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Cold smoked mackerel (dry method)

Cold smoked mackerel (dry method)

Category: Fish dishes
Cold smoked mackerel (dry method)

Ingredients

fresh (frozen) mackerel
salt 22% by weight of fish
liquid smoke

Cooking method

  • 1. Gut the fish (leave the head, remove the gills), rinse well, dry. Rub well with salt (especially inside). Place in a large tray or bowl.Cold smoked mackerel (dry method)

  • 2. Salt in a cool place (refrigerator) for 2 days, turning occasionally.Cold smoked mackerel (dry method)

  • 3. Rinse the fish well with cold water and hang out to dry by the tail for 3 hours. (I hung out on the balcony).

  • 4. Then coat well with liquid smoke and leave for 15-20 minutes.

  • 5. Hang again by the tail for drying for two days.Cold smoked mackerel (dry method)

  • 6. The fish is ready, you can cut and taste.Cold smoked mackerel (dry method)

Note

There is a recipe on the forum Cold smoked mackerel at home

But mackerel can be cooked a little differently. The difference lies in the fact that this fish turns out to be drier, and its fillets are more elastic.

Try it, you may like this option more!

My remarks:

1. I cooked this fish at the same time as the first option, so for a change I did not use liquid smoke in this option. The result is a very tender, tasty salted-dried mackerel.

2. Salt needs 220 grams for every 1 kg of fish. It seems that this is a lot, but the fish will absorb the necessary amount of salt.

Source: https: //Mcooker-enn.tomathouse.com/s-image/637/zakuski/skumbriya-xolodnogo-kopcheniya-suxoj-sposob

Cook
Thanks for the recipe.

Question: It's cold on the balcony now. Did the fish freeze?
Luysia
I did not now, but before, then there was a positive temperature on my balcony.
Cook

Got it, thanks.
julifera
Quote: Luysia

4. Then coat well with liquid smoke and leave for 15-20 minutes.

5. Hang again by the tail for drying for two days.

That is, wash off the smoke?
Luysia
Quote: julifera

That is, wash off the smoke?

And where is it written that the smoke should be washed off?

"4. Then coat well with liquid smoke and leave for 15-20 minutes.

5. Hang out again by the tail for drying for two days. "

That is, spread it with liquid smoke, let it sit for 15 minutes and hang again for two days.
julifera
This confused me - "leave for 15-20 minutes"
Because if you do not rinse, then why leave, and not immediately hang
Luysia
Quote: julifera

This confused me - "leave for 15-20 minutes"
Because if you do not rinse, then why leave, and not immediately hang

Well, so that it WAS SOAKED, SUCKED, and not all the GLASS at once on the floor!
julifera
Truncated, the boss is clear!
Luysia
Quote: julifera

Truncated, the boss is clear!

Learn student!
Olga from Voronezh
I have been cooking such fish for a long time. The recipe was exhibited back in February 2010.
🔗
It turns out tasty.
Luysia
Olga from Voronezh, I have indicated my source of the recipe.

The main thing is that the fish is tasty.
Olga from Voronezh


Cold smoked mackerel (dry method)
nut
Girls, and hanging on the balcony for two days is a prerequisite. Today at 14-00 I hung it out on the balcony and walk around like that cat around the bush and think about how I can withstand until Sunday afternoon I love fish in any form, but of course except raw
Luysia
nut, if there are two fish, then you can try one now, and if there is one, be patient a little to find out what it should be.

I think so!
nut
Luysia there are not two, there are five of them - to walk like that
Luysia
Take a walk nut, walk! Customs gives the go-ahead!
Marilyn
Hello, I re-read all the comments twice, hence my question. But having hung out a fish somewhere on the balcony or somewhere, you don't need to wrap it up with gauze, for example? flies won't nest there?
Luysia
Marilyn, flies do not fly on my balcony, since all windows are covered with a net.

And in another case, of course, protection from flies is needed.
Crumb
Luysia-chka
And if I hang this fish in this heat at room temperature by the tails, I don't have it ... no rotten go bad?
Luysia
Krosh, you yourself have already RIGHTLY decided that in this weather it is better to do Cold smoked mackerel at home Just in case of fire!
Ru
For some reason, my fish took a little more salt than I would like, but in general it's delicious. I am sure that if someone tries this fish without knowing the cooking method, then they would never distinguish it from a store fish.
lettohka ttt
Thanks for the recipe, bookmarked
solmazalla
But if you do everything according to the recipe, only without liquid smoke and smoke it cold smoked in a smokehouse? Need to try
 

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