Hot smoked mackerel in a roasting bag

Hot smoked mackerel in a roasting bag

Category: Fish dishes

Ingredients
mackerel	2 pcs.
salt	enough to grate the fish
baking bag

Cooking method

• The recipe is taken from the forum site. The author of the recipe is Olga from Voronezh.
• Preheat the oven to 205 degrees Celsius.
• Wash the peeled and gutted fish, rub it with salt on all sides, let it lie down for twenty to twenty-five minutes to be salted.
• Coat with Liquid Smoke.
• Prepare a bag for baking, put the fish there, tie it up, make a couple of punctures on the top of the bag (I did not pierce the bag) and send it to the already heated oven for 15 - 20 minutes.
• Done!

Time for preparing:

50min.

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This is my signature recipe - I came up with it myself. It's nice, of course, that the recipe is in demand. More details here -
🔗
At first the recipe was called "Mackerel ....." But later other types of fish were tried. That is why the name of the theme was changed to "Fish ..." Now the first photo shows a rasp, not a mackerel. The members of the forum prepared both herring and eel. Now they are going to "smoke" sea bass. Yes, you yourself read.
The fish is very tasty.
There are some small details. They will come in handy.
I advise you to pay attention to the 11th page. There, the husband of one of the members of the forum came up with a good and simple thing so that the fish does not come into contact with the bag with its sides and be more effective (when the fish skin sticks to the bag, it can peel off from the fish).

my husband came up with this - holds the fish on the sides with two toothpicks

(you have sticks along the fish lie, and he pierces them across - it turns out that each fish has two small holes)

the fish holds very well and does not fall, and the crust is very beautiful!

It's much more convenient than sticks.

[THANK YOU]

Olenka from Voronezh, I bring you a huge THANK YOU for such a delicious recipe. Made from herring it is simply amazingly delicious. The only question I had was, do you need to skin the fish? And yet, how much fish should there be in the smoke before being sent to the package?

Irina and THANK you for bringing the recipe.

... I have a question, do you need to skin the fish?

There is no need. Peel off the scales and enough.

... how much fish should there be in the smoke before being packaged?

If you have a large number of fish, then it makes sense to pour "liquid smoke" into a container and dip the fish there for a few seconds. If the fish is small, just dip it. If it is large, such as pink salmon, then hold it for a few seconds.
I cooked 1, 2 or 3 fish. It makes no sense to pour the entire bottle into the container for the sake of 2 fish. Therefore, it simply lubricated. To brighten the color of smoked meats, you can (after salting) grease with strong tea. Brew a bag of black tea in a small amount of boiling water, let stand. And using the same bag, grease the fish from all sides with tea.



To prevent the tea from dripping when turning over to another barrel, let it dry a little, then process the other barrel just as well. How much dry you will see. The temperature in the kitchen is different. The seagulls have dried, apply on top of it (you can saturate the same bag with greedy smoke and rub the fish with it.



And you can immediately send it to the package.



With tea, and then with liquid smoke, it turns out darker.
And the skin on the fish bursts during cooking in a bag.Probably, it was these gaps that suggested the idea of ​​removing the skin from the fish carcass before cooking. Take it off to health from a ready-made fish.

Girls, do you think cod will turn out so delicious? She is still a dryish fish and here I am in meditation

Cooking cod. Didn't like it - it was dry. To eat, of course, they ate, or rather I'm alone (not to waste the good).

Thank you Olya for the answer. I still have to go for mackerel or herring: girl_in_dreams: I forgot to ask - but you didn't do fresh carp like that

I cooked others with success: mackerel, herring, greenling, eel, sea bass. River fish was prepared by one forum member and her review is more suitable for beer. Nobody has tried lake (carp) yet.

[Thank you]

Olya, Thank you for clarifications and additions to the recipe. Now everything has cleared up.

Not so long ago, the husband of one of the members of the forum came up with the following: so that the fish (for example, 2 pieces) do not lie in the package, but stand on the belly. In this case, the result will be more beautiful.



It is necessary to stick toothpicks into the backs as I did with the cloves of garlic. Very simple and convenient. The tips of the toothpicks should not look out of the fish, otherwise the bag, at the moment of inflation, can be punctured by the tip.

But what about the use of liquid smoke? He's kind of harmful? Or you shouldn't bother because of all sorts of trifles (one more trick, one less ...)

