Smoking a Fish

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Introduction: Smoking a Fish

Step 1: Preparing the Fish

Place a small pan-dressed, (gutted, and head removed) fish, with skin left on one side and place it into a pan. The pan needs to be big enough to pour liquids completely over it.

Step 2: Preparing the Brine

Pour one-half cup of salt, one-half cup of sugar, and one quart of water into a small bowl and mix these ingredients together. Once the sugar and salt is absorbed, pour it over the fish in the pan.

Step 3: Soaking the Fish

Let the fish soak in the brine, in the refrigerator, for eight to twelve hours if it's thicker than one inch.

Step 4: Rinse the Fish

After the fish is soaked for the appropriate time, remove it from the brine. Rinse the fish with cold water. Gently pat dry with paper towels and let it air dry for about an hour.

Step 5: Smoke the Fish

Place the fish in the smoke and leave it there for about two hours at 200 degrees F. Use your favorite wood chips or chunks when smoking.

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    3 Comments

    I've smoked three fish now. My lungs are burning like crazy, and I'm still not feeling anything. Am I doing it wrong?

    2 replies

    You've been waiting to recycle that bee smoker joke, haven't you?