FISH

The one thing you need to know about smoking fish is that the fish can absorb way too much smoke.  Be very careful not to add too much smokey flavor to your fish.  With that being said, when done right, smoked fish is fantastic. 

I have provided a few of my favorite recipes below.

Smoked Yellow Tail Sashimi

Soak Cherry wood chips in water for 1 hour

Preheat smoker to 100 degrees Fahrenheit add wood chips.

Cook sashimi at 100 degrees for 10 minutes

Serve with Soy sauce

Smoked Salmon Cakes

Ingredients:

              12 ounces flaked salmon (1 can)

              1 cup unseasoned bread crumbs

              1 red, yellow or orange bell pepper, minced

              1 teaspoon soy sauce

              1/3 cup mayonnaise

              2 eggs

              1 teaspoon oregano

              2 tablespoons yellow mustard

              2 tablespoons minced fresh dill

              1 teaspoon fresh ground black pepper

              1 minced jalapeño

              1 stick unsalted butter

              1 teaspoon garlic powder

Mix the wet ingredients:  soy sauce, mayonnaise, eggs, and mustard.  Mix the dry ingredients thoroughly.  Combine the wet ingredients and dry ingredients.  Fold salmon into the mixture gently with your hands.  Form into 12 patties.  Coat with an additional layer of bread crumbs. 

Add olive oil to coat bottom of cast iron skillet.

Preheat a cast iron skillet over grill at 350 degrees Fahrenheit direct heat. 

Arrange the fish cakes, not touching, in the pan and cook until brown on both sides, turning once (about 7 minutes per side). Cakes should be moist but not mushy inside. Top with a dollop of your favorite cocktail or fish sauce. 

General Smoke Directions for Fish

This recipe will work with Trout, Salmon, Sea Bass, Branzino, and Catfish filets.

Fish brine

              1/2 cup sugar (brown sugar for salmon, white sugar for white fish)

              1/2 cup non-iodized salt

              1 quart water

Stir the ingredients together until dissolved.

For fish that are 1 inch thick or more, brine 6-8 hours.  Fish less than an inch thick 4-6 hours.

Rinse, pat dry, lay on wax paper to dry 1 hour.

Place wood chips in water for 2 hours so the wood smokes. Depending on the intensity of smoke flavor you desire use hickory, alder, apple and cherry wood chips.  Hickory and alder will add a more intense smoke flavor, wood from fruit trees will impart a less intense flavor.  I generally prefer a less intense smoke flavor for fish.

Fish Rub ingredients

              1 cup brown sugar

              1/2 cup course salt

              1 tablespoon black pepper

              1 tablespoon dried dill

              1 tablespoon dried mustard

              1 tablespoon granulated garlic

Cover fish in olive oil and add rub lightly, about 2 tablespoons per side.  Cover in Saran Wrap and refrigerate 2 hours to 1 day prior to smoking.

Smoke the fish indirect for 2 hours at 200 degrees.  Cover with slices of lemon and lime and 1 bay leave cut into pieces.