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| 1. Prepare fish, as described in the preparation page. 2. Brine 1/2-inch thick fillets for 15 minutes. 1-inch fillets for 30 minutes and 1 1/2-inch fillets for 1 hour. 3. After brining, rinse the fish briefly in cold running water. 4. Place the fish skin-side down on greased racks in a cool place to dry. 5. Let fish dry for 2-3 hours until a shiny skin, or pellicle has formed on the surface. 6. Place the fish in your smoker. 7. The temperature should not exceed 90 degrees (F) for the first two hours. 8. After the two-hour period, raise the temperature to 105 degrees (F) and smoke for 4-8 additional hours. |
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| HOT Smoking! |
| Smoking TImes: |
| 1/2-inch fillets usually smoke at the higher temperature for 4 hours. 1-inch fillets usually smoke at the higher temperature for 6 hours. 1 1/2-inch fillets usually smoke at the higher temperature for 8 hours. Store your freshly Hot-Smoked fish in the refrigerator. If you wish to keep it for more than a few days, wrap it tightly and store in the freezer. |
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