Hot-Smoked Mackerel in a Home Smoker
Incredibly tasty, appetizing, melt-in-your-mouth, light and wholesome! Hot-smoked mackerel in a home smoker turns out fantastic and uses only two ingredients - fish and salt. It’s one of the most budget-friendly methods, and it’s not just for mackerel!
Updated : 16 January, 2026
Easy
About 20 min.
Ingredients
2
Mackerel
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make hot-smoked mackerel? Prepare all the needed ingredients. Besides what’s listed, you’ll also need wood chips and natural kitchen twine. Choose fresh mackerel with firm flesh and no damage - bright gills and clear eyes. If it doesn’t look like that, skip it. To thaw frozen fish, place it on the bottom shelf of the refrigerator and let it thaw completely.
Step 2
Prep the mackerel first. Remove the head and slit the belly. Remove the insides and remove the black membrane - it makes the fish bitter. Rinse well, pat dry, and salt the inside of the belly and the outside.
Step 3
Then rinse the fish with cold water and pat dry inside and out with paper towels. Sometimes mackerel can split after cooking if it’s over-smoked; to help prevent this, tie it with twine.
Step 4
Before smoking, the fish should be air-dried a little. Hang it in a well-ventilated place, covering with cheesecloth to protect from insects and dust. Leave it like this for 2 hours. Then the fish will be firmer and smoke properly, rather than turning out “boiled” with a smoke smell.
Step 5
Moisten the chips (best: alder or apple wood) with cold water and spread them on the bottom of the smoker in an even layer about 1 cm (≈ 3/8 inch) thick. Install the lower rack level (if your smoker has one).
Step 6
Place a drip tray on the lower level to catch fat so it doesn’t burn during cooking. Install the second rack and lay the prepared fish on it. If you want a strong smoked color, place the fish directly on the rack. If you prefer a lighter color, wrap the mackerel in a single layer of cheesecloth. Close the lid and set the smoker on a charcoal grill over prepared heat.
Step 7
Once smoke starts coming from under the lid, start timing and smoke the fish for 25 minutes. After 10 minutes, open the lid and wipe off the soot so it doesn’t drip onto the fish (it will make it bitter). Remove the smoker from the grill, let it stand for 10 more minutes, then open the lid. Take the fish out and remove the cheesecloth.
Step 8
Let the mackerel cool and serve.
Step 9
Enjoy your meal!
Author note
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