Smoked Fish

[Leif]

Having noticed and increased interest in smoking fish I thought I would provide a simple recipe. There are so many different methods, brines, smokers ect. and it can be confusing. Here is a simple recipe that HOT SMOKES any fish on your standard Gas BBQ grill.

I have provided a simple brine solution and what you need and how to smoke fish on your grill at home. In this case we are smoking fillets but you can use whole fish(smaller) or split fish with the bones in it.


Get a cast iron smoke box at Home Depot or other retailer
Buy a bag of chips for smoking. I like Apple for fish but you can use any chips. I often see hickory chips in the stores and is always available.

Brine solution
2 quarts water
1cup kosher salt
1 1/4 cup brown sugar
3 bay leaves

6 lbs of ling, blue, bass, ect... fillets

After rinsing the fish pat dry.
Place fish in a glass shallow container
Pour brine over fish
Cover and refrigerate at 3-10 hours
Drain fish rince in cold water well
Let fish dry on a rack for an hour or two (don't skip this part)

Brush fish with olive oil or spray with Pam olive oil spray.
Spray smoker rack(grill rack with pam)

At this point you may coat with seasoning as well some use..Old Bay, Pepper, Paprika ect.

Now smoke them with your favorite chips.

Smoking instructions

Soak the chips(enough to fit in the smoke box) for at least a half hour in hot water.

Put the chips in the smoke box and directly on top of burner or coals. keep grill on high until the box starts to smoke. 15-30 minutes.

Turn grill to lowest setting.

Spray fish and grill racks with Pam again

Place fish on top rack of grill or turn off one side of the grill and place fish on opposite side of smoke box.

Keep covered and smoke for about 30 min to 2 hours depending on the temperature of the grill thickness of fish and preference of doneness. Keep checking as to not over cook the fish.


Any questions/comments feel free to ask or PM

Leif

[MartyS]

I use a charcoal smoker, but the methodology is similar.

I can add some numbers that may be useful. Smoke the fish at about 200 degrees, nice and slow. Doneness is an internal temperature of 160 degrees, measured in the thickest part of the fish.

As Leif said, smoking time varies, fillets that are thick like good sized bluefish or blackfish can take up to three hours.

Also, I prefer to leave the skin on the fillets and place on the cooking rack skin side down.

I don't put any oil on the fish, I'm thinking it may inhibit the smoke absorption, but I'm not sure. I sprinkle some brown sugar on top of the fish when I first put it in to smoke.

[Leif]

Marty, Thanks, I think charcoal is the best. For some people starting out it's hard to control the temperature. Can't be impatient. I recommend the oil so the fish doesn't stick to the grill. Some of the less oily fish will stick more. I also like to leave the skin on. Thanks for the temperature input as well. I said low...because most grills thermostat are not accurate so go as low as you can go without the grill going out and you should be at 170-200.

Leif

[shrimpman steve]

i tried smoking the fish, I couldn't keep it lit:D

[Bluesman]

I just got a nice fresh, and huge, salmon fillet from a co-worker.
He caught it in upstate NY.

I followed the recipe pretty closely... but I have one of the electric smokers. I filled a big cast iron smoke box with well soaked mesquite chunks and placed it directly on the electric coil.
Oh, I did not put oil on the dried fish.
Placed a small pan of water between the smokebox and the fillet to moderate the temp and catch the drippings.

Nice smoke production.
Went for about an hour and a half....


HOLY MOTHER OF MACKERAL!!
That smoked salmon is absolutely fan-freakin-tastic!

Nice balance of salty and sweet and a solid smack of smoke,
way better than the commercial stuff.

Thanks Leif for the recipe and inspiration!
(Now I can't wait to try it on bluefish :) )

[MoparCharlie]

i tried smoking the fish, I couldn't keep it lit:D

LMAO

[socks]

I smoked bluefish by following your directions Leif, and it was outstanding. Thanks for posting on how to smoke fish.

[Leif]

Socks aand Bluesman, Glad you found this helpful. I just had some Bluefish today that I smoked and I must say it was pretty good. The Salmon sounded great too.

Thanks, Leif

[Happy]

http://www.virtualweberbullet.com/cook.html

Scroll down to the fish section to see the 2 simple ways to smoke Salmon and any other oily fish.

[tropics]

Brined the Eel with your recipe, Its Great.:) :D

[Leif]

Brined the Eel with your recipe, Its Great.:) :D
Looks good. I saw the photos. I smoked one last week. Not bad!

Leif

[frugalfisherman]

My ling turned out great. Did in my 55 gallon drum smoker with oak, hickory and apple. If I didn't leave the skins on it would have been a disaster.

[Capt. Jerry P]

hey smokers:D

try smoking the rib meat of blackfish after the fillet is removed.

u.p. does this and they are phenomenal, pin bones just pull out, now if i can only get him to smoke the fillets.

