Originally Posted by Seafever
you have to bleed and gut them right away
brought back two small mackerel from tahsis.caught dozens more,(one actually weighed just under 3 lbs) but kept two on the last day to give them the benefit of the doubt for smoking
one i bled, one i didn't. the one i did bleed flesh was quite firm and turned out really well! similar texture to that of canned tuna... just a smoky flavor and a bit drier.
the one i didnt bleed... well, the meat turned to mush on the fillet. didn't even bother smoking it. lesson learned.
for the record everyone - mackerel are actually quite good smoked. used a simple brown sugar and salt brine.