Maple Sugar Smoked Fish

To smoke fish, Native Americans constructed a tepee made of crossed sticks covered with birch bark. Fish were hung, head down, from the top of the tepee over a smoky wood fire built in a bucket or kettle below. Canvas can be substituted for the birch bark.

4 small brook trout or chubs,
about 1/2 pound each
1/2 cup kosher or sea salt
1 cup maple sugar or brown sugar
1 teaspoon coarsely-ground black pepper
1/2 teaspoon crushed bay leaf
2 to 3 cups maple, pecan or hickory wood chips

Clean fish and rinse well under cold water; mix salt, maple sugar, pepper and bay leaf. Pat fish dry and rub inside and out with seasoning mixture. Place fish in a cool, dry place for about 1 hour.

Rinse fish and hang from the gills in a cool, dry, breezy place to air-dry for about 30 minutes. Place wood chips in water to soak.

If you do not have a smoker or wish to build the traditional Indian one, build a charcoal fire in a large covered grill with all vents open. While the fire is burning down, loop a piece of kitchen string under the gills of each trout. Bring ends of string through the vent holes of the grill cover and tie together so that fish are suspended from lid and their tails remain at least 6 inches above coals. When coals have burned down and are covered with white ash, sprinkle a third of the damp wood chips over the fire and place lid on grill. Smoke trout for about 1 hour, adding more damp wood chips every 15 to 20 minutes to keep up smoke. Remove fish and serve hot or at room temperature. If refrigerated, the smoked fish will last about one week.

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Sonny's Smoked Fish

Ingredients
dark brown sugar
rock salt
fish (cut into pieces )
Optional:
garlic salt
liquid smoke old bay spice
jalapeno juice & peppers

Implements needed:

Square Tupperware-type container with lid, 4 to 5 inches deep. Little Chef Smoker (110 volts). Wood chips (alder, cherry, apple, hickory); use one or mix.

Brine: Layer the sliced fish, skin side down, in container. Liberally sprinkle a handful and half of rock salt over fish. Spread 2 hefty handfuls of dark brown sugar over the fish (add optional ingredients if desired). Repeat the process of layering fish and brine until the container is 3/4 full of fish. This will allow for the expansion of fluid from the fish. Keep in a cool, dry place (as in a refrigerator). Check after one day to see if it is to your taste and ready for smoking.

Smoking Process: After pulling fish out of the brine, rinse lightly with tap water in container. Place fish in smoker, skin side down. Try to have continuity of size and thickness of fish. Have your desired wood chips already in place. Smoke for 25 to 30 minutes. Let cool down for 15 to 20 minutes (unplug smoker). Repeat, adding wood chips as needed. Sample 2nd smoking after its cool-down phase. If not to desired taste, smoke a third time. Thicker pieces will need more cycles of smoking and cooling down. (possibly up to 5 cycles). Remember to smoke the fish, don't cook it!! If the fish is too frozen after smoking, it may become somewhat drier in taste. Experiment with small quantities to familiarize yourself with the smoking process.

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Avocado with Smoked Fish Recipe

1/2 pound Smoked fish
4 Eggs -- hard Boiled
1/4 cup Milk
1/4 cup Lime juice
1/4 teaspoon Sugar
1/2 teaspoon Salt
1/3 cup Vegetable oil
2 tablespoons Olive oil
2 large Avocados -- ripe
1 large Red bell pepper
OR
12 Pimientos -canned

Remove the skin and bones from fish and flake the flesh with a fork. In a deep bowl, mash the egg yolks with the milk until they form a smooth paste. Add sugar, salt, and 1 tablespoon of the lime juice. Then beat in the vegetable oil, a teaspoon or so at a time. Add the olive oil in the same gradual manner. Chop egg whites finely and add them to the bowl, along with the fish. Combine thoroughly but gently.

Just before serving, cut the avocados in half, remove pits, and fill cavities with the fish mixture. Garnish with pepper or pimento, and pass around the remaining lime juice to sprinkle on individual servings.

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Smoked fish Recipe | Recipezaar
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Smoked Fish Omelet is one of hundreds of fish recipes found at Land Big Fish.

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At Wild Alaska Smoked Salmon & Seafood we sell only the highest quality wild caught salmon. We never have nor never will sell any type of farmed salmon products.

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