White mackerel meat is useful and tasty, no matter how prepared it is. There are many ways to cook: the fish can be baked in the oven, stewed, marinated. You can also smoke a fish. Smoked fish has a bright aroma and taste, and is perfect for a festive table.

Smoking of mackerel - preparation of food and dishes

There are several ways to smoke fish at home, however, no matter how you decide to do it, you need to prepare the mackerel first.

Fish should be bought in "trusted" stores, where you do not exactly meet the delayed goods. A good frozen fish should have a homogenous carcass without looseness and odors. Do not buy fish if you do not have a thick layer of ice, because often sellers hide this by its poor quality.

You can smoke fish in two ways. The first (and only true) is to cook fish in a real smokehouse. The fish will become impregnated with smoke from sawdust and will acquire an incomparable aroma. However, it is unlikely that such a device is at home for every mistress. In this case, use the second method, using liquid smoke. This pseudo-smoking will allow you to get delicious fish  without huge labor. It is liquid smoke that will be the second main ingredient after the fish. Additions of 200 ml and this is enough for eight to ten times cooking dishes.

Accelerates the process of "smoking" mackerel aerogrill, in which the desired temperature is pumped by moving blades.

Smoked mackerel recipes:

Recipe 1: Smoked Mackerel

Required ingredients:

  • Mineral water for brine - 1.2 liters
  • Mackerel - 3-4 carcasses
  • Sugar - 1 1/2 tablespoons
  • 1 tablespoon of liquid smoke
  • Husk from 2 bulbs

Cooking method:

  1. Prepare the fish. To do this, pre-clean it, cut off the head and tail, properly gutted. Do not forget to remove the black film.
  2. In the pot, pour water, heat, add salt, sugar, peel from onions, bring to a boil, then remove from heat. Strain marinade, cool. Add liquid smoke.
  3. Pour fish with the resulting marinade, and for 26-30 hours, keep it under load at room temperature. After that, turn the fish over and put it in the refrigerator for two days, also under the load. Turn the fish around every day.

Recipe 2: Smoked Mackerel (cook 2 days)

This recipe is similar to the previous one, but by changing the recipe of the brine preparation, you will "smoke" the fish faster, in about two days.

Required ingredients:

  • 1 liter of purified brine water
  • Mackerel - 3-4 carcasses
  • Husk from two bulbs
  • Sugar - 2-3 tablespoons.
  • Liquid smoke 1 tablespoon

Cooking method:

  1. Pour the mineral water into a saucepan, put there the husks from the onions and, after boiling, cook for 25 minutes.
  2. Then remove the broth from the fire and leave for 10-12 hours, then add salt, sugar and liquid smoke to the marinade.
  3. Fish clear, cut off the head and tail, remove the giblets and fill with the resulting brine. Pressurize and put "smoked" for 2 days in the refrigerator. Do not forget to turn the fish over.

Recipe 3: Smoked mackerel in aerogrill

If you have an aerogrill, then you do not need to wait long until the fish is "smeared." In addition to liquid smoke and salt, prepare a plastic bag for marinating mackerel beforehand.

Required ingredients:

  • Liquid smoke - 2 tablespoons
  • Mackerel - 4-5 carcasses

Cooking method:

  1. Prepare the fish. Gut it, cut off the head and tail. Inside, grease with salt (about one tablespoon per carcass), and smear the carcass with liquid smoke.
  2. Put the fish in a bag, pour in the liquid smoke and tie it tightly. Leave the mackerel marinated for forty minutes. Then remove it and wipe it thoroughly to make the fish dry.
  3. Turn on the aerogrill, set the temperature at 200 degrees. Place the fish on the middle grate and cook for 25 minutes.

Recipe 4: Smoked mackerel (with the help of an electrocautyl)


Do you have a small home smokehouse? In this case, you can completely do without liquid smoke. The recipe is simple, and the fish is obtained as close to taste as possible to smoked. Do not forget to prepare fruit or alder sawdust, a spoonful of tea and sugar for a smoker.

