The best cold-smoked fish is mackerel.
The best cold-smoked fish is mackerel 🔥
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You will need:
Smoked mackerel
Water 1:1 with fish
Salt 3% of the total weight of fish and water
Sugar 0.5% of the total weight of fish and water
Alder chips
Salting for 3 days, drying for 3-10 hours, smoking at 24-26C for 6-10 hours, airing for 10-12 hours.
#fish #smoking #food #cooking #recipe #tihon