rkasper from NE Smoking fish
Look for some pickling salt, soak fish in brine (water and salt) for about 6-12 hours before smoking. The stuff I use is called sugar salt, it's pickling salt with brown sugar added to it. Salt ratio should be about 1/2 cup salt per pound of fish. I get it at a local butcher, makes some darn good smoked fish. Everyone seems to smoke their stuff too long when first trying to smoke. On thin fillets a couple of hours is plenty, on whole trout that are thicker, I smoke about 3-4 hours. If ya smoke stuff for 10 hours or whatever most directions in most smokers say, its like gnawing on a hickory stick in taste and texture. On clear (white meat) fillets, it should just start to turn a light shade of carmel, about the color of a 1/2 and 1/2 whiskey and water when done. Use a drink of half and half whiskey and water to judge this by, if it
doesn't taste right, increase whiskey to 3/4 strength and it will taste just fine!
hupnuckle from MI Brine for soaking fish fillets
Here is the best brine recipe in the world for 1 large single fillet:
6 cups hot water in a pan, add
2 cups brown sugar
1 cup salt
2 tbs lemon pepper
4 tbs old bay seasoning
2 tbs liquid hickory smoke
10 shake of soy sauce
10 shakes Worcestershire sauce
1/8 cup lemon juice
Mix well, put fish in brine meat down. I put a plate over the top of fish and use a cup and saran wrap to completely submerge fish. Let soak for 10 to 12 hours.
I use a brinkman smoker with a electric element. Place fish on racks, meat up, and smoke with cherry or apple wood. Only use one large pan of woodchips that are soaking wet, this mellows the smoke.
Next, during the smoking process take 1 and a 1/4 cup of brown sugar, place in a bowl, add a 1/4 cup of honey and a little water and nuke for 30 to 40 secs until warm and all the sugar melts. Baste the fish with this after 2 hours and again an hour later, fish will be done by the fourth hour.
If you are using a little chief, get rid of it, and go get your self a good brinkman. Then steal an old skillet, take the handle off, and put your wood chips in that for smoking.
luvoutdoors2000 Smoked Carp
I smoke a lot of carp and this is the way I do it and always get good results:
1. Soak carp in tenderquick water solution for twenty four hours. (five gallon bucket works great about 4 gal water and 1 lb. tender quick)
2. On my regular Weber grill I get the coals piled off to the side and take a chunk of apple wood (soaked) and let carp cook from 6-14 hours depending on how large and how many I do at a time.
3. Do not skin carp before smoking, just gut and cut head off. When carp is done, just peel off skin which absorbs the soot or tar from wood. Apple wood leaves a very good smoke and somewhat sweet flavor.
