#RED FISH FILLETS SKIN#

This may take 2 to 3+ hours low and slow depending on the temperature of the smoker. Replenish water and wood chips as needed. Continue smoking until that temperature is reached. You are looking for approximately 140˚F to 145˚F.

#RED FISH FILLETS SKIN#

Place the fillets, skin side down, on a smoker rack. Add mild wood chips to the side tray and water to the bowl with a few lemon slices added to the water. Preheat your smoker to between 120˚F and 170˚F (lower if you have time to kill). It helps to keep the moisture inside the fish while it cooks.ĥ.

Take the tray out of the refrigerator well before you prepare your smoker, approximately 45 minutes. Place this in the refrigerator for 2 to 3 hours to allow the fish to air dry.Ĥ. Place the fillets, skin side down on a rack inside a sheet tray. Remove the fish fillets from the dish and rinse under cool running water. Cover the dish with plastic wrap and place in the refrigerator for 8 to 12 hours, or overnight.ģ. Pack the remaining cure on top of the fish and around the sides of the fish. Place the second fillet of fish on top of the first, flesh side down. Press another 1/3 of the cure into the flesh of the fillet. Place one fillet, skin side down on top of the cure and press down lightly. Place 1/3 of the cure in a layer in the bottom of a non-reactive baking dish (glass works best). In a mixing bowl combine the 5 dry cure ingredients with a whisk to make sure there aren’t any clumps of sugar.Ģ. Total time: 2 hour 10 min – Prep time: 10 min – Smoke time: 2 hour – Serves: 6 peopleġ. Lemon slices for smoking and for serving.2 redfish fillets with skin, approximately 10 to 12 ounces each.It is worth the time to let the fish cure, dry, and smoke for rewarding results.

Most of that time the fish is doing all of the work and you can relax or whip up some tasty side dishes. It will keep well in the refrigerator, sealed in a plastic bag, for days. If you are looking to preserve the fish to use in pates, dips, and as a cold appetizer, you may want to go for a hotter cooking technique and allowing the fish to cool down sufficiently. I like this approach because smoked redfish is delicious right out of the smoker. And, a low and slow smoking method does not dry the fish out too quickly. I think the flaky nature of the fish holds up well to a less aggressive brine that does not break down the flesh as much.

I am partial to curing in a dry brine and cooking at a low smoke temperature. This can work very well, and I encourage you to try it. There are plenty of recipes for wet brining and then hot smoking redfish. As suggested by its moniker, Acadian Redfish is sourced off the coast of Maine.Įach variety tastes a little different due to their environments, but the flesh is medium firm and great for smoking in your Masterbuilt Smoker. The Acadian Redfish is the only one that actually has “redfish” in its name. The most notable varieties are Red Snapper, Red Drum, Rose Fish, and Acadian Redfish. They are commonly found along the Atlantic coastline from the Caribbean Islands to Maine and in the Gulf of Mexico. Redfish is a term for a few species of fish that have a rose or slightly red hue. Dry Brined and Smoked Redfish Fillets Recipe 3.9 - 95 vote

Red fish fillets