Recipe for lightly salted mackerel at home as a whole. How to pickle mackerel. The best salted mackerel recipes. Salted mackerel with cinnamon

Do you like salty fish? Then you are probably already familiar with mackerel. This is a very fragrant and tender fish, which favorably complements potato dishes. Mackerel can also be made into delicious salads or served as a hearty snack.

Such attention to this fish is riveted for a reason. In addition to the fact that it has amazing taste, mackerel is also very useful. It is a valuable source of vitamins, such as B12 and PP, as well as important minerals: sodium, phosphorus, chromium, iodine.

However, the most important quality of this fish is that it is rich in beneficial omega-3 fatty acids. They strengthen the immune system, normalize metabolism and hormonal levels, and have a positive effect on the functioning of the cardiovascular system.

Mackerel will turn out especially tasty if it is salted. Both fresh and frozen fish are suitable for this. The carcass should be smooth, without dents and damage. Defrost fish on the bottom shelf of the refrigerator in a tightly sealed container. For salting, try to use coarse non-iodized salt.

We offer 6 of the most delicious ways to pickle mackerel at home.

1. Dry salting

For this recipe you will need: 2 carcasses of mackerel, 2-3 tablespoons of salt, 1 tablespoon of sugar, 3 bay leaves, a small amount of allspice, 1 small bunch of dill.

Cooking method:

Get mackerel. The fish must be gutted by removing the black film from the abdomen. Then cut off the heads and rinse the carcasses under running water.

Take a plastic or glass container. Sprinkle a little salt on the bottom, put a few peas of allspice and a couple of sprigs of dill, crumble one bay leaf.

Mix salt with sugar and rub the fish inside and out. Place the fish in a container and add a couple more sprigs of dill, bay leaf, allspice and sprinkle with the remaining salt on top and in the belly.

Close the container with the fish tightly with a lid and place in the refrigerator for 2-3 days. Clean the finished fish from excess salt with a paper towel or a small amount of water.

2. Spicy fish in a jar

Mackerel in a jar is at the same time tasty, spicy, appetizing and exquisite. To prepare such an appetizer, arm yourself with the following ingredients: 1-2 fish carcasses, 1 onion, 0.5 liters of water, 2-3 tablespoons of salt, 1 tablespoon of sugar, 4-5 pieces of allspice peas, 2-3 bay leaves , 1 tablespoon mustard seeds.

Cooking method:

Prepare the fish: gut, cut off the heads and rinse well under eye water. Cut the carcass into large pieces.

Start brine. Add salt, sugar, bay leaf and allspice to the water and bring to a boil. Salt and sugar should be completely dissolved. Remove brine from heat and cool to room temperature.

Cut the onion into small rings. Put them in a jar, alternating with layers of fish. Add mustard there. Pour the brine into the jar so that it completely covers the mackerel.

Close the jar with a lid and refrigerate for 10-12 hours. Ready mackerel can be stored at a cold temperature no more than 5 days. The same applies to fish brine.

3. Fish under pressure

The essence of this recipe is that the fish is left for several hours under the yoke of some kind of load. For this purpose, a liter jar filled with water, or a sealed bag with cereals of the same volume, is perfect.

As for the ingredients, the list is small but capacious: 2 mackerels, 2 tablespoons of salt, 1 tablespoon of sugar, 1 teaspoon of freshly ground and allspice.

Cooking method:

First, prepare the mixture for salting. To do this, mix salt, sugar and pepper.

Mackerel must be prepared. Gut the carcasses, cut off the heads and rinse the fish under running water. Then you should thoroughly dry the mackerel and transfer to a cutting board.

Cut each carcass lengthwise through the abdomen into two parts. Remove the fishbone and all bones. Cut the meat off the skin. It is best to do this with a very sharp knife.

Cut the fillet crosswise into small pieces. They must be transferred to a glass container and sprinkled with a mixture for salting. Press down the fish with oppression and refrigerate for 7-8 hours.

4. Smoked fish

Smoked mackerel is especially tasty and fragrant. However, it is impossible to smoke it in the best traditions at home. But do not despair. You can repeat the recipe, which is as close as possible to the original.

Find the Liquid Smoke flavor in the supermarket. It will add a smokey flavor. And use onion peel, which is responsible for the beautiful yellowish color.

