Smoked Fish

Herbal Courses from beginner to advanced

Hi, everyone!

So we traded for some fish. White and amberjack, to be specific. We were very excited because we were hankering for some smoked fish. We use a competition Yoder pellet grill that we purchased from Southern Grillin’.

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Photographed by Amanda Harman

Look at this. Isn’t it just amazing?

The process is easy. And although this amazing smoker simplifies the idea of smoking, I do recommend sticking around to just monitor the temp. That’s how I am with most cooking though.

So, you smoke the fish at 225-250 degrees Farenheit (107-121 degrees Celsius). You want the internal temperature to be 145 degrees Fahrenheit (63 degrees Celsius) when you’re done.

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Photographed by Amanda Harman

Once it’s done, it looks like this.

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Photographed by Amanda Harman

Which turns into this magnificence. I love to eat straight smoked fish, but you can also use it for fish dips. We enjoy eating the dip as a spread on fresh homemade bread. I also like to take already made dips and spreads and adjust it a bit for a cake, much like a crab cake. Awesome, easy meals.

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