Hot smoked mackerel in a microwave or convection oven

Category: Fish dishes
Hot smoked mackerel in microwave or convection oven

Ingredients

Fresh or frozen mackerel 3 pcs
Water 1L
salt 4st. l.
sugar 2st. l.
liquid smoke 30g
onion peel or, for lack of one, black tea brew zhmenya, if tea, then 2 bags

Cooking method

  • 1. Wash fresh or frozen mackerel, cut off the head, tail, and gut the insides.
  • 2. Boil water, add salt, sugar and "garnu" onion skins. Boil all this for 5 minutes, then cool and strain, discard the husk. In the absence of husk, it can be replaced with black tea. Add liquid smoke to the cooled broth.
  • 3. Place the prepared mackerel in a suitable dish and pour it with brine so that the whole fish is completely covered with it.
  • 4. Leave the fish to infuse for 8-10 hours in the refrigerator, I usually leave it overnight.
  • 5. Take out the pickled fish, grease it a little with vegetable oil and place it on a microwave oven grill, which it grows in the same way beforehand. oil.
  • 6. Now we send our mackerel to the microwave, preheated in convection mode to 100C.
  • 7. We put on convection mode 100 degrees, first for 40 minutes, then we take out the grate, turn the fish over to the other side and send it at the same temperature for another 20 minutes. Thus, the total smoking time is 60 minutes.
  • 8. At the end of the process, remove the lukewarm fish from the wire rack, wrap it in parchment paper and put it in the refrigerator.
  • Hot smoked mackerel in microwave or convection oven
  • Now the hardest thing is to let the fish rest for 3-4 hours in the cold and you can eat !!!

Cooking program:

Microwave with convection mode 100C or electric oven

Note

Such a fish will decorate any festive table, it turns out exactly like a store fish, the structure of the meat is dense and the smell of fish is breathtaking
By the way, the cooking temperature should not exceed 100C, because the fish then turns out not smoked, but baked.

Recipe from the site "My HP", author yaLenok, for which many thanks to her

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mariolk
What a beauty
Zoya Grishina
I drag it to bookmarks. I just don't want to use "liquid smoke" - there is a lot of carcinogen in it.
Olima
Quote: Zoya Grishina

I drag it to bookmarks. I just don't want to use "liquid smoke" - there is a lot of carcinogen in it.

You can try it without liquid smoke. The original recipe for smoke was 50g, I myself do not welcome it, but this is the only recipe where I use it, but in a reduced amount.
Melanyushka
Olima, and for the oven the same modes as in the microwave? Not higher than 100 degrees?
The fish is very beautiful and, I have no doubt that it is very tasty.
Harisma
I have striped perch, is it suitable for this recipe?
Olima
Quote: Melanyushka

Olima, and for the oven the same modes as in the microwave? Not higher than 100 degrees?

Wherever you cook this fish, everywhere you need to observe the temperature regime not exceeding 100C.
Olima
Quote: Harisma

I have striped perch, is it suitable for this recipe?

I know for sure that sea bass is very good for this recipe, the owner of the recipe wrote about this.
But what kind of animal is such a striped perch, I, to my shame, do not know.
Oksyusha
Sorry for my question ... and then the microwave does not smell like fish? Is it really possible to wash it? otherwise I'm in it and pies, and casseroles and all sorts of porridge ...
Olima
Mackerel in the microwave does not sprinkle fat, I just wipe the stove with a damp cloth after cooking, sometimes I put a cup of water and turn it on at full power for 5 minutes.Well, it's like the usual procedures for keeping the microwave clean.
Only in the recipe I did not write that I put the grill with fish on a pallet, and then on a spinning dish, the pallet is easier to wash than a dish, liquid or fat drips a little from the fish during cooking.
By the way, I also make all the baked goods in my microwave oven. And she doesn't stink of fish to me.
Oksyusha
Thanks, bookmarked, I will definitely try
Harisma
Quote: Olima

I know for sure that sea bass is very good for this recipe, the owner of the recipe wrote about this.
But what kind of animal is such a striped perch, I, to my shame, do not know.

This is a large sea bass with a black and pink stripe, Delicious, fatty.
Olima
Quote: Harisma

This is a large sea bass with a black and pink stripe, Delicious, fatty.

