Mackerel marinated with liquid smoke. Mackerel with liquid smoke at home: cooking recipe

What could be tastier than smoked fish? Despite the fact that most do not have their own smoker, getting a great smoked delicacy at home is not so difficult. It is enough to replace an ordinary smokehouse with a special product called "liquid smoke". Smoking mackerel liquid smoke is also very popular due to its cost-effectiveness, which cannot but affect the budget.

However, you still shouldn’t be deceived - processing with “liquid smoke” is not real smoking, but only its imitation. But with the proper approach, the result of such “smoking” is very good.

Not the last place, of course, is the choice of fish. When choosing mackerel on store shelves, you should, first of all, pay attention to the smell - it should manifest itself, but not be too strong. In fish, the smell itself is specific, but it is noticeably different in fresh fish and in one that has begun or is about to begin to deteriorate. To the touch, the fish should also be elastic and elastic, have a uniform color and a smooth surface.

How to use "liquid smoke"?

"Liquid smoke" is a special flavor that mimics the real thing. It is the smoldering products of certain tree species dissolved in water or oil - those that are usually used for smoking. industrial technology making "liquid smoke" is quite tricky, but you can easily make your own. home process more confidence - many are convinced that there is “solid chemistry” in the store flavor.

Like it or not, and how to make “liquid smoke” at home is the topic of another article. However, it is known that its use in cooking has become so widespread that in recent times Almost no smoking at home can do without it. Often "liquid smoke" is added even to.

Here are some recipes for you.

Recipe number 1 Mackerel, smoked in liquid smoke

To cook mackerel smoked in “liquid smoke”, you will need the following:

4 small mackerels;
1.5 tablespoons of sugar;
2 tablespoons tea leaves (black tea);
3 handfuls of onion peel;
1.3 liters of water;
3 tablespoons of salt;
3 tablespoons of liquid smoke.

Cooking method:

Rinse the onion peel thoroughly under water, pour it with water and put it on the stove, wait until the water boils, and then simmer for half an hour.

Strain the brine through a sieve, discard the remaining husks, and add sugar, tea leaves, salt and liquid smoke to the liquid, then mix thoroughly and leave to infuse.

Remove the head, tail and entrails from the fish, rinse and put in the solution. Leave the fish in onion marinade for 2-2.5 days. After a couple of days, remove the fish from the marinade, dry and serve, decorating onion rings and a slice of lemon. Mackerel smoked at home with liquid smoke and tea is ready! Enjoy your meal!

Recipe number 2 Mackerel, smoked in onion skins

If desired, onion peel can be used, so there is no need to rush to throw it away ahead of time. This recipe will discuss how to smoke mackerel at home if there is no smokehouse. In fact, there is nothing difficult in this.

In order to bring this dish to life, you will need the following ingredients:

mackerel - 3 carcasses;
100 grams of sugar;
1.5 liters of cold water;
one glass of dry brewed black tea;
4 handfuls of onion peel;
1 pinch of coriander;
black pepper - a few peas;
3 bay leaves.

Cooking method:

You need to start the cooking process with the preparation of mackerel. Separate the head and tail from the carcasses, make longitudinal cuts on the abdomen and remove all the insides. You also need to pay special attention to the thin, dark film that covers the abdomen from the inside. After all unnecessary is removed, rinse the mackerel well under cold water.

Now it's up to the brine, or, if I may say so, the marinade. cold water pour into a saucepan and put on a strong fire, let the water boil. While the water boils, rinse the onion peel under running water, and then throw it into boiling water, reduce the fire (but so that the water continues to boil). You need to cook the onion peel for about 8-10 minutes, since during this time it will have time to give up its color and aroma.. After 10 minutes, turn off the heat and strain the onion peel through a colander or sieve.

Dilute black tea prepared in advance with another glass of boiling water and add salt, sugar, pepper to the resulting solution, Bay leaf and mix thoroughly. Put this mixture on the stove and let it boil. After the solution has boiled on the stove for 10 minutes, turn off the heat and allow the solution to cool. This will be the so-called "marinade".

cooled down tea marinade mix with onion broth, then pour into a wider container and put mackerel there. You need to choose dishes so that the tea solution completely covers the mackerel. Spread the mackerel on the bottom, and on top it will need to be pressed down with a heavy plate and put in the refrigerator for 3-4 days.

Approximately once or twice a day, mackerel will need to be turned over. After 3 days, remove the mackerel from the brine, dip it with a paper towel and hang it to ventilate for 3-4 hours. After three hours, the fish can be cut into pieces and served.

Recipe number 3 Mackerel, smoked with tea and rice

Below is a recipe that can easily replace traditional multi-day smoking, and the result, at the same time, will be beyond praise.

