Marinated mackerel is a velvety salty taste of fish pulp on the lips, any piece of which simply melts in your mouth! This sea fish is recommended for everyone to eat, and especially for women, because its fat is extremely beneficial for the skin. In Europe, mackerel is called mackerel, but this does not diminish its taste.

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

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

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

Cut the carcass into portions 1-1.5 cm wide.

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

Place the fish slices in a deep container.

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

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

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

Enjoy your meal!

Marinade for mackerel— the main thing in a successful mackerel marinade is an even combination of salt and sugar. If the marinade is tasty and the fish is cooked correctly, then it should be elastic to the touch, without blood, and the skin can be removed without difficulty. And most importantly, it should be tasty.

Ingredients:

  • 3 kg. fresh frozen fish
  • water 1 liter
  • 6 tbsp. salt
  • 3 tbsp. Sahara
  • 3 large bay leaves
  • 9 black peppercorns
  • 3 allspice peas
  • 0.5 tsp coriander seeds

Cooking method:

  1. Mix all ingredients.
  2. Place cleanly washed fish, not peeled or gutted, in a pan with their backs facing up very tightly to each other.
  3. Pour cold brine on top, it should completely cover the fish by two fingers.
  4. Cover with an inverted plate or lid and be sure to press down with any weight. Read more:
  5. Place in a cool place for 5 days or wrap in film and refrigerate.
  6. After 5 days, the water becomes dark brown, and the herring is snow-white and very tasty.

Bon appetit!

Marinade for mackerel

Ingredients:

  • 0.5 liters of water
  • 7 pieces each black and allspice
  • 1 tsp cilantro seeds
  • a few peas of cloves, bay leaf
  • 2 teaspoons salt
  • 1 teaspoon sugar

Cooking method:

  1. Mix all the ingredients, boil for a few minutes and let cool.
  2. Cut the mackerel into 2cm pieces.
  3. Cut two onions into half rings.
  4. Place pieces of fish in a liter or one and a half liter glass jar, sprinkled with chopped onions.
  5. Add 2 tablespoons of 9% vinegar and vegetable oil to the marinade and pour the resulting marinade over our fish.
  6. Cover with an airtight lid and place in the refrigerator overnight.
  7. A day later we get delicious fish.

Bon appetit!

Delicious marinade for mackerel

Ingredients:

  • frozen mackerel 2 pcs
  • 1.5 tbsp coarse salt
  • 1/2 tbsp sugar

Cooking method:

  1. Thaw the mackerel, cut off the head, tail, fins, wash well and dry a little with a paper towel
  2. We cut the carcass in half and carefully remove the backbone, separating it from the fillet, and remove all the large bones on the tummy.
  3. We clean the skin, by the way, this can be done after salting, but this way it will cook faster.
  4. Mix sugar with salt and pour a little into a container where the mackerel will be salted.
  5. Sprinkle the mackerel fillet well on all sides with the mixture and place it in one layer in a container and sprinkle the remaining amount of sugar and salt on top.
  6. Leave the mackerel to salt for three hours at room temperature, and then put it in the refrigerator; quickly salted mackerel at home should be salted for at least 12 hours.
  7. Mackerel pieces can be carefully turned over during salting.
  8. You can also put the fillets in a sealed bag by stacking the fillets on top of each other.
  9. When the fish is salted, sprinkle it with onions marinated in vinegar and season well with sunflower oil.
  10. And most importantly, be sure to boil the potatoes, sprinkle them with cracklings, fried with onions, cut Borodino bread, grease it with butter and don’t forget to put the pine nut tincture on the table.
  11. That's it, now you can call us

Bon appetit!

Simple marinade for mackerel

Ingredients:

  • fish - 1 kg;
  • water - 2 l;
  • lemon juice;
  • Bay leaf;
  • salt - glass;
  • sugar - glass;
  • garlic - 2-3 cloves;
  • black peppercorns;
  • onion peel.

Cooking method:

  1. You need to boil water, add salt, sugar, bay leaves and onion peels.
  2. You should also add lemon juice (about 20 ml) and chopped garlic.
  3. You need to cook for about 10 minutes, then turn off and cool.
  4. Brine for mackerel, the fish carcasses should be dipped into the resulting brine and left there for at least 2 hours.
  5. After this, the meat must be removed and dried.
  6. Now you can begin the process of hot or cold smoking.

Bon appetit!

Marinade with bay leaf and coriander

Ingredients:

  • fish - 2-3 pcs;
  • water - 1 l;
  • sugar and salt - 2 tbsp. spoons;
  • pepper;
  • coriander - 1 tbsp. spoon;
  • bay leaf - 5 pcs.;
  • carnation.

Cooking method:

  1. The marinade is prepared at home as follows.
  2. Pour a liter of water into a saucepan; if there is a lot of fish, then the amount of liquid can be increased.
  3. Place on the fire and start boiling.
  4. When bubbles appear, add salt and sugar.
  5. There is no need to be afraid that a sweet ingredient will ruin the taste.
  6. Sugar just helps make the carcasses absorb spices and salt faster, so it is necessary in small quantities.
  7. Marinade at home
  8. Place the remaining spices in the water.
  9. If you wish, you can add your own seasoning; there are no restrictions on this - the main thing is that it does not spoil the product.
  10. The fish needs to be soaked for about 12 hours, you can increase the time to a day.
  11. Before smoking, you should hang it by the tail for about 1-2 hours.
  12. This is necessary to ensure that all the liquid is glass.
  13. Now the carcasses can be sent straight to the smokehouse.
  14. If you cook it hot, you can start eating in 30-45 minutes.
  15. According to this recipe, the dish turns out tasty, aromatic and piquant.

Bon appetit!

