As smoke mackerel ?

As smoke mackerel ?

most common method of preserving fish by drying and salting - smoking.As a result, we have a ready-to-eat product that has a specific taste and smell.Let's look at this article as mackerel smoke at home.

Hot smoking

For this we need:

  • mackerel,
  • salt,
  • pepper,
  • seasoning for fish.


  • Select about the same fish.The number of fish you need to relate to the number of people who will eat it.Let us assume that for one person to eat, you need a medium-sized big fish.
  • Smoked fish is kept in the refrigerator.When considering how to smoke mackerel, it should be noted that a large and oily fish, much tastier fine.
  • Take smoking for several large fishes.Clean the fish and remove the insides.The head can not cut.Then rinse with cold water, pat dry and pre-using paper napkins or towels, and rub with salt and spices.If you can not find the fish, which would be the right size for your smoker, and was a little bit more, do not worry.You can reduce it in size.To do this, simply cut off the he
    ad of big fish.
  • Fold the fish in the pan, and cover with cling film.Thereafter, remove the bonito in a refrigerator for three or four hours, but better at night.In this case, all the slave impregnated with spices and gain an unforgettable taste and aroma.
  • Sprinkle the bottom of the smokehouse alder wood chips, thin layer.Put fishes with a gap of one centimeter.The fish should be laid jack, and that it is not stuck to the grill, you must put on a layer lattice leaf currant or raspberry, and already top on it, place the fish.But we must ensure that mackerel is enough to dry.
  • smokehouse close the lid tightly and make sure that smoking took place over low heat for fifteen to twenty minutes.Mackerel is cooked quickly, and you can surprise your guests or members of household by the fact that it does not purchase fish and smoked in the home.

Cold smoking

For smoking, you will need:

  • mackerel - 1 kilogram;
  • salt - Article 7.spoons;
  • sugar - 2 tbsp.spoons;
  • onion skins;
  • liquid smoke - Article 5.spoons;
  • tea leaves - 1 tbsp.a spoon;
  • water - 2 liters.

method for preparing

initially pour the water pan, add to the sugar, salt, onion peel, smoke and boil for 15 minutes.Then add the tea leaves and let run cold.Once everything has cooled, strain and pour the resulting liquid fish.Put under pressure, and is even 4 days in a cool place.Remove the fish from the brine, let drain.It can be cut into pieces and serve.

Now you know how to smoke mackerel liquid smoke.Eat mackerel can with vegetables, potatoes or as a snack with beer.Enjoy your meal.