So, for cooking mackerel, you will need the following components:

medium-sized mackerel - 2 pieces;
1 liter of boiled water;
3 tbsp Sahara;
1.5 tbsp coarse salt;
black pepper - 12-15 peas;
coriander - 1 tablespoon;
black leaf tea- 2 tablespoons;
round grain rice - 200 grams.

Cooking method:

cooled boiled water put it on fire again and wait until it boils. Add spices to boiling water: coriander, salt, peppercorns and half of the prepared sugar, reduce heat and boil for 25 minutes. After the specified time, remove the water from the heat and let it cool.

While the brine is cooling, clean the fish from the insides, cut off the tail and head and rinse thoroughly under cold running water. Pour 2 carcasses of fish with the cooled brine and put it in the refrigerator to infuse in this form. Fish should be in brine for at least a day. After that, pull the fish out of the brine, let the liquid drain.

At this time, also rinse the rice under cold water, pour two glasses of water and wait until the rice absorbs right amount moisture. Mix the swollen grains of rice with two tablespoons of black tea and place the resulting mixture in foil. On one side of the foil wrapper, make a small hole that will be needed to let the smoke out. Then take metal saucepan or another metal container with a thick bottom, put foil with rice-tea mixture on the bottom and put the pan on fire. Wait until the resulting mixture begins to smoke, then put a low grate, and mackerel on top of the grate, reduce the fire to a minimum at this time. Smoke the mackerel for a total of one hour, turning it alternately to the opposite side. If the fish carcasses are large, the smoking time can be slightly increased, but the main thing here is not to overdo it, otherwise the fish will turn out to be overdried and too “smelly”.

Serve chopped mackerel! Enjoy your meal!

We have been honoring seafood for a long time. It was the ocean mistress who gave culinary world many delicious fish dishes. Almost no feast is complete without mackerel. Unfortunately, buy quality product it is very difficult nowadays. The subject of today's conversation is mackerel in onion skins in 3 minutes.

Mackerel marinated in onion skins is perhaps considered the most popular snack home cooking. You can cook such a fish in just 3 minutes. With the help of onion broth, fish is smoked. Just imagine: a minimum of financial costs and time, and you will receive smoked mackerel even without special smoking equipment.

Experienced housewives have already tried various recipes and they know how to cook marinated or smoked mackerel correctly and, most importantly, tasty. You are probably interested, but one logical question arises: “What is the onion peel for?”. As you know, it is in the onion peel that dyes are contained, which give the mackerel a rich golden, almost amber hue. And if you add smoke, then your guests will not be able to distinguish shop product from homemade fish.

Before we look at the most popular recipes smoking mackerel, let's discuss a number of culinary nuances:

Both chilled and frozen products are suitable for smoking or boiling.
If you choose frozen fish carcasses, then you need to defrost them exclusively naturally. Quick defrost will only worsen the taste of the fish.
Defrosting in a microwave oven will cause fish fillet will move away from the bone, so when heat treatment it will fall apart or crumble.
The carcass of the fish must be cleaned of the insides, it is advisable not to open the abdomen. The only exception is salting fish in portions.
Be sure to separate the head, fins and tail. In what form you will salt or smoke mackerel, depends on the volume of dishes.
Enameled dishes for salting fish in onion skins are not suitable. Choose aluminum or glass containers.
AT classic recipe for salting mackerel, salt and granulated sugar. if you love savory dishes, add bay leaf and coriander to taste.
Unusual saturated color mackerel will give black brewed tea.
In the process of smoking, the fish will float to the surface of the container, so use oppression.
If you are cooking smoked fish then add liquid smoke for flavor. But you need to know the measure: an excess of such an ingredient can lead to a deterioration in the taste and smell of mackerel.

Timekeeping: smoked mackerel in 3 minutes

Indeed, mackerel in onion peel is cooked in 3 minutes. A recipe with a photo will help you make sure of this. Of course, this time does not include the preparation of brine and ingredients. taste delicious mackerel can be done immediately after boiling. Fish both cold and hot will be very tasty and fragrant.

How to calculate the proportions of onion peel? Experienced housewives advise adding husks from about 5 medium onions to 1 liter of filtered water. Only dry and clean husks are suitable, we dispose of damaged ones, since they cannot be used in smoking.

Compound:

1 carcass of chilled mackerel;
salt - 5 tbsp. l.;
filtered water - 1000 ml;
onion peel - 5-6 sacks.

