Cooking The Catch: King Mackerel - Filleting, Brining, and Smoking

After another quick Cape Cod king mackerel season, we brought one of these unique fish back to the office to see how it fared in the smoker.
Watch Andy Nabreski create a homemade brine and prepare this fish using a Traeger TIMBERLINE 1300 PELLET GRILL.
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[@jonnywaselectric]

I do mullet and bluefish (we call them tailor here in Australia).
Sprinkle with salt then pack a thick layer of brown sugar and let it marinade for 30 - 60mins then smoke them. Put a layer of foil on the bottom of the smoker the sugar is a pain to clean if you forget.

[@chrbx13]

Can you show us how to make this smoked mackerel on a BBQ as I don't have a smoker ?

[@CapeCodCanalFishing]

That looked great, did you use the same brine for the bluefish?

[@OnTheWaterMedia]

We did use the same brine!

[@johnhorsley7928]

What about a stick burner? The traditional way of smoking

[@jjbuettner]

What was the last item on the recipe? I can't read the handwriting

[@PlayCJ]

Looks like it reads pineapple 🍍

[@aivkov12]

lol the filets that went in and the fish that was in the final shot were different fishes, what happened to the first batch? bet the smoke didn't stick to wet glazed filets.

[@volkswatson]

Never seen a king that white! Sure it’s not a cero?

[@kjelk7768]

Lol it wasn’t caught it was bought prolly king get that white after being frozen

[@dannymorgan1052]

Sweet and Fruity / Smoked fish ......Sounds Amazing......Not!!!!!

[@johnmcclancy9536]

Very annoying music.

[@thefounder4132]

Annoying music

[@ninjalightning2631]

Another DJ that’s all we needed on a fish brining video thumbs down 👎