Well I say an ideal Christmas present, a fish smoker may be not for everyone, but defiantly one that I would like for Christmas.
During the Summer large catches of Mackerel can often go to waste, or just be used as bait because the traditional grilled fish can be tasteless and boring to many. A smoker adds a deep, fuller flavour to fish that cannot be recreated by any other cooking method. It does not have to be used only for Mackerel, in fact any fish will take on a new exciting flavour when cooked this way.
The other important factor, for me and I guess a few other readers here like The Suburban Bushwacker is the whole process of preparing the smoker, trying new shavings to smoke with and the rest of the process involved, tweaking and adjusting to get the maximum flavour. It gives the cave man in us a kind of completion to the whole hunter gather circle.
If you use a fish smoker or you have built yourself a fish smoker please comment on this post and let me know how you have got on and what blends of shavings you have tried. I would really love to hear from you.
For more information on how to smoke fish have a look here – how to smoke fishÂ
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December 13, 2010 at 03:21
Fish Smokers make awesome Holiday presents. Nothing is better than some smoked up fish.
December 9, 2007 at 16:42
Nice Blog !
Just a small tip: Mackerel and Bluefish fillet can be marinade for 5-8 hours in glass of milk and chopped garlic, then, bake them in the oven with few rosemary.
I think you might me surprised from the results
I’ve added your Blog to this page: http://www.lure-fishing-reports.com/fishing-around/
Please contact me through my contact page- your email camouflage is so impressing that I couldn’t find it
November 30, 2007 at 10:18
Thanks S/B for your comment. Dear old Hugh – the best way I ever saw him eat Mackerel was boiled in a bucket of fresh sea water and eaten with fresh bread. Sounds basic but I tried it and WOW!
November 30, 2007 at 00:51
Oh yes! mackerel are so underrated in the UK, i’ve started eating them as sashimi and they have a totally different (and much milder) taste
The thing I’ve always wanted to do is make mackerel gravlax. Hugh Fearlessly-eats-it-all made it look really easy on one of his shows, i helped a friend make a small batch with some salmon, and it was so simple.
Six parts rock salt to one part sugar, heaps of lime zest and heaps and heaps of dill. pack the fillets in layers with plenty of the mix between them and leave for a day or three. Yummy