Michigan State University Extension
Preserving Food Safely - 01600580
10/13/97

### SMOKING FISH IN A SMOKEHOUSE

        A number of simple serviceable smokehouses can be built

    at
    home.  Similar procedures are used with most smokehouses.

    Follow
    manufacturer's instructions   for commercially  built

    smokers.

        Place  fish in the smokehouse.   Clear all  combustible

    material
     from around and under the smoking  area.   Form  a

    small
    bed of coals on the hot plate for a small fire.   Take

    care
    to keep it  from flaring up.   Cover the coals with dry

    hardwood
    chips.  Use only hardwoods, because softwoods, moss

    and
     leaves  may leave  unpleasant  tastes  in the fish.  To

    prevent
     chips  from  flaming,  lightly  dampen  chips  with

    water.
      Add  chips  as  needed  to   keep  the  smoke dense

    throughout
     the  process, and regulate   draft  by the vents

    or
    by raising  or  lowering the lid or side of the chamber.

        Cold  smoke  (90  to 100 degrees  Fahrenheit) for 2  to

    3
    hours, then gradually add hot coals to the smoker to raise

    the
    temperature of the smokehouse to 225 degrees Fahrenheit.

    Maintain
     this temperature  until  the  internal temperature

    of
    the fish reaches 180 degrees Fahrenheit which should take

    3
    or 4 hours.   Hold  the fish at the 180 degrees Fahrenheit

    flesh
    temperature for 30 minutes.  Insert a thermometer into

    the
    thickest part of the  fish to  be  sure  all  the  flesh

    reaches
    this  temperature.   Whole  fish  also  need  to  be

    smoked
    and cooked thoroughly.   The total  time required may

    be
    as much as 12 hours for whole fish.

        When  smoking is completed,  remove the fish and  allow

    them
     to cool.   Keep fish protected from dust and  insects;

    then
    wrap in waxed paper or plastic wrap,  and  refrigerate.

    Use
    smoked fish within 14 days.

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