How to smoke fish
1 info
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| None | ||
Directions
1. Prepare your seafood as needed. Remove pin-bones from fillets, if desired. Steam clams or mussels just until they are opened, Add shucked oysters to simmering water and poach for 1 minute.
2. Prepare the brine, thoroughly mixing the ingredient so they are evenly distributed. Add the seafood to the wet brine, or sprinkle with dry brine. Let sit for about 2 hours, refrigerated if ambient temperature is warm. Very large pieces of fish may be brined overnight if desired. Remember that clams, oysters and mussels need only about 10 minutes in brine. 3. Rinse the seafood and discard the brine. Pat dry with paper towels. For shellfish, move directly to the smoking process. For other seafoods, allow to air-dry for 1-2 hours.
4. Soak your choice of wood chips in water for at least 30 minutes.
Allow about 20 minutes for a charcoal fire to preheat, less time for electric or gas smokers. Prepare a water pan if needed.
5. When the smoker is preheated, add the wood chips. Add the seafood to the racks and smoke until just cooked.
Simply Seafood
Fall 1995
Submitted By DIANE LAZARUS On 11-13-95
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