It looks delicious!! I know you said to only use salt for the first time. But what seasonings do you prefer to use? Do you only season the brine? Or do you dry season the fish after it is removed from the brine, as well?
I/2 tsp all spice (whole 1 tbsp black peppercorn 3 bay lives Boil about 5 minutes and add to brine. Will be delicious. It is for amout of brine as in video
Great video. Thanks for sharing. So are you smoking at 50C then ramping up to 90C? How long does a smoke like this take? Also, what wood are you using? I have a friend from Czechia, she has been asking if I could smoke her some mackerel. What she described seams really similar to what you have done here. Ill give it a shot.
Hi, I'm smoking for about 2 hours at a temperature of about 60 degrees C but you need to look at the color, needs to be nicely golden brown. then i@m switching off the smoke and increase the temperature to 95 C until the fish have 60C inside. I'm using alder or apple wood.
Combine the weight of the water required to cover fish and the weight of the fish and multiple by the desired percentage. Resultant number is the weight of salt required.
@@redfrogcooking6270 yes, but that would take 5 hours for fish to be ready to smoke. In your case, you put less salt but you hold it for 12 hours. The more salt the less time it takes for it to get the salt in.
i do another way,after smoking but fish in salt solution 20-30 sek,remember HOT fish,same with SALMON,perfect salt taste,salmon longer time,the fish "sucks" the salt solution,because its loose some fat when you smoke the fish
I love mackerels. My mom (Vietnamese) usually braise them with fish sauce and an assortment of spices.
Delicious recipe. Mackerel is a perfect fish. ❤. I just subscribed.
That looks awesome. Keep the smoking videos coming.
Thank you.. my wife likes your method..
Czy makrela jest świeża czy mozna wędzic mrożoną? Wkłada Pan jakieś drewno do tej wędzarki? Jak długo Pan je wędzi? Pozdrawiam
Superb video
Thanks :)
Thanks for a very intersting tutorial. Does smoked mackerel taste like kippers or have a different taste and texture? Thks
Each fish is different. I like the mackerel most
Nice watching your video. From Indonesia
Thank you ☺️
Witam, w tan sam sposób zrobie doradę i pstrąga czy powinienem coś zmienić w przepisie dla tych ryb ?
Pstraga mozna tak samo. Co do dorady to nie probowalem. Ale tezz powinno wyjsc dobrze. Moze troche soli mniej i wybrac wieksA rybe zeby nie wysuszyc
Jak robilem mintaje to te male troche suche wychodzily
polak polaka pozna po akcencie haha
awesome,i want you to teach me step by step,how can i contact you privately?
It looks delicious!!
I know you said to only use salt for the first time. But what seasonings do you prefer to use?
Do you only season the brine? Or do you dry season the fish after it is removed from the brine, as well?
I/2 tsp all spice (whole
1 tbsp black peppercorn
3 bay lives
Boil about 5 minutes and add to brine. Will be delicious. It is for amout of brine as in video
I only season the brine
Great video. Thanks for sharing. So are you smoking at 50C then ramping up to 90C? How long does a smoke like this take? Also, what wood are you using? I have a friend from Czechia, she has been asking if I could smoke her some mackerel. What she described seams really similar to what you have done here. Ill give it a shot.
Hi, I'm smoking for about 2 hours at a temperature of about 60 degrees C but you need to look at the color, needs to be nicely golden brown. then i@m switching off the smoke and increase the temperature to 95 C until the fish have 60C inside. I'm using alder or apple wood.
Thanks for getting back to me.
Can you catch mackerel in poland? What months?
I do nit know, i’m xatching mackerrl in Scotland
*I can do it at home*
Hi - where do you get the hooks for smoking the fish on?
Hi, i’m in Scotland. I have purchased it here smokehouse.guru/en/menu/accessories-154.html
Make them from wire coat hangers.
شكرا على هذا المحتوى الرائع ، ونأمل أن ترفق الترجمة للمقطع
Did you catch those fish
Yes, i did
الترجمه بالعربي جزاكم الله خير
Thank you
Hi what smoker is that you have?..looks good 👍
Hi, it is Borniak
Combine the weight of the water required to cover fish and the weight of the fish and multiple by the desired percentage. Resultant number is the weight of salt required.
In this case i should double the amount of salt. But the fish was salty enoungh
@@redfrogcooking6270 yes, but that would take 5 hours for fish to be ready to smoke. In your case, you put less salt but you hold it for 12 hours. The more salt the less time it takes for it to get the salt in.
i do another way,after smoking but fish in salt solution 20-30 sek,remember HOT fish,same with SALMON,perfect salt taste,salmon longer time,the fish "sucks" the salt solution,because its loose some fat when you smoke the fish
This guy is Polish as hell! Polska!
Yes, I am :)
@@redfrogcooking6270 Thanks for the informative video! I am Polish as well.
Can you catch mackerel in Poland? What months?
Fourteen sounds like fucking. No harm meant as our mentor is a foreigner. In fact he has a likeable accent.