Quick, Tasty Smoking Options - Tiffany Haugen

Quick, Tasty Smoking Options - Tiffany Haugen

The Holidays are always a great time to get a fresh start on life goals and adventures. Whether you want to plan an epic holiday over the summer or just clean out your freezer, get on it! Many of you may have fish in the freezer and a great way to make room for all the fish you’re going to catch in 2023 is to plan a fish smoking weekend. Always unthaw your frozen fish in the refrigerator as it will preserve the texture of the meat and prevent extra-fishy flavors. This can take a few days so plan ahead. Make sure you have the ingredients you need on hand including salt (or Morton TenderQuick), sugar, spices, glaze ingredients, smoker chips, chunks or pellets. Also, if you’re using a propane smoker, make sure you have plenty of gas. Keep in mind outdoor elements can affect smoke time, especially when using an electric smoker, so fish may take a bit longer to achieve desired doneness. Previously frozen fish seems to have a better end texture if a dry brine is used. If looking to amp up the flavors when using a basic cure, try adding tastes in the form of a glaze at the end of the smoking process. To further infuse the glaze into the salmon, vacuum seal. Keep refrigerated until ready to serve.

 Quick Cure #1

Leaving skin on, cut fish to desired sizes. Sprinkle all sides of the fish liberally with Morton TenderQuick.* Let sit 20 minutes. Rinse fish with cold water and place on smoker racks. Air dry fish 30-60 minutes and smoke at 165º-185º until fish is almost done. Ap-ply glaze during the last 30 minutes of smoke time.
Quick Cure #2
Leaving skin on, cut fish to desired sizes. Sprinkle all sides of the fish liberally with a 3:1 brown sugar:kosher salt ratio. Cover and refrigerate fish 6-12 hours. Wipe brine (it will have liquefied) off fish and place on smoker racks. Air dry fish 30-60 minutes and smoke at 165º-185º until fish is almost done. Apply glaze during the last 30 minutes of smoke time. Gochujang Glaze Mix 1 tablespoon of each: gochujang (Korean chili paste), soy sauce, honey and rice vinegar.
Lemon Pepper Glaze
Mix 1 tablespoon melted butter with 1 teaspoon of each: white sugar, granulated garlic and low or no-salt lemon pepper seasoning.
Honey Curry Glaze
Mix 2 tablespoons warmed honey with 1 teaspoon curry powder.
Cayenne Maple-Balsamic Glaze
Mix 1 tablespoon of each: maple syrup and white balsamic vinegar with 1/4-1/2 teaspoon cayenne pepper. Sprinkle with red chili flakes for more heat.

 

 

Note: For signed copies of Tiffany Haugen’s popular cookbook, Cooking Seafood, send a check for $20.00 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489, or visit www.tiffanyhaugen.com. Follow Tiffany on Instragram, Facebook and Twitter, and on the online series, Cook With Cabela’s. *Morton TenderQuick can be purchased online or found in Smart Foodservice (formerly Cash & Carry) stores.

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