- Brown Sugar
- Canning Salt
- Balsamic Vinegar/Worchestershire Sauce (optional)
- Cajun Seasoning (optional)
Mix it up
- 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
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. Now it’s time to smoke your catch.
Preset your smoker to 160 degrees.
- Once it is preheated, add your filets and start smoking your fish!
- 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
- Wrap fish in foil and put in the fridge for a few hours to rest
- Fish will last about a week in the fridge
Also check out COOK YOUR CATCH for other ideas on how to enjoy your fish (that is, if you don’t like to smoke your fish)
Another recipe from Hank Shaw HERE, who is one of my favorites when it comes to recipes.