What's your favorite smoked fish recipe?

I have smoked alot of Carp and other raugh fish at a low heat. It depends alot on how long you keep it in there under the constent low heat. Leave it in there to be sure that it is done, it needs to be fully cooked. It will not have any problems as long as it is fully done/cooked.

I have a friend who catches the little orange lake trout and then smokes them asap in a LLBean smoker; he follows the directions. The fish is so delicious that we eat it as is..like freshly smoked salmon or gravelox.

Steven Raichlen’s cured & smoked salmon from “How to Grill.”

Soaked in Myers’ rum, cured in brown sugar, kosher salt & black pepper, then smoked over alder wood for 20 minutes.

@pupnTaco how long do you cure/soak it and what is the salt to sugar ratio also how hot is your smoking temperature?
@charlie so yours is cooked in a smoker not low temperature cooking right?
@gailcalled how hot how long?

@gooch; I can’t provide any details. Sorry. They are summer friends only…but I think that they followed the directions that came w. the (little) LLBean smoker. Having really fresh fish helped.

Skin the salmon fillet
Soak in one cup dark rum for fifteen minutes
Dry salmon and embed completely in 1 cup brown sugar mixed with 1/2 cup kosher salt and 1 tbl black pepper, cover and refrigerate 4 hours
Rinse cure from fillet and dry off
Smoke over med-high indirect heat and heavy alder wood smoke 20 minutes
Let cool and flake by hand

@ PupnTaco great answer I will try it this weekend!

You’ll love it, it’s incredible. You can find alder wood chips at Barbecues Galore BTW.

I use a gas fed type smoker with a pan of wet hickory wood with the flame as low as it will go. This takes around 2–4 hours at low heat. There is a 101 ways to smoke fish and there isn’t really any wrong way. The main thing is that the fish is DONE!! It needs to be a bit dry and flaky. Experiment. The main thing is that the fish is done, cooked all the way.