Prepare lightly salted mackerel with mustard not quite difficult.

one and a half kilograms of mackerel

glass of salt

one and a half liters of water

three tablespoons dry mustard

Boil water with salt, then let it cool, then add mustard powder and stir. Place the fish in a three-liter jar and fill with brine. Place in a cool place for a day and shake the brine periodically. After this time, the delicious mackerel is ready.

Bon appetit!

Salt mackerel with mustard You can use this recipe too.

You must first defrost fresh mackerel. The correct way to do this is to put frozen fish in the refrigerator or other cold place for a day.

Place the mackerel in an enamel or glass pan.

Prepare the marinade. Boil 2 liters of water. Add sugar and salt to taste, as well as various spices: pepper, bay leaf. Then you need to add 2 tablespoons of mustard powder to the brine.

Cool the brine to 15-20 degrees.

Pour this brine over our mackerel and place it in a cool, dark place for five days.

Mackerel with mustard will surprise you with its aroma and taste.

Mackerel with home-salted mustard.

Ingredients:

1. 1 kg. fish;
2. 0.5 l. water;
3. 2.5 tbsp. salt;
4. 1.5 tbsp. Sahara;
5. 1 tbsp. vegetable oil;
6. 0.5 tsp dry mustard;
7. spices: 3 bay leaves, peppercorns.

We thoroughly clean the fish, cut it into pieces, put it in a pan and pour in the prepared cold marinade.

How to make Marinade: boil water with salt and sugar, then add the rest of the ingredients.

After a day the fish is ready.

Salted at home mackerel very tasty, and with mustard even more appetizing, as it acquires a piquant taste and aroma. Everything becomes more delicious with mustard.

This is a very simple recipe for making salted mackerel with mustard: first salt it, then add mustard.

First, defrost the mackerel carcass; if frozen, remove the entrails and film, remove the head and tail, wash, and cut into five-centimeter portions. Now we prepare the brine: for 1 liter of water - two tablespoons of salt, two tablespoons of sugar, also put a few buds of cloves, a few pieces of allspice and black pepper, a couple of bay leaves, boil the brine. After boiling, add a couple of full tablespoons of mustard to the brine. You can set the brine aside and let it cool.

After filling the fish with brine, place the mackerel in a bowl, wrapping it in cling film in the refrigerator to salt in the marinade with mustard overnight.

The next day, the lightly salted fish with mustard is ready. Very tasty, great served with potatoes.

Bon appetit!

Another recipe dry salted mackerel.

We take the following: half a teaspoon of dried coriander, half a teaspoon of grain mustard, two and a half tablespoons of salt, one tablespoon of sugar, one piece of bay leaf, half a teaspoon of ground bell pepper, a couple of pieces of mackerel.

Next, as with the previous recipe, only without water: rub the fish with a mixture of salt and spices, and the coriander and dry mustard should first be ground in a mortar before cooking, and the bay leaf should be crumbled.

Keep the mackerel in salt for a couple of days, wrapped tightly without air in a plastic bag for a couple of days in the refrigerator.



Contrary to what was said here by the author serenya71, fish (in any case, such as mackerel or herring, I won’t say salmon, it seems they really won’t go together) can still be combined with such a wonderful universal seasoning as Russian mustard.

Everyone does it their own way, but personally, I always add mustard (ready, diluted in half a glass of cold boiled water) to fish that is ready to eat and salted.

And I usually add salt, without any special tricks - I clean it, defrost it, cut it into portions, rub each one on all sides with coarse salt, trying not to over-salt it (about the fact that fish won’t take too much salt, let them tell tales to those who have never eaten terribly salted fish), place it in layers in an enamel saucepan, sprinkling the layers with ground black pepper and adding a few broken bay leaves. Cover with a lid and leave in the refrigerator for two days. Afterwards I water it with mustard filling, as I said above. By the way, this kind of filling can save over-salted fish well, you just need more - it takes a lot of salt off of itself.

Bon appetit!

In order to pickle mackerel in mustard sauce required:

• 2 pcs. large fresh frozen mackerel, or 3 medium fish
• half a glass of vegetable oil
• half a glass of boiled (filtered) water
• 1 tsp mustard powder
• 1 tsp Sahara
• 3 tsp salt
• half a teaspoon of vinegar
• 2 onions

Wash and clean the fish thoroughly, and then cut into portions for salting. And cut the onion into rings or half rings. In a separate cup, mix all the ingredients for the brine, to which you can optionally add allspice, bay leaves, etc. Then add layers of mackerel and chopped onion into the prepared brine. Cover the fish with a lid and put it in the refrigerator, periodically shaking the container with salted mackerel. And after 1-2 days you can eat the fish.

Mackerel marinated with mustard is a dish rarely found in its finished form. Fish prepared in this way has a pleasant aroma and delicate taste. The basis of its uniqueness is the marinade made from mustard powder with the addition of spices. Any fish is prepared in a similar way, but to get a good result, select the freshest one.

In each recipe, unless otherwise specified, spoon refers to a tablespoon.

