I never cook with charcoal briquettes, I prefer to use lump charcoal instead because it burns cleaner and slower.Īs far as wood I recommend any mild fruit woods or hickory. Place your fish opposite the coals so it cooks using indirect heat. If you don’t have a smoker you could use any kettle grill and just build a fire on one side. I use a probe thermometer to check for doneness, the fish should be between 150-155 degrees F. I maintain a temperature between 375 and 400 degrees F. It’s great because once you get it up to temperature you can maintain it for hours no matter the weather. Once the fish is seasoning and ready to go place the fish on a cedar plank that has been soaked in water for at least 1 hour Smoking the Whole Red Snapper.įor this recipe I’m using my 22” big green egg ceramic smoker. It’s perfect balance of the Caribbean jerk flavor your used to but with some hints of a classic bbq rub spice like paprika and chili powder. I chose to use the Caribeque Jamaican Jerk Seasoning. Then seasoning a the fish inside and out using whatever spices you like.
Nexts drizzle a bit of olive oil inside and outside the fish and inside the cuts you made on the outside of the body. Place the fish on a washable plastic cutting board (never use wood for seafood) and make 3-4 cuts in a diagonal direction then 3-4 cuts in the opposite direction so you have created diamonds along the body of the fish. Just to make sure any rogue scales are hanging around and then pat the fish dry with a few paper towels. Last step before we get into seasoning the fish is to give it a quick rinse under cold water. Pull the fin away from the fish and make a cut where you see it’s attached to the body. You could probably get your fishmonger to do that but it’s pretty easy to cut them off using a pair of kitchen shears. Now that you have a cleaned and scaled fish you will want to remove any fins. If possible this is best done outstanding on a table that can be hosed off. It can be a mess and you’ll find scales all over your kitchen for a week. If for some reason the fish is not scaled I posted a link below on the proper method to scale whole fish but I warn you. Most fish should have already been cleaned but there’s no harm in being sure. You’ll want to make sure the Whole Red Snapper has been gutted and scaled. It’s a dirty job, pay someone else to do it.Īfter you have assessed the quality of the fish and picked a winner. Avoid cloudy or any white milky discharge in the eyes. The eyes of the fish should be shiny and glass like. The second thing you need to look for when buying whole fish is to look at the eyes. If a fish market smells so bad you can barely stand it, it’s probably a good idea to turn around and head somewhere else.
A bit of a saltwater ocean smell is fine but no strong smell of rotting seafood. You’ll want to first smell the fish and make sure it doesn’t have any strong odor. It’s a meaty fish that still has a flaky white meat but enough structure that it doesn’t just turn to mush the moment you eat it. There are a number of whole fish to choose from but far and away Red Snapper is my favorite. The first step should always be to purchase your fish from a reputable place whether that’s your local grocery store or a fish market. Smoked whole red snapper can seem intimidating but if you know the basics it doesn’t have to be. Smoked Red Snapper Is truly a feast for the eyes and taste buds. A perfect healthy keto meal that is a show stopper on a plate, or plank in this case. There’s just something so primal and satisfying about smoking fish whole. White flaky meat seasoned with citrus and spices Smoked Whole red snapper is one of the most flavorful and delicious fish you will ever cook.
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