Главная » Fish dishes » Smoked mackerel at home: step by step recipes

Smoked mackerel at home: step by step recipes

Few people do not like the savory taste of smoked fish, especially if it is mackerel, because it is not only very fragrant and moderately fat, but also healthy fish. True, usually everyone is accustomed to buying smoked products in stores, without thinking about the fact that if you want to make this delicacy you can also at home — there are many ways among which everyone will find the most convenient and suitable.

But the result will definitely please everyone, because it will be a natural product without any chemistry.

Mackerel carcasses need to be gutted, gills pulled out of them and rinsed under running water. Peel and chop the onion, and wash and dry the dill. Then put the mackerel in a deep bowl with the backs down, and in the abdomen lay out the onion slices and dill, pepper them, sprinkle with bay leaf.

Separately, dissolve the salt in water and pour the fish with this brine, leaving it in it for 6 hours. Then the brine needs to be drained, and the fish should be dried with napkins or paper towels and stabbed to its abdomens with toothpicks or simply drag the carcasses with a thread.

It remains to prepare a smokehouse (put dry alder branches, set up a grate, etc.), put the mackerel in it with the belly up and smoke for an hour. The final stage is to get ready fish from there, free it from the filling and let it cool.

Cooking smoked mackerel in an electro-smokehouse

Progress does not stand still, and now it is not necessary to have a personal plot to smoke some products — there are electro-smokehouses located in the kitchens.

  • several carcasses of mackerel;
  • coarse salt;
  • several dried juniper berries (optional);
  • lemon juice.

Cooking time: about 40 minutes plus 2 days on the bed.

Caloric content: about 220 Kcal / 100 gr.

Fresh or thawed mackerel need to gut and wash, then remove from her head and gills and abundantly rub the fish with salt inside and out. Wrap carcasses in cling film and put on the bottom shelf in the refrigerator for 2 days.

When the mackerel is already salted, it will only smear on all sides with lemon juice and put in a smokehouse. The very electro-poultry-house itself is prepared in this way — alder or other sawdust should be moistened with a small amount of water and put on a pallet, where to pour a few berries of juniper and a piece of refined sugar on top.

But first, the fish should be smoked for 10 minutes in an aggregate without smoke, and then the pallet with sawdust should be installed in it and smoking should continue for another 20 minutes. As a result, mackerel turns fragrant.

Since it is possible to smoke fish in a hot way, there is still a limited number of chefs, you can make it cold — and the mackerel will turn out to be just as tasty.

  • 6 carcasses of fresh or frozen mackerel;
  • 50 gr. Sahara;
  • 70 ml of liquid smoke;
  • 2 handfuls of onion peel;
  • litere of water;
  • 80 gr. salt.

Cooking time: about 45 minutes plus 2 days on the bed.

Caloric content: about 180 Kcal / 100 gr.

First you need to gut mackerel, remove the gills from the carcasses, wash them well and put them on a board covered with a paper towel to dry.

At this time, pour the onion peel with water, add sugar and salt, put everything on the stove and cook for 25 minutes.

When the broth is slightly cooled, it will remain to pour in liquid smoke and lay the carcasses of mackerel, crushing them with some weight.

In this state, you will need to stand the fish for another two days, and then wash, dry and serve.

A very interesting way to cook a delicacy is to smoke mackerel in a frying pan — although you will need a grill in size (for example, their steamers or the like)

  • 2 carcasses of fresh or frozen mackerel;
  • 1 liter of water;
  • 2 tbsp. spoons of black leaf tea;
  • 150 gr. rice;
  • 75 gr. salts;
  • 30 gr. Sahara;
  • several black peppercorns;
  • 3 bay leaves.

Cooking time: about 1.5 hours plus a day for preparing food.

Caloric content: about 200 Kcal / 100 gr.

Mackerel must be pre-pickled — gutted, washed and put into the brine of boiled with salt, sugar, pepper and bay leaf water. On top of the fish you need to install the load and leave in this position for a day.

It is also necessary to prepare rice and pour water overnight so that it covers it slightly. When this time comes out, you need to add tea to the swollen rice, put this mass on a sheet of foil and wrap tightly, leaving only a small hole.

