Smoke Stick's

How To Smoke Fish

Fish, if properly preserved, can be a welcome addition to family meals over a period of several weeks or months. Smoking is an excellent way to preserve fish that you don't plan to eat right away. Fish is smoked as it dries over smoldering wood. Wood smoke adds flavor and color; the actual brining process before smoking helps to preserve the fish.

Smoking Methods:

There are two general methods of smoking fish: Hot-Smoking and Cold-Smoking

HOT-Smoking, sometimes called barbecuing or kippering) required a short brining time and smoking temperatures of 90 degrees (F) for the first two hours and 150 degrees (F) for an additional 4-8 hours. Hot smoked fish are moist, lightly salty and fully cooked. They will keep in the refrigerator for just a few days.

COLD-Smoking requires a longer brining time, lower temperature of 80-90 degrees (F) and extended smoking time. Cold-smoked fish contain more salt and less moisture than hot smoked fish. If the fish has been sufficiently cures, it will keep in the refrigerator for several months.

Smoking Tips

Any fish can be smoked, but we recommend using higher-fat content fishes such as salmon and trout. The higher fat content which helps absorb the smoke flavor and these fish have a better texture than low-fat fish which tend to turn dry.

Use non-resinous woods such as Hickory, Oak, Apple, Maple, Birch, Beech and Alder. Avoid the resinous woods such as pine, spruce, or green woods.

STEP ONE:   Preparing the Fish & Brine

Continue on to Step One by clicking below:

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