This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.
- Mix all ingredients very well until sugar is disolved.
- Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
This was phenomenal on the gorgeous King Salmon my DH caught. I made the brine as directed but added a couple of T of garlic salt, let it sit for 24 hours and then we hot smoked it for 2 hours using applewood chips. AMAZING flavor and texture! Thank you Mama!!!!
same brine mix i use,but i add garlic and onion powder.
Great and simple recipe. Brined 4 trout for about 12 hours, probably could have cut the recipe in half for that amount of fish. Put them on the pellet smoker at 150 for about 5 hours.