Smoking fish on a Big Green Egg is a fantastic way to add flavor and prepare delicious meals. With so many fish options available, it can be challenging to determine what type of fish works best for smoking. The key factors to consider when selecting fish for smoking on a Big Green Egg are fat content, texture, flavor, and availability.
Fat Content
The fat content of the fish is one of the most important factors for smoking. Fish that are high in fat tend to absorb smoke flavor better during the smoking process. The high fat content also helps keep the fish moist and tender as it smokes. Some examples of high-fat fish that are great for smoking include:
- Salmon – King, Sockeye, Coho, Atlantic
- Trout – Rainbow, Steelhead
- Mackerel
- Bluefish
- Swordfish
- Tuna – Yellowfin, Bluefin
- Sablefish
- Walleye
- Bigeye
The rich, fatty flesh of these fish absorbs smoke extremely well and results in a juicy, flavored finished product when smoked. The high oil content in the flesh also minimizes drying out during the smoking process.
Texture
Considering the texture of the fish is also important when selecting fish to smoke. Fish with firm, meaty flesh tend to hold up best during smoking. Delicate fish can fall apart or become overly dried out when exposed to smoke and heat for long periods. Some examples of fish with great texture for smoking include:
- Salmon
- Halibut
- Cod
- Haddock
- Monkfish
- Flounder
- Red Snapper
- Mahi Mahi
- Rockfish
- Tuna
The dense, firm muscle structure of these fish results in a pleasing tender-but-firm finished texture after smoking.
Flavor
Choosing fish with mild, delicate flavors allows the smoke flavor to really shine through after smoking. Some examples of fish with complementary mild flavors for smoking include:
- Catfish
- Tilapia
- Flounder
- Haddock
- Halibut
- Snapper
- Mahi Mahi
- Sole
- Pollock
- Orange Roughy
The subtle, mild taste of these fish takes on smoky flavor beautifully when prepared in a smoker like the Big Green Egg. Richer, oily fish can also carry smoke flavor very well.
Availability
Considering what types of fish are readily available and easy to purchase fresh where you live is also an important factor. There’s no use planning on smoking a type of fish that you can never find at your local seafood market or grocery store. Some widely available options include:
- Salmon
- Tilapia
- Catfish
- Trout
- Flounder
- Cod
- Haddock
- Mahi Mahi
- Perch
- Mackerel
Best Fish for Smoking on Big Green Egg
Taking all of these factors into account, here are some of the best fish options for smoking on the Big Green Egg:
| Fish | Fat Content | Texture | Flavor | Availability |
|---|---|---|---|---|
| Salmon | High | Firm | Rich | Common |
| Trout | High | Medium-Firm | Mildly Rich | Common |
| Mahi Mahi | Low | Firm | Mild | Common |
| Tuna | High | Very Firm | Rich, Meaty | Common |
| Flounder | Low | Delicate | Mild | Common |
| Mackerel | High | Medium-Firm | Rich, Oily | Common |
Salmon
Hands down, salmon is one of the best fish for smoking on the Big Green Egg and other smokers. King salmon, sockeye, coho, and Atlantic salmon all have high enough fat content to absorb smoke flavor wonderfully. The firm texture also holds up well to smoking without becoming overly dried out. Salmon’s rich natural flavor balances beautifully with smoky flavors. Plus, it’s readily available at seafood counters and fish markets. For the optimal smoked salmon, look for fresh wild-caught fish and avoid pre-frozen. Lean towards fattier cuts like the belly or near the collarbones.
Trout
Rainbow trout and steelhead are excellent trout varieties for smoking. The fat content is slightly lower than salmon but still high enough to carry smoke flavor very well. The flesh is medium-firm while still remaining moist and tender. Trout has a milder, slightly sweeter flavor than salmon which allows the smoke to be the star. Trout filets are also widely available in seafood departments nationwide.
Mahi Mahi
Also known as dorado or dolphinfish, mahi mahi is a firmer whitefish with a mild flavor that is perfect for absorbing smoky flavor. The meat holds up well on the smoker without drying out. While lower in fat than something like salmon, a marinade can help ensure it stays moist. Mahi mahi has a moderate oil content around the bloodline which helps carry flavor. Fresh mahi can be found year-round but is more limited in availability than salmon or trout.
Tuna
Fresh tuna is another excellent fish for smoking, thanks to its high oil content, dense flesh, and meaty flavor. The rich fat content allows it to take on plenty of smoke. Searing or marinating the tuna before smoking helps form a tasty browned crust. Look for fresh sushi-grade yellowfin or bluefin tuna. The marbled fat in the belly portion of the tuna is especially well-suited for smoking.
