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Smoked Fish (Hot Process) Recipe

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This recipe for Smoked Fish (Hot Process), by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dennis & Mary Springer
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
The Brine: (Plan on 1 qt. of brine per lb. of fish.) 2-1/2 tbsp. plain salt (without iodine) per cup of water. (If using tap water, let it sit in a container without a lid to let the chlorine dissipate.) You may replace some of the water with white wine. Season with peppercorns, brown sugar, or any seasoning that you like with fish.
The Fish: Any fish will work. Fattier fish will absorb more smoke flavor, so fish like salmon and trout are perfect for smoking. Fillets with the skin still on are better than other cuts.
The Wood: Most any kind of wood will work, but you might wish to use woods like alder or fruit woods. Salmon is usually smoked with alder. Because of the short smoke times, mesquite will not have a chance to impart too bitter of a taste, but use it sparingly.
Smoked Fish Spread for Crackers: 2/3 c.-3/4 c. of a smoked fish, 8 oz. cream cheese, 1/2 tsp. garlic powder, 1/2 tsp. pepper, freshly ground. Your favorite crackers.

Directions:
Directions:
The brining process is quick . Plan on the fish being in the brine for about 15 minutes per 1/2 inch of thickness. Hot smoking can be done at temperatures of up to 200 degrees F. and it only takes a few hours. However, maintain a low smoking temperature below 150 degrees for the first hour or two, then the fish will have more time to absorb smoke flavor. Turn up the heat after 2 hours to around 200 degrees F to finish it off. Make sure that the fish is heated all the way through to at least 165 degrees F.
Smoked Fish Spread for Crackers: Place pieces of smoked fish in blender with cream cheese, garlic powder, and pepper. Add a little water to make it less stiff. Spread on you favorite crackers.

 

 

 

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