Smoking (Smoked Mackerel)

Preparation info
    • Difficulty


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By Yvette van Boven

Published 2011

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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