In a wide saucepan, pour the required amount of water and put on fire. Add salt, sugar, coriander grains, fragrant and black peas pepper, bay leaf. Bring to a boil.
Meanwhile, a big handful of onion husks are well rinsed.
Connect the onion husk with the rest of the marinade ingredients. Boil for 3-5 minutes, then remove from the heat and give it to brew for 10-15 minutes.
Brew strong tea: In 150 ml of hot water, divert tea welding (without flavors) and cover. Substitue for tea brewed. Then straighten through the siter. If you have not had a scattering tea brewing, brew 2 pieces of black tea.
Gently remove the husks from Marinada. It is important that the spices remain in the marinade (they are settled at the bottom). Connect the liquid tea welding with marinade and mix well. Cool marinade to room temperature.
Clean the scumbers from the insides, cut the head and tail, and also remove the fins. Rinse thoroughly, removing and "black film". Frozen mackerel is suitable for marination. But only it needs to be pre-defrosting and also cleaned.
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Prepared fish carcasses put in the cooled marinade. So that they completely plunge into the marinade, press them with a plate. Press cover with a lid and place it in the refrigerator or in a cold place (for example, on the balcony). Marinate to the scumbers for 3-4 days, from time to time turning. Some hostesses for the most intense smoked smell and taste are added to the marinade liquid smoke. But this is already "chemistry", so I did not add. Mackerel and without it, it turns out like smoked smoked.
After 3-4 days of the mackerel is ready to use. Remove it from the marinade and wipe dry dry tanks. So that it was the most like smoked, hang sissing to the scumbuline on the balcony (on drafts) for a couple of hours. Then lubricate vegetable oil for glitter. Well, that's all, the mackerel in the onion husk is the most delicious, recipe as smoked ready.
Serve as a snack or serve to potatoes. Bon Appetit!
