Wood Roasted Native Striped Bass

Using the dull side of a knife, scale one side of the fish by scraping it tail to head, keeping a good grip on the tail. It’s best to do this outside. Scaling one side of the fish helps prevent sticking and aids in moisture retention during cooking. Make sure the cavity is clean and the gills are removed.

Using a large indirect smoker, bring the smoker up to between 200 and 225°F (100 and 110°C). Place the fish with head or back toward the fire, depending on your smoker’s size and setup. Wipe any excess ice or water from the top of the fish, as water can make the skin split if the temperature creeps over 225°F (110°C).

Cook the bass until it reaches an internal temperature of 130°F (55°C) at the thickest part, between 11⁄2 and 3 hours depending on the fish’s size.

While the fish is cooking (or just before serving), prepare the dressing for the fish: Whisk together in a small bowl or pitcher the lemon juice, oil, parsley, chives, salt, and pepper.

Using a large pizza peel (baking stone), slide the fish from the smoker and onto a large maple plank for serving. As the fish rests for at least 20 minutes, garnish it with fresh lemon slices and whole herbs.

When the fish is ready to serve, pull back the skin. The flesh should be slightly smoky and extremely succulent. Pour some of the dressing on the fish and serve the remaining dressing on the side.