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Smoked Mackerel

SMOKED MACKEREL

We need

River KYR-916A Aerogrill

mackerel – 5-6 pcs,

vegetable oil,

Salt,

liquid smoke,

twine,

foil

Preparation

Hot smoking: remove fish guts, rinse, Dollars salt on back and belly, spread liquid smoke evenly inside and outside. Then tie the fish with string and put it on the grill. Cook for 25-30 minutes at 180°C. Brush cooked fish with vegetable oil and wrap hot in foil.

Cold-smoked: remove entrails, rinse, Dollars with salt and brush with liquid smoke. Place in an enamel or glass dish under a burden and keep in a cold place for 2 days. Then tie with twine and put into air grill. Cook for 30 minutes at 65°C. Brush with vegetable oil, wrap in foil after cooling.

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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Comments: 5
  1. Emberlynn

    What are some delicious ways to prepare smoked mackerel? Are there any specific seasonings or side dishes that pair exceptionally well with it?

    Reply
  2. Aspen

    Can you provide some suggestions on how to prepare and serve smoked mackerel?

    Reply
  3. Serenity

    What are some delicious recipes or innovative ways to incorporate smoked mackerel into meals?

    Reply
  4. Delaney

    I am curious to know what are some common ways to enjoy smoked mackerel? I’ve recently come across this dish and I’m interested in understanding the different culinary possibilities it offers. Any tips or favorite recipes you can recommend? Thank you in advance!

    Reply
  5. Wyatt Kennedy

    How is smoked mackerel typically prepared and what are some popular ways to incorporate it into meals?

    Reply
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