Required ingredients:

  • Mackerel
  • Lemon - ½ pcs

Cooking method:

  1. Cut off the head from the fish, remove the giblets, wash, oil inside with salt.
  2. Lemon slice slices, put inside the fish and place it for 12 hours in the refrigerator.
  3. Take the fruit shavings and spread them on a pallet. On the sawdust, pour one tablespoon of sugar and black fine leaf tea.
  4. Wipe the fish dry and put it in the smokehouse. The first 10 minutes of mackerel should be cooked without smoke, then insert the pan and cook for 25 minutes with smoke. Then turn off the electric smoke, but do not remove the cover, let the mackerel lie there for another 20 minutes.

Recipe 5: Smoked mackerel (with the help of a dacha smokehouse)

Less smoking will be brought to you by the smoking of fish if you have a smokehouse. The recipe is simple, but in any case the fish will need to be marinated for a day in the refrigerator.

Required ingredients:

  • Mackerel

Cooking method:

  1. Prepare the mackerel before smoking: cut off the head and tail, gut. Inside, fish salt with salt, then place it in the refrigerator for 20 hours.
  2. Sawdust (fruit or alder) put on the bottom of the smokehouse in a layer of 1 centimeter.
  3. On the net lay out the twigs of apple trees, on them - fish carcasses. Smoke mackerel 20 minutes.
  • Is liquid smoke harmful? This question is often asked by those who want to cook a fish at home without having a real smokehouse. However, which is curious enough, almost all of the shop's smoked fish have long been prepared with the help of liquid smoke. After all, "smoke" products in this way quickly and cheaply. Of course, liquid smoke is not useful, but also to soak up the real smoke the product is not entirely useful. So, if you decide to eat smoked mackerel, just enjoy tasty dish, most importantly - not very often.
  • Before you smoke the fish in a smokehouse or aerogrill, you need to get it wet with a napkin so that it becomes completely dry.
  • It is very important to prepare the fish inside a black skin-film. It is very thin, but if it is not removed, the finished fish will be bitter.
  • Some cooks advise to grease the carcass of mackerel not only with salt, but also with a small amount of sugar. So the fish is more delicate to taste. Take brown sugar for this purpose.
  • When making a brine for fish, add a little soy sauce. A fragrant liquid will give the fish a light pleasant smell. In addition, the brine will not prevent a little spice. Relevant will be honeys sneleli, pepper fragrant peas, dried basil, parsley root.
  • Cooks are not recommended to cut the carcass into parts before you smoke the fish. If you cook mackerel in the whole form, then the fish will turn out to be more juicy.

Cold-smoked mackerel, who did not try it? Yes, probably there are no such people. Mackerel - valuable commercial fish. The meat is fat (up to 16.5% fat), rich in vitamin B, without small bones, tender and tasty. This fish is always on sale, and relatively inexpensive. Boiled and fried mackerel is a bit dryish. But in salty and smoked it is wonderful. Do not know the taste of this fish is impossible. Let's prepare mackerel, or as it is called Odessa, skimbrily (with accent on the last vowel), cold smoking method, with preliminary "dry" ambassador. There are two types of meat and fish salting.



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The first version of the ambassador is called "WET"  (products are poured with prepared salted marinade with spices), and the second option is the ambassador "DRY"  (products simply rub, or pour, salt and spices). Exactly SUKHIMwe will prepare our mackerel for the subsequent smoked cold smoke. The ambassador is very simple.

Cold-smoked mackerel - we will need:

1. Freshly frozen mackerel .............................. ..2 pcs. 2. Salt (coarse grinding) ....................................... 100 gr. 3. Black ground pepper .................................... .. 1 ts.lozh. A mixture of dry herbs (ideally "Provencal") ............ 1 t.lozhka


Preparing mackerel for cold smoking:

We cut off the mackerel head (you can buy already without the head), pull out all the insides together with the head, and rinse well under cold water. (You can gut a gutted fish by cutting the abdomen, but in this case the carcass will come or be tied with a rope or fastened with toothpicks.) In our case, the integrity of the carcass will be preserved.) We remove as much as possible all the black films inside the mackerel. We discuss with paper towels or napkins, and proceed to the ambassador.

