Cured Smoked Fish: Modern Method

Cured Smoked Fish: Modern Method

            1. Fillet the fish; if necessary, cut fillets again so that they are no thicker than 1 inch.

            2. Soak fillets overnight in brine:

                   2 cups salt

                   2 cups brown sugar

                   2 quarts water

            Stir until salt and sugar are dissolved.

3. In the morning take the fish out of the brine and rinse in clear water. Spread fish out to air-dry for about an hour.

4. Place fish in smoker and smoke for 8-10 hours, depending on the degree of dryness that you like and upon the thickness of the fish. Take the thinner pieces out before the thicker pieces.

5. If the fish is to be kept moist, place in plastic freezer bags. To preserve it you will have to freeze it. Refrigerated it will keep for approximately 2 weeks. If the fish is smoked very dry, it may be kept without refrigeration.