Smoking (Smoked Mackerel)

Name: Smoking (Smoked Mackerel)
Ingredients: Place the following in a roasting tin or on a baking sheet: 3 tbsp smoke chips, 2 tbsp Juniper berries and 1 tbsp fennel seed. Tea is another option.; Pat the fish dry, including the abdominal cavity (which you can fill with lemon, or other Herbs).; Then place them in a tray with salted water for 2 Hours. I use 3 tbsp salt for 2-3 litres (8-12 cups).

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Hot smoking is quick and gives a better result than smoking too long which is disgusting and makes your food taste like an ashtray. If you are not sure the food is ready, you can always reheat it in the oven or fry it in the pan. You have to acquire some skill here as you will notice that fatter fish varieties, larger cuts of meat or firmer vegetables have to smoke for a long time, say, 30 minutes, and small, light items, only a very short time: Sometimes 5 minutes will do it! smokers tend

Method

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Smoke

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