It turns out very beautiful and appetizing. Using the peel of bitter onions, fish can not only be salted, but also boiled. This dinner is sure to please all your guests, as well as family members.

After the vegetable peel is in the bowl, fill it with plain water and place on high heat. The contents of the pan need to be cooked for about ¼ hour. In this case, some of the water should evaporate.

Did you color the water with onion skins? Now you need to remove it from the stove and strain through a sieve. While the brine has not cooled, you should add sand-sugar, fine sea salt, pepper (crushed and in the form of peas), as well as dried dill and table vinegar. After mixing all the ingredients, you need to wait until the marinade cools completely.

Salting process

Complete in onion skins is carried out within a few days. To make such a dish at home, previously cleaned and gutted fish must be placed in a ceramic or glass container, and then filled with completely cooled marinade.

Thus, homemade mackerel in onion peels should remain closed for about 12 hours (at room temperature). It is recommended to turn the fish regularly. This is necessary so that the product becomes a uniform golden color and well absorbs all the aromas of the brine.

After the specified time, the mackerel in onion peels should be placed in the refrigerator, where it should be kept for another day.

Serve it right at the family table

Once the mackerel (salted) in onion skins is well cooked, it should be removed from the container and cut into 3.6 centimeter thick pieces. Next, the golden fish needs to be seasoned vegetable oil, add half rings of red lettuce to it and mix. In this form, the ingredient should be presented to the table along with boiled potatoes. Enjoy your meal!

Cook fish in aromatic broth

Now you know how mackerel is prepared. Salted, in onion skins, it turns out very tasty, juicy and golden. But if for some reason you cannot consume such a product, then we recommend simply boiling it. It should be noted that with the help of the presented heat treatment you will get a dish no less tasty and aromatic than what was done by salting.

So, the ingredients:


Preparing the fish

To prepare it, it should be processed exactly as described above. The mackerel must be gutted, fins, head and tail cut off.

Making broth

Before you cook the fish for dinner, you need to prepare the broth in advance. To do this, pour into the pan drinking water, bring it to a boil, and then add to it onion peels from five large vegetables, peppercorns and crushed, sea salt, granulated sugar, dried dill and bay leaf. After boiling these ingredients for 20 minutes, they must be strained, poured back into a deep saucepan and put on fire.

Cooking fish on the stove

After the brine boils again, the previously treated fish should be carefully lowered into it. It is recommended to cook them over low heat for 7-9 minutes. This time is enough for the mackerel to become completely soft, but not fall apart.

How to serve the dish?

After the fish is boiled and becomes tasty and appetizing, it must be carefully removed from the broth and placed on a plate. Having cut the product into pieces, it should be immediately presented to dining table until it has completely cooled down. In addition to fish dish You can make a side dish of mashed potatoes or other vegetables, cereals, and pasta.

If you decide to present it as an appetizer, then it should be completely cooled and then served to family members along with some sauce and a slice of bread.

As you can see, there is nothing easier than salting or boiling fish in onion skins yourself. Using the recipes described above, you are sure to get a very tasty and satisfying homemade lunch.

Sometimes you really want to pamper yourself and your loved ones with aromatic smoked fish, but due to the lack special devices 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 salting. 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 both in color and aroma smoked mackerel.

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 must be removed from the mold and placed on paper towel. The finished fish should be left to dry for a couple of hours. Then it can be cut, greased sunflower oil and serve to the table.

Recipe 4: Mackerel in onion skins “with smoke”

Use “liquid smoke” to cook mackerel on onion skins. Then no one will definitely distinguish the fish from smoked one. 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:

  1. Water – 1 liter;
  2. Mackerel;
  3. Black tea – 2 spoons;
  4. Salt – 2 tablespoons;
  5. Onion peel;
  6. 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 thawed first).

Everyone loves smoked fish, with mashed potatoes or with beer. In any case, it is very tasty, and mackerel is especially tasty. Is it possible and how to prepare it? smoked fish at home? It turns out that it is possible. Every person who painted Easter eggs, familiar with onion skins. Our grandmothers used this unique and natural product to make boiled eggs more vibrant and interesting. Onion peels can also be used to prepare smoked mackerel.

