on the festive table. Awesome fish to potato. I love this recipe, though to make it salted you need to wait 3 days, but then you will please your family and friends.

I sprinkled the fish with olive oil and sprinkled it with fresh dill, you can not do this, as it is fat in itself.


  • 1 kg. mackerel
  • 1 liter of water
  • 3 tbsp. tablespoons of salt
  • 2 tbsp. tablespoons of sugar
  • 4 tbsp. tablespoons of black large loose tea
  • 10 pieces. peppercorns
  • 4 things. allspice
  • 0.5 teaspoon mustard seeds
  • 2 pcs. bay leaf

Cut off the fins, cut off the head, gut the fish, and rinse with running water. Prepare the necessary products. Take ordinary, not boiled water.

As you know, tea has the ability to color dishes. Therefore, do not take new dishes. Pour water into the container, add salt, sugar and spices.

Add tea, put on fire, bring to a boil, boil for 5 minutes. It is important for us that salt and sugar dissolve.

Remove the container from the fire, we need to completely cool the marinade. While it cools, it will infuse and be darker in color. Cooled marinade, you need to pour fish. We filter the marinade. If you pour hot, the fish will be boiled.

Press the plate so that the fish is completely immersed in brine. We put in the refrigerator for 3 days. After 3 days, you can boil potatoes, and take a sample from the fish. We take it out of the brine, dry it with a paper towel. Cut, pour over oil, and serve.

It turns out delicious mackerel, the pieces did not fall apart, because it was not frozen.

Delicious light-salted mackerel, cooked quickly, in 2 hours

The fish is marinated in a special way, first we stand it for 1.5 hours in brine, and then marinate in onion, oil, and vinegar. It is simple, fast, and very tasty. You can add more salt, but it’s after a couple of hours that you can taste the fish.


For brine:

  • 3 tablespoons of salt
  • 1 tablespoon of sugar
  • half teaspoon coriander
  • 7-10 peas of black pepper
  • 3-5 scented
  • 3-5 bay leaves
  • 1 liter of water

For pickling

  • 100 ml of sunflower oil
  • 2 tablespoons 9% vinegar
  • spices: half a teaspoon of ground black pepper and coriander
  • 4-5 onion heads

Cut the onion into 4 parts, place in a container. Onions can not be peeled, use with peel. Add spices, salt, sugar, pour a liter of water. The water is ordinary, clean. We send the capacity to the fire, and boil for 10 minutes.

In the meantime, let's fish. It must be gutted, washed, cut off the head, tail. Cut into slices about 1-2 cm. If the fish is frozen, then it needs to be thawed, let it freeze slowly at room temperature.

The brine must be cooled, it must be warm. Pieces are placed in a jar, I take a 2 liter jar, pour in a slightly cooled brine. We need the pieces to be completely coated with it.

It is not recommended to fill with hot brine. It should cool to room temperature. The brine should cover the pieces completely. In the process of instant cooking, strongly saline solutions should be used.

Leave for 1.5 hours at room temperature. The jar can be covered with a lid. In the meantime, peel the onion, I have red. I cut it in half rings, add a little, literally a pinch.

Pour in vegetable oil and vinegar, sprinkle with ground pepper and ground coriander. It will give awesome taste and aroma. Mix. Put fish pieces in a bowl with onions.

The taste will be more intense if garlic, dill, parsley, basil or celery are added here.

Stir the fish with onions, and marinate for 30 minutes at room temperature. The fish is saturated with the aroma and taste of spices, onions, and vinegar, and is additionally marinated in vinegar. It turns out funky slightly salted yummy.

Video recipe on how salted mackerel spiced salted slices in a jar

Prepared in a jar, with vinegar and spices, we get spicy fish. It is prepared easily, poured with marinade with the addition of vinegar. You can serve with potatoes, or with brown bread.

Watch the video to cook and buy some fish. But perhaps the fish you bought in advance, therefore, it remains to prepare the ingredients, and get down to business.

