How to prepare hot smoked mackerel marinade. How to prepare hot smoked mackerel at home

Hot smoked mackerel at home in a smokehouse is cooked very quickly. This is an ideal fish for smoking, the meat is fatty, tasty and there are few bones.

Smokehouses for smoking mackerel in a hot way

At home, use any hot smoked oil lamps. If there is no portable smoker, you can buy special packages for hot smoking (express smoker). It is convenient to cook in an apartment (oven), on a fire.
Cold smoking of mackerel is a long process, the smokehouse must be large and, as a rule, stationary. As an option, you can

How to smoke mackerel in a hot smoked smokehouse

The actual recipe for hot smoked mackerel is quite simple, the main thing is to follow temperature regime and cooking time. A fish without scales, a great heat under the smokehouse and the mackerel will dry out, the skin will crack, turn black.

The average temperature is about 45/50 degrees (semi-hot smoking), the smoking time depends on the volume of the smokehouse, an average of 20-30 minutes (spring-summer).

How to prepare mackerel for smoking

Before smoking, the carcasses are gutted, it is better to make an incision a little higher than the abdomen, and cut off the head or remove the gills (bitterness). Rinse the ridge until the blood is completely removed and salt the fish in a dry way or marinade. The addition of spices / spices depends on the taste of the smoker. Salt + a little black pepper is enough for hot smoking. For a half-kilogram mackerel, take about a tablespoon of salt (with a slide). It is enough to salt with dry salting for 3/4 hours, in the marinade for 12/24 hours. It is not necessary to rinse after salting, it is enough to wipe. The carcasses must be dried to remove moisture; in a good wind, the fish dries for about an hour.

How to smoke mackerel in a smokehouse

Wood chips or thin branches of any fruit trees / shrubs are placed in the smokehouse. You can smoke on alder, mountain ash (without bark), willow, acacia, sea buckthorn .... It is best to mix different branches / chips, in the process of hot smoking, each gives the mackerel a special flavor. They put so much to just cover the bottom, excess smoke is bitter sour + black fish! It is advisable to put a tray on the chips so that the dripping juices do not give the fish a bitter aftertaste.

Mackerel smoking process

First, the smokehouse is set over the fire, when white smoke appears, a grate with mackerel is inserted. In a small smokehouse, be sure to release moisture. After ten minutes, remove the smoker from the heat and open slightly, otherwise the fish will boil and the skin will burst. The appearance of transparent steam during hot smoking indicates that the mackerel is ready. We take out the grate with the fish and, salivating, wait until it cools down. The melted fat / juice will be absorbed into the mackerel, the meat will get stronger and will be very tasty.

lovers fish dishes it is well known that the most delicious fish cooked at home. The same applies to smoked mackerel. For smoking, there is no need to use a smokehouse, as it is possible to do without it. All that is required is to acquire patience for 3-4 days, as a result, mackerel is obtained as smoked, to taste and external qualities will be much better than the store product.

To smoke this fish at home, you will need the following components:

• mackerel - 3 pieces;
• water - 1 liter;
• onion peel - 1.5 - 2 handfuls;
• salt - 120 grams;
• sugar - 1 tablespoon;
• a mixture of peppers - 1 teaspoon;
• bay leaf - 2 - 3 pieces;
• liquid smoke- 1.5 - 2 tablespoons;
• sunflower oil - as needed.

How to cook mackerel like smoked at home

First step. First you need to clean the fish, that is, remove the head, fins and entrails. Then thoroughly wash the inside of the black film, as it gives finished fish bitterness.

Second step. Then you need to prepare a container in which the fish will be "smoked". Best suited two liter plastic bottle with a cut neck, as other utensils may purchase Orange color and a smoky smell, and in the bottle there is no need to constantly turn the mackerel to get the right color and taste. Then the mackerel must be placed in the prepared container with the tails up.

Third step. Then you need to start preparing the brine for smoking. For this it is necessary onion peel pour into a saucepan (which is not a pity, as it can be stained) and pour it with water, then boil and let stand for 30 minutes. This procedure will help the brine acquire a red color.