List of ingredients for smoked fish: 2 mackerels, 1 liter of water, 4 tablespoons of salt, 2 tablespoons of sugar, 1 tablespoon of liquid smoke flavoring, 2-3 cloves, 10 pieces of allspice, 3 bay leaves, 1- 2 tablespoons of vegetable oil, onion peel (about half the pan).

Cooking method:

Put onion peel, sugar, salt, cloves, bay leaf, pepper in a saucepan. Pour in the water and bring the contents to a boil. Then cook for another 2-3 minutes.Remove saucepan from heat and cool until warm. Then add Liquid Smoke Flavor.

Prepare the mackerel: remove the entrails and black film from the abdomen, cut off the heads and rinse the fish under running water.Transfer the carcasses to the prepared brine. Cover the pan with a lid and send the fish to the refrigerator for 2 days. When the mackerel is ready, remove the carcasses and wipe them with napkins.

Just below the tail, make a small hole with an awl into which you thread a thick thread. Hang the fish to dry. To do this, you need to find a dry, cool, ventilated place. If a balcony suits you in all conditions, then great!

Be sure to place a container under the fish, as the brine will drain from it. Leave the mackerel for 1-2 days. Then remove the carcasses and grease them with vegetable oil. Ready mackerel can be stored in the refrigerator for no more than 5 days.

5. Ambassador of a whole carcass of mackerel

You can try pickling a whole carcass of mackerel. It also turns out very tasty. Gutting the fish is not required for this recipe.

To prepare a brine in which mackerel will be salted, you need to add salt, sugar, spices to the water. Further, two options are possible.

The first option: first bring the brine with salt, sugar and all spices to a boil, let it cool and then fill it with prepared fish. This method is suitable when you want to get a more spicy mackerel in the end, and also when tea leaves and / or onion peel are added to the brine. Black tea brewing and onion skins color the surface of mackerel in an appetizing golden color. I will show the salting of mackerel in this example.

The second option: just mix all the ingredients in water and immediately pour the brine over the mackerel.

When choosing mackerel, give preference to beautiful fish: not crooked, with intact skin, strong and not falling apart. It is advisable to take fatter mackerel, and by fat content we mean fish that look and feel thick, and not fish with yellow fatty spots on the surface!

Prepare mackerel. If it's frozen, thaw it. Despite the fact that in industry, or rather, according to GOST, it is allowed to salt whole whole fish, for home-made options for salting mackerel, I still advise you to salt headless and gutted fish. Moreover, when gutting, remove not only the intestinal part, but also black films and everything that can spoil the taste of the finished fish.

Place the mackerel in a suitable glass or enamel container. Plastic food containers are also suitable. The main thing is that the fish is freely located in them and is completely covered with brine.

In my version of salting, I cut off the tail so that the fish fits better in the selected container. Airtight containers are very convenient, which can be turned upside down or shaken without the risk of spilling.

Pour the mackerel with cooled and filtered fragrant brine. At will and to taste, you can add more of the same, but fresh spices.

Let the mackerel in the brine first stand at room temperature for three hours, and then place in the refrigerator for the time needed for salting. It is recommended to salt mackerel at home for at least two days, and preferably three. Ready-made mackerel for serving can simply be cut into portioned pieces or milled. Salted mackerel is an excellent ingredient for snacks, such as sandwiches and salads, for example, "under a fur coat."

Mackerel is an ocean fish that is great for salting. The salting technology is characterized by simplicity and manufacturability, which allows it to be carried out by every housewife.

Fish cooked on your own is not much different from salted mackerel, which is sold in the supermarket. The most important thing is to properly prepare the carcass and cook the marinade. The marinade is cooked in several stages, after which it cools. Warm marinade is allowed to water the mackerel.

Preparing dishes and fish

To avoid any delays in the course of salting, it is necessary to prepare everything you need in advance.

For this you will need:

• cutting board (for cutting fish);
• sharpened tool;
• large deep plate;
• jar with a lid (glass);
• transparent bag (polyethylene);
• utensils for preparing brine (pan).

So that the mackerel does not lose its taste, it must be cut accordingly. First of all, the carcass is removed from the tail, head and fins. After that, offal with a dark film is removed. The cut fish is washed well in clean water and dried. Depending on the recipe, the carcass is left whole or cut into a small number of pieces.

How to quickly and tasty pickle mackerel with your own hands

What is needed for this:

• two carcasses of medium-sized fish;
• 1 liter of clean water and a bowl;
• pepper;
• Bay leaf;
• a little bit of mustard powder;
• three teaspoons of sugar;
• five tablespoons of table salt.

Cooking method:

1. Boil 1 liter of clean water.
2. Bring to a boil with spices.
3. Turn off the fire and let cool.
4. Process and prepare the fish.
5. Pieces of mackerel are laid out on a plate and poured with marinade.

Fish prepared in this way is placed in the refrigerator for a couple of days. After that, mackerel can be served on the table.

Easy Recipe for Salted Mackerel

Need to cook:

• two fish;
• 50 g 9% vinegar;
• a couple of onions;
• 30 g of salt;
• vegetable oil - 100 g;
• 2 leaves of lavrushka;
• pepper to taste.

Cooking:

1. The fish is cleaned and cut into individual pieces.
2. Pieces of fish are laid out on a plate and stirred with salt.
3. Add the onion rings and peppers and stir.
4. Prepare a marinade based on spices and sunflower oil.
5. Fish pieces are poured with marinade and aged for a day.
6. After that, place in the refrigerator for several hours.

Salted mackerel with cinnamon

The following products should be prepared:

• one large carcass of fish;
• water;
• 250 g of salt;
• peppercorns;
• cinnamon - on the edge of a knife;
• two bay leaves.

Cooking technique:

1. The fish is cleaned and washed.
2. Water is poured into the pan and spices are added.
3. The marinade is boiled and then cooled.
4. A whole carcass of fish is poured with cold brine.
5. Placed for 3 days in a cool place.

Marinated mackerel with basil and coriander

It is necessary to prepare:

• fish;
• Bay leaf;
• some cloves;
• 5 g basil and 5 g coriander;
• a pinch of sugar;
• 25 g salt;
• clean water.

Cooking process.

1. A glass of water is poured into the dishes and spices are added.
2. Boil and then cool the marinade.
3. Clean and cut the fish, rinse with clean water and dry. Pieces of mackerel are placed in a jar and poured with marinade, after which the jar is tightly closed. Leave in a cool place for a day, after which the fish can be eaten.

Cooking salted mackerel without marinade

The following products are being prepared:

• mackerel;
• 25 g salt;
• 2 teaspoons of sugar;
• a little bit of pepper;
• 1 leaf of lavrushka;
• 1 teaspoon mustard and 1 teaspoon coriander.

Salting process:

1. The fish is cleaned and washed, and then dried on a napkin.
2. Spices with bay leaf and salt are poured into the dishes.
3. The fish carcass is rubbed with a mixture of spices and moved to a cool place for a couple of days. Before this, the mackerel is placed in a plastic bag and tied tightly. The package needs to be shaken several times so that the spices are evenly distributed around the carcass.
4. Put the package on a plate.
5. After two days, the carcass is removed from the bag and washed with cold water. After that, mackerel can be cut into pieces and served.

Salted mackerel in tea leaves

To begin with, two carcasses of mackerel are cut, with the removal of all excess parts and washed in water. After that, a brine is prepared from tea leaves with the expectation of 1 liter of water. The solution should cool down, after which 40 g of salt with sugar should be poured into it and stirred. Soak the fish in the solution, and then refrigerate for 2 hours, or maybe more. It all depends on the color of the fish and the amount of salt. After a few hours, the fish is pulled out of the brine and hung up to drain from the fish. The mackerel is then placed in a paper bag and moved to the refrigerator.

Mackerel spicy salted in marinade

Components:

• two large fat mackerels;
• 30 g of sea salt;
• spices for fish;
• a little bit of pepper;
• 2 cloves;
• a few juniper berries;
• a little bit of coriander.

Cooking:

1. The fish is cut to obtain a fillet.
2. All spices are crushed and mixed with fish seasonings.
3. Mackerel fillets are placed in a deep bowl and crushed with spices.
4. Mix the fish and spices, after which the fish is covered with something heavy.
5. The fish should be soaked in spices at room temperature throughout the day.
6. After that, the fish is placed in the refrigerator for three hours.

Salted mackerel with mustard

Need to prepare:

• one large carcass of mackerel;
• one liter of water;
• 45 g salt;
• 30 g of sugar;
• 10 g mustard powder;
• a few pieces of bay leaves;
• 20 ml sunflower oil and a little peppercorns.

