How to smoke mackerel in a hot smoker. How to determine the readiness of fish

Mackerel is a fish very rich in useful elements. Let's consider smoking mackerel at home in a hot smoked smokehouse.

Mackerel in any form, but gourmets prefer to smoke it. To do this, they purchase or make their own smokehouses for hot smoking, so that delicious aromatic fish is always on the dinner table.

Smoking mackerel at home gives it an incredibly beautiful color and attractive aroma. In order to smoke fish you should have special device- smokehouse. To start hot smoking, you should check the fish for freshness.

What is a smokehouse?

Smokehouses for hot smoking are manufactured in different options, but they have the same principle of operation: the smoking process occurs due to intense smoldering of wood in a metal container with a tightly closed lid and a grate inside on which the products are placed. Wood smokes due to the fact that the container is placed on fire.

Smoked mackerel

The product, located on the grate above sawdust or wood chips, is thoroughly impregnated with smoke and reaches its proper condition due to the high temperature, which is more than 50 degrees.

The grate should be slightly above the middle of the smokehouse. In such designs there must be a lower tray that can be pulled out. It is needed so that ash and grease can fall there. High designs for home smoked are not suitable, since the fish will not be able to be properly smoked. At home, portable smokehouses are used, and in private homes you can install a stationary one. The material used is stainless steel sheets.

Preliminary preparation and salting of mackerel at home

The process of smoking mackerel at home in a hot smoked smokehouse is not expensive and is quite fast in time!

The final product has an excellent authentic taste. If the fish is frozen, it should be completely defrosted. Before the smoking procedure, the fish should be gutted by carefully cutting the belly and removing the entrails. The head of the fish does not need to be cut off, which will give the smoked product an aesthetic appearance. Next, the fish should be thoroughly dried.

After coating the inside of the mackerel with salt, turn it over on its back and sides every half hour.

You can salt fish by diluting salt in water. For three medium-sized mackerel you should take 50 grams of salt and one liter of water. Pour the solution over the fish and leave for 1.5 -2 hours, then rinse it thoroughly and dip it in a napkin. After drying, you can rub the mackerel on all sides with various spices to enhance the taste.

Hot smoking mackerel

The prepared fish should be tied lengthwise along the carcass with a cloth rope and placed on a wire rack, which has been pre-lubricated with oil or some kind of fat.

Wood should be poured into the bottom of the smokehouse. This can be alder chips, sawdust, chopped willow twigs, oak, juniper, birch. To enhance the flavor, wood chips from apple and pear trees are added to smokehouses. In order for mackerel to be smoked at home in a hot-smoked smokehouse, it is customary to add raw branches. The more different types of wood, the more flavorful the fish will be.

Place the grill with fish on special ledges that are located at the desired level in the smokehouse. The fish is placed so that the belly lies on the grill. Don't forget to check that the tray is in place. Ash should pour into it and fat should drain. The absence of smoke from burnt fat gives an excellent result without bitterness.

In order to smoke on a portable smokehouse at home, you need to move the gas or electric stove to the balcony. After heating the stove, place a smokehouse on top with a tightly sealed lid.

Switch the stove to medium heat and smoke for ten minutes. Open the lid, release the smoke and seal again for fifteen minutes. Hot smoked fish takes no more than half an hour to prepare. The fish should be smoked until an even golden color appears. It must be turned over once on each side. To prevent it from being damaged during smoking, the mackerel should be placed on the grill with a gap from each other.

Sometimes it's impossible to appearance determine the readiness of the product. In this case, take a sample.

Smoked mackerel

Having considered smoking mackerel at home in a hot smoked smokehouse, the recipe is as follows delicious fish can be supplemented. To serve, cut the mackerel into portions. You can serve it with onions pickled in vinegar, potatoes boiled in their jackets, fresh herbs and black bread.

Bon appetit!

Hot smoked mackerel recipe

Ingredients:

Mackerel s/m – 5-6 pcs.
Salt pepper.
Vegetable oil.
Well, a smokehouse.)

How to smoke mackerel at home?

To start, I bought mackerel (it's ideal for smoking) and defrosted it naturally. I took the fish headlong, as the seller assured me that this was the right thing for smoking!
I removed the fins from the mackerel and properly gutted the fish. More detailed process I already described in the article - mackerel baked in the oven.
Also, due to the small size of the smokehouse, I had to cut off the tails of the fish, which you don’t have to do. After that, I rinsed the fish and dried it with a paper towel.
Rub the mackerel well with salt, inside and out. I peppered it a little. You can add a little more lemon juice. I left the mackerel to salt for about 30 minutes.

