Smoked Fish

Having noticed and increased interest in smoking fish I thought I would provide a simple recipe. There are so many different methods, brines, smokers ect. and it can be confusing. Here is a simple recipe that HOT SMOKES any fish on your standard Gas BBQ grill.

I have provided a simple brine solution and what you need and how to smoke fish on your grill at home. In this case we are smoking fillets but you can use whole fish(smaller) or split fish with the bones in it.
Get a cast iron smoke box at Home Depot or other retailer
Buy a bag of chips for smoking. I like Apple for fish but you can use any chips. I often see hickory chips in the stores and is always available.

 Brine solution

 2 quarts water

1cup kosher salt
1 1/4 cup brown sugar
3 bay leaves
6 lbs of ling, blue, bass, ect... fillets
After rinsing the fish pat dry.
Place fish in a glass shallow container
Pour brine over fish
Cover and refrigerate  3-10 hours
Drain fish rince in cold water well
Let fish dry on a rack for an hour or two (don't skip this part)

 Brush fish with olive oil or spray with Pam olive oil spray.

Spray smoker rack(grill rack with pam)
At this point you may coat with seasoning as well some use..Old Bay, Pepper, Paprika ect.
Now smoke them with your favorite chips.

 Smoking instructions

 Soak the chips(enough to fit in the smoke box) for at least a half hour in hot water.

• Put the chips in the smoke box and directly on top of burner or coals. keep grill on high until the box starts to smoke. 15-30 minutes.
• Turn grill to lowest setting.
• Spray fish and grill racks with Pam again
• Place fish on top rack of grill or turn off one side of the grill and place fish on opposite side of smoke box.
• Keep covered and smoke for about 30 min to 2 hours depending on the temperature of the grill thickness of fish and preference of doneness. Keep checking as to not over cook the fish.