Cooking method:

1. Mackerel cut, peel, wash and cut into small pieces.
2. Pour all the seasonings into the water and boil for 7 minutes.
3. The marinade must be cooled and filled with a container with pieces of mackerel.
4. Move for two days in a cold place.

Salted mackerel in brine and onion peel

Main components:

• fillet of three small mackerels;
• onion peel;
• sugar and salt 2 tbsp. l;
• spices to taste.

How to cook:

1. Prepare the marinade by letting it simmer for 7 minutes.
2. Put the pieces of mackerel in a large, deep dish and fill it with marinade.
3. Put for three days in a cool place (refrigerator).

Fast salted mackerel

Main Ingredients:

• several carcasses of fish;
• a couple of onions;
• 35 g salt;
• 2.5 glasses of water;
• peppercorns;
• Bay leaf.

Cooking technology:

1. Boil water.
2. In boiling water, add bay leaf, salt, pepper.
3. Add two onions here, after cutting them into four parts.
4. Bring the marinade to a boil and cook for 10 minutes, then cool it.
5. Cut the fish into small pieces and place in a glass jar.
6. Pour the prepared pieces of fish with marinade and refrigerate for several hours, after which the mackerel can be served at the table.

Some secrets and practical advice from experienced chefs on how to properly salt mackerel

It is faster and easier to salt fish using the dry salting method. All spices and seasonings are rubbed into the cleaned carcass, after which it is placed in a plastic bag and must be refrigerated for several days. Before serving, it is pulled out of the bag and cleaned of excess salt and spices. If the mackerel is cut into pieces, then it will quickly absorb the aroma of seasonings and absorb salt faster. And if all the bones are removed from the fish, then this will be the best serve.

This technology is suitable for salting any fresh or frozen fish. So that frozen fish does not lose its qualities, it should be properly thawed. And it thaws in cold water during the day. If the defrosting process is forced, the fish will lose its natural elasticity.

How to pickle freshly frozen mackerel quickly and tasty

Food preparation:

• 0.5 kg of fish;
• two bulbs;
• a little salt and sugar (a pinch each);
• a little pepper (a pinch);
• 2 leaves of lavrushka;
• some herbs.

How to cook:

1. Clean the carcasses of all excess, rinse well and cut into pieces.
2. Cut the onion into rings.
3. Grind remaining spices.
4. Pieces of fish are laid out in a jar in layers, while each layer is shifted with onions and spices.
5. The jar is tightly closed with a lid and left for one hour. Then the jar is turned over and again left for an hour.
6. May be chilled before serving.

How to pickle freshly frozen mackerel whole

For this you need:

• several carcasses of fish;
• 30 g of salt;
• 15 g of sugar;
• water;
• onion peel and black tea.

How to prepare:

• A pot of water is placed on the fire.
• All spices are poured into it, including onion peel.
• The water is brought to a boil.
• The composition boils for a short time.
• The brine is filtered and brought to room temperature.
• The insides are removed from the carcasses and washed.
• All fish are poured with cooled brine.
• Mackerel carcasses are left for 12 hours.
• After this time, the mackerel is moved to the refrigerator for 4 days. Every day, the fish carcasses are turned over for the best effect.

How to pickle slices of freshly frozen mackerel

It is necessary to prepare:

• a couple of mackerel carcasses;
• 25 g salt;
• 2 tbsp. spoons of sugar;
• 1 teaspoon dried basil;
• 1 glass of water;
• a little cloves and bay leaf.

Cooking method:

1. All spices are placed in warm water.
2. Bring the marinade to a boil.
3. Let the marinade cool.
4. Clean and cut the fish.
5. Put the pieces in a suitable container and fill with brine.
6. Allow to stand at room temperature for a while, then move to a cold place for 24 hours.

Some more interesting recipes

Salted mackerel with lemon

Ingredients:

• 3 fish carcasses;
• 20 g of salt;
• 10 ml lemon juice;
• a few pieces of peppercorns;
• 0.5 l of water;
• Bay leaf.

How to cook:

1. Pour the spices into a bowl of water and boil, and then boil for a few minutes.
2. Clean and cut the fish carcasses.
3. Put the chopped mackerel in a container and pour over the lemon juice.
4. All fish is poured with a cold marinade.
5. Seal the container tightly with a lid and refrigerate for a day.

If the marinade darkens, then nothing special. It's all about the lemon, which can cause a chemical reaction.

