Please feel free to use varieties other than the mayonnaise, salt, or cilantro listed. Add the salt gradually. One thing I absolutely would not do is try to skin mackerel before it is smoked. They may well affect the smoking of the chips and ultimately your mackerel. You've made this so simple, I will have to try it. Rinsed mackerel fillets are patted dry in a clean tea towel, Mackerel fillets are laid carefully on rack for smoking, Smoked mackerel with oven baked baby potatoes, simple salad and dill soured cream. Percent Daily Values are based on a 2,000 calorie diet. Info. Nutrient information is not available for all ingredients. Very good hub and voting up. Easy to catch, easy to fillet, super nutritious, tasty in the extreme, mackerel gives a fish eating experience that few others can match and the smoking techniques featured on this page have been developed over time, tried and tested to hopefully ensure you enjoy this piscatorial delight at its very best. Most people won't think twice about serving basic cornbread when is on the table. You want something easy to use, within your budget, that will above all get the job done. While it is of course essential to remove the mackerel fillets from the main skeleton of the fish before they are smoked by this method, the decision on this occasion was made to stop at that stage and not fillet them completely by removing the smaller bones. I don't honestly know of any private individuals who do cold smoking at home due to these obvious practical difficulties. I served 1/4 of the filets straight up with a little grilled lemon juice and then made the remaining 3/4 into a delicious smoked mackerel dip with a little cream cheese, onion, yellow bell pepper, chili powder, paprika, minced garlic, cumin and fresh cilantro. These are what we prefer. Can't find smoked mackerel? There are YouTube videos to smoke your own! Add comma separated list of ingredients to exclude from recipe. Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. The skin is so thin and delicate you could get in to all sorts of trouble, potentially and seriously damaging the fillets. Brine Recipe and Tips for Smoking Mackerel. I am a Spanish mackerel fisherman, here in Cedar Key. Add comma separated list of ingredients to include in recipe. was wondering if there any one knows a cold smoke prep. As for the other aspects of your salmon smoking technique, I think two days of air drying would likely be overkill for these little fillets but as I'm sure you well know, developing smoking techniques is largely an experimental process and it is certainly worth giving it a go. They lift easily out of the smoked fillets, hot or cold. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 14, 2012: Hi, Carol, you would be very welcome. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Thanks for stopping by. Mackerel is a fish which is probably every bit as delicious when smoked as salmon. I have a home made smoker made from an old fitted oven, in a shed outside. You saved Smoked Spanish Mackerel Dip to your. I also dry salt it with maple syrup . Gordon has been sea fishing and cooking since childhood. Amount is based on available nutrient data. As a guide, these fillets took twenty minutes from being added to the smoker to being cooked to perfection. Chopped dill is stirred through soured cream. It is essential to brine the mackerel fillets before they are smoked. He loves coming up with tasty ways of cooking his fresh catch when he gets home. The food processor is by far the quickest way to make this recipe, but … 304 calories; protein 15.6g 31% DV; carbohydrates 4.7g 2% DV; fat 23.5g 36% DV; cholesterol 57.8mg 19% DV; sodium 870.1mg 35% DV. Serve with an assortment of crackers, toasts, celery, and carrots immediately. I think I'm going to have to get another mackerel fishing trip in before the pending end of the prime summer catching season to feed my guests... :). Rose Clearfield from Milwaukee, Wisconsin on September 14, 2012: Your step by step photos are great! Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 23, 2017: These little smokers are not temperature controllable, I'm afraid. This factor is purely down to personal choice and the bones can of course be removed prior to smoking if you wish. Note that the mackerel featured on this page are Atlantic mackerel, freshly caught from the beautiful waters of Loch Fyne in the West of Scotland. Good luck in your search and I hope you figure it out one way or another. With the Salmon I also air dry it with a fan for two days to form A skin before smoking. I smoke salmon and bacon and always use a temperature prob to check when the internal temp is about 55. Many thanks! I tried your recipe with some fresh South African mackerel. alliemacb from Scotland on September 29, 2012: Fabulous hub, Gordon. You don't need a top of the range smoker. How long? Would this work for mackerel? Lay the fillets on the smoker rack, being careful not to overload it and smoke them per the manufacturer's instructions. I love smoked mackerel but have always bought it ready prepared from the supermarket. Smoking fish at home? Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 24, 2016: You're very welcome and thanks for visiting and commenting. thats a hot smoke . They are simply cooked at the temperatureof the smoke caused by burning the wood chips.