Smoked Fish

Ingredients

• 6 lbs. dressed mullet or other fish
• 1 gal. water
• 1 cup salt
• 1/4 cup peanut or salad oil

Method

1. 1

   Remove the head just below the collarbone.

2. 2

   Cut along the backbone almost to the tail.

3. 3

   The fish should lie flat in one piece.

4. 4

   Wash fish thoroughly, particularly the body cavity.

5. 5

   Combine salt and water.

6. 6

   Stir until dissolved.

7. 7

   Soak fish in brine for 30 minutes.

8. 8

   To smoke fish, use a charcoal fire in a portable barbecue with hood or lid that closes to make a smoker.

9. 9

   Soak 1 pound of hickory chips or sawdust in 2 quarts water.

10. 10

    Let charcoal fire burn down to a low, even heat.

11. 11

    Place 1/4 of the wet chips on the charcoal.

12. 12

    Rinse fish in cold water.

13. 13

    Place fish, skin down, on well-greased barbecue grill over the smoking fire.

14. 14

    Place cover over grill.

15. 15

    Smoke for 1.5 hours, adding remaining wet chips or sawdust at 15 minute intervals to keep the fire smoking.

16. 16

    Increase the temperature by adding more charcoal to the fire and opening the draft.

17. 17

    Brush fish sparingly with oil.

18. 18

    Cover and cook for 15 minutes.

19. 19

    Brush again with oil and continue cooking for 10 minutes or until fish is lightly browned.

20. 20

    Serves 6.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 2. The excerpt below is the record exactly as published.

Smoked Fish 6 lbs. dressed mullet or other fish 1 gal. water (1 lb. each) ^4 cup peanut or salod oil 1 cup salt

Cook this with the app: pantry check, scaling, and the assistant.