Smoked Fish
List of Ingredients
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If you catch the fish yourself; while they're still alive, cut through the throat below the gills to bleed them. Put them head down in a bucket so they will pump out as much blood as possible. Gut, wash and chill the whole fish until you can fillet them.
Early in the morning of the day you are going to smoke wash 4 to 6 fillets in fresh water and place them in a brine made from:
1 quart cold water
1/3 cup Kosher salt
1/4 cup sugar
1 teaspoon black, red or other peppers (spices) to taste
Mix this together in a glass or enamel bowl. Add the fish and submerge the fillets with a weight to hold them under the brine. Brine the fillets in the refrigerator from 2 to 4 hours (longer if the fillets are over 1" thick).
Remove the fillets from the brine and rinse in cold water. Wipe dry with paper towels. Place them, skin side down, on several thickness' of dry paper towels and let them air dry for several hours. The surface is dry enough when your finger sticks to the flesh.
Hot smoke over a 250 degree wood fire for about 2 hours or until the fillets are firm to the touch (like medium rare steak).
Peel off the skin, get some of your favorite crackers and enjoy!
Recipe
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