SMOKING FISH TEMPERATURE RECIPES
HOW TO SMOKE FISH RECIPE | MARTHA STEWART
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Number Of Ingredients 8
Steps:
- Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
- Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
- Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
- Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
SMOKED FISH ( BRINE RECIPE AND SMOKING DIRECTIONS) RECIPE ...
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
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
More about "smoking fish temperature recipes"
HOW TO SMOKE FISH RECIPE | MARTHA STEWART
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
From marthastewart.com
Reviews 3.6
Total Time 2 hours 30 minutes
Category Breakfast & Brunch Recipes
From marthastewart.com
Reviews 3.6
Total Time 2 hours 30 minutes
Category Breakfast & Brunch Recipes
- Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
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YOUR COMPLETE GUIDE TO SMOKING FISH - THE SPRUCE EATS
Mar 25, 2004 · Hot smoking, however, can be done at temperatures of up to 250 F / 120 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.
From thespruceeats.com
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EASY SMOKED FISH RECIPE - BEARDEDBUTCHERS.COM
Jun 29, 2021 · Smoker Temperature. Start with the smoker at around 150 degrees. It's essential that you get the temperature as low as possible to prevent overcooking the fish before the smoke has a chance to flavor the meat. Place the fish skin-side down on a solid cedar plank and put it on the lowest grill in your smoker.
From beardedbutchers.com
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HOW TO SMOKE FISH – STEP-BY-STEP GUIDE - GRILL MASTER ...
Nov 10, 2017 · Step by Step Instructions: Step by Step Instructions: Step One: Ingredients for smoked fish. Although fish is the main ingredient, you will need to pick up a few other things... Step Two: Prepare the brine and dry rub (dry rub optional). Combine water, salt and sugar in a pot over low heat and ...
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From blog.cavetools.com
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SMOKING 101: HOW TO SMOKE FISH IN A SMOKER | CHAR-BROIL®
Preheat smoker and add wood chips to get things going. We suggest letting the wood chips preheat for about 45 minutes. Add fish and let smoke for about 3 hours at 175°F to 200°F. 4.
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From charbroil.com
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CHOOSING THE BEST TEMPERATURE FOR PERFECTLY SMOKED FISH ...
Jun 22, 2021 · In hot smoking, the fish is cooked at a much higher temperature, anywhere from 120-200 degrees Fahrenheit for a much shorter period of time than cold smoking. In contrast to cold smoking which kills bacteria by removing moisture, hot smoking eliminates the majority of disease-causing bacteria through heat.
From totallysmokin.com
From totallysmokin.com
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160°F. Keep the fish temperature above 140°F to prevent growth of harmful bacteria. However, some oily fish (such as sablefish) may never “dry out” the way salmon or tuna do. Use only hardwood for making smoke. Maple, oak, alder, hickory, birch, and fruit woods are all good fish-smoking woods. Wood from conifers leaves an unpleasant taste on the fish.
From seafood.oregonstate.edu
From seafood.oregonstate.edu
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SMOKING TIMES AND TEMPERATURES CHART: A DETAILED OVERVIEW ...
Apr 03, 2019 · Smoking trout temperature should always be at 225 °F and it should smoke for 1 hour with the fish temperature to reach 145 °F before being considered done. Like salmon, trout should be mixed with brine and kept into a glass or plastic container so as to get ready.
From brobbq.com
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EASY SMOKED FISH RECIPE - BEARDEDBUTCHERS.COM
Jun 29, 2021 · Start the smoker and get the temperature to 150 degrees. Don't let the temperature exceed 165 degrees during the first two hours of smoking. Place the fillet on a cedar plank on the lowest grill in your smoker. Smoke for two hours at 140-155 degrees. Increase the grill temperature to 175 degrees.
From beardedbutchers.com
From beardedbutchers.com
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Get the temperature up to about 140-160 degrees., and put the racks of fish in the smoker. Place the thicker fish nearer the heat. Add Alder chunks and chips as needed to generate lots of smoke, and maintain the temperature. After about two hours, remove the thin pieces if done. Avoid letting the fish get too dry. Add the small Mesquite log.
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MASTERBUILT SMOKER SEAFOOD RECIPES
Alder is a mild wood. To fully cook fish, it is best at an internal temperature of 145°F. That said, sushi quality fish can be lightly smoked and eaten semi-raw. This is referred to as kissing the fish with smoke for flavor. Smoked seafood can be served hot or cold. I enjoy smoked fish sliced with lemon and capers served atop toasted baguette ...
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From mrecipes.com
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A B C’S OF SMOKING FISH-HOT & COLD SMOKING TECHNIQUE ...
Jan 26, 2017 · The “hot smoke” process for smoking fish differs from the “cold smoke” process in a fundamental way. The “ cold smoke ” process requires that the fish never reach an internal cooking temperature (less than about 90 F), while the “ hot smoke ” process cooks the fish to the center (about 145 F or higher).
From three-little-pigs-bbq.com
From three-little-pigs-bbq.com
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HOW I BRINE AND SMOKE FISH | SEASQUARED CHARTERS
Jan 07, 2010 · Place the fillets skin side down and space them evenly so the heat and smoke permeate the fish evenly. Note: the fillets will reduce in size and volume as the moisture dissipates during the smoking process. Keep the heat at about 175 degrees … no hotter than 200 degrees. You do not want to cook the fish quickly.
From seasquaredcharters.com
From seasquaredcharters.com
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WHAT TEMP IS SMOKED FISH DONE? - TREEHOZZ.COM
Mar 13, 2020 · Smoked fish is safe to eat, however, if it's fully cooked to an internal temperature of 74 C (165 F), such as in a pasta dish or casserole. There's also concern that eating smoked foods can increase cancer risk. Smoked fish contains nitrates and nitrites, byproducts of the smoking process.
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THE ART OF COLD SMOKING FISH - SMOKED FISH AT HOME
Sep 22, 2017 · For cold smoking, the product stays below 90 F for 6 hours to achieve a delicate and lightly cured smoke taste. With a hot smoke, the product is smoked for 30 min at a higher temperature, giving a stronger smoke flavor . When our seafood is hot smoked the product is held in the same chamber as the burning wood.
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From brownetrading.com
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HOW LONG TO SMOKE FISH AND TEMP??? | SMOKING MEAT FORUMS ...
Aug 29, 2015 · The amount of time it takes to smoke depends on the temp you run your smoker. Whatever temp you use FDA safety for fish internal temp is 145. If I don't expect it to get to 140 in 4 hrs. I add a cure to the brine for safety. When I remove my fish from the brine I dry in a dedicated fridge til pellicle forms.
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From smokingmeatforums.com
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SMOKED COD RECIPE – Z GRILLS
Jan 14, 2022 · Instructions. PreheatyourZ Grills pellet smoker to 225 ºF. Mix all the ingredients such as fresh ginger, chili garlic sauce, soy sauce, and honey. Marinate the fish with the mixture. Place the fish directly into the smoker and smoke them until the internal temperature of fillets reaches up to 145 ºF. Serve immediately and enjoy your meal.
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From zgrills.com
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HOW TO SMOKE YOUR OWN FISH AT HOME | ANGLING UNLIMITED
The fish must breath. Store it on an uncovered plate in the refrigerator. In the open air of a frost free refrigerator, your smoked fish will set up nicely. The longer it sits in the refrigerator, the better it gets, and lasts forever. Smoked fish will taste best if you let it sit at room temperature for at least two hours before serving.
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From anglingunlimited.com
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HOT SMOKING OF FISH
At a chill temperature of about 3°C fatty products will keep in good condition for about 6 days and white fish products for about 8 days; at 10°C the shelf life is reduced to 2-3 days for fatty fish and 4-5 days for white fish. Hot smoked products can be frozen and kept in cold store at -30°C for at least 6 months, and for longer when vacuum ...
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HOW TO COLD SMOKE -THE COMPLETE GUIDE (MEAT, FISH, CHEESE ...
How To Cold Smoke. Cold Smoked Apple Wood Bacon, about 15-20 hours, based on a Pancetta spice blend -perfect salt content. Fully salt cure the meat, not applicable if non-meat. Setup a reliable cold smoking device. Cold Smoke food. Monitor the cold smoking regularly. Refrigerate and continue the following day if needed.
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From eatcuredmeat.com
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