Had a piece of good luck while fluke fishing this week. Got hit with a nice 3 lb bluefish. We promptly bleed it and got it cooled down. Fillets were left with the skin on. Final destination - the smoker!
Once home no time was wasted trimming the fillets and washing off the slime. They got patted down in preparation for the rub.
Used about 1/2 cup salt, 1/4 cup each of white and brown sugar with 15 peppercorns cracked coarsely.
Pretty things aren't they. Bleeding when first caught really makes a difference.
I like using bamboo skewers to build my rack. Easy to fit, non-reactive and keeps the fish out of the liquid.
All rubbed down and ready to sit overnight in the fridge.
Next morning a quick rinse, patted dry and allowed to dry for about 3 hours
Used a combo of apple wood chips and chunks at 150F for three hours. Added the fish right at the beginning so the temp would come up gradually and let the fish absorb the pre-smoke flavors of the wood. Three hours later we have something beautiful.
You may notice that while I started with two fillets, only one survived long enough for the final picture. Note to self - take the pics before the ravening hordes arrive.
Happy smokin folks!