SMOKING FISH
FISH
8
hrs
12
hrs
24
hrs
2
days
3
days
4
days
Blue
Fish
●
● ●
Cod
● ●
Salmon
● ● ●
Sturgeon
● ● ●
Trout
● ●
Tuna
Yellow fin
● ●
Notes On Smoking Fish:
1) When you see dots in 2 time range columns, that
indicates the approximate length of time to smoke, IE:
8-12 hours total. All times are approximate, and will
vary depending on the OUTSIDE AIR TEMPERATURE!
2) In order to prevent bacteria from developing in the fish,
YOU MUST FIRST BRINE FISH in a mixture of 3.5
cups of salt per each gallon of water. Brown sugar and
additional spices may be added to the brine for
seasoning.
3) Figure 1 gallon of brine for every 4 pounds of fish.
4) Approximate brining time: ½ hr. for every ½ inch
thickness of fish.
5) After brining, rinse fish under running cold water. Allow
to dry for 3 hours, then begin to cold smoke.
6) Once finished smoking, wrap in plastic and refrigerate.
Fish will remain edible for up to 2 weeks.
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