How to salt mackerel
Recently, a guest with a friend, I tried the mackerel of homemade salted. The fish did not differ at all from the shop, I think it was even tastier. In a hurry I forgot to ask for a recipe for such a delicacy. Tell me how to salt mackerel? How long should it be kept in the marinade so that the fish can feed?
Preparing the fish 
The first step is to purchase a mackerel. It is better if it is fresh, but the frozen carcass also comes down, as long as it does not turn out to be old, which lies in the freezer for how long, otherwise it will ruin everything.
Fresh fish should be light gray without any hint of yellowness, produce a light characteristic aroma, elastic and slightly moist to the touch. It is necessary to choose large or medium-sized carcasses, in small lots of bones and little fat.
Now we clean the mackerel:
- chop her tail and head (the latter, if desired, can also be salted, after removing the gill);
- choose offal;
- remove the black film inside;
- wash well and give dry.
Salt mackerel can be whole or in pieces.
Making marinade 
There are many recipes for cooking marinade, each housewife adds different spices to her taste. Someone likes a piquant note and puts cloves, coriander and basil for this, while others salt them in tea brewing. We offer to use the classic way and make the simplest marinade of products that are always in every kitchen. For this you will need:
- rock salt - five tablespoons;
- sugar sand - three of the same spoons;
- 10 black peppercorns;
- Lavrushka - 4 leaves;
- mustard powder - half table spoon.
All ingredients are based on one liter of water. This is enough to salt two medium mackerel, if the fish are larger, respectively, we increase the amount of marinade.
We cook the marinade as usual: bring the water to a boil, add all the spices, let it simmer for a couple more minutes and remove from the stove. Cover with a lid and leave it to infuse and cool to room temperature.
Salt the fish 
The most important, but light, part of the work is to put mackerel in a glass or plastic dish, pour the marinade and put it in the fridge. A whole carcass should be salted for about three days (depending on the size of the fish), and if you pickled the pieces, you can eat them in a day. So quickly and easily you can pickle mackerel yourself. It will be a little cheaper than buying ready-made fish, and certainly tastier.