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Quick guide to smoking fish with Hatton Estate Chardonnay infused oak chips.
1. Use only fresh fish or fish that was quickly frozen.
2. Clean fish, removing the head, tail, fins, etc.. Also remove any bruised or damaged flesh.
3. Wash in clean water.
4. Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water. You need 1 quart of brine for 1 pound of fish.
5. Place fish in brine for 15 minutes per 1/2-inch thickness of the fish.
6. Prepare smoker with Hatton Estate Chardonnay infused oak chips. Plan on smoking for 3 hours plus 30 minutes per pound of fish.
7. Remove fish from brine and rinse with cold water.
8. Place fish, skin side down on oiled smoker rack.
9. Keep the temperature low, around 150
10. Increase heat after the first 2 hours to around 200
11. Continue smoking until fish is flaky and cooked through.
12. Serve immediately or refrigerate. If you don't plan on eating the fish in a couple of days, wrap it tightly and put it in the freezer.
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If you are really feeling enthusiastic you can click here for a guide to build your own Fish Smoker
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