Smoked mackerel

Smoked mackerel is actual cold smoked mackerel. The smoked mackerels for trade are generally smoked hot (have been steamed) that means that the temperature for hot smoking becomes for about approximately 70 degrees. because of this becomes the fish gentle. For cold smoked mackerel the temperature don't comes above the 20 degrees. Because of this the mackerel will be harder and after the cleaning you can cut thin of pieces.

Cleaning smoked mackerel (It's better to this with a cold mackerel)

1. Cut for a little into the back from head to tail on both sides of the dolsar fin .
2. Cut of the tail and head, put the mackerel on the back and break it in the middle careful.
3. Take the big bone and the little belly bone of.
4. Take the skin off.
5. There are only in the middle a couple of small pin bones which you can draw possibly.