Prepared the smokehouse:

During this time I prepared the smokehouse. To prevent the fish from sticking to the grill, we decided to cover it with foil.
And lubricate it a little vegetable oil. This process, I think, is also optional. But still.
I placed several freshly cut alder branches on the bottom of the smokehouse. By the way, you can take branches of any fruit trees: apple, plum, cherry, etc. Well, or buy a ready-made bag of sawdust for smoking in the store. A couple of handfuls will be enough.
I lit the grill in advance so that the large logs could reach the coals. In general, the smokehouse is placed on an open fire, but in our case the iron is very thin and you actually have to cook on coals, otherwise the mackerel will burn.
I put grates from an old one on the grill gas stove.)) So the smokehouse fits perfectly on the fire.
I put a grate with foil in the smokehouse.
Placed the fish on top. I put the smokehouse on the grill.
And covered it with a lid. For half an hour I forget about the mackerel and go about my business.
After 30 minutes I open the lid and observe the following picture.
Hot smoked mackerel at home is ready! Bon appetit.
It is better to serve smoked fish with fresh herbs and your favorite side dish, or without it.)
By the way, the next day, cold mackerel (for me personally) becomes even tastier.
If anything, please do not scold me about the correctness of actions in this procedure, since I am not a professional and am simply telling you how we do it. This article is not a manual.
Next time I'll share the recipe chicken breast, also cooked on the grill.
And finally, I suggest you evaluate a “multi-cooker” made from a gas cylinder. Gorgeous thing!

Hot smoked mackerel

Ingredients:

Mackerel
Pepper

Preparation:

Slowly defrost the fish as in the previous recipe. We gut, remove the gills and wash the mackerel well cold water. Rub with a mixture of salt and pepper and put in the refrigerator for 5 hours. Before smoking, dry the fish well, laying it out on a dry napkin.
For smoking we use a handful of wood chips from alder or fruit trees. Place the fish in the smoker so that they do not touch each other, cover the lid. Smoke over moderate heat for 25-30 minutes.

Smoked mackerel without smokehouse

Ingredients:

Frozen mackerel 4 pcs
Black tea in a bag 2 pcs
Onion peel - a handful
Salt 4 tbsp. l
Sugar 1.5 tbsp
Liquid smoke 1 tbsp
Water 1 l

Preparation:

While the mackerel is defrosting, add all the ingredients except “liquid smoke” to the water and cook over low heat for 20-30 minutes.
After the liquid has cooled, you need to strain it and add liquid smoke. Place the gutted and headless fish in a tray and fill it with the prepared broth, cover it with a lid and put it in the refrigerator for three days, turning it over every day to ensure even salting.
After the salting time has passed, the mackerel must be dried by hanging it by the tails for 5-6 hours.
To give a brighter color, the fish can be rubbed with vegetable oil.

How to smoke mackerel in a hot smoker

Ingredients:

Mackerel
One lemon

Hot smoked mackerel at home:

First you need to prepare the fish.
Gut the mackerel and rinse under running cold water.
Cut the lemon in half and, squeezing it in your hand, thoroughly rub the fish with it. Then take salt and rub the fish.
In a grated state, let the mackerel stand for 1-2 hours.

Let's start smoking mackerel:

To prepare hot smoked mackerel, we need a special smokehouse.
Today, on the market there is great amount various kinds smoking boxes. They all differ in price, size (from small to large) and the number of grilles. The choice depends only on your needs, whether you need to smoke one fish at a time or ten at once.
To smoke mackerel at home, I use a small smokehouse produced back in the Soviet years.
Sprinkle a small layer of alder sawdust on the bottom of the smoking box.
We install the grill and place the mackerel on it. Before placing the fish, wash off the salt!
Light a barbecue or fire.
Place the smokehouse on the grill and place a brick on top of its lid.
The cooking time for hot smoked mackerel depends on the thickness of the fish and your smoking box.
Usually I keep it for 10~15 minutes, no more. Otherwise, the fish can be overdried and it will not be as tasty and juicy as it should be. Read more:

Hot smoked mackerel is ready! Bon appetit!

Hot smoked mackerel in the oven

Ingredients for one mackerel:

Salt, black pepper
1 tbsp. liquid smoke
Sleeve for baking

Preparation:

Clean and gut the mackerel. I also cut off the head, but this is at your discretion, you can leave it.
Salt well inside and out, leave for 15 minutes to salt. Then pepper and pour 1 tbsp. smoke, coat well on all sides.
Place the fish in the sleeve and tie it. Place the sleeve on a baking sheet and place in a preheated oven for 20 minutes.

Our delicious, juicy mackerel with the smell and aroma of campfire smoke is ready. You can eat it hot, and the next day it is very tasty.

Storage smoked fish

After smoking, the fish is left for some time in a ventilated area or in a draft. Smoked fish is stored in a dry, clean and cool place at a temperature of 2-10 ° C. The shelf life of cold smoked fish is up to two weeks, hot smoked fish - 4 - 6 days.

Wood for smoking mackerel

Hardwood without bark is used for smoking, usually: alder, plum, apple, pear, cherry. The type of wood affects the color of the product. Coniferous wood is not used because it has a large number of resins that impart bitterness to products. An exception is juniper, but it must be used very carefully and not large quantities.

Smoked mackerel has long been considered an almost indispensable attribute holiday table Yes, this fish will add variety to an ordinary weekday dinner, as it goes perfectly with a variety of foods. By preparing smoked mackerel yourself, you can truly get unique dish with a unique taste and delicious aroma. But in order for the fish to turn out successful, you need to know some of the subtleties of smoking it.

You can smoke mackerel either cold or hot, using any available smokehouse. Before you start smoking, you need to choose a quality product and properly prepare it for further manipulation.

Smoking mackerel begins with purchasing fish. The benefits and taste qualities ready meal, therefore, it is best to buy mackerel in trusted stores, where it arrives frozen. In this case, you need to pay attention to the following details:

the carcass should not be deformed or flattened - this means that the fish was subjected to repeated freezing, which means it has lost its useful qualities. Perfect option– a straight fish without visible damage to the body;
The mackerel's eyes should be transparent and clear. If there is turbidity, it is better to refuse such a purchase;
the fins of properly frozen mackerel are pressed to the carcass, without signs of damage;
the gills of fresh fish are pink, clean, without signs of mucus;
there should be no yellow spots on fresh fish - this is a sign of fat oxidation, which indicates the obvious staleness of the product;
absence of strangers, unpleasant odors from the carcass.

Preliminary preparation of fish

Purchased frozen mackerel must be defrosted properly. This can be done naturally, by leaving it for a while at room temperature, and placing it in a container with cold water. Defrost fish in hot or warm water strictly prohibited - most likely, the bones will come away from the meat, and the meat itself will soften. This will lead to the fact that the fish will simply disintegrate during smoking and become unsuitable for consumption.

When we talk about smoked fish, which would be accessible and inexpensive, for some reason we think of mackerel. This representative of mackerel has truly won the love of our consumers, and not only because of the price. Mackerel meat is quite fatty, which makes it unusually tender and soft, and the small number of bones allows you to feed the fish even to small children.

Useful qualities of mackerel meat

Mackerel can be prepared in any form, and in any form you get a deliciously prepared product, which also carries enormous benefits for the body, and detailed analysis chemical composition- confirmation of this. Mackerel meat is rich in proteins, fats, vitamins and microelements.

Proteins have never hurt anyone, and for those who are engaged in active activities, they are simply necessary. Some dieters try to exclude proteins from their diet. Here they make a grave mistake. It has already been scientifically proven that vegetarianism is not beneficial to the body, and all because plant foods do not contain the amino acids that are generated from meat. There’s no talk of protein anymore to replenish daily norm, you will have to eat an incredible amount of “grass”. Fish can fill the body with half the norm.

Fats are broken down very quickly, and they are not deposited in pure form, this means that it is simply impossible to gain weight from fish. Even the calorie numbers prove this statement. 100 grams of mackerel provides an energy output of 190 thousand calories. Of course, for fish the figure can be lower, but in relative terms, this is not much.

The complex of vitamins contained in mackerel covers all groups. It’s even difficult to imagine another such universal product, from which the body would replenish its pantry. Medicine claims that it is vitamins that can normalize everything vitally important processes. Thus, vitamin A has a direct effect on visual acuity, vitamin B stabilizes the functioning of the central nervous system, improves memory, vitamin C is responsible for immunity, vitamin D is needed by children during the formation of the skeleton.

Microelements also play an important role. In addition to the fact that fish contains quite rare metals, they are also difficult to find in their pure form in other products. Smoked fish is one of the cooking methods. Despite the fact that it is not recommended to consume smoked meats in large quantities, their benefits outweigh their harm. When smoking, a lot of useful substances, which cannot be said about boiling or frying.

It’s not difficult to buy smoked fish in a store, but hot-smoked products, as you know, will not be stored for a long time, so you are buying a “pig in a poke.” And, what is important to emphasize, hot smoked mackerel cooked at home looks much more presentable, and there is no competition in taste.

Choosing fish for smoking

Unfortunately, not every supplier or seller can boast of an impeccable reputation. Today there are many ways to imitate the freshness of a product that has long expired. That’s why when choosing fish you will have to rely only on your knowledge.

Any literature will indicate that the best raw material for home smoking is live, freshly caught fish. In central Russia, mackerel on the counter can be found smoked, salted, chilled and frozen. For obvious reasons, the first two options are not considered. Next, I would like to give preference to chilled fish. But look at the map, find the commercial production area, and then compare the transportation period with the shelf life of the chilled carcasses. Have you changed your mind?

Unfortunately, freezing is considered the optimal and safest storage method. But if you are absolutely sure of the freshness of the fish, then, naturally, you should buy chilled mackerel. Eat simple rules selection of fish that perhaps suit each species. If you doubt the expiration date indicated on the price tag, then pay attention to the following signs:

carcasses should not be covered with a sticky matte substance;
the film on the eyes is transparent, the eyes themselves are not sunken;
there is no foreign odor;
when you press your finger on the meat area, the indentation should quickly disappear, which indicates proper conditions storage

Popular recipes for preparing for smoking

Before moving on to the description of specific actions that should be performed step by step, let’s talk about what is meant by a recipe, because the ability to supplement the dish with your own fantasies depends on this understanding. If the smoking process always proceeds the same way, then the same cannot be said about salting.

There is a basic principle that allows you to cook meat or fish so that it becomes suitable for consumption, it is based on the need to salt the product and then expose it to temperature. As a result, the protein structure changes and the fish can be eaten.

All differences in the process are aimed at the use of certain ingredients that can only emphasize the taste, add smell, and increase shelf life. But what remains the same is the preparation of the carcass itself.

Work begins with defrosting. Under no circumstances should fish be soaked. hot water or put it in the microwave. In this case, the structure of the fibers is disrupted. If there is no time to wait for the natural melting of ice, then the correct and quick way defrosting involves immersing the carcasses in cold water.
We cut the fish by removing the entrails and the separation is ready. The black film covering the cavity must be removed, otherwise it will spoil the delicious delicacy by adding bitterness. Wash the resulting carcass thoroughly in water. Now you can start implementing the recipes.

The most trivial way to salt mackerel at home is to use a dry marinade. It contains salt as the main component, black pepper (ground) and other seasonings to taste. These seasonings can be replaced with chopped bay leaf.

To get an idea of the proportions, you should calculate the ingredients as follows: for 100 grams of salt there are 5 grams of pepper and 10 grams of seasonings.

Salting of mackerel for hot smoking takes place within 5-6 hours after each carcass is generously sprinkled with the prepared mixture. This salting is also called dry pickling. To prepare fish more effectively, you can salt it under pressure. The pressure releases moisture from the fibers, which mixes with salt and re-infiltrates the meat. After lying in the refrigerator, the mackerel is ready to be put into the smokehouse, but first it will have to be dried or at least wiped dry with a napkin. Please note that this recipe does not require soaking the carcasses after salting. The thing is that fish meat will not absorb too much salt, so regular wiping can be done.

The following recipe will allow you to marinate fish at even lower costs, because properly prepared natural mackerel only needs salt. Experts say that excess seasonings will only disrupt the bouquet that is characteristic of fresh fish meat, especially for mackerel. The manipulations here are simple: just generously grate each carcass or each piece, and put it all in enamel dishes. The fish should lie for a day, and after that it is washed in water, dried and sent to the smokehouse.

The aroma of lemon goes well with the taste of fresh and smoked fish. But not everyone knows at what stage and in what form this ingredient should be added. To marinate fish in this way, in addition to the traditional ingredients, you need to prepare one lemon. The fish is rubbed with salt, as in the cases described above, and the lemon should be cut into slices and placed in the abdominal cavity. After 10 hours, the fish is dried and you can start smoking. But mackerel should be smoked using this hot smoking method directly with lemon. Its juice will saturate the fibers without harming them, but will make the meat aromatic and juicier.

We'll tell you how to prepare a liquid marinade. With this salting, less salt will be required, and the process itself will occur faster. It is necessary to add 50 g of salt and those spices that you consider necessary to the water brought to a temperature of 80°C degrees. Hot marinade must cool down, and only then the fish is poured with it. It is salted for a couple of hours, and the degree of salting can be slightly adjusted. If you want to make the fish lightly salted, you will have to soak it in water.

Hot smoking process

Not every sawdust will be appropriate in a smokehouse. It is advisable to use fruit trees(apple tree, cherry tree). But the easiest way to get alder chips is that they are sold in stores and are inexpensive. One bookmark will require three handfuls, so there is no point in buying large quantities. The wood chips are spread evenly on the bottom of the box, which, in turn, is placed on the grill. To prevent sawdust from burning, they are pre-soaked in water.

Directly under the sieves where we will cook our fish, we will have to place a tray. This can be a ready-made vessel or a bowl made of foil, which serves to collect liquid, because juice from fish carcasses getting into the wood chips is unacceptable.

Cooking smoked fish in an apartment is quite possible, but technically requires a more complex device. The smokehouse lid must be equipped with a water seal. There is a ready-made convection oven that pumps smoke into a special chamber. You can imitate smoking liquid smoke, soaking the carcasses in it. Heat treatment is carried out in the usual way in the oven. But the process itself, and the result of smoking in nature, in the countryside, cannot be compared with any imitation.

One way or another, after 30 minutes of smoking the product will be completely ready. But they are in no hurry to remove it from the smokehouse. First you need to wait for the box to cool completely, and then it is advisable to ventilate the fish from excessive smoke. It is noteworthy that hot smoking will allow you to enjoy your favorite dish on the same day that cooking began.

Everyone knows this excellent taste smoked mackerel. Its meat has a wonderful aroma, tenderness and high nutritional value. In addition, it contains a lot of useful components that are so necessary for human health.

However, lately this fish has become very expensive, and in stores it is often not sold fresh. Therefore, it is worth learning how to smoke it yourself. Moreover, during the independent cooking process, you can adjust the degree of smoking, thereby making it the way you like.

Smokehouse and fuel

Before you start smoking mackerel, you need to prepare your smokehouse and fuel. You can make a smokehouse yourself or purchase a ready-made one. If you do not want to waste time on the manufacturing process of this tool, then you can buy it.

But when buying, you should pay attention to some important qualities:

the material of this device - the smokehouse must be made of stainless metal;
The cover on the device must be securely fixed. The best element for fixing is considered to be a plug or cover with screw-on valves;
The parameters for the size of the smokehouse directly depend on how many times you plan to use it, but in any case its height should be 50-60 cm. If these parameters are smaller, then the fish will constantly burn, and if it is larger, then, on the contrary, it will not have time to warm up.

One thing worth taking into account important advice: After every third smoking cycle, it is imperative to clean the smokehouse. This will help get rid of carbon deposits, resin residues and other contaminants. The grates must be cleaned after each smoking.

Wood should be used as fuel. The best firewood for smoking mackerel, as well as poultry and lard, is willow, birch and other types of fruit trees. It is best to stock up on firewood in advance.

Preparation stages

You definitely need to choose the right fish. The quality and taste of the prepared smoked product depends on this condition. You should purchase fish from trusted stores and supermarkets so as not to accidentally purchase spoiled goods.

How to check quality:

Check the smell. Fish should not have a rotten smell. If there are even slight signs that it does not smell fresh, then it is not suitable for smoking;
The structure of mackerel should not be loose;
There should not be a thick layer of ice on the surface. In many stores they try to disguise it with ice. stale signs mackerel;
Mackerel should be elastic, hard, strong, without a pronounced smell of staleness.

After mackerel is purchased, it should be properly prepared for smoking. The preparation stages are carried out according to the following scheme:

First, wash the fish, cut off the head;
remove all the intestines from the carcass;
if desired, you can cut off the tail and fins;
After this, the carcass is wiped and dried with dry wipes.

