Hubby has been busy smoking mackerel. The wood chips he uses now are saved from when our Douglas Fir was taken down. He has a sack full - I guess that will last a while. It seems to work well. We had fried mackerel fillets for supper last night, and we have smoked fillets for lunch today. Sometimes I make pâté with the smoked mackerel - just for a bit of variety.
You clearly enjoy the artisanal approach to food in your household. Would be an idea here too, as French smoked fish is a bit strange to our taste, apart from the kippers that come from a smokehouse in Boulogne, and which you see in supermarkets here occasionally. We have a log fire that burns oak, but I'm not sure Mrs L would appreciate raw fish hanging in the cheminée.
Oh this is good to see! Harry eats so much mackerel & our youngest son in NZ is really into fishing & smoking things! Mackerel is so good for you too. Your own wood chips too…
So where do you catch the Mackerel. As a child my grandfather
would visit on some Sundays, carrying a tub of salted mackerel
We would soak them and then have them with fried potatoes for a morning meal; memories
@tosee Hubby fishes off the coast near Aberdeen and Stonehaven in the north east of Scotland. Sometimes from then rocks, sometimes from a canoe (weather dependent). The canoe is, of course, more productive. He just loves those days out with his pal. I think the season runs from June to September, ish. We freeze the fish he catches and eat it throughout the year, sometimes pan frying, sometimes smoking. I've never tried salting or pickling. Perhaps I should?
would visit on some Sundays, carrying a tub of salted mackerel
We would soak them and then have them with fried potatoes for a morning meal; memories