You will need
- mackerel or herring - 2 kg;
- water - 2 liters;
- sugar - 4 tbsp;
- salt - 8 tbsp;
- onion peel;
- "liquid smoke" - 3-5 tbsp;
- sunflower oil;
It is best to smoke at home conditions suited the fatty fish such as mackerel or herring. Frozen fish leave at room temperature for a while to just be able to thaw. Store-bought fish are usually always very frozen and defrosting it takes a lot of time. Once the fish has thawed, it must be thoroughly cleaned. For cold smoked large fish need to decapitate and carve, that is, to remove from it all the innards. Then repeatedly rinse it under cold running water.
Now, when the fish is ready, prepare for her brine. In a saucepan, pour warm water, put the sugar, salt, onion peels, and spices to taste. All mix well and put on a big fire. Onion peels take in any quantity, than it will be more the better for Smoking. After that, bring the brine to a boil, let it boil for ten to fifteen minutes and chill. In the cooled brine, add not a lot of "liquid smoke". Such smoke can be purchased at any grocery store.
Then, prepared the fish, carefully lower into the brine and place on top of a small oppression that it was in the brine. Now take the pan and place it in the refrigerator for three to four days.
After a time, remove fish from the brine, dry it with a napkin and hang by the tail for twelve hours at room temperature. Be sure to put under the fish pan, as it will drain the fat.
Then, coat each fish with oil, wrap in plastic wrap or put in plastic bag. This way, it for a long time can be stored in your refrigerator. It turns out very tasty and tender smoked fish that just melts in your mouth. And in any store like this to buy.
To fish fat does not drip when you hang it in advance, wrap it in an old towel and give a little lie down.