Marinated mackerel at home: 9 Delicious recipes

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Marinated mackerel at home is much more tasty and more useful to shop products, especially if it is used for its preparation only high-quality products. The technology is quite simple and the process itself will not take much time. The degree of catering of fish depends on the duration of marination in the salt solution. Accordingly, it is enough to marinate 5-6 hours to obtain low-headed mackerel. If time to increase to 8-12 hours, the fish will turn out to be more salty. So that the pickled mackerel was stored in the refrigerator longer, it should be poured with vegetable oil. In this way you can marry and herring.

Delicious mackerel marinated in brine pieces

It is better to take a fish fresh, but it will come and frozen. The main thing is to pull it gradually, for which it should be shifted from the freezer to the lower shelf of the refrigerator.

When applying on the table, decorate the scumbers with rings on a bow, weathered in brandy, olives, olives or lemon circles.


  • Fresh-frozen mackerel - 1 pc. (400-500 g).


  • water - 500 ml;
  • Vinegar table - 50 g;
  • Salt - 40 g;
  • Sugar - 40 g;
  • Bay sheet - 1-2 pieces;
  • pepper fragrant - 5 pcs.;
  • Black pepper - 5-7 pieces;
  • Coriander seeds - 0.5 h.,
  • Mustard Seeds - 0.5 hp,
  • Vegetable oil - for fill.

How to cook:

For marinade in a shill, pour salt and sugar sand. Add two kinds of pepper, coriander seeds and mustard, bay leaf.

Pour water and send on fire. Stirring to dissolve sugar and salt, bring to a boil. Boil on moderate heat for 2-3 minutes so that all the spices give their flavors. Pour the table vinegar, mix and disconnect the fire. Marine cool down to room temperature.

Meanwhile, prepare the scumbers. Delight the fish from the freezer. A little defrost her. Remove the abdomen and remove the insides. Cut fins. Rinse well with running water and dry with a paper towel. Cut the portion pieces of 1.5-2 cm.

Move to the suitable dishes. Pour the cooled marinade. Top to install a saucer so that the whole fish is under the marinade. Cover the food film and send to the refrigerator for 6-8 hours.

Wrap the fish on the colander to the all the marinade stack. Leave for 10-15 minutes.

Mackerel pieces to a suitable container with a lid or a clean jar. Fill with vegetable oil and send to the refrigerator. Marinated mackerel at home is ready. You can serve to boiled potatoes or as a snack.

Bon Appetit!

Recipe for marinated mackerel whole at home

Smoked fish is allowed not all. But it will be successfully replaced by mackerel in marinade from tea and onion husk. The taste is very gentle, and the aroma is quite like fish from smoking.


  • Fish - 3 pcs. medium size.

For marinada:

  • water - ½ l;
  • Salt - 2 tbsp. l.;
  • Sugar - 1 tbsp. l.;
  • Loarse husk - 150 g;
  • Black tea - 1 tbsp. l.;
  • Spices to taste.

How to cook:

White husks are thoroughly rinsed under running water and put in a saucepan. Fill with clean water. Add salt, sugar, tea and spices to taste. Put on the fire and negotiate about a quarter of an hour.

Perfoliate a little cooled marinade into another container. Place the fish in it (it is not necessary to gut it). Close the lid and leave at room temperature until the marinade is completely cooled. Put in the refrigerator for 2-3 days. Remove the fish and hang it down her head over the sink. Leave for 1 hour.

Marinated mackerel fast cooking (2 hours)

This recipe should be every mistress. Despite the fast cooking, the fish will turn out very tasty, and will not differ from the one that marked by the classical option.


  • Mackerel - 700 g;
  • Salt - 2 tbsp. l.;
  • Sugar - 1 tsp;
  • Bay sheet - 2 pcs.;
  • fragrant peas pepper, carnation - 10 pcs.;
  • Mustard seeds - 1 tsp;
  • Vegetable oil - 3 tbsp. l.;
  • Boiled water - 25 ml.

How to cook:

Fish marks, remove the head, fins. Rinse thoroughly and dry. Cut the large and fold into the container. Sprinkle salt, sugar, add mustard seeds, pepper, laurel, vegetable oil and water.

For piquancy, salt in the marinade can be replaced by soy sauce. If it is medium salinity, two tablespoons will be enough.

Tighten the tank with a film or simply cover the lid. Put for 2 hours in the refrigerator. From time to time, turn the fish to make it completely agreed.

How to pick up a mackerel in tea - a delicious recipe

Marinade based on tea stains fish in a beautiful brown color, makes meat dense. Cooking will require from 3 to 4 days.


  • Mackerel - 3 pcs.;
  • water - 1 l.;
  • Tea black - 3 tbsp. l.;
  • Salt - 4 tbsp. l.;
  • Sugar - 3 tbsp. l.

How to cook:

For marinade, pour water into the pan, add salt, tea and sugar. Boil about 5 minutes, remove from the fire. Strain and leave until complete cooling.

If you add to the marinade half a teaspoon of turmeric, it will turn out to be spicy, with a small slicker.

At this time, fish will pay, remove the fins. Purchase to the container, fill the marinade. Cover the lid, leave in the refrigerator for 4 days. Every 12 hours turn the fish so that it takes effect evenly.

After the end of the marination process can hang carcasses, giving a liquid drain. So you will get a dense and dry meat. If you like more juicy mackerel, it will be enough easy to get fish with napkins.

Marinated mackerel is even more delicious red fish

Lemon often emphasize the taste of noble varieties of fish. But the mackerel is well combined with him. If you add it to the marinade, the brine will be very gentle, with pleasant acid notes.


  • Mackerel - 2 pcs.;
  • Sugar - 1 tbsp. l.;
  • Salt - 1 tbsp. l.;
  • Grain mustard - 1 dec. l.;
  • juice ½ lemon;
  • Lemon zest - 1 tsp;
  • Vegetable oil - 0.25 tbsp.;
  • Dill - 1 bundle.

How to cook:

Prepare fish - remove fin, tail and head. Caution with a knife, drag the black film that will give bitterness. In the bowl, connect the salt and sugar. Gradually, enter the remaining ingredients and prepare marinade.

Read also

At the bottom of the other capacity, put dill, then fish. Pour marinade and repeat the layers until all products are completed. Top to the skombus sprinkle with greens. Tighten the film or simply cover the lid and leave at room temperature for 12 hours. Then place in the refrigerator.

Recipe marinade for mackerel in a bank - fingers license!

Here is used classic at first glance a set of ingredients. But the list is one component, which is responsible for the original taste - cranberries.


  • Mackerel - 1 pc.;
  • Salt - 3 h. l. + ½ CHL;
  • Sugar - 1 tsp. + 2 h.;
  • Vinegar 6% - 2 h.;
  • Cranberry - 2 tbsp. l.;
  • Onion red - 1 head;
  • Vegetable oil - 150 ml.

How to cook:

Fit prepared fish into the container. From two sides, sprinkle with a mixture of 3 teaspoons of salt and 1 teaspoon of sugar. Cover the lid or film and leave in a cool place for two hours. This time is enough so that the stews are fully resolved.

Onions Cut half rings as thin as you can. Add remaining sugar, salt, as well as vinegar. Gently stirred and leave marinated for 5 minutes.

Fold onion, cranberry and fish in the jar. Fill with vegetable oil. Leave in the refrigerator at least 12 hours. But it is better if the marinency takes at least 2 days - so the fish is better soaked in the taste of bow and cranberries.

Mackerel Marinated home-friendly taste incomparable

This recipe will like the connoisseurs of spicy cold snacks. The original marinade makes the fish very tender, soft, but the fillet is quite dense, but not tough.


  • Mackerel - 1 kg;
  • Onions - 1 head;
  • Vegetable oil - 100 ml;
  • Apple vinegar - 50 ml;
  • Tomato paste - 2 tbsp. l.;
  • Sugar - 1 tbsp. l.;
  • Salt - 1 tbsp. l.;
  • Paprika sweet - 1 tsp;
  • Pepper red acute - ½ tsp;
  • Black pepper - ½ tsp.

How to cook:

Fish remove the insides, fins, tail. Put the capacity in the suitable size. Top to put onions, thinly sliced ​​by half rings.

In the pan split the oil. As soon as the smoke appears, put a tomato paste into it, all kinds of peppers, sugar, salt. Actively connect all the ingredients using a whin. Remove from fire and pour vinegar. Ready marinade gently pour into a container with fish. Tighten the film and leave on the bottom shelf of the refrigerator at least 6 hours.

Apple vinegar can be replaced with wine or balsamic - so the taste of a finished dish will become brighter.

Marinate Skombury with mustard at home

Another option of spicy fish for the festive table. Mustard makes fillet dense, but, at the same time gentle. For the recipe, it is better to take the powder, the taste and aroma of which is much brighter than that of the finished product.


  • Mackerel - 2 pcs.;
  • water - 1 l.;
  • Salt - 3 tbsp. l.;
  • Mustard powder - 1 tbsp. l.;
  • pepper pepper - 10 pcs.;
  • Carnation - 3 pcs.

How to cook:

Bring water to boil. Lay out the bulk ingredients, reduce the fire and negotiate for about 4 minutes. Remove from the stove and completely cool. Fit prepared fish into the container. Pour marinade and leave in the refrigerator for 3 days. From time to time, turn the carcasses so that they salve completely.

Marinated mackerel with bow, vinegar and butter - tasty and fast

Soy sauce added to marinade, paints fillet into a pleasant smoked color. He acts as a natural preservative and completely replaces the salt. Chile's pepper brings the edge, but it is quite possible to do without it.


  • Mackerel - 2 pcs.;
  • Onions - 1 head;
  • garlic - 2 teeth;
  • dill - 4 twigs;
  • chili pepper - ½ pcs.;
  • Soy sauce - 4 tbsp. l.;
  • Vinegar - 2 tbsp. l.;
  • Sugar - 1 tsp;
  • Vegetable oil - 4 tbsp. l.

How to cook:

Connect the soy sauce, vinegar, sugar, vegetable oil, sharp pepper and finely chopped garlic is marinade. In the container, put the fish, onion rings, greens. Pour marinade. Cover the lid and handle in the refrigerator for about 15 hours.

It is very simple to pick up the mackerel tasty at home. Our selection contains the best recipes for this dish. What kind of fish in your family?

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Marinated mackerel at home is very tasty

One of the best snacks to the table was always fish. Mackerel is very tasty, pickled personally at home. I have such home recipes, in brine, with vinegar or mustard, even in tea and with vegetables.

It is quite simple to pick up the scumbers, of course, it's easier to buy it in the store, but you can hardly get such quality there. Why, at home you can do everything on the basis of your own addictions.

When you try to pick up the fish yourself, understand the whole process and try the final product, then you may want to invent some of your recipes.

Mackerel marinated at home - Delicious recipes

Before sharing your home recipes, I want to tell a few of my secrets, how to choose the right fish and prepare it. Since I lived most of my life by the sea (on Sakhalin), I know a lot about fish, so I will share with pleasure with my readers.

