Cold Smoked Mackerel
The fatty mackerel is excellent for cold smoking because its high fat content absorbs and carries smoke flavors optimally. A spicy cure with pepper and coriander perfectly complements the mackerel's intense natural flavor. The fillet remains raw after smoking and should be consumed within a few days.
Ingredients(for 1 kg)
Instructions
Dry Curing
4-6 hoursMix all ingredients to create the cure blend. Generously rub mackerel fillets on the flesh side. Place fillets flesh-side up in a dish, cover and cure at 4 °C.
Rinsing and Drying
2-3 hoursBriefly rinse fillets under cold water and pat dry with paper towels. Dry on a rack at cool room temperature or in the refrigerator until a shiny, slightly tacky layer has formed.
Cold Smoking
6-8 hoursSmoke fillets at 18-24 °C with beech and cherry wood. Spindle-shaped arrangement in the smoker helps with even ventilation. Definitely avoid temperature fluctuations above 25 °C.
Resting and Cooling
8-12 hoursLet smoked fillets rest openly on a rack in the refrigerator overnight. This stabilizes the smoke flavor and improves firmness for slicing. Consume within 5 days at 4 °C.
Pro Tip
Freshness is especially important with mackerel – only use same-day fresh fish. As a safety measure against parasites, freeze fillets at -20 °C for 24 hours before processing.
Glossary Terms
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