Hot marinade for mackerel

Ingredients:

  • 1 tbsp salt,
  • 5 allspice peas and 5 black peppercorns,
  • 2-3 bay leaves,
  • cilantro seeds 1/2 teaspoon (better to grind),
  • 1/2 teaspoon fennel seeds

Cooking method:

  1. To boiling water (1/2 l) add 1 tbsp salt, 5 allspice peas and 5 black peppercorns, 2-3 bay leaves, 1/2 tsp cilantro seeds (better to grind), 1/2 tsp seeds fennel.
  2. Let the marinade simmer for 2-3 minutes.
  3. We clean the mackerel, cut it into slices and place it in a glass bowl on top of the onion, cut into half rings.
  4. Turn off the marinade, add 2-3 clove buds, 1 tablespoon of vinegar and pour it (still hot) over the fish.
  5. The fish will be ready in 2-3 hours and will taste more like canned mackerel in its own juice, but much better, since we do not boil it, which means it does not become tough.

Bon appetit!

Ingredients:

  • 0.5 liters of water
  • 4 tbsp salt
  • 1 tbsp. Sahara
  • Bay leaf
  • coriander (I only had ground)
  • black peppercorns (there were 6-8 peppercorns left in the house), so I added some ground pepper.
  • 1 tbsp. unrefined sunflower oil
  • 1 tbsp. vinegar (I used natural apple cider vinegar)

Cooking method:

  1. Mix all ingredients and put on fire.
  2. I brought all this to a boil and let it cool.
  3. Added 0.5 cups of milk to the cooled marinade (for me this is the most mysterious component for cooking fish).
  4. Next, I cut the mackerel into thin pieces, about 2 cm.
  5. I put it in an enamel saucepan, covered it with a plate so that the fish was immersed in the marinade, and let it brew for 1.5 hours.
  6. I remember that in this recipe it was recommended not to overcook the fish, otherwise it might be too salty.
  7. To serve mackerel on the table, you can cut the onion into rings.
  8. Add herbs and a little unrefined sunflower oil.
  9. I also added a little green onion for beauty and flavor.

Bon appetit!

Marinade for mackerel

Ingredients:

  • water – 500 ml,
  • coarse salt – 30 g,
  • sugar – 15 g,
  • black peppercorns – 2 g,
  • dill / fennel seeds – 1.5 g.,
  • dried basil – 1.3 g,
  • dried oregano – 1 g,
  • bay leaf – 2 pcs.

Cooking method:

  1. First I added salt, sugar, bay, pepper drupes and dill seeds to the water.
  2. I let it boil, and already on low heat I added the herbs, another minute or two and I turned it off.
  3. I leave it covered until it cools.
  4. I immediately cut the fillet into diamonds for convenience and immersed it in the marinade, expecting to taste it in about 10 hours.
  5. By the way, I also took apart the oyster mushrooms and gave them the same spicy mixture

Bon appetit!

Marinade for mackerel with tea brine

Ingredients:

  • water - 1 liter
  • black tea - 3 tbsp. l.
  • salt - 4 tbsp. l.
  • sugar - 3 tbsp. l.

Cooking method:

  1. For the marinade, bring water to a boil and brew tea.
  2. Take regular black tea, without additives or flavorings.
  3. Add salt and sugar to the brew and stir until they are completely dissolved.
  4. Cool the marinade and then strain.
  5. Place mackerel in a marinating container and pour marinade over it.
  6. The marinade should completely cover the fish.
  7. Place the fish in the refrigerator for 4 days, turning it once a day so that it is thoroughly marinated.

Bon appetit!

Simple marinade for mackerel

Ingredients:

  • A spoon of vegetable oil;
  • 3 tablespoons of salt;
  • 2 spoons of granulated sugar;
  • 2 bay leaves;
  • 10 black peppercorns;
  • 5 peas of allspice;
  • 5 sprigs of parsley;
  • Half a liter of boiling water.
  • Liter of water;
  • Black pepper 12 pcs.;
  • Lavrushka 3 pcs.;
  • ½ tbsp. spoons of mustard;
  • 3 tbsp. Sahara;
  • 5 tbsp salt.

Cooking method:

  1. Take the mackerel and clean it.
  2. Then remove the head, tail, fins and entrails.
  3. Afterwards you will need to cut the mackerel into pieces of 3-4 centimeters and place them in a bowl.
  4. Now it's time for the marinade.
  5. Take a saucepan and pour water into it.
  6. Place the pan on the fire.
  7. And throw all the spices into it.
  8. After three minutes from boiling, turn off the heat.
  9. Wait for the marinade to cool.
  10. And then pour it over the mackerel.
  11. Mackerel should be placed in a dark place for a day.
  12. If you want lightly salted mackerel, then a sufficient aging time is only 12 hours.

Bon appetit!

Mackerel marinated with onions

Ingredients:

  • 3 mackerel,
  • 3 onions,
  • 4 cloves of garlic,
  • 3 tablespoons vegetable oil,
  • a tablespoon of vinegar,
  • 2 broken bay leaves

Cooking method:

  1. To marinate mackerel, peel and cut into narrow pieces.
  2. Cut the onion into rings.
  3. Place portions of mackerel in a jar, layering them with onions, sprinkling them with pepper, salt, bay leaf, and chopped garlic.
  4. Pour vinegar and vegetable oils over the mackerel prepared for marinating, and place in the refrigerator to marinate.
  5. After 6 hours, the mackerel marinated with onions will be ready.

Bon appetit!

