How to smoke mackerel with liquid smoke with tea. Smoking mackerel with liquid smoke at home

Cooking fish in a smokehouse is not always possible, and besides, it takes quite a long time. Smoked mackerel with liquid smoke is a convenient way to make fish quickly and without special equipment.

If there is a smokehouse, you can make hot smoked fish - it turns out juicy and tasty. How, you can find out in our article.

The fat content of meat of predators is high - about 16.5%, so the dishes are very nutritious. It is tasty and soft, practically without small bones, rich in proteins and vitamins B12.

The smell of fresh fish is specific. That is why it is marinated in white wine or lemon juice, sprinkled with herbs. It is undesirable to fry or boil mackerel, as it will smell like fat. You can, read about it in our other article.

When purchasing a product, you should look at its appearance. The body of the mackerel should be smooth and elastic, without green spots and bad smell. If the eyes are sunken and cloudy, then the fish has been lying for a long time. Rinse the mackerel well, remove the insides, gills and head. To keep the carcass whole, it is better to do this with a slightly frozen product.

Cold smoked mackerel with liquid smoke

• 100 ml of liquid smoke;
• 4 tbsp. l. table salt;
• 2 tbsp. l. granulated sugar;
• 1 liter of water.

Pour water to the onion peel, pour salt and sugar. Cook on low heat for 20 minutes. When the composition has cooled, filter and add liquid smoke. Pour the prepared carcasses with brine and put under oppression for two days. You can cook other dishes from smoked fish. Delicious read in our article.

Smoked mackerel with liquid smoke in marinade

Liquid smoke gives any product a smoked taste. Required:

• 100 g of salt;
• 80 ml flavor;
• 20 g of granulated sugar;
• 1 liter of water.

Preparation of the marinade: pour water into an enameled container and heat to a boil, put granulated sugar and table salt. Then add the flavoring and pour over the fish. Withstand carcasses for three days under oppression, placing in a cool place. You can prepare the product in natural conditions. A consistent cooking recipe can be found in the article.

Smoked mackerel with tea and liquid smoke

To smoke mackerel at home with tea and liquid smoke, you will need:

• 1.5 liters of water;
• 8 tea bags;
• 150 g of table salt;
• 60-70 g of granulated sugar;
• 12 tsp flavoring.

Put an enamel container with water on the stove, add all products except liquid smoke. Bring to a boil and hold for another 5 minutes. Cool the composition, pour the flavoring.

Pour the brine into a 3-liter jar and put the prepared carcasses there. Place the container in a cool place for three days. After three days, remove the mackerel, remove the remnants of the marinade. Can be served sliced ​​on the table or cooked.

Mackerel with liquid smoke and bottled tea

For 1 liter of water you will need:

• 2 carcasses;
• 100 g of table salt;
• 60-70 g of granulated sugar;
• 125 ml of liquid smoke;
• 5 tea bags.

Pour hot water over tea bags and let stand for a quarter of an hour. Then remove them and add granulated sugar, table salt, let them dissolve. Pour in the fragrance.

Cut off the neck of a plastic bottle so that you can put the mackerel in a horizontal position. Put the carcasses upside down in a plastic bottle. Pour the marinade and leave the mackerel for four days. Remove the finished fish and let it dry in limbo for a while.

You can mackerel, read our article for a detailed method.

Mackerel with onion skins and liquid smoke

Meat in onion peel with liquid smoke will turn out tender and fragrant.

Required:

• 2 carcasses;
• 20 g of granulated sugar;
• 3 cups of onion skins;
• 100 g of table salt;
• 3 art. l. flavoring.

Pour water into an enameled container and put on fire. Rinse the onion peel and put in hot water, simmer for 25 minutes. Filter the composition, put table salt, granulated sugar, after cooling add flavoring. Marinate in the resulting brine for two days. You can add spices to taste.

Smoked mackerel with turmeric and liquid smoke

To make smoked mackerel with liquid smoke at home, you will need:

• 2 carcasses of fish;
• 1 liter of water;
• 1 tsp turmeric;
• 1 tea bag;
• 60-70 g of granulated sugar;
• 100 g of table salt;
• 125 ml flavor.

Pour the tea bag with hot water and let stand for a quarter of an hour, then add sugar and salt. When the marinade has cooled, add the turmeric and smoke flavor. Add boiled water. Pour the prepared carcasses with marinade, put oppression and stand for 4 days in a cool place. Hang the finished fish by the tails for an hour to dry.

A quick recipe for smoking mackerel

To speed up the cooking process, gut the mackerel, rinse and cut into pieces.

Required products:

• 2 carcasses;
• 100 g of table salt;
• 50 g of granulated sugar;
• 1 tsp flavoring;
• 1 onion - for decoration;
• vegetable oil;
• allspice;
• a couple of laurel leaves.

