And very, very tasty! To taste - well, just smoked mackerel! To whom I say that there is neither smoking nor liquid smoke here, they are surprised. And, of course, write down the recipe.
HOW TO COOK:
Pour water into a saucepan, add salt and sugar. I bring it to a boil. Now the spices. Coriander peas, black and allspice. You can take a mixture of peppers - it will be even more aromatic.
I also add bay leaf and black tea here - 7-8 bags.
And now a very important ingredient - prunes. Only you need not ordinary, but smoked! It will give the fish a smoke flavor! I have a whole prunes, with a bone. I add 7-8 pieces.
Where to buy smoked prunes in your city, unfortunately, I will not tell you. I buy at a nearby market (there are points where they sell dried fruits and nuts), you need to ask the seller. Just don't trust the seller - try it! Yes, and the smell of smoked prunes is different from the usual))
Let the brine boil for a minute. And take it off the fire. Important! The brine must be completely cooled!
I clean the fish and put it in a suitable container. I defrost in the refrigerator first. Here, by the way, it is not necessary to defrost the fish completely. And it's easier to clean frozen ones. I remove the head and innards. It is possible, if it interferes, and cut off the tail. But I leave
By the way, to my shame, I recently learned that mackerel does not have an air swim bladder. So, once I cleaned the fish and did not find it... I was genuinely surprised. My husband, of course, hinted to me that I should have studied better at school... But it didn't "delay" for me 😀. Did you know about it?
I fill the prepared fish with cooled brine and leave it on the table for 6 hours. Then I put it in the refrigerator for two or three days.
By the way, I leave prunes in brine! Here it is after three days:
I take the fish out of the brine, rinse and dry it with paper towels.
Then I wrap the fish in cheesecloth and store it in the refrigerator. You can store for about a week. If we don’t have time to eat, I put it in the freezer.
Such mackerel is very similar to cold smoked mackerel - both in color, and in the aroma of smoke, and in taste... Try it.
RECIPE:
• Mackerel - 2 pcs.
• Prunes (necessarily smoked) - 7-8 pcs.
• Black tea - 7-8 bags
• Water - 1100-1200 ml
• Salt - 2 tbsp.
• Sugar - 3 tbsp. (without slide)
• Bay leaf
• Coriander peas
• Black pepper
• Allspice
In the video below, I showed this recipe and 4 other very interesting mackerel recipes! Take a look - you will definitely like them!