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How to salt mackerel for cold smoking at home

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2258
Kitchen World
Calorie content 80.6 kcal
Portions 24 port.
Cooking time 4 days
Proteins * 6.5 gr.
Fats * 5.5 gr.
Carbohydrates* 1.3 gr.
* per 100 gr. product
How to salt mackerel for cold smoking at home
Content

Today I propose to use a great recipe and cook an appetizing cold smoked salted mackerel. The fish turns out to be unusually tasty and aromatic. Be sure to cook it and you will no longer buy smoked fish in the store.

Ingredients

Cooking process

step 1 out of 7
Peel freshly frozen mackerel from fins, heads, carefully remove the insides. Rinse the prepared mackerel under running water and then pat dry with paper towels.
step 2 out of 7
Put the prepared mackerel in a container.
step 3 out of 7
Prepare the marinade. Pour the required amount of cold water into a bowl. Then add coarse salt, black peppercorns, black ground pepper and bay leaf. Mix well and pour over the mackerel, cover and refrigerate for 3 days.
step 4 out of 7
After the time has elapsed, remove the mackerel from the brine and hang it by the tails in a well-ventilated area or outside for 3 hours to allow excess liquid to glass.
step 5 out of 7
Then place the mackerel in the fish dryer and leave for another 3 hours.
step 6 out of 7
Transfer the prepared mackerel to the smokehouse. Leave it on for 13 hours. The temperature will gradually decrease from 26 to 18 degrees.
step 7 out of 7
After the time has elapsed, remove the mackerel from the smokehouse, hang it by the tails in a ventilated room or outside for 13 hours. Then cut into equal pieces. Serve appetizing fish.

Enjoy a delicious snack!

 

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