INGREDIENTS

INSTRUCTIONS

SEE DIRECTIONS
Along the East coast where I live there's always an abundant supply of
fresh fish. In the Spring there's fresh mackerel, and the Bluefish in the
Fall, are my favorites for smoking.
This recipe will work with Mackerel, Bluefish, Salmon, and even Cod.
If you catch the fish yourself, cut through their throat to bleed them
while they're still alive. Put them head down in a bucket so they'll pump
out as much blood as possible. Wash and chill the whole fish until you can
fillet them.
Early in the morning of the day you're going to smoke wash 4 to 6 fillets
and place them in a brine made from: 1 quart cold water
1/3    cup Kosher salt
1/4    cup sugar 1 teaspoon black, red or other peppers (spices) to
taste
Mix this together in a glass or enamel bowl add the fish and submerge the
fillets with a weight to hold them under the brine. Brine the fillets in
the refrigerator from 2 to 4 hours (longer makes the fish saltier).
Remove the fillets and wipe dry with paper towels. Place them, skin side
down, on several thicknesses of dry paper towels and let them air dry for
several hours. The surface is dry enough when your finger sticks to the
flesh.
Hot smoke over a 250 degree wood fire for about 2 hours or until the
fillets are firm to the touch (like medium rare steak).
Peel off the skin and enjoy.
Recipe by: Dave Frary
By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l.

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