Smoked Fish Recipes
Hey Fish_on; there's a book you need to get. Called "Smoking Salmon & Trout" by Jack Whelan. I tried all the usual methods, but this guy describes a Scotch smoking method that's pretty easy and the result is excellent. Not too salty or dry. Here's my version of it:
1) Filet the fish and cover with non-iodized salt rubbing it in. Let sit for 12 hours in cool location.
2) Rinse off the salt, let drain and set for 6 hours.
3) Rub with vegetable oil and let sit for 6 hours.
4) Wipe off vegetable oil with rum.
5) Cover with brown sugar and let sit for 6 hours (rub this in like the salt in step 1).
6) Wipe off the sugar.
7) Rub again with vegetable oil and let stand for 6 hours.
8) Wipe off the oil with rum.
9) Smoke until done.
I use an "economy" Little Chief with alder chips, smoke it with chips for about 8 hours and dry without chips for about 8 hours. Keep checking it for texture you want. The fish will turn deep red and be moist inside. Fire up the vacuum packer and seal what you don't plan to eat. By the way, if you sample the rum as you go, keep the directions close by or you'll forget what you're doing! The book is a worthwhile purchase and I think I got it from Frank Amato publications. Good luck!
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SMOKE-CURING MEATS
The art and science of smoke-curing is a combination of the controlled infusion of salt into your food products plus the carefully regulated addition of heat to slowly drive a portion of the moisture out of the food product you are smoke-curing. The first part of this process is most easily accomplished by using one of the four "Luhr Jensen Smokehouse" cover-brine mixes, which are mixtures of salt, sugar, water and specially blended spices. The brine solution introduces salt into the food causing it to undergo changes that greatly increase preservation. Then when heat is introduced by means of an even, low-temperature smokehouse (the Little Chief or Big Chief), much of the moisture is removed and the food becomes firm and cured . . . but not cooked.
The brine solution cures and facilitates the infusion of smoke flavoring into the food, the sugar counteracts the natural bitterness of the salt and the water is simply the carrier. Select a glass, crockery, stainless steel or plastic container (don't use aluminum which, in conjunction with the brine, can taint the meat) large enough to allow the brine solution to completely cover the food. Depending on what you are smoking, use Luhr Jensen Smokehouse All-Purpose, Deluxe Fish, Jerky or Upland Game Brine Mix. Prepare it by following package instructions or make your own brine by thoroughly mixing 1/2 cup non-iodized (iodine can impart a bitter taste) salt, 1/2 cup white, household sugar and 1/2 quart warm water. Once the sugar and salt have dissolved, add the remaining 1 quart of cold water. If the solution won't be used immediately, be sure to refrigerate it.
By introducing natural sweeteners such as honey, brown sugar, herbs or spices into the brine solution, you can obtain flavors limited only by your imagination.
To emphasize the simplicity of the smoke-curing process, it would be fair to say that ALL fish, meat or poultry can be deliciously prepared using Luhr Jensen Smokehouse brine mixes. Only the cycle time in the brine and the smokehouse will vary, depending on the type of meat, its thickness and quantity and your individual taste.
Described below are the simple steps used in the smoke-curing of fish.
1. FILLET:
Section the fish as shown and split it at the backbone. Remove all small bones, blood and ragged edges and cut into easy-to-handle chunks. Rinse them thoroughly.
2. BRINE:
Dissolve the "Luhr Jensen Smokehouse" brine mix following instructions (or make your own) in 1/2-quart of warm water. Once dissolved, add 1/2-quart of cold water and seasonings as desired. Completely immerse the fish chunks in the solution in a glass, crockery, stainless steel or plastic bowl (not aluminum). Soak thin chunks for 4 to 6 hours and thick for 8 to 12 hours in your refrigerator. NOTE: Cut soaking time in half if the fish or meat has been previously frozen. Having been frozen causes it to absorb the salt much more quickly than fresh meat.
3. RINSE & DRY:
Remove the chunks from the brine and rinse THOROUGHLY in cool water. Place them on paper towels and pat dry. Allow them to air dry for about an hour. When you see a glaze (pellicle) on the surface of the chunks, they're ready to load into your smokehouse.
4. RACK & LOAD:
On your kitchen counter, load the chunks on grills. Then take the loaded grills and rack (if top load model) or grills alone (front load) out to your smokehouse. Slip the rack or grills in, close the lid or door and plug the cord of your Little Chief or Big Chief into a 110V AC outlet.
5. FILL FLAVOR PAN:
Fill the smokehouse flavor pan with the desired fuel and slip it through the handy trapdoor onto the heating element. A pan full of fuel will start to smoke in 20 minutes or less and last about 45 minutes. Flavor smoke is NOT needed for the entire curing cycle. Two or three pans full usually are sufficient. Empty the pan, place it back on the element and just use heat to finish the curing process.
It is important that you understand the difference between the smoking and drying portions of the processing cycle. In many cases, a particular recipe calls for a total drying time of 6 to 12 hours or more, while at the same time saying to use only two pans full of flavor fuel. This means your smokehouse will only be "smoking" for about two hours, but the food will need more drying time to complete the curing process.
