For those who want to cook a very tasty smoked mackerel at home, we will tell you how to do this in a smoking smokehouse and aerogrill with liquid smoke.
Smoked mackerel at home in a smokehouse - recipe
Ingredients:
- mackerel freshly frozen - 1-1,2 kg;
- salt, not iodized - 70 g;
- ground black pepper and a composition of spices for fish - to taste;
- alder or fruit chips - 2 handfuls.
Preparation
Before any smoking, the fish must be properly prepared and salted. For this, the carcass is thawed, placed in a cool place or in the lower section of the refrigerator for several hours, after which we cut along the belly and remove the entrails. The main thing is to completely clean the inside of the abdomen with a black film, otherwise the fish can be bitterly burnt. The head, tail and fins can be left or at will cut off, given to be eaten by pets or simply thrown away.
Now prepare a bowl with rock salt, it should not be iodized, and add to the salt crystals fragrant spices and spices. We rub from all sides the mixture obtained by the mixture of fish outside and inside, we put them in a tray, container or other glass or enameled container and leave the workpiece to salivate in the refrigerator for five to seven hours. Now we wash off the salted carcass residues of salt and spices and carefully dry it with napkins and additionally hang it for drying in a ventilated place for an hour and a half or two.
About fifteen minutes before the proposed smoking we soak the dry chips in the water, after which the water is drained and put the raw materials on the bottom of the smokehouse. From above we have a pallet for fat, and then a grate, on which we lay out dried up little fish. Cover the device with a lid and place it on a medium-intensity fire. After about ten minutes, after the smokehouse starts to emit smoke, open the lid, let out the smoke, and let the mackerel dry a little. Now close the lid and smoke the fish for another twenty to thirty minutes, depending on the size of the carcasses.
By the preparedness of smoked mackerel, let it cool down and dry a little, hanging the fish for at least an hour in the same ventilated place.
How to make smoked mackerel at home in aerogrill with liquid smoke?
Ingredients:
- mackerel freshly frozen - 1-1,2 kg;
- salt, not iodized - 70 g;
- ground black pepper and a composition of spices for fish - to taste;
- liquid smoke - a few drops according to the instructions.
Preparation
For cooking in aerogrill, fish should be prepared taking into account the recommendations in the previous recipe. Similarly, carcasses are cut and salted, but in this case we lubricate the fish additionally over the entire surface with liquid smoke. Salted carcasses are cleaned from salt crystals and placed on an aerogrile lattice. We prepare the mackerel at a temperature of 160 degrees for thirty minutes, after which we let it cool completely, wrapping it with foil.