Cold smoked mackerel

How to make cold smoked mackerel? The whole cooking process takes a considerable time - from 2.5 days. Therefore, if you want to enjoy the smoking process itself in nature and you have limited time, prepare the fish in advance at home.

To begin with, the mackerel must be salted. We will salt with wet salt.

To do this, prepare the brine. Add salt to the water and mix until the crystals are completely dissolved. Bring to a boil, then add all the spices and mix. Set aside the brine to infuse and cool.

Meanwhile, clean the fish from scales, entrails and films. Rinse well so that it does not taste bitter.

Put the prepared fish in the cooled brine and leave it in the refrigerator for 2 days.

Before smoking, salted fish should be dried a little. Hang it upside down in a shaded place inaccessible to insects and drafts for 2-4 hours. Depending on what kind of smokehouse you have, dry the fish directly in it, covering it with gauze from insects.

After all these preparations, you can start smoking. For smoking, use sawdust of beech and fruit trees. Smoke the fish at a temperature no higher than 35 degrees for about 8 hours.

After smoking, leave the fish to hang under the gauze for another 3-4 hours so that the taste is evenly distributed.

Now the mackerel is ready for the festive table! Enjoy your meal.

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).