♨️ Chimney Cooking: Serbian Style Rustic Smoked Mackerel 🐟

mackerel

🥗Healthier: sardines

💰Cheaper: herring

Sardines are lower in calories and herring is often less expensive.

smoking wood chips

🥗Healthier: herbs for seasoning

💰Cheaper: aluminum foil for smoking

Herbs can add flavor without the need for chips.

Clean the mackerel by removing the entrails and rinsing under cold water.

Pat the fish dry with paper towels.

Combine salt and brown sugar in a bowl to create a curing mixture.

Rub the curing mixture all over the mackerel, ensuring it is well coated.

Place the mackerel in a dish, cover, and refrigerate for 12-24 hours to cure.

Rinse the cured mackerel under cold water to remove excess salt and sugar.

Pat the mackerel dry again with paper towels.

Soak smoking wood chips in water for at least 30 minutes before use.

Prepare your smoker according to the manufacturer's instructions.

Place the mackerel on the smoker rack, skin side down.

Smoke the mackerel at a temperature of 175-200°F (80-93°C) for 1-2 hours, until the flesh is firm and flaky.

Remove the mackerel from the smoker and let it cool slightly.

Serve with lemon wedges and fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens