The full guide
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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 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.
Step 1
Remove the rack and put a heaped tablespoon of your chosen wood chips 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, BBQ or outdoor burner and leave to smoke. Mackerel fillets will take approximately 10 minutes.
Step 4
Slowly remove the lid and allow the smoke inside to disperse. Take care as the oven will be hot! Remove the cooked fillets (or fish) from the rack and enjoy!
Smoking kit to help at home
Home smoking essentials that make the advice easier to put into practice.
Common questions
- How long do you smoke mackerel?
- In a stovetop smoking oven, mackerel fillets need only about 10 minutes over a medium heat once the chips are smoking. On a BBQ at a lower hot-smoking temperature of 70-80°C, allow longer - around 40-60 minutes. It's done when the flesh is opaque and flakes easily.
- Do you brine mackerel before smoking?
- It's well worth it. A simple salt brine for around 20 minutes draws out a little moisture, firms the fillets and seasons the fish so it doesn't taste flat. Pat the fillets thoroughly dry afterwards - a dry surface takes on smoke far better.
- Is hot smoked mackerel cooked and ready to eat?
- Yes. Hot smoking cooks the fish as it flavours it, so hot-smoked mackerel is fully cooked and ready to eat straight from the smoker, warm or chilled. This is different from cold-smoked fish, which is smoked without heat.
- What is the best wood for smoking mackerel?
- Mackerel is oily and robust, so it carries flavour well. Oak gives a lovely rounded smoke, while apple and cherry add a gentle fruitiness. You can even use a small amount of a stronger wood like hickory here, where you'd avoid it with more delicate fish.
- Can you smoke mackerel fillets or does it need to be whole?
- Fillets are ideal and the most popular choice - they're quick, easy to eat and take smoke beautifully in the short cooking time. Whole mackerel works too if you prefer; just allow a little longer for the heat and smoke to reach the centre.
