Fishing Reports

Sweet Chili Smoked Rockfish

A few weeks ago, frequent customer Glenn Thill brought some smoked rockfish on the boat that was great: sweet, not too dry, good flavor. You wanted another piece after trying it. Glenn shared the ingredients with Capt. Andy, who tried a few versions before settling on this recipe.

Smoked rockfish is easy to make and delicious. This recipe yields a moist, sweet treat, and can also be used for salmon and other fish.

1 cup Yoshida’s original sweet teriyaki sauce
1 cup brown sugar
1/3 cup soy sauce
1/4 cup Worcestershire sauce

For those who like a more salty flavor, increasing the soy sauce to half a cup, or adding 1/3 cup salt is optional.

The main ingredients are brown sugar, Yoshida’s original teriyaki sauce, soy sauce and Worcestershire sauce.

Cut the rockfish into small pieces, roughly three or four pieces per fillet.

Cut the rockfish fillets into small pieces. Each fillet will yield four pieces.

Brine in the Yoshida’s, brown sugar, soy sauce, Worcestershire sauce mixture for at least 12 hours.

Add the fish to the brine, and leave in the refrigerator overnight. The fish can be brined for two to three days

Without rinsing place on a drying screen for one hour.

Allow the fish to air dry in the smoke with the lid off for at least an hour before turning on heat and adding chips.
Use thee pans of chips to smoke, then leave in smoke several more hours to finish.

Smoke, with three pans of chips, for 4 to 8 hours. Brush with sweet chili sauce and continue smoking until fish is done. You will know when fish is done when it easily breaks apart and turns from a translucent color to white inside.

After three pans of chips have been used, apply the first coast of sweet chili sauce. This will help keep the fish moist, and add a delicious sweet flavor.
After smoking for three or four hours, brush the fish with sweet chili sauce again.

We’ve tried lots of smoked rockfish recipes. Rockfish tends to dry out quickly, and also can easily by too salty. This brine yields a moist piece of rockfish with a firm texture without being stringy.

The finished product, sweet chili smoked rockfish.
Glenn Thill of Shady Cove, Ore., shared the ingredients for sweet chili smoked rockfish with us. Glenn is a frequent customer on our charter boats.

To catch a limit of rockfish to make your own smoked rockfish, visit our web site, www.brookingsfishing.com, or call our booking office, (541) 813-1082.

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Southen Fried Rockfish
Manhattan clam chowder a tasty, low-carb altenative to traditional chowder
Panko breaded fish easy and delicious

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