SMOKING FISH: HOW TO DO IT
The Fish
Just about any
fish will work, but the oiler fish like
trout, salmon, mackerel, wahoo, tuna, etc. will produce
a moister product.
Smaller fish can be smoked whole; larger may be filleted
or cut into steaks.
The Brine
You have to brine the fish before smoking.
To make the brine,
take a suitable non-reactive container & fill halfway
with water.
Add salt & stir until a raw egg will float in it.
(It's a good idea to try a
couple of different eggs). Toss in anywhere from a cup to a pound of brown
sugar per
gallon of water. Other spices like garlic powder or Cajun
spices may also be added.
Add the fish & set in a cool area for about
12 hrs.
The Smokehouse
A number of simple serviceable
smokehouses can be built
at home. Similar procedures are used with most
smokehouses.
I've smoked fish in things like garbage cans, old refrigerators,
and simple boxes made if wood. Practically anything can
be used.
All you need is a box-like structure to contain the smoke
& heat,
with racks to hold your fish. Currently, I am using an old refrigerator
(no internal plastic parts) with a 1500 watt electric hotplate in the bottom. I toss wood
chips directly on the plate for the smoke. Heat is regulated by opening the door a couple
of inches for the cold smoking part, & closing the door for the cooking segment.
Place fish in the smokehouse.
Clear all combustible
material from around and under the smoking
area. Form a
small bed of coals. Wood or charcoal will work fine.
Take
care to keep it from flaring up. Cover
the coals with dry
hardwood chips. Use only hardwoods, because softwoods,
moss
and leaves may leave unpleasant
tastes in the fish. To
prevent chips from flaming, lightly
dampen chips with
water. Add chips as needed
to keep the smoke dense
throughout the process, and regulate
draft by venting
or by raising or lowering the lid or side
of the chamber.
Shorter smoking times may be used, but the flavor
won't be as good.
Cold smoke (90
to 100 degrees Fahrenheit) for 2 to
3 hours, then gradually add hot coals to the smoker to
raise
the temperature of the smokehouse to 225 degrees Fahrenheit.
Maintain this temperature until the
internal temperature
of the fish reaches 180 degrees Fahrenheit which should
take
3 or 4 hours. Hold the fish at the
180 degrees Fahrenheit
flesh temperature for 30 minutes. Insert a thermometer
into
the thickest part of the fish to be
sure all the flesh
reaches this temperature. Whole
fish also need to be
smoked and cooked thoroughly. The total
time required may
be as much as 12 hours for a large whole fish.
When smoking is completed,
allow the fish to cool before handling.
Refrigerate & use within 2 weeks.