Hot smoked mackerel in the kitchen

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   Generously distribute coarse salt along the bottom of the bag, place ungutted mackerel on it, rub and sprinkle the fish with salt, add pepper and bay leaf to taste.

2. STEP 2

   

   We perform manipulations with each fish in a similar way.

3. STEP 3

   

   We close the fish with a bag, tie it and put it in the refrigerator for one day.

4. STEP 4

   

   We take the fish out of the refrigerator after a day, cut off the heads and remove all the entrails.

5. STEP 5

   

   We thoroughly rinse the fish with water, place it on a kitchen towel, dry it and remove excess moisture.

6. STEP 6

   

   We tie the fish with twine in a certain way.

7. STEP 7

   

   We hang the fish in a convenient place to dry for twelve hours, at a distance from each other.

8. STEP 8

   

   We prepare a home smokehouse and add chips of non-coniferous trees to avoid bitterness.

9. STEP 9

   

   We put the smokehouse on a heated stove, close the lid, connect the smoke exhaust hose to the hood, fill the sides with water, making a kind of hydraulic lock.

10. STEP 10

    

    We smoke the fish at a temperature of 90 degrees for 30 minutes and do not open the smokehouse until it cools.

11. STEP 11

    

    It is advisable to remove tasty and aromatic fish for several hours to ventilate the smoke in a convenient place.

Comments on the recipe

Alyona

19.11.2023

4.5

We smoke fish on the grill in a smokehouse. We take apple or alder wood chips and pre-soak them. Like the author of the recipe, we use only coarse salt. There’s probably no point in talking about the taste and smell of freshly cooked, smoked fish. Neighbors peer through the fence to smell the smell. This is delicious. Today we had small fish, 2 pieces with a total weight of 900 grams. The smoking time took 20 minutes, after the appearance of smoke from the smokehouse. We often smoke sea bass, it is smaller, it takes 12-15 minutes. Hot smoked fish is tender, tasty and healthy: it prevents skin aging, fatty acids help strengthen cell membranes and remove body toxins and waste products, helps prevent thrombosis and disruption of the cardiovascular system. Do not forget that you cannot eat smoked fish uncontrollably, it is still fatty, and, of course, I do not recommend using “liquid smoke” at all. On fine, warm summer evenings Have fun preparing healthy and tasty dishes in the fresh air, go out into nature and bon appetit to everyone!