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.
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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.
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Cut the rockfish into small pieces, roughly three or four pieces per fillet.
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Brine in the Yoshida’s, brown sugar, soy sauce, Worcestershire sauce mixture for at least 12 hours.
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Without rinsing place on a drying screen for one hour.
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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.
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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.
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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.