Good day! Today we will learn to prepare anything other than smoked fish, or rather we will talk about smoking mackerel at home, without cumbersome smoking and other devices.
Yes, yes, this is not a typo. Such a dish to prepare everything at home. Many to taste is a dish, but it is preparing, as a rule, only in nature.
How to cry a scumbers using onion husk
Ingredients:
- mackerel - 3 carcasses
- luke husk - 3-4 handstone
- drinking water - 2-2.5 liters
- salt large (not "extra") - 8 tablespoons
- sugar sand - 4 tablespoons
- spices and seasonings for fish dishes - to your taste
- vegetable oil - for lubricating fish carcasses
Cooking:
1. Take a wide saucepan, pour into it onion husks, pour water, add sugar sand and salt, fish seasonings and spices, send everything to bask on the stove. When boiling water, reduce the fire to a minimum and negotiate the contents under the lid for about 15 minutes. Then remove the saucepan from the plate and let it cool in room conditions.
2. While the brine is cooled, draw in the preparation of the fish. Each carcass will cut his head, remove all the insides of the abdomen, rinse thoroughly, dry slightly and put into the container.
3. The cooled brine is strain, pour on top of the mackerel, set the fisher on the fish and leave so stand at 2.5-3 days. In order for the carcasses evenly with golden, turn them away from time to time.
4. After the required time, get fish from the brine, let it drag a little, then make punctures with hooks in the area of \u200b\u200bthe tails, and drip the carcass. Hooks Make in advance of durable wire or stationery large clips. After 10-12 hours of such whisening Mackerel is ready to use. Take a culinary bruster, lubricate fish carcasses with vegetable oil and serve the tasty to the table.
Smoking mackerel liquid smoke
Ingredients:
- mackerel - 5 carcasses
- drinking water - 1-1.5 l
- smoke liquid - 110-120 ml
- sugar sand - 1 spoon dining room
- large salt - 4 tablespoons (very complete)
Cooking:
1. Prepare fish carcasses, cut the peritone and pull out all the inner filling, do not cut the tail with your head.
2. Boil the water in a saucepan and pour sugar with salt, interfere with their full dissolution, let it boil a minute, then turn off the fire and pour the liquid smoke, make it all pretty.
3. To put the mackerel carcass to the resulting brine, install the neuts on top and leave in such a form for the arrangement and smoking for 2-3 days.
4. When the desired time goes, get a carcass, wash under running water, dry slightly, cut into pieces and can serve on the table.
Smoking mackerel with black tea and onion husk
Ingredients:
- mackerel - 2 carcasses (large)
- drinking water - 0.5 l
- lukova's husk - 2 big handstones
- black tea - 2 teaspoons (or 2 bags)
- lavrovy leaves - 3 pieces
- pepper fragrant - 10 peasors
- large salt - 3 tablespoons
- ground Coriander Seeds - ½ spoons of tea
- sugar - 1 spoon dining room
Cooking:
1. First of all prepare marinade. In the saucepan, pour the 1,5 glass of water, add to her husks from the bow, put on fire, let it boil and then negotiate for 15-20 minutes. For the same time, give it the same time, after which the fluid is leaving.
2. boil the remaining part of the water (half a compartment), pour it tea and let it stand for 10 minutes. After that, resolve.
3. Now connect the branch of the onion husk with tea welding; Put sugar, salt, spices; Mix everything.
4. Take the fish carcasses. You can delete heads, but it is not necessary. Cut the abdomen, gut the inside, rinse the fish under cool running water.
5. Take a shallow container, put fish carcasses into it, fill with the received marinade, put the grid on top.
6. Install the container in a cold place for a couple of days. Sometimes we turn the fish so that it is evenly painted with a beautiful touch.
Smoking mackerel in a pan using rice
Ingredients:
- mackerel - 2 pieces (large)
- rice Crupes - 140-160 g
- sheet black tea - 2 tablespoons
- drinking water - 1-1.2 l
- large salt (not "extra") - 3 tablespoons
- sugar - 1.5 tablespoons
- lavra leaf leaves - 3 pieces
- pepper fragrant - 10 peasors
- vegetable oil (for lubricating a frying pan) - 10-20 ml
Cooking:
1. In the evening, pour rice in a bowl, fill it with water so that it is slightly covered. Leave in this state for 12 hours. By morning rice should absorb all liquid. Add half tea to it (that is, 1 spoon dining room) and mix. Fit all the resulting mass onto the foil, roll, make a small hole (it will be needed to go smoke with further smoke).
2. Now come across the marinade. In the saucepan boil the water. Add salt and sugar in it, the leaves of the laurels and peas of pepper. Mock boil and disconnect the fire.
3. Fish remove the insides and wash it well, put into the plastic container and pour the marinade there; Place the neut to above and put in a cold place for a day (it can be a refrigerator or cellar).
4. After a day, get fish from the marinade, slightly dry and start smoking. Mix the bottom of the frying pan with vegetable oil, then unlock the foil into several layers. In the center of the pan, there is a mixture of tea with rice, wrapped with foil, so that the hole left is from above. Put the frying pan and warm on the fire until smoke goes out of the hole. Put the grille in the pan, and put fish carcasses on it, cover it all with a lid. 20 minutes smoke fish, then turn it over the other side and do the same.
5. Welcome to the scumbers, and feel free to invite guests at the table. It turns out very tasty.
How to smoke a killer in aerogrile
Ingredients:
- mackerel - 3 pieces
- liquid smoke - 10 g
- sunflower oil - 10 g
- wood chips.
Cooking:
1. For a start, fish should be rinsed under running water and grasp salt. Do not forget to pay it before cooking. You can add different spices to taste: pepper, coriander, basil, parsley, and so on. Pour lemon juice and leave to pickled half an hour's closed.
2. While mackerel marina - the airhril should be filled with chips. What is noteworthy, the lattice after cooking dishes is not necessary - the airhril is perfectly coping with this with the help of a self-rotation mode. Also from food overlaps all the extra fat, which makes it not only delicious, but also useful: all vitamins remain in place.
3. So, we return to the mackerel. Fish lubricate with liquid smoke with the help of silicone brushes. It is fast, comfortable and clean hands. 
4. Stay on the grille, close the lid and type the desired program. Set the time of 25 minutes, the speed of the fan is low, and the temperature is 180 degrees. After the signal that sounds after the specified time, lubricate the fish with oil and cook for another 5 minutes.
5. Here is the fragrant and juicy fish is ready. No smoke, chad, unpleasant smell in your apartment. And the neighbors are calm and you and your relatives are filled with a delicious and simple dish cooked with your own hands with the help of Aerium. 
Advice:
- So that smoked mackerel is really tasty, much depends on how correctly you choose the fish. Make a purchase always in decent fish shopping, where the product of poor quality will not be quenched. A good frozen mackerel carcasses must be homogeneous, without any loaf, dents and foreign smells. Do not take the fish on which a big ice layer (behind him the sellers often hide not too good quality goods);
- Smoke Liquid is a mixture, the use of which gives products the taste and smell of smoke. He is freely sold in stores. Thanks to liquid smoke, smoked fish turns out to taste, almost like shop, but do not forget - it is not useful in large quantities. Do not use it too much, all the same, these carcinogenic substances lead to the damage to the tissues and the reincarnation of healthy cells in the body. Everything should be in moderation;
- As a negle, you can use the usual plate, which can be installed on top of the carcashers, and position something heavy on it. This is done so that the fish does not pop up to the surface (otherwise it will unevenly arrange and shock).
