One of the valuable commercial fish belonging to the perciformes order is mackerel. It contains a lot of vitamin and minerals – three times more easily digestible protein than beef, as well as phosphorus, sulfur, zinc, potassium, selenium, vitamins A, B12, D and fatty acids, which normalize the level of cholesterol in the body.
Frequent consumption of meat of such delicious pickled fish allows a person to lead an active lifestyle at any age..
Selection and preparation of fish
A carcass of mackerel is often used for pickling, pickling, so the choice is not to stop a whole fish with a head, where you can determine the quality and freshness in your eyes. They should be slightly convex, not cloudy..
The dent left by the finger on the body of the fish should quickly disappear, and the color of mackerel should be predominantly gray with no different yellow shades. It is also necessary for the process of marinating to choose a larger fish – it will be the most juicy, oily..
Purchased mackerel should not be defrosted to softness, but it is only necessary to hold it at room temperature for thirty minutes and proceed to cleaning. First, you need to cut off the tail, the head, if the fish will not marinate after, salted whole.
In another case, to deprive her of these parts of the carcass should not be. The abdominal part is incised with a sharp knife, the insides are removed, a black film is removed from the ribs and ridge inside. Further preparation of fish and preservation of its juiciness depends on the method of its preparation..
|mackerel (fresh frozen) –||2.4 kg (4 pieces)|
|water –||2.5 l|
|black tea (dry) –||4 tbsp.|
|salt –||150 g|
|onion peels (for color) – finely chopped –||3 handfuls (100-150 g)|
|Time for preparing: 4450 minutes||Calories per 100 grams: 156 Kcal|
Most often, on the shelves of supermarkets sell already pickled, salted, smoked mackerel. But you can marinate it yourself at home, then it will be juicier several times, tastier and retain the greatest amount of nutrients.
The process of cooking it is quite simple, uncomplicated and the amount of spices can be controlled at the discretion.
Brine should do more so that it completely covers the carcass of fish, even under pressure. He has not so many components, so to do more than necessary is not difficult. Mackerel put defrost at natural room temperature. You do not need to use the help of a microwave oven or warm water, since in the future this will determine the richness of the pickled dish..
While the fish is cooling down, you need to put water on the stove, bring to a boil, then throw salt and sugar. Onion peel is washed thoroughly, and then disposed of excess liquid with a colander and also placed in boiling water along with tea. The brine should boil for five minutes and then cool to 30-40 °.
In mackerel, if desired, you can cut off the head, tail, remove the insides, along with the black film on the ribs, to avoid the appearance of bitterness. After that, the fish is washed (especially carefully inside) and excess moisture is removed from it using a paper towel..
Carcasses are placed in a container (preferably glass and transparent), carcass is poured, a heavy load, which serves as a press, is put on top, at night. After the fish in the same condition must be moved to a cold place, the refrigerator for three days. During these days, it should be turned from side to side. It can be marinated in less time – it all depends on the size of the carcass of the fish.
How to pickle fish in vinegar at home
Marinated fish should always be well cleaned and it is advisable to remove all entrails. Scientists have found that modern markets contain products in abundance that are more than 75% of the total number infected with various parasites..
From the choice, preparation and method of marinating mackerel depends on the health of loved ones. To make a unique, juicy, healthy and tasty fish, which your family will eat with pleasure, you will need:
- mackerel – 2 pcs .;
- onions – 250 g;
- vegetable oil – 50 g;
- Black pepper and sweet pepper, bay leaf, – 5 pcs .;
- Table vinegar – 50 ml;
- salt – 60 g;
- Clove (optional) – 2 pcs .;
- water – 0.2 l.
The active cooking time of pickled pieces of mackerel is twenty minutes, and the soaking process will take two days. Caloric content of 100 g of wonderful fish is 163 kcal..
To fill, which will prepare the pieces of fish, was fragrant, you must first cook it. To do this, water, vinegar, oil are poured into a deep container, all spices are added, salt is poured and everything is mixed well until the small particles are dissolved..
Fish should not be thawed to the end. Thirty minutes of her stay in a warm room is enough. Then you should cut off the head, tail and, making a cut along the belly from the tail, remove the insides.
Knife also need to scrape off the black film inside, and then wash the mackerel under water, paying particular attention to the inside – blood should not be perfect. The fish is cut into pieces one and a half centimeters wide (portioned). Onions cleaned, shredded with thin rings, half rings.
In a wide and deep dish is poured on the bottom of a little pouring and lay out in layers, alternating, fish and onions. After that, the remains of the marinade are poured onto the surface, the container is covered, slightly shaken and sent to the refrigerator for two days..
Fill can do more – it should cover the top layer of fish and onions.
Marinate with mustard and onions in a jar
Very interesting, rich taste of mackerel can be given by adding mustard to the marinade. The pieces of fish are so imbued with it in combination with onions that they simply disappear unnoticed from the table. To create such a wonderful pickled mackerel you will need:
- mackerel – 1.2 kg (2 pcs.);
- apple cider vinegar 5% – 30 ml;
- onions – 150 g;
- soy sauce – 1 tbsp. l .;
- a mixture of peppers – 10 g;
- lean oil (odorless) – 50 ml;
- dry mustard, sugar, seasoning for fish – 1 tsp each;
- salt – 30 g;
- bay leaf – 1-2 pcs.
Marinated fish will be ready in one day, and the process of its creation will take only half an hour. Nutritional value of 100 g of fragrant mackerel equals 193 kcal.
