Smoked Fish

[jerseyjoe]

Hey guys,

I got a new electric smoker for Christmas.

Just wondering if anyone can share some pointers, recipes, tips or tricks for fish on the smoker.

I can almost taste it!

[3spots]

Smoked fish sounds great. I am a non smoker myself, I grill or broil.
May want to make a fish dip with smoked fish, I hear it's yummy.

[uglystikyooper]

Jan 5, 2013 16:38:12 GMT -5 jerseyjoe said:

Hey guys,

I got a new electric smoker for Christmas.

Just wondering if anyone can share some pointers, recipes, tips or tricks for fish on the smoker.

I can almost taste it!

What kind of fish are you smoking? Some kinds of fish are very sensitive to smoking and others handle it very well. A brine is a must. Some people prefer to cure their fish but I do not like it. Electric smokers are nice for first timers because they are very forgiving and hold their temperature well.

Fish smokes fast, so it requires a little more attention. The best type of fish to test in your smoker are salmon and trout fillets. Boneless fillets are the easiest to smoke. Fish with a higher fat content,such as trout,salmon,tuna,and mackerel, retain their moisture better during smoking. Most fish should be brined and air dried before smoking.

Most fish at 2-3 pounds of fillets should be smoked at 225 for 35-45 minutes to a temp of 145.

2-3 pound salmon fillets are at 200 for 2.5-3.5 to internal of 145.

Here is a good brine.

2 cups water

2 cups kosher salt

2 cups packed brown sugar

1/4 cup cracked black peppercorns

3 tablespoons chopped garlic cloves

2 tablespoons chopped fresh basil leaves

2 tablespoons chopped fresh rosemary

2 tablespoons onion powder

1 tablespoon ground ginger

1/2 cup soy sauce

1/2 cup soy sauce

1/2 cup Worcestershire sauce

2 gallons ice water

In a large stockpot, heat 2 cups water with salt,brown sugar,peppercorns,garlic,rosemary,onion powder,ginger,soy sauce and Worcestershire sauce. Bring to a boil, stirring well. Let cool.

When cool add 2 gallons ice water, stirring well. Place whatever you are smoking in a container and pour brining mixture over. Cover and brine in the fridge for at least 8 hours or up to 12. When you remove your meat, rinse it well, inside and out. After thorough rinsing, pat dry and cook accordingly.

PM me your e-mail and I will send you my own personal recipe book.

Hope this helped.

[3spots]

Wow Yooper, you the man!

[fishingwithblue]

I agree with yooper, we brine and smoke king fish every summer for football season dip. I don't brine the mullet in the fall. The mullet we smoke are dry rubbed and grilled slow over oak wood.

I think fish like salmon, redfish, blue fish and kingfish will do well with a brine but smaller fish just require a little heat and smoke.

[fla79]

you guys make me hungry