Smoked Mackerel Recipe

Fish is a perishable product, so the best way to preserve its flavour is to smoke it. How to smoke mackerel without destroying its useful substances?

1. Processing of carcasses. Mackerel is defrosted, cleaned and gutted. As soon as the fish is prepared, it should be poured with marinade.
2. Drying. To do this, it should be steamed intensively. In this way, excess moisture will disappear. It will take 15-25 minutes for the fish to be completely dried.
3. Smoke. The required temperature is 80-90 degrees. Do not put more, otherwise the meat will start to burn.

Marinade recipe (for 2 carcasses):

- 1 litre of boiled water;
- 3 tbsp salt;
- 1 tbsp sugar;
- 0.5 tbsp coriander powder;
- 5 pieces of oregano pepper in peas;
- 2 bay leaves;
- 1,5 tbsp black tea;
- 150 g rice;

Bon appetit!