Stove Top Smoker Fish Fillets Food

STOVE TOP SMOKER SALMON FILLETS AND STEAKS

Steps:

• Prepare the smoker with wood chips.
• Place steaks on rack, and season with salt & pepper.
• Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
• Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.

STOVE TOP SMOKER FISH FILLETS

Steps:

• Rinse the fish fillets and pat dry. Squeeze fresh lemon juice over the fillets and season lightly with pepper and dill.
• Smoke-cook on medium heat for 15-20 minutes per pound. The fish will have a subtle earthy flavor.

HOW TO USE A STOVE-TOP SMOKER

Steps:

• Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
• Make sure the smoker parts are clean and dry before you start.
• Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
• Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
• Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
• Be sure to leave space between items on the rack and between the food and the sides of the smoker.
• Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
• When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
• Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
• When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.

STOVE TOP SMOKER BRINED SALMON

Steps:

• Dissolve the salt and sugar in the boiling water. Combine remaining ingredients. Cool to room temperature. Pour into a baggie large enough to accommodate both the brine and the fish. Be sure fish is completely immersed in brine. Soak 1-4 hours.
• Gently rinse the fish under slow running water, removing some of the brine. Remove the lid from your smoker. Tilt the rack into the smoker, using the legs of the rack to rest against the lip of the smoker. Lay your fillet, skin side down, on the rack. Place rack in a cool, well ventilated place, such as a cool oven with the door propped open. Place a small fan blowing into the oven if possible. Allow to rest until a glossy film, or pellicle forms, that feels tacky-dry to the touch, about 4-8 hours.
• Prepare your smoker using the chips of your choice, about 1/4-1/3 cup total. Start smoker on high, and when light wisps of white smoke begin to rise, turn heat down to low and cover. Smoke over very low heat. This may take 1.5-2 hours. Check occasionally. Fish should appear opaque and lighter in color.
• This may be served warm or cold, or at room temperature. If you cool it prior to serving, the skin is easily removed.
• Easy Green Mayonnaise: 1 cup mayonnaise, 5 ounces chopped frozen spinach, cooked, squeezed dry, and cooled.
• 1/4 cup fresh herb of your choice (dill, tarragon, etc.) -- Combine the ingredients in a blender or food processor, process until well blended. Serve with smoked salmon.

STOVE TOP SMOKER SMOKED WHOLE TROUT

Steps:

• Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
• Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
• Season the inside and outside of the trout generously with salt and pepper.
• If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
• Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
• Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
• Check the fish for doneness after 20 minutes.
• If the underside is considerably darker than the top after about 12 minutes
• of smoking, flip the fish and continue cooking.
• Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
• To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
• Lift off the skin from the top fillet or leave it on if you like.
• With the help of the knife, gently lift the top fillet free of the bones.
• Turn the fish over and repeat.
• Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.