The very, very tastiest smoked mackerel: who makes them? That was the big question today at the 42nd Dutch Championship smoking mackerel in Petten. Today, among other things, it resulted in an exciting battle between two men from Limmen: Smokey John and Smokey Rob. John would love to win, but often had to lose out to his fellow townsman and defending champion Rob.
“Yesterday I was a bit nervous,” says four-time Dutch National Championships smoking mackerel Rob smokey Huijsman. “You just never know, it’s always a question mark.” That is perhaps the best thing about smoking this saltwater fish, the outcome remains exciting.
“One has a square barrel, the other a wooden cabinet, and the other does it again on a griddle,” says John smokey Shipmaker. “But,” says smokey resolutely, “If the taste is good, you’ve reached your goal.”
Healthy fight from Limmen
The Limmense Rob and John are both smokers at heart. “Every year I say, I’m going to beat him. This year I’m going to try again,” says John. His friend from Limmen has already won the Dutch championship four times, but he hasn’t won yet.
But actually it goes smokey John didn’t care about the game at all. “With this beautiful weather, and this great organization, I just like to smoke a nice fish.”
Despite the kind words of both men, there is not only smoke, but also tension in the air.
Wood, salt and the right heat
To make a difference in taste, it already starts with the preparation. “You have to start brining,” says organizer Bob Groen. “If you don’t perform that step properly, you will notice that in the taste.”
After that it’s a matter of firing dry. “That has to be the right temperature to kill all bacteria,” says John. “And then comes the wood. I myself use a mix of different species to get the right taste,” says Rob as he chops another piece of wood in half.
But both men failed to win today. John’s mackerel was good for a fifth place, Rob’s had to make do with a ninth place.