Cold smoked mackerel at home

Cold smoked mackerel at home

Category: Fish dishes

Ingredients
fresh (frozen) mackerel	1- 6 pcs
onion peel	2 handfuls (as many as possible)
salt	4 tbsp. l. with a slide
sugar	2 tbsp. l.
water	1 liter
liquid smoke	100 ml

Cooking method

• 1. Rinse the husk with water, add a liter of water. Add salt, sugar, bring to a boil and cook for 20-25 minutes. (I boiled the husk, left it to infuse overnight, strain it in the morning and add salt and sugar.)
• 2. Gut the fish and rinse thoroughly. (I also removed the gills.)
• 3. Add liquid smoke to the strained brine.
• 4. Pour the brine into a suitable form, put the fish in it.
• 
• 3. Press down slightly with something from above (so that it does not pop up). Keep the fish in a cool place in brine for 2 days.
• 4. Remove from the brine, rinse with cold water, dry, cut and ....
• 

Jamie Oliver's Asian Mackerel (Cvetaal)

Mackerel stuffed with creamy caviar pate (Rusalca)

Lucia, you have recipe fireworks today, I believe it's delicious. Anastasia gave a similar recipe and there was described the know-how of how to ferment it: take a 1.5 liter plastic bottle, cut off the tapering part from above, and then the fish turns out to be all in brine and stands upright.

Lucia, you have recipe fireworks today, I believe it's delicious.

It was evening, there was nothing...

Anastasia gave a similar recipe and there was described the know-how of how to ferment it: take a 1.5 liter plastic bottle, cut off the tapering part from above, and then the fish turns out to be all in brine and stands upright.

Now, if you could find a suitable glass container (like a jug), and plastic - somehow you don't want to.

[Luysia]

Luysia, I waited for this recipe. Only here is the task .... there is no husk. We'll have to save.

Thanks for the recipe.

[Gaby]

Julifera, I bought at the bazaar, you take a closer look, I took just the Russian * Kostrovok * called.

Thank you Gaby Boom look!

Do you have 7 Holmlv stores? We sell aero grills in these stores. You can buy smoke there.

No, there are no such people.
Usually in our Komfi, in the middle of fifty different coffee makers, they sell any coffee, just to buy it.
But among the grills it was empty, I did not see any bottles with smoke.

[julifera]

julifera, I also bought at the market, in a stall, where there are spices, coffee, mayonnaise, and other small things.

Here is a photo to know this "liquid smoke" in the face.

[Luysia]

What is it about this !!!! Well this can be done at the same time!

Luysia we need to buy fish, urgently! And if you put it in the marinator ... so you can eat it in a day ... that changes things

Cook come for the husk, I have her bag

Yeah! Will not have time to lie at home just
I will definitely come with a report!
After all, what is this liquid smoke from? What kind of beast is this?

[Arka]

Arka : read: composition: water solution of natural wood smoke.

Luysia
Whoever has a negative attitude towards liquid smoke can cook without it - there will be just salted mackerel.

I bought it once (in our market they sell it almost everywhere) and poured everything out.
Maybe not lucky, but I met on the network the opinion that it does not smell of smoke and the taste is unpleasant. This is exactly what I got.

I see an alternative in the form of adding tea with a smoked flavor (I personally think this option is healthier).
In extreme cases, not a domestic manufacturer.

Good article about smoke
🔗

ps I saw today "Liquid Smoke" in Silpo, 16 UAH each.

I bought it once (in our market they sell it almost everywhere) and poured everything out.
Maybe not lucky, but I met on the Internet the opinion that it does not smell of smoke and the taste is unpleasant. This is exactly what I got.

I showed above what I bought. It is made in Russia. It smells like smoked to me.

🔗

"Liquid smoke - chemistry?" :

🔗

["Red Arrow" USA]

Wow, I barely found it with smoke, I had to climb the whole bazaar.
As a result, a half-liter of the “Trapeza” TM was bought - 17 UAH

It is written on it that:
Manufactured by "Red Arrow" USA (spilled in Kharkov, obviously by this very Meal).

About Red Arrow:

In 1955, Dr. Clifford Hollenbeck discovered that with controlled pyrolysis of hardwood sawdust (decomposition of wood when heated to 450 ° C without air access), natural smoke particles can react with water particles. This discovery was a breakthrough in smoking technology. Thanks to this, a whole series of natural liquid fumes has appeared.

