Hot smoked mackerel. Calorie content per 100 grams, benefits, harms of dieting, nutrition. Recipes

Aromatic hot smoked mackerel is a popular and favorite product that helps enrich the body with a large variety of micro- and macroelements, vitamins and fatty acids.

The high calorie content of fish makes it problematic to add it to the diet, but the abundance of beneficial qualities, the main one of which is the normalization of metabolic processes, forces nutritionists to allow consumption of mackerel several times a week.

Nutritionists recommend consuming only home-cooked fish, which helps reduce the energy value and prevent harmful substances added during industrial smoking from entering the body.

Composition and nutritional value

Hot smoked mackerel is one of the most common products obtained from southern or Atlantic mackerel by hot smoking.

The calorie content of hot smoked mackerel is about 300 kcal/100 g

Mackerel (or mackerel) is a fish of the mackerel family, which belongs to the commercial species and has an elongated shape, in which the head tapers slightly towards the mouth, and a thin tail, reaching about 6 cm in length. The size of an adult mackerel is about 60 cm in length and 12 cm in width, and the widest part of the fish, located between the back and belly, grows up to 30 cm.

Depending on the habitat it varies:

• An African (southern) species of mackerel that grows to large sizes and lives in the warm waters of the Atlantic Basin and the Black Sea.
• Japanese are the smallest fish that live in the waters of the Pacific Ocean off the coast of the Japanese islands and have a blue color.
• An Australian species native to the Indian Ocean.
• Atlantic mackerel, which is the main target of Russian fishing vessels and is widespread in the waters of the Atlantic Basin.

Hot smoked mackerel is most often prepared from an Atlantic or African fish species and contains a huge amount of vitamins, minerals and fatty acids, which can improve metabolic processes and prevent the development of cardiovascular pathologies.

Mackerel contains:

The energy value of the product is about 280-317 kcal, depending on the size of the product and the method of its preparation.

Delicious recipes

We will share three recipes for cooking mackerel that you can easily use in your kitchen.

How to cook in foil

The calorie content of such a dish will be 167 kcal per 100 g. For cooking you will need:

• 250 g mackerel;
• small tomato;
• 5-6 g regular salt.

1. First of all, wash the fish, gut it, remove the head and tail, and at the end of the procedure, rinse again under running water. Then cut into small pieces, add a little salt to each.
2. Preheat the oven to 180°C. Meanwhile, place the fish pieces on foil, top with tomato slices and wrap tightly. Place the package with fish in the oven for 30-35 minutes. After the time has passed, the mackerel is ready.

How to cook soup

The calorie content of such a soup will be about 60 kcal per 100 g. Of the products you need:

• 600 g potatoes;
• 2.5-2 liters of water;
• 100 g onions;
• 100 g millet;
• 600 g fresh mackerel;
• 150 g carrots;
• 50 ml vegetable oil;
• 6-7 g salt.

1. Clean the fish as in the previous recipe, not forgetting to also remove the fins. Peel the vegetables and cut them as you like. Rinse the millet, add water and boil for 15 minutes.
2. Then add chopped potatoes to the millet and stir. At the same time, prepare the frying of onions and carrots. As soon as the potatoes and millet boil, add fish to them and again catch the moment of boiling.
3. Once it boils, add the frying agent and let it simmer gently over low heat for 10 minutes. After this, the soup can be served.

How to bake

The calorie content of such a dish will be 155 kcal per 100 g of finished fish. You will need:

• 700 g mackerel;
• 100 ml sour cream of any fat content;
• 10 g mustard;
• 25 g vegetable oil;
• spices and salt to your taste.

1. Mix sour cream with mustard, salt and spices, beat the mixture with a blender until smooth (about a minute at high speed). Clean the mackerel from large bones, tail and head, cut into pieces of arbitrary shape.
2. Dip each piece in the resulting sauce and place on a baking sheet greased with vegetable oil. Bake the mackerel in the oven at 180°C for half an hour and safely serve.

The benefits and harms of the dish

Hot smoked mackerel (the average calorie content of the product is about 317 kcal), due to its high content of vitamins and minerals, helps:

• support the body's immune system;
• reduce the risk of developing cancer;
• improve visual acuity, also preventing the appearance of age-related eye changes;
• activate the body's metabolic processes;
• regulate hormonal levels;
• reduce the intensity of headaches and joint pain;
• improve blood circulation;
• lower cholesterol levels by preventing the formation of cholesterol plaques;
• remove toxic substances from the body;
• prevent the occurrence of atherosclerosis and osteoporosis;
• eliminate the severity of psoriasis;
• reduce the risk of blood clots and the development of cardiovascular pathologies;
• normalize physical blood pressure indicators.

