Smoked Fish Recipes - Dan Barnett's Guaranteed Guide Service

Texoma Striper Guide Dan Barnett’S
Smoked Striped Bass Recipes

Smoked Striper

Do not use metal containers for brine mixture.

The following recipe will yield approximately 2 gallons of brine mixture, which is just the right amount for your home smoker.
Most smokers will hold approximately 25 to 30 pieces of fish filets. When dressing your fish, package accordingly.

2 lbs. Table Salt
One lb. Dark brown sugar
1/4 Cup Ground black pepper
1/4 tsp. Tarragon
5 Whole bay leaves, crumbled

Mix the dry ingredients thoroughly and store in an airtight plastic container.

One Yellow onion, loosely chopped
One Lime, peeled and cut into small pieces
2 cups GOOD white dinner wine (dry)

Use a 3 gallon covered plastic container to mix your brine. I use a “Sterilized” 3 gallon plastic storage bin. (Wal-Mart).

Pour 1 1/2 gallons tap water in storage bin.
Add 1 1/2 cups dry mixture (I cup to I gallon ratio)
Add 1 yellow onion, loosely chopped
Add 1 lime, peeled and cut up
Add 2 cups white wine
Mix thoroughly.

Preparation of Fillets:

Remove all the red meat.

Place 25 to 30 filet pieces in brine and let sit covered at room temperature for 8 hours.

Spray smoker racks with Pam or other non-stick spray. Remove filets from brine, rinse, and place on smoker racks. Let them sit and air dry for about 30 minutes. A clear glaze should form on the filets. The glaze is called the “pellicle.” The pellicle should be visible on the filets before smoking.

Smoke filets in a steam/smoker for 1 1/2 to 3 hours, or until the fish flakes.

Wrap filets in Saran Wrap as soon as they come out of the smoker.