Stove-top Smoked Fish

I love the fact that I can smoke fish anything at home, with tea, or coals or with an incense mix my sister brought back from Dubai for me yonks ago and long before my trip.


It’s a fairly simple process with no special equipment required.

All you need are:

  • Smoking mix – homemade or store-bought
  • Foil paper
  • Preferred – a rack
  • Pot/ Pan with a lid which fits snugly

Before you begin, ensure you do this in a well-ventilated area

Step 1: Prep the ‘meat’ – fish, chicken, tofu are all game

I used fresh fish in this recipe – thank you ChiO for your question.  

You can use par-cooked meats but watch so you don’t over-cook. 

I like to debone my fish prior to smoking and this is quiet easy with mackerel – today’s choice.

I split it down the centre, lay it on its side and gently put my fingers underneath the centre bone.


Then, gently – sharp things and all, I wriggle it loose, and off the flesh.


A snip at the head and we are mostly bone free.


Step 2: Season

In this case, I used a combination of coriander seeds and black peppercorns with salt


Season the fish – both inside and out.


Step 3: Set up smoker

Line a pan with two or more layers of aluminum foil. Add 1 – 2 cups of the smoking mix, to create a bed, an inch or so thick. Place your rack on the mix and set the lid to seal


Light the stovetop and let smoke for 3 – 5 minutes. Remove lid and set fish on the rack. Replace lid and leaving fire on medium, let smoke for 12 – 15 minutes.


Turn heat to low and check on fish. The skin should be golden and the flesh cooked through in the thickest part.


Remove from heat and turn off stove top.

Discard burnt smoking mix.


Serve fish as you will. In my case, atop a delicious cassava and coconut salad. Yum.


Easy as pie. And delicious to boot.

Are you a smoked fish fan? It also works a treat with chicken, particularly the breasts,… and duck.[wpurp-searchable-recipe]Stove-top Smoked Fish – – – [/wpurp-searchable-recipe]


  1. Great post. Am always scared of smoking things but this looks simple. I will try it out but pls how do we get the smoking mix or rather what is the combination of smoking mix.

  2. Yay for the redesign! I love it! Can you check you rss feed, I’m subscribed through rss and I don’t think they’re coming through.

    The fish looks amazing… smoking is one of those techniques I’ve always assumed was complicated, I don’t think I’ve ever smoked anything in my life, but this looks so simple/easy and could be used in very interesting ways. Who knew…?

  3. This looks tantalizing indeed. All i think of when i see smoked mackerel is Moinmoin + Cold garri and Gnut. DId you start off with raw or parboiled fish?

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