Smoked mackerel (cold and hot smoking)

Preparation:

1. Pour the frozen mackerel with coarse salt so that it is completely covered.
2. Leave to marinate for 24 hours.
3. Clean, rinse and dry.

Hot smoking:

1. Smoke at a temperature of about 80°C.
2. Smoke for about 90 minutes.
3. Check the internal temperature – it should be 54-56°C.

Cold smoking:

1. Smoke for about 12 hours at 25°C.
2. Mackerel will taste best if it sits in the refrigerator for about 24 hours before consumption.