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Fish & seafood
Classic Hot-Smoked Mackerel
Fragrant homemade hot-smoked fish that is first marinated in a spiced brine.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Clean the fish, removing the innards while leaving the heads on.
2
Prepare the brine, bring to a boil, let it cool, and pour over the fish. Refrigerate overnight.
3
Remove the fish, tie with string, and air-dry for at least 1 hour so any excess moisture drains off.
4
Place the fish in the smoker and set over hot coals. Maintain a low, steady heat. The wood chips at the bottom must be dry.
5
After 10 to 15 minutes, release the initial heavy smoke.
6
In 25 to 40 minutes, the fish is ready. You can leave it to air-dry for another 1 to 2 hours, but this is optional!
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