How To Smoke Whole Mackerel?

Place the smoker on your stovetop over medium heat for a few minutes to heat up (when you see the first signs of smoke it’s ready). Set the fish inside, then smoke for about 22-25 minutes (depending on the size of your fish). Approximately 22 minutes for an 11-12 ounce fish; 25 minutes for a 13-14 ounce fish.

What to Serve with Smoked Mackerel

Because of the strong smoke flavor of this smoked mackerel, simple sides like:

  • potato salad
  • roasted potatoes
  • toast
  • crackers and cheese
  • salad with fresh vegetables
  • However, don’t be hesitant to serve your smoked mackerel with more elaborate flavors, particularly these recipes for the pellet grill:

  • Grilled eggplant
  • Grilled asparagus
  • Grilled watermelon
  • Peppery grilled okra
  • Grilled cauliflower steak
  • Your pellet smoker’s sweet spot for smoking mackerel is 225°F. Keep in mind that for food safety, your fish should have an internal temperature of 145°F.

    Your mackerel will smoke in about 2-4 hours at 225°F. Once you take your first bite, even though it may seem like a long time, it will be well worth it!

    Recipe #2: BBQ Smoked Mackerel

    Ingredients

    Directions

  • Ensure that the fish have been gutted, clean with cold water and dried out. A reliable fishmonger can perform this step for you.
  • Soak the wood chips in water for one hour. While any wood works, use a variety you prefer when it comes to fish.
  • Coat the interior and exterior of your fish with salt and let it rest in a dish for 45 minutes. This will slightly dry out the fish, preventing a mushy final product.
  • Rinse the fish free of salt and dry it once again.
  • Insert a foil sheet, molded to have a rim, beneath your charcoal rack, right beneath where the fish will go. The sheet should be filled with water.
  • Fill the remainder of your grill with charcoal, open the vents and ignite the coals. Keep the vents located beneath the water tray closed. Give the grill time to evenly heat up the coals.
  • Place the fish on the grill, above the water tray and add a single handful of wood chips to the coals. Place the lid over the grill and close the vent above the coals, remembering to keep the vent directly above the fish open.
  • Cook for 45 minutes. If done right, you will have a light trickle of white smoke leaving the grill. If smoking stops, you may need to add more wood or coals.
  • The finished fish will be white throughout, be incredibly tender and have an amazing taste.
  • Recipe #1: Smoked Mackerel Appetizers

    Ingredients and Components

  • Mackerel, 4
  • Water, 1/2 gallon
  • Salt, kosher, 1.2 lbs.
  • Cocktail sticks
  • Directions

  • Mix the salt and water into a large pan to create a brine, using heat to dissolve the salt.
  • Transfer the brine into a bucket large enough to accommodate the mackerel.
  • Once the brine has cooled to room temperature, completely immerse the fish into brine for 90 minutes. Use a plate to keep the fish beneath the brine level.
  • Use fresh water to rinse the fish clean of brine and hang it out to dry overnight in a cool and dry area. You might consider threading a hook through the eyes and hanging the fish from it. As for storage spots, you may be able to rely on the food chamber of your smoker, depending on the local temperature, but you can always resort to the fridge.
  • Cold smoke the fish at 100°F for 4 hours, immediately followed by 2 to 3 hours of hot smoking at 200°F.
  • The fish will be done when it takes on a golden brown color and reduces to 75% of its original weight.
  • Carve the fish up into pieces and serve on skewers.
  • How To Smoke Whole Mackerel?

  • Mackerel, 4
  • Water, 1/2 gallon
  • Salt, kosher, 1.2 lbs.
  • Cocktail sticks
  • Mix the salt and water into a large pan to create a brine, using heat to dissolve the salt.
  • Transfer the brine into a bucket large enough to accommodate the mackerel.
  • Once the brine has cooled to room temperature, completely immerse the fish into brine for 90 minutes.
  • Use a plate to keep the fish beneath the brine level.
  • Use fresh water to rinse the fish clean of brine and hang it out to dry overnight in a cool and dry area.
  • You might consider threading a hook through the eyes and hanging the fish from it.
  • As for storage spots, you may be able to rely on the food chamber of your smoker, depending on the local temperature, but you can always resort to the fridge.
  • Cold smoke the fish at 100°F for 4 hours, immediately followed by 2 to 3 hours of hot smoking at 200°F.
  • The fish will be done when it takes on a golden brown color and reduces to 75% of its original weight.
  • Carve the fish up into pieces and serve on skewers.
  • How To Smoke Whole Mackerel?

    FAQ

    How long does it take to smoke a mackerel?

    Close the vent above the coals and cover the BBQ, but leave the one above the fish open. Leave this to cook for about 45 minutes. You want to see a light trickle of white smoke coming out of the top vent at all times, not a heavy torrent or nothing at all.

    Should you brine mackerel before smoking?

    Before being smoked, the mackerel fillets must be brined. Recipes for brine will vary just as much as those for cakes or biscuits (cookies), but the most crucial thing to remember is that you must not underestimate the amount of salt needed.

    What is the best wood for smoking mackerel?

    Oak: Oak pairs well with a variety of fatty fish, including trout, salmon, and mackerel. Oak has a deep and distinctive flavor. Given that it requires a lot of heat to burn, oak is one of the harder types of wood to get smoking. This makes it a good choice for cold-smoking fish.

    What temperature is smoked mackerel done?

    Your pellet smoker’s sweet spot for smoking mackerel is 225°F. Keep in mind that for food safety, your fish should have an internal temperature of 145°F. Your mackerel will smoke in about 2-4 hours at 225°F.

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