Hot smoked mackerel

Step-by-step preparation

Cooking time: 2 day 8 hr

1. STEP 1

   

   Prepare all the necessary ingredients. Wash the fish and remove the entrails. You can leave them, but then it’s uncomfortable to eat, and still they give bitterness to the belly meat. So, it's up to you.

2. STEP 2

   

   Boil water for the marinade and dissolve sugar and salt in it. Let cool slightly. Add spices to a well-warm marinade, stir and let the marinade cool completely.

3. STEP 3

   

   Place the fish in the cooled marinade, cover and leave for 2 days in a cool place (can be on the bottom shelf of the refrigerator).

4. STEP 4

   

   Remove the fish and wash it.

5. STEP 5

   

   Wipe well and leave to air dry.

6. STEP 6

   

   Place wood chips in the smokehouse (apple wood is used here), then a tray with sand to collect fat, and then grates with fish. To prevent condensation from dripping from the lid and for the fish to be beautiful, cover it with foil, but not tightly, otherwise there will be white spots. Close the lid, fill the water seal and place the smokehouse on the fire. As soon as the smoke starts, watch it for 40 minutes.

7. STEP 7

   

   Transfer the finished fish to a dish, let cool and set. And you can treat yourself and treat yourself!

Comments on the recipe

Fenidon

29.07.2023

4.9

Thank you! Finally, at least someone in the recipe salts according to the norm: 40g/liter!...and, don’t “salt to taste.”