Smoked fish recipes that you cannot afford not to try

Smoking adds a unique flavor and taste to food. Smoked fish is incredibly popular because it is delicious. Fish that are higher in fat, like salmon, tuna, or sea bass, are great choices for smoking compared to lean (although lean would taste amazing too).

So if you’re wondering what single dish to serve for dinner, try any of these smoked fish recipes:

Smoked Haddock With Spicy Red Potatoes

What do you need:

• 4 pieces. smoked haddock fillets
• 1/2 kilo peeled and cut into 1 inch cubes
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1-inch ginger root, finely chopped
• 2 small green chilies, seeded and finely chopped
• 1 cup baby spinach
• 4 tablespoons of oil
• 2 tablespoons melted butter
• 2 teaspoons of black mustard seeds
• 1 teaspoon of turmeric
• salt and black pepper

Place the fillets on a foil-lined baking sheet. Brush with butter and season with black pepper. Set aside.

In a saucepan, heat the oil and cook the onion until tender. Add the garlic, ginger, green chillies, mustard seeds, and turmeric and cook for a couple more minutes. Add the potatoes, stir well, season with salt and cook covered for 15 minutes.

When done, add spinach and cook 5 more minutes until spinach has wilted and potatoes are tender. Remove from heat and set aside.

Cook the pollock on a preheated grill over high heat until cooked through, about 5-7 minutes.

Prepare 4 hot plates and place a steak on each, then divide the red potatoes among the plates.

Glazed Smoked Trout

What do you need:

• Whole trout fillets

for the brine

• 1/2 cup brown sugar
• 1/2 cup kosher salt
• 1 tablespoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

For the glaze

• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 2 tablespoons brown sugar
• 1/2 teaspoon cayenne pepper

Combine the brine ingredients on a plate and, with clean hands, place the fillets on the plate and generously drizzle the mixture all over the fillets. Place fillets in skillet, cover with cling film, and refrigerate up to 6 hours.

When ready, rinse well, dry and place in a cool, well-ventilated area to sit for 3 hours. Once ready, cook the trout in a preheated smoker (140 degrees). Combine the glaze ingredients in a bowl and brush the fish with the mixture at the end of each hour.

When the fish reaches an internal temperature of 145 degrees after a few hours, you can take it out.

Try these delicious smoked fish recipes, you won’t regret it!