River Fishing
Lakes In Oregon
Smoking Fish

Fishing For Fun

Without Him we can do nothing...John 15:5

Getting fish ready for smoking

Ready for the brine

Rubbing on the brine

Fish all brined

Putting fish in smoker

Smokers filled ready to go

Insulating the smoker

Smoking process complete

Finished product

Simplicity of Smoking Fish

A safe home-smoked product requires a good understanding of the procedures and precautions needed to prevent food poisoning.

In earlier times, smoking was a form of food preservation; large amounts of salt and long smoking times were used to help preserve the fish. Over the course of thousands of years of drying, salting and smoking fish the technique has developed to a point where once common food has become a delicacy.

What kind of fish to use? Any fish will work. However fattier fish will absorb more smoke flavor, so fish like salmon and trout are perfect for smoking. You can use whole fish or parts, but fillets with the skin still on are better than other cuts.

The smoking process consists of five basic steps ~ cleaning the fish, brining the fish, drying the fish, smoking the fish and storing the fish.

The fish should be kept as cool as possible before brining it. This will help keep down bacterial growth and spoilage.

Cleaning the fish ~ Clean the fish carefully to remove slime, blood and harmful bacteria. Fillet or split the fish, leaving the skin on the fillet. Cut the fillet into uniform pieces so that no parts will get over salted. Pieces should not be more than one inch thick. Larger pieces of fish may spoil during the smoking process.

Before being smoked, fish needs to be cured.

Salting was once the preservation step in smoking. High levels of salt inhibited bacterial growth and made the product safe. But, with today’s concern over salt in the diet, it is used only as a flavoring agent, not as a preservative.

Use only kosher salt, vacuum dried salt, dairy salt, pickling and canning salt, or flake salt for brines. These are pure salts. Avoid rock salt, sea salt and iodized salt because these contain impurities and additives that can cause bitterness. Curing salts should also be avoided since they contain nitrites.

Brining the fish, means steeping fish in a solution of salt, water, and spices. Brining is important for two reasons ~ it helps firm and preserve fish by removing moisture, and it adds flavor to fish flesh. Fish may, however, be smoked without salt curing, in which case they are cooked but have no keeping quality.

The brine solution cures and facilitates the infusion of smoke flavoring into the food, the sugar counteracts the natural bitterness of the salt and the water is simply the carrier. Select a glass, crockery, stainless steel or plastic container (don't use aluminum which, in conjunction with the brine, can taint the meat) large enough to allow the brine solution to completely cover the food.

There are as many brine recipes as there are individual tastes. The strength of the brine (salt content) determines the type of cure the product receives. One gallon of brine using 1 to 2 cups salt is enough for about four pounds of fish.

The liquid brine we use is made by mixing together: 3/4 cups salt, 1/2 pound brown sugar, 1 Tbsp. garlic salt and 2 quarts of water. This will be enough to brine 2 ten pound salmons.

The rub brine we use consists of: same ingredients as the liquid brine minus the water. Then you just rub the brine on the fish and place it on a cookie sheet. Allow it to soak for 12 hours.

You can add other ingredients to your brine if you like. Some people add pepper, or honey.

After that you lightly rinse excess brine off of the fish and dry it with cloth or paper towel. You are then ready to put it in the smoker.

Drying increases keeping quality and promotes development of the Apellicle, a glossy finish of dissolved proteins on fish surfaces which gives them the desired appearance, retains natural juices, and helps spread smoke evenly.

Smoking is the final hurdle before tasting that anxiously awaited fish treat.

Arrange fish on rack so they do not touch. Fill the skillet with wood chips or sawdust and then place on the electric burner.

Never use wood chips containing pitch or bark, such as pine or green chip. They need to be dried. Liquid smoke is also less satisfactory.

Danger of fire is minimized if ventilation is controlled to promote smoke rather than flames.

Put fish in smoker at inside air temperature of 100 degrees F, where fish flesh will be about 180 degrees F. Monitor fish temperatures by inserting meat thermometer into fleshiest part of fish.

Turn on the hot plate and let the smoking begin. Keep a close eye on the temperature.

If the smoker stops smoking, you'll need to add more wood chips. Don't forget to dump the ashes into an ash bucket or other heat proof container before adding more chips.Smoke six to twelve hours. (Depending on heat tempatures) Don't overcook the fish. Fish well smoked have a glossy, brown surface. Flesh will flake easily from bones and be moist and tender.

Just make sure you maintain the proper temperatures. Once you've had your fill of smoking, remove the smoked fish and serve!

Wrap in waxed paper and refrigerate, freeze or can it for later use.

Smoked fish can be a hazardous product if sufficient care is not taken after the smoking process. In order to keep smoked fish a safe and wholesome product, it should be refrigerated at, or below, 38 degrees F at all times.

Smokers

There are many styles of smokers to choose from, some people even use cardboard boxes.

We have found that a Little Chief or Big Chief electric smoker is the ONLY way we can produce fully-cured, smoked meats such as jerky and fish.

Your smokehouse will allow you to make traditional, fully-cured meats.

A smokehouse is quite versatile, so don't be afraid to experiment with it. The delicate smoke flavors of the Chips fuels will add zest to many of your favorite dishes. The aroma of the wood smoke permeates the meat or other food with a distinct, delicate flavor, adding mouth-watering tastes that generally aren't available in grocery store or even expensive delicatessen products.

There are many different methods of smoking found on the Internet and in books. It is a personal preference on how you smoke your fish, what brines you use and also what kind of smoker you perfer.

Big Chief Smoker Barrel Smoker B-B-Q Smoker

Electric Smoker RefridgeratorSmoker Electric Smoker

Yummm...Hope this information has been helpful to you. Now go catch some fish and try it for yourself.