[tropics]

hey smokers:D

try smoking the rib meat of blackfish after the fillet is removed.

u.p. does this and they are phenomenal, pin bones just pull out, now if i can only get him to smoke the fillets.

I smoked the whole filet a few weeks ago Fantastic :D

[Leif]

Having noticed and increased interest in smoking fish I thought I would provide a simple recipe. There are so many different methods, brines, smokers ect. and it can be confusing. Here is a simple recipe that HOT SMOKES any fish on your standard Gas BBQ grill.

I have provided a simple brine solution and what you need and how to smoke fish on your grill at home. In this case we are smoking fillets but you can use whole fish(smaller) or split fish with the bones in it.


Get a cast iron smoke box at Home Depot or other retailer
Buy a bag of chips for smoking. I like Apple for fish but you can use any chips. I often see hickory chips in the stores and is always available.

Brine solution
2 quarts water
1cup kosher salt
1 1/4 cup brown sugar
3 bay leaves

6 lbs of ling, blue, bass, ect... fillets

After rinsing the fish pat dry.
Place fish in a glass shallow container
Pour brine over fish
Cover and refrigerate at 3-10 hours
Drain fish rince in cold water well
Let fish dry on a rack for an hour or two (don't skip this part)

Brush fish with olive oil or spray with Pam olive oil spray.
Spray smoker rack(grill rack with pam)

At this point you may coat with seasoning as well some use..Old Bay, Pepper, Paprika ect.

Now smoke them with your favorite chips.

Smoking instructions

Soak the chips(enough to fit in the smoke box) for at least a half hour in hot water.

Put the chips in the smoke box and directly on top of burner or coals. keep grill on high until the box starts to smoke. 15-30 minutes.

Turn grill to lowest setting.

Spray fish and grill racks with Pam again

Place fish on top rack of grill or turn off one side of the grill and place fish on opposite side of smoke box.

Keep covered and smoke for about 30 min to 2 hours depending on the temperature of the grill thickness of fish and preference of doneness. Keep checking as to not over cook the fish.


Any questions/comments feel free to ask or PM

Leif

Time to start smoking!

[The Sinker Man]

Leif,
Give me a call when the Whiting are done...................

[Leif]

AHHHHH miss those whiting. They will be back!

Leif

Macks!!!

[Rob B]

Now that the tuna season is in full swing, tuna bellies are excellent to smoke also. Did a bunch a few weeks back and they were great. Ill post a recipe later for some smoked tuna dip.

[Rob B]

I make a smoked tuna (or any fish you want,mahi is killer) spread.

1st I season the tuna with Tony Chasheres cajun seasoning and olive oil. Refrigerate for an hour.

Set up the smoker and use either alder wood or pecan.

Then I finely chop onion,red bell pepper, cellary and garlic and saute in olive oil till soft.

When the fish is done I let it cool and put the fish and veg into the food processor then I add 1 package of creamcheese and a 2 tablespoons of mayo for each pound of smoke tuna.
While you are processing it add a little tabasco and worcestechire sauce, salt and pepper to taste.

Serve on Ritz
I took this from another site and it is great.

[Leif]

Smoke 'em!

[codbuster]

I smoked bluefish by following your directions Leif, and it was outstanding. Thanks for posting on how to smoke fish.
The only way to eat bluefish IMO!!

[kurtisb]

Used Leif's recipe again today with some blue fish. Kicked it up a notch with Emeril's Essence this time. Awesome as usual.

[Leif]

Smoke those bones!

Leif

[dfish28]

:rolleyes:hmmmmmmmm....:D:cool:

[reefsquater]

I have smoked chicken, beef, boar, all kinds of pork but still not jerky, fish or cheeses.

I am pretty sure I will get the smoke flavor and temp down but I have a couple simple questions.

I could not see ling staying together without the skin and even so curling and falling apart. Not saying that's a bad thing because it would probably make a killer fish spread.

The other bottom dwellers we get are firmer, I could see them holding up.

Do you have any methods to keep them firm, does the brine assist with this?
How are they cold and how long do they stay good afterward?
Thanks

[tropics]

I have smoked chicken, beef, boar, all kinds of pork but still not jerky, fish or cheeses.

I am pretty sure I will get the smoke flavor and temp down but I have a couple simple questions.

I could not see ling staying together without the skin and even so curling and falling apart. Not saying that's a bad thing because it would probably make a killer fish spread.
The other bottom dwellers we get are firmer, I could see them holding up.

Do you have any methods to keep them firm, does the brine assist with this?
How are they cold and how long do they stay good afterward?
Thanks

Leave the skin on, brine it remove from brine, let it develop a shiny pellicle. basically dry it for an hr. or more. Smoke it till it reaches 145F IT
All thats' missing then is a cold one. Enjoy!!