Smoked Fish
Smoked fish makes a wonderful appetizer. These photos show slices of sailfish, but almost any fish can be smoked.
Ingredients
- 1 pound fish The fish needs to be extremely cold. Pictured is sailfish, which is a high quality billfish.
Instructions
- 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.
Notes
The Camerons Deluxe Mini Stovetop Smoker. Photo: Karen Earnshaw
Camerons small smoker, which is the perfect size for a small yacht. Photo: Karen Earnshaw
