Smoked Fish Without the Hassle

Smoked fish is known for its tasty, smoky flavor. You will find that no additional condiments are needed to enjoy it because it is packed full of its own natural flavor. Smoking fish may seem like a hassle, but in reality, it is one of the easiest ways to prepare fish. Smoking fish produces a meal that is tender, delicious, and loaded with flavor. By keeping a few simple steps in mind, you can easily and quickly smoke fish without the hassles of other types of preparation methods.

One of the key steps to successfully smoking your fish is to cure it. Curing isn’t as difficult as it may seem. Simply make a brine solution using salt and water. You can also add a small amount of lemon juice to help reduce the strong fish smell while you cook. You will want to use 2 ½ tablespoons of salt for every cup of water. For one pound of fish, approximately one quart of brine will need to be mixed.

Place your uncooked fish in the brine. The amount of time needed to cure depends upon the thickness of the fish. For every ½ inch of thickness, you will need to allow the fish to soak for 15 minutes. For example, fish that is one inch thick will need to be cured for 30 minutes.

While the fish is cured, you should ready your smoker. Ensure that you prepare it in plenty of time so you can place the fish on immediately. When the fish have been cured, remove them from the brine solution and rinse them with cold water before putting them on the smoker.

The fish should be placed on the smoker skin side down. It is important to oil the rack in order to prevent the fish from sticking while smoking. You will want to keep the temperature of your smoker low to get the best flavor without overcooking. Keeping your smoker around 150 degrees is a good average temperature, although you may need to adjust accordingly.

Once your fish is in the smoker, allow it to smoke for about 3 hours. For larger servings, add 30 minutes per pound. After the first two hours of smoking, you can increase your temperature to about 200 degrees to finish the smoking process. Since smokers vary, use your own judgment and experimentation to cook your fish perfectly. You will know that the fish is done when it is flaky, tender, and cooked all of the way through. To enhance the amount of smokey flavor your fish has, consider adding liquid smoke to the flesh of the fish. Wright’s Liquid Smoke provides just the right amount of smoke flavor to your fish without overpowering the natural flavors.

Once your fish is smoked, serve immediately. You can also wrap it in foil and store it in the freezer for reheating later. Smoking fish is quite easy once you get the hang of it and you will find that you’ll get the best flavor by using this easy, hassle-free method.