Smoked Fish Recipe
Make Smoked Fish Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined fish
Drying and smoking
Method
Brined fish
- 1
Prepare the brine
In a large pot combine 1.5 liters water, 1 cup kosher salt and 1/2 cup brown sugar. Bring just to a simmer, stirring until salt and sugar dissolve. Remove from heat and let cool to room temperature. Add peppercorns, bay leaves, smashed garlic and fresh herbs if using. Cool completely (you can add ice to speed cooling if needed).
- 2
Brine the fish
Place the cleaned and rinsed whole fish in a container or large resealable bag. Pour cooled brine over the fish so it is fully submerged. If necessary weigh the fish down with a plate. Refrigerate and brine for 4 to 8 hours (4 hours for thinner fish like trout or mackerel; up to 8 hours for thicker fillets or small salmon). Do not over-brine to avoid a too-salty result.
- 3
Rinse and dry
Remove fish from brine and discard brine. Rinse fish thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. Place fish on a rack in the refrigerator, uncovered, for 2 to 4 hours to form a tacky outer layer (pellicle). The pellicle helps smoke adhere and produce better flavor.
Drying and smoking
- 4
Prepare smoker or grill
Soak wood chips for 20–30 minutes if using chips (not necessary for chunks). Preheat your smoker to 180–220°F (82–104°C) for cold-to-warm smoking. If using a charcoal or gas grill, set up for indirect heat and place soaked chips in a smoker box or foil packet with holes. Aim for a steady low temperature; for a slightly firmer texture and traditional hot-smoked fish, target 200–220°F (93–104°C).
- 5
Season and mount fish
Brush the fish lightly with 2 tsp oil. Sprinkle 1 tsp freshly ground black pepper over exterior. If you like a touch of sweetness, rub 1 tsp brown sugar sparingly over the skin or fillet surface. For whole fish, stuff cavity with a couple of lemon slices and a sprig of dill if desired. Place fish on smoker racks or on a foil-lined tray skin-side down.
- 6
Smoke the fish
Add wood chips to the smoker. Smoke the fish at 180–220°F (82–104°C) until the internal temperature reaches 145°F (63°C) in the thickest part, and the flesh flakes easily with a fork. Timing will vary by fish size: small whole trout or mackerel 45–60 minutes; larger fillets or small salmon 1–2 hours. Monitor temperature and add chips as needed to maintain steady smoke.
- 7
Rest and finish
Once the fish reaches 145°F, remove from smoker and let rest 5–10 minutes on a platter. If you prefer a slightly glazed finish, brush lightly with a mixture of a teaspoon brown sugar dissolved in a tsp warm water and place back in smoker for 3–5 minutes to set. Let cool slightly before serving.
- 8
Serve
Serve smoked fish warm or at room temperature with lemon slices. Flake or slice as desired. Leftover smoked fish can be refrigerated in an airtight container for up to 3–4 days or frozen for longer storage.