For women, consuming hot smoked mackerel helps prevent the development of cancer tumors in the breast and reproductive organs, and also, due to the large amount of vitamins, activates the body’s own collagen and elastin, which help maintain a healthy appearance and youthful skin.

In men, mackerel stabilizes testosterone levels and increases potency.

A large amount of salt, the use of liquid smoke and marinade used for smoking make consumption of the product undesirable:

• young children with an imperfect digestive tract;
• pregnant women, due to the negative effects of chemicals used in smoking;
• persons suffering from diseases of the digestive tract and kidneys;
• if there is an individual intolerance to the product t fish oil.

How to lose weight with mackerel

Since this is a fairly oily fish, nutritionists recommend completely excluding it from the menu in some medical nutrition systems. However, given all the usefulness of this product, the same nutritionists even recommend it in some cases.

Regarding diets for weight loss, until recently, due to the same fat content, mackerel was not recommended to be eaten in any diet. However, with the advent of steamers and grills, this question disappeared by itself. The fact is that fish prepared in these ways only loses extra calories, becoming a completely dietary product for a woman who is losing weight.

In addition, due to its rich composition, mackerel normalizes metabolic processes throughout the body, gives a person a boost of energy, improves overall well-being and increases performance. That is why experts now even recommend eating it for those who are on strict, carbohydrate-restricted diets and suffer from loss of strength and high fatigue.

There are separate weight loss programs based on moderate consumption of this particular fish. The most popular of them is the keto diet, which allows you to lose up to 8 kg per week.

How it is used in dietetics and for weight loss

Hot smoked mackerel (the calorie content of the product is quite high, but this disadvantage is compensated by a large number of useful elements) was previously strictly prohibited for use in dietary nutrition, due to the large amount of salt and high fat content of the product.

Modern dietitians are not so categorical and allow the consumption of smoked mackerel on a diet at least 1-2 times a week as a product that helps fill the body with nutrients and stimulates the formation of protein.

Only fish made from fresh or frozen raw materials is suitable for the diet.

It is recommended to prepare the product yourself or purchase it from trusted manufacturers.

How can cold smoked mackerel be harmful?

The biggest problem for human health can be excessive consumption of the delicacy. Even taking into account the rather low calorie content of cold smoked mackerel, it can be eaten in limited quantities. The main reason is the high fat content of the finished product. Oversaturation with such acids can cause obesity and skin diseases.

Important! When purchasing a ready-made delicacy in retail chains, you may end up with a low-quality product, in the preparation of which liquid smoke was used.

Regular consumption of cold smoked fish increases the risk of parasites. Insufficient temperature treatment, coupled with a small amount of salt, can cause the development of harmful organisms in the meat. As with other delicacies, the product is not recommended for use by people prone to allergic reactions.

Recommendations

Hot smoked mackerel (the calorie content of a product obtained industrially most often exceeds the energy value obtained by home smoking) should be prepared only from fresh or frozen raw materials. When choosing fish, you need to carefully evaluate the quality of the product.

Mackerel suitable for smoking should be of medium size, with an elastic and dense carcass and be distinguished by the presence of the usual “fishy” smell. Soft or loose fish have most likely already been subjected to repeated freezing, and the appearance of an unpleasant, repulsive smell of mud occurs in mackerel caught a long time ago.

It is also not recommended to purchase fish placed on the counter with ice, since this is how sellers most often disguise stale products.

Frozen fish should be defrosted naturally before cooking by transferring it from the freezer to the refrigerator for several hours. You should not defrost mackerel using a microwave.

After purchasing (or defrosting), the finished raw materials must be washed well under running water, thoroughly cleaned of scales, and then gutted, removing the entrails and head.

A hole must be made in the tail of the fish through which a 20-centimeter twine should be passed. The ends of the thread are connected in the form of a loop. This design is created for hanging and drying mackerel.

Is it possible to get poisoned by cold smoked mackerel?

