Settlers and mackerel home salted. Recipe for a homemade settlement with mackerel. Yak shvidko pickle mackerel in rose salt

Vaga ribini may be close to 300 g. Dry, and so lean individuals look too dry.
Take fresh, freshly frozen fish. Bazhano with a head and insides. So it's easier. The carcass is springy, the aroma is hateful, the color is light gray with characteristic females.
Choose dishes that do not oxidize: plastic, glass or enamel.
Do not vicorate iodovane strength - in the presence of it, the fish can become fluffy.
If you want to pickle the mackerel, choose the recipes, in which you can use small pieces or filet. Chilli ribiny, to be salted, it takes 2-3 days, broken - 12-18 years. Under the hour of victoriousness, you can pass the hour for the ambassador.
Refrigerate rosemary before pouring. At hot and tim more sprinkles of fish are boiled.
Watch the hour of salting and save salty mackerel in the refrigerator or in another cold place.

kak-hranit.ru

Mackerel in wet juice, dry salted.

warehouse

2 mackerels;
3 tablespoons of salt;
3 black peppercorns;
3 bay leaves;
1 tablespoon zucru.

Cooking

At the riba, shake the heads, vipatraite and wash it. At the bottom of a plastic or glass container, put a spoonful of salt, put pepper and crush a bay leaf.

The strength that you have lost, mix with zukr and rub them with mackerel in the middle and ring. Put the fish in a container, tightly close the lid. Take away from the refrigerator for 2-3 days. Before serving, wash the mackerel under running water and blot with paper servlets.

wowfood.club

Fragrant and even lower mackerel, like zavdyaki worked on shmatochki to finish off the savory salt.

warehouse

2 mackerels;
1 liter of water;
3 tablespoons of salt;
1¹⁄₂ tbsp zucru;
5 black peppercorns;
5 peas of stock pepper;
3 cloves;
3 bay leaves;
½ teaspoon coriander.

Cooking

Growing mackerel: take care of heads, guts and skins. Cut the riba with frills 3-4 div.

Prepare roses by boiling all the spices by the water. Protsіdіt, cool. Put the fish in a plastic container, fill with rose salt and fill at room temperature for 12 years. Let's clean up the fridge for another 2-3 years.

zametkipovara.ru

Lower, in the world of salt, with color and relish, which reminds you of cold smoked mackerel.

warehouse

4 mackerels;
4 tablespoons of black tea or 8 bags;
4 tablespoons of salt;
2 tablespoons of zucru;
1 cibulin;
1 liter of water.

Cooking

Vipatraite, wash and dry the mackerel with paper towels. Have a pіvtoralіtrovіy plastikovіy plate zіzhte neck. Put the fish in the dance with the tails up.

Sprinkle tea, strength, zucor and purified cibulin by the pan. Fill with water, put on fire, boil. Protsіdіt i povnіstyu cool.

Rozchin, scho wiyshov, pour mackerel and save for 3 days in . Shchodobovo turn the fish by the tails, so that it is evenly salted and nabula is equal.

koolinar.ru

Variation of the previous recipe. The color comes out golden, but the taste remains the same lower.

warehouse

4 mackerels;
3 presses of lushpinnya tsibuli;
2 tablespoons of black tea or 4 bags;
4 tablespoons of salt;
2 tablespoons of zucru;
6 black peppercorns;
3 bay leaves;
1¹⁄₂ liters of water.

Cooking

Prepare the mackerel before pickling: shake the heads, vipatraite, rinse. Put the fish in plastic bowl or another handy container.

Rinse the Tsibuleva lushpinnya and put it in a saucepan. Tudi vіdpravte tea, sil, tsukor, pepper, bay leaf. Pour in water, bring to a boil and let 5 chills be viruvati. Potim znіmіt from the fire, protsіdіt, cool.

Pour the mackerel with chilled rossol. Vitrime in the refrigerator for 3-4 days. Flip it over.

delo-vcusa.ru

Mackerel with small pieces with a piquant relish and a garnished flavor.

warehouse

1 teaspoon of mustard powder;
3 tablespoons of salt;
1¹⁄₂ tbsp zucru;
5 black peppercorns;
2 bay leaves;
1 liter of water;
2 mackerels.

Cooking

Prepare rosemary: pour hot water and other spices with water, bring to a boil and cook on high heat for 3-4 chilli. Know the fire and cool it down to room temperature.

