Super smokery cold smoked

Super Smokery Cold Smoked

Cold-smoked mackerel is one of the most useful fish for human health. It has a huge amount of minerals and vitamins. We eat fish of different kinds - fried, stewed. But the taste of cold-smoked mackerel does not compare with nothing. It's just a divine delight.



  • two mackerels;
  • one and a half liters of water;
  • луковая шелуха;
  • salt - 4 tablespoons;
  • a couple of tablespoons of sugar;
  • 70 milliliters of liquid smoke;
  • vegetable oil.

Super smoked cold mackerel. Step-by-step recipe

  1. Fish are thawed and gutted.
  2. We combine water with onion husks (we take a lot of husk) and put it on the fire. Brew an hour.
  3. We remove from the fire. Filter, that the water was without a husk.
  4. In the onion water we add salt, sugar and liquid smoke. The solution is well mixed.
  5. The dishes for the solution must be taken glass or can be plastic, and necessarily with a lid.
  6. Prepared fish put in this solution.
  7. We send it to the refrigerator for three days.
  8. On the fourth day, we take out and suspend the fish vertically to dry it.
  9. And the last stage is lubricated with vegetable oil.

Delicious, tender, appetizing, aromatic mackerel of cold smoking is ready for serving. Cut, and you can decorate with a slice of lemon or greens. "I love to cook" wishes you a pleasant appetite! And next time we recommend to try mackerel cold smoked in onion husk or mackerel in marinade.

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