Homemade Cold-Smoked Mackerel

Ingredients:

Preparation:

1. Preparing the mackerel:

1. Select fresh, high-quality mackerel. Remove the gills, innards, and, if preferred, the heads.
2. Thoroughly rinse the fish under cold water and pat dry with paper towels.

2. Salting (dry method):

1. Mix the salt, sugar, pepper, and coriander.
2. Thoroughly rub the fish with this mixture, both inside and out.
3. Place one bay leaf into the belly of each fish.
4. Tightly wrap the fish in parchment paper or plastic wrap, place on a flat plate, and refrigerate for 12–24 hours.

Tip: For a more intense flavor, extend the salting time to 36 hours.

3. Drying:

1. Remove the fish from the wrap and rinse under cold water to remove excess salt.
2. Pat the fish dry with paper towels.
3. Hang the fish in a well-ventilated area or place it on a rack for 12–24 hours until the surface is completely dry.

4. Smoking:

1. Prepare the cold smoking equipment, ensuring the temperature in the smoker does not exceed 25°C.
2. Hang the fish or place it on the racks in the smoker, leaving enough space for the smoke to circulate freely.
3. Smoke the fish with cold smoke for 6–8 hours. For a stronger flavor or thicker fish, extend the smoking time to up to 15 hours. The smoking duration depends on the thickness of the fish, the intensity of the smoke, and the temperature in the smoker.

5. After smoking:

1. After smoking, allow the fish to "rest" in a well-ventilated area for at least 2–3 hours. It is recommended to let it rest for several more hours to ensure the flavor and aroma stabilize evenly and to reduce the intensity of the smoke smell.
2. Chill in the refrigerator before serving.

Storage:

• Cold-smoked mackerel can be stored in the refrigerator for up to 7 days.
• Vacuum-packed fish can be stored in the refrigerator for up to 14 days or in the freezer for up to 2 months.