Mackerel salad for the winter with vegetables - very tasty recipes for preparing canned food

How to cook mackerel

Making canned fish at home is not as difficult as it might seem at first. But in order for the blanks to be stored well, it is important to carefully follow the technology. Otherwise, the food may spoil, and the efforts spent on preparation will be wasted.

Mackerel intended for canning must be thawed, cleaned and gutted. Then, the fish is usually boiled or baked. After which it is cooled and taken apart into pieces, carefully selecting the seeds. But there are also salad options when the fish is filleted raw and then cooked along with the main ingredients.

To prepare a more satisfying version of the salad, grains are added to the fish and vegetables. Most often, rice or barley is used. The cereal must be boiled until half cooked and only then mixed with other products.

Homemade canned fish often includes tomato. You can take ready-made tomato paste of good quality, but a more tasty and healthy version of the salad is obtained with fresh tomatoes.

When preparing any home canned food, cleanliness is very important. Jars and lids must be thoroughly sterilized. The canned food itself in jars is sterilized in boiling water and immediately sealed. Although there are recipe options that do not require additional sterilization.

It is better to store home-canned salads with fish in the refrigerator or in a cold basement.

Interesting facts: mackerel is not only tasty, but also a healthy fish; it contains a lot of zinc and iodine, as well as valuable amino acids. But those who are watching their figure should know that this fish belongs to the fatty category and contains more than 200 kcal per 100 grams.

How to choose fresh fish

To ensure that the final result does not disappoint, you must first choose the right fish for preparation. If you are lucky enough to live by the sea, there should be no problems. But if the stores in your city sell only chilled fish, you need to remember several criteria given in the table in order to purchase a quality product.

Table - Criteria for choosing chilled mackerel

CriterionSigns of freshness
Gills— Clean; — without dirt and mucus; - color from dark red to pink
Scales— Glossy; — lies flat, does not “bulge”; - wet; - clean, no mucus
Carcass— Smooth, without dents or bulges; — after pressing, quickly restores its shape
StomachNo yellow stripes
Tail— Continues the line of the spine; - smooth, without bends
Eyes- Not cloudy; - not sunken

Mackerel is a sea fish, so it should smell exclusively of the sea. Foreign impurities in the smell will indicate that they tried to “reanimate” the carcass, that is, to hide traces of spoilage. Yellow or brown gills also indicate staleness.

Mackerel salad with tomatoes and carrots

Mackerel salad with tomatoes and carrots is great for both cooking soups and serving in its natural form as a savory snack.

  • 2 kg mackerel;
  • 3 kg of tomatoes;
  • 2 kg carrots;
  • 1 kg of onion;
  • 1 kg bell pepper;
  • 0.5 cups sugar;
  • 2 tablespoons salt;
  • 1 glass of oil;
  • 1 glass of vinegar (9%);
  • spices to taste and desire.

Mackerel is best defrosted in the refrigerator. The fish will take a long time to defrost, but it will retain the maximum amount of juices. We gut the mackerel, cut off the head and wash it well. Boil the prepared carcasses until tender in water with added salt. Let the fish cool and disassemble it into small pieces, removing all the bones and removing the skin.

Advice! To prepare this salad, it is recommended to use bay leaves, black and allspice peas. This is a minimal set; if desired, you can add cloves, coriander seeds, dry dill seeds, etc.

Now you need to prepare the vegetable part of the salad. We cut the onion into thin rings, the carrots into thin strips (you can use a grater), and the pepper into strips. We chop the tomatoes in any convenient way, for example, using a meat grinder. After chopping, the tomato mass should be rubbed through a fine sieve. This will remove the seeds.

Preparing for the winter with vegetables

Another version of mackerel with vegetables is prepared from fried fish.