Unbelievable, but true, this fish has a very rich composition, contains vitamins and minerals, and fish oil. It is very useful for children and adults. Therefore, the product should be included in your diet at least once a week.

Dry mackerel mackerel without vinegar - lick your fingers

I want to share my favorite recipe, I cook both in summer and in winter. Fish is cooked without vinegar, and without brine. Dry cooking, the carcass is salted whole, ready in 12 hours. It turns out salted.

Try, I'm sure, you and your loved ones will really like this fish and the method of salting.


  • Mackerel 1 pc.
  • Salt 1.5 tbsp. l
  • Sugar 1 tsp
  • Coriander 1/2 tsp
  • Mustard Seeds 1 tsp
  • Bay leaf 1 pc.

Grind mustard and coriander in a mortar, mix with salt and sugar, remember a few bay leaves. Mix and place in a plastic bag.

Meanwhile, the mackerel needs to be gutted and washed. Fish should be frozen. You do not need to completely defrost it. Stir in a fist with salt and spices, and rub well on all sides, and inside.

We place in 3-4 dense bags, so as not to soak all the products in the refrigerator with fish, tie. And in the process of salting 2-3 times turn the bag over. Salts from 12 hours to 2 days. We eat after 12 hours, if the carcass is large, then you can leave it longer.

After 12 hours, remove the fish, you will form a pickle in a bag, as salt and sugar dissolve. Cut the fish into slices and serve to the table. If you want to store, you can put the pieces in a jar, cut and sprinkle with onions, and pour the resulting brine.

But I doubt that you will have it stored, such yummy is immediately eaten. Try it, the first time I tried it, I stopped salt in the brine. Because it is much tastier.

Salting of mackerel in a bottle in onion peel - obtained as smoked

If you want to cook smoked fish at home, it is prepared quickly and easily. Of course, this will not be smoke-smoked fish, it is fish cooked in the husks of onions with tea, due to which a beautiful color is achieved. In appearance, it is very similar to smoked.


  • 1 liter of water
  • 1.5 tbsp. l Sahara
  • 3 tbsp. l salt
  • 2 tbsp. l black leaf tea
  • 2-3 handfuls of onion peels
  • 1 tsp mustard seed
  • 2-3 pcs. carnations
  • 1 tsp pepper
  • 1 tsp coriander

Pour 1 liter of water into the pan. Add 2-3 handfuls of washed onion peels. Add spices, salt, and tea right away.

We put on fire, bring to a boil, we need everything to boil for 15-20 minutes. We boil over low heat, after boiling, the fire can be reduced.

Gut the fish, cut off the tail and head, and be sure to remove the black film inside. Rinse the carcass under running water.

I cut the neck of a 1.5 liter bottle. Put the fish in the bottle, just 2 pcs. fit well, and the brine is just enough. It is very convenient to salt in a bottle.

The marinade needs to be filtered, tea and husk gave a beautiful color, it will color the carcasses. It is a natural dye. Fill the fish with a cooled marinade.

Fill so that the tails are completely covered. We cover with a film, or a package, and for 3 days we remove it in a cool place. After 3 days, we take out the fish, it is perfectly painted.

The only thing is that those sides that are tightly adjacent to each other, they are not so intensely painted. If you have a larger tank, it is best to let it float freely.

Tea is not felt, mackerel is slightly salted, very tasty. It feels a slight aroma of onions. It looks very impressive, surprise the guests. It is healthier than smoked product.

Try, cook, all recipes are delicious. I like with tea and onion husks, very fast for 2 hours, and fish salted in a dry way. And which one do you like?

Rules for choosing mackerel for salting

  • Choose fish weighing 300 grams or more. This mackerel is fatter, it does not have small bones.
  • For salting, it is better to take fresh fish, but not frozen.
  • When choosing fresh fish, pay attention to its color. It should be a light gray shade, elastic to the touch. If you notice a yellow tint on the carcass, most likely it is an old fish, or it was frozen and thawed several times.
  • Look at the eyes, they should be bright. If the fish has cloudy and dull eyes, then this indicates that it is old.
  • Put the carcass on your palm. Sagging carcasses are not permissible; it must remain horizontal.
  • Sniff the fish, a slightly perceptible "fishy" smell should come from it.

