How many minutes to smoke hot smoking to smoke. Smoking Mackerel - Best Recipes

30.09.2019

Mackerel for smoked is suitable. You can smoke a hot and cold mackerel. The first method is cooking fish at a temperature of 80-120 ° C. Hot smoked fish can not be stored for a long time, not more than 2-3 days in the refrigerator.

Cold smoking of mackerel is a longer process at a temperature of about 30 ° C. This is not a heat treatment, but the saturation of the product smoke. Cooked at home will be stored - 10-14 days.

At home, it is best to smoke the scumbers in the smokehouse with a hot way. It is easier, faster and safer, since the fish is exposed to thermal processing.

Hot smoking

To scraps a scumbering in smokehouse, the following ingredients will be required:

fat fish (several pieces of the same in size);
pepper ground black;
seasoning for fish;
salt.

How to cook:

Prepare fish: Remove the inside fish, you can leave your head. Rinse under running water and dry towels.
Touch the carcasses of mole, pepper and seasoning.
Fold fish into the container and cover with a film. Put in the refrigerator for three hours at least, ideally - for the night.
In the smoke, pour a thin layer of chips. You can take a olhovy, cherochoe or apple bodies.
To lay currant leaves on the grille so that the fish does not stick, then the carcass (head to the tail) so that the distance remains between them.
Close smoking and smoking on low heat for about 20 minutes.

Mackerel is preparing very quickly and is obtained by a juicy and tasty, impregnated with aroma of smoke and seasoning

Methods of Marination

You can pick up a smoking mackerel in other ways.

With seasoning

Recipes smoked mackerel differ in the composition of the marinades.

To make marinen with seasonings, we need the following ingredients:

tablespoon salt;
teaspoon of sugar sand;
three pieces of carnations;
½ teaspoon turmeric;
one bay leaf;
five grains of coriander;
seasoning for fish (optional).

Cooking:

It is better to cut the fish until it has completely understood - it is more convenient. Stop it, cut off the head, rinse.
Mix salt, turmeric and sand. Grate carcasses and inside, and outside, in the abdomen put a coriander, carnation, crushed bay leaf.
Cover fish food film And remove the refrigerator overnight.
Rinse fish in the morning under running water, dry and send to smoke for 30 minutes.

If I do not like the mustard of turmeric, it can not be put in the marinade.

In brine

For its preparation, the following components will be required:

4 liters of water;
250 g of sugar sand;
0.5 kg of salts;
75 ml lemon juice;
allspice;
garlic powder;
two teaspoons of white ground pepper;
spoon onion powder.

All ingredients mix so that salt and sugar are completely dissolved.

Skumbrian to cut on the fillet and put it in the container (not only metallic) and pour the marinade so that the fish is completely covered with brine. Put in a cool place for half an hour

While the fish marina, prepare smoking. Grid lubricate with oil so that the mackerel does not stick. Fillet extract from the brine, rinse, dry in the air and lay out no lattice fillet down the skin. Close the shock with a lid, after the appearance of smoke smoke about 20 minutes.

Benefit and harm

Smoked foods, and scumbers, including, can not be attributed to useful. It is delicious, but harmful, so much and often it is impossible. If a fresh fish - source of useful substances, then pre-saline and smoke-processed, it acquires many harmful properties.

The main harm of smoked mackerel in high salts and carcinogens. Its impossible to eat people with hypertension, diseases of the gastrointestinal tract and kidneys

In the onion husk

This mackerel is not really smoked. She reminds her thanks low husky and tea welding, which gives it a characteristic color.

What do you need:

two major mackerel;
two big handhide onion husks;
three large salt spoons;
a half spoons of sugar;
½ cup firmly brewed tea;
1 l of water;
black peas;
fragrant pepper peas;
coriander seed tea spoon;
two laurel sheets.

