Smoked Fish ( Brine Recipe and Smoking Directions)

“This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.”
READY IN:
6hrs 20mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients very well until sugar is disolved.
  2. Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
  3. Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
  4. Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: