Yellowtail is often mistaken for tuna, but it is a member of the jack family of fish. According to Pier Fishing in California, yellowtail is native to the Pacific Ocean and fished from Southern Washington state to the South-American nation of Chile. The fish can grow to 5 feet long or 80 lbs. in weight. Known as hamachi to sushi eaters, yellowtail can be served raw, grilled like a steak, or smoked like salmon.
Step 1
Create a brine by whisking water, kosher salt, brown sugar, lemon juice, garlic, onion powder, allspice and white pepper in a plastic bin.
Step 2
Trim the fish into equal portions. You can leave the skin on or cut it off, depending on your preference.
Step 3
Soak the fish in the brine. Weigh your largest piece of fish to determine the total brining time. Base your brining time on the weight of the largest piece, not the overall weight. The average brining time is one hour per lb.
Step 4
Remove the fish pieces one by one from the brine and pat them dry with a paper towel. Set the fish pieces on a large, rimmed baking sheet.
Step 5
Preheat your smoker to 190 to 200 degrees Fahrenheit.
Step 6
Transfer the fish to the smoking rack and insert it into the smoker. Cook the fish for approximately 1 1/2 to 2 hours per lb. Serve the fish hot.
Tips and Warnings
- If you leave the skin on your fish, increase smoking times by 25 percent.
Things You'll Need
- 4-inch-deep plastic bin
- Wire whisk
- 1 gallon of water, room temperature
- 2 cups kosher salt
- 1 cup brown sugar
- 1/3 cup lemon juice
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. allspice
- 2 tsp. white pepper
- Paper towels
- Large, rimmed baking sheet
- Wood chips for smoking, such as oak, alder or apple
- Smoker
References
- Pier Fishing in California: California Yellowtail
- The 3 Men: The 3 Men's Fish Smoking Process
- Toiro Kitchen: Smoked Yellowtail
- "Home Book of Smoke Cooking Meat, Fish & Game"; Jack Sleight and Raymond Hull; 1997
