As smoke mackerel in the smokehouse , taking into account the requirements of hygiene ?
Miscellaneous / / August 12, 2017
- raw mackerel
- salt and spices for the marinade
tender, fragrant and juicy mackerel smoked notbe sure to buy at the store.Prepare it can be in terms of country, and a picnic.Need a prepared fish smokehouse, wood chips and fire.Prepared mackerel very quickly, so it is suitable for any smoker, even light hiking.Anyone who knows how to handle a fire can treat yourself and your loved ones a fish as mackerel smoke in the smokehouse is not difficult, and the result is surprisingly tasty dish!
mackerel carcasses should be roughly the same size and weight.The larger fishes - so they are fatter and juicier.Number of fish per smoking is calculated in such a way that they are placed on the grid at intervals of not less than 1 cm. For the most efficient filling of the smoker lay the fish should be "head to toe" (head-tail).Mackerel have to gut and wash thoroughly.If you leave the head, remove the gills.Raw fish prepared in such a way it is ne
There are two ways how to pickle bonito: you can rub the fish with salt and spices (1-1.5 hours), and you can pour the liquid marinade.The marinated fish should be 12 hours and prosalivaetsya but it evenly.The salt solution with 5.7% is needed, iodized salt can not be used.In preparation for smoking should be very carefully monitor the temperature regime in the street.In hot weather, even salted fish is very perishable.Therefore, you do not need to get it from a cool place until the moment of the preparation.
In order to understand the issue of how to prepare tasty mackerel in the smokehouse, you need to know some important nuances of this process.Directly used for smoking wood chips.The most affordable - alder, it is sold everywhere.The wonderful aroma gives fruit tree species.In no case can not use conifers and birch.In this smoldering wood produces a lot of carcinogenic tar.It is not only spoil the taste of fish, but it can be dangerous to health.
final taste of smoked fish, of course, depends on what and how much it is marinated.The question is how tasty pickle bonito for smoking, any spices or herbs to add to marinade, be sure to be decided for each individual over time by experience.The same can be said about the other "aromatic," supplements.Many to enrich the taste and aroma of smoked mackerel on chips poured some tea, juniper berries, or sugar.
You can not be afraid to make salted fish: the thermal treatment of the product takes place at temperatures of 60-100 C and lasts for at least 20-40 minutes.During this time, killed any "malicious" germs.So to the question "how quickly pickle bonito" can be approached philosophically: if guests unexpectedly appeared suddenly to the country, and in the fridge there are raw mackerel, do not need anyone "marinate" for several hours.Suffice it "vigorously" to rub salt fish, salt it liberally inside the abdomen and - can be sent to the smokehouse.Without a doubt, guests will be pleasantly surprised.
12 Aug, 2017