You don't need a smokehouse! But you get a very tasty fish for potatoes - guaranteed!
Ingredients:
5 pieces. fresh mackerel
2 l of water
8 Art. l. salt
4 tbsp. l. Sahara
onion peel from 1 kg of onion
3 black tea bags without additives
2 tbsp. l. liquid smoke (it is possible without it)
vegetable oil for lubrication
How to cook:
1. Sort out and thoroughly rinse the onion peel from dust and dirt in cool water.
2. Place the clean husks in a large saucepan. Add salt, sugar and tea directly in the tea bags.
3. Pour the husk with cold water (2 l) and put on fire. After boiling, reduce heat to low and darken the husk for 10-15 minutes.
4. Remove the solution from heat and cool.
5. Prepare the fish - gut and rinse. The head can not be removed.
6. Pour liquid smoke into the cooled brine, if any, and lower the mackerel carcasses into bliss.
7. Place a flat plate with a small weight on the fish so that the mackerel does not float and is completely covered with brine.
8. Soak mackerel in brine for 2.5-3 days in a cool place. You can also in the refrigerator. Turn the fish at least once so that they acquire an even color.
9. After the brine, the fish must be brought to its presentation, slightly dried. You will need hooks made of paper clips or wire. Twine and awl can be used.
10. Hang the mackerel for 5-6 hours or just overnight at room temperature. If possible, take it to the balcony or veranda. Just so that there are no insects there.
After drying, the fish is matte.
11. Lubricate each mackerel with vegetable oil, rubbing it with your hands, as if doing a massage. With a little effort, you will get a wonderful gloss or even gloss on the fish.
You can immediately cut into slices and serve with boiled potatoes. Wrap the rest in paper and put in the refrigerator.
Enjoy your meal!
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Thanks for reading to the end!