Mackerel with spicy marinade

Ingredients:

  • 2 bay leaves,
  • 6 peas of allspice,
  • a tablespoon of coriander and dried dill,
  • 3 buds of cloves;

Cooking method:

  1. To prepare a spicy marinade, add half a liter of water to the ingredients and cook for 3 minutes.
  2. To marinate mackerel, place in jars, pour marinade and vegetable oil.
  3. Close the jars with lids and shake.
  4. Place the mackerel in the spicy marinade in the refrigerator to marinate for 2 days.

Bon appetit!

Marinated mackerel with mayonnaise

Ingredients:

  • 1.5 cups 3% vinegar,
  • half a glass of water,
  • 5 black peppercorns,
  • 2 bay leaves,
  • tablespoon salt

Cooking method:

  1. Mix marinade ingredients.
  2. To marinate, fillet the mackerel, cut into portions, pour in the marinade, and marinate in the refrigerator for 2 days.
  3. Serve marinated mackerel with a mixture of mayonnaise and dill.

Bon appetit!

Mackerel with oil marinade

Ingredients:

  • 800 g mackerel,
  • a glass of vegetable oil,
  • 2 onions,
  • 4 cloves of garlic,
  • 2/3 cup 9% vinegar,
  • 5 peas allspice

Cooking method:

  1. Before marinating, peel the mackerel, cut into portions, sprinkle with salt, put in a jar, and put in the refrigerator for 12 hours.
  2. Wash the salted mackerel.
  3. To prepare the oil marinade, dilute the vinegar with a glass of salted water and oil.
  4. Pour the mackerel pieces with oil marinade and place in the refrigerator for 6 hours to marinate.
  5. Drain the marinade.
  6. Mix the pieces of fish with onion cut into half rings, cloves of garlic, peppercorns, and pour in the marinade.
  7. After a day, the mackerel under the oil marinade is ready to eat.

Bon appetit!

Simple recipe for mackerel marinade

Ingredients:

  • frozen mackerel – 1 pc.;
  • onion – 1 pc.;
  • garlic – 4 cloves;
  • vegetable oil – 2 tablespoons;
  • vinegar 9% - 2 tablespoons;
  • salt - tablespoons;
  • ground pepper, spices - to taste.

Cooking method:

  1. Place frozen fish in cold water for half an hour.
  2. Cut off the head, tail, clean out the insides.
  3. After this, wash well and cut into portions.
  4. Place the fish in a bowl for marinating.
  5. A glass or iron deep container will do.
  6. Sprinkle with pepper and spices.
  7. Peel the onion and cut it into slices.
  8. Remove the husks from the garlic and chop into small pieces.
  9. Add onion, garlic, salt, vegetable oil, vinegar to the fish.
  10. Cover tightly with a lid and mix thoroughly.
  11. Place in the refrigerator for 12 hours.
  12. During this time, shake the container with fish several times to mix.

Bon appetit!

Marinade for mackerel

Not only fish cut into pieces, but also whole mackerel are salted. It is marinated in three-liter jars or enamel pans, folded like a jack.

Ingredients:

  • mackerel – 2 pcs.;
  • onion – 2 large heads;
  • apple cider vinegar – 5 tablespoons;
  • sugar - teaspoon;
  • salt – 2 teaspoons;
  • water – 1 glass;
  • allspice peas – 10 pcs.;
  • coriander (grains) – a pinch.

Cooking method:

  1. Salt, sugar, vinegar are added to the water.
  2. Everything is heated well until the salt and sugar dissolve.
  3. Do not allow it to boil.
  4. Remove the pan from the heat.
  5. While the marinade is cooling, clean the fish, remove the entrails, wash it well and put it in a jar, adding onions, peppers and coriander.
  6. Pour in cold marinade and cover with a lid.
  7. Leave in the refrigerator for a day.
  8. During this time it will marinate well.

Bon appetit!

Marinade for mackerel in mayonnaise

Mackerel marinated in mayonnaise is unusual, but very tasty. The cooking process is simple.

Ingredients:

  • mackerel – 1 piece;
  • mayonnaise – 100 g;
  • salt – 1 teaspoon;
  • Ground black pepper, spices - to taste.

Cooking method:

  1. Prepare the fish: defrost, but not completely, gut, wash well and cut into pieces 1.5-2 cm wide.
  2. Mix salt, pepper and spices in a deep plate.
  3. Dip each piece of mackerel.
  4. Place the fish in a container where it will marinate.
  5. Add Mayo.
  6. Stir and refrigerate overnight.
  7. Remove, place on a plate and serve along with dill and parsley.

Bon appetit!

Marinade for mackerel with mustard

Marinated mackerel in mustard and butter is perfect for a feast as a cold appetizer. It differs from other methods in the meat, which not only tastes different, but is also more flexible.

Ingredients:

  • frozen herring – 2-3 pieces;
  • dill - a good bunch;
  • vegetable oil - glasses;
  • vinegar 3% - 2 tablespoons;
  • salt - tablespoon;
  • sugar - tablespoon;
  • mustard – 1-2 spoons.

Cooking method:

  1. Thaw the mackerel, clean it, cut off the head and tail.
  2. Then wash well, remove the backbone and bones; cut into pieces.
  3. Sprinkle them with finely chopped dill and place in a bowl, then sprinkle with salt mixed with sugar.
  4. Prepare the marinade.
  5. To do this, mix vegetable oil, vinegar, and mustard well.
  6. Leave for 3-4 hours in a cool place.
  7. Serve with marinade.

Bon appetit!

Marinade for smoking mackerel

In addition to regular salted fish, many people also like smoked fish. Having prepared it at home, you will understand that the fish turns out much tastier and more natural, since the process does not use unnatural dyes or other harmful ingredients.

Ingredients:

  • seasoning for fish or grilling;
  • salt;
  • ground black pepper.

