Luysia
Quote: Cook

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

At the request of amateurs, a new version of homemade smoked fish:

Cold smoked mackerel (dry method)
Cook
People, tell me, please, and how much tea leaves do you use and how much do you pour into the pickle?
SchuMakher
Cook in the recipe 1 liter of water, so change it with a liter of tea
Cook
Quote: ShuMakher

Cook in the recipe there is 1 liter of water, so change it with a liter of tea

Mashenka, thank you very much!!!
Aunt Besya
I expected it to be delicious, but so !!!!
Now I play a full party, otherwise I made one for a trial !!!

Thank you very much!!!
Cold smoked mackerel at home
In fact, there is no redness in the fish, my phone is so stupid

That's the same ... Plus sign does not allow to deliver earlier than an hour later
Luysia
And just now I thawed the mackerel, but I didn’t like its expression on the muzzle (well, it seemed to me not ideal for salting). Had to cook
baked mackerel with mushrooms. It's also delicious, but I want my smoked uuuu ...

So that your bowl of fish, Aunt Besya, as !
Aunt Besya
The day before yesterday, at lunch, my husband and I persuaded a fish in two faces with a potato! It was sincere !!!
And yesterday, I already took out the second one from the brine ... I'm ashamed, but one piece of it remained I'll go get a couple out of the freezer ...
Luysia
Quote: Aunt Besya

And yesterday, I already took out the second one from the brine ... I'm ashamed, but one piece of it remained

I did two things in the second way Cold smoked mackerel at home
They are gone! And for some reason I am not ashamed! Here!
SchuMakher
Luysia Well, which of us is a sadist?
Luysia
Quote: ShuMakher

Luysia Well, which of us is a sadist?

Cold smoked mackerel at home

Quote: Luysia

And for some reason I am not ashamed! Here!
SchuMakher
And there is nothing to do!
Luysia
Quote: ShuMakher

Luysia Well, which of us is a sadist?

Cook with us, cook like us, cook better than us!

Basja
Girls, read the whole branch, made "cold smoked" mackerel, extraordinary deliciousness. I’ll take thanks now. But today I ordered a halibut, I sit and think, can you also make a cold-smoked halibut? Nobody did, can anyone have any thoughts on this?
Luysia
I'm glad I liked the fish!

Basja, I never cooked halibut like that. Therefore, there are no special thoughts.

Unless, if I did, then (dry salting)... It won't be a whole fish, but fillets, why should he get wet in brine. And you can hang out in gauze.

Basja
Luysia, so I did not, I will try the truth, on the "dry". Thank you.
Irina1607
Thank you so much Luysia for the recipe for such a fish. I have already done it a couple of times, and my mother ordered something and did her THANKS
Cold smoked mackerel at home
and with homemade Borodino bread
Cold smoked mackerel at home
Luysia
Quote: Irina1607

and with homemade Borodino bread

Irina1607, beauty, but in this still life, as if something is missing for a complete buzz!
SchuMakher
🔗

Luysia this?
Irina1607
Even though I didn't think of this option right away
Luysia
Yeah, I learned this from my husband (with whom you lead, with that and).
tanya123
Luysia
Thank you so much for the recipe !!!!
I don't even want to compare such beauty with a store!
Andreevna
Luysia
Great .... no, thank you so much for the fish recipe. I did it strictly according to the recipe, not a step to the side. Well, what can I say ... I can no longer show it, because the fish in the amount of two pieces (well, very pretty such) recklessly cut and put on the table before dinner, well, to try. As a result, dinner was not touched, but there is NOTHING left of the fish. In the process, urgently, at the request of the workers, I had to cook potatoes in their uniforms in a pressure cooker
I urgently run to your profile with a plus sign in my hands and dream of a new batch of such yummy.
Luysia
tanya123, Andreevna, to your health!
Ninulya
Thank you very much for the recipe !!! I have done it more than once. Only .... I salted not mackerel (we have it 40 hryvnia), but a herring (15 hryvnia 1 kg.). The yummy is extraordinary. All sons and daughters-in-law are delighted. They ask for more. Oh, go broke !!!!!!!!
Luysia
Ninulya, feed your daughters-in-law and sons for the health (they are always little boys for us).

Herring, it's delicious, but I advise you to cook mackerel, it's easy ....

And our mackerel is cheaper when a lot of it is brought to the supermarket and promotions are also organized in the fish store on the market (you only need to get it when it is sold from just an open box, and not when it has already been loaded in bulk into the freezer ).
Arka
Luysia!
Thank you so much for the recipe! It turns out oh-oh-oh-very tasty! I also tried onions. husk and black tea, everything turns out great! In order to place vertically in the jar, I cut off the heads and tails, and start the countdown
I don’t carry photographs, there are enough of them here. I confirm: it looks beautiful!
Luysia
Arka, to your health!

Something I haven't salted mackerel for a long time ... Soon the young potatoes will become cheaper, cucumbers, tomatoes ... Boil the potatoes, cut a salad and plus mackerel, there is a minimum of cooking time, but how delicious ...
ludok01
And here is my fish, and the skumbrievich dries.
URL =Cold smoked mackerel at home
Luysia
ludok01, namesake!

What a fish, pure gold!

