Smoked Fish Recipes

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SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS)



Smoked Fish ( Brine Recipe and Smoking Directions) image

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.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 6h20m

Yield 1 batch

Number Of Ingredients 4

3 -5 lbs fish, roughly
1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

Steps:

  • Mix all ingredients very well until sugar is disolved.
  • Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
  • Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
  • Place 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.

Nutrition Facts : Calories 557.6, Sodium 151014.9, Carbohydrate 143.9, Sugar 142.4, Protein 0.2

HOW TO SMOKE FISH



How to Smoke Fish image

Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h30m

Number Of Ingredients 8

2 cups water
1 cup muscovado sugar or packed dark-brown sugar
Coarse salt
2 skin-on trout fillets (8 ounces each), boned
1 whole trout (1 1/4 pounds), backbone and pin bones removed
1 side skin-on arctic char (1 1/4 pounds)
Wood trimmings or apple wood chips (1 cup for trout fillets or 2 cups for whole trout or char)
Vegetable oil, for grill basket

Steps:

  • Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
  • Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
  • Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
  • Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.

SMOKED FISH DIP



Smoked Fish Dip image

This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.

Provided by KPERKINS100

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 16

Number Of Ingredients 8

2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay (tm) Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring
cracked black pepper to taste

Steps:

  • Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.

Nutrition Facts : Calories 24.7 calories, Carbohydrate 1 g, Cholesterol 6.2 mg, Fat 0.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 202 mg, Sugar 0.6 g

SMOKED FISH DINNER



Smoked Fish Dinner image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h11m

Yield 4 servings

Number Of Ingredients 12

2 medium cucumbers (about 1 1/2 pounds), peeled, halved lengthwise, and thinly sliced
2 tablespoons kosher salt
1/4 cup sour cream
3 tablespoons chopped fresh dill
3 teaspoons white wine vinegar
Pinch cayenne pepper
Freshly ground black pepper
1/2 red onion, thinly sliced
1 to 1 1/4 pounds assorted smoked fish, such as salmon, trout, mackerel, or whitefish
1 bunch watercress, thick stems trimmed
1/2 cup prepared horseradish
Optional: Multi-grain bread

Steps:

  • In a large bowl, mix the cucumbers and salt and set aside at room temperature for 1 hour. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water, then drain it well, pat dry, Transfer the cucumbers to a large bowl and mix with the sour cream, dill, 1 teaspoon vinegar, cayenne, and season with pepper, to taste. Meanwhile, toss the onion with the remaining 2 teaspoons of the vinegar in a microwave-safe bowl, and microwave on HIGH for 1 minute. Set aside to cool.
  • Arrange the fish, cucumber salad, onions, watercress, and bowls of horseradish on a large serving platter. If desired, serve with the multi-grain bread.

Nutrition Facts : Calories 303 calorie, Fat 15 grams, SaturatedFat 6 grams, Carbohydrate 8 grams, Fiber 2 grams

BASIC SMOKED FISH



Basic Smoked Fish image

Provided by Trish Hall

Categories     dinner, main course

Time 12h20m

Yield About 1 1/2 pounds smoked fish

Number Of Ingredients 4

2 fish fillets weighing approximately 1 pound each (bluefish, mackerel, salmon, haddock)
1 quart liquid brine or 4 table spoons dry cure (see recipe)
4 or 5 hardwood chunks, shavings or sawdust (see note)
Charcoal, if necessary (see note)

Steps:

  • If using liquid brine, place the fish fillets in a ceramic, glass or stainless-steel (not aluminum) bowl with the brine. If using dry cure, rub each fillet top and bottom with the dry mixture and place in a ceramic, glass or stainless-steel (not aluminum) baking dish. Cover and refrigerate about 6 hours, or overnight.
  • Remove fillets from bowl or dish and rinse them under running water quickly to remove surface salt. If using dry cure, do not rub off all the seasonings. Place fillets on a cake rack or raised grid surface that allows air to circulate beneath them. Leave to dry about 3 hours, or until a dry shiny surface forms.
  • When fillets are sufficiently dry, build a charcoal fire, if necessary (it will take about 30 minutes for the charcoal to reach the desired state). If using wood chunks, let them soak in a bucket of water for half an hour. If using an electric smoker, turn it on just before using and place sawdust or wood shavings in the smoking pan.
  • Place fillets on the smoker grid. Close vents, or place lid on smoker. Regulate vents, if possible, so that heat stays at around 110 to 120 degrees Fahrenheit. Leave the fish 1 to 2 hours or longer, checking periodically and, if possible, replenishing fuel or smoking medium as necessary. The fish will be done more quickly at higher temperatures. At temperatures of 175 to 200 degrees, for example, fish will be done in about 1 hour.
  • Remove fillets from smoker when they are dry and yellowish in color. Serve immediately, or refrigerate and serve cold or as an ingredient in other recipes.

SMOKED FISH



Smoked Fish image

I learned this up in Kenai, Alaska from an old guy named Swede, who had spent 30-some summers up there salmon fishing (and smoking). It is great for salmon or any other fairly strong, oily fish! I've used it on salmon, tuna, and swordfish. Prep time include setting (drying) time. Double the recipe if budget and smoker size permits.