Mackerel put defrost at room temperature for twenty minutes. Then cut the fish – cut the tail, head, and on the belly make an incision along the carcass and remove all the insides. After you need to wash, dry the carcass and cut into pieces of three centimeters wide.
For the marinade, you should mix all the spices in one container, sprinkling salt, pouring oil, vinegar, soy sauce, adding seasoning, bay leaf and mustard powder. A layer of onions, peeled, cut into rings is laid out in a jar on the bottom. Poured over two spoons of marinade, laid out the fish mixed with the rest of the onion rings or placed in layers. The rest of the marinade is poured into the jar, which should be evenly distributed..
The jar is covered, placed in the fridge for 24 hours and shaken periodically to distribute the marinade to the upper pieces of the fish. Some spices can be replaced with your favorite ones, as well as add dill, rosemary, currant leaf, a couple of garlic cloves.
Fish in tomato marinade
A very fast and at the same time not quite usual way of pickling mackerel is to add a tomato to the marinade. The fish is ready in eight hours, and the taste of the fish fillet without stones is simply amazing. To prepare a wonderful fish will require:
- Mackerel (frozen) – 2 pcs .;
- Vinegar 9% – 15 ml;
- sugar – 50 g;
- onions – 150 g;
- lean oil – 100 ml;
- salt – 60 g;
- Tomato juice – 200 ml.
Creating a mackerel in a tomato house takes forty minutes, taking into account the defrosting process. The caloric content of such a hearty dish is 197 kcal.
First of all, the fish is placed in a container, where it must thaw a little before cleaning. At this time, you can start preparing the marinade. To do this, the onion is peeled, cut into rings. Butter is heated in a frying pan, after tomato juice is poured, onions are laid out, sugar and salt are poured. Tomato filling should boil for five minutes, and then vinegar is poured into it and the marinade is set aside until it cools..
In mackerel, the head and tail are cut off, all entrails are removed. The fish is cut, the ridge is taken out. The loin is washed, excess moisture is removed from it. After it is cut into portions, laid out in layers, evenly filled with tomato marinade. In this form, the fish must be sent to a cool place for six hours, and then you can bring it to the table.
Simple recipe with lemon juice
A light, fairly simple recipe with a limited amount of ingredient will make a terribly tasty mackerel for serving on the table within an hour after marinating. Vinegar is replaced by lemon juice, which makes the fish softer, softer taste, and your favorite spices will only enhance the aroma of the dish. For cooking marinated mackerel will be needed:
- carcasses of mackerel – 1 kg;
- lemon (large) – 1 pc .;
- seasoning for fish – 10 g;
- salt – 30 g;
- sugar – 5 g;
- deodorized vegetable oil – 50 ml;
- onions – 100 g;
- garlic – 1 prong.
Make such a tasty mackerel can be done in twenty minutes, and its calorie content will be equal to 196 kcal per 100 g.
The fish should be thawed, cutting off after the head, tail, removing the entrails. Washed mackerel carcasses cut into pieces, the width of which should not exceed three centimeters.
Place all parts of the fish in a deep container, squeeze the juice from the lemon on top, cut the remaining flesh and add to the mackerel. Peel onion and garlic, and cut into thin rings and plates, respectively. These vegetables mixed with salt, seasoning, sugar, butter and pour in the fish. Then for marinovka all the pieces thoroughly mix, shake the fish and set aside to infuse.
The marinated treat will be ready in fifteen minutes, but you can still let the mackerel soak in the juice and aroma of the remaining spices for four hours..
Dry method of pickling fish without vinegar
When cooking brine, marinade, pouring to pickle fish, it takes a lot of time to soak up all the spices and get the desired flavor. To preserve the more natural and natural taste of mackerel, use the dry method of pickling..
This recipe does not require the use of vinegar and lemon juice, which allows you to maximally convey the delicate, juicy and greasy taste of fish pieces. For dry salting will be needed:
- mackerel – 0.8 kg (in purified form – 2 pcs.);
- salt (fine) – 60-80 g;
- granulated sugar – 25 g;
- allspice (peas) – 6 pcs .;
- dill – 50 g (1 bunch).
For this method of marinating mackerel will take twenty minutes of time without taking into account the process of salting fish. The energy value of 100 grams dishes equals 173 kcal.
Defrost the fish, remove the entrails by making an incision in the abdominal part, cut off the heads and tails. It is necessary to rinse under running water, if there is a black film inside, then it should be scraped off with a knife.
In a container where dry pickling will take place, pour a spoonful of salt, 3 peppercorns, a few sprigs of dill to the bottom. All remaining amount of spices mix with each other, wipe the carcasses of mackerel outside, inside and put in a container. Dill sprigs put inside and over the fish.
Cover the dishes, send them to a cold place for 72 hours, or maybe less. After the mackerel is marinated in a dry salting, rinse it off with salt, wipe it with a napkin, eliminating excess liquid, and try.
It is better to bake a small fish of this type, but for specimens whose weight exceeds three hundred grams, marinating will be the best preparation. It should be noted that:
- First, the process and method of pickling is determined, and only then the mackerel is cut;
- The head should be cut only to speed up the process of pickling, soaking with spices;
- The usual 9 percent vinegar can be replaced by any other – wine, apple, rice, this will make the fish even softer and more tender to the taste;
- To increase the shelf life of mackerel, pickled at home, you can put the pieces of fish in a glass bowl, pour oil on, put layers of onions, carrots, greens (to taste).
In any form, with any method of cooking marinade, brine, pouring, pickled mackerel is just an incredibly fragrant and tasty treat, which is famous not only for its low content of bones, but also for its rich complex of trace elements, vitamin.