Then it will do
Harisma

I drag to bookmarks
Scarlett
Olima Fish Made 2 huge pieces for testing - barely knocked off a piece of tail from her husband to work on the brake for him the next day, so the husband said that she became even tastier! gobbled up at a time!) Girls, well, very tasty !!!! I ran a plus sign
Olima
Tanya, I am very glad that I liked the fish. And it really becomes even tastier if you lie down longer. I once had a fish for 3 days, although it was worth so much effort, constantly guarding this fish so that my husband would not eat it, and so it turned out to be generally super-duper.
Crochet
Olenka, I'll come to you with bahhThank you very much:

Hot smoked mackerel in microwave or convection oven

Mommy and her husband are delighted !!! The next will be hot-smoked herring, the board of elders has already made a decision, yes ...
Olima
Kroshik, well, the beautiful fish turned out to be so bright, but most importantly, your whole family liked it. And the table setting for the fish is correct, in the background there is pivasik.
Unsubscribe what kind of herring you get, I didn't do it for some reason.
Melanyushka
Olya, and I am grateful! The fish turned out to be cool! True, I did it in AG, at 95 degrees. and without liquid smoke, but put onion peel and 1 tea bag in the marinade, and then generously anointed the grows. oil. Made mackerel, it turned out just lick your fingers. Next time there will be sea bass.
Olima
Melanyushka, I am very glad that the recipe came to the court and that you liked the fish. And thanks for the experience without liquid smoke, I will have to try myself without it, feel the difference
Zoya Grishina
Olga, thanks for the recipe for a wonderful fish. Today I cooked it in an airfryer (next time I will do it in a microwave on convection mode). Here is a photo of the fish. 🔗
Uncle Sam
Olima, your recipe is something!
I departed from it only in two places:
did not add smoke (well, they do not like it in our family),
I poured the fish with hot marinade ("eat in the autumn"), so that the fish was salted for only 2 hours.
In my airfryer there is no temperature of 100 degrees.
6 mackerel fish "sunbathed" according to the principle: 120 degrees, 30 minutes-change of floor with a coup-30 minutes.
The most difficult stage - maturation, entrusted to the balcony. The fish were happy about this. But not for long. We barely survived until the second evening ... And this with three eaters ...
Boom to repeat more than once!

Z. Y. This dish gives you a chance to experience the dishwasher on the grill bowl. Even on soft setting, the glass bowl has acquired a long-forgotten look out of the box.
Scarlett
And I .... And I .... And today I baked a herring according to this recipe! True, she marinated with me for family reasons (well, I forgot about her) for almost 1.5 days. Also while on the balcony, we will try in the evening. I recently saw different types of hot smoked fish here at Silpo, including buttered fish (though I don't like it myself, and its peel shrinks in baked form), and nototeny is delicious, but peel it. (I just skin it off with a stocking) And this recipe doesn't need cleaning. So thanks again for the recipe - in life I would did not finish did not guess!
Olima
Uncle Sam, it's great that you liked the fish. My advice: since the AG does not have a minimum temperature of 100C, then reduce the cooking time to 40 minutes.I think that it will turn out much tastier, it will not be so baked.
Scarlett, waiting for your impressions of the herring. I didn't make herring myself, mine only requires mackerel
Scarlett
Olima, I report. It turned out VERY tasty, but also VERY bony. I was tired of picking out the bones (but I ate longer) But I will not experiment with herring anymore. I will need to try with notothenia, although there are also a number of small bones there.It is interesting to get pink salmon, as it seems to me, but there the rind is thick, it can curl, probably. I’m still waiting with experiments - we ate fish
Melanyushka
I did sea bass yesterday, there was one big fish, more than a kilogram, and one night in brine was not enough for it to be salted properly. Apparently, for a big fish, you need to either make the brine stronger, or keep it in the brine for longer before smoking. The belly and tail are still nothing, but the back turned out to be completely bland, but still it turned out very tasty!
Although I liked mackerel the most for this recipe. There is no photo, because friends have come, and well ... in general, there was nothing to photograph.
Scarlett
I probably already got everyone with my comments on this topic, but yesterday I first saw COOL capelin in our "Silpo". The result is great! I just marinated it for a couple of hours and baked it for half an hour. I didn’t have time to give it to my husband, turned around - NO !!!!! I would also like to add that for such operations it is best to take the cheapest granular tea - it gives a good color, unlike ordinary leaf teas.
Olima
Quote: Scarlett

I probably already got everyone with my comments on this topic, but yesterday for the first time I saw CHILLED capelin in our "Silpo". The result is great!

Tanyusha, what are you really. Write your opinion, because I am constantly doing this recipe and the most interesting is what happens with other varieties of fish, unlike those that I did.

By the way, did you clean the capelin from the insides or smoked it entirely?

