Smoked fish recipes

[ballyhu]

It's that time of year to get the smoker fired up. I'd like to hear what other people do. I typically brine the fish overnight, then make a brown sugar marinade for several hours and then dry and wet smoke for about 4 hours. What do you do?

[krisis7]

I Cheat, Peters Smokehouse is up the street from me...They do a great job. I do have a smoker that I use for smaller portions. I use a soy based brine and a dry rub mixture for that.

[wahooman]

If you are going to make a fish dip try using cream cheese instead of mayo, better for you and will actually be safer if left out for a long time during a party. Do not add too much in the way of spices, or other items as you want the fish to be the predominant flavor.

[kvcobia]

Originally Posted by ballyhu

It's that time of year to get the smoker fired up. I'd like to hear what other people do. I typically brine the fish overnight, then make a brown sugar marinade for several hours and then dry and wet smoke for about 4 hours. What do you do?

My Dad & my Mom Went Fishing last week Off of the Eastern Shore of Va. In The Chesapeake Bay ! & caught Several Nice Striped Bass Or (Rockfish) Up To 50 LBS They got Afew Weight Citations ! Ok I use 1 cup of pickling salt per quart of water 1 cup Brown Sugar 1 cup Mollases 2 to 4 tablespoons of Black Pepper A shot of Dales seasoning sauce ! Sort of like worcester sauce ! & a Touch of Maple syrup !
I Mix all My Ingredient s in a stainless Stock pot Get The the water almost to a boil to let everything dissolve or cook ! let in cool down ! Put ice in it if needed The Brine ! Put your fillets in or sreaks in Brine Let soak accordingly depends on size of steaks / fillets leave scales or skin on fillets or steaks ! I get My smoker going I have Great outdoors Smoky Mountain series All Stainless steel Smoker ! I let it cold smke for 12 hours about 125 degees to 180 Degrees ! I use Gas /propane to get my fire going / smoke ! Do not use a water pan makes fish to moist ! I ave been Smoking fish & wild game for 30 years This an old Virginia Recipe From My Dad passed down to me ! Since we live in Va. Home of Smoked cured Va. Hams ! It is Great Ihave smoked Amberjack Tuna Wahoo Bluefish stripers ! Sea Mullet Are awesome take care call me if you have anymore questions My name is Kenny Or you Can PM me i will give you my Number ! Happy Holidays & goodluck ! I also use Green Hickory If availabe Hickory nuts are a very good choice !Here is your Best types of smoking wood in order for flavor Mesquite / Hickory / Oak/ Apple wood / or peach/ pecan / pear /beech ! Take care Kenny or kvcobia

[DonK]

One technique is to allow the fish to sit on a rack for about 45 minutes after pulling it out of the brine. This helps create a firmer 'cuticle' on the fish when smoking.

[Disco Lady]

[Bear Essentials II]

Hi,

I'm an accomplished 'smoker' having experienced pretty good success with Pork Loins, Briskett and Ribs, but now I thought I would move on to fish.

I tried brineing Dolphin in a mix I pulled off the internet. I remember it was a common recipe in that there were variations all over the place. I followed the directions exactly and then smoked the fillets for the suggested amount of time. The result was horrible! Way too salty for both my wife and my tastes.

I was hoping someone in here could give me some suggestions regarding the smoking process and how to get rid of the salt taste. While it was great for beer consumption, it really did ruin the meal.

By way of background, I use a large propane smoker with a water pan. I used Cherry Wood for smoking and there was a good cloud during the entire cooking process. Texture of fish was quite satisfactory, just the taste left a lot to be desired.

Sincerely looking forward to hearing from the 'experts' in here!

Thanks in advance

Lee and Terry
Bear Essentials II
Carver 42SS
Miami FL

[ELECTRIC1]

If you were not already using kosher salt, give that a shot. I had the same problem and my brother told me to use kosher it does not get absorbed into the meat as much.

[ausum]

After you brine the fish, wash it off with fresh water and pat it dry. Then let it air drey for about a hour befor smoking. I have been smoking fish for about 45 yrs. and this works for me. AuSUM

[Bear Essentials II]

Thank you both very much for your information. Will give them both a try!