Women's Tips

Smoked mackerel at home


Smoked fish is a delicious delicacy - you can enjoy it at a daily dinner with your family, enjoy a feast at a beer party with friends or cook a little in advance for serving to the festive table.

Particular attention should be paid not only to the preparation of equipment for smoking, but also to the fish itself - one of the most delicious is hot smoked mackerel. This product is inexpensive, it can even afford a family with a small budget to get a tasty and flavorful dish. Do you know how much to smoke smoked mackerel?

How to smoke mackerel at home?

In the store to determine the freshness of smoked fish is not always possible, especially to determine its taste. Suddenly the taste of the fish suffered from improper smoking? In addition, this product is not subject to long-term storage, and in order to protect yourself and your family from possible poisoning with a poor-quality product, it is best to prepare it yourself. Especially in the presence of the necessary equipment, namely the smokehouse, this can be done even in the apartment, and not at the cottage or garden, or by getting out into the countryside. Let us consider in more detail how much to smoke mackerel cold smoked or hot smoked.

How to choose the fish for smoking?

Before you figure out how to smoke mackerel, you need to consider important details. It is advisable for smoking to buy fresh chilled mackerel in large supermarkets or from trusted vendors in the local market. So there is less chance of acquiring low-quality product.

An excellent acquisition will be a small fish. It is worth noting that you can also buy fresh-frozen mackerel, if it does not have a thick layer of ice glaze.

Pre-smoking preparation and pickling process

Cooked hot smoked mackerel can be pre-marinated fish in different brines. But how much to smoke mackerel, not everyone knows. And even when using the simplest spices and seasonings, with strict observance of cooking technology, the dish will turn out incredibly juicy and fragrant, with a stunning rich flavor.

How to prepare the fish for hot smoking?

First you need to defrost the fish, if required by the product. It is advisable to do this in the refrigerator chamber, putting the fish on a flat plate, and put the thaw on the bottom shelf. It is not necessary to use a basin with water, a microwave oven or other heating kitchen appliances for defrosting. From this product after cooking will be tasteless and dry.

Next, wash the fish in running water and dry it thoroughly with kitchen paper towels. The head is certainly worth cutting off. How much smoke mackerel head? It is generally not recommended to do this, the head of any smoked fish must be removed.

Gently mackerel gut, then remove the black film in the abdomen and wash again and dry. But the fins and tail can not be removed - they do not interfere with smoking.

Simple marinade for hot smoked mackerel

Fish in brine marinated and salted better than rubbing it with spices and spices. In addition, the salt itself will require much less, which means that there will be more benefit in the product, and the tastes will not change.

For cooking you will need:

  • 1 liter of purified water.
  • 55 g of large table salt, which is used for preservation.
  • Favorite spices and seasonings - to taste.

  • Pour spices and seasonings into boiling water on the stove, add salt and bring to the boil again. Then brine 5-7 minutes to dissolve the salt, and the taste of seasoning turned into brine.
  • After cooling down, lower the pre-cut fish into the brine and let the product stand in the refrigerator for at least 4-5 hours, and it is better to leave it overnight. If you want a lightly salted fish with a less pronounced flavor of seasoning, it can be washed in running water before smoking.

How to smoke smoked mackerel at home?

If you know all the nuances, then cooking hot smoked mackerel will be easy and affordable even for a novice cook. You just need to choose the right product and prepare the equipment for the cooking process. After all, not everyone knows how much to smoke mackerel in a cold or hot way.

The main issue in this business is the purchase of a high-quality product, preliminary marinating of fish in brine and, of course, the choice of sawdust, on which mackerel will be smoked. You also need to use the correct temperature and cooking time, which depends on the size of the fish.

The final aroma and taste will depend on the choice of sawdust, so you should choose actively smoking sawdust - then you get a fragrant, golden and very appetizing snack.

How much to smoke?

Regardless of the size of the carcass, hot-smoked fish is cooked for at least an hour, while the cold cooking process takes much longer. The temperature inside the smokehouse should not rise more than 100 ° C.

How to understand that the fish is ready and how much time to smoke mackerel? On the golden color of the skin. The most important criterion is how easily the meat is separated from the bone. At the same time, the surface of the carcass should be dry and shiny, when trying to pierce the pulp with a toothpick, no traces remain on it.

What raw materials are hot smoked mackerel cooked on?

One of the important cooking parameters is the choice of sawdust to create smoke. Wood from alder and willow is ideal for this, but you can use ash, birch or oak.

In no case can resinous wood be used, but a few twigs or fruits of juniper will give the fish a special taste and aroma.

How to lay the raw materials in the smoke unit?

  • Chips with thin twigs and sprigs of fruit trees lay out on the bottom of the smokehouse.
  • A small (no more than 1-1.5 cm) layer of bark taken from a tree suitable for smoking is reported from above.
  • On top you can lay fresh young foliage.
  • How much to smoke mackerel? Not less than an hour at a low temperature, approximately 100-110 ° C.
  • If the cooking process takes place at home, sawdust and wood chips can be replaced with a concentrate of liquid smoke.

What is the usual way to smoke mackerel in a hot way?

