SMOKED MACKEREL
We need
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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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!
How is smoked mackerel typically prepared and what are some popular ways to incorporate it into meals?