Some people still seem to ask questions about smoking fish.You don't have to get very fancy.Prepare the fish by filleting and washing in cold water. Leave the skin on, the flesh will stay together much better, especially with whitefish as they are very soft sometimes.Prepare a brine by mixing 1 litre of water with half a cup of salt, and half a cup of sugar. Use kosher or coarse salt without iodine.For sugar I use demarara sugar, but you can use any kind.If you need more brine use multiples of this recipe.Use a glass casserole dish or similar container. Not metal. Brine the fish for about 1 hour for pieces about half an inch thick.Keep the pieces the same size as much as possible. Increase time for thicker pieces. After brining rinse the filets in cold water and dry with paper towels and put on drying rack for as long as it takes to get tacky (abt one hour or more). It helps to have a small fan to blow over the fish. Put fish in smoker for at least 3 hrs at abt 170 degrees fahrenheit. This is hot smoking. This fish will stay good in the fridge for about 8 to 10 days. Usually it is long gone by then anyway.I don't do cold smoking because it takes a week at least. I use a Centro smoking cabinet I purchased at Crappy Tire on sale for $200. I have tried all the fancy stuff like onion powder and garlick etc. It's much nicer with just salt and sugar.Perch does not smoke very well ,because it is not fatty enough, but rainbow, salmon and whitefish are wonderful. I use it for all my parties and when friends come over.Keep it simple and you'll enjoy it better. Janneman
South Lake Simcoe Message Board » South Lake Simcoe
Smoking fish
(2 posts)-
Posted 1 year ago #
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Thanks for the post Janneman, about the same way I do smoked fish. The ice is just about off on cooks Bay. Will have the boats in the water soon.
Posted 1 year ago #
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