The Basic Smoke (Fish)
You can use your favourite fish for this smoked fish recipe. Salmon generally works best. Roughly 4 pounds of fish cut into 3 in. x 4 in. chunks, skin on.
1/4 cup Kosher Salt
1/4 cup White Sugar
1/4 cup Brown Sugar
3 tablespoons black pepper
2 quart of water
Optional – add 1 tablespoon cayenne pepper for spicy.
Let’s Get Started
Combine the Marinade ingredients.
Put the fish in the Marinade – skin side up.
Marinade in the refrigerator for at least 4 hours or overnight.
Remove the fish from the marinade and rinse the fish.
Pat the fish dry and allow the fish to reach room temperature.
Set the grill for 150°-175°.
Put the fish skin side down on the grill.
Smoke for 2-5 hours or until you like the texture.
Enjoy on a cracker with cream cheese and fresh herbs. Refrigerate after smoking.