Smoked Mackerel

How to make it

1. 1

   The fish is cleaned carefully; the membrane over the blood streak by the backbone must not be broken.

2. 2

   The mackerel is wiped lightly with the fish cloth, and a little salt is rubbed into the belly of the fish.

3. 3

   The fish is laid in a crock in layers with salt and sugar, and the water is poured over; a light weight is placed on top. The fish stands cold for 5 days.

4. 4

   It is taken up; the blood streak is removed without putting the fish in water. It is hung up without touching one another and propped open at the belly with a stick.

5. 5

   Hang airily for 1 day; then smoke for 1 hour with cold juniper smoke.

6. 6

   One may also use liquid smoke; 1 tablespoon salt and 1 teaspoon liquid smoke for each fish. The fish is cleaned, not washed, but cut open along the back, rubbed with salt and the liquid smoke inside and out. Left until the next day.

7. 7

   The fish is then washed, cut open and boiled. Melted butter and boiled carrots, sprinkled with finely chopped parsley, are served alongside.