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Joined: Sep 2011
Posts: 61,175 Likes: 25
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 61,175 Likes: 25 |
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Dec 2007
Posts: 25,120 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,120 Likes: 1 |
Brine and smoke.
Salt and sugar for brine.
Alder and or fruit wood for smoke.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Dec 2008
Posts: 21,214
Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
Posts: 21,214 |
Brine and smoke.
Salt and sugar for brine.
Alder and or fruit wood for smoke. Yep usually brine mine in a garbage sack in the beer fridge for 2 days, rinse, Pat dry, smoke
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Apr 2017
Posts: 19,770 Likes: 16
Campfire Ranger
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Campfire Ranger
Joined: Apr 2017
Posts: 19,770 Likes: 16 |
I used to like to brine then smoke as well.
Now I just want the fresh fish flavor and a little hint of smoke so now I use cedar planks with indirect heat and toss a couple small chunks of wood on coals or flavorizer bars.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Joined: Oct 2008
Posts: 7,263
Campfire Tracker
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Campfire Tracker
Joined: Oct 2008
Posts: 7,263 |
If Salmon I like Gravlox and then just very lightly smoke it. Or a Maple & Salt brine for a few hours and smoked until just dry. Other fish like Sturgeon, Mackerel, Catfish get brined and smoked longer till partially dry through out. After a couple of hours start sampling a small piece to see if it is to your liking. Warning if you have a beer and maybe bagels or crackers for each sampling you may not have much left by the time you reach perfection.
FatCity yes I liked grilled best but smoked for storage or snacking.
"When you disarm the people, you commence to offend them and show that you distrust them either through cowardice or lack of confidence, and both of these opinions generate hatred." Niccolo Machiavelli
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Joined: Sep 2006
Posts: 2,226
Campfire Regular
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Campfire Regular
Joined: Sep 2006
Posts: 2,226 |
Canning salt, dark brown sugar, granulated garlic, maybe a shot or two of soy sauce and/or Wors.
Murphy was a grunt.
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Joined: Feb 2010
Posts: 17,853 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Feb 2010
Posts: 17,853 Likes: 2 |
I don't brine or marinate salmon and use alderwood to smoke.
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Joined: Nov 2012
Posts: 4,349
Campfire Tracker
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Campfire Tracker
Joined: Nov 2012
Posts: 4,349 |
3c Brown sugar 3/4c kosher salt
Cover fish and brine overnight. Remove from brine and rinse with cold water. Let air dry under a fan to form pellicle. Before pellicle is formed you can grind some course black pepper if you want, or red pepper flakes if you want some heat. I let the surface get slightly drier than tacky and then it goes into a big chief smoker. 2 pans of chips and then leave it in until its the consistency you like.
Easy peasy.
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Joined: Dec 2003
Posts: 86,318 Likes: 30
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,318 Likes: 30 |
What fish are you going to smoke?
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: May 2016
Posts: 60,705 Likes: 42
Campfire Kahuna
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Campfire Kahuna
Joined: May 2016
Posts: 60,705 Likes: 42 |
What fish are you going to smoke? Uhhhhhh....how bout them Dodgers?
I am MAGA.
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Joined: Sep 2011
Posts: 61,175 Likes: 25
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 61,175 Likes: 25 |
Store bought pollock, Canadian walleyes are too good just fried!!
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Dec 2007
Posts: 25,120 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,120 Likes: 1 |
Not something I’d try with pollock, but am excited to hear about your results!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Nov 2015
Posts: 19,255 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 19,255 Likes: 2 |
I've never eaten any smoked fish. I don't really like it any way but fried.
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Joined: Sep 2011
Posts: 61,175 Likes: 25
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 61,175 Likes: 25 |
Whitefish is good smoked, I don't know where I'd find any.
I bought some many years ago from Hale's fisheries on Eagle lake, Ontario. 7$ a pound, I fried those, nothing special about the whitefish that way.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Feb 2013
Posts: 6,458
Campfire Tracker
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Campfire Tracker
Joined: Feb 2013
Posts: 6,458 |
You don't need much smoke. Light wood like alder is best. I like to marinate salmon overnight in sugar/salt/lemon/dill zest then smoke. Not too much marinade or smoke. Salmon flavor should still show through the process.
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Joined: Feb 2001
Posts: 50,651 Likes: 2
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,651 Likes: 2 |
I've never eaten any smoked fish. I don't really like it any way but fried. If you have never eaten it, how do you know?
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Feb 2001
Posts: 50,651 Likes: 2
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,651 Likes: 2 |
Store bought pollock, Canadian walleyes are too good just fried!! Pollock is very wet fish and you will want the skin on it. That is not the way it is usually sold. Hypertonic brine of kosher salt and brown sugar, 2:3 cups of each per gallon. With soft fish like pollock and black cod it is critical the brine be as cold as possible. Brine for 90 minutes rinse under cold running water for less than a second, just enough to get the obvious stuff off the surface. Place on smoker racks and use fans to dry the surface and form a pellicle. This is the single most important step and it is critical. Pollock must lose some water before it will produce a decent product. The pellicle must be glassy and stiff. Put it in the smoker with very low heat and quite a bit of smoke. If it is more than about 100F the pellicle will probably crack and you just wasted your time... after an hour or so you can bring the temp a little over 100F for about an hour. The fish should not feel soft. If it does take it off the heat and put the fans back on it. When it firms up you can put it back in the smoker. Go to 130 for an hour or so. Do not exceed 140. When you take it out of the smoker you need to lay it on absorbent material like brown paper bags to cool. Then wrap loosely in paper towels and put in baggies in the frig. I have smoked a lot of it and it takes some effort. It should be firm, flakey, and very good. It will be delicate and hard to handle. Brining for more than 90 minutes does nothing good for the texture of fish. Studies at the Fish Tech Research center in Kodiak have shown it is the way to go.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Nov 2012
Posts: 4,349
Campfire Tracker
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Campfire Tracker
Joined: Nov 2012
Posts: 4,349 |
[quote=wabigoon]
Place on smoker racks and use fans to dry the surface and form a pellicle. This is the single most important step and it is critical. Pollock must lose some water before it will produce a decent product. The pellicle must be glassy and stiff.
Its pretty important
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Joined: Nov 2015
Posts: 19,255 Likes: 2
Campfire Ranger
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Campfire Ranger
Joined: Nov 2015
Posts: 19,255 Likes: 2 |
I've never eaten any smoked fish. I don't really like it any way but fried. If you have never eaten it, how do you know? I've had it baked, broiled, grilled, but prefer it fried. Mostly what we have here that's worth eating is either crappie or catfish. I don't know any other way of cooking them, other than by frying.
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Joined: Feb 2001
Posts: 50,651 Likes: 2
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,651 Likes: 2 |
I've never eaten any smoked fish. I don't really like it any way but fried. If you have never eaten it, how do you know? I've had it baked, broiled, grilled, but prefer it fried. Mostly what we have here that's worth eating is either crappie or catfish. I don't know any other way of cooking them, other than by frying. Let's try this again, slow... You don't know any other way of cooking them, yet list several ways you have had them other than fried... and do not like them smoked even though you have never had it that way... ??? Just jerking chain...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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