Until you reach the rose, vipatraite and wash the mackerel. Narіzhte її shmatochki і vkladіt u klyany utensils. Pour in rossol and take it from the refrigerator for a night, but rather for a bounty.

patee.ru

Cicavia relish with sourness and hints of gostroty. Perfectly suitable for sandwiches. And the smut - get ready really fast.

warehouse

2 mackerels;
3 tablespoons of salt;
3 cloves of a watchmaker;
2 bay leaves;
5 black peppercorns;
50 ml unrefined sonyashnikova oil;
2 great cibulini.

Cooking

Roast the mackerel on the fillet. It is possible to work in a way that is convenient for you, by analogy with the settler.

Posipte sill filet and put on 10-15 quills. It's time to clean and rub the teapot, break the bay leaf. Get a chasnik, lavrushka, peppercorns, otset and oliya.

Put mackerel in damn the jar, sippy balls of cibules cut with pivkiltsy. Pour marinade over, cover with a lid and put it away from the refrigerator for 12 years.

Tsibulya can also be marinated and will be savory.

zhivinaturalno.ru

Express-salting for a vipadok, like evening guests. Mackerel comes out lightly salted and even appetizing.

warehouse

2 mackerels;
2 purple cibulins;
1 liter of water;
3 tablespoons of salt;
1¹⁄₂ tbsp zucru;
5 black peppercorns;
2 peas of stock pepper;
3 bay leaves;
½ teaspoon coriander;
2 table spoons of table otstu;
2 tablespoons of sonyashnikova olії.

Cooking

Process mackerel for fillet. Clean the cibula and decorate it with pivkiltsy.

Prepare rosemary. Sipte near the water strength, tsukor, two kinds of pepper, bay leaf, coriander. Boil and cool. In refrigeration, it was possible to enter an assessment.

Put the fish in an enameled bowl, siphoning the cibula. Fill with rosemary. Cover the plate with a plate that fits in diameter, put a vase on the beast, for example, a jar of water. Take away from the refrigerator for 2-5 years. Before serving, dry the mackerel pieces with a paper towel and sprinkle with olive oil.

A classic appetizer on the table - spicy salted mackerel! How to salt mackerel in home minds quickly and simply - find out from our selection of the best recipes.

Buying the frozen mackerel, slid respect for the krizhanu of glazes. The ice may be clear and uniform, without yellowness, dark patches, cracks and spills. After defrosting, the yakisna riba is filled with spring, the tassels, when harvested, are left in their place and do not come out of the meat.

Sea fish in shops and on the market is most likely to come at a freshly frozen look. Fish and seafood are best preserved after shock freezing. Defrost the mackerel as soon as possible - by the cold water or in the refrigerator, then in it the brown speech is overlaid, the taste of the smell of sea ribs.

It is not recommended to defrost mackerel for increased temperature or warm water. At the same time, the process of preparation begins with such a defrost - the protein in the ribs burns, and the quality of the product decreases noticeably.

How to pickle freshly frozen mackerel at home:

Defrost fish properly.

Clean up the swimmers, that tail is the head.

Cut the worm.

Clean the toppings.

Rinse the carcass in cold water.

Clean up the water that is left on the surface of the ribi with a paper towel.

You can salt the mackerel with whole pieces of chi.

Permissible width shmatochkіv - vіd 2 to 3 cm, tsey rozmіr allows m'yasu shvidko and well salted. For salting, you should choose medium-sized fish, pick it up quickly, and hand-pick it in the kitchen.

How to pickle mackerel? Rossil can be spiced, for which spices are added in the process of preparation, zucor and spices - peppercorns, cloves, bay leaves and others for a special relish and bajannyam. Spicy salting is the original recipe for salting mackerel. Tsya strava to embellish the Svyatkovy style and ur_znoman_tnit the everyday menu. You can pickle mackerel classic recipe- At the salty rose.

How to pickle mackerel in rose salt:

Rozsil. To prepare rosesal, it is necessary to change the strength in cold water, add zucor and spices, then boil the root for 2-3 hvilin. Ready rozsіl cools down and protsidzhuєtsya.

Ribi salting. Rib'yachi carcasses are stacked at the jar's chamber, or shmatochki vpritul one to one. The prepared fish is poured with chilled rosemary.

Cooking time. The mackerel pieces are kindly salted for the goodness, then we will then transfer them to a dry container - a plastic container or a glass jar. For a whole ribi, the hour of preparation should be increased to 3-4 days, fallow in the form of a large quantity and bagan oil, salted.