  • 1 kg mackerel;
  • 3 onions;
  • 2 carrots;
  • 3 tablespoons of tomato paste or 0.6 liters of tomato mass from fresh tomatoes;
  • 1 teaspoon salt;
  • 2 tablespoons sugar;
  • 2 tablespoons vinegar (6%);
  • 100 gr. vegetable oil;
  • 600 ml water;
  • Spices (4 cloves, 6 allspice peas, 8 black peppercorns; 2 bay leaves).

We wash the fish, cut the belly, remove the entrails. We cut off the head. Pour a small amount of oil into the frying pan and heat it up. Fry the fish for 3-4 minutes on each side. During this time, the fish will not have time to cook completely, but it will already become soft enough for the bones to be easily removed.

Advice! A similar salad can be prepared not only from mackerel, but also from herring, saury or large herring.

We transfer the fish to a plate, and in the same oil fry the onion, cut into halves of rings, and the carrots grated into strips. Fry the vegetables briefly, 5-7 minutes.

When the fish has cooled a little and does not burn, we will take it into pieces, removing the backbone and, if possible, removing all the bones. The fish needs to be divided into small pieces, but there is no need to chop it too much.

Take a saucepan with a thick bottom and place half of the prepared vegetables on the bottom. Place the fish on top and cover it with the remaining onion-carrot mixture. Pour in tomato sauce.

To prepare the sauce, you need to dilute tomato paste in cold water, add all the spices, salt, sugar, and vinegar to the liquid. If we use fresh tomatoes, then they need to be passed through a meat grinder or crushed in any other convenient way. Then we rub the tomato mass through a colander to remove the seeds and also add spices, vinegar and sugar.

Selecting the main product

In our case, fresh frozen fish is preferable to just fresh fish. Recently they began to sell chilled products (presumably fresh). But initially such fish is defrosted and goes on sale; the remainder of it, not sold during this time, can be frozen again, and so on several times. This “chilled” fish has an unpleasant jaundiced color when cut through the belly (the result of constant freezing/thawing). It will be dry and will spread with further heat treatment. Small freshly frozen trifles usually come with light-colored backs and are not gutted, which is exactly what we want!

Mackerel salad with rice

This version of mackerel salad is prepared with rice and vegetables. The salad turns out to be filling and tasty.

  • 1.5 kg mackerel;
  • 300 gr. rice;
  • 1.5 kg of tomatoes;
  • 300 gr. carrots;
  • 400 gr. Luke;
  • 50 ml vinegar (9%);
  • 200 ml vegetable oil;
  • 700 grams of bell pepper;
  • salt and spices to taste.

We wash the fish, gut it, remove the head and rinse thoroughly again. Boil in a small amount of water, adding salt, bay leaves and allspice peas. Cool, cut into pieces, removing all bones.

Wash the rice and soak in cold water for half an hour. Then we rinse it again and fill it with water and put it on the stove. Bring to a boil and cook for 10 minutes, that is, until half cooked. Drain the water from the rice and rinse it with boiling water.

Peel and chop the vegetables. Cut the onion into small cubes, pepper into thin strips, and grate the carrot into strips. You need to prepare tomato mass from tomatoes. To do this, make puree from tomatoes using a blender, meat grinder or regular grater. Then rub the resulting mass through a colander to remove the seeds.

Fry the vegetables in half the amount of oil. First add the onions, and once they become translucent, add the peppers and carrots. Simmer over low heat until the vegetables are ready.

Add the remaining oil to the tomato mass, add the fish there and simmer for half an hour. Then add the prepared vegetables and simmer for another 15 minutes. Add rice, add spices, salt to taste and simmer for another 15 minutes. At the end of stewing, add vinegar.

Place the hot snack in heated sterile jars, close and turn over. Cover with something warm and cool slowly under the “fur coat”.

Recipe for mackerel with beets

This version of mackerel salad is prepared with onions, carrots, tomatoes and beets.

