Without fat mackerel on the table, the New Year will not come: cold-smoked fish

Piquant cold-smoking At home, it will become a decoration of the festive table. This recipe does not require the use of any special installations. The process of smoking occurs without problems and long waiting. So what do you need to get such a delicious fish?



Cold-smoking mackerel at home Prepare cold-smoking It can be different, but we offer an option using additional pressure. The fish must be placed in a special marinade and covered with a lid of a suitable diameter. On this lid, the cargo will be located so that the mackerel is properly saturated with a marinade.



Perfect festive treat Ingredients

• 2 mackerel
• 2 l of water
• 8 tbsp salt
• 3 tbsp sugar
• husk
• spice

Delicacy for Christmas table Preparation

1. Prepare a small pot for marinade. Throw in spices, salt, sugar and onion husks. This ingredient is not to be regretted. Add about 4 handfuls of husks and boil it before boiling. After that, lightly reduce the fire and cook marinade for another 15 minutes.
2. The finished marinade must be removed from the fire and left alone until completely cooled. Then strain the liquid through gauze or a very small sieve to get rid of unnecessary elements. While the brine is cooling, there is time to do it. fishery.

It is best to choose fresh frozen mackerel or fresh fish. Wash it thoroughly under cold running water. Cut off the head, and also clean the fish from the insides. The fins can also be cut off, while the tail is removed at will. But remember that pickled You'll have to hang up. So it is better not to greatly reduce the tail area of mackerel. Prepare a special container where you can place fish for the cold-smoking process. For example, a glass form for baking is suitable. Metal containers should not be used. Pour the filtered brine into the mold and immerse the mackerel there. Cover the fish with a lid of suitable diameter and put pressure on top. The smoking process will last about 3 days. During this time, mackerel is recommended to be constantly turned over so that it is evenly and qualitatively. marinade. Then you need to hang the fish by the tail, using paper clips. Leave the fish upright all night. In the morning, you can lubricate ready-made mackerel of cold smoking with vegetable oil.



Piquant homemade mackerel for dear guests There is a minus in this recipe. It is difficult to stand for three days, knowing that in the refrigerator marinated so appetizing fish. I'd rather. taste. But you can’t, you have to wait for the process to be completed. In addition, some hostess advise to add to the marinade a little strong tea, pieces of prunes or a few drops of liquid smoke. Then homemade cold-smoked mackerel will not differ from the purchased one.



To simplify the task for those who are always busy and do not want to constantly run to the refrigerator and turn the fish, you can slightly upgrade the recipe. Put the mackerel in a regular marinade bottle. The most common plastic bottle with a volume of 1.5 liters or 2 liters is suitable. Be sure to try to cook a fish according to this recipe holiday. We are waiting for you in the comments with a reaction to such an interesting and useful method of smoking at home.