Smoking fish process/Q's

[mowin]

 Never smoked fish. It intimates me for some reason.  Whole hog, no prob. 

Got some lake trout, salmon from a recent ice fishing trip to Maine.  Some are whole, some filleted with skin on. 

I've researched cold and hot smoked, brined/cured or not.  I'm getting more nervous the more I read.  

What's everyone's go to process?  Like to try a couple different methods. 

 

[Bolt action]

Interesting thread. Following.

[Robhuntandfish]

I've smoked whole brown trout like this. They came out good. I added a little maple syrup to the brine.  https://honest-food.net/smoked-trout-recipe/

[Steuben Jerry]

Smoked fish is easy to make. That’s probably what’s been in my smoker the most. Find a good brine recipe, and soak per instructions. Easy prep, and easy in the smoker. I try to use cuts of the same thickness, and rotate the trays. Fish takes in smoke flavor very well.

[chrisw]

I use a dry brine of kosher salt, brown sugar and shot sauce. Coat them in a glass dish and layer so they are completely covered. Let sit overnight in fridge. Take them out the next day, rinse all of the brine off in cold water, place the pieces on a drying rack for 3 hours or so. Season with whatever you like. I like apricot jelly slightly melted and coated on the fish. Pop them in the smoker. Remove, let cool. Get crackers and your favorite flavor of cream cheese, I love jalapeno, and put some cream cheese on a cracker and top with smoked fish! Pretty good!

Sent from my moto g(6) using Tapatalk

[chrisw]

I'd suggest to run different seasonings/marinades in each batch to find your favorites too. Rather than doing a big batch of one flavor that you may not be too keen on.

Sent from my moto g(6) using Tapatalk