Sonnys smoked fish

Sonnys Smoked Fish recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing "Sonny's Smoked Fish" recipe, a delightful dish that showcases the rich flavors of perfectly smoked fish. This recipe is a harmonious blend of smoky, savory, and slightly sweet notes, making it an absolute treat for seafood lovers. With its tender and flaky texture, Sonny's Smoked Fish is a versatile dish that can be enjoyed as a main course, incorporated into salads, or used as a delicious topping for bagels. The secret lies in the meticulous smoking process, which infuses the fish with a tantalizing aroma and enhances its natural taste.

Keywords: smoked fish, savory, tender, versatile, aroma.

sonnys smoked fish details

Sonnys smoked fish, recipe Rating: 4.5
Number of votes:97

Ingredients

dark brown sugar

rock salt

fish (cut into pieces )

Optional:

garlic salt

liquid smoke old bay spice

jalapeno juice & peppers

Implements needed: Square Tupperware-type container with lid, 4 to 5 inches deep. Little Chef Smoker (110 volts). Wood chips (alder, cherry, apple, hickory); use one or mix.

Brine:Layer the sliced fish, skin side down, in container. Liberally sprinkle a handful and half of rock salt over fish. Spread 2 hefty handfuls of dark brown sugar over the fish (add optional ingredients if desired). Repeat the process of layering fish and brine until the container is 3/4 full of fish. This will allow for the expansion of fluid from the fish. Keep in a cool, dry place (as in a refrigerator). Check after one day to see if it is to your taste and ready for smoking.

Smoking Process:After pulling fish out of the brine, rinse lightly with tap water in container. Place fish in smoker, skin side down. Try to have continuity of size and thickness of fish. Have your desired wood chips already in place. Smoke for 25 to 30 minutes. Let cool down for 15 to 20 minutes (unplug smoker). Repeat, adding wood chips as needed. Sample 2nd smoking after its cool-down phase. If not to desired taste, smoke a third time. Thicker pieces will need more cycles of smoking and cooling down. (possibly up to 5 cycles). Remember to smoke the fish, dont cook it!! If the fish is too frozen after smoking, it may become somewhat drier in taste. Experiment with small quantities to familiarize yourself with the smoking process.