Tips for salting and storing mackerel

  • salt the fish in glass, plastic or enameled dishes,
  • mackerel is a fatty fish, so it's impossible to salt it, it will take just as much as you need,
  • for salting use rock or sea salt,
  • if you have an frozen carcass, you don’t need to completely defrost it. Let it remain slightly frozen, so it’s easier to process and remove bones,
  • if you want to speed up the process of salting mackerel, then add a spoonful of dry or prepared mustard to the marinade (only in the cold marinade),
  • store the finished product for no more than five days in a cold place,
  • It is possible to store salted mackerel in the freezer, because after thawing it will not only lose its shape, but will also become soft, watery and tasteless.

Salted mackerel - How to salt mackerel at home is delicious?

A fish that tastes great is mackerel. With it you can cook many different dishes: appetizers, salads and much more.

Many love the fish and know that it is the mackerel that is recognized as the most useful, because it has substances: Omega-3, iodine, phosphorus, fluorine, and protein. Scientists claim that daily it is necessary to eat 100 grams of this product. Children especially need to eat, as their body grows and should receive enough vitamins and minerals.

As you already understood, in this article we want to share the secrets of cooking salted mackerel at home. And by clicking on this link you will learn How to cook it in a smoke-cured smokehouse or Bake in foil in the oven.

Cooking method:

We start preparing our delicious fish by pouring salt into the pan. Then we throw a couple of bay leaves. We can have three and four, at your discretion.

Add four to five peas of pepper. If you have allspice, you can also add it. Then we take the onion, you can take one large one, cut it so that it gives off more flavor. Add it to the pan too.

Fill our future marinade with water and put on fire. Bring to a boil, and boil for ten minutes.

At this time, we cut the mackerel. We cut off the head, fins, tails, clean the insides and rinse well.

Then cut into slices, approximately two cm. Removes flour, lavrushka from the cooked marinade and put the fish into it. It is necessary that she is all evenly salted.

Cover and remove for two hours in the refrigerator. After two hours, try whether it is salted enough, if not, then remove it for another hour. When the fish is pickled, we pull it out of the brine so that it does not pickle.

In this form, it is ready for use. Bon Appetit!

How to Pickle Mackerel at Home

To salt mackerel at home, it will take very little time and money. Mackerel is salted with or without vinegar. Fish is marinated in a glass jar, usually for half a day at room temperature.

Consider the method of salting mackerel in brine at home. We will need an enameled pan, a two-liter glass jar and the following products:

  • cold water - 1 liter,
  • large fresh-frozen mackerel - 3 pcs.,
  • bay leaf -2 pcs.,
  • allspice peas (crushed) - 5 pcs.,
  • rock salt - 4 tbsp. lies. without a hill
  • granulated sugar - 2 tbsp. lies. without a hill
  • dried spice cloves (crushed) -3 pcs.,
  • 9% vinegar - 2 tbsp. lies ..

Tender Salty Mackerel

Delicate pickled mackerel will have at any table.

  • The recipe for tender salted mackerel No. 1.

It will take: 1 kg. mackerel.

  • 1 liter of water
  • 5 tbsp. lies. salt
  • 3 tbsp. lies. Sahara,
  • 1 tbsp. lies. dry mustard
  • 6 bay leaves
  • 2 cloves,
  • 2 tbsp. lies. vegetable oil.

The fish is cleaned, the entrails and the head are removed, the fins and tail are cut off. In a separate pan, the marinade is cooked from the proposed ingredients, which necessarily cools. Fish is immersed in the cooled marinade, a plate is placed on top of the mackerel and bent and put away in the cold, after a couple of days the mackerel dish will be ready.

  • The recipe for tender salted mackerel No. 2.

