Smoked spicy Mackerel

Ingredients for 4

• 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

• Step 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

• Step 2

  Refrigerate for 48 hours to 70 hours ( IMPORTANT )

• Finishing Steps

• 

  Step 0

  Refrigerate after cooking. Serve chilled

• 

  Step 1

  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.

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