Salt the mackerel at home in rose salt. Salt mackerel without water. Salted mackerel without otstu

Are you ready to peck the little bits in the kitchen, having salted the mackerel in your home? I am convinced that you can only get the right relish on your own by adding a few minutes of simmer and the great amount of love to the fish. Then the delicious relish will appear on your table.

Rub the recipes for dry salting, thick preparation in rose salt, on the surface or with scrapers. Choose and delight your homeland with the finest pickles.

It's so tasty to pickle mackerel

• Choose large carcasses, 300-400 gr., It’s hard to know the most. Good water means that the mackerel has gained fat.
• There are a number of ways to salt mackerel - dry salting, without water, the most popular is salting in brine, or, as fishing suggests, in brine.
• You can salt the fish either topically or by dividing it into pieces.
• Should I gut the fish? Here, figure out for yourself, otherwise you can better see the insides. If you want to expand your mind to salting fish completely, you often need to salt it without gutting.
• If you salt the fish whole, you don’t have to cut the head and tail.
• Do you add spices? Place them in a gauze bag and place them in a saucepan. After salting, the stench is easily removed and is not noticeable by hedgehogs (unacceptable if put in the mouth).

How to pick up the fish

As a rule, mackerel is frozen before hour, on board, and sold frozen in stores. At home, the Raju robs the fish without defrosting the rest. Let them simmer a little. Then you can easily pull out the guts by cutting the stalk all the way through, without getting the fish stuck in the middle. To keep your hands from freezing, put on your gloves.

How much to salt mackerel

The time for salting should be kept in the same manner as the size of the ribini. Meta also contributes to fluidity. You want to eat some fish, some salted salt and some lightly salted.

In the mackerel brine, add salt from 1 to 3 db. The longer you are in the brine, the more you will enjoy it. Lightly salted mackerel is being prepared for fishing. If you want to speed up the process, work with stitches, which will be ready in just a few years.

When salting using the dry method, it takes approximately 1 hour. If you want a delicious recipe, you will find it below.

Spices for pickling

If we salt the mackerel at home, then it’s best to supplement the choice of spices based on the relish’s similarity.

Place cloves, a mix of different peppers, crepes, and mustard at the brisket. Take about a teaspoon of spices per liter. Love to experiment, salt the tea, add three pieces of rare smoke, adding a smoky aroma.

Mackerel, salted dry salted pieces - a quick recipe

Naishvidsha salting of ribi. Take less than that and a miracle fish will appear on your table.

1. Trim the fish without defrosting until finished, cut into pieces.
2. Season generously with salt and leave at room temperature for 5-6 years. What time is enough for the pieces to be salted?
3. Wash the mixture with salt, soak the scraps in the table top (or pour, add and discard the excess).
4. Transfer to a container, add zibula rings and a couple of bay leaves. Pour in the oil and mix again.
5. After 2 years, start tasting.

Salted mackerel in pieces in rose salt is so tasty

Not the best option. Ale fish, if you add spices, will turn out even more delicious.

For a bottle of water you need:

• A large spoonful of salt without top.
• Peppercorns.
• Bay leaf.

How to salt the pieces:

1. Pat the fish, cut into pieces, place in a deep bowl.
2. Season with fine pepper, break the bay leaves, and place in a bowl.
3. Obtain brine from water and sill.
4. Pour rose brine, press the animal with a plate and set it to rot. Turn over so that the clothes are covered with brine throughout.
5. Place in the refrigerator. Try it in two days.

Video recipe for pickling with mustard at home

Mackerel, salted whole dry method

You don’t want to take the easy route, just rub the mackerel carcass with salt, although this option is not turned off. I'll add a little spice. This method of salting is beneficial for preserving fish.

The recipe is suitable for home pickling; you can find out many more ways on the other side of the site.

Take:

• Ribi carcasses – 2 pcs.
• Sil – 6 tablespoons.
• Tsukor – 2 tbsp. spoons.
• chalk pepper - a small spoon.
• Krip - Art. spoons.
• Sonyashnikova oliya – 1-2 spoons.

We salt the mackerel completely:

1. Place seasoning in a bowl. Mix well.
2. Prepare the mackerel (find out what you need, decide for yourself).
3. Rub the carcass from all sides. Take a large bag and place it next to the carcass.
4. Burn thoroughly (you can grab the package with a sponge).
5. Send the refrigerator to the police. After three days, boil the potatoes and take a sample.

How to quickly salt mackerel whole in rose salt

The home ambassador among the tuzluts is respected by the classic, the simplest and the less fussy.

It depends on the proportion of water and salt. For a liter of liquid you will need 100 UAH. (3 large spoons). If you hurry up, increase the concentration, then the mackerel will be ready in 3-4 years.

Based on the correct mixture, you can create the simplest mixture without adding spices. Then I’ll try the recipe for zucchini, with spices, giving the deyak a rodzinka strain.

Required:

• Fish – kilogram (2-3 pcs.).
• Tsukor – 2 spoons.
• Sil – 4 spoons.
• Water – liter.
• Laurel - 3-4 leaves.
• Spare pepper - 4-5 peas.

Preparation:

1. Clean the mackerel, remove the fish, the entrails (don’t get your head in trouble). Clean the carcass.
2. Prepare the filling with water and spices, according to the recipe. To boil water, add salt, cucumber, bay leaf, pepper. After the crystals are broken, remove from the stove and cool.
3. Place the slave in a container, pour in the brine. Press down with a bend, cover for 2-3 days, placing in the cold.

Delicious pickling in rose brine with tea in a jar

The deep tan color gives the mackerel an appetizing look. It’s a good idea to simmer “rare smoke”, or make it with tea leaves, which will give you a delicious taste.

• Mackerel – 3 pcs.
• Sil – 8 spoons.
• Water – 2.5 liters.
• Cucumber sand – 4 spoons.
• Tea leaves, dry - 3 large spoons from the mountain.
• Bay leaf, black pepper.

Preparation:

1. Prepare the marinade by boiling water with the spices on the list. Cool.
2. Clean the mackerel and place it in a three-liter jar.
3. Pour in the marinade and cover with a lid. Leave on the kitchen table for 5:00.
4. After the set time has passed, transfer the jar to the cold.
5. The average rib will be ready for a doba. Great chance to tick two.

Video of the spawning process of salting mackerel in homemade washings. Let it be delicious for you!

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There are a lot of popular recommendations for choosing a typical fish and how it is prepared before salting. Salted mackerel is such a tasty herb that there are a lot of recipes for it. The gentleman's skin soaks in its fine salted mackerel in the household washes.

Yak correctly vibrati ribu

To ensure that the salted mackerel is delicious, it is important to choose the fish correctly. It is not recommended to roast a small carcass, even though it has a lot of bones and very little fat. The ideal size is 300-350 g fish.

The mackerel tastes good and feels fresh. This means that since the fish lies on the counter for a long time, it can become a lot of display. Fresh fish have eyes that are clear and bright. And the smell is not strong and quite distinct. The color of the fillet is light, with a gray shade. Buy the trace from specialty stores with good refrigerators and freezers, but not at natural markets.

It’s difficult to pickle fresh frozen mackerel at home, it’s enough to follow the good times. To ensure that the mackerel is not sealed, the salting process is carried out at low temperatures. It is recommended to store the product in the refrigerator.

The dishes in which the fish is salted can be either glass, enamel or plastic. It is not possible to oxidize metal containers because the stench will oxidize. For pickles, the most suitable salt is that it is not iodized. This way the fish will better preserve its attractive external appearance.

For salting, you can take either a whole carcass or mackerel pieces. Depending on the size of the cut, set aside for how long the fish should be salted: for salting the whole you will need 3 days, for shreds - more.

Salted mackerel cannot be stored in the freezer because it will change its consistency. To ensure that the fish is more juicy and spicy, you can add bay leaves, pepper, and spices for the eggplants.

Popular recipes

A quick recipe for salting with shmatochki - a good herb on any table. This cooking method is especially convenient for people who don’t mind waiting a long time to eat salted fish.

For cooking you will need frozen or fresh medium-sized mackerel (300-350 g), ocet, a tablespoon of salt, half a teaspoon of zucru, pepper, olive oil.

For the cob, you need to clean the fish and wash it in cold water. Further, the tail and head appear. All internal organs are removed. Before slicing, you need to rinse the fish again. Cut the mackerel into small pieces (3 cm each). Then you need to mix the pepper, zukor and salt. And in this madness, roll the pieces of leather. Next, we put all the scraps in a container and leave for nothing. France needs to take the application with water and fill it with milk and oil for 2 years.

Ambassador to the marinade

This recipe is good for smooth and savory salting of fresh frozen mackerel at home. These gentle people are present at the store police. However, it will be much tastier if you cook it at home. The ingredients you will need are 3 medium mackerel ribs, rib eye, 3 cloves of chasnik, 1 tablespoon, three times more, one teaspoon of zucchini, laurel, various types of pepper, olive oil.

To start cooking, you need to remove the fish from the freezer. It is not possible to defrost until the end. Next you need to wash them, cut off the tails and heads. Then cut it into pieces. Next we cut the tsibul and chasnik into rings. Prepare the marinade - mix olive oil, ocet, spices, zukor. Place the mackerel pieces into a bowl and pour in the marinade, add the cibul and chasnik.

The fish is marinated with a stretch of dobi. The corysna grass is even more delicious to come out.

Salted ribka

If you need to salt the mackerel even more quickly, use this method as quickly as possible. Aje Strava can be prepared in just 2 years! For cooking you need fish, water, pepper, salt, cibul, laurel leaf. The fish needs to be cleaned, the head and tail strengthened, and the internal organs cleaned.

Then boil the rosemary. Place the boiling water in the boiling water and cut it. Then add salt and pepper. Let's cool down. Tim needs to cut the mackerel into pieces. Place the fish in a bowl and fill it with marinade. Leave for 2 years. After an hour of instructions, the fish is ready to eat. It’s even more delicious to go out in just a short hour.

Salting without rossolu

You can add some tasty salt to the mackerel without rose brine. Based on no recipes, the axis is the most popular dry salting.

Ingredients: mackerel, 2 tablespoons of salt, zuccor, pepper, spices, seasoning, mustard powder, 2 teaspoons, bay leaf. It is necessary to clean the fish, wash it, cut off the tail and head, and extract the internal organs. Next, cut into pieces 2-3 cm thick. Place in a bowl and sprinkle with all the spices. Finally, you need to cover it with a lid and leave it aside for two minutes.

Spicy little things

Ingredients:

• mackerel – 2 ribin;
• salt - 4 teaspoons;
• 1 teaspoon cucru;
• pepper;
• water – 200 grams;
• coriander;
• basil;
• bay leaf;
• carnations.

The cooking process is simple That's why the not-so-sweet cook gets in the way. At the boiling water we add all the spices, salt, zukor. Cover with a lid and cook 10 hvilins. At this point we cut off the tail and head of the fish and remove the innards. Cut the fillet into pieces and place it in the container. Fill with rose brine and leave for 1 day.

The fish is spicy and delicious. Serve with fresh herbs and side dishes. And also the appearance of the sandwiches.

Whole fish salting

We need 2 mackerel fish, salt, pepper, zucchini shell, zuccor, tea leaves and a liter of water. Pokrokov's activities:

1. First we boil the water with lushpinnyam tsibulya. Further, near the water, we break up the zukor and salt. Let's add tea leaves.
2. Finally, it is necessary to strain the juice and avoid it.
3. We take the fish carcasses and rinse them under cold water. Then we cut off the heads and tails. The internal organs are removed and washed again with water. We thoroughly dry the mackerel.
4. We take a suitable enamel or glassware and place the fish there. Fill with brine, cover with a lid and leave for at least 12 years at normal room temperature. Finally, place the fish in the refrigerator for 2-4 days, then turn the fish over.

You can go on and on with the list of recipes for salting mackerel at home. They also have great strength. And every gentleman needs to know the method of preparation that will truly become a family tradition.

Salted mackerel is a herb that is useful for what you can eat today and prepare it for a special occasion. Nobody will be deprived of the delicious taste of the supernaturally wonderful relish. And this product is very healthy for people. All that mackerel contains no brown substances and microelements.

Respect, just TODAY!

If you want to taste the salted mackerel, and the copies that are lying on the shelves of the nearest supermarket do not require trust, you should literally read this article. From her you learn how to salt fresh frozen mackerel and prepare a wonderful dish for the whole homeland.

