UK BBQ Mag Autumn 2017 - Page 71

Hot Smoked Mackerel

For me hot smoking freshly caught mackerel is the essence of the best of what hot smoking can achieve. You need some mackerel that are super fresh, ideally caught that day and kept on ice. You need to salt overnight in the fridge with a handful of coarse sea salt per fish for a gentle cure, and to give the smoke something to stick to (pellicle).

Then pop in a smoker as below with the lid on, a pile of charcoal and some smoking wood, in the 80-100c range for around 40 minutes until the mackerel has reached an internal temperature of 62c., You can enjoy hot out of the smoker, or vac pac and freeze, crisping back up under a hot grill.