BASIC SMOKED FISH
Provided by Trish Hall
Categories dinner, main course
Time 12h20m
Yield About 1 1/2 pounds smoked fish
Number Of Ingredients 4
Steps:
- If using liquid brine, place the fish fillets in a ceramic, glass or stainless-steel (not aluminum) bowl with the brine. If using dry cure, rub each fillet top and bottom with the dry mixture and place in a ceramic, glass or stainless-steel (not aluminum) baking dish. Cover and refrigerate about 6 hours, or overnight.
- Remove fillets from bowl or dish and rinse them under running water quickly to remove surface salt. If using dry cure, do not rub off all the seasonings. Place fillets on a cake rack or raised grid surface that allows air to circulate beneath them. Leave to dry about 3 hours, or until a dry shiny surface forms.
- When fillets are sufficiently dry, build a charcoal fire, if necessary (it will take about 30 minutes for the charcoal to reach the desired state). If using wood chunks, let them soak in a bucket of water for half an hour. If using an electric smoker, turn it on just before using and place sawdust or wood shavings in the smoking pan.
- Place fillets on the smoker grid. Close vents, or place lid on smoker. Regulate vents, if possible, so that heat stays at around 110 to 120 degrees Fahrenheit. Leave the fish 1 to 2 hours or longer, checking periodically and, if possible, replenishing fuel or smoking medium as necessary. The fish will be done more quickly at higher temperatures. At temperatures of 175 to 200 degrees, for example, fish will be done in about 1 hour.
- Remove fillets from smoker when they are dry and yellowish in color. Serve immediately, or refrigerate and serve cold or as an ingredient in other recipes.
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Grace Phiri
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a crowd-pleaser. I usually serve it with crackers and cream cheese. I've also tried this recipe with different types of fish, and I've found that salmon and trout wor
Ilyas Rasoli
[email protected]This recipe is a little time-consuming, but it's definitely worth it. The fish is so moist and flavorful. I would recommend using a good quality smoked paprika for the best flavor. I also like to add a little bit of cayenne pepper for a little bit of
Rain A
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The fish was cooked perfectly and the flavor was amazing. I especially liked the crispy skin and the smoky flavor. I've also tried this recipe with different types of wood chips, and I've fo
Jibananjali Magar
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the fish always turns out great. I usually serve it with roasted vegetables and a side of rice. I've also tried this recipe with different types of fish, and I've found tha
john Daniella
[email protected]I love this recipe! The fish is always so moist and flavorful. I usually use trout or salmon, but I'm sure any type of fish would work well. I also like to add a little bit of lemon zest to the marinade for a brighter flavor. I've also tried this rec
Junior Visage
[email protected]This is a great recipe for a party. It's easy to make ahead of time and it's always a crowd-pleaser. I usually serve it with crackers and cream cheese.
Syed Gulzar Ahmed
[email protected]This recipe is a little time-consuming, but it's definitely worth it. The fish is so moist and flavorful. I would recommend using a good quality smoked paprika for the best flavor. I also like to add a little bit of cayenne pepper for a little bit of
Nokwanda Mpunzana
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The fish was cooked perfectly and the flavor was amazing. I especially liked the crispy skin and the smoky flavor.
Muhammad Shahzad Shahzad
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the fish always turns out great. I usually serve it with roasted vegetables and a side of rice.
Barbie micky
[email protected]I love this recipe! The fish is always so moist and flavorful. I usually use trout or salmon, but I'm sure any type of fish would work well. I also like to add a little bit of lemon zest to the marinade for a brighter flavor.
Crlisa jo Rector
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious. I would recommend using a digital thermometer to make sure the fish is cooked to the proper temperature.
Carter Herling
[email protected]I made this recipe for a party and it was a hit! Everyone loved the fish. I used salmon and it came out perfectly cooked. I will definitely be making this again.
Royal3301
[email protected]This recipe is a little time-consuming, but it's definitely worth it. The fish is so moist and flavorful. I would recommend using a good quality smoked paprika for the best flavor.
Massa Arnold
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover fish or to make a quick and easy meal. I usually serve it with roasted vegetables and a side of rice.
Janida Onthatile
[email protected]I'm not a big fan of smoked fish, but this recipe changed my mind. The fish was cooked perfectly and the flavor was amazing. I especially liked the crispy skin.
BRAND GAMING
[email protected]This smoked fish recipe is a keeper! The fish turned out moist, flaky, and flavorful. I loved the smoky taste and the hint of sweetness from the brown sugar. I'll definitely be making this again.