SMOKING ONCE FROZEN FISH

Greetings all,
I have some frozen mackerel that I’m going to smoke once defrosted. What I need to know is after smoking process , can what fish doesn’t get used immediately be frozen again?. I know smoking isn’t really “cooking” but am unsure about it.
Any advice greatly appreciated.
Thank you.

Everytime “food” is frozen the cells break down more and more.
To get a good price on trout, I would buy yesterdays “fresh” trout that are now today’s frozen trout. Personally, after smoking I couldn’t tell the difference.

The danger zone for foods is between 40 degrees and 140. That’s the temp bacteria can grow.

USDA would say no. But how long would it be refrozen? Week? Month? Just remember freezing doesn’t kill bacteria just slows it down.

I do it with lake trout and haven’t seen any issues, but I smoke and eat what I want within two days and freeze what isn’t finished in that time frame. I also vacuum seal the smoked product.

I use a dry rub/cure on once frozen trout….equal parts of brown sugar and Morton’s Tenderquick. This at least offers some protection for the thawed meat in the smoker and doesn’t let the meat get mushy like wet brining will. I rub it into both sides of the fillets, lay flat in a glass baking dish making layers of the coated fillets and put in the fridge with a plastic wrap cover for a day. Quick rinse under cold running water, pat dry and place in smoker to desired finish.

I’ve smoked a fair amount of catfish. All channels. After the smoking process I would let it sit in the fridge for a couple days. What isn’t eaten or given away I would vacuum seal individual fillets. I’ve found fillets vacuum sealed for almost a year in my freezer. Took them out and ate them. Just as good as when I did them and ate fresh smoked. When I would take them out of the freezer I would pat them with a PT to take off the moisture. Just don’t use TP.

Also to the OP question. My catfish I smoke are froze 1 time, thawed and smoked and then vacuum sealed and froze again.

I do it all the time.

I freeze my fresh fish in gallon bags with enough water to get all of the air out.

Then thaw them (in the bag) in a cooler with cold water overnight.

Brine.

Smoke.

Eat some fresh.

Vacuum seal and freeze the rest.

You guys have smoked fish last that long to have to freeze it smoked?!

Tom Sawvell wrote:

I do it with lake trout… but I smoke and eat what I want within two days and freeze what isn’t finished in that time frame. I also vacuum seal the smoked product.

Agreed!

I have always froze my lake trout and salmon for a minimum of 5 days to kill the threat of any parasites that may be present in the meat prior to any smoking. After smoking, I either vac-pak and freeze, or can it. Canned is my favorite.