Cooking method:

  1. Mix all ingredients for marinade.
  2. Lubricate the previously defrosted and prepared fish well.
  3. Place tightly in a saucepan and refrigerate for 5 hours.
  4. Marinated fish is ready for hot smoking, but remember that it cooks quickly - 40 minutes is enough.

Bon appetit!

Marinade

Ingredients:

  • water – 1 l;
  • salt - 3 tablespoons. without top;
  • sugar – 1.5 tablespoons;
  • loose black tea – 2 tablespoons;
  • onion peel - 2 tablespoons.

Cooking method:

  1. Pour water into the pan, add salt, sugar, tea and husks.
  2. Bring all contents to a boil and remove from heat.
  3. Leave to cool.
  4. Place the prepared herring in an enamel or glass bowl and pour cold marinade over it.
  5. Cover and leave at room temperature for 4 days.
  6. To ensure that the fish is well salted and evenly colored, it is turned over every 12 hours.
  7. After cooking, it needs to drain a little before serving.
  8. To do this, hang the fish over the sink for 2-3 hours.

Bon appetit!

Lemon marinade for mackerel

An unusually tasty and interesting dish is prepared using the following recipe. This is how an unusual kebab is made.

Ingredients:

  • onions – 1-2 pieces;
  • lemon - pcs.;
  • white wine – 100 g;
  • honey – 1 teaspoon;
  • parsley - a bunch;
  • salt, fish seasoning - to taste.

Preparation:

  1. Thaw mackerel, wash.
  2. Cut off the fish fillet starting from the back.
  3. Remove remaining bones from meat.
  4. Cut the fish into large pieces, sprinkle with salt and spices.
  5. Place the mackerel in a container, topping each layer with onion sliced ​​into rings.
  6. Squeeze lemon juice onto fish.
  7. Mix honey with wine.
  8. Sprinkle mackerel with it.
  9. Sprinkle with parsley.
  10. Marinate for 30 minutes, then place on a wire rack and fry over a fire for 15 minutes on each side.
  11. Serve the rosy mackerel hot to the table.

Bon appetit!

Dry marinade for mackerel

Some housewives prefer to make marinated fish using the dry method. Judging by their reviews, it can sometimes come apart in liquid.

Ingredients:

  • salt – 2 tablespoons;
  • sugar – 1 teaspoon;
  • Bay leaf,
  • coriander,
  • black pepper,
  • carnation,
  • herbs for salting fish - to taste and desire.

Cooking method:

  1. Wash, clean the mackerel, cut into pieces 2 cm thick.
  2. Make a mixture of salt and sugar, grate each part of the mackerel well.
  3. Place in a jar or other container for pickling.
  4. Sprinkle with spices.
  5. Close the jar and put it in the refrigerator for 9-15 hours.
  6. It is advisable to shake the container at this time so that the top pieces do not turn out dry.

Bon appetit!

Simple marinade

Ingredients:

  • mackerel
  • salt - 100 g per 1 kg of fish for dry salting, 100-120 g for wet salting per 1 liter of water
  • sugar - 10 g per 1 liter of water for wet salting
  • spices - bay leaf, black pepper, allspice, nutmeg
  • water - 1 liter for wet salting, for about 3 mackerel

Cooking method:

  1. If the mackerel is frozen, then it needs to be thawed.
  2. Fill the fish with cold water and leave for 2-3 hours.
  3. Afterwards, we rinse the mackerel well, remove the entrails, gills, black films and rinse again with cold water, dry with napkins or rags.

Bon appetit!

Zsalting mackerel for smoking - wet salting

Ingredients:

  • 1 liter of water
  • 100-120 g salt,
  • 10 g sugar

Cooking method:

  1. Heat the water, add salt and sugar, dissolve, when the water boils, add spices and turn off.
  2. The brine should cool to room temperature on its own.
  3. Add spices to your taste.
  4. Place the fish in a salting container, fill it with brine, put pressure on top and put it in the refrigerator for two days.

Bon appetit!

Marinade for mackerel

Ingredients:

  • water 1 l
  • salt 4 tbsp.
  • sugar 2 tbsp.
  • vinegar 2 tbsp.
  • black pepper 3-4 peas
  • allspice 2-3 peas
  • bay leaf 2 pcs.

Cooking method:

  1. To do this, bring 1 liter of water to a boil, add pepper, salt, sugar and bay leaf.
  2. Let it cool a little and then pour in the vinegar.
  3. Place the pieces of fish in layers in the prepared container and pour in the cooled marinade.
  4. Let stand for 24 hours in a cool place.
  5. Then transfer to the refrigerator. The finished fish can be served garnished with onions or lemon with potatoes.

Bon appetit!

Classic marinade for mackerel

Ingredients:

  • water 250 ml
  • salt 1 tbsp.
  • sugar ½ tsp.
  • sunflower oil 2 tbsp
  • vinegar (preferably apple) 2.5 tbsp.
  • cloves 2-3 pcs
  • peppercorns 3-4 pcs
  • allspice 2 pcs
  • coriander seeds (to taste)
  • onions 1 pc.

Cooking method:

  1. Add all the ingredients except vinegar to boiling water, let it boil for 1-2 minutes and turn off.
  2. Add vinegar.
  3. Let cool.
  4. Place the prepared fish in a glass container in layers: a layer of fish, a layer of onion.
  5. Pour over the cooled marinade and leave to marinate for a day.
  6. Store cooked fish in a cool place.

Bon appetit!