Need: 3 Mackerels
For marinade per liter of water:

  • 4 tbsp. lies. tea leaves
  • 4 tbsp. lies. salt
  • 2 tbsp. lies. Sahara,
  • 4 tbsp. lies. liquid smoke.

A mackerel has its tail and head cut off. The fish is cleaned of the insides, washed well and laid out in a jar of 2 liters., Tails up. Marinade is prepared separately. Salt, tea leaves, granulated sugar are poured into the water and brought to a boil. After being filtered, allowed to cool and then liquid smoke is added to the marinade. The solution is poured into a jar of fish, closed with a plastic lid and cleaned in the cold for three days. Periodically, the jar with mackerel shakes. After time, the fish is cut into pieces and served.

  • The recipe for tender salted mackerel No. 3.

  • 500 gr. Mackerel
  • 3 tbsp. spoon. salt
  • 3 tbsp. spoon. Sahara,
  • black pepper.

The fish is cleaned, the head, tail and entrails are removed. Then it is washed and cut into portioned pieces. Each piece is salted, pepper and sugar, put into a jar. Between each row of fish pieces it is also salted out, sprinkled with granulated sugar and pepper. Mackerel is put in the cold and after a day - two fish are ready.

  • The recipe for tender salted mackerel No. 4.

It will take: 3 kg. mackerel.

  • 1 liter of water
  • 3 tbsp. lies. Sahara,
  • 6 tbsp. lies. salt
  • 3 bay leaves,
  • 9 peas of black pepper,
  • 3 peas of allspice,
  • 1/2 tsp coriander.

Mackerel is cleaned, freed from the insides, the head, fins and tail are removed. It is well washed and "jack" folds into a pan. Separately, the marinade is prepared from the proposed ingredients, allowed to cool and poured on top of the mackerel, if there is little marinade, then boiled salted and chilled water is added. A plate and a load are placed on top of the fish. It is aged 5 days in a cold place.

Salting Mackerel Fish at Home - Salted Mackerel - the best recipes. How to salt salted mackerel at home

Affordable mackerel after homemade salting turns into a surprisingly tasty dish. Any housewife or host can cook it quickly. A variety of recipes will help to serve a completely new product every time.

Ready-made salted mackerel is a great appetizer. Good salted fish and in the salad. The advantage of the dish is the simplicity of preparation and the attractive cost of the finished product.

Salted mackerel in oil

Salted spicy fish with a delicate aroma is what you get if you try to salt the mackerel in oil at home according to this recipe. Most of the components are selected by eye, herbs can be added or eliminated - no harsh conditions, except one: do not use sunflower oil. Olive is desirable to buy the first extraction.

A simple recipe for delicious mackerel, salted in brine with tea (it turns out like smoked)

This recipe is original. Having made fish on it, you will get salty mackerel, but with a smoked aroma. Tea will give it a golden color, and another, unusual for this matter ingredient, smoked aftertaste.


  • fresh frozen mackerel - 1 kg
  • smoked or dried prunes - 250 gr.
  • salt - 3 tbsp
  • sugar - 2 tbsp.
  • black tea without additives - 1 tbsp. with a slide
  • water - 1 l
  • vegetable oil for lubrication

1.Mackerel must be thawed at room temperature. To do this, lay it out a few hours before salting. Then cut off the head, tail, fins and gut the carcasses. Rinse well both inside and out.

2. Put the finished fish whole in a plastic container (this is the most convenient option) or in other available dishes.

3. Rinse the prunes and put them on top of the carcasses.

4.Now you need to make a pickle. Pour a liter of water into the pan, boil it. Then add sugar and salt, tea leaves. Cook for 3 minutes and let the infusion cool completely. In winter, put the marinade on the balcony and it will cool quickly.

5. Fill the carcasses with brine through a sieve and cover. Refrigerate for 3 days.

You can use tea bags rather than leaf tea. Then you just need to remove the bags and do without filtering.

6. When the mackerel is salted, remove it and pat it dry with a paper towel. Lubricate with vegetable oil on all sides and even in the middle.

