Smoking fish
I had a revelation today about the smoked fish my grandfather use to make. Over the years I've just forgot about it's deliciousness - now I plan on making it myself.
Do any of you guys smoke your own fish? I've read up on soaking in brine and letting it dry. But what smoker should I use?
Do any of you guys smoke your own fish? I've read up on soaking in brine and letting it dry. But what smoker should I use?
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Replies to This Discussion
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Permalink Reply by Capt. Frank Brownell on -
Any smoker will work, just remember to use indirect heat. Any hardwood will work, even orange trees, mangrove, pecan, hickory, oak... My friend makes some of the best smoked mullet. He just uses a little salt, & paprika. Sometimes the easiest recipes are the best!
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Permalink Reply by Capt. Frank Brownell on
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He also fillets the fish, leaving it intact at the belly. Rinse it good. Four hours is the magic time.
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Permalink Reply by Michael olson on
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smoking fish is great you must try it!!!
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Permalink Reply by Lee Robbins on -
Hey Travis, I live in Kodiak Alaska and have smoked fish for years. My method my not work where you are but I use the cold smoke method. I like to fillet my fish but leave the two halves connected at the tail. Turn the fish skin to skin and rub on a layer of coarse salt and place in a cooler for about an hour. I can rinse my fish off in the ocean but you may need to use a hose. My smoker is about 8'x12' with with an old Weber grill in it. I hang my fish over 2"x2" s after rinsing and let them glaze over, about half a day. Build a smoke fire, I like alder or cottenwood and put the cover back on the grill so you have a very slow smoke only fire. It may take two weeks of this to get your fish the way you like..... good luck.
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