easy smoked fish.....

[traprunner]

ingrediants are rock salt, brown sugar and black pepper (optional)

first get the fillets all nice and clean then in a bowl mix equal amounts of rocksalt and brown sugar..

http://i517.photobucket.com/albums/u339/1outfitter/IMG_0354.jpg

next take fillets and make slits cross ways through the meat about 1" apart all the way to the skin...be careful not to cut through the skin.

http://i517.photobucket.com/albums/u339/1outfitter/IMG_0353.jpg

next take the sugar/salt mix and rub the fillets making sure to get it into the slices made in step two.. sometimes it might be necessary to add more sugar as you go.. once you have the fillets all rubbed down place them skin side down in a pyrex dish and let sit for 3 1/2 to 4 hrs..don't exceed 4 hrs or else it will be really salting.

http://i517.photobucket.com/albums/u339/1outfitter/IMG_0356.jpg

when the marinating time is up rinse the fillets well under running water. be sure to get in the cracks real well.. once they are rinsed pat dry with paper towels..

http://i517.photobucket.com/albums/u339/1outfitter/IMG_0357.jpg

http://i517.photobucket.com/albums/u339/1outfitter/IMG_0359.jpg

now you are ready to sprinkle with pepper or whatever your liking is and put em in the smoker..

as a side note if you want a glaze on them just let them sit in the smoker for an hour or so..

i hope you give it a try!

[crfsteelheader]

I do a very similar recipe, but typically only use about 1/4 cup of rock salt per 4 cups of brown sugar. Also, add a 1/2 cup of apple juice to every 4 cups of brown sugar and let them marinate a bit longer, say 12 hours typically. Then sprinkle each piece lightly with brown sugar, after rinsing and drying, that way it creates a nice glaze over the top when smoking. I will have to try yours out sometime though!

[ChartHead]

What are the advantages of using Rock Salt over regular table/non-iodized/sea salt???

[angler_andy]

What are the advantages of using Rock Salt over regular table/non-iodized/sea salt???
Table salt is to fine. Will make fish very salty.

Andy