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Delicious Homemade Smoked Fish Recipe

Delicious Homemade Smoked Fish Recipe
Prep
20 min
Cook
30 min
Total time
50 min
Yield
4 servings
Difficulty
EASY
Calories
300 kcal

Quick summary

“Delicious recipe for smoked fish at home, ideal for those looking for a healthy and authentic dish. The result is a fish with perfect texture and intense flavor.”

What you need to know

  • Fresh fish is essential to ensure the quality of the dish.
  • Smoking at home is an economical and authentic option.
  • The mixture of salt, sugar, and pepper is fundamental to give flavor to the fish.
  • The smoking time can be adjusted to meet the desired texture.
  • Herb salpicão adds a fresh and mild touch to the dish.

Ingredients

Main

  • 1kg of fish fillet (preferably tilapia or sea bass)
  • 50g of coarse salt
  • 30g of brown sugar
  • 2 tablespoons ground black pepper
  • 1 tablespoon fine herbs
  • Wood chips for smoking (preferably hickory or cherry wood)

Instructions

Principal

  1. In a glass container, mix the coarse salt, brown sugar, black pepper, and fine herbs.
  2. Place the fish fillet in the mixture and ensure it is completely covered. Let marinate for 1 hour in the refrigerator.
  3. Remove the fish from the marinade and rinse under running water to remove excess salt.
  4. Dry the fish with paper towels and let it rest for 30 minutes.
  5. Preheat the smoker to 90°C.
  6. Add the wood chips to the smoker and place the fish on the grill.
  7. Smoke the fish for about 30 to 40 minutes, or until it is cooked and has the desired texture.
  8. Remove the smoked fish from the smoker and let it cool.

Chef's tips

  • Make sure the fish is completely covered by the salt and pepper mixture.
  • Running water is the best option to remove excess salt from the fish.
  • During smoking, check the texture of the fish to ensure it is cooked and has the desired texture.

Variations

  • For a healthier version, replace the sugar with a little apple cider vinegar.
  • For a spicier version, add more black pepper.
  • For a milder version, decrease the amount of black pepper.

Substitutions

  • Use tilapia or sea bass instead of tilapia or sea bass.
  • Replace fine herbs with others, such as oregano or basil.
  • Instead of brown sugar, use semi-refined sugar.

How to store

Smoked fish should be served immediately after smoking to ensure the best texture and flavor. If the dish is not consumed immediately, it must be refrigerated and served on the same day.

Can it be frozen?

  • It is not recommended to freeze smoked fish, as smoking alters the texture of the fish.
  • If the fish is frozen, it must be defrosted in the refrigerator before smoking.
  • If the fish cannot be consumed immediately, it must be served on the same day after smoking.

What to serve with

  • Whole wheat bread to accompany the smoked fish.
  • Fresh green leaf salad to balance the flavor.
  • Mild white wine to accompany the dish.

Frequently asked questions

How can I ensure the fish is cooked and has the desired texture?

Smoking should be followed for about 30 to 40 minutes. Make sure the fish texture is consistent and has the desired flavor.

How can I make smoked fish saltier?

To make the smoked fish saltier, you can add more salt to the marinade mixture.

How can I replace the smoker?

You can replace the smoker with a chimney or an oven with a grill. Just make sure the temperature is enough to smoke the fish.

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