The best option for hot-smoked mackerel will be a brazier made of stainless steel, always with a tight-fitting lid so that the fragrant smoke does not break out. The height of the smoke machine should not be less than 60 cm, and you should not use it much more - it will not bring any benefit. How much smoke mackerel in a smokehouse? Not less than an hour.

Every 3-4 cycles of smoke, the device must be thoroughly cleaned of carbon and washed using special means followed by heating to remove what has not been washed out in running water.

If a hanging system is provided, then it is recommended to use it, if not, then you can put the fish just on the grid. There must be at least a small free distance in the layout, then the smoke will evenly spread over the entire area of ​​the product.

And finally, the smoke that appears in the process of smoking should be closely monitored - if a gray or bluish tinge appears, the smoking should be stopped and the chips replaced with the sawdust with a new one after the device has completely cooled.

Option 1: The classic smoked mackerel recipe at home

Smoked mackerel most often appears on our tables during the holidays. It goes well with any side dish, can act as a snack for beer and other drinks. But in stores often fish of inadequate quality. It is better to smoke it yourself, especially since it is not so difficult.


  • Mackerel - 1 kg,
  • Salt - 40 g
  • Sugar - 10 g.

Step-by-step recipe for mackerel in smokehouse

Before you start cooking you need to defrost the fish. To do this, fill the carcass with cold water, leave for a few hours.

Remove the gills, head and entrails of the fish. Rinse the ridge very thoroughly to get rid of blood residues.

Rub the mackerel with salt and sugar. Optionally, you can add a little ground spices, for example, white pepper. Leave the fish in the cold for 4 hours.

Rinse the carcass or wipe them with a clean towel. Let them sit for another hour in the fresh air.

Fill the bottom of the smokehouse with fruit shavings. No need to put too many chips, otherwise the smoke will get too caustic.

Make a fire under the smokehouse. When she starts to smoke, you need to insert a grill with mackerel inside.

After 10 minutes, open the smokehouse lid. Release the smoke, then cover the pot again.

In half an hour the mackerel will be ready. It should cool completely in the smokehouse. Only then it will be possible to open the lid and proceed to tasting.

It is very important to choose the right filings. Use only hardwood, fruit trees are ideal. Conifers can make the fish bitter because of the high tar content. You can combine several different types of sawdust to get an indescribable taste and smell.

Option 2: Quick smoked mackerel recipe

To save time, you can clean not completely defrosted fish. In this case, it will be more convenient for you to chop the mackerel, as it will retain a solid structure.


  • Mackerel - 1 kg,
  • Liquid smoke - 15 g,
  • Salt large - 15 g.

How to quickly cook smoked mackerel

Wash the thawed fish. Cut off the head, open the belly. Pull the entrails out of each carcass.

Rinse the mackerel again, make sure there are no black films on it. Wipe the carcass with a paper towel, rub with salt from the inside and outside.

Put the fish in a baking bag. Leave for 40 minutes. After half an hour, you can turn on the oven at 200 ° so that it can warm up.

Pour liquid smoke into the bag. Spread it over the entire surface of the fish. Tie the bag, send the billet to the oven for 25 minutes. Allow it to cool before serving.

If you have time, it is better to thaw the fish gradually. First move it from the freezer to the fridge. After a few hours you can pull out the mackerel, leave it indoors. When excess liquid flows, start cleaning and cooking fish.

Option 3: Smoked mackerel at home in the oven

In the quick recipe, we already tried to cook the mackerel in the oven. There is a more complicated and lengthy way. The fish turns out incredibly tasty and fragrant, even without a smokehouse!


  • Mackerel - 1 kg,
  • Salt - 200 g,
  • Sugar - 100 g,
  • Lemon juice - 30 ml,
  • Water - 2 l,
  • Garlic - 3 cloves.

Step-by-step recipe

Squeeze the garlic into a small pot, add salt and lemon juice. Grind all the ingredients. Optionally, you can add any spices.

Heat the water. When it boils, pour sugar and garlic paste into it. Stir to allow the bulk ingredients to dissolve.

Boil the marinade for 5-7 minutes, at the same time wash the fish and remove all the excess.

Pour marinade on mackerel. Let it cool completely in the room, then move it into the refrigerator for 12 hours. After that, the liquid must be drained. Wait until the fish is completely dry (2-3 hours).

Preheat oven to 180 °. While it is warming up, prepare a large cauldron. Put alder sawdust on the bottom, place a sheet of foil on top. Make a few holes in it.

Place a grid over the foil. There you need to lay mackerel. Close the cauldron with a lid, send it to the oven for 45 minutes.

Carefully inspect the fish you plan to buy. Of course, it is better to get a fresh carcass, but not always there is such an opportunity. Make sure that mackerel has a uniform shade, elastic, not deformed. If there is damage or yellow spots somewhere, it is better to refuse to buy.

Option 4: Hot smoked mackerel

If you like the method of hot smoked, be sure to try this recipe. Remember that such mackerel is stored no longer than 6 days. It should be kept in a dry and cool room.


  • Mackerel - 1 kg,
  • Salt - 100 g,
  • Ground pepper, spices to taste.

How to cook

Thoroughly flush every carcass. It is not necessary to cut off the head and fins, but you have to remove the insides.