Homemade smoked mackerel in onion skins

So, we will “smoke” mackerel using onion skins. It will give the fish a pleasant brown-golden hue. Onion peel is a natural and ecological pure dye that will help transform ordinary fish smoked Step by step recipe will help you prepare this delicious snack.

To prepare you will need:

Mackerel – 2 fish. Before use, remove the head and entrails.

Warm water – 900-1,000 gr.

50-70 grams of onion peels.

Sugar – 75-80 gr.

Brewed tea – 120-150 gr.

Allspice – 4-5 pcs.

Coriander – 10-12 grains.

Bay leaves – 2-3 pcs.

Cooking steps:

To prepare the marinade that will be used for “smoking”, you will need a saucepan with water.

We put it on the stove and turn on the gas. After the water boils, the husks are introduced into it and boiled for 5-7 minutes. The decoction, removed from the heat, is infused for 10-15 minutes.

The cooled broth is filtered. After this, brewed tea, sugar, spices and salt are introduced. The prepared mixture is boiled again and cooled.

The mackerel fish is transferred to a bowl and filled with brine prepared from onion peels. A slight pressure is placed on the mackerel. You can use a small plastic bottle filled with water.

The container with the fish is placed in the refrigerator for 72 hours.

Carcasses that have been soaked in the solution are hung in the basement or on the loggia for 2-4 hours. This time is enough for the carcass to weather.

That’s all, as you can see, it’s quite easy to prepare smoked mackerel at home in onion skins. Now you can serve your homemade food to the table. delicious snack in the form of smoked fish.

Enjoy your meal!

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Many of us constantly purchase salted, smoked mackerel or herring, mistakenly believing that salting it is a very tedious and long process.

Salted mackerel in husks and tea is in no way inferior to that sold in stores and on the market, except that it is tens of times healthier due to the fact that it does not contain harmful liquid smoke and is prepared from high-quality products. To prepare such fish, you need to take care of the onion skins in advance (remove them) and prepare tea leaves. The recipe for mackerel in husks is not labor-intensive and will be understandable to every housewife, and the result will pleasantly surprise you.

This salted fish in onion skins is perfect for festive feasts– it is cut into portions, sprinkled with lemon juice or vegetable oil and served. This fish is also good as an ingredient in puff pastries and regular ones.

Ingredients:

      • 3 mackerel carcasses;
      • 2 bags of black tea (no impurities);
      • 2 bay leaves;
      • 2 handfuls of onion peels;
      • 10-12 black peppercorns;
      • 1 liter of water;
      • 50 grams of granulated sugar;
      • 100 grams of salt.

How to pickle mackerel in onion peels and tea:

Advice! Before preparing a dish, you need to take care of the quality of the fish. When purchasing mackerel, pay attention to the color of the gills - they should be bright pink. The carcass of a good fish is whole, without damage or dark spots. If the fish already has a characteristic, stale smell, then it is better to refrain from purchasing.

First you need to prepare the brine in which the fish will be marinated. Wash well under warm water onion peel and bay leaf. Place the husks, bay leaves, sugar, salt, black peppercorns and tea bags into a saucepan or deep pan. Place the container on the fire and let it boil. As soon as the brine boils, turn off the heat and set the pan aside to cool. The brine must be room temperature, not hot.


Important! Black tea in bags must be natural, without any additives of bergamot, jasmine, etc. Otherwise, the fish will absorb these odors.

Preparing the mackerel. We cut off the head, fins and tail of the carcass. We rip open the belly, remove the entrails and rinse well. You can remove the spine bone and fillet the fish, but you can also keep the carcass whole and then cut it after cooking. We place the mackerel in a large, deep bowl and fill it with brine, which must first be strained, freeing it from spices and husks.


The fish must be completely immersed in the brine. Let the mackerel salt for 3 days in the refrigerator.


Three days have passed - we taste the fish to determine the degree of salting. If everything is satisfactory, then drain the brine and rinse the fish under running water to remove salt. Then you should grease it with vegetable oil and store it in parchment paper in the refrigerator. To increase the shelf life of fish, you can cut it into pieces of 2-3 centimeters, put it in a jar with chopped onion rings, bay leaves and add oil. So salted mackerel can be stored for up to 2 weeks.

If you are going to urgently treat your loved ones and guests delicious salty mackerel, then cut it across the ridge or fillet it, free it from the bones. Place the fish on a special dish, garnish with thin onion rings and sprinkle with lemon juice. Delicious, healthy mackerel is ready.


Bon appetit!!!

Sincerely, Natalia.

Step-by-step recipes for cooking mackerel in onion peels: boiled, smoked and salted peels in 3 minutes

2018-05-05 Oleg Mikhailov

Grade
recipe

3156

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

8 gr.

Carbohydrates

3 gr.

165 kcal.

Option 1: Salted mackerel in onion skins in 3 minutes

Yes, indeed, you were not mistaken, the fish is ready after heating for three minutes in brine. Please pay Special attention the smell of defrosted fish heads. If it is too sharp, it is no longer advisable to use such fish, but definitely remove the heads. You can prepare the brine without fish parts, but then the appetizer will not have such a rich taste.

Ingredients:

  • six tablespoons of garden salt;
  • large mackerel carcass - up to a kilogram;
  • 1.2 liters of boiling water;
  • peel, onion - three glasses.

How to cook delicious mackerel in onion skins in 3 minutes

The amount of marinade components is given per fish of the specified size. It’s rare that anyone cooks in such small portions; for proper cooking we need at least three fish heads and tails. In order not to collect them on purpose, it is better to immediately make a marinade for this amount of fish.

Heads and tails, taking a centimeter from the carcass, are cut off with a sharp knife. We select the gills without any residue and thoroughly rinse the heads with water pressure, preferably helping ourselves with a small brush. We gut the carcasses and remove the films from the abdomen, wash, dry, rub inside and outside with salt.

Husks are suitable only from the most upper layers and be sure to be clean, quickly rinse it in a colander before use. Dissolve the salt in boiling water and boil the heads and tails for up to a quarter of an hour. Also cut off the large front fins with scissors and add to the pan. Then remove the mackerel parts and place the carcasses in their place.

After boiling for exactly three minutes, remove the fish and place it on any flat wire rack, placing it so that the draining moisture does not stain anything. The fish needs to cool sufficiently before serving.

Option 2: Classic recipe for salted mackerel in onion skins with tea leaves

The husk does not impart almost any taste to the fish; for the most part it only affects the color. Tea, which is traditionally added to such marinades, cannot provide such a golden color, at least at a reasonable strength.

It is better to collect the peel from white onions, meaning, of course, the color of the pulp itself. Unlike red, purple and other onion varieties, the brownish peel of the salad onion colors the fish in a luxurious, amber hue and not everyone will guess at first that it is mackerel smoked in onion peel.

Ingredients:

  • large ungutted mackerel - one fish;
  • one and a half liters of clean water;
  • half a glass of coarse dry salt and half the amount of sugar;
  • two spoons of dry long tea;
  • two cups of small pieces of onion peel.

Step-by-step recipe for salted mackerel in onion skins

Boil water and immediately add salt and sugar into it, stir and add the tea leaves. You shouldn’t cook for a long time, rinse the husks and, after letting the brine boil for no longer than a minute, add it to it and immediately turn off the heat. Cool slowly, covering the pan with a lid.

Behead the mackerel and rip open the belly with the tip of a knife. Take out the insides and use scissors to cut off the fins and trim the tail. Rinse with special care and lightly blot with napkins.

Strain the brine with a fine sieve or folded layers of gauze. We put the fish in an oblong container, it is desirable that the carcasses lie flat. Fill with completely cooled brine and salt in the refrigerator for three days. At least once a day, preferably at equal intervals, turn the fish over. Wipe the salted mackerel and rub it whole or, cut into steaks, with oil. Store in parchment or bag.

Option 3: Boiled mackerel in onion peel for 3 minutes

Another treat for which the fish is kept in boiling brine for a short time. This time it will be a little spicy and it is advisable to choose the spices specially. Small peppercorns - no the best choice, try to find black peas four or more millimeters in diameter for this recipe in the future. The taste of them and small ones differs quite noticeably. Lavrushka is necessarily dark, but the less its color resembles green, and the closer it gets to “khaki,” the tastier the marinade will be.

