If you have any questions about this recipe, just leave them on the YouTube video and I'll get back with you ASAP!
Believe it or not, not all smoked fish recipes are
created in a smoker. All you really need is a oven
that can hold low temperatures and a bottle of
liquid smoke. And if you think liquid smoke is a
cheap substitute, think again. Liquid smoke is made
from actual smoke particles that are condensed and
liquefied. And, the liquid smoke can come from
many different types of wood. Giving you those
flavors you crave, like hickory, mesquite, or apple.
My new smoked fish recipe is a result of my fishing
buddies having fresh caught yellowtail and not yet
owning a smoker. And since my tuna jerky recipe is
getting a great response, I figured why not introduce
everyone to the simplicity of using liquid smoke. So
if you don't own a smoker yet, wait no more and give
this recipe a try!
Got a smoker too? Try my smoked tuna belly recipe!
Smoked Fish Without A Smoker
1 pound of yellowtail cut into 1/4-in thick medallions
2 cups of soy sauce
2 tablespoons of molasses
2 teaspoons of liquid smoke
½ cup of red chili flakes
Making the Smoked Fish Yellowtail Jerky
1. Prepare the brine by adding the soy sauce, molasses,
and chili flakes into a microwave-safe mixing bowl. And then, microwave the brine for 1-2 minutes. Whisk vigorously and then allow to cool in the refrigerator for 5-10 minutes.
2. Once cooled, add the liquid smoke. Now, place your cut fillets into a shallow dish and then pour the brine on top. Make sure to cover all the cut fillets. Allow the yellowtail to marinade in the brine for 1/2 hour.
3. Preheat your oven at 200F.
4. Bake the yellowtail at 200F for 3 hours. Enjoy!
NEED SOME KITCHEN STUFF? 🙂
Here's a great way to support Fisherman's Belly. Use our amazon links to purchase items you may need. You don't pay extra but, Amazon sends us a small commission on your purchase. Just click on the links below to take a look and shop around. Thanks, Yanni
➤ 30 Day Free Amazon Prime Membership
KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Pyrex 2-Quart Glass Bakeware With Lid
➤ Pyrex 1-cup & 2-cup Measuring Cups
➤ Wright's Liquid Smoke (3-pac)
➤ Kikkoman Soy Sauce 33.8-oz
➤ Whisk set 12",10", 8.5"
➤ Stainless Steel Tongs Set 12", 9" Locking
➤ Shun Japanese 7-inch Hollow Ground Knife
➤ Commercial Plastic Cutting Board 24"x18"
➤ Ex-Large Bamboo Cutting Board 18"x14"
➤ Amazon Cool Serving Platters
PHOTOGRAPHY EQUIPMENT USED?
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black