Spanish Rub


Spanish Rub for Cured & Smoked Fish

This recipe makes enough rub/cure for approximately 10 lbs. of fish.
  • 1 Cup Pickling Salt
  • 1 Cup Light Brown Sugar, tightly packed
  • 1 teaspoon ground Black Pepper
  • 1 teaspoon ground Cayenne Pepper
  • ½ teaspoon ground Jamaican Pimento (Allspice)
  • 1 teaspoon Celery Seed
  • 1 Tablespoon coarse Corn Meal
  • 2 teaspoons dried Parsley
  • 2 cloves Garlic, peeled, mashed and minced

Clean and filet the fish. Wash well under cold water. Dry the fish with paper towels. Cover dry fish tightly and refrigerate.

Combine all ingredients in a chopper or blender/processor. Chop/Blend until fully combined and uniform in size. Rub dry mixture into each piece of fish. Fully and carefully coat. Place fish in ZIPLock bags in the refrigerator for 4 hours minimum. Overnight marinating in the dry rub is better, depending on the species, quantity and size of the fish.

To use the seasoned and prepared fish: Rinse fish quickly and well in cold water, rubbing slightly to remove excess salt. Pat dry quickly with paper towels. Allow fish to air dry on wire racks until fish glazes. (approx. 3 to 5 hours, indoors) Smoke according to your smoker's directions.