Smoked fish is a classic BBQ dish that is a refreshing break from grilled meat. We know it’s a bold statement to even suggest you would need a break from delicious BBQ meat, but hear us out. Smoking fish is a great technique to infuse your catch with delicious flavour while giving it a tender texture. But, not all wood is created equal when it comes to smoking fish. In this blog post, we will explore the best types of wood for smoking fish to help you create mouth-watering dishes that will leave your friends and family craving more.
Cedar Wood
Cedar wood is one of the most popular choices for smoking fish. Its natural aroma and taste profile pair perfectly with the delicate taste of fish, resulting in a perfectly balanced flavour. Cedar wood is also a great choice because it has a low resin content, which means it burns cleanly and won’t leave a harsh aftertaste.
Check out these thick cedar planks, the best you can get for your cedar plank salmon recipe.
Alder wood
Alder wood is another great choice for smoking fish. It has a mild flavour that compliments the natural taste of fish, and it burns slowly and evenly. This makes it ideal for smoking over long periods of time. Alder wood also produces a light smoke, which won’t overpower the delicate flavours of your fish and seasoning. Get that low and slow smoked fish you didn’t know you needed in your life.
Get your alder wood chips here.
Apple Wood
Apple wood is a popular choice for smoking fish because of its fruity aroma and sweet flavour. It produces a light smoke that won’t overpower the fish. It also burns clean, leaving behind a pleasant aftertaste. Apple wood is also a versatile choice since it can be used with a wide variety of fish species.
Get your apple wood chunks here.
Hickory Wood
Hickory wood is a classic choice for smoking meat and fish. It has a strong, smoky flavour that can add depth and richness to your fish. However, it is important to use hickory wood sparingly when smoking fish since it transfers such a strong flavour that can easily overpower the delicate taste of fish. You’ve been warned.
Get your hickory charcoal here.
Mesquite Wood
Mesquite wood is a popular choice for smoking fish in the southwestern United States. It has a strong, earthy flavour that can add a unique dimension to your fish. However, like hickory wood, it’s important to use your mesquite wood sparingly when smoking fish, as its strong flavour can also steal the show from the deep flavour of your smoked fish.
Get your mesquite wood chunks here.
So, How Do You Choose The Right Wood?
Well, that is completely up to you and your own preferred tastes. Choosing the right type of wood is crucial when it comes to smoking BBQ fish. Cedar wood, alder wood, apple wood, hickory wood, and mesquite wood are all great choices. Each have their own unique flavour profile and by experimenting with the different types of wood, you might create your new mouth-watering signature dish that will leave your friends and family wanting more smoked fish.
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