The finished dish is an appetizer served with alcohol along with green onions. Before serving, add oil and lemon juice.

• One fish.
• A liter of boiled water.
• Five tablespoons of salt, three of sugar and two of butter.
• A spoonful of mustard powder.
• Bay bay and black pepper - according to the instructions.

1. Fresh frozen fish is washed and dried with towels. Then the head is cut off, cleaned of entrails, cut and chopped.
2. Place other ingredients in a saucepan and mix the contents.
3. Bring the mixture to a boil and cook for 2-4 minutes, then cool.
4. The chopped mackerel is placed in a marinating container and poured with marinade. The container is closed, compacted with a press and placed in a cold room for 48 hours.
5. After the period has passed, the marinade is drained, and the mackerel marinated with mustard is placed in the refrigerator for storage.

Mackerel in mustard with vinegar

The dish is an appetizer for alcohol, served with boiled potatoes.

For preparation you will need:

• One fish.
• 2 onions.
• A spoonful of mustard and two tablespoons of butter.
• 2 teaspoons each of salt and 9% vinegar.
• Bay and black pepper - optional.

1. Freshly frozen fish is not defrosted, but washed. Then the head is cut off, the entrails are removed and cut into small pieces.
2. The onion is peeled and cut into half rings.
3. Pieces of fish separated by onions are placed in a container.
4. Next, other ingredients are sent into the container, the quantity of which depends on the taste preferences of the cook.
5. The mixture is thoroughly mixed, then the container is closed and placed in a cold room for 24-48 hours. Every 6-8 hours the contents are stirred or shaken.
6. Store the finished dish in the refrigerator, discarding the marinade.

Mackerel meat in mustard

• A kilogram of mackerel meat or a larger whole fish.
• Liter of water.
• Four tablespoons of salt, two of sugar.
• A teaspoon of mustard powder.
• 6 laurel leaves.
• 3 cloves.
• Spoon of butter.

• The washed fish has its entrails and head removed. Then the carcass is cut.
• Chopped fish or minced meat is placed in a container.
• Boil water in a saucepan, then add spices. The finished mixture is cooled.
• The marinade is poured into a container with the meat.
• The container is closed, a press is installed on top, then transferred to a cold room.
• After 48-72 hours, the meat will be ready to serve.

Mackerel marinated with mustard, onion and garlic

The finished dish is an appetizer, served with butter and fresh herbs.

For preparation you will need:

• Two fresh frozen fish.
• Two large onions.
• Two tbsp. l. mustard powder.
• Three tbsp. l. salt.
• A tablespoon of sugar.
• A couple of cloves of garlic.
• Bay, black pepper, oil and vinegar - to taste.

1. Defrost the fish, wash them and dry them. The head and entrails are removed from the carcass, then the fish is cleaned of scales.
2. Mackerel is cut into thin pieces.
3. The meat is placed in a deep container and covered with chopped onions.
4. Other ingredients are placed on top, according to the taste preferences of the cook. Instead of two spoons of powder, you can add one so that the finished dish is not spicy.
5. The ingredients are mixed, the container is closed with a lid and placed in a refrigerator or room with a temperature below 8 degrees. After 24-48 hours, the meat is served.

Mackerel marinated with mustard is a dish worthy of attention. The meat is tender, and the atmosphere is permeated with the aroma of mustard. In the presented recipes, spices are selected independently, based on taste preferences. The same goes for mustard powder - the more, the spicier the dish. The main thing is to choose fresh fish.

In terms of popularity in Russia, salted mackerel is perhaps second only to herring. And this is not surprising; mackerel (the Western name for mackerel) combines excellent taste, healthfulness and an affordable price. Unfortunately, in pursuit of easy money, some unscrupulous producers deviate from GOST; when salting fish, at best they abuse vegetable oil and sugar, and at worst, they use low-quality fish and dubious additives.

Therefore, more and more people prefer to salt fish themselves. So they themselves are responsible for the quality of products and manufacturing technology. The recipe for mackerel in mustard sauce is a vivid example of how you can treat yourself to a wonderful dish without any hassle or special expenses.

Calorie content and benefits of mackerel

With significant fat content (13 grams per hundred grams, it has a low calorie content. Depending on the amount of oil and sugar in the marinade, its calorie content ranges from 160-220 kilocalories per 100 g. In addition, mackerel is a source of vitamins (A, C, E, group B), fatty acids, and most importantly - excellent fish oil, which is useful for adults and especially children during the growth period. Fish oil in pharmacies is not very tasty, children have an extremely negative attitude towards it, so the recipe for mackerel in mustard sauce becomes more than just a guide. preparing a delicious snack, but also a way to fill the child’s need for fish oil without scandals and persuasion.