Grind the spices with salt in a mortar. Due to this, their taste and aroma will become more pronounced.

Rub the fish inside and out with a mixture of spices. Wrap the carcass with foil, leave in the refrigerator for a day. During this time it will be necessary to turn the mackerel several times.

Put the sawdust in the smokehouse. Make a fire.

Evenly spread the fish carcasses on the surface of the smokehouse. They should not touch each other. Mackerel for half an hour over medium heat.

If you do not have a special smokehouse, you can use an ordinary grill and grill. Also for these purposes, suitable metal bucket with a lid.

Option 5: Cold smoked mackerel

Most often, mackerel is smoked in a cold way. This is due to the fact that in the carcass is a lot of healthy fats. During hot smoking, they just melt.


  • Mackerel - 1 kg,
  • Water - 1 l,
  • Sugar - 10 g,
  • Salt - 100 g,
  • Bay leaf, nutmeg, black and allspice.

Step-by-step recipe

Thaw the fish. Rinse each carcass thoroughly, cut out the gills and insides. Rinse the mackerel again with cool water and dry.

Heat the water. When it boils, add salt, sugar and spices. Stir until the grains are completely dissolved, and remove the mixture from the heat.

Wait until the brine has cooled completely. Fill the mackerel with liquid at room temperature. Cover the pot with a lid, set the pressure on the top. Let the fish salt in the fridge for 2 days.

Rinse the mackerel thoroughly with salt residue. Open its abdomen, secure it with toothpicks or matches. Let the fish dry completely.

Suspend carcasses in ventilated place. Leave them there for 2-4 hours.

When the fish dries a little, you can move it to the smoke chamber. There the mackerel will hang during the day. Ensure that the temperature does not exceed 25 °.

If the mackerel is too salty in taste, you can additionally soak it in cold water. The fluid needs to be changed every hour. It is necessary to carry out the procedure before smoking begins.

Option 6: Mackerel in liquid smoke with onion peel

This recipe is suitable for smoking mackerel and other types of fish. Thanks to the liquid smoke and onion peel, it acquires a pleasant color and aroma.


  • Mackerel - 2 pcs.,
  • Water - 1 l,
  • Salt - 50 g,
  • Sugar - 20 g,
  • Onion Husk - 70 g,
  • Bay leaf, a mixture of peppers.

How to cook

Rinse the onion peels thoroughly. Fill it with water.

Add sugar and salt to water. Send the pot to the fire. While it is heated, clean and wash the fish.

When the onion decoction boils, add liquid smoke to it. Pour a mixture of peppers and a few leaves of laurel there.

Leave the broth on the stove for another 20 minutes. Let it boil under a lid over low heat. After this period, you need to drain the fluid.

Put the mackerel in the pickle. When it cools to room temperature, you can rearrange the dish in the refrigerator.

Fish will be smoked for 2 days. Do not forget to periodically turn it around 2-3 times a day.

To give the mackerel a brighter shade, you can additionally rub it with vegetable oil. Also for these purposes, 1-2 sachets of high quality black tea are sometimes added to the marinade.

Option 7. Aromatic smoked mackerel at home

The breathtaking aroma of smoked mackerel, causing serious appetite, like almost everyone. Buy it today is not difficult, such fish is sold both in the markets and in stores. But the amount of salt and calories a couple in such products is prohibitive, and smoked mackerel is not all that can be sold. But, as it turned out, it can be easily and simply smoked at home from the most affordable products. The classic recipe involves smoking mackerel in a marinade based on mineral water, a small amount of sugar and liquid smoke.


  • 3 liters of mineral water without gas,
  • 6 small mackerel,
  • sugar - 85 g,
  • salt - 65 g,
  • 25 ml of liquid smoke,
  • onion peel - 160 g

Step-by-step recipe for smoking mackerel at home

Mackerel is freed from viscera, washed well, laid out on a paper towel and allowed to stand for half an hour to dry.

Mineral water is poured into a deep container, sugar and salt are poured in, and onion peel is added. Place on medium heat and bring to a boil.

The liquid is removed from the stove, cooled, liquid smoke is poured into it, stirred.

Mackerel is dipped in the marinade, covered with a lid, a load is placed on top and kept for two days.

Every 12 hours the fish in the marinade is stirred.

Instead of mineral water, it is permissible to use ordinary water, only it must first be filtered.

Option 8. Smoking mackerel in a package with liquid smoke

The following recipe is for those housewives who have an oven with a convection oven mode at home. Для приготовления копченой скумбрии потребуется обычный полиэтиленовый пакетик, где рыбка будет мариноваться.It turns out very delicate, fragrant, the taste is not inferior to what was bought in the store.


  • 55 ml of liquid smoke,
  • 6 carcasses of mackerel,
  • 220 g of salt.

How to cook smoked mackerel at home

From the carcasses of mackerel cut off the head, incise the abdomen, free from the entrails, well washed.

Inside the carcase, rub with salt (for 1 fish 1 tablespoon of salt).

Outside, covered with liquid smoke.

The fish are folded in a plastic bag, kept in it for 45 minutes.

After the specified time, the fish are removed, carefully wiped with paper napkins.