How to choose and prepare a macker to marinency

As in the case of a serel, we will suit fresh or fresh fish, but in good condition. What does it mean? Her carcass, Rybkin, should be without damage, the whole, the back of the dark color, the sides are shiny, not muddy and not yellow.

When buying, if possible, find out when the fish is caught and how many times it was spinning. Numerous defrosts are unacceptable. Moreover, it can be seen in the adhesive. Never buy a fish that is difficult to inspect and feel tightly clouded into the packaging layers.

I want to say about the size of the fish you need. Do not missed, choose the largest. Small, weighing less than three hundred mackerel grams are suitable only for baking in the oven or frying. Large fish is more fat and tasty, after marination it will become juicy and gentle.

For defrosting fish (if you failed to buy fresh or cooled), never use a microwave, even in defrost mode, it will make a lot of you. Fish should be wrapped in a regular parchment and on the plate at the bottom of the refrigerator, until complete thawing.

Marinated Mackerel - Classic Recipe

Simple, classic recipe for marinations can be taken as the basis. From it "dance" with the addition of or changing spices, etc. The recipe is not once verified, the fish is very tasty, use.

  • Need to take:
  • Two large mackerel carcass
  • Two large spoons (without top) salts and sugar
  • Two spoons of table 9% vinegar
  • Glass of pure filtered water
  • Six pepper peas
  • Two laurel leaves

Three carnation boutons

How to pick up the scumbers in a classic way:

Please note that water for marinade should be well cleaned, we will not boil it. It will be enough to fold all the spices in it, stir and give to stand for some time so that salt diverged. That's all the marinade.

We will prepare the fish that you can clean it, if you desire, you can cut off, be sure to remove the black film from the inside, she mustrshaw. We wash the carcass in running water and we dry with a paper towel.

For marinations, choose dishes so as not to oxidized, do not consider aluminum at all. We put carcasses and pour marinade. A couple of hours a fish is simply on the table, at normal temperatures. Further, we clean it on the cold, at + 5-6 degrees.

Mackerel marinated in a jar for 2 hours

You can pick up the scumbers in two hours if you are very in a hurry. But then we will be prepared not entirely, but chopped slices.

  • We take:
  • Two carcass mackerel
  • Paul liters of water
  • Two big spoons of large salt
  • Two large spoons of sunflower oil without odor
  • Two spoons of 9% vinegar

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Cooking process:

Fish defrost and divide in this way: cut off your head and pull out the inside without cutting the abdomen. Cut a carcass onto a piece of two centimeters width, each piece we clean from the black film and rinse in running water.

We make tuzluk from water and salt. Water we do not boil, so it should be clean, estimated or filtered. We dissolve the salt completely and pour fish for two hours. Suppose at room temperature.

After merge brine completely. Onions cut on a semiring, if too large, then by quarter. We lay out in a convenient container with a lid of a layer of fish, spraying with vinegar and oil, then lay onion layer, again we are sprayed with vinegar and oil and so to the end. The container is closed and removed for an hour in the cold. An hour later, the fish is completely ready.

Recipe for marinated mackerel in the onion husk

A good hostess is usually not thrown by anything, the leeks are all the more. How many recipes with her do you know? Have you tried to marinate the scumbers? It turns out very tasty, and the color of the fish is appetizing.

  • Take such ingredients for the recipe:
  • One carcass of mackerel
  • Two handstone pure onion husks
  • Litere of water
  • Three large salt spoons
  • Large spoonful sugar, without top
  • Two leaves of laurels

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Coriander tea spoons floor

First of all, we need to cook marinade, we creep all the spices together with the onion husks, waiting for boiling and stretch seven minutes. After that, the brine must be cooled.

At this time, we are engaged in fish, we separate carcasses, heads, insides and fins we remove, cut into three parts and put in a bowl.

Pour a piece of mackerel ready-made marinade and leave on the table for a couple of hours. Then we remove at the same time in the refrigerator. Fish to the table is ready.

Delicious recipe for marinated mackerel in tea

The peculiarity of this recipe is that in tea the fish is very reminiscent of smoked, and, thanks to the tanning substances, it does not fall apart, keeps the form well.

  • We take:
  • Take the recipe:
  • Liter boiling water
  • Four tablespoons of black tea welding
  • Four large salt spoons
  • One spoon sugar

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Peas of fragrant pepper to taste

If the fish is frozen, then you need to defrost her, as I wrote above. I walked completely, do not forget to remove the black film, so as not to be prouded.

I will breed tea, add all the spices immediately, except pepper, cool and flicker. Fish We put into the container with a lid, pour marinade and add pepper. Hide a container in the fridge for four days, twice a day we turn the fish.

After getting the scumbers, we rinse and hang a little to become a little. After wrap in parchment paper and store in the refrigerator.

How to pick up a scumber with a bow, another my delicious recipe

Fish with a bow marked a day. Recipe itself - it's easier now. But always happens delicious. Try to pick up a carcass for him.

  • Take:
  • Three carcass macs
  • Three bulbs of repusted
  • Large spoonful salt
  • Tea spoon sugar
  • Two big spoons of large salt
  • Three large table vinegar spoons 9%
  • Three cloth garlic
  • Two leaves of Lavra
  • Three fragrant pepper peas

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Ground black pepper to taste

Fish, if frozen, sprinkle half to the pieces are beautiful. I clean the insides, cut off your head, tail and fins, clean the spine and cut into pieces, two centimeters thick.

Onions and garlic we need to cut very thin. We mix all the spices in the bowl, we take a clean jar and layers laying out the fish, speaking with spices. Close and put on the cold. After a day we try a delicious snack.

