Yield: Serves 8 as an hors d'oeuvre
- 3 pounds freshly caught Atlantic bluefish, cleaned and split
- Juice from 3 lemons
- 1 cup Tamari or soy sauce
Instructions:Place raw fish neatly on bottom of shallow baking dish. Cut lemons into quarters and squeeze juice over fish (be sure to pick out seeds). Then pour Tamari or soy sauce over fish. Cover and marinate in refrigerator overnight.
Fill a quart-size pan with water and add a handful of hickory bark. Let stand until smoker is ready, then drain. Fill charcoal pan to capacity and light charcoal with starter. When coals are glowing hot, take the handful of drained hickory bark and place on top of hot coals. Then place water pan over charcoal pan. Place fish on grill skin-side down in single layers leaving spaces between if possible. Cover and smoke cook 2-3 hours (2 hours for moist fish, 3 hours till fish flakes with a fork). Serve with crackers.