Smoked Bream

[Hogy]

Hi guys,

I've been wanting to try smoking some fish. From what I gather, fatty fish are usually used for smoking.

So can you smoke non fatty fish such as bream?

Has anybody tried it and maybe can share a recipe?


Thanks, Hogy

[dave1sg03]

Not an expert yet with my smoker(still a newb), but the wife didn't like my redfish. She would rather the grill.

[bigredbobber]

you have to cold smoke them, which means lower the temperature in the smoker, a lot. Try googling "cold smoke fish" You want to slowly cook them while infusing the filet with smoke flavor. Also, make sure the wood you use to smoke the fish is something you would use to smoke cure bacon like apple wood or pecan, etc. It'll give the fish a bacon-like flavor. Yum. Low heat + lots of smoke = killer fish.

[Yak-a-Lou]

Speaking of bacon... first thought I had was to wrap the fillets in bacon like we do shrimp on the barbie!

[bigredbobber]

never larded my smoked fish. interesting concept. I try to use no oil on the fsh when using the smoker. Good luck Hogy

[tefishmaster]

Topdogeye can you help ???? If you send Jon a personal message he could probably help you out, may even sell you his cookbook !

[tumbleweed]

Smoking the bream is the same as smoking any other fish. You just don't smoke them as long. I found some recipes that suggested brining the fish in a brown sugar and salt brine. Bigredbobber was right that most recipes called for cold smoking, 100-110 degrees, but if you could keep your temp around 200 degrees you should be able to smoke up some good fish. Another thing was I found was everybody put a glaze on the fish in the last 30 minutes of smoking.

With all this being said, most people agreed that they prefered fried bream. I would still try smoking them.