Cold Smoked Mackerel

How to cold smoke mackerel from and to. There is nothing difficult in preparing real, tasty, smoked mackerel. The recipe is easy and fast process.
And most importantly, everything is natural in it! No liquid smoke and pre-made marinades with questionable ingredients!
Ingridients :
Fish
Water - the same ammount as fish by weight
Salt - 10% of amount of FISH , NOT Fish and Water together or 5 % of total weight
Sugar - 1 % of fish weight
Spices to taste
In water, dissolve salt, sugar and, if desired, spices. Leave the fish in brine in the refrigerator for 5 days. After that, rince under water, hang it for 2 - 12 hours till skin feels dry to touch. Then you can start cold smoking fish.

[@swapnakitchenchannel8038]

Nice recipe ❤❤❤❤

[@ReallySmoking]

Thanks a lot

[@DrDavesDiversions]

Thanks for sharing this! I've done some hot-smoking of fish with loose tea (to make the smoke), but never like this. I'll give it a try!

[@ReallySmoking]

This fish could be done hot smoked too - it is like cooking while adding smoke ... planing to make it and post.

[@0211lilyify]

Can I just pay you to make some and ship them to me? This recipe looks amazing!❤

[@ReallySmoking]

There is no fun in that ... Tastes way better when you do for yourself ...

[@karenwalsh1793]

It looks wonderful. Is it easy to separate the bones or do you eat them. Thanks from Nova Scotia!

[@ReallySmoking]

this one is easy - only major bones , but like every fish you need to be carefull.

[@karenwalsh1793]

@@ReallySmoking Thanks. I'm used to bones. I grew up eating pike!

[@ReallySmoking]

@@karenwalsh1793 - if comparing to pike this fish does not have bones. This recipe would be second after salmon lox for me.