P.S. I just put 2 pieces of mackerel until the morning. Was on the market, something today is not a very successful fish I came across, a small one, two things tightened to 840g. ... But I had to take this one too, because on March 8th I had to have time to do it.
Scarlett
Significant so. I cleaned the capelin from heads and intestines, I thought, if there is caviar, I will leave it, and it is all without caviar, although it was very fat and plump. Now I think that it would be possible to try unpeeled - I always fry whole, it tastes better for me
Olima
Here is my smoked capelin. We really liked the cleaned one. It is a pity that only 650-700 grams of capelin can be placed on the microwave stand.
Hot smoked mackerel in microwave or convection oven

Quote: Scarlett

I cleaned the capelin from heads and intestines, I thought, if there is caviar, I will leave it, and it is all without caviar, although it was very fat and plump. Now I think that it would be possible to try unpeeled - I always fry whole, it tastes better for me
But I didn't really like the unpeeled capelin. I did this when I just learned the recipe and never repeated it.
yaKachka
Olima Thank you very much for the recipe! I made two bream, smoked in microwave on convection mode, for them I increased the time: 50 minutes on one side, turned it over, and 30 minutes on the other, I still didn't guess, it was necessary to increase it still.
Hot smoked mackerel in microwave or convection oven
But mackerel (I did it too, just did not have time to take a picture))) This recipe is just perfect for her much tastier! And everything is fine in time - you don't need more.
toffee
Does everyone do chtoli in the microwave? And in the oven, put a baking sheet on a wire rack and under the bottom. Convection mode, heat top / bottom, and what shelf, in the middle?
Crochet
Irisha, I have no micra) and is not expected , so I always cook fish according to this recipe only in the oven ...

I put a baking sheet under the wire rack, but how could it be otherwise, fat drips from the fish), I bake in the mode top-bottom + convection , I put the grate on the middle level ...

Olenka, let me thank you again for a wonderful recipe for cooking fish !!!

Last time I did it without liquid smoke, and so my eaters did not have enough of it ... honestly ...but nevertheless, according to anyone, everyone who ate this fish was very tasty !!!
Verronika
Girls, will it work without convection? And then my oven is ordinary and micra too ...
Olima
Verronika, such a fish will not work in an ordinary micro. It will turn out in the oven, provided that it is no more than 100 degrees, otherwise the fish will be baked.
Kizya
Oh, what a fish !!! Prepare urgently !!!
Olima
Quote: Kizya
Prepare urgently !!!

This is our way !!!!!!!!!!
Rada-dms
It's so good that we brought up this recipe !! Thanks everyone!
Kizya
Quote: Rada-dms
How good it is that this recipe was raised!

Yes, I haven't seen him before, only now I caught my eye.


Olima, Olya, what other fish, besides mackerel, can you cook like that?
Olima
I made sea bass according to this recipe (only the time should be increased to 1 hour 20 minutes, and the capelin was peeled and not peeled. I liked the peeled one very much, it’s just nyamka.
By the way, in my post # 29 there is a photo of such a wash.
Kizya
Quote: Olima
The hardest thing is to let the fish rest for 3-4 hours in the cold and you can eat !!!

I agree, it will be difficult!
Asya Klyachina
Is it not long to ventilate such a fish for an hour at 100 * C? Or not less?
Zoya Grishina

Quote: Kizya

Oh, what a fish !!! Prepare urgently !!!

You will not regret.
Olima
Quote: Asya Klyachina

Is it not long to ventilate such a fish for an hour at 100 * C? Or not less?

Why not? If the mackerel is not large or capelin, then it takes less than an hour. But I always try to take a large fish for smoking, and I do 3 things in one go, so I keep it for 60 minutes.
Kizya
Quote: Zoya Grishina
You will not regret.

Already in anticipation! Tomorrow I'll take a fish and cook it!
Florichka
An excellent recipe, I saw the current. Thanks to the author. I will do it.
Kizya
And I have a herring! How delicious it turned out! Ol, in the recipe it was necessary to indicate a double portion, because 3 fish are eaten so quickly, as if they did not exist at all!
Yes, I can imagine how delicious the mackerel will be !!! Next time I'll cook it!
One has already been caught ...
Hot smoked mackerel in microwave or convection oven


Added on Friday, 11 Mar 2016 08:43

Olyushka, thanks for sharing such a wonderful recipe !!!
Scarlett
glad, cool fish! The current seemed like a bony herring to me, but I got one like this
Wildebeest
Here, now we need to go fishing to the store. And also I have no smoke. And I really want such a fish.
Kizya
Tanyush, Thank you! Yes, indeed, it is ...: girl-yes: bony! And the rest of the fish!


Added on Friday 11 Mar 2016 2:52 pm

I forgot to say ... I just did it without smoke. I threw a lot of onion peels and 3-4 cloves of garlic (a little bit off)


Added on Friday 11 Mar 2016 2:54 PM

Quote: Wildebeest
And also I have no smoke. And I really want such a fish.
Light, and without smoke is also delicious!

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