Marinated mackerel without vinegar

Ingredients:

  • frozen mackerel - 2 pcs.
  • sugar - 1 tbsp. spoons
  • salt - 2 tbsp. spoons
  • allspice peas - 4 pcs.
  • bay leaf - 2 pcs.
  • cold water - 0.5 l

Cooking method:

  1. Place mackerel pieces in a liter jar, add bay leaf and peppercorns.
  2. Completely dissolve salt and sugar in 0.5 liters of cold water.
  3. Pour this marinade over the fish.
  4. Cover with a lid and refrigerate for 2 days
  5. Before serving, drizzle with aromatic butter.
  6. Good fish with boiled potatoes and onions!
  7. Or just with black bread

Bon appetit!

Homemade mackerel marinade recipe

Ingredients:

  • salt (almost 3 tablespoons)
  • onions – 2 small pieces
  • vinegar 9% - 50-70 ml
  • vegetable oil – 0.5 cups
  • allspice – 5 peas
  • bay leaf – 2 leaves
  • cloves – 2 pieces

Cooking method:

  1. Vegetable oil, vinegar, cloves, peppercorns, bay leaf - mix.
  2. Place the fillet in a bowl and sprinkle with salt, mix and leave for 10 minutes so that the salt is absorbed. Read more:
  3. Then pepper with ground allspice, add onion and marinade.
  4. Cover with a lid and shake.
  5. Let stand in a cool place for 10-12 hours.
  6. Then put it in the refrigerator for 2 hours.
  7. The fish is ready, you can eat it.

Bon appetit!

Marinade for mackerel with tea leaves

Ingredients:

  • brewing tea – 4 tablespoons
  • salt – 4 tablespoons
  • sugar – 2 tablespoons

Cooking method:

  1. Pour salt, sugar, tea leaves into the water and bring to a boil.
  2. Let cool, strain.
  3. Add liquid smoke.
  4. Pour the prepared marinade over the mackerel and refrigerate.
  5. It should be in it for three days, the fish should be shaken.
  6. After three days you can serve it.
  7. Before serving, cut into pieces.
  8. Delicious and enjoyable meal


Bon appetit!


Pickled mackerel is an excellent holiday appetizer. And this is not surprising. After all, it itself is a very tasty fish, and according to modern recipes it is quite possible to quickly marinate mackerel.

Mackerel, marinated at home, is several times tastier than store-bought fish. But all culinary recipes available on the Internet differ in both monetary costs and time.

Below are several “inexpensive”, and most importantly, simple and “quick” recipes for how to quickly marinate mackerel.

Recipe No. 1

  • 2 mackerel;
  • teaspoon sugar;
  • 2 tbsp. spoons of regular salt (or 1 tablespoon of sea salt);
  • 50 ml. soy sauce;
  • 100 ml. balsamic vinegar;
  • 100 vegetable oil;
  • a small bunch of greenery;
  • spices.

Preparation:

  1. To quickly marinate mackerel, you first need to cut off the head of the fish and clean the abdominal cavity, rinse thoroughly. Then you need to carefully pull out the spine. To do this, make an incision along the vertebra, holding it with your hand, and then pull it out.
  2. Next, you need to remove the remaining bones from the fish fillet. To do this, make strong cuts on both sides of the bones (try not to damage the fillet and skin), then pull out the cut strip along. You also need to clean the fillet from the fins. Perform similar operations with all mackerel halves.
  3. Let's prepare the marinade for the fish.
    To do this, you need to mix balsamic vinegar, sugar, soy sauce, as well as half the required amount of sea salt and spices. Stir until the salt and sugar are completely dissolved. You can use absolutely any spices – according to your taste. For example, paprika, black peppercorns, ground white pepper. You can also put in a small stick of ginger, peeled in advance.
  4. Add oil to the fish marinade. You can use either olive or sunflower oil (optional). Mix everything thoroughly.

    The finished marinade must be heated until hot (not boiling).

  5. While the fish marinade is heating up, sprinkle the mackerel fillets on all sides with the remaining amount of sea salt. Place in the required container. Monitor the marinade, stirring constantly; it should be hot, but under no circumstances should it boil.
  6. When the marinade becomes hot, you need to add finely chopped greens to it, mix everything well and remove from heat. You can choose absolutely any greens. For example, parsley, dill, cilantro. Close the lid and set aside for 30-40 minutes.

    With this simple but very useful method you can quickly marinate mackerel. You can serve it either cold or warm. Also, the remaining marinade for fish can be used in preparing various dishes; it is excellent as a dressing, and also poured into soups.

Recipe No. 2

  • 2 medium sized mackerel;
  • 2-3 tbsp. spoons of 9% vinegar;
  • 3 peas of allspice black pepper;
  • 4-5 tbsp. tablespoons salt (or 3-4 sea salt);
  • 2-3 tbsp. spoons of sugar;
  • 3 bay leaves.

Preparation:

  1. To quickly marinate mackerel, first we do the same as in recipe No. 1 (points 1 and 2). Cut the mackerel into medium-sized pieces. Carefully place in the jar.
  2. Then you need to pour a liter of ordinary water into the pan and put it on fire. Put black peppercorns, salt, sugar, salt and bay leaves there. After the water boils, keep it on low heat for 2-3 minutes, mix everything well until the sugar and salt are completely dissolved. Remove from heat, set aside. And only then pour vinegar. You can use red wine vinegar if you prefer.
  3. After the fish marinade has cooled, pour it over the mackerel pieces (they should be completely covered with the marinade). You can cover the jar with a lid. After 24 hours, the mackerel will be ready.

    These simple and very effective recipes should help you marinate mackerel quickly and easily! I recommend preparing boiled potatoes for mackerel, which goes very well with fish. And, if you ask, how to quickly dig up potatoes, then the answer is simple: buy a potato digger for a walk-behind tractor.

    Bon appetit!

