Smoked Fish

 Inspired by our vacations to the shore of Lake Superior where the smoked fish is amazing and must be featured in as many meals as possible, from dinner in the dining room to picnic on the sailboat. I cobbled this recipe together from several I found online. This requires brining overnight, so prepare in advance!

Ingredients:

2 large fish filets (salmon, steelhead trout, whitefish, etc.)

Brine:

1/2 C brown sugar

1/2 C kosher salt

1 1/2 Tbsp. black pepper

1 Tbsp. sweet smoked paprika

Method:

The day before smoking, mix together the brine ingredients and set aside. Rinse and dry the filets, checking for bones and making sure no stray scales are hiding on the fish. Trim the filets, cutting the thinner portions away from the thicker portions (you may be removing the thinner pieces from the smoker before the thicker pieces are finished). Place filets skin side down on a foil lined sheet pan. Cover the filets with the bring mixture, then cover the pan with foil and place in the fridge for 7-8 hours or overnight.

One to four hours before smoking, rinse the brine off the filets, pat dry, and return to sheet pan. Put back into the fridge for one to four hours to form the pellicle—a shiny surface which will better absorb the smoke and seal moisture in the filet. 

Two hours before smoking, soak the wood chips for the smoker (hickory or mesquite). 

Half an hour before smoking, start the smoker, spray racks with grill spray, fill water pan, fill chip tray with smoked chips, and bring smoker to a steady low heat (150 degrees max). * 

Once the smoker has reached 150 degrees, place the filets on the smoker racks skin side down, thinner pieces on top rack, and close smoker. After one hour, check the internal temperature of the filets. When they reach 120 to 130 degrees, remove from the smoker to a sheet pan and cover with foil. Allow to rest for 10 to 20 minutes. 

Enjoy! If there's any left over, wrap in butcher paper to keep in refrigerator. The leftovers are delicious served cold, included in a charcuterie board, or tossed into a salad.

*Note: these instructions are specific to my smoker, a Masterbuilt Gas Smokehouse. Your smoker may vary in method and materials needed.