Cold smoked mackerel recipes at home

Fish smoking is a preservation method that increases the shelf life of the product due to the salt and chemical elements contained in the smoke. Preparation of raw materials and process technology depends on the cooking temperature. Cold-smoked mackerel after pickling is processed with cooled smoke, therefore it retains all amino acids and acquires an attractive presentation, taste and smell.

For cold smoking, whole or processed mackerel is used, the cooking technology does not change from this

General technology of cold smoking mackerel

Fish processed cold or hot is classified as a snack food. To get a quality product with a high gastronomic characteristic, it is necessary to smoke mackerel correctly, following the sequence of cold smoking technology:

1. Good quality fish is chosen, fresh or frozen, processed. Can be cooked whole or peeled (without the head).
2. Before cooking, mackerel is salted or pickled, for this, a brine or a dry method is used.
3. After pickling, the fish is washed and tasted, if there is a lot of salt, then soaked. They are dried, spacers are inserted into the gutted so that the raw materials are better ventilated.
4. Each carcass is placed in a special net for cold smoking, so it will be easier to hang the mackerel so that it does not touch each other.
5. Not all woods are suitable for cold smoking. For mackerel take alder or beech.

After cooking, mackerel is hung in a ventilated room for a day.

At what temperature to smoke cold-smoked mackerel

The process of cold smoking is longer, the product is not subjected to heat treatment. The temperature inside the tank should not exceed +30 ⁰C. In the classic case of cooking, equipment with a smoke generator is used, the optimum smoke temperature is + 20-40 ⁰C.

The duration of the process will depend on this indicator, if the mark is above the norm, the cooking will be faster. If lower – longer, but the nutritional value of mackerel will be higher. The presentation also directly depends on the temperature regime. With a high indicator inside the equipment, there is a risk that the fish will fall apart, the preparatory stage of raw materials for cold smoking is different.

How much cold smoked mackerel should be smoked

In time, it will take longer to smoke cold-smoked mackerel than at high temperature. The indicator depends on the chosen method:

1. To get a product that tastes close to cold-smoked mackerel, according to the recipe using marinade based on onion peel, it will take 5 days. Raw materials are marinated for three days and dried for two days.
2. With the use of liquid smoke, a ready-made snack is obtained after 48 hours.
3. Using an oven or slow cooker, it will take 12 hours.

Cooking mackerel in the traditional way using special equipment will take no more than 16 hours and another day will be required for weathering. But here also the time will depend on the size of the fish, the dimensions of the equipment and the intensity of the smoke.

Is it possible to cook cold smoked mackerel without a smokehouse

Special equipment can be used outdoors. In stationary conditions of a city apartment, this method of cold smoking is difficult to apply due to the smell of smoke and the duration of the process. Not everyone has a dacha and smokehouses. You can cook mackerel no worse in taste using liquid smoke, onion peel or tea leaves.

To give a similar look, after cooking, you can cover the surface with sunflower oil. The taste of the fish will not differ from the carcass aged in the smokehouse, just more time will pass until cooked.

They also use an oven or a slow cooker, here the preparation and cooking technology will differ from the classical method. The easiest way to give mackerel a cold-smoked taste is to use a plastic bottle. This option is suitable if you need to cook a small amount.

Both fresh and frozen fish are suitable for processing.

Selection and preparation of mackerel for cold smoking

To get a quality product with good taste and smell, you need to choose the right raw materials. Determining the quality of fresh fish is easier. It must meet the following criteria:

• surface without mechanical damage;
• the color is light gray, with clearly defined dark lines on a bluish background along the back;
• in a fresh product, the whole carcass has a mother-of-pearl tint without mucus;
• if there are yellow tones, then the fish is not the first freshness, the color is given by fish oil that begins to rust;
• Mackerel has no smell. If it is, and even more unpleasant, the purchase should be abandoned;
• eyes are transparent, not bulging or sunken;
• there are no traces of blood on the surface;
• gills with a pink tint. If they are white or gray, then the raw materials are of poor quality.

The freshness of frozen carcasses is difficult to determine by smell, therefore, they are also guided by visual signs. If there is a lot of ice, then the product has passed the secondary freezing. Color should not be in doubt.

Cleaning

Frozen mackerel must be thawed before processing. They do this in cold water, it is not recommended to use warm or hot water, the process will not accelerate, and the taste and density of the fiber structure will be disturbed. The raw materials are taken out of the freezer, placed in a deep container and filled with plain water. Leave until the fish is completely defrosted.

The surface of the mackerel is without scales, so cleaning is not needed. The carcass is gutted, the insides and the black film are removed from the walls of the peritoneum. The head is cut off or left, the tail fin is not touched. This is complete processing. If cold smoking involves the use of mackerel as a whole, it is well washed and the gills are removed.

