Smoked Fish

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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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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Once it’s done, it looks like this.

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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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