Hi !

We got some mackerel two weeks ago and I decided to try coldsmoking them. I had them in a bucket with coarse salt for two weeks. I could have had some sugar in to. They make their own brine - salt draws out liquid from the fish. Then from early evening yesterday to late morning in fresh water to draw out salt.
Drying:

Ready for smoke:

Just checking

:

Finished after 12 hours smoke, alder and hickory!


They tasted nice - my first time coldsmoking fish. The two weeks in salt I don't think is necessary, some receipts says so, other one/two days, both is probably OK, maybe some difference in the end? Next time I'll catch more mackerel, to even out the amount of smoke and fish

Fish is OK, mackerel is nice, meat isn't bad either - I just had to show the nice peace of meat I smoked some weeks ago, tasted very nice and looks good in pictures


And, this boat passing here earlier this summer was very nice

