Warm smoking mackerel (Haloson)
Start by removing the gills and guts. Wash the fish gentle.
Dry salt the fish for about two hours,
Sprinkle the fish with coarse salt. Place them
on a tray with belly upwards. Then sprinkle a little sugar and dried dill in the belly. Place the tray in the refrigerator.
After two hours wash the fish and let them dry for another two hours.
Hang them on a metal spir by penetrate
them through the eyes.
Place them in the smoker (I use an off-set smoker) and let the temperatur rise to 75C.
Then lower the temperatur, with sawdust and adjusting the valves on your smoker, to 50 to 60C. Continue smoking for 2 - 2.5 hours until