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Smoked mackerel is a delicacy you can prepare yourself in the comfort of your home! The option to smoke mackerel in a balcony smoker lets you enjoy delicious fish regardless of place and weather. To highlight the flavor of mackerel, choose a spicy habanero brine that will let you impress your family with a unique taste—delicate yet full of character!
Homemade smoked mackerel in habanero brine
Recipe for smoked mackerel in chili brine
Preparation:
Add to cold water: salt, sugar, and Habanero seasoning. Wash the fish thoroughly, optionally cut off the heads, and place them in the brine for 10 hours. Refrigerate or keep in another cool place. After this time, remove the fish and dry them thoroughly (this will ensure they smoke rather than cook).
Hot-smoke them in a balcony smoker for about 40 minutes, to a temperature of 60–65°C. For smoking, we recommend using cherry wood chips.
Enjoy! ...because homemade is better!
