Hot smoked mackerel

[Omnivore]

Saw some wild caught Norwegian mackerel at Uwajimaya over the weekend. I usually like to just broil it (Japanese style) but my friend told me how good it is smoked. I pretty much smoked it the same way as I do salmon with a 1:3 salt/sugar dry cure for a few hours, fridge over night to dry, and then in the smoker for a few hours, brushed with maple syrup in the middle of the smoke. The only thing I did differently is that I let it cold smoke for an hour and then smoked at 180 for 2 hours. I think next time I would go a little saltier on the cure. Still really tasty though!

 

[chilerelleno]

Looks good, bet it tastes better.

 

[jcam222]

Man that looks delicious! Sooner or later I will have to smoke some fish