Delicious Hot Smoked Mackerel - The Fastest Recipe

Kitchen appliances and utensils: thick threads, barbecue, smokehouse for hot smoking, foil, alder sliver.

Ingredients

Step cooking

1. Rinse and completely clean 5 carcasses of mackerel. You also need to take out the gills. Rub salt into the inner walls. Tie our main ingredient with a rope or thread in four places: tail, head and two constrictions in the body area. This is necessary in order to hang it at the end and allow it to dry thoroughly.
   
2. Sprinkle carcasses with plenty of salt so that they are completely covered with it. Do not worry - she will not overdo it, she will take exactly as much as necessary. Pour sugar on top in a volume of about 80 grams. Smudge used loose ingredients on both sides and leave for 40-50 minutes. After about 45 minutes, the fish salted very well. Now it is important to rinse it under running water. If this is not done, it will be too salted. But it is also not necessary to soak it, because the pickling process was short.
   
3. Hang the mackerel by the ropes in a ventilated place so that it dries a little. Duration may vary depending on the time available to you: from 30 minutes or more. The longer our product hangs, the better it will dry and weather.
4. Over time, it is necessary to build a small fire in the grill. We use tender fish, so too strong a flame will cause it to fall apart.
   
5. Pour 3-4 handfuls of alder wood chips under the pallet, put foil on the bottom of the smoked form, spread the carcasses on a wire rack. Leave the fish open until the smoke comes out of it. When this happens, cover it. Keep track of the temperature: it should not be more than 100 degrees. It is best that it be within 80 degrees.
   
6. The covered mackerel is cooked for about 40-50 minutes, while constantly peeking and checking its condition. When the fish has become sooty, leave it in limbo for an hour or two to ventilate and cool.
   

Serving and serving methods

Cutting our smoked product like a storefront is quite difficult. The fish may fall apart. But if you made for yourself and your loved ones, then it is quite possible to cut along the ridge and get meat. It goes well with boiled potatoes, sprinkled with herbs, and a glass of beer.

If you have enough carcasses, then you can freeze them for later. They make delicious canned stew “Smoked mackerel in oil”, which can be spread on bread.

Video recipe

If you have any questions during the preparation process, you can always watch in this video how the author takes this or that step. Here it is shown how to tie fish with a thread, to what condition it is necessary to keep it in a smokehouse, and how to cut the finished product.

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