The art of smoking fish

The art of smoking mackerel was something passed down to me by my father. It is simple that any idiot can do it???

INGREDIENTS

One mackerel per person
100 grams of sugar (brown or natural)
50-100 ml of cheap whiskey



Method

Find a large baking dish. Fill this with about 100 grams of brown sugar and then slash some whiskey in the sugar. Place your fish in the marinade but don’t for get to score the fish so as the marinade will soak deep into the flesh. Let this soak for around 20 minutes and it will then be ready for the smoking.


Work up your smoker and let the fuel burn down. This will create a more even temperature. Then fill the bottom of your smoker with the shaving and smoke each fish for about 20 minutes. This may vary from the size of your mackerel.