Ribka, salted at home

Mackerel is an ideal product for salting. This tasty fish does not have a lot of brushes, it is fatty in itself and is famous among gourmets for the amount of tender meat. It can be served with potatoes as a main herb or served as an appetizer before drinking. Read how to salt fresh frozen mackerel and follow our instructions:

• Let it come to room temperature. Afterwards, rinse it in running water to remove the head, tail, flotsam and filling.
• Using a kitchen knife, cut the carcass into portioned pieces.
• Mix a tablespoon of salt and a teaspoon of zucchini, and then grate with the chopped mackerel. Remember that this is a lot of money to sew on two large ribs.
• Place the scraped shreds in a container with a bay leaf and keep in a cool place for a few years. If you see juice in the mackerel, remove it, and salt the fish overnight (or at least 12 years).
• The next day, rinse the pieces of fish with water and grind them with pepper.

How to salt fresh frozen mackerel whole

• For one fish of 500 grams, take one tablespoon of salt and a glass of zucchini.
• Rub the trimmed carcass, cleaned from the entrails, skin and swimmers with the cut-off mixture.
• Place the fish in a simple bowl and place in a black bowl to salt at room temperature for a day.

When the mackerel is ready, cut it into portions, pour over the olive oil, sprinkle with rings of cybul and chopped greens. Serve the dish with boiled potatoes and live bread.

This recipe is as simple among the Viconnians as they are among others. Having tried the result of salting, you will see everything, you will be discouraged from buying salted fish in a store again and again. How to salt freshly frozen taka:

• Defrost the middle carcass in the refrigerator and rinse thoroughly under running water.
• Remove the head, tail, guts and swimmers of the fish, and then cut them into small pieces.
• Now you can start preparing rosesole. For this, in an enamel bowl, mix one liter of clean water, one tablespoon of salt without a rock (not iodized), two large spoons of zucchini (also without a rock), three bay leaves, a handful of black and peppercorns.
• Place the cut-outs on the fire, bring to a boil and cook a couple of chickens. If the marinade is cold, add two tablespoons of 9% octu.
• Place the fish pieces in a glass jar and fill with the prepared roux. Mackerel must remain at room temperature no less than that. If you think it hasn't been salted enough, let it sit for another hour.

Place the finished fish on a platter and serve, garnished with zest and lemon.

Spicy pickled mackerel

If you need to quickly prepare for holy or family cleanliness, pay tribute to this recipe. When preparing the savory herb, it’s time to start cooking the cob, so don’t hesitate and boldly take it from the right. How to salt fresh frozen mackerel shvidko? Simple recipe:

• Defrost one fish for about 500 g. Clean the innards and flotsam, remove the flotsam and head, and then cut into thin slices.
• Peel and peel one small cibulin and cut into thin rings.
• Mix another teaspoon of salt with half a teaspoon of zucchini, crushed cloves, a pinch and two chopped bay leaves.
• Place a piece of fish on the bottom of a glass jar, sprinkle with spices, and then put a piece of fish. Repeat the procedure two more days, ending with a ball of cibulette and spices.
• Cover the jar with a lid and leave it for a couple of years. After this jar, turn it over and rest until the next day.

Salted mackerel in mustard dressing

The secret of the special taste of this fish lies in a special warehouse of spices, which we will use to prepare the marinade. If you still don’t know how to salt fresh-frozen mackerel in a tasty way, you can quickly try this recipe:

• Take about a kilogram of freshly frozen fish carcasses, defrost them in the refrigerator, clean the insides and skins, remove the heads, swimmers and tails. After processing, cut the mackerel with new pieces.
• In a suitable bowl, pour water and boil the brisket, adding five salts, three tablespoons of apple sauce, a spoonful of dry mustard, three dry cloves, a couple of spoons of olive oil and six bay leaves.
• Place the fish in a glass jar, fill it with chilled brine and leave for three days. The splint of mackerel will need to be turned over so that the skin is thoroughly salted.

Salted mackerel. Simple recipe

Fish prepared according to this recipe can be eaten through cooking after salting. So you can easily prepare an original snack before the Christmas feast. How to properly salt fresh frozen mackerel:

• Take three small fish (one kg). When the mackerel hatches, remove the tails, heads, guts and fins. After this, cut the fish into medium-sized rings and rinse the skin under running water. Check to ensure that the surface of the water is tidied up.
• Boil the brisket from 500 ml of water, two tablespoons of salt, eight black peppercorns and two bay leaves.
• Place the pieces of fish on the bottom of a separate enamel dish, sprinkle lemon juice (one teaspoon) on them, and then pour in the rozchin until it has cooled. It is important that all mackerel is covered with moisture.

