SMOKING STEELHEAD RECIPES

Steps:

• Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
• Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
• Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
• Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
• Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

Steps:

• Rinse fish under cold water.
• Brush olive oil onto the top and sides of the fish.
• Apply my Texas style rub to the top of the fish.
• Place into a lidded container or ziptop bag and place it in the fridge if the smoker is not ready or if you prepped it ahead of time.
• Set up your smoker for cooking at about 225°F with indirect heat and a light tasting wood such as alder and/or apple.
• When the smoker is ready, place the fish on a piece of parchment paper and on to the smoker grate.
• Smoke cook the fish for about 2 hours or until the internal temperature reads 140°F in the thickest part.
• Remove the fish from the heat.
• Slice and serve immediately.