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How to pickle hot smoked mackerel

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308
Kitchen World
Calorie content 116.4 kcal
Portions 4 port.
Cooking time 14 h.
Proteins * 4.6 gr.
Fats * 7.3 gr.
Carbohydrates* 28 gr.
* per 100 gr. product
How to pickle hot smoked mackerel
Content

Before smoking mackerel, it must be properly marinated. After pickling, smoked mackerel turns out to be tender and spicy, this process will take very little time.

Ingredients

Cooking process

step 1 out of 5
Pour water into a saucepan, put on fire and bring to a boil. Then add salt and spices and simmer for 10 minutes.
step 2 out of 5
Defrost the mackerel completely, clean it from the entrails, cut off the head.
step 3 out of 5
Next, rinse the mackerel well under running water and dry with paper towels.
step 4 out of 5
Add the juice of one lemon and onion skins to the marinade. Dip the mackerel in the cooled marinade. Place the weight on top and refrigerate the fish for 12 hours.
step 5 out of 5
After the mackerel is marinated, hang it for 1-2 hours to drain the liquid. Then you can start hot smoking.

Bon Appetit!

 

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