Hot smoked mackerel in microwave or convection oven

[Yarik]

Yarik, thanks for the delicious photo report, I'm glad you liked the fish. And I make this fish more often in winter, when mackerel is more or less fresh on sale. And in the summer you look at thawed, frozen fish and the desire to buy it disappears.
And if you cook sea bass, then add 10 minutes for smoking.

[Olima]

Olima, Olya, I'll take into account the time, thanks. When I went for the fish, I also didn't really hope for success))) but I was lucky, I got an absolutely decent-looking frozen fish.

[Olima]

Olima, Olya, thanks for the recipe !!! I "smoked" rainbow trout with such a macar (fish 300 gr. Each). Marinade made this unusually tasty with tea, but one tbsp. l. replaced salt with smoked salt. Time increased by 20 minutes.

[Olima]

Olima, Olya, cool must try!

[Kokoschka]

Kokoschka, Lilya, be sure to try to cook I also "smoked" mackerel, but it is oily and it smells of fish oil to me; And the trout turned out to be just bombic, now I have another batch of "smoked" in the microwave. Ready to eat it every day.

[GuGu]

GuGu, COOL TRY! Natasha, is liquid smoke required?

Something a lot of liquid came out of it when I took it out and put it in a fish dish. I poured and poured everything before wrapping it in paper. Apparently the fish was bought unsuccessful, frozen chtoli. I did everything according to the recipe and salt and exposure time of preparation (cooked in the oven 100 * with convection) 40 +20. Maybe I shouldn't have turned it on from the very beginning of cooking, thus the temperature was too high. I didn't measure the temperature in the oven itself, I was too lazy to get the thermometer from the top hinged shelf. When cutting, it did not turn out even pieces, it crumbled under the knife. I liked the taste, the salt was just right, but it looked ugly on the plate. Next time I'll shorten the cooking time: 30 + 10 and without convection I'll see what happens. The marinade was on tea (3 sachets per 1 liter of water) with liquid smoke.

[Kokoschka]

Kokoschka, Lilya, I do without liquid smoke, but I add smoked salt.

Girls, but how to understand that mackerel is ready if the oven is simple, without convection

[Natasha]

Girls, but how to understand that mackerel is ready if the oven is simple, without convection

Natasha, pierce with a knitting needle. If it passes completely easily and dry, then it is ready. Just keep track of the readiness, the fish can be easily overexposed.

She's not dry, she's oily, Tanyusha!



Into the cold. Probably it is necessary not to clean hot, but almost cooled down?

Fatty - yes! But there is no raw meat residue, raw liquid
It's like with any product, dish, check with a knitting needle. In the cottage cheese casserole, the needle also comes out wet, but the raw cottage cheese does not stretch after it

Yes, after the oven the fish should "reach, ripen", while the gustatory processes are still hot. We remove the cooled fish in the cold.

[Olima]

Olima, Olenka, thanks, it's so yummy ...
I recommend it to everyone (only smell of smell in the apartment, of course)