Smoked mackerel in onion peelcooked at home, it turns out like real. Litter, juicy, so appetizing that it is simply impossible to stop. This fish can be cooked in spring or autumn so that it can be draped on the balcony. By the way, a decoction of onion peel is very useful for strengthening the vessels, so the fish is also very useful.

Recipe for making smoked mackerel in onion peel at home

To begin, prepare the brine - add onion peel, black tea, salt, sugar, bay leaf, sweet peas and a little cloves to the water. Optionally, you can add "smoked" smoke, so that it is completely not to distinguish the fish from the smoked, but I did not add.

Cook this brine 5-7 minutes after boiling, then let cool, strain.

In the meantime, we clean mackerels from entrails, remove heads and tail.

It is very convenient to use for the salting of fish a plastic 1.5-liter bottle with a cut off neck. Just fit 1 large or 2 small mackerel.

Ingredients:

  • 1-2 mackerel
  • 1 liter of water
  • 2 handfuls of onion peel
  • 2 teaspoons dry black tea
  • 3 tbsp. spoons of salt
  • 1.5 Art. spoons of sugar
  • spices - cloves, allspice, 1 bay leaf
  • optional - 1 tsp "Smoked smoke"

For a more intense taste in a boiling brine, you can add 2-3 pieces of prunes.

If you want to get a hot-smoked fish, put it immediately in a hot, strained pickle, let it cool, and then put it in the cold. And you can do, as I suggest in the video.

March 19, 2016 1273

Mackerel is a very fat and very healthy fish, beloved by all Russians. Who can deny yourself the pleasure to try it with hot potatoes? Most of all, we use smoked mackerel. Recently, however, many have begun to doubt the safety of industrial smoking, and the price of such a fish, compared to raw, takes off many times.

We are offering to you available recipes  smoked mackerel, which you can do with your own hands, spending a minimum of effort and money. The result will be a fragrant and golden smoked fish, which, if it can be distinguished from what was bought at the store, is only for the better.

The main secret is the “cold smoking” of mackerel in onion peel with spices and salt, sometimes with brewed black tea. A brine is prepared from these ingredients, in which fish is marinated for a couple of days.

Mackerel pickled or cooked in onion peel loses its characteristic specific smell (smell of fish oil), becomes soft, tender, literally melts in the mouth and, at the same time, does not lose its shape.

Salted mackerel in onion peel

  • 1.5 tablespoons of sea salt (large);
  • 1 liter of water (filtered);
  • 2 medium mackerel;
  • 0.5 teaspoon ground black pepper;
  • Husk 4 large onion bulbs;
  • 5 black peppercorns;
  • 2 teaspoons of dried dill;
  • 2 teaspoons of granulated sugar;
  • 1 tablespoon 5% vinegar.

Prepare the fish: defrost, if necessary, clean, wash.

Put the onion peel in a saucepan with prepared water. You can slightly "drown" the husk in water so that it gives its color to the future brine. Cook over high heat for 20 minutes. Part of the water will evaporate, this is normal.


Strain the brine and add salt, sugar, pepper (whole), dried dill and vinegar. Mix well. Leave the marinade to cool.


The time has come to directly salting the mackerel: put the fish in the chosen container for pickling (it is better if it is glass or ceramic, do not use plastic or metal). Fill the mackerel with brine so that it covers it, put the press on top.

In this form, the fish should be stored for 12 hours. During this time, it needs to be turned several times from side to side. After that, the fish should infuse in the refrigerator for about a day.

This mackerel is best combined with boiled potatoes, red onions and vegetable oil.

Boiled mackerel in onion peel for three minutes

  • 1 large or 2 small mackerel;
  • 1 liter of filtered water;
  • 5 tablespoons of large sea salt without a hill;
  • 5 handfuls of onion peel.

The brine is prepared at the rate of 1 tablespoon of salt per 200 grams of water. If you have more fish, the amount of brine increases accordingly.

Immerse the onion peel in the brine, give boil, cook for 5 minutes. Reduce the fire and put the fish directly into the container with the onion peels. Cook 3 to 5 minutes. Be careful: you can not digest mackerel, otherwise it will lose its shape and will fall apart. We get the fish, clean it from the husk.

That's all! You can serve fish with boiled potatoes and unrefined sunflower oil.

Mackerel in onion peel with tea


In a saucepan, bring to a boil and boil for 5 minutes tea, onion peel, salt and sugar. Completely cool.

Prepare the fish: cut off the head and tail, remove the insides and film, wash. We place the fish in a wide dish under the load so that the brine covers it. Leave in a cool place for two days.

Do not forget to turn the mackerel for a uniform weeding and a beautiful color.

Before serving, sprinkle such fish well with lemon juice.

Mackerel in onion peel with liquid smoke

Many people like mackerel in smoked form, and therefore home delicacy wants to give a specific flavor. How to do it?

