I'm smoking Talapia fillets and Tuna steaks. What temp and time do y'all recommend?
07-23-2013 02:40 PM
Did you cure them at all?
07-23-2013 02:47 PM
Yes over night. They have been in smoker for two hours at 120-130 so far. I just don't know how to tell if there done.
07-23-2013 02:51 PM
I would make sure the IT gets to 165*F. I don't think the fish was cured long enough for it to be considered cooked.
07-23-2013 02:53 PM
I need to increase temp then?
07-23-2013 03:08 PM
I've done light cures just overnight all the time -- it's going to depend on your prep though. Should I ask how they felt when you took them out of the brine? You're at a weird temperature. You're too hot for cold smoking and too cold for warm smoking. I typically smoke at about 150-200* until the IT is 140* or so -- usually 2-4 hours.... or I cold smoke for a 3-4 hours. I've never done tuna.
07-23-2013 03:14 PM
My brine consisted of brown sugar, cooking wine, lime juice, pepper corns, 1/2 onion, non iodized salt, minced garlic, bay leaves and water.
07-23-2013 04:14 PM
140 max IT, 165 is way too much.
07-23-2013 05:20 PM
Agree with gore if you're smoking to cook and eat and not smoking to preserve. Don't worry about IT on fish- it's done when it flakes with a fork.
07-23-2013 06:21 PM
Don't agree with not to worry about IT when hotsmoking fish. Fish is fish and it is done at 140 to 145 no matter how it is cooked. If grilling or in oven the exceptions would be fish like tuna or salmon which if cooked to 145 is overdone IMO. 125 is more in the range for these. This is based upon my experiences with smoking fish for a long time.