When I lived in the Charlotte, North Carolina area full time, I had the good luck of having an absolutely wonderful neighbor.  Historically, I agreed with G.K. Chesterton, the English Christian apologist from the first of the 1900s, who said:

“The Bible tells us to love our neighbors, and also to love our enemies; probably because generally they are the same people.”

After all, one’s house and grounds is one’s castle.  And, castles do not have folks that can peer into your windows!

Regardless of the logic, Rick, his wife and beautiful daughter have taught me that a great neighbor is better than a “moat” around the castle!  Way better!!

Rick is a fellow raised in the mountains of North Carolina.  He loves to hunt, fish, cook, party hardy and help folks when he can.  In my book, I write about “Angels on Earth”.  He didn’t make that essay, but now that I think about that, I have no idea  why he didn’t.

Here is Rick’s recipe for Smoked Mackerel.  It is an oily, dense fish, so if you are smoking something else, stop when it’s ready, not when the specified time runs out!  If you do not know how to tell when fish is ready, I have a book for that!

Rick's Smoked Fish

 

Author: Little Ricky

Recipe type: Entree

Prep time:  15 mins

Cook time:  3 hours

Total time:  3 hours 15 mins

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Ingredients

• 2 Pounds Mackerel Fillets
• 1 Cup Water
• ½ Cup Kosher or Sea Salt
• ⅓ Cup Lemon juice
• ½ Cup Chopped Yellow Onion
• 2 Cloves Garlic Peeled and Crushed
• ¼ Cup Soy Sauce
• ¼ Teaspoon Crushed Red Pepper or More to Taste
• 3 Tablespoons White Wine
• 1 Pinch Ground Nutmeg
• Apple Wood
• Mesquite Wood

Instructions

1. Add all of the ingredients, except the woods, to a dish large enough to accommodate your fish fillets. Whisk together vigorously to combine.
2. Add fillets to the dish and turn to coat in the homemade brine. Cover with plastic wrap or dish's own top and refrigerate overnight. Turn fish when you can.
3. Before smoking, remove fish from brine and rinse in the kitchen sink. Place on a platter and allow to rest for 1 hour at room temperature. Smoke over very low heat until done (insert a dinner fork, twist fork, and if the fish flakes, it is done).
4. Rick smoked the pictured fish fillets for 3 hours. Obviously, he placed them to the side of the cooker away for the hot spots. White fish types will require much less time.
5. ** Be sure to use your apple and mesquite chunks or chips throughout the smoke.

3.2.1255

Before the smoke