Cooking:

We spread the dry husks into a deep heat-resistant container.
First, we wash the husk, and then fill it with filtered water. Infuse the mixture for several minutes.
In the meantime, let's do the butchering of the mackerel carcass.
Rinse thoroughly under cold running water and dry with paper towels.
Now carefully separate the tail and head. We take out the insides, rinse again, dry and cut into equivalent, not too thin pieces.
Put on moderate fire onion broth, add the right amount of salt and bring it to a boil.
Put the pieces of mackerel into the boiling broth and cook over moderate heat for exactly 180 seconds.
After the allotted time, put the mackerel on a dish and serve it to the table. Before serving, you can sprinkle it with freshly squeezed lemon juice.

We smoke fish with the help of improvised means

Everyone knows that you can cook true smoked mackerel only in a smokehouse. For this, alder, oak sawdust or branches are used. fruit trees, and the procedure takes a lot of time, and not everyone can afford to buy a smokehouse. Cooks have invented a completely new, simple and accessible recipe for cooking mackerel in onion skins with the addition of liquid smoke.

Compound:

2 pcs. fish carcasses;
1 ½ st. l. granulated sugar;
salt - 3 tbsp. l.;
1000 ml filtered water;
2 handfuls of onion husks;
brewed black tea - 150 ml;
1 st. l. liquid smoke;
to taste coriander, peppercorns, bay leaf.

Cooking:

Defrost the fish, cut along the abdomen and clean. Be sure to separate the head, tail and do not forget to scrape off the black film inside, otherwise it will give the mackerel excessive bitterness.
Wash and dry the fish carcass.
Put the husk in a colander and rinse well with water.
Meanwhile, pour 1 liter of filtered water into a heat-resistant container, put it on the stove and bring to a boil.
Then add the husk, boil the marinade for 5 minutes, and then filter and cool.
We brew strong black tea in a separate bowl.
Add granulated sugar and salt to the onion broth.
Bring it to a boil again.
Then add the rest of the spices, liquid smoke and black tea.
Cool and pour the mixture into a deep container. We spread the carcasses of mackerel in the marinade.
We set oppression from above and send the mackerel to the refrigerator for 72 hours.
After this time, the fish will acquire a golden hue. We take it out of the marinade, wash it.
Dry the fish in an upright position, preferably in a ventilated area, for 2 hours.
Then we rub the back of the mackerel with vegetable oil. refined oil and we can serve.

We master the process of smoking mackerel

In order to periodically pamper yourself with smoked fish, you do not need to purchase expensive equipment. Some housewives got used to it and began to cook mackerel in a heat-resistant barrel with the addition of sawdust. If you decide to smoke fish in this way, then carefully study the recipe first. But such methods of preparation, as a rule, take a lot of time, therefore modern housewives looking for fast and simple recipes smoked mackerel.

Compound:

1000 ml filtered water;
mackerel - 1-2 pieces;
2 tbsp. l. black leaf tea;
2 tbsp. l. salt;
onion peel - a few handfuls;
1 st. l. granulated sugar.

Cooking:

AT deep capacity pour out the filtered water and add all the ingredients except for the onion peel.
We first wash the onion peel, and then also put it in a container.
Bring the mixture to a boil and set aside.
As it cools, the marinade will become saturated with an amber color.
We prepare the mackerel carcass as described in previous recipes.
Put the fish in a wide container and pour the marinade over it.
AT cold store under oppression, we smoke fish for 48 hours.
Before serving, dry the fish and grease with oil and freshly squeezed lemon juice.

Smoked products are very frequent guests on our tables. But we all know perfectly well that the products that are on store shelves do not always meet all quality standards. Therefore, taking into account this circumstance, it is clear that it is much simpler. One of the most simple ways cooking is mackerel with liquid smoke.

Cooking method

The recipe for smoking mackerel with liquid smoke is the easiest way to cook such fish. It requires absolutely no effort.

Cold cooking method

The recipe for this dish is very simple. All that is required of you is a minimum of effort and a little time.

For cold smoking mackerel with liquid smoke, you will need:

One to six mackerels;
onion peel;
concentrate - 100 milliliters;
4 tablespoons of salt;
2 spoons of sugar;
water - 1 liter.

First you need to get rid of the insides and subject it to a thorough washing. To prepare the marinade, pour onion husks with water, then add sugar and salt there, and cook all this for about 25 minutes.

After boiling, let cool, strain from the husk and add the concentrate to it.

In the brine that you have turned out, place the fish and keep it under pressure for 2 days. After this period, your dish will be ready.

Using such simple ways you will get a quality product own cooking, with the use of which you will not worry about the quality and consequences after eating. Also, you will significantly save money on your budget.

