Smoke Fish - How to Smoke Fish Video
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Video:How to Smoke Fish

with William Morgan

Smoking fish brings out the flavor of the catch of the day giving you a moist tender fish. Here are some tips for the cooking process.See Transcript

Transcript:How to Smoke Fish

Hi, this is William with Today I am going to show you how to smoke fish. If you smoke it right, your fish will turn out nice and moist on the inside with a crunchy, smoky taste on the outside.

 Tips for Choosing a Fish to Smoke 

Before you start cooking, you want to make sure you have a nice fish for smoking. You want to choose the more oily types of fish. These will smoke better and won't dry out. 

 Ingredients for Brining When Smoking Fish 

First, we will brine our fish so it will maintain its delicate texture and won't dry out during the smoking process. You can find brine recipes on but for this brine we use:

  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 2 bay leaves
  • 1 stalk sliced celery
  • 1/2 cup chopped green onions

 Cure Before You Smoke Fish   

  Thoroughly mix the ingredients in a bowl. Next, we want to cure our fish. Curing will absorb some moister in the fish while the fish absorbs salt. You want to put it in a nonreactive container in the refrigerator covered with a glass or plastic lid. You can cure it for about eight hours more or less depending on your fish.

  Allow Fish to Form a Pellicle When You Smoke Fish  

After you cure it, you want to let it air dry in a cold place so it will get something called a pellicle. That means a thin sticky layer that the smoke can stick to. Lastly, we smoke it.

  Choose Wood Chips to Smoke Fish  

The process and point of smoking is to give your fish a flavorsome smoke taste. Special wood chips are placed below the meat and heated by a fire or heat source. Some good flavors you can get are hickory, oak, alder, apple, as well as other flavors. 

  Smoke Fish for a Few Hours  

It really depends on your meat for how long you want to smoke it. You can slow cook it at 140 or you can go up to around the 200's to cook faster. You can tell when it's done when the ends start to curl up. Smoking your fish is a great way to cook and enjoy the catch of the day.

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