The Smoking Mistake That Ruins Delicate Fish

Smoking is generally thought of as a method for cooking large hunks of meat like brisket and ribs, but don't overlook the delicious possibilities of smoked fish. The robust, smoky flavor is a wonderful way to bring an extra burst of interest to any kind of fish, from meaty options like swordfish to more mildly flavored varieties, such as salmon and mahi mahi. However, unlike those larger cuts of beef or pork, fish requires a lighter touch on the grill or smoker, as the leaner protein cooks more quickly and is easily overwhelmed. To ensure we don't ruin our smoked fish, we consulted with Matt Ranieri, a PhD and the Vice President of Technical Services for Acme Smoked Fish, who oversees product development and food safety for the Brooklyn-based smoked fish purveyor.

According to Ranieri, there are two major factors in ruining your delicate smoked fish: the wood you use and your heat levels. "Use mild wood chips like beech wood, and consistent temperatures," he advises. Utilizing the correct type of wood for smoking may be crucial to your culinary success, but it isn't the only factor. "Avoid strong-flavored chips like mesquite or oak, unless you really like intense smoke flavor," he continues. While you certainly want some smokiness in the meat, the mild taste of fish cannot withstand the more vigorous wood flavors the way that beef or pork can. A kiss of char is perfect, but you don't want your whole fillet to taste like a fire pit.

There are two different ways to smoke your fish: hot and cold smoking. Though both options are good, each will require some restraint on your part. "Generally, hot smoking until the fish reaches 140 degrees Fahrenheit is a good target," Ranieri recommends, noting that one needs to be aware of the fish's internal temperature. "That might only take 15-30 minutes for a well-stoked fire." Of course, hot fires can reach temperatures around 500 degrees Fahrenheit or more, so it's important to keep an eye on the fish until done.

With cold smoking, the goal is to smoke your fish without actually cooking it. This requires a few precautions, including brining or curing your fish to prevent bacteria from growing once it's stored. The process is also more extensive. "For cold smoking, it will likely take longer, 1-2 hours," Ranieri explains. While it does take a bit longer to cold smoke, it's even more important to be precise throughout the process to avoid overcooking. "Here temperature control is paramount—keep the smoking chamber below 90 degrees Fahrenheit," he advises. Keeping the temperature this low ensures not only that your fish cooks evenly, but that it retains the texture you want from cold smoked fish.

Once you've followed Ranieri's advice and mastered the delicate art of smoking fish, the door is now open to so many possibilities. The various ways that you can use one of the most popular fish, the delicious smoked salmon, should demonstrate just how versatile smoked fish is.