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Cooking
These pages are dedicated
to the cooks in our family.
We would like to share
the recipes that keep our kitchens a warm and inviting place.
Some will be old favorites. Some will be new. We are hoping all
will be good to eat.
SMOKED FISH
Submitted by Darlene and
Lloyd Dolby. Lloyd found this favorite in an outdoor magazine in
the 1960's.
- Brine fish for 30 minutes in a brine
of 1 cup of salt per gallon of water.
- Drain and rinse.
- Prepare a brine of 4 cups of salt, 2
cups brown sugar, 2 tablespoons freshly ground black
pepper and 2 tablespoons crushed bay leaves (I use a
blender to chop the two together).
- Brine the fish for a length of time
that varies with the size of fish. Somewhat less than 3
hours for steelhead or salmon filets. About 45 minutes
for trout.
- Rinse thoroughly in fresh water and
allow to dry until a thin shiny film has formed on the
surface (usually overnight)
- Smoke 4 hours at 110 degrees to 120
degrees and then 4 hours at 160 degrees to 180 degrees.
MMmmmm Good!
