Put that thing in the smoker. We've got the recipe that's going to bring a delicious fish to your table with moist texture and flaky chunks infused with all the flavors of sweet smoky wood. Need we say more? We didn't think so. Now, it's your time to give it a try. 

 Fish_Smoke_Inline

Ingredients:

  • Works best with fatty fish (they hold the smoked flavor best), but can be done with any fish. We recommend king mackerel, spanish mackerel, and salmon. (This recipe would work well for trout or redfish too). 
  • 2 cups of water
  • 1/2 cup of salt
  • 1 cup of dark brown sugar
  • vegetable oil (for grill basket)
  • 2 cups of aromatic wood chunks (apple or cherry will do well as they're more mild and will preserve the fish flavor. If you want a heavier smoked flavor you could use hickory)

Directions: 

  • Create your brine: combine water, salt, and sugar
  • Place fish in dish and cover with brine
  • Refrigerate for at least 2 hours, can leave overnight for stronger flavor
  • Soak the wood in water for 30 minutes to an hour
  • To do this with a charcoal grill: heat grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone, drain the wood (if doing a whole fish reserve 1 cup of wood in water) and put onto the charcoal
  • To do this with a smoker: add the wood and set the temp to medium
  • Once smoke develops put the fish in a grill basket lightly coated with vegetable oil
  • For fillets: smoke fish until cooked through but not dry, 12 to 15 minutes
  • For whole fish: smoke for 10 minutes, flip basket, drain remaining cup of wood; add to coals. Smoke fish until cooked through, but not dry, 8 to 10 minutes more
  • The key is to smoke until just done so that it's tender and not dried out -- this will vary depending on the type of fish you're cooking
  • Take fish off to cool and serve with pickled onions, tomatoes, and capers

Next Day Smoked Fish Dip

The more fish you make, the more you can enjoy! Make extra so that you can make this delicious dip as a snack the next day. 

Ingredients:

  • 1/2 an onion
  • 1 garlic clove
  • 4 oz cream cheese
  • Sour cream (to tase)
  • Juice from 2 lemon wedges

Directions:

  • In a food processor grind onion, garlic, cream cheese, lemon and sour cream (we like several spoonfuls, but you can go with less or omit if you're not a sour cream fan)
  • Fill halfway with your smoked fish (make sure to remove any bones if you cooked a whole fish)
  • Grind until it is creamy enough to scoop with a cracker
  • Add a few more chunks of fish at the end if you like it more chunkier
  • Serve with hot sauce and crackers
  • Note: the longer you make it in advance, the better the flavor melds