Hot smoked mackerel

Fish 595 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Hot smoked mackerel
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 240
  • Calories: -
  • Difficulty: Medium
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Smoked fish can be purchased at the store. However, hot smoked mackerel, cooked at home, is more delicious and aromatic. Preparation for smoking mackerel does not require a lot of seasoning, only salt is enough.

Ingredients

Directions

  1. Rinse and dry the mackerel. Then, placing in a container with a lid, sprinkle generously with coarse salt on the outside.
  2. Refrigerate for 12 hours.
  3. Rinse the fish from salt under running water, gut, leaving the head. Pat dry with paper towels. Tie the mackerel with twine to keep the shape of the fish.
  4. Hang the fish for 3 hours to dry.
  5. Then place on the grates of the smokehouse. Pour wood shavings in a thin layer on the bottom of the smokehouse. Put the smokehouse on fire. Smoke at 60-80 degrees. 30 minutes. Remove the smoker from heat, leave covered for 15 minutes.
  6. Cool the mackerel. Delicious and aromatic fish is ready.

Hot smoked mackerel



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 240
  • Calories: -
  • Difficulty: Medium

Smoked fish can be purchased at the store. However, hot smoked mackerel, cooked at home, is more delicious and aromatic. Preparation for smoking mackerel does not require a lot of seasoning, only salt is enough.

Ingredients

Directions

  1. Rinse and dry the mackerel. Then, placing in a container with a lid, sprinkle generously with coarse salt on the outside.
  2. Refrigerate for 12 hours.
  3. Rinse the fish from salt under running water, gut, leaving the head. Pat dry with paper towels. Tie the mackerel with twine to keep the shape of the fish.
  4. Hang the fish for 3 hours to dry.
  5. Then place on the grates of the smokehouse. Pour wood shavings in a thin layer on the bottom of the smokehouse. Put the smokehouse on fire. Smoke at 60-80 degrees. 30 minutes. Remove the smoker from heat, leave covered for 15 minutes.
  6. Cool the mackerel. Delicious and aromatic fish is ready.

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