Ingredients
• 1 kg frozen mackerel
• Coarse salt
• Water
• Garlic
• Bay leaves
• Four-pepper blend
• Brown sugar
• Pickling spices to taste
Preparation
Clean and gut the mackerel thoroughly, then rinse well.
Prepare the marinade by mixing water, salt, brown sugar, pepper blend, garlic, bay leaves, and your preferred pickling spices.
Pour the marinade over the mackerel until fully submerged and refrigerate for approximately 24 hours.
After marinating, remove the fish, pat dry, and leave it to air-dry briefly before smoking.
For Hot Smoking
Smoke at approximately 80°C (176°F) until the fish develops a golden color and is fully cooked through.
For Cold Smoking
Use a lower temperature and extend the smoking time according to your smoker’s specifications.
Watch the full step-by-step mackerel preparation, marinating, and smoking process in the video below:
