Carlton Wilson
New member
Family friend is longing for some smoked Mackerel, which she can't find here in "The Colonies". My searching online revealed a basic salt rub for a 5-40 minutes depending on thickness of fillet, and then smoking "until done". Anyone have a recipe for traditional smoked mackerel, as found in England/Europe? Or advice on wood choice, finish temp, additional flavorings etc?
Thanks!
Thanks!