Smoked Mackerel & Sardine Market Platter

Name: Smoked Mackerel & Sardine Market Platter
Cuisine: Israel
Ingredients: 15 × 600–800 g Whole mackerel; 20 kg Whole sardines; 5 kg Kosher salt; 4 kg Fresh dill; from 50 lemons Lemon zest; 80–100 kg Wood (alder + apple)

A recipe from Israel.

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Smoked Mackerel & Sardine Market Platter

Nutrition (per serving)

560Calories

64 gProtein

8 gCarbs

42 gFat

2 gSugar

2000 mgSalt

Ingredients

15 × 600–800 g Whole mackerel
20 kg Whole sardines
5 kg Kosher salt
4 kg Fresh dill
from 50 lemons Lemon zest
80–100 kg Wood (alder + apple)

Method

Day 1–3 (cure): Mix salt, dill, lemon zest. Coat fish inside & out. Refrigerate uncovered 48–72 hours.
Day 4 (dry): Rinse cure → pat dry → air-dry in fridge 12–24 hours.
Day 5–6 (smoke): Cold smoke at 25–30°C 24–36 hours → optional hot smoke finish at 80°C 3–5 hours.
Day 7 (rest & serve): Rest 24 hours → fillet mackerel, leave sardines whole.
Serve on huge boards with garlic-tahini cream, amba, schug, cucumber-dill salad, and fresh pita.