ANSWERS: 1
  • Originally conceived as a method for preserving food, smoking fish became a matter of taste preference after the advent of modern refrigeration, with dishes like smoked salmon now considered a high-priced delicacy. There are a few easy but entirely necessary steps that need to be taken with your fish before you can begin smoking them.

    Gutting and Brining

    You'll want to use the freshest fish for smoking, preferably something frozen right after being caught, if not fresh off the boat. You'll want to gut and de-bone the fish, of course, but the skin can be left on and easily peeled off after smoking, if you prefer. Next, the fish will have to undergo a brining process. One good traditional brine recipe calls for mixing 2 cups of salt and 1 cup of brown sugar to 1 gallon of lukewarm water, along with the juice of 1 lemon, and spices such as garlic powder, onion powder, allspice, and peppercorns. Pour the brine into a large plastic container with a sealable lid (i.e. Tupperware or Rubbermaid container), and place the fish in the brine, sealing the lid tight. The length of brining time depends on the weight of the individual fish fillets (not their total weight), with amounts around 1/4 lb. needing only 30 minutes of soaking time, and amounts up to 4 or 5 lbs. needing 5 hours.

    Drying The Fish

    Before the smoking can begin, the brined fish will need to be dried. Upon removing the fish from the brine, give it a very quick, light rinse to remove any globs of excessive spice residue, being careful not to wash off all the flavorings. The fish should then be placed on clean metal racks, coated with vegetable oil to prevent sticking, in a cool and shaded interior area. An electric fan, set on low, should be facing the fish. After a couple hours of drying time, the outside of the fish will begin to glaze over, making it ready for smoking.

    Cold Smoking

    The fish is now ready to put into a smoker. Commercial smokers can be purchased from hunting and outdoor sporting goods stores for anywhere from $150 for mini-models to $2,000 for larger, more advanced models. For cold-smoking, the temperature needs to be kept around 80°F, and never allowed to go over 90°F. The fish should be smoked until it turns uniformly brown. As with brining, the length of time needed to properly smoke the fish depends on its weight. Fish weighing from 1/4 lb. to 1 lb. will only need 1 to 2 hours of smoking time, while fish weighing 3 to 4 lbs. will need around 2 1/2 to 3 lbs. of smoking time. Remove the fish and place on metal racks to cool for 30 minutes. Tightly wrap the smoked fish in aluminum foil and place the bundle in a zip lock bag to refrigerate.

    Source:

    Bobberstop: How To Smoke Fish

    3 Men: The 3 Men's Fish Smoking Process

    Coquinaria: How To Smoke Fish

    More Information:

    Cabelas: Meat Smokers- Electric Smokers & Gas Smokers

Copyright 2023, Wired Ivy, LLC

Answerbag | Terms of Service | Privacy Policy