http://www.vicfisher.co.uk/mackerel-smoking/ My sea angling exploits and information on sea angling in and around the Brighton area of Sussex Tue, 09 Mar 2021 01:53:43 +0000 hourly 1 https://wordpress.org/?v=4.2.34 http://www.vicfisher.co.uk/mackerel-smoking/comment-page-1/#comment-2467 Thu, 10 Jun 2010 13:39:39 +0000 http://www.vicfisher.co.uk/?p=1218#comment-2467 Used two heaped tablespoons of wood dust, also added some flaked, dried Bay leaves, Thyme and Tarragon to the dust which really lifted the flavour. A Chinese method that we’ve used before for smoking poached chicken is to use two dessert spoons of tea leaves mixed with one dessert spoon of sugar – haven’t tried it with fish yet but is delicious on the chicken.

]]> http://www.vicfisher.co.uk/mackerel-smoking/comment-page-1/#comment-2466 Thu, 10 Jun 2010 13:01:23 +0000 http://www.vicfisher.co.uk/?p=1218#comment-2466 Thanks for the description of using the fish smoker. I’ve just got one too, but my first effort was a disaster. Too much smoke and too hot I think – how much chips/sawdust do you use? I filleted my mackerel which would make it much quicker anyway.

]]> http://www.vicfisher.co.uk/mackerel-smoking/comment-page-1/#comment-2408 Sun, 16 May 2010 15:51:40 +0000 http://www.vicfisher.co.uk/?p=1218#comment-2408 […] This post was mentioned on Twitter by Vic Fisher. Vic Fisher said: Entry:: Mackerel Smoking http://bit.ly/coEmfB […]

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