Smoked Fish
Smoked Fish
Smoked fish makes a wonderful appetizer. These photos show slices of sailfish, but almost any fish can be smoked.
- 1 pound fish (The fish needs to be extremely cold. Pictured is sailfish, which is a high quality billfish.)
- Thinly slice the cold fish and place on smoker rack.
- Place wood chips in smoker and place rack on top.
- Put Sterno can in mini-saucepan and light then place the saucepan under the smoker. Note, instead of using Sterno, you can place the smoker on a stovetop with a flame or electric heat.
- Smoke for 20 minutes. Douse the flame. Let rest for 10 minutes.
- Serve either warm or chilled.
The Camerons Deluxe Mini Stovetop Smoker. Photo: Karen Earnshaw
Camerons small smoker, which is the perfect size for a small yacht. Photo: Karen Earnshaw
The compact-sized Camerons Deluxe Mini Stovetop Smoker is perfect for cruisers with limited space on their boats.
James Myazoe junior, James Myazoe (onWasabi) and Cary Evarts with their sailfish. Photo: Karen Earnshaw
The sailfish was caught on the fishing boat Wasabi in Majuro, Marshall Islands. The crew were captain Cary Evarts and James Myazoe and his son James.
