Top Fish to Smoke: 13 Varieties for Flavorful Results

The best fish to smoke at your next cook-off. Beautiful hot and cold smoking recipes, from freshwater walleye to buttery red snapper, raise your fish smoking game today.

Fish might not be the first thing you reach for when firing up the smoker, but with so many excellent options it’s a great time to start experimenting with smoked fish.

From oily mackerel and delicate trout to cold-smoked salmon and buttery red snapper, these picks and recipes will help you smoke fish with confidence at home.

Cod

Cod is a classic white fish that responds very well to quick hot smoking. A simple dry-salt brine and a short smoke at moderate temperature create flaky, mildly smoky fillets perfect for appetizers or camp meals. The smoke and salt enhance cod’s natural flavor without overpowering it, making it a great option for people new to smoked seafood.

Try This Recipe: Salt-brine fillets for an hour, then hot smoke at 225°F (107°C) over applewood for 40–60 minutes for tender, flavorful cod.

Sea Bass

Sea bass has creamy, delicate flesh that flakes beautifully while staying moist. Its firm, meaty texture soaks up marinades, seasonings, and smoke, making it ideal for richer preparations like garlic-butter marinades and mild woods such as alder.

Try This Recipe: Marinate in garlic butter and smoke over alder for a balanced, rich smoke flavor.

Tuna

Tuna’s firm, steak-like texture and mild flavor make it a favorite even among non-fish eaters. It can be smoked or grilled much like beef, and is available as steaks or fillets. A short brine and a hotter smoke bring out a clean, meaty profile that pairs well with oak or hickory.

Try This Recipe: Wet-brine for an hour, then smoke over oak at around 250°F (120°C) for about an hour for robust smoked tuna steaks.

Mahi-Mahi

Mahi-mahi, a warm-water saltwater fish, has a slightly sweet, firm flesh similar to swordfish. Smoking with the skin on helps hold the flesh together and yields a flaky, satisfying texture. Light citrus and herb seasonings complement its natural sweetness.

Try This Recipe: Coat with lemon-pepper and herbs, then smoke low and slow on cedar planks for a mild, sweet-smoky result.

Halibut

Halibut’s lean, firm, slightly sweet meat stands up well to smoke. Its dense texture soaks up smoky flavors and benefits from finishing touches like butter or a white-wine garlic marinade to amplify richness and silkiness.

Try This Recipe: Marinate in white wine and garlic, then slow-smoke over alder for a delicate, flavorful halibut.

Walleye

Walleye is a prized freshwater fish across North America. It yields firm, fine-flaked fillets with a sweet, buttery taste and few bones. Because of its texture, walleye takes smoke and seasonings well, making it a popular choice for backyard smokers.

Try This Recipe: Soak fillets in milk, season, then cook low and slow over alder for about 40 minutes for tender smoked walleye.

Red Snapper

Red snapper offers mild, slightly sweet, nutty-flavored white meat that accepts smoke and spices without becoming fishy. Its lean flesh and skin help hold the fish together during smoking, whether you prepare fillets or a whole fish.

Try This Recipe: Season with garlic and thyme, then hot-smoke on cedar planks for a gently sweet and smoky snapper.

Trout

Trout is a fresh-tasting freshwater fish that shines when cold- or hot-smoked. Its flesh absorbs smoke readily while retaining a clean flavor and attractive orange hue similar to salmon. Brining and gentle smoke produce a delicate, nuanced result.

Try This Recipe: Use a salt-and-herb brine and cold smoke over alder for a classic smoked trout.

Catfish

Catfish has a mild, slightly sweet flavor and denser flesh that holds up well to smoke and bold seasonings. Its texture keeps it moist during longer cooking, making it a great candidate for Southern-style rubs and butter finishes.

Try This Recipe: Brine and slow-smoke fillets, then finish with butter and a Cajun spice mix for deeply flavored smoked catfish.

Mackerel

Mackerel is oily, flavorful, and naturally moist—ideal for smoking. A simple dry salt cure highlights its oils, which lock in moisture and carry smoke deeply into the flesh. Season lightly or let the fish’s natural taste shine.

Try This Recipe: Dry-brine with salt, then smoke low and slow over oak for rich, oily smoked mackerel.

Tilapia

Tilapia is mild, tender, and versatile, pairing well with a wide range of rubs and smoking styles. Its light flavor makes it a handy option for appetizers, salads, or dips where a subtle smoky note is desired.

Try This Recipe: Rub with garlic and basil, then smoke whole over alder for about two hours for gently smoked tilapia.

Salmon

Cold-smoked salmon is a classic for good reason. Curing in a saltwater brine and a sugar-based cure preserves texture and adds depth, while a long, low-temperature smoke imparts delicate flavor. The process—scaling, deboning, brining, curing, and cold smoking—rewards patience with silky, flavorful slices.

Try This Recipe: Brine overnight, cure with a sugar-based mix, then cold smoke at around 80°F for several hours to create traditional cold-smoked salmon.

Herring

Herring’s higher fat content and firm texture make it excellent for smoking. It soaks up smoke flavors while staying moist and holding its shape, making it ideal for longer smokes and bold seasoning profiles.

Try This Recipe: Fillet and dry-brine with a sugar-and-garlic mix, then smoke over oak for rich, layered smoked herring.