1/3 Photos of Smoked Fish ( Brine Recipe and Smoking Directions)
6 hrs 20 mins
Mama's Kitchen (Hope)'s Note:
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.
My Private Note
Units: US | Metric
- 3 -5 lbs fish, roughly
- 1Mix all ingredients very well until sugar is disolved.
- 2Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
- 3Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
- 4Place 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.
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Nutritional Facts for Smoked Fish ( Brine Recipe and Smoking Directions)
Serving Size: 1 (4328 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 557.6
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 151014.9 mg
- Total Carbohydrate 143.9 g
- Dietary Fiber 0.0 g
- Sugars 142.3 g
- Protein 0.1 g
The following items or measurements are not included: