Question by Harold C: need recipe for smoked fish?

Best answer:

Answer by Diamond Strength
Sonny’s Smoked Fish

dark brown sugar
rock salt
fish (cut into smoking size pieces )
Optional (Garlic salt, Old Bay spice, Jalapeno juice and peppers)
Implements needed:

Electric smoker

Wood chips (alder, cherry, apple, hickory) use one or mix.

Brine:

Layer the fish, skin side down in container. Liberally sprinkle a handful and half of rock salt. Spread 2 hefty handfuls of dark brown sugar over the fish (add optional ingredients if desired). Repeat the process of layering fish and brine until the container is 3/4 full of fish. This will allow for the expansion of fluid from the fish. Keep in a cool, dry place as in a refrigerator. Check after one day to see if it is to your taste and ready for smoking.

Smoking Process:

After pulling fish out of the brine, rinse lightly with tap water in container. Place fish in smoker skin

side down. Try to have continuity of size and thickness of fish. Have your desired wood chips already in place. Smoke for 25 to 30 minutes. Let cool down for 15 to 20 minutes (unplug smoker). Repeat, adding wood chips as needed. Sample 2nd smoking after it’s cool down phase. If not to desired taste, smoke a third time. Thicker pieces will need more cycles of smoking and cooling down. (possibly up to 5 cycles). Remember to smoke the fish, don’t cook it!! If the fish is to be frozen after smoking, it may become somewhat drier in taste. Experiment with small quantities to familiarize yourself with the smoking process.

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EasyRecipesHQ.com – Smoked Salmon Recipes – Smoked Salmon is a wonderful fish to have at any time. You can have Smoked Salmon as a lunch dish, an appetizer, or even with pasta for dinner. Smoked Salmon recipes are fast and easy to prepare. We have many more Smoked Salmon recipe videos coming for you soon, but to start with we will show you how to prepare your smoked fish from a whole side. Not the way that Smoked Salmon is currently being sold already pre cut from the factory. Factor cut Smoked Salmon tends to be thicker cut than from the skilled hand of a chef. With the thicker Smoked Salmon slices, they become to salty and unpleasant to eat. As we say in the kitchen, if you cant see the blade of your knife through the slice of Smoked Salmon that your carving, then your cutting the flesh, to thick. Smoked Salmon should be very thinly sliced to allow the delicate balance of smoke and salt to work together to create that wonderful flavor that we love. Some other excellent accompaniments for the Smoked Salmon, are finely diced onion, some tiny pickled capers and of course lemon, but rather than just using a squeeze of fresh lemon juice on the fish. Try a squeeze of fresh lime juice, the results will pleasantly surprise you. As always, we hope that you enjoy the video, and that you pass it to your friends or family if you think that they will enjoy also. Just remember to try Smoked Salmon sometime and of course as we have a fantastic Irish Smoked Salmon industry here in …
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