Combine salt, sugar, pepper, lavrushka and liquid smoke in one container, then pour over mackerel and cover with cling film. Put in the refrigerator for 10 hours. After marinating the carcasses, rinse, pour with vegetable oil, put the onion decorated with rings.

A slow cooker can make life much easier, in particular when cooking smoked meats. Delicious is available at the link.

Smoking mackerel in the oven

Products required:

• 55 ml of liquid smoke;
• 6 carcasses;
• 220 g of table salt.

Prepare the fish, remove the head, gills and entrails. Rinse the carcasses well, grate with salt and spices to taste. Brush the outside with fragrance. Put them in a plastic bag and soak for one hour. Then take out the fish and wipe it with a paper towel. Cook the fish in the oven at a low temperature for about an hour.

This is how liquid smoke makes life easier when cooking smoked fish. It makes food easy and quick to prepare. Bon appetit!

If you haven't cooked fish for dinner in a long time, then do it today. I advise you, a wonderful recipe for cooking such a delicious, fragrant fish, you will definitely like it, and you will use it regularly.
I really like cooked hot smoked mackerel at home with liquid smoke. Firstly, it turns out very tasty and tender, and secondly, it is quite simple and, I would say, quickly. Because, the preparatory stage - cutting the fish - can take 10 minutes, then we rub the fish with salt and let it salt for 25 minutes, and then we coat it with liquid smoke, wrap it in a baking sleeve and bake in the oven for about 25 minutes.
As you can see, within an hour you can get a delicious snack dish, because such a fish is just that. As soon as it cools, cut it into portions and put it on a dish. Such an appetizer can be prepared both for the holiday, and just treat yourself and your family with such a wonderful taste.
I remember when we visited my grandmother for the holidays, there, in the local shop, the assortment was extremely poor: imported milk in large cans, sold on tap, loose butter (from which the saleswomen made creepy sculptures), bread, some cereals and sugar. But on the other hand, there were always trays with smoked mackerel on top of the display case. True, most often it was cold-smoked mackerel - a very tasty, slightly dried fish. But several times a week they brought such hot-smoked fish - they snatched it up here, because it was more tender and soft.
A lot of time has passed since then, but when I see such a mackerel for sale, I always remember summer holidays and a carefree childhood. Therefore, when I learned how to make such fish at home, I cook it with pleasure for my family.
it still tastes good.

Mackerel "hot smoked" in a sleeve for baking - recipe with photo

Ingredients:
- fresh-frozen fish (mackerel) - 1 pc.,
- liquid smoke - 20 ml,
- rock or sea salt (coarse grinding) - 0.5 tsp.



First of all, freshly frozen fish must be thawed naturally, and then cut. To do this, we cut off the head, large fins from the carcass and rip open the belly. We take out the insides, and also clean out the black film that lines the abdominal cavity. If this is not done, then the fish will have a bitter taste. Next, we wash the mackerel well, dry it and cover it with coarse salt. Let the fish marinate for 25 minutes.


Now we lubricate the mackerel carcass with liquid smoke, this is easy to do with a brush. It is important to coat the fish both inside and out so that it is completely saturated with the smell of smoke.


Now put the fish in the baking sleeve. We fix the ends with clips and make several punctures with a toothpick so that hot steam comes out.


We put the fish in a preheated oven for baking for 25 minutes at a temperature of 200 degrees. We take the fish out of the bag, cool it, and serve it to the table.


Bon appetit!


Also find out

The white meat of mackerel is healthy and tasty, no matter how it is cooked. There are many ways to cook: fish can be baked in the oven, stewed, marinated. You can also smoke fish. Smoked fish has a bright aroma and taste, and is perfect for a festive table.

Smoking mackerel - preparing food and utensils

There are several ways to smoke fish at home, however, no matter how you decide to do it, mackerel must first be prepared.

Fish should be bought in "verified" stores, where you definitely will not meet expired goods. A good frozen fish should have a uniform carcass without friability and odors. In no case do not buy a fish if there is not a thick layer of ice on it, because sellers often hide its poor quality by this.

There are two ways to smoke fish. The first (and only true) is to cook fish in a real smokehouse. The fish will be saturated with sawdust smoke and acquire an incomparable aroma. However, it is unlikely that every housewife has such a device at home. In this case, use the second method, using liquid smoke. This pseudo-smoking will allow you to get delicious fish without huge labor costs. It is liquid smoke that will be the second main ingredient after fish. Additives in 200 ml and this is enough for eight to ten times cooking.

The air grill will speed up the process of “smoking” mackerel, in which the desired temperature is pumped by moving blades.

