Smoked Fish

History The practice of smoking food has existed for many thousands of years. The exact story behind the discovery of this process is not entirely clear, but it is understood that it was one of the earliest techniques to help preserve meat and fish. Smoked fish is particularly good because fish has not much flavor therefore it can absorb smokiness very well, combined with flavors from the rub create very mouthful experience. In terms of selection of fish for this recipe, any will do but Mackerel is particularly good for smoking.

 1.20 kg fish(preferably mackerel, can be from frozen as well)
Seasoning Rub
 ⅛ cup salt
 ⅛ cup brown sugar
 ⅛ cup paprika(smoked or sweet or half-half)
 ½ tbsp garlic powder
 ½ tbsp onion powder
 ½ tbsp black pepper
 ½ tbsp turmeric powder
 ½ tsp ground cinnamon

Preparation
1

  • Defrost the fish if it was previously frozen.
  • Gut the fish, clean scales, and create filets out of it.
  • Filets are better for smoking, as smoke can penetrate in to the meat better.

Spices
2

  • Create your spice mixture (rub), this rub is great for fish, pork, chicken.
  • Apply rub, on the fish, only on the meat side.

Smoking
3

I'm using apple wood for smoking. Coals lit from the side only. No preheat to 200F but slow rise.
Medium loaded fuel basket. Smoking chips scattered under coal. Smoking chips scattered on top as well.
Screen closed fully after 5 minutes. Vents and Screen controlled to hold & maintain 200F.

  • Place the fish on the grill, skin side down.
  • We are cooking on 200F
  • Ideally smoke for at least 2 hours.