Any natural product has a certain expiration date. For finished fish, they are no more than 10 days, subject to storage conditions. Many people often neglect the recommendations, as a result of which they become victims of intoxication. Symptoms of cold smoked mackerel poisoning are as follows:

• nausea with bouts of vomiting;
• deterioration of stool;
• painful cramps in the stomach;
• increased gas formation in the small intestine;
• muscle weakness;
• temperature increase.

Failure to comply with storage rules is the main cause of poisoning

For minor manifestations of poisoning, you can resort to drug treatment. Absorbents are used to remove harmful substances from the gastrointestinal tract. If the condition worsens significantly and drug treatment does not bring relief, you should immediately consult a doctor.

How to marinate mackerel for smoking

Before smoking, mackerel should be kept in the marinade for about 2 hours to give the fish juiciness and additional softness. Depending on your desire, you can prepare a regular or slightly tart brine:

Option 1

Required ingredients:

• cold water – 2 l;
• lemon juice – 50 ml;
• sugar and salt - 1 glass each;
• garlic – 2 cloves;
• black pepper – 2-3 peas;
• bay leaf – 3 leaves;
• onion peel - about 30 g.

Cooking method:

1. Pour water into a large saucepan and then heat it until it boils (about 90 degrees).
2. Prepared spices, onion peels and lemon juice should be added to hot water, mix everything well, and then cook on a burner set to medium power for about another 10 minutes.

3. The resulting brine needs to be cooled, and then the prepared mackerel must be placed in it, so that the surface of the fish is completely covered with water.
4. You need to marinate the mackerel for 2-3 hours.

Option 2

Required ingredients:

• cold water – 1 l;
• sugar and salt - 2 tbsp each. l. everyone;
• coriander – 1 tsp;
• bay leaf - about 10 sheets;
• cloves and pepper - 3 peas of each spice.

Cooking method:

1. Pour cold water into a deep saucepan and heat it to a boil, about 8-10 minutes. The boiled liquid should be mixed with the prepared spices, and then boil the resulting mixture on the burner with the lowest power for about 10 minutes.

2. The prepared brine needs to be cooled, and then carefully place the mackerel in it so that the liquid completely covers the fish.
3. You need to keep the mackerel in the marinade for about 2-3 hours, and then you should carefully remove the fish and dry it a little, hanging it in the kitchen.

Recipe? Recipe!

What dishes can you prepare from smoked mackerel at home? We offer our readers several recipes.

Salad with smoked mackerel:

Products:

• Smoked mackerel fillet - 1 piece
• Baked potatoes - 2 pieces
• Green apple - 1 piece
• Lemon juice - 5 ml.
• Powdered sugar - 7 gr.
• Red onion - 0.5 pieces
• Lettuce leaves - 50 gr.
• Vegetable oil - 10 ml.
• Mustard - 1 teaspoon
• Salt and pepper - to taste

The apple is cut into small slices. Then it is sprinkled with lemon juice and sprinkled with powdered sugar. Baked potatoes and mackerel fillets are cut into large cubes. Add red onion (cut into half rings) and lettuce leaves (tear with your hands). Apples are added to the salad last. Pepper and salt to taste, add oil and 1 tablespoon of grainy mustard.

Recipes at home

You can cook hot smoked mackerel yourself in a smokehouse, slow cooker or oven. The calorie content of the product obtained in this case will directly depend on the ingredients used and averages from 280 to 300 kcal.

In the smokehouse

For preparation you will need:

• smokehouse and firewood for it;
• metal tray;
• alder sawdust;
• Bowl;
• 4 tbsp. l. water.

Before starting smoking, it is necessary to prepare alder sawdust. To do this, place 2 handfuls of raw materials in a metal bowl and pour in 4 tbsp. l. water. The resulting sawdust should be mixed, since it should not be very dry, otherwise the raw material will quickly burn, or wet. In this case, the sawdust will not produce enough smoke necessary for smoking.

Smoking stages:

1. The bottom of the smokehouse must be lined with alder sawdust, and then you need to light the wood and adjust the flame to medium power.
2. The prepared fish should be strung on the metal crossbars of the smokehouse (by the loops) so that there is a gap of 5-6 cm between the carcasses.
3. The smokehouse must be closed with a lid and the fish cooked in it for about 15 minutes.
4. After the specified time has passed, the lid of the smokehouse should be opened and the smoke accumulated in it should be released, thereby preventing the mackerel from developing a bitter taste.
5. Then the smokehouse lid must be lowered again and the fish cooked for about 30 minutes.
6. After half an hour, the mackerel must be removed from the loops and cooled, and then hung to dry in a cool room and left for 5-7 hours.
7. After the specified time has passed, the mackerel must be removed from the hook, the twine removed from it and placed in the refrigerator, where it can be stored for 3-4 days.

