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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-23-2021, 10:41 AM | #1 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Smoked Lake Trout and Freezing
Hi all, so it's been a whirlwind of the last week or so. Took a weekend trip to the casino with my wife for our anniversary. The boys needed to get away as well so we did a charter out of Holland. Not too bad of a day but, the youngest got a little green for a while. My question to you all is I am going to try (first time) smoking the lake trout we caught. Can the smoked fish be vacuum sealed and frozen with success? Also any tips on vacuum the rest of the salmon which is filleted and steaked. The big one is 34# Thanks!
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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07-23-2021, 11:33 AM | #2 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Yes! Smoked trout that is vacuum sealed is probably 90% as good as eating fresh smoked trout. The texture is a little tighter, but as long as you slow thaw it in the fridge, then let it warm at room temp for 20 minutes it's pretty dang good. If it's mixed into cream cheese or flaked into pasta it's hard to tell them apart. I prefer leaving the skin on the fillets, it keeps them moister and gives protection in the smoker. I will cure one day, rest overnight, smoke, rest overnight again, then set on oiled wax paper and set in the freezer until just frozen. Then vacuum seal. Letting them freeze prevents them from getting crushed from the vacuum. Once you see traces of albumen, you know you are close to done. Don't wait for it to flake. I have a stack of cooking planks that I vacuum seal sides on. The plank keeps the vacuum from crushing the fish, and once sealed it's a great way to transport or to