Recipes for smoking mackerel:

Recipe 1: Smoking Mackerel

Required Ingredients:

• Mineral water for brine - 1.2 liters
• Mackerel - 3-4 carcasses
• Sugar - 1 1/2 tablespoons
• 1 tablespoon liquid smoke
• Husk from 2 onions

Cooking method:

Recipe 2: Smoking mackerel (cook 2 days)

This recipe is similar to the previous one, but by changing the brine recipe, you will “smoke” the fish faster, in about two days.

Required Ingredients:

• 1 liter of purified water for brine
• Mackerel - 3-4 carcasses
• Husk from two onions
• Sugar - 2-3 tablespoons
• Liquid smoke 1 tablespoon

Cooking method:

Recipe 3: Smoking mackerel in an air grill

If you have an air grill, then you do not need to wait long for the fish to “smoky”. In addition to liquid smoke and salt, prepare a plastic bag in advance for marinating mackerel.

Required Ingredients:

• Liquid smoke - 2 tablespoons
• Mackerel - 4-5 carcasses

Cooking method:

Recipe 4: Smoking mackerel (using an electric smoker)

Do you have a small home smokehouse? In this case, you can completely do without liquid smoke. The recipe is simple, and the fish turns out to be as close as possible to the taste of smoked fish. Do not forget to prepare fruit or alder sawdust, a spoonful of tea and sugar for the smoker.

Required Ingredients:

• Mackerel
• Lemon - ½ pieces

Cooking method:

Recipe 5: Smoking mackerel (using a country smokehouse)

Smoked fish will give you less trouble if you have a country smokehouse. The recipe is simple, but in any case, the fish will need to be marinated for a day in the refrigerator.

Required Ingredients:

• Mackerel

Cooking method:

• Is liquid smoke harmful? This question is often asked by those who want to cook fish at home without a real smokehouse. However, which is rather curious, almost all store-bought smoked fish has long been cooked with the help of liquid smoke. After all, “smoking” products in this way is quick and cheap. Of course, liquid smoke is not useful, but soaking the product with real smoke is not entirely useful. So, if you decide to enjoy smoked mackerel, just enjoy a delicious dish, the main thing is not very often.

• Before you smoke fish in a smokehouse or air grill, you need to thoroughly blot it with napkins so that it becomes completely dry.

• It is very important when preparing the fish to remove the black skin-film inside. It is very thin, but if it is not removed, then the finished fish will be bitter.

• Some cooks advise lubricating the mackerel carcass not only with salt, but also with a small amount of sugar. So the fish will turn out more tender to taste. Take brown sugar for this purpose.

• When making fish brine, add some soy sauce to it. Aromatic liquid will give the fish a slight pleasant smell. In addition, a little spice will not interfere with the brine. Suneli hops, allspice peas, dried basil, parsley roots would be appropriate.

• Chefs do not recommend cutting the carcass into pieces before you smoke the fish. If you cook mackerel as a whole, then the fish will turn out to be more juicy.

What could be tastier than smoked fish? Despite the fact that most do not have their own smoker, getting a great smoked delicacy at home is not so difficult. It is enough to replace an ordinary smokehouse with a special product called "liquid smoke". Smoking mackerel with liquid smoke is also very popular due to its cost-effectiveness, which cannot but affect the budget.

However, you still shouldn’t be deceived - processing with “liquid smoke” is not real smoking, but only its imitation. But with the proper approach, the result of such “smoking” is very good.

Not the last place, of course, is the choice of fish. When choosing mackerel on store shelves, you should, first of all, pay attention to the smell - it should manifest itself, but not be too strong. In fish, the smell itself is specific, but it differs markedly in fresh fish and in one that has begun or is about to begin to deteriorate. To the touch, the fish should also be elastic and elastic, have a uniform color and a smooth surface.

How to use "liquid smoke"?

"Liquid smoke" is a special flavor that mimics the real thing. It is the smoldering products of certain tree species dissolved in water or oil - those that are usually used for smoking. The industrial technology for making “liquid smoke” is quite complicated, but it can be easily prepared on your own. There is more confidence in the home process - many are convinced that there is “solid chemistry” in the store flavor.

Like it or not, and how to make “liquid smoke” at home is the topic of another article. It is known, however, that its use in cooking has become so widespread that in recent years almost no smoking at home can do without it. Often "liquid smoke" is added even to.

Here are some recipes for you.

Recipe number 1 Mackerel, smoked in liquid smoke

To cook mackerel smoked in “liquid smoke”, you will need the following:

• 4 small mackerels;
• 1.5 tablespoons of sugar;
• 2 tablespoons tea leaves (black tea);
• 3 handfuls of onion peel;
• 1.3 liters of water;
• 3 tablespoons of salt;
• 3 tablespoons of liquid smoke.