7. Cut the carcass into portions and place on a plate. The fish turns out to be dense, does not fall apart, but at the same time it is soft and tender, with a pleasant smoked aroma.

How to tasty and quickly pickle fish in a freezer without brine at home?

Salting in the freezer is gaining more and more popularity. To feast on a ready-made fish, you need to wait a day. You do not have to make a brine, everything is done in a dry way. But the mackerel is not smeared with salt entirely, but is cut in a certain way.


  • mackerel - 2 pcs.
  • ground sweet paprika - 1 tsp
  • garlic - 3 cloves
  • salt - 2 tbsp.
  • ground black pepper - 1 tsp
  • bay leaf - 6 pcs.

1. Gut the fish, cut off the head and fins. Make a cut along the ridge from the inside to the tail. Do not cut deep into the end, let the skin on the back remain intact.

2. There will be something like a book from which you need to get (cut out) a ridge. Optionally, with tweezers you can select the costal bones and make the fillet, but this is not necessary.

3. Cut the garlic with a knife into medium pieces. Grind is not necessary.

4.Put the prepared carcasses on a cutting board and sprinkle each salt on all sides (and on the skin side, too). For one mackerel, take a tablespoon of salt without top.

5. Put pieces of garlic inside each fish. Also sprinkle with paprika and black pepper (half a teaspoon per carcass).

6. Lay out whole leaves of parsley. You do not need to break them, because then it will be difficult to get them out of there.

7.When all the spices are added, close the carcass and put in the bag, tightly wrap. Or wrap in cling film. Pull the bag with rubber bands so that the fish lies there tight.

8.Put the mackerel in the freezer in the bag for a day.

9. Well, that's the whole recipe. When the fish is ready, remove garlic and lavrushka from it. Cut into pieces and arrange on a plate. It is tasty to eat such salting with pickled onions, fresh herbs and, of course, with potatoes.

Salted mackerel in a bottle with onion husks and tea: the most delicious recipe

Many housewives use a plastic bottle to pickle fish. If you have a suitable place in the refrigerator to put it there, then use this method too. For a beautiful yellow color, onion husks and tea are used, it turns out a real golden mackerel.


  • fish - 2 pcs.
  • water - 1 l
  • salt - 3 tbsp
  • sugar - 1.5 tbsp
  • bay leaf - 3 pcs.
  • onion peel - 2 handfuls
  • black tea leaf - 2 tbsp.
  • peppercorns to taste

You will also need a 2 liter bottle.

1.Fish salted whole, but without a head and entrails. Therefore, cut off all unnecessary and gut the carcasses. Thoroughly clean the black films inside, remove the blood near the ridge, cut the tails and rinse.

It is more convenient to carve the mackerel until it is completely unfrozen and still dense.

2. In the pot where the brine will be brewed, pour out all the husks, tea, salt, sugar, lavrushka and pepper. Pour it with a liter of water.

3. Put on the fire, bring the marinade to a boil and boil it for 3 minutes. Stir to dissolve and brew evenly.

4.Pass a decoction through a sieve or cheesecloth and let it cool. You can’t pour hot!

5. Cut the top off the bottle. Pour half the chilled brine into it. Place the fish upside down in the container and fill it completely.

Choose a bottle straight. If there are bends, then the fish will lean against the walls and stain poorly in those places.

6. Sweep the top with cling film, which will be in place of the lid. And refrigerate for 3 days.

7.Pull out the prepared carcasses and pat them with a paper towel. It will already be well stained and salted. Cut into pieces, sprinkle with onion and serve. Outwardly, such a mackerel will look like smoked, but it will have a different taste, like salted fish, a little spicy.

Salting fish in a jar with onions and oil (recipe with vinegar)

This is a quick recipe. After 3 hours it will be possible to take a sample. But, if in doubt about the quality of the fish, it is better to let it salt for longer. Because mackerel is considered one of the most susceptible worms.


  • fresh frozen mackerel - 2 pcs.

