How to Use a Fish Smoker
Smoked fish is delicious if prepared and smoked properly. Fish smokers should be used with care, as smoking fish is a precise science and botulism will grow in improperly smoked fish. Botulism is a deadly bacteria present in improperly canned or smoked foods. Does this Spark an idea?
Instructions
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Pick fresh oily fish, as they smoke better than dry fish. Examples of oily fish are smelt, salmon, herring, mackerel, tuna, shad and steelhead. Clean the fish carefully to remove debris, slime, bacteria and guts. Place it in the refrigerator to keep cool.
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Prepare brine solution of one part salt (table salt is fine) and seven parts water. Submerge the fish in the solution. Overnight this solution will salt a two- to three-pound fish. Keep the fish cool while soaking in the brine solution. Dry the fish thoroughly after removing it from the brine; smoke adheres to dry surfaces better than wet. Cover it with dry paper towels and place it in the refrigerator until the smoker is ready.
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Choose your wood chips. They may be any hardwood variety such as oak, apple, cherry, hickory or a favorite variety of your own choosing. Light the chips. The internal temperature of the fish must be 160 degrees Fahrenheit for a minimum of 30 minutes to cook properly. This must be a constant temperature and should be closely observed using a thermometer without opening the smoker door. If in doubt, place the fish into your oven at home for 30 minutes to ensure the fish is thoroughly cooked before smoking.
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Monitor the fish and temperature for a full 30 minutes. Smoke longer if you want a more smoky flavored fish. Remove it from the smoker and allow it to cool. Refrigerate promptly to retard growth of molds and bacteria for safety, as although fish has been thoroughly cooked and smoked, danger may still be present if not kept cool.
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Tips & Warnings
Smoke a few fish per batch to allow smoke to penetrate fish freely.
Always soak the fish in brine solution before smoking.