Fish selection

What are the best semi-finished products to buy? Before you implement the recipe for salting mackerel in mustard sauce, you need to choose the right fish. A few simple rules will help you avoid the tricks of sellers and the disappointment of spoiled fish:

1. You need to sniff. This advice seems obvious, but many people neglect it, and the unpleasant odor is difficult to hide even in frozen fish.
2. Study the eyes. Quality fish have eyes that are moist, protruding and have a natural appearance. Dry eyes are a signal of multiple freezing/defrosting cycles.
3. Check the condition of the carcass. The body and skin of the mackerel should not have obvious defects; stains, especially yellow ones, are often passed off by sellers as fat; breakthroughs, which indicate friability and staleness of the fish. The skin of fresh fish shines moistly, is elastic and has no mucus.
4. Gills are a reliable indicator of fish quality. Fresh and healthy mackerel are clean, smell normal and are pink or red in color. Sellers often sell carcasses without heads so that the buyer cannot see the condition of the gills.
5. If all the steps have been completed, but when implementing the recipe for mackerel in mustard sauce, it suddenly turns out that the fillet separates from the bones too easily, it means that the seller still managed to slip in a bad fish. All that remains is to accept failure and throw away the dangerous product, without risking your health in any way.

Mackerel in mustard sauce - recipe with photo

Mackerel can be salted whole or in portioned pieces; the salting process itself does not change. The recipe for mackerel in mustard sauce is simple and includes the following steps:

1. Defrosting. If necessary, defrost the fish first. It is advisable to do this gently, that is, put the carcass in a dish and leave it in the refrigerator so that it gradually thaws. But in cases where time is short, mackerel can be placed in cold, clean water. It will be ready for pickling in a couple of hours.
2. Preparing the fish. Gut the carcass, remove entrails and skin. Whether to cut off the head or not is again an individual choice. Some gourmets consider fish head a delicious delicacy.

The process itself looks like this:

1. Marinade. For one kilogram of fish, boil 1 liter of water, add 2 tablespoons of dry mustard, 1 flat spoon of salt, sugar to taste and a set of favorite spices. This could be coriander, bay leaf, a mixture of peppers, and cloves.
2. Salting. Place the mackerel in a salting container (glass container, pan, jar), pour the cooled marinade over the fish and place in a cool place for a day, shaking from time to time so that the mustard is evenly distributed throughout the carcass.

Storing salted mackerel in mustard sauce

The recipe includes not only the cooking process itself, but also techniques that allow you to store the resulting product longer. Fish can be stored for five days in the brine in which it was salted. Moreover, the more salt in the marinade, the longer the mackerel is stored. To increase shelf life, the fish is completely filled with sunflower or olive oil.

Salted fish can now be bought in any store, but, unfortunately, what quality it is and in what conditions the fish was salted, one cannot be 100% sure... This is only a question of the integrity of the manufacturer. It’s a completely different matter if you salt the fish at home! Today I will show you how to pickle mackerel, but in an unusual salt marinade, but in a mustard one! Mackerel according to this recipe is not just delicious - incredibly tender, with a piquant taste, mackerel meat, like the most delicious butter, melts in your mouth! And mustard mackerel is perfect for salads, and simply sliced, this gorgeous fish will decorate any table! I’ll also tell you how to make a container for marinating fish from an ordinary bottle! Be sure to try mustard mackerel, the recipe is absolutely not complicated, quite the contrary!

Granulated sugar

Black peppercorns

Dried bay leaf

Mackerel

To prepare mackerel in mustard marinade, we will need the following ingredients: fresh mackerel or pre-thawed frozen mackerel, water, salt, sugar, black peppercorns, bay leaf, ready-made mustard.

Pour salt into the pan that will be used to prepare the fish marinade.

Following the salt, pour sugar into the pan.

Add black peppercorns to salt and sugar.

We also add bay leaves.

Pour hot water into the pan with the combined spices, put it on the fire and bring to a boil. Let the marinade boil for about 3 minutes and remove the pan from the stove.

When the marinade has cooled a little, add the prepared mustard to it and stir until the mustard is completely dissolved in the liquid. It is convenient to use a whisk for this purpose. Leave the marinade until it cools completely.

While the mustard marinade is cooling, prepare the thawed mackerel carcass for marinating. To do this, we cut off the heads of the mackerel, gut the fish, and wash it.

And now I’ll tell you how to make a container for pickling fish from a simple plastic bottle, because, you see, not every home has a container suitable for pickling fish. We simply cut out a “door” on the side of a clean two-liter bottle through which it will be convenient to place the fish inside the bottle, and screw the bottle tightly with a lid. In addition, in such a bottle the mackerel will fit compactly in the refrigerator and will be salted evenly! Through the hole in the bottle we place the mackerel inside the container.

When the marinade has cooled, pour it into the bottle so that it covers the mackerel. Carefully, so that the marinade does not spill, we move the bottle with the fish into the refrigerator, for stability we fix it with something on both sides. The mackerel will marinate for 3 days. Shake the bottle periodically so that the marinade does not stagnate.

In three days you will be able to eat pickled mackerel!

Separate the mackerel fillet from the bones and skin, cut into slices, place on a dish, pour in oil, sprinkle with chopped onions and serve.

Mackerel prepared according to this recipe turns out incredibly tasty!

Mustard mackerel can be used in salads and snacks.

Although why use it in salads and appetizers? Simply sliced ​​mackerel, marinated with mustard, will reveal its taste most fully! Bon appetit!