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Name: Smoked Fish
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American

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INGREDIENTS

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INSTRUCTIONS

Along the East coast where I live theres always an abundant supply of fresh fish. In the Spring theres fresh mackerel, and the Bluefish in the Fall, are my favorites for smoking. This recipe will work with Mackerel, Bluefish, Salmon, and even Cod. If you catch the fish yourself, cut through their throat to bleed them while theyre still alive. Put them head down in a bucket so theyll pump out as much blood as possible. Wash and chill the whole fish until you can fillet them. Early in the morning of the day youre going to smoke wash 4 to 6 fillets and place them in a brine made from: 1 quart cold water 1/3 cup Kosher salt 1/4 cup sugar 1 teaspoon black, red or other peppers (spices) to taste Mix this together in a glass or enamel bowl add the fish and submerge the fillets with a weight to hold them under the brine. Brine the fillets in the refrigerator from 2 to 4 hours (longer makes the fish saltier). Remove the fillets and wipe dry with paper towels. Place them, skin side down, on several thicknesses of dry paper towels and let them air dry for several hours. The surface is dry enough when your finger sticks to the flesh. Hot smoke over a 250 degree wood fire for about 2 hours or until the fillets are firm to the touch (like medium rare steak). Peel off the skin and enjoy. Recipe by: Dave Frary By SuzyWert@aol.com on Jun 13, 1998,

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Smoked Fish

SEE DIRECTIONS

Along the East coast where I live theres always an abundant supply of  fresh fish. In the Spring theres fresh mackerel, and the Bluefish in the  Fall, are my favorites for smoking.    This recipe will work with Mackerel, Bluefish, Salmon, and even Cod.    If you catch the fish yourself, cut through their throat to bleed them  while theyre still alive. Put them head down in a bucket so theyll pump  out as much blood as possible. Wash and chill the whole fish until you can  fillet them.    Early in the morning of the day youre going to smoke wash 4 to 6 fillets  and place them in a brine made from: 1 quart cold water      1/3    cup Kosher salt      1/4    cup sugar 1 teaspoon black, red or other peppers (spices) to  taste    Mix this together in a glass or enamel bowl add the fish and submerge the  fillets with a weight to hold them under the brine. Brine the fillets in  the refrigerator from 2 to 4 hours (longer makes the fish saltier).    Remove the fillets and wipe dry with paper towels. Place them, skin side  down, on several thicknesses of dry paper towels and let them air dry for  several hours. The surface is dry enough when your finger sticks to the  flesh.    Hot smoke over a 250 degree wood fire for about 2 hours or until the  fillets are firm to the touch (like medium rare steak).    Peel off the skin and enjoy.    Recipe by: Dave Frary    By SuzyWert@aol.com on Jun 13, 1998,

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.