Hot smoked mackerel at home

Do you like smoked meat? Then prepare everything with your own hands and at home! Here's the recipe! Hot smoked mackerel cooked at home is a super snack for beer, and also a beauty on the festive table. And for a simple family dinner, but with mashed potatoes, and with a fresh vegetable salad, she will not just leave - she will fly away and you won't notice!

Foster

The author of the recipe

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Composition / ingredients

Servings:

Mackerel (fresh frozen)

Marinade:

Water

Salt

Sugar

Spices dry (coriander, ground black pepper, ground bay leaf, cumin)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 56 % 9 g

Fats 38 % 6 g

Carbohydrates 6 % 1 g

91 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 d 8 h

Step 1:
Prepare all the necessary ingredients. Wash the fish and remove the insides. You can leave them, but then it is inconvenient to eat, and yet they give bitterness to the meat from the abdomen. So, it's up to you.
Step 2:
Boil the water for the marinade and dilute the sugar and salt in it. Let it cool down a little. Put the spices in a well-warm marinade, stir and let the marinade cool completely.
Step 3:
Put the fish in the cooled marinade, cover and leave for 2 days in a cool place (you can on the bottom shelf of the refrigerator).
Step 4:
Take out the fish and wash it.
Step 5:
Wipe well and leave to dry in the air.
Step 6:
Put wood chips in the smokehouse (apple wood is used here), then a pallet with sand to collect fat, and then grates with fish. To prevent condensation from dripping from the lid and the fish was beautiful - cover it with foil, but not tightly, otherwise there will be white spots. Close the lid, fill the water seal and put the smokehouse on fire. As soon as the smoke goes, mark it for 40 minutes.
Step 7:
Transfer the finished fish to a dish, let it cool and infuse. And you can help yourself and treat!