smoked mackeral?

Question

can anyone tell me how to smoke a mackeral. my son loves fishing and one of his biggest catches is mackeral. i love them smoked and i have heard u can do this on top of the hob. anyone know how please

Answer 1

The current Kent Recipe can be found here. The Recipe Directory is here.

Mackerel and Potato Salad

Preparation Time: 5 Minutes
Cooking Time: 25 Minutes

The Mackerel season lasts from the autumn to mid summer but the fish are at their best during April, May and June. Despite its abundance, the humble Mackerel is one of the poorer relations of English fish, but the days when fisherman would feed this splendid looking creature to the cat are largely behind us.

You can use cooked or smoked fish for this recipe, it's a great addition to a picnic, can be used as a main course or even as a side dish or starter. This recipe assumes the fish has been skinned, filleted and gutted and are ready to eat. You can break it into bite sized flakes with your hands or two forks. If you haven't tried raw fennel before; taste it first. I think it works well with this dish but the crisp aniseed flavour doesn't suit all palates.

With a little experimentation you'll find you can adjust this basic recipe to suit your own tastes. I

Ingredients: Serves 4
400g of scrubbed and halved medium sized new potatoes
300g of cooked or smoked mackerel in bite sized flakes.
8 sun dried tomatoes, finely chopped
1/2 fennel bulb, chopped finely (a cheese grater may achieve the best results)
large knob of butter
splosh of olive oil
2 tsp of balsamic vinegar
salt and pepper to taste

Cooking Instructions:

1. Add the potatoes to a pan of boiling water and cook for about 25 minutes or until tender.

2. Drain the water from the potatoes and add the butter and stir around until all the potatoes are coated in butter.

3. Put the flaked mackerel in a separate bowl, add the olive oil, vinegar, tomatoes, fennel, salt and pepper then mix together.

4. Introduced the ingredient into the buttered potatoes and stir in gently.

5. Serve hot or cold with rocket or watercress.

How to Smoke Fish
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Difficulty: Moderately challenging

Smoking fish at home can be accomplished with a stovetop or backyard smoker, with a charcoal grill that has a cover, or even with a wok. Here are the basics.
Instructions
STEP 1: Place water-soaked wood chips in the bottom of a stovetop smoker; atop a double layer of aluminum foil in the bottom of a wok; or along with charcoal briquets in the bottom of a charcoal grill that has a cover. STEP 2: Rinse fish fillets, steaks, scallops or shrimp (peeled and deveined but with tails left on) and pat dry. Sprinkle with salt and pepper. STEP 3: Set fish fillets, steaks, scallops or shrimp atop a wire rack and set aside. STEP 4: Turn on the exhaust fan, if working on a stovetop, or make sure your smoking apparatus is in a well-ventilated area. STEP 5: Preheat the smoker according to the manufacturer's directions. If using a wok or grill, heat the wood chips (with cover in place) at a high temperature until they begin to smoke furiously. STEP 6: Set the rack with the fish or shellfish above the wood chips in the smoker, wok or grill and seal tightly. To seal the wok you may need to seal the edges of the lid with a dampened dish towel. Make sure to keep the towel inside the edge of the wok and away from the heat. STEP 7: Smoke the fish until done, about 15 to 20 minutes, depending on the thickness of the filets or steaks. Shrimp will take less time - about 12 minutes in most smokers. Tips & Warnings
Hot smoking can be done with the addition of little or no fat, and the fish will still be moist. For that reason, brining, or curing, the fish is not necessary with this method. Hot smoking cooks the fish with heat while the smoke infuses it with flavor. Cold smoking methods are done at temperatures that are not high enough to cook the fish.
Try different wood chips: hickory, alder, apple, oak or mesquite.
Oily types of fish work best with smoking. Try mackerel, eel, salmon or tuna. Lower-fat shellfish work well too, however.
This type of rapidly smoked seafood, as opposed to commercial methods that smoke at cooler temperatures, is perishable. The finished product will last about four or five days in the refrigerator.
Make sure the wood chips are soaked in water for at least 30 minutes before smoking. You want smoked fish, not immolated fish.

Answer 2

You can possibly still buy smokers for a few quid from fishing tackle shops. You ned to use a smoker outside though; they're smoky!

Or you could use a biscuit tin with some hardwood sawdust in the bottom. Put the fish on a grill tray above the sawdust, and put the lid on. Then you would need to light some meths in a saucer, beneath the smoker, or put it on a barbecue. Outside again. You can't smoke things indoors.

Smoker mackerel is beautiful!

Answer 3

You'll either need to buy a stovetop smoker or rig one up yourself. You can Google "stovetop smoker" to find them for sale. But the results will not be the same as the smoked fish you buy in a store, because the home smoking process is far simpler and shorter (i.e., it's basically hot smoking as opposed to cold smoking; cold is better for fish).

Answer 4

I dont know the exact quantities but if you log onto the bbc good food web site they have the recipe on there.

Answer 5

Most tackle shops will have home smokers , easy to use
good luck.

Answer 6

so far this was all I could find....hob...new one to me.