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HERE IS A RECIPE FOR A 2 HOUR QUICK BRINE: 1 CUP BROWN SUGAR, 1 CUP WHITE SUGAR, 1 CUP NON-IODINE SALT, 1 TABLESPOON GARLIC POWDER.
(YOU CAN INCREASE USING THE SAME PROPORTIONS)
MIX INGREDIENTS TOGETHER, APPLY A THICK LAYER OF THE MIXED INGREDIENTS ON THE FILLETS, (THE MIX WILL TURN TO A GOOEY SLURRY SO BE PREPARED) LET STAND FOR 2 HOURS, RINSE MIXTURE OFF AND PAT FILLETS DRY. PUT FILLETS INTO SMOKER AND SMOKE WITH ALDER CHIPS. FOR ADDED SWEETNESS APPLY A LIGHT COVERING OF BROWN SUGAR. FOR ADDED SPICE TRY A SPRINKLING OF CAYENNE PEPPER.
TERIYAKI SMOKED FISH (SILVERS ARE REALLY GOOD DONE THIS WAY)
SOAK FILLETS IN YASHIDAS GOURMET TERIYAKI SAUCE IN REFRIGERATOR FOR 4-5 DAYS, REMOVE AND PAT DRY. SMOKE WITH ALDER CHIPS.
ENJOY
After trying many different cures from fairly simple to exotic and then trying Pilar's salt only and smoked tuna at the ifish bash I decided to do that with some salmon. What a great taste, I packed the fish in rock salt for 4 hours and then smoked it for 6 hours. The only thing I may do different this time is leave it the salt for a shorter period of time. The brine that my wife likes is:
1 1/2 cups of Yoshidas Gourmet sauce (got it at Costco)
1/2 to 1 cup of brown sugar
Oregano, basil, rosemary and thyme (you make the call on how much)
1/2 cup chopped onion
2 cloves of fresh crushed garlic
You can either cut your salmon into 4 to 6 inch pieces or 1 inch strips and place in the brine, I leave it in this brine for at least 24 hours, then smoke for 4 to 6 hours. This gives the fish a fairly sweet smoke taste. In both of the above I use a Big Chief smoker and vary the mix of chips each time. Hope this helps ya out.
Good luck and tight lines, Jeff
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I prefer to use my own brine when smoking salmon. I follow this simple recipe:
2 cups Brown sugar
1 cup Uniodized salt
1 cup Teriyaki sauce
1 cup White wine
1/2 cup Water
1/2 cup Honey
1/4 cup Garlic powder
3 tbs Crushed black pepper
2 tbs Johnny's seasoning salt
Mix and Marinate fish in brine overnight- Rinse well in cold water. Let stand for a couple of hours, then smoke.
This has worked well for me over the years. Works great for steelhead too! Good luck.
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A simple method that I've used with good results is a mixture of 2 parts brown sugar to 1 part non iodized salt. dredge your fish pieces in the mixture and place on a cooling rack over a sink. After an hour you should have quite a bit of moisture drawn from the fish, rinse and then pat dry, place on a plate and sprinkle with lemon pepper. Let sit until skin forms on the fish. Smoke the fish, 2 hours before the fish is finished brush some heated honey on the fish. this makes great fish and takes little time.
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I smoked half and barbecued half of the one sturgeon I kept. These are the recipes I used.
Smoked Sturgeon
I like to use alder chips when smoking fish.
Cut the fillets into 2-3 inch wide strips and soak them in a brine for about 12 hours.
Brine-
2 quarts Water
1 cup Salt (non-iodized)
1 can 7up
3/4 cup Brown Sugar
1/4 cup Lemon Juice
1/4 Tbsp Garlic
1/4 Tbsp Onion Powder
Then place on smoking racks in the refrigerator over night to dry.
Smoke the fish to desired consistency.
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Jamaican Jerk BBQ
This recipe came from Paul Kavanagh, Marketing Director for Women in Waders TM
3 Tbsp jerk powder
2 Tbsp oil - I like olive
2 Tbsp vinegar
1 Tbsp worcestershire sauce
Adjust the proportions to taste. Just marinade the fish for an hour or so and BBQ as usual. Although good on the Sturgeon it is even better on Salmon and makes the best chicken wings ever.
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Smoked Razor Clams
Put 1 pound BROWN sugar and 2 cups salt in a clean 5 gallon bucket. Add a small amount of hot water to dissolve sugar and salt.
Add cold water to the bucket until it is 2/3 full. Add clams. Soak in the brine for 45 minutes.
Take out and pat dry. Let air dry for 45 minutes.
Smoke for 1/2 hour in smoker ( 1 pan full chips ).
Pack clams in small canning jars. Pressure can for 30 minutes at 15 pounds pressure.
NOTE: This recipe is for about 100 to 150 clams. Adjust brine accordingly
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Smoked fish
Clean and cut fish into 2" strips.
Make a brine using 1 qt. of water and 2 cups salt and 1-3/4 cups brown sugar. Place fish in brine for 4-5 hrs.
Rotate � way through.
Take fish out of brine and rinse thoroughly. Place on towels and air dry overnight.