Spread on the oven grate, regulate the “convection oven” mode and cook for about half an hour at a not high temperature.

To add flavor, you can rub mackerel inside not only with salt, but with any seasoning for fish.

Option 9. Smoked mackerel at home with strong tea

Fans of healthy eating will suit the following recipe for making smoked mackerel at home. The variant is somewhat similar to the classic one, only there is no liquid smoke, and in addition to onion peel, strong tea is added to the marinade, which gives the fish a beautiful dark brown hue. And the presence of bay leaf, ground coriander, peppercorns makes mackerel very fragrant and appetizing.


  • fresh mackerel - 3 pcs.,
  • about two liters of purified water,
  • 3 handfuls of onion peel,
  • salt - 70 g,
  • 45 ml of strong cold tea,
  • 4 leaves of laurel,
  • 12 black peppercorns,
  • 30 g ground coriander,
  • 35 grams of sugar.

Step-by-step recipe

Pour onion peel into a container with purified water, place on a small flame of fire and boil for 16 minutes after boiling.

The resulting broth is cooled, poured into a clean container through a sieve.

Add strong tea to the broth, cover with a lid and insist 25 minutes in the refrigerator.

Broth again filtered.

Sugar, coriander, salt, laurel leaves, allspice are poured into the broth and stirred well.

Immersed in the prepared liquid gutted and washed mackerel carcasses, cover with a lid, put the load and insist 3 days in the refrigerator.

Every day the fish in the marinade is stirred.

If there is no ground coriander, you can use coriander seeds or replace it with caraway seeds.

Option 10. Hot smoked mackerel at home

At home, you can also smoke mackerel in a hot way, while you do not need a special smokehouse. You will need only a deep container, a small grill, dry tea leaves, a small amount of rice cereal and a few more simple ingredients. In this recipe, the main thing is to follow the process to the accuracy and take the products strictly according to the specified norms.


  • 3 small mackerel,
  • water - 1,200 ml
  • sugar - 80 g,
  • salt - 85 g,
  • 18 black peppercorns,
  • 20 g of coriander seed,
  • 55 g dry brewing,
  • 165 grams of rice cereal.

How to cook

Water is brought to a boil, combined with sugar, salt, peppercorns, coriander and 20 grams of tea leaves.

Clean the liquid from the stove, cool.

In a cold marinade immersed gutted carcasses of mackerel, leave for 1 day.

The drunk mackerel is hung by tails with special metal hooks to make the glass excess moisture.

Rice cereal is poured with a small amount of water, kept for swelling for 30-40 minutes.

The croup is mixed with the remaining tea leaves, wrapped in a sheet of foil so that a small hole remains to expel smoke.

Put the foil with the contents into a deep container and set it on fire.

When smoke comes out of the foil, a small metal grill is placed inside the tank on which the mackerel is laid out.

Close the lid, fish smoked half an hour.

After 30 minutes of smoking, the fish is turned over to the other side and smoked the same time.

The process of smoking can be slightly increased, but not more than 10 minutes.

Option 11. Cold smoked mackerel

Mackerel is very tasty and aromatic at home cold-smoked. Here you will need a special smoke regulator. As in the previous versions, the fish is first marinated in the marinade, and then placed in the apparatus chamber. Preparing a little longer than the others, but as a result comes out just amazing.


  • 4 fresh mackerel,
  • 220 grams of salt
  • 100 g sugar
  • 2 liters of water
  • 5 bay leaves,
  • 15 allspice peppercorns,
  • 60 g of ground nutmeg.

Step-by-step recipe

Mackerel carcasses are freed from viscera, washed well, kept in cold water for 3 hours.

Again washed, cut out the gills, dried on paper napkins for 20 minutes.

Prepare the marinade: add salt, sugar, boil over medium heat into a saucepan with two liters of water. Add bay leaves, nutmeg, allspice, boil for 8 minutes. Marinade is filtered, cooled.

In the marinade lay the fish and kept under load for 2 days.

After 48 hours, the fish is removed from the marinade, washed well under running water, make cuts along the abdomen.

Hang the carcasses on the hooks and leave it for several hours in the open air.

Alder chips are placed in a special compartment of the dimmer.

Mackerels are placed inside the chamber, closed, the temperature is set no higher than 40 degrees, they smoke for about 12 hours.

The fish are taken out of the chamber, hung up again on hooks and left on the air for another couple of hours.

Before cold smoking, you can pickle mackerel in a dry marinade: add salt (100 g per 1 kg of fish) into a container. In the belly and gills of the fish, too, pour a little salt. Put the mackerel in a container, pour more salt on top and soak for two days under the load. Also, if desired, you can add some seasoning for the fish along with the salt.

Option 12. Smoking mackerel in liquid smoke

Liquid smoke is a special flavor that gives the fish a delicious aroma of light, pleasant smoke and a beautiful dark brown color. With it you can easily and quickly cook a delicious mackerel, without leaving the apartment. The recipe is very simple and does not require any culinary skills.


  • 6 fresh mackerel,
  • 90 ml of liquid smoke,
  • 35 grams of sugar
  • 1,250 liters of water.

