Smoked Fish and Seafood Recipes

Recipe for Smoked Cod

Step 1: Brine your fish (your choice) with this basic brine solution:
1/2 cup non-iodized salt
1/2 cup sugar
1 quart water
Stir until completely dissolved. Place fish in the solution, being careful to insure that the fish is completely covered with the brine and place in refrigerator.
Thick chunks of 1" or more should be in brine 8 to 12 hours. Thin chunks of less than 1" 6 to 8 hours is sufficient.
Step 2: Remove fish from brine and lightly rinse each piece under cold water. Gently pat dry and lay pieces on paper towel to air dry for one hour. (After one hour you will notice the fish has a glazed film on it. This is a normal result of the fish soaking in the brine).
Step 3: If you are using an electric smoker, preheat for 15 minutes. Then load fish into smoker. Add your favorite wood chips to chip pan. Add wood chips about every other hour for 5 or 6 hours (depending on how much smoke taste you want. Thick chunks 1 inch or more should take between 8 and 12 hours. Thin chunks should take between 6 and 8 hours. To cut down on smoking time, remove skin from fish before putting in brine, then put in cheese cloth after the brine process, (this helps get rid of fish oils faster and cuts your smoking time by about 1/4).

My favorite recipe:
1 quart water
1/2 cup non-iodized salt
1/2 cup sugar
3 ounces rum
1 ounce lemon juice
3 sections garlic
3 Tbs. Pickling spice
1/4 Tsp. Lemon pepper
3 bay leaves
Mix all ingredients until dissolved. Add fish to brine 8 to 12 hours then follow steps 2 and 3.