Production technology:

Red Arrow's natural liquid fumes are produced by the controlled pyrolysis of hardwoods. Smoke particles entering the collector react with condensed moisture, pass a multi-stage filtration system, as a result of which all substances harmful to the human body (resins, benzopyrene, etc.) are removed.

All materials used are carefully selected and do not contain genetically modified organisms. The field of application includes all areas of food production.

All Red Arrow products are approved for use by the FDA, USDA and USDA.

[Luysia]

The smoke smells awesome - just smoked mackerel and smells

Only Luysia - I don’t know what to do, I’m afraid to pour 100 ml of my smoke, 10 ml per 1 kg of finished product is written on the box. And how is it written on yours?

Yes, and just an American friend warned me today that they are afraid to take too much American smoke, otherwise there will be sheer bitterness.
Plus about the Russian smoke I came across today in the internet on the information that it seems to be weaker.

And the second I don't know - is it ok to salt without a head? Or do you need a head in principle?
I'm just with the fish for a very big YOU, I don't understand anything about it.
I know just store-bought smoked mackerel with a head tastes better to me than without a head, I don't even know why ...

All the ingredients are already ready, I even dug up the husks, you just need to start the process correctly

The head of the mackerel does not need to be removed, you just need to remove the gills.

I added liquid smoke as I wrote -100 ml.

It says on my bottle:

"Method of use.

Added to taste during preparation. Approximate consumption 0.5 -1 tsp. per liter of soup at the end of cooking. 0.5 - 1 tbsp. l. for 1 kg of meat or fish at the start of cooking. "

As we can see, less is added to soup and meat, but this is the same quantity that will remain in the finished product (soup, meat). And after salting the fish, we will not drink the brine, but pour it out.

The head of the mackerel does not need to be removed, you just need to remove the gills.

Why should you leave your head? It's just interesting to know what it gives

Through the smoke, thanks, I understood

Why should you leave your head? It's just interesting to know what it gives

Why delete it? So it turns out a whole pretty little fish! Cut off the head, it will begin to soak everything on the cut and creep in the brine!

The main thing is to clean well the insides, the black film, and wash the blood near the spine.

[Luysia]

Luysia as a noble fish scientist, I would not clean out the insides, the current of the gills. When we smoke fish in the country, we finally do not clean the fish. This preserves its internal fat, it turns out fatter. If you do not destroy the ZhP, then there will be no bitterness ... IMHO

[Luysia]

Luysia as a noble fish scientist, I would not clean out the insides, the current of the gills. When we smoke fish in the country, we finally do not clean the fish. This preserves its internal fat, it turns out fatter. If you do not destroy the ZhP, then there will be no bitterness ... IMHO

Dear noble fish scientist! I'm not ready to ferment fish in brine with poop
with entrails! Well, just not ready!

I know they do this with freshly caught fish to preserve fat. But believe me - this mackerel is already enough, even VERY fatty enough (you can see it in the photo).

Phew, overcame, with the guts did not dare
Hope someday I love digging in fish

[julifera]

julifera so I didn’t understand if it’s already gutted or not
I will do with guts

I will do with guts

The author is not responsible for this!

[julifera]

julifera so I didn’t understand if it’s already gutted or not
I will do with guts

SchuMakher - without, in the sense of gutted, she was so much gore when I just took out the gills that I decided to take out everything else, otherwise it did not wash out in any way and all the blood was bloody.

I took out the ZhP and everything else neatly, I did not seem to cut through anything unnecessary (although I first got acquainted with the picture in the internet - where in the ZhP fish)

This is actually the first time in my life I've been salting fish, so I'm gaining experience little by little.
Once upon a time I worked with women - everyone around was constantly salting something themselves, we were taking tons of this fish of various types in bulk, I somehow did not react.
Now around there are only guys and all non-fish, there is no one to agitate.

And then I was hooked, I even wonder to myself how I was led to this, because I could say to myself - "I rarely get hunted, you can buy in the store."
It’s a whole epic for me to break out to the market for this smoke at dinner, but I, like a bad head, followed him.
I want to try in spite of all these fish picking - and that's it - so I try.