Cooking method:

Rinse the onion peel thoroughly under water, pour it with water and put it on the stove, wait until the water boils, and then simmer for half an hour.

Strain the brine through a sieve, discard the remaining husks, and add sugar, tea leaves, salt and liquid smoke to the liquid, then mix thoroughly and leave to infuse.

Remove the head, tail and entrails from the fish, rinse and put in the solution. Leave the fish in the onion marinade for 2-2.5 days. After a couple of days, take the fish out of the marinade, dry it and serve, garnishing with onion rings and a slice of lemon. Mackerel smoked at home with liquid smoke and tea is ready! Bon appetit!

Recipe number 2 Mackerel, smoked in onion skins

If desired, onion peel can be used, so there is no need to rush to throw it away ahead of time. This recipe will discuss how to smoke mackerel at home if there is no smokehouse. In fact, there is nothing difficult in this.

In order to bring this dish to life, you will need the following ingredients:

• mackerel - 3 carcasses;
• 100 grams of sugar;
• 1.5 liters of cold water;
• one glass of dry brewed black tea;
• 4 handfuls of onion peel;
• 1 pinch of coriander;
• black pepper - a few peas;
• 3 bay leaves.

Cooking method:

You need to start the cooking process with the preparation of mackerel. Separate the head and tail from the carcasses, make longitudinal cuts on the abdomen and remove all the insides. You also need to pay special attention to the thin, dark film that covers the abdomen from the inside. After everything unnecessary is removed, rinse the mackerel well under cold water.

Now it's up to the brine, or, if I may say so, the marinade. Pour cold water into a saucepan and put on high heat, let the water boil. While the water boils, rinse the onion peel under running water, and then throw it into boiling water, reduce the fire (but so that the water continues to boil). You need to cook the onion peel for about 8-10 minutes, since during this time it will have time to give up its color and aroma.. After 10 minutes, turn off the heat and strain the onion peel through a colander or sieve.

Dilute black tea prepared in advance with another glass of boiling water and add salt, sugar, pepper, bay leaf to the resulting solution and mix thoroughly. Put this mixture on the stove and let it boil. After the solution has boiled on the stove for 10 minutes, turn off the heat and allow the solution to cool. This will be the so-called "marinade".

Mix the cooled tea marinade with onion broth, then pour into a wider container and put mackerel there. You need to choose dishes so that the tea solution completely covers the mackerel. Spread the mackerel on the bottom, and on top it will need to be pressed down with a heavy plate and put in the refrigerator for 3-4 days.

Approximately once or twice a day, mackerel will need to be turned over. After 3 days, remove the mackerel from the brine, dip it with a paper towel and hang it to ventilate for 3-4 hours. After three hours, the fish can be cut into pieces and served.

Recipe number 3 Mackerel, smoked with tea and rice

Below is a recipe that can easily replace traditional multi-day smoking, and the result, at the same time, will be beyond praise.

So, for cooking mackerel, you will need the following components:

• medium-sized mackerel - 2 pieces;
• 1 liter of boiled water;
• 3 tbsp Sahara;
• 1.5 tbsp coarse salt;
• black pepper - 12-15 peas;
• coriander - 1 tablespoon;
• black leaf tea - 2 tablespoons;
• round grain rice - 200 grams.

Cooking method:

Put the cooled boiled water back on the fire and wait until it boils. Add spices to boiling water: coriander, salt, peppercorns and half of the prepared sugar, reduce heat and boil for 25 minutes. After the specified time, remove the water from the heat and let it cool.

While the brine is cooling, clean the fish from the insides, cut off the tail and head and rinse thoroughly under cold running water. Pour 2 carcasses of fish with the cooled brine and put it in the refrigerator to infuse in this form. Fish should be in brine for at least a day. After that, pull the fish out of the brine, let the liquid drain.

At this time, also rinse the rice under cold water, pour two glasses of water and wait until the rice absorbs the right amount of moisture. Mix the swollen grains of rice with two tablespoons of black tea and place the resulting mixture in foil. On one side of the foil wrapper, make a small hole that will be needed to let the smoke out. Then take a metal pan or other metal container with a thick bottom, put foil with rice-tea mixture on the bottom and put the pan on fire. Wait until the resulting mixture begins to smoke, then put a low grate, and mackerel on top of the grate, reduce the fire to a minimum at this time. Smoke the mackerel for a total of one hour, turning it alternately to the opposite side. If the fish carcasses are large, the smoking time can be slightly increased, but the main thing here is not to overdo it, otherwise the fish will turn out to be overdried and too “smelly”.

Serve chopped mackerel! Bon appetit!