Cold smoked mackerel at home

Although I found fault more than anyone else, I persuaded the floor of the fish ...

My husband is not a fan of salted fish, but with vodka ...

And with onion peel, the color is good, it is better to brew it in advance, and then strain and use.

And we are just ardent fans (you can say fans) of skumbryashka hk. Balyk is sold in a proven place for 350 rubles. And ice cream is still 135 rubles. And at home you know exactly what is there and why ... I think that "for sale" fish is prepared in about the same way, only with the addition of preservatives, glutamates and other E ...

[SOS]

Girls,SOS !!! So how many tea bags do you need per liter of water? My mackerel disappears, but it’s urgent to dip the thread somewhere !!!

[Krosh,]

Krosh, I didn’t do it myself with tea, but Zvezda wrote about this:

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

[Luysia]

Luysia, thank you !!! That's just how much liquid nun smoke ...History zvezda is silent about it ...

[Krosh,]

Krosh, prescription liquid smoke: take 100ml per liter of water.

Here the Star of only water takes not 1 liter, but one and a half, but salt and sugar according to the recipe.

The solution will be less salty.

According to the recipe, the fish is not salted, I still would not recommend reducing the amount of salt.

And I made capelin according to this recipe. I didn't clean it at all, but just defrost it and salted it.
It turned out very similar to the industrial version. Only more vadyistic, which is quite logical - it’s just out of the water. Try the dry method next time.

Thanks for the recipe

[Lucy]

Lucy, and which way do you like better, dry or in brine? Che, I was at a loss what to try ...

[Lucy]

Lucy, and which way do you like better, dry or in brine? Che, I was at a loss what to try ...

do it "wet" - it will get on the table faster

[Lucy]

Lucy, and which way do you like better, dry or in brine? Che, I was at a loss what to try ...

The fish turns out to be tasty both according to this recipe and according to that. I suggest trying both. Start with this.

Thanks to the author for the recipe! The mackerel turned out to be delicious, only liquid smoke is somehow felt a lot, next time I will pour no more than Art. spoons.

Thanks for the recipe. As for me, there is TOO much liquid smoke. I took 100 ml. 1.5 liters of water for 1 large mackerel. It was not very pleasant to eat because of the smell (the stench was approximately like from a bottle of Kostrovka). For myself, I decided to use the recipe written in a book going to Kostrovka, where they wipe the fish with liquid smoke, after which they weather it for two days (apparently from this Kostrovka)

I did it on Thursday evening, I go licking my lips with three tremendous fish, I didn't pull out the intestines, only the gills, barely fit into a 2.5 liter plastic bottle, the tails had to be cut off. I'd rather try already

[Cooking method]

Ingredients
Frozen mackerel 2 pcs.
1 handful of onion skins
water 1 liter
salt 3 tbsp. l
sugar 1 tbsp. l.
liquid smoke 1 tbsp. l.

Cooking method

A simple way to get smoked fish at home.
Defrost fish, gut, trim tail, fins and head, wash.
Pour onion skins with a liter of water, boil and cook over low heat (covered) for 10 minutes.
Squeeze the husk and discard. If the water has boiled away, then add enough water to make 1 liter of liquid.
Add salt and sugar.
Allow the broth to cool completely and add liquid smoke.
We take a fish and send it to a wide pan.
Fill the fish with broth, cover the hole with cling film or a lid and refrigerate for 3 days.
After the time has elapsed, remove the fish from the liquid, put it in a colander for a couple of hours, then grease it with vegetable oil and send it to the refrigerator.
The fish is ready to eat. The taste of real smoked fish, who does not know will never think that it was soaked and not smoked.

P.S. I took the recipe from the site but changed it to my liking. It turned out very tasty! Try it and you will not regret it !!!

I did this according to the recipe of the swat, but only without the onion peel, where 2 tablespoons of liquid smoke are poured into a cut-off bottle of 1.5 liters. from under the mineral water (just to throw it out later and not wash the container). But whether I had mackerel several times frozen, it turned out so-so. But the mackerel had fresh mackerel and the result was excellent. They reminded me, I need to try again.

Beautiful fish turned out

What an appetizing fish, salivating immediately flowed! I must try, I did a similar mackerel, only there smoking in AG is very tasty, but here in general only in marinade, I will definitely do it, I love fish.

Girls, I bought two large frozen mackerels. One turned out to be normal, and the second was simply puree inside, given to the cats. Here's how to choose it now, mackerel? Why it turned out to be so, not even just soft, but just puree.

Girls, I bought two large frozen mackerels. One turned out to be normal, and the second was simply puree inside, given to the cats. Here's how to choose it now, mackerel? Why it turned out to be so, not even just soft, but just puree.

I was also "lucky" to fish. Salt it, and it falls apart in your hands. Probably they really defrost it, defrost it ... and so on ad infinitum.

[Julia V,]

Julia V, this happens when the frozen fish is allowed to thaw and then frozen again. And so it can be several times. (Hello to our producers and salespeople!) After that we buy this "puree" in the skin ...

Girls, I bought two large frozen mackerels. One turned out to be normal, and the second was simply puree inside, given to the cats. Here's how to choose it now, mackerel? Why it turned out to be so, not even just soft, but just puree.

