RECIPE FOR SMOKING FISH RECIPES

Name: Smoked Fish ( Brine Recipe and Smoking Directions)
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 1 batch
Ingredients: 3 -5 lbs fish, roughly; 1 gallon water; 1 1/3 cups canning salt; 2/3 cup brown sugar

SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS) - FOOD.COM

Smoked Fish ( Brine Recipe and Smoking Directions) - Food.com image

This is a long time family recipe that was recently shared with me. Looking for something different to do with fish? This is it! We usually plate this and allow everyone to serve themselves. Wonderful fresh off the smoker as well as COLD from the refrigerator as you would smoked salmon, regardless of they type of fish used. After smoking this will keep for about a week in the refrigerator. I do not care for oily types of fish done this way but many prefer them. I like to smoke whitefish, salmon, perch, or trout. Feel free to use any fish you prefer. Plan AHEAD! Need to brine for about 12 hours and smoke for about 6-8.

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours

Yield 1 batch

Number Of Ingredients 4

Ingredients

3 -5 lbs fish, roughly
1 gallon water
1 1/3 cups canning salt
2/3 cup brown sugar

Steps:

Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.

Nutrition Facts : Calories 557.6, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 151014.9, CarbohydrateContent 143.9, FiberContent 0, SugarContent 142.4, ProteinContent 0.2

PAN FRIED WHITE FISH RECIPE | FOOD NETWORK

Pan Fried White Fish Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/4 pounds sea bass fillets, skin on
Coarse salt and cracked black pepper
1/2 cup all-purpose flour, to coat fish
2 teaspoons olive oil

Steps:

Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

Nutrition Facts : Calories 213 calorie, FatContent 5.3 grams, SaturatedFatContent 1.1 grams, CarbohydrateContent 11.6 grams, FiberContent 0.42 grams, ProteinContent 27.7 grams

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