Toko's hands stink, they don't wash, the cat can't walk around me calmly

I see an alternative in the form of adding tea with a smoked flavor (I personally think this option is healthier).
As a last resort, not a domestic manufacturer

What is this tea?

[simfira]

simfira Lapsang-Suchong

[julifera]

julifera
As an option for "fighting off" the smell of hands, you can wash with toothpaste or rub with lemon. And sunflower oil also perfectly removes the smell of dampness. I smear it with a knife, and a sink in which I washed the fish, and at the same time my hands. Then, as usual, I'll wash it with soap and it doesn't smell ...

[LenaV07]

LenaV07 - thank you, the pasta helped !!!
It was not so much hands as nails smelled - just the case for an old toothbrush

Girls, I'll put in my 5 kopecks, I made such a mackerel, I learned the recipe in Western Ukraine, where I stayed in the fall, everyone makes this fish there, only salt-5 tbsp. spoons, and sugar 1 tbsp. l - l smoke-3 tbsp. l, keep in brine for 14 hours, then hang it by the tails so that it dries. I did it several times, we liked it very much, only for me 14 hours is not enough, it turns out with blood inside and gives it away with raw fish, then I left it for a couple of days for ripening, it turns out -super And instead of onion peel I brewed strong tea, such a golden color is obtained, only at the beginning it is necessary that the brew is infused well, and only then add salt, otherwise it will not turn out such a beautiful color.
I gutted the mackerel and cut off the head or bought it already decapitated.
This recipe, I think, is more successful. than mine.
Py Sy The line "Easier to buy" is not relevant for me, I have not been able to buy such a funky mackerel for a long time.

[NIZA]

Agree with NIZA!! For a long time I have been making such a fish on tea ... Now I got used to taking tea bags, so there are no tea leaves ...


the photo is not mine (I can't find mine because of the prescription ...)

How much tea should you take per liter of water?

How much tea should you take per liter of water?

I would take 3 bags - not bitter, but if bitter, then 2

By the way, the smell of onion peel was not very good for me when it was boiled, I wanted to paint it with tea, then I thought that the liquid smoke would interrupt the smell and did it in a husk broth.
But next time I will not fool my head for a long time, I will make a seagull.

I'm already looking forward to the evening to try what happened there

Resolved - I will not endure and collect the husks, it's time to go for fish!

There is fish, there is smoke! It remains to brew tea!
Girls stop torture by posting such delicious pictures! Where is the mercy ?!

I take 10 bags of 1.5 liters. + 4 st. l salt + 2 tbsp. l sugar and liquid. smoke

[Luysia]

Luysia
Here I am with a report !!! No words are delicious!
I did not clean it, only vibrated it, that is, pulled out the gills along with the intestines, while the abdomen remains intact (picture "b" in the figure)
🔗
🔗

[julifera]

By the way, the smell of onion peel was not very good for me when it was boiled, I wanted to paint it with tea, then I thought that the liquid smoke would interrupt the smell and did it in a husk broth.
But next time I will not fool my head for a long time, I will make a seagull.

I'm already looking forward to the evening to try what happened there

When hot, the broth of onion peel has a smell, but when it cools down, it does not.

The evening has already passed, and julifera is silent!

Or you swallowed your tongue, or you didn't like the fish?

Luysia
Here I am with a report !!! No words are delicious!

SchuMakher, well, VERY VERY abnormal photo !!!

And special thanks for the new term ("zibrovala")! We will know how to dismember a fish and how it is correctly called!

[Luysia]

Luysia - terrible LIKED !!!!

I didn't write because I had to try the fish at night, but we passed out early - we had to leave in the morning.
So they could not stand it and in the morning they tasted everything, I had to stock up on drink for the trip
Surprisingly, I didn't have to drink much, the fish learned to be moderately salty, as I love and did not cause terrible thirst
Yesterday we arrived with regret that there was nothing left in the bins, I did only 2 things.

In short, mackerel is incredibly tasty!
Thank you tremendous Luysia for the recipe !!!

[SchuMakher]

SchuMakher, How interesting! So, you just take the gills, pull and they are pulled out along with the intestines, no preliminary preparation is needed? There, in the picture, something else is circled in a circle ...

