Hot smoked mackerel in the kitchen

Step-by-step cooking

1. Step 1:

   

   Liberally distribute coarse salt along the bottom of the package, spread the unemboweled mackerel on it, rub and sprinkle the fish with salt, add pepper and bay leaf to taste.

2. Step 2:

   

   We do manipulations with each fish in a similar way.

3. Step 3:

   

   We close the fish with a package, tie it and put it in the refrigerator for one day.

4. Step 4:

   

   We take the fish out of the refrigerator after a day, cut off the heads and remove all the insides.

5. Step 5:

   

   Thoroughly rinse the fish with water, put it on a kitchen towel, wipe and remove excess moisture.

6. Step 6:

   

   In a certain way we tie the fish with twine.

8. Step 7:

   

   We hang the fish in a convenient place to dry for twelve hours, at a distance from each other.

9. Step 8:

   

   Prepare a home smokehouse and pour chips of non-coniferous trees to avoid bitterness.

10. Step 9:

    

    We put the smokehouse on a heated stove, close the lid, connect the smoke removal hose to the hood, fill the sides with water, making a kind of hydraulic lock.

11. Step 10:

    

    We smoke the fish at a temperature of 90 degrees for 30 minutes and do not open the smokehouse until it cools down.

12. Step 11:

    

    It is desirable to remove delicious and fragrant fish for a few hours to remove the smoke in a convenient place for this.