How to cook

Water is poured into a container, sugar and salt are dissolved in it, placed on a small fire, brought to a boil.

Remove from heat, pour in liquid smoke, mix.

The brine is cooled, mackerel is dipped into it, pretreated and washed, kept for three days under load in the refrigerator.

Smoked mackerel is removed from the brine, washed, cut and served to the table.

For aroma, you can add some Provencal herbs to the cooled brine.

Option 13. Smoked mackerel at home with lemon

If you have a mini-smokehouse at the dacha, you can safely adopt this recipe. It is extremely simple, you only need to stock up with sawdust of fruit trees, dry tea leaves, sugar and lemon. Mackerel in this recipe is tasty, delicate and aromatic, with a pleasant sourness.


  • 3 mackerel,
  • 1 lemon,
  • 35 grams of salt
  • 55 grams of sugar
  • 60 g dry brewing,
  • 0.5 kg of sawdust.

Step-by-step recipe

In mackerel, cut off the head, remove the insides, washed.

Lemon rinsed, cut into thin plates.

In the belly of the fish lay 2-3 plates of lemon, rub the carcass with salt, placed in the refrigerator for half a day.

Sawdust is combined on a pallet with dry brewing, sugar.

Mackerel dried on a paper towel and spread on a special grill smokehouse.

Turn on the unit, smoked fish without smoke for 12 minutes.

Insert a pan with sawdust and smoke with smoke for about half an hour.

The device is turned off, and the fish insist in the smokehouse for 25 minutes.

If there is no lemon, you can lightly sprinkle the fish with apple cider vinegar.

Option 14. Mackerel in the smokehouse

Another option for the happy owners of a mini-electroctile. Without leaving the apartment you can cook an excellent, juicy, fragrant mackerel, almost no different in taste from the one that is smoked in the open air. The recipe is a bit similar to the previous one, but instead of lemon, coriander, clove, allspice and bay leaves are added here.


  • 4 mackerel,
  • 20 g ground coriander,
  • 12 sweet pea peppercorns,
  • 4 lavrushki,
  • 4 studs
  • 45 grams of salt
  • 30 grams of sugar.

How to cook

Purified mackerel from viscera, washed well.

Pour coriander into the container, add cloves, allspice, salt and mix well.

Dry fish rub the mixture inside and out.

In the abdomen of each mackerel is placed on 1 leaf of Lavrushka, wrap the fish in cling film and kept in the refrigerator for several hours.

Take out the fish from the refrigerator, free from the film, once again washed, dried with a paper towel.

In a special pan add alder sawdust and some sugar.

At the bottom of the section insert the tray for the accumulation of droplets of fat.

On the lattice stack mackerel.

After pouring water into the water seal, the apparatus is turned on and the average level is adjusted.

After the release of the first haze, they tighten the hose on the chimney and turn on the exhaust hood.

After a few minutes of smoking, the level is reduced to the minimum, and the fish is smoked for another 12 minutes.

The finished mackerel is kept in the switched off smokehouse for a couple of hours.

So that after smoking you do not have to wash the fat off the pallet for a long time, cover it with a sheet of foil.

Smoked Mackerel Calories

Mackerel itself is a very fatty fish and after smoking the fat content does not go anywhere, the fish do not have time to "dry".

Hot smoked mackerel is usually up to 30 minutes.

100 grams of finished smoked mackerel contains an average of 220 kcal. When choosing not too fatty fish, caloric content falls in the range of 150-200 kcal per 100 grams.

How to choose a mackerel for smoking

It is advisable to buy fish only in trusted stores or from familiar sellers in the markets. So less likely that you buy low-quality source product.

Mackerel for smoking should choose a medium size. You can take fresh frozen fish, but without a crust of ice.

Salting Recipes

A dish such as mackerel, cooked in a smokehouse, has many marinade recipes. And even with a small number of ingredients, hot smoked mackerel turns out juicy and fragrant.

Preparation of fish for smoking:

  • you first need to defrost the fish. This should be done without a microwave and other heating devices, as with such “accelerated” defrosting the fish meat becomes tougher. Just fill the frozen carcasses with water and leave to warm overnight,
  • After that, the fish must be washed with running water and cut off the head,
  • remove all the guts and remove the black film inside the belly. Tail and fins do not need to be trimmed, as the fish can be smoked entirely.

This is a very simple dry way to salt fish before smoking. For one fish you need only three ingredients:

  • salt - 100 grams,
  • fish seasoning - 5 grams,
  • seasoning for grilling - 10 grams.

The fish must be wiped with a mixture of seasonings and salt and put in enamelware. Top press and put in the fridge for salting for 5-6 hours. After that, the fish should be wiped with napkins and left to dry for 30-40 minutes, after which you can send it to the smokehouse.

As a rule, the most delicious dishes are prepared from a minimal set of products. Preparing for smoked mackerel also does not require a lot of seasoning, just enough salt.

Take the salt and rub the fish well, both inside and out. Place the fish in the pan and press down with a press, then leave it in a cool place for a day. During this time, the fish meat is sufficiently saturated with salt, and the smokehouse will add the aroma of smoke.