Ingredients:

  • one large mackerel;
  • peels from five large onions;
  • a spoonful of peppercorns;
  • one large bay leaf;
  • five tablespoons (without top) of coarse salt.

How to cook

If you have an aluminum casserole dish on your farm - an oblong pot with a lid - then you won’t find a better vessel for cooking whole fish, although you won’t be able to do it in the specified time. If you intend to cook mackerel in onion peels in three minutes, cut it into pieces, then a less exotic pot or small cauldron will do.

Separate the head and tail of a defrosted fish, dissect the abdomen and first remove the entrails with your hands and then with a stream of running water. Cut the carcass into 3-4 parts or leave it whole, as mentioned above.

Add salt, washed husks and all the spices to boiled water (exactly a liter), stir and boil for five minutes. Drop in the mackerel slices and wait until it comes back to a boil. Reduce heat to medium and cover with a lid for three minutes.

Once the time is up, quickly remove the mackerel to a plate with a slotted spoon and let cool. Remove any stuck-on spice particles or peels. This fish is very tasty with potatoes, boiled in pieces and seasoned with butter; offer it with onion marinated in lemon juice.

Option 4: Smoked mackerel in onion skins with liquid smoke

We add a special, “smoky” concentrate with the expectation that the head was not removed, but, as it turns out in practice, it absorbs aromas very intensively.

Ingredients:

  • one large mackerel carcass with skin intact;
  • concentrate “Liquid smoke”;
  • two full glasses of bright onion skins;
  • salt - five tablespoons and half the amount of sugar.

Step by step recipe

To further resemble the fish smoked in the traditional way, we will leave the head and tail. Wipe the defrosted fish with a disposable napkin and cut the entire abdomen with the cutting edge of a knife from the head to the rear fin. Slightly cut the bottom of the head to make it easier to remove the gills.

Remove the insides along with the gills, rinse the head and peritoneum equally thoroughly, and dry again with napkins. Pour in salt, husks and sugar cold water, turn on the heat under the pan and cook for about twenty minutes from the moment of boiling. We filter, according to the instructions of the concentrate manufacturer, add it to the marinade, but calculating a volume of 1100 milliliters.

Purely for the sake of beauty, it is better if the fish is placed in an oblong container of appropriate length so that it does not have to be bent. Fill with cooled brine and keep in the refrigerator for two days. Be sure to turn the fish over, and the more often, the more beautifully and evenly it will be salted.

Option 5: Smoked mackerel in onion skins

The categorical statement that tea should be exclusively pure, without flavorings, is absolutely true. According to the recipe, especially if you are preparing it for the first time, it is better to use a large-leaf long leaf variety and be sure to prepare the tea leaves in clean, filtered water. The liquid should be very dark, but in a glass glass it should be transparent.

Ingredients:

  • fatty, selected mackerel - 1000-1100 grams
  • for three tablespoons of coarse salt - half the amount of refined sugar;
  • half a glass of strong brewed black tea;
  • a spoonful of coriander seeds and the same amount of a mixture of black peppercorns and allspice;
  • onion, chopped peel - about two glasses;
  • large bay leaf.

How to cook smoked mackerel in onion skins

After washing the husks from dust, place them in a saucepan, pour in a liter of boiling water and turn on the heat. Boil for up to ten minutes so that the water is saturated with coloring substances and leave for another quarter of an hour on the switched off stove.

Drain the onion broth through a colander, pour all the ingredients of the marinade into it, including the tea leaves, stir and cover. Let it cool slowly while we cut the fish.

We separate the head, which is convenient if the carcass is still a little stiff. We select the insides from the dissected abdomen and “trim” all the fins and tail with scissors. Using thick napkins, wipe the fish from all sides and always from the inside, place the whole fish in a long, narrow vessel (container) and fill with brine. In principle, two days in the refrigerator is enough, but it’s better to play it safe and wait another day. The fish is so beautiful that there is a reason to show it to guests first as a whole, and only then cut it into portions.