How to pickle freshly frozen mackerel fast and tasty

If you want to eat salted mackerel, and the copies lying on the shelves of the nearest supermarket do not cause trust, then you should urgently read this article. From it you will learn how to pickle the freshly frozen mackerel and prepare a wonderful treat for the whole family.

Fish salted at home

Mackerel is an ideal product for pickling. This delicious fish does not contain many bones, it is fat enough in itself and is famous among gourmets due to tender meat. It can be served with potatoes as a main course or presented as a snack to strong drinks. Read how to pickle the freshly frozen mackerel, and follow our instructions:

• Let the frozen fish leave at room temperature. After this, rinse it in running water, remove the head, tail, fins and entrails.
• With a sharp knife, cut the carcass into pieces.
• Mix a tablespoon of salt and a teaspoon of sugar, and then grate the resulting mixture with mackerel. Remember that this amount will be enough for two large fish.
• Put the processed pieces in a container with a laurel leaf and put them in a cool place for a couple of hours. When the mackerel secrete the juice, remove it, and leave the fish salted for the night (but not less than 12 hours).
• The next day, wash the pieces of fish with water and sprinkle with ground pepper if desired.

How to pickle mackerel freshly frozen

We want to share with you a very simple recipe for cooking salted fish. As you know, mackerel is rich in vitamins and trace elements, so doctors recommend that you include it often in your menu. The cost of this product is low, which is an undoubted advantage in our difficult times. So, read how to pickle mackerel freshly frozen:

• For one fish weighing 500 grams, take one tablespoon of salt and the same amount of sugar.
• With the mixture obtained, grind the treated carcass, cleaned of the viscera, skin and fins.
• Put the fish in a simple plastic bag and send to a dark place to salivate at room temperature for a day.

When the mackerel is ready, cut it into portions, pour it with vegetable oil, sprinkle with onion rings and chopped greens. Serve treats with boiled potatoes and rye bread.

How to pickle mackerel with freshly frozen chunks

This recipe is just as easy to perform as the rest. Having tried the result of salting, you, most likely, will refuse once and for all from buying salted fish in the store. How to pickle freshly frozen mackerel? The recipe is this:

• Defrost the middle carcass in the refrigerator and rinse well under running water.
• Remove the head, tail, entrails and fins of the fish, and then cut it into the same pieces.
• Now you can start making brine. To do this, mix one liter of pure water, four tablespoons of salt without a slide (not iodized), two large spoons of sugar (also without a slide), three bay leaves, several black and fragrant peppercorns in enameled dishes.
• The resulting solution put on the fire, bring it to a boil and cook a couple of minutes. When the marinade has cooled, add two spoons of 9% vinegar to it.
• Pieces of fish put in a glass jar and pour the finished solution. Mackerel should stand at room temperature for at least 24 hours. If it seems to you that she has not salted enough, let her stand still for a while.

Prepare a ready fish on a dish and serve on a table, decorating onions and lemon with half rings.

Mackerel of spicy salting

If you need to quickly prepare for a holiday or a family celebration, then pay attention to this recipe. Even a beginner can cope with the preparation of a delicious dish, so do not hesitate and boldly get down to business. How to pickle mackerel freshly frozen quickly? The recipe is simple:

• Defrost one fish weighing about 500 grams. Clean it from the viscera and films, remove the fins and head, and then cut into equal-sized pieces.
• Peel one small onion from the shell and cut into thin rings.
• One and a half teaspoons of salt mixed with half a teaspoon of sugar, ground cloves, a pinch of a mixture of Provencal herbs and two crushed laurel leaves.
• At the bottom of the glass jar, put some of the onion, sprinkle it with spices, and then lay some of the fish. Repeat the procedure two more times, ending with a layer consisting of onions and spices.
• Cover the jar with a lid and leave for a couple of hours. After that, the bank should be turned over and left alone until the next day.

Salted mackerel in mustard solution

The secret of the special taste of this fish lies in the special composition of the spices that we will use to prepare the marinade. If you do not yet know how to pickle the freshly frozen frozen mackerel, then you can use this recipe:

• Take a few fresh frozen fish carcasses weighing about a kilogram, defrost them in the fridge, peel them from the entrails and skin, remove the heads, fins and tails. After processing, cut the mackerel with the same pieces.
• In a suitable dish, pour the water and cook the brine, putting there five tablespoons of salt, three tablespoons of sugar, a spoonful of dry mustard, three dried clove flowers, a couple of spoons of vegetable oil and six bay leaves.
• Fold the fish in a glass jar, fill it with cooled brine and leave for three days. Several times, the mackerel will need to be turned over so that each piece is well salted.

Salted mackerel. A simple recipe

Fish, cooked according to this recipe, can be consumed already a day after salting. Therefore, you can easily calculate the time and prepare an original snack for a festive meal. How correctly to pickle freshly frozen mackerel:

• Take three small fish (one kg). When the mackerel wanders, remove the tails, the heads, the insides and the fins. After this, cut the fish with medium-sized rings and rinse each under running water. Make sure the belly films are completely removed.
• Cook the brine from 500 ml of water, two spoons of salt, eight peas of black pepper and two bay leaves.
• Pieces of fish spread on the bottom of a suitable enamelware, squeeze the juice of lemon (one teaspoon), and then pour a cooled solution. It is important that all mackerel be covered with liquid.

Salted mackerel in tea solution

The original recipe for fish cooked with tea is sure to please your loved ones. Pieces of mackerel seem to look like smoked, because at the end of salting they get a dark color. Do not be surprised if your guests confuse your fish with the fish bought in the store. So, how to pickle the freshly frozen mackerel?

• Defrost two large carcasses, prepare them for pickling and cut into pieces of the required size.
• To prepare the brine fill with boiling water (one liter) four tablespoons of black tea without flavors. When the brewing cools, mix it with four tablespoons of salt and four tablespoons of sugar.
• Pour the pieces of fish with brine and leave at room temperature for three days.

Salted fish in brine with onion peel

Try to cook at home, fish for a very interesting recipe. How to pickle mackerel freshly frozen:

• Prepare for salting and treat three medium carcasses.
• Pour a liter of water into a pan, fill three tablespoons of salt, one and a half tablespoons of sugar, two tablespoons of dry tea leaves and two handfuls of onion husk. Bring the solution to a boil, cool and strain with a sieve.
• Pieces of fish are placed in a deep tray, pour marinade, cover and leave for four days in the refrigerator. Do not forget to turn the mackerel several times a day for even salting.

Having learned how to pickle freshly frozen mackerel, you can independently prepare a delicious treat for any holiday.

We hope that you will like homemade fresh-frozen mackerel (recipes). Salt this wonderful fish in many ways. Find an option that you like most, and please your loved ones with your favorite tastes.