Smokin' Fish

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Smokin' Fish

Post by Owl on Sat Apr 02, 2011 4:18 am

You know what I need? A recipe for smoking fish. We have a Big Green Egg that does a great job of smoking sausage, chicken and other things - but I'd like to try to smoke some fish. Anyone know a good recipe for that? ( No hurry. I can wait. I'll have to catch 'em first anyway. Smile LOL )
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Re: Smokin' Fish

Post by milliam on Sat Apr 02, 2011 8:59 pm

I hear carp are good smoked. I think that's about the only way you can eat them actually.
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Re: Smokin' Fish

Post by Owl on Sun Apr 03, 2011 10:56 pm

I'm going to take someone up on some carp fishing adventures at some point. Jackwagon, was that you that was into Carpin'?
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Re: Smokin' Fish

Post by cofisher on Mon Apr 04, 2011 12:06 am

Is Owl a game bird?

Okay seriously, I'm the best smoker you've ever not met. Shocked If you're real nice and go to my place and search smoker, I think I posted a good recipe for a great brine. If not, I'll get it to you.
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Re: Smokin' Fish

Post by Owl on Mon Apr 04, 2011 12:59 am

I'll try to find it! We haven't used a brine with anything yet, but I'm all about trying whatever. Smile Thanks cofisher!
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Re: Smokin' Fish

Post by Passinthru Outdoors on Wed Apr 06, 2011 7:41 pm

I did some bluefish - can't stand them fresh but smoked was very edible. Makes a great dip as well.

I use a Weber bullet and have been fro about 7 years now. Love my smoker.

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Re: Smokin' Fish

Post by Mysticfish on Thu Apr 07, 2011 2:13 pm

For salmon, an easy tasty way is to grab about 3 cups of brown sugar and a 1/3 cup of Seasoned salt like Lawry's. You can use plain salt, but seasoned is better. Mix your 2 ingredients and cover and layer the fish with your mixture as needed in a container you can seal. Refrigerate for about 36hrs, turning a couple times. The fish will provide enough moisture to make its own brine. Rinse and place on drying rack. Add additional seasoning if you like. Use a fan to quickly glaze the fish or let it air dry for an hour or so. When fish looks shinny and not wet, its ready for the smoker. I'm sure this would work with other fish.

Remember, "If you must smoke, smoke salmon."

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