Smoked mackerel in a pressure cooker-smokehouse Unit

Category: Yeast bread
Smoked mackerel in pressure cooker-smoker Unit

Ingredients

Mackerel 1 PC
Grain mustard 0.5 tsp
Soy sauce 1 tbsp. l.
Lemon juice 1 st. l.
Salt on demand

Cooking method

  • Peel mackerel, gut, rinse well. It is better to buy a plump and plump fish.
  • From soy sauce + mustard + lemon juice, prepare the marinade and keep the fish in this marinade for at least two hours.
  • Cooking in a pressure cooker-smokehouse on the Hot smoking mode for 12 minutes, then on the Cold smoking mode for 10 minutes.
  • We smoke on the attached bookcase.
  • It is better to eat fish after cooling completely in the refrigerator.
  • Everyone likes the result. The first time I smoked with my head, now I smoke headless.

Note

Bon Appetit everyone.

Vei
Tanya, did you like her cold? Anything from store-bought fish?
Admin

Tanyusha, well done! You continue to test and experiment, but I still don't get my hands on it
How does a fish taste cold?
Tanyulya
Quote: Vei

Tanya, did you like her cold? Anything from store-bought fish?
Thank you, Liza... It differs from the store one for the better. My mother said that she had not eaten such a delicious fish for a long time. She treated her friends, everyone also agreed on what was tastier than the store.
Quote: Admin

Tanyusha, well done! You continue to test and experiment, but I still don't get my hands on it
How does a fish taste cold?
Tatiana, thank you It tastes much better when cold. But lately I have problems with the fish (I started to feel sick from it too), so I eat a little bit, more of this fish "to take away" I do. Mom loves it sooo much.
And I really like Unit as a pressure cooker, I didn't even expect it. Meat, potatoes, rice cooks wonderful.
Irina.A
I also smoked the fish, but for some reason the golden color of the fish did not work out, and the chips did not burn almost, I think that I should first put the fish on cold smoking, and then on hot. And we tasted the fish with a friend.
Tanyulya
Quote: Irina. A

I also smoked the fish, but for some reason the golden color of the fish did not work out, and the chips did not burn almost, I think that I should first put the fish on cold smoking, and then on hot. And we tasted the fish with a friend.
Did you pour a little water into the bowl?
Irina.A
120 ml in a multi-glass for 2 gutted fish, the chips almost did not burn at all, the impression was that there was not enough heating time. I will try again and experiment with time.
Tanyulya
Quote: Irina. A

120 ml in a multi-glass for 2 gutted fish, the chips almost did not burn at all, the impression was that there was not enough heating time. I will try again and experiment with time.
It’s strange that it’s charring. I have already done mackerel 5 times and it is always the same, only for two fish I put 20 minutes on hot.
Irina.A
And I put it for 10 minutes, so it probably didn't turn out the right color, the taste is excellent. The husband smoked mackerel in a real smokehouse, he also liked the taste, but said that he had to keep it hot.
Japanese
Interestingly, but no one tried to do it first on a cold one, and then on a hot one (purely from an experiment), or is this not correct?
Irina.A
Japanese, did, the result is not bad, try
shnt
Does the apartment smell strongly of smoking?
Irina.A
shnt, no, a slight smell of haze, it's even pleasant, but I have a good hood in my kitchen, that is, it is well ventilated

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