"smoked fish"

[bob f.]

does anybody have a favorite "brine" reciepe that they would like to share with me for "smoked" fish?planing on smoking some fish for holiday and would like to try something different.thanks in advance.

[Gomez]

#1-One hand full of suggar,two handfull of Kosher Salt(pickeling salt), this is Basic, now the taste begins, you can add a couple of crushed Garlic cloves, add about 2-3 cups of boiling water,(container must be of stainless steel , glass, or plastic, or a crock will due),this will enable you to mix these ingreedances (stirr it up) cool it down with 2 qts. of cold water, this is your Brine, fish should be soaked totaly submerged frome 4-8 hrs. or overnight, then rince, pat dry let it set up till it gets a shine on it half hour, now it's ready for somkeing, then the drying stage, #2- soy sauce,ginger, brown suggar, garlic brine it up,apply Cherry wood smoke, yum- yum good luck and have crackers and cold BEER ready, this is it! FISH ON !!!!!

[walleye chop]

I substitute a can or two of beer or coke for the cold water process, to me it gives the fish a nice flavor!

[Someday]

I have a brinkman water smoker. Do you use water in the pan or smoke without water?

[Floyd (Mich)]

Heres a web page I found awhile back #####://www.3men.com/threemen1.htm Good Luck

[Bugtussle]

I like to add a couple cans of beer to the pan.

[Gomez]

Drink the Beer, Eye also have a Brinkman H2o smoker, use the water pan filled with water and dryed Herbs,and Spices,this is a good method for non oily fish, oily fish with skin on,(do both skinless fillets, and skin on) skin side down, and baist with, HOT ground peppers, yee-haa, 4lb. Eyes smoke all to good .with the oily fish eye run a DRY pan and smoke and drying time is cut in about half, more time to enjoy the rewards. FISH ON!!!!

[bob f]

gomez, thanks for your reply, went down and got everything you mentioned,will start putting things together tonite! "you da man"

[Backwater Eddy]

I like to put apple chips in the water pan, then use them near the end of the smoking. Spreed chips on paper pag 15 min before setting on coles.

[spinner]

My brine is....cup and half brown sugar.....3/4 cup salt....lime juice.....3/4 cup.....two tablesppons of dill weed....two table spoons of galic juice and same of onion juice...4 table spoons of red pepper flakes...4 table spoons of worschester sauce....1 1/2 gallons water....submerge for 12 hours...longer better...rinse lightly...get the flaked red pepper out again...put on liberally outside and in chest cavity...Use water in brinkman with table spoon of lquid smoke...Apple or cherry wood the best...DON'T use mesquit..nasty tasting...spinner...

[fife]

i put honey on th efish every hour while the fish is smoking

[JEET]

I use a homemade terryaki (spellin?) marinade for everything: jerky, wild game, smoked fish, you name it. I use the large bottle of Kikoman soy sauce(15 oz.) to 1/2 cup of sugar. You just want the sweetness to start cancelling the saltiness of the soy. So add more sugar as needed and keep tasting as you add more. You can add a touch of wine or ginger to change the flavor. With most mild meats and fish, a 2 hour marinade is enough. With stronger flavors like steelhead, overnight wont hurt. Enjoy.

[Sparkee]

I use beer also,but I bought a mixture of spices called Flock-Finisher to use on ducks and geese. One day I tried it on smoke fish and OH boy. Check it out at flocknocker.com Hope you enjoy!
Sparkee

[Starfish]

For salmon and large steelhead-- filet and cut into chunks ~1-1/2" wide. In a 46-oz pickle jar, mix 1/2 cup brown sugar, 1/3 cup salt, a pile of lemon pepper, and whatever spices you prefer-- dill, dry red pepper, etc. Add a cup soy sauce, 1/2 cup cheap wine, and fill up with water. Fill a gallon ziploc with the fish and pour in the brine. Brine for ~12 hours, then rinse and brush with a habanero or other pepper sauce (mine is homemade, pineapple juice/brown sugar/habanero) and smoke with alder wood. Wow!

For trout and small steelhead, I start by rubbing whole filets with spices and brown sugar, then shake salt over it. Let sit for a day, rinse off, and repeat. Then brush with a pepper sauce and smoke as before.

Enjoy!