Smoked Mackerel

[Jaws1948]

I got a couple of mackerel on Friday on the CQ. I thought I might try smoking the fillets. So basically, I used Damnfish's recipe for smoked bluefish and cut the recipe way down. I used about 1/4 of each of the ingredients and went from there. When it came time to get them on the smoker, I thought these things are not even close to the thickness of bluefish fillets so I'd watch them closely. I went with 215 degrees for about 1/2 hour. Then I dropped the temp to 170 and went another 20 minutes. Tested with a fork and they were done. 50 minutes total and they were YUM-O. Delicious and not oily at all like mackerel can be. I'll have to start targeting them. The only thing I'm not sure of, can I freeze and vacuum pack the smoked fish? And how long will it keep?

 

[MakoMatt]

215 degrees for about 1/2 an hour is not really a fish smoking tempature. That’s cooking the fish. Mackerel, should be hot smoked which is about 40-45 degrees Celsius, which would be between 104-113 F. Do that for about 12 hours.