Today I am sharing an excellent recipe on how to cook smoked fish from frozen mackerel at home. Color, aroma and taste! The recipe is simple, be sure to try it and I am sure you will repeat it!
Ingredients
- 2-3 pcs mackerel
- 65 gr salt
- onion peel
- 3 tablespoons tea (brewing)
- 1 liter water
- 1/2 teaspoon peppercorns
- chips for smoking
- cauldron
- foil
How to cook
The first step is to salt the thawed mackerel. This process in the recipe is the longest, but also very simple!
Add salt, tea, pepper and onion skins to a liter of water (pre-wash). Let it boil on the stove, then cool it down.
We clean the mackerel, remove the head and tail. In the prepared bottle (we cut off the neck), put the fish with the tails up. Fill with brine, lay the husk on top. We put it in a cool place (balcony, refrigerator) for two days.
We also need (in two days) a handful of wood chips for smoking (I have a mixture of alder and apple), foil, cauldron and a lattice (in my case, a mesh).
The mackerel turned out great, the color is gorgeous! Dry chips are at the bottom of the cauldron, then we make a plate of foil, set the grid (grate). And we spread the mackerel, pre-dry (blot with paper towels). As always, all the delicious cooking details in a short video
We put the cauldron on the highest heating, for exactly 10 minutes. After that, without opening the lids, we cool for a couple of hours (preferably on the balcony). We seal the lid of the cauldron with foil before cooking, it keeps the smoke very well.
Now mackerel has everything - taste, color, and aroma of haze! Well, it turns out much cheaper than buying smoked fish in the store. Cook for health!
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