How to Smoke Fish
From your Barbecues & Grilling Guide
Smoking fish can be easy if you follow some basic steps. All you need is a smoker, fuel and some fish.
4 to 6 hours
- Use only fresh fish or fish that was quickly frozen.
- Clean fish, removing the head, tail, fins, etc.. Also remove any bruised or damaged flesh.
- Wash in clean water.
- Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water. You need 1 quart of brine for 1 pound of fish.
- Place fish in brine for 15 minutes per 1/2-inch thickness of the fish.
- Prepare smoker. Plan on smoking for 3 hours plus 30 minutes per pound of fish.
- Remove fish from brine and rinse with cold water.
- Place fish, skin side down on oiled smoker rack.
- Keep the temperature low, around 150
- Increase heat after the first 2 hours to around 200
- Continue smoking until fish is flaky and cooked through.
- Serve immediately or refrigerate. If you don't plan on eating the fish in a couple of days, wrap it tightly and put it in the freezer.
- To reduce the fishy smell, add 1 teaspoon of lemon juice per cup of brine.
- If this is your first try at smoking fish, I recommend not using an expensive fish. Try it out with the couple of cheaper fish until you get the hang of it.
More How To's from your Guide to Barbecues & Grilling