Smoked mackerel

Smoked mackerel is mackerel that has been cooked by smoking, prepared either whole and gutted or as fillets, by hot smoking at temperatures between 50 and 80 °C or by cold smoking at up to 30 °C. The oily flesh of mackerel takes up smoke flavour readily and stays rich and moist, with an appetizing golden skin. Because it is an oily fish, it is valued for its omega-3 content but must be kept refrigerated with a strict cold chain, and processors watch histamine formation, since scombroid fish can accumulate histamine if temperature-abused, as well as keeping smoke-derived contaminants within limits. It is eaten hot or cold, on its own or in salads and pates.