Smoked Mackerel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 55 mins |
| Total Time | 9 hrs 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 10 mackerel (s), frozen, fresh ones also work
- 3 liters water
- 180 g salt
- 3 teaspoons black peppercorns
- 3 tablespoon juniper berries
- 3 tablespoon parsley, dried
- 5 tablespoon lemon juice
- 6 bay leaves
Print Recipe
Pin Recipe Instructions
- Mix the peppercorns, juniper berries and bay leaves and coarsely crush them in a mortar. Add salt and spices to the water, as well as lemon juice and parsley. Stir the brine well so that the salt is completely dissolved. Lake - fish ratio 1.5: 1
- For frozen fish, a curing time of 8 hours is sufficient, for fresh fish the exposure time should be between 10 and 12 hours. After the soaking time, clean and dry the fish. Then I hang them up to dry for about 45 minutes.
- In the meantime, heat the smoker to 80-90 ° C. Once the temperature is reached, the fish are put in the oven to cook. There they need about 20-25 minutes at 85 ° C. The belly flaps should now be nicely open. If this is the case, smoking can be started. I use fine beech flour and, depending on my taste, add a few juniper berries to the flour. The temperature can now be slowly reduced to 60 ° C. The fish remain in the smoke for 20-30 minutes, depending on the smoke development, until they have taken on the desired brass color. Finished! Then let it cool down. The animals taste best when they are lukewarm.
- A little hint:
- If you only want to prepare 3 or 4 fish, these can be easily placed in an asparagus pot. That saves Lake!
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