Marinade cooking:

Pour in a saucepan of water and put on the stove.
When boils, put onion husks and cook for about 10 minutes. Leave for 15 minutes to pride, then strain.
Add to decoction sugar, salt, coriander, pepper, laurel and mix. After that, pour the welding, cover the lid and give to cool.
Separate the scumbers: Stop, cut off the head and how to rinse.
Put carcasses in a bowl suitable in size, and pour the brine, to put a flat plate and put a cargo. Remove in the refrigerator for two or three days. Skumbrus must periodically turn over so that it agrees evenly and attacked.
Remove the fish from the marinade, put on a paper towel and leave for 1-2 hours to dry. So that the process goes faster, sometimes turn over. Fish can be suspended for tails to liquid glass.
Lubricate the surface of the carcasses vegetable oil, after which you can cut and submit on the table.

In appearance, such a mackerel is very similar to smoked and has an original taste.

Cold smoking

This is a more responsible process that requires accurate compliance with cooking technology.

If a hot way is needed smoke in which the smoke source is located directly under the camera for products (you can smoke on the grill or on a fire), then for the cold way you need another unit, where the focus is at a distance so that smoke during his passage in the chimney managed to manage cool

Cold smoked smokehouse consists of a compartment for products where there are lattices or hooks for hanging products removed by the distance of the smoke source, and the chimney connecting the camera to smoke with the source of fire.

The preparation process and the recipe for smoking mackerel is also different. It is important to remember how much to smoke in time. If you do everything right, the fish will not disappoint.

What will take for dry salting:

mackerel - a few pieces;
salt - 100 g per 1 kg of fish;
sugar - 10 g per 1 kg of fish;
bay leaf;
garlic;
pepper peas.

Skumbria clamp and rinse. All ingredients for salting to grind and mix. Obtain a dry mixture every carcass inside and outside, put in a basin, sprinkle the fish with a salt and remove the refrigerator for two days. It is important not to forget to periodically turn the fish.

Wet salmon involves the preparation of the brine for which the following ingredients are needed:

120 g of salts per 1 liter of water;
bay leaf and other spices to taste.

Bring water to a boil, lay out salt, bay leaf and other spices. When the salt is dissolved, remove the container with the brine from the stove and cool. Prepared to put the scumbers in the basin and fill over the brine so that the fish is completely covered. Three middle carcasses are approximately 1 liter of marinade. Hold in the fridge two days.

When two days be held, you need to check how the fish salted. To do this, cut off a small piece and try. If the salts are multiple, the fish should be pulled out about two hours. Then how to wash the scumbers in running water and hang it on drying behind the tails, spreading the abdomen and inserting matches.

When an extra moisture stalks, the fish can be placed in a smoking chamber prepared for work - hang on the hooks or decompose on the lattices

The smokehouse closes, the countdown will begin from the moment when the smoke will be made from under the cover.

The process should pass at a temperature of from 20 to 30 ° C for 12-24 hours.

If smoking is carried out using a smoke generator, then you need to float chop to it, set fire to it and turn on the compressor.

After the process is over, hang fish outdoors for several hours. Only after conducting, you can try to have a cold smoking tool.

You can store such a fish not more than 14 days in the refrigerator.

Purchase high-quality scumbers is easy, and many people know how to choose fresh fish. Those who had never had to deal with this, you can give a few recommendations. To purchase a good product, you need to pay attention to the smell. He should not be bright and have an unpleasant soul. It is also important to look at the appearance. Fresh mackerel has a smooth surface without greenish spots. She is elastic, elastic and not loose. Also about the quality can tell fish eyes. If they are muddy, glass and impossible, then the goods have already broke the goods for a long time.

By purchasing a scam, it will be necessary to pre-prepare for hot or cold smoking. It is simple enough, and a lot of time will not go to the process. It is necessary to wash the carcass thoroughly. Next, you can leave it in general, or cut off your head and turn off the inside. Now she will be fully ready for smoking.

How to smoke a scumbering with liquid smoke

Liquid smoke is an aroma, which gives the product to the taste of smoking and the corresponding color. With the help of it you can cook the fish in the apartment. Standard recipe It is enough simple, so even novice cooks will be cope with him.

