109 HOT-SMOKED FISH | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, November 15, 2018
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Prep Time: 30 Minutes
Yields: 12 Servings

The size and type of fish or shellfish will dictate whether it should be smoked whole, split, butterflied or cut into steaks. Oysters should be smoked on the half shell and shrimp should be smoked shell-on.

5 pounds seafood or shellfish
1 cup light brown sugar
1 cup kosher salt
1 tbsp freshly ground black pepper
½ tsp cayenne
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp fennel seeds
2 dried chile peppers, seeded and chopped
3 bay leaves, crumbled
1 cup chopped onions
½ cup chopped celery
¼ cup minced garlic
juice of 1 lemon
2 quarts water

In a large non-reactive pot or bowl, combine all ingredients except seafood. Mix well then cover and refrigerate 24 hours. Add seafood and brine 4–12 hours, depending on size. When seafood is brined, drain and rinse in cold water for 5 minutes then pat dry with paper towels. Place seafood on a rack and dry 1 hour or until a shiny skin begins to form. When ready to smoke, preheat smoker to 160°F according to manufacturer’s instructions. Spray smoking racks with non-stick vegetable spray and arrange seafood on racks. Smoke seafood at least 30 minutes and up to 8 hours or until internal temperature reaches 165°F. Remove seafood from smoker and let rest 30 minutes. Carefully wrap in plastic wrap and refrigerate 6 hours or until ready to serve. Serve chilled as an hors d’oeuvre, sandwich or salad component.

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