Cold-smoked fish is a truly delicacy, fully justifying the time and effort invested in its preparation. Cold-smoked fish is fundamentally different from hot-smoked fish, but it requires mastering all the intricacies of cooking. It is done at low temperatures, not exceeding 30 degrees Celsius. Home-smoked fish can be stored in the refrigerator for up to ten days.
Salmon fillet - 2 kg
Coarse sea salt - 1 kg
Sugar - 1 kg
Mackerel - 1 kg
Coarse sea salt - 1 kg
Sugar - 500 g

#salmon #smoking #mackerel
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