Smoking Fish – How to prepare and cook fish by the hot smoking method

How to Smoke Fish Smoking fish in a hot smoker I must admit that some of my earlier smoking fish sessions have…

How to Smoke Fish

Smoking fish in a hot smoker

Nothing quite compares to freshly caught hot smoked fish.

I must admit that some of my earlier smoking fish sessions have produced less than perfect results. I finally caught on and would like to pass on the following advice.

This is really a method better thought of as quick smoke/cooking, rather than the more involved, and much slower, cold smoking process traditionally used to preserve meats. Fish cooked in the smoke/cooker should be eaten straight away. If kept in a fridge treat as cooked fish!

Start by preparing your fish the moment they are caught by getting them into ice immediately. Fish flesh goes bad quickly if not keep cool.

I like to remove all the bones from a fillet and leave the skin in place. Sprinkle salt over the fillets and leave for 30 minutes to draw out some of the moisture. Rinse in cold water then pat the surface dry with a paper towel. You can omit this step if you wish but it is essential for watery species such as red cod.

Rub brown sugar into the flesh. Put heaps on. This acts as a buffer to the smoke and improves the taste. Too much will simply run off so there is no danger of over sweet fish. You can add a drop of whisky, pepper, herbs and the like at this stage. The brown sugar really is an essential ingredient; without it the taste is too bitter.

Line the smoker with foil. This makes it easier to clean. You only want a handful or two of manuka sawdust – too much also gives a bitter taste.

Metal dishes burning methylated spirits spirit are used to cook the fish and burn the sawdust or fine wood chips.

Place the two metal dishes filled with methylated spirits spirit on the ground. Light the spirits and place the smoker over them.

Resist lifting the lid until the methylated spirits has all burnt off. This should take about fifteen minutes.

A smoke/cooker is very portable and great taken on your trip to the lake. Fresh fish cooked on the spot. You just can’t beat it for taste!

Try mullet, kahawai, rig, and cod, as well as trout and salmon. Smoking fish is well worth the effort and easy to do!

Any tips, questions, or advice to add? Please comment and/or like below using Facebook.

This post was last modified on 10/04/2019 9:53 am

Share

Recent Posts

Dressed Jigs for Monster Trout and Salmon in the Twizel Canals – Video

Dressed Jigs - How to Tie Your Own by Allan Burgess  Dressed jigs are a type of weighted trout…

02/05/2019 10:21 pm

Surfcasting Tips for Beginners NZ – Tackle, baits, when, where & how to catch fish!

Surfcasting Tips for Beginners New Zealand with Allan Burgess In Surfcasting Tips for Beginners New Zealand, we'll cover what you need to…

12/04/2019 11:42 am

Waitaki River Salmon Fishing Contest Winning fish weights since 1984

Waitaki River Salmon Weights During the 1990s I spent a good deal of time salmon fishing the lower Waitaki River,…

12/04/2019 6:58 am

Blue Moki – Latridopsis ciliaris – the right bait is key to moki fishing

Blue Moki Blue Moki – Latridopsis ciliaris The profile of blue moki is much the same as a trumpeter. They…

11/04/2019 8:44 pm

Glimmy Brass Spoon Trout Spinner – An Oldie Very Effective Fish Taker

Glimmy Brass Spoon by Allan Burgess This brass spoon was known originally as a Glimmy, or Record Little Glimmy was…

11/04/2019 2:25 pm

Egg Rolling Fishing Method in the Mackenzie Country Canals

Egg Rolling in the Mackenzie Country Canals When you consider that a large trout or salmon hen fish can produce…

06/04/2019 1:36 pm

All Rights Reserved © fishingmag.co.nz 1999 - 2019