Fans of fish dishes are well aware that the most delicious fish is cooked at home. The same goes for smoked mackerel. For smoking there is no need to use a smokehouse, as there is an opportunity to do without it. All that is required is to have patience for 3-4 days, as a result, the mackerel is smoked, it will be much better in taste and appearance than a store product.

To smoke this fish at home, you will need the following components:

• mackerel - 3 pieces;
• water - 1 liter;
• onion peel - 1.5 - 2 handfuls;
• salt - 120 grams;
• sugar - 1 tablespoon;
• a mixture of peppers - 1 teaspoon;
• bay leaf - 2 - 3 pieces;
• liquid smoke - 1.5 - 2 tablespoons;
• sunflower oil - as needed.

How to cook mackerel as smoked at home

First step. First you need to clean the fish, that is, remove the head, fins and entrails. After that, thoroughly wash the inside of the black film, as it gives the finished fish bitterness.

Second step. Then you need to prepare a container in which the fish will "smoke". A two-liter plastic bottle with a cut-off neck is best, as other dishes may acquire an orange color and a smoked smell, and there is no need to constantly turn the mackerel in the bottle to get the right color and taste. Then the mackerel must be put in the prepared container with tails up.

Third step. Then you need to start cooking the brine for smoking. To do this, pour onion peel into a pan (which is not a pity, since it can stain) and pour water on it, then boil and let stand for 30 minutes. This procedure will help to acquire brine red color.

Fourth step. After that, you need to boil the pan with the husk again and pour salt, bay leaf, a mixture of peppers and sugar into it. Then let it boil for about five minutes.

Fifth step. Then you need to strain the brine from the husk through a colander and pour liquid smoke into it. Put the brine in a cool place (balcony) so that it cools down, and then pour it into a plastic container with fish and put it in the cold for 3-4 days, for the smoking process.

Sixth step. After time, take smoked fish from the refrigerator and put it on kitchen towels to dry. This process lasts 6 hours.

Not so long ago, smoked products were considered a delicacy and were bought exclusively for the festive table. Today, smoked meats have become much more affordable, and the range has increased significantly. But everyone knows that the quality of most of these meat and fish products leaves much to be desired. In addition, there is no guarantee that during the cooking process smoking standards were not violated. That is why many resort to independent smoking at home.

It is worth noting that for this, the housewives use the most original products, such as onion husks or tea. However, the fastest and easiest method is smoking using liquid smoke. Read about its properties and uses in this article.

Choose a fish

As you know, the result of cooking is more dependent on the freshness and quality of the product. This is especially true for fish dishes, where the slightest error can lead to an undesirable outcome.

Choosing a good fish is simple:

• carcasses should have a pleasant fishy smell without an unpleasant odor;
• the surface of the carcass should be without greenish spots, elastic and elastic;
• fresh fish eyes are bright, clean, glass;
• the gills of fresh fish are always clean, slightly pinkish and without signs of mucus, and the muddy, sunken gills suggest that the fish has been on the counter for longer than it should be.

"Liquid smoke"

Liquid smoke is called a special chemical concentrate, the use of which allows you to replace the long process of home smoking for just a few hours of preparation. In fact, it is a product of decay of wood of such species, which are usually used for smoking. Of course, you cannot call a store flavor a natural product. Those who argue that “liquid smoke is nothing but chemistry are partly right. However, this did not prevent the store flavor from gaining widespread popularity in cooking. Recently, liquid smoke is increasingly found in recipes. Some housewives even add a few drops of this product to regular marinades.

However, it will be fair to add that treating fish with liquid smoke is not real smoking, but only simulates a smoked taste. Therefore, it is worthwhile to approach the preparation of products in this way with particular care and be sure to carry out the initial processing of carcasses.

The competent use of liquid smoke will create a real masterpiece of cooking in just a few hours.

Training

After the fish is purchased, it must necessarily go through the process of preliminary preparation for cooking. Carcasses must be washed under running water, dried, removed the insides, remove the fins and head.

Then proceed to the preliminary salting of fish. For smoking using a flavor, this step is optional, since many recipes use marinade. However, practice shows that pre-salting allows you to make the taste of mackerel more intense.

For example, you can rub mackerel with salt and spices so that the layer is uniform. It is advisable to wrap the carcasses with foil and refrigerate for a couple of hours.

Cooking methods

Whole carcasses

You will need:

• 4 medium carcasses;
• 2 tablespoons of black leaf tea;
• 3 tablespoons of liquid smoke;
• 3 tablespoons of salt;
• 1.5 tablespoons of sugar;
• 3 handfuls of golden onion husks;
• 1.3 liters of water.

Rinse the onion husk, put in a saucepan, pour clean water and bring to a boil. After boiling, the gas is reduced and the "gruel" is left to simmer for 30 minutes. Ready onion brine should be drained through a colander into a container, peeled of the remains of the husk, add the tea leaves, spices, concentrate to it, mix and let it brew for a while.

