Smoked Fish

[jack1747]

We like smoke dried fish but the stuff u buy is to salty for us.  What kind of smoker could we use?  For what kinds of local fish? In MD/VA

[bob]

I have bought salt herring and soaked them overnight before smoking.  I have also done  salmon several times as well using a salt/brown sugar and spice rub.  One of my favorites is fresh caught blue fish - the oily meat doesn't dry out.  I have an el cheapo brinkman water smoker.

When I was a kid my dad used to do eel but I don't have a source for them or the nerve to try it!

[Randy]

Alton Brown on Good Eats on the food network did a whole show on smoking fish.  His show repeat fairly often so you might keep an eye out for it.

E-mail him and they might be able to tell you when the next air date is.
Here is the link and his recipe but I have never tried it.

http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_19322,00.html

1 cup kosher salt
1/2 cup sugar
1/2 cup dark brown sugar
1 tablespoon crushed black peppercorns
2 large salmon fillets or sides, pin bones removed

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.
Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.
Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
Cook's Note: Trout, mackerel, and bluefish also smoke well.

[bob]

This method is very similar to what I have done with salmon except that I do not get the temp that high.  I probably am doing more smoking/drying than anything producing kind of a fish jerky.  The result do well for several weeks in the refridge and last a long time in a freezer.

With blues or spanish I go easy on the spices and let the flavor of the fish come through.....  just my way and suits my taste-  Bob

[DKM]

I tried the Good Eats recipe a couple of time and thought the salmon came out really good.

DKM