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Published: May 7, 2007
Updated: April 10, 2009
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Smoking is a great way to prepare and serve several types of saltwater and freshwater fish. The natural fish oils in some species help prevent drying during the smoking process. Smoked fish can be served as an appetizer or flaked and incorporated in salads, dips, chowders or other recipes.

Smoking fish is simple and a good way to increase the storage life of fish. Whole or portions of fish can be smoked. Fillets with their skin intact are best for smoking; however whole and portions are also good smoked.

The Smoking Process:

Cleaning

To clean whole fish before smoking, rinse the body and remove any blood from the belly cavity. Fillets and steaks should be rinsed and cut into manageable sizes.

Brining

A simple brine solution can be made using this recipe:

1/2 gallon water
6 ounces brown sugar
6 ounces kosher salt
2 ounces of soy sauce
2 tablespoons black pepper

Rinse and drain fish thoroughly dry then marinate in the brine solution for 45-60 minutes.

Drying

To dry, place fish on a rack and let dry in the refrigerator until the surface starts to glaze over.

Smoking

To smoke, slowly heat fish over coals and wood. Try to maintain a low smoking temperature. Use chart below for temperature and smoking times. If using a charcoal grill, use fewer briquettes than normally required for grilling.

Fish Smoking Recommendations
Type	AMOUNT	TEMPERATURE	SMOKING TIME
fillets or steaks(1/2 inch thick)	1 1/2 lbs	150o-175oF 200oF 250oF	1hr. 30 min. 20 min.
fillets or steaks(3/4 inch thick)	1 1/2 lbs	150o-175oF 200oF 250oF	90 min. 30-45 min. 30 min.
whole fish-(dressed)	2 1/2 pounds	150o-175oF 200oF 250oF	2 hours 75 min. 45-50 min.

Best Woods for Smoking Fish:

Wood chips from apple, oak, hickory and cherry provide excellent smoke flavor. Never use any types of lumber or other processed or timbers of any kind because they may contain toxins. Soak hardwood chips in water for at least an hour before using.

 

Types of Fish Suitable for Smoking:

Salmon, Trout, and Char

Smoked salmon has the bright red appearance and succulent flavor that seafood lovers and professional cooks enjoy as one of the most popular smoked fish items. Salmon is high in Omega-3 fatty acids which is well known as having health benefits. Several famous salmon recipes are based on smoked fillets. Members of the trout and char family are also good smoked. Like salmon, these fish have natural fish oils which inhibit excessive drying of the meat.

Tuna

Bluefin tuna, , yellowfin tuna, longfin albacore, blackfin tuna, skipjack tuna, bonito, false albacore and other pelagic fish can be excellent candidates for smoking. Tuna is firm, flaky, high in omega-3 fatty acids and has a flavor that is complimented by the smoking process.

Mackerel

Members of the mackerel family, including Atlantic mackerel, Spanish mackerel, and king mackerel are excellent candidates for smoking.