Smoked Black Sea Bass

We smoked some black sea bass that was given to us by a friend who had just returned from a successful fishing trip at Neah Bay.

It turned out excellent.

Here’s how we did it… The Fish

We used 12 fillets with the skin removed.

The Brine

• 11/2 cups brown sugar
• 1/2 cup pickling salt
• 1 tbls garlic powder
• 1 tbls onion powder
• 1 tsp celery seed
• 1 tsp sage
• 1/2 cup soy sauce
• 1/2 gal cold water

Mix the ingredients together until thoroughly combined. Place the fillets in the brine for 3 hours, then remove and rinse each piece with cold water and pat dry. Next put the fish on racks to air dry in a cool place. When the flesh is slightly tacky they’re ready to go in the smoker.

The Smoker

Heat your smoker up to about 140 degrees then place the fish in the smoker making sure there is a little room between each piece. Add your wood chips of choice (we used alder) and you’re ready to go.

Smoke the fish for 1 hour at 140 to 150 degrees then raise the temperature to 180 to 190 degrees and continue smoking the fish for 3 more hours.

At this point it will be moist and tender, but remember, everybody’s taste is a little different when it comes to doneness so pull a piece out and give it a try. If it’s not done enough for you, another hour or so in the smoker should do the trick. You are now ready to enjoy smoked fish at it’s finest.

Try this recipe and lets get smoky!

King Salmon is a favorite in the Pacific Northwest.

Pink Salmon smoked to perfection with this recipe.

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Return from sea bass to smoking meat.