Smoked mackerel, cooked at home to taste is not inferior to the store. It is sure to please even those who advocate a healthy lifestyle. Unfortunately, it always turns out that the most delicious dish is the most harmful, but occasionally you can indulge yourself.
How to cook smoked mackerel at home?
Ingredients:
- freshly frozen mackerel - 2 pcs .;
- black leaf tea - 2 tbsp. spoons;
- Onion husk - 3 pinch;
- salt is fine - 4 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- laurel leaf - 2 pcs .;
- water - 1 l;
- liquid smoke - to taste;
- pepper black peas - 10 pcs.
Preparation
We melt the mackerel, gut and cut off the head and tail. In a saucepan boil water, we throw salt, sugar, spices, onion husks and tea. Boil after boiling for a few minutes, and then remove the brine and leave to cool at room temperature. After that, we filter it, take out the husks and remove the liquid smoke. Gently we lower in the marinade the prepared mackerel and leave it for 5 hours, and then we clean in the refrigerator for a day. Then we take out the fish and dry it with a paper towel.
Recipe for smoked mackerel in smokehouse
Ingredients:
- freshly frozen mackerel - 3 pcs .;
- spices .
For brine:
- water - 1 l;
- salt - 50 g.
Preparation
Mackerel defrost, rinse, gut and rinse again outside and inside. Now let's prepare the brine: pour water into the pan, throw salt and mix. Fill the fish with this solution and leave to salivate for 1.5 hours. Then rub it with spices and tie it with thread so that it does not fall apart during smoking. Now, on the bottom of the smokehouse, we fall asleep with an alder chip, then we lay a special tray for draining the fat and install a grate. Fold mackerel on her belly down and cover with a lid. Under the smokehouse we breed an open fire and smoke fish on the middle flame. After 10 minutes, open the lid, let out excess smoke and again close the lid. We mark 15 more minutes, and then remove the smokehouse from the fire and let it cool down a little. That's all, the mackerel is ready! Carefully remove the thread from the fish and serve on the table in a cooled form.
Smoked mackerel in aerogrill
Ingredients:
- fresh mackerel - 3 pcs .;
- spice;
- liquid smoke - to taste;
- sawdust alder - to taste;
- vegetable oil.
Preparation
At the fish we cut off the head, tail and gut the carcass. Then we wash it with running water, add salt, spread it with spices and liquid smoke. After that, we bandage the carcass with a rope and lay it on the grill of the aerogrill. We set it to the lowest level, and on the upper level we put a grate with a container into which we put a few alder sawdust impregnated with liquid smoke. Turn the device on 190 degrees and cook the fish for 40 minutes. At the end of time, our delicacy is ready for consumption.
Smoked mackerel in the multivark
Ingredients:
- fresh mackerel - 3 pcs .;
- bulb - 2 pieces;
- lemon - 1 piece;
- greens - 1 bunch;
- spice;
- granulated tea - 3 tbsp. spoons;
- sugar - 1 teaspoon.
Preparation
We wash the mackerel, clean it and, if necessary, cut it into pieces. Then rub the fish with spices and salt. We mix the tea with sugar and distribute it on a large sheet of foil, and cover it with a smaller sheet. On it we place the fish, shifting it with lobes of lemon and onion rings. In the abdomen of mackerel we put dill greens and wrap it tightly with foil. We place the package in the bowl of the multivark, select the program "Varka", close the lid of the device and note about 70 minutes. After the time, smoked mackerel should be cooled and taken out of the foil.