Marinated mackerel in the bank at home

Simple, classic recipe for marinations can be taken as the basis. From it "dance" with the addition of or changing spices, etc. The recipe is not once verified, the fish is very tasty, use.

  • We take:
  • Two carcass mackerel
  • Mackerel in Marinade in the bank always enjoys a special success at my guests, because it is fragrant and tender. I myself like this recipe for your convenience, try, sure and you will like it.
  • Two repressed bulbs
  • Large spoonful salt
  • A half big spoons of salt
  • Three cloth garlic
  • Two big spoons of large salt
  • Two and a half table vinegar spoons
  • Peas of peppers of black and fragrant five pieces

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Coriander to taste

We will need to first cook the marinade, for this minutes we will leave the water with all spices, let us cool and add vinegar.

Fish We divide into pieces, five centimeters width. Onions extend with thin half rings. In the clean bank, we laid the fish and onions alternately, pour marinade and leave for a day at a temperature of + 5-6 degrees. Everything, fish is ready.

Mackerel marinated without vinegar

Simple, classic recipe for marinations can be taken as the basis. From it "dance" with the addition of or changing spices, etc. The recipe is not once verified, the fish is very tasty, use.

  • Recipe for enemy vinegar, although it is added to very small quantities, such that it cannot bear it. Well, without, so without.
  • Two frozen mackerel carcass
  • Floor liter raw purified water
  • Two big spoons of cook salt
  • Big sugar spoon
  • Two laurel leaves

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To taste peas of fragrant pepper

Fish Decorating half, hard and cut into pieces, two or three centimeters wide.

In the clean bank, we lay the fish pieces together with the laurel and pepper.

In the water we will drag sugar with salt, completely dissolve and pour fish, cover with a lid and leave for two days in the cold. After the fish is ready.

Mackerel marinated with mustard

Fish with a bow marked a day. Recipe itself - it's easier now. But always happens delicious. Try to pick up a carcass for him.

  • We take:
  • Want to make this snack especially piquant? Add mustard, tasty, just hiding your fingers.
  • Floor liter raw water
  • Two large spoons of salt and sugar
  • Three large spoons of 9% vinegar
  • Two big spoons of mustard powder
  • Bunch of fresh dill
  • Large spoonful sugar, without top
  • Large spoons of refined sunflower oil spoons

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Ten pepper pepper peas

Fish renting and cut into pieces of such a value you like, you can centimeter in two widths. We put E into the container and on top we sprinkle with chopped dill.

Next, we make marinade into the water we fall asleep all the spices except the mustard, put it when the water starts to throw, cook seven minutes and cool the degrees to +30. This marinade flood the fish and add vegetable oil with vinegar. Such a fish will be ready after ten o'clock.

Marinate Skumbria with vegetables

When you try to make a macker, pickled with vegetables, you will definitely not completely perceive fishing fish.

  • Take:
  • Take for a recipe:
  • Two and a half big spoons of table vinegar
  • Three carcass macs
  • Two medium-sized carrots
  • Canned canned peas
  • On a large spoon salt with sugar
  • Tea Spoon Ground Black Pool

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Three large spoons of ketchup tomato

Fish is not completely defrosting so that under the knife is not spread. Drain and cut pieces.

Carrot hammer so that it is hard, not digestible. Onions cut thin half rings. Polka dot folded on the sieve to merge all the juice. We mix vegetables with pieces of fish and lay in a convenient container.

We make a marinade, we will break the spices in the water, add ketchup, vinegar and oil, pour them vegetables. First, we leave half an hour on the table, then we remove the day at a temperature of + 5-6 degrees. Fish is ready.

How to Marine Skumbrian at Home - Video A source:

Delicious marinated mackerel at home

Mackerel, one of the most delicious and common fish in domestic expansion. The manifold of the recipes for its preparation, availability in price, various useful vitamins and minerals, make it simply indispensable in the gastronomic plan.

Taking into account her active struggle for the health of the true gourmet, it is necessary to familiarize themselves in more detail about the recipe for the sumps of this most valuable product. It turns out that many recipes allow you to create a real taste palette. Therefore, about this, albeit is not a gold, but very useful for the body a fish, it is necessary to talk in more detail.

How to choose a scumbers

It is important to choose a tasty and proper carcass, from which you can create a real culinary masterpiece. It is very difficult to make a mistake in the choice of suitable fishery. Almost everyone can be judged by appearance. If the skin is not sealed, the head is in stock, and the insides are not sticking out, and the individual exceeds 300 grams, then it is possible to study the product in more detail.

Most often, it is located in it the most optimal amount of fatty acids contributing to the elimination of cholesterol plaques and the normalization of digestion. In small individuals, the benefit is less, and the waste is more than in favor of large.

Then it is worth paying special attention to the eyes of the fish. If they are muddy and impossible, then the carcass is a numerous amount of times frozen and spilled. With convex "clear" eyes, one can be sure that the mackerel was frozen not so long ago and was kept in decent conditions.

Having bought a large carcass with a gray shade meat, it is necessary to give her a rest, and not completely defrost. After this procedure, the inside, tail, film and head should be removed. This procedure is necessary for portion marination. In one-piece cooking, the scumbers must be delivered exclusively from the internally and film films.

The rest depends on the selected recipe and the skills of the culinary presentation of their masterpiece guests and relatives.

Marinated mackerel whole


  • Do not succumb to temptation and purchase the finished product. No one knows what was originally a mackerel and which spices, essences, spices to her were added during the preparation process. There is always the opportunity to prepare this fish yourself and get an incredible taste and benefit.
  • Fish fresh-frozen - 2.5 kilograms.
  • Tea black - 20 grams.
  • Filtered water - 2.5 liters.
  • Leek husks - 100 grams.
  • Salt - 6 tablespoons.

