Mackerel are high in omega-3 fatty acids, though not very popular in the U.S. because of its rich, prominent flavor and high oil content.
This oily fish works well for hot smoking - the flavor jumps out when using this process.

Cold Smoking is a process that using time, temperature and air flow to create a slightly cooked, texture sensitive product that is open to other flavors, extremely healthy and quite delicious.

Cold Smoking is a process that using time, temperature and air flow to create a slightly cooked, texture sensitive product that is open to other flavors, extremely healthy and quite delicious.

Cold Smoking is a process that using time, temperature and air flow to create a slightly cooked, texture sensitive product that is open to other flavors, extremely healthy and quite delicious.
Located in the Ivy City section of Washington DC, Fenwick Smoke House is a joint venture between Smoker extraordinaire Ron Goodman (who has over forty years experience producing some of the best smoke fish in America) and Oceanpro Industries. Using tried and true recipes and methods in a small batch

Cold Smoking is a process that using time, temperature and air flow to create a slightly cooked, texture sensitive product that is open to other flavors, extremely healthy and quite delicious.
Flavored with a hint of Vodka and and Lemon, made with Fenwick Smoked Salmon right here in Washington DC