Kippered Recipe

Prepare fish

If using whole fresh mackerel, rinse and pat dry with paper towels. Gut and butterfly the fish by splitting down the belly and opening flat; leave skin on. If you purchased ready kippered (split and smoked) fish, simply rinse briefly and pat dry.

Make cure

In a small bowl combine coarse sea salt, brown sugar, freshly ground black pepper, crushed coriander seeds (lightly crush with a mortar and pestle or the back of a spoon) and crumbled bay leaf. Mix thoroughly so the sugar and salt are evenly distributed.

Cure the fish

Lay a large piece of plastic wrap on a tray. Sprinkle a thin layer of the salt-sugar cure on the plastic where each fish will sit. Place the fish skin-side down (or flesh-side up if using kippers) on the cure and rub a little of the mixture over the flesh. Pour 1 tablespoon (about 15 ml) of white wine or apple cider vinegar over each fish to help the cure penetrate and add brightness. Cover the fish with the remaining cure, pressing lightly so it adheres. Wrap tightly with plastic wrap and place in a shallow dish to catch any liquid. Refrigerate for 1 to 3 hours for a light cure (for tender, slightly firm flesh) or up to 8 hours for a firmer, more pronounced cured flavor. Do not exceed 12 hours for small mackerel to avoid over-salting.

Rinse and dry

After curing, unwrap the fish and rinse thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. Place the fish on a rack set over a tray and refrigerate, uncovered, for 30–60 minutes to form a tacky pellicle; this helps smoke adhere if you plan to cold-smoke. If you are not smoking, proceed to roasting/grilling.

Cold-smoke (optional)

If you have a cold smoke setup: prepare cold smoking chips (e.g., oak or apple). Cold-smoke the cured fish at 20–30°C (68–86°F) for 1–3 hours depending on desired smokiness. Monitor to avoid cooking the fish. Cold-smoked fish will keep a silky texture similar to classic kippers.

Hot-smoke or roast/grill (alternative)

To make a hot-smoked style (fully cooked): preheat your smoker to 90–110°C (195–230°F). Place fish skin-side down and smoke for 45–60 minutes until flesh flakes easily and reaches an internal temperature of 63°C (145°F). For oven roasting: preheat oven to 200°C (400°F). Place fish skin-side down on a lightly oiled baking sheet or in a roasting pan and roast for 12–18 minutes (depending on size) until cooked through and slightly caramelized at edges. For grill: preheat to medium-high, oil grate, grill skin-side down for 6–8 minutes, flip and grill 2–4 minutes more until cooked through.

Finish

When fish is cooked or smoked to your liking, brush or drizzle with olive oil or melted butter and squeeze fresh lemon over the top. Let rest 2–3 minutes.

Transfer kippered fish to a platter. Scatter chopped parsley and sliced red onion over the fish. Serve immediately with lemon wedges and your choice of buttered toast or boiled new potatoes. Leftovers: store cooled fish in an airtight container in the refrigerator for up to 3 days.