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| How To Smoke Fish Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 1
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Ingredients
1 brine solution-
1 cup pickling salt
10 cup water
1 optional-
1/4 cup granulated or packed brown
1 sugar
1 bay leaf, chili powder,
1 thyme
Cooking Directions:
Will brine 6-8 pds of fish BRINING CHART Whole up to 4 pds 12-18 hrs brining time 4 pds + 24-48 hrs brining time
Fillets, etc 1/2 - 1"thick 12-18 hrs brining time
Mix brine solution in pan, stirring and heating until well dissolved. Cool. Place fish in nonmetal pan, and cover with brine. Refrigerate according to chart above. Rinse fish carefully with cold water. Pat fish completely dry with paper towels. Place on rack over cookie sheet. Air-dry for 60 minutes until fish are shiny and dry. Place in front of fan to speed process. Arrange fish on oiled racks. Place fillets skin dide down. Leave enough space so the smoke will circulate. Add wood chips or sawdust following smoker's directions. Smoke fish according to manufacturer's instructions. Dry smoked fish will usually take 6-8 hours using four pans of chips or dust. Water smoked will take 2-3 hours. Rotate racks, for either smoker, during smoking for even cooking. Check for doneness. Remove fish from dry smoker when most of moisture is gone, but fish is still soft and flexible. Water smoked should flake when a fork is twisted in the flesh. Cool thoroughly, and keep in fridg for up to 2 weeks. Can also be frozen or canned at this point.
Recipe By : CUPONQUEN
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
fish
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