Ingredients:

fish - 5 pcs.;
salt - 4 tbsp. spoons;
liquid smoke - 80 ml;
sugar - 1 tbsp. the spoon;
water - liter.

Smoked mackerel at home with liquid smoke is as follows. First you need to prepare brine. Pour water into a deep saucepan and boil, after add sugar, salt and turn off the burner. Now you need to pour and mix well.

After the brine will cool, it needs to be omitted to the scumbers. In liquid smoke, it should remain about 3 days. From above, put the press, and then make the capacity to put in the refrigerator.

Smoking mackerel in liquid smoke

After three days, the fish, smoked liquid smoke, will only be rinsed, and can be served on the table. If everything is done correctly, then the taste will turn out great and pleasantly surprise both guests and loved ones.

Recipe for mackerel in the onion husk and tea

People who wish to prepare fish only with natural ingredients, can be used by the onion husk. She, together with a brewed strong tea, will give the necessary shade and taste. In order for the recipe with a onion husk, it is necessary to clearly follow the instructions.

Ingredients:

mackerel - 2 pieces;
water - liter;
long husk - about two handstones;
salt - 4 tbsp. spoons;
black tea - 2 h. spoons;
laurel sheet - 3 pieces;
fragrant pepper - 5-10 peas;
grid seeds of coriander - 1 teaspoon;
sugar - 1 tbsp. the spoon.

In a saucepan, pour water and mix it with a onion husk. The recipe requires that the fluid brought to a boil, and then cooked 15 minutes. Now the decoction should be turned off, give the onion husk cool and strain. In clean water you need to put tea, boil and turn off. It must be insist on 15-20 minutes, after which it is also strain.

Smoking of mackerel in the onion husk and tea

A decoction with a onion husk and a liquid from the tea need to mix, adding spices, salt, sugar and laurel leaves. Mix everything thoroughly, and the resulting brine pour fish. From above, you will need to put the press, and then send a scape in the onion husk and tea to three days in the refrigerator. It is recommended to turn the fish once a day with a side on the side, so that it is equally painted from all sides. A decoction with a onion husk and tea will give it the necessary color and taste.

Smoking mackerel with welding

Hot smoking of mackerel at home can be carried out with conventional black tea. The recipe must be strictly according to the instructions to achieve the necessary taste.

Ingredients:

mackerel - 2 pcs.;
water - 1 l;
sugar - 2-3 tbsp. spoons;
salt - 1 tbsp. the spoon;
black pepper - 10 peas;
coriander seeds - 1 tbsp. the spoon;
black tea - 2 tbsp. spoons;
fig - 150 g.

First you need to boil the water, adding sugar, salt, pepper, coriander and 1 tablespoon of tea to it. After 20 minutes, the brine must be turned off and cool. They will need to fill fish and give it in it about a day. After that, you will need to hang it out for the tails to the residues of the brine glass.

Approximately a day before cooking you need to take rice, pour it with water and give fluid to absorb. Already swollen grain need to mix with black tea (take 1 tablespoon). The resulting mixture should be wrapped in foil, leaving a small hole for smoke. After that, the foil should be put on the bottom of the metal tank, for example, pan. Next, you need to light the fire and wait until the mixture starts to let smoke, as it is necessary for the hot method.

Ingredients are mixed with black tea

Now you need to put inside the grid, to which you should put a mackerel. Top to cover the lid so that the holes are left. Fire must be reduced to medium. Fish should first proceed half an hour on the one hand, and then flip over to another and cook for another 30 minutes. After that, the recipe with tea and rice will be completed. If necessary, time can be slightly increased, but it is not recommended to keep the fish in the homemade smoking smooth smoking smooth smoking.

Mackerel with liquid smoke and onion husk

In order not to prepare a slaughterhouse in the smoking smoking smoke, you can pick up the fish in the onion husk and in liquid smoke. The meat will be delicate, fragrant and pleasant to taste. This recipe can be used even for the festive, as the dish is really successful.

Ingredients for smoking mackerel in liquid smoke and onion sludge

Ingredients:

mackerel - 2 pieces;
sugar - 1 tbsp. the spoon;
luke husk - 3 full cups;
water - 1 liter;
salt - 3-4 tbsp. spoons;
liquid smoke - 3 tbsp. spoons.

In order to correctly pick up the fish in the onion husk, you will need to do the following. You need to pour water into a saucepan and put on the stove. So that in the husk did not turn out to be mud, it will take the ingredient to rinse, and then put cooking. You need to boil for about 20 minutes.

The decoction must be strain, after which it is to add salt to it, sugar and pour liquid smoke. Everything needs to mix and let it stand. Next, the recipe requires the fish to be placed in brine. It is advisable to remove the head, tail and inside from the mackerel.

Marine in the husk need two days when room temperature. For convenience, you can keep fish in a jar. It is permissible to even use a plastic double-liter bottle without a neck.

If you want to achieve the most unusual taste, you can add spices at your own desire. They will give the dish a pleasant fragrance. If all the listed ingredients were used, you will be able to get real Delicates. The main thing is not to rush in this matter and not to reduce the period of marinization, since it is in two days the product is sufficient enough.

You can serve by cutting with pieces and decorating greens along with rings onions. The fish will become an excellent snack that will not give up a shopping option.

The article presents step by step guide By ➤ salting mackerel for cooking by hot smoked. Follow these recommendations and prepare the appetizing delicacy, which will decorate any table.

Smoked mackerel - Popular delicacy, which is distinguished by saturated gentle taste. The product is perfectly combined with vegetables, bread, potatoes. Can be served to the table as a separate dish or used as an additional ingredient for the preparation of salads, sandwiches, fish Piroggers and other dishes.

Choose fish

For the preparation of hot smoked method, fresh mackerel acquired in a proven place is suitable. Fresh fish should not have an unpleasant smell, slippery plaque, while carcasses should be elastic.

For smoking, you can also use freshly-frozen mackerel. Avoid when buying a fish under the thick layer of ice, since it is difficult to assess the quality of the goods under it.

Product Preparation

Fresh-frozen mackerel is defrosting in deep dishes, putting 1-3 hours in the refrigerator (depending on the number and sizes of carcasses). Not allowed an accelerated defrosting of the product in a microwave chop or hot waterbecause the risk of partial cooking fish is great. As a result, it will become loose, and the tissues are separated from the bones. Such a fish after smoking will not have commodity type, and her taste will worsen.

Distinguish two types of preparation:

Fish will completely walked.After defrosting the carcasses, they laid on the cutting board, let's get off and cut off the heads (optional). Then the fish is thoroughly washed under the jet cold water And wipe with napkins.
Copyat fish entirely.In this case, it is necessary to carefully clean the carcasses from scales, trying not to damage the skin.

Slash

At this stage, the fish is sorted in size, since the laying in the smoke chamber of carcasses of different sizes will lead to uneven preparation of the product.

Soldering technology depends on the state of the carcasses.

Method 1

If at the previous stage they were planned, it is recommended to gently rub the salt from the inner and outer sides. It is important not to overdo it here that the skin remains the whole. The appearance of the finished product depends on it. Then black pepper, spices and seasonings for fish are added to the salt. The prepared mackerel is folded into special trays of stainless steel or deep bowls and is cleaned into a cool place for a uniform distribution of salt by tissues for 7-8 hours.

Method 2

When singing a carcake carcakes, the salt is completely sprinkled with them (so that the fish is not visible), then the container with the product is covered with a plate or food film. After that, the scumbers put in the refrigerator for 7-10 hours - depending on the size of the carcasses.

Before smoking, the fish should be carefully cleaned from salt. This recipe is used to prepare the product to thermal processing In smoking smoking smoking. However, the mackerel treated in this way can be prepared and the method of cold smoking.

