Smoked Mackerel or Rainbow Trout

1. 1

   In a thick-bottomed pot, combine the water, salt, soy sauce, and maple syrup and bring almost to a boil over medium-high heat, stirring to dissolve the salt.

2. 2

   Take it off the stove and chill it in the fridge.

3. 3

   Lay the fish in a plastic container with a tight-fitting lid, cover with the cold brine, and cover with the lid.

4. 4

   Refrigerate for 6 hours.

5. 5

   When you are ready to smoke, start your smoker.

6. 6

   It should be barely warm when you start, and it should take about 30 minutes to reach 85F (30C)inside the smoker that is.

7. 7

   It is now that the fish take on that distinctive crust that makes them look smoked.

8. 8

   After 1 1/2 hours, the smoker should be at 150F (65C).

9. 9

   At the 2-hour mark, it should reach 200F (95C).

10. 10

    At this point, the internal temperature of the fish should read (on a good-quality, well-calibrated electronic thermometer) about 140F (60C).

11. 11

    Make sure there is always a good cloud of smoke.

12. 12

    (I suggest taking readings at 20-minute intervals to make sure you dont overshoot that 140F mark.)

13. 13

    You can store the smoked fish in the fridge for up to a week, or you can freeze it for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.