Cooking cold smoked mackerel

This method of cooking mackerel was tested by me far more than once. And believe my experience, it is no worse than in the supermarket. There is even a plus - it is much fresher.

Preparation of mackerel.

We take three medium-sized mackerels.
Cooking mackerel with cold smoking
If it is frozen, then you need to defrost. Then we cut the heads, tails and fins. Cut the abdomen and remove all the insides. We wash well and set aside for the time being.

Preparation of brine.

 Cooking mackerel cold smoked
In a saucepan, pour 1-2 liters of water and bring to a boil. Then take onion peel from about 3 onions and put it in water.
 Preparation of mackerelcold smoking
Cover with a lid and boil for about another 25 to 30 minutes over low heat. Then remove from heat and let cool completely. When the water has cooled, filter it. we will no longer need it. We continue the preparation of brine. Add 1-2 tablespoons of sugar, 3-4 tablespoons of coarse salt and 1 spoon of liquid smoke to the filtered water. It is not necessary to pour more, one is enough. Now we mix everything thoroughly.

Preparing mackerel.

We need dishes, which We would open the lid. We put the fish in there and fill it with brine.
 Making mackerel cold smoked
Now you need to put it in the fridge for 24 hours. If you make fish in the winter, you can leave it on the balcony After 24 hours we reach the fish and turn it over to another barrel. Then put in the fridge for another day. Then proceed to the final stage of preparation. We take out the fish from the refrigerator. With an awl we make a hole in the carcass about 2 centimeters from the tail. This is necessary in orderto put the hook in there and hang it on the balcony.
 Preparing mackerel for cold smoking
It should dry for 1 day and preferably in the shade. And in the end we only need to lubricate it with sunflower oil. That's all.
 Cooking mackerel cold smoked
Enjoy your meal.