How to Smoke Catfish. - Anambra Indigenous Youth Farmers Multi-purpose Cooperative Limited
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How to Smoke Catfish.

Written By Arthur king peters on Wednesday, 3 October 2012 | 15:38

Smoked fish are fish which were cured by smoking.

Foods have been smoked by humans throughout historical past. Originally this was done like a preservative. In new times fish is conveniently preserved by refrigeration and freezing and also the smoking of fish is mostly done for the one of a kind taste and flavour imparted with the smoking process. The preservation of fish has been a fundamental element of every culture that subsisted in fish. Over thousands of many years, man has perfected the art of drying, salting and smoking fish. The fisherman's catch, in the event properly preserved, can be an exciting inclusion to family meals over an extended period of time; when properly done smoking will preserve catch several weeks or even several weeks. Smoking is not only one of several oldest methods of preserving species of fish, but a very good to preserve fish that you do not plan to or cannot consume immediately. The fish dries an it hangs more than a smoldering fire while the smoke infuses it using its distinct aroma and flavor. Not merely does the wood smoke add flavor, it also adds coloring. The brining process that precedes smoking, helps to preserve the species of fish.

Smoking Methods
There are two general ways of smoking fish: hot-smoking and cold-smoking. Both equally require brining the fish, but the number of brining time differs as does along smoking.

Hot-smoking (also called barbecuing or kippering) takes a short brining time and smoking temperatures of 90°F to the first 2 hours and 150°F on an additional four to eight hours. Hot-smoked fish are moist, lightly salted, and fully cooked, but they will keep in the refrigerator for not many days at best.

Parasites Throughout Fish
Freshwater and marine species of fish naturally contain many parasites. These parasites are killed during the hot-smoking process, as long as the temperature reaches 140°F and stays there for a short period of time.


1. Just use fresh fish or fish which was quickly frozen.
2. Clean species of fish, removing the head, tail, fins, for example.. Also remove any bruised or damaged flesh.
3. Wash in clean water.
4. Prepare a salt-water brine connected with 2 1/2 tablespoons plain salt to 1 cup of water. You require 1 quart of brine regarding 1 pound of fish.
5. Place fish in brine for quarter-hour per 1/2-inch thickness of this fish.
6. Prepare smoker. Anticipate smoking for 3 hours plus 30 minutes per pound of fish.
7. Take away fish from brine and rinse off with cold water.
8. Location fish, skin side down on oiled smoking efficianado rack.
9. Keep the temperature low, around 150
10. Increase heat following first 2 hours to around 200
11. Carry on smoking until fish is flaky as well as cooked through.
12. Serve immediately or refrigerate. If you don't plan in eating the fish in a few days, wrap it tightly and said in the freezer.

Smoking Guidelines
Any fish can be smoked , whether fresh or ocean. Species such as Salmon as well as trout, which are loaded with fatty oils such are recommended. Fish that are high in oil will absorb the fragerant smoke and have absolutely a smoother, creamer texture compared to leaner fish do. Lean fish in any other case smoked with care, become dried and tough.

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  1. 3/22/14 1530
    Hello, my name is Chuck. I would like to learn the art of fish smoking. I am retired for 8 yrs.and living on SS only, I an in decent health for my age. I am going to build a smoke shed next month. The way I see it being done is, poach the fish first, ( precook ) then brine, smoke, put in sealed plastic, freeze til further use. All comments welcome.
    Chuck ( txfshrmn )

  2. Dear Sirs, I have begun smoking some of the catfish from my pond. Unfortunately, the fish when smoked dry is very oily, quite different from the ones in the market. These are dry to the touch whereas mine almost drips from oil. What can I do? What am I doing wrong? I am afraid that the oil will get rancid very quickly and defeats the purpose of drying the fish.
    Thanks for any advice. Susan

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