Dry Rub For Fish Smoking Recipes

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THE BEST DRY RUB FOR FISH AND SEAFOOD



The Best Dry Rub for Fish and Seafood image

This make-ahead spice rub for fish and seafood is great on everything from salmon and halibut to shrimp and scallops! It keeps for a LONG time, too. Try it!

Provided by Irvin Lin

Categories     Quick and Easy

Time 5m

Yield 2/3 cup

Number Of Ingredients 10

1 tablespoon Kosher salt, preferably Diamond Kosher Salt (see recipe note)
2 tablespoons celery salt
1 tablespoon ground black pepper
4 teaspoons granulated garlic, not garlic salt
2 teaspoons ground ginger
2 teaspoons paprika
1 teaspoon dry mustard
1/2 teaspoon allspice
1/2 teaspoon cayenne
1/2 teaspoon nutmeg

Steps:

  • Mix: Place all the spices in an airtight glass jar and shake gently to combine.
  • Store: Store for up to 2 years.

DRY RUB FOR FISH



Dry Rub for Fish image

Make and share this Dry Rub for Fish recipe from Food.com.

Provided by Chocolatl

Categories     Low Cholesterol

Time 5m

Yield 2 tablespoons

Number Of Ingredients 6

1 tablespoon sweet paprika
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
1/4 teaspoon cayenne

Steps:

  • Combine all ingredients and mix well.
  • Use as you would any dry rub.

BASIC FISH CURE (BBQ RUB)



Basic Fish Cure (Bbq Rub) image

This is a rub to use on fish prior to grilling or smoking. Recipe from Steven Raichlen's How to Grill cookbook. He says feel free to use different kinds of sugars such as white, turbinado or maple sugar instead of brown. He also says you can add any additional herb or spice you may fancy. Use 3/4 cup of rub per pound of fish.

Provided by januarybride

Categories     Low Protein

Time 5m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 5

1 cup firmly packed brown sugar
1/2 cup coarse salt
1 tablespoon black pepper
1 tablespoon dried dill
1 tablespoon mustard powder

Steps:

  • Combine all ingredients in a small bowl with your fingers.
  • If using as a seasoning, just sprinkle on the fish before grilling.
  • If using as a true rub (which will season and start to cure the fish), sprinkle on the fish and rub with your fingers. Let sit for 2 hours up to a day in advance prior to grilling.
  • NOTE: This rub will keep for at least 6 months if kept in an airtight jar away from heat and light.

Nutrition Facts : Calories 111.7, Fat 0.3, Sodium 7082.1, Carbohydrate 28, Fiber 0.4, Sugar 26.7, Protein 0.4

SMOKED FISH DRY RUB



Smoked Fish Dry Rub image

Number Of Ingredients 6

2 cups white sugar
2 cups brown sugar
2 cups kosher salt
black pepper, fresh, coarsely ground
crumbled bay leaf
1/2 cup chopped garlic

Steps:

  • Mix equal parts (for this recipe two cups each) white sugar, brown sugar, and kosher salt. This exact salt is important! Do not try to substitute other salt types. Add fresh coarsely ground black pepper, crumbled bay leaf, and chopped garlic. Put a thin layer of the dry rub on the bottom of a pan. Put fish in pan and thoroughly cover each filet. For larger amounts, the fish can be stacked one on top of the other, with adequate rub between the layers, completely covered. Cover and refrigerate for 24 hours. This time is important. Remove, rinse thoroughly, pat dry, and smoke as usual.

Nutrition Facts : Nutritional Facts Serves

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