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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

  1. mix salt and sugar
  2. Sprinkle salt and sugar evenly over both sides of the the filet.
  3. 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.
  4. Let them  cure for 24-48 hours, until the salt has fully penetrated and the texture has firmed slightly.
  5. Bake in oven or smoker at 275° for 2 hours and then enjoy!
  6. Will keep in the fridge for at least one week or the freezer for 6 months.

 

 

 

  • Author: Ben Lester

Find it online: https://localgrain.org/smoked-atlantic-mackerel-or-bluefish/