Smoked mackerel recipe - how to smoke fish (mackerel)

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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[@briangleason5597]

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

[@MohawkDaveOffRoad]

That looks awesome. Keep the smoking videos coming.

[@ariflelono]

Nice watching your video. From Indonesia

[@redfrogcooking6270]

Thank you ☺️

[@pattijoki1973]

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

[@baptistamercado1380]

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]

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]

I only season the brine

[@FiddleSticks800]

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]

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]

Thanks for getting back to me.

[@sammyvella6898]

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

[@redfrogcooking6270]

Each fish is different. I like the mackerel most

[@davidgibbons-wood9488]

Superb video

[@redfrogcooking6270]

Thanks :)

[@GrandmasRecipesUSA]

*I can do it at home*

[@colinmatthews7471]

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

[@redfrogcooking6270]

Hi, it is Borniak

[@q4gq]

شكرا على هذا المحتوى الرائع ، ونأمل أن ترفق الترجمة للمقطع

[@rivabenzikri77]

Did you catch those fish

[@redfrogcooking6270]

Yes, i did

[@Trentk69]

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

[@redfrogcooking6270]

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

[@carfvallrightsreservedwith6649]

Make them from wire coat hangers.

[@michaelsrowland]

Can you catch mackerel in poland? What months?

[@redfrogcooking6270]

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

[@pemekd6369]

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

[@redfrogcooking6270]

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]

Jak robilem mintaje to te male troche suche wychodzily

[@Rockefeller_usa]

polak polaka pozna po akcencie haha

[@caligrafocaracas]

Fourteen sounds like fucking. No harm meant as our mentor is a foreigner. In fact he has a likeable accent.

[@carfvallrightsreservedwith6649]

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]

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

[@deividaspaulauskas2751]

@@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.

[@MrPolak1985]

This guy is Polish as hell! Polska!

[@redfrogcooking6270]

Yes, I am :)

[@MrPolak1985]

@@redfrogcooking6270 Thanks for the informative video! I am Polish as well.

[@michaelsrowland]

Can you catch mackerel in Poland? What months?

[@ناديةابوعريبة]

الترجمه بالعربي جزاكم الله خير

[@redfrogcooking6270]

Thank you