Is this a capelin?
ludok01
Luysia, this is not a capelin. I don’t remember its name, it’s long,
Luysia
Quote: ludok01

Luysia, this is not a capelin. I don’t remember its name, it’s long,

If you remember, then write, a very beautiful fish came out!
ludok01
Luysia, this fish is called Smelt
ludok01
And here is my skumbrievichURL =Cold smoked mackerel at home[/ Url
Luysia
It's a pity we don't have smelt ...

ludok01, mackerel is cute too!
RybkA
Luysia , I will salt according to your recipe. I've already brewed the husk, now I'm running to the market for liquid smoke. Yesterday I gave my husband an assignment to look for Fozzie, so they looked at him with big eyes, with subtext ... you would have asked for burnt matches
As I understand it, the fish is not gutted, but the gills? Maybe leave? And then the girls wrote that they were bleeding heavily.
Luysia
Quote: RybkA

As I understand it, the fish is not gutted, but the gills? Maybe leave? And then the girls wrote that they were bleeding heavily.

Quote: Luysia

...
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.
....

I pick out the gills just in case. I also buy liquid smoke in a stall on the market, I have never seen it in our store.
Olga from Voronezh
When preparing fish, I try to remove both intestines and gills, so that there is no accidental bitterness and yet all sorts of byakie can be present in them.
RybkA
Soaked everything, boom wait for the result. Liquid smoke took the same as in your photo. He seemed so edgy to me Added only 4 tbsp. l (60 ml, sort of) or add more?
The fish had to be shifted to a more suitable shape, so now all the hands smelled of smoke.
Luysia
Quote: RybkA

Soaked everything, boom wait for the result. Liquid smoke took the same as in your photo. He seemed so edgy to me Added only 4 tbsp. l (60 ml, sort of) or add more?
The fish had to be shifted to a more suitable shape, so now all the hands smelled of smoke.

Leave it like that, it will still be delicious.

And next time, decide for yourself how much liquid smoke you need to pour, less or more.
RybkA
So ... the fish is just wonderful !!! Friends appreciated it perfectly!
I will marinate the next portion. You can lay down half of the smoke calmly. From him, and so the aroma of sleep knocks down. I'm thinking of trying to replace the husk with tea leaves, so that the color would be golden, otherwise it would somehow be slightly stained.
Basja
RybkA Today I salted such a fish and it is in tea leaves. We will try it in two days.

Luysia, and thank you very much for the recipe.
Luysia
Quote: RybkA

So ... the fish is just wonderful !!! Friends appreciated it perfectly!
I will marinate the next portion. You can lay down half of the smoke calmly. From him, and so the aroma of sleep knocks down. I'm thinking of trying to replace the husk with tea leaves, so that the color would be golden, otherwise it would somehow be slightly stained.

RybkA, I'm glad that my friends liked the fish.

If the fish does not seem golden enough, then you can put more husk next time.

And it's very good not just to boil it, but to leave the broth to infuse along with the husk overnight.

And I myself have not tried it with tea.

RybkA
And I was just going to salt a new portion and then one of the two fish was broken into two parts (this is how unscrupulous sellers disguise their goods)
Luysia , what do you think, let the broken fish be salted? Or is the integrity of the carcass still important?
Luysia
RybkA, from the broken one make this one Fish pie

So tasty! Just creepy!
SchuMakher
Luysia it's me with another "thank you" !!!!

I conducted an experiment: I salted 2 servings in one brine! The first turned out to be brown-smoked, and the second was simply salty, with a light smoky flavor! But the deliciousness is incredible !!!
Conclusion: the fish takes away the color and smell, so you can use the brine the second time, you just need to add a little haze
RybkA
I want to share my observations too ... I had the last salting for 10 days for sure, well, I thought I oversalted everything! But no, the fish became even tastier, completely salted to kotchki, there were no hints of raw reddish fish near the ridge. And it only tastes better! Therefore, you can safely pickle two or three servings at once and store for longer than two days. Otherwise it's lazy for me to cook cibul marinade, the smell is not good ...
SchuMakher
RybkA in-in, I also salt 3 fish at once (they just fit into a 2-liter beer bottle) and the last one is eaten a week later from salting, or even later ... and so it is very tasty
Postoronnim_V
Made 2 fish in a 2 liter bottle. The fish were thick and long, barely getting into the bottle. As a "dye" was tea, strong leaf (by strength - tea leaves). Marinated for 4 days. Everything was salted to the bone. But.

1. For some reason, the fish was not painted, there was no "corporate" golden hue.
2. For my taste (by the way, clumpy and quite biased) it is not particularly salty, as it is not salted, the store is slightly saltier.

The men were eating and gurgling. So thanks!
Luysia
Postoronnim_V, when using tea instead of onion husks, the company does not bear responsibility for the color of the fish!

And next time you can add more salt (to taste).

Or try this recipe for mackerel Cold smoked mackerel (dry method). She takes in as much salt as needed.
Postoronnim_V
Luysia, apparently a lot depends on tea. Once I noticed that tea bags color the dishes much more. Live a century, learn a century, die a fool ...
I will do with the husk. Dry method, of course, tempting, but there is nowhere to hang the fish ...
The fish had a total weight of more than 1 kg. They ate and did not notice somehow ... The men started a conversation with vodka "salt, salt such fish. Better in barrels, we will open a business."

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