Sugar - 3 tablespoons.

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The dish is calculated for 10 people.

1.Cubebrus rinse and put it warm at room temperature. It is important that the ice went a little, and at the same time the carcass remained soft.

2. In the pan pour water. Put on a slow fire. Add salt with sugar.

3. The luxury husk is thoroughly washed and dry. Stir with tea. Add to boiling water. Leave on the stove all products for at least 5 minutes. Cool up to 40 degrees.

4. Recruitment thoroughly from superfluous: fin, tail, heads and internals. Particularly carefully approach the swelling of the Black Film. In this pledge of taste: the less it will remain - the better the taste. Rinse thoroughly from all sides. Give a track Discover with paper.

5. In the transparent capacitance for baking, carcasses "Valet" are neatly consigned. Pour the cooled brine. Put a volumetric press. Let stand throughout the night or 10 hours in a warm place. After time, move to the refrigerator for 2-3 days. Marinization time depends on the size of the carcass.

Guests and relatives will definitely praise the skill of the hostess to prepare a mackerel. It is useful, tasty and low-calorie. Perfectly combined with greens and boiled potatoes with butter.

Mackerel pieces in vinegar


  • An important point in creating any dish is the right choice and preparation of the product. The taste depends on this. And small shortcomings occurring in the cooking process can always be fixed with infirred means.
  • Mackerel - 1 kilogram.
  • Onions - 4 heads.
  • Vinegar table - 5 tablespoons.
  • Pepper peas - 5 grams.
  • Lavr.
  • Vegetable oil (olive) - glass.
  • Carnation - a couple of inflorescences.
  • Salt - 4 tablespoons.

Filtered water is a glass.

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The dish is calculated for 5 people.

1. With the tank pour water, olive oil, vinegar, spices, sugar and salt. Stir and give it. It is important that all ingredients except spices dissolve each other.

2. Scumbering to defrost until soft, 40 minutes is enough. Clearly clean from all the internships and not the necessary parts.

3. Feedback to pay black film inside. It must be completely cleaned. This predetermines further taste. It is possible to wash with running water. To dry Cut into portions of 2 centimeters thick.

4. The onions cleaned. Cut into small rings.

5. In the bank pour a bit of marinade, put onion rings and put several pieces of mackerel.

6.Del alternate layers until the products are completed. The latter should be the onion layer. Shake well. Pour from above the remaining liquid. Put in a cool place for the night. In the morning it is good to shake and return to marinate further. It will take even no less than a day.

Excellent snack. Mackerel is good as an independent dish and as a salad. It all depends on the fantasy of the culinary and a certain way of filing.

With mustard and bow in the bank


  • Such an option will have to do with true gourmet. Meat Mackerel becomes especially soft and gentle. Each portion literally melts in the mouth. Guests come delight from such a dish and are necessarily asked to share the interesting and easier recipe.
  • Mackerel carcass - 1.5 kilograms.
  • Plant oil refined - 50 milliliters.
  • The onion is 3 heads.
  • Apple vinegar - 3 tablespoons.
  • Mustard powder - tablespoon.
  • Soy sauce - 10 milligrams.
  • Pepper peas - 5 grams.
  • Sugar - tablespoon.
  • A mixture of peppers.
  • Fish seasoning - tablespoon.

Salt - 30 milligrams.

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The dish is calculated for 6-7 people.

1. Reindose at room temperature about half an hour. Wash Delete everything too much. Wash well from the inside. Make sure that there is no bitter film. Cut on a portion of 2.5-3 centimeters in size.

2. All the ingredients for the marinade and give them well to get a taste of each other.

3. The onion bow twit and divide into small rings.

4. On the bottom of the bank pour a bit marinade and distribute part of the onion rings. Put a layer of fish. You can mix the bow with the scumbers, without observing the oddity. This will in any case occur after the bank will periodically shake. Pour the remnants of the marinade.

5. Perhaps put in a cool place. You can turn it onto the lid to uniformly impregnating the fish. This is possible, subject to cooking in a can with a polyethylene lid.

After a day, excellent mackerel with a rich taste and aroma is already ready for any feast. In a matter of minutes, she simply disappears from the table.

In tomato marinade


  • It is quite simple to present fish without a tomato, but it's not so simple with them. Tomato paste allows you to create a special taste and "helps" to prepare a mackerel literally in a matter of hours. A stunning result is predetermined.
  • Mackerel - a couple of carcasses.
  • Sugar sand - 50 grams.
  • Vinegar table - 2 tablespoons.
  • Onion ones - 3 big heads.
  • Tomato juice is a glass.
  • Salt - 5 tablespoons.
  • Vegetable oil - half of the glass.

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The dish is calculated for 4 persons.

1.Combria should be good to relate, to facilitate the separation of the fillet parts. It will take at least an hour at room temperature.

2. Clear luxury and cut rings. Tomato juice pour into a frying pan with vegetable oil. Give boil. Stay out onion rings mixed with sugar and salt. In five minutes of easy extinguishing add table vinegar. Mix. Remove from fire.

3. Dress well. It is important to correctly remove the ridge and separate from unnecessary insides. The process of cutting is simple and practically no bone remains in fillet. Rinse and dry. Cut into portion pieces. Describe layers in the container: marinade, fillet and so on. Place in the refrigerator for 4-6 hours.

Excellent independent dish with delicate taste and special aroma. It is perfectly combined with vegetable side dishes.

