Want to learn how to smoke a delicious mackerel in a simple smokehouse? Just follow the instructions below.
Mackerel smoked
Smoked fish is very tasty and fragrant delicacy. But it is impossible to accurately determine the freshness shopping smoked mackerel.
Especially hot-smoked products are not intended for long-term storage. To protect themselves from low-quality product you can cook it yourself.
Mackerel smoked in the smokehouse at home comes out even tastier than store.
This dish, like mackerel cooked in the smokehouse, has many recipes for marinades.
And even with a small number of ingredients smoked mackerel obtained juicy and flavorful. Before smoking the fish must first pickle.
Recipes for pickling of mackerel smoked
Preparation of fish for smoking:
- first it is necessary to defrost the fish, simply fill frozen carcass water and leave in a warm at night;
- mackerel rinse under running water and cut off his head;
- gut and remove the black film inside the belly, tail and fins are cut is not necessary, because the fish can be entirely smoke.
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recipe №1
This is a very simple way to dry prosolit fish before smoking. One fish, you only require three ingredients:
- salt - 100 gram;
- seasoning for fish - 5 grams;
- seasoning for grilling - 10 grams.
The fish need to rub a mixture of salt and spices and put in an enamel bowl.
From top to put the press and put into the refrigerator for 5-6 hours salting. After that, the fish need to wipe a cloth and leave to dry for 30-40 minutes, after which you can send in a smokehouse.
recipe №2
Take the salt and rub well carcass fish both inside and outside. Place the fish in the pan and press down press and then leave in a cool place for a day.
During this time the fish flesh is sufficiently saturated with salt, and add a smokehouse flavor haze.
recipe №3
Fish in conjunction with citrus lemon has a unique flavor. To prepare smoked fish with a "lemon" flavor required (One Thing mackerel):
- Lemon - 1 pc .;
- salt - 100 grams.
Trunk of the fish is necessary to rub with salt.
Lemon cut into thin slices and stuff with them the carcass of fish, and then put into a container.
Fish with lemon must be kept in the refrigerator until 10-12 hours. After mackerel must be removed from the refrigerator and allow to dry for 1 hour.
The smokehouse fish can be placed directly from the lemon.
recipe №4
For this recipe, use a brine. Since fish in brine prosalivaetsya better, requiring less salt than in other recipes.
You will need:
- water - 1 liter;
- salt - 50 grams;
- spices to taste.
Water should be put on the fire and add salt and spices. The liquid brought to a boil and remove from heat. Give the brine to cool. After that, pour the brine, the fish and leave in the refrigerator for 2-3 hours. To fish turned salted, it can be rinsed with water after salting and dry before smoking.
How to smoke?
Use sawdust tree species such as alder, apple or plum. In stores you can buy ready-made chips in packages of different volumes.
Sawdust need to pour at the bottom of the smoker, and sprinkle them with water; you can pre-soak them for long - so they will give more smoke. Number of chips generally depends on the amount of your smokehouse.
For example, a standard smokehouse iron box, which is placed on a gas stove, usually taking a handful of two chips.
Chips mounted over the tray; in ready smokehouses he comes.
The pallet is needed to collect any grease and fat - high temperature grease begins to drip down, get on a hot and burn the bottom of the smoker. It certainly spoil the taste of any product that you smoked. Therefore, in the hot pan smokehouses required.
The fish should be placed in a smokehouse on the grill, close the lid and put the entire structure on fire.
If you are in to smoking at home, in your kitchen, you need to pour more water in the water trap (in domestic smokehouses it also is mandatory!), Attach a tube to drain the smoke and bring it to the window.
Preparation takes only 30 minutes.
Time is marked from the time of the smoker starts to go out the first smoke - this will mean that the smoke completely filled the entire volume.
It is important to know that after half-time smokehouse is desirable to "ventilate", that is, lift the lid and release the accumulated smoke. So mackerel will not taste bitter.
Of course, this is only possible in the open air, not in the apartment.
Peel the fish when smoked can shrink and get off the carcass. To prevent this from happening before smoking the fish need to tie a rope.
If you have a large smokehouse, which can carcass suspended rather than placed on top of the lattice, the piping and all necessary - or at the end of soft meat smoked mackerel may simply collapse.
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