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

[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]

Originally Posted by shrimpman steve

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

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.