In compliance with all recommendations after smoking, you will get a delicious, fragrant and useful delicacy with dense meat and máh bone. Smoked mackerel is an excellent snack and can be used as an ingredient for salads, pate, stuffing of vegetables, pies, casserole, sushi and other dishes.

More about smoking mackerel can be found in the relevant article.

At home, compact smokehouses from ordinary or stainless steel are used to prepare hot smoking mackerel, whose covers are equipped with a hydraulic system system. Any gas or electric stove is used as a heat source for them ...

Bon Appetit!

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Employees of the online store site prepared recommendations on the correct marinency ➤ mackerel for hot smoked. From the material you will learn about how not to be mistaken with the choice of product, as well as about the two main recipes of the marinade used to prepare for smoke.

The taste of smoked delicacy depends on the marinade no less than from the quality of the fish used. For smoking, it is recommended to buy fresh mackerel. Pay attention to the tissue density: fresh fish should be an elastic, but not slippery. In addition, the fresh product should not have an unpleasant smell.

In the absence of fresh fish, you can use a fresh-frozen product. If possible, avoid buying fish with a thick layer of ice, because the quality of such goods is difficult to determine.

Fish preparation

If you are going to marinate fresh-frozen mackerel, the product needs to slowly defrost. For this, the fish is placed in deep tank and put in the refrigerator for 1-3 hours (the defrosting time depends on the size of the carcasses and the amount of product). Expedited defrosting in the furnace of microwave or hot water is not allowed, because the fish will be partially prepared. Because of this, with smoke, the product will be soft and will lose its freight look.

Skumbria is smoked either entirely, or after giving off (it is believed that when smoking the whole fish, the fish better retains taste).

When smoking the whole Carcasses are neatly cleaned from scales, trying not to damage the skin (otherwise, when smoking, the fish can soften in smoking).
With smoke after giving away From carcasses, the insides are pre-removed and the heads are cut off (optional).

How to pick up Skombury

Marinade is used at the final stage of preparation for heat treatment in smokehouse. The taste of the finished delicacy depends on the marinade is not to a lesser extent than from the quality of fish. The effect of processing marinade is based on the effects of the sour salt on the product. Consider two common marinade recipe for mackerel.

Ordinary marinade

Ingredients:

mackerel carcass - 1 kg;
water - 2 l;
lemon - 1 pc.;
bay leaf (to taste);
salt - 220-250 g. (Glass);
sugar - 1 cup;
garlic - 3 teeth;
black pepper;
long husk.

Cooking marinada

Water warm B. ordinary saucepan. After boiling, sugar, salt, lay the bay leaf and the wood husk. Then add 4-5 teaspoons of lemon juice and chopped garlic. Marinade is boiled for 10 minutes, then turn off the stove and give a saucepan.

Fish carcasses are immersed in the cooled fluid so that the whole product is disappeared in it, and leave for about 2 hours.

Then the carcasses are taken out and dried until the marinade stops from them. Cooking time: 3-4 hours.

Marinade with Coriander

Simple recipe for fast cooking Roma, which makes the product soft, juicy and fragrant.

Ingredients:

mackerel - 2-3 fish;
water - 1 l;
salt and sugar - 50 grams (approximately 2 tablespoons);
pepper (add to taste);
coriander - 1 tablespoon;
bay sheet - 5 pcs.;
carnation.

Cooking marinada

A saucepan with 1 liter of water put on fire and bring to a boil (if necessary, it is possible to heat greater or less). When boiling, sugar and salt are added. The first ingredient makes fabrics of fish softer and helps them to absorb spices deeper, salt forms the solubular taste needed for smoked delicacy.

Then add the remaining spices. Optionally, add any other seasoning.

The product is soaked in the marinade about 12 hours. If necessary, this time can be increased to the day (when processing a large number of large carcasses).

Immediately before laying a portion of the mackerel in the smoke chamber, it should be gently wing with a napkin and hang for 2 hours.

Fish pickled on this recipe is obtained juicy, sophisticated, fragrant and acquires a beautiful brown-golden color.

More about smoking mackerel can be found in the relevant article.