Hot smoked mackerel can be served as a main dish with a potato side dish or used to prepare a variety of salads.

In a slow cooker

Mackerel smoked in a slow cooker is distinguished by its juiciness and delicate taste.

For preparation you will need:

• prepared and pickled mackerel carcass;
• baking bag;
• liquid smoke (3 tbsp).

Cooking steps:

1. Previously marinated fish should be placed in a baking bag. After the fish, you need to pour liquid smoke into the bag, and then shake it a little so that the smoke is evenly distributed over the surface of the mackerel.
2. Pour 1 liter of water into the multicooker bowl, and then place a container used for preparing steamed dishes on top of it.
3. You need to place a bag of fish in a steam container, close the multicooker, set the “Steam” mode and cook the mackerel for about 20 minutes.
4. After the specified time has passed, the lid of the multicooker must be opened and the fish carefully turned over on the other side. Then close the lid again, turn on the “Steam” mode again and cook for about 10 minutes.
5. After the specified period of time, the lid of the multicooker must be opened. The fish must be carefully removed and placed on a dish, and the water must be poured out of the bowl and the container wiped well.
6. Next, you need to put a bag of mackerel into the dry bowl of the multicooker, and then close the lid of the device and set the “Baking” mode. Mackerel should be cooked in this way for about 20 minutes. (10 minutes on each side).
7. After the final signal, the multicooker must be opened. The finished mackerel should be placed on a plate, cooled, and then carefully removed from the bag.

You can serve smoked mackerel with fried potatoes and pickles or as a snack, combining it with black bread, pickled cabbage and cucumbers.

In the oven

You can cook smoked mackerel in the oven using foil and liquid smoke.

Required ingredients:

• salted, pickled mackerel;
• liquid smoke - 1-2 tbsp. l. for each fish;
• foil.

Cooking method:

1. The foil must be cut into pieces that allow you to wrap the whole fish.
2. Place the mackerel in the prepared sheet of foil, and then carefully pour liquid smoke over it.
3. The prepared fish should be wrapped in foil, carefully twisting the protruding edges, placed on a baking sheet, and then placed in an oven preheated to 200 degrees and left to cook for 15-20 minutes.
4. After the specified time has passed, open the oven lid, carefully pull out the baking sheet and turn the mackerel on the other side, and then bake for about another 15-20 minutes.
5. The cooked fish must be removed from the oven, cooled, and then carefully remove the foil, being careful not to damage the skin.

Instead of foil, you can use a baking bag, but in this case, after adding liquid smoke, it is recommended to shake the bag a little to evenly distribute the liquid over the surface of the mackerel.

It is recommended to serve fish as a main dish with a side dish of stewed, boiled or fried potatoes.

Healthy hot smoked mackerel is a product containing a large number of various microelements, vitamins and fatty acids that help normalize the body's metabolic processes and stimulate protein production.

Cooking mackerel at home helps to slightly reduce the calorie content of the product, as well as reduce the harm caused by buying fish from unscrupulous producers.

Smoked mackerel in cooking

The presented method involves the technology of cooking fish at temperatures up to 40 °C. It is best to use unpeeled mackerel rather than skinless fillet as a raw material. The thing is that fish skin will become a natural barrier that preserves both the juicy properties and almost all nutrients and beneficial substances in the carcass.

Classic recipe

Cold-smoked mackerel has a lower calorie content compared to the hot method. The traditional creation of a dish involves the basic composition of the ingredients used.

Ingredients

To prepare fish you will need the products indicated in the table.

Spices can be used to suit personal tastes. It is recommended to add a specially prepared mass from fruit tree wood to the usual composition of wood chips.

