Smoked Fish Recipes

Steps:

• Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
• Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
• Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
• Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.

Steps:

• Mix all ingredients very well until sugar is disolved.
• Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
• Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
• 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.

Steps:

• Mix all brine ingredients thoroughly.
• Cut fish in 1-2" pieces, leaving skin on.
• If fish is fresh, soak for 1-1/2 hours; if it has been frozen, soak for 45-60 minutes.
• 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.
• I usually set a fan to blow across the fish and help them get dry to the touch and look very glazed.
• Cold-smoke (at 120-140 degrees F) for 8-12 hours to obtain desired flavor.
• 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.
• I do not like a mushy fish, so I cook it until it firms up, though it's hard to tell, though, until after it has cooled down.
• Cool to room temperature, freeze on cookie sheets, package, and store in freezer.
• Best with stronger flavored, oily fish such as salmon, tuna, or swordfish; in general, mild fish smoke poorly.
• Notes: I use a Brinkmann Smok’n Pit water-smoker.
• The water helps to keep the temperature low, and the steam in the smoke keeps meat more moist during long cooking.
• My smoker is intended for charcoal smoking, but for fish, I place soaked wood chips in a metal (not foil, foil will burn through, use real metal) sitting on top of a cheap hot plate (with a rheostat control, not just an on-off switch), which sits on a brick so the pan is up under the bottom of the smoker, where the charcoal pan normally sets.
• Adjust temperature by adjusting hot plate up or down (usually somewhere between low and medium), and throw another handful of wet wood chips into the pie plate every 30-40 minutes, when the smoke stops generating.
• Depending on my mood, and what kind of wood chips are available, I usually smoke fish with alder, cherry, oak, maple, orange or lemon wood (on the rare occasion I can find orange or lemon) Alder and cherry are usually the easiest to find, and they both work beautifully for fish.
• Do not use hickory or mesquite; they are just too strong and completely overwhelm fish!
• I usually double or triple this recipe; I have rigged my double-size smoker to take up to 4 racks to handle the larger amounts.
• Since this whole process takes a lot of time, the little extra effort is worth while, and the smoked fish freezes well, lasting a couple years with only a little deterioration in flavor or texture.
• SAFETY NOTE: Needless to say, DO THIS OUTDOORS!
• Cabon monoxide KILLS!

Steps:

• In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water, then drain it well, pat dry, Transfer the cucumbers to a large bowl and mix with the sour cream, dill, 1 teaspoon vinegar, cayenne, and season with pepper, to taste. Meanwhile, toss the onion with the remaining 2 teaspoons of the vinegar in a microwave-safe bowl, and microwave on HIGH for 1 minute. Set aside to cool.
• Arrange the fish, cucumber salad, onions, watercress, and bowls of horseradish on a large serving platter. If desired, serve with the multi-grain bread.

Steps:

• Combine the cream cheese, jalapeno, celery, onion, Worcestershire and hot sauce in a food processor and mix until smooth. Break up the fish into the processor and process again until just mixed but not mushy. Thin the mixture with sour cream to a spreading consistency.
• Chill for 1 hour before serving. Serve with crackers or fresh raw vegetables.

Steps:

• In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
• In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.

Steps:

• Remove flesh from fish, leaving skin in one piece, reserving skin. Discard bones. Coarsely chop flesh (you should have about 4 cups). Transfer to a medium bowl. Add celery, onion, and mayonnaise. Mix gently to combine.
• Line a large platter with lettuce. Open reserved skin and place on platter, scale-side down. Mound salad onto one half of skin, using the skin as a template. Fold the remaining half of skin over salad, and gently press to form salad into the shape of the fish. Using scissors, cut top half of skin off, and discard. Using the edge of a spatula, gently score the salad to resemble the bones of the fish.
• Arrange the smoked fish around the whitefish salad. Garnish with salmon roe, caperberries, olives, lemon slices, and herbs. Serve with bread and cream cheese, on the side.