Smoked Fish

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Fish and Brine

  • 3/4 cup Kosher salt (not iodized or ice cream salt)
  • 1 quart water
  • 2 1/2 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seafood seasoning
  • Hickory chips
  • Vegetable cooking spray
  • GOPPS Seasoning Mix

GOPPS Seasoning Mix

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon pepper
  • 1 tablespoon brown sugar


  1. Fish and Brine: Dissolve salt in water; stir in sugar and next 4 ingredients.
  2. Cut fish into serving-size pieces, if desired. Submerge fish in salt solution; cover and refrigerate overnight.
  3. Soak hickory chips in water for 30 minutes.
  4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
  5. Place hickory chips on hot coals. Place water pan in smoker, but do not fill with water. Coat food rack with cooking spray and place in smoker.
  6. Remove fish from brine; pat dry.
  7. GOPPS Seasoning Mix: Combine ingredients, and sprinkle fish with GOPPS Seasoning Mix.
  8. Place fish on food rack. Cover with smoker lid; cook 2 hours or until fish flakes easily when tested with a fork.

Yield: about 5 pounds smoked fish