Stove Top Smoker Fish Fillets Recipes

STOVE TOP SMOKER FISH JERKY

Steps:

• Start by mixing the water, sugar, salt and teriyaki marinade.
• Marinate the fish fillets for 4-6 hours, then rinse and place fillets on racks to air dry.
• When the fillets form a glaze and are dry to touch they are ready to smoke.
• Using the alder wood chips, smoke-cook on medium heat for 16 minutes per pound.
• Allow to cool before serving.

STOVE TOP SMOKER SALMON FILLETS AND STEAKS

Steps:

• Prepare the smoker with wood chips.
• Place steaks on rack, and season with salt & pepper.
• Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
• Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.

STOVE TOP SMOKER SMOKED WHOLE TROUT

Steps:

• Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
• Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
• Season the inside and outside of the trout generously with salt and pepper.
• If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
• Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
• Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
• Check the fish for doneness after 20 minutes.
• If the underside is considerably darker than the top after about 12 minutes
• of smoking, flip the fish and continue cooking.
• Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
• To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
• Lift off the skin from the top fillet or leave it on if you like.
• With the help of the knife, gently lift the top fillet free of the bones.
• Turn the fish over and repeat.
• Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.