Ultimate Swede’s Smoked Fish Recipe: Perfectly Glazed and Flavorful!

Smoked Fish Recipe 🐟🔥

Overview:

🕒 Total Time: 24 hours
🛠️ Preparation Time: 12 hours
🍽️ Cook Time: 12 hours
🍴 Servings: 5-6 pounds

Description:

I learned this incredible smoked fish recipe up in Kenai, Alaska, from an experienced old fisherman named Swede, who spent over 30 summers salmon fishing and smoking. This method is perfect for salmon or any other robust, oily fish like tuna or swordfish. The preparation time includes setting and drying time, so be sure to plan ahead. You can double the recipe if your budget and smoker size permit, ensuring you have plenty of delicious smoked fish to enjoy later!

Ingredients:

• 10 cups kosher salt
• 1 cup table salt
• 1 cup sugar
• 1 cup brown sugar
• 1/2 cup warm water
• 3-4 bay leaves
• Freshly ground black pepper

Instructions:

1. Prepare the Brine:

   • Mix all brine ingredients thoroughly in a large bowl until well combined.

2. Prepare the Fish:

   • Cut the fish into 1-2 inch pieces, leaving the skin on for added flavor.

3. Soak the Fish:

   • If the fish is fresh, soak it in the brine for 1-1/2 hours. If it has been frozen, soak it for 45-60 minutes to ensure it absorbs the flavors.

4. Drain and Glaze:

   • Remove the fish from the marinade and place it on smoker racks, skin-side down.
   • Allow the fish to glaze at room temperature for at least 4 hours, preferably overnight, to develop a rich flavor.

5. Dry the Fish:

   • To ensure a perfectly glazed finish, set a fan to blow across the fish, helping them to dry to the touch and appear glazed.

6. Cold Smoking:

   • Cold smoke the fish at 120-140°F for 8-12 hours to achieve the desired flavor profile.

7. Hot Smoking or Oven Finish:

   • After cold smoking, hot smoke the fish at 180-200°F for 1-2 hours, or finish it in a preheated 300°F oven for 30-45 minutes until it reaches the desired texture. Cooking time may vary depending on the thickness of the fish.
   • Cook until the fish firms up, ensuring it’s not mushy. The texture becomes more apparent after the fish has cooled down.

8. Cool and Store:

   • Allow the smoked fish to cool to room temperature before freezing. Spread it on cookie sheets to freeze individually, then package and store in the freezer.

Tips & Notes:

• This recipe works best with stronger flavored, oily fish such as salmon, tuna, or swordfish. Mild fish may not smoke as well.
• Use a Brinkmann Smok’n Pit water-smoker for best results. The water helps to keep the temperature low and the steam in the smoke keeps the meat moist during long cooking.
• Adjust the smoking temperature by controlling the hot plate (usually set between low and medium) and adding wet wood chips every 30-40 minutes to maintain smoke generation.
• Recommended wood chips for smoking include alder, cherry, oak, maple, orange, or lemon. Avoid using hickory or mesquite, as they can overpower the delicate flavor of the fish.
• Consider doubling or tripling the recipe if you have a larger smoker to accommodate more fish. Smoked fish freezes well and can last for up to two years with minimal deterioration in flavor or texture.
• For safety, always perform smoking outdoors to avoid carbon monoxide buildup.

Nutritional Information (per serving):

• Calories: 1114.8
• Fat: 7.9g
• Saturated Fat: 1.6g
• Cholesterol: 498.7mg
• Sodium: 23348.6mg
• Carbohydrates: 42g
• Fiber: 0.8g
• Sugar: 39.9g
• Protein: 207.3g

Enjoy your delicious homemade smoked fish! 🎣🔥