I prefer to smoke fish in the size I might serve. For example, if I have a limit of small to medium-sized trout, I’ll cut out their backbones, butterfly them, brine and smoke them whole ...

Few fish have the versatility or appeal of salmon. It’s easy to find and cook, and it pairs well with a variety of seasonings. While most of us are comfortable searing and baking a filet, smoking ...

One cup lemon juice and spices such as pepper, garlic and bay leaf may be used in the soaking brine, but it is the salt that brings out the flavor of smoked fish. When using the brine method ...

On the other hand, cold-smoked salmon is a cured meat in which the fish is smoked at much lower temperatures for 18-24 hours.

I asked Chef Andrew Evans of Maryland’s The BBQ Joint for his best smoked white fish recipe. His brine-and-smoke method requires half a day of preparation and cooking, but the result is heavenly.

Hot smoking produces a fish with a more assertive smoky flavor and a meatier texture (although the lighter brine means less saltiness). Both varieties are often seasoned - sometimes with a bit of ...

Why fruit? Because smoked fish, with the salty, flavorful brine needs no more than a kiss of smoke with some flavor in it. Something like mesquite or hickory can overpower the fish, especially when ...

grew up eating smoked mullet and making smoked fish dip. “I brine with saltwater, cane syrup, and bay leaves, mix it with mayonnaise, serve it on a Ritz cracker, and add a few drops of Crystal ...