Smoked mackerel is a fish that sometimes you really want to pamper yourself and your loved ones. Many people believe that it is impossible to cook real smoked meat at home without a smokehouse. However, there is a way - mackerel in onion peels. We offer several interesting and delicious recipes preparing mackerel, which is not inferior to expensive store-bought smoked meats.
The aroma and color of this fish is really similar to. In addition, this dish can also be considered healthy, since it contains only natural ingredients.
For preparation you will need:
- 1 fresh frozen mackerel;
- 1 liter of water;
- 2 large handfuls of onion peels;
- 30 g rock salt;
- 20 g sugar;
- 100 g strong tea leaves;
- 2 teaspoons ground coriander;
- 3-4 peas of allspice and black pepper;
- 3 pcs. bay leaf.
How to cook mackerel:
The fish will be cooked in the marinade. To do this, you need to take an enamel container, pour in water, and boil. Add the washed husks and boil for 15 minutes. Remove the container from the heat, cover with a lid, leave for another 15 minutes. Then strain the broth through a strainer, add tea and all the spices, mix thoroughly so that the sugar and salt dissolve. Leave until completely cool.
While the brine is cooling, prepare the fish itself (previously defrosted). Trim the tail, head, get rid of the entrails. Rinse well and dry with a kitchen towel. Dip the mackerel into the cooled marinade, cover with cling film or a lid, and leave in a cool room or refrigerator for 3 days. Turn the carcass over a couple of times a day so that it is evenly salted.
Then take out the carcass, place it on a flat plate and let it dry for 2-3 hours. The fish is ready. Before serving, brush it with any vegetable oil, cut into beautiful slices, garnish with fresh herbs.
Recipe No. 2. Quick smoked mackerel
This recipe is suitable for when unexpected guests are on the doorstep. It cooks very quickly, almost instantly. The result is delicious smoked mackerel in onion skins.
Ingredients:
- 1 carcass of fresh mackerel;
- 3 handfuls of onion peels;
- 1 liter of water;
- 1 tbsp. coarse salt;
- optional - black or white pepper.
Preparation:
Cut the fish: remove the entrails, gills, rinse. The tail and head can be left. Be sure to remove the black film inside the abdomen. It can add bitterness to the finished dish. Wash the onion skins, pour into a container, and fill with water. Add salt and pepper as desired, place on the stove, let it boil and cook for 5 minutes.
Dip the prepared carcass completely into boiling brine and cook for only 3 minutes. Then remove the fish from the broth, place on a paper napkin, and let cool. Instant smoked mackerel is ready. Slice the fish, garnish with lemon slices, fresh dill and feel free to taste.
Recipe No. 3. Mackerel cooked in onion skins "cold smoked"
The finished dish tastes very much like cold smoked fish. The recipe can easily replace truly smoked fish and take its rightful place on the holiday table.
Required ingredients:
- 2 fresh frozen mackerel;
- 1 liter of water;
- 2 large handfuls of onion peels;
- 30 g coarse salt;
- 15 g granulated sugar;
- 2-3 cloves;
- 5-6 peas of black pepper;
- 2 bay leaves.
Preparation:
Wash the husks and place them in a saucepan with boiling water. Boil for 20 minutes, add spices, stir. Remove from heat, cover and leave until cooled completely.
Gut the fish, remove the head and black film in the abdomen. The tail should not be trimmed. Place the fish carcass in, cover with a lid and put pressure on it so that the fish does not float up during the salting process. Place in the refrigerator to marinate for 3 days.
Then remove the carcass from the brine, rinse with water and hang it by the tail in a ventilated place (possibly on the balcony). If you cook in the warm season, be sure to wrap the fish in a layer of gauze to protect it from insects. The mackerel should hang for 48 hours. During this time, it will dry out and become dried.
Homemade smoked mackerel in onion skins is ready. Serve the fish with fresh vegetables, boiled potatoes and herbs. This snack will not leave anyone indifferent.
Recipe No. 4. Mackerel in onion peel with “liquid smoke”
This recipe will be as similar as possible to smoked fish, since it will be used here. In small quantities this product is absolutely harmless. However, you should not consume such smoked meats regularly.
Ingredients:
- 2 fresh frozen mackerel;
- 2 large handfuls of husks;
- 1 liter of water;
- 2 tbsp. spoons of kitchen salt;
- 1.5 tbsp. spoons of “liquid smoke”.
How to cook:
First, make the marinade. Pour water over the onion peel, put it on the stove, and after boiling, cook for 15 minutes. Strain the hot broth, add sugar, salt and smoke. Stir everything well and leave to cool.
At this time, prepare the fish. Remove the entrails. If you wish, cut off the tail and head, but you don’t have to do this. Rinse the carcass thoroughly and dip it in the smoked marinade. It will marinate for 2 days.
Remove the salted mackerel from the marinade and place on a cutting board to drain. excess liquid. You can also hang the fish by its tail over a container or sink for 1-3 hours. Excess moisture will disappear, and the mackerel will turn out incredibly tasty.
- For these recipes you can use both fresh and frozen fish. On taste qualities ready-made dish it will not be reflected.
- Thaw fish in the refrigerator. This way it will remain elastic.
- When cooking the marinade, onion skins stain the dishes, so choose a container that can be easily washed later.
- During salting, periodically turn the fish carcasses so that they are evenly colored and salted.
- For convenience, mackerel can be pickled in plastic bottles. To do this, cut off the narrow neck, place the carcass in a bottle, pour in the marinade and cover with cling film on top.
- Before serving, for added piquancy, the fish can be sprinkled with fresh lemon juice.
Taking advantage of such simple recipes, you will get delicious smoked mackerel homemade. Enjoy a wonderful dish, cook with positivity. Bon appetit.
Mackerel is a very fatty and very healthy fish, loved by all Russians. Who can deny themselves the pleasure of tasting it with hot potatoes? The most common use of mackerel in our country is smoked. However, in Lately many began to doubt the safety of industrial smoking, and the price of such fish, compared to raw fish, skyrockets.
We are offering to you available recipes smoked mackerel, which you can create with your own hands, spending a minimum of effort and money. The result will be aromatic and golden smoked fish, which, even if it can be distinguished from store-bought fish, will only be better.
Most main secret– this is “cold smoking” of mackerel in the husk onions with spices and salt, sometimes with brewed black tea. A brine is prepared from these ingredients, in which the fish is marinated for a couple of days.
Mackerel pickled or cooked in onion peels loses its characteristic specific smell (the 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 skins
| Ingredients | Quantity |
|---|---|
| sea salt(large) - | 1.5 tablespoons |
| water (filtered) - | 1 liter |
| mackerel - | 2 medium |
| ground black pepper - | 0.5 teaspoon |
| onion peel - | with 4 pcs. |
| black pepper - | 5 peas |
| dried dill - | 2 teaspoons |
| granulated sugar - | 2 teaspoons |
| 5% vinegar - | 1 tablespoon |
| Cooking time: 720 minutes | Calorie content per 100 grams: 55 Kcal |
We prepare the fish: defrost, if necessary, clean, rinse.
Place the onion skins in a saucepan with prepared water. You can lightly “drown” the husks in water so that they give their color to the future brine. Cook over high heat for 20 minutes. Some of the water will evaporate, this is normal.
Strain the brine and add salt, sugar, pepper (all), dried dill and table vinegar. Mix well. Leave the marinade until it cools completely.
It's time to directly salt the mackerel: place the fish in the selected container for marinating (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, and place the press on top.
In this form, the fish should be stored for 12 hours. During this time, it needs to be turned from side to side several times. After this, the fish should sit in the refrigerator for about another day.
This mackerel goes best with boiled potatoes, red onions and vegetable oil.
Boiled mackerel in onion skins in three minutes
- 1 large or 2 small mackerel;
- 1 liter of filtered water;
- 5 level tablespoons of coarse sea salt;
- 5 handfuls of onion peels.
The brine is prepared at the rate of 1 tablespoon of salt per 200 grams of water. If you have more fish, then the amount of brine increases accordingly.
Immerse the onion peel in the brine, let it boil, cook for 5 minutes. Reduce the heat and place the fish directly into the container with the onion peels. Cook for 3 - 5 minutes. Be careful: you cannot overcook the mackerel, otherwise it will lose its shape and fall apart. We take out the fish and peel it.
That's all! You can serve the fish with boiled potatoes and unrefined sunflower oil.
Mackerel in onion peel with tea
- 1 tablespoon of black loose leaf tea;
- 2 mackerel;
- 2-3 handfuls of onion peels;
- 1 liter of filtered water:
- 3 tablespoons of coarse sea salt;
- 1 tablespoon granulated sugar.
Bring to a boil in a saucepan and boil tea, onion peels, salt and sugar for 5 minutes. Cool completely.
We prepare the fish: cut off the head and tail, remove the entrails and film, and wash. Place the fish in a wide dish under a weight so that the brine covers it. Leave in a cool place for two days.
Don’t forget to turn the mackerel over for even salting and a beautiful color.
Before serving, sprinkle this fish with lemon juice.
Mackerel in onion peel with liquid smoke
Many people love smoked mackerel, so they want to give the homemade delicacy a specific flavor. How to do it?
You can use liquid smoke. This is a special concentrate, a liquid into which smoke purified from resins, obtained by burning wood, is added. This product can be purchased at a grocery supermarket.
Mackerel marinated with the addition of liquid smoke will acquire a bright smoky flavor without any extra effort.
- 3 tablespoons of Liquid Smoke concentrate;
- 2 mackerel;
- 2-3 handfuls of onion peels;
- 1 liter of water;
- 3 tablespoons coarse sea salt;
- 2 tablespoons of granulated sugar.
Place the onion skins in a saucepan, add water, and cook for 15 minutes. After this, we filter the future marinade.
Mix the completely cooled marinade with salt, granulated sugar and liquid smoke. Pour in the pre-prepared, cleaned and washed mackerel so that it is completely covered.
The fish should be marinated in a cool place for two days. Don't forget to turn it over periodically.
After 2 days, remove the mackerel, dry it, cut it and serve it to the family table.
Spicy mackerel in onion skins
Lovers will love this fish unusual tastes. It turns out refined and fragrant. Homemade marinating makes the mackerel pulp especially tender. This dish can be served with boiled potatoes and beet salad and on festive table, and for a family dinner.
- 1 liter of filtered water;
- 2 mackerel;
- 3 tablespoons of coarse sea salt;
- 1.5 tablespoons granulated sugar;
- 3-4 handfuls of onion peels;
- 100 ml of strong brewed black tea;
- 1 teaspoon ground coriander;
- 5 peas of allspice;
- 5 peas of ground pepper;
- Bay leaf.
In a small saucepan, bring the washed onion skins to a boil. Cook over medium heat for 10 minutes, then turn off and let sit for 15 - 10 minutes under the lid.
Strain the decoction of onion peels and mix in salt, sugar, allspice and black pepper, coriander and a couple of bay leaves. Pour in the tea leaves and cool completely.
We prepare the fish: remove the tail and head, clean it, do not forget to remove the black film - it gives bitterness. Place the mackerel in a large flat pan and cover with the resulting marinade so that it covers the fish.
Mackerel should be marinated for 2-3 days in a cold place. Don’t forget to turn each fish morning and evening so that the marinade is evenly distributed and saturates the carcasses.
Place the finished fish on paper towels and dry thoroughly.
