I REALLY NEED YOUR HELP, everybody in my family loves HOT SMOKED MACKEREL, but every source I check out saying
that internal temperature of hot smoked fish need to be 160*F.
I have small problem with internal temperature 72*C.(160*F)
Author of '' Great Sausage recipes and meat curing'' Rytek Kutas recommend : Place mackerel
in 24 – 26*C (75 - 80*F) and smoke for about 5 hours, then increase temperature to 104*C (220*F) for 2 hours.
Result : mackerel taste good (A LITLE BIT ON THE DRY SIDE), but look terrible (Cavity wide open, skin broken.) I used different method.
Smoke for hour T*-70*C (158*F), then T-80*C (176*F) for 30 minutes. Internal temperature – 54*C ( 130*F) fish look beautiful, but because of internal temperature, I increased temperature to 93*C (200*F) for another 30 minutes
Result: Internal temperature 72*C (160*F) ,but fish taste good, but LOOK TERRIBLE, and I just ashamed to give it to my sons or my brothers families.