Smoked Fish

Smoked Fish is easy to prepare. It does take several hours to prepare but it is worth it. There are two methods to prepare smoked fish.

The first method allows you to preserve the fish for a longer period of time. Prepare a brime of 1 gallon of water, 2 cups salt and 1 cup brown sugar.

This needs to be mixed until well blended. Place fish in a covered container and soak the fish overnight in the refrigerator.

Another method would be to lightly salt the fish then add garlic powder and Tony Chachere's Original creole seasoning.

Then smoke for a minimum of 3 hours and no longer than 8 hours depending on the temperature of the smoker.

Preferably the heat indicator should be in the middle of the range and smoke for 5 hours. You don't want to smoke it too long or it will get tough.


You may want to prepare
Smoked Salmon Dip.

As you can see I have prepared Smoked Kingfish, Smoked Salmon and Smoked Mackerel. Any of these are actually great as a dip!