Mackerel must be properly thawed: not in the water, not under water, not at room temperature. Fold the frozen fish on a tray or large dish and place in refrigerator to defrost. Usually put on the night (Thursday to Friday). It's not because there are some "zabubony" about the days of the week. Just smoked a few "hits" at once, and it is convenient to me to do on a weekend Saturday... After complete thawing the fish should be gutted (heads not cut off), rinse thoroughly. Note - all that was inside needs to be cleaned... and the remnants of the viscera, and the black film... Salt. Not when weighed exactly how many leaves of salt - just tell me how you are doing. Two fingers of his left hand to reveal the fish abdomen and right hand pour there two or three big pinches of salt. A little rubbing it into the meat. On top of the skin, just pour a pinch and lightly "scrubbed" with your fingers. Spread salted fish on a tray and put into the fridge for 10...12...14 hours - how to get. Gutting and salting usually spend Friday morning before the "cornuti" to work...

After a time the fish washed off the salt under cool water. Not the warm! It is clear that in cool water to "kozukata" not very nice - but bear with me... Bandages as shown in the photo. Hung out to dry in a cool room for 10 hours...12 (mine is the night from Friday to Saturday). Depending on the time of year - I have this or attic, or garage, or just in the yard, covered with gauze...

Dried fish laid out on grid smokehouse, lightly greased with vegetable oil. In my smoker fits 8 mackerel of medium size (4 on each grate)...

Set the smoker for not a lot of fire. In this photo recorded the beginning of the process, but in reality need so as not to "fire" and "heat", and less than, for example, to the barbecue...

When this "paprika", which is located on the lid there was smoke - note the time. The whole process of Smoking takes about 40 minutes. Smoked in this mode: 5 minutes fire 5 minutes - smoker with a fire move, 5 - fire, 5 - shift. Open the smoker and turn the fish. Again: 5 - fire, 5 - shift... well, etc...

After Smoking the fish is neatly extracted, and put in a cool room (or outside) for ventilation. Or overnight, or 12 to 14 hours - how convenient. This procedure is necessary because immediately after Smoking the fish is Sooo concentrated and the smell and taste of smoke. I don't know how - but not me, not my family that there will not be. After "airing" the fish is wrapped in paper (IN PAPER and not in plastic bags) and sent to cooling for a day in the fridge...

The result of this cooking is mackerel almost "cold smoked", as You can see in the photo. Cut chilled mackerel and served... And in the beer as is - Whoo! Song!!!