Smoked bluefish fillets and king mackerel steaks

[FishMan]

This was the result of a "cleaning out the freezer" fit that attacked me the other day. I was happy to learn that fish frozen for a year (vacuum sealed) could still be used for a very good smoked result. The results weren't all that pretty, hence no photos, but sure tasted good.

The brine solution was 1/4c table salt (non-iodized) and 2 TB sugar in 2c water. I had 3 skinned bluefish fillets, max thickness 1/2", and one rather large king mackerel steak about 1" thick (I fondly remember catching that guy!). I brined the fillets for 1 hour and the steak for 90 min. After a quick rinse under the tap, I dried them for 2 hours in the fridge. Then, smoked at 180-210 degrees over hickory for 75 minutes (fillets) and 125 minutes (steak).

Enjoy!