How to salt mackerel with liquid smoke. Smoking fish with liquid smoke on the example of mackerel

There are various options for cooking fish, and the most delicious of them is liquid smoke mackerel. To prepare it, you do not need any painful efforts, the help of strangers, and the presence of a large number of ingredients.

You can cook delicious fish in two ways:

• Fish in good condition.
• Fish cut into pieces.

What is needed for cooking?

The recipe for fish at home is extremely simple, and is performed very quickly. It is enough just to think in advance about the availability of all the necessary ingredients for cooking, which should be in the kitchen of every housewife. Among the main ingredients you will need:

• 2 frozen fish;
• 2 tbsp. spoons of sugar;
• 1 onion;
• 1 teaspoon concentrate;
• 4 tbsp. spoons of salt;
• Allspice;
• Two bay leaves;
• Coriander;
• Oil.

How to cook smoked mackerel in small pieces

If you bought a whole fish, then you need to immediately clean it and chop it in advance. Chopped pieces should be sent to a deep container and set aside for a while. Then take a small bowl and mix all the ingredients in it: salt, sugar and seasonings. After that, mix everything until smooth, pour into a container with fish, and cover with cling film. Then the fish, along with seasonings, is placed in the refrigerator for up to 8 hours. After it is frozen, you need to get it out of the bowl, rinse, freeing it from spices. She will get the right amount of seasoning in the refrigerator. After that, small onion rings are added, and the smoked fish is ready to eat.

As we can see, the recipe is quite simple, so it will not be difficult to cook the product at home. To do this, you just need to stock up in advance with all the necessary ingredients that will give the dish a rich flavor. You can also spice up turmeric, which works perfectly with fish, giving it a very mild and pleasant taste. If you want to smoke mackerel at home quickly and tasty, follow the exact recipe for cooking. As a result, you will get perfectly smoked mackerel, which has not only an amazing smell, but also taste.

You can be sure that the resulting dish will delight your family members not only with its excellent appearance, but also with its unusual taste, which are completely different from purchased smoked fish. As you know, mackerel is one of the most useful types of fish, especially if it is home-cooked.

Whole smoked mackerel cooking process

The smoked mackerel recipe requires the following ingredients:

• 4 frozen mackerels;
• 150 gr. salt;
• 50 ml of vegetable oil;
• 80 gr. Sahara;
• Onion peel - to create color;
• Carnation;
• Black peppercorns;
• 50 ml of concentrate.

Cooking marinade

Pour all the spices for cooking into 1.5 liters of water, and put the container on a small fire until the water boils. After that, the resulting marinade must necessarily cool down, after which 50 ml of the concentrate is poured into it.

It is worth remembering that special attention should be paid to cutting the carcass, because it must be freed from the tail and head, and also thoroughly washed. Upon completion of this procedure, mackerel should be filled with water, and allowed to lie in this state for 3-4 days. Remember that she must lie down in the onion peel, because only thanks to it will she acquire a natural color. At the end of this period, the fish is removed from the marinade, and infused for an hour. After that, it can be greased with sunflower oil and served.

Fish should not be served in onion peel, because it is intended solely to give it a full color and to some extent taste. If you follow the above recipe for smoking fish, then it will surely delight you with its incredible taste. To cook smoked mackerel, you do not need to spend a lot of money to buy this or that ingredient, you just need to buy a concentrate and fish. After all, all the above ingredients can be easily found in the kitchen of every modern housewife. Try experimenting with cooking and you will definitely get a delicious whole mackerel, with the preservation of all useful substances.

Cold smoked mackerel recipe

You can also prepare an equally tasty dish using the cold smoking method. The recipe does not require any supernatural knowledge and effort, which is why preparing a dish at home will be very simple. To do this, prepare the following ingredients:

• 1-6 mackerels;
• Onion peel;
• Concentrate - 100 ml;
• 2 spoons of sugar;
• 1 liter of water;
• 4 spoons of salt.

First you need to rinse the fish well, rid it of scales. After that, you need to take a container, pour water into it, add onion peel, place salt, sugar and cook for 25 minutes over medium heat. After boiling, the fish should not be in the onion peel, you must immediately rid it of this. Add the concentrate to the container and keep the fish under a closed lid for two days. After a few days, you will receive a ready-made dish that can be served on the family table.

The recipe for smoking fish will help you get really delicious and spicy fish that you can serve on the festive table and be sure that your family and guests will eat homemade mackerel and get only useful substances from it. If this is the first time you have come across this recipe, study it well, stock up on the right ingredients and boldly start cooking, and you will succeed!

Let's learn how to make such a treat at home without liquid smoke, without much effort, in a short time and much cheaper. After you try this smoked mackerel, this recipe will be on your list of favorites.

To cook smoked mackerel you will need:

• Of course, the soloist of the table, mackerel, two large or three medium-sized fish;
• Four tablespoons of salt;
• Three tablespoons of sugar and brewing black tea;
• Spices: bay leaf, black peppercorns, (allspice);
• A handful of onion husks (two handfuls are possible, it won’t be worse);

Preparing the marinade does not take much effort and time.

