How To – Smoked Spanish Mackerel

Posted on by mikefiniguerra

Step 1 –

Fillet spanish mackerel leaving skin-on

Step 2 –

Brine for 12 hours in salt, brown sugar, ice water, soy or ponzu sauce

Step 3 –

Dry fillets and coat with seasoning (Old Bay, garlic powder, black pepper etc.)

Step 4 –

Smoke for 2 hours at 215° for 2 hours using wood chips of choice (apple, cherry, hickory etc.)

That’s all there is to it!

 

Published by mikefiniguerra

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