Pickled mackerel. And each of them is interesting in some way. One contains a minimal list of products, the other is intended for quick preparation, etc. In addition, everyone knows that almost any holiday table includes pickled mackerel. Everyone can choose a recipe to suit their taste. And even for everyday, more “budget” use. Here are several options for preparing this delicious fish.

Marinated mackerel. Cooking recipes

In our article we will look at the following recipes:

  • quick cooking option;
  • fish with mustard;
  • mackerel with onions;
  • marinating in tea brine;
  • mackerel in apple cider vinegar;
  • low calorie option;
  • mackerel in Korean.

Quick recipe

Quickly means marinating the mackerel within 12 hours. This cooking time is quite convenient, since you can leave the fish overnight and enjoy its exquisite taste in the morning. A very good recipe for unexpected guests or when a celebration of considerable scale is planned, and time is very limited. So, how is marinated mackerel prepared? The quick recipe requires the following ingredients:

  • 1 mackerel;
  • half tsp seasonings for fish dishes;
  • half tsp black pepper (ground);
  • 3 allspice peas;
  • one bay leaf;
  • clove of garlic;
  • 1 onion;
  • one tbsp. l. sunflower oil;
  • one tbsp. l. 6% vinegar;
  • one tsp. Sahara;
  • half tbsp. l. salt.

Defrost the mackerel until it is ready for gutting. After cutting off the head and taking out the insides, wash the fish well inside and out. After drying it a little with a napkin, cut it into 2-3 cm pieces. Cut the peeled onion into rings. Place pieces of mackerel, onion rings, chopped garlic in a deep plate. Add all spices in the indicated proportions. After mixing everything well, transfer it to a jar, close the lid and put it in the refrigerator for 12-14 hours.

After the specified time has passed, we take out the marinated fish and evaluate its great taste.

Mackerel with onions

This recipe differs slightly from the previous one, mainly due to slight differences in the amount of seasonings. But it is recommended to marinate the fish this way for a day, although it can be less (from 12 hours). You just need to taste it periodically when preparing it for the first time to adjust the marinating time to your taste. The recipe for pickled mackerel with onions is as follows.

We will need:

  • one fresh frozen mackerel;
  • one onion;
  • clove of garlic;
  • a tablespoon of oil and vinegar;
  • five peppercorns;
  • two bay leaves;
  • half tsp salt;
  • 1/3 tsp. sugar and seasonings for fish;
  • quarter tsp pepper.

Let's get started. This recipe is special in that it uses mackerel that is not completely defrosted. Thanks to this, our fish slices will be smooth and neat. But it’s worth considering that during marinating we will get additional juice.

Having defrosted the fish halfway, so that a certain density is maintained and easy slicing occurs, we cut off the head and remove the entrails. Rinse thoroughly. Cut the mackerel into pieces 1.5-2 cm thick. Cut the onion into pieces and disassemble into separate rings. Place the fish pieces in a bowl, sprinkle with ingredients: salt and sugar, fish spice, pepper. Add squeezed garlic, peppercorns, bay leaf. Mix it all. Lay out the onion rings, add vinegar and sunflower oil, then mix very carefully.

Put everything that comes out into a jar and close it with a lid. It is desirable that the jar be spacious. This is necessary to periodically shake the fish in the marinade. We put the jar in the refrigerator, after a day we take it out and enjoy our deliciousness.

Mackerel in apple cider vinegar

A simple and very convenient method of preparation: it takes little time, but such marinated mackerel always makes me happy. The recipe includes the following list of products:

  • 2 mackerel (300-400 gr. each);
  • half a liter of water;
  • large onion;
  • 3 cloves;
  • five peas each of black and allspice;
  • five coriander seeds;
  • half tbsp. l. Sahara;
  • three tsp. salt;
  • 2.5 tbsp. l. apple cider vinegar;
  • two tbsp. l. vegetable oil.

Prepare the marinade. Boil water in a small container, add all the listed spices, except oil and vinegar, as well as onions. Boil for about five minutes. Let the marinade cool to room temperature. Add vinegar and vegetable oil.

Now you need to prepare the mackerel. To do this, remove the insides, cut off the head, fins and tail. Rinse thoroughly and dry from moisture. After this, cut the fish into 4-5 cm pieces. Cut the onion into half rings. Place the mackerel in a jar, sprinkling each layer with onions. Pour in the marinade and leave for a day.

A day later we meet the welcome guest at our table.

Marinated mackerel: recipe with mustard

To marinate fish according to this recipe, we will need:

  • sugar and salt - 4 tbsp. l.;
  • black peppercorns - 10 pcs.;
  • coriander beans - half a teaspoon;
  • dry mustard - one teaspoon heaped;
  • bay leaf - 2-4 pcs.;
  • sunflower oil - 2 tbsp. l.

So, prepare the marinade in a separate bowl. To do this, pour water, pour out the described ingredients, with the exception of vegetable oil and coriander beans. Boil the marinade for 5 minutes. After turning off, add vegetable oil, then mix well and let cool.

Let's start with the fish. Lightly defrost the frozen mackerel so that it can be gutted, cut off the tail and head, and cut into pieces 2-3 cm wide.

After pouring the fish, add coriander, put a small pressure on top so that the fish is completely covered with brine. Place in the refrigerator for 12 hours.

The fish turns out to be aromatic, lightly salted, and most importantly, much tastier than store-bought. It can also be stored for a long time in the marinade in the refrigerator.

Mackerel in tea brine

Fish prepared according to this recipe tastes and looks like smoked fish. So, how is this marinated mackerel prepared? A recipe with a photo will help you complete all the steps correctly.

We need:

  • frozen mackerel - 2 pcs. (large);
  • water - 1 l.;
  • sugar - 4 tbsp. l.;
  • tea leaves - 4 tbsp. l.;
  • salt - 4 tbsp. l.

