in Recipes

Smoked mackerel

updated

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Ingredients for 4 servings:

  • 4 mackerel(s), frozen or fresh
  • 4 tsp parsley, fresh
  • 4 leaves of sage, fresh
  • 4 sprigs of rosemary, fresh
  • 4 cloves garlic
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 20 minutes

with herbs

Pat the mackerel dry and season with salt and pepper. Crush the garlic and add it to the mackerel. Wash and chop the herbs and add them to the mackerel. Preheat the smoker to 80-90 degrees Celsius and smoke the mackerel for 3 hours at approximately 85 degrees Celsius. The flaps should remain open throughout the process; they should have a nice brass color. The shavings should be mixed with bay leaves and juniper berries for a rich flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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