People also ask
How long does it take to smoke a fish?
Hot smoking, however, can be done at temperatures of up to 250 degrees F/120 degrees C and only takes a few hours. It is best to start with a saltwater brine. The brining process is quick so don’t worry about having to start out the day before. Plan on the fish being in the brine for about 15 minutes per 1/2 inch of thickness.
How to smoke fish in electric smoker?
Step One: Ingredients for smoked fish. Step Two: Prepare the brine and dry rub (dry rub optional). Step Three: Prepare the fish. Step Four: Brine for 6-10 hours. Step Five: Rinse, dry and apply seasonings. Step Six: Smoke fish for about three hours. Step Seven: Check temperature of fish.
Do you smoke fish skin side up or down first?
For fillets, place fish skin side up for smoking. For other cuts, smoke skin side down and flip over as needed. Pro Tip: If you want to keep your grates clean, place greased aluminum foil on them so that the fish doesn’t stick.
Why did people smoke fish in the past?
Many communities of early humans throughout the Stone Age found themselves surrounded by waters that gave them an endless supply of fish. But there would be times when the fishing was less bountiful, so a means of preserving the catches was required. Smoked fish was an early solution to this problem. How does fish smoking work?