Smoked Tilapia
Smoked Tilapia is a simple yet flavorful way to prepare tilapia fillets, using a fragrant brine and a smoking process that enhances the fish's natural taste. The brine, made from water, salt, sugar, black peppercorns, bay leaves, garlic, and onion powder, infuses the fillets with savory and aromatic flavors. After a few hours of brining and air-curing, the fish develops a glossy pellicle, which helps it absorb the rich, smoky essence during the smoking process. Smoked tilapia is perfect for salads, sandwiches, or as a stand-alone dish for a light, smoky meal.
Equipment
- Large Mixing Bowl or Container: You’ll need a bowl or container large enough to hold the water and fish while brining. Ensure it's non-reactive (such as glass, plastic, or stainless steel) to avoid any unwanted reactions with the salt or acids.
- Cooling Racks or Smoking Racks: The tilapia fillets need to air-cure on racks for 2 to 4 hours after brining. These racks will also be used in the smoker. Using a wire rack allows air to circulate around the fish, helping it develop a nice pellicle.
- Smoker: An electric, charcoal, or wood smoker can be used for this recipe. The smoker should be able to maintain a low and steady heat of 130-150°F for an even, slow cook that ensures the fish absorbs the smoke flavor without overcooking.
- Tongs or Fish Spatula: Helpful for handling the delicate fillets without breaking them during the brining and smoking processes.
- Measuring Cups and Spoons for the brine to ensure a perfect balance of salt, sugar, and spices.
Ingredients
- 3 tilapia fillets if frozen, thaw in the refrigerator overnight
- 2½ gal water
- 2 tsps salt non-iodized (I use Morton’s Pickling Salt)
- 1 tsp sugar
- 12 tbsps black peppercorns crushed
- 5 tbsps bay leaves crushed
- 2 tbsps granulated garlic
- 1 tbsp onion powder
Instructions
- Mix the brine ingredients until the salt and the sugar dissolve. The brine should be room temperature or cooler.
- Place the fillets in the brine for 2 hours (does not need to be refrigerated).
- Remove the fillets from brine and rinse off under cool running water.
- Place the fillets on racks to air-cure; about 2 to 4 hours.
- When the fillets have developed a pellicle (shine), they are ready to be placed in a smoker.
- Fillets should be smoked at 130 degrees for one hour and then 150 degrees for another hour or until flesh is just coagulated. Do not overcook.
Notes
-
Brining the Tilapia:
Brining is a crucial step that not only seasons the fish but also helps it retain moisture during smoking. The salt and sugar in the brine break down some of the fish proteins, making the tilapia more tender. Be sure to use non-iodized salt, like pickling salt, to avoid any metallic aftertaste. -
Air-Curing and Pellicle Formation:
After the tilapia fillets come out of the brine, letting them air-cure for 2 to 4 hours is key. This drying process helps the fish develop a pellicle—a shiny, tacky surface—that allows the smoke to better adhere to the fish during smoking. Don’t rush this step; a well-formed pellicle makes a big difference in flavor. -
Smoking Temperature:
Smoking at low temperatures (130-150°F) ensures the fish absorbs plenty of smoke flavor while cooking gently. Cooking at too high a temperature can cause the fish to dry out or overcook. Keep an eye on the fillets, and remember that fish is done when it’s just opaque and firm, but still moist. -
Flavor Variations:
Feel free to experiment with different woods for smoking, such as applewood, hickory, or cherry, depending on the flavor profile you prefer. Each type of wood imparts a unique taste to the fish. You can also add herbs like rosemary or thyme to the brine for a more complex flavor. -
Serving Suggestions:
Smoked tilapia is incredibly versatile. You can serve it as part of a salad, flake it onto toast or crackers, or even use it as a topping for pizza. The delicate smokiness pairs well with fresh herbs, citrus, and creamy sauces like aioli or tartar sauce. -
Storage:
Smoked tilapia can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Make sure to wrap the fish tightly in plastic wrap or vacuum-seal it before freezing to preserve the smoky flavor.
Nutrition
Calories: 305kcalCarbohydrates: 35gProtein: 40gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 1810mgPotassium: 1150mgFiber: 12gSugar: 2gVitamin A: 425IUVitamin C: 2mgCalcium: 331mgIron: 7mg
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