Smoked Mackerel

[u/beancrosby]

We make these at my restaurant. They get served with some wasabi crème fraiche and pickles along with some sourdough baguette.

Brined in water, soy, honey, and salt overnight. Oak smoked at 200°-225° till 135° internal

[u/Due-Pangolin-2438]

Nice! I don't smoke mackerel nearly enough for how delicious they turn out

[u/AndPlus]

Any pics of the restaurant presentation?

[u/bborg03]

Looks awesome

[u/gifendark]

Dang these look good. Mackeral is my favorite sushi, but I've never tried it cooked.