How to smoke mackerel in a hot smoked smokehouse at home: recipes and tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Why do you need to know how to smoke hot-smoked mackerel in a smokehouse and on a fire? At least if you want to taste harmless delicacies without additives. The moment of the cost of hot smoked products is also important and the recipes will be useful to those who want to save a little. It is not surprising that the number of people who want to learn how to cook hot smoked fish at home is increasing day by day. Homemade products do not contain harmful additives, and this greatly increases the interest in smoking methods for some products.

For rest and time

Today we will look at recipes for how to smoke hot smoked mackerel in a smokehouse and on a fire. Very soon you will be able to independently prepare delicious fish for a family table or a friendly party. If you wish, you can combine pleasant and useful: smokefish right during a meeting with friends, in the country. Use the hint on how to smoke hot-smoked mackerel in the smokehouse and on the grill, and after a while you will be able to taste the fish delicacy. However, before the actual preparation of mackerel, it will be necessary to carry out some preparatory manipulations with a fresh (or frozen) product.

What to look for when choosing a smoking method and recipe

The taste shade depends on the method of s alting raw materials and the use of the smoking apparatus. Before smoking hot-smoked mackerel in a smokehouse or on a fire, study the properties of the wood material (sawdust) that is used to process the fish. In the article, we will definitely pay attention to this important point in creating a delicious snack. Let's pay close attention to the points that are important during the acquisition of the mackerel itself. Cooking on the grill will also require this knowledge, so don't ignore it.

Buying fish

How to smoke mackerel in a hot-smoked smokehouse on a fire? We will study the recipes a little later, and now we will deal with the choice of "raw materials" - mackerel. Pay attention to product expiration dates. Read the packaging, there you will be given an exhaustive answer to the questions: where does this fish come from, when was it caught.

This rule is important so that after tasting the fish, unpleasant and sometimes dangerous reactions of the body do not happen. If you have the opportunity to purchase a chilled product - this is just a great option. But, unfortunately, not manyfabulous luck. Choose the best you can. A fish with no damage is what we need.

Wood Material

The choice of sawdust is also important. Before thinking about how to smoke mackerel in a hot-smoked smokehouse or on the grill, you need to purchase suitable wood chips in advance. The most "tasty" will be chips of alder, juniper, apple. Smoking is allowed on oak and aspen chips. Plum, pear and birch - they can also be used when processing fish with smoke. Regulars are advised to mix several types of sawdust at once so that the smoke has a more "delicious" flavor.

How much to smoke hot smoked mackerel in a smokehouse

Total smoke soak time will take at least one hour. During the process, you need to monitor the temperature values \u200b\u200bin the smokehouse. Inside should not be higher than one hundred degrees.

Checking the readiness of a smoked snack is easy. The main criterion is the appearance of the fish: the skin is smooth, shiny, with a characteristic smoked shade. In order to make sure the product is ready, pierce the fish with a splinter or a toothpick. If there is no liquid protruding around the puncture, then you can try.

How to smoke hot-smoked mackerel on a fire and in a smokehouse

Recipes with a photo of a magnificent golden fish will help those who still doubt their abilities decide to smoke fish at home. General steps for smoking fish:

• It is better to tie a mackerel ready for processing before smoking with a thintwine. The procedure will ensure a decent appearance of the carcass after the fumigation process. The skin will not fall off and the fish will not break integrity.
• Arrange a pedestal for the grate over the burnt-out fire. A height of 60 cm contributes to uniform pumping and heat treatment. Pour damp wood chips into the coals, watch the smoke appear.
• Grease the grate with vegetable oil to avoid damaging the fish. From above, cover the fish with an inverted cauldron or any similar makeshift lid. After 30 minutes, turn the grate over to the other side and wait the same amount until the fish is fully cooked. Now you know how to smoke hot smoked mackerel at the stake. The most important thing is to choose the right recipe for s alting fish before smoking.

Detailed instructions for preparing fish

First of all, the fish must be thawed. Unless, of course, a frozen product was purchased. Do not leave it at room temperature for a long time. It is better to put the fish in a large bowl and place in the refrigerator until completely defrosted. It will take 7-10 hours. Usually left overnight, and in the morning proceed to other preparatory procedures.

When the defrosting is over, the fish is freed from the offal and washed inside each carcass. The dark film lining the insides must be removed so that the finished product does not deteriorate with a bitter aftertaste. Leave the head as is. Many will remove the gills, but not everyone will be able to do it correctly. If having a head is embarrassing, cut it off.

Drain the fish carcasses and send them tobrine. After the fish has been s alted, we proceed to prepare the smokehouse (for those who have one). Pour wood chips into the bottom and sprinkle water on them. We lay the grate inside in one row with fish and, having installed the apparatus over a moderate fire, we wait at least half an hour. Here the fish cooks faster, keep this in mind. We remove the smokehouse from the fire, but do not open it, but again wait for the time (3 minutes). Now you can get a delicacy and treat friends and relatives.

For lack of apparatus, we smoke the fish in the manner described above. Use improvisation, you can literally build a simple smoking machine from improvised means.

And now consider several options for brine recipes for fish. Choose the one that is more preferable to you and use it to the delight of yourself and your loved ones.

Dry s alting

Dried carcasses should be placed in a basin. Season well with s alt and ground pepper on all sides. Do not forget about the abdomen: sprinkle s alt in them too. Fresh herbs, such as thyme, can be placed inside each fish. Leave the fish for 30 minutes. During this time, she will be s alted, as she needs, and dry on top. Do not cover the dishes with a lid.

Dry with lemon

Mackerel will acquire a lemon flavor if you use the juice of this citrus fruit in dry s alting. Calculation of products: for one medium-sized carcass, you need a medium-sized lemon and 100 g of s alt. Rub the fish with s alt on all sides and stuff with lemon slices. Marinating time 8-12 hours.

After half an hour we tie each carcass with twine and start smoking.

Bmarinade

The liquid contributes to a more thorough s alting of the product. For 1 liter of water, take 6 tablespoons (without top) of s alt and any suitable spices.

Pour water into a bowl. Add all the s alt indicated in the recipe and spices, according to preference. Bring the liquid to a boil, stirring the s alt and seasonings for better distribution in the brine. Keep on moderate heat for 3-5 minutes. Turn off the stove. Be sure to wait for the complete cooling of the resulting brine. Pour mackerel with cold marinade and, having covered the dish with fish, send it for 3 hours in a cold place.

Before smoking, remove from the marinade and dry for half an hour in the air in a cool place. Now you can tie and smoke.

For those who do not want to eat a lot of s alt, there is an easy way to get rid of excess s alt. It is enough to rinse the fish in cold water, dry it with a paper towel, dry it slightly (half an hour or an hour) and you can smoke it.