Cold Smoked Mackerel

How to cold smoke mackerel from and to. There is nothing difficult in preparing real, tasty, smoked mackerel. The recipe is easy and fast process. And most importantly, everything is natural in it! No liquid smoke and pre-made marinades with questionable ingredients! Ingridients : Fish Water - the same ammount as fish by weight Salt - 10% of amount of FISH , NOT Fish and Water together or 5 % of total weight Sugar - 1 % of fish weight Spices to taste In water, dissolve salt, sugar and, if desired, spices. Leave the fish in brine in the refrigerator for 5 days. After that, rince under water, hang it for 2 - 12 hours till skin feels dry to touch. Then you can start cold smoking fish.