Smoking mackerel in aerogril with liquid smoke

6 servings
1 hour


1. Gut the fish, remove the head, fins and tail. Grate the fish with salt, pour a little lemon juice and leave to marinate for 30 minute.

2. Put chips in the airbrile and install the grate.

3. Brush the pickled fish with liquid smoke and put on a wire rack.

4. Turn on the low blowing, the temperature is 180 degrees and the time is 25 minutes. Then you need to oil the fish with a brush, for shine, and return to the aerogrile for another 5 minutes. Nice!