Of course, "hot smoking" is in quotation marks, because there is no smoking here. But both externally and even in taste, this fish a little resembles our beloved smoked mackerel. And the preparation is very simple and fast! And one more plus of this recipe - there is absolutely no specific smell of mackerel))
Onion husks are needed here. I collected from about 20 bulbs. I fill the husk with water so that it is slightly soaked. At the same time, all the dirt will remain in the water. I leave it for 5-10 minutes.
More on this recipe in the video below at 03:44. There are also three more recipes - how to cook delicious mackerel. Take a look - you will like:
Pour 1.5 liters of water into a saucepan, spread the washed onion peel and 6 tbsp. l. salt. Bring to a boil and let it simmer for a couple of minutes over medium heat. At this time I cook fish. I remove the head and all the insides.
Everything is fast now. I dip the peeled fish into the prepared water with salt and onion husks (one at a time!). I bring it to a boil. And from the moment of boiling I cook for 3 minutes. If the mackerel is more than average, then it will take a little more time - 5-6 minutes. I take out the fish. It remains to cool and serve! It is better not to put several pieces at once in water, as it can be digested. And one by one it turns out even faster))
The fish is very beautiful in color; it tastes a bit like hot smoked mackerel. You can add liquid smoke - then you can't distinguish it from smoked at all. But I usually don't use liquid smoke))
Here is such a fish:
Ingredients:
• Mackerel (small) - 3 pcs.
• Water - 1.5 l
• Salt - 6 tbsp.
• Onion peel
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