Fishing Recipes....I Like Mine Smoked

Not only do I love fishing, but I love eating fish better than meat.

There are so many species of fish, and so many different ways to cook the fish, and they all taste different.

When It comes to eating fish. I have loved eating it every way it can be cooked. From steamed, fried, BBQed. You name it, and I will tell you I enjoy it.

I have to tell you though, My all time favorite way to eat fish is Smoked.

It took me about 3 years to get my smoking method to the point that it can not get any better than it is now.

I have always asked people who ate my smoke fish to honestly give me their opinion of how it tasted.

I probably learned more this way than any other way.

When I first started Smoking fish I used to use one of those things that you can use for both smoking and BBQing. The kind that you use with charcoal and starter fluid. A charcoal smoking grill I guess you could call them.

My boss at the time, having been there, and done that told me something I probably would not of noticed, but did when he mentioned it.

The problem with doing it with the charcoal and starter fluid is that it can be tasted in the final product. Yuck!

One thing I found out on my own after many months of smoking with a smoking grill is that not being able to control the temperature was my biggest problem.

On days when the weather was real hot, the fish would  cook too fast. On days when it was cold the fish would take longer to cook. On windy days it took longer to cook also.

The point is I did not have any Idea of how long it took to smoke the fish because I was at the mercy of the weather.

I like to smoke all year long. Winter or Summer, when I wanted fresh smoked fish, I wanted smoked fish.

I Did not want to let the weather stop me. I wanted to smoke like a pro, and I wanted my smoked fish to taste the absolute best it could, so I turned pro.

That is I purchased the type of smoker a professional would use. Beside the racks, and smoke house (the thing that holds the wood that burns inside the smoker.)

The #1 most important feature that made me more professional was the thermostat. I now had control of how hot or cold the inside of my smoker would get, not mother nature. Letting me know how much time the fish was taking to cook.

Now I will tell you how I prepare my fish to be smoked. I maybe should have mentioned this first, but I wanted everyone to know what was needed to get the job done.

When you catch your fish to be smoked, you know it is fresh fish. Keep it that way. You don't have to clean it immediately , but if possible put it on ice right away  it will just stop the deteriorating process.

Don't put a dead fish on a stringer and put it back in the water. No matter how it is cooked it will never taste good. Too many people do this, and then tell other people they don't like the taste of fish.

You can't beat the taste of fresh fish. I even put my catches on ice during the winter. You never know how long it will take to arrive home, or if you will get a chance to clean the catch as soon as you get home.

Even the pro's ship fish packed on Ice, not frozen.

OK. you have your fresh fish, you cleaned it which ever way you like. I recommend filleting the fish, the smoke penertrates the fish on both sides evenly this way.

Now the night before you intend to smoke your fish you must put it in a brine.

Here is the brine recipe I use:

1 Gallon of Water

3/4 Cup of Salt

1/2 Cup of White Sugar

1/2 Cup of Brown Sugar

1/2 Cup of Soy Sauce

1/4 Cup of Garlic Powder

1/4 Cup of Onion Powder

1 TBL Spoon White Pepper

Now after the fish has been in the brine over night, you have to take the fish out of the brine, and gently rinse it off. Then the fish must be patted dry with paper towels on both side to remove the excess water.

The fish must now be put on racks and just sit there for an hour. You will notice a glaze will form on the fish. This will tell you now it is ready to be smoked.

Its recommended to use no more than 7 ounces of wood at a time, and I smoke my fish for a couple of hours at 175 degrees.

My favorite wood to use to smoke fish is apple. If I can't get apple my second choice would be Hickory.

I have smoked every species of fish I have caught, and I have not found any I have not liked.

I don't fish just to eat fish. I love to fish as a sport. I take some home now and then when I have the desire for a good meal. I also take home a fish if I don't think it would live after I release it.