Smoked Fish Without A Smoker?
Believe it or not, not all smoked fish recipes are created in a smoker. All you really need is an oven that can hold low temperatures and a bottle of liquid smoke.
And if you think liquid smoke is a cheap substitute, think again. Liquid smoke is made from actual smoke particles that are condensed and liquefied. And, the liquid smoke can come from many different types of wood. Giving you those flavors you crave, like hickory, mesquite, or apple. My new smoked fish recipe is a result of my fishing buddies having freshly caught yellowtail and not yet owning a smoker. And since my tuna jerky recipe is getting a great response, I figured why not introduce everyone to the simplicity of using liquid smoke for smoked yellowtail.
So if you don’t own a smoker yet, wait no more and give this recipe a try!
Got a smoker too? Try my smoked tuna belly recipe!
Smoked Yellowtail Jerky
- 1 pound of yellowtail cut into 1/4-in thick medallions
- 2 cups of soy sauce
- 2 Tbsp. of molasses
- 2 Tsp. of liquid smoke
- ½ cup of red chili flakes
- Prepare the brine for the smoked yellowtail by adding the soy sauce, molasses, and chili flakes into a microwave-safe mixing bowl. And then, microwave the brine for 1-2 minutes. Whisk vigorously and then allow to cool in the refrigerator for 5-10 minutes.
- Once cooled, add the liquid smoke. Now, place your cut fillets into a shallow dish and then pour the brine on top. Make sure to cover all the cut fillets. Allow the yellowtail to marinate in the brine for 1/2 hour.
- Preheat your oven at 200F.
- Bake the smoked yellowtail at 200F for 3 hours. Enjoy!