Pickling

Salting is a prerequisite for preparatory technology. Use table salt of medium grinding, preferably without iodine additives. Make a mixture of sugar -10 g and salt – 100 g, based on 1 kg of fish. As flavorings, you can use bay leaf or allspice. If cold smoking will take place on alder, lemon juice can be added to the pickling mixture. The smoke from beech chips itself gives the product a slight acid taste.

Sequence:

1. Prepare a container for fish, preferably enameled or plastic.
2. The carcass is covered with a layer of pickling mixture from the outside and inside.
3. If there is a lot of raw material, it is distributed in layers, each is sprinkled with salt.
4. A small amount, prepared dishes are laid and the remaining mixture is poured on top.

The raw materials are covered and put in the refrigerator for 48 hours.

Pickling

You can prepare mackerel for cold smoking in a saline solution. To pickle 3 carcasses, you need 1 liter of water and 125 g of salt. The marinade is prepared as follows:

1. Put a container of liquid on the stove.
2. Salt is introduced before boiling.
3. You can add bay leaf and peppercorns to taste.
4. The brine boils for 5 minutes, then the gas is turned off.

The processed mackerel is placed in a container and poured with a cold solution.

A load is placed on top so that the raw material is completely covered with marinade. Put in the refrigerator for two days.

drying

After salting, the mackerel is washed with cold water (preferably running water). Cut off a small piece from the carcass and taste for salt.

If the concentration is not satisfactory, the fish is soaked in cold water for 4 hours. Then it must be dried:

1. Mackerel is placed in a special net, you can wrap it with gauze and dry it without using an improvised tool.
2. If the carcass is gutted, a spacer is inserted into the abdomen, matches or toothpicks are taken.
3. Place the blank for cold smoking in fresh air or in a ventilated room.

When the moisture has completely evaporated from the surface, the raw material is ready for cooking.

Hang the fish to dry by the caudal fin.

How to cook cold smoked mackerel

There are several ways to get a quality cold appetizer from fish. With the use of special equipment for this purpose and without it. A large number of recipes are offered, where the emphasis is on the composition of the marinade. Several options will help you make the best cold-smoked mackerel with or without natural smoke.

Cold smoked mackerel in onion peel

The cooking technology is simple, the main thing is to observe the proportions of the marinade. The result is an appetizer that is not inferior to the traditional cold-smoked method in terms of gastronomic qualities.

A set of components for the marinade:

• Onion Husk – 2 glass;
• mackerel carcasses – 3 pcs.;
• water – 1 l;
• coarse salt – 2 full tbsp. l.;
• sugar – 20 g;
• peas, cloves, bay leaf – to taste and desire.

Preparatory work:

1. Pour liquid into a container and put on fire.
2. The onion peel is sorted out so that there are no black fragments, washed.
3. Put in water, boil for 20 minutes.
4. Add all the components of the marinade, leave to boil for 5 minutes, turn off.

The processed carcasses are placed in a container, poured with cold brine, oppression is set, and closed. Put in the refrigerator (if it’s summer) or on the balcony (in autumn), the temperature should not exceed +6 ⁰C. Keep the raw materials in the marinade for 72 hours.

Then the brine is washed off the surface, hung by the tail fin on the site or balcony. In the summer, it is recommended to wrap the carcasses with gauze to protect them from insects. Mackerel is dried for two days until cooked. If there is a smokehouse, after 2 hours of drying, they cook using cold smoking technology.

The finished dried product does not differ in color from smoke-smoked fish

Cold smoked mackerel with liquid smoke

The fish prepared in this way does not differ in taste from the product of natural cold smoking. The recipe is convenient in that you can process a large amount of mackerel at the same time.

For marinade for 6 fish take:

• water – 2 l;
• liquid smoke – 170 ml;
• salt – 8 Art. l .;
• sugar – 2 st. l.

Recipe technology for delicious cold smoked mackerel:

1. The fish is processed, you can marinate whole or cut into pieces.
2. Water is boiled together with salt and sugar until the spices are completely dissolved.
3. When the solution has cooled, liquid smoke is poured into it.
4. The fish is placed in a container and poured with marinade, a load is installed.

Withstand at a temperature of +4-5⁰ C three days. They are taken out of the brine, hung by the tail fins for drying.

Mackerel is not washed after being removed from the marinade.

How to smoke cold-smoked mackerel in tea leaves

Tea leaves are used to give color to the finished product. For cooking 3 pcs. mackerels take:

• water – 1 l:
• salt – 3 Art. l .;
• tea brewing – 3 tbsp. l .;
• sugar – 3 st. l.

Recipe:

1. Tea leaves are poured into boiling water and the boiling process is maintained for 3 minutes.
2. Salt and sugar are introduced, left on fire for another 5 minutes.
3. The household appliance is turned off.
4. Gutted carcasses (without a head) are placed in a bowl and poured with cooled and filtered marinade.

The mackerel is completely immersed in a cold solution with the help of oppression. Keep in the refrigerator for three days. You can serve it as is or use a smoker.

