Smoked mackerel

nicolaigj

Hi!

Caught a mackerel on a fishing trip while staying at my soon to become vacation home.

Decided to hot smoke it on the egg, did about 100 celcius for 50 minutes, and then cold smoked it afterwards with my a-maze-n smoker tube.

Did the cold smoke in addition because I didn't get satisfactory smoke while hot smoking with apple wood chips. Seems like I have to work on the amounts and placing of the chips. On such low temps there's only parts of the charcoal on fire and need to get the wood chips close to the heat. Also had problems lighting the charcoal, got better charcoal, big lumps, but they are a bit harder to light with starter cubes.

The mackerel tasted good, didn't get an on the egg-photo, only before and afterwards.



The 6" a-maz-en smoker

Richard Fl

photo bucket closed my pics out
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1347531&catid=1

Richard Fl

here is another version
Appetizer, Fish, Mullet, Smoked

A few weeks back I mentioned to a commercial fisherman friend if he ever had tooo much fish I would be happy to purchase some or smoke it and trade.  Well a couple of days ago my phone rings and he has 20 freshly netted mullet.  So off I go to pick them up.  20 mullet = 9 3/4 lbs cleaned fish- 2 1/2 lbs smoked fish.

2 1/2 Lbs. Smoked Mullet Cut into small pieces
3/4 cup Milk
6  8-Ozs Pkgs Cream Cheese, Softened
1/21-3/4 Cup Garlic Chives or Scallions, Chopped fine
6-8 Tbs Horse Radish
1/2 cup Sour Cream
4-6 Tbs Mayonaisse
6-8 Tbs Fresh ground Black Pepper
1/4 Cup Lime Juice
1/4 Cup Favorite Hot Sauce
1 2 1/2 Ozs Jar Small Capers, Drained (optional)
4-6 Tbs Wickles Hoagie & Sub Sandwich Relish (Adds some heat)
1/2 Cup Onion -- chopped
1/3 Cup Blue Cheese Salad Dressing
4-6 Tbs Liquid Smoke – omit if the fish is smokey enough
BBQ Seasoning of choice to sprinkle on the fish when ready to smoke
Brine
2 Cups Salt
1/2 Cup Favorite barbecue rub

PROCEDURE:

BRINE

1. Mix the seasonings in a quart of water and bring to a slow boil to dissolve the salt.

2. I then placed the cleaned mullet into a cooler and added a 10# bag of ice and covered with water and the brining solution.

3. Left in cooler over night and then removed the fish and ran running water over them in a large pot for about an hour.  This is done to remove most of the saltiness.

4. After the mullet were rinsed, placed on BGE with apple wood and smoked indirect @ 200°F for 2-2 1/2 hours.  Watching the temp of the fish  reach 150° and stay for about 30-45 minutes.  Careful not to over cook and dry out.

5. After the fish were cooked and cooled removed skin and bones, CAREFUL some small bones may sneak by.

Smoked Fish Dip

1. Mix the chopped fish with milk to cover and set in refrigerator for 30 minutes, remove and drain, but do not rinse.

2. Mix all the other ingredients with a hand mixer and add the drained fish at the end.

3. Many of these ingredients may have the quanity modified.

Yield: 9 Pints

Recipe Type: Appetizer, Seafood

Source
Source: Richard Howe, 2016/01/27

fishlessman

have not fished the salt in a few years but my favorite was to shred some hot smoked mackerel and make cold sandwiches the next day with some mayo, chopped celery, and celery salt in a butter fried bunn

Theophan

The mackerel look AMAZING!

For what it's worth, there's some controversy about whether temps below 250°F (120°C or so) work very well in the Egg.  Some seem happy with that, but I'm one who just finds that everything works better in my Big Green Eggs when they're 250°F or higher.  And among other things, I swear I get less smoke when it's lower than that.  I think you have to damper the air flow down so severely to keep the temperature that low that you just aren't going to get much smoke -- too little oxygen.  My opinion/experience, anyway.  Your mileage may vary, as they say...

The A-maze-n smoker sounds like a great idea for cold smoking.