How to smoke a Fish

Smoking is one of the oldest methods of preserving fish and other foods. It uses a combination of smoke and salt to prevent fish from spoiling.

The preservation of fish has been an integral part of every culture and tradition. To smoke fish, you have to brine by dipping it in salt solution. Brine can also contain whatever seasonings you choose to add.

In this article, we are going to look at the types of smoking and how you can smoke your fish at home without buying outside.

TRY OTHER RECIPES

HOMEPAGE RECIPES

HOMEMADE GROUNDNUT SOUP

CLASSIC LIGHT SOUP

HOW TO PREPARE WEREWERE

TYPES OF SMOKING

Cold smoking requires temperatures below 80 F / 25 C for several days.

Hot smoking can be done at temperatures of up to 250 F / 120 C and only takes a few hours.

TYPES OF SMOKE FISH

Salmon

Tuna

Catfish

Mackerel

Trout

EQUIPMENT

Oven

Charcoal Grill

Coal tongs

Smokers

RECIPE INGREDIENTS

Fish of choice, washed and cleaned

salt to season

Pepper(optional)

Seasoning cubes or powder(optional)

DIRECTIONS ON HOW TO SMOKE FISH

USING A SMOKER

Preheat smoker to 175° to 200° and add wood chips.( No need soaking wood chips)

Soaking fish in saltwater brine for 2-3 hours. Remove it from the brine and allow it to dry.

Grease the grate before laying the fish down so that it won’t stick. Or place the fish on a greased sheet of aluminum or a wooden plank.

Smoke for 2 to 3 hours.

USING AN OVEN

Place the fish of choice in a bowl.

Coat the fish with salt and pepper(optional)

Cover the bowl with plastic wrap or lid. Then place the fish in the refrigerator for 3-6 hours.

Heat the oven to 150 degrees Fahrenheit.

Remove the fish from the bowl. Using water, rinse off the excess salt and pepper.

Allow fish to dry then apply a little oil to coat.

Spray a cooling rack with nonstick spray or brush with oil.

Place the fish on the cooling rack and sit it in the oven.

Allow the fish to bake in the oven for 4- 6 hours.

Remove the fish once it appears opaque and cooked.

USING CHARCOAL GRILL

Apply the kosher salt to the fish, sprinkling both sides on each side.

Leave fish to dry brine for 45-60 minutes.

Rinse mackerel with tap water and pat dry with paper towels.

Place on a cooling rack to dry completely. Apply oil to coat fish

Pour coal in your charcoal grill and set up fire up to 275°F (135°C).

Place grates on charcoal grill and add your fish.

Cook for two hours until fish has developed a golden brown color and flakes when touched with a fork or prongs.

Remove from grill. Either carve into smaller pieces or enjoy whole.

ADDITIONAL TIPS

Brine fish for at least 2 hours and preferably 6 to 10 hours. Brining fish before smoking prevents it from drying out.

Soaking it in a brine made with a combination of water and seasoning will also infuse it with flavor.

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv