There is a taste in smoked meat that no other method of cooking can imitate. It provides a unique tenderness that grilling cannot achieve, although both utilize hot smoke for cooking food. Aside from the retention of moisture, smoking is also more flavorful due to the wood used in the smoker. You can smoke different kinds of meat such as beef, lamb, poultry, pork, and fish.
When it comes to smoking fish, it’s no more complicated than grilling and is a very popular cooking method. There are also different kinds of flavored wood, and not all of them go well with fish. For instance, hickory, maple, mesquite, peach, pear, pecan, and walnut aren’t especially good with seafood. You can use wood such as alder, apple, cherry, mulberry, and oak as an alternative.
How to Smoke Different Types of Fish
There is a simple process followed in smoking meat, but if you want to best bring out its flavor, you have to do it right. For instance, some fish will require the smoker to be preheated to a specific temperature first. There is also a particular time limit for each type of fish, and going under or over may render the food inedible. Even the core temperature after the set time has to be measured and evaluated to be adequate.
Whole Trout
Trout’s natural flavor and even texture make it perfect for smoking. Cooking by the smoking method can give it a smoky flavor that makes it ideal both as an appetizer and as the main dish of a meal. The process is pretty simple and will only take an hour to be ready to serve.
The ideal smoker temperature is 225 degrees Fahrenheit or 107 degrees Celsius, and you should flavor and moisten it first before you put the trout inside the smoker. Take note that this step is optional, but if you want to taste how much flavorful trout can be, don’t skip this part. Make a brine from the spices you choose to use, pour it over the fish.
You can use any of the wood flavors that go well with the seafood mentioned, but you could try alder for the best results. When you place the trout inside the smoker, make sure that the smoke will reach all sides of the fish so that the flavor penetrates well. After an hour, if the core temperature reaches 145 degrees Fahrenheit or 63 degrees Celsius, you can take the trout out of the smoker and it is ready to serve.
Here is a recipe for smoked trout.
Whole Salmon
Smoked salmon is loved by many for a reason. The blending of the flavors of the salmon and smoke, along with the slightly salty and sweet taste, makes it unique. To prepare salmon for smoking, you should also use a brine before putting it inside the smoker. It will intensify the flavor, give more moisture to the fish, and help preserve it.
Once the salmon has been brined, you can then proceed to the actual smoking process. You first have to set the smoker’s temperature to 200 degrees Fahrenheit or 93 degrees Celsius. It is recommended to use alder wood chips for salmon, but there are also other suitable options. Once the flesh starts to flake, check if the inside temperature is 145 degrees Fahrenheit or 63 degrees Celsius.
Here is a recipe for smoked salmon.
Salmon Fillet
Cut the whole salmon into fillets before cooking them. The specifications for the smoking temperature and estimated smoking time are a bit different than with the whole fish.
You should also brine the fish fillets first, and no matter how thin your fillet cuts are, the brining process should still last for not less than eight hours. You should also not exceed two days, or else your salmon fillet will be too salty to eat. Don’t forget to air dry the brined fish for about two to three hours before placing them inside the smoker.
Once you have everything ready, set the smoker’s temperature to 220 degrees Fahrenheit or 104 degrees Celsius. Avoid using treated wood and pine since they will make the fish fillets bitter. Instead, use any of the wood chips that are suggested for seafood as mentioned. It will take about an hour to be cooked or for the core temperature to reach 145 degrees Fahrenheit or 63 degrees Celsius.
Here is a recipe for smoked salmon fillet.
Tilapia Fillet
Our recommended method for adding flavor to tilapia fillets is marinating or sprinkling it with a dry rub. The reason is that when you get this type of fish brined, the salt can negatively affect its tenderness.
Start by setting the smoker at 220 degrees Fahrenheit or 104 degrees Celsius. Smoke the flavored tilapia fillets for about an hour and check their core temperature. If it’s at 145 degrees Fahrenheit or 63 degrees Celsius, that means it’s already cooked, so you can now take the fillets out of the smoker and they are ready to serve.
Here is a recipe for smoked tilapia fillet.
For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.
