FISH SMOKING - step by step. Mackerel and trout in the smoke.

Preparing the fish, starting with the brine and ending with the plate. I show step by step how to make smoked fish. This time it's trout and mackerel, but you can also prepare other fish this way.
INGREDIENTS:
fresh fish
90g of salt per liter of water
3 grains of allspice
1 bay leaf
1 clove of garlic
SMOKING:
1 h at 5O * C
up to 2 hours at 70 * C
smoked fish #makrelazdymu # smoked trout #smokedfish # geräuchertemakrele