Smoked mackerel recipe - how to smoke fish (mackerel)

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How to smoke mackerel in a smoker. Perfect smoked mackerel recipe.
In this video, I'm showing you how to perfectly smoke mackerel fish. I'm using Borniak electric smoker/smokehouse but any smoker will be working if you can keep smoking temperature 65 degrees Celcius, then increase to 95 (you can bake in the oven too).
smoking temperature 65 C
smoking time 2 hours.
I'm using apple wood but you can experiment with other types of wood.
More details in the video
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Опубликовано:

10 ноя 2021

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Комментарии : 40

@MohawkDaveOffRoad Год назад

That looks awesome. Keep the smoking videos coming.

@briangleason5597 Год назад

Delicious recipe. Mackerel is a perfect fish. ❤. I just subscribed.

@GrandmasRecipesUSA Месяц назад

*I can do it at home*

@ariflelono 2 года назад

Nice watching your video. From Indonesia

@redfrogcooking6270 2 года назад

Thank you ☺️

@FiddleSticks800 Год назад

Great video. Thanks for sharing. So are you smoking at 50C then ramping up to 90C? How long does a smoke like this take? Also, what wood are you using? I have a friend from Czechia, she has been asking if I could smoke her some mackerel. What she described seams really similar to what you have done here. Ill give it a shot.

@redfrogcooking6270 Год назад

Hi, I'm smoking for about 2 hours at a temperature of about 60 degrees C but you need to look at the color, needs to be nicely golden brown. then i@m switching off the smoke and increase the temperature to 95 C until the fish have 60C inside. I'm using alder or apple wood.

@FiddleSticks800 Год назад

Thanks for getting back to me.

@baptistamercado1380 4 месяца назад

It looks delicious!! I know you said to only use salt for the first time. But what seasonings do you prefer to use? Do you only season the brine? Or do you dry season the fish after it is removed from the brine, as well?

@redfrogcooking6270 4 месяца назад

I/2 tsp all spice (whole 1 tbsp black peppercorn 3 bay lives Boil about 5 minutes and add to brine. Will be delicious. It is for amout of brine as in video

@redfrogcooking6270 4 месяца назад

I only season the brine

@sammyvella6898 Год назад

Thanks for a very intersting tutorial. Does smoked mackerel taste like kippers or have a different taste and texture? Thks

@redfrogcooking6270 Год назад

Each fish is different. I like the mackerel most

@davidgibbons-wood9488 11 месяцев назад

Superb video

@redfrogcooking6270 11 месяцев назад

Thanks :)

@q4gq 2 года назад

شكرا على هذا المحتوى الرائع ، ونأمل أن ترفق الترجمة للمقطع

@pattijoki1973 Месяц назад

i do another way,after smoking but fish in salt solution 20-30 sek,remember HOT fish,same with SALMON,perfect salt taste,salmon longer time,the fish "sucks" the salt solution,because its loose some fat when you smoke the fish

@colinmatthews7471 2 года назад

Hi what smoker is that you have?..looks good 👍

@redfrogcooking6270 2 года назад

Hi, it is Borniak

@pemekd6369 9 месяцев назад

Witam, w tan sam sposób zrobie doradę i pstrąga czy powinienem coś zmienić w przepisie dla tych ryb ?

@redfrogcooking6270 9 месяцев назад

Pstraga mozna tak samo. Co do dorady to nie probowalem. Ale tezz powinno wyjsc dobrze. Moze troche soli mniej i wybrac wieksA rybe zeby nie wysuszyc

@redfrogcooking6270 9 месяцев назад

Jak robilem mintaje to te male troche suche wychodzily

@Rockefeller_usa 2 месяца назад

polak polaka pozna po akcencie haha

@Trentk69 2 года назад

Hi - where do you get the hooks for smoking the fish on?

@redfrogcooking6270 2 года назад

Hi, i’m in Scotland. I have purchased it here smokehouse.guru/en/menu/accessories-154.html

@carfvallrightsreservedwith6649 Год назад

Make them from wire coat hangers.

@michaelsrowland 4 месяца назад

Can you catch mackerel in poland? What months?

@redfrogcooking6270 4 месяца назад

I do nit know, i’m xatching mackerrl in Scotland

@user-sd2us1ft5c Год назад

الترجمه بالعربي جزاكم الله خير

@redfrogcooking6270 Год назад

Thank you

@carfvallrightsreservedwith6649 Год назад

Combine the weight of the water required to cover fish and the weight of the fish and multiple by the desired percentage. Resultant number is the weight of salt required.

@redfrogcooking6270 Год назад

In this case i should double the amount of salt. But the fish was salty enoungh

@deividaspaulauskas2751 Год назад

@@redfrogcooking6270 yes, but that would take 5 hours for fish to be ready to smoke. In your case, you put less salt but you hold it for 12 hours. The more salt the less time it takes for it to get the salt in.