Smoked King Mackerel

Alright y’all, here’s how to take that big ol’ oily sumbitch of a King Mackerel and turn it into smoky, flaky, mouth-slappin’ magic. Whether you’re workin’ with fillets or steaks, this recipe’ll turn that fish from “ehh” to “hell yeah” quicker than a raccoon can tip over your trash can.

🐟 Ingredients:

• 2–3 pounds King Mackerel fillets or steaks (skin on or off)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 4 cups cold water
• 1 tsp garlic powder
• 1 tsp onion powder 
• 1 tsp black pepper
• 1 tsp crushed red pepper flakes
• cooking spray (for grates)

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🧂 Step 1: Brine the Fish

1. In a large bowl, mix salt, sugar, and water until dissolved.

2. Add optional spices if you like a bit of heat or extra depth.

3. Submerge the mackerel in the brine. Cover and refrigerate for 2–4 hours.

4. Remove from brine, rinse under cold water, and pat dry with paper towels.

5. Let the fillets air-dry on a wire rack for 30–60 minutes (this forms the pellicle, a tacky layer that helps smoke cling).

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🔥 Step 2: Prep the Smoker

1. Oil the grates lightly to prevent sticking.

2. Preheat your smoker to 200–225°F.

3. Add wood chips 

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⏲️ Step 3: Smoke the Mackerel

1. Place fillets skin-side down (if skin is on) on the smoker rack.

2. Close the lid and smoke for 1.5 to 2.5 hours, depending on thickness.

3. Internal temperature should reach 145°F, and the fish should flake easily.

4. Glaze with a mix of honey and lemon juice in the last 15 minutes for a sweet finish.