About Smoking Fish

[Mr. NiceGuy]

I'm cleaning my deep freezer to make room for more fresh fish.

I have large yellowtail fillets, yellowtail collars and some bluefin tuna that are all sealed and good condition, about 5 months old for the yellowtail and a little longer for the bluefin.

I was thinking that a good thing to do would be to throw it all in my smoker to have available to go with wine, salads and light meals without the fuss of defrosting and cooking so much.


In this case of preparing frozen fish from storage, how important is it to brine the fish before smoking? I know many people automatically brine, but why? The fish is already awesome naturally.

My intent is to cook the fish and keep it moist with a smokey fresh flavor. I am not trying to preserve it by drying it out like jerky, although that thought has crossed my mind too.


What are some thoughts on the best ways to maximize flavor and pleasure from precious fish that has accumulated in the bottoms of our deep freezers?