Cold smoked mackerel in onion husk

Cold smoked mackerel in onion husk

Today I want to share a recipe for a real delicacy that has long conquered the tastes of all gourmets - it's cold smoked mackerel in onion husks. You can cook this wonderful fish together with “Very tasty” at home very easily and simply.


At 3 mackerels:

  • water - 2 liters;
  • salt - 9 tablespoons;
  • sugar - 5 tablespoons;
  • onion peel - 5 handfuls;
  • spices to taste.

Cold smoked mackerel in onion husk. Step by step recipe

  1. Mix all the ingredients and prepare the brine.
  2. Put it on fire, after boiling boil for 15 minutes.
  3. Wait until cool and strain through cheesecloth.
  4. To clean our fish, cut off the head, fins and tail, wash and put in a large bowl.
  5. Pour the fish with brine for 3 days. Turn the fish over sometimes.
  6. After the time is up, we hang the fish on a hook, with which we make a hole in the tail region above the sink or where it is convenient, the main thing is to substitute a bowl, so liquid will drain from it.
  7. We leave it suspended for the night.
  8. In the morning, our mackerel is ready to eat.

Cold smoked mackerel in onion peel turns fragrant and with a beautiful color. From now on, in order to enjoy smoked fish, you don’t have to go to the store, you will be able to cook it yourself. Serve a side dish and fresh vegetable salad with the fish. To achieve greater similarity to purchased fish, you can add 2 tablespoons of liquid smoke to 1 liter of water in brine. "Very tasty" wishes you bon appetit! And next time we will try cold smoked mackerel or mackerel in marinade.

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