Smoked Fish Recipe

Smoked Fish Recipe

Savor the delightful smoky goodness of our Smoked Fish recipe, a flavourful culinary masterpiece that will leave you wanting more.


2 Pounds of coarse salt

1 Pound of brown sugar

2 Tbsp each tender quick, garlic powder, onion powder and crushed bay leaves


First, mix all ingredients in a container, then add a little bit at a time to a blender and blend into a fine powder.

Use one tablespoon of cure per pound of fish. Sprinkle all over fish and roll around to coat all fish surfaces. Now, leave it overnight in the fridge in a covered container.

Next day, rinse all fish off and dry with a clean towel. Leave on the counter til the pellicle forms.

Smoke the fish for 3 hours using hickory at 150 degrees.

Recipe Credit – KDX from the Bradley Smoker Forums


Hickory Wood Bisquettes

The strong and sweet flavor of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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