Cooking fish in the smokehouse is not always possible, in addition, it is quite a long time. Smoked mackerel with liquid smoke is a convenient way to make fish quickly and without special equipment.

If there is a smokehouse, you can make hot smoked fish - it turns out juicy and tasty. How, you can find in our article.

The fat content of predator meat is high - about 16.5%, so the dishes are very nutritious. It is tasty and soft, almost without small stones, rich in proteins and B12 vitamins.

The smell of fresh fish is specific. That is why it is pickled in white wine or lemon juice, sprinkled with herbs. Frying or boiling mackerel is undesirable, as it will smell like fat. You can read about it in our other article.

When purchasing a product, you should look at its appearance. The body of the mackerel should be smooth and elastic, without green spots and a bad smell. If the eyes are hollow and cloudy, then the fish has long been lying. Rinse the mackerel well, remove the insides, gills and head. To keep the carcass whole, it is better to do this with a slightly frozen product.

Cold smoked mackerel with liquid smoke

• 100 ml of liquid smoke;
• 4 tbsp. l salt;
• 2 tbsp. l granulated sugar;
• 1 liter of water.

Pour water onion peel, pour salt and sugar. Simmer for 20 minutes. When the composition has cooled, filter and add liquid smoke. Pour the prepared carcasses with brine and put under oppression for two days. Smoked fish can be used for other dishes. Read delicious in our article.

Smoked Mackerel with Liquid Smoke in a Marinade

Liquid smoke gives any product a smoked flavor. Would need:

• 100 g of salt;
• 80 ml of flavoring;
• 20 g of granulated sugar;
• 1 liter of water.

Marinade preparation: pour water into an enamel container and heat to a boil, put granulated sugar and table salt. Then add flavoring and pour fish. To sustain the carcass for three days under oppression, placing in a cool place. You can cook the product in natural conditions. A consistent cooking recipe can be found in the article.

Smoked Mackerel with Tea and Liquid Smoke

To smoke mackerel at home with tea and liquid smoke you will need:

• 1.5 liters of water;
• 8 tea bags;
• 150 g of table salt;
• 60-70 g of granulated sugar;
• 12 tsp flavoring.

Put the enameled container with water on the stove, add all the products except liquid smoke. Bring to a boil and hold for another 5 minutes. Cool the composition, pour flavor.

Pour the brine into a 3 L jar and put prepared carcasses there. Place the container in a cool place for three days. Three days later, get the mackerel, remove the remains of the marinade. Can be served chopped or cooked.

Mackerel with liquid smoke and tea in a bottle

For 1 liter of water you will need:

• 2 carcasses;
• 100 g of salt;
• 60-70 g of granulated sugar;
• 125 ml of liquid smoke;
• 5 tea bags.

Pour tea bags with hot water and let stand for a quarter of an hour. Then remove them and add granulated sugar, let them dissolve. Pour flavor.

Cut off the neck of a plastic bottle so that you can put the mackerel in a horizontal position. Place the carcasses head down in a plastic bottle. Pour the marinade and leave the mackerel for four days. Take out the finished fish and let it dry in limbo for a while.

Mackerel is possible, read the detailed method in our article.

Mackerel with onion husks and liquid smoke

The meat in onion husks with liquid smoke will be tender and fragrant.

Would need:

• 2 carcasses;
• 20 g of granulated sugar;
• 3 cups of onion peel;
• 100 g of salt;
• 3 tbsp. l flavoring.

Pour water into an enameled container and put on fire. Rinse onion husks and put in hot water, simmer for 25 minutes. Filter the composition, put table salt, granulated sugar, after cooling add flavoring. Marinate in the resulting brine for two days. You can put spices to taste.

Smoked Mackerel with Turmeric and Liquid Smoke

To make smoked mackerel with liquid smoke at home, you will need:

• 2 carcasses of fish;
• 1 liter of water;
• 1 tsp turmeric
• 1 tea bag
• 60-70 g of granulated sugar;
• 100 g of salt;
• 125 ml of flavor.

