Smoked Fish

Want some delicious memories from your fishing trip? Brother and Sister Everett Goodell of Willard, Utah, share ways to store not only fish, but also campfire scents and summer nights until a December dinner. They’ve always loved fishing, but since Brother Goodell retired five years ago, it’s practically a full-time summer occupation.

Clean the fish thoroughly, but do not skin or scale them. Fish under 12 inches long can be smoked whole; larger fish should be cut into steaks of less than a pound. Then try one of these methods:

Soaking

1. Mix a brine solution of 1 to 1 1/2 cups salt, 1 to 1 1/2 cups brown sugar, and 1 quart water. (One variation is to spice the brine with 1 tablespoon black pepper, 3/4 teaspoon oregano, and one cup water in which four bay leaves have simmered.) Split all fish so they will lie flat. Soak for 6 to 8 hours, wash in clear water, and smoke, turning at least once. In about three hours, a shiny film will form; it’s normal.

2. Dr. John N. Neuhold of Utah State University Wildlife Resources uses a straight brine solution of 10 ounces sugar, 1 pound salt, and 2 gallons water. If the fish are fatty, add a pinch of salt petre.

Soak 24 to 48 hours, rinse with clear water, drain, and smoke. If the fish have brined longer than 24 hours, soak in clear water 1/2 to 1 hour before smoking.

Smoking

Commercial smokers are readily available at most supermarkets or discount stores for under $30, or you can make your own out of a small refrigerator. Add racks until they are about 5 inches apart, drill a 1/2-inch ventilation hole in the top of the back wall, put a hot plate with thermostat or heat controls in the bottom, add a cast-iron frying pan full of smoldering coals or four to six charcoal briquets, and you’re ready to go.

Smother the fire with sweet wood chips—hickory, apple, nutwoods, maple, oak, chokecherry, river birch, or aspen. Chips will need to be added about every two hours.

The temperature should be kept around 150 degrees, never over 200. Smoking time is four to 10 hours, depending on your taste and the size of the fish. Sample it. If you like it, it’s done. Longer smoking produces firmer, drier fish.

According to experts, a charcoal brazier will work if it has a hood. Pile the briquets and wood chips in the middle and place the fish on the rack in its highest position, or hang the fish from the hood. Cover the open part with foil so no smoke will escape. Test the fish for doneness after two hours. When the muscle layer near the backbone flakes, the fish is ready to serve.

Canning

Sister Goodell also suggests canning fresh fish. They should be cleaned, skinned, and cut in four-inch pieces, then packed solidly in jars with 1/4 teaspoon salt and 1 teaspoon lemon juice. Seal and pressure cook at 10 pounds for 40 minutes.