Smoked Fish
Yield
1 batchPrep
20 minCook
12 hrsReady
1 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
fish
|
*
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
salt
|
|
| 2 | cups |
soy sauce, tamari
|
|
| 1 | cup |
water
|
|
| ½ | teaspoon |
onion powder
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | cup |
white wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
fish
|
*
|
| 79 | ml |
sugar
|
|
| 59 | ml |
salt
|
|
| 473 | ml |
soy sauce, tamari
|
|
| 237 | ml |
water
|
|
| 2.5 | ml |
onion powder
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 237 | ml |
white wine
dry |
*
|
Directions
Mix the above brine ingredients well, ensuring that all dry ingredients are well dissolved.
Soak the fish in the brine for 8 or more hours, keeping all pieces covered with brine and refrigerated.
Smoke in your favorite smoker over Hickory, Alder, or a mix of ⅔ Apple and ⅓ Cherry wood.
Should take 2 to 3 smoker pans full.
Leave in the smoker until drying is completed. This may take 12 hours, depending on the thickness of the fish.
Place largest and thickest pieces closest to the heat/smoke source.
If you don't have a smoker, add 2 tablespoon of liquid smoke to the above brine mix.
Soak a previously described.
Place on racks and put into your oven set on lowest heat setting.
Drying should take up to 12 hours depending on thickness of fish.
