It's hard to imagine a festive meal without hot-smoked mackerel on the table. Tender and fragrant meat of this fish has long won many of its admirers by its taste.
Trying the mackerel hot smoked once, you can not deny yourself the pleasure of eating this wonderful dish. And adhering to the recommendations in the recipes of smoking fish, you can create your own snack at home with your own hands. The most important thing is the quality of the fish, its salting, the presence of spices and the time of preparation.
Below we will talk about how to properly pick up mackerel for hot smoking and how much it should be smoked.
Hot smoked mackerel at home in a smokehouse
Ingredients:
- mackerel;
- salt - to taste;
- Spices for fish - to taste;
- ground mixture of peppers - to taste.
Preparation
If you use frozen smoked mackerel for smoking, then first of all we defrost it in a sparing mode, placing it on the bottom shelf of the refrigerator. When the fish wakes a little, we remove it from the head, the entrails, wash it and give it a final thaw. Then rub it with salt, ground with a mixture of peppers, spices for fish, and again put in the refrigerator for six hours.
At the end of the time we take out the fish, rinse it with salt and hang it by the tail for drying for one hour.
Now we spread the carcasses of fish on the grill in the copticle so that they do not touch each other, we cover the lid and smoke on the soft fire for twenty-five minutes. For smoking, it is best to use moistened chips of alder and fruit trees without bark.
The ready fish is cooled and can be fed to the table.
Hot smoked mackerel in the multivark
Ingredients:
- mackerel - 1 pc .;
- salt - 2 tbsp. spoons or to taste;
- liquid smoke - 20 g;
- dill greens - to taste;
- black ground pepper - to taste.
Preparation
The carcass of mackerel, if necessary, is thawed, rid of the head, entrails, fins and tail, washed and wiped with a paper towel or napkins. Then rub the fish with salt, pepper, finely chopped dill and place in a bag for baking, tying it tightly on one side. We pour liquid smoke, distribute it evenly over the surface of the whole mackerel, close the bag on the other side and put it in the multivark capacity. Set the mode "Baking" and prepare thirty minutes. Ten minutes before the end of cooking, turn the fish to another barrel. After the signal, leave the mackerel in the "Heated" mode for another ten minutes.