Smoked Fish Recipe

[Don]

I told my neighbor I was going to smoke salmon last night and he replied he has eaten salmon many styles and he hates the stuff. After it was done, you couldnt keep him away from the stuff with a tazer.

Salmon filets.

3 tablespoons brown sugar.

4 tablespoons dijon mustard.

3 tablespoons bourbon.

Mix brown sugar, dijon mustard, and bourbon well.

Baste fish fillets with glaze.

Sprinkle liberally with dill seed and fresh ground pepper.

I smoked mine with hickory chips but I hear alder chips are the best for fish.

Salmon filets smoked for 2 hours.

Brush glaze on fish every 30 minutes.

It was the best salmon I've ever eaten.

Enjoy.....Don

[Terry Beeson]

Smoking Salmon.... hmmmm.... How do you keep the end lit?

Smoked salmon done right is soooooo good. Have you tried this recipe with trout?

[Kansas Fly Fisher]

Okay, what happened to the rest of the bourbon? Only three tablespoons isn't much from the bottle. Okay, seriously, I'll have to try this receipe. It sounds really good. I've smoked trout with a fish rub I found in a cookbook.

John

[Don]

I have not smoked trout with this recipe yet. I'll give feedback as soon as I do.

Don

[Don]

I just finished this recipe for smoked trout. It was OK but nothing to write home to Mom about. All I had were thin stocker sized filets. I think this spice/glaze mixture is too strong and overpowering for small thin pieces of fish. However, I highly recommend it for smoked salmon.

Don

PS I ate some more of the trout and decided to remove it from the recipe. Now its a salmon only recipe.

[Wayne SW/MO]

Don, in my experience, the stockers do better when marinated and smoked whole. You might try adding some salt to your recipe and then thinning it to allow the trout to marinate.

Just a thought.

[Gavin]

I usually use whole trout and brine them before smoking. Heres the recipe I use.

1) In a bowl or pan, cover fish with water, then remove the fish.

2) disolve enough salt in the water to float an egg.

3) Add about a tablespoon of liquid Zataran's Shrimp & Crab Boil to the brine

4)Add fish to brine and refriderate it overnight (about 8-10 hours)

5) Remove fish from the brine, rinse, then keep them on a drying rack for short time until they become glossy & shiny. When they are sticky to the touch they are ready.(This shiny film is called the pelicle, and it traps smoke flavor, and helps keep your fish moist).

6) Smoke over soaked hickory. Don't put anything in the water pan, leave it dry. My smoker has a door on the front for adding chips and I usually leave it open a little because you want to smoke and dry the fish, not cook it really quick.

Wrap the fish individually in foil after smoking and refriderate. After a day or two you can open the foil and stick a butter knife in from the "Cleaned" side and they will fall in half whereas you cah just pull out the bones in one piece. Eat them cold.

Some folks also add a cup or two of brown sugar to the brine, but I perfer to omit it. Cheers.