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.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.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.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.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.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.Enjoy your meal.