Salted mackerel with prunes

Ingredients:

• one carcass of fish;
• one liter of water;
• a handful of prunes;
• 3 tablespoons of salt (table);
• 2 tablespoons of sugar (table);
• 1 spoon of black tea.

How to cook:

1. The fish is cleaned and washed well.
2. Fish and prunes are placed in a deep bowl.
3. Prepare the marinade: add tea, salt and sugar to boiled water, then boil the composition for seven minutes and cool. Be sure to pass through a sieve.
4. Pour the fish with brine and leave for a few days.
5. Every day, the carcass of the fish should be turned over.
6. Salted fish is smeared with sunflower oil and cut into pieces. Ready fish is stored in a hermetically sealed container.

Salted mackerel in mayonnaise

Components:

• freshly frozen fish and a pinch of black pepper;
• two tablespoons of salt;
• 120 g mayonnaise.

Salting.

1. Mackerel is thawed and butchered with the removal of all bones. In this case, the skin is not removed. The carcass is cut into small pieces.
2. A mixture of pepper and salt is rubbed into each piece.
3. After that, the whole fish is smeared with mayonnaise.
4. Pieces of mackerel are stacked on a plate and placed in the refrigerator for 2 hours.

Smoked Fish Recipe

Procurement of products:

• several carcasses of mackerel;
• 3 handfuls of onion peel;
• 0.5 cups of liquid smoke;
• 40 g of salt;
• 20 g of sugar;
• 1 liter of water.

How to prepare:

1. Each carcass is cut, with the removal of the head, tail and fins, as well as the entrails. Then rinse and cut into pieces.
2. Place the husk in a container of water and boil until the water turns dark.
3. Add salt and sugar, stirring constantly.
4. Boil the composition over low heat for 20 minutes.
5. Cool and strain, then add liquid smoke and stir.
6. Place the mackerel in a deep container, pour over the marinade and cover with a plate with a load.
7. Put the marinated fish in the refrigerator for a couple of days.
8. Before serving, the fish is washed and dried on a paper towel.

Cooking mackerel without vinegar

Components:

• 3 carcasses of fish;
• 2 glasses of clean water;
• 35 g salt;
• 20 g of sugar;
• nutmeg, coriander and pepper optional.

Salting process:

1. Mackerel is cleaned, washed and cut into pieces.
2. Water and spices are poured into the container, along with salt and sugar.
3. Water is brought to a boil and boiled for 5-7 minutes.
4. The fish cut into pieces is placed in a container and poured with warm marinade.
5. The container is tightly closed and left in a cool place for 24 hours.

Salting mackerel in brine

What is necessary:

• 1 liter of pure water;
• 2 tbsp. spoons of salt;
• a pinch of sugar;
• 1 bay leaf;
• allspice - to taste;
• some cloves.

Cooking:

1. The marinade is cooked over medium heat. Water, salt and sugar boil with stirring for 8 minutes.
2. The mackerel is cleaned and washed.
3. Pieces of fish are poured with a cooled marinade.
4. In this state, the fish is in the refrigerator for 48 hours.
5. After this period, the fish is mixed with spices and placed in a bag.
6. Mackerel in the bag again lies in the refrigerator for 15 hours.

Conclusion

Mackerel is a tasty oily fish, but it is also nutritious. Its meat contains the necessary amount of fatty acids and fast-digesting proteins. Moreover, mackerel meat contains such trace elements as zinc, selenium, phosphorus and others that positively affect human life.

What to serve with mackerel

Ready to do some magic in the kitchen by salting delicious mackerel at home? I am sure that you can make a real yummy only on your own, with a little effort and a huge amount of love for fish. That's when the real yummy will appear on your table.

Keep dry salted, instant brine recipes, whole or in pieces. Choose and delight your family with the best pickles.

How delicious to pickle mackerel

• Select large carcasses, 300-400 gr., it is difficult to find larger ones. A good weight means that the mackerel has worked up a good fat content.
• There are several ways of salting mackerel - dry salting, without water, salting in brine is popular, or, as the fishermen say, in brine.
• You can salt the whole fish, or divide it into pieces.
• Gut the fish or not? Here decide for yourself, but it is better to remove the insides. Although this condition does not always apply to salting whole fish, it is often salted whole.
• If you salt the whole fish, you can not cut off the head and tail.
• Are you adding spices? Put them in a gauze bag and dip them in the brine. After salting, they are easy to get, and will not interfere with eating (unpleasant when they get into the mouth).

