Hot Smoked Mackerel

Fish 0 Last Update: Mar 18, 2021 Created: Feb 24, 2021 0 0 0
Hot Smoked Mackerel
  • Serves: 2 People
  • Prepare Time: 48 hours
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy
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Smoked mackerel is a great beer snack.

Ingredients

Directions

  1. Add onion peels to water, bring to a boil, boil for 20 minutes, filter through a sieve.
  2. Dissolve salt and sugar in water. Cool the brine to room temperature and dip the fish into it. The whole fish should be covered with brine! To do this, you can cover it with a plate. Fish in brine should be refrigerated for 2 days.
  3. Then we take the fish out of the brine. We hang it for a day in a ventilated room for drying.
  4. Pour alder sawdust into the smokehouse about 0.5 handfuls. We put a pallet to drain the fat (I covered the pallet with foil to make it easier to wash later), put the fish on the grates (the fish should not touch each other and the walls of the smokehouse), close the lid of the smokehouse.
  5. We put the smokehouse on fire, after the smoke goes down we reduce the heat to a minimum. Smoking time 15-17 minutes.
  6. We take the fish out of the smokehouse, cool it down. Enjoy your meal.

Hot Smoked Mackerel



  • Serves: 2 People
  • Prepare Time: 48 hours
  • Cooking Time: 20 mins
  • Calories: -
  • Difficulty: Easy

Smoked mackerel is a great beer snack.

Ingredients

Directions

  1. Add onion peels to water, bring to a boil, boil for 20 minutes, filter through a sieve.
  2. Dissolve salt and sugar in water. Cool the brine to room temperature and dip the fish into it. The whole fish should be covered with brine! To do this, you can cover it with a plate. Fish in brine should be refrigerated for 2 days.
  3. Then we take the fish out of the brine. We hang it for a day in a ventilated room for drying.
  4. Pour alder sawdust into the smokehouse about 0.5 handfuls. We put a pallet to drain the fat (I covered the pallet with foil to make it easier to wash later), put the fish on the grates (the fish should not touch each other and the walls of the smokehouse), close the lid of the smokehouse.
  5. We put the smokehouse on fire, after the smoke goes down we reduce the heat to a minimum. Smoking time 15-17 minutes.
  6. We take the fish out of the smokehouse, cool it down. Enjoy your meal.

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