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Pieces of sailfish ready to be smoked. Photo: Karen Earnshaw

Smoked Fish

Smoked fish makes a wonderful appetizer. These photos show slices of sailfish, but almost any fish can be smoked.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Seafood
Servings 10 slices

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.
    Pieces of sailfish ready to be smoked. Photo: Karen Earnshaw
  • 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.
    Sailfish slices that have been smoked for 20 minutes. Photo: Karen Earnshaw

Notes

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
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.