- If you purchased frozen mackerel, it must be completely defrosted. In order not to disturb the structure of the tissue, place the fish on a plate and refrigerate for a day. Thawed in this way, it will not lose either shape or taste;
- Cut off the head and tail, clean the fish and rinse under cool running water. Do not forget to remove the black film inside - it will taste bitter and spoil the taste of the prepared dish;
- For proper marinating, you will need a wide, capacious container - a pickling dish;
- When the time comes to place mackerel in the marinade, you need to remember that it will constantly float to the surface. Therefore, it is better to immediately place a dish with a load on it;
- Do not forget to turn the fish over during the marinating process - about 2-3 times a day. This is necessary so that they are evenly saturated with brine;
- Mackerel cooked in onion peels should be cooled before serving. This dish is best served cold.
Mackerel in onion peel, prepared according to the above recipes, will appeal to all lovers of fish delicacies. Housewives can kill two birds with one stone: pamper their family and take care of their health. After all, mackerel that has not undergone industrial smoking does not contain accompanying carcinogens.
But useful substances - polyunsaturated fatty acids and vitamins, microelements remain in it. The cost of such a dish is low, the cost of time and effort of the housewife is small, and the enjoyment of the excellent taste and benefits are enormous.
After all, the more homemade, lovingly prepared dishes on our table, the more great benefit they will bring health to your household by gathering them around a friendly family table!
Step 1: prepare the mackerel.
First, defrost the mackerel completely by leaving it at room temperature for several hours. Then the fish needs to be cleaned. Here everything is simple with mackerel, you need to gut it, not forgetting to scrape the walls of the abdomen from the inside, and also clean it of films, cut off the fins, as well as the head and tail, if because of them the carcass does not fit into the pan. Then cold water Rinse the fish and dry it with disposable paper towels at the very end. That's all, no need to clean with a knife, which then leaves scales all over the kitchen.Step 2: prepare the onion skins.
To prepare this dish I needed to completely clean 6 onions, but I had somewhere to put them right away so that they wouldn’t become weathered. Otherwise, I recommend using only the very top peel so as not to leave the onion flesh uncovered. The collected husks should be rinsed thoroughly with cold water and then lightly squeezed.
Step 3: cook mackerel in onion skins.
Place the prepared onion peels in a saucepan, add water, add the required amount of salt and bring to a boil. Then reduce the heat so that the liquid does not boil too much and cook for 5 minutes.
Dip cleaned mackerel into boiling brine with onion skins and cook the fish 3 minutes, no more no less. Turn up the heat so that the liquid boils all the time, but does not splash out. Also make sure that the fish is completely covered with water.
Remove the boiled mackerel from the pan, cool slightly and peel off any stuck husks.
Step 4: serve mackerel boiled in onion skins.
All that remains is to serve your delicious mackerel, boiled in onion skins, on the table. Please note that the fish took on not only the color of the brine, but also the aroma, and therefore turned out simply delicious. Prepare for such a wonderful fish no less delicious side dish and quickly call everyone to the table, it’s time to start lunch.
Bon appetit!
To cover the fish, you may need more than the liter of water indicated in the list of ingredients; in this case, do not forget to add more salt and onion peels.
To prepare mackerel according to this recipe, only fish is suitable good quality, because frozen or frozen and thawed several times can simply fall apart in boiling water.
If you only have a small saucepan, cut the mackerel into bite-size pieces before poaching it in the onion skins.
You will need two large handfuls of onion peels. If you couldn’t collect as much, take as much as you have and add a little turmeric - it will give the mackerel a golden color. Add fine black tea to the husk. Before adding additives, inspect the husks to see if there are soil particles. First, pour hot water, rinse, and only then add tea and turmeric.
Pour in a liter of water. Place on high heat and let the mixture simmer for about ten minutes to boil out the coloring matter from the tea and husks.
Pour salt, peppercorns into the hot brine, and throw in a bay leaf. Remove the cauldron from the heat and let the brine cool to room temperature.
Thaw the mackerel and wash it. There is no need to clean or gut; we will marinate the whole fish. Place in a container or plastic bottle. Pour in the cooled marinade. The fish must be completely covered, this is the only way it will be evenly colored and marinated.
Leave for three days in a cool place. Turning periodically, make sure that the fish is completely immersed in the marinade. Remove the finished mackerel from the marinade, blot it with a paper towel, let it dry and put it in the cold.
Before cutting, grease the fish with vegetable oil so that the skin is glossy. Remove the head, tail, and entrails. Cut into portions.
Sometimes you really want to pamper yourself and your loved ones with aromatic smoked fish, but due to the lack of special equipment, this desire remains unfulfilled. The so-called will come to the rescue. cold smoking method, which involves using onion peels.
It is this that gives the fish that attractive golden hue. A brine is made from the husks and black tea. The fish will marinate in it for two to three days. A few tablespoons of salt, 2 tablespoons of sugar are also added to the brine. Bay leaf and coriander. So that no one can distinguish mackerel prepared at home from real smoked fish, the cooled marinade can be mixed with “liquid smoke”.
The fish is placed in a wide form, filled with brine and left to marinate for 2-3 days. The finished mackerel is pulled out, dried (to do this, the carcasses can be hung by the tail), and then cut into portions. This mackerel in onion peel is perfect for a festive feast. When serving, the fish can be sprinkled with lemon juice and vegetable oil, and sprinkled with fresh herbs.
Mackerel in onion peels - preparing food and utensils
To prepare mackerel in onion skins you will need: a pan for marinade, a cutting board, a knife, and a wide pan for pickling. If there is no large shape, the fish's head and tail will need to be cut off.
First the marinade is cooked. Add washed husks, salt, sugar and black tea to boiling water. The brine is boiled and then left to cool. While the marinade is being prepared, you need to cut the fish: cut off the head, tail and fins, take out the insides. We thoroughly wash the carcass both inside and outside. Place the fish in a prepared wide pan.
Recipes for mackerel in onion skins:
Recipe 1: Mackerel in onion skins
A simple recipe for delicious mackerel in onion skins. We will need onion peels, black tea and sugar and salt.
Required ingredients:
- Mackerel;
- Water – 1.5 liters;
- Onion peel (several handfuls);
- Salt – 3.5 tablespoons;
- Sugar – 1.5 spoons;
- Black tea – 2 spoons.
Cooking method:
Let's make the brine: put a pan of water on the stove, add salt, sugar and black tea. Then pour in the thoroughly washed onion peels. After boiling, turn off the heat, cover the pan with a lid, and leave the contents to cool. Let's prepare the fish: cut off the head, tail, cut out the insides, wash. Strain the brine. Place the fish in a glass dish, fill it with brine and leave for three days. The fish must be turned over every morning. After three days, remove the fish and wash it in running water. Grease the mackerel with oil and wrap it in parchment. This fish can be stored for no more than three days.
Recipe 2: Mackerel in onion skins “three minutes”
The recipe tells you how to cook lightly salted mackerel in onion skins for just three minutes. The fish turns out incredibly tender and tasty, with a pleasant golden hue.
Required ingredients:
- Mackerel;
- Water – 1 liter;
- Salt – 5 spoons;
- A few handfuls of husks.
Cooking method:
You need to take enough water so that the brine completely covers the carcass. If there is not enough liquid, dilute an additional portion of brine (a spoonful of salt per glass of water). If the fish will be cooked in a regular pan, cut off the head and tail, but if there is a wider shape, you can leave it like that. You need to take enough onion peel to strongly color the water.
