Mackerel in marinade: cooking features, recipes. Marinade for mackerel spicy salting

Someone prefers to eat meat products, someone likes only sweets, and there are people who can not imagine dinner without fish dishes. For the last group you can only rejoice, because the fish is known for its useful properties and a rich set of nutrients, vitamins and minerals.

Useful properties of mackerel

Especially loved by many gourmets mackerel. This type of fish is recommended for therapeutic or dietary nutrition. Eating mackerel promotes the rapid synthesis of protein, the normalization of metabolic processes, increased activity of the immune system, the production of hemoglobin.

Scientists have proved that any salted fish, including mackerel in marinade, is able to protect a person (at the internal level) from various aggressive environmental influences. The substances included in its composition, help in the fight against cancer, remove harmful cholesterol, promote the healing and strengthening of the walls of blood vessels. In addition, mackerel - an excellent assistant in the prevention of heart attacks, strokes, thrombosis, blood pressure changes.

Fish preparation

Marinated mackerel cooked at home is not only useful, but also economically affordable dish. In stores, it is sold in both fresh and frozen form. And if you did not like the ready-made salted mackerel in the trading hall, you can always cook it quickly in your own kitchen.

Before you start cooking, you should properly disassemble the purchased fish. Trim the tail, remove the fins and head. We remove the insides. Be sure to clean the inner films. If they are not removed qualitatively, the mackerel in the marinade can turn out to be bitter. You can salt the fish whole or cut it first into small portions.

The easiest marinade

There are a lot of recipes, telling how to make a delicious marinade for mackerel at home. Let's start with the easiest and simplest option. It is suitable for beginners and those who want in four or five hours to get a delicious and fragrant fish for dinner.

Required:

• Mineral water.
• Fish - three carcasses.
• Four tablespoons of sugar.
• A spoonful of salt.
• Bay leaf.
• Carnation (to taste).

Prepared fish should be cut into portions. In the pot, pour mineral water, add all the ingredients listed above and bring to a boil over high heat. Remove the pan from the plate. Let's marinade a little cool. It turns out a fragrant marinade for mackerel spicy salting. Fill with a slightly warm brine fish. Once the marinade has completely cooled down, you can put the saucepan in the refrigerator for five hours.

Marinade with onions

Most often, this mackerel in the marinade is found in restaurants and cafes. But you can cook a delicious and delicate fish with a magnificent aroma at home. For this you need:

• One liter of mineral water.
• 3-4 carcass of mackerel.
• Two large bulbs.
• Two tablespoons of granulated sugar.
• Salt.
• Bay leaf.
• Fresh greenery.

This recipe requires a whole carcass. It only needs to get rid of fins, head and entrails. Slice finely onions and greens, we put these ingredients inside the carcass. We put a little onion on top of the fish.

Now we are preparing marinade for the ambassador of mackerel. Pour a liter of water into a saucepan, add sugar and salt. We add fire. We are waiting for the loose ingredients to dissolve. Now add a couple of laurel leaves. Bring the marinade to a boil. Turn off the fire.

As in the first variant, even a warm brine is required to fill the fish, laid in a "bed" of onions and greens. A mackerel is prepared in a marinade of onions for about ten to twelve hours. Experienced housewives advise to salt fish in the evening, "in the night", in order to get a ready-to-eat product in the morning.

Spicy marinade

Any brine, in which aromatic spices are added, can be safely called "spicy". To the festive table mistresses recommend a recipe marinade for mackerel, which will certainly be attended by a large number of spices.

Ingredients:

• Water.
• Mackerel - two pieces.
• Four tablespoons of sugar.
• Salt.
• Half a teaspoon of ground coriander.
• Two or three carnations.
• A teaspoon of cumin.
• Half a teaspoon of hops-suneli.

Fish must be gutted, get rid of the viscera, fins and head. We cut it into portions. We put it in a container.

Pour water to a deep saucepan. Bring it to a boil without first adding any ingredients. Only after the bubbling bubbles appear, it will be possible to put spicy salting in the marinade for mackerel: cloves, cumin, coriander, hops-suneli. For about five minutes - seven brine are reported to be left already together with spices. Turn off the fire. Let's marinade cool.

Warm marinade with an incredible spicy aroma pour into a container, where already lie pieces of mackerel. We remove the container with the fish in the refrigerator for six to seven hours.

Marinade with tomato paste

Many people like fish in tomato sauce. Unfortunately, in stores today it is not always possible to find a quality and really tasty mackerel in a tomato marinade. Prepare her at home on the classic recipe of Greek chefs.

Ingredients:

• Four carcasses of mackerel.
• One and a half liter of mineral or purified water.
• Five tablespoons of tomato paste (preferably home-made).
• One fresh carrot.
• Two tablespoons of sugar.
• Salt.
• Three large cloves of garlic.
• Leaf laurel.
• Parsley (fresh or dried).

As usual, before cooking, gut the fish and rinse the carcass under running water. Cut into pieces of the desired length. In a separate container, mix the grated carrot, chopped garlic and tomato paste on a large grater. The best option is a tomato paste prepared with your own hands. But if there is none, then give preference in this recipe to the products of a proven manufacturer that does not contain preservatives, starch, flavors, etc.

Now about the marinade. We place the water in a saucepan on the fire and wait for it to boil. We add after sugar, a little salt, a laurel leaf. He is still boiling for a couple of minutes. We remove the marinade from the fire and cool it. Fill the brine with fish and add finely chopped parsley. You can mix a little. We'll send the fish to the refrigerator for 12 hours.

Marinade with lemon and soy sauce

If you want to surprise guests with an unusual recipe for mackerel, then we recommend that you pay attention to the marinade option, where lemon juice and soy sauce is used. Believe me, the fish will play absolutely new taste qualities, which will not leave anyone indifferent. Attention! In this recipe, the fish is quite salty.

Ingredients:

• Five mackerel carcasses.
• Five tablespoons of classic soy sauce.
• Three tablespoons of sugar.
• One and a half liters of clean water.
• Half a large lemon.
• Bay leaf.
• Salt - do not add!

We cook portions of mackerel. In a saucepan bring to a boil mineral or plain purified water. We put there a laurel leaf and sugar. Stirring. We give the pickle to leave for two or four minutes and remove it from the fire.

When the marinade has cooled, you can pour the pieces of fish. The final touch - add soy sauce and juice from one half of the lemon. The second half can be cut with thin plates and also put in a marinade. The cooking time of the fish is about six hours.

Tips for ambassador of mackerel

• Buy fish only in trusted stores or trustworthy sellers on the market.
• Do not be afraid to conduct experiments. In the marinade you can safely add apples, orange juice, your favorite spices, not listed in the recipes.
• Be sure to use the sugar during the preparation of the pickle. So to overdo the fish is much more difficult.
• Want to get salted mackerel with bright sourish? Add a couple of teaspoons of apple cider vinegar to the marinade.