smoked mackerel

[Zigs]

hi,

 

i smoke mackerel by first salting the fillets down in dry salt, then soaking overnight with a change of water to remove the excess salt, usually with sucess. the last load i smoked i froze on an open tray, as usual. i went to bag them up & found several had exploded from the inside, is this salt crystalisation or aliens ?

can salt crystalise at sub zero temperatures ? should i eat these fish or take off & nuke the whole site from orbit, i'm told this is the only way to be sure

[H.A.]

'Exploding' mackerel ....... (tee hee)

 

reminds me of a Monty Python sketch!

 

The last batch I did was straight fillets over oak dust for 1 1/4 hrs.

 

Perfick!

[Guest jay_con]

at a guess its the bloody aliens again.

 

dont worry, will smith and the men in black are on their trail.

[Jim Roper]

H.A.:

'Exploding' mackerel ....... (tee hee)

 

reminds me of a Monty Python sketch!

Intercourse the penguin!

[Zigs]

where do penguins come from ?

[H.A.]

I think they bee related to zebras and nuns?

[Zigs]

ah, like a zeedong then, a cross between zebras & anything that fancies zebras (quote- the late great douglas adams)

[Newt]

ziggy searchfield:

i smoke mackerel by first salting the fillets down in dry salt, then soaking overnight with a change of water to remove the excess salt, usually with sucess. the last load i smoked i froze on an open tray, as usual. ...

Don't you use any heat & smoke when you 'smoke' them?

[phil dean]

i think the phrase is "cure" rather than "smoke"

[Newt]

Thanks Phil.

 

Are the two terms often used interchangeably in the UK?