Barbecue smoked mackerel cooked low and slow over oak wood. Rich in fishy flavor and matched with an easy dry brine, this is as good as smoked fish comes. Find out everything you need to know with our hot smoked mackerel recipe.
Smoked mackerel is unlike any other type of fish. Unlike white fish like haddock or smoked tilapia, it’s an oily fish that is packed full of moisture and flavor. This makes it perfect for hot smoking. Best of all, it couldn’t be easier to do at home!
In our simple recipe, we prepare the fish in a dry brine consisting of just salt, before smoking each mackerel fillet for a couple of hours over low heat.
You can season them with black pepper and mustard, or just the fillets alone! The fish oil does wonders at locking in moisture and natural smokey flavors from your grill’s coals, and is a cut above any store-bought mackerel.