Smoke Fish Recipes

[Tackle-Box]

Hello to all.<br />I now all fishermen have a recipe for smoking fish. I would like to now what your favorite recipe is............<br />mine is:<br /> (2) 5th Boons apple wine.<br /> (1) cup of worcestershire sauce.<br /> (1) cup soy sauce.<br /> (1/4) cup lemon juice.<br /><br /> (1/4) cup lime juice.<br /><br /> <br />(1) tsp liquid smoke.<br /><br /> (1) cup white sugar.<br /> (1) cup brown sugar<br />.<br />add salt just enough to float an egg.<br /> the soy and worcestershier has lots of salt so it is for your tast. I use a little chief smoker with alder chips. soke the fish for 24 hrs and smoke.<br />I use this on salmon and trout so good.<br /><br />Share your favorite recipe and happy fishing.

 

[Ross J]

Re: Smoke Fish Recipes

I've been collecting smoking recipies for as long as I've been fishing and have hundreds of them. But having said that I do have a favorite which is also the simplest of all.<br />1 cup non iodized salt<br />1 cup raw sugar<br />3.5ltrs water<br /><br />or<br /><br />1 cup non iodized salt<br />1/2 cup brown sugar<br />1/2 cup white sugar<br />3.3ltrs water<br /><br />Mix the brine up and soak the fillet for at least 24hrs.<br />Remove from the brine and dry.<br />Smoke for 12 hrs.<br />Eat!<br /><br />This is particulary nice for the stronger flavour fish such as Kahawai and Mullet.<br /><br />Ross

 

[T-290]

Re: Smoke Fish Recipes

Hello Tackle -Box,<br />I've just finished smoking some Cohos and Brown's that turned out well! I'll try your recipe sounds good . Here's the one that I've used with good results.<br />3-cups cold water<br />1 1/2 C pickling salt<br />3/4 C packed brown sugar<br />1 tbsp. coarse ground black pepper<br />6 bay leafs<br />1 1/2 tsp. whole allspice<br />1 1/2 tsp. whole cloves<br />2 tsp. ground ginger<br />2 garlic cloves pressed<br />Mix all ingrediants together,Soak fish in brine for 3-hours (1-1 1/2" steaks) less time for thinner filets. Pat with paper towels and let air dry to pelicle 1-1 1/2 hr.(Pelicle is a term used to discribe a waxy appearence on the fish when properly air dried). Put in smoker cook until exactly "140 DEGRESS" no more no less.At 150 the fish starts breaking down and degrading the quality. I use water soaked Hickory or Cherry wood chips for taste. Also I've found that the drip pan filled half full with water adds moisture as apposed to drying out the fish!<br />Bon Appetite--------T-290