Smoked mackerel
Description
A delicious appetizer for any gathering. Compared to store-bought mackerel, homemade smoked mackerel is healthier. It has a pleasant taste and aroma. Perfect for a festive table. Serve with herbs and sauce.
Instructions
- 1
Step 1
First, you will need the mackerel itself and, of course, a cold-smoking smoker. Defrost the fish.
- 2
Step 2
Gut the fish and remove the heads. Rinse the fish thoroughly and place it in a container for salting. Generously coat the mackerel with salt and leave it in the refrigerator for 12 hours.
- 3
Step 3
Rinse the salted mackerel to remove excess salt, and remove moisture with a paper towel. Then hang the fish in a cool room for several hours to dry. After that, place it in the smoking chamber. Keeping the temperature no higher than 25 degrees, smoke the mackerel for 24 hours. The temperature must not be higher, as the fat will leak out of the fish.
- 4
Step 4
Remove the finished mackerel from the smoking chamber.