Hot smoked mackerel and sea bass

Category: Fish dishes

Ingredients

Fish (mackerel, sea bass)
Salt
Smoke preparation
Mayonnaise

Cooking method

Try to smoke mackerel, but without the \ "liquid smoke \" you will not get the smell of smoking.
Products: Mackerel 3 medium carcasses, salt, a preparation for smoking
Preparation: Rinse the fish, rub with salt, put in a bowl and press down with pressure. Refrigerate for 3 days. Apply the smoking preparation on the last day.
Preparation: Smoke in two stages:
1. On the middle grate 20 minutes at t 65C, fan speed - low, 2. 10 minutes at t 95 C, fan speed - medium.
Hot smoked sea bass
Products: Sea perch 3 medium carcasses, salt, mayonnaise, a preparation for smoking.
Preparation: Rub each perch with salt (no need to clean the fish!), Smoke preparation and mayonnaise.
Preparation: Cook for 25 - 30 minutes (depending on the size of the fish) on a medium wire rack at t 180 С, fan speed is medium.

[Marishkin]

Marishkin, congratulations on your purchase!
Try to smoke mackerel after all, only without "liquid smoke" you will not get the smell of smoking.
Cold smoked mackerel

Cold smoked mackerel without Hotter turns out great.
I once read on eat-at home. ru recipe and now I do it quite often
-practically as you described, there are only slight differences-
- I quote from the source
1-2 frozen mackerels,
"good" onion skins,
1 liter of water
3 tbsp. l. salt,
1 tbsp. l. Sahara,
100 ml. liquid smoke
empty plastic bottle
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 you need to add enough water to make 1 liter of liquid.
Add salt and sugar.
Let the broth cool completely and add liquid smoke.
We take an empty bottle and cut off the neck of it so that a fish can spill into the bottle (if we cook 1 fish, then it is better to take a 1.5 liter narrow bottle, if there are 2 fish, then a wide 2 liter bottle).
Fill the fish with broth, cover the hole (I used cling film) and put it in the refrigerator for 3-5 days (if the fish is small or a week, if it is large. If the fish is alone, then we leave it alone for the entire period, if 2, then we change the position fish once a day.
After the "cold imprisonment" expires, we take the fish out of the liquid, dry it by hanging it by the tail (I hang it out all night), then grease it with vegetable oil and send it to the refrigerator.
The fish is ready to eat.
I like.

Made mackerel, as you described, in an airfryer. It turned out very tasty, just a wonderful fish, but .......... hot smoked .... much tastier than just baked. But how to make it cold smoked? Do you need to change something in the airfryer modes?

Try this: In the airfryer on a low grate, put a ring, put a wooden skewer on it, so that there is a small gap between the lid and the ring for excess moisture to escape. 20 minutes the speed is low, the temperature is 65, turn the fish and another 10 minutes. with the same regime.

Girls and boys, tell me, how much liquid smoke should I add? I still want to live!