With lemon juice


  • Citrus fruits have always helped give fish dishes a special taste and extraordinary tenderness. With their help, you can not only give special piquant notes, but also make meat unusual. If there is also a variety of herbs to add a successful combination, then the success of such a recipe is simply provided.
  • Mackerel - 2 carcasses.
  • Lemon - big fruit.
  • Onion is a big head.
  • Garlic - teeth.
  • Vegetable oil - 50 milligrams.
  • Fish seasoning - 2 tablespoons.
  • Salt -25 gram.

Sugar sand is a teaspoon.

The dish is calculated on 4 servings.

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1. Room temperature clean, remove inside. Rinse. Divide into portion slices in size of 2-3 centimeters. Leave to push.

2. Hold all the prepared parts of the fish into the container with a deep and flat bottom. Evenly squeeze all the juice from the lemon on each piece.

3. Clean garlic cut into thin plates. Bow onion with neat rings. Add oil, spices, seasoning, salt and sugar. Give a little lazy. From above to float already marinated meal in lemon juice obtained by a mixture. Mix. Insist for half an hour.

A gentle and very tasty fish will have to do many. Italian herbs will give special pickens, but without them the dish is obtained standing and tasty.

Dry method without vinegar


  • For connoisseurs of the real fish taste without additional seasonings and additives, such an option will definitely have to do. It is not inferior in its characteristics more complex dishes and at the same time very natural.
  • Mackerel - two middle carcass.
  • Easy pepper - 15 peas.
  • Salt - 70 grams.
  • Dill - bundle.

Sugar - 3 tablespoons.

Major Bulb

The dish is designed for 6 people.

1. It is good to remove all the insides of the carcass, including the film. Rinse. Leave to dry.

2. On the bottom of the flat tank, lay out a tablespoon of salt, 5 peas of peppers, several twigs of washed dill. Fish is well rubbed with a mixture of spices inside and outside. Put dill from above. Places to place a couple of twigs.

3. Capacity. Send to refrigerator for a couple of days. Before serving on the table, remove excess spices and salts. Watch and dry.

The dry ambassador is very interesting and tasty. And most importantly, it is very useful to everyone who follows his health and prefers the right food.

  • Tips Culinary
  • First of all, it is necessary to choose a method of marination, and not to compose your own, in the process of cutting fish.
  • In order for the prepared product to be stored longer, the pieces should be put in hermetic capacitance, shifting spices and greens, pour vegetable oil.
  • Cut the head of the mackerel is absolutely not necessary. She can go along with the rest of the slices or in a solid carcass. It is also tasty with proper feed.

Preference is preferred by wine, apple and other special types of vinegar. This will divert the usual taste and becomes a pleasant discovery.

How to Marine Skumbrian at Home - Video If you wish to create excellent marinated scumbers, you must carefully approach all processes. And then a worthy result will wait for its o'clock. A delicious and tender dish is worthy of trying to try it.

Marinated mackerel with bow

Very simple recipe with delicious marinade.

  • Ingredients
  • Mackerel - 4 pcs
  • Water - 1 l
  • Salt of fine grinding - 4 tbsp. L.
  • Sugar sand - 2 tbsp. L.
  • Pepper peas - 15 pcs
  • Carnation - 1/2 h. L
  • Pipka hammer - 1 h. L
  • Black pepper ground - 1 h. L
  • Bay leaf - 3 pcs

Vinegar 6% - 3 tbsp. L.


Let's start cooking from the marinade.

For this liter of filtered water, we will put on fire, spice in it, as well as sugar and salt.

Do not forget the laurel. I bring to a boil and immediately remove and put cool.

In the cooled marinade we pour vinegar, well stirred.

Fish is separated on fillet and cut into strips of 2.5 - 3 cm in width.

If the skin is badly moving away from it.

Onions cut rings.

Next, we take the jar and put the scumbers in the onion with a bow. Delicious.

We fill with the cooled marinade so that it completely covers the scumbers.

Tightly close the lid and put in the refrigerator. Marina fish 24 hours.

Here is such a tasty it turns out!

Bon Appetit!

Marinated to the right is also very tasty, we take it on the rings and use in the decoration of the dish.

Mackerel in mustard marinade in the bank

The delicious recipe that will not leave anyone indifferent!

Marinated mackerel for 2 hours - fast and tasty

Ultra-speed marina mackerel See in this video:

Spicy marinated mackerel in oil

A very tasty recipe with bright spices giving a spicy flavor fish.

Mackerel in wine marinade

Fish can be caught in such an exotic way as a wine marinade. How to do this look in a video recipe:

Mackerel in honey marinade

A simple recipe for those who prefer not to use sugar. Instead, we will have natural honey.


I treated me last month with a salty fish, and such it turned out to be delicious, that they just losing my fingers! I decided to find out where such a delicacy is sold. It turned out that the carcasses were diagnosed at home on a secret recipe 😎.

And then I came to mind the idea of ​​trying to cook this delicacy. For this, I got different technologies for pickling fish, gathered them together and tried in practice. Everything went successfully. Therefore, nothing remains for me, as soon as you share with these techniques with you.


Immediately note that we will learn to culinary skill on mackerel. It is fat and practically no bones, well, ideal for the snack. Especially red fish we have already tried to salt with you.

And do not be scared, there is nothing complicated in this matter. Ingredients are all simple, mostly our main product and a set of different spices. So responsibly go to the selection of carcasses, so that they are fresh and not frozen.


  • Let's start with the recipe that I liked most. Probably because there is a mustard and a pepper in the marinade, I love Kushan in sharper).
  • Fresh-frozen carcass - 2 pcs.;
  • Filtered water - 90 ml;
  • Refined oil - 90 ml;
  • Mustard in powder - 5 gr.;
  • Apple vinegar - 3 ml;
  • Salt - 10 gr.;
  • Pepper - to taste;
  • Onions - 1 pc.;

Sugar - 4 grams.

