smoking fish......

[pikekalk]

anyone willing to share/exchange fish smoking recipes?.....

[hunt_and_fish]

My favorite is a simple dry brine of coarse salt and brown sugar (50/50). Brine the fish for 12 hours or so and then rinse very well. Hickory has always been my favorite wood to smoke with.

I think a lot of people over-think things when it comes to smoking fish. Simple is best. This recipe is simple and it tastes fantastic.

[Rumtan]

I use soya sauce instead of salt......and i dont pat the fish dry before smoking, the drip pan adds flavour to the smoke
1 cup soya sauce
1 cup brown sugar
1 cup water
leave up to 24 hours in the brine (make sure the fish is covered with brine)
I use alder or maple wood chips.

[kens]

I use a salt sugar mixture much like "hunt and fish". You can vary the smoking time to your liking as well as the proportion of salt and sugar. Alder and cherry produce very mild smoke which seems to suit fish well.

[nicemustang]

It's all in the wood....black diamond willow. Best for smoking.

[goober]

Originally Posted by Rumtan

I use soya sauce instead of salt......and i dont pat the fish dry before smoking, the drip pan adds flavour to the smoke
1 cup soya sauce
1 cup brown sugar
1 cup water
leave up to 24 hours in the brine (make sure the fish is covered with brine)
I use alder or maple wood chips.

Exact recipe I use except I add some garlic to it.

[BigBuck$]

Should a guy leave the skin on or fillet the fish and then smoke it?

[goober]

Originally Posted by BigBuck$

Should a guy leave the skin on or fillet the fish and then smoke it?

I fillet mine. I have had it with the skin left on the fillet still but prefer skinless. If you decide to leave the skin on then you have to scale it as well so I just remove it.

[uicehole]

This is my basic brine. I sometimes add different spices, including soya, sauce to vary a little bit.
3 liters water
1 cup coarse salt
1 tbsp mixed pickling spice or MTL Steak Spice
1 cup brown sugar
1 bay leaf
1 tbsp vinegar (optional)
I also throw in a tbsp each of garlic powder + onion powder.

Bring to boil, let cool over night in fridge. Marinate fish 8 - 12 hrs. Rinse fish with cold water. Pat dry and let fish stand in fridge 1 hr. Then smoke.

If I'm too lazy to make a brine, I coat pickling salt right on the filets after the spice. Let that sit for 8 hours or less, rinse, lightly rub with brown sugar, let stand then smoke.

Alder is a nice smoke.

[Shmag]

I usually leave the skin on and have never scaled it, not sure why you would have to.

I use a dry brine and just free hand it. I put it on pretty heavy
Lawry's seasoning salt (heavy application)
Garlic POWDER not salt (heavy application)
Onion powder not salt (med application)
Paprika just for color (light application)
course or cracked pepper(light application)
Lemon pepper (med application)
cajun optional (If you like heat and don't have kids that want to enjoy it) Little dash it doesn't take much!!!! Emphesis!!!

Let sit over night
I use about a cup of apple wood chips and about 2 cups hickory. Let the wood chips soak in water for about an hour before smoking. drain water
Load up smoker and usually smoke for the first hour then i remove the chips.
Depending on size of fish roughly 3 hours at 190-200 degree's should put you close. I rotate the racks every hour- top to bottom,etc.

When rotating the racks i will check for moisture coming out of the meat and sitting on top of the fish, i will dab with paper towel when i see this or you may get caking on the finished product.

When you are eating it you may then want to add a sprinkle of salt, everyone has different taste's. I do it then as nothing worse than having a batch that is too salty to eat.

Enjoy

[pdfish]

If you go to www.bradleysmoker.com you can find some recipes there as well as on their forum.

[honda450]

Another good site for smoking fish and meat.

http://www.smokingmeatforums.com/