{"id":119,"date":"2020-03-31T04:10:20","date_gmt":"2020-03-31T04:10:20","guid":{"rendered":"https:\/\/brookingsfishing.com\/reports\/?p=119"},"modified":"2021-07-26T10:27:50","modified_gmt":"2021-07-26T10:27:50","slug":"sweet-chili-smoked-rockfish","status":"publish","type":"post","link":"https:\/\/brookingsfishing.com\/reports\/sweet-chili-smoked-rockfish\/","title":{"rendered":"Sweet Chili Smoked Rockfish"},"content":{"rendered":"\n

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. <\/p>\n\n\n\n

\"\"
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.<\/figcaption><\/figure>\n\n\n\n

1 cup Yoshida\u2019s original sweet teriyaki sauce
1 cup brown sugar
1\/3 cup soy sauce
1\/4 cup Worcestershire sauce<\/p>\n\n\n\n

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

\"\"
The main ingredients are brown sugar, Yoshida’s original teriyaki sauce, soy sauce and Worcestershire sauce.<\/figcaption><\/figure>\n\n\n\n

Cut the rockfish into small pieces, roughly three or four pieces per fillet. <\/p>\n\n\n\n

\"\"
Cut the rockfish fillets into small pieces. Each fillet will yield four pieces.
<\/figcaption><\/figure>\n\n\n\n

Brine in the Yoshida\u2019s, brown sugar, soy sauce, Worcestershire sauce mixture for at least 12 hours. <\/p>\n\n\n\n

\"\"
Add the fish to the brine, and leave in the refrigerator overnight. The fish can be brined for two to three days<\/figcaption><\/figure>\n\n\n\n

Without rinsing place on a drying screen for one hour. <\/p>\n\n\n\n

\"\"
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.<\/figcaption><\/figure>\n\n\n\n
\"\"
Use thee pans of chips to smoke, then leave in smoke several more hours to finish.<\/figcaption><\/figure>\n\n\n\n

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. <\/p>\n\n\n\n

\"\"
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.<\/figcaption><\/figure>\n\n\n\n
\"\"
After smoking for three or four hours, brush the fish with sweet chili sauce again.<\/figcaption><\/figure>\n\n\n\n

We\u2019ve 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. <\/p>\n\n\n\n

\"\"
The finished product, sweet chili smoked rockfish.<\/figcaption><\/figure>\n\n\n\n
\"\"
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.<\/figcaption><\/figure>\n\n\n\n

To catch a limit of rockfish to make your own smoked rockfish, visit our web site, www.brookingsfishing.com,<\/a> or call our booking office, (541) 813-1082.<\/p>\n","protected":false},"excerpt":{"rendered":"

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. 1 cup Yoshida\u2019s original sweet teriyaki sauce1 … Continue reading “Sweet Chili Smoked Rockfish”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[144],"tags":[2,46,51,53,48,52,49,44,50,45,47],"class_list":["post-119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-brookings-fishing-charters","tag-oregon-coast-rockfish-recipes","tag-oregon-coast-smoked-fish","tag-smoked-albacore-tuna-recipe","tag-smoked-fish-recipes","tag-smoked-halibut-recipe","tag-smoked-lingcod-recipe","tag-smoked-rockfish","tag-smoked-rockfish-recipe","tag-sweet-chili-rockfish","tag-wild-rivers-fishing"],"yoast_head":"\nSweet Chili Smoked Rockfish - Brookings Fishing Reports<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/brookingsfishing.com\/reports\/sweet-chili-smoked-rockfish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweet Chili Smoked Rockfish - Brookings Fishing Reports\" \/>\n<meta property=\"og:description\" content=\"A few weeks ago, frequent customer Glenn Thill brought some smoked rockfish on the boat that was great: sweet, not too dry, good flavor. 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