Method for smoked Mackerel?

Method for smoked Mackerel?

Postby Wasa » Tue Oct 26, 2004 8:21 pm

Hi

Does anybody have a recipe and method for smoked Mackerel in the Bradley Smoker?

Thanks

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mackerel

Postby Franco » Tue Oct 26, 2004 8:44 pm

I have hot smoked mackerel fillets in the Bradley a couple of times, I set the temp to about 3/4 wiped the fillets with olive oil and spnkled coarse ground black pepper on them and hot smoked using maple pucks for around 40 minutes.


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Postby Spuddy » Tue Oct 26, 2004 8:50 pm

Did you brine them first?
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brine

Postby Franco » Wed Oct 27, 2004 5:57 am

I only brine fish that is to be cold smoked, I find that because mackerel cooks pretty quickly they don't need brining.

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Postby Spuddy » Wed Oct 27, 2004 7:21 am

So the result isn't salty like the shop bought type then?
I find some of them can be a little too salty but no salt at all is a bit of a surprise.
How do they come out?
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salt

Postby Franco » Thu Oct 28, 2004 7:45 am

I added salt after it had finished cooking.

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