How do you do it?

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/10041566/all/smoked-fish

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/7941036/smoking-fish

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/16090289/smoked-carp

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/4923212/Recipe_for_smoked_salmon

Going to smoke some salmon tonight. I am doing nothing fancy, just a little light rub, apple wood and about 30 minutes on the smoker (til it flakes easily with a fork). Planning on that and a salad, maybe some rice.

Smoked some salmon last night, I used a very light dusting of Butcher's BBQ rubs (Honey, Sweet Chipotle, and All purpose rub). I used apple wood and smoked it for about 40 minutes total. We ate the bigger piece before I remembered to take a picture.

Looks great

Looks good!

Not sure if wabs is asking about cooked in a smoker or smoked fish.

Two different things, IMO.

I don't. Fish are hard to light and they don't draw well.

carp I took bowfishing.

Steaked


Fillets

You don't say . . .

I'll try to pick up some Whitefish.

That smoked carp looks darn tasty. I usually just let em go.

They are bony BUT leave it to the Japanese they make bone tweezers. I keep a couple in the drawer and and when I have my smoked carp with my eggs in the morning I split it and pick the bones, well worth the effort.

https://www.amazon.com/BeeHomePower-Tweezers-Stainless-Non-Slip-Precision/dp/B079Y7GPFD/ref=sr_1_13?crid=297JUFMTM8GP1&keywords=fishbone+tweezers+japan&qid=1653773905&sprefix=fish+bone+tweezers%2Caps%2C263&sr=8-13

Brined for four hours, smoked for another 3-4

free image uploader

Very nice

A lot of folks skip the brining and slow low temp smoking so they end up with grilled fish

Perfect! No white fat exiting....

Fixt !

& yes, it is perfect !

Here ya go Richard, fresh springer, brine is coarse kosher salt, white sugar and brown sugar, in the beer fridge for 3 days.

Rinsed, dried. Gettin ready to hit the smoker, more pics to follow..

On the treager. This batch is gonna get canned so it’ll only smoke for a couple hours.

courage the cowardly dog wallpaper

Btw those treagers suck 😘😂

Off to mow the lawn gristle, will report back

First batch done👍, like most meat/fish I go by feel, when cannin smoked fish you don’t want it completely smoked or it’ll be like cardboard in the jar. 👊🏻

key test

Mowed a little lawn too. No spent primers, 😂😂

Richard you payin attention?

He is down at the Kwik Mart buying papers!!🤣🤣🤣🤣

Thanks all, I've been to Boston, ballgame, Old Ironsides, Tea Party Meusem, most all the famious sites.

Played a whole bunch with the pup, still no punched primers. 👊🏻😂😅😘



I’ll set the camp chef up and finish the tutorial, though I don’t think Richard cares. Haha

Have you ever tried canning them after smoking?

The magic is happening. 10lbs for 100 minutes. 👊🏻

✅