SafePlates

Ingredients

• 2 whole mackerel, cleaned and gutted (about 1.5 lbs each) (700g each)
• 1/4 cup kosher salt (60g)
• 2 tablespoons brown sugar (25g)
• 4 cups cold water (950ml)
• 1 teaspoon black peppercorns (2g)
• 2 bay leaves
• 1 lemon, sliced
• Wood chips for smoking (oak, apple, or alder recommended)

Instructions

1. In a large bowl, combine the kosher salt, brown sugar, and cold water. Stir until the salt and sugar are fully dissolved to create a brine.
2. Add the black peppercorns, bay leaves, and lemon slices to the brine.
3. Submerge the cleaned and gutted mackerel in the brine. Cover the bowl and refrigerate for 2 hours.
4. After brining, remove the mackerel from the brine. Rinse each fish thoroughly under cold running water to remove excess salt. Pat dry with paper towels.
5. Place the mackerel on a wire rack and let them air-dry for 1 hour. This helps form a tacky surface (pellicle) that allows the smoke to adhere better.
6. Prepare your smoker or grill for indirect smoking and preheat to 175°F (80°C). Add your chosen wood chips according to the manufacturer's instructions.
7. Place the mackerel on the smoker rack, ensuring they are not touching. Smoke for 1.5 to 2 hours, or until the fish is cooked through, has a golden, smoky color, and the internal temperature reaches 145°F (63°C).
8. Carefully remove the smoked mackerel from the smoker and let them cool slightly before serving.

Tip

Serve the smoked mackerel with fresh lemon wedges, crusty bread, and a simple green salad for a balanced and delicious meal.