Employees of the online store website have prepared recommendations for the correct pickling of ➤ mackerel for hot smoking. From the material you will learn how not to be mistaken with the choice of the product, as well as about the two main recipes for the marinade used to prepare for smoking.

The taste of a smoked delicacy depends on the marinade as much as on the quality of the fish used. For smoking it is recommended to buy fresh mackerel. Pay attention to the density of the tissues: fresh fish should be firm, but not slippery. In addition, the fresh product should not have an unpleasant odor.

In the absence of fresh fish, fresh frozen food can be used. If possible, avoid buying fish with a thick layer of ice, because the quality of such a product is difficult to determine.

Fish preparation

If you are going to marinate freshly frozen mackerel, thaw the product slowly. To do this, the fish is placed in a deep container and refrigerated for 1-3 hours (the defrosting time depends on the size of the carcasses and the amount of product). Rapid defrosting in a microwave oven or hot water is not allowed, as this will partially cook the fish. Because of this, when smoked, the product will become soft and lose its presentation.

Mackerel is smoked either whole or after gutting (it is believed that when smoked whole fish retains its taste better).

• When smoked whole carcasses are carefully cleaned of scales, trying not to damage the skin (otherwise, when smoking, the fish may soften in the smokehouse).
• When smoking after evisceration the entrails are preliminarily removed from the carcasses and the heads are cut off (optional).

How to pickle mackerel

The marinade is used at the final stage of preparation for heat treatment in a smokehouse. The taste of the finished delicacy depends on the marinade no less than on the quality of the fish. The effect of processing the marinade is based on the effect of the acid-salty environment on the product. Let's look at two common mackerel marinade recipes.

Regular marinade

Ingredients:

• mackerel carcasses - 1 kg;
• water - 2 l;
• lemon - 1 pc.;
• bay leaf (to taste);
• salt - 220-250 g (glass);
• sugar - 1 glass;
• garlic - 3 cloves;
• black pepper;
• onion peel.

Cooking the marinade

The water is heated in a regular saucepan. After boiling, add sugar, salt, put bay leaf and onion husks. Then add 4-5 teaspoons of lemon juice and chopped garlic. The marinade is boiled for 10 minutes, then turn off the stove and let the pan cool.

Fish carcasses are immersed in the cooled liquid so that all the product is hidden in it, and left for about 2 hours.

Then the carcasses are removed and dried until the marinade stops dripping from them. Cooking time: 3-4 hours.

Marinade with coriander

A simple recipe for quick pickling that makes the product soft, juicy and flavorful.

Ingredients:

• mackerel - 2-3 fish;
• water - 1 l;
• salt and sugar - 50 grams each (about 2 tablespoons each);
• pepper (added to taste);
• coriander - 1 tablespoon;
• bay leaf - 5 pcs.;
• carnation.

Cooking the marinade

A saucepan with 1 liter of water is put on fire and brought to a boil (if necessary, you can heat more or less). When boiling, add sugar and salt. The first ingredient makes fish tissues softer and helps them absorb spices deeper, salt forms the salty taste necessary for a smoked delicacy.

Then add the remaining spices. Add any other seasoning if desired.

The product is soaked in the marinade for about 12 hours. If necessary, this time can be increased to a day (when processing a large number of large carcasses).

Immediately before placing a portion of mackerel in the smoking chamber, gently wipe it with a napkin and hang it for 2 hours.

The fish marinated according to this recipe turns out juicy, refined, aromatic and takes on a beautiful brown-golden color.

More information about smoking mackerel can be found in the related article.

At home, for the preparation of hot-smoked mackerel, compact smokehouses made of ordinary or stainless steel are used, the lids of which are equipped with a water seal system. Any gas or electric stove is used as a heat source for them ...

Enjoy your meal!

Hello everyone, dear readers! Glad to have visited this page! Today we will talk about how to make a hot smoked mackerel marinade. In fact, there are a large number of recipes, the most important thing is the sequence of the cooking process for such a special product.