  • salt - 3 tbsp
  • sugar - 1 tablespoon
  • coriander beans - 0.5 tsp
  • black pepper peas - 7-10 pcs.
  • allspice - 3-5 pcs.
  • bay leaf - 3-5 pcs.
  • water - 1 l

  • sunflower oil - 100 ml
  • vinegar 9% - 2 tbsp.
  • onions - 4-5 pcs.
  • ground black pepper - 0.5 tsp
  • salt - a pinch

1. Cut one onion into four parts, do not peel. Put in a pan, add half a teaspoon of coriander, black and allspice, lavrushka, salt and sugar as normal. Pour dry ingredients with a liter of water. Put on the stove and cook after boiling for 5 minutes.

2. Gut the fish, cut off the head, tails and wash thoroughly. Cut into thin slices, about 1-1.5 cm thick.

3. Fold the pieces into a 2 L jar. When the brine has cooled, fill them with mackerel. Close the lid of the jar and leave at room temperature for 2 hours for salting.

4. In the bowl, cook the marinade. Cut the onion in half rings (take 4 heads), salt it with a pinch of salt, pepper, pour two tablespoons of vinegar and 100 ml of sunflower oil. Mix well.

5. When the mackerel is salted, remove it from the brine and transfer it to the marinade with vinegar. Stir and let stand in the refrigerator for another 1 hour, so the fish will be even tastier than just salted.

6.After three hours, you can already eat this delicious light-salted pickled fish. She will be very tender, melt in her mouth. And the taste will be rich and rich.

A quick recipe for salted mackerel in 2 hours - cook with onions in brine

I offer one more quick recipe. Having done it, you can eat fish in 2 hours. It turns out very tasty salted mackerel.


  • fish - 3 pcs.
  • salt - 200 gr.
  • water - 1 l
  • onions - 2 pcs.
  • allspice - 5-6 pcs.
  • bay leaf - 2 pcs.
  • cloves - 2 pcs.

1. First, the brine is cooked. Pour salt and spices into a suitable container, fill with a liter of water and put on a stove to boil. Then boil for 3-5 minutes, remove from heat and cool completely.

2.Two onions peel and cut into rings.

3.Fish clean, wash and cut into small pieces.

4. Salt can be in any convenient utensil - a jar, container, glass bowl. At the bottom, put a little onion rings, put slices of mackerel on them, then again a layer of onions.

5. Fill the cooled brine with fish and cover or tighten with a foil. Leave at room temperature for 2 hours. If you keep in such a strong salt solution longer, you can salt.

6.Leave the slices on the dish, season with vegetable oil and serve with potatoes. Tasty, just lick your fingers.

Video recipe for mackerel salted in mustard filling: an incomparable taste

Friends, lastly there will be a wonderful video in which you will see a recipe for making delicious mackerel. Mustard filling will make it simply amazing. Most likely, you have not tried anything like this, I highly recommend it.

Ingredients per 1 kg of fish:

  • salt - 100 gr.
  • sugar - 3 gr.
  • ground nutmeg - 3 gr.
  • bay leaf - 1-2 pcs.

  • allspice - 1 gr.
  • black pepper - 1 gr.
  • nutmeg - 1 gr.
  • coriander - 1 gr.
  • cloves - 2-3 pcs.
  • water - 100 gr.

  • spicy broth - 100 gr.
  • mustard - 50 gr.
  • vegetable oil - 60 gr.
  • sugar - 35 gr.
  • salt - 7 gr.
  • acetic acid - 4 g.

I think you already understood that it is very simple to salt fish at home. It turns out to taste no worse than in a store or even better. But at the same time, you are confident in the quality of the brine, in the expiration dates. Sometimes you have to see for sale a mackerel, which lies in a muddy brine, all already so tormented. And they still hope to foist someone on her.

I have not bought salted herring or mackerel for a long time, but do it myself. Use these recipes and write in the comments what happened.

Delicious mackerel, salted at home: 5 best recipes

No festive table can be imagined without fish dishes. Given the simplicity of cooking and the availability of products, fish can be cooked not only for the holiday, but also every day.

