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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-15-2012, 10:53 AM   #1
forrest2906
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Default Smoking Fish - Steelhead from yesterday

Okay, I bought some Steelhead at Costco and smoked most of yesterday.
I did 2 racks of St Louis style ribs in the morning and then after that I did a bit of Steelhead.

I am including pictures of the Steelhead. Hope you like them.

( I smoked about 4-5#'s of Steelhead yesterday )
I did not have the ingredients with the *.
Brine:
For 5-6# of Tuna
2 C. Water
3 C. Apple Juice
1 C. Brown Sugar
1/2 C. Honey
1/2 C Soy Sauce
3/4 C. Kosher Salt
*1/8+ C Molasses
*1/8+ C Sweet Thai Chili Sauce
*3 Bay Leaves
Adjust your measurements proportionately for the amount of fish you use.
Mix all the above into a large non corrosive stock pot and dissolve well.
Cut your skinless tuna loins into the size of tennis balls to almost fist-size.
Put the tuna into the brine and let soak completely covered for about 6 hours. You should weight the filets down to completely submerge them in the brine. Use a plate or something similar for that.
When the brining is complete, remove the tuna, rinse with cold water, fan cool for about 1-2 hours hours, then dredge the tuna chunks in light brown sugar.
Preheat the smoker to no more than 200 degrees. I like160-190 degree range. Lay your tuna chunks on the cooker racks with a little separation between pieces. Cook for about 90-120 minutes, turning over once in the process (leaves nice black grill marks). I don't know what the internal temp of the fish should be when done. (maybe 140 or so). The duration of the cooking time averages 90-120 minutes but really depends on the size of your individual fish chunks and pit temperature.
Remove and let rest at room temperature before packaging and eating.
Attached Images
File Type: jpg Price.jpg (107.0 KB, 219 views)
File Type: jpg Steelhead_costco.jpg (89.6 KB, 219 views)
File Type: jpg Brine.jpg (53.9 KB, 219 views)
File Type: jpg THIN__1.jpg (77.3 KB, 218 views)
File Type: jpg THICK_1.jpg (109.1 KB, 217 views)
File Type: jpg THICK_2.jpg (115.5 KB, 218 views)
File Type: jpg Thing_single_plate.jpg (116.7 KB, 215 views)
File Type: jpg close_up.jpg (97.9 KB, 215 views)
File Type: jpg The_Haul.jpg (105.4 KB, 216 views)
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Unread 01-15-2012, 11:02 AM   #2
Randbo
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It looks great! Nicely done!
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Unread 01-24-2012, 09:47 PM   #3
Kenn007BBQ
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Looks great!!! ill have to try that... Thanks
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Unread 01-24-2012, 10:11 PM   #4
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Safe to say if there was a like button here, I'd push it.
Thanks'll have to do.

Edit: Get a load of the freakin' price.. I gotta carry vaso to the shops when I check the price of salmon.
Fellow yobbos will unerstan
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Unread 01-24-2012, 10:19 PM   #5
cowgirl
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Great looking steelhead! Thanks for posting your recipe too, I hope to give it a try.
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Unread 01-24-2012, 10:23 PM   #6
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looks good. thanks for the brine. anyone know if 140 is the right internal temp?
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Unread 01-25-2012, 12:18 AM   #7
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Great lookin' fish. Steelhead is an almost perfect fish for smoking, they are larger than a trout and not as large as a salmon. They have an excellent fat ratio. And they are firm yet stay moist.

Quote:
Originally Posted by dealm9 View Post
looks good. thanks for the brine. anyone know if 140 is the right internal temp?
145* is the safe doneness for seafood, and when smoking it, your choice is really limited to how dry you want it. I usually take my trout, steelhead and salmon to 150* internal. It's still moist enough for slices to hold together, but not too moist to serve on a cracker or just for finger food.

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Unread 01-25-2012, 07:01 AM   #8
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Great looking steelhead!
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Unread 01-25-2012, 09:35 AM   #9
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Thanks forest and thirdeye. I love smoked Steelhead and I'll try that brine next time. Some folks around here can't stand Steelhead. We often catch them while trolling for Walleye on Lake Erie. They put up quite a fight.
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Unread 01-26-2012, 11:48 AM   #10
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Sure looks good! Thanks for sharing.
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Unread 01-26-2012, 12:54 PM   #11
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There's something fishy going on at Costco!
Their label for the steelhead states it is "farm raised".

The steelhead is a rainbow trout that migrates to sea as a juvenile and returns to fresh water as an adult to spawn. Check out this link...

http://www.nefsc.noaa.gov/faq/fishfaq2d.html

How in the heck are the folks in Chile, South America farming a fish that goes out to sea for 2 - 3 years and comes back to fresh water to spawn? That must be a pretty big farm! IMO, that steelhead is just farm raised rainbow trout at best, it may not even be rainbow trout at all. Shame on you Costco!

Oh yeah, great job smoking the fish, forrest2906!
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Unread 01-26-2012, 01:24 PM   #12
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These would be farm-raised rainbow trout that are at some point in their life cycle moved to a seawater enclosures.
Steelhead are saltwaterized rainbow trout. They have certain genes that cause them to travel to and from the ocean. They have those same steelhead genes whether they were spawned native in a river or artificially in a tank. The eggs were still fertilized in freshwater. Then they are raised in pens in a saltwater environment, usually in protected coves and bays.
They are still a steelhead, they just didn't get a chance to run back up a river to spawn.
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Unread 01-27-2012, 09:28 AM   #13
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Looks fantastic, gonna try that as soon as my brother in law brings me some - hopefully later today!
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Unread 01-27-2012, 10:51 AM   #14
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Beautiful fish photos.
I developed a taste for 'Planked fish' several years ago and Steelhead would
be great on a Cedar shingle... Got to try it.
I know it works well on Rainbows and Browns.

A planked Trout on the UDS should be great.
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Unread 01-27-2012, 11:33 AM   #15
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Looks and sounds Great Thanks
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