Provided by Toby Jermain

Categories     Lunch/Snacks

Time P1D

Yield 5-6 pounds

Number Of Ingredients 7

10 lbs fairly oily fish fillets, scaled,pin-bones pulled,and rinsed (salmon, tuna, or swordfish, or other oily fish)
1 cup kosher salt or 1 cup uniodized table salt (kosher salt works best!)
1 cup sugar or 1 cup brown sugar, packed,dissolved in
1 quart warm water
1/2 ounce coarse fresh ground black pepper
3 -4 bay leaves, crushed or finely crumbled,not powdered
wood chips, of choice soaked in water overnight (alder, apple, cherry, maple, oak; NOT hickory or mesquite)

Steps:

  • Mix all brine ingredients thoroughly.
  • Cut fish in 1-2" pieces, leaving skin on.
  • If fish is fresh, soak for 1-1/2 hours; if it has been frozen, soak for 45-60 minutes.
  • Remove fish from marinade and place on smoker-racks skin-side down.
  • Allow to glaze at room temperature for at least 4 hours, and preferably overnight.
  • I usually set a fan to blow across the fish and help them get dry to the touch and look very glazed.
  • Cold-smoke (at 120-140 degrees F) for 8-12 hours to obtain desired flavor.
  • Then hot smoke (at 180-200 degrees F) for 1-2 hours or finish in a 300 degree F oven for 30-45 minutes to get desired texture.
  • I do not like a mushy fish, so I cook it until it firms up, though it's hard to tell, though, until after it has cooled down.
  • Cool to room temperature, freeze on cookie sheets, package, and store in freezer.
  • Best with stronger flavored, oily fish such as salmon, tuna, or swordfish; in general, mild fish smoke poorly.
  • Notes: I use a Brinkmann Smok’n Pit water-smoker.
  • The water helps to keep the temperature low, and the steam in the smoke keeps meat more moist during long cooking.
  • My smoker is intended for charcoal smoking, but for fish, I place soaked wood chips in a metal (not foil, foil will burn through, use real metal) sitting on top of a cheap hot plate (with a rheostat control, not just an on-off switch), which sits on a brick so the pan is up under the bottom of the smoker, where the charcoal pan normally sets.
  • Adjust temperature by adjusting hot plate up or down (usually somewhere between low and medium), and throw another handful of wet wood chips into the pie plate every 30-40 minutes, when the smoke stops generating.
  • Depending on my mood, and what kind of wood chips are available, I usually smoke fish with alder, cherry, oak, maple, orange or lemon wood (on the rare occasion I can find orange or lemon) Alder and cherry are usually the easiest to find, and they both work beautifully for fish.
  • Do not use hickory or mesquite; they are just too strong and completely overwhelm fish!
  • I usually double or triple this recipe; I have rigged my double-size smoker to take up to 4 racks to handle the larger amounts.
  • Since this whole process takes a lot of time, the little extra effort is worth while, and the smoked fish freezes well, lasting a couple years with only a little deterioration in flavor or texture.
  • SAFETY NOTE: Needless to say, DO THIS OUTDOORS!
  • Cabon monoxide KILLS!

POTTED SMOKED FISH



Potted Smoked Fish image

Provided by Moira Hodgson

Categories     appetizer

Time 20m

Yield 8 first-course servings

Number Of Ingredients 5

8 ounces smoked haddock, kippered herring, salmon or trout
6 ounces unsalted butter, at room temperature
Lemon juice to taste
Cayenne pepper to taste
1/2 cup clarified butter

Steps:

  • If using haddock or kippered herring, pour boiling water over the fish and let it stand for 10 minutes. Remove skin and bones. Salmon or trout need not be placed in boiling water, but should of course have skin and bones removed.
  • Place the fish in the bowl of a blender with the six ounces of butter. Blend until smooth, adding the lemon juice and pepper to taste.
  • Place the mixture into small pots, sealing the top with clarified butter (clarified butter is made by simmering unsalted butter and skimming off the milk solids). Cover with waxed paper or foil and store in the refrigerator. Serve with brown bread or thin pieces of toast.

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  • Cullen Skink. Cullen is a small town in Northeast of Scotland and the home of one of Scotland’s most famous dishes, cullen skink. It is a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes, and onions.
  • Smoked Mackerel Fishcakes. Nutritious, tasty, and cheap to make, smoked mackerel fishcakes are an ideal dish. Mackerel is not only an economical fish to cook and eat, but since it is an oily fish it is also very healthy.
  • Kedgeree. Though kedgeree is considered a traditional British food, this smoked fish dish actually originated in India. Kedgeree began its life as khichari, an Indian dish of rice and lentils, but slowly transformed into the current dish during the time of the British Raj.
  • Smoked Haddock Chowder. Smoked haddock chowder is not dissimilar to a cullen skink, except flour and cream are used for thickening the soup instead of mashed potato.
  • Smoked Salmon With Dill Sauce. What's an easier or more delicious starter than a plate of Scottish or Irish smoked salmon with a creamy dill sauce? Smoked salmon with dill sauce can be served as a lighter appetizer, or for the main course with boiled new potatoes.
  • Creamed Leeks and Smoked Haddock. This comforting dish creamed leeks and smoked haddock can be made in two different ways—spooned over toast or baked as a casserole, where you simply layer ingredients in a baking dish, cover with breadcrumbs and butter, and bake until bubbling and golden brown.
  • Smoked Fish Pate. Quick to prepare and ideal to make ahead, creamy smoked fish pate is the perfect appetizer to serve at your next party. Simply place the ingredients in the food processor and blend until smooth; refrigerate overnight and serve the next day with buttery crackers or cucumber slices.​


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