The gunwale clamps on our mackerel stripper are adjustable to fit any size boat, big or small! These whiz spent line off reels but they spew it just as messily all over the place, despite best efforts to direct the discard into a suitable receptacle. You want something easy to use, within your budget, that will above all get the job done. Please shoot me a pm with any interest in one and I will forward my phone # to you. JavaScript is disabled. Thanks for sharing this wonderful recipe. Remember above all that you are creating a brine, not seasoning a soup. The procedures should work equally well with its cousins, such as King or Spanish mackerel. However, I wouldn't mind having one made out of aluminum or stainless. You do not need an overwhelming array of flavours to accompany it as they may actually overwhelm it. While the King of Fish (salmon) retails at a price more than many can afford, mackerel is one of the cheapest fish on the market and just about as underrated as fish gets. While it is of course essential to remove the mackerel fillets from the main skeleton of the fish before they are smoked by this method, the decision on this occasion was made to stop at that stage and not fillet them completely by removing the smaller bones. I too would love to see what t he final product looked like.....and what do you think you would sell them for?? Easy to use Fishing System. http://downeastboatforum.com/commer...w-fishing-mackeral-via-bandit-reels-9617.html, Westbrook, CT (The Asshole State). Looking for one of the hand cranked mackerel jigging rigs. Thanks for sharing the smoking mackerel. John. Rose Clearfield from Milwaukee, Wisconsin on September 14, 2012: Your step by step photos are great! Hope you get a chance to try smoking for yourself and that you're as pleased with the results as I was. Click below to see the stripper in action! This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register. It will go into my list of favourite recipes.

My old man is looking for one now. Yes, home smoked mackerel is a very different proposition from the supermarket stuff and it is really easy. It is nigh on impossible to provide a specific recipe for this, for several reasons. Brine recipes will vary as much as cake or biscuit (cookie) recipes but the most important point is that you must not underestimate the amount of salt required. Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 29, 2012: Hi, Allie. It did take some experimenting to come up with this brine mixture but I don't think I would change the mix described here any further as it works so well.

thats a hot smoke . Second, the amount of solution required and the salinity will vary depending upon the quantity of mackerel, the water quality and the salt type used. Firstly, this is a rustic (old-fashioned, if you like) recipe and concept. The mackerel stripper removes fish automatically from the fishing line, without having to stop your fishing reel. I am coming for dinner. The skin is so thin and delicate you could get in to all sorts of trouble, potentially and seriously damaging the fillets. While it is of course essential to remove the mackerel fillets from the main skeleton of the fish before they are smoked by this method, the decision on this occasion was made to stop at that stage and not fillet them completely by removing the smaller bones. For a better experience, please enable JavaScript in your browser before proceeding. The mackerel fillets are soaked in the brining solution for twenty to thirty minutes. Add the salt gradually.



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