Fourth step. After that, you need to boil the pan with the husk again and pour salt, bay leaf, a mixture of peppers and sugar into it. Then let it boil for about five minutes.

Fifth step. Then you need to strain the brine from the husk through a colander and pour liquid smoke into it. The brine must be placed in cool place(balcony) so that it cools down, and then pour it into a plastic container with fish and put it in the cold for 3-4 days, for the smoking process.

Sixth step. After the time has elapsed, remove the smoked fish from the refrigerator and put it on kitchen napkins to dry. This process takes 6 hours.

Mackerel smoked at home

The magical combination of salt and smoke is the oldest way to give unique aroma and the taste of fish and meat. Some people think that it is very difficult and requires special equipment, but it's not. Everyone can smoke, for example, mackerel at home, and it will be incredibly tasty.

First, you need to know the difference between hot and cold smoking. Cold smoking is gentle process drying at about 25 degrees, which gives a smoky flavor, but does not cook food, but rather is a way of preserving, canning. Hot smoking, on the contrary, is more a way of cooking fish or meat, and it happens at 80-120 degrees, and this is what we will do today, and we will smoke mackerel.

Mackerel pre-cured for smoking

Of course, it is better if the mackerel is caught and cooked by you literally a few hours after the catch. It is necessary to salt the fish, it will squeeze excess water from the carcass, and will give a deeper smoky flavor.

Take a big one rock salt, place the fish on a non-metal sheet, salt well on all sides and leave for 10 minutes. In general, leave everything that you will continue to smoke in salt from 5 to 50 minutes, depending on the size of the piece of meat or fish carcass.

We build a smokehouse

Take old saucepan, make four holes on the sides at a height of 10 cm from the bottom and attach the grate inside. Pour a thick layer of sawdust under the bottom. Oak, alder, cherry, apple tree are well suited for this, but by no means coniferous trees. Put the pot on the fire. When the sawdust begins to smolder, reduce the heat to a minimum and place the fish on the grate. Close the lid. And smoke until you get the result you like. IN good weather you can do this on the street, on a fire or a barbecue, in a bad one - in the kitchen, with open horses.

Smoked mackerel recipe=2

At home, you can cook mackerel in this way. Cut the fish from heads and porridge, into fillets. Make a brine (take according to the amount you are going to cook). But if there is a lot of brine and it remains, do not worry, you can keep it in the refrigerator for 2 weeks, and by then you may want to smoke something else.

Brine for mackerel

We will need:

500 g salt

250 g sugar

75 g lemon juice

Tablespoon of garlic powder

The same spoonful of allspice

A tablespoon of onion powder

2 tsp white pepper.

Mix everything and leave until the sugar and salt dissolve.

Next, place the mackerel fillets in the brine (do not use metal containers!), chat so that everything is well covered with the mixture, and leave for half an hour in a cool place. Then take the fillets out of the brine and pat the fish well with a kitchen towel and allow it to air dry, and in the meantime prepare the smoker.

Next, when the fish dries, grease the grate so that the fish does not stick to it, and lay the fillet skin side down. Close the lid and start the process. When smoke begins to seep through the cracks, then everything is fine, your fish is smoking. For the fillet, 20 minutes of smoking will be enough and open the lid - your home-cooked hot-smoked mackerel is ready! It needs to be cooled faster, and what was not eaten immediately should be stored in the refrigerator. If you have smoked a lot and want to save it, wrap it tightly and put it in the freezer, it will not lose its structure even after a month and will be excellent.

The most common way to preserve fish, by drying and salting, is smoking. As a result, we have a ready-to-eat product that has a specific taste and smell. Let's take a look in this article on how to smoke mackerel at home.

Hot smoking

For this we need:

• mackerel,
• salt,
• pepper,
• seasoning for fish.

Cooking

• Choose approximately the same fish. The amount of fish should be related to the number of people who will eat it. Let's proceed from the fact that for one person to eat, you need one medium-sized fish.
• Smoked fish stored in the refrigerator. Considering how to smoke mackerel, it should be noted that large and oily fish, much tastier than small.
• Take a few large fish for smoking. Clean the fish and remove all innards. The head may not be cut off. Then rinse cold water, and pre-dry, using paper napkins or towels, and rub with spices and salt. If you couldn't find a fish that would fit in your smoker and turned out to be a little larger, then don't be upset. You can reduce it in size. To do this, simply cut off the head of the fish.
• Put the fish in the tray and cover cling film. After that, put the mackerel in the refrigerator for three or four hours, but better for a day. In this case, the entire slave will be saturated with spices and gain unforgettable taste and aroma.
• Pour alder chips into the bottom of the smoker, in a thin layer. Lay out the fish with a gap of one centimeter. The fish should be laid with a jack, and so that it does not stick to the grate, it is necessary to put a layer of currant or raspberry leaves on the grate, and place the fish on top of it. But you need to make sure that the mackerel is sufficiently dried.
• Close the smokehouse tightly with a lid and make sure that smoking takes place on low heat for fifteen to twenty minutes. Mackerel will cook quickly enough, and you can pleasantly surprise your guests or household members with the fact that this is not a purchased fish, but smoked at home.

Smoked mackerel (no liquid smoke)=3

Mackerel turns out tender and juicy, just incredibly tasty!!! Having tried it once, you will not want to buy it again. I offer the option of cooking at home, without a special smokehouse. We made the installation for smoking ourselves.

I want to tell you how we smoke mackerel at home, without liquid smoke. Just salt at night mackerel good and we smoke with the help of a home-made smokehouse-sawdust, a galvanized bucket, and a lid with two holes through which hooks are threaded, where our fish is hung. So, about everything in more detail, maybe my experience will come in handy for someone! - very tasty!!! So we have been smoking it for more than a year.
First I posted the recipe on the blog, and as promised, I put it in the recipes!

So, we need frozen mackerel, which will need to be thawed a little.
For salting her, I write the calculation for 1 fish: 1 tablespoon of salt, 1 teaspoon of sugar, half a teaspoon of turmeric (maybe a little less, it gives some bitterness), 3 cloves, 5 coriander balls, 1 Bay leaf.If you wish, you can also use the so-called "seasoning for fish" or "seasoning for herring". If I have it available, I add it, if not, you can do without it.

We also need sawdust from an apple tree. My husband uses an electric planer to cut them from a log from an apple tree.

If they are dry, they can then be moistened, already in a bucket. Sawdust is poured onto the bottom of the prepared bucket in which you are going to smoke. If you have a tall saucepan, you can use a saucepan. We usually smoke in the country, so we use what is at hand.
What do we copy: we had an ordinary galvanized bucket. They picked up a lid for it. We made 2 holes through which we threaded a wire, hooks from the wire on the inside. We make a fire in the brazier, it must not be too strong. grate, on grate a bucket, at the bottom of which there are sawdust. 2 mackerels are hung on hooks. So the fish is smoked for 20-30 minutes.

So, fish preparation:
Frozen mackerel carcasses must be thawed, but not completely. A completely thawed carcass will be more difficult to butcher. We gut the carcass, cut off the head and rinse.


We cover with a bag. The fish is pickled overnight.
Before smoking, rinse carcasses.


We hang it on hooks and smoke it for 20-30 minutes! When the fish is ready, it kind of opens up.
Here is our finished, delicious fish:


BON APPETIT!!!

P.S. Last year we took an old pan, my husband took 2 narrow grates, bent them inside the pan. He put fish on them.
It’s best to smoke using sawdust from an apple tree, it’s the tastiest. This is how our experiments showed. .

Mackerel is ideal for smoking. Mackerel can be smoked hot and cold. The first way is to cook fish at a temperature of 80–120 °C. Hot smoked fish cannot be stored for a long time, no more than 2-3 days in the refrigerator.

Cold smoking mackerel is a longer process at around 30°C. Is not heat treatment, and saturation of the product with smoke. Cooked at home will be stored - 10-14 days.

At home, it is best to smoke mackerel in a smokehouse in a hot way. It's easier, faster and safer because the fish is cooked.

Hot smoking

To smoke mackerel in a smokehouse, you will need the following ingredients:

• oily fish (several pieces of the same size);
• ground black pepper;
• seasoning for fish;
• salt.