Step-by-step cooking process

Description of the stages of smoking fish:

1. First you need to open the bellies of the mackerel, remove the insides from them, and clean them of black thin films.
2. After this, you need to cut off the heads of the fish (you can smoke whole carcasses, removing the gills), then rinse them well, then blot the raw materials with paper towels.
3. Now you need to pour filtered water into the pan, heat it to a boil, and then brew tea in a glass with the hot liquid from the dish.
4. Add spices, salt and bay leaves to the remaining boiling water in the container, then cook the marinade for 10 minutes.
5. Then you have to pour granulated sugar into the resulting mixture, stir it until the sweet component is completely dissolved.
6. Next, you need to place the fish in a suitable container, pour the cooled marinade over the product, completely covering the placed carcasses with it.
7. The finished product should be kept for 2–3 days on the top shelf of the refrigerator.
8. When the salting period ends, you need to remove the carcasses from the aromatic liquid, rinse them well under running water, after which you should dry the mackerel for 10–12 hours in a suspended state in a ventilated room or in the air. To keep the fish open, you need to insert toothpicks or matches into its bellies.
9. At the next stage, the dried mackerel should be sent to a cold smoking cabinet for about 10–12 hours. The carcasses need to be placed one at a time, loosely, avoiding touching each other.
10. All that remains is to fill the smoke generator with wood chips chosen according to personal preferences - beech, alder, apple, cherry or other composition, which will determine the final aroma and taste of the product.
11. The product should be smoked at 20–25 °C.

The residence time of carcasses in the chamber depends on the volume of production, total weight, as well as the flow of supplied smoke.

Dry cold smoking

Mackerel obtained using this method is prepared in the most gentle way possible. The safety of the prepared dish depends solely on the quality of the raw materials.

Ingredients

To create food you will need the components listed in the table.

The recipe can be supplemented with spices - bay leaves, grated nutmeg or allspice. If you put a little greenery under the gills of the fish, the dish will acquire the appropriate aromatic shades.

Step-by-step cooking process

Sequence of cooking steps:

1. First, you need to rinse the mackerel well, then gut it, remove the inner black film, remove the gills, and give the fish another “cold shower.”
2. After completing the procedures, the composition of the workpiece should be blotted well with disposable towels, then sprinkle the fish with a mixture of salt and white sugar.
3. The presented method requires treating each individual from the outside and inside, after which it is necessary to place the mackerel in a closed container and keep it in this form for 1 day in the refrigerator.
4. When the fish is salted, it needs to be dried. To do this, it is better to hang the carcasses by the tails so that the juice does not flow down the mackerel itself, but comes out from the wettest place - from the head. To keep the bellies fully open, you need to insert toothpicks or matches into them.
5. It is recommended to wrap the prepared fish in gauze (protection from insects) and leave it in a well-ventilated area for about 5–6 hours.
6. Now you need to send the mackerel to your home smokehouse, hanging the fish so that the carcasses do not touch each other.
7. The product will need to be cooked for approximately 8–12 days until the smoked meat has a dark color with a characteristic golden tint.
8. At the final stage, you need to hang the almost finished fish in the air again to get rid of too rich aromas.

Cold smoked mackerel, the caloric content and vitamin composition of which depend on the methods of its heat treatment, is prepared at a temperature of no more than 40 °C. Heating over 100 degrees can destroy most of the nutrients in a dish.

In onion skins

Sometimes, if there is no opportunity to enjoy home-made smoked meat obtained from a special device, simpler methods of preparing such food in literally 3 minutes come to the rescue.

Ingredients

To create a treat you will need:

• sunflower oil;
• laurel leaves - 10–12 pcs.;
• fresh frozen mackerel - 6 pcs.;
• purified water - 4 l.;
• onion peel - from about 18–20 heads;
• coriander - 3 tsp;
• cloves - 6 pcs.;
• black tea, granulated sugar - 6 tbsp. l.;
• cloves - 6 pcs.;
• table salt - 250–270 g.

Step-by-step cooking process

Sequence of preparation steps:

1. Initially, you need to defrost the mackerel. It is better to leave it in the lower section of the refrigerator or keep the product at room conditions until it is completely thawed.
2. In the meantime, you need to pour drinking water into the pan, pour pre-washed onion peels into it, add table salt, tea, selected spices, and granulated sugar to the mixture.
3. The resulting mixture must be boiled for about 5–6 minutes, after which the heat under the container should be turned off.
4. Next, you need to lower the defrosted fish into the hot mixture, hold the mackerel in it for no more than 3 minutes, then remove the carcasses from the dish.

The finished product must be removed from the husks, wait until the mackerel has dried, after which the fish should be greased with oil and served hot or chilled.

