CCKF member Squawfish, decided to change things up a bit so check it out.

“I have been smoking some of the fish I catch.  This is smoked lingcod and copper rockfish.  I have been using a basic recipe;

1 cup of soy sauce ( I like to make the fish a little on the salty side so might add a little more than just a cup)
1/2 cup brown sugar
pinch of two of garlic salt
few dashes of worsteshire sauce
pinch or two of sea salt
Add some water if you don’t want it too strong.

I put fish in Ziploc bag, add the brine and marinate overnight. Smoke on low/medium for about 4-5 hours depending on how thick the fish is. I prefer the lingcod over rockfish seems to have a better texture after smoking.  Apple or cherry woodchips seem to work good.”



2 thoughts on “Smoking the Rockies

  1. smoke on low low heat and boy is it a hit, “fish candy “I have nephew’s begging for more. Thank for the recipe and Idea. not as famous as my 5 pepper jerky yet. but we will see.

  2. Looks tasty! How long do you think the meat would last? Like, is it smoked to a jerky-ish consistency, or it is still juicy? I’ve had smoked-ling-jerky before and it was amazing.

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