Pour tea bag with hot water and let stand for a quarter of an hour, then add sugar and salt. When the marinade has cooled, add turmeric and smoke flavor. Top up with boiled water. Pour the prepared carcasses with marinade, put oppression and stand for 4 days in a cool place. Hang the finished fish by the tails for an hour to dry.

A quick recipe for smoked mackerel

To speed up the cooking process, gut the mackerel, rinse and cut into pieces.

Required Products:

• 2 carcasses;
• 100 g of salt;
• 50 g of granulated sugar;
• 1 tsp flavoring;
• 1 onion - for decoration;
• vegetable oil;
• allspice;
• a pair of laurel leaves.

Combine salt, sugar, pepper, lavrushka and liquid smoke in one container, then pour on mackerel and cover with cling film. Refrigerate for 10 hours. After pickling, rinse the carcasses, pour with vegetable oil, put onion decorated with rings.

A slow cooker can greatly facilitate life, in particular when cooking smoked meats. Delicious is available here.

Smoked Mackerel in the Oven

Products required:

• 55 ml of liquid smoke;
• 6 carcasses;
• 220 g of salt.

Prepare the fish, remove the head, gills and entrails. Rinse the carcasses well, grate with salt and spices to taste. Lubricate the outside with flavor. Fold them in a plastic bag and stand for one hour. Then get the fish and wipe with a paper towel. Cook fish in the oven at low temperature for about an hour.

This is how liquid smoke makes life easier when cooking smoked fish. It makes food easy and quick to prepare. Bon Appetit!

Smoked products are very frequent guests at our tables. But we all know very well that the products that are on store shelves do not always meet all quality standards. Therefore, taking into account this circumstance, it is clear that it is much simpler. One of the easiest cooking methods is mackerel with liquid smoke.

Cooking technique

A smoke-cured mackerel recipe is the easiest way to cook such fish. It absolutely does not require any effort.

Cold cooking

The recipe for such a dish is quite simple. All that is required of you is a minimum of effort and a little time.

For cold smoked mackerel with liquid smoke you will need:

• One to six mackerels;
• peel from onion;
• concentrate - 100 milliliters;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• water - 1 liter.

First you need to get rid of the insides and subject it to thorough washing. To prepare the marinade, pour onion husks with water, then add sugar and salt there, and cook all this for about 25 minutes.

After boiling, allow to cool, strain from husks and add concentrate to it.

In the brine that you have, put the fish and keep it under pressure for 2 days. After this period, your dish will be ready.

Using such simple methods, you will get a quality product of your own preparation, when you use it, you will not worry about the quality and consequences after eating. Also, you will noticeably save your budget.

What could be tastier than smoked fish? Despite the fact that most do not have their own smokehouse, it is not so difficult to get an excellent smoked delicacy at home. It is enough to replace the regular smokehouse with a special product called “liquid smoke”. Smoked mackerel with liquid smoke is also very popular in view of its economy, which cannot but affect the budget.

However, you still should not be deceived - treatment with "liquid smoke" is not real smoking, but only its imitation. But with the proper approach, the result of such "smoking" is very good.

Not the last place, of course, is the choice of fish. When choosing mackerel on the shelves of stores, you should, first of all, pay attention to the smell - it should show itself, but not be too strong. The fish smell is peculiar in itself, but it is noticeably different in fresh fish and in the one that started or is about to begin to deteriorate. To the touch, the fish should also be resilient and elastic, have a uniform color and smooth surface.

How to use "liquid smoke"?

“Liquid smoke” is a special flavor that mimics the present. It represents the products of decay of certain tree species dissolved in water or oil - those that are usually used for smoking. The industrial technology for making “liquid smoke” is rather complicated, but it can be easily prepared on its own. There is more confidence in the home process - many are convinced that the store flavor is “solid chemistry”.

Whether it is so or not, and how to make “liquid smoke” at home is the topic of another article. It is known, however, that its use in cooking has become so widespread that in recent years practically no smoking has been complete without it at home. Often “liquid smoke” is added even to.

Here are some recipes in your piggy bank.

Recipe number 1 Mackerel smoked in liquid smoke

To cook mackerel smoked in "liquid smoke", you will need the following:

• 4 small mackerels;
• 1.5 tablespoons of sugar;
• 2 tablespoons of tea leaves (black tea);
• 3 handfuls of onion husks;
• 1.3 liters of water;
• 3 tablespoons of salt;
• 3 tablespoons of liquid smoke.

Cooking method:

Thoroughly rinse the onion peel under water, add water to it and put on the stove, wait until the water boils, and then simmer for half an hour.

Strain the brine through a sieve, discard the remains of the husk, and add sugar, salt and liquid smoke to the liquid, then mix thoroughly and leave to infuse.

Remove the head, tail and entrails from the fish, rinse and put into the solution. Leave the fish in the onion marinade for 2-2.5 days. After a couple of days, remove the fish from the marinade, dry and serve, garnishing with onion rings and a slice of lemon. Smoked mackerel at home with liquid smoke and tea is ready! Bon Appetit!

Recipe number 2 Mackerel smoked in onion husk

If desired, onion peel can be used, so do not rush to throw it away ahead of time. This recipe will focus on how to smoke mackerel at home if there is no smokehouse. In fact, this is not a big deal.

In order to bring this dish to life, you will need the following ingredients:

• mackerel - 3 carcasses;
• 100 grams of sugar;
• 1.5 liters of cold water;
• one cup of dry brewing black tea;
• 4 handfuls of onion husks;
• 1 pinch of coriander;
• black pepper - a few peas;
• 3 bay leaves.

Cooking method:

You need to start the cooking process with the preparation of mackerel. At the carcasses, separate the head and tail, make longitudinal cuts on the abdomen and remove all the insides. You also need to pay special attention to the thin, dark film that covers the abdomen on the inside. After all unnecessary has been removed, rinse the mackerel well under cold water.

Now it's up to the pickle, or, so to speak, the marinade. Pour cold water into a pan and put on a strong fire, let the water boil. While the water is boiling, rinse the onion husk under running water, and then throw it into boiling water, reduce the heat (but so that the water continues to boil). It takes about 8-10 minutes to cook onion peel, since during this time it will have time to give its color and flavor. After 10 minutes, turn off the heat and strain the onion peel through a colander or sieve.

Diluted black tea prepared in advance with another glass of boiling water and add salt, sugar, pepper, bay leaf to the resulting solution and mix thoroughly. Put this mixture on the stove and let it boil. After the solution boils on the stove for 10 minutes, turn off the heat and let the solution cool. This will be the so-called “marinade”.

Mix the cooled tea marinade with onion broth, then pour into a wider container and put the mackerel there. Choose the dishes so that the tea solution completely covers the mackerel. Spread the mackerel on the bottom, and on top of it you will need to press down with a heavy plate and put in the refrigerator for 3-4 days.

About one to two times a day, the mackerel will need to be turned over. After 3 days, remove the mackerel from the brine, dip in a paper towel and hang it to air for 3-4 hours. After three hours, the fish can be cut into pieces and served.

Recipe number 3 Mackerel smoked with tea and rice

Below is a recipe that will easily replace traditional multi-day smoking, and the result, at the same time, will be beyond praise.

So, for the preparation of mackerel, you will need the following components:

• medium sized mackerel - 2 pieces;
• 1 liter of boiled water;
• 3 tbsp Sahara;
• 1.5 tbsp coarse salt;
• black pepper - 12-15 peas;
• coriander - 1 tablespoon;
• black leaf tea - 2 tablespoons;
• round grain rice - 200 grams.

Cooking method:

Put the cooled boiled water on the fire again and wait until it boils. Add spices to boiling water: coriander, salt, peas and half the prepared sugar, reduce heat and boil for 25 minutes. After the specified time, remove the water from the heat and let it cool.

While the brine cools, clean the fish from the insides, cut off the tail and head and rinse thoroughly under cold running water. Pour 2 carcasses of fish with cooled brine and put it in the refrigerator to insist. Fish should be in brine for at least 24 hours. After that, pull the fish out of the brine, allow the liquid to drain.

At this time, rinse the rice also under cold water, pour two glasses of water and wait until the rice absorbs the right amount of moisture. Mix the swollen rice grains with two tablespoons of black tea and lay the resulting mixture in foil. On one side of the foil wrapper, make a small hole, which will be needed to exit the smoke. Then take a metal pan or other metal container with a thick bottom, put a foil with rice - tea mixture on the bottom and put the pan on fire. Wait until the resulting mixture begins to smoke, and then put a low lattice, and on top of the grill - mackerel, reduce the fire at this time to a minimum. Smoke mackerel in total, for an hour, alternately turning it on the opposite side. If the carcasses of the fish are large, the smoking time can be slightly increased, but the main thing here is not to overdo it, otherwise the fish will turn out to be overdried and too “odorous”.

Serve the mackerel chopped! Bon Appetit!

The savory taste of smoked fish is liked by many people. The product can be purchased at the store, but it is better to do it yourself. If you cook smoked mackerel at home with your own hands, the delicacy will turn out to be unique and will boast a unique aroma. The absence of a private courtyard or cottage is not a hindrance. It is not necessary to use a special smokehouse hot or cold. There are methods that are suitable for an apartment, and hot smoked mackerel at home will be no worse than the purchased one.

Buying quality mackerel is easy, and many people know how to choose fresh fish. Those who have not had to deal with this before can be given several recommendations. To get a good product, you need to pay attention to the smell. It should not be bright and have an unpleasant smell. It is also important to look at the look. Fresh mackerel has a smooth surface without greenish spots. It is elastic, resilient and not loose. Also, fish eyes can tell about quality. If they are cloudy, glass and sunken, then the goods have lain for a long time.

Having acquired mackerel, it will be necessary to prepare it for hot or cold smoking. It is quite simple, and the process will not take much time. Rinse the carcass thoroughly. Then you can leave it in its entirety or cut off your head and gut the insides. Now she will be completely ready for smoking.

How to Smoke Mackerel with Liquid Smoke

Liquid smoke is a flavoring that gives the product a smoky flavor and color. With it, you can cook a fish in the apartment. The standard recipe is quite simple, so even beginner cooks can cope with it without difficulty.

Ingredients:

• fish - 5 pcs.;
• salt - 4 tbsp. spoons;
• liquid smoke - 80 ml;
• sugar - 1 tbsp. a spoon;
• water - liter.

Read also:

Recipe for Pea Soup with Pork Knuckle

Smoked mackerel at home with liquid smoke is done as follows. First you need to prepare the brine. Pour water into a deep pan and boil, then add sugar, salt to it and turn off the burner. Now you need to pour liquid smoke and mix everything well.

After the brine has cooled, you need to lower the mackerel into it. In liquid smoke, it should remain for about 3 days. Put a press on top, and then place the container in the refrigerator.

After three days, the fish smoked with liquid smoke will only be washed, and it will be possible to serve. If everything is done correctly, the taste will be excellent and will pleasantly surprise both guests and loved ones.

Mackerel Recipe in Onion Peel and Tea

People who want to cook fish with only natural ingredients can use onion husks. It, along with brewed strong tea, will give the necessary shade and taste. In order for the recipe with onion husks to work out as it should, you must clearly follow the instructions.

Ingredients:

• mackerel - 2 pieces;
• water - liter;
• onion peel - about two handfuls;
• salt - 4 tbsp. spoons;
• black tea - 2 tsp;
• laurel leaf - 3 pieces;
• allspice - 5-10 peas;
• crushed coriander seeds - 1 teaspoon;
• sugar - 1 tbsp. a spoon.

Pour water into a saucepan and mix it with onion peel. The recipe requires that the liquid is brought to a boil, and then cooked for 15 minutes. Now the broth should be turned off, allow the onion peel to cool and strain. In clean water you need to put tea, boil and turn off. It must be insisted 15-20 minutes, after which it is also filtered.

A decoction with onion peel and tea liquid should be mixed by adding spices, salt, sugar and laurel leaves. Mix everything thoroughly, and pour the resulting brine into the fish. You will need to place a press on top, and then send the mackerel in onion husks and tea for three days in the refrigerator. It is recommended that you turn the fish from side to side once a day so that it stains equally from all sides. A decoction with onion peel and tea will give it the necessary color and taste.

Read also:

Salads recipes with crisps, crackers and smoked chicken

Smoked Mackerel

Hot smoking of mackerel at home can be done with ordinary black tea. The recipe must be carried out strictly according to the instructions in order to achieve the necessary taste.

Ingredients:

• mackerel - 2 pcs.;
• water - 1 l;
• sugar - 2-3 tbsp. spoons;
• salt - 1 tbsp. a spoon;
• black pepper - 10 peas;
• coriander seeds - 1 tbsp. a spoon;
• black tea - 2 tbsp. spoons;
• rice - 150 g.

First you need to boil the water, adding sugar, salt, pepper, coriander and 1 tablespoon of tea to it. After 20 minutes, the brine must be turned off and allowed to cool. They will need to fill the fish and let it brew for about a day. After that, you will need to hang it by its tails so that the remaining brine drains.

About a day before cooking, you need to take rice, fill it with water and let the liquid soak. Already swollen grains should be mixed with black tea (take 1 tablespoon). The resulting mixture should be wrapped in foil, leaving a small hole for smoke. After this, foil with tea should be laid out at the bottom of a metal container, for example, a pot. Next, you need to light a fire and wait until the mixture starts to smoke, as this is necessary for the hot method.

Now you need to place the grill inside, on which to put the mackerel. Cover the top so that no holes remain. Fire should be reduced to medium. The fish should first be smoked for half an hour on one side, and then turned on the other and cook for another 30 minutes. After that, the recipe with tea and rice will be completed. If necessary, time can be slightly increased, but keeping fish in a homemade smoke-cured smokehouse for too long is not recommended.

Let's learn how to cook such a treat at home without liquid smoke, without much effort, in a short time and much cheaper. After you try this smoked mackerel, this recipe will be on your favorite list.

To cook smoked mackerel you will need:

• Of course, the soloist of the table, the mackerel, two large or three medium-sized fish;
• Four tablespoons of salt;
• Three tablespoons of sugar and tea leaves;
• Spices: bay leaf, black pepper, peas, (allspice);
• A handful of husks of onions (two handfuls can be, it will not be worse);

Cooking a marinade will not take much time and effort

To get started, prepare the fish. Most likely, you will buy frozen mackerel, because it can often be found in fresh frozen form than in fresh. Therefore, the fish should be thawed, it is best to put the fish in cold water and leave it for some time, and if you want to speed up the process, change the water with a small frequency. Next, clean the fish from the insides and cut off the head, thoroughly rinse the peeled carcasses of the fish. And now it's time to start the marinade.

Boil a liter of water, then in the water you need to pour three tablespoons of brewing black tea, pour onion husks and spices. Let the marinade boil for a couple of minutes and then turn it off. Allow to cool slightly and add four tablespoons of salt and three tablespoons of sugar. Stir vigorously and allow to cool to room temperature. The marinade is ready.

The recipe for smoked mackerel at home without liquid smoke

Take the peeled fish and put it in the marinade. Place the container with fish and marinade in the refrigerator for two days. At the end of the pickling period, take out a ready-made, golden-colored fish, rinse it with tea leaves and marinade, and hang it over the washbasin in order to allow excess moisture to drain. To give a more aesthetic appearance, wipe the fish with a rag with vegetable oil.

After that, for storage, put and wrap the fish in a paper bag and send in the refrigerator. But it is unlikely that such a delicious fish will lie there for a long time or even get stored in a refrigerator.

Boiled potatoes with slices or mashed potatoes, stewed potatoes with mushrooms, vegetable stew, and just a slice of fresh white bread will be very tasty for a side dish to such a home-made fish.