At the first stage, we defrost the fish, cut off the head, gut it, and wash it well.

The second stage is to prepare the brine. It is necessary to pour boiling water (1 liter) into the tea leaves. Cool the tea. Then add salt and stir well, add sugar and stir vigorously until completely dissolved.

The third stage involves placing the fish in the resulting brine. After this, it is placed in the refrigerator for 4 days.

At the fourth stage, the mackerel is removed from the marinade, rinsed, and hung over the sink overnight. When the marinade has drained, the fish is ready to eat.

It is stored in the refrigerator, wrapped in a paper bag.

Low calorie recipe

The calorie content of such fish is 105 kcal per 100 g, and this marinated mackerel is very easy to prepare. We provide the recipe below.

Components:

  • frozen mackerel - 700 gr.;
  • large onions - 1 pc.;
  • 1 tbsp. l. 9% vinegar, ketchup and salt;
  • sugar - 1 tsp;
  • black pepper - 6-7 peas;
  • vegetable oil - 50 ml;
  • water - 150 ml.

Cooking fish, as in previous cases, consists of preparing mackerel and marinade. We cut the fish according to the already so familiar method. We prepare the marinade as follows: cut the onion into half rings, mix all the ingredients in a saucepan, bring the resulting marinade to a boil, cook for five minutes, let cool until hot, but not scalding.

Pour a little marinade into a bowl, lay out a layer of fish, again marinade and a layer of fish. At the end, pour out the marinade that remains. When everything has cooled, cover the bowl with cling film and put it in the refrigerator for a day. The marinated fish is ready!

Korean mackerel

Delicious marinated mackerel, the recipe for which is slightly different from those already presented above, has its own unique aroma.

Required Products:

  • one mackerel (about 500 gr.);
  • Korean carrots - 100 gr.;
  • one large onion;
  • vegetable oil - 5 tbsp. l.;
  • chili sauce;
  • rice vinegar (can be replaced with white balsamic) - 4 tbsp. l.;
  • sugar and salt - 1 and 0.5 tbsp. l respectively.

First, defrost the mackerel. Then carefully cut the fillet along the ridge and cut it into pieces 1-1.5 cm. Place in a deep container.

Next, prepare the marinade. To do this, mix rice vinegar, sugar and salt. Pour the resulting marinade over the fish. So it should marinate for 60 minutes. After an hour, transfer the fish to another vessel. Place the onion, cut into half rings, into the marinade and heat it, but do not bring it to a boil. Thanks to this process, the onion will become softer and the bitterness will disappear.

Strain and cool the onion. Add it to the fish along with Korean carrots. Pour hot oil into the fish. Add chili sauce to taste. Mix everything carefully. Marinate for 3-4 hours. And now our fish is ready!

Let's sum it up

Marinated mackerel very often finds its place not only on the festive table, but also on the everyday table. Recipes for its preparation, as we have seen, can be very diverse. Therefore, you should not be afraid to experiment. Each person will be able to find a suitable way to marinate mackerel.

Salted and marinated fish are always sold in stores, but whether the purchased fish will satisfy your taste preferences remains a big question. It is often oversalted, especially in summer. And mackerel marinated at home is very tasty, aromatic, moderately salty and spicy. You can add the spices you like and adjust the amount of salt and vinegar. Therefore, if you still don’t know how to pickle mackerel, I suggest you fill this unforgivable gap in your culinary skills.

Secrets of delicious marinated fish

The fish will turn out tasty and beautiful only if you know little secrets. This will not be news for experienced housewives, but it will be very useful for those who are just starting to cook.

  • Half the success is a good, fresh product. Carefully inspect the fish before purchasing - it should be light-colored, with smooth, intact skin. Even a slight yellowness in the area of ​​the belly and fins of mackerel indicates that the fat is not very fresh and the product has been languishing on the counter for a long time. If the fish is not packaged, then do not hesitate to smell it. You will notice the smell of rancid fat immediately.
  • Don't wait for it to defrost. It is much easier to fillet and cut frozen fish. Mackerel has very soft meat and the pieces will squish if it melts. When cutting a frozen carcass, you will get a perfectly even cut.
  • Adding vinegar helps neutralize excess oil from the mackerel and makes the dish safer. But too much of it completely ruins the taste, so don’t overdo it.
  • You can change the spices in the recipes at your discretion. Bay leaves, any pepper and allspice are perfect, including cloves, Italian herbs, garlic and coriander. Add what you love.
  • If you like the slightly sweet taste of pickled mackerel, then use the same amount of sugar as salt.

These little secrets will help you prepare a very tasty and aromatic snack. And now there are several popular and very successful marinated mackerel recipes to choose from.

Pickled mackerel in a jar

The most popular method is mackerel marinated in a jar with onions. The recipe is quite simple and quick. In just a day you will receive a simply magically tasty and aromatic fish, moderately salted, soaked in spices with a very tasty onion. First, check out the list of ingredients:

  • 2 frozen mackerel
  • a pair of bulbs
  • a couple of cloves of garlic
  • a full spoon of salt
  • half a spoon of sugar
  • about 50 ml vinegar
  • a little vegetable oil
  • various spices - bay leaf, ground pepper and peas, allspice

Don’t wait for the fish to defrost - it’s much easier to work with frozen fish, and the pieces turn out very even and beautiful.

  1. Wash the frozen fish, remove its head and tail, gut it and rinse well again.
  2. Cut it into pieces about 2-3 centimeters thick.
  3. Grate the garlic or pass it through a press, chop the onion into rings or half rings.
  4. In one bowl, mix onion with garlic and fish, add salt, sugar and spices. Add vinegar and oil. Don’t add too much oil – the fish is already quite fatty.
  5. Mix everything well and place tightly in a jar.
  6. To salt the jar of fish, it should sit in the refrigerator for about a day, but you don’t have to wait that long and try it earlier.

