Smoked fish | Source: Shutterstock
Smoked fish | Source: Shutterstock

Smoked Bluefish Recipe — Elevate Your Seafood Game with this Delectable Dish

Naomi Wanjala
Apr 22, 2024
12:30 P.M.
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Delve into the rich, smoky flavors of the sea with our smoked bluefish recipe, a simple yet exquisite way to elevate your seafood dining experience. Perfect for family dinners or special occasions, this recipe promises a delicious adventure in every bite.

Step into the savory world of smoked seafood with our Smoked Bluefish recipe, a straightforward and delightful way to enhance your seafood game. Smoking fish might seem complex, but it doesn't have to be a lengthy or difficult endeavor.

This recipe offers a quick and easy approach to achieving perfectly smoked bluefish that's sure to impress your family and guests alike. Get ready to discover how simple and satisfying smoking fish can be as we guide you through each step of preparing this delectable dish.

Try This Smoked Bluefish Recipe Today

Serves 2 to 4 people


  • 2 sizable bluefish or mackerel, roughly 2 pounds each, descaled, filleted, and devoid of pin bones
  • ½ cup of fine sea salt or kosher salt
  • ¼ cup of ground black pepper


  1. Lay the fish fillets on a cutting board and sprinkle approximately 2 tablespoons of salt on each fillet. Allow them to rest for 15 to 25 minutes. Then rinse the salt off under cold water and pat dry. Sprinkle each fillet with 1 tablespoon of ground pepper, ensuring even coverage.
  2. Position the fish in the smoker with the skin side facing down. Smoke at 175°F (135°C) for approximately 20 minutes, ensuring the fish is adequately cooked but still moist. For mackerel or trout, smoke for 10 minutes instead.
  3. Serve immediately or refrigerate. Enjoy cold with bread, butter, or mayo.

Dive into our misoyaki butterfish recipe next, where traditional Japanese flavors transform butterfish into a succulent feast, continuing your journey through exquisite seafood dishes.

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