In the summer chub mackerel is at his best, so according to the tradition it is said “… and the chub mackerel in August …”
The truth is that in July it is also delicious. Besides, we are always looking and give you the best utilitarian seasonal recipes and “reveal” well sealed cooking secrets.
Kalymnos except of being the island of sponge divers, it is also the island with the finest seafood delicacies. The smoked chub mackerel is one of them … the famous Kalymnos Cooperative Enterprise, gave us the exact recipe and of course you can apply it to other fish such as cod, sardines, small anchovies … so you will have a fine delicacy to enjoy with your tsipouro made by you and thus much cheaper. Good appetite …
Smoked Chub mackerel
From the Social Cooperative Enterprise of Kalymnos “Panagia Ypapanti” – Kalymnos Seafood
Ingredients
Chub mackerel, as many fish as we want
Coarse sea salt
Sprigs of savory
Sprigs of thyme
How to prepare
With a sharp knife clean the fish, wash them carefully and cut their head.
We then put the fish in a container or wicker basket, placing one fish next to the other to create a layer.
Cover with a lot of coarse salt and let it be “salted” for 12 hours at least putting some weight over the surface.
Shake the fish well to remove the salt and wash thoroughly with running water.
We hang the fish from the tail on a rope and leave it in a shady and airy place for 1 day.
We light a fire with olive wood or oak or orange wood and we maintain it low, adding sprigs of savory, thyme and orange peels.
We leave the fish over the smoke for 3-5 hours at least.
To serve, cut the fish into pieces, add olive oil and fresh lemon juice and garnish with lemon slices, finely chopped onion and parsley.
Small secrets
The wicker basket is preferable because it allows for the excess liquids to be removed. Under the basket put a basin. So they did, even from the Byzantine years.