Let's prepare the fish: cut off the head, tail, remove the entrails, remove the film. We wash the carcass inside and out. We wash the husks, put them in a saucepan, and sprinkle with salt. Pour water into it and put it on fire. Cook for 5 minutes. Place the fish in the pan and boil for another 3 minutes. Then we take out the fish and remove the husks from it. While the mackerel is boiling, the boil should not be too strong! Serve fish with boiled potatoes.
Recipe 3: Smoked mackerel in onion skins
Fish prepared according to this recipe really resembles smoked mackerel both in color and aroma.
Required ingredients:
- Water – 1 liter;
- Mackerel;
- Salt – 3 tbsp. l.;
- Onion peel;
- Sugar – 1.5 tbsp. l.;
- Black tea brew (strong) – 100 ml;
- Allspice;
- Peppercorns;
- Coriander seeds – 1 tsp;
- Bay leaf.
Cooking method:
For the marinade, take an enamel saucepan. Pour water into it and bring to a boil. Add washed onion peels. Boil for 10 minutes, leave to steep for another 15 minutes. Strain the onion broth, add salt, sugar, peppers, two bay leaves and coriander. Pour in the tea leaves and stir. Let the marinade cool.
While the marinade is cooling, prepare the fish: cut off the head, tail, remove the entrails, and wash. Don't forget to remove the black film. Place the fish in a wide pan and pour the marinade over it. Place in a cool place for 2-3 days. To ensure that the fish is properly colored, we periodically turn it over to the other side. The finished mackerel should be removed from the mold and placed on a paper towel. The finished fish should be left to dry for a couple of hours. Then it can be cut, greased with sunflower oil and served.
Recipe 4: Mackerel in onion skins “with smoke”
Use “liquid smoke” to cook mackerel on onion skins. Then no one will be able to tell the fish apart from smoked fish. This method of preparing fish is called the cold smoking method. The most important thing is that this mackerel is very easy to prepare.
Required ingredients:
- Mackerel;
- Onion peel;
- "Liquid smoke";
- Salt – 4.5 tbsp. l.;
- Sugar – 2 spoons;
- Water – 1 liter.
Cooking method:
We cut off the head of the fish and remove the entrails. We wash the carcass thoroughly. We wash several handfuls of onion peels and fill them with water. Add salt and sugar and bring to a boil. Cook for 20 minutes. Strain the broth and mix with “liquid smoke”. Place the carcass in a wide pan and fill with brine. We place a press on top so that the fish does not float up. Soak in brine for two days. After this, the mackerel can be removed, washed, dried and cut into portions.
Recipe 5: Homemade mackerel in onion skins
Another recipe for mackerel on onion skins, using black tea marinade. Liquid smoke is not used here, but this makes the roar no less tasty, and also healthy!
Required ingredients:
- Water – 1 liter;
- Mackerel;
- Black tea – 2 spoons;
- Salt – 2 tablespoons;
- Onion peel;
- Sugar – 1 spoon.
Cooking method:
First, let's make a marinade for mackerel: pour salt, sugar, tea and washed onion skins into a saucepan. Turn on the heat and bring the contents of the pan to a boil. Turn off the stove and leave the brine until it cools completely. During this time, the liquid will completely absorb the color and aroma.
We cut off the fish's head, fins and tail. We remove the entrails and wash the carcass inside and out. Place the fish in a wide pan and fill with strained brine. Place a weight on top and leave to marinate for two days. Cut the finished fish, dry it, sprinkle with oil and lemon juice and serve. You can store such mackerel in onion skins for no more than seven days.
Mackerel in onion peels - secrets and useful tips from the best chefs
- during the salting process, the fish will float, so you need to put a dish with some kind of weight on it;
- Carcasses need to be turned over every morning and evening. This way the mackerel will be better colored and salted;
- if you need to cook the fish quickly, you can boil it for several minutes in strong dark brine;
- to give the fish a special smoked aroma, you can add “liquid smoke” to the brine;
- To prepare mackerel in onion peels, you can use both fresh and frozen fish (in the latter case it will need to be defrosted first).