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➠ How to salt mackerel for hot smoking at home

How to salt mackerel for hot smoking at home

1898

Kitchen World

Calorie content 80.6 kcal

Portions 40 port.

Cooking time 23 hours

Proteins * 6.5 gr.

Fats * 5.5 gr.

Carbohydrates* 1.3 gr.

How to salt mackerel for hot smoking at home

Content

With a great desire I want to share an appetizing recipe for an unusually tasty hot smoked mackerel. The appetizer turns out to be hearty and appetizing. Such a fish is a great option for a festive celebration. I highly recommend cooking, I guarantee you will love it!

Ingredients

Mackerel 5 Kg Coarse salt 1 tbsp

Cooking process

Wash the freshly frozen mackerel thoroughly.

Clean from fins, heads, carefully remove the insides by cutting the abdomen. Rinse the prepared mackerel under running water and then pat dry with paper towels.

Tie the ponytails with strings.

Measure out the required amount of coarse salt.

Rub each carcass inside with salt.

Then rub generously on the outside.

Do this with all the mackerel. Place the fish in the refrigerator for 8 hours.

After the time has elapsed, remove the mackerel from the refrigerator, rinse thoroughly under running water, dry with paper towels and hang by the tails in a well-ventilated area or outside for 3 hours to allow excess liquid to glass.