Smoked Mackerel: Times, Temps & Why It Takes Smoke So Well

Mackerel might be the most rewarding fish you can smoke. It is oily enough to forgive a longer cook, and that fat carries smoke flavour in a way lean fish simply cannot. Brine it, dry it, then 225°F for about 90 minutes to 145°F.

How to smoke mackerel

1. Brine 4 to 6 hours in a salt-and-sugar cure. Mackerel’s strong flavour stands up to a slightly saltier brine than trout.
2. Score the skin in a few shallow diagonal cuts so the fat renders and smoke reaches the flesh.
3. Dry to a tacky pellicle, 1 to 2 hours uncovered in the fridge.
4. Smoke at 225°F for about 90 minutes to 145°F. The high oil content means it stays moist even if you run slightly long.

Pitmaster tip

Because mackerel is oily it takes smoke fast and hard. Use a mild wood and resist the urge to over-smoke – an hour and a half of alder is plenty.

Best wood for mackerel

Seafood wants mild wood. Alder is the traditional choice, with apple, cherry, maple and pecan all excellent. Avoid mesquite and go easy on hickory – what suits a fourteen-hour brisket will overwhelm a short seafood cook.

Frequently asked questions

Is mackerel good for smoking?

It is one of the best. Oily fish hold smoke flavour far better than lean fish and are much harder to dry out.

What temperature should smoked mackerel reach?

145°F internal, when the flesh is opaque and flakes easily.

Do you smoke mackerel skin on?

Yes. The skin holds the fillet together and the fat beneath it bastes the flesh as it renders.

Plan your cook

Set your weight and when you want to eat and the calculator above schedules the brine, the pellicle rest, the smoke and the finish. See also the smoked seafood hub and the full smoking times and temperatures chart.

Times & temperatures

📊 See the full smoking times & temps chart for every cut →