Smoking Fish

Our fish-smoking technique is universal to any cut of fish, from a fillet to a whole side. We’ve found that most cuts cook to an acceptable doneness—an internal temperature of 145°F—at a rate of about one hour per pound. Smoking fish at 225°F ensures the heat is delicate enough not to dry out the fish, and we prefer smoking our fish for a minimum of two hours, which is what it takes to develop the rich, smoky flavor we’re after. For this reason, we tend to avoid smoking pieces of fish any smaller than one pound unless they are whole dressed fish, such as trout. As with most cuts of meat, when the bones are still intact, more insulation is provided around the meat, which often translates to better moisture retention. As always, we urge you to cook with intuition and intention.