🍖Smoker BBQ
Hot-Smoked Mackerel
Oily, robust mackerel takes smoke beautifully — quick to cure and hot-smoke for a deeply savoury result.
15 min
Prep
1 hr 30 min
Cook
Easy
Difficulty
5
Ingredients
4
Steps
Ingredients
Servings
- 4 mackerel fillets
- 2 tbsp sea salt
- 1 tbsp brown sugar
- 1 tsp coarse black pepper
- Oak or hickory bisquettes
Method
- 1
Mix the salt, sugar and pepper and lightly cure the fillets, flesh-side, for in the fridge.
- 2
Rinse, pat dry, and rest uncovered for 30– to form a pellicle.
- 3
Hot smoke in the Bradley at 90–100°C (195–210°F) over oak until just firm and flaking and the internal temperature reaches 60°C (140°F) — about 1–1½ hours.
- 4
Cool slightly and serve warm, or chill for pâté and salads.
Notes
- Mackerel is rich enough to stand up to stronger woods like oak or hickory.
- Don't over-smoke oily fish — an hour or so is plenty.
- Eat within 3 days or freeze.