Hot Smoked Mackerel Recipe

For me one of the best bits about mackerel is that the bones come out really easily. It's not like other oily fish like herring or sardines where you're forever fiddling. I found that when I'd cooked the mackerel, the bone just came out in one piece leaving me with 2 supremely juicy filets.

Try it on crispy toast with a pickle as an appetizer. You can also make a smoked mackerel salad or smoked mackerel dip.

It's quite a long process but it is really simple and can be split into 4 stages:-

1. Brining (70% brine solution for 2 hours)
2. Drying (I hung my fish in the smoker overnight)
3. Cold smoking (4hrs at 100°F) or
4. Hot smoking (2-3 hrs at 200°F or 90°C

You can do as many mackerel as you want and freeze them, certainly when I do my next batch I'll be doing a lot more.

The only thing to be careful of in the ingredients is the brine where you need to ensure that the fish is completely immersed in solution. I did 4 fish in just over 2 litres or ½ gallon of brine so to make the 70% brine that's required for this recipe, I dissolved 500g or 1.2lbs of cooking salt.

Use this link to find out more information about brine recipes.

Always make sure that your fish is fresh. It should not smell unduly fishy, the flesh should be firm to the touch and the eyes clear (not bloodshot). Also make sure that the fish has been gutted and the gills removed.

Serves:- 4 people

Preparation Time:- minutes
Brine Time:- 1½ hours
Drying Time:- overnight
Cold Smoking Time:- 4 hours
Warm Smoking Time:- 3 hours

Total Time:- 24 hours

Ingredients:-

• 4 mackerel
• 2 litres or ½ gallon water
• 500g or 1.2lbs cooking salt (essential that it is not iodized salt)
• cocktail sticks

Method:-

Make up the brine by mixing the salt and water and immerse the mackerel for 1½ hours. Weigh the fish down under a plate to ensure full immersion.

After the brining, rinse the fish in fresh water and hang to dry overnight in a cool dry place. The easiest way to hang mackerel is to thread an S hook through the eyes and I hung mine in the food chamber of my homemade smoker.

Technically this hot smoked mackerel recipe requires cold smoking and then hot. I found it difficult to keep my smoker at the cold temperature so I actually had to turn the gas on and off intermittently but ensuring that the temperature ideally hovered between 30°C and 40°C (around 100°F).

Cold smoke for 4 hours and then hot smoke for a further 2-3 hours at 90°C or 200°F

You'll be able to tell when your hot smoked mackerel is done because it will take on a lovely golden color and will have reduced in weight by about 25%

See Also:-

Smoked Mackerel Salad
Smoked Mackerel Dip
Smoked Haddock Recipe
Smoked Fish Recipes
More Barbecue Fish Recipes

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