Mackerel is a unique gift from the sea. Despite the fact that it is very high-calorie, it is easily absorbed by the body and is an excellent source of protein.It contains a large number of minerals and essential omega-3 fatty acids, which improve the functioning of the brain, vision, nervous and cardiovascular systems.

Mackerel does not have small bones and is perfect in terms of gastronomic qualities for salting, since it does not lose either fat or juiciness.

The recipe for salting mackerel at home will certainly interest you with its simplicity and affordability.

And at least once having cooked salted fish with your own hands, you will never again buy it in a store

Cooking secrets

  1. For salting, carcasses of large and medium-sized fish are suitable, but small ones are not quite, because they have a lot of seeds, little fat and juiciness.
  2. The carcass should have a light fishy aroma, be elastic and slightly moist. A light gray color indicates the freshness of the fish.
  3. The carcass should be flat, without dents or damage. Frozen fish should be thawed on the bottom shelf of the refrigerator in a tightly closed container.
  4. You can salt the mackerel in whole or in pieces. If you salt the fish, the fish will be ready to eat a little earlier.
  5. For salting use coarse salt, not iodized. Iodine without changing the taste, can spoil the appearance of the finished product.
  6. It is recommended to salt the fish in glass, or in enameled or plastic dishes.
  7. To enhance the aroma of fish, when cooking brine, you can add cloves, a mixture of peppers, dried dill, white mustard with peas, coriander.
  8. The longer the fish is in the brine, the more concentrated its taste will be.
  9. Store mackerel salted at home in the refrigerator for no more than 5 days.

How and with what to serve fish on the table

  • Cut and season the fish immediately before serving, to preserve the freshness of the product. Never cut fish into slices even in a few hours. She may lose her taste.
  • Cut pieces of the same size - the piece should be one bite. And so that guests do not get their hands dirty when they take fish slices with their hands, offer them skewers or toothpicks in slices.
  • Cold appetizers must be refrigerated before serving.
  • The number of servings on one dish should not exceed 10 pcs.
  • When decorating dishes, compositions on different fish families look spectacular on one dish. Try to fit as many displayed fish colors as possible on one plate, such as a combination of white and red fish.
  • When laying the slices, add the vegetables traditional for the fish: black olives, sliced ​​lemon, cut in the original way, eggs, fresh or lightly salted cucumbers and cover with mayonnaise on top.
  • For a more spectacular look, lettuce can be used as a litter.
  • Small pieces of oil, in the form of thin petals, should be presented to guests for the opportunity to make a compact sandwich.

How to pickle mackerel at home - 7 delicious and quick step by step recipes

Dear hostesses and hosts, we are pleased to welcome you to our delicious blog!

Today we will prepare salted mackerel.

Fragrant, homemade, fat, in a word real, and not the misunderstanding that we are offered in stores!

Such a fish is perfect for a festive table and just for warm family gatherings.

Use the links in the frame to quickly jump to the desired recipe in the article:

7 ways to quickly and tasty pickle mackerel at home

  1. The weight of the fish should be about 300 g. When salted, mackerel abundantly gives off moisture. Small, non-greasy individuals are too dry.
  2. Take fresh or frozen fish. Preferably with a head and entrails. It’s easier to define freshness. The carcass should be resilient, the aroma should be unobtrusive, and the color should be light gray with characteristic stripes.
  3. Choose non-oxidizing dishes: plastic, glass or enameled.
  4. Do not use iodized salt - fish can become loose from it.
  5. If you want to salt the mackerel quickly, choose recipes that feature slices or fillets. A whole fish needs 2–3 days to salt, and 12–18 hours for cut fish. By using vinegar, salting time can be reduced.
  6. Cool the brine before pouring. In a hot and especially boiling liquid, the fish will boil.
  7. Resist salting time and store salted mackerel in the refrigerator or other cool place.

Watch the video: How to make the WORLD's BEST Pickled Fish! You have got to try this! (April 2020).