Japanese-Touch Smoked Fish
Use up to 10 pounds of salmon or steelhead for this recipe. Also works great for tuna and halibut – shorten smoking time accordingly for lower fat fish.
4 cups water
1 cup light corn syrup
1/2 cup Morton’s Tender Quick
2 cups Saki
4 tablespoons white miso
2 teaspoons sesame oil
4 cloves garlic, minced
3″ fresh ginger, peeled and thinly sliced
1/2 cup rice vinegar
1/4 cup lemon juice
Sesame seeds, optional
1. Mix the above ingredients in a large bowl with a wire whisk until sugar is dissolved.
2. Submerge fish in brine skin side down on the bottom layer, meat side down on the next layer. Repeat layering skin to skin, meat to meat.
3. Place a weighted plate on top of the fish to fully submerge all fillets.
4. Soak fish in brine 2 1/2 hours.
5. Place fish on racks and sprinkle with sesame seeds if desired.
6. Smoke to desired texture. Cooking time varies from 3-10 hours, depending on the smoker, volume of fish being smoked and outdoor conditions. Check frequently so as not to overcook.
7. Once fish has cooled, remove from racks, place in an airtight container and refrigerate overnight to enhance flavor.