Salted mackerel in tea

The original recipe for fish, cooked with tea and deliciously enjoyed by your loved ones. The pieces of mackerel look like they have been smoked, and the fragments at the end of salting acquire a dark color. Don’t be surprised if your guests confuse the fish with fish bought in a store. How to salt fresh frozen mackerel?

• Defrost two large carcasses, prepare them before salting and cut them into pieces of the required size.
• To prepare rosesole, pour dill (one liter) into several tablespoons of black tea without flavoring. If the brew is cold, mix it with several spoons of salt and several spoons of cucumber.
• Pour the fish pieces with brine and leave at room temperature for three days.

Salted fish in rosesole with lushpinnyam tsybuli

Try cooking fish at home with a delicious recipe. How to pickle fresh frozen mackerel deliciously:

• Prepare and trim three middle carcasses before salting.
• Pour a liter of water into a saucepan, add three tablespoons of salt, repeat spoons of zukru, two spoons of dry tea leaves and two presses. Bring the mixture to a boil, cool and strain in another sieve.
• Place the pieces of fish in a deep tray, pour over the marinade, cover with a lid and leave in the refrigerator for several days. Don’t forget to turn the mackerel several times a day for even salting.

Having learned how to salt fresh-frozen mackerel, you can prepare the most delicious dish on your own.

We hope you will enjoy homemade fresh frozen mackerel (recipes). You can salt this miracle fish in different ways. Find the option that suits you best and delight your loved ones with your favorite flavors.

The great advantage of this recipe is that the mackerel is a little salty. It’s simply impossible to buy this in a store: growers are trying to add as much salt as possible to the fish so that the product is longer lasting and preserves better. There are just a few recipes for making lightly salted mackerel at home. The meat will come out tender, and the Swedish ambassador will help prepare the herbs for the treatment.

Basis for the recipe

The basis of this, as quickly as 2 years in the household minds, is rossil. You will need to cut the fish into portioned pieces, and then pour it with a specially prepared marinade. Place in the refrigerator for a few years and after 2 years you can enjoy savory, lightly salted, home-cooked fish.

Salt mackerel shvidko

Required ingredients:

• One mackerel (300 g);
• One small cibulina;
• 350 ml water;
• This peppercorn;
• Repeat tablespoons of salt;
• Two bay leaves;

For the cob, you will need to prepare the fish. It is not possible to salt whole mackerel, so simply cut it into portions. First, cut the carcass lower, wash it, clean it from spittle, swimmers, and cut off the head. Clean the cibulin and cut into 4-6 pieces.

Now prepare the rosemary. For 350 ml of water you will need another tablespoon of salt, two bay leaves, and the amount of pepper and cibul. You need to add all the ingredients to the water just after it boils. Then cook on low heat under the lid for 10 minutes. Open the lid, remove from the fire and leave until completely cooled down.

Important! The more thoroughly the fish is cut, the better the skin will be salted.

Place the prepared fish in a plastic container (you can also empty the jar). Pour rose brine, which at that time is guilty of coldness. Cover with a lid and store in the refrigerator for two years. After this hour, taste the taste of the fish: add salt and spices. Leave the mackerel in the refrigerator until the next day. After this you can take it from the rosesole and serve it to the table. The mackerel in this form is clearly combined with green and fresh fish.

Spicy Ambassador

If you want it to be spicy and slightly hot, you can add a spicy marinade. True, this type of carcass needs to be marinated for ten years.

Required ingredients:

• Two mackerels;
• Three tablespoons of salt;
• Two cibulini;
• 50 ml otstu 9%
• 150 ml of rosemary oil;
• Five black peppercorns and two bay leaves;
• Cloves, red pepper;

Cut off the head of the zebra, clean the fish from the black spittle that is in the middle. Ignoring this crumb will lead to the fact that the prepared dish can become bitter. Now wash the fish and cut the fillet into slices.

Clean the bean and roll it into thin rings. Mix the oil and oil, add salt and all the spices. Add the fillet to the marinade, add|add| tsibulyu. Now cover the container with a lid, chill well and leave at room temperature for 10 years. There is no way to easily salt mackerel in 2 years without rose brine, but you can also salt this fish in 10 years without rose salt. This is also a quick and practical recipe compared to other options.