A fish

Haze mackerel

Ingredients for making mackerel with smoke

  1. Mackerel (fresh or freshly frozen) 2 pcs.
  2. Onion husk 2 handfuls
  3. Liquid smoke 100ml.
  4. Sugar 2 tbsp. spoons
  5. Salt 4 tbsp. spoons (with a slide)
  6. Water 1 liter
  • Main ingredients Mackerel
  • Serving 6 servings


Cutting Board, Knife, Saucepan, Sieve or Gauze, Pickling Vessel, Press

Cooking mackerel with smoke:

Step 1: Cut the fish.

If the mackerel is freshly frozen, the first thing it needs to be thawed naturally at room temperature. It is impossible for such a recipe to defrost in a microwave oven or by other means of heating, since the mackerel will lose its full-fledged taste. Next, we begin to clean the fish. To do this, first of all, her head is cut off and the abdomen is gently cut. It is best to use a sharp knife for this. Offal is removed from the belly, after which the mackerel is thoroughly washed inside and outside under running water.

Step 2: Make the marinade.

Onion peel, which can be gradually collected in advance, washed with water and pour a liter of water in a pan. Cook the husk on a slow fire. At the time of boiling, add salt and sugar to the pan. Then we cook the husk for about half an hour. The resulting broth should be filtered through a fine sieve or through cheesecloth. Cool a little and pour liquid smoke. The brine is ready!

Step 3: Cook the dish.

Pour the brine into a deep bowl or saucepan and place the peeled mackerel in it. Above you need to press the fish with a press. This can be done, for example, by placing a plate tightly on a mackerel, and pressing it on top with a jar of water or another medium-weight item.

Step 4: Serve the mackerel with smoke.

Fish should be in the marinade for at least two days. After that, it is removed from the marinade, washed thoroughly, and dried naturally. Mackerel is cut into portions and served as a cold snack. Fish can be decorated with herbs and olives. Enjoy your meal!

Recipe Tips:

- - In order to make the mackerel with a smoke look more appetizing, before it is portioned, you can lubricate it with a small amount of vegetable or olive oil. Then the dish will have an aesthetic brilliance and an appetizing look.

- - If you add a few cloves of garlic to the marinade, the fish will acquire a piquant taste and aroma.

- - Fish can be stored in the marinade in the refrigerator for about a week.