Cold-smoked mackerel in a smokehouse

Description

I invite you to learn how to cold-smoke mackerel in a cold-smoking smoker. The preliminary preparation of the fish plays a significant role in successfully making smoked mackerel. First, thaw the fish, gut it and remove the heads, rinse it, and generously coat it with salt. Leave it in the refrigerator for at least 12 hours, then rinse and hang to dry. Then place the mackerel in the smoking chamber and smoke for 24 hours. The finished smoked fish can be served immediately or stored in the refrigerator. It can be served warm or chilled.

Instructions

1. 1

   Step 1

   

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   Thaw the fish, gut it and remove the heads. Rinse well.

2. 2

   Step 2

   

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   Generously salt the fish carcasses and leave them in the refrigerator for at least 12 hours.

3. 3

   Step 3

   

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   Then rinse the fish to remove any remaining salt, thread the tails onto hooks, and hang them in a dry, cool place so they dry thoroughly and slightly cure. Then place them in the smoking chamber.

4. 4

   Step 4

   

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   Mackerel for cold smoking should be smoked for 24 hours at a smoke temperature of no more than 25 degrees. If the temperature is raised, the fish fat will melt, drain out, and the fish will lose all its flavor. With cold smoking, however, all vitamins and nutrients remain fully intact. The finished smoked mackerel can be served immediately or stored in the refrigerator.