Smoked Fish

Seasoning Mix:

1/2 part dried orange peel

1 part garlic powder
1 part paprika
1 part red pepper
1 part black pepper
2 parts salt
For fillets, add dried parsley and dried onion to taste.

Mix all seasoning ingredients together.  Set aside.  Prepare brine:  Fill 48 quart ice chest half full with ice.  Add 3/4 box salt mixed with water.  You can add brown sugar to taste, but if you do, the smoked fish will mold if not refrigerated.

Soak fish overnight in brine.  Remove from brine and coat with seasoning mix.  Cook fish in smoker for 2 hours at approximately 140 degrees to 160 degrees.  Check for doneness.  Smoke for additional time to desired texture, approximately 3 1/2 to 4 1/2 hours. 

This is our friend John Whaley's recipe for delicious smoked fish developed over years of smoking fish on St. George Island.  Smoking works best with oily fish such as mullet or mackerel.