Mackerel according to this recipe without cold smoking will be lighter

Mackerel cold smoked in the oven

You can make cold smoked mackerel using the oven. The technology eliminates heat treatment, so the household appliance is used to dry the pickled product:

1. To prepare the raw materials, a brine is made from 100 g of salt per 1 liter of water.
2. The liquid is boiled and left to cool.
3. Add 80 g of liquid smoke to the brine.
4. Mackerel is poured with marinade and kept for three days.
5. After the expiration of this period, they are washed and laid out on a baking sheet.
6. Turn on the oven for 40 ⁰C, put the fish.

Leave for 40 minutes, this time is enough for the appetizer to dry out and take on the appearance and taste of cold-smoked mackerel.

The finished fish is covered with olive oil, wrapped in a napkin and left for 2 hours in the refrigerator.

Served on the table with vegetables and herbs

How to smoke cold smoked mackerel in a slow cooker

Cooking whole carcasses will not work, after processing they are cut into pieces. Pieces of 2 mackerels are placed in a container and sprinkled with salt and spices. Leave for a day in the refrigerator. Take out and wash off the salt.

Sequence of preparation:

1. The workpiece is placed in a bag for baking.
2. Add 3 tbsp. l. liquid smoke, shake so that the flavor is well distributed throughout the package.
3. Water is poured into the multicooker bowl.
4. Place a steam rack on top.
5. They put a preparation on it.
6. Turn on the appliance for the “Steam cooking” function.

The required time for smoking mackerel in a slow cooker according to a cold-smoked recipe will be 20 minutes. On one side – 10 minutes, then the package is turned over, and the same amount is kept.

They take the product out of the bag and leave it for several hours in the room so that the excess smell of liquid smoke disappears.

Cold smoked mackerel recipe with a smoke generator

This is a classic version of the preparation of the product. The fish is used whole, gutted and the gills removed.

Salting:

1. Salt is taken in an arbitrary amount, peas, pepper and basil are added to it.
2. They rub the carcass, paying special attention to the place where the gills were located.
3. Put the workpiece in a saucepan, pour the bay leaf on top. It is first broken into pieces.
4. A plate is placed on top, it is oppressed.

Then they are taken out and washed off with salt. Hang out to dry. To speed up the process, you can direct a stream of cold air from a fan onto the workpiece.

Smoking:

1. Wood chips are poured into the smoke generator.
2. The fish can be hung in any container, a wooden or cardboard box, an iron box, the main thing is that it is hermetically sealed, and a pipe for supplying cold smoke can be brought into it.
3. The mode is set to automatic.

It is necessary to smoke cold-smoked mackerel with a smoke generator at a temperature not exceeding +30⁰ C. Process time to readiness – 12-16 hours (depending on the volume of raw materials).

After the process is completed, the fish is weathered for at least a day in a cold room with good ventilation.

Cold smoked mackerel in a bottle

A plastic bottle with a cut top is used as a container for cooking. A 1,5 liter container includes 3 medium-sized carcasses.

Marinade Ingredients:

• water – 1 l;
• salt – 3 Art. l .;
• onion peel – 2 cups;
• sugar – 1,5 st. l .;
• brew tea – 2 tbsp.

Brine preparation:

1. Pour water into the pan and put the onion peel.
2. After boiling, spices and tea leaves are added.
3. Keep on fire for 5 minutes.
4. After cooling, the liquid is filtered.
5. The carcasses are processed, the head and entrails are removed.
6. Put in a bottle, pour cold marinade, add 3 tablespoons of liquid smoke. Top with a plastic bag.

Sent to the refrigerator for 72 hours. Take out and dry.

A cold appetizer sprinkled with onions on top and served with boiled potatoes

Why cold smoked mackerel is soft, how to fix it

The main reasons why the mackerel turned out soft:

• low-quality raw materials, the fish was frozen several times;
• the temperature regime during smoking is not observed;
• the product is previously poorly dried, the residual liquid creates a film through which smoke does not pass well, so the fish will be soft;
• defrosting conditions are not met: an oven or a microwave was used.

If the product has a good taste and no unpleasant smell, it can be included in the menu. It is almost impossible to correct the situation after cold cooking in a smokehouse. If the quality is in doubt, it is better to refuse to use.

Storage Rules

Store mackerel in the refrigerator for no more than two weeks. The fish is placed in a bag or container so that nearby products are not saturated with the smell. You can freeze, this method will extend the shelf life up to 3 months, but be sure to place the carcasses in a vacuum bag and remove air from it.

Conclusion

Cold-smoked mackerel completely retains its useful chemical composition, because it is not subjected to heat treatment. Before being placed in a smokehouse, the carcasses are salted or pickled, dried, and only then cooked. In order to fully reveal the taste, after the process, the mackerel is weathered for at least 24 hours. On the video you can watch cold smoked mackerel at home from the moment of defrosting to readiness.