Cooking method:

1. First of all, defrost fish in natural conditions.

If you can, then use fresh, not frozen.

Marinated mackerel at home: 7 Delicious recipes Stage 1

After defrosting, remove your head with gills, cut the tail and pull out all the insides. Next, rinse the carcasses with cold water, dry a little and cut on the same pieces with a thickness of approximately 2 cm. The onions purge from the husk and cut on the semiring.

Marinated mackerel at home: 7 Delicious recipes Stage 2

2. Now take the appropriate dishes, where the salting fish will occur. It mixes well in it with a vinegar, oil, water, as well as salt, sugar, pepper and mustard. Next, put on the bottom pieces of fish and onion half leaves.

Marinated mackerel at home: 7 Delicious recipes Stage 3

3. Carefully mix the contents so that the brine will impregnively all the pieces. Tightly close the dishes with a lid and remove to the bottom shelf in the refrigerator.

Marinated mackerel at home: 7 Delicious recipes Stage 4

4. In such a state, leave the workpiece at least for a day. And after the specified time, remove pieces from the brine and put on a flat saucer, decides from above the finely chopped green-like. Serve to the table.

Quick marinated mackerel with bow, vinegar and oil


  • And here is another interesting option with a bouncy. Here it turns out a very spicy brine. Be sure to try this snack.
  • Mackerel - 2-3 pcs.;
  • Onion onion - 5 pcs.;
  • Coriander in beans - 1 h. Spoon;
  • Black peas pepper - 10 pcs.;
  • Pepper fragrant - 5 pcs.;
  • Bay sheet - 3 pcs.;
  • Pepper black ground - to taste;
  • Salt - 3 tbsp. spoons;
  • Sugar - 1 tbsp. the spoon;
  • Water - 1 l;
  • Vinegar 9% - 2 tbsp. spoons;

Sugar - 4 grams.

Vegetable oil - 100 ml.

Marinated mackerel at home: 7 Delicious recipes Stage 5

1. First prepare the marinade, because it will need it cold. Take a saucepan and put a bay leaf in it, 0.5 h. Spoons of coriander, as well as black and fragrant pepper peas, sugar and salt. Clean the bulb from the husk and cut into 4 parts. Also put it in a saucepan. Fill everything with water and mix well. Put on fire, bring to a boil and negotiate minutes 2-3. After that, cool the resulting brine to room temperature.

Marinated mackerel at home: 7 Delicious recipes Stage 6

2. Next section Fish: Remove your head, tail and inside. Rinse and dry. Cut into portion pieces and put into a deep container, for example in a jar.

If you had frozen carcass, then until the very end do not defrost them. So it will be more convenient for you to perform cutting and mackerel does not fall apart.

Marinated mackerel at home: 7 Delicious recipes Stage 7

3. Mixed in the container pieces pour the cooled marinade and leave at room temperature for 2 hours.

Marinated mackerel at home: 7 Delicious recipes Stage 8

4. Now cut the remaining onions on the semiring onions to another question, stick it. Also add chopped coriander grains, vinegar and oil. All mix well.

5. When it goes two hours, get fish pieces from the brine and put them in the onion mixture. Gently mix the mass. And then remove in the refrigerator for 1 hour so that each piece is additionally missed and fill.

Marinated mackerel at home: 7 Delicious recipes Stage 9

6. Actually, everything! Appetizer is ready to use.

A recipe for mackerel marinated in a special way (it is even tastier than red fish)


  • Very often lemon add to fish dishes. So why not try to put it and in order to sleep the product? Let's try. I promise you will not be disappointed.
  • Fish - 2 large pieces;
  • Sugar - 1 tbsp. the spoon;
  • Salt - 1 tbsp. the spoon;
  • French mustard - 1 dessert spoon;
  • Lemon - juice from half;
  • Lemon zest - 1 tsp (optional);
  • Vegetable oil - 0.25 tbsp.;

Sugar - 4 grams.

Fresh dill - 1 bundle.

Marinated mackerel at home: 7 Delicious recipes Stage 10

1. Carcass section, removing the head and tail, as well as removing fins and insides. Black film with abdominal cavity too dawn.

Marinated mackerel at home: 7 Delicious recipes Stage 11

2. Now cut the fish to the portion pieces. You can, of course, remove the bones and cut the finished fillet.

Marinated mackerel at home: 7 Delicious recipes Stage 12

3. In the deep plate, connect sugar and salt.

Marinated mackerel at home: 7 Delicious recipes Stage 13

4. Then enter mustard and pour fresh juice from the halves of lemon. Optionally, add the zest.

Marinated mackerel at home: 7 Delicious recipes Stage 14

5. After add vegetable oil and mix the mixture well.

Marinated mackerel at home: 7 Delicious recipes Stage 15

6. Drop Wash and dry. Next, finely grind it.

Marinated mackerel at home: 7 Delicious recipes Stage 16

Marinated mackerel at home: 7 Delicious recipes Stage 17

7. Take a clean glass container and put a piece of crushed dill on the bottom. After distributing the folded fish with a layer, and from above, by using the resulting marinade. Alternate the layers in this way: dill, fish, marinade.

Marinated mackerel at home: 7 Delicious recipes Stage 18

8. The upper layer (it is the final) must be necessarily dill. Filled capacities Close the lid or cover the food film. Leave the blank at night at room temperature.

You can use evacuation for quick mackerel marination. Then after 30 minutes the fish will be completely ready!