Hot smoked mackerel in a smokehouse

Description of the process step by step:

How to smoke fish and determine its readiness

In order to correctly determine the readiness of mackerel, it is worth considering the entire smoking process and the features of its implementation:

Smoking begins over high heat;
After 5-7 minutes, the fire must be dimmed a little so that it is no longer so strong;
After this, the average cooking period will be about 25-30 minutes;
It is not recommended to open the smokehouse until the entire smoking process is completed. Smoking should only be done under a closed lid;
After cooling, you can check the degree of readiness. We look at the color of the mackerel; if it is not golden enough or completely whitish, then the smokehouse should be returned to the fire. In these cases, you can still leave it to cook, but not for too long, otherwise everything may burn;
If the color of the fish is dark or golden, this will mean that it is ready;
After this, the mackerel can be served. You can serve vegetables and light salads with it.

How to cook in the oven

What ingredients are needed for preparation:

mackerel, quantity at your discretion;
salt to your taste;
vegetable oil.

Preparation time: 3-4 hours for salting and 30 minutes for cooking.

Calorie content – 322 kcal.

Cooking process:

First, prepare the fish for smoking;
First of all, the mackerel needs to be washed; if there are scales on top, then they need to be removed;
Next, cut and remove all the giblets, wash the carcass;
Then you need to cut off the head, you can also remove the fins and tail;
Sprinkle the fish with salt on all sides. Don’t forget that you need to salt it on the inside as well;
After this, coat the carcasses with vegetable oil;
We put all the fish in plastic bags;
Leave the mackerel to marinate at room temperature for 3-4 hours;
After this, prepare the baking paper. The sheet should be of such a size that it can be used to wrap the fish;
Place the carcass on the surface of a sheet of baking paper and wrap it on both sides in the form of a roll;
The edges and top of the sheet should be tied with thread. This will prevent fat from leaking out;
After this, place the carcass on the surface of a baking sheet;
Preheat the oven to 180 degrees;
Place the pan in the oven and leave to bake for 30 minutes;
After this, take out the finished mackerel, remove it from the paper and cool slightly;
Cut the fish into pieces and serve with boiled potatoes and any other vegetables.

carefully select the smokehouse for cooking mackerel, it must meet all the necessary criteria;
prepare the fish properly. To do this, it should be cleaned, washed and all fins and head cut off. But still, many experienced smokers advise smoking it directly in its entirety, along with the head and giblets; in their opinion, in this form it turns out much tastier;
the fish should be smoked for 20 minutes, but if the carcasses are large, the smoking period should be increased to 30-35 minutes, but no more;
if desired, several branches can be placed inside the abdomen herbs, they will give mackerel a pleasant aroma and unusual taste;
After cooking, the fish is immediately served. If suddenly there is some left over, you can store it in the refrigerator, but not for long.

Cooking hot smoked mackerel is not that difficult, but it is still a more masculine job. Typically, men prefer to smoke fish, meat, and lard.

But before we start this process, it is worth carefully studying all its features, namely the selection and preparation of the smokehouse, the preparation of fuel, as well as proper preparation fish. If you follow everything strictly according to the recipe, you can make an excellent fish for the dinner table.

Mackerel is a fatty fish that can be found on the shelves of shops and supermarkets in frozen and chilled, salted and smoked form. There are many admirers of this product, and this is not without reason, because fish is not only incredibly tasty, but also beneficial for our body, thanks to the content of vitamins and microelements.

Fish is delicious in any form; you can, for example, bake it with vegetables in the oven for dinner, but true connoisseurs of this product they prefer to smoke it. To do this, you will need a special device - a portable smokehouse, and then you can, if desired, serve golden and aromatic mackerel hot smoked.

Before you start preparing hot smoked mackerel at home, it must be properly salted. And watch the video, if you wish:

For this, two methods are used - dry, and using aromatic marinade.

How to properly marinate mackerel for smoking? In order for mackerel to have an excellent taste and aroma after smoking, it is necessary to use not only salt and ground pepper, but also add aromatic seasonings to the marinade. A previously frozen mackerel carcass must be thawed and cleaned of entrails, while the head of the fish may not be cut off for an aesthetically pleasing presentation of the product to the table. After cleaning, the fish is thoroughly washed and dried. Now let's look at both methods of salting hot smoked mackerel.

Dry salting of mackerel for hot smoking per one fish carcass:

1 teaspoon fine granulated sugar;
2 teaspoons of coarse table salt;
0.5 teaspoon coarsely ground black pepper;
0.5 tsp ground coriander.