Serves 4
60 min
Whole Smoked Mackerel
Recipe GLPRb2dc4f2fcc11d8
A Nordic-inspired whole smoked mackerel with a beautiful smoky finish. The fish is prepared simply with fresh herbs and olive oil, then cold-smoked until the flesh is tender and infused with delicate smoke. This elegant main course serves four and requires minimal preparation, making it perfect for a light, sophisticated meal.
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Ingredients
1 whole fish whole mackerel (about 13 ounces)
1½ tablespoons hickory, alder, or cherry wood chips
2 sprigs fresh rosemary, thyme, or savory sprigs
olive oil
sea salt
Directions
Rinse the whole mackerel under cold water and pat dry with paper towels. Keep the head and tail intact for presentation. If desired, make three shallow diagonal cuts along each side of the fish to help smoke penetrate evenly.
Lightly brush the outside and inside cavity of the mackerel with olive oil. Season generously inside and out with sea salt.
Stuff the cavity of the fish with fresh herb sprigs (rosemary, thyme, or savory). These will infuse the flesh with subtle flavor during smoking.
Prepare your smoker or smoking setup by placing the wood chips in the smoker box. Light the chips and allow them to produce steady, cool smoke (around 75–90°F if possible, or use indirect heat to maintain a low temperature).
Place the prepared mackerel skin-side up on the smoker grill or rack, positioned away from direct heat. Close the smoker and allow the fish to smoke for 30–45 minutes, depending on the thickness of the fish and intensity of the smoke.
The mackerel is ready when the flesh is opaque and flakes easily when tested with a fork at the thickest part of the back, reaching a safe minimum internal temperature of 145°F. The skin should be a rich golden-brown with a beautiful smoky aroma.
Carefully transfer the smoked mackerel to a serving platter. Serve whole or fillet at the table, allowing guests to enjoy the beautiful presentation. Drizzle lightly with additional olive oil if desired.