  • 1 kg mackerel;
  • 200 gr. beets;
  • 1.3 kg of ripe tomatoes;
  • 300 gr. Luke;
  • 700 gr. carrots;
  • 200 ml refined oil;
  • 3 tablespoons sugar;
  • 4 tablespoons vinegar (6%);
  • 1.5 tablespoons salt;
  • spices: bay leaf, mustard seeds, coriander seeds, allspice.

We defrost the fish, cut off the head, gut it and fillet it, that is, we separate the fillet from the spinal bone. Then we take the resulting fillets, place them with the flesh side up and run our fingers over the fish. If you feel a bone under your finger, it needs to be removed; it is convenient to do this with tweezers. Cut the prepared fillet into pieces 4-5 cm wide.

Salad with mackerel, bell pepper and other vegetables for the winter from 2 kg of mackerel

Delicious and aromatic fish salad for the winter. Serves as a great appetizer for a family dinner or holiday table!


  • A glass of vegetable oil
  • A kilogram of peeled carrots
  • A tablespoon of vinegar 70%
  • 2 medium beets
  • A kilogram of onions
  • Glass of sugar
  • 3 kilograms of ripe sweet tomatoes
  • A kilogram of seeded bell pepper
  • Tablespoon salt
  • 2 kilograms of fresh mackerel (fillets)


1. Peel the onion and cut into half rings of medium thickness.

2. Grate the carrots, pre-peeled, or chop them in a food processor. Also chop the peeled beets.

3.Simmer in a frying pan in vegetable oil, first onions and carrots, for about 5 minutes. Then add beets, sugar and salt. Simmer together for another 15 minutes.

4.Meanwhile, cut the pepper into strips and tomato into slices. After 15 minutes of simmering, place them in the frying pan. Simmer for 10 minutes.

5.In the meantime, you can cut the fish. First you need to fillet it, separating it from the bones, fins, head and tail. Only clean fillets should remain on the skin. Cut it into large pieces and add it to the vegetables. Stir. Simmer together for 40 minutes, covered, stirring gently occasionally so as not to damage the pieces of fish. If the vegetables are a little dry, you can add just a little water.

5 minutes before turning off, taste it and adjust it to your liking by adding salt or sugar

6. Just before removing from the stove, add vinegar and mix it well into the mixture. Place the product in prepared sterile jars. Roll up the sterilized lids and turn them upside down. Cover with a blanket and leave it like this until it cools completely. Then you can move it to the basement.

Winter salad with pearl barley

You can prepare a mackerel salad with vegetables and pearl barley.

  • 4 kg mackerel;
  • 3 kg of tomatoes;
  • 1 kg carrots;
  • 1 kg of onion;
  • 200 gr. Sahara;
  • 100 ml vinegar (9%);
  • 0.5 kg pearl barley;
  • 2 tablespoons salt
  • 500 ml refined vegetable oil.

We defrost the fish, wash and gut it, cutting off the heads. Boil in salted water with the addition of bay leaf and allspice. Let the fish cool. Divide the cooled fish into small pieces, removing the bones.

We wash the pearl barley, pour boiling water over it and leave for several hours so that the barley swells. Then rinse, add fresh water, and cook for 15 minutes after boiling. Drain the cereal in a colander and rinse with boiling water.

Grind the tomatoes to a puree. Chop onions and carrots. Pour vegetable oil into a thick-walled pan, lower the vegetables into it and simmer for 15 minutes. Then add the prepared fish and tomato mass, bring to a boil and simmer for 40 minutes. At the end of stewing, add salt, favorite spices and vinegar. Pour the hot salad into carefully sterilized jars and immediately close hermetically with sterile lids.

Cool the jars by turning them over and placing them on the lid. To ensure slow cooling, wrap the canned food in something warm.

Salad with beets and fish

To implement this recipe, you must have the following products:

  • Fish (mackerel).
  • Two beets.
  • Three onions.
  • Carrot.
  • Tomato paste – 1 cup.
  • The same amount of vegetable oil.
  • Half a glass of vinegar.
  • About 20 g Dijon mustard.
  • Bay leaf – 5 pieces.
  • Allspice – 8 peas.
  • About 20 g of salt.

