Salting mackerel for smoking
Composition / ingredients
5
servings:
Cooking method
1. Clean the fish and cut off the heads, wash and dry.
2. Add all the spices, salt and sugar to the water, let it boil.
3. Put the mackerel in water and boil for 1 minute.
4. Add vinegar and let cool.
5. Peel the onion and cut into rings, add it to the fish and brine.
6. Add oil and keep the fish in brine for 24 hours, after which it will need to be dried and proceed directly to the smoking process.
Successful experiments!
Caloric content of the products possible in the composition of the dish
- Smoked mackerel - 221 kcal/100g
- Boiled mackerel - 211 kcal/100g
- Fresh mackerel - 181 kcal/100g
- Carnation - 323 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Ground coriander - 25 kcal/100g
