New answers tagged brining
I smoke mackerel and eel just with fine salt and grinded black pepper in the open belly (kept open with a couple of toothpicks). Vertical smoking about 6h at 35-40ºC smoke. If you marinate them, I don't know if the meet wouldn't fall apart. I marinate (just the fillets and just marinated) covered with wine vinegar and lemon juice (80% to 20%), garlic, a ...
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