Cold smoked mackerel (dry method)

Category: Fish dishes
Cold smoked mackerel (dry method)

Ingredients

fresh (frozen) mackerel
salt 22% by weight of fish
liquid smoke

Cooking method

  • 1. Gut the fish (leave the head, remove the gills), rinse well, dry. Rub well with salt (especially inside). Place in a large tray or bowl.Cold smoked mackerel (dry method)

  • 2. Salt in a cool place (refrigerator) for 2 days, turning occasionally.Cold smoked mackerel (dry method)

  • 3. Rinse the fish well with cold water and hang out to dry by the tail for 3 hours. (I hung out on the balcony).

  • 4. Then coat well with liquid smoke and leave for 15-20 minutes.

  • 5. Hang again by the tail for drying for two days.Cold smoked mackerel (dry method)

  • 6. The fish is ready, you can cut and taste.Cold smoked mackerel (dry method)

Note

The forum has a recipe Cold smoked mackerel at home

But mackerel can be cooked a little differently. The difference lies in the fact that this fish turns out to be drier, and its fillets are more elastic.

Try it, you may like this option more!

My remarks:

1. I cooked this fish at the same time as the first option, so for a change I did not use liquid smoke in this option. The result is a very tender, tasty salted and dried mackerel.

2. Salt needs 220 grams for every 1 kg of fish. It seems that this is a lot, but the fish will absorb the necessary amount of salt.

Source: https: //Mcooker-enn.tomathouse.com/s-image/637/zakuski/skumbriya-xolodnogo-kopcheniya-suxoj-sposob

Cook
Thanks for the recipe.

Question: It's cold on the balcony now. Did the fish freeze?
Luysia
I did it not now, but before, then there was a positive temperature on my balcony.
Cook

Got it, thanks.
julifera
Quote: Luysia

4. Then coat well with liquid smoke and leave for 15-20 minutes.

5. Hang again by the tail for drying for two days.

That is, wash off the smoke?
Luysia
Quote: julifera

That is, wash off the smoke?

And where is it written to wash off the smoke?

"4. Then coat well with liquid smoke and leave for 15-20 minutes.

5. Hang out again by the tail for drying for two days. "


That is, spread it with liquid smoke, let it sit for 15 minutes and hang it up again for two days.
julifera
This confused me - "leave for 15-20 minutes"
Because if you do not rinse, then why leave, and not immediately hang
Luysia
Quote: julifera

This confused me - "leave for 15-20 minutes"
Because if you do not rinse, then why leave, and not immediately hang

Well, what would be SOAKED, SUKED, and not all the GLASS on the floor at once!
julifera
Truncated chef!
Luysia
Quote: julifera

Truncated chef!

Learn student!
Olga from Voronezh
I have been cooking such fish for a long time. The recipe was exhibited back in February 2010.
🔗
It turns out tasty.
Luysia
Olga from Voronezh, I indicated my source of the recipe.

The main thing is that the fish is tasty.
Olga from Voronezh


Cold smoked mackerel (dry method)
nut
Girls, and hanging on the balcony for two days is a prerequisite. Today at 14-00 I hung it out on the balcony and walk around like that cat around the bush and think about how I can withstand until Sunday afternoon I adore fish in any form, but of course except raw
Luysia
nut, if there are two fish, then you can try one now, and if there is one, be patient a little to find out what it should be.

I think so!
nut
Luysia there are not two, there are five of them - to walk like that
Luysia
Take a walk nut, walk! Customs gives the go-ahead!
Marilyn
Hello, I re-read all the comments twice, hence my question. But if you hang out a fish somewhere on the balcony or somewhere, you don't need to wrap it up with gauze, for example? flies won't nest there?
Luysia
Marilyn, flies do not fly on my balcony, since all windows are covered with mesh.

And in another case, of course, protection from flies is needed.
Crochet
Luysia-chka
And if I hang this fish in this heat at room temperature by the tails, I don't have it ... no rotten go bad?
Luysia
Krosh, you yourself have already RIGHTLY decided that in such weather it is better to do Cold smoked mackerel at home Just in case of fire!
Ru
For some reason, my fish took a little more salt than I would like, but in general it's delicious. I am sure that if someone tries this fish without knowing the cooking method, then they would never distinguish it from a store fish
lettohka ttt
Thanks for the recipe, bookmarked
solmazalla
But if you do everything according to the recipe, only without liquid smoke and smoke it cold smoked in a smokehouse? Need to try

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