1. We will not talk about multistage purification of "Liquid smoke". Most of this information is not believed. Private bussiness.
2. You are downright confident that what is sold in the store and on the market is an environmentally friendly product, and not prepared with the same "Liquid Smoke", but "for industrial use".
Already the fact that I have done this



a photograph of mackerel cooked with your own hand in a baking bag using liquid smoke can be seen
🔗
What is she doing there?
Promotes smoked products of Sibrybprom LLC!
So it makes no difference?
3. Having cooked on my own, I know what quality, what freshness I bought and used the fish.
I know that the drug was used not by the one yesterday or the day before yesterday, where a ton of fish has already dipped of unknown freshness, but with a normal shelf life, fresh and unused earlier. And she took it in the minimum required amount.
I'm not shaking with the thought that someone crawled on the finished product (flies, etc.) and didn't run (well, those on 4 legs with a long tail). That this finished product, which cannot be re-heat treated, was not taken with unwashed hands.

The mere fact that the photo I took of mackerel cooked with my own hand in a baking bag using liquid smoke can be seen
🔗
What is she doing there?
Promotes smoked products of Sibrybprom LLC!

Now ask them for a photo fee

: girl_haha: I'll consult with "Aunt Besei" ....

Delicious turned out. Thanks for the recipe. I wanted to cut it beautifully on a platter. Did not work out. Very tender, so you need to lay out the whole one on the dish. And when they started eating, it was not up to beauty, they almost ate their fingers.

So I am grateful for a simple and delicious recipe. I did it 2 times already (in a baking bag and in a metal baking sleeve), very fast and delicious! Thanks to the author!

So I am grateful for a simple and delicious recipe. I did it 2 times already (in a baking bag and in a metal baking sleeve), very fast and delicious! Thanks to the author!

Finally, someone bought a foil bag !!! Is this what you mean - "metallic"? Foil bags are good for a fire! Imagine - hot fresh smoked fish in nature !!! Packed in a bag and like potatoes in coals. Just imagine. You can also bake vegetables in a separate bag. Thank you for the news that they are still on sale! I was looking for them for several years, I saw only in the advertising picture.

Olga from Voronezh, maybe we're talking about different baking sleeves? I have one like in the photo on page 203 in "Kitchen Trivia" (Marfa Vasilievna wrote about him there, answer No. 4040 and further). I love this metal sleeve as long as it has been tested on your mackerel recipe.

You're right.
I forgot about it, but I read it. ..
I congratulate you on your initiative, on mastering the metal sleeve! : rose: And thanks also for trusting the recipe. Nice to know that everything worked out.

And thank you. Yesterday I urgently did another mackerel. _{But a metal sleeve can also be overlaid with coals and bake fish or meat in it.}

It is possible, but most likely not necessary - the appearance of the sleeve will not suffer?

I don’t think the metal looks and feels strong ...

The girls came in on purpose! I carry my thanks in my beak and from my husband (I asked to personally indicate) for the delicious fish. I used to cook it in onion broth (or even just in water) with liquid smoke. It's confusing! And now I did it in a package - I liked it very much and everything remained clean. She made three fish, smeared it with liquid smoke, fastened it to garlic (then I smacked it with potatoes). DELICIOUS! I recommend to everyone!

And I wonder if you can cook such a fish in an airfryer? How much time to take, more? Has anyone cooked?

fastened to the garlic (then crumbled it with potatoes)

Tasty fish is a good thing! I never thought of eating garlic! I'll have to try next time.
I bought bags specially for fish. This is the name of the "Bags for baking fish" with clips, size 25 cm by 55 cm. Designed for temperatures from -80 to +230 Celsius.

[eva10]

eva10, at larimari there is a recipe for cold mackerel and hot smoked sea bass
Category: Convection oven https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=23693.0 Maybe someone else has.

[Olga from Voronezh]

Olga from Voronezh, thanks for the simple, quick recipe! There were two fish in the freezer, I came across your recipe. The husband ate and said that the fish was delicious! Just not enough. Next time I'll do more.

Just not enough

And buy a bigger, rounder fish. IMHO - small fish are not that tasty. how large.))) And in general - the mouth is happy with a large piece.)))
Thanks for your feedback!

Olga from Voronezh thanks for the recipe.

[Olga from Voronezh]

Olga from Voronezhit looks like I'm making mackerel according to your recipe! Several years ago I was given it, and now it's just that! Unless, very rarely I will do it for a couple in a cartoon, (at the request of my mother). Terpuga also cooked char as well. Satisfied endlessly! Only, I put pieces of butter in the char (it comes out very dry differently).
Thank you very much!

Thanks for the recipe !!!! I liked it, I will do more !!!

[ket66]

ket66, thanks for the tip. Eat to your health!

looks like I'm making mackerel according to your recipe!

The recipe is sixth year. He entered the silver mailing list for SAY7 subscribers.

Thank you very tasty mackerel!

[Bozhedarka]

Bozhedarka, I'm glad you liked it! Bon Appetit!