This recipe creates a dry cure rub for fish; use instead of brining in preparation for smoking. Read more about smoked fish in Mike Stines’ article here.

Use only fresh fish that has been kept clean and cold. Salmon are split with the backbone removed or filleted; bottom fish filleted; herring and smelts are headed and gutted. (Herring are also traditionally split for kippers.) Rinse the fish with running cold water to remove all traces of blood.

Ingredients

1/2 cup (5 ounces or 140 grams) coarse kosher salt
1/2 cup dark brown sugar, packed
3/4 teaspoon cracked black pepper
1 1/2 teaspoons dried lemon zest
1 teaspoon granulated garlic
1/2 teaspoon dried ginger

Instructions

Combine all the ingredients in a mixing bowl and mix well to combine. (This cure will keep in a closed container for six months.)

Liberally apply the cure to both sides of the fish. Place in a non-reactive container and cover. Refrigerate for six to eight hours.

After brining or curing, rinse the fish with cold running water.

Place the fish skin side down on a cooling rack over a half sheet pan and refrigerate overnight allowing a pellicle to form on the surface. The pellicle, a sticky lacquer-like layer, will seal the surface and prevents loss of natural juices during smoking.

Prepare the smoker for 150 degrees F. smoking and smoke the fish using the wood of your choice to an internal temperature of 140 degrees F. (Generally 1/2-inch pieces are smoked for an hour; one-inch pieces for two hours and 1 1/2-inch pieces for three hours.) Use an instant-read thermometer such as the Thermapen to assure the fish is properly cooked.

Once the fish is smoked, wrap the cooled fish with plastic wrap. It will keep in the refrigerator for a week or frozen for up to six months.

In the Western Hemisphere “scallops” are the adductor muscle from the bivalve, while in Europe and the Far East the scallop is served complete, similar to an oyster or clam. Sea scallop adductor muscles can be two inches in size, while the smaller, tenderer bay scallop is much smaller. Sea scallops yield between 10 and 40 scallops per pound. Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound. From Mike Stine’s article “How to Smoke Succulent Shellfish” here.

Ingredients

2 pounds sea scallops (about 20 scallops)
Juice of one lemon (about two tablespoons)
1 tablespoon coarsely ground peppercorns
1 teaspoon coarse kosher salt
Lemon and lime zest, for garnish

Instructions

Rinse the scallops under cold water and remove the “catch,” a small muscle running vertically on the side of the scallop; pat dry. Place the scallops in a mixing bowl and season with the lemon juice, pepper and salt.

Prepare the smoker for a 200 degrees F. cook using your favorite wood for flavor. Place the scallops on a cooking grate and smoke for 30 to 40 minutes or until the scallops are just translucent and slightly firm. If you overcook the scallops they will be rubbery and tasteless.

Transfer the scallops to a warmed serving plate. Garnish the scallops with the zest and serve. (Or place a small amount of spring mix salad in a scallop shell and plate two or three scallops per shell.)

My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes. Fishmongers use different names for clams based on their size. The smallest harvestable clam is a littleneck (about one inch in diameter), then middleneck, followed by topneck. Larger clams are cherrystones (three to four per pound) and chowder clams. One pound of topneck clams contains about five to seven clams. From Mike Stines’ article “How to Smoke Succulent Shellfish” here.

Ingredients

2 to 3 pounds littleneck or middleneck clams
Lemon wedges
Freshly minced parsley for garnish
Cocktail sauce, if desired

Instructions

Soak the clams in cold water for an hour, which allows them to purge any sand. Scrub the clams under running cold water with a vegetable brush.

Shuck the clams. To shuck clams, you’ll need a clam knife (different from an oyster knife, as the tip is not curved and the blade is thinner) and a mesh glove to protect your hand if the knife slips. Experienced shuckers will just use a side towel to hold the clam. It’s easier to open clams if they have been chilled for several hours.

Hold the clam with the hinge facing the palm of your gloved hand. Using the side of the knife, wedge the blade between the shells at the front on the clam. When the shell opens, slide the knife around the clam to cut the adductor muscles holding the shells together. Run the knife along the top and bottom surfaces inside the knife to free the clam. Discard one half of the shell, reserving the other half for cooking and presentation.

Prepare the smoker for 225 degrees F. cooking using the wood of your choice (I recommend using maple or apple wood). Place the clams on a vegetable grate and smoke for 30 to 40 minutes.

Mussels are delicious when simply steamed in garlic and white wine. This recipe combines steaming with smoking for a great appetizer. From Mike Stines’ article “Smoking Succulent Shellfish”. Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.

Ingredients

1 to 2 pounds Blue mussels
2 cups dry white wine
2 tablespoons lemon juice
4 cloves garlic, minced
1 shallot minced
4 springs fresh thyme
1 teaspoon crushed red pepper

Instructions

Add the wine, lemon juice, garlic, thyme and crushed red pepper flakes to a 6 1/2-quart stock pot. Fit a steamer basket into the pot and bring the liquid to a high simmer over medium heat.

Scrub the mussels with a vegetable brush and remove the “beard” on the edge of the mussels (do not do this in advance, as removing the beard will kill the mussel).

Put the mussels into the stock pot and tightly cover. Steam the mussels until they just open, about five to seven minutes. Drain in a colander. When the mussels are cool enough to handle, remove the meat from the shells—reserving the shells for presentation. Discard any mussels that do not open.

Prepare the smoker for a 200 degrees F. cook using whatever wood you prefer. Smoke the mussels on a grill rack or smoking mat for 10 to 15 minutes. Do not overcook the mussels.

Remove the mussels from the smoker. Place the smoked mussel in one half of the reserved shell and serve.

(Any remaining mussels may be stored, covered and refrigerated, for up to three days. I usually store them in a good-quality olive oil.)

This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish”. Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.

Ingredients

2 quarts cold water, divided
1 cup (10 ounces or 280 g) coarse kosher salt
1/2 cup dark brown sugar, packed
2 tablespoons lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic

Instructions

Heat one quart of water to a simmer over medium heat. Add the remaining ingredients and stir until the salt and sugar are dissolved. Remove from the heat and add the remaining water. Cool the brine to below 40 degrees F.

Pour the cooled brine over the oysters and soak, refrigerated, for 30 minutes. After brining, rinse the oysters under cold water and drain in a colander.

Prepare the smoker for a 225 degrees F. cook using your favorite smoking wood (avoid using heavy wood such as mesquite). I usually use alder, apple or oak, but I’ve also used dried seaweed.

Place the oysters on a porcelain grill rack or Frogmat smoking mat. (Or return the oysters to the cupped (bottom) portion of the shell and arrange them on a tray with rock salt.) Smoke the oysters for 30 to 40 minutes or until the edges begin to curl. Remove from the grill and serve warm or cool. You can also serve them cold with a drizzle of olive oil, some crushed red pepper and crusty bread.