Cold smoked mackerel - Ambassador:

The ambassador is very simple. "Generously" we rub from all sides carcasses of mackerel with salt and spices (do not forget to put it inside), and tightly wrap the whole fish in food film. If there is no film, you can put mackerel in a bowl, and crush a small load. We send the prepared fish to the lower shelf in the refrigerator for 12-14 hours.


Cold-smoked mackerel - npreparation for smoking:

After salting well rinsed carcasses under cold water, and dried with paper towels from all sides and inside the fish. After that, hang the carcass by the tail, and wilted in the fresh air for an hour or two. In order that the smoke penetrates into the meat of the fish, the mackerel must dry. After these simple manipulations, our mackerel is ready for COLDsmoking.


Smoked mackerel smoking:

Smoke the mackerel in a suspended state with the help, within 8-10 hours on. Generally for fish Olhovaya  Chips are the most ideal. Olive chips are a classic of smoking. But if it does not, you can use the chips of any fruit trees. Categorically, you can not use wood chips (spruce, pine, etc.).



Determining the willingness is very simple. The color of the fish will turn yellow, and the carcass will feel resilient to the touch. After smoking, air fish in the fresh air for 4-8 hours. (Ideally a night). During this time the sharp smell will leave, the fish will dry up and it is possible to start to use.

Video:

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ABOUTone of the most important operations in the entire technology of cold smoking is salting the product, because you can not smoke fresh, not salted meat or fish. Salting is a fairly simple job, but in it, nevertheless, there is a huge amount of all sorts of "subtleties", from the knowledge of what can be the methods of pickling to a specific recipe for each type of fish.

So, for example, distinguish dry, "wet" and mixed type of ambassador. Dry - rubbing the fish with a large salt, "wet" - salting in saline, mixed - the totality of the first two. Speaking specifically about mackerel, a number of specialists suggest, especially at the initial stage of mastering the cold smoking of mackerel, to use a wet ambassador, which is also called universal.

For mackerel, in particular, the recipe for pickling is as follows.

It is necessary to buy some fresh fish, although it is suitable and frozen, although there is a risk that frozen during cooking can deteriorate, it is not known how many times it has already passed the process of freezing / thawing. The fish must be decapitated, gutted and well cleaned.

Then, prepare the brine (it is called brine) from the calculation of one kilogram of salt for five liters of water. Much depends on the choice of packaging for salting. This can be done in a bucket or deep tray (tray), the main thing is that the fish are located in this container tightly to each other, while the solution would completely cover them. In addition, salting should be carried out under the yoke, so you need to consider this circumstance.

You can not, also, use iodized salt to prepare brine, otherwise the finished fish will be hopelessly spoiled, acquiring iodine flavor.

So, the mackerel tightly fits into the brine, closes on top of any lid on which the load is placed, and is left in this state for 1.5-2 days. The degree of salting can be controlled by cutting and tasting small pieces.

Such a method of salting mackerel does not require further washing of fish, it is enough to dry it for several hours. In addition, it is noted that the versatility of this method extends to other types of fish raw materials, so this method is suitable primarily, as already indicated, for beginners to master the craft smokehouse.

The universal way of picking mackerel is perfect if you are dealing with an automatic smoking smoker "Dachnik" - an excellent tool for obtaining delicious delicacies with your own hands! Smokehouse gives the opportunity to smoke, virtually without interfering with the process, because all parameters are maintained in automatic mode.

Combined with a simple and convenient universal way to pickle mackerel, the use of almost no effort to produce any number of standardized products. Therefore, such a salted salmon is used to prepare mackerel for sale, and not just for personal consumption.

Mackerel is a common and loved by many fish. It is sold in salted, smoked, frozen form, and also in the form of canned food. Use it as an independent dish, used for cooking salads, snacks, sandwiches. But delicious treat  mackerel hot smoked. Virtually every supermarket can buy such a delicacy. But having smoked the fish yourself, you will get not only a unique taste, but also a pleasure from the very process of smoking.

Composition, benefits and calories of hot smoked mackerel

Mackerel - sea fish, detachment of percussion. Has a rich vitamin and mineral composition, it is considered very useful product. The fish contain a large number of  iron, magnesium, phosphorus, calcium, sodium, iodine. Vitamins A, PP, D, group B, fatty unique Omega-3 acids found in mackerel, are also not replaceable for the body.

