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Smoked Fish

Smoking is a cooking technique that originated with Native Americans as a way to preserve meat. The smoke creates a protective sheen or coating on the meat called pellicle which extends shelf-life while locking out moisture and bacteria. Although no longer a necessity, smoking is still used for the unique flavor it imparts on food. There are two types of smoking, hot and cold. Cold smoking is done at lower temperatures and is used for foods that have already been cured or cooked. Hot smoking is done at higher temperatures and smokes the food while gently cooking it. Some recipes, such as the one below, cure the meat in a brine before using the cold smoking method. Today not only is meat smoked, but also cheese and produce.  

Recipe Servings: 10

Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 1 qt cool water
  • ⅓ cup kosher salt
  • 1 cup brown sugar
  • 5 lbs salmon, trout, or char fillets
  • Maple syrup, as needed for basting

Directions

  1. Combine the water, salt, and brown sugar in a plastic or glass container. Add the fish, cover, and chill in the refrigerator for at least 4 hours, but not more than 48 hours. If the mixture does not cover the fish, double it.
  2. Remove the fish from the brine and pat it dry.
  3. Set the fillets on a cooling rack skin side down and place the rack in a breezy, cool place (60°F or cooler). It’s helpful to have a fan going nearby. Let the fish dry for 2–4 hours. You can also dry the fish in the refrigerator overnight. The surface of the skin should develop a shiny, sticky skin called a pellicle.
  4. Place the fish in a smoker and slowly bring the temperature up to between 120–150°F.
  5. Smoke the fish for about an hour before basting it with syrup and then baste it every hour.
  6. Increase the temperature to 175°F after the first hour and continue smoking the fish for another hour or two. To help keep temperatures mild, always put water in the drip pan. If your smoker tends to run hot, put ice in the tray. It’s important to keep the temperature low. The goal is for the fish to have an internal temperature of about 130–140°F.
  7. Remove the fish from the heat and let it cool for an hour before putting it in the refrigerator.    

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