Here's how I smoke the large Rainbow trout at my cabin in British Columbia, Canada. I also do the same with salmon.
For large fish, split them down the backbone from the inside, so they lie flat and the skin will be on the rack.
Do NOT remove the skin. It keeps the flesh from sticking to the rack.
For thick salmon, cut them into chunks about 6 X 6 inches.
For small fish, like Brook trout, perch and crappie, there's no need to split down the back. Leave the skin on one side and peel it off the other. If it's too much trouble to remove one side of the skin, leave it on and soak it in the salt mixture a little longer.
I've smoked crappie, trout, salmon, whitefish, squawfish (excellent if under 14 inches, any larger and they get a musty taste to them), bass, perch, bluegill and snu.
What's snu? Not much, what's snu with you? ::
Combine:
1 pound regular table salt
1/2 cup brown sugar
2 Tablespoons Liquid Smoke
Mix well, until you have a light tan, dry product.
Sprinkle a bit of it in the bottom of a large, plastic or stainless steel tub. Add a trout or chunk of salmon, skin side down, and sprinkle more on top of the flesh.
Ensure that you have a good, even coat of the mixture on the fish, but don't overdo it. Use just enough to put about a 1/8-inch layer on the flesh.
Now, add another trout or salmon chunk to the top of the piece you just sprinkled --- and sprinkle more mixture on this second piece.
Continue doing so until you have a stack of sprinkled trout or salmon.
Allow the stack of salted fish to sit for about 45 minutes. You'll know it's worked its magic when the flesh feels a little leathery to the touch. I wouldn't allow the fish to sit more than an hour, or it will be too salty.
After 45 minutes or so, rinse the fish under the tap, removing all of the salt mixture.
Now, pop into the smoker. Heck, I don't even pat-dry the fish after I've rinsed them. There's no need.
Load the thinnest pieces near the smoke source (usually the bottom of the smoker) and the largest pieces at the top.
Check after four hours of smoking. The smaller or thinner pieces at the bottom may be done but the larger or thicker ones at the top will likely require more time.
How can you tell it's smoked?
Press into the flesh with your finger. If it feels firm, and springs back to finger pressure, it's probably done. If the flesh feels mushy beneath the surface, and an imprint of your finger pressure is seen, smoke it some more.
Oh, almost forgot! Do this check on the thickest part of each piece. The thinner parts will be done first.
Now, here's a 20th century secret:
What if the thicker parts aren't quite done, but the thinner parts of the same piece are getting hard because they've been in there so long?
Wellllllll, remove the troublesome thick pieces and pop them in the microwave. This will finish cooking the thick flesh from the inside out, without affecting flavor.
You probably won't use all of the salt preparation at once. I put it into a large, plastic screwtop jar and save it for my next batch of smoked fish.
You may also smoke oysters with this salt. Drop the raw oysters into a pot of boiling water and blanche them for a minute, to firm them. Then sprinkle with the mixture and let sit for 30 minutes. Rinse, oil the racks, and place the oyster on the rack.
Smoking time is not nearly as long with fish, so check the oysters hourly.
Unlike canned smoked oysters, there's no oil to aggravating drip from the cracker onto your new shirt.
Forget smoking shrimp. With the shell on, the smoke never reaches the meat. Take the shell off and the shrimp dry to nubbins hard as gristle.
I don't know if the same may be said of crab or lobster, but I suspect so.
You can also buy bacon from the store and stick it in the smoker --- unsalted --- for an hour or two for a little extra smoky flavor.
Liquid Smoke is found in the condiment section of your store, generally near the barbecue sauce and marinades. It's made by drawing hickory or mesquite smoke through water, then bottling the water.
Liquid Smoke is great stuff. Add a bit to chili con carne, chowders, gravy, soups (particularly good in cheese and cream soups), fondues or au jus sauce. I like to put a Tablespoon or so in the boiling water for packaged cheese macaroni. Mmmmmm .. gives macaroni a slightly smoky flavor.
Anyway, enjoy the fish smoking recipe. It's easy, quick and makes incredible smoked fish.
One more thing: Smoked fish makes a marvelous Christmas gift to friends. Everyone gets a bottle of wine or candy at Christmas, but for a real hit give them fish you smoked yourself. You'll have everyone at the party amazed at your abilities!
eace:
