Smoking (Smoked Mackerel)


Preparation info

    • Difficulty


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 to be expensive, but you can make one yourself for next to nothing. Use smoke chips, which you can buy in a good food store. But you can also use dried herbs, tea or spices. Just experiment, dried bay and juniper berry (twigs) are another option.