Smoking Mackerel at Home
Description
This recipe won't take much time. Smoking mackerel at home is simple and inexpensive! You can try hot-smoked mackerel—for this I buy special oven-smoking bags (you can find them in stores, and you can even smoke outdoors afterward). I prefer cold-smoked mackerel. To smoke mackerel at home, you'll need liquid smoke, onion skins, and black tea leaves. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Clean the fish, remove the innards, and cut off the head (if present).
- 3
Step 3
Prepare the marinade: in a deep container (liquid smoke will stain the dish, so use one you don’t mind) pour in water, add sugar, salt, loose tea, onion skins, and spices. Place over heat and boil for about 5 minutes.
- 4
Step 4
Then cool the marinade and pour liquid smoke into it.
- 5
Step 5
Cut the fish into large pieces (if you have a large container, you can leave it whole). Pour the marinade over it so it covers all the fish.
- 6
Step 6
Cover the fish with a saucer and refrigerate for 3 days.
- 7
Step 7
Serve the ready homemade smoked mackerel, cut into portion-sized pieces.
- 8
Step 8
The appetizer is ready. Serve to the table.