I would recommend using a cheaper fish until you get the hang of this. I got my directions on the internet, and this smoking thing is brand new for me.
What resulted is a beautifuly done fisn, smokey and reminded me of a very mild kipper, not as strong.
I would recommend this as an appetizer course, and think mixed with cream cheese, onions, capers, dill and lemon juice would make a killer spread.
This is more a process than a recipe.
It would be 3 hours 30 minutes per pound and not 2 like the recipe says, but for some reason I can't edit that.
fish, we used mahi mahi, but any firm fish would be good.
salt, i used slightly less than directions
squirts hot sauce
ground black pepper
How To Make smoked mahi mahi
Prepare a brine of 2 1/2 tablespoons salt to 1 cup of water. You need 1 quart of brine for every pound of fish.
Place fish in brine for 15 minutes per 1/2 inch thickness of the fish.
Prepare smoker. the woods to use would be fruitwoods, or alder. mesquite and hickory are too stong.
Rinse fish, and place on well oiled rack, or oiled pan and brush some olive oil on fish, both sides.
If fish has skin, place skin side down.
Start smoker at 150°. After the first 2 hours increase heat to 200°
You will want to cook 3 hrs 30 minutes per pound
Internal temp should be at least 165° when done, I just tested to see if it was flakey.
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