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 done.


  • Clean

    Very fresh haloson cleaned for guts and gills

  • Salting

    Salt with sea-salt, a little sugar and dill

  • Drying

    Hang to dry for a couple of hours

  • Monitor the temperature

    Rise temperature to 80C. Then lower to 50 to 60C. and continue smoking for 2½ hours.

  • Ready to eat

    No need for resting.


    Delicious as is or on a slice of buttered bread