Fish in combination with citrus lemon scent has a unique aroma. To cook smoked fish with a "lemon" flavor you will need (for one piece of mackerel):

Fish should be rubbed with salt. Cut the lemon into thin slices and stuff the fish carcass with it, then put it into the container. Fish with lemon filling must be kept in the refrigerator for up to 10-12 hours. After it is necessary to remove the mackerel from the refrigerator and dry for 1 hour. In the smokehouse fish can be placed directly with lemon filling.

For this recipe use brine. Since the fish salted better in brine, less salt is required than in other recipes. To prepare the brine will need:

  • water - 1 liter,
  • salt - 50 grams,
  • spices to taste.

Water must be put on the fire and add salt and spices. Bring liquid to a boil and remove from heat. Let the brine cool. Then pour the fish with brine and leave in the refrigerator for 2-3 hours. To make the fish salted, it can be washed with water after salting and dried before smoking.

How to smoke hot smoked mackerel

To make smoked mackerel fragrant and tasty, use sawdust of such tree species as alder, apple or plum. In stores you can buy ready-made sawdust in packages of different sizes.

Sawdust should be poured into the bottom of the smokehouse and sprinkled with water, you can soak them briefly beforehand - so they will give more smoke. The amount of sawdust usually depends on the size of your smokehouse. For example, on a standard iron smoke box, which is placed on a gas stove, usually take two handfuls of chips.

A pallet is installed above the chips, it is included in the finished smokehouse, and it is necessarily made for homemade smokehouse. It is needed to collect the flowing fat - from the heat, the fat begins to drip down, fall into the red-hot bottom of the smokehouse and burn. It will surely ruin the taste of any product that you smoke. Therefore, the pan in hot smokehouses is required.

The fish must be placed in a smokehouse on the grate, close the lid and put the whole structure on fire. If you are smoking at home, in your own kitchen, then you need to add water to the water lock (it is also mandatory for household smokers!), Attach a pipe to drain the smoke and bring it to the window.

Preparation takes 30 minutes. Time is detected from the moment when the first smoke begins to leave the smokehouse - this will mean that the smoke has completely filled the entire volume.

It is important to know that after half the time the smokehouse is desirable to “ventilate”, that is, lift the lid and release the accumulated smoke. So the mackerel will not be bitter. Of course, this is only possible outdoors, not in the apartment.

The benefits of smoked mackerel

  1. Coenzin in the composition of the fish prevents skin aging,
  2. Fatty acids in smoked fish help to strengthen the cell walls and excrete toxins and toxins that cause many diseases to develop,
  3. With moderate use of mackerel, you can protect yourself from thrombosis and disorders of the cardiovascular system.

Harm of smoked mackerel

  1. Hot smoked smoked mackerel turns out to be very fat, as at high temperature the fat melts and soaks the meat. Therefore, it is not recommended to eat smoked fish at once a lot,
  2. Smoke fish must naturally without the addition of liquid smoke. When used, the content of harmful substances increases significantly,
  3. Smoked fish due to its “severity” is not recommended for people with bowel and stomach problems.

Useful tips

  1. Hot smoked fish skin may shrink and dismount from the carcass. To prevent this from happening before smoking fish must be tied with a rope. If you have a large smokehouse, in which you can hang carcasses, and not lay them on the grill, then trim is absolutely necessary - otherwise, at the end of smoking, soft mackerel meat can simply fall apart,
  2. A large fish turns juicier if cut into portions before smoking,
  3. If you rub the fish while salting with sugar (preferably brown), then the fish meat will be softer,
  4. Soy sauce in brine will add a spicy taste to the finished product.

Hot smoked mackerel contains many useful vitamins and unsaturated fatty acids. With the right smoking technology, you can get a healthy and tasty product at any time of the year with the help of home smoked food.

Fish preparation

Buying quality mackerel is easy, and many people know how to choose fresh fish. Those who have not had to deal with this before can be given a few recommendations. To purchase a good product, you need to pay attention to the smell. It should not be bright and have an unpleasant odor. It is also important to look at the appearance. Fresh mackerel has a smooth surface without greenish spots. It is elastic, elastic and not friable. Fish eyes can also tell about quality. If they are muddy, glassy and sunken, then the goods have lain for a long time.

When purchasing mackerel, it will need to be prepared in advance for hot or cold smoking. It is quite simple, and the process will not take much time. It is necessary to thoroughly wash the carcass. Then you can leave it as a whole or cut off the head and gut the insides. Now she will be completely ready to smoke.

How to smoke mackerel with liquid smoke

Liquid smoke is a flavoring that gives the product a smoky flavor and appropriate color. With it, you can cook the fish in the apartment. The standard recipe is quite simple, so even novice cooks will cope with it easily.


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

Smoked mackerel at home with liquid smoke is done as follows. First you need to cook brine. Pour the water into a deep saucepan and boil it, then add sugar and salt to it and turn off the hob. Now you need to pour liquid smoke and mix everything well.

After the brine has cooled, mackerel should be put into it. In liquid smoke, it should remain for about 3 days. From above, you should put a press, and then place the container in the refrigerator.

Smoked mackerel in liquid smoke

По истечении трёх дней рыбу, копчёную жидким дымом, останется только промыть, и можно будет подавать на стол. If everything is done correctly, the taste will be excellent and will pleasantly surprise both guests and loved ones.

