Happy Tuesday to all!
Having been gifted some very generous and extremely fresh mackerel from one very kind fisherman, I cleaned some, smoked plain, atop grill grates on my tiny gas smoker on low heat, for 25 minutes, and then added into brown rice spaghetti with fresh basil, raw elephant garlic, avocado oil, smoked Chardonnay sea salt, red pepper flakes and both lemon zest and squeezed lemon.
This was truly lovely! The skin being the best part!
Certainly, I could have smoked these for just 20 minutes and they would have been even softer, but the 25 was still great and next time I will just do it a little shorter.
Normally too, I ALWAYS leave the heads on fish! But, these heads were not large enough to have significant meat in them and not small enough to munch up whole, so I took scalps and then solely smoked the bodies.
In any event, a hearty thank you to our Captain Randy, and for the best mackerel ever! How very appreciative and lucky am I!
Cheers and warm wishes, Leah
Having been gifted some very generous and extremely fresh mackerel from one very kind fisherman, I cleaned some, smoked plain, atop grill grates on my tiny gas smoker on low heat, for 25 minutes, and then added into brown rice spaghetti with fresh basil, raw elephant garlic, avocado oil, smoked Chardonnay sea salt, red pepper flakes and both lemon zest and squeezed lemon.
This was truly lovely! The skin being the best part!
Certainly, I could have smoked these for just 20 minutes and they would have been even softer, but the 25 was still great and next time I will just do it a little shorter.
Normally too, I ALWAYS leave the heads on fish! But, these heads were not large enough to have significant meat in them and not small enough to munch up whole, so I took scalps and then solely smoked the bodies.
In any event, a hearty thank you to our Captain Randy, and for the best mackerel ever! How very appreciative and lucky am I!
Cheers and warm wishes, Leah
