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Hot smoked mackerel

Author
Cookinero 25 Oct 2022
18750
Hot smoked mackerel

Smoked mackerel is an excellent snack for beer.

How to cook Hot smoked mackerel

Step 1

Hot smoked mackerel

We prepare the ingredients.

Step 2

Hot smoked mackerel

Add onion peel to water, bring to a boil, boil for 20 minutes, filter through a sieve.

Step 3

Hot smoked mackerel

Dissolve salt and sugar in water. Cool the brine to room temperature and lower the fish into it. The fish must be covered with brine all! To do this, you can cover it with a plate. Fish in brine should be 2 days in the refrigerator.

Step 4

Hot smoked mackerel

Then we take the fish out of the brine. We hang it for a day in a ventilated room to dry.

Step 5

Pour alder sawdust into the smokehouse about 0.5 handfuls. We put the tray to drain the fat (I covered the tray 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.

Step 6

We put the smoker on the fire, after the smoke goes, reduce the fire to a minimum. Smoking time 15-17 minutes.

Step 7

Hot smoked mackerel

We take the fish out of the smoker, cool it. Enjoy your meal.

Hot smoked mackerel - FAQ About Ingredients, Baking Time and Storage

Yes, you can. Fruit woods like apple or cherry, or hardwoods like oak or hickory, are good alternatives. Each will impart a slightly different flavor to the mackerel.
Properly stored, hot smoked mackerel will last for up to 3-4 days in the refrigerator. Ensure it's in an airtight container to maintain freshness.
While this recipe is specifically for mackerel, other oily fish like trout or salmon can also be hot smoked using a similar process. Adjust smoking time as needed based on the fish's thickness.
Yes, you can adjust the amount of salt in the brine to your preference. Reduce the salt if you prefer a less salty flavor. Remember that salt is important for preservation, so don't reduce it too drastically.
Hot smoked mackerel is delicious flaked into salads, served with crusty bread and horseradish sauce, or used as a flavorful addition to pasta dishes or pate.
Yes, you can freeze it. Wrap the mackerel tightly in plastic wrap, then place it in a freezer bag. It can be frozen for up to 2-3 months. Thaw it in the refrigerator before serving.
If you don't have a smokehouse, you can use a stovetop smoker or even try a makeshift smoker using a covered grill. There are many videos online where you can explore some ideas.
You can reduce or eliminate the sugar in the brine. However, keep in mind that sugar contributes to the overall flavor profile, so omitting it might slightly alter the taste. You could try natural sugar substitutes like honey or maple syrup, but use them sparingly.
Drying the fish is important for forming a pellicle (a sticky skin) which helps the smoke adhere to the fish and gives it a better color and flavor. Skipping this step may result in a less smoky flavor and a softer texture.

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