Marinated mackerel at home: 7 Delicious recipes Stage 19

9. Then cool and store in the refrigerator. Before feeding, mix the contents and enjoy the stunning taste.

How to pick up a macker with pieces in a jar with a bow for 2 hours

Well, moving further and watch a video story on our topic. Now you will see everything clearly. And accurately beat the store for fresh carcasters to make a real delicacy of them later and to enjoy your loved ones.

Marinated mackerel in brine whole with vinegar - very tasty


  • We try to further add other seasonings. The process itself, as you understood, almost everywhere the same. But the number and spices will differ.
  • Sugar - 2 tbsp. spoons;
  • Salt - 4 tbsp. spoons;
  • Water - 1 l;
  • Fish - 2 pcs.;
  • Bay sheet - 5 pcs.;
  • Coriander;
  • Table vinegar - 1 h. Spoon;
  • Fragrant pepper - to taste;
  • Black peas pepper - 7 pcs.;
  • Mustard - 1 h. Spoon;

Marinated mackerel at home: 7 Delicious recipes Stage 20

Sugar - 4 grams.

Carnation, Tmin - to taste.

Marinated mackerel at home: 7 Delicious recipes Stage 21

1. First remove the gills, because they will give bitterness.

Marinated mackerel at home: 7 Delicious recipes Stage 22

2. Next carcass in the selected tank with high sides.

Marinated mackerel at home: 7 Delicious recipes Stage 23

3. Next to the preparation of brine. Pour clean water into the pan and add all the spices and spices indicated above. Bring the content to boil and negotiate for 5 minutes. Cool the brine and add vinegar. And just now pour them carcasses.

Marinated mackerel at home: 7 Delicious recipes Stage 24

4. Close the capacitance with a lid and send to the fridge for 3-4 days. After the specified time, get the perfect low-voltage option.

And to get a salt fish to wait 5-6 days.

Fish Marination Recipe in Tomato Sauce at Home


  • For those who want more diversity and culinary experimentation, prepared an option with the addition of tomato. By the way, I also liked such a snack.
  • Fish - 3 pcs.;
  • Onions - 1-2 pieces;
  • Sugar - 1 tbsp. the spoon;
  • Ripe tomatoes - 1 kg;

Sugar - 4 grams.

Lemon pepper - to taste.

Marinated mackerel at home: 7 Delicious recipes Stage 25

1. First of all, you prepare tomato sauce from the tomato. If not hunting with him to mess around, you can buy already ready. So, the tomatoes wash and grind in a blender. Bring the mixture to boil, put the salt and negotiate on slow fire for 5 minutes. Wait until the sauce cools, and then overtake it through a sieve to remove seeds.

Marinated mackerel at home: 7 Delicious recipes Stage 26

2. Next, cut the heads of the head, clean them and rinse.

Marinated mackerel at home: 7 Delicious recipes Stage 27

3. Raise onions from the husks and cut on the rings.

Marinated mackerel at home: 7 Delicious recipes Stage 28

4. Cut the fish to large pieces and laid the first layer in deep container. Sprinkle the seasoning "lemon pepper" from above. Either use any other spices that are combined with mackerel.

Marinated mackerel at home: 7 Delicious recipes Stage 29

5. Now the layer of onion rings. And so layers fill the container, the latter should be onions.

Marinated mackerel at home: 7 Delicious recipes Stage 30

6. Next, all pour the cooled tomato sauce, close the lid and clean the refrigerator for 2-3 days.

Marinated mackerel at home: 7 Delicious recipes Stage 31

7. After 3 days, a snack can already be tried and best served it with potatoes :-d.

Delicious marinated mackerel in tea

Marinated mackerel at home: 7 Delicious recipes Stage 32


  • Water - 1 l;
  • Here is this way of cooking according to anyone you know, or maybe, of course, not. But he takes place. Thanks to the addition of welding, you will receive not only a stunning taste at the exit, but also the magnificent color of the product.
  • We try to further add other seasonings. The process itself, as you understood, almost everywhere the same. But the number and spices will differ.
  • Salt - 4 tbsp. spoons;
  • Salt - 5 tbsp. spoons;
  • Pepper - to taste;
  • Black tea (welding) - 3 tbsp. spoons;
  • Bay sheet - 2 pcs.;

Marinated mackerel at home: 7 Delicious recipes Stage 33

Sugar - 4 grams.

Pepper peas black - 10-12 pieces.

Marinated mackerel at home: 7 Delicious recipes Stage 34

1. First of all, clean the fish and cut the heads. Remove the carcasses on the side. Take a saucepan and pour water into it.

Marinated mackerel at home: 7 Delicious recipes Stage 35

2. Add salt and sugar cut on the semiring onions, laurel leaves and welding.

3. Stir the mass and bring to a boil. Weganize 5 minutes, and then remove from the fire.

Marinated mackerel at home: 7 Delicious recipes Stage 36

4. When the brine will cool, put the prepared carcass in a comfortable and deep container. Pour the fish to them so as to completely cover it. At the same time, the laurel leaf and the welding do not need to be removed. Add pepper peas and close the container.

Marinated mackerel at home: 7 Delicious recipes Stage 37

5. Remove your creation to the fridge for 2 days. Impatiently can try the salt one after a day, but not before.

Marinated mackerel at home: 7 Delicious recipes Stage 38

6. Two days later, we pull the fish out of the brine and blot it with a paper towel.

Marinated mackerel at home: 7 Delicious recipes Stage 39

7. Clean the golden carcasses into pieces and call everyone to taste the snack.

Well, here is such an appetizing and delicious selection of me today it turned out for you. Choose any recipe - all of them are successful! And mackerel is obtained by a low-headed and very gentle. Serve it with potato mashed potatoes or just eat with bread.


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