Whole Mackerel in Brine
The simplest way to salt fish at home! Whole mackerel in brine turns out much softer, tastier, and more delicate than store-bought - and best of all, it’s made without preservatives. Salting mackerel yourself is not only easy but also much cheaper!
Updated : 12 November, 2025
Easy
More than 1 hour.
Ingredients
1
Mackerel
Brine
1 liter
Water
15
Allspice
3
Laurel leaf
4 tablespoon
Salt
1.5 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, prepare all the ingredients. You can use fresh or frozen mackerel. I have frozen fish, which must be properly defrosted before salting. You can add more allspice and bay leaves if you prefer a stronger aroma.
Step 2
Pour water into a saucepan and bring it to a boil.
Step 3
While the water is boiling, prepare the fish. If it’s already gutted, simply rinse it well. Frozen fish usually needs extra cleaning. To make it easier, don’t defrost it completely - it’s easier to clean when slightly frozen. Remove the entrails, black membranes inside the belly, and gills. Rinse thoroughly.
Step 4
Add salt, sugar, allspice, and bay leaves to the boiling water. Stir well until the crystals dissolve completely. Let the brine cool to room temperature.
Step 5
Place the mackerel belly-up directly into the saucepan with the cooled brine if it fits. If not, use a larger pot. Leave it at room temperature for 4-5 hours, then cover with a lid and refrigerate for 2 days.
Step 6
After a few hours, the clear brine will turn cloudy pink - this means the fish is releasing remaining blood. The mackerel will be lightly salted after 28-30 hours. For a stronger saltiness, leave it for the full 48 hours. About 2-3 hours before the end, flip the fish belly-down to salt evenly.
Step 7
Remove the finished mackerel from the brine, pat dry with paper towels, slice into portions, and serve with potatoes and dill. A traditional Russian appetizer - enjoy!
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