Hot smoked mackerel

Name: Hot smoked mackerel
Yield: 1
Ingredients: mackerel; salt - 4 tbsp. l. for 1 liter of water; sugar - 2 tbsp. l. for 1 liter of water; husk from 5-6 bulbs (for color)

Cookinero 25 Oct 2022

22710

Smoked mackerel is an excellent snack for beer.

How to cook Hot smoked mackerel

Step 1

We prepare the ingredients.

Step 2

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

Step 3

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

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

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

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Ingredients

mackerel

salt - 4 tbsp. l. for 1 liter of water

sugar - 2 tbsp. l. for 1 liter of water

husk from 5-6 bulbs (for color)

Where to Buy Ingredients

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

Can I use a different type of wood for smoking besides alder sawdust?

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.

How long will hot smoked mackerel last in the refrigerator?

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.

Can I use different types of fish for this recipe?

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.

Is it possible to adjust the saltiness of the smoked mackerel?

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.

What are some tasty ways to serve hot smoked mackerel?

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.

Can I freeze hot smoked mackerel?

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.

What if I don't have a smokehouse? Can I still make this?

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.

Is there a way to make this recipe lower in sugar?

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.

Can I skip the drying step after brining?

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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