Smoking Fish 101: Barrett’s Smoked Salmonids Recipe

Looking for something to do with those hatchery steelhead? Here is Barrett’s smoked fish recipe:

1/3 cup salt
1/3 cup brown sugar
6 cloves peeled garlic crushed
3 tbsp. ginger fresh grated
Juice of one fair sized lime
3 tbsp. high quality soy sauce or tamari
1/4 tsp. cayenne (optional)
1 qt. water

I remove all the bones (both pin and rib bones)with a needle nose pliers.

beautiful salmonid slab

Slice the fillets into the size pieces your family uses (about 2 in. for my crew). Don’t forget local libations.

sliced fillets

I use a gallon Ziploc bag to soak as many fillets as will fit (usually half of a salmon/steelhead or 10 hatchery trout)for 24 hours in the fridge.

loaded zippy

barrett's salmonid smoking

I then set the fillets on the racks of my electric smoker to air dry for about a half hour. When the fillets look tacky I put the rack in the smoker, I use apple or cherry wood to smoke my fish but there are a lot of options, almost all are good. 4-6 hrs later I remove the racks of fish and allow a hour to cool to room temp.

salmonids on the rack

Then you can vacuum seal for long term or Ziploc for short term storage. Enjoy freshly smoked or freeze to enjoy later in a myriad of recipes!–BC

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5 Responses to Smoking Fish 101: Barrett’s Smoked Salmonids Recipe

  1. David Jensen says:

    Great recipe, but you omitted something. How do you get the fish?

  2. Brian says:

    Awesome. Will be trying this soon!

  3. Jim Terborg says:

    I agree, a great recipe. But when cooking hatchery trout, I add horse manure to the zip lock bag. When cooked, I throw out the hatchery fish and eat the horse manure. I find it’s better.

  4. Rob Lewis says:

    I’m going to get some myself today! Thanks for the recipe Barret!

  5. Rob R says:

    The first springers are already nosing their way up the Columbia!!! I’ll save this awesome looking recipe for one of those tasty little chickens.

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