You can use liquid smoke. This is a special concentrate, a liquid, to which smoke purified from tar is obtained from burning wood. This product can be purchased at the supermarket.

Mackerel, pickled with the addition of liquid smoke, without any extra effort will get a bright taste of smoking.

  • 3 tablespoons of liquid smoke concentrate;
  • 2 mackerel;
  • 2-3 handfuls of onion peels;
  • 1 liter of water;
  • 3 table sea salt coarse;
  • 2 tablespoons of granulated sugar.


Put onion peel in a saucepan, add water, cook for 15 minutes. After that we filter the future marinade.

We mix the completely cooled marinade with salt, granulated sugar and liquid smoke. We fill in in advance prepared, cleaned and washed mackerel so that it was completely covered.

The fish should be marinated in a cool place for two days. Do not forget to periodically turn it over.

After 2 days, take out the mackerel, dry, cut and serve to the family table.

Spicy mackerel in onion peel

This fish will appeal to fans of unusual tastes. It turns out refined and fragrant. Homemade marinating make mackerel pulp especially tender. This dish can be served with boiled potatoes and beet salad  and on festive tableand for family dinner.


In a small saucepan bring to a boil the washed onion peel. Cook for 10 minutes over medium heat, then turn off and let it brew for about 15 - 10 minutes under the lid.

We filter the broth from onion peel and mix salt, sugar, allspice and black pepper, coriander and a couple of bay leaves into it. Pour in the tea brew and cool completely.

Prepare the fish: remove the tail and head, clean, do not forget to remove the black film - it gives bitterness. We spread the mackerel in a large flat shape, cover the resulting marinade so that it covers the fish.

Mackerel should marinate for 2-3 days in a cold place. Do not forget to turn over each fish in the morning and evening so that the marinade is evenly distributed and soaked the carcass.

Finished fish should be laid out on paper towels and dried thoroughly.

  1. If you purchased frozen mackerel, you need to defrost it completely. In order not to disrupt the structure of the fabric, put the fish on a dish and refrigerate for a day. Defrosted in this way, it will not lose its shape or taste;
  2. Cut off the head and tail, scrub the fish and rinse under running hot running water. Do not forget to remove the black film inside - it will taste bitter and spoil the taste of the cooked dish;
  3. For proper marinating, you need wide, capacious dishes - a form for salting;
  4. When the time comes to put mackerel in the marinade, you need to remember that it will constantly emerge. Therefore, it is better to immediately put on it a dish with a load;
  5. Do not forget to turn the fish in the process of pickling - about 2-3 times a day. This is necessary so that they are uniformly saturated with brine;
  6. Mackerel cooked in onion peel should be cooled before serving. This dish is good in the cold.

Mackerel in onion peel, prepared according to the above recipes, will appeal to all lovers of fish delicacies. The hostesses can kill two birds with one stone: pamper the household and take care of their health. After all, mackerel, which has not passed industrial smoking, does not contain carcinogens accompanying it.

But useful material  - polyunsaturated fatty acids and vitamins, trace elements remain in it. The cost of such a dish is low, the time and effort of the hostess are small, and the enjoyment of great taste and benefits are enormous.

After all, the more homemade, lovingly cooked dishes on our table, the more benefits they will bring to the health of your household, bringing them together at a friendly family table!

Mackerel - very valuable commercial fish. It has a fatty, vitamin-fortified meat, without small bones. Mackerel can be used to cook almost any fish dish, where to neutralize the taste of fish oil usually use different, especially when frying. It reached its greatest use in the form of smoking, both cold and hot. The meat gets a slightly dry texture, but it turns out surprisingly soft and tender.

Onion peel is the ingredient with which you can get wonderful food at home and in a very short time. And the finished dish will acquire a golden color and aromatic, refined taste.

How to cook mackerel in onion peel consider below.

Mackerel recipe in onion peel and tea

Ingredients:

  • mackerel - 2 pcs .;
  • water - 1 l;
  • black tea - 1 tbsp. spoon;
  • onion peel - 2 large handfuls;
  • salt coarse - 3 tbsp. spoons;
  • sugar - 1 tbsp. spoon;

Cooking

To prepare the marinade, pour water into the dishes, add salt, sugar, tea and onion peel, boil for five minutes, and let cool thoroughly.

We clean the mackerel from the entrails, remove the fins, tail and head and pour the filtered chilled broth. Put a plate on top and a load on it so that the fish do not emerge. Give stand two days. During this time, the fish must be flipped four times for uniform salting and coloring.

Before serving, we take the fish, dry it and cut it into portions. You can sprinkle with lemon juice and oil if desired.

Spicy smoked mackerel in onion peel

Ingredients:

  • mackerel - 2 pcs .;
  • water - 1 l;
  • strong tea brewing - 120 ml;
  • salt - 3 tbsp. spoons;
  • sugar - 1.5 tbsp. spoons;
  • peas black pepper - 1 tsp;
  • peas allspice - 1 tsp;
  • coriander seeds - 1 teaspoon;
  • bay leaves - 2 pcs.

