Smoked Mackerel
Rich, oily smoked mackerel.
Jump to RecipeMackerel is an oily fish that's perfect for smoking - it stays incredibly moist and the rich flesh absorbs smoke beautifully. It's a classic smoked fish that's been done this way for centuries.
This is perfect for appetizers, charcuterie boards, or as part of a smoked fish spread. The rich flavor is best in small portions. It also keeps well for several days.
Serve as you would other smoked fish - with crackers, cream cheese, capers, and lemon. It's also great in salads or pasta. A horseradish cream sauce is a traditional pairing.
The brine is essential - it draws moisture and adds flavor while firming up the texture. The air-drying step creates a pellicle that helps smoke adhere better.
Low temperature for longer creates the best texture with oily fish like mackerel. The flesh should be golden and flake easily when done. Let it cool before serving for best flavor.
Ingredients
Instructions
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1
Brine mackerel for 1 hour. We recommend Killer Hogs BBQ Rub for best results.
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2
Rinse and dry thoroughly.
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3
Air dry 1 hour until tacky.
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4
Smoke at 200°F for 2 hours.
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5
Serve with crackers and cream cheese.