Smoked Fish Recipes

Recipes > Smoked Fish

Florida anglers are famous for making many great recipes from smoked fish with the most famous being Smoke Fish Spread. Many Florida restaurants serve smoked fish fillets as a main course.

Smoke your catch of Mullet, all varieties of Mackerel, Flounder, Pompano, Dolphin (not Flipper), Marlin, Sailfish, Swordfish, Amberjack, Cobia, Stripers, or any other firm fish. You can also use store bought salmon or other fresh fish.

Smoked fish can be eaten as is, for lunch or dinner with a sauce, or made into one of our great recipes like fish spread. If you can't smoke your own catch there are many local smoke houses that will smoke up you fish for about $1.00 per pound.

How to Make Smoked Fish

Prepare the Fish

Fillet and bone the fish, remove blood lines from fillets, cut into pieces that your grill will accomidate or serving size, rinse.

Soak in Brine

There are many recipes for brining fish, from sweet to plain salted brine. Below we have recipes and indicate what fish they go best with. Fish should be submerged in brine for at least 4 hours.

Smoke

Use the smoker of your choice-propane, electric, or old fashioned wood. Citrus wood chips work great with fish; choose whatever flavor you prefer. Fish should be placed on racks then into the preheated smoker. Start out at 200 degrees for the first hour then reduce the heat to 150 degrees for 3 more hours until the fish has been dried and has a caramelized look to it.

Storage

Smoked fish fillets freeze well. Pack in freezer ziplock bag in portions sized for recipes or for taking with you as a snack on your next fishing or boating trip.

Brine Recipes

Oily Fish Brine

Oily fish such as Mullet, Kingfish, Mackerel, Swordfish, Amberjack

1/2 cp brown sugar

1/4 cup Kosher Salt (don't use iodinated)

Juice of 1/2 Lemon

1/2 tsp each Cayenne Pepper & Garlic Powder (optional)

2 quarts Water

Depending on how much fish you have make enough of the above brine soak to cover the fish. Mix up all ingredients, add the fish then soak for a minimum of 4 hours turning fillets every half hour or so. If the fillets float in the brine put a bowl on top to keep them submerged.

After soaking, remove the fillets, shake off excess brine and place on a rack. Let the fillets air dry so a nice glaze forms on them. Place fillets in the smoker.

Smoked Fish Recipes

Smoked Fish Spread and Dip

Ingredients

You can buy a fish spread in local markets but making your own free of preservatives is easy and delicious. Use this spread on crackers or if you make it a thinner consist an cy it can be used as a dip. This is a great treat to take with you fishing or on the boat and impress your guests.

1 pound smoked fish, skin removed, meat chopped coarsely
1 block cream cheese
4 jalapenos
Juice of 2 limes
2 tablespoon old bay seasoning
1/2 cup mayonnaise (don't add all at once to adjust thickness)
salt and pepper to taste

In food processor puree ingredients until well blended. Add more mayonnaise to desired thickness, more for dip, less for spread.

Another Smoked Fish Spread

1 cup Smoked Fish
3/4 cup Mayonnaise (or use equal portions of Sour Cream and Yogurt)
2 tbsp Celery finely minced
2 tbsp Pickle Relish
1/2 small Onion grated
Lemon Juice, just a squirt
Garlic Powder, Salt and Pepper to taste

Combine all ingredients and chill for several hours. Great on crackers, as a celery stuffer, or if you thin it out with more mayo a good dip.