"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Rossís Smoked Fish Recipe

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This recipe for Rossís Smoked Fish, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roylance
Added: Sunday, November 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 gallon of water
Enough salt (regular table salt or Rock Salt) to float an egg
Brown Sugar
Liquid smoke
1/4 teas Powdered Maple extract per fish fillet & 1 teas Liquid brown sugar
Or honey

Directions:
Directions:
Place water in a plastic or glass container larger enough for 1 gallon of water plus fish. Donít use metal containers. Slowly add salt, letting dissolve until it is salty enough to almost float an egg. Mix in 1 to 2 cups brown sugar depending on your preference on sweetness. Add 2 oz of liquid smoke to brine.

Prepare fish by splitting in half if itís not filleted. Place in brine and refrigerate for at least 6-1/2 hours. Remove from brine and set out on paper towel to dry. Rub each fillet or half with maple extract and liquid brown sugar, (Michael used Maple syrup when he made it) or Honey. Let set until fish feels tacky. Set on smoker racks and smoke until done, anywhere from 5 to 6 hours depending on your smoker.

Personal Notes:
Personal Notes:
This was the recipe that John wrote down while "trying" to get it all out of his dad. As anyone knows that ever tried to pin Ross down on a recipe, it' s not an easy task. But Michael did make some smoked trout this way and it was wonderful. We took some with us when we went to Washington to visit my side of the family. The look on my brother-in-laws face when he found out that a 12 year old made that smoked fish was priceless! He couldn't believe a kid made such GOOD smoked fish.

 

 

 

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