home smoking of mackerel or other small fish fillets is very simple.
it can also be fairly mess free and easy clean up if you follow the instructions below.
I prefer to brine mine prior to smoking. This is a basic brine mixture, that once used can be adjusted the next time to suit one's own taste - decrease salt, increase sugar etc
but if you prefer try it without the brining process, but sprinkle the flesh with some of the salt, garlic and onion powder. Cracked pepper can also be sprinkled onto the flesh
a pictorial "how to fillet" can be found here http://www.dawlish.com/photo?albumid=690
a pictorial "how to smoke" can be found here http://www.dawlish.com/photo?albumid=689&groupid=4719
|sugar (any type) or honey||65||gm|
|garlic clove - chopped||2 - 3||pc|
|mackerel fillets||6 - 10||pc|
after your first smoke, adjust the timing to suit your own taste, if the smokiness is too strong for you, reduce timing by increments of 2 minutes until you find a smoke level that suits you