[Luysia]

Luysia - terrible LIKED !!!!

In short, mackerel is incredibly tasty!
Thank you tremendous Luysia for the recipe !!!

[May @]

May @ picture a) shows how the back is processed, the dorsal fin is cut out.
With vibration, we do this: cut off the place where the gills are attached at the lower lip, on the chin, then we draw our finger, separating the entrance to the fish's belly by the roundness. There, the fish has something like our diaphragm, such a dense film-barrier that separates the abdominal cavity from the head, so it must be destroyed, then the gills are separated from the head and gently pull for them and the intestines stretch behind them, milk remains in the belly and caviar, if any .... well, something like this

[Luysia]

Girls, I prepared this fish too. This is SOMETHING extraordinary! No photo - the phone sat down, but while it was charging, the family ate everything smartly and asked: is that all? I did two things for the trial. Poured onion peel broth + 2 tablespoons of tea + liquid smoke. Only my little joint turned out to be Fish filled in and put on the street, and we have a frost hit! And my fish stood frozen for 4 days instead of two. Although it didn’t affect the taste in any way, even though I didn’t turn it over. Today I brought it in, defrosted it and ... ate it! I bring the ba-a-alshya thank you Luysia - to the author of the recipe!

[Pinky,]

Pinky, well at least the fish salted in such a cold!

Cook even more, to your health!

And with this frost, a large swing of Peking cabbage on the balcony froze over. Maybe it's good for stuffed cabbage rolls?

Luysia, thank you so much for the recipe! This is delicious!
I cooked, however, on a tea pot with the smell of something smoked and a clear smell of prunes, since I did not find liquid smoke.
The color of the brewed tea turned out to be a very rich black color - I decided to do it without onion peel. Realizing that this is an "experiment", I cooked only one fish .... Which I really, really regret ... We'll have to wait another two days - a new batch of mackerel has already been loaded!

[VeraV,]

VeraV, good experiment with tea!

If possible, write the name of the tea and a photo of the box would also be helpful.

[Luysia]

Luysia I think the tea was like that! If not, then this is exactly what you need ... this aroma ... ahhh .... I'll go brew the last packet and die

lapsang sushong

🔗

Chinese transliteration: lapsang souchong
synonyms: lapsang sushon, lapsang suchong
The name of Chinese black tea, made from a rather coarse large souchong leaf, smoked in the smoke of pine sawdust, pine needles and cones. Lapsang Souchong was Winston Churchill's favorite tea.
This tea is smoked even during preparation - first when drying, then when drying after fermentation.
This tea has long been produced in the Chinese provinces of Hunan and Fujian. A beginner in tea gourmet will say that lapsang sushong has a rather exotic "turpentine" (!) Taste, but the esthete will clearly feel the shades of prunes in the smoky aroma.

This tea is traditionally winter and autumn. Popular with smokers, probably for its smoky aroma.

Absolutely true, though from a different manufacturer.
While I was looking for a picture, already knowledgeable people answered! Thank you!

ShuMakher, oh, I carefully read your message - "but the esthete will clearly feel the shades of prunes in the smoky aroma. "
Well, I immediately felt the prunes - very nice for myself!
So the fish in this tea is wonderful! In the finished one, however, the prunes are not felt - they are wonderful smoked mackerel!

[SchuMakher,]

SchuMakher, thanks, how about a robe with mother-of-pearl buttons?
WILL SEEK!!!

[Luysia]

Here I am.

Found all the ingredients. Salted. Salted for 4 days so that it salted well.

Salted myself and my neighbor. I gave her the fish today. She had a sister visiting, so the two of them cracked ate a whole large, thick mackerel.

And I cleaned my fish. Well, very tasty.
Luysia, many thanks for the recipe. We are waiting for further creative solutions.

Dragged a thank you.

I read about Machines tea, upset. Sitting on the forum so much is needed, just a nightmare.

Here she is, my beauty ... I almost forgot to upload a photo.

[Luysia]

Luysia, many thanks for the recipe. We are waiting for further creative solutions.

Well at you, Cook, and intuition!

There is a new solution, there is no photograph.

There are two options: either take the word without a photo, or wait for the recipe to be repeated.

We take your word for it and wait for the recipe.