Smoked fish
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Smoked fish
  Smoked    Fish  
Last updated 6/12/2012 1:23:20 AM. Recipe ID 56357. Report a problem with this recipe.
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      Title: Smoked fish
 Categories: Main
      Yield: 1 Servings
 
           SEE DIRECTIONS:
 
  Along the East coast where I live there's always an abundant supply of
  fresh fish. In the Spring there's fresh mackerel, and the Bluefish in
  the Fall, are my favorites for smoking.
  
  This recipe will work with Mackerel, Bluefish, Salmon, and even Cod.
  
  If you catch the fish yourself, cut through their throat to bleed them
  while they're still alive. Put them head down in a bucket so they'll
  pump out as much blood as possible. Wash and chill the whole fish
  until you can fillet them.
  
  Early in the morning of the day you're going to smoke wash 4 to 6
  fillets and place them in a brine made from: 1 quart cold water
      1/3    cup Kosher salt
      1/4    cup sugar 1 teaspoon black, red or other peppers (spices)
  to taste
  
  Mix this together in a glass or enamel bowl add the fish and submerge
  the fillets with a weight to hold them under the brine. Brine the
  fillets in the refrigerator from 2 to 4 hours (longer makes the fish
  saltier).
  
  Remove the fillets and wipe dry with paper towels. Place them, skin
  side down, on several thicknesses of dry paper towels and let them
  air dry for several hours. The surface is dry enough when your finger
  sticks to the flesh.
  
  Hot smoke over a 250 degree wood fire for about 2 hours or until the
  fillets are firm to the touch (like medium rare steak).
  
  Peel off the skin and enjoy.
  
  




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Recipe ID 56357 (Apr 03, 2005)

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