Mackerel clean, mix with salt, sugar and spices to taste (I just added black pepper). Put under the yoke and on the day put it in the refrigerator. At the bottom of the cooker, pour liquid smoke on a stand for the cooker to put the mackerel, cover tightly. Then put on the stove on medium heat and as soon as you hear the noise the pressure cooker boiling, remove from the heat and leave the pressure cooker closed for a few hours, so that the whole fish has become impregnated with smoke flavor.

I read a lot on the Internet about liquid smoke about the dangers and benefits. Many different opinions, some argue that natural smoke is even more harmful. And I think just everything should be in moderation, because salt and sugar are also bad for health)))And buying in the store ready products, we do not know how much there is chemistry. So, I think the recipe has the "right to life" And on taste and color...)))I Will be glad to review and discussion on liquid smoke and generally smoked.