Place in smoker until firm. Usually takes 3 pans of chips and about 16-24 hours depending on your smoker and air temperature and meat thickness.
Optional: Sprinkle crushed red pepper on the fish before smoking. Smoke for 6-10 hours and then pressure cook the fish for 1 hour and 40 minutes at 11 pounds.
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Smoked Salmon
As this is one of the most requested recipes I have, I decided to put it first. If anyone has another smoked salmon recipe they really enjoy, please pass it on to us. This recipe is a family recipe used by our family for years.
First thing you will need of course is some fish, preferably frozen first and then thawed out. Freezing your fish first will help to break down the meat's enzymes making it easier to accept a brine and speeding up the curing process.
Brine Ingredients:
2 Cups of brown sugar
1/3 Cup of salt (pickling or coarse)
2 Tbs. garlic salt
2 Tbs. onion salt
2 Tbs. celery salt
2 Tbs. dry mustard
2 Tbs. coarse black pepper
Mix ingredients together in a large mixing bowl. As this is a dry brine recipe, no liquids should be added.
You will need a large 2 inch deep pan to cure fish in. Place fillets skin side down in your pan and coat heavily with brine ingredients. Cover with a piece of foil or Saran wrap and place in refrigerator for 24 hours. After salmon has cured for 24 hours remove from refigerator and rinse fillets off in cool water. Pat dry with paper towels and place on smoker rack. If you like a stronger tasting smoked salmon as I do, you can pepper lightly and brush fillets with liquid and brine left over in the bottom of the tray you used to brine your fish. Use either alder or apple wood for smoking. Smoke to desired doneness. Depending on the size and thickness of the fillets you are smoking, it can take anywhere from 4-6 hours to smoke.
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Barbecued Salmon
1 stick margarine
1/2 onion, chopped
3 cloves garlic, pressed
4 tablespoons Worcestershire sauce
1/3 cup lemon juice
salt and pepper for taste
Melt one sick of margarine in sauce pan add all other ingredients. Warm.
Place split fish skin side down. Baste with sauce. Cover fish. When cooked ~3/4 through, carefully flip fish. Remove skin. Baste with sauce. Cover fish and cook until done (flakey grains).
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Smoked Canned Salmon
40 Servings, Approximately 10 pint jars
10 pounds salmon, filleted with skin on
2 1/2 pounds salt, rock
2 ounces black pepper
1/2 pound brown sugar
2 tablespoons chili peppers
You will need a smoker, pressure cooker, 10 pint canning jars with lids and rings to complete this recipe.
Mix all dry ingredients in a mixing bowl. Spices are approximate and may be adjusted for personal preferences.
Cut filleted salmon into pieces approximately 1 to 2 inches wide and at most 1/2" shorter than the height of a pint canning jar.
Lay pieces in pans skin side down. Cover with dry ingredients. This is refereed to as dry packed so press the ingredients into the fish and into the cracks between the slices of fish. Place pans of fish in refrigerator.
Approximately every 1/2 hour, press ingredients into fish and into cracks between the slices of fish. The ingredients will result in liquid transferring out of the fish. The fish should remain in the ingredients for approximately 1 3/4 to 2 1/2 hours depending on how salty you like the fish. The fish should have a tough shell (pellicle) on the outside when removed from ingredients. Rinse fish sparingly to remove any residual rock salt.
Place fish on smoker racks skin side down. Allow fish to dry on racks for 1 to 2 hours prior to putting racks in a preheated smoker.
Smoke fish for 3 to 4 hours and burn 2 to 4 pans of chips depending on desired smoke taste.
Remove fish from smoker. Follow standard canning instructions for jar and canner preparation. Place pieces of fish into clean pint canning jars leaving skin on and putting skin side towards glass as much as possible. Try to keep pieces intact to the extent possible; do not pack.
Pressure can fish for 100 minutes at 11 pounds pressure according to standard canning instructions.
Store canned fish in dark, cool area. The fish is great on Ritz crackers and great in the boat while trying to catch more fish.
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Orange juice Smoked fish
1 cup heavy pulp orange juice (OJ starts the break down process)
4 cups water
1/8 to 1/4 cup garlic powder (how ya like it)
1 tbsp coarse ground black pepper
1/2 cup of salt (any kind)
1 cup brown sugar
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Irish Smoked Salmon Appetizers
An old recipe with a new twist!
4 oz. smoked salmon in cellopack 3 oz. cream cheese 1 small clove garlic, minced Salt, freshly ground pepper to taste 1 1/2 Tbsp. minced green onion 1 Tbsp. minced fresh dill weed 1 loaf sandwich-style whole wheat bread, sliced Using small cooky cutters, cut clover, diamond, heart or crescent shapes in bread slices. Places shapes on baking pan and lightly toast in 325 degree oven until barely crisp. Set aside. Chop salmon; add cream cheese, garlic, salt, pepper and onion and mix until just blended. Spread light layer on baked bread shapes. Sprinkle with dill weed. Place on plate with paper doily, parsley sprigs and, if available, nasturtium flowers.
Alaska Fish Recipes
