Smoked fish recipe

I have been smoking some eyes and pike this year and thought I would share my recipe. 1 gal boiling water.1 cup pickling salt 1 cup dark brown sugar 1 table spoon dry mustard 1 tbl spoon white pepper. Mix all together and let cool.Place cleaned fish in brine(skin off)soak for 12 to 24 hrs depending on how salty you like them.Let set on paper sacks for 4 hrs in fridge.Smoke at 180 with apple or maple chips.Keep an eye on them so you don’t turn them into jerky,about 4 to5 hours.Cool and enjoy. Stuart

I have been considering smoking fish in my smoker but just have not done it.

Anyway, when you say “skin off” are you using fillets or are you doing a whole fish less the skin?

Nothing better then smoked fish and a cold brew.

I have been using fillets.

That is the absolute best ever! Thanks for the recipe and samples!…Now about those cookies???????

i do pickeling salt and brown sugar 1 to 1. i add 1 teaspoon of sodium nitrate/quick cure per 5 pounds of meat to the salt mixture also. make enough to cover the amount of fish that you have. you can add any other spices that you see like. sunfish and crappies, i cut the heads off and gut. walleye, salmon, and northern i fillet and leave the skin on and ribs in. lay in roasting pan or something deep enough to hold the amount of fish that you have. cover fish with salt mixture and place in fridge over night. the salt mixture will make its own brine over night. rince fish off real good. place on racks and set outside to dry for a hour or two. i like to use cherry wood, but you can use what ever you want. smoke fish as you would smoke any others.

1 Cup pickling salt
1 Cup packed brown sugar
3/4 Teaspoon pepper
1/2 Teaspoon ground allspice
1/2 Teaspoon ginger
1/2 Teaspoon crumbled bay leaves
2 garlic cloves — pressed

The brown sugar of this flavorful cure is especially good with
salmon and steelhead, though it is also excellent with other fish.
This recipe makes enough cure for approximately 10 pounds of
fish. Use it for fillets, steaks, or whole small fish.

Combine the ingredients, and rub well into fish. Place in a
non-metal container for several hours or overnight, depending on
the size and amount of fish. Rins fish well in cold water, rubbing
slightly to release excess salt. Pat dry, then allow to air-dry for
several hours until fish acquires a glaze. Smoke according to your
smoker’s directions.