Mackerel recipe in onion peel and tea

For people who want to cook fish with only natural ingredients, you can use onion peel. She, along with brewed strong tea will give the necessary shade and taste. To recipe with onion peel turned out as it should, you must clearly follow the instructions.


  • mackerel - 2 pieces,
  • water - liter,
  • onion peel - about two handfuls,
  • salt - 4 tbsp. spoons
  • black tea - 2 tsp,
  • laurel leaf - 3 pieces,
  • allspice - 5-10 peas,
  • crushed coriander seeds - 1 tsp,
  • sugar - 1 tbsp. spoon.

Pour water into a saucepan and mix it with onion peel. The recipe requires that the liquid is brought to a boil, and then boiled for 15 minutes. Now the broth should be turned off, let the onion peel cool and strain. In clean water you need to put tea, boil and turn off. He must insist 15-20 minutes, and then also strain.

Smoked mackerel in onion peel and tea

Broth with onion peel and liquid from the tea to be mixed, adding spices, salt, sugar and laurel leaves. All mix thoroughly, and the resulting brine pour fish. From above, you need to put a press, and then send the mackerel in onion peel and tea for three days in the refrigerator. It is recommended to turn the fish from side to side once a day so that it stains equally from all sides. Broth with onion peel and tea will give it the necessary color and taste.

Smoked mackerel with brewing

Hot smoked mackerel at home can be carried out with ordinary black tea. The recipe must be carried out strictly according to the instructions in order to achieve the necessary taste.


  • mackerel - 2 pcs.,
  • water - 1 l,
  • sugar - 2-3 tbsp. spoons
  • salt - 1 tbsp. spoon,
  • black pepper - 10 peas,
  • coriander seeds - 1 tbsp. spoon,
  • black tea - 2 tbsp. spoons
  • rice - 150 g

First you need to boil water by adding sugar, salt, pepper, coriander and 1 tablespoon of tea. After 20 minutes, the brine must be turned off and cooled. They will need to pour the fish and let it stand for about a day. After that, you will need to hang it by the tails, so that the remains of the brine are drained.

Approximately a day before cooking, you need to take rice, pour water over it and let the liquid soak. Already swollen grains must be mixed with black tea (take 1 tablespoon). The resulting mixture should be wrapped in foil, leaving a small hole for the smoke. After that, the tea foil should be placed on the bottom of a metal container, for example, a saucepan. Next, you need to light the fire and wait until the mixture starts to smoke, as it is necessary for the hot method.

Ingredients mixed with black tea

Now you need to put inside the grid on which to put the mackerel. Cover the top from above so that there are no holes left. The fire must be reduced to medium. The fish should first be smoked for half an hour on one side, then turned to the other and cook for another 30 minutes. After this, the recipe with tea and rice will be completed. If necessary, the time can be slightly increased, but it is not recommended to keep fish in a homemade smokehouse for too long.

Mackerel with liquid smoke and onion peel

In order not to cook mackerel in a hot-smoked smokehouse, you can marinate the fish in onion peel and in liquid smoke. The meat will be tender, fragrant and tasty. This recipe can even be used for a festive occasion, as the dish turns out really good.

Ingredients for Smoking Mackerel in Liquid Smoke and Onion Hearing


  • mackerel - 2 pieces,
  • sugar - 1 tbsp. spoon,
  • onion peel - 3 full cups,
  • water - 1 liter,
  • salt - 3-4 tbsp. spoons
  • liquid smoke - 3 tbsp. spoons.

To properly marinate fish in onion peel, you need to do the following. It is necessary to pour water into the pan and put it on the stove. So that there is no dirt in the husk, you need to rinse the ingredient and then put it to boil. Boil should be about 20 minutes.

The broth must be drained, then add salt, sugar and pour liquid smoke. All you need to mix and let it brew. The recipe further requires that the fish be placed in a pickle. It is advisable to remove the head, tail and entrails from the mackerel.

Marinate in the husk should be two days at room temperature. For convenience, you can keep the fish in the bank. It is even possible to use a two-liter plastic bottle without a neck.

If you want to achieve the most unusual taste, you can add spices as you wish. They will give the dish a pleasant aroma. If all of the listed ingredients were used, you can get a real delicacy. The main thing is not to hurry in this matter and not shorten the pickling time, since it is in two days that the product is sufficiently smoked.

Serve can be sliced ​​and garnished with herbs with onion rings. The fish will be an excellent snack that will not yield to the store option.

How to cook mackerel at home, like smoked

For a start we clean the mackerel from the entrails, as well as cut off the head, the tail can be left. Carefully scrub black films from the middle of the fish.

Sprinkle with mackerel salt on all sides. Next, grease the fish with unrefined sunflower oil. Do not worry that the smell of oil will be felt in the finished fish, it will not. We place the mackerel in a plastic bag or food film and do not disturb for 3-4 hours. During this time, the fish will marinate well.

Cut off a suitable piece of parchment, lubricate with oil and wrap the mackerel in it.

We tie the ends of parchment paper with threads so that the liquid that will come out of the fish during baking will not leak.