Saving. The finished salted product is stored in the refrigerator, it is allowed to live in the hedgehog. For a larger term for saving mackerel, you can ask.

How to salt mackerel juicy and simply in rose salt.

The tastiest and simplest recipe for homemade salted mackerel!

Riba mackerel - 5 pcs.
Strength - 8 tbsp. spoons
Zukor - 4 tbsp. spoons
Tsibuleva lushpinnya - 3 presses
Black tea (no additives) - 3 teaspoons
Bay leaf - 7 pcs.
Peppercorns with peas - 10 pcs.
Water - 2 l

For the cob, it is necessary to clean and wash the mackerel without a head. Promiti lushpinnya tsibuli.

To prepare rossol, you need up to 2 liters of water, add 8 tbsp. salt, 4 tbsp. tsukru, rinse lushpinnya tsibuli, 3 tsp. black tea (no additives), 7 pcs. bay leaf and 1 tsp. peppercorns. Put on fire until boiling. Give 5 credits.

After boiling the rosemary, it is necessary to stop it from boiling until it is fully reached.

After the final achievement, the rosemary is filled with mackerel.

After 4 days of salting, the mackerel is ready to live.

Recipe 3, pokrokovy: salt mackerel like homemade minds

mackerel, freshly frozen - 400 g;
water - 700 grams;
dried laurel leaf - 3 pcs.;
black pepper near peas - 5-7 pcs;
grain of dried coriander - 5-7 grains;
dried cloves - 2-3 buds;
bloody pisok- 1.5 tables. l.;
kitchen, large - 2.5 tables. l.

Behind, 40 minutes before pickling the fish, I cook the marinade. The water boils, I pour into it with strength from the bloody squeak. I spread it with a spoon, so that the stench breaks out.

I add all the spices: lavrushka, black peppercorns, coriander seeds and cloves. I mimic fire. Marinade ostigati in the room. The aromas are already dizzying. You can only show how savory the mackerel will be with such a marinade.

I'm cleaning the fish after it, like it's completely gone. I wash it with water, I see my head and I see all the insides, intestines. I wash the cherevets with water in the middle. If everything is clean, I proceed to the next stage.

I put the cleaned mackerel in a container, in which I pickle. I vikoristala enameling container. Likewise, miraculously go glassy forms and navit plastic (from grub plastic).

I pour the prepared fish over the top with a spicy marinade. I put it in the refrigerator for 2-3 days.

I will sweat the fish, I will cut it into shmatochki.

I serve savory mackerel to the table.

Recipe 4: how to salt mackerel in rose salt with whole spices

Light-salted mackerel is the simplest way to cook rye ribeye, keeping a maximum of brown ribs in it. Mackerel is brought to fatty varieties of ribs, which means that it contains fatty acids, which are so important for our body. In addition, ribine bagata is close to minerals and vitamins.

Cooking lightly salted mackerel is not easy. It is more necessary to salt it in a salty flavor, add a few spices. Pickling hour - 24 years. At the exit, we will take fragrant soft fish with її brown warehouses.

In this recipe, we salt the mackerel in rose salt with spices.

great mackerel 1 pc.;
bay leaf 2 pcs.;
pepper stock 5-6 pcs.;
cloves 7-8 pcs.;
sil 1-1.5 st. spoons;
boiled water 0.5 l.

Boil the water and cool it down. Nallemo 0.5 l of water at room temperature in deep water. Dodamo by the water 1-1.5 tbsp. spoons of kitchen salt and good rozmіshaєmo її, until it is completely broken. Rozsil is ready.

Dodamo in the salty water cloves, bay leaf and winter peppercorns.

Defrost the great mackerel. In addition to її, vipotroshimo and put in a container of rossol. Riba will be buried near the water. Mistk_st is cleaned in the refrigerator. The fish is visible in rose salt for 24 years, you can do it longer.

Through the appointments of an hour, ribin with rossol and narizaemo with small shmatochki. You can add a sprat of fresh cybuli. Polivayemo rib oliєyu i, for bazhannyam, otstom.

Lightly salted mackerel, salted with whole roses is ready! Leaked with cloves and stale pepper, it will be more fragrant.

Recipe 5: savoryly salt the mackerel with shmakovka in rose salt.

If you love salted fish: sedentary, mackerel, etc., then this recipe will definitely suit you. Now you can bathe fish in the market, as if you can miraculously salt it with your own hands, in your home minds, when you grow it, it tastes like you like it.

