Hot Smoked Mackerel

mackerel2

Oh hello October you cheeky devil, you steal away summer like a thief in the night, and then slap us round the face with the threat of winter……

But we fight back, we keep the BBQ fires a burning….

I caught these lovely mackerel on a recent bouncy boat ride, and rescued a large number from being destined as lobster pot bait, so what better way of using them but hot smoking them to an amber burnish.

I cured them for 24 hours in 50/50 salt sugar mix, rinsed this off and allowed to dry for an hour uncovered in the fridge before smoking with Silver Birch for 40 minutes in a barrel BBQ. I hope you enjoy the video.

Mackerel1

7 responses to this post.

  1. Yet again I am moved to say “yum”!

    Reply

  2. Keep the bonfires burning! I’m in Barcelona and you wouldn’t think it was October – the temperature was 28 today! A bit too hot 😉

    Reply

  3. The mackerel looks gorgeous. We have a hot smoker made out of an old enamel bread-bin and loved smoking lots when we had a good catch in Dorset in the summer. Now I’m wishing we were a bit closer to the sea as looking at your delicious fish, I’m keen to have another go.

    Reply

  4. Great video and the mackerel looks delicious. It’s a shame BBQ season has just finished! Quick question: do you have to use a log in the BBQ, or would coals work by themselves? Sorry if that seems silly, I’m a bit of a novice when it comes to things like that! Camilla

    Reply

  5. Well done old chap.I like it when you do the videos. Adds another dimension to your blog. We need to follow your lead.

    PS.. Love your shirt! Must get one!

    Reply

  6. Posted by Nick Webley on October 1, 2013 at 9:12 am

    Thank you for this video, proof again of good materials being carefully prepared, cooked simply and presented tastefully, no mucking about. Great stuff

    Reply

  7. Nice vidoe marcus . very underated fish the macrel . Thank you

    Reply

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