Serve with boiled potatoes, mashed potatoes, or simply as a holiday appetizer. Mackerel according to this recipe turns out incredibly tasty and aromatic!

Marinating mackerel “You’ll lick your fingers”

Do you want something unusual? Then try cooking fish using the now popular method. Mackerel marinated at home is very tasty and is also an original holiday appetizer. It’s not for nothing that people call this recipe “Finger-lickin’ good.” The taste is truly amazing! What will we use to prepare it? For three pieces of frozen mackerel, take:

  • one large boiled carrot
  • 3 large onions
  • half a glass of sunflower oil
  • a can of good green peas
  • a little less than half a glass of table vinegar (or less)
  • a little ketchup - no more than three tablespoons
  • spoon of salt
  • For spices, ground black pepper is enough

Have you prepared everything? Then you can start preparing a delicious snack.

  1. Fillet the slightly thawed fish, removing the backbone, fins and skin.
  2. Cut into the same pieces as store-bought preserves.
  3. The carrots need to be boiled, but not cooked until completely soft. Roughly chop it.
  4. Now in a container, layer the fish with onions, peas and carrots.
  5. Separately prepare the marinade from oil, vinegar, sugar, salt, black pepper and ketchup.
  6. Pour the marinade over the prepared fish and vegetables and refrigerate for a day. Many people start tasting it after 12 hours. They say that by this time it is remarkably salted.

Finger-licking pickled mackerel is sure to take one of the main places on the holiday table. Everyone will be asking you for this delicious recipe!

Mackerel marinated at home in brine

Some people prefer fish marinated in brine. It turns out very juicy and less salty. If you are looking for such a recipe, then try using this one - it will meet all your expectations. We will use the following ingredients.

  • 2 good fat and plump mackerels
  • 3 tablespoons of salt - if you want it saltier, then take it with a slide
  • 2 tablespoons vegetable oil
  • Spices - dill, allspice and black pepper, coriander grains, clove buds

Wash and gut the fish in advance, cut it into neat pieces and you can start cooking.

  1. Take a small saucepan and pour a liter of water into it.
  2. Prepare the marinade - add 3 tablespoons of salt, a few bay leaves, a little vegetable oil and the rest of the spices. Place the saucepan on the fire and let it boil for a couple of minutes.
  3. Cool the marinade to room temperature, place the fish in a container or jar and fill it.
  4. According to the recipe, it is recommended to keep the pickled fish in brine for about two days, but you can eat it after just one day.

With boiled potatoes, this dish goes down with a bang. Simple, fast and incredibly tasty!

Marinated mackerel pieces

If you want to salt fish quickly, then quick-cooking pickled mackerel will help you out. It is prepared under pressure and is done very quickly. The sample can be taken within a few hours. There are very few ingredients in this recipe - 2 fish, ground black and allspice, a spoonful of sugar and 2 tablespoons of salt. It's also very easy to prepare:

  1. Fillet the fish and cut into small neat pieces, as in preserves.
  2. Prepare the pickling mixture by mixing all the dry ingredients.
  3. Place the fish in a container and sprinkle it with the pickling mixture.
  4. Place a weight on top and refrigerate for 6 hours.

This recipe comes in handy when you don’t have time to wait a day or two. The mackerel turns out to be very tender, well salted, but not over-salted. It is perfect as a snack, addition to potatoes or in salads.

Mackerel marinated with onion and vinegar

If what you love most about herring or mackerel is onion soaked in fish and spices, then this recipe will captivate you forever. We take the proportions based on one large fish. If you marinate more, then, accordingly, you need to increase the amount of ingredients.

  1. We clean the mackerel and cut it into equal, neat pieces. We put it in a container and fill it with simple brine - two tablespoons of sea or regular salt for 0.75 liters of water. Let it sit for a day.
  2. Now we make a delicious marinade. Cut a couple of large pink or red onions into thin rings. In a bowl, add 2 tablespoons of table vinegar and oil, a little grated or ground ginger, black pepper to taste and coriander grains. Mix all this well and combine with fish and onions.
  3. You can eat marinated fish after a few hours, but it is better to leave it for a day so that it is well marinated and soaked in all the spices.

Marinated mackerel with onions is a real culinary masterpiece. This recipe is sure to become one of your favorites.

Mackerel marinated with carrots and onions

No matter how much you shop for salted fish that suits your tastes, home-marinated mackerel is still very tasty and simply incomparable to store-bought fish. It’s better to buy 2 fresh fish and try to cook it according to this recipe at home. For it you will need one large carrot and 2 onions. For the brine, take half a liter of water, an arbitrary amount of black and allspice peppers, bay leaves, coriander and cloves, as well as a little vegetable oil, a spoonful of salt and half as much sugar. Vinegar to taste. The best option is 2-3 tablespoons of apple or table vinegar.

  1. Boil the brine. Put the water to boil, throw in the carrots cut into neat circles and all the ingredients for the brine. Boil for no more than 5 minutes and then cool.
  2. We cut and cut the fish.
  3. We cut the onion.
  4. Place all components in a jar in layers and fill with cooled brine.
  5. Place in the refrigerator for a day.

Try to taste it at home not in a day, but a little earlier, so as not to overcook or oversalt the mackerel. Usually, 15-20 hours are enough for marinating in order to obtain a tender, moderately salted product. Be sure to try it - it’s very tasty and looks just great.

Mackerel marinated at home is very tasty, beautiful and most importantly fresh. You will understand this when you try to add salt yourself. Each of these recipes can take its rightful place on your table and in the hearts of your household!

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