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Mackerel - smoked in nature

Author
Cookinero 13 Nov 2022
17740
Mackerel - smoked in nature

Portion pieces will allow you and your guests to immediately start tasting fish with cold beer! Enjoy your meal!

How to cook Mackerel - smoked in nature

Step 1

Mackerel - smoked in nature

Gut the mackerel, cut off the head, rinse;

Step 2

Mackerel - smoked in nature

Cut mackerel into large pieces, onion into rings; Put the fish with onions in a jar;

Step 3

Mackerel - smoked in nature

Add spices, salt, peppers to boiling water - boil for 2 minutes, cool to room temperature, add oil; Pour the marinade over the mackerel completely;

Step 4

Mackerel - smoked in nature

Leave in a cool place for 5 hours (I marinate in the morning so that I can have dinner in nature in the evening); Before smoking, put mackerel with onions in a heat-resistant form - and smoke in it;

Step 5

Mackerel - smoked in nature

Take to nature - a small portable smokehouse! Light a fire in the grill, prepare alder chips - 3-4 handfuls (soak in water for 20 minutes); Lay the wood chips evenly on the bottom of the smokehouse, place the form with the fish on the grate; Close the lid and set on the grill, on moderate heat for 15-20 minutes; It is recommended to release the first smoke in order to avoid bitterness, then smoke with the lid closed;

Step 6

Mackerel - smoked in nature

Quick, simple and - very tasty hot smoked mackerel is ready!

Mackerel - smoked in nature - FAQ About Ingredients, Baking Time and Storage

Yes, you can experiment with other hardwoods like applewood, cherry, or hickory chips for different flavor profiles. Just ensure they are food-grade smoking chips and soak them before use.
Smoked mackerel is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2-3 days. For longer storage, freezing is recommended.
Yes, you can freeze smoked mackerel. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator before serving.
Smoked mackerel is delicious on its own, with a squeeze of lemon juice. You can also flake it into salads, use it as a pate on crackers or bread, or add it to pasta dishes.
This recipe specifically uses mackerel, which is fish. To adapt it for a vegetarian diet, you would need to replace the mackerel with a vegetarian protein source, perhaps marinating and smoking firm tofu or portobello mushrooms with a similar marinade.
Yes, other oily fish like herring or trout would work well in this recipe. Adjust cooking time as needed depending on the thickness of the fish.
You can use a regular grill to create a makeshift smoker. Place the soaked wood chips in a smoker box or a foil pouch with holes poked in it, and place it directly over the heat source. Position the fish on the opposite side of the grill, away from direct heat, and close the lid to trap the smoke.

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