In fact, my mackerel is, so to speak, not present, as on normal it in the smokehouse to smoke it is necessary. But at home smoker until done, according to this "smoked" using "liquid smoke". This is perfectly normal and acceptable. For the fans to make noise that this is bad, wrong, carcinogenic, etc. say – "Liquid smoke" is perfectly normal and allowed food additive and harm shall be less than natural Smoking. It is used widely from fish – meat and sauces. So do not throw Slippers for liquid smoke. Here's my simple recipe and spent, he took him a long time from the Internet and eventually a bit under itself adjusted. Well, let's get started. Two liters of "marinade", we need: 1. Salt 210 gr. 2. Sugar - 70 gr. 3. Black tea - 4 tea spoons. 4. Bay leaf - 5 leaves. 5. Bell pepper - 10-15 pieces. 6. Onion peel - 20 gr. 7. Liquid smoke - 160 gr. 8. Water - 2 liters. Here is a simple set. And she mackerel, I almost forgot it.

Take an old saucepan in which the eggs and paint, because after onion peel almost never washed it, sorry normal dyeing. Pour 2 liters of water, throw the peel, Bay leaf, pepper, tea. And on the plate it. After boiling, the little Probolic 30 minutes to cook.

After half an hour of cooking, remove from heat and filtered.

Now introduce salt, sugar.

Liquid smoke.

And send in the sink with cold water, that would cool faster. The marinade is ready.

Now we will actually fish. While fiddling with the marinade the fish is thawed, we did it in advance from the freezer to defrost shifted to another unit of the refrigerator. Sorry what fresh fish we have not found...

Cut off the head, gutting it carefully, wash. You can with the head, but it makes no sense, and the gills have to pick out. Oh, this time God sent some puny rybicka, well let him, the taste is not affected, for dinner enough.

Put the mackerel in the pan, and pour the "marinade".

Protoplasm fish platter, cover and refrigerate it. In the fridge she had to lie 2.5 days.

Well, time passed 2.5 days. Get the mackerel from the "marinade". Thoroughly wash them under running water and hang to dry for an hour 4 – 5.

When the fish has dried remove it.

And RUB a bit on all sides with sunflower oil. The refined oil, without odor. RUB with a cloth, not a lot.

Place the mackerel on a parchment (baking paper).

Wrap it and refrigerate for a day, what would it all have been "married"

At the end of the day to get her cut. Here such it turns out on the cut.

And even closer to the type of structure trying to show.

Well that's all, we made a delicious mackerel at home without any straining and chemistry. It is sometimes tastier than a normal store. All a pleasant appetite.