Smoked mackerel with liquid smoke at home

4 servings
40 min

Prepare the necessary ingredients. It is very important to choose high-quality fish: it must be dense, spring when pressed. If the fish is soft, then this indicates low-quality raw materials. Inside such mackerel, the bones will move away from the meat, even if all the fish are fresh. Therefore, it is better to choose fish yourself, trying each for density. The stronger the fish, the better. If mackerel is frozen, it must be pre-thawed in the refrigerator.

Wash and gut mackerel. It is more convenient to eviscerate slightly frozen fish. So put it in the freezer for 30 minutes before you clean the mackerel. If you are using frozen unpolished fish, then wait for it to melt a little, clean it and return to the refrigerator to thaw further. .

Separately, combine sugar, salt, fish spices and ground black pepper in a bowl. Fish spices can be added to taste, I used the finished mixture. !!! If you add the finished spice mixture, see its composition. If such a mixture already has salt and pepper, then the amount of salt must be reduced from 2 tbsp. l. to one, and the ground pepper is completely excluded. Otherwise, the fish may turn out to be salted and too sharp.

Rub the mackerel inside and outside with the resulting seasoning mixture.

Transfer the mackerel to the casserole sleeve. Pour liquid smoke on each fish inside and out.

Tie the bag firmly on both sides to keep the liquid from leaking out during baking. Place a bag of fish on a baking sheet and place in an oven preheated to 200 ° C for 20 minutes. Leave the finished fish in the cooling oven for another 10 minutes. !!! Do not turn the fish over while baking. Otherwise, the delicate upper skin gets off, and the fish itself can fall into pieces.

Remove the fish from the oven and cut the bag. Without taking it out of the bag, chill the mackerel at room temperature. Then cut into pieces and serve. Enjoy your meal!