Ingredients
Smoked fish shops well inside the freezer so put together as a lot as you need and shop in your freezer.
Mackerel fish
Salt (to flavor)
Tools:
Tooth selections (1 for each fish)
Oven
Note: You can use either a microwave oven with a grill putting or a conventional kitchen oven (gasoline or electric powered) for this. I pick a conventional kitchen oven as it offers me better effects. I also have extra manipulate for the duration of the grilling.
Before you smoke the fish:
Clean the fish by means of getting rid of the intestines and the gills. You may also depart inside the intestines if you want, as finished with the aid of smoked fish mongers in Nigeria but the intestines supply the fish a sour flavor whilst completed. This is why I remove the intestines earlier than smoking the fish.
Rinse the fish thoroughly to remove all of the blood.
Rub salt everywhere in the fish. Do now not go overboard with the salt, fish can effortlessly get too salty.
Bend the fish and put the tail fin across the mouth. This could be just like the fish is biting off it is tail fin.
Use the toothpick to pin across the top and lower jaw of the fish.
Repeat the technique for the relaxation of the fish.
“Smoke” the fish
Place some foil at the oven rack.
Place the bent and pinned fish at the foil coated oven rack and cover with every other sheet of aluminium foil.
Set your oven to 250°C / 480F and top and down heating (bake). The bake setting cooks the fish earlier than the drying starts offevolved.
Bake for 15 minutes. I used small sized Mackerel so if yours are larger, bake for plenty longer.
Remove all of the foil sheets and exchange your oven setting to Grill/Broil and grill for 10 more mins or until the fish browns.
The fish is prepared to be used in all Nigerian recipes that name for smoked fish.