The further taste of the fish depends on the marinade, and experts testify to this in many videos from the Internet. I will also reveal small secrets and observations in this article.

A quick way to marinate fish is to prepare the pickle with ingredients that are always available in any kitchen. So, in order to give more flavor, you should use simple recipes that even an inexperienced chef or a beginner can perform

Simple marinade

What do you need? It's easy to cook, you need to take:

• fish, about 1 kg
• prepare water - 2 liters
• lemon juice - 1-2 tbsp. spoons
• a few leaves of lavrushka
• a glass of salt and the same amount of sugar
• onion husks
• garlic - 2 cloves
• black pepper - peas.

Cooking process: boil water, pour salt and sugar into it, put a few bay leaves and onion husks. Next, add lemon juice and minced garlic cloves. Cook it all over the fire for 10-12 minutes, after which do not forget to cool the brine. Leave the mackerel in it for 120 minutes, then take it out and dry it, at the end start the hot smoking process.

Marinade with lavrushka and coriander

What do you need? The recipe is extremely easy, you need to prepare the following ingredients:

• fish - 2 pieces
• about one liter of water
• sugar and salt 3 dessert spoons each
• some pepper and coriander - 1 tbsp. l.
• bay leaves - 5-6 pieces
• a little spice cloves

How to cook? Start by pouring one liter of water into a saucepan. Next, start the process of boiling the fish, then add salt and sugar. At the end, as soon as the dish has boiled, pour the remaining food into the pan. It is necessary to soak mackerel in this brine a little and a lot - 12 hours. At the end, just hang it by the tail for a few hours so that the water will drain from it.

These types of marinades are completely suitable for cooking not only fish in a smokehouse, but also in order to make the dish more refined and rich in spice aromas.

Tips and Tricks for Preparing Mackerel Before Smoking

It would seem that it is virtually impossible to make the same dish at home as it is served in high-end luxury restaurants. But this is a completely erroneous opinion of those who are lazy to spend extra hours on the cooking process. An important stage from which it is better to start a hot type of smoking is the washing of the product and its proper cleaning.

You can smoke the fish along with the entrails and head, as I do. But still, I recommend gutting large carcasses completely, and completely separating the head and tail from the main part. The trick is that it would be correct to cut the carcass into steaks. And the latter are easier to marinate in pieces, because each can be soaked in prepared brine or sauce.

Do not remove the scales, because they are capable of retaining moisture and retaining harmful substances that are contained in the smoke. After the pieces have been processed, dry them, or rather blot them with a regular paper napkin. And at the end - start pickling.

Reviews of many Internet users indicate that there are many more delicate and incredible cooking recipes. I will share one of them with you now:

Alena, 32 years old: “Hello everyone, I want to briefly share my signature recipe for mackerel marinade. It's simple: take 1.5 liters of water, 5 pieces of cloves, 3 tbsp. l. salt, a little allspice and caraway seeds (no more than 1 teaspoon), dry red wine. The whole chip is in alcohol, so boil water with salt, cloves for 15 minutes. Cool, add other ingredients and stir it all. It is the wine that will make the pieces of fish tender, juicy and aromatic. Enjoy your meal!".

I liked this recipe because it is quite simple and memorable. Besides, who would have thought that dry red wine can be used for hot smoked mackerel! It's incredible!
Dear readers, as you can see, you don't need a lot of ingredients to make a delicious marinade.

You just need to take the staples found in every kitchen and hot smoked mackerel will become one of your main dishes. Subscribe to articles and share useful things on our social networks! Bon appetit, everyone, and see you soon!

Step-by-step recipes for making hot and cold smoked mackerel at home

Assessment
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

17 gr.

12 gr.

Carbohydrates

185 kcal.

Option 1: The classic homemade smoked mackerel recipe

Smoked mackerel most often appears on our tables during the holidays. It goes well with any side dish, can act as a snack for beer and other drinks. But in stores, fish of inadequate quality often come across. It is better to smoke it yourself, especially since it is not so difficult.

Ingredients:

• Mackerel - 1 kg;
• Salt - 40 g;
• Sugar - 10 g.

