Smoked Fish Recipes

When it comes to smoked fish recipes, salmon is likely the most popular. However, white-fleshed fish like cod, tuna and fresh water fish like pike, trout and bass can also be counted among the tastiest smoked fish. Smoked salmon is readily available in most seafood stores.

Smoke it Yourself

The process of smoking fish isn’t complex. First, fish is “cured” in a brine of water and salt until the flesh glazes. Then, smoked slowly over wood in a covered “smoker”. The brine can also be updated by adding other ingredients like garlic, pickling spices, etc. for more flavor. Salt and water are the most important factors in “curing”. Once the flesh of the fish has glazed, you can allow it to dry slightly, if preferred, or place directly in the smoker. Then, it’s ready for use in smoked fish recipes.

Pre-Smoked for Your Convenience

Though the variations decrease when purchasing pre-smoked fish, the quality of the fish should always be fresh. The easiest way to distinguish freshly smoked fish is the “nose test”. The “fishier” the odor, the less fresh the fish is apt to be. Also, you’ll want the flesh to be firm. Whether you’ll need to de-bone depends on the type of fish you buy. Salmon generally has a small bone if cut “steak”-style. With salmon, you want to bring out its best flavors. So, be sure you select smoked salmon that retains a somewhat juicy consistency. Smoking does dehydrate natural juices to some degree. But, you don’t want smoked fish that results in a “leathery” or “papery” texture. Flavor and texture are crucial to any smoked fish presentation.

Smoked Fish Recipes

Smoked Salmon Steak with Mango Salsa

2 lbs of smoked salmon steaks

For salsa:

1-2 jalapenos diced

2 cloves garlic crushed

1 mango – seeded and mashed

1/2 cup lime juice

1/4 tsp. fresh cilantro chopped finely

2 shallots – diced

1/3 cup olive oil

1/4 Anejo rum or regular white rum

In a small bowl, combine all salsa ingredients. Mix until well blended. Allow to marinate at least 2 hours. Place smoked salmon on a bed of water cress for presentation. Cover with salsa. Garnish with slices of avocado if desired.

Smoked Fish Confetti Salad

2 1/2 cups smoked fish (any type) shredded into large slivers

1 Purple onion (large) cut into thin slivers

2 tomatoes seeded and diced

1 green pepper (may use jalapeno is desired)

1 cup shredded carrot

2 scallions – sliced finely

1/4 shredded cabbage

1/2 cup olive oil

1/2 cup Balsamic vinegar

1 clove garlic crushed

anchovie paste

Dressing: Mix olive oil, Balsamic vinegar, garlic and anchovie paste together in a small bowl. Add 1 tablespoon of water if too thick.

Place remaining ingredients in a large salad bowl. Gently toss with dressing. Serve on crusty bread or bed of romaine lettuce.

Not Just A Tuna Sandwich

1 loaf crusty bread sliced lengthwise

purple onion slices

1/4 teaspoon lemon juice

4 oz. cream cheese

1 pimento diced

1 smoked tuna steak sliced

1/4 cup chives

1/8 cup freshly chopped dill

1/4 teaspoon fresh tarragon diced

Lightly toast bread. Mix remaining ingredients to a smooth paste. Spread on inside top and bottom. Layer smoked tuna and purple onion.