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| Mackerel ready to be cleaned and heads removed |
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| Packed with coarse salt to cure in the refrigerator |
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| Into the smoker with wet Hickory chips on a hot bed of coals |
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| And the finished smoked Mackerel ready to be eaten or stored |
Monday, November 14, 2016
Hot Smoked Mackerel
This morning's project has been smoking some freshly frozen Mackerel I picked up yesterday at the Asian market. They have a lot of fish you don't normally find in regular stores...and it's right out of the ocean into ice...so you bring them home frozen, clean them and use them as you wish. And, they sell fish very cheap! These three nice fish cost me $6.00. Gutted them, removed the heads...then packed them in rock salt in the refrigerator to cure....wash off the salt, let them set up...then into the smoker with wet Hickory chips. Low heat and a lot of smoke...and you can see the finished product! They look and smell wonderful!
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That's a great blog. Love the photos too. I would really love that. Well done Stan.:))
ReplyDeleteThanks, Love Always! You can see those were wonderful, large Mackerel!! They came out absolutely delicious!! Much better than I expected! I like smoked fish quite dry and a bit salty, so it was perfect. The meat is very mild flavored and white in color. These are going to be a regular on my smoked fish list from now on, as you just can't beat the price and what you get!
DeleteThat's a great blog. Love the photos too. I would really love that. Well done Stan.:))
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