Today we’ll talk about those who grow spicy salted mackerel. This fish is similar in taste to the one sold in preserves at the store.

for 0.5 l. drive:

Peppercorns - 2-3 pcs.
Strength - 1 tbsp.
Zukor - 2 tbsp.
Dry mustard - 0.5 tbsp.
Bay leaf - 3 pcs.
Carnation bud - 1-3 pcs.
Roslinna oliya - 1 tbsp.
Apple ocet - 1 tbsp.
Nasinnya coriander - 0.5 tbsp.
Fresh frozen mackerel - 3 pcs.

The ribs can be prepared at once for pickling ribeye, which needs to be chilled again. For whom it is necessary: water, strength, zukor, mustard, roslinna oliya, apple juice and spices. We bring the whole mass to a boil, boil it with a stretch of 5 whilins and let it cool again. Tse is important, so as not to boil the fish.

While getting ready, let's get busy with fish. Relatively її miєmo, tidy up the insides of the cuticles and wash it again. Yakshcho є head, vіdrіzaєmo. Її we will not be pickled in vicory. We cut the carcass of mackerel with portioned pieces and put it into a deep bowl or a saucepan.

If it cools down, fill it with mackerel pieces, crucify the beast with a plate, so that the whole fish is covered with marinade and put in the refrigerator for 1-3 dobi. The fish will be ready already for 1 doba, but for the savor, it will be ice-ice salty. It is possible to love such a fish itself.

Having watched the mackerel in rose salt for 2-3 days, the fish will become exactly the same, like at the store, salted, lower, more savory. I’ll cook salted fish on a plate and serve it homemade with boiled potatoes, or just like a snack. It is also possible to salt the ribne fillet of mackerel in the same way, cremating it in front of the central and other cysts.

Recipe 6: yak shvidko salt mackerel (pokrokovo from photo)

The Danish way of salting ribi is even more tender - in 3 years the mackerel is already ready to be used. At the same time, only natural spices come out, and the taste is simply miraculous. The fish in the world is salty, the lower one is fragrant.

2 great mackerels
4 tbsp. l. rock salt
1 cibulina
2 tbsp. l. cukrovy squeak
1 tsp coriander (nasinnya)
6-9 peas of black pepper
3-4 bay leaves
2 tbsp. l. 9% ottu
700 ml. drive

Prepare food products. Mackerel is far from the freezer and defrost at room temperature.

It's time to start preparing the rosemary. At the pan, put some strength, sour pisok (take tablespoons with hot water), peppercorns and coriander, bay leaves. Divide the cibulin into 4 parts at once from the lushpinnyam, forward relatively imitating the dog.

Settled and mackerel - the zavsіdniki Swedish holy tables, whether New river, Rіzdvo, Great day chi Midsommar - holy in the middle of summer. A large amount of ribey in the Baltic and Pivnichny seas has spilled onto the culture of the country, and the first recipes for pickling and pickling appeared in Serednyovichchi for hours in the vikings. There are no such options for preparing salted ribi - with cibula, mustard, chasnik, curry and beetroot - and it is far from complete list! Even tsіkaviy that original recipe for salted mackerel with a burnt and a crop in Swedish is suggested to you to taste right now!

warehouse

- Freshly frozen mackerel - 2 pcs.;
- sil - 2 tablespoons;
- tsukor - 2 tbsp.
- coriander (for bazhannyam) - 1 tsp;
- burner - 50 ml;
- fresh crepe - 1 bunch;
- roslinne oil.

Cooking hour: 24 years.
Servings: 4-6.

Recipe for pickling mackerel

1. Carcasses of fresh-frozen mackerel and troch defrost. Better than their “under-freezing”, it would be possible to cut the fish by hand. Vіdsіkti heads, fins and tails.

2. Make a late cut along the top of the back and cut through the rib to the spinal cyst in the glab. "Razkriti" mackerel and winyat all fillings. Let's clean the belly and see dark spitting and blood. With this cherevets, the qilim is lost. Accurately pidrіzati ridge, vyynyat yogi at once with a grate of great and drіbnih brushes.

3. Brizkuemo cleaned mackerel with a burner. It is important that there be any kind of alcohol (gin, brandy, whisky) and no less than a burner that helps to preserve the natural taste of ribi.

4. Behind the burner, add 1 tbsp. salt and zucru for 1 large ribin.

5. For the bazhannya, we attach coriander to the ribs at the hub. Swedish spicy vicory is minuscule, shards are important because stinks respect the main product - ribi.

