Fresh mackerel: 2 fish
Salt: as needed
Black pepper: as needed
Olive oil: as needed
Smoking chips (recommended wood types mentioned below)
① Clean and gut the mackerel thoroughly.
② Sprinkle salt and black pepper on the surface of the mackerel, ensuring even distribution.
③ Hot or Warm Smoking is Recommended
④ Prepare the smoking chips, soak them in water for a while, then drain the excess water. Place the damp smoking chips into the smoking chamber.
⑤ Place the mackerel on a rack inside the smoker. Close the lid and smoke the mackerel. Smoking time varies depending on the size of the mackerel, but typically takes around 30 to 45 minutes.
⑥ Once smoking is done, drizzle olive oil over the mackerel to enhance the flavor.
⑦ Serve the smoked mackerel piping hot, accompanied by your favorite side dishes or condiments.
*Please ensure the mackerel is thoroughly cooked before consumption.
An Extra Step for a More Enjoyable Smoking Experience
Within the smoking process, there is a step involving "soaking smoking chips in water." While this step is optional, it can significantly impact the evenness of smoke distribution and overall enjoyment of the smoking process. Here's how to go about soaking the smoking chips:
How to Soak Smoking Chips
- Prepare the smoking chips by placing them in a small bowl or container.
- Add enough water to the container to submerge the chips.
- Allow the chips to soak in the water for typically 15 to 30 minutes.
- Once the chips have absorbed enough water, remove any excess moisture. You can gently squeeze the chips by hand or use a paper towel to remove excess moisture.
Recommended Smoking Chips
Hickory: With a moderate smokiness and nutty flavor, hickory pairs well with mackerel.
Maple Wood: Its sweet and fruity aroma enhances the flavor of the mackerel.
Red Oak: Slightly smoky with a nutty fragrance, red oak adds depth to the mackerel's taste.
Smoked Mackerel and Avocado Sandwich
Smoked mackerel: as needed
Avocado: 1 piece
Lettuce: as needed
Tomato: 2-3 slices
Mayonnaise: as needed
Lemon juice: a little
Salt: a pinch
Pita bread or your preferred bread: 2 slices
① Cut and mash the avocado, adding lemon juice and salt.
② Toast the pita bread or your preferred bread to warm it.
③ Spread mayonnaise on the warmed bread, then spread the mashed avocado.
④ Place lettuce on top and add the smoked mackerel to the bread.
⑤ Slice the tomato and place it on top of the smoked mackerel.
⑥ Top with the other slice of bread to complete the sandwich.
Smoked Mackerel and Quinoa Salad
Smoked mackerel: as needed
Quinoa: 1 cup
Tomato: 1 piece (finely chopped)
Red onion: 1/4 piece (finely chopped)
Cucumber: 1 piece (finely chopped)
Parsley: 2 tablespoons (finely chopped)
Lemon juice: 2 tablespoons
Olive oil: 2 tablespoons
Salt and black pepper: to taste
① Wash the quinoa thoroughly and drain well. Cook according to the package instructions.
② Once cooked, let the quinoa cool completely or rapidly cool it with cold water.
③ Combine the cooled quinoa with tomato, red onion, cucumber, and parsley.
④ Add lemon juice and olive oil, then season with salt and black pepper to taste.
⑤ Arrange the smoked mackerel on top of the quinoa salad to complete the dish.