How to Smoke Fish in an Oven
smoked salmon image by Natalia Bratslavsky from Fotolia.com
Making smoked fish in your oven will allow you to enjoy the smoked taste without using a smokehouse. Smokehouses are not available in many areas, and many people do not have the space to own one.
Liquid smoke, which you can purchase at most grocery stores, provides the smoked flavour while a cooling rack allows the fish to cook on all sides.
Place the fish fillet in a bowl.
Pour 118ml of liquid smoke in the bowl.
Coat the fish with salt and pepper.
Cover the bowl with plastic wrap. Place the fish in the refrigerator for 8 hours.
- Making smoked fish in your oven will allow you to enjoy the smoked taste without using a smokehouse.
- Place the fish fillet in a bowl.
Heat the oven to 65.6 degrees Celsius. Remove the fish from the bowl and rinse off the excess salt and pepper.
Spray a cooling rack with non-stick spray. Place the fish fillet on the cooling rack and sit it in the oven. This will allow the air from the oven to circulate around the fish.
Allow the fish to bake in the oven for 8 hours. Open the oven door and keep it cracked to keep the fish from steaming. Remove the fish once it appears opaque. You can remove the fish safely when it has an internal temperature between 54.4 and 62.8 degrees Celsius.
- Heat the oven to 65.6 degrees Celsius.
- Place the fish fillet on the cooling rack and sit it in the oven.
Angela LaFollette holds a Bachelor of Arts in advertising with a minor in political science from Marshall University. LaFollette found her passion for writing during an internship as a reporter for "The West Virginia Standard" in 2007. She has more than six years of writing experience and specializes in topics in garden and pets.