You remember the mackeral I caught with my friend on the little yellow boat yesterday when we went sea-fishing, well, I took most of them home because I blithely said “no worries, I can smoke them” forgetting what immense hard work it always is.

Anyway, I spent that evening gutting and filleting (exceptionally badly) each mackeral and putting them in a brine for a few hours to form a “pellicle” – A pellicle is a thin, tacky skin of denatured surface proteins that forms on meat, poultry, or fish when air-dried after curing or brining.

The fillets were then dried on a rack overnight in the fridge as well.

This morning found me moving my cold-smoker to one of my many old sheds.  It sat on a rickety chair I found (now I look at this photo, I think I must make it a bit more level for optimum smoking and possibly safety!)

This shed is not an easy shed to get to – I had to “Prince-Charming-like” in Cinderella hack my way to my destination through our wild garden.

All day, I have been regularly checking my smoker as a) this is a new location for it and b) I didn’t want it to stop smoking until it had used up all the sawdust.  Last checked, I have another few hours to go.

But I think I might try a couple of fillets tonight and then give my friend, whose boat it was, his fair share too.  The rest will be probably be made into smoked mackeral pâté.

Next time I offer, I must remind myself just how much effort it is.  I hope it’s worth it.