Make Ahead
Tea-smoked mackerel
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9 Reviews
Minnie
December 1, 2013
I tried this and it was inedibly smoky tasting by the time the fish was cooked through. I started on medium, but the smoke began to smell like burnt charcoal, so I reduce the heat to medium low. What does "watch it" mean???
QueenSashy
February 19, 2013
Love mackerel, and love the Chinese technique of tea smoking. I am dying to give this a try, but tea smoking is vetoed due to past incident with smoke detectors (alas, we have no windows in the kitchen). Did you get a lot of smoke?
Janneke V.
January 14, 2010
This sounds like a fun experiment, I'm saving it for the first beautiful day when I can open all the windows and doors.
Kitchen B.
January 9, 2010
I've also done this with tilapia and salmon fillets and chicken breast, Not yet tried - Duck breast! If using fillets, reduce smoking time
dymnyno
January 7, 2010
I am definately doing this one when I get back to my mainland kitchen!! (maybe not with mackerel, though)
lastnightsdinner
January 7, 2010
I love this technique. We have a Cameron's Indoor Smoker and have done this with salmon and other oily fish. Mackerel is one of my favorites.
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