Smoked mackerel
Smoked fish are one of the most popular products on the market. However, smoking your own fish at home gives you a great sense of satisfaction. A home-made mackerel is rich in unsaturated omega-3 and omega-6 fatty acids, and has a delicate and unique flavour. You can decide what kind of wood chips you want to use, and, as a result, decide on the taste and appearance of the dish.
Preparation
Clean and gut the fish. Boil the brine with the spices so that the spicy aroma permeates the water (the spices should be crushed in a mortar beforehand). Cool the brine and pour it over the fillets, leave the fillets for 8-12 hours. Remove the fish from brine, rinse it under running water, dry with a paper towel and place it on a rack for drying. The fish is ready when its skin gets shiny.
Next, place the fillets on the smoker shelves and dry them for another 30 minutes at 50°C. Then, switch on the smoke generator and raise the temperature by 5 degrees. Smoke for 2 hours. At the end of smoking, raise the temperature by 10 degrees and leave the fish in the smoke for 20 minutes.