Smoked Mackerel
Barbecue smoked mackerel cooked low and slow over oak wood. Rich in flavor and matched with an easy dry brine, this is as good as smoked fish comes.
Servings: 6
Equipment
- Oak wood chips
- Water Pan
Ingredients
- 6 mackerel gutted and cleaned
- ½ cup kosher salt
Instructions
- Apply the kosher salt to the mackerel, sprinkling it on both sides of each fillet. Leave fish to dry brine for 45-60 minutes.
- Rinse mackerel with tap water and pat dry with paper towels. Place on a cooling rack to dry completely.
- Heat up smoker or charcoal grill to 275°F (135°C). If you are using a charcoal grill, set up for indirect grilling with your coals placed up at one end of the grill chamber.
- When your smoker is at cooking temperature, place mackerel on grates and cook for two hours. The fish will be done when it has developed a golden brown color and flakes when touched with a fork.
- Remove from smoker or grill. Either carve into smaller pieces or enjoy whole.