We heat the oven to 180. Put the fish in parchment in some form for baking and put it in the oven. Bake the mackerel for half an hour. The finished fish is very juicy, rich and very much like hot smoked fish.

Benefit and harm

You should start with useful properties. In general, the fish certainly need to be included in the diet, because it contains a lot of different nutrients: phosphorus, fluorine, zinc, sodium, manganese, sulfur, potassium, unsaturated fatty acids, vitamins PP, A, E and group B.

Mackerel is useful for the brain, cardiovascular system, central nervous system and, in general, the whole organism. It improves brain activity, stimulates protein synthesis, normalizes metabolic processes, protects tissues from premature aging and damage.

By the way, the caloric value of 100 grams of a product is only 220-230 calories, which is not much at all.

Now about the harm

Like any smoked fish, mackerel contains many carcinogenic substances that can damage tissues and provoke the degeneration of healthy cells, causing cancer.

In addition, if smoked improperly (and it’s not easy to follow all the rules), a part of pathogenic microorganisms may remain, which will cause serious poisoning. So to use smoked mackerel too often is not recommended.

How do professionals prepare?

In general, smoking is a smoke treatment. In total there are two ways: hot smoking and cold. In the first case, the fish is treated with hot smoke. Thus, the fillet is subjected to heat treatment, as a result of which all bacteria die.

That is why this method is considered more secure and correct. During cold smoking, the treatment is carried out by the so-called cold smoke, that is, there is essentially no heat exposure. But the fish is well salted, and the ambassador, as is well known, also contributes to the destruction of pathogenic microorganisms (if it is done correctly).

Method one

You can cook mackerel in liquid smoke - a special liquid that gives the fish the aroma and taste of smoking.

  • 5 carcasses of mackerel,
  • 100 ml of liquid smoke,
  • 4 tablespoons of salt (with a slide),
  • 1 tablespoon of sugar,
  • 1 liter of water.

  1. First, prepare the mackerel. To do this, you need to rip open her belly and remove all the insides. Head and tail do not need to be removed.
  2. Now proceed to the preparation of brine. Pour water into the pot and bring to a boil. Dissolve sugar and salt in it and turn off the heat in a minute. Now add liquid smoke, mix everything well.
  3. Immerse the mackerel in the ready brine, put the press on top. Leave the fish salted and smoked for 2-3 days.
  4. Then remove the carcasses, rinse them in running water, cut into portions and serve to the table.

Using this recipe, you can cook mackerel almost like in a store. But remember that liquid smoke is quite harmful.

Second way

This method is more complicated, but only natural products are used.

  • two rather large mackerel,
  • two large handfuls of onion peel,
  • two glasses of water
  • 2 teaspoons of black tea (or two bags),
  • three tablespoons of salt,
  • tablespoon of sugar
  • three bay leaves,
  • 10 peas allspice,
  • half a teaspoon ground coriander seeds.

  1. First you need to prepare the marinade. To do this, pour one and a half cups of water into a saucepan, then put onion peel there too. Bring to the boil and cook for about 20 minutes, then leave for another 15 minutes. Strain the broth.
  2. Boil the rest of the water and put the tea in it. Insist it for 10 minutes, strain it well.
  3. Mix the brew with a decoction of onion peel, add bay leaf, pepper, coriander, salt and sugar. Mix everything thoroughly.
  4. Now prepare the mackerel. The head can be cut off, but this is not necessary. Gut every carcass and wash it under the tap.
  5. Pour the marinade into a shallow container, put mackerel in it, place a load on top (you can put a regular plate) so that the carcasses do not float.
  6. Store the container in a cool place for two or three days. In order to brew the onion peel and decorate the fish evenly in a beautiful golden color, periodically turn over the carcass.
  7. Delicious smoked mackerel is ready!

Third way

This recipe will help prepare a delicious hot smoked mackerel. Here is what you need:

  • two rather large carcasses of mackerel,
  • litere of water,
  • three tablespoons of salt,
  • 1.5 tablespoons of sugar,
  • 10 peas allspice,
  • 3 bay leaves,
  • 2 tablespoons of black leaf tea,
  • 150 grams of rice.

  1. Approximately 12 hours before smoking you need to fill the rice with water so that it only slightly covers it. Leave the mixture overnight to allow the rice to completely absorb all the liquid. Then simply mix the rice with one tablespoon of tea. Wrap the entire mixture in foil, leaving a hole (it will be needed to get the smoke out).
  2. Cook the marinade. To do this, boil water, add salt, sugar, pepper and bay leaf. Bake it all together for another minute, then turn off the fire.
  3. Gut and rinse the mackerel in running water well, then immerse it in the marinade, press it down with something and put it in the refrigerator or in a cool place for a day.
  4. Remove the mackerel and proceed to the hot smoked stage. Take a frying pan, cover its bottom with several layers of foil (you can additionally lubricate it with oil), put rice with tea wrapped in foil so that the hole is at the top. Heat the mixture until light smoke begins to flow.
  5. Put the grate in the pan, put the mackerel on it. Cover the pan with a lid.
  6. Save fish on each side for twenty minutes. Cool ready mackerel and serve.