Delicious Home-Smoked Mackerel Made Easy

The most delicious, appetizing, melts in your mouth, light and healthy! Hot smoked mackerel in a home smokehouse turns out very tasty, and is made from only two ingredients — fish and salt. This is the most budget-friendly cooking option I know. And it’s not only suitable for mackerel!
cook time: 6h 40 min
Lucas Halstead
Delicious Home-Smoked Mackerel Made Easy

Nutrition Facts (per serving)

181
Calories
12g
Fat
19g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Mackerel 2 pc

Recipe instructions

Step 1

Step 1
How to make hot smoked mackerel? Prepare all the necessary ingredients. In addition to those included, you will need wood chips and natural twine. Choose fresh mackerel with firm meat and no damage. She should have bright gills and not cloudy eyes. If mackerel is not like that, it is better to discard it. To defrost fish, place it on the bottom shelf of the refrigerator and wait until it is completely defrosted.

Step 2

Step 2
First of all, prepare the mackerel. Remove the head and cut the belly. Remove the insides and be sure to remove the black film. It adds bitterness to the fish. Rinse thoroughly, dry and sprinkle with salt inside and outside the belly.

Step 3

Step 3
Place the mackerel in a bowl and cover tightly. Since mackerel is a rather oily fish, its fat oxidizes when it comes into contact with oxygen and acquires an unpleasant aroma. Leave the fish to salt for 4 hours.

Step 4

Step 4
Then rinse the fish with cold water and dry it with a paper towel inside and out. Sometimes mackerel breaks apart after cooking; if you overcook it, tie it with twine to prevent this from happening.

Step 5

Step 5
Before smoking fish, it must be dried a little in the fresh air. To do this, hang it in a well-ventilated place, covering it with gauze to prevent insects and dust. Leave it in this position for 2 hours. After this, the fish will be dense, well smoked, and not boiled with a smoky smell.

Step 6

Step 6
Moisten wood chips, preferably alder or apple wood, with cold water and place on the bottom of the smokehouse in an even layer of one centimeter, set the lower level (if there is one).

Step 7

Step 7
Place a drip pan on the bottom level to prevent it from burning during cooking. Place the second level of the grill on which to place the prepared fish. If you want a very pronounced smoke color, just put it on. If, like us, you like the color weak, wrap the mackerel in one layer of gauze. Close the lid and place on the grill with prepared fire.

Step 8

Step 8
After smoke appears from under the lid, note the time and smoke the fish for 25 minutes. But after 10 minutes, remove the lid and wash off the carbon so that it does not drip onto the fish, this will make it bitter. Remove from the grill, let sit for another 10 minutes, and then remove the lid. Remove from smoker and remove cheesecloth.

Step 9

Step 9
Let the mackerel cool and serve.

Step 10

Step 10
Bon appetit!

Additional rubrics

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