Smoked-Style Mackerel with Onion Skins

Absolutely natural, but with a smoked taste! Thanks to an unusual cooking method, bottled mackerel in onion skins acquires the taste and color of smoked fish. Once you try homemade mackerel, you will no longer buy it in the store.
cook time: 72h
Elijah Stroud
Smoked-Style Mackerel with Onion Skins

Nutrition Facts (per serving)

41
Calories
2g
Fat
2g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt 3 tbsp
Sugar 1.5 tbsp
Water 1 l
Bay leaf 1 pc
Peppercorns 10 pc
Mackerel (maybe two) 1 pc
Black tea 2 tbsp
Onion peel (two large handfuls) g

Recipe instructions

Step 1

Step 1
How to make mackerel in a bottle in onion skins as smoked? Prepare your food. Using this recipe, you can salt two medium-sized mackerel — be guided by the size of the fish, whether they will fit into a one and a half liter bottle (without the head). Defrost the mackerel first, but not completely — this will make it easier to cut. Take black tea, without additives. Use bottled or filtered water; tap water can add an unpleasant aftertaste to the dish.

Step 2

Step 2
Pour water into a saucepan or saucepan and place over medium heat. Wait for the water to boil and throw two large handfuls of onion peels into it. Next, pour the tea leaves, salt, sugar into the saucepan, add black peppercorns and bay leaves. Stir the brine until all the husks go under the water. Wait for it to boil again and reduce heat to low. Boil the brine for 5 minutes at a low boil. Then turn off the heat and cool the brine completely.

Step 3

Step 3
While the brine is cooling, cut the mackerel. Cut off the head and rip open the belly. Remove the insides and be sure to remove the black film — it can taste bitter. Rinse the carcass well, inside and out, then dry it thoroughly with paper towels.

Step 4

Step 4
Take a 1.5 liter plastic bottle and cut off the neck. Place mackerel in the bottle. Pour (be sure to use a sieve) the completely cooled brine. If it does not reach the tail of the fish, you can add a little boiled water. I put another fish in the bottle and the brine level rose. Place a plastic bag on top of the bottle and put it in the refrigerator for 3 days.

Step 5

Step 5
On the third day, the fish will be ready, remove it from the bottle and dry it from the brine. Cut the mackerel into pieces and serve. Bon appetit!

Additional rubrics

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