lautnusantara.com - Smoking has long been used as a means of temporarily preserving fish. The steps in the smoking process are necessary not only for safe preservation, but also to produce good flavor and aroma. Carp, suckers, buffalo catfish, salmon, trout and chubs may be successfully smoked. A safe, high quality product can be produced using the following brining and smoking procedures.

Making smoked fish is a simple process. You just need to allow enough time to brine the fish overnight, and then cook the fish for about three hours in the smoker or charcoal grill.

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Follow these steps to learn how to smoke fish:

1. Make the smoked fish brine by combining water, salt and brown sugar in a pot over low heat, and then mixing until sugar and salt are dissolved.
2. Allow the brine mixture to cool.
3. Mix your seasonings or dry rub.
4. Clean the fish and split into two fillets by cutting through the ribs on one side of the backbone. Remove the backbone and ribs, leaving two fillets, which you may want to cut into smaller 2-inch fillets.
5. Place the brine in a large bowl, making sure it will fit in your refrigerator.
6. Submerge the fish in the bowl of brine for 6-10 hours in the refrigerator (covering the bowl with plastic wrap).
7. After a brine bath, rinse your fillets off with cool water and pat dry with paper towels.
8. After fish has dried, sprinkle with your seasonings or dry rub of your choice.
9. Preheat your smoker or grill and add the wood chips.
10. Smoke the fish between 175°F and 200°F, cooking fish all the way through to an internal temperature of 160°F. If you're wondering about how long to smoke fish, plan on smoking the fish for about three hours.

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