Smoked mackerel

Smoked mackerel

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The main ones:

  1. Mackerel 4 pcs.
  2. Black pepper peas to taste
  3. Coarse salt to taste
  4. Bay leaf to taste

For smoking:

  1. Twine flax jute for knitting
  2. Non-coniferous wood chips to taste
  • Main ingredients Mackerel
  • World Cuisine


Knife, cutting board, home smokehouse, dish, plate, convenient capacity


Step-by-step recipe for cooking hot smoked mackerel: We select the necessary capacity for salting fish, in our case we settled on a dense bag, the bottom of which was covered with coarse salt for salting. We lay out the unrefined mackerel, rub the carcasses with salt on all sides, adding black pepper, bay leaf to taste and sprinkle abundantly with salt. We tie a bag of fish and put it in the refrigerator for a day. Having taken the fish out of the refrigerator over time, we begin to gut it and remove all unnecessary. Having washed the fish well, place it on a kitchen towel, remove all excess moisture, tie it with twine and hang it in a convenient place to hang it for twelve hours. We prepare a home smokehouse and place ours in it fish. We put the smokehouse on a heated stove, close it with a lid, connect the smoke exhaust hose to the hood, fill it with water lock and cook the fish at a temperature of 90 degrees 30 minutes. It is advisable to remove the cooked fish for 12-24 hours to blow the smoke in a convenient place, after which it can be and you need to eat it with great pleasure! We cook deliciously, cook simply, cook hot-smoked mackerel at home together!