How to cut a fish

As a rule, mackerel is frozen when it is caught, on a ship, and frozen in stores. At home, I advise you to cut the fish without defrosting to the end. Let it thaw a little. Then you can easily pull out the insides by cutting the belly along the entire length without staining the fish inside. Wear gloves to keep your hands warm.

How much to salt mackerel

Salting time depends on the chosen method and the size of the fish. Also, the speed is affected by the target. What kind of fish do you want to get, salted and lightly salted.

In brine, mackerel will be completely salted from 1 to 3 days. The longer it is in the brine, the richer the taste will be. Salted mackerel is cooked for a day. If you want to speed up the process, make pieces that will be ready after a few hours.

When salting in a dry way, it will take about the same amount of time. Although there is a quick recipe, you will find it below.

Spices for salting

Since we salt mackerel at home, we are free to complement the choice of spices, taking into account taste preferences.

Cloves, a mixture of various peppers, dill, mustard seeds are put in the brine. Take spices in the ratio per liter of liquid half a teaspoon. Like to experiment, make pickling in tea, add a little liquid smoke, giving the aroma of smoked meat.

Mackerel, salted with pieces of dry salting - a quick recipe

The fastest salting of fish. Less than a day will pass, and a delicious fish will appear on your table.

1. Cut the fish without defrosting to the end, cut into pieces.
2. Salt generously and leave at room temperature for 5-6 hours. This time is enough for the pieces to be salted.
3. Rinse off excess salt, dip pieces in table vinegar (or pour, stir and drain excess).
4. Transfer to a container, add onion rings, a couple of bay leaves. Pour in sunflower oil and mix the contents again.
5. After 2 hours, start tasting.

Delicious salted mackerel slices in brine

Not the fastest option. But the fish, if you add spices, it will turn out amazingly tasty.

For a glass of water you will need:

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

How to salt the pieces:

1. Gut the fish, cut into pieces, put in a deep bowl.
2. Sprinkle with crushed pepper, break the bay leaves, send to a bowl.
3. Make brine from water with salt.
4. Fill with brine, press down on top with a plate and put oppression. Check if the pieces are completely covered with brine.
5. Place in refrigerator. Try again after two days.

Video recipe for salting with mustard at home

Mackerel, salted whole dry way

I don’t want to go the easy way, just rubbing the mackerel carcass with salt, although this option is not excluded. I suggest adding some spices. This method of salting involves long-term storage of fish.

Take:

• Carcasses of fish - 2 pcs.
• Salt - 6 tablespoons.
• Sugar - 2 tbsp. spoons.
• Ground pepper - a small spoon.
• Dill - Art. a spoon.
• Sunflower oil - 1-2 tablespoons.

We salt the whole mackerel:

1. Pour the seasonings into a bowl. Mix well.
2. Prepare mackerel (butcher or dispense, decide for yourself).
3. Rub the carcass on all sides. Take a large bag, put the carcasses in it.
4. Wrap tightly (you can even grab the bag with a rubber band).
5. Send to the refrigerator shelf. After three days, boil the potatoes, and take a sample.

How to quickly pickle whole mackerel in brine

Home ambassador in brine is considered classic, the simplest and less troublesome.

First, let's decide on the proportion of water and salt. For a liter of liquid you will need 100 gr. (3 large spoons). If you are in a hurry, slightly increase the concentration, then the mackerel will be ready after 3-4 hours.

Based on the correct ratio, you can make the simplest brine, without adding spices. But I offer a more interesting recipe, with spices, giving some zest to the dish.

Would need:

• Fish - kilogram (2-3 pieces).
• Sugar - 2 tablespoons.
• Salt - 4 tablespoons.
• Water - litre.
• Lavrushka - 3-4 leaves.
• Allspice - 4-5 peas.

Cooking:

1. Cut the mackerel, remove the gills, entrails (the head will not hurt). Rinse the carcass.
2. Make a filling with water and the spices listed in the recipe. To do this, boil water, add salt and sugar, parsley, pepper. Once the crystals have dissolved, remove from heat and set aside.
3. Fold the slave into a container, pour in the brine. Press down with oppression, leave for 2-3 days, placing in the cold.

Delicious salting in brine with tea in a jar

A beautiful "tan" color will give the mackerel an appetizing look. Many use “liquid smoke” for this purpose, but if done with tea leaves, you get real yummy.