The salad is prepared using the following technology:

  1. The fish is filleted and then cooked in salted water with bay leaves.
  2. Carrots and beets are peeled and then chopped on a coarse grater. The onion is also peeled and cut into half rings.
  3. Take a saucepan, pour vegetable oil into it and place it on the fire, after which the vegetables are blanched in it for 5 minutes
  4. Then the heat is reduced, spices, fish and tomato paste are added. The pan is covered with a lid and the dish is cooked for 40 minutes, with occasional stirring.
  5. After this time, vinegar is added, after which the dish is cooked for at least another 10 minutes.
  6. The salad prepared according to this recipe is placed in prepared jars and immediately rolled up. The jars are turned over and wrapped in a warm blanket. After a day, the jars are turned over and sent for storage.

Mackerel salad with eggplant for the winter

Another version of home-canned fish and vegetables is prepared with eggplant.

  • 1.5 kg mackerel;
  • 1 kg of eggplants;
  • 1 kg of onion;
  • 2 kg carrots;
  • 200 ml refined vegetable oil;
  • 3 tablespoons salt;
  • 5 tablespoons of sugar;
  • 200 gr. tomato paste;
  • 100 ml water;
  • 7 tablespoons of table vinegar (9%);
  • 3 bay leaves;
  • black pepper to taste.

Clean the mackerel, boil it in water with spices and cool. We disassemble the fish into pieces, removing the skin and bones.

Cut the eggplants into small cubes with a side length of 1 cm. Cut the onion into small cubes, grate the carrots. Fry the onion in oil until translucent. Add carrots and eggplants, pour in water and add tomato paste. Simmer for 15 minutes after boiling. Then add mackerel and simmer for 1 hour. Then add spices and vinegar and simmer for another 5 minutes.

Place the salad in sterile jars and seal immediately. Turn over, placing the jars on the lids. Leave to cool under the “fur coat”.

Salad recipe for 2 kilograms of mackerel with vegetables without sterilization

Easy to prepare, this salad will be an excellent appetizer for any meal. All ingredients are designed for 2 kilograms of mackerel. Vegetables are weighed in their peeled form.


  • 3 kilograms of juicy sweet tomatoes
  • Half a kilo of carrots
  • Half a kilo of onions
  • 2 kilograms of fish without heads
  • A glass of vegetable oil
  • Tablespoon 70% vinegar
  • One and a half tablespoons of salt


1. Wash the tomatoes, cut into 2-4 parts and remove the crust from the stalk. Now you need to grind them with a meat grinder or blender - whichever is convenient for you.

2.Grate the carrots and chop the onion into small cubes.

3.Pour the tomato into the pan. While it is boiling, prepare the fish. It needs to be gutted, head and tail removed. Also cut off the fins and rinse everything well. So, uncut, send it to the tomato after boiling. Simmer for 20 minutes, stirring gently so that the tomato puree does not burn.

4.Pour oil into another dish, for example a frying pan. When it sizzles, add the onions and carrots. Simmer until soft.

5. Carefully remove the finished fish from the tomato sauce. Cool slightly, remove the bones, disassemble into fillets, along with the skin.

6.Now return the fish pieces, stewed vegetables along with oil to the tomato, add salt and stir everything. Simmer for about half an hour. Add vinegar 5 minutes before turning off the stove.

7.Simmer for another five minutes and you can start bottling. To do this, you need to use only sterilized jars and lids so that the workpiece does not disappear prematurely. After you pour the salad tightly into the jar, roll up the lid. Turn over and check if the broth is leaking.

8.Leave the jars on a flat surface, upside down, and cover the top with an old jacket or blanket. This will serve as additional sterilization. After all, the contents of the cans will cool very slowly, thanks to such shelter. Leave in this form until completely cooled, overnight. And in the morning you can already transfer the workpieces to the basement.

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