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.

  • 4 mackerel fillets
  • 50 g non-iodised rock salt per 1 litre water
  • 3 allspice berries
  • 5 grains black pepper
  • 2 bay leaves
  • ca. 10 coriander seeds

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.

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