The type of fish I used for this particular recipe are called smelts. I haven’t had smoked smelts in ages and desided to smoke some last night. It is not hard to do at all and this is for all types of fish as long as there is a tail and fins in this case. They can be fresh or frozen. If the fish is frozen then take it down and put it in the fridge in the bowl. Also frozen scallops and shrimp will work too just as long as they are raw it is ok.
Before you get started soak 1 handful or two of wood chips in 1/4 cup of water for 30 minutes then drain very well or use dry like I did again. Set the smoking box on the hottest part of the grill to create smoke. Place the smoker box directly on the grill not the foil paper itself. Take a sheet of almuminum foil and place it at the oppistate end and spray with cooking spray.
Be sure to clean the fish and remove the gills if they are uncleaned already.This needs to be done before you end up going any further and cut the fins from the body with a pair of kitchen sheers. For bigger fish you have to score them so they can cook evenly make 4 or 5 slits in the body from head to tail and make sure you do not cut all the way through.
Close the lid of the grill to create a smoky enviormrnt. Take 1 lb or 1 kg of fish and wash it very well then add 1 capful of either lemon or lime juice and rub this all over the fish. My grill goes from 1 being the lowest to 5 being the highest being an electric. For those who have other grills go accordingly.
Add to the fish either 1 pinch of kosher salt, pink salt or veg tea seasoning or 3 dashes of seasoned salt, adobo, Goya sazonador or 1 bullion cube. Add oil of choice such as 1 tsp of either olive, sesame, red palm, vegetable, peanut, flax seed, avocado, corn, sunflower, safflower, olive, coconut, almond or butter ghee.
Place the fish on the grill at number 2 for electrics like my George Forman, For other types of grills do accordingly and turn every 10 minutes for 1/2 hour and this is for the softer fish. For the firmer fish you may have to do 15 per side until it is done. Mind you this is a rough estimate.
benazir's blog 
One thought on “Smoked Fish”