Smoked Mackerel

[royt]

While walking around our local Sainsburys I picked up a pack of vacuumed packed smoked peppered mackerel and thought I'm sure I could produce this for a fraction of the cost. Has anyone had a go at producing it and if so I would be grateful for any info on it

[jenny_haddow]

Me too Royt. I'm going to start doing some smoking in my barbecue soon for the first time and would be pleased for advice on a good way to start. A piece of mackerel doesn't cost a lot so you can afford a few disasters, but it's very good of it works.

Cheers

Jen

Has any one done kippers or smoked haddock?

[saucisson]

Funnily enough I picked up half a dozen herring in Tescos yesterday. I've cut them authentically (I think) and I'm treating them exactly as if they were bacon by curing them in the fridge, same with the eggs and roe. As kippers are generally smoked over several days I'm giving them a head start with hickory smoke powder.

I tried smoking mackeral on the water smoker after curing them in just sea salt but they were so salty they were inedible, maybe I'll skip the salting stage next time.

I'll let you know how the kippers turn out.

Dave

[Paul Kribs]

If you like using anchovies in your recipes, try filleting and salting sprats.. finely chopped they are a very good replacement at a fraction of the cost of anchovies.

Regards, Paul Kribs

[jenny_haddow]

I'll be really interested in how they turn out. I'm on a constant quest for good undyed kippers and smoked haddock. Ironically, the best kippers I've had in recent years have been from Tesco's fish counter, both here in Cambridge and in Chepstow. I think they source them in Scotland, and I must admit they have been better than some I've had sent down from the fashionable smokehouses.

Keep us posted

Jen

another good idea regarding the anchovies. This forum is a mine of information.

[georgebaker]

Hi Paul
how do you fillet (and salt) sprats, I find it hard enough to get the heads off and guts out?

I ALWAYS fried them in a dry pan until I asked the fishmonger for a recipe (I often do) who recommended shaking them in a bag of Flour, salt & pepper before oil frying. Just serve with brown bread and lemon. My wife preferd them this way.

George

[Paul Kribs]

George

Fillet the sprats by laying one onto the board, then cut through just behind the head and pectoral fin until you feel the backbone.. do not cut right through the backbone. While the knife is still in the flesh turn it towards the tail and cut away from the head, and it should rest on the backbone as you do it. Turn it over and repeat the procedure. Once you have the 2 fillets, lay them skin side downand you will notice the rib bones on the belly cavity. Insert the knife lengthways along the middle and behind the rbs and remove them, retaining as much flesh as possible. Do this with however many sprats you wish to salt.
Sprinkle a fine layer of salt into a plastic container and lay the fillets skinside down until the bottom of the container is covered, and then sprinkle salt over again, followed by more fillets and another sprinkling of salt. Repeat as necessary. After the last layer cover with some cling wrap and lay a wooden board on top and put some weight on the board. Leave overnight and then drain the liquid off. Pat the fillets dry with kitchen paper or cloth. The fillets should now be quite firm.
Lay the fillets on a cutting board and cut lengthways in �" strips. Lay the strips in a jar and cover with olive oil.
Use as you would anchovie fillets. If you want to eat them as is, in salads or on top of pizzas then you need to control the salt but still give them a week or so soaking in the oil, otherwise chop up and use as an ingredient in sauces and stews etc.

Regards, Paul Kribs

[Gill]

Hi Paul

I've just tried following your sprat recipe and I'm about to strain the liquid that's appeared around half a pound of filleted fish. So far so good ! Am I right in thinking that the fish have got to be kept in oil for a week before use or can they be used immediately?

Gill

[Spuddy]

You can use them immediately but the oil will stop them drying out during storage and will improve the texture and flavour of them.

[Paul Kribs]

It's as Spuddy says.. Also, The longer you leave them the oil will become infused with flavour and is also good for cooking.

Regards, Paul Kribs

[Wohoki]

Slightly off-topic, but does any one else here like rollmops?

I was just thinking about pickled fish, for some reason.

[Gill]

Thanks for the advice, guys. I'm going to leave them for a week and then use them. Hmmmm.... pissaladiere sounds tempting .

Roll mops? They're a bit tart for my taste, but I do like gravadlax. I'm growing my own dill this year to make some.

Gill (who's feeling a bit guilty at being so far off topic )

[royt]

Returning back to smoked mackerel, I found out the following information:-"They should be brined for 1.5 to 2.5 hrs in a 70% brine After brining they should be washed in cold water and then hung up to dry for a couple of hours or so.Then cold smoked for 4-6 hours at 26degC and then hot smoked at 80 degC for about 3 hours. Weight loss should be around 20 to 25%

I will give this a try and the post results of my efforts.

[jenny_haddow]

I've got a pair of kippered herrings in the fridge now curing. They look like kippers and smell like them, and I estimate by Wednesday I should know if I've got a reasonable kipper.
Are your's ready yet Saucisson?

Jen

[pokerpete]

Returning back to smoked mackerel, I found out the following information:-"They should be brined for 1.5 to 2.5 hrs in a 70% brine After brining they should be washed in cold water and then hung up to dry for a couple of hours or so.Then cold smoked for 4-6 hours at 26degC and then hot smoked at 80 degC for about 3 hours. Weight loss should be around 20 to 25%

I will give this a try and the post results of my efforts.

I agree entirely with this method, but it is of paramount importance that the mackerel used should be absolutely fresh after rigor, and don't forget to use sticks to keep the spacing of the belly apart during brining and smoking.