Cooking

Onion peel boil in one liter of water for fifteen minutes and leave to infuse for two hours. Then, add the salt, sugar, bay leaves, peppers and coriander into the filtered broth, pour in the tea leaves and heat to a boil.

We give the marinade to cool, and pour mackerel, cleared of viscera, to them. We load the cargo from above and leave it for two or three days, periodically turning it over. We take the finished fish out of the marinade and lightly dry it.

Mackerel in onion peel with liquid smoke

Ingredients:

  • mackerel - 2 pcs .;
  • water - 1 l;
  • onion peel - 2-3 large handfuls;
  • salt - 3 tbsp. spoons;
  • sugar - 2 tbsp. spoons;
  • liquid smoke - 3 tbsp. spoons.

Cooking

Boil the onion peel in one liter of water for fifteen minutes, filter, add salt, sugar, liquid smoke and cool well. Fill the obtained marinade fish cleared of the insides and leave for two days. Then we get the mackerel out of the brine and let it dry.

How to pickle mackerel in onion peel you now know. But this is quite a long process. The following recipe is for those who do not want to wait, because according to it you can cook delicious, fragrant and juicy fish  in three minutes.

Mackerel cooked in onion peel

Ingredients:

Cooking

Pour water into the dishes, add salt and onion peel, bring to a boil and boil for fifteen minutes.

Mackerel washed, cleaned of viscera and film, remove the head and fins. In a boiling saline solution with the husk put the fish. Water should completely cover it. Cooking time is three minutes.

Serve mackerel served with hot boiled potatoes.

Mackerel in onion peel - excellent a fish dish, which will appeal to not only adults, but also children, because in such a fish there are practically no small bones. In addition, mackerel itself is oily and is perfect not only for pickling and smoking, but also for boiling. And so that the fish after the heat treatment had a colorful appearance, add the washed onion peel to the water and cook for a maximum of 15-20 minutes - no more! Although they say that spoiling the taste of cooked mackerel is impossible, but it is better not to digest the fish.


Ingredients

  • Mackerel - 1 pc.
  • Onion peel - 200 g
  • Salt - 0.5 tsp.
  • Bay leaf - 3 pcs.

Information

  Second course
  Servings - 2
  Cooking time - 0 h 25 min


Mackerel in onion peel: how to cook

Onion peel must soak for 3-5 minutes in water, and then rinse several times, removing dust. After that, put it in the pan.


Do not defrost the frozen mackerel, but cut its belly and clean the fish from the entrails. Be sure to rinse both inside and out. Using a knife, scrape the black film inside the abdomen, which gives a bitter aftertaste to the dish, and once again wash the carcass from the inside. Cut into portions and place on the onion peel.


Sprinkle in salt and add bay leaves. Optionally, you can add other spices that do not kill the fish flavor. You can add some sugar. Pour in hot water  and place the pan on the stove.


Bring to a boil, reduce heat and boil for about 15-20 minutes maximum. Then turn off the heat and let the fish pieces cool in the broth for about 3-5 minutes. During this time, they are drawn into the color.


Carefully lay out the boiled colorful fish pieces with a spatula on the dish and decorate to your liking. Serve the mackerel in slices in onion peel to the table along with any side dish: vegetable, pasta or cereals.

The most interesting news.


The hostess is remembered about onion peel only closer to the Easter holiday, because it is a natural dye, thanks to which you can give the eggs a beautiful red and burgundy color. Unlike chemical dyes, this is completely harmless, it is easier to use and it costs almost nothing. However, onion peel is suitable not only for dyeing eggs, so you should not hurry and throw it away. Homemade salted mackerel in onion skins also partially absorbs the red pigment, so the fish becomes a beautiful yellowish tint that looks more like smoked products. To make the color even more saturated, tea brewing is added to the brine. Such dyes not only give the fish a smoked color, but also affect its taste. So, salted mackerel in tea is more tender, goes well with various dishes and salads, most often served with sliced ​​onions. Such salty fish is cooked for 3 days. Today's step by step photo  the recipe is just about that.

Salted mackerel in onion peel

salted mackerel in brewing recipe

Instead of freshly frozen mackerel you can use fresh herring. Before cooking, the fish is thawed, cleaned, the entrails are removed, the head is cut off. Rinse the carcass in running water. Defrosting should be in the refrigerator, on the bottom shelf, where the temperature is most optimal. When defrosting at room temperature or, even worse, in the microwave, the fish loses its taste, the structure of the pulp changes, the process of salting with such fish usually gives poor results.

Flavors in tea brewing with the taste of bergamot or wild berries will definitely interfere, because tea is mainly used to impart color. It is more convenient to use tea bags than dry tea leaves in bulk, it is more convenient to get such tea leaves from the brine.