Step-by-step recipe for mackerel in a smokehouse

Defrost the fish before cooking. To do this, fill the carcasses with cold water, leave for several hours.

Remove the gills, head and entrails of the fish. Flush the ridge very thoroughly to get rid of any remaining blood.

Rub the mackerel with salt and sugar. If desired, you can add some ground spices, such as white pepper. Leave the fish in the cold for 4 hours.

Rinse the carcasses or dry them with a clean towel. Let them wither for another hour in the fresh air.

Line the bottom of the smokehouse with fruit sawdust. Do not put in too many chips or the smoke will be too pungent.

Make a fire under the smokehouse. When it starts to smoke, you need to insert a grate with mackerel inside.

After 10 minutes, open the lid of the smoker. Blow out the smoke, then cover the pot again.

In half an hour, the mackerel will be ready. It should cool completely in the smokehouse. Only then can you open the lid and start tasting.

It is very important to choose the right sawdust. Use only hardwood, fruit trees are ideal. Conifers can impart bitterness to fish due to their high resin content. You can combine several different types of sawdust to get an indescribable taste and smell.

Option 2: Quick Smoked Mackerel Recipe

To save time, you can peel fish that are not completely thawed. In this case, it will be more convenient for you to chop the mackerel, as it will retain its firm structure.

Ingredients:

• Mackerel - 1 kg;
• Liquid smoke - 15 g;
• Coarse salt - 15 g.

How to quickly cook smoked mackerel

Rinse thawed fish. Cut off the head, rip open the belly. Remove the entrails from each carcass.

Rinse the mackerel again, making sure that no black films remain on it. Dry the carcass with a paper towel, rub inside and out with salt.

Place the fish in a baking bag. Leave it on for 40 minutes. After half an hour, you can turn on the oven at 200 ° so that it has time to warm up.

Pour liquid smoke into the bag. Spread it over the entire surface of the fish. Tie the bag, send the blank to the oven for 25 minutes. Wait for it to cool before serving.

If you have time, it is best to defrost the fish gradually. Move it from the freezer to the refrigerator first. After a few hours, you can take out the mackerel, leave it indoors. When the excess liquid drains, proceed to cleaning and cooking the fish.

Option 3: Smoking mackerel at home in the oven

In the quick recipe, we already tried oven-baked mackerel. There is a more complex and lengthy way. The fish is incredibly tasty and aromatic even without a smokehouse!

Ingredients:

• Mackerel - 1 kg;
• Salt - 200 g;
• Sugar - 100 g;
• Lemon juice - 30 ml;
• Water - 2 l;
• Garlic - 3 cloves.

Step by step recipe

Squeeze the garlic into a small bowl, add salt and lemon juice there. Grind all ingredients. If desired, you can add any spices.

Heat up the water. When it boils, add sugar and garlic paste. Stir to dissolve the loose ingredients.

Boil the marinade for 5-7 minutes, in parallel with this, wash the fish and remove all excess.

Pour the marinade over the mackerel. Let it cool completely indoors, then transfer it to the refrigerator for 12 hours. After that, the liquid must be drained. Wait for the fish to dry completely (2-3 hours).

Preheat oven to 180 °. While it is warming up, prepare a large cauldron. Pour alder sawdust on the bottom, place a sheet of foil on top. Make some holes in it.

Place a wire rack over the foil. You need to put mackerel there. Close the cauldron with a lid, send it to the oven for 45 minutes.

Examine carefully the fish you plan to buy. Of course, it is better to purchase a fresh carcass, but there is not always such an opportunity. Make sure that the mackerel is of a uniform shade, elastic, not deformed. If there is damage or yellow spots somewhere, it is better to refuse to purchase.

Option 4: Hot smoked mackerel

If you are into hot smoking, be sure to give this recipe a try. Remember that this mackerel is stored for no longer than 6 days. Keep it dry and cool.

Ingredients:

• Mackerel - 1 kg;
• Salt - 100 g;
• Ground pepper, spices to taste.

