Learn how to make the ideal mackerel on your pellet smoker grill with the help of this comprehensive guide to smoked mackerel. We’ll walk you through every step, from picking out the freshest fish in the market to deciding which side dishes to serve with your smoked mackerel.
Smoked Mackerel Fillets (Gluten-free, Paleo, Keto)
Ingredients:
Author: Nick Total time: 3 hours and 30 minutes – Prep time: 1 hours and 30 minutes – Smoke time: 2 hours – Serves: 8 people
Directions:
1. If inclined, remove the pin bones from the mackerel fillets. Put them on a sheet pan and completely season both sides with salt. For 1-1/2 hours, cover with plastic wrap and put the food in the refrigerator.
2. Fish should be taken out of the fridge and washed in cold water. Dry off any remaining moisture by patting with fresh paper towels. Remove a rack or two from the smoker. Place the fillets skin side down on the racks. Set them aside while you prepare the smoker.
3. Open the top vent of the smoker. Add the lemon slices and halfway fill the water bowl with water. Place wood chips in the side tray. Close the door and let the smoker warm up for at least five minutes at 275°F.
4. Place the racks of fish inside the smoker. Cook for two hours, or until the fish flakes easily with a fork and the internal temperature reaches 160°F. After 45 to 60 minutes, replenish the water and wood chips as necessary.
5. Whether the smoked fish is served warm or after it has cooled, it is best served with toasted bread. See serving suggestions.
When served as a main course with salad and hot smoked macaroni and cheese, smoked mackerel is excellent right out of the smoker.
Your smoked mackerel can be used and served in a variety of ways. Here are some ideas:
Put your smoked mackerel in airtight, sealed containers or zip-top bags for storage. In the refrigerator, the mackerel should remain fresh for up to a week. It is best to store it in vacuum-sealed bags if you intend to keep it for a longer period of time. Mackerel that has been vacuum sealed and not opened will keep for up to a month in the refrigerator and for several months in the freezer.
How to Filet Mackerel for Smoking
Mackerel is easier to smoke when it has been fileted because it provides an even cooking surface. Fortunately, mackerel is one of the simpler fish to cook, even for beginners. Your fish will be ready in no time if you have a good filleting knife and follow these directions.
The fish should be placed on the table parallel to the edge. Place your knife behind the pectoral fin, which is the fin closest to the head, and slant it 45 degrees in the direction of the fish’s back. Level out your blade once it touches bone, then cut parallel to the tail. Flip the fish over and repeat on the other side. This ought to separate the flesh from the head and the spine.
Next, place the skin side of each fish side down. Remove the visible rib cage by cutting it, then discard the bones. You can flip the filets over and remove the skins if you’d like, but mackerel skin is relatively thin and retains a lot of flavor when smoked.
The thick, dark red vein that runs down the middle of each filet should be removed. Cut the vein in half shallowly on either side, then pull it out. Your mackerel is now ready to smoke.
Rinse and Dry the Mackerel Before Smoking
The mackerel fillets should be removed from the bag, bucket, or baking tray and thoroughly rinsed under cold running water. They should then be dried with paper towels and placed on a wire rack to air dry.
As you begin to prepare your grill or smoker, keep them on the wire rack for about 1-2 hours in the refrigerator.
The exterior of the brined mackerel will develop a pellicle over the course of about an hour.
This is just a fancy way of saying that a layer of sticky substance forms as some of the salt and sugar from last night’s infusion rises to the surface.
Give the pellicle time to develop because it is the best surface for absorbing smoky flavor and creating a delicious crust on the mackerel as it smokes.
After brining the mackerel for smoking, it’s time to start considering the flavors for the crust.
The mackerel has already absorbed a fair amount of salt from the brine, so you won’t need much.
In the recipe we provide below, we prepare a straightforward balsamic maple glaze with the addition of dijon mustard for some savory notes.
If you prefer not to use the maple glaze, you can substitute a straightforward seafood or barbecue rub; however, unless you skipped the brining step above, be careful with the AMOUNT you use.
FAQ
How long does mackerel take to smoke?
Place the mackerel skin side down on the grill grates once your pellet smoker has reached 225°F. Close the lid and smoke the mackerel for about 30 minutes.
How do you smoke kingfish in a pellet grill?
Cooking whole mackerel Whole mackerel can be stuffed with aromatics and herbs and baked, roasted, or barbecued. These techniques require more time than cooking fillets (20 to 30 minutes in a medium oven), but they are fuss-free and flavorful because they typically only require one pan.
How long should mackerel be cooked for?
Lay the fish skin side down on top of a wire rack that has been placed inside the tray. Turn on the heat to medium and cover the tray with a lid, an upside-down roasting pan, or foil. When the items in the tray begin to smoke after a few seconds, wait five minutes before checking to see if the fish is cooked through.
