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