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Smoked mackerel recipe!
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Fresh mackerel caught on Kinvara Bay, we fillet each fish and leave it overnight covered in salt to pull all the extra water out and get the tough consistency in the flesh. Rinse it properly to get rid of the salt and leave it in cold water for about 1 hour to pull as much salt out the meat and dry it with paper towels. Season the fish with some seasoning of your choice and put it in the smoker at a low temp for a few hours. When the fish is ready and the meat reaches 160F is ready to be consumed.
Enjoy and Bon Appetit!
Enjoy and Bon Appetit!
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