Quick & Delicious Smoked Mackerel Using Liquid Smoke

Amazingly delicious quick fish — the best dinner! Smoked mackerel with liquid smoke at home turns out incredibly appetizing! The only difference between such fish and store-bought fish is its structure: the flesh does not spring, but directly breaks into pieces, because in fact it is baked.
cook time: 40 min
Isla Thatcher
Quick & Delicious Smoked Mackerel Using Liquid Smoke

Nutrition Facts (per serving)

154
Calories
10g
Fat
2g
Carbs
15g
Protein

Ingredients (4 portions)

Basic:

Salt 2 tbsp
Sugar 2 tsp
Ground black pepper to taste
Dry spices (for fish) to taste
Mackerel (large, total weight about 1 kg) 2 pc
Liquid smoke 2 tbsp

Recipe instructions

Step 1

Step 1
How to make smoked mackerel with liquid smoke at home? Prepare all ingredients. It is very important to choose high-quality fish: it should be dense and spring back when pressed. If the fish is soft, then this indicates low-quality raw materials. The stronger the fish, the better. If the mackerel is frozen, it must first be thawed in the refrigerator. Read about all the intricacies of proper defrosting in a separate article, link at the end of the recipe.

Step 2

Step 2
Wash and gut the mackerel. It is more convenient to gut slightly frozen fish. Therefore, if you have fresh fish, then before cleaning, put it in the freezer for 30 minutes. If you are using frozen, ungutted fish, wait until it thaws a little, clean it and return it to the refrigerator to continue thawing. Turn on the oven to 200 degrees in advance.

Step 3

Step 3
In a separate bowl, mix sugar, salt, fish spices and ground black pepper. You can add spices for fish to taste, I used a ready-made mixture. If you add a ready-made spice mixture, check its composition. If such a mixture already contains salt and pepper, then the amount of salt should be reduced from 2 tbsp. l. to one, and exclude ground pepper completely, otherwise the fish may turn out to be over-salted and too spicy.

Step 4

Step 4
Rub the mackerel inside and out with the resulting seasoning mixture.

Step 5

Step 5
Transfer the mackerel to a roasting bag. Coat each fish with liquid smoke inside and out. Tie the sleeve tightly on both sides so that the liquid does not leak out during baking, place on a baking sheet.

Step 6

Step 6
Place the fish in an oven preheated to 200°C for about 20 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Leave the finished fish in the cooling oven for another 10 minutes. Do not turn the fish over during baking, otherwise the delicate outer skin will peel off and the fish itself may fall apart.

Step 7

Step 7
Remove the fish from the oven and cut the sleeve. Without removing from the sleeve, cool the mackerel at room temperature. Then cut into pieces and serve. Bon appetit!

Additional rubrics

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