Mackerel with liquid smoke smoked at home

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients. It is very important to choose a quality fish: it should be dense, spring when pressed. If the fish is soft, then this indicates low-quality raw materials. Inside such a mackerel, the bones will move away from the meat, even if all the fish is fresh. Therefore, it is better to choose the fish yourself, trying each for density. The stronger the fish, the better. If the mackerel is frozen, it must first be thawed in the refrigerator.

2. Step 2:

   

   Wash and gut the mackerel. It is more convenient to gut slightly frozen fish. Therefore, before cleaning the mackerel, put it in the freezer for 30 minutes. If you use frozen unpeeled fish, then wait until it melts a little, clean it and return it to the refrigerator to thaw further..

3. Step 3:

   

   Separately, in a bowl, mix sugar, salt, spices for fish and ground black pepper. Spices for fish can be added to taste, I used a ready-made mixture. !!! If you add a ready-made spice mixture, see its composition. If there is already salt and pepper in such a mixture, then the amount of salt should be reduced from 2 tablespoons to one, and ground pepper should be excluded altogether. Otherwise, the fish may turn out to be too salty and too spicy.

4. Step 4:

   

   Rub the mackerel inside and out with the resulting seasoning mixture.

6. Step 5:

   

   Transfer the mackerel to the baking sleeve. Pour liquid smoke inside and out over each fish.

7. Step 6:

   

   Tie the bag tightly on both sides so that the liquid does not leak out during baking. Put the bag of fish on a baking sheet and put it in a preheated 200°From the oven for 20 minutes. Leave the finished fish in the cooling oven for another 10 minutes. !!! Do not turn the fish over during baking. Otherwise, the delicate upper skin will peel off, and the fish itself may fall apart into pieces.

8. Step 7:

   

   Remove the fish from the oven and cut the package. Without removing it from the bag, cool the mackerel at room temperature. Then cut into pieces and serve to the table. Enjoy your meal!