Smoked mackerel

You can smoke fish at home, it's not difficult! Smoked mackerel at home turns out amazingly delicious! Mackerel needs to be salted before smoking, in the recipe the fish is salted in a dry way, but if desired, you can salt it in brine, only it will take longer. The fire during smoking should be very weak, since the fish is tender and can fall apart in the process. For smoking, you can use the usual purchased alder chips.

Mastehap

The author of the recipe

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Composition / ingredients

servings:

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 83 % 19 g

Fats 13 % 3 g

Carbohydrates 4 % 1 g

105 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 5 h

1. We cut the belly of the mackerel, clean out the insides, cut off the head, wash it thoroughly.

2. The prepared carcass is tied with a rope, generously salted, and sprinkled with a small amount of sugar.

3. We leave the fish salted for 45 minutes, after which we wash off the salt under running water.

4. We hang the mackerel in the open air, leave it to air for an hour.

5. Then we put it in the smokehouse, set it on low heat and leave it open until a haze appears (the smoke will go in about 15-20 minutes), then cover it with a lid and smoke at 80 degrees for 50-60 minutes.

6. We leave the fish to air out for an hour and a half.

Cut into pieces, serve beautifully on a platter and serve on the table.

Eat for health!