Now you can begin to smoke yourself — get the mackerel out of the brine and blot with a napkin, cover the pan with foil, put a bundle of rice with tea at the bottom up and put this construction on the fire, heating until a light smoke appears.

At this stage, you need to put a grid in the pan (the pan should be with high sides), and put salted mackerel on the grid.

Cover and smoke for 20 minutes on each side. Finished fish should be allowed to cool, and only after that cut it in portions.

Onion peel is a unique product that you can not only paint eggs for Easter. With its help, you can add a special taste and flavor to many dishes, including smoked.

  • 2 carcasses of fresh or frozen mackerel;
  • 1 liter of water;
  • 3 large handfuls of onion peel;
  • 75 gr. Sahara;
  • two-thirds cup of strong brewed black tea;
  • several black peppercorns;
  • a pinch of coriander seeds;
  • 2 bay leaves.

Cooking time: about half an hour plus 3.5 days on the bed.

Caloric content: about 190 Kcal / 100 gr.

So, first you need to prepare a solution for “smoking” mackerel — wash the onion peel, pour it into boiling water and cook for 5 minutes, then turn off the fire and insist the resulting broth for another 10 minutes.

Then strain it, add tea, sugar, salt and other spices and boil again. While the finished brine cools, the mackerel needs to be gutted, plucked out of its gills, etc.

Then put the prepared fish in a bowl with onion pickle, lightly press it with a plate and put into a refrigerator or other cool place for three days.

When the time expires, it will remain to get the carcasses of mackerel and hang them by the tail on the balcony or in the cellar for a few hours for weathering.

Today, many have such convenient devices as aerogrill and multi-cooker, but not everyone knows ο many ways to use them in everyday life. And after all they are suitable for smoking.

  • 2 fresh or frozen mackerel carcasses;
  • 2 caps of liquid smoke;
  • 50 gr. salts;
  • Provencal herbs;
  • pinch of turmeric;
  • vegetable oil for lubricating fish.

Cooking time: about an hour plus 2 days to be delivered.

Caloric content: about 200 Kcal / 100 gr.

Mackerel need to prepare — gut, wash and dry. Mix liquid smoke with salt, Provencal herbs and turmeric and rub the resulting mixture of carcass fish, which then must be put in a plastic bag and refrigerated for 2 days.

When the mackerel is salted, they will have to be smeared with vegetable oil and after that they will be put on the middle grill of the convection oven, in which there will be water with the kind of chips that you like.

Before sending the fish inside, the convection oven needs to be reheated, and then set the temperature at 80 degrees. Mackerel is smoked in this way for half an hour, but every 10 minutes it must be turned over and re-lubricated.

The finished fish should be immediately wrapped in foil and put into the refrigerator for cooling.

Yogurt ice cream — note our selection of recipes for a delicious dessert with different fillings.

Read how to cook seafood salad with shrimps and squids.

For a friendly party with beer and watching a football match, a simple and original appetizer according to our recipe is perfect — onion rings in batter.

  • 1 fresh or frozen mackerel;
  • 2 tbsp. spoons of liquid smoke;
  • a third of a teaspoon of salt;
  • a pinch of black ground pepper.

Cooking time: about 1.5 hours.

Caloric content: about 210 Kcal / 100 gr.

Prepared in the usual way, the mackerel carcass should be rubbed with salt and pepper and smeared with liquid smoke, and then put in a bag for roasting.

Pour a liter of hot water into the bowl of the multicooker, and put the bag of fish on the grid for the double boiler or in a special container for cooking in a multicooker with steam.

Specify the «Steam» mode and the time of 20 minutes, and then drain the water from the bowl and put the bag of fish on its bottom and set the «Baking» mode for another 20 minutes. As a result, mackerel from both the store!

О admin

x

Check Also

Ear carp at home: recipes with photos step by step

Carp is one of the most commonly used fish in cooking. Moreover, this is equally true for European and Asian ...

Carp on the grill (on the grill, in foil) — recipes with photos

Until the 14th century, it was possible to enjoy a dish made of carp only in China. Then the juicy ...