Calories: Not specified
Time for preparing: Not specified

Mackerel with liquid smoke is very similar to a real smoked one. Smell, taste are different, of course, but not much. We'll show you how to make this at home.
Today, mackerel is one of the most affordable fish. List all of her beneficial features can be very long. It is indisputable that this fish is a storehouse of vitamins and microelements. It contains such necessary vitamins as A, E, C, H, PP and B vitamins. And such microelements: iron, potassium, magnesium, fluorine, zinc, molybdenum, cobalt, manganese, chlorine and many others. Diet this oily fish you can’t name it, but the fats of this fish are very useful and do not contain harmful cholesterol. Mackerel contains a lot of protein, including amino acids that are so necessary for a person. Eating such fish is especially useful for children, pregnant and lactating women.
Cold-smoked mackerel is 3-5 times more expensive than fresh-frozen, so it's hard to afford to buy it as often as you want. Once at a party I tried mackerel smoked in liquid smoke. Now I cook it all the time. Of course, the taste is a little different from the usual smoked mackerel from the store. Also, you will surely like
Smoked mackerel at home with liquid smoke and tea - photo recipe.

For the brine you will need:
- 1.5 liters of water;
- 8 bags of ordinary black tea (without flavorings);
- 6 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 12 tsp classic liquid smoke.

How to cook with a photo step by step

We put a container of water on the stove. We put there all the components of our brine except liquid smoke.

Bring the brine to a boil, let it boil for 5 minutes. Cool the brine. We pour liquid smoke into it.

We wash the mackerel. We take out its insides. Cut off the head and tail. Experienced housewives can take out the insides of a slightly frozen fish with a teaspoon. Then the finished fish looks more beautiful.

Pour the brine into a large jar or other convenient container with a lid. We put the fish in there. We remove the jar in the refrigerator (balcony, basement) for three days. During this time, the so-called smoking of mackerel with liquid smoke takes place.

We take out our smoked fish from the jar. Remove excess brine from mackerel with a paper towel.

Cut into pieces and serve.

All! delicious fish with the aroma of smoke is ready. Serve traditionally: with potatoes or rice. Such a mackerel with liquid smoke for beer is good!
Try to cook the same

Spicy taste smoked fish like a lot of people. The product can be purchased at the store, but it is better to make it yourself. If you cook smoked mackerel at home with your own hands, the delicacy will turn out to be unique and boast a unique aroma. The absence of a private yard or cottage is not a hindrance. It is not necessary to use a special hot or cold type smokehouse. There are ways that are suitable for an apartment, and hot smoked mackerel at home will be no worse than purchased.

Buying quality mackerel is easy, and many people know how to choose fresh fish. For those who have not had to deal with this before, we can give 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 smell. It is also important to look at appearance. fresh mackerel has a smooth surface without greenish spots. It is elastic, resilient and not loose. Fish eyes can also tell about the quality. If they are cloudy, glassy and sunken, then the goods have lain for a long time.

Having purchased mackerel, it will need to be pre-prepared for hot or cold smoking. It's quite simple and the process won't take long. It is necessary to thoroughly rinse the carcass. Then you can leave it in its entirety or cut off the head and gut the insides. Now it will be completely ready for smoking.

How to smoke mackerel with liquid smoke

Liquid smoke is a flavoring agent that gives the product a smoky flavor and a corresponding color. With it, you can cook fish in the apartment. Standard Recipe It is quite simple, so even novice cooks can easily cope with it.

Ingredients:

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

Recipe for mackerel in onion skins and tea

For people who wish to cook fish only with natural ingredients, you can use onion peel. She, along with the brewed strong tea will give the desired shade and taste. In order for the recipe with onion peel to turn out as it should, you must clearly follow the instructions.

Ingredients:

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

Pour water into a saucepan and mix it with onion peel. The recipe calls for the liquid to be brought to a boil and then boiled for 15 minutes. Now the broth should be turned off, let the onion peel cool and strain. AT clean water you need to put tea, boil and turn off. It must be insisted for 15-20 minutes, after which it is also filtered.

A decoction with onion peel and tea liquid should be mixed, adding spices, salt, sugar and laurel leaves. Mix everything thoroughly, and pour the fish with the resulting brine. You will need to place a press on top, 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 is equally colored from all sides. A decoction with onion peel and tea will give it the necessary color and taste.

Smoking mackerel with tea leaves

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

Ingredients:

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

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

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

Now you need to place the grate inside, on which you should put the mackerel. Close the lid on top 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, and then turned over to the other and cooked for another 30 minutes. After that, the recipe with tea and rice will be completed. If necessary, the time can be slightly increased, but it is not recommended to keep the fish in a homemade hot smoked smokehouse for too long.