Hot smoked mackerel from Smoking Hot & Cold: Techniques and Recipes for Smoked Meat, Seafood, Dairy, and Vegetables (page 32) by Charlotte Pike

  • oak shavings
  • mackerel fillets

  • EYB Comments

    Requires refrigeration for 14-26 hours. Can substitute oak chips for oak shavings.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for 14-26 hours. Can substitute oak chips for oak shavings.

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