If you own a stovetop smoker, this is the recipe it was built for. Fresh mackerel takes smoke better than almost any fish, and the whole job - salt, smoke, eat - fits inside half an hour. Line-caught your own? Even better; our mackerel fishing guide covers that part.
Why we love this
Mackerel is bold, affordable and full of character. A little mustard brings warmth and sharpness, making this a proper coastal supper rather than a plain weeknight fish dish.
What you'll need
Gather everything first, then the cooking feels calmer.
- 4 mackerel fillets (or 2 whole mackerel, butterflied)
- 1 tbsp fine sea salt
- 1 tsp soft brown sugar (optional, rounds the edges)
