Preparing the fish, starting with the brine and ending with the plate. I show step by step how to make smoked fish. This time it's trout and mackerel, but you can also prepare other fish this way.
INGREDIENTS:
- fresh fish
- 90g of salt per liter of water
- 3 grains of allspice
- 1 bay leaf
- 1 clove of garlic
SMOKING:
- 1 h at 5O * C
- up to 2 hours at 70 * C
smoked fish #makrelazdymu # smoked trout #smokedfish # geräuchertemakrele
12 мар 2022