First, prepare the fish. You're more likely to buy frozen mackerel because it's more common to find frozen mackerel than fresh. Therefore, the fish should be thawed, it is best to put the fish in cold water and leave it for a while, and if you want to speed up the process, change the water at short intervals. Next, clean the fish from the insides and cut off the head, rinse the cleaned carcasses of the fish thoroughly. And now it's time to start the marinade.

Boil a liter of water, then pour three tablespoons of black tea into the water, add onion peel and spices. Let the marinade boil for a couple of minutes and then turn it off. Let cool slightly and add four tablespoons of salt and three tablespoons of sugar. Stir everything vigorously and let cool to room temperature. The marinade is ready.

Recipe for making smoked mackerel at home without liquid smoke

Take the cleaned fish and put it in the marinade. Place the container with fish and marinade in the refrigerator for two days. At the end of the pickling period, take out the already prepared, golden-colored fish, rinse it from tea leaves and marinade, and hang it over the washbasin in order to allow excess moisture to drain. You can wipe the fish with a cloth with vegetable oil to give a more aesthetic appearance.

After that, for storage, put and wrap the fish in a paper bag and refrigerate. But it is unlikely that such a tasty fish will lie there for a long time or even get stored in the refrigerator.

As a side dish for such a fish prepared by oneself, boiled potatoes in slices or mashed potatoes, stewed potatoes with mushrooms, vegetable stew, and just with a slice of fresh white bread will be very tasty.

We have been honoring seafood for a long time. It was the ocean mistress who gave the culinary world many delicious fish dishes. Almost no feast is complete without mackerel. Unfortunately, it is very difficult to get a quality product in our time. The subject of today's conversation is mackerel in onion skins in 3 minutes.

Mackerel marinated in onion skins is perhaps the most popular homemade snack. You can cook such a fish in just 3 minutes. With the help of onion broth, fish is smoked. Just imagine: a minimum of financial costs and time, and you will get smoked mackerel even without special smoking equipment.

Experienced housewives have already tried various recipes and know how to cook marinated or smoked mackerel correctly and, most importantly, tasty. You are probably interested, but one logical question arises: “What is the onion peel for?”. As you know, it is in the onion peel that contains dyes that give the mackerel a rich golden, almost amber hue. And if you add smoke, then your guests will not be able to distinguish a store-bought product from home-cooked fish.

Before we look at the most popular recipes for smoking mackerel, let's discuss a number of culinary nuances:

• Both chilled and frozen products are suitable for smoking or boiling.
• If you choose frozen fish carcasses, then you need to defrost them exclusively in a natural way. Rapid defrosting will only worsen the taste of the fish.
• Thawing in the microwave will cause the fish fillet to move away from the bone, so it will fall apart or crumble when cooked.
• The carcass of the fish must be cleaned of the insides, it is advisable not to open the abdomen. The only exception is salting fish in portions.
• Be sure to separate the head, fins and tail. In what form you will salt or smoke mackerel, depends on the volume of dishes.
• Enameled dishes for salting fish in onion skins are not suitable. Choose aluminum or glass containers.
• The classic recipe for salting mackerel uses salt and granulated sugar. If you like savory dishes, add bay leaf and coriander to taste.
• An unusual rich color of mackerel will give black brewed tea.
• In the process of smoking, the fish will float to the surface of the container, so use oppression.
• If you are cooking smoked fish, add liquid smoke for flavor. But you need to know the measure: an excess of such an ingredient can lead to a deterioration in the taste and smell of mackerel.

Timekeeping: smoked mackerel in 3 minutes

Indeed, mackerel in onion peel is cooked in 3 minutes. A recipe with a photo will help you make sure of this. Of course, this time does not include the preparation of brine and ingredients. You can taste delicious mackerel immediately after boiling. Fish both cold and hot will be very tasty and fragrant.

How to calculate the proportions of onion peel? Experienced housewives advise adding husks from about 5 medium onions to 1 liter of filtered water. Only dry and clean husks are suitable, we dispose of damaged ones, since they cannot be used in smoking.

Compound:

• 1 carcass of chilled mackerel;
• salt - 5 tbsp. l.;
• filtered water - 1000 ml;
• onion peel - 5-6 sacks.

Cooking:

1. We spread the dry husks into a deep heat-resistant container.
   
2. First, we wash the husk, and then fill it with filtered water. Infuse the mixture for several minutes.
   
3. In the meantime, let's do the butchering of the mackerel carcass.
4. Rinse thoroughly under cold running water and dry with paper towels.
   
5. Now carefully separate the tail and head. We take out the insides, rinse again, dry and cut into equivalent, not too thin pieces.
   
6. We put onion broth over moderate heat, add the right amount of salt and bring it to a boil.
   
7. Put the pieces of mackerel into the boiling broth and cook over moderate heat for exactly 180 seconds.

   

8. After the allotted time, put the mackerel on a dish and serve it to the table. Before serving, you can sprinkle it with freshly squeezed lemon juice.
   

