Do it all the time. You will have to experiment to get it the way you like it. The temp inside the smoker is important as well as the brine, the lenth of time you brine it and the wood and how long.
Lots of good advice in the above posts. Try a small load, and then try it again.
I thought I smoked alot but I have a friend here who is constantly smoking something fishy. He keeps is simple....really simple. He goes to BJ's or Cosco and get a GIANT container of teriaki sause. When he cleans the fish, he puts it in a plastic zip loc bag and insets fillets, fills bag with sauce. In the next day or two or three, he smokes.
IMO he has some great smokes and some not so great smokes. he is inconsistant but it is simple.
Basically, brines (used to cure the fish) are mainly sugar and salt and spices. You have to get a good brine. Then you have to find the right amount of time it brine it...too long and it is too salty too short and it doesn't smoke right. (you will see what I mean when you do it)
I would start with a standard bluefish bine and brine it for about 4 hours. then take it out and let it air dry on a rack for about 4 hours...it will get a shiny glaze to it. Then smoke for about 6 hours @ 140 deg with a maple or alder wood. That should get you close. There are lots of knobs to turn on this hobby to get it perfect.
have fun..
Hybrid Mode
