Summer of Smoked Fish
If you’ve never smoked fish, this is something you must try this summer. My family loves to fly fish, and any excuse to do that sends us out the door driving to our favorite spot.
In Colorado, you’ll mostly find trout, especially in the Rocky Mountains. There are some daring individuals that fish for carp in the South Platte closer to the eastern plains regions.
I prefer to get up to the mountains, where we catch a lot of Brown Trout, and Rainbow Trout. After a weekend camping, get the smoker ready, we’re bringing home the fish!
For this particular article, we are using our Pit Boss pellet smoker. We got this smoker last summer to pass the days of Covid isolation at home and discovered that we really like to smoke lots of types of foods! Trust me, smoked corn dogs will blow your mind!
Smoke vs Barbeque
There’s a common misconception that you need a smoker in order to smoke meat. This is not true!
There are many techniques to smoke meats on the grill, even a gas grill. You can get really technical in this area if you wish, and you can keep it really simple. The challenge with a gas grill is getting the heat up to the right point to get the wood to smoke. If you come across this challenge, and you really want to smoke meat, then I would invest in a charcoal grill.
Where this all gets technical is in the heat. Barbeque and smoking are truly focused on “low and slow”, meaning low heat and slow cooking specifically to meats. Grilling on the other hand, is where you typically cook on a high heat and quickly. Grilling also includes veggies, pizza, and other delights you can create on the grill.
Smoking differs from barbeque in the sense that you are using the heat of the smoke to slowly cook the meat, as well as add flavor to it.
Another key point is that with barbecue you can open the lid of the grill to check the temperature of the meat, whereas with smoking you want to keep the smoke contained. There are options available to use a Bluetooth thermometer (which we ordered off of Amazon and it connects to your phone with an app) to check the temperature and not open the grill/smoker.
If you don’t have the luxury of a fancy thermometer, follow the recipe as closely as possible and make sure you understand how long the meat needs to smoke until it’s done, then check as you get to that time.
For example, with different types of fish, you’ll want to be aware of the thickness of the fish. Trout tends to be smaller than salmon, so the smoking time is shorter. If you’re using chunks of salmon, then that may be different from a larger filet.
Make sure the internal temperature of the fish reaches 165℉ to ensure complete cooking.
Types of Wood
There are so many types of wood to choose from that pair well with fish. What I’ve found is to use harder wood, especially if you’re new to smoking. There are lots of softer woods that do really well, and you may need to learn how to work with the wood for the proper smoke levels and burn rates.
The most commonly used woods for smoking fish are:
Alder
Mesquite
Hickory
Cedar
I love watching Steve Raichlen and learning more about smoking from him. In one of my favorite recipes, he uses a cedar plank for smoking trout and instead of soaking the plank; as is typically recommended, he chars it first.
For a more thorough list of woods to use when smoking fish, this site explains each in more detail and what to watch out for.
Many of the experts recommend that you soak your wood of choice first in water to maintain moisture and keep it from spontaneously combusting and burning your fish to a crisp. If you’re a beginner to smoked cuisine, follow the recipe.
If you want to explore a few options and learn a little more about the science, you can check out Meathead’s blog, and see what he’s reported with soaked vs dry woods. Please consider that you’re working with fish, and it’s a little more delicate of a meat than a shoulder or larger cut of meat.
How to Smoke Trout
First and foremost, clean and descale your fish. If you bought it from a store, this is all likely done for you and you don’t have to worry. The last thing you want is to be chewing on scales, and internal organs aren’t ideal or safe.
Many people will brine their fish before smoking it. This adds flavor that is complementary to the smoke, and can help keep the fish moist during the process. You do not have to brine your fish!
Options for brining include just water, salt and pepper. You can also use other seasonings that you enjoy, and wine or beer. The duration for brining can be anywhere from an hour to overnight.
Depending on if you’re using a grill (gas or charcoal) or a smoker will determine how you will actually smoke your fish. You can do it directly on the grill itself or use a wood plank. Again, depending on the recipe you choose, this is where you’ll want to follow it concisely.
If you’re using a gas grill, you can put your wood chips directly near the flame or in a pillow of foil with holes in the top to release the smoke.
To keep your fish out of the flame, make sure it’s sitting off to the side of the flame or hottest coals. If using a gas grill, heat one side and put the fish on the side without the flame.
A key point is that you’re able to keep the temperature of the grill consistent. Remember, low and slow! Some grill masters recommend a high temperature to get the wood to start smoking, then lower it for the smoking process.
At the end of the blog, I have included resources for more information on how to set up your grill and the smoking process. Food safety is important, so make sure you’re at a consistent temperature and the internal temp of your fish is at or slightly above 165℉.
Ways to Eat Your Smoke Fish
A lot of people in landlocked areas have no idea how to eat fish. There are so many ways other than baking it to enjoy it.
Smoking adds a wonderful flavor and can diminish the “fishy” flavor that most people have an aversion to. Plus, that “fishy” flavor can be attributed to the type of fish, or if the fish isn’t fresh. This is why I recommend making sure if you’re buying fish, it’s from a reputable store and you know it hasn’t been sitting in the cold case for more than 48 hours.
Of course, the best way to ensure freshness is to catch it yourself!! Here in Colorado, we have plenty of places where you can do that and the fish here are great tasting. If you’re on a long camping trip, you can also use the hot coals of your fire to smoke the fish in foil if you have someone around to watch the fire so it doesn’t get out of control.
Eating smoked fish can be done just as it is. When your fish is smoked properly, the meat will fall easily away from the bones.
You can also pull the meat off and add it to salads. Use it as an appetizer mixed with cream cheese on crackers or as a dip. You can also make it into a pâté for crackers, cheese, or veggies.
You can replace it for chicken or tuna in casseroles or even soups for a deeper flavor. Adding it to eggs (poached is great!), potato salad, or even to a dill and beet salad are other ways to use your smoked fish.
I’m including my favorite recipe below. Let me know if you try it or have any other ideas on how to enjoy smoked fish! As always, I love to hear what you and your family are creating in the kitchen!!
Thanks for joining me on this culinary adventure!
Cheers!
~Kim
Kim’s Favorite Smoked Fish Recipe:
Ingredients:
2 Cups Flaked Smoked Fish
1 - 8oz Softened Cream Cheese
1 Tbsp Lemon Juice
2 tsp Grated Onion
1 tsp Horseradish
1/4 tsp salt
Toppings:
1/2 Cup Chopped Pecans
2 Tbsp Chopped or Dried Parsley
(recommend using a blender or food processor)
Recipe:
Combine ingredients and roll into long using parchment paper or plastic cutting board to roll on. Chill for several hours up to one day.
Roll log into pecan mixture and serve with crackers.
Resources for more on smoking meats and fish:
Smoked Planked Trout with Caper Dill Sauce Recipe - Barbecuebible.com
Your Complete Guide to Smoking Fish
How to Set Up a Charcoal Grill for Smoking or Grilling
How to Make the Perfect Smoked Trout
This peek into Kim’s world was brought to you by Emily Kamala. Emily is a freelance writer and life coach who loves to share stories, write blogs, and experience life so fully she has to bring it to life on the page. If you’re interested in reading more of her work, you can visit: ConsciousLivingLLC.com
Kim Morgan has brought her passion for connecting and telling stories through photography to life. Her ability to put you and your family at ease is so palpable you don’t even realize she’s behind the camera getting those precious moments for you to carry with you many years later. She lives in Colorado with her husband, son, and dog, where they enjoy exploring the mountains and laughing at every opportunity. Her website is KWDesignsPhotography.com to see her amazing work and set up your session!