The use of such a product positively affects the work of the digestive system, cardiovascular system, promotes the development of muscle and bone tissue. High protein content, which is well absorbed, is simply necessary for athletes and people with severe physical exertion.

Fish does not belong to dietary products, so eat it better in small portions. Excessive consumption of smoked meat leads to excess weight, problems with the heart and kidneys.

100 g of hot smoked mackerel contains:

  • Proteins - 20.96 g.
  • Fats - 17.82 g.
  • Carbohydrates - 1.46 g.
  • Caloric content is 248.35 kcal.

How to pick up mackerel for smoking

First of all, the fish must be prepared for pickling. To do this, you need to defrost it (if the product is frozen), separate the head, clean it from the entrails. The resulting carcasses should be washed and damped with paper napkins.

You can salt fish in two ways - with dry spices or with marinade.

For dry salting   take 1 tsp sugar, 2 tbsp. a spoonful of salt, a little black pepper ground. Carcass rub dry mixture, place in an enameled container for 3 hours. After, rinse with water and remove excess moisture with paper napkins. The fish is ready for smoking.

To pickle mackerel   (based on 1 kg) will need:

  • 2 liters of water,
  • 3 tbsp. l. freshly squeezed lemon juice,
  • 3 pcs. laurel leaves, 6-8 peas of black pepper,
  • onion peel (small handful),
  • 2-3 cloves of garlic,
  • 200 g of salt,
  • 100 g of sugar.

Boil water, add all the ingredients listed, boil for 5-7 minutes. Marinade to cool, pour the fish into it (to completely cover the carcass), leave in the refrigerator for 12 hours. After, carefully rinse with water and allow to dry 2-3 hours. Then we begin to smoke the fish.

Preparation of hot smoked mackerel in the oven

If you do not have a smokehouse, smoked mackerel can be cooked using a home-made oven. To do this, you will need: a cauldron with thick walls and a lid, alder chips, foil, a metal round grille.

Preparation:

  • A handful of alder chips are placed evenly on the bottom.
  • On top of the chips, put the foil in order to get a bowl with sides. Puncture the foil in several places with a needle.
  • Above the foil put a grate where the mackerel will smoke. You can use a stand for hot or old dumplings.
  • Lay out the pickled fish on the grill, close the lid with a lid. To prevent smoke from escaping from under the lid, you can put a piece of foil under it.
  • Preheat the oven to 180 ° C, place the cauldron with fish in it. To smoke for 45 minutes.
  • After that, let the dish cool completely in the cauldron. Then take out the fragrant delicacy and proceed to the tasting.


How to smoke mackerel in a smokehouse

Smoking fish is a very simple and entertaining process. First you need to build a fire, on which the fish will smoke. You can use the usual brazier.

Smoked mackerel is very tasty. But is it necessary to buy it in stores, or can you try to cook such an appetizing dish yourself?

Benefit and harm

Start is worth with useful properties. In general, fish must certainly be included in the diet, because it contains a lot of different nutrients: phosphorus, fluorine, zinc, sodium, manganese, sulfur, potassium, unsaturated fatty acids, vitamins PP, A, E and group B.

Mackerel is useful for the brain, cardiovascular system, central nervous system and, in general, the whole body as a whole. It improves brain activity, stimulates the synthesis of proteins, normalizes metabolic processes, protects tissues from premature aging and damage.

By the way, the calorie content of 100 grams of the product is only 220-230 calories, which is not much at all.

Now about harm

As well as any smoked fish, mackerel contains a lot of carcinogenic substances that can damage tissues and provoke the degeneration of healthy cells, causing cancer.

In addition, with improper smoking (and it is not easy to observe all the rules), some of the pathogenic microorganisms may remain, which will cause serious poisoning. So eating smoked mackerel is too often not recommended.

How are the professionals trained?

In general, smoking is the treatment with smoke. In total there are two ways: hot smoking and cold. In the first case, the fish is treated with hot smoke. Thus, the fillet is subjected to heat treatment, as a result of which all the bacteria die.


