Smoking Fish

Post by **Ken K** » June 5th, 2004, 10:07 am

Will someone please give me some direction on smoking a small quantity of Cobia fillets. I have a Weber kettle and plenty of pecan wood.

I want to try Eddie Joe's fish dip receipt.

EddieJoe · Post by **EddieJoe** » June 5th, 2004, 5:12 pm

OK Ken hereya go:

Get a large glass or plastic bowl:

add:

3/4 cup kosher or other non iodized salt
dissolve in one quart water

add
2.5 T sugar
2 T lemon juice
1.5t onion powder
1t garlic powder
0.5t old bay

cut fish into serving size pieces and submerge in salt solution. Use plates to hold the fish in the water if necessary. Leave in for about 3 hours.

Remove fish, dry off.

Prepare the cooker by making a charcoal fire and letting it burn to a white ash or so. Move charcoal to one side, and add hickory chips that have been soaked to the charcoal. put fish on cool side of grill on greased grid. Smoke slowly for about three hours, adding hickory about every half hour to keep it smoking. Make sure it doesn't get too hot.

Remove fish, enjoy.

EJ

Post by **Ken K** » June 5th, 2004, 5:21 pm

Thank you, Sir.
Do you think it would hurt to substitute several cloves of fresh garlic for the garlic and onion powder?

Post by **Tom Keels** » June 5th, 2004, 5:24 pm

Ken, use pickling salt. It will dissolve in cold water much easier. If you have a thermometer on the grill the temp needs to be about 210-220.

EddieJoe · Post by **EddieJoe** » June 5th, 2004, 6:57 pm

No. Any spices work. The only thing about powders is that they cover the fish completely via the brine and penetrate the flesh with flavor.

But, there are many recipes for smoked fish. any work.

EJ