The lid is closed and the heat source ignited beneath the unit. Prepare the hot smoker with oak woodchips a 1cm layer over the base place on the fire or other heat source and smoke the mackerel fillets for eight minutes.

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Soak the wood chips in water to cover for at least 1 hour and as long as 24 hours.

Hot smoked mackerel recipe. B Brine fillets in 80 chilled brine 211g saltlitre water for around 5 - 10 minutes the aim of this is to bring the salt concentration in the water of the finished product to a minimum of 3 to inhibit bacterial growth without making the finished product too salty. Place the Mackerel Fillets onto a square of aluminum foil smear with butter and pour over the lemon juice. This helps to stop the fish drying out and improves the smoke flavour.

Roughly chop the tomato and cucumber lay them on top of the mackerel and tear the basil leaves to scatter over the top. Place on a baking tray and cook for 10 minutesRemove from oven and gently transfer the Mackerel Fillets to a hot. Lay the mackerel fillets on a plate.

Place on a cooling rack to dry. Before smoking its best to put the fillets in brine. It requires little further preparation but its worth checking it for bones.

A handful of oak wood chips there are lots of other types available were scattered on the base of the tray a steel drip tray covered the chips and the mackerel were then placed on a grill that fits into the tray. The smoking oven is a steel tray with a close fitting lid. For a simple brine mix a litre of warm water and two tablespoons of salt in a small bowl.

Fold the foil together at the top and crimp around the edges to make a sealed parcel. The skin will peel. Leave fish to dry brine for 45-60 minutes.

Im curious about your brining before smoking technique which I already saw in your post about hot smoked salmon and I will have to experiment. How to make it. I love smoked mackerel.

A Fillet and wash the mackerel thoroughly preferably in sea water removing the black bellywall membrane. I prepare it quick dirty no brining and filleting afterwards when the fish is cooked and you can scoop the meat with a spoon and it already comes out nice. Mix together the salt and sugar and sprinkle the fish on both sides.

Smoked mackerel is brined before smoking then kiln-smoked so that it is cooked. Apply the kosher salt to the mackerel sprinkling both sides on each fillet. First prepare the mackerel fillets.

Peel the garlic clove and lightly crush it to release the juices before rubbing it over the top of each slice of hot toast. Rinse mackerel with tap water and pat dry with paper towels.

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