It seems that the 'lowly' mackerel is smoked by many cultures and is cheap and redily available here in Thailand....frozen. It's never been my favorite fish, but maybe smoked, it will taste less fishy?? If not, I'll give it to my local friends that like fishy smelling and tasting things
I just spent this afternoon youtubing and gogling and it seems that there are so many ways to smoke a mackerel. Whole, fileted/ brined and not brined/ fast and hot or slow and low.
The frozen mackerel here is what they call 'saba' and it is 10 to 12 inches long.
What's your opinions and recipes please!!