Apple Smoked Mackerel in a kettle BBQ
Smoking fish is a traditional means of preserving food. Not something we rely on quite so much in this age but smoked food just also happens to be delicious.
Using some apple wood chips and charcoal, I smoke some fresh mackerel fillets. My biggest dilemma is waiting for the fish to be cold, leaving them overnight in a fridge the flavours develop and mature but they taste so good they typically don't hang around that long.
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