Homemade Smoked Mackerel | Steven Lamb
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- Опубликовано: 23 мар 2014
- Steven Lamb, author of the River Cottage Curing Smoking Handbook, makes some delicious home-made smoked mackerel at the River Cottage Cookery School. It's so simple! And tasty.
First he makes his own, DIY smoker before filleting and curing his mackerel. Finally, he smokes his fresh fish to make a fantastic alternative to the tastless stuff you find at the supermarket. It's what we do better than anyone else, here at River Cottage.
Enjoy, and If you like his recipe, remember to like the video!
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Yeah! Go Steve! Can't beat smoked mackerel pate with a lemony weiss beer.
This is so funny - I caught a load of mackerel this morning, and remembered Hugh's old bread bin smoker. I don't have an old bread bin, so I came on RUclips looking for ideas... I have this exact old casserole dish sitting unused in the cupboard! Now repurposed as a smoker :)
The colour on the mackerel was amazing..i almost imagine the flavor of the wood be der on the fish.
Thank you for showing how to butcher the fish I always love learning good technique and tips keep up the good work
Hi Steve, great use of the old roasting dish, when i smoke mackerel or any fish down here in Oz, i always give it a nice coat of lime peel, not lemon but lime peel, finely grated with a micro grater over the top. The Lime peel caramelizes into a sweet and crispy topping, lovely with the oily smokey skin. Yum.
Smoked mackerel pate
Recipe
Excellent. Steve is a fantastic presenter, really grabs your attention without being condescending! Loved watching & learning from this 😊
The only change/addition I would make (And it is not any sort of fault finding) would be to run the filleting knife carefully down either side of the pin bones and remove them from the fillets. Otherwise what a great way to smoke mackerel nice and cheaply, served with nice fresh crusty bread and butter! Brilliant video, thanks for taking the time to make and post it!
The color on those looks absolutely stunning!
That looks spectacular. Fabulous guide.
I'm gonna give this a go on my boat, thanks for the great, simple tutorial!
Great video! Smoked mackerel is one of my faves, thanks!
Love the impromptu smoker Steve! Well done!
That looks fantastic
You make this food so well !
Brilliant !
PS : Looks like a Marttiini knife, isn't it ?
Went on the River Cottage curing/smoking course. Two tips I have is a)ensure wood chips/shavings are BONE, BONE dryB) To assist airdrying of salted fish use hair drier on the cold setting, works a dream, or air dry for a day (if you don't to get in trouble).
I've been trying to get smoked mackerel in Melbourne (Australia) for ages now, and it's nigh on impossible to find. Fresh yes, smoked no! This is a great recipe ... thank you so much for posting this. I'm going to give this a go.
Looks delicious. I will try it with some fresh Mackerel when I am on holiday this summer
Thanks Steve going to try for first time down here on the Costa Blanca
Mackerel is so underrated, probably my 2nd favourite fish after swordfish.
Majik! Keep em coming.
This is something I could cook on the forge....I love smoked mackerel.... I like fishing too...
Think this video may have been Tailor made for me.
I even live in Dorset .... Have we met? :)
So going to start doing this at home!
I made a smoker out of an old metal electric drill case which I use on a gas BBQ. Thanks for the salting tip. never tried that before. I'm heading for the backyard right now to see what difference it makes.
very nice. thanks
Great video.
Will try this myself Thanks Steve :)
Excellent! Quick and very, very easy to do anywhere.
Try different types of hardwood. Oak, Cherry, Hickory, Apple, Maple etc or even combine two together. They all work well.
awesome
Very nice
I'm craving some Peppered Mackerel now !!
awesome info works great!, can't afford things like smokers etc, very happy!! ), .thx so much & Hi from the Pilipinas =)
I will be using narra & Coconut kahoy(wood) chips, Excited!
I am going to try that....as soon as the mackerel return..
incredibule
We do lots of fishing here in northern NY state, no mackerel tho. I'm assuming this could work with brook trout, lake trout, and bass?
Good idea with the home made smoker , i bought a stainless steel smoker and its great , two racks , great smoked mackerel , salmon , chicken breasts , sausages etc etc , but it goes to show you don't have to spend the pounds like i did for hot smoking for great food .
Looks great. I would soak the wood chips first and mix with a bit of dry wood, for more smoke.
Always was wondering if that would work the same. Because that is "steam" and I always tought the real flavor is in "smoke."
Thanks for sharing! what should I do with the skeletons
Brilliant... Ilke it. Thanx
a nice tip.... the metal tin you get at xmas for sweets like quality street use that ;) fill bottom with wood and then place a small mesh like chicken wire around it. You can place foil over if you want to reduce smokiness. put lid on and put on top of fire like you normally do....embers not flame..... leave for 10 min.
you can use mackerel for stock, in Spain they do a sauce called a "rostit" from mackerel bones , it's well nice . So there!
i like smoked fish yay yes woo excellent
I keep the Mackeral head and guts great sea fishing bait
wow thats crazy i am glad i did some reserch before i bougth a expensive smoker the only dowside is i want a small easy to have whith me when i fish
Omg i love smoked makerel mmm that looks lovely
Any particular wood you would recommend ?
Nice video dude. 2 questions: 1. Is a hot smoker box really cheaper than an enamel bread bin or pot like that if you don't already have one from your granny? 2. Can I hot smoke mackerel in my Webber set up for indirect cooking (coals at the side) with wood chips on the coals? Or does that not get the same end result? Thanks :-) Tim
Have to get the old rod out and go get a few mack. Plenty around at the north coast of Ireland
nice video may you please do more smoking recipes.best regards Adam
How long will it keep once smoked, I am doing a batch today yum ;-)
Thanks for that but I would like to add chillies or black pepper corns how would you do it ?
Tried this, mackerel very tasty, only problem mine took about 2.5 hours and not 10 mins and still not as brown as in the video. Worth doing even if it did take so long, used an old roasting tin (heavy steel not grandma's aluminium one )and some olive wood (olive burns very slowly with poor ventilation). Will try the fire only in the roasting tin next time, may try some chicken. Tips welcome.
Something is very wrong with your heat source if this took 2.5 hours.
I know of no common fish - especially this small - that takes more than 10-20 minutes to reach temperature. If you are going to use thick pans, then pre-heat them a bit.
But really, you don't need that - a foil tray would suffice.
So there's something going on with your heat source I think.
👍👍👍
Lawwd have mercy
i think you can put dry herbs and leaves like basil with the wood
the best fish
Perfect! Your local fish monger could do the gutting for you etc
does this way of smoking cook the fish as well as smoke it?
could you use apple wood to smoking mackerel in a cake tin on the beach or sea weed .
Can you do it whole?
Can you use this technique on other foods? Cheese, or vegetables (garlic) in particular.
***** Not just difficult to hot smoke cheese ...impossible .Mackerel looked great .
Why did I get rid of my old pot roaster? could have used it for this, now i'll have to search the charity shops for another one!!
how long would it last? thanks
Hot smoking is not for preserving the fish, cold smoking is used for preserving. In the fridge I would presume up to 4 days.
Bit of pepper bro. Good video.
I would've added a touch of sugar ( darker ) for a more of a cure.
I would remove the pin bones at some stage.
For how long can I preserve the Mackerel with this smoking method?
I would have thought this method would be better for fish you are shortly to consume.
I'm not saying you can't preserve mackerel in this manner or similar, but I don't think OP is trying to show us how to preserve mackerel, as much as how to smoke it for taste.
I have two smokers ,one I paid £40 for and an identical one I bought in Lidl’s for £20 and I’m really pissed as I gave one of those roasting trays away to a friend, I think the roasting tray is probably the cleanest way to go, so I might be asking for my tray back. Lol
Wow sensational @roshieboy
Something I would change:
I would remove the center bones... just cut the middle line of the fish ;)
4:27 - you can see what needs to be removed :P
Not the same.... I use to smoke it as well. I never had to use salt because the fish was already salty. Smoked till it's a little dry and the fat starts to seep out.
I tried with a shop bought smoker, like the one you showed at the biggining, I didn't salt the fillets, however after 15 minutes the fish tasted like it had been in a house fire 🙄 what did I do wrong, it tasted so bad I felt guilty for killing it..
What kind of chips did you use?
My tip: go into the hedge rows and look for hazel trees coppice a bit off and peel the bark off then cut up/spilt with an axe just break it down thin and use this for smoking it is food porn I use on the BBQ also wrapped in tin foil pricked with a fork
17 who disliked this, had never smoked anything in their life.
lel, a litttttle bit of salt 4:00
Oh .... I clicked the video cause I saw the word lamb !! xD
Have you tried smoking a whole Mackerel?
Why did you not de bone the fish before you smoked it.
Steve Lamb must buy salt by the tonne 😂😂😂😂
Dried smoked mackerel carcass
DASHI
Did you clean your Nan's casserole dish afterwards?
A tip for all, no need to gut the mackerel, just fillet as they are. Works fine.
Too oily for stock?! Lmao 🤣
Lost a lot of cred with me on that one.
Mackerel guts as bait for what? Certainly not fishing bait. DINT BOTHER, use the head for bass but that’s about it
rays, bass, huss, trope, etc.
@@ballskin mackerel guts? Strange, I’ve fished for all of those species for over 20 years and never heard of anyone just using mackerel guts??? 🤔
@@ballskin so how you hook that mess? Keep it on the hook?
@@geoffsaunderson5766 you can thread the guts by hooking them multiple times or partially freezing them. apparently elastic works well too. leaving the head on with the guts is probably the most attractive to fish though.
Mackerel guts is not good bait lol, it’s not worth saving, head is
fish with red eyes is not fresh...
The mindless music makes me want to switch off. I know that music is subjective and that some people think it adds to the vid but I find it off putting and it really is not needed. The vid stands on its own two feet.
Good but then you spoiled it by cooking it on a giant flame pit, which if any of us had, we wouldn't need to be watching this video. Don't know why you didn't just put the pan on the hob to show people how to do it without having a fucking smoke pit.
That doesn’t look that fresh.
youre not hugh fearley whittingstall who are you