Smoke Your Catch

Smoking is the best way to enjoy your catch
Wet Brine Ingredients
  • Brown Sugar
  • Canning Salt
  • Balsamic Vinegar/Worchestershire Sauce (optional)
  • Cajun Seasoning (optional)
Mix salt, brown sugar and seasoning together with water.
  • Mix 4 parts brown sugar to 1 part salt. Add other seasonings to taste as you prefer
  • Put in the fridge overnight
  • Take out in the morning and rinse your filets off with cold water
Place filets on a drying rack for 1-2 hours. I use a fan to speed up the process. This forms a sticky substance called a “pellicle” which allows the smoke to stick to the meat.

Once the pellicle has formed, add black pepper, salt, dill, tarragon, brown sugar, or whatever you want the fish to taste like. I typically do crushed black peppercorn, cajun mix, and tarragon.

Preset your smoker to 160 degrees.

  • Once it is preheated, add your filets
  • If you have a supersmoke option on your smoker like I do on the Traeger, use it now
  • Smoke for 2 hours, then brush with maple syrup
  • Brush again at hour 3 and crank the heat to 175
  • Brush again at hour 4 and crank to 190 to finish
  • Internal temp should be 145 degrees
Remove fish from smoker once internal temp hits 145 degrees
  • Wrap fish in foil and put in the fridge for a few hours to rest
  • Fish will last about a week in the fridge
  • If you plan to freeze it, use freezer paper or vacuum sealer to preserve
  • Label packages with date and eat within 1 year