Smoked Mackerel

🛒 Ingredients

• Mackerel 150 g · 345 kcal

👨‍🍳 Instructions

1. Clean and gut two fresh mackerel, removing heads if desired; rinse thoroughly under cold water and pat dry.
2. Prepare a brine by dissolving 100g of non-iodized salt in 1 liter of cold water; ensure the salt is fully dissolved.
3. Submerge the mackerel in the brine, ensuring they are fully covered, and refrigerate for 4-8 hours depending on desired saltiness.
4. After brining, remove the mackerel, rinse them thoroughly under cold running water, and pat completely dry with paper towels.
5. Hang the mackerel or place them on a rack in a cool, airy place for 2-4 hours to develop a tacky pellicle on their surface, essential for smoke adherence.
6. Preheat your smoker to a consistent temperature between 70-85°C (160-185°F) using your preferred wood chips (e.g., oak, apple).
7. Place the mackerel in the preheated smoker and smoke for 2-3 hours, or until the internal temperature reaches 63°C (145°F) and the flesh is flaky.
8. Once smoked, remove the mackerel from the smoker and let them cool completely on a wire rack before serving or storing.