Smoked spicy Mackerel

Very delicious smoked mackerel.

Author

M Olegson

Prep Time: 00:00

Recipe Time: 00:20

Temperature : 122F / 50C

Ingredients

• 2 mackerels ( 250-300g ) each.
• 2 tbsp salt.
• 2 tbsp sugar.
• 5 peppercorns
• 4 allspice peppercorns
• 3 cloves
• 3 bay leaves
• 1/2 tsp coriander
• 15 to 20 drops of liquid smoke

Directions

1. Combine all ingredients except liquid smoke. Place fish on cling film. Cover fish with seasoning mix. Add liquid smoke on both sides. Wrap fish in cling film. Vacuum seal fish
2. Refrigerate for 48 hours to 70 hours ( IMPORTANT )

Finishing Steps

1. Refrigerate after cooking. Serve chilled
2. You may try to skip liquid smoke. You may also try to skip cooking part but fish need to be cut to bite size pieces and mixed with 1 large onion thinly sliced, 5tbsp vegetable oil, 1tbsp sugar, 2tbsp or to you taste apple vinegar.