Description
This recipe for smoked mackerel is known for its simplicity. See for yourself how easy it is to cook fish.
Ingredients
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Mackerel
2 kg
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Salt
8 Tbsp
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Sugar
4 Tbsp
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Onion
-
Allspice
7 piece
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Bay leaf
3 piece
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Vegetable oil
-
Liquid smoke
3 Tbsp
Cooking
First, prepare the brine: combine all the ingredients, except for the "liquid smoke", bring to a boil and cooled. Then add "liquid smoke" (if it is not, then the taste of fish is not smoked)
Then take 2 kg of mackerel, cut off the head, clean the insides and wash the fish. (I head left)
Thus prepared fish is put into cold brine and leave under oppression in the refrigerator for 3-4 days.
Then take out the fish from the brine, dry it with a paper towel and suspended by the tail for 12 hours at room temperature.
Put under the fish any dish, as it will drain the fat.
Prepared mackerel smazhem butter.
This recipe for smoked mackerel is just amazing! Try it, you will not regret.
[color=brown][size=6 ]Bon Appetit![/size][/co lor]
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