Hot-Smoked Mackerel in a Smokehouse
Description
This appetizer is quick and easy to prepare. Today we’ll learn how to hot-smoke mackerel. First, prepare the fish—remove the head and tail, gut it, and rinse. Then rub it with salt, let it sit for several hours, and rinse again to remove any remaining salt. Fill the smoker with wood chips, set the rack in place, and arrange the fish on it. Close the smoker and place it over the heat. When smoke starts to rise, start a 20-minute timer. When the time is up, take the smoker off the heat, open it, and remove the finished product—magnificent smoked mackerel. Serve warm or chilled.
Instructions
- 1
Step 1
Prepare the fish – remove the head and tail, gut it, and rinse thoroughly.
- 2
Step 2
Rub each bird with a generous amount of salt and leave for 3–4 hours. Then rinse thoroughly and pat dry with paper towels.
- 3
Step 3
For fish, it is best to use wood chips from the following tree species: alder, apple, pear, juniper, and maple. Soak the wood chips in water for 20 minutes, then place them in the smoker.
- 4
Step 4
Place the drip pan and rack in position, then arrange the fish. If you don't have a drip pan or it's inconvenient to use, regular foil will work—just line the rack with foil and place the fish on top. The fish should not touch each other.
- 5
Step 5
Close the smoker and place it over medium heat. When smoke starts to seep from the smoker, start a 20-minute timer. When the time is up, remove the smoker from the heat, open it, and take out the finished product—magnificent smoked mackerel.