Cold smoked mackerel

[pushok2018]

Smoked some mackerel while was on vacation (stay-cation) last week.
For 1 gallon of water I used 440 g of salt and 34 g of cure 1. Brined mackerel for 72 hours in the fridge. Left outside in the cage to dry overnight. Smoked for 18 hours (9 hr + overnight in fridge + 9 hr next day). Taste much better then $7 per pound in the store!

 

[gmc2003]

Holy Mackerel that looks good. Nice Job

Point for sure.
Chris

 

[pushok2018]

Thank you, Chris!

 

[crazymoon]

PO2018, Nice job on the mackerel, they look delicious!

 

[pushok2018]

crazymoon, I appreciate your comment. Thank you.

 

[daveomak]

Looks really good... I'd eat it.....
Have you ever pickled Mackerel ??? Like pickled herring and salmon ??? I think it would be good also....

 

[pushok2018]

Thank you, Dave! Approximately one year ago I found a recipe on this forum for pickled fish. I don't remember what kind of fish it was, neither exact recipe. I remember it was white fish mentioned in that recipe. I decided to try it and used rock cod fish. I am sure I followed the recipe from A to Z but the end result was a disappointment: fish and onion were way too sour....
Do you have a good recipe for pickled fish? I don't mind to give it another try...