We smoke fish with the help of improvised means

Everyone knows that you can cook true smoked mackerel only in a smokehouse. For this, alder, oak sawdust or branches of fruit trees are used, and the procedure takes a lot of time, and not everyone can afford to buy a smokehouse. Cooks have invented a completely new, simple and accessible recipe for cooking mackerel in onion skins with the addition of liquid smoke.

Compound:

• 2 pcs. fish carcasses;
• 1 ½ st. l. granulated sugar;
• salt - 3 tbsp. l.;
• 1000 ml filtered water;
• 2 handfuls of onion husks;
• brewed black tea - 150 ml;
• 1 st. l. liquid smoke;
• to taste coriander, peppercorns, bay leaf.

Cooking:

1. Defrost the fish, cut along the abdomen and clean. Be sure to separate the head, tail and do not forget to scrape off the black film inside, otherwise it will give the mackerel excessive bitterness.
2. Wash and dry the fish carcass.
   
3. Put the husk in a colander and rinse well with water.
   
4. Meanwhile, pour 1 liter of filtered water into a heat-resistant container, put it on the stove and bring to a boil.
5. Then add the husk, boil the marinade for 5 minutes, and then filter and cool.
6. We brew strong black tea in a separate bowl.
   
7. Add granulated sugar and salt to the onion broth.
8. Bring it to a boil again.
9. Then add the rest of the spices, liquid smoke and black tea.
10. Cool and pour the mixture into a deep container. We spread the carcasses of mackerel in the marinade.
    
11. We set oppression from above and send the mackerel to the refrigerator for 72 hours.
    
12. After this time, the fish will acquire a golden hue. Remove from marinade and rinse.
    
13. Dry the fish in an upright position, preferably in a ventilated area, for 2 hours.
14. Then we rub the back of the mackerel with refined vegetable oil and we can serve it to the table.
    

We master the process of smoking mackerel

In order to periodically pamper yourself with smoked fish, you do not need to purchase expensive equipment. Some housewives got used to it and began to cook mackerel in a heat-resistant barrel with the addition of sawdust. If you decide to smoke fish in this way, then carefully study the recipe first. But such cooking methods, as a rule, take a lot of time, so modern housewives are looking for quick and easy recipes for smoking mackerel.

Compound:

• 1000 ml filtered water;
• mackerel - 1-2 pieces;
• 2 tbsp. l. black leaf tea;
• 2 tbsp. l. salt;
• onion peel - a few handfuls;
• 1 st. l. granulated sugar.

Cooking:

1. Pour filtered water into a deep container and add all the ingredients except for the onion peel.
2. We first wash the onion peel, and then also put it in a container.
3. Bring the mixture to a boil and set aside.
4. As it cools, the marinade will become saturated with an amber color.
5. We prepare the mackerel carcass as described in previous recipes.
6. Put the fish in a wide container and pour the marinade over it.
7. In the refrigerator, under oppression, we smoke fish for 48 hours.
8. Before serving, dry the fish and grease with oil and freshly squeezed lemon juice.

Calories: Not specified
Cooking time: Not indicated

Mackerel with liquid smoke is very similar to a real smoked one. Smell, taste are different, of course, but not much. We'll show you how to make this at home.
Today, mackerel is one of the most affordable fish. Enumerate all its useful properties can be very long. It is indisputable that this fish is a storehouse of vitamins and microelements. It contains such necessary vitamins as A, E, C, H, PP and B vitamins. And such microelements: iron, potassium, magnesium, fluorine, zinc, molybdenum, cobalt, manganese, chlorine and many others. You can’t call this fatty fish dietary, but the fats of this fish are very useful and do not contain harmful cholesterol. Mackerel contains a lot of protein, including amino acids that are so necessary for a person. Eating such fish is especially useful for children, pregnant and lactating women.
Cold-smoked mackerel is 3-5 times more expensive than fresh-frozen, so it's hard to afford to buy it as often as you want. Once at a party I tried mackerel smoked in liquid smoke. Now I cook it all the time. Of course, the taste is a little different from the usual smoked mackerel from the store. Also, you will surely like
Smoked mackerel at home with liquid smoke and tea - photo recipe.



For the brine you will need:
- 1.5 liters of water;
- 8 bags of ordinary black tea (without flavorings);
- 6 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 12 tsp classic liquid smoke.

How to cook with a photo step by step

We put a container of water on the stove. We put there all the components of our brine except liquid smoke.




Bring the brine to a boil, let it boil for 5 minutes. Cool the brine. We pour liquid smoke into it.




We wash the mackerel. We take out its insides. Cut off the head and tail. Experienced housewives can take out the insides of a slightly frozen fish with a teaspoon. Then the finished fish looks more beautiful.





Pour the brine into a large jar or other convenient container with a lid. We put the fish in there. We remove the jar in the refrigerator (balcony, basement) for three days. During this time, the so-called smoking of mackerel with liquid smoke takes place.




We take out our smoked fish from the jar. Remove excess brine from mackerel with a paper towel.




Cut into pieces and serve.






All! Delicious smoke flavored fish is ready. Serve traditionally: with potatoes or rice. Such a mackerel with liquid smoke for beer is good!
Try to cook the same

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!