Smoked Fish

All types of fish can be smoked. The best smoked fish recipes however seem to be from fish that are a bit oily in nature. Trout, steelhead trout, salmon, tuna, and swordfish are good choices for smoking!

The method for smoking fish begins with soaking the fish in a brine of salt and spice for a few hours. Brining causes the fish proteins to be drawn to the surface of the meat. You will notice a thin film when this happens. The fish is then taken from the brine, rinsed and the proteins are given a chance to dry slightly which helps to seal and protect the fish during the smoking process. This seal, called pellicle, is a kind of protective barrier for the fish and plays an important role in capturing the smoke’s flavor and color.

Smoking at higher temperatures gives salmon the flaky texture of cooked fish, while smoking for a longer time at cooler temps (cold-smoking) gives it a softer texture, like raw fish. This recipe uses cold-smoking, then finishes with a hot-smoke. Our smoker is not made for cold-smoking (120-140 degrees F), so we just use the hot-smoke technique for 3 - 4 hours. The smoked salmon in the grocery stores is usually cold-smoked.

Keep your smoked fish in the fridge and make sure you consume it within two weeks after smoking. If you are freezing the fish, store it in the freezer for no longer than sixty days.

Smoked Fish (uses a wet brine)

This recipe comes from an old guy named Swede, who had spent 30-some summers up in Kenai, Alaska salmon fishing (and smoking). It is great for salmon or any other fairly strong, oily fish such as tuna or swordfish.

Note: Brian and I like this wet brined fish recipe from Swede better than dry rub versions we have tried. The salmon comes out tasting somewhat "fishy" using just the rub.

10 lbs fairly oily fish fillets, scaled, pin-bones pulled, and rinsed (skin left on)
1 cup kosher salt (use non-iodized salt)
1 cup brown sugar, packed
1 quart warm water
1/2 ounce coarse fresh ground black pepper
3-4 bay leaves, crushed or finely crumbled
wood chips, of choice soaked in water overnight

   For 5 pounds of fish, Brian and I used:

   1/2 cup kosher salt
   1 cup brown sugar, packed
   3 cups warm water
   1/2 tsp. coarse fresh ground black pepper
   3 bay leaves

Good choice for wood chips are alder, apple, cherry, maple, oak; but NOT hickory or mesquite - they are just too strong and completely overwhelm fish.

Mix all brine ingredients thoroughly. Add the fish and soak for 1-1/2 hours.

Remove fish from marinade and place on smoker-racks skin-side down. Allow to glaze at room temperature for at least 4 hours, and preferably overnight.

Cold-smoke (at 120-140 degrees F) for 8-12 hours to obtain desired flavor. Change racks during middle of smoking. Then hot smoke (at 180-200 degrees F) for 1-2 hours or finish in a 300 degree F oven for 30-45 minutes to get desired texture. The fish should be firm, but not dried out. Use water in the smoker pan - it helps to keep the temperature low, and the steam in the smoke keeps the fish more moist during long cooking.

Cool to room temperature, freeze on cookie sheets, package, and store in freezer.