When the fish is dry, transfer it to the racks of your smoker. The pellicle will give the smoke a good surface to adhere to and protect the fish from giving up too much moisture while it’s in your smoker. That dry, sticky surface is called a “pellicle,” and it is formed by proteins on the surface of the fish as they are exposed to air. If you’re squeamish about leaving the fish out that long, make room in the refrigerator for the racks and dry them in there. It will take at least three hours, but if it’s a damp day it can take five hours or more. Allow the fish to dry for several hours, until the surface of the fish is dry and feels a bit tacky to the touch. When you take the fish out of the brine, place the fillets on a metal rack set above a few layers of newspapers. And so, the next step is as important as the brine. Smoke doesn’t like to stick to wet surfaces, and the heat of the smoker can drive moisture out of the fish.
You should leave the fish in the brine for at least four hours, but it’s okay to let it go longer (even a couple of days if you’re not going to get to it right away - the brine is a great preservative also.) Just remember that the longer you leave it in the brine, the saltier it may be.
It adds to and enhances the flavor, of course, but it also helps the fish to retain moisture during the smoking process. Cover and refrigerate while brining - a minimum of four hours.īrining the bluefish is important. Pour over the bluefish to cover in a shallow pan and add the bay leaves, mustard seed, and peppercorns. Add the salt and sugar and stir or shake to dissolve completely. You can make as much as you’ll need to completely cover the fish - I usually make it by the quart:Ĭombine the water and soy sauce.
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