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Smoked Atlantic Mackerel or Bluefish
Smoked Bluefish is a delicious alternative to cured salmon, and it’s easy to make at home. If you don’t have a smoker don’t worry; smoked salt and your oven make a perfectly good substitute! Tastes great on our ancient grain bagels with capers, onions and cream cheese.
Ingredients
Scale
- 1 lb Atlantic mackerel or bluefish
- 1 tbsp fine sea salt or smoked salt
- 1 tbsp sugar
Instructions
- mix salt and sugar
- Sprinkle salt and sugar evenly over both sides of the the filet.
- place skin side up, uncovered, on a simple Cooling rack with 3-4 inch legs. Set rack on top of sheet and place inside your fridge.
- Let them cure for 24-48 hours, until the salt has fully penetrated and the texture has firmed slightly.
- Bake in oven or smoker at 275° for 2 hours and then enjoy!
- Will keep in the fridge for at least one week or the freezer for 6 months.