Smoked Striped Bass Recipes

Smoked Striped Bass Recipes.
Other Recipes for Baked , Broiled , Grilled , Blackened, Smoked.
Where to Buy Striped Bass Fillets

You can smoke fish at home by using a regular smoker or an outdoor grill with a cover. Start by brining the fish - an important step for smoking fish.

Basic brine solution:

Do not use metal containers for brine mixture.
Place 25 to 30 filet pieces in brine and let sit covered at room temperature for 8 hours.

1/2 cup non-iodized salt
1/2 cup sugar
1 quart water
Stir until completely dissolved

Place fish in the solution, make sure the fish is completely covered and place in the refrigerator overnight or 4-8 hours depending on the thickness of filets or remove filets from brine, rinse with cold water, and place on smoker racks. Let them sit and air dry for about 30 minutes. A clear glaze should form on the filets. The glaze is called the "pellicle." The pellicle should be visible on the filets before smoking.
When the fish is sticky to the touch it is ready for the smoker.

Smoking Process:

Start your smoking process by placing water-soaked wood chips in the bottom of your smoking devise on top of aluminum foil or follow directions of your smoker.

Smoke filets in a steam / smoker for 1 1/2 to 3 hours, or until the fish flakes.
  • Preheat your smoker with a slow, smoldering fire with lid on to heat the woodchips until they begin to smoke. Use just enough wood to maintain a steady smoke. You want a pleasant mild smoky flavor, too much smoke will cause the fish to taste bitter

    • You can use most any hardwood apple, oak, hickory, pecan, cherry, mesquite are the most common.
    • Or you can use a mix of woods. Cherry and Oak for example.
    • Spray racks with Pam or other non-stick spray.
    • Set the rack with the fish filets above the smoking wood chips.
    • Place largest and thickest pieces closest to the heat / smoke source.
    • Smoke 1 to 2 hours, depends on the thickness of the filets.
    • If you have used skinless filets, cut your smoking time by about 1/4.
    • Wrap filets in Saran Wrap as soon as they come out of the smoker.

    Alternate Fish Brine Solutions:

    1 quart water
    1/2 cup non-iodized salt
    1/2 cup sugar
    3 ounces rum
    1 ounce lemon juice
    3 cloves garlic
    3 Tbs. Pickling spice
    1/4 Tsp. Lemon pepper
    3 cups water
    1 cup soy sauce
    1/3 cup brown sugar
    1/3 cup white sugar
    1/3 cup kosher salt
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon pepper
    1 cup water
    1/3 cup sugar
    1/4 cup Non-iodized salt
      2   cups soy sauce
    1/2 tsp. Onion powder
    1/2 tsp. Garlic powder
    1/2 tsp. Pepper
    1/2 tsp. Tabasco sauce
    1 cup dry white wine


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