I'm going to smoke up some of the fillets from this summer and would like to make a sweeter batch. Usually I use a dry brine that consists of one part salt and two parts brown sugar. I also baste the fish with maple syrup twice during the smoke as well. I smoke my fish with apple wood on a charcoal smoker. I have yet to make a batch that is sweet enough. How can I get that candy type smoked fish?

Thanks,

Drew

also, I was thinking of trying to smoke it with the skin off this time too. would this be a good or bad idea? I'd assume ill just want to lower my smoke temp if I do it like that.

im not a fan of dry brines... i like wet brines... here is the basic one i use

1 cup white sugar
1 cup brown sugar
1/2 cup salt
1 quart water

soak for 24 hours, pull out, rinse, let dry for 1-2 hours, smoke..

if you want it sweeter, about 3/4 of the way done, sprinkle dry brown sugar on top and it will melt leaving a nice candy crust....

are you trying to make Squaw Candy, or just sweet smoked fish?

Use the recipe I have on the recipe page: http://www.piscatorialpursuits.com/forum...html#Post730428

This recipe and process uses less salt and a longer brining time to allow the flesh to absorb more sugars while not letting the finished product become too salty from the longer brine time....

thanks Riley. I'm not sure I'll be able to do the two days on this batch though cause I'm gonna be pulling the fillets out of the freezer after work today and will put in the brine tomorrow and plan to smoke Wednesday. maybe I'll speed up the thawing process by placing the vacuum packs in some water for a few hours today. That way I could start the brine tonight.

You can still use that recipe brining for 24 hours, just bump the salt/sugar ratio up a bit. Or just Defrost that fish and brine it tonight, start smoking it Wednesday AM and you should be

I served about 30oz of fish smoked this way yesterday at a BBQ and it was all gone in 15 minutes... Good SHIZZ!

Smoke as you would normally and then you could try putting a dollop of honey to each piece about a hour before each piece is done.

Tight lines
Curt

thanks riley. I'll give it a shot. spoon any up this week?

Yes, but I am back within my streak of losing hooked fish... Lost a dandy the other night right as Todd joined me. It struck on the first swing through a fast slot, I re-cast and hooked it again only to have it boil/jump and show me how large it was, then gone....

In a wet brine try apple juice instead of water.

In a dry brine that I use for a sweeter version, I'm doing 6 parts sugar to 1 part salt. Comes out pretty dry but pretty sweet. Usually save that one for 3 month old freezer fish or the occasional river coho or winter steelhead that makes its way home. But it sure maskes the "fish" flavor with sugar quite well, but not something to distribute to your diabetic friends/family.

I had a biggun do that to me opening week. gave me the fin and that was that. at least you're still getting into them. I got off to a great start during the first couple weeks of June but have since been in a slump for the last 3 or 4 trips. I'm taking a few days off to clear my head. Haha. I've been leaving the float rod at home too. Spoons are too fun! pulling the fish out of the freezer now. Hopefully I can start the brine tonight.

2/1 is too much salt. I always use 4/1. But then what do I know about smoking fish...

Fully submerge that frozen fish in water in the vacuum packs and it will be ready to brine in 45 minutes.

It's in the brine. Thanks everybody. Four beautiful, marbleized, succulent summer run fillets.

If you want sweet, you're going to have to forget the idea of doing fillets....you have to slice the fillets into half-inch or so pieces. Leave the skin on.

I like a sweeter smoke as well. I do 4 to 1 dark brown sugar to salt mix (along with fine ground black pepper and garlic powder) and I fill my drip pan with straight apple juice.
To prep the fillets I just cut the meat down to (but not through) the skin in 1/2" strips. If you using a dry brine, just pack the slits with the brine - if using a wet brine, it'll get in there itself.
I also learned from a chef to mix 2 parts honey with 1 part water and baste the fish every 30 minutes while smoking.

slab,

The fillets were cut into strips. I skinned them too. just something I've been wanting to try for a while.

gringo,

I may try that honey baste. usually I use maple syrup twice during the smoke.

Cherry is a sweeter smoke.

True dat. I have my prunings set aside for just such a use. Good wood for pork as well.

Tried some of Ry-Guys smoked fish today out on the river, definitely going to be smoking up a batch with his recipe on Monday. I just finished brining up batch one! Good stuff Ryley!