Marshall’s Smoked Bluefish

by Sally Segall

Our only caveat is that bluefish should always be smoked (or eaten) fresh from the ocean. It is not a fish that keeps well.


  • 1 quart water
  • 1/2 cup kosher salt
  • 1/2 cup white sugar
  • Optional ingredients: basil, garlic powder, celery salt, soy sauce

Brine boneless filets for 4 to 12 hours depending on thickness of filet. Stir and rotate every two hours. Remove from brine, rinse in cool water, and pat dry. Set out filets on paper towels for 1 to 1 1/2 hours for a glossy surface (called a pellicle) to form. Spray smoker grills with cooking spray oil. Preheat smoker 15 minutes. Arrange fish on racks. Using two to three pans of woodchips, smoke 5 to 8 hours. Each pan will start to burn in 5 minutes and will smoke about 45 minutes. Fish are finished smoking when they have a brown surface and pleasant smoke taste. Cool and wrap for storage in refrigerator or freezer. We like to serve smoked bluefish with a horseradish and lemon mayonnaise.