smoked mackerel

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moikel

Master of the Pit
Original poster
OTBS Member
Jul 26, 2011
3,198
218
Sydney &Greenwell Point Australia

Quick w/e smoke. Brine is my standard,black beer ,brown sugar,salt,oranges ,bay leaf,black pepper. Brined for 4 hours ,dried over night in the fridge. 

Into the smoker with a mix of apple & hickory.

Change of season here so the fishing changes with it. 

The big mackerel are only just coming in & are way to pricey ! Some really nice fish coming over from New Zealand.


Linda "I dont do ugly fish" won't eat these guys.Personally I love this family of fish baked in the oven in what I was taught was Pizza makers style ,EVO,white wine garlic,lemon,basil,cherry tomatoes.
 
The Turbot are beautiful and tasty. Mackerel...Tried them a couple times. Not my thing, too fatty and strongly flavored. Now I understand there is a variety called Spanish Mackerel that are much more lean and mild but have not seen any,,,JJ
 
What we call Spanish Mack can be 5 feet long. Great fish,very popular as a cutlet. Great on the grill just starting to come into season. Milder taste .
These little guys take smoke well. I eat them with pickles or in a salad with the best tomatoes I can find,radish,bitter leaves, sharp dressing.Great warm weather food.
My version is sort of old school British .
The turbot is very much a New Zealand fish I don't know if they are as prized as the Northern Hemisphere version.
 

Turned out really well .I let them cool in the smoker with the AMZPS still going but the MES turned off. The heads fell off a few so I now they are done.

They will be for salads ,or on toast with pickles or maybe even with black eyed peas in my take on a West African classic.

They are a big robust flavour &  I need to pull the meat off the bones & skin.
 
Looks good Mick!

Not a big Mackerel fan. We used to get into them Tuna fishing here. We'd also get the Spanish Mackerel. Though milder still pretty oily. They are best smoked in my opinion.
 
Looks Great Moikel !!
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Bet they're Tasty!
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The only way I ever had Mackerel was called "Salt Mackerel", simmered in water in a frying pan. My Grandmother used to make it often for Sunday Breakfast.

I loved it !!

Bear
 
I just gone out & picked a bunch of young dandelion greens. Linda,daughter of Croatian migrants won't play ball. I will make a salad with a fairly sharp dressing,best tomatoes I can find. I grabbed a few very young wild fennel fronds as well. Foragers lunch .
 
Looks good Mick!

Not a big Mackerel fan. We used to get into them Tuna fishing here. We'd also get the Spanish Mackerel. Though milder still pretty oily. They are best smoked in my opinion.
What we call Spanish are highly prized from warmer waters. They smoke beautifully but too pricey just now.

The little guys get pulped for  feed at  fish farms. I get it but I just have an uneasy feeling about feeding native fish to non native Atlantic salmon in pens that then sell for plenty because people want a uniform shape & weight portion of fish "that is not to fishy". Fed artificial stuff to get the right colour & prevent disease, I am a wild fish kind of guy.
 
I just gone out & picked a bunch of young dandelion greens. Linda,daughter of Croatian migrants won't play ball. I will make a salad with a fairly sharp dressing,best tomatoes I can find. I grabbed a few very young wild fennel fronds as well. Foragers lunch .
I was practically raised on Dandelion Greens salad, but we used "Hot Bacon Dressing" on it.

Check it out below:

Hot Bacon Dressing (Pennsylvania Dutch)

Bear
 
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