SMOKED FISH DRY RUB

Smoked Fish Dry Rub image

Number Of Ingredients 6

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2 cups white sugar
2 cups brown sugar
2 cups kosher salt
black pepper, fresh, coarsely ground
crumbled bay leaf
1/2 cup chopped garlic

Steps:

Mix equal parts (for this recipe two cups each) white sugar, brown sugar, and kosher salt. This exact salt is important! Do not try to substitute other salt types. Add fresh coarsely ground black pepper, crumbled bay leaf, and chopped garlic. Put a thin layer of the dry rub on the bottom of a pan. Put fish in pan and thoroughly cover each filet. For larger amounts, the fish can be stacked one on top of the other, with adequate rub between the layers, completely covered. Cover and refrigerate for 24 hours. This time is important. Remove, rinse thoroughly, pat dry, and smoke as usual.

Nutrition Facts : Nutritional Facts Serves