Smoked Mackerel

Роси Трифонова
fromРоси ТрифоноваДарт Вейдър3753322
"Appetizer for the winter`s ready. All that`s left is to find somewhere to store it."
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  • mackerel - quantity as desired
  • sea salt - 2 lb (1 kg)


Clean the mackerels of the heads and entrails. Cleave the backs carefully and put in sea salt.

Put the mackerels in large bags filled with sea salt and leave them for 5-6 days (or more) in the refrigerator.

Then clean the mackerels of the salt carefully and smoke them in suitable containers, using wet sawdust smoke.find similar recipes here

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