Fish universal Ambassador
Recently I bought a small, inexpensive smokehouse primarily for Smoking mackerel. And there was a question about finding a marinade for fish. Have checked all the net..., I have been reading a bunch of reviews... and here it is a miracle, I found the ultimate all-purpose marinade.


  • Water

    1 l

  • Salt

    4 Tbsp

  • Sugar

    2 Tbsp

  • Black pepper

    1 tsp

  • Bay leaf

    3 piece

  • Allspice

    5 piece

  • Fish

    3 piece


I write based on one liter of water, enough for three medium-sized fish. My marinade is not heated, so for convenience, you can use a 1.5 liter plastic bottle. Pour into it 1 litre of cold water added through the funnel, salt, sugar and pepper. Close the lid carefully and begin to shake, until salt and sugar is completely dissolved. The fish I took frozen. Defrost, wash. Further two options: either gutting for the future of Smoking, or leave as is, entirely.
I have a 5 litre container for food products, the most convenient option. We put him in our fish and cover with the brine. Add Bay leaf and allspice. It is desirable that the brine completely covers the fish.
Everything is ready. The fish put into the fridge. Once a day the fish can be reversed, so that it is evenly salty. And then again, two versions of events.. If we fish to smoke, then keep in the brine for 1 day, maximum 3 days. Get blotted with a paper towel and hung in a cool place for several hours (3-5), the fish has little to provalitsya, so to speak, for COPT, we don't need wet the product, or in the Smoking process on the surface of the fish formed an ugly dark spots (condensation will drip). Or the second option, in my case, herring. Here the term proselki depends solely on your preferences. If you like salted, you will need 3-5 days, saltier - 7.
You can pickle the fish for future use. After the brine laid it in bags and put them in the freezer. After defrosting (only in my opinion) taste qualities do not change.
Bon appetit!!!
PS: Sorry if suddenly tumble debut, so to speak.
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