I had the same thing - after one - they mix old stuff with fresh, it's a shame, because when I seemed to choose everything so beautiful outside
I don’t even know where to buy, so that for sure everything is fresh ...

It's a shame, the fish is not cheap
And if the "exfoliating" comes across, that's all right, but so that the puree in the skin is the first time. If it is thawed and frozen, then it will not be long before poisoning. and the cats liked the fish

Lusinka, dear, salted-smoked and I capelin fish, it turned out delicious. Thank you for the recipe, I knew what it would be, but I didn't expect it to be so tasty. Thanks for the recipe!

Done !!!! Super! There is nothing to cure from the store. At the price of the cheapest fish store in Minsk, it is twice as cheap! I also added pepper and cloves to the brine for flavor !!! Along with the husk, I also used tea leaves. And I salted without a head - to speed up the process. Thank you. I have always made hot smoking - it is very expensive for us. Now I can and cold. Thank you. Standing on the table - our fish is calling !!! BUT ... taboo - until the children fall asleep - not !!!
We walk and choke on saliva. But I, secretly from everyone, have already eaten half of one fish while cleaning. LIKE THIS!
And in general, mackerel is my favorite fish!
Thank you again!

I would also like to thank the author for the recipe. My husband, who not so long ago showed me and the fish producers that it was very fatty and generally tasteless, ate both fish, and I got one tail (later they asked me to make this fish either SO or no way)
attaching photo:

🔗

🔗

[Lenochka]

Lenochka, the photo failed to convey all the beauty of your fish! It can be seen that the structure is dense, elastic, everything is at the highest level! But, there is a small drawback: secret: next time, be sure to clean it, inside there is a black film, it will be more aesthetic

[sir]

sir, required

[FoXya]

FoXya, looked at the pictures, went and bought mackerel and did it too. I will wait for the result.

My husband, who recently told me and the fish producers that it was very fatty and generally tasteless, ate both fish

Oh, how lucky I am, my husband doesn't eat any fish at all.

The girls have seen enough of your reports, the fish is just super, did not even know about such methods of salting, thanks a lot for the recipe, took it to the piggy bank :-) :-) :-)

Thank you very much for the wonderful fish! I salted red fish several times in a dry way, but I tried it in brine for the first time. The husband is very fond of mackerel, so your fish is not translated in our refrigerator now - while one batch is being eaten, the next one is salted. Direct industrial flow. ))) I do without husks, on tea leaves - great, beautiful, tasty! Thanks again!

I came to say thank you to the author for the recipe! And then the silence .... Strange, because the recipe is just a BOMB !!! It turns out very tasty! To be honest, I salted this fish all autumn until NG, then we took a break, and today salted it again. I have guests expected, I have something to meet

Happy New Year!
Thank you for the delicious recipe, I made it for the New Year, what I need! I used to make a slightly different recipe, I didn't have enough salt, but here everything is just right! Now I will only do this!

[Luysia]

Luysia, thanks a lot for the recipe.
I recently managed to get hold of such an exotic product as Chinese smoked Lapsang Souchong tea. It turns out that it is not so expensive and rare, it is sold in online stores without problems.
In short, I take four pinches of this tea (a pinch is how many four fingers can grab the tea leaves) for 1.5 liters of boiling water. I insist a little, add salt and sugar according to the recipe and after cooling down, pour the fish with this infusion. I take 1.5 liters, because in my container one liter is not enough to "drown" the fish completely.
It turns out great - the salinity and smoked meats are just right, the tea taste is not felt. I keep it in brine for 2-3 days in a vacuum container.
My husband is very fond of smoked mackerel, now I will spoil him more often with this delicacy.

[SvetaI]

SvetaIThank you for a tip with smoked tea! Interesting.
Don't remember the price: above / below 160 rubles per 100 grams? (You can buy for this price in the purchase opened at the joint venture.)

Added Monday 27 Feb 2017 06:43 PM

Girls, I bought two large frozen mackerels. One turned out to be normal, and the second was simply puree inside, given to the cats. Here's how to choose it now, mackerel?

In repeatedly frozen fish, the eyes are cloudy and sunken. Must be convex and transparent.

I took in the wintergreen store for 210 rubles. for 100 grams. But in reality it turned out cheaper, because it was not me who bought it, but my work colleague, who has been ordering goods in this store for a long time and has a good discount.
And by the way, the idea with tea is not mine, in this thread the girls have already discussed this

I read about tea, but no "smoked tea". I ordered tea, I hope I get it.

Our neighbor makes it according to the same recipe. I sat today, I remembered how he treated us to such a treat on February 23rd, drool began to flow. I went to our stove to look for a recipe - I found it. And the drool is already dripping on the keyboard, no, it is flowing. I sat there, went to a friend who sells fish for a domma (we live in the village) - and it's already 8 pm. I bought smoked mackerel - I ate like a tuzik in a garbage dump Now I can calmly read Temka further

I will look for smoked tea ...

I didn't find tea .... replaced with smoked paprika .... Everything is super !!!

we got hooked on her ...