6. And the axis of the crop can not be jarred and generously stick to the fillet.

7. Now we store the mackerel in the cob camp, we attach it to the beast of the sum that is gone. Similarly, we prepare a friend (third, fourth) fish.

8. If all the mackerels are ready, they will be tightly wrapped around the food spit. Put it in the fridge and see it done.

Calorie content: not shown
Cooking hour: Not specified

Warehouses:

- fresh-frozen mackerel - 1 fish in a bag 450-500 g,
- Settlement of fresh ice creams - 1 fish with a wag 450-500 g.

for the marinade:

Water - 0.5 l.
- strength - 3 tbsp. l.,
- tsukrovy pіsok - 1 tbsp. l.,
- hourglass - 2-3 cloves,
- bay leaf - 2 pcs.,
- black peppercorns - 6 pcs.
- cardamom - 2 boxes.,
- cloves - 2 buds.

How to cook from a photo of pokrokovo

Lightly defrost the sedentary and mackerel, so that the fish can be cut with a knife. Let’s see the fish is not important, because during processing it will be crushed, and not rіzatimet, mackerel is especially worth it.

Look up your heads. Then let's cut the cherevtsi and vipatraite the offal ribi - milt and caviar.

Open the tails, remove the swimmers and thoroughly wash the carcasses under a jet of cold water.

Rozryzhte osseledets and mackerel on small pieces with a width of approximately 2.5 div.

Put the pieces of ribi, milk and caviar in a glass or an enamel pan.

Let's start preparing the marinade. Put the water to boil. Clean the cloves of the watchmaker, wash and cut across with thin circles.

Have a small saucepan with a sip of strength and tsukor, add a small saucepan, cracked bay leaves, black peppercorns, cardamom pods and clove buds.

Pour the spices with dill, mix thoroughly, cover with a lid and let the marinade cool down.

Cover the top with a flat dinner plate, the diameter of which is three times smaller than the diameter of the saucepan. Put gnat on a plate. As a vantage, you can win a jar of water, or, for example, plastic, filled with water, a dance.

Shake the fish at room temperature for 1 doba. Put a saucepan with fish in such a place, so that you can’t eat the sleepy changes and give it to the heating appliances.

At the next hour, the pickled duet rib is ready. Send її for savings in the refrigerator.

When serving on a table, make mackerel and sedentary on a filet and put it beautifully on a dish. Like a decorated miraculously, a ring of red and a pir'ya green cybuli, thin stalks of lemon or lime, parsley, rye peppercorns, olives, black olives.
Last time we prepared delicious

For 3 kg of fresh-frozen-thawed sedentary, just soaked in pure water
(Do not cut and do not clean up!):
Water 1 liter
6 art. salt
3 art. tsukru
3 large bay leaves
9 black peppercorns
3 peppercorns
0.5 tsp nasіnnya coriander
Boil everything and cool it down.

It is necessary to put the purely imitated settlers into the pan with their backs uphill, one to one, so that they do not fall. Better lay "jack".
Fill the animal with cold rosemary. Hit with an inverted dribnoy plate and press it down with a vantage (for example, a jar of water). As soon as you poured it without twisting the plate, then add cold boiled water. Vinesti on the balcony (withdrawal, and in the fridge) for 5 days. After 5 days, the water becomes dark brown in color, and the sedentary clears and becomes white and more savory. I rib-boys and rib-girls come out great.
Mіzh іnhim, if you buy a sedentary place at the store, and the wine is in the middle of a curve, it means that you have been lying all one day at the arch of the mіtsnuyu rossolі, naііmovirnіshe, maybe the worms have not died. She herself drank more than once, like sellers in barrels with a sedentary man, they poured a pack of salt and put ice-creamed sedentary people, shoving them to the bottom. The axis is so sumnіvna razrobka.

Now pokrokovo.

I just forgave.

I put it in a saucepan upside down.

Filled with cold brine

I put a vantage.
Tightened with a plivkoy she put it in the refrigerator
(You can also go to the balcony, as the temperature is not higher than 8 degrees).

After 5 days.

The water turned brown.

Before the speech, I looked at the Civil Code, you can settle down to the bottom with your muzzles in a jar, fill it with rose salt and close it with a lid. So the refrigerator takes up less space and the smell of the day. Save it by hand - take one out, wash it at the jar. At the jar to fit half a portion - 1.5-2 kg (depending on the size of the deposit) - 6 seledtsiv.

And the settler is white and without blood.
With caviar and with milk.

Too tasty. Try it.