THE METHOD

FISH PREPARATION

Gut the fish and cut the head from the mackerel behind the fins. Then run a sharp, thin blade along the top spine from the head end down to the tail. Mackerel fillets cut easily, so this shouldn’t be a problem. Once both sides have been done, lay the fillets skin down. The next stage is to cut behind the rib bones, to remove a lot of the bones on the side. Now we are left with some nice fillets. At this stage, the central bones can be removed. Use a sharp knife and cut a ‘V’ down the side of the fish. The bottom of the ‘V’ is where the bones are. Cut out a strip of bones all along the fish. Try to cut to the skin, but not all of the way through.

1First, prepare the mackerel fillets (left). Before smoking, it’s best to put the fillets in brine. This helps to stop the fish drying out and improves the smoke flavour. For a simple brine, mix a litre of warm water and two tablespoons of salt in a small bowl. Mix until dissolved and place the fillets in for 30 minutes. After 30 minutes, remove the fillets and wash thoroughly with clean water before patting dry.

2The fish is then ready for the smoker. Add some cracked black pepper over the fillets then quickly place them skin down on the rack and smoke for around 15 minutes or so until the fish are done.

3Once cooked, serve the fish on a board with some delicious pickles and fresh leaves. It is a fantastic summer snack that is even better when shared with great company and a glass of crisp, cold white wine.