Probably, you can meet a very small number of people who do not like such yummy as smoked mackerel. This fish is very fat and juicy, despite the smoking. Besides everything - in how to make smoked mackerel, there is nothing complicated. From the shop mackerel, the home is not very different, but it's much cheaper for money, and it's calmer, because you know that the dish is prepared with its own pens.
By the way, to smoke smoked at home you do not even need a man's help.
How to cook smoked mackerel?
In the first recipe we want to talk about how to smoke mackerel with liquid smoke. In fact, you are not at all engaged in direct smoking, everything is done for you by liquid smoke. This is a very convenient way for those who do not have the opportunity to smoke fish outdoors.
Ingredients:
- mackerel - 2 pieces;
- liquid smoke - 50 g;
- water - 1.5 liters;
- salt - 4 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- Bay leaf;
- sweet pepper - 8 peas;
- black tea - 6 bags;
- fish seasoning or spices.
Preparation
Pour the water into a saucepan, add salt, sugar, pepper and bay leaf. Bring the marinade to a boil and cook for 3-4 minutes on medium heat. Then remove from heat and allow to cool. Wash fish well, but do not clean. Take two liter plastic bottles, cut off their neck so that the fish can fit freely. Put the carcass upside down in the bottle. In a cooled marinade, add fish seasoning and liquid smoke, mix well and pour into the bottles to the fish. Leave your "smokehouse" for 2 days in a cool dark place.
After 2 days, pull the fish out of the marinade, peel and cut off the heads. Place the carcasses in a deep tray. For half a liter of water, brew tea bags, let the liquid cool down, without pulling out the sachets. Cool the tea with boiling water and add 2 tablespoons of liquid smoke. Leave the fish for half an hour, constantly turning it over. When the fish is impregnated, hang it by the tails in a cold place for a few days. If you want the smoked mackerel to be soft, then hold it for 2 days, if you like a more dry and elastic fish, then it is worth holding the fish for 4 days.
Mackerel smoked in aerogril
This mackerel, smoked with liquid smoke, is hot smoked, but despite this, it does not have a strong smell.
Ingredients:
- mackerel - 2 pieces;
- turmeric - 1 teaspoon.
- liquid smoke;
- vegetable oil;
- Provencal herbs;
- salt.
Preparation
Remove the fish from the entrails and cut off the head. Rinse and lightly dry. Mix two tablespoons of salt with herbs, turmeric. Add two caps of liquid smoke and cover the fish well. Transfer the carcasses into a bag, tightly close and bandage it. Clean your fish for 1-2 days in the refrigerator. Remove the present dish from the package and spread it with vegetable oil.
For smoking in a deep bowl, pour water and add liquid smoke with alder or apple shavings.
A delicious smoked mackerel cooked at home will always be a good snack not only on the festive table, but also a pleasant addition to any homemade dinner.