How smokes fish?

[tank]

 Fish smoker's
I'm looking for some recipies and type of wood used.
Thank You
Tank

[HEADSHOT]

Well a good recipe "from alaska" is!

1/2 CUP SOY SAUCE
4-5 TBLS SHERRY
1 CLOVE GARLIC
1/2 TSP GINGER
2 TSP HONEY
1/4 CUP BROWN SUGAR
1/2 CUP SALT

"YOUR BASIC BRINE IS SUGAR N SALT" which works just as good! Then you can add what ya like to it ie; pepper, hot pepper, lemon, garlic, what ever? heck beer n whiskey are even good!


SOAK FOR 1 HR. PAT DRy THE FISH, THEN ABOUT EVERY 90 MIN ADD CHIPS I use hickory, alder will work though.
Remember keep internal temp between 110-160f. smoke for 5-6 hrs Look for the hard shinny coat on the out side! Store wrapped in aluminum foil (not plastic bag) for 2-3 weeks in fridge!

[WDFW Hates ME!!!]

Tank, look in the recipe forum, my go to recipe is in there.

[Ridinshotgun]

Sure Shot Fish Smoking Recipe!

For every 4 cups of water

1/3 cup rock salt
1/2 cup brown sugar
3 tbls honey mix well

Soak fish over night rinse fish off pat dry.
Put thin pieces on top rack thick pieces on the bottom.
I use hickory or apple chips. Alder works good for salmon.
2 pans of smoke for thin fish 3 for thick fish.
Change pans out every 75 min.
Make sure you take last pan out of smoker when its done smoking.
That way fish will get done faster.
Leave fish in smoker till it gets firm.
Take it out of smoker when its hot. It will stick to racks if you don't.
I like to let fish sit for 24 hours before eating.
That way the oils get sucked back into the meat.
Everyone says its the best smoked fish they have ever had!
ENJOY!

[mossback91]

where do you find papers big enough to smoke fish?

[Houndhunter]

i did till my damn pup chewed up my cord, lil basterd

[tank]

Hi guys
 Took me awhile but who's in a hurry. I put 6 carp and a small trout in my big chief, I think I could smoke close to 10 med size carp at a time. I did screw up on a few things but all in all it turned out pretty good.The main screw ups were too much salt and I never cut the couple of larger ones into smaller pieces, larger fish should be put on bottom rack because it's hotter. I cut the ribs out but have to fine tune everything. I put the box over the smoker to keep the heat in. I was going to leave the ribs on the fish but it's a lot easier to cut around them. I'm getting a lot better fleecing the scales off.I caught one fish the night before and just threw it in with the others that I soaked a couple days then froze until my next trip to camp. I think you need to soak them a while in clean water. The meat was a lot darker and just not as good as the rest. It might be that getting fish ready for the brine may be as important as the brine it's self Only chips I had were hickory I'll pick up different stuff as time goes on.
 The fish are very ateable if you like smoked fish that is.
 Iceman I was alone this time so I just ate out of a can I haven't broke my deep fryer in yet. I just soon open a can put it in a paper bowl and microwave it as clean up my mess trying to cook something. I'll wait until someone comes along before I fry the fillets.
 Laid on the bank in the sun without having to talk to anyone but my dog was right down peaceful.It's getting warm enough to start perparing for ticks
tank

[ICEMAN]

Yeah, it is a hard sell, getting someone to try carp, which confuses me cause catfish eat the same crap and people love catfish....lots of bottom dwellers are good eats, halibut, sturgeon...

Anyway, we trimmed out any dark meat when I prepared it. Biggest pain in the aj$$ is dealing with the bones.

Sounds like you are relaxing and enjoying yourself way too much!

[tank]

Ice I was on the snake and a group of people were keeping the Squaw fish to eat and giving us their cats. An your right about the bones but the things I've read and been told was you score (cut the bones) from 1/16" to 1/4" apart the fry it up and the bones would desolve or what ever they called it. You couldn't tell there were any bones when eating them. Not counting the ribs of course. I don't know if it's true but I'm going to try.
tank

[Alchase]

Don't they still have a bounty on Sqawfish?

[steelheader]

I have a fool proof method that I use on steelhead/salmon. Fillet the fish as you normally would then put it onto cookie sheets. make three passes over it with non iodized salt let it set until it gets real juicy. make sure to get a uniform amount on all the pieces. Then take plain sugar and get a good coat on all the pieces. let that set until it juices up good. The just take gourmet brown sugar and place it on all the pieces go ahead and pile it on pretty good as it will melt and you will lose some into the smoker pan. I then start with cherry or apple and will do two pans usually about two hours. I then take out the fish and make a glaze out of the brown sugar. take about a cup and a half and mix in just enough hot water to make a thick paste. Brush it on and return to the smoker then finish with hickory. everyone loves it!

[Head-shot]

 

[Alchase]

Steelheader, that sounds very simular to the "Sqaw Candy" recipe I use.
3/4 cup iodized salt 2 cups brown sugar 2 cups pure maple syrup. Dip each fillet piece and place on rack in fridge over night. This makes them firm up real well. keeping the temp below 95 degrees (cold smoke) run alder and apple smoke for 2hr. or to taste then two more hours no smoke. This is my favorite recipe next to locks
I use a Bradley Commercial grade smoker.

http://www.bradleysmoker.com/main-page.asp

[Alchase]

I forgot to post a link to the Smoke ring Forums. I have found a ton of info from this site.

http://www.thesmokering.com/forum/index.php