Hot Smoked Mackerel Recipe

Hot Smoked Mackerel

From grizzlybear 16 years ago

I really have not hadthe chance to try this one.....it looks good.....maybe will try with some steelhead I have..it is a oily fish

Soak the wood chips in water to cover for at least 1 hour, and as long as 24 hours. Mix together the salt and sugar and sprinkle the fish on both sides. Let sit for 30 to 40 minutes, refrigerated if the room is especially warm. Mix together the pepper, mustard, and lemon juice and rub into the fillets; marinate for another 30 minutes.
If you are using a charcoal grill, remove the racks and build a small fire. When the coals are hot, move them to one side, top with the chips, and replace the racks. Drain the fish of its accumulated liquid, brush off any of the rub that has not dissoved, and place the fish on a sheet of aluminum foil. Put the foil on the side of the grill away from the coals. Poke some holes in the foil and cover the grill, closing all the vents but one. Check the fish for doneness after 15 minutes.
If you are using a gas grill, remove the racks, turn the heat of one burner to low, and top the lava rocks or heat plate over that burner with the soaked chips. Replace the rack. Place the fish on a sheet of aluminum foil; put the foil on the side of the grill away from the lit burner. Poke some holes in the foil and cover the grill. Check the fish for doneness after 25 minutes; it should be firm, with a shiny crust, and opaque but not dry inside.

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" It was excellent "
notyourmomma ate it and said...
I like the addition of the mustard to offset the oiliness of the fish. But the kid's boyfriend doesn't like the mustard flavor when he uses the smoked fish for his smoked fsh spread. He wants just the lemon pepper flavor. So, we do half and half. Good stuff.
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grizzlybear 16 years ago
hope they turned out ok
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" It was excellent "
notyourmomma ate it and said...
Thanks for the post Griz. I'm using my offset smoker but I wasn't sure of the timing or how to season a mackeral. They are oily and a bit strong.
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grizzlybear CA

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Reviewed by 1 people

Thanks for the post Griz. I'm using my offset smoker but I wasn't sure of the timing or how to season a mackeral. They are oily and a bit strong.

notyourmomma in South St. Petersburg loved it
I like the addition of the mustard to offset the oiliness of the fish. But the kid's boyfriend doesn't like the mustard flavor when he uses the smoked fish for his smoked fsh spread. He wants just the lemon pepper flavor. So, we do half and half. ...more

notyourmomma in South St. Petersburg loved it