By Jackie Kearney
A luxurious, oil-rich fish that is perfect for hot-smoking. Traditionally mackerel caught in cold Scottish waters has the highest oil content, making it the best for smoking.
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Available both fresh and frozen year round, smoked mackerel is one of the least expensive and most popular of all smoked fish.
Smoked mackerel is brined before smoking, then kiln-smoked so that it is cooked. It requires little further preparation, but it’s worth checking it for bones. The skin will peel away easily and the flesh can be mashed for use in a sandwich filler or flaked for use in salads. Flavours such as hot horseradish and low-fat dairy products such as fromage frais and lemon all work well with this fish as they cut through its richness.
Article by CJ Jackson
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