Pour the cleaned and washed slave with marinade and put it in the refrigerator for 2-2.5 days.

Finished fish can be decorated with lemon slices and onion rings.

In pieces

You will need:

• 2 carcasses of frozen mackerel;
• 1 teaspoon of concentrate;
• 1 large onion;
• 4 tablespoons of salt;
• 2 tablespoons of sugar;
• vegetable oil;
• coriander;
• allspice;
• bay leaf.

Gut the fish, how to wash and cut into identical pieces. To prepare the marinade, you will need a small saucepan in which you need to add mackerel, salt, add sugar and all other spices. The saucepan is covered and placed in a cool place for 8 hours. This time is enough for the fish to marinate and be ready to serve. For a greater taste, it can be greased with vegetable oil and garnished with onion rings.

Cooking mackerel smoked with liquid smoke is not at all difficult at home. And knowing a few useful “tricks”, you can facilitate the smoking process and improve the taste of the finished product.

• Frozen and chilled fish is suitable for smoking with concentrate. When buying frozen carcasses, you should remember that a tasty and healthy dish will work out only if the defrost is natural. Defrosting under running hot water causes a deterioration in taste. When defrosted in the microwave, the fish fillet will separate from the bone, and after the marinade it may even crumble.
• Before smoking, the fish must be washed and cleaned of the viscera, and it is especially good if the abdomen of the carcass is not spaced, of course, if the recipe does not imply. Be sure to eliminate the head and fins.
• Depending on the recipe for smoking, dishes are chosen. Enameled dishes are not suitable for smoking mackerel in onion peel. It is better to give preference to containers made of aluminum or glass.
• In the classic version of smoking, only salt and sugar are used as spices. Seasonings such as coriander and bay leaves give the fish a piquancy, so you need to add them quite carefully.
• Black tea gives the fish a rich and beautiful color.
• During smoking, the fish usually floats to the surface, so it is recommended to put oppression.
• Liquid smoke must be added exclusively in the amount indicated in the recipe.

Excessive use of the concentrate leads to a distortion of the taste and smell of mackerel.

Smoked mackerel is very tasty. But is it necessary to buy it in stores, or can you try to cook such an appetizing dish yourself?

Benefit and harm

It’s worth starting with useful properties. In general, fish must certainly be included in the diet, because it contains a lot of different nutrients: phosphorus, fluorine, zinc, sodium, manganese, sulfur, potassium, unsaturated fatty acids, vitamins PP, A, E and group B.

Mackerel is useful for the brain, cardiovascular system, central nervous system and, in general, the whole organism. It improves brain activity, stimulates protein synthesis, normalizes metabolic processes, protects tissues from premature aging and damage.

By the way, the calorie content of 100 grams of the product is only 220-230 calories, which is not much.

Now about the harm

Like any smoked fish, mackerel contains many carcinogens that can damage tissues and provoke the degeneration of healthy cells, causing cancer.

In addition, with improper smoking (and observing all the rules is not easy), some of the pathogenic microorganisms may remain, which will cause serious poisoning. So eating smoked mackerel too often is not recommended.

How do professionals cook?

In general, smoking is smoke treatment. There are two ways: hot smoking and cold. In the first case, the fish is treated with hot smoke. Thus, the fillet is subjected to heat treatment, as a result of which all bacteria die.

That is why this method is considered more secure and correct. When cold smoked, the processing is carried out by the so-called cold smoke, that is, in fact, there is no thermal effect. But the fish is well salted, and the ambassador, as you know, also contributes to the destruction of pathogenic microorganisms (if it is produced correctly).

How to cook at home?

So, is it possible to cook such a dish as smoked mackerel at home? Yes, and in several ways.

First way

You can cook mackerel in liquid smoke - a special liquid that gives the fish a flavor and smack aftertaste.

You will need:

• 5 carcasses of mackerel;
• 100 ml of liquid smoke;
• 4 tablespoons of salt (with a slide);
• 1 tablespoon of sugar;
• 1 liter of water.

Cooking:

1. Mackerel should be prepared first. To do this, rip open her abdomen and remove all the insides. Head and tail do not need to be removed.
2. Now start preparing the brine. Pour water into a saucepan and bring to a boil. Dissolve sugar and salt in it and turn off the heat in a minute. Now add liquid smoke, mix well.
3. Immerse the mackerel in the finished brine, put a press on top. Leave the fish to salted and smoked for 2-3 days.
4. Then take out the carcasses, rinse them in running water, cut into portions and serve.

Using this recipe, you can cook mackerel almost like in a store. But remember that liquid smoke is quite harmful.

Second way

This method is more complicated, but only natural products are used.