That's why this method is considered safer and more correct. With cold smoking treatment is carried out by so-called cold smoke, that is, there is no thermal effect, in fact, no. But the fish is well salted, and the ambassador, as is known, also contributes to the destruction of pathogenic microorganisms (if it is produced correctly).

How to cook at home?

So, is it possible to cook such a dish as smoked mackerel  at home? Yes, in several ways.

Method one

You can cook mackerel in liquid smoke - a special liquid that gives the fish a flavor and smack of smoked.

You will need:

  • 5 mackerel carcasses;
  • 100 ml of liquid smoke;
  • 4 tablespoons of salt (with a slide);
  • 1 tablespoon of sugar;
  • 1 liter of water.

Preparation:

  1. First, prepare mackerel. To do this, you need to rip open her abdomen and remove all the insides. The head and tail should not be removed.
  2. Now proceed to prepare the pickle. Water pour into a saucepan and bring to a boil. Dissolve sugar and salt in it and turn off the fire in a minute. Now add liquid smoke, mix everything well.
  3. Immerse the mackerel in the prepared pickle, from above put the press. Leave the fish salted and smoked for 2-3 days.
  4. Then take out the carcasses, rinse them in running water, cut into small portions and serve to the table.

Using this recipe, you can prepare mackerel almost like in a store. But remember that liquid smoke is pretty harmful.

Method of the second


This method is more complicated, but only natural products are used.

List of ingredients:

  • two fairly large mackerels;
  • two big handfuls onion husk;
  • two glasses of water;
  • 2 teaspoons of black tea (or two sachets);
  • three tablespoons of salt;
  • a tablespoon of sugar;
  • three bay leaves;
  • 10 peas of sweet pepper;
  • half a teaspoon of ground coriander seeds.

Cooking method:

  1. First you need to prepare a marinade. To do this, pour a half cup of water into the pan, place the onion husks there. Bring the contents to a boil and cook for about 20 minutes, then infuse for about 15 minutes. Decoction of the broth.
  2. The remaining water boil and put tea in it. Insist it for 10 minutes, strain well.
  3. Mix the tea leaves with the broth of onion husks, add bay leaf, pepper, coriander, salt and sugar. Stir thoroughly.
  4. Now prepare the mackerel. The head can be cut off, but it is not necessary. Gut the carcass and wash it under the tap.
  5. Pour the marinade into a shallow container, put mackerel in it, place the load on top (you can put an ordinary plate) so that the carcass does not float.
  6. Remove the container to a cool place for two or three days. To the welding and broth of onion husks uniformly colored the fish in a beautiful golden color, periodically turn over the carcasses.
  7. Delicious smoked mackerel is ready!

Method Three

This recipe will help to prepare an appetizing mackerel of hot smoked. Here's what you need:

  • two fairly large mackerel carcasses;
  • liter of water;
  • three tablespoons of salt;
  • 1.5 tablespoons of sugar;
  • 10 peas of sweet pepper;
  • 3 bay leaves;
  • 2 tablespoons black leaf tea;
  • 150 grams of rice.

Description of preparation:

  1. Approximately 12 hours before smoking you need to pour rice with water so that it only slightly covers it. Leave the mixture overnight so that the rice cavity absorbed all the liquid. Next, just mix the rice with one tablespoon of tea. The entire mixture is wrapped in foil, leaving a hole (it will be required to exit the smoke).
  2. Prepare the marinade. To do this, boil the water, add salt, sugar, pepper and bay leaf. All together, leave another minute, then turn off the fire.
  3. Gut and rinse well in the flowing water mackerel, then immerse it in the marinade, press it down and take it to the refrigerator or cool place for a day.
  4. Remove the mackerel and go to the hot smoked stage. Take the frying pan, cover the bottom with several layers of foil (you can additionally oil it with oil), put rice with tea, wrapped in foil, so that the hole is on top. Heat the mixture until light smoke begins to flow.
  5. Place the grill in a frying pan, put mackerel on it. Cover the frying pan with a lid.
  6. Smoke the fish on each side for twenty minutes. Cool the mackerel and serve.

Bon Appetit!

Aug 12, 2015 Olga