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Reports > 2021 > November > Wednesday 24
Wednesday, November 24, 2021
By Dave Graybill
Just prior to the Thanksgiving Weekend I usually load up the smoker. I like to have a good batch done so I can hand out pieces of smoked fish, or smoked fish spread. I use a dry brine when I prepare my fish for the smoker. A layer of fish is laid skin side down in a large bowl and sprinkled with kosher salt. A generous amount of brown sugar goes on top of the fish next. Many people stop here, but I add basil and a dash of Worcestershire sauce. I don’t measure any of the ingredients and can’t say it’s a quarter cup of this or that. Just make sure the layer of fish is covered with the different spices and sugar. This goes in the refrigerator overnight. The next day I rinse the fish and let it dry a bit before I load it into the smoker. I have one of those units that gives me the temperature and automatically feeds the “biscuits” of alder chips into the smoker. It only takes about four hours in this well-insulated box to finish. I let it cool and then refrigerate until I vacuum seal the fish, so it doesn’t spoil. People love it!