How to cook:

1. Prepare the fish: remove the insides of the fish, the heads can be left. Rinse under running water and dry with towels.
2. Grate the carcasses with moths, pepper and seasoning.
3. Put the fish in a bowl and cover with cling film. Refrigerate for at least three hours, ideally overnight.
4. Pour a thin layer of wood chips into the smokehouse. You can take alder, bird cherry or apple.
5. Lay the currant leaves on the grate so that the fish does not stick, then the carcasses (head to tail) so that there is a distance between them.
6. Close the smoker and smoke over low heat for about 20 minutes.

Mackerel cooks very quickly and turns out juicy and tasty, saturated with the aroma of smoke and spices.

Pickling methods

You can pickle mackerel for smoking in other ways.

with spices

Smoked mackerel recipes differ in the composition of marinades.

To make a marinade with spices, you need the following ingredients:

• a tablespoon of salt;
• a teaspoon of granulated sugar;
• three pieces of cloves;
• ½ teaspoon turmeric;
• one bay leaf;
• five grains of coriander;
• seasoning for fish (optional).

Cooking:

1. It is better to cut the fish until it is completely thawed - it is more convenient. Gut her, cut off her head, wash her.
2. Mix salt, turmeric and sand. Grate the carcasses both inside and outside, put coriander, cloves, chopped bay leaf in the abdomen.
3. Cover the fish with cling film and refrigerate overnight.
4. In the morning, rinse the fish under running water, dry and send to the smokehouse for 30 minutes.

If you do not like the bitterness of turmeric, you can not put it in the marinade.

in brine

To prepare it, you will need the following components:

• 4 liters of water;
• 250 g of granulated sugar;
• 0.5 kg of salt;
• 75 ml lemon juice;
• allspice;
• garlic powder;
• two teaspoons of white ground pepper;
• a spoonful of onion powder.

Mix all the ingredients so that the salt and sugar are completely dissolved.

Cut the mackerel into fillets and place it in a container (only not metal) and pour the marinade so that the fish is completely covered with brine. Put in a cool place for half an hour

While the fish is marinating, prepare the smokehouse. Grease the grate with oil so that the mackerel does not stick. Remove the fillet from the brine, rinse, air dry and lay the fillet skin side down. Close the smoker with a lid, after the appearance of smoke, smoke for about 20 minutes.

Benefit and harm

Smoked products, including mackerel, cannot be classified as healthy. It is tasty, but harmful, so you can’t eat a lot and often. If fresh fish- source useful substances, then pre-salted and treated with smoke, it acquires many harmful properties.

The main harm of smoked mackerel in high content salt and carcinogens. It should not be eaten by people with hypertension, diseases of the gastrointestinal tract and kidneys.

In onion skins

This mackerel is not actually smoked. She resembles her, thanks to the onion skins and tea leaves, which give her a characteristic color.

What do you need:

• two large mackerels;
• two large handfuls of onion peel;
• three large spoons salt;
• one and a half tablespoons of sugar;
• ½ cup of strong brewed tea;
• 1 liter of water;
• black peppercorns;
• allspice peas;
• a teaspoon of coriander seeds;
• two bay leaves.

Marinade preparation:

1. Pour water into a saucepan and place on the stove.
2. When it boils, put the onion peel and cook for about 10 minutes. Leave to infuse for 15 minutes, then strain.
3. Add sugar, salt, coriander, pepper, parsley to the broth and mix. After that, pour in the tea leaves, cover with a lid and let cool.
4. Cut the mackerel: gut, cut off the heads and rinse thoroughly.
5. Put the carcasses in a bowl of suitable size and pour over the brine, put a flat plate on top and put the load. Refrigerate for two to three days. Mackerel needs to be turned over periodically so that it is evenly salted and dyed.
6. Remove the fish from the marinade, place on a paper towel and leave to dry for 1-2 hours. To make the process go faster, sometimes turn over. Fish can be hung by their tails to make the liquid glass.
7. Lubricate the surface of the carcasses vegetable oil, after which you can cut and serve.

By appearance such mackerel is very similar to smoked and has an original taste.

Cold smoking

This is a more responsible process that requires precise adherence to the cooking technology.

If for the hot method you need a smokehouse, in which the source of smoke is located directly under the food chamber (you can smoke on the grill or on the fire), then for the cold method you need another unit, where the hearth is at a distance so that the smoke has time to pass through the chimney during its passage through the chimney. cool down.

A cold smoked smokehouse consists of a compartment for products, where there are grates or hooks for hanging products, remote from the source of smoke, and a chimney connecting the smoking chamber to the source of fire.

Both the preparation process and the recipe for smoking mackerel are different. It is important to remember how much to smoke in time. If everything is done correctly, the fish will not disappoint.

What is required for dry salting:

• mackerel - a few pieces;
• salt - 100 g per 1 kg of fish;
• sugar - 10 g per 1 kg of fish;
• Bay leaf;
• garlic;
• peppercorns.

Gut and wash the mackerel. Grind all the ingredients for salting and mix. Grate each carcass inside and out with a dry mixture, put in a bowl, sprinkle the fish with salt on top and put in the refrigerator for two days. It is important not to forget to periodically turn the fish over.

Wet salting involves the preparation of a brine, which requires the following ingredients:

• 120 g of salt per 1 liter of water;
• bay leaf and other spices to taste.

Bring water to a boil, put salt, bay leaf and other spices into it. When the salt dissolves, remove the container with brine from the stove and cool. Put the prepared mackerel in a bowl and pour over the brine so that the fish is completely covered with it. Three medium carcasses take about 1 liter of marinade. Keep in the refrigerator for two days.

When two days pass, you need to check how the fish has salted. To do this, cut small piece and try. If there is too much salt, the fish should be soaked for about two hours. Then properly rinse the mackerel in running water and hang it to dry by the tails, parting the abdomen and inserting matches.

When excess moisture drains, the fish can be placed in a smoking chamber prepared for work - hung on hooks or laid out on grates

The smokehouse closes, the countdown will begin from the moment when smoke breaks out from under the lid.

The process should take place at a temperature of 20 to 30 °C for 12-24 hours.

If smoking is carried out using a smoke generator, then you need to pour wood chips into it, set it on fire and turn on the compressor.

After the process is completed, hang the fish on fresh air for a few hours. Only after airing you can try cold smoked mackerel.

You can store such fish for no more than 14 days in the refrigerator.

Mackerel, like no other fish, is perfect for smoking. Moderately oily, a small amount bones, fragrant fish will decorate any table. Cooking mackerel is not difficult, because craftsmen who can make home smoker from an ordinary steel box.

Ingredients for cooking hot smoked mackerel:
- medium sized mackerel;
- salt;
- spices to taste.

mackerel preparation

It is important to consider two points here:
1. If you bought frozen fish, carefully inspect the fins. The presence of the slightest redness in the color of the fins indicates that the fish was repeatedly thawed and frozen again. If the fish is good by all criteria, defrost it without water or heat - naturally at normal temperature.

2. If the skin of the fish is damaged, then you should not buy such a mackerel - when smoked, the meat will “crawl out” from cracks and holes, the fish will simply look unappetizing.

The fish should be gutted, the gills and the black film inside the abdomen should be removed so that bitterness does not appear. Rinse carcasses and pat dry paper towel. Then salt the fish. Put the fish in the bag. Add salt at the rate of ½ teaspoon per fish. We tie the package, put it in the refrigerator for 4-5 hours. We turn the package over from time to time so that the fish is salted.

After salting, we wash the mackerel from salt residues, dry it with a towel, put it on an open, non-solar place so that the fish dries.

We put alder chips or thin twigs at the bottom of the smokehouse, lightly sprinkle them with water.

We put a tray directly on the branches, which closes the grate with fish from strong heating during smoking.

We close the lid (in our smokehouse there is a side lid to make it convenient to put the grate with fish), put the smokehouse on the fire stand.

We put three fish on the grate, but so that they do not touch each other.

Open the smokehouse, put on the shelf for 15 minutes.

We check the readiness of the fish with a toothpick on one side.