With Provençal herbs

Adding Italian dry herbs to the recipe will significantly enrich the smoked aroma.

Ingredients

To create the dish you will need:

• fresh ground pepper - 3 tsp;
• fresh frozen mackerel - 6 pcs.;
• table salt - 300 g;
• mixture of dry Provencal herbs - 3 tbsp. l.

Step-by-step cooking process

Step-by-step preparation:

1. First you need to cut off the heads of the carcasses, while simultaneously removing the entrails. You can rip open the bellies and remove their contents, but then you will have to secure the separated edges with wooden toothpicks or tie each individual with culinary ropes. However, it is better to cook the fish whole.
2. Next, you need to remove the internal black films, rinse the raw materials well under running water, then also thoroughly blot the mass with paper napkins.
3. Now you need to rub the carcasses with spices and coarse salt outside and inside, then wrap them in cling film or place them in a container, pressing them down with pressure on top.
4. The finished product should be placed on the bottom shelf of the refrigerator and left for about 12–14 hours.
5. When the time for salting the product is over, each carcass should be blotted on all sides, including the inside, with paper napkins.
6. Then you need to hang the mackerel by the tails, leaving the fish in this form for 2-3 hours so that it dries for better penetration of smoke into the meat when smoking it.
7. After this stage, you have to send the prepared (suspended) fish to the smoke generator for 8–10 hours. It is recommended to use material made from alder or any other fruit compositions as smoke-producing wood chips. You should absolutely not use any coniferous components for such purposes.
8. Upon completion of the smoking process, the fish must be ventilated again in fresh air for 4–8 hours.

Cold smoked mackerel (the calorie content of the fish depends on the type and amount of fat in the meat) after a short exposure to air will get rid of a somewhat pungent odor, after which you should immediately begin tasting the delicious treat.

With garlic

Smoked fish prepared using the presented “wet” salting method has an equally attractive aroma.

Ingredients

To prepare the dish you will need:

• olive oil - 300 ml;
• parsley - 60 g;
• garlic cloves - 4 pcs.;
• mackerel - 10–12 pcs.;
• lemon juice - 200 ml;
• mixture of dried herbs - 120 g;
• coarse salt - 50 g;
• black pepper - to taste.

Step-by-step cooking process

Sequence of smoking stages:

1. First, the fish must be completely processed to make it suitable for the recipe.
2. After this, you should chop the parsley sprigs and peeled garlic, then combine the dry composition with pepper, salt and dried herbs.
3. Now you need to rub the carcasses with the resulting mixture, sprinkle with lemon juice, and leave the mackerel in this state for about 12–24 hours.
4. Next, you should blot the fish with paper napkins, freeing the product from the excess layer.
5. After this, it is necessary to insert wooden spacers into the bellies and leave the workpieces hanging so that the carcasses dry well.
6. At the next stage, you need to hang the mackerel in a vertical position on hooks or place it on the grates of the smokehouse chamber, having previously lubricated them with oil.
7. Then you need to close the device, turn on the compressor, and ignite the placed wood chips. You should monitor the temperature level of incoming smoke using a thermometer. The initial reading of the device should be approximately 20–25 °C. At the end of the process, the heating level should be raised to 30–35 °C.
8. The total smoking period varies from 10 hours to 2 days, which depends on the weight and fat content of the fish, as well as on the smoke temperature.

The final stage will be to ventilate the mackerel in the open air.

Beneficial features

Having a full composition of vitamin B, mackerel cannot be useless. Mackerel meat has an excellent effect on strengthening human immunity and the body's resistance to infectious diseases.

Mackerel meat is quite soft and is perfectly absorbed by the body. Mackerel can be observed as an integral attribute of the prevention of colds and infectious diseases.

Mackerel fish is not part of the diet. It contains a large amount of fats and carbohydrates, but the proteins dissolve and digest very quickly.

This fish is recommended for use for skin problems. Systematic consumption of mackerel meat makes the skin soft and silky, and has a preventive effect against fungal and other diseases.

Application

The preparation of mackerel is quite varied. It can be served boiled, fried or steamed. However, the fish received general recognition when smoked.

Mackerel is smoked cold or hot. Both methods are very effective and in demand. Among fish lovers, there are professionals who carry out the smoking method at home. Smoked mackerel has a wonderful and unique taste. This taste cannot be confused with any other. Smoking not only makes this fish unique, but also preserves all its many beneficial qualities.

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