Step 1

Apply the kosher salt to the mackerel, sprinkling both sides on each fillet. Leave fish to dry brine for 45-60 minutes.

Step 2

Rinse mackerel with tap water and pat dry with paper towels. Place on a cooling rack to dry completely.

Step 3

Heat up smoker or charcoal grill to 275°F (135°C). If you are using a charcoal grill, set up for indirect grilling with your coals placed up at one end of the grill chamber.

Step 4

When your smoker is at cooking temperature, place mackerel on grates and cook for two hours. The fish will be done when it has developed a golden brown color and flakes when touched with a fork or prongs.

Step 5

Remove from smoker or grill. Either carve into smaller pieces or enjoy whole.