There are two methods to prepare smoked fish.
The first method allows you to preserve the fish for a longer period of time. Prepare a brine of 1 gallon of water, 2 cups Coarse Kosher salt and 1 cup brown sugar.
This needs to be mixed until well blended. Place fish in a covered container and soak the fish overnight in the refrigerator.
Another method would be to lightly salt the fish then add garlic powder and Tony Chachere's Original Creole seasoning.
Then smoke for a minimum of 3 hours and no longer than 8 hours depending on the temperature of the smoker.
Preferably the heat indicator should be in the middle of the range and smoke for 5 hours. You don't want to smoke it too long or it will get tough.
As you can see below I have prepared Smoked Kingfish, Salmon and Mackerel. It does take some time to prepare the smoked fish but it is really worth the time.
Smoked Salmon makes a great dip.
Return from Smoked Fish to Flyfishing with WildBill