How to cook

Rinse each carcass thoroughly. It is not necessary to cut off the head and fins, but you will have to remove the insides.

Grind the spices with salt in a mortar. This will make their taste and aroma more pronounced.

Rub the inside and outside of the fish with the spice mixture. Wrap the carcass with foil, leave in the refrigerator for a day. During this time, you will need to turn the mackerel several times.

Place the sawdust in the smoker. Make a fire.

Spread the fish carcasses evenly over the smoker. They shouldn't touch each other. Smoke the mackerel for half an hour over medium heat.

If you do not have a dedicated smokehouse, you can use a regular grill and grill. A metal bucket with a lid is also suitable for these purposes.

Option 5: Cold smoked mackerel

Most often, mackerel is cold smoked. This is due to the fact that there are many healthy fats in the carcass. During hot smoking, they simply melt.

Ingredients:

• Mackerel - 1 kg;
• Water - 1 l;
• Sugar - 10 g;
• Salt - 100 g;
• Bay leaf, nutmeg, black and allspice.

Step by step recipe

Defrost fish. Rinse each carcass thoroughly, cut out the gills and entrails. Rinse the mackerel again with cool water and pat dry.

Heat up the water. When it boils, add salt, sugar and spices. Stir until the grains are completely dissolved, and remove the mixture from heat.

Wait for the brine to cool completely. Cover the mackerel with liquid at room temperature. Cover the pot with a lid, set the oppression on top. Let the fish salt in the refrigerator for 2 days.

Rinse the mackerel thoroughly to remove salt residues. Open her abdomen, secure it with toothpicks or matches. Let the fish dry completely.

Hang the carcasses in a ventilated area. Leave them there for 2-4 hours.

When the fish is a little dry, you can move it to the smoking chamber. Mackerel will hang there for a day. Make sure that the temperature does not exceed 25 °.

If the mackerel tastes too salty, you can additionally soak it in cold water. The fluid needs to be changed every hour. It is necessary to carry out the procedure even before the start of smoking.

Option 6: Mackerel in Liquid Smoke with Onion Hulls

This recipe is suitable for smoking mackerel and other types of fish. Thanks to liquid smoke and onion skins, it acquires a pleasant color and aroma.

Ingredients:

• Mackerel - 2 pcs.;
• Water - 1 l;
• Salt - 50 g;
• Sugar - 20 g;
• Onion peel - 70 g;
• Bay leaf, pepper mix.

How to cook

Rinse the onion skins thoroughly. Fill it with water.

Add sugar and salt to the water. Send the pot to the fire. While it is warming up, peel and wash the fish.

When the onion broth boils, add liquid smoke to it. Pour the mixture of peppers and a few laurel leaves there.

Leave the broth on the stove for another 20 minutes. Let it simmer under a lid over low heat. After this period, you need to strain the liquid.

Place the mackerel in the brine. When it cools down to room temperature, you can move the dish to the refrigerator.

The fish will be smoked for 2 days. Do not forget to turn it over periodically, about 2-3 times a day.

To give the mackerel a brighter shade, you can additionally rub it with vegetable oil. Also for these purposes, 1-2 bags of high-quality black tea are sometimes added to the marinade.

Option 7. Fragrant smoked mackerel at home

The breathtaking aroma of smoked mackerel, which causes a serious appetite, is liked by almost everyone. It is not difficult to buy it today, such a fish is sold both in markets and in stores. But the amount of salts and calories in a pair in such products is prohibitive, and not everyone can afford the smoked mackerel sold. But, as it turned out, it is easy and simple to smoke it at home using the most affordable products. The classic recipe involves smoking mackerel in a marinade based on mineral water, a little sugar and liquid smoke.

Ingredients:

• 3 liters of still mineral water;
• 6 small mackerels;
• sugar - 85 g;
• salt - 65 g;
• 25 ml of liquid smoke;
• onion peel - 160 g.

Step-by-step recipe for smoking mackerel at home

The mackerel is freed from the entrails, washed well, laid out on a paper towel and kept for half an hour to dry.

Mineral water is poured into a deep container, sugar, salt are added, onion peel is added. Place on medium heat and bring to a boil.

The liquid is removed from the stove, cooled, liquid smoke is poured into it, stirred.

Mackerels are immersed in the marinade, covered with a lid, a load is placed on top and kept for two days.

Every 12 hours the fish is mixed in the marinade.

Instead of mineral water, it is permissible to use ordinary water, only it must be pre-filtered.

Option 8. Smoking mackerel in a bag with liquid smoke

The following recipe is for those housewives who have an oven with the "airfryer" mode at home. To prepare smoked mackerel, you will need a regular plastic bag, where the fish will be marinated. It turns out to be very delicate, fragrant, tastes in no way inferior to those purchased in the store.

Ingredients:

• 55 ml of liquid smoke;
• 6 carcasses of mackerel;
• 220 g of salt.

How to cook smoked mackerel at home

The head is cut off from the carcasses of mackerel, the abdomen is cut, freed from the entrails, washed well.

Rub salt inside the carcass (1 tablespoon of salt per fish).

Outside is coated with liquid smoke.

The fish are put in a plastic bag, kept in it for 45 minutes.

After the specified time, the fish are removed, thoroughly wiped with paper napkins.

Spread out on the grill of the oven, regulate the "airfryer" mode and cook for about half an hour at a low temperature.

To add flavor, you can rub the mackerel inside not only with salt, but with any seasoning for fish.

Option 9. Smoked mackerel at home with strong tea

For fans of healthy eating, the following recipe for making smoked mackerel at home will suit. The option is somewhat similar to the classic one, only there is no liquid smoke, and in addition to the onion husk, strong tea is added to the marinade, which gives the fish a beautiful dark brown hue. And the presence of bay leaves, ground coriander, peppercorns makes mackerel very fragrant and appetizing.

Ingredients:

• fresh mackerel - 3 pcs.;
• about two liters of purified water;
• 3 handfuls of onion skins;
• salt - 70 g;
• 45 ml of strong iced tea;
• 4 leaves of lavrushka;
• 12 peas of black pepper;
• 30 g ground coriander;
• 35 g sugar.

Step by step recipe

Pour onion husks into a container with purified water, place on a small flame of fire and, after boiling, boil for 16 minutes.

The resulting broth is cooled, poured into a clean container through a sieve.

Add strong tea to the broth, cover with a lid and leave for 25 minutes in the refrigerator.

The broth is filtered again.

Pour sugar, coriander, salt into the broth, throw bay leaves, allspice, stir well.

The gutted and washed mackerel carcasses are immersed in the prepared liquid, covered with a lid, the load is put and insisted for 3 days in the refrigerator.

Every day, the fish is mixed in the marinade.

If no ground coriander is available, you can use coriander seeds or substitute cumin.

Option 10. Hot smoked mackerel at home

At home, you can also hot smoke mackerel without the need for a special smokehouse. All you need is a deep container, a small wire rack, dry tea leaves, a small amount of rice grits, and a few more simple ingredients. In this recipe, the main thing is to follow the process to accuracy and take products strictly according to the specified standards.

Ingredients:

• 3 small mackerels;
• water - 1,200 ml;
• sugar - 80 g;
• salt - 85 g;
• 18 black peppercorns;
• 20 g coriander seed;
• 55 g dry tea leaves;
• 165 g of rice groats.

How to cook

The water is brought to a boil, combined with sugar, salt, peppercorns, coriander and 20 grams of tea leaves.

Remove liquid from the stove, cool.

Gutted mackerel carcasses are immersed in a cold marinade, left for 1 day.

The fed mackerels are hung by the tails with special metal hooks so that the glass has excess moisture.

Rice groats are poured with a small amount of water, kept for swelling for 30-40 minutes.

The groats are mixed with the remaining tea leaves, wrapped in a sheet of foil so that a small hole remains for the smoke to escape.

Put the foil with the contents in a deep container and set it on fire.

When smoke comes out of the foil, a small metal grate is placed inside the container, on which mackerel is laid.

Close with a lid, the fish is smoked for half an hour.

After 30 minutes of smoking, the fish is turned over to the other side and smoked for the same time.

The smoking process can be increased slightly, only by no more than 10 minutes.

Option 11. Cold smoked mackerel

Mackerel is very tasty and fragrant at home, cold smoked. A special smoke regulator is needed here. As in the previous versions, the fish is first marinated in a marinade, and then placed in the camera of the apparatus. It takes a little longer than the others to prepare, but the result is simply amazing.

Ingredients:

• 4 fresh mackerels;
• 220 g of salt;
• 100 g sugar;
• 2 liters of water;
• 5 bay leaves;
• 15 allspice peas;
• 60 g ground nutmeg.

Step by step recipe

Mackerel carcasses are freed from entrails, washed well, kept in cold water for 3 hours.

Wash again, cut out the gills, dry on paper towels for 20 minutes.

Prepare the marinade: pour salt, sugar into a saucepan with two liters of water, boil over medium heat. Add bay leaves, nutmeg, allspice, boil for 8 minutes. The marinade is filtered, cooled.

Fish is placed in the marinade and kept under load for 2 days.

After 48 hours, the fish is removed from the marinade, washed well under running water, and incisions are made along the abdomen.

The carcasses are hung on hooks and left for several hours in the open air.

Alder chips are placed in a special compartment of the smoke regulator.

Mackerels are placed inside the chamber, closed, the temperature is set to no higher than 40 degrees, and they are smoked for about 12 hours.

The fish is removed from the chamber, hung again on hooks and left in the air for a couple of hours.

Before cold smoking, you can also marinate mackerel in a dry marinade: pour salt into a container (100 g per 1 kg of fish). Pour a little salt into the abdomen and gills of the fish. Put the mackerel in a container, add more salt on top and stand under load for two days. And also, if desired, you can add some seasoning for fish along with salt.

Option 12. Smoking mackerel in liquid smoke

Liquid smoke is a special flavoring that gives fish a delicious aroma of light, pleasant haze and a beautiful dark brown hue. With it, you can easily and quickly cook delicious mackerel without leaving your apartment. The recipe is very simple and doesn't require any culinary skills.

Ingredients:

• 6 fresh mackerels;
• 90 ml of liquid smoke;
• 35 g sugar;
• 1,250 liters of water.

How to cook

Water is poured into a container, sugar and salt are dissolved in it, placed on a small fire, and brought to a boil.

Remove from heat, pour in liquid smoke, mix.

The brine is cooled, mackerels, previously processed and washed, are immersed in it, kept for three days under load in the refrigerator.

Smoked mackerel is removed from the brine, washed, chopped and served.

For aroma, if you wish, you can add some Provencal herbs to the cooled brine.

Option 13. Smoking mackerel at home with lemon

If you have a mini-smokehouse at your summer cottage, you can safely adopt this recipe. It is extremely simple, you just need to stock up on sawdust from fruit trees, dry tea leaves, sugar and lemon. Mackerel according to this recipe is tasty, tender and aromatic, with a pleasant sourness.

Ingredients:

• 3 mackerels;
• 1 lemon;
• 35 g salt;
• 55 g sugar;
• 60 g dry tea leaves;
• 0.5 kg of sawdust.

Step by step recipe

The head is cut off from the mackerel, the entrails are taken out, washed.

Rinse the lemon, cut into thin plates.

Place 2-3 slices of lemon in the belly of the fish, rub the carcass with salt, put it in the refrigerator for half a day.

Sawdust is combined on a pallet with dry tea leaves, sugar.

Mackerels are dried on a paper towel and laid out on a special grill in the smokehouse.

They turn on the device, smoke the fish without smoke for 12 minutes.

A pallet of sawdust is inserted and smoked with smoke for about half an hour.

The device is turned off, and the fish is insisted in the smokehouse for 25 minutes.

If lemon is not available, you can sprinkle some apple cider vinegar on the fish.

Option 14. Mackerel in the smokehouse

Another option for the happy owners of a mini electric smokehouse. Without leaving your apartment, you can cook an excellent, juicy, aromatic mackerel, which almost does not differ in taste from the one smoked in the open air. The recipe is a bit similar to the previous one, only instead of lemon, coriander, cloves, allspice and bay leaves are added here.

Ingredients:

• 4 mackerels;
• 20 g ground coriander;
• 12 peas of allspice;
• 4 lavrushkas;
• 4 cloves;
• 45 g salt;
• 30 g sugar.

How to cook

They clean the entrails of the mackerel, rinse well.

Pour coriander into the container, add cloves, allspice, salt, mix well.

The dry mixture is rubbed with the fish inside and outside.

1 leaf of lavrushka is placed in the belly of each mackerel, the fish is wrapped in cling film and kept in the refrigerator for several hours.

Take the fish out of the refrigerator, release it from the film, rinse it again, dry it with a paper towel.

Alder sawdust and a little sugar are poured into a special tray.

A drip tray is inserted into the lowermost section to collect fat droplets.

Mackerels are placed on the grates.

After pouring water into the water seal, turn on the device, adjust the average level.

After the first haze comes out, the hose is pulled over the chimney and the hood is turned on.

After a few minutes of smoking, the level is reduced to the minimum, and the fish is smoked for another 12 minutes.

Ready mackerel is kept in a switched off smokehouse for a couple of hours.

So that after smoking you do not have to wash off the fat from the pan for a long time, cover it with a sheet of foil.

Hot smoked mackerel at home in a smokehouse is prepared very quickly. This is an ideal fish for smoking, the meat is fatty, tasty and few seeds.

Smokehouses for hot smoking mackerel

At home, use any hot-smoked smokehouse. If you do not have a portable smokehouse, you can buy special packages for hot smoking (express smokehouse). It is convenient to cook in the apartment (oven), over the fire.
Cold smoking of mackerel is a long process, the smokehouse must be large and, as a rule, stationary. Alternatively, you can

How to smoke mackerel in a hot smoked smokehouse

Actually, the recipe for hot smoking mackerel is quite simple, the main thing is compliance with the temperature regime and cooking time. Fish without scales, great heat under the smokehouse and the mackerel dries up, the skin cracks, turns black.

The average temperature is about 45/50 degrees (semi-hot smoking), the smoking time depends on the volume of the smokehouse, on average 20-30 minutes (spring-summer).

How to prepare mackerel for smoking

Before smoking, the carcasses are gutted, it is better to make the incision slightly above the abdomen, and cut off the head or remove the gills (bitterness). Rinse the ridge until the blood is completely removed and salt the fish with a dry method or marinade. The addition of spices / seasonings depends on the taste of the smoker. For hot smoking, salt + a bit of black pepper is enough. For half a kilogram of mackerel, take about a tablespoon of salt (with a slide). It is enough to salt with dry salting for 3/4 hours, in the marinade for 12/24 hours. It is not necessary to rinse after salting, it is enough to wipe. Carcasses must be dried to remove moisture; in a good wind, the fish dries for about an hour.

How to smoke mackerel in a smokehouse

Chips or thin twigs of any fruit trees / shrubs are placed in the smokehouse. It can be smoked on alder, mountain ash (without bark), willow, acacia, sea buckthorn .... It is best to mix different branches / chips, each one gives the mackerel a special aroma during the hot smoking process. They put so much just to cover the bottom, the excess of smoke is bitterly sour + black fish! It is advisable to put a tray on the chips so that the dripping juices do not give the fish a bitter taste.

Mackerel smoking process

First, the smoker is set over the fire, when white smoke appears, insert a grate with mackerel. In a small smokehouse, it is imperative to release moisture. After ten minutes, remove the smokehouse from the heat and open it slightly, otherwise the fish will cook and the skin will burst. The appearance of clear steam during hot smoking indicates that the mackerel is ready. We take out the grill with the fish and, pouring over with saliva, wait until it cools down. The melted fat / juice will be absorbed into the mackerel, the meat will get stronger and will be very tasty.