List of ingredients:

• two rather large mackerels;
• two large handfuls of onion husks;
• two glasses of water;
• 2 teaspoons of black tea (or two bags);
• three tablespoons of salt;
• a tablespoon of sugar;
• three bay leaves;
• 10 peas of allspice;
• half a teaspoon of ground coriander seeds.

Cooking method:

1. First you need to prepare the marinade. To do this, pour one and a half glasses of water into the pan, put the onion peel in the same place. Bring the composition to a boil and cook for about 20 minutes, then insist for about 15 minutes. Strain the broth.
2. Boil the remaining water and put tea in it. Insist it for 10 minutes, strain well.
3. Mix the tea leaves with a decoction of onion peel, add bay leaf, pepper, coriander, salt and sugar. Mix everything thoroughly.
4. Now prepare the mackerel. The head can be cut off, but this is not necessary. Gut each carcass and wash under the tap.
5. Pour the marinade into a shallow container, put the mackerel into it, place a load on top (you can put a regular plate) so that the carcasses do not float.
6. Store the container in a cool place for two or three days. To make the infusion and broth of onion husks evenly color the fish in a beautiful golden color, periodically turn the carcasses over.
7. Delicious smoked mackerel is ready!

Third way

This recipe will help you prepare delicious smoked mackerel. Here is what you need:

• two rather large carcasses of mackerel;
• litere of water;
• three tablespoons of salt;
• 1.5 tablespoons of sugar;
• 10 peas of allspice;
• 3 bay leaves;
• 2 tablespoons of black loose tea;
• 150 grams of rice.

Description of the preparation:

1. About 12 hours before smoking, you need to pour rice in water so that it only slightly covers it. Leave the mixture overnight so that the rice completely absorbs all the liquid. Next, just mix the rice with one tablespoon of tea. Wrap the entire mixture in foil, leaving a hole (it will be required for smoke to escape).
2. Cook the marinade. To do this, boil water, add salt, sugar, pepper and bay leaf. Boil together for another minute, then turn off the heat.
3. Gut and rinse the mackerel well in running water, then immerse it in the marinade, squeeze something with it and put it in the refrigerator or in a cool place for a day.
4. Take out the mackerel and proceed to the stage of hot smoking. Take a frying pan, cover it with several layers of foil (you can also grease it with oil), put rice and tea wrapped in foil so that the hole is at the top. Heat the mixture until a light haze begins to flow.
5. Place the wire rack in the pan; put the mackerel on it. Cover the pan.
6. Smoke the fish on each side for twenty minutes. Cool the prepared mackerel and serve.

Bon Appetit!

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!

   Calorie content:   Not specified
   Time for preparing:   Not indicated

Mackerel with liquid smoke is very similar to real smoked. Smell, taste differ, of course, but quite a bit. We will tell you how to cook one at home.
  Today, mackerel is one of the most affordable fish. It is possible to list all its useful properties for a very long time. It is indisputable that this fish is a storehouse of vitamins and minerals. It contains such necessary vitamins as A, E, C, H, PP and B vitamins. And such trace elements: iron, potassium, magnesium, fluorine, zinc, molybdenum, cobalt, manganese, chlorine and many others. You cannot call this fatty fish dietary, but the fats of this fish are very healthy and do not contain harmful cholesterol. Mackerel contains a lot of protein, including amino acids that are so necessary for humans. Eating such fish is especially useful for children, pregnant and lactating women.
  Cold smoked mackerel is 3-5 times more expensive than freshly frozen, therefore it is difficult to afford to buy it as often as you want. I once tried visiting a mackerel smoked in liquid smoke. Now I cook it constantly. Of course, the taste is a little different than the usual smoked mackerel from the store. Also, you will surely like it
  Smoked mackerel at home with liquid smoke and tea - photo recipe.



  For brine you will need:
- 1.5 liters of water;
- 8 bags of plain black tea (without flavoring);
- 6 tbsp. l salts;
- 3 tbsp. l Sahara;
- 12 tsp classic liquid smoke.

How to cook with a photo step by step

  We put a container of water on the stove. We put there all the components of our brine except liquid smoke.




  Bring the brine to a boil, let it boil for 5 minutes. Cool the brine. Pour liquid smoke there.




  We wash the mackerel. We take out her insides. Cut off the head and tail. Experienced housewives can take out the insides of slightly frozen fish with a teaspoon. Then the finished fish looks prettier.





  Pour the brine into a large jar or other convenient container with a lid. We load fish there. We remove the jar in the refrigerator (balcony, basement) for three days. During this time, the so-called smoking of mackerel with liquid smoke passes.




  We get our smoked fish from the can. Remove excess brine with mackerel with a paper towel.




  Cut into pieces and serve.






  All! A delicious fish with a flavor of smoke is ready. Serve traditionally: with potatoes or rice. Such a mackerel with liquid smoke is good for beer!
  Try cooking the same way.