Cold-smoked mackerel at home. Multiple Recipes

Mackerel is an excellent fish forcooking at home. There are not many small bones in it, and the flesh itself is dense and fat. About how to make a mackerel cold smoked, we will tell in this article. Here are some simple recipes available to any hostess. Let's try to cook!

Salt plus smoke

The magic of these two ingredients has long beenknown to the culinary specialists of different countries. Smoking provides meat and fish with a unique taste and aroma. In addition, it is a great way to store the product. Some landladies think that preparing a mackerel of cold smoking in the home is difficult, because the process itself will require special equipment. But it is not so. Homemade mackerel cold smoked will turn out very tasty and fragrant, if you use the recipes listed below.

Methods of smoking

There is a significant difference between the types of smoking: cold and hot. Cold is rather a drying process at 25-30 degrees. It gives the dish a wonderful smoky aroma and a delicate taste, is a way of preserving, preserving fish. Hot - the preparation of the product occurs at a sufficiently high (up to 120 degrees) temperature.

Preliminary preparation of fish

Mackerel at the beginning should be salted, becausea similar process will remove excess fluid from the fish carcass. As a result we will get a more saturated flavor. Take the stone salt (large). Fish, placed on a cutting board or baking sheet, thoroughly rubbed on all sides and leave for half an hour to lie down. If the carcasses are large, let them soak for about an hour (the more the fish, the more salt).

Home smokehouse

Cold-smoked mackerel at homevery well prepared in homemade smokehouse. It's easy to build from an old big pot (or one that does not mind). On its sides we drill a few holes at a height of fifteen centimeters. In these holes we insert a metal lattice on which the fish will be. The pan should also have a tight fitting lid.

The process itself

Put a layer of sawdust on the bottom of the pot. In this case, any non-coniferous species: cherry, apple, alder, and oak - the most popular ones. We put the pan on a small fire. Try to ensure that the prepared sawdust barely smolder (so that they do not burn, some cooks periodically sprinkle raw materials with water from an ordinary spray bottle with a sprayer). Pre-salted carcasses are placed on the grate. The lid is closed. Smoke should be formed quite a lot, but it should not be too hot (maximum - 40 degrees). Then mackerel cold smoked at home is gentle and soft. And the way of cooking will be cold.

If you have a private house or cottage, this is a treatcan be cooked right in the yard, on the hearth, barbecue, barbecue. If you are cooking in the apartment, open the windows wide open (and warn the neighbors, as there is a lot of smoke during cooking)!

Marinade

Instead of pure salt some mistresses usemarinade (brine). It's easy to cook. It is necessary to dissolve a pound of salt, a cup of sugar, lemon juice, a mixture of peppers, garlic in four liters of warm water and bring to a boil, but do not boil! If the marinade is too much, then you can store excess in the refrigerator for ten to fifteen days. By this time, you, perhaps, something else you want to smoke. Carcass or mackerel fillets put into the prepared brine is warm for an hour (or better - at night, then the fish will be quite ready for smoked and cooked quickly).

We take the fish out of the brine. Dry with a kitchen towel. We put it on a grate, lubricated with lean oil. Koptim on sawdust on the weakest fire. Remember that the smoking temperature should not be high!

Cooking time

Most likely, you will need at least half an hour,to make a treat. Although it is sometimes twenty minutes for a fillet. Everything depends on how the future mackerel of cold smoking is pre-marinated at home: the longer, the faster the smoking process goes. Ready fish can be stored for a long time in the refrigerator (if tightly wrapped and sent to the freezer, then a month later it will be delicious).

Fake mackerel of cold smoking: recipe

For cooking, we will need: three fish of mackerel, onion husks, half a cup of salt, two large spoons of sugar, lean oil, liquid smoke (for those who do not know, it's a watery solution of wood smoke).

First prepare the mackerel. You can take and carcasses without heads, so it will be much easier. You do not need to cut the tail. They will come in handy when the cold-smoked mackerel is cooked at home.
Onion husks are put in a saucepan (you can takeabout a kilogram of onions and just clean it). Add water (about one liter). Cook on low heat for ten minutes. In this case, the liquid will acquire a brown tinge. Turn it off, then cool. We remove the welded husk, and add salt, liquid smoke and sugar to the water.
Now we need a capacity for smoking (inmarinade), where all carcasses could fit well. Fill them with a solution and put in the cold for several days. Periodically turn the mackerel to make it properly prepared. In the same way, you can make fillets and rolls from this wonderful fish. Bon appetit everyone!