Flounder
Flounder and other mild whitefish like sole work very well for hot smoking at higher temperatures. The delicate flesh can become dried out with extended cold smoking but takes on great flavor and moisture when hot smoked. Flounder has a very mild flavor that absorbs smoke nicely. It may be lower in fat than some other fish but still can produce delicious smoked results.
Mackerel
Like salmon, mackerel is a fatty fish that is excellent for smoking. King mackerel, Spanish mackerel, and Atlantic mackerel all have high enough oil content to take on substantial smoke flavor. The richness of the fish balances well with the smokiness. Mackerel has a pleasantly firm texture without being overly dense. For best results, choose fresh mackerel and make sure it is very fresh, since the high oil content can cause fast spoilage.
Preparing Fish for Smoking
Once you’ve selected the perfect fish for smoking, proper preparation is key. Here are some tips for getting your fish ready for the smoker:
- Make sure fish is sushi-grade fresh. Avoid frozen fish.
- Clean and fillet fish, removing pinbones.
- For cold smoking, cut fish into 1 to 2-inch chunks or slices instead of leaving whole fillets.
- Pat fish dry and sprinkle lightly with salt or dry brine cure.
- For added flavor, marinate fish for a few hours or up to overnight.
- For oily fish like salmon and mackerel, skin can be left on to protect flesh.
- Arrange fish on oiled grates, allowing space between pieces.
Smoking Tips
Smoking fish requires taking the thickness and oiliness of the fish into account. Here are some general guidelines for smoking fish on a Big Green Egg or similar smoker:
- Set up smoker for indirect heating with wood chips or chunks – try apple, cherry, alder.
- Maintain temperatures between 180-220°F for cold smoking thinner fish cuts.
- Aim for 225-275°F for hot smoking thicker fish pieces like whole fillets.
- For cold smoking, keep smoke consistent but lighter. Avoid heavy smoke.
- For hot smoking, thicker white smoke helps impart more flavor.
- Most fish takes approx. 30-90 minutes to smoke depending on thickness.
- Thinner fish can dry out quickly – watch closely and remove when opaque and firm.
- Use a probe thermometer to monitor doneness – aim for 140-160°F.
- Let fish rest 5-10 minutes before serving.
Serving Smoked Fish
Smoked fish is endlessly versatile and can be served warm, at room temperature, or chilled. Here are some fantastic ways to serve up your smoked fish masterpiece:
- Flake onto salads, pasta dishes, or pizza.
- Serve smoked salmon with crackers, bread, or bagels, cream cheese, capers, red onion.
- Make smoked fish dip or smoked salmon mousse.
- Try smoked trout as an appetizer with lemon and dill.
- Make tacos, burritos, quesadillas with smoked mahi mahi.
- Slice smoked tuna over rice dishes, salads, avocado toast.
- Enjoy smoked mackerel on bruschetta or as paté.
- Chop smoked whitefish into brandade or fishcakes.
- Fold smoked flounder into chowders, soups, casseroles.
The possibilities are endless for enjoying smoked fish in appetizers, lunches, dinners, and more. Get creative with recipes and techniques!
Storing and Shelf Life
To retain maximum freshness and flavor, follow these storage tips for smoked fish:
- Let fish cool completely before refrigerating.
- Smoke just what you plan to eat within 3-5 days for best quality.
- Wrap tightly in plastic wrap and place in a shallow dish to contain any moisture.
- Refrigerate immediately and keep smoked fish 40°F or colder.
- Use within 3-4 days for top flavor and texture.
- Freeze unused portions up to 2-3 months.
- Wrap frozen fish tightly in plastic/foil and thaw in fridge before using.
Conclusion
From salmon to mackerel to whitefish, there are so many fantastic options for smoking fish on the Big Green Egg or other charcoal smokers. Prioritize fish with high fat content, firm flesh, mild flavors, and wide availability for the best results. Salmon and trout are sure bets, but don’t be afraid to branch out with mahi mahi, tuna, flounder, or other fish as well. Prepare the fish by removing pinbones, cutting into portions, drying, and seasoning how you like. Maintain proper temperatures for cold and hot smoking based on the fish’s thickness. Rest, serve, and enjoy your smoked fish in creative ways. Follow proper storage guidelines to extend the shelf life of your smoked seafood masterpieces. With a wide world of fish flavors and smoking techniques to draw from, you’ll discover amazing new ways to enhance your recipes with smoked fish all year long!