SMOKING FISH: HOW TO DO IT

                            The Fish

    Just about any fish will work, but the oiler fish like
trout, salmon, mackerel, wahoo, tuna, etc. will produce a moister product.
Smaller fish can be smoked whole; larger may be filleted or cut into steaks.

                       The Brine

    You have to brine the fish before smoking. To make the brine,
take a suitable non-reactive container & fill halfway with water.
Add salt & stir until a raw egg will float in it. (It's a good idea to try a
couple of different eggs). Toss in anywhere from a cup to a pound of brown sugar per
gallon of water. Other spices like garlic powder or Cajun spices may also be added.
Add the fish & set  in a cool area for about 12 hrs.

                            The Smokehouse

     A number of simple serviceable smokehouses can be built
at home.  Similar procedures are used with most smokehouses.
I've smoked fish in things like garbage cans, old refrigerators,
and simple boxes made if wood. Practically anything can be used.
All you need is a box-like structure to contain the smoke & heat,
with racks to hold your fish. Currently, I am using an old refrigerator
(no internal plastic parts) with a 1500 watt electric hotplate in the bottom. I toss wood
chips directly on the plate for the smoke. Heat is regulated by opening the door a couple
of inches for the cold smoking part, & closing the door for the cooking segment.

     Place  fish in the smokehouse.   Clear all  combustible
material  from around and under the smoking  area.   Form  a
small bed of coals. Wood or charcoal will work fine.  Take
care to keep it  from flaring up.   Cover the coals with dry
hardwood chips.  Use only hardwoods, because softwoods, moss
and  leaves  may leave  unpleasant  tastes  in the fish.  To
prevent  chips  from  flaming,  lightly  dampen  chips  with
water.   Add  chips  as  needed  to   keep  the  smoke dense
throughout  the  process, and regulate   draft  by venting
or by raising  or  lowering the lid or side of the chamber.
Shorter smoking times may be used, but the flavor
won't be as good.
     Cold  smoke  (90  to 100 degrees  Fahrenheit) for 2  to
3 hours, then gradually add hot coals to the smoker to raise
the temperature of the smokehouse to 225 degrees Fahrenheit.
Maintain  this temperature  until  the  internal temperature
of the fish reaches 180 degrees Fahrenheit which should take
3 or 4 hours.   Hold  the fish at the 180 degrees Fahrenheit
flesh temperature for 30 minutes.  Insert a thermometer into
the thickest part of the  fish to  be  sure  all  the  flesh
reaches this  temperature.   Whole  fish  also  need  to  be
smoked and cooked thoroughly.   The total  time required may
be as much as 12 hours for a large whole fish.

     When  smoking is completed,  allow  the fish to cool before handling.
Refrigerate & use within 2 weeks.