Full how to prepare smoked mackerel guide
The deeper notes are kept below so readers can move from a friendly overview into the practical detail, without losing the original guide.
Smoked Mackerel As mackerel is an oily fish, it is advisable to soak your fillets in a saline solution for 20 minutes before smoking them as this helps to dry the fish out a lit...
From our Cornish family shop, this guide is written to help beginners, families and curious coastal cooks feel more at home by the water.
Smoke style
Hot smoking
Best for
Smoked mackerel, simple seafood suppers
Useful kit
Hot smoker, oak or beech chips, kitchen paper
Pace
A steady short smoke
We write these smoking guides for curious home cooks, families and seafood lovers who want flavour without fuss: clear kit advice, sensible wood choices, and warm coastal cooking notes from Down The Cove.
Mackerel has enough natural oil to take smoke beautifully, so you do not need to overdo it. Clean smoke and a short rest make all the difference.
Keep the fish dry, the smoke gentle, and the method calm. Smoked mackerel is at its best when it feels simple rather than rushed.
The deeper notes are kept below so readers can move from a friendly overview into the practical detail, without losing the original guide.
into the bottom of the oven and then replace the rack. Step 2 Remove raw mackerel fillets (or a whole gutted fish) from the brine and pat dry. Place on rack and close lid of the oven making sure it is tightly shut. Step 3 Put the oven on any heat source such as a hob,
Hot smoker, oak or beech chips, kitchen paper
Start with fresh fish, keep it chilled before smoking, and make sure it is cooked through before serving.
As mackerel is an oily fish, it is advisable to soak your fillets in a saline solution for 20 minutes before smoking them as this helps to dry the fish out a little which helps the smoking process and improves the flavour of the fish.
This is also true for other oily fish such as salmon. Non oily fish can simply be seasoned with a little salt before smoking.
Make a saline solution by mixing salt with water. The video below demonstrates how to make a saline solution using the optimal quantities of salt and water.
Remove the rack and put a heaped tablespoon of your chosen wood chips into the bottom of the oven and then replace the rack.
Remove raw mackerel fillets (or a whole gutted fish) from the brine and pat dry. Place on rack and close lid of the oven making sure it is tightly shut.
Put the oven on any heat source such as a hob, BBQ or outdoor burner and leave to smoke. Mackerel fillets will take approximately 10 minutes.
Slowly remove the lid and allow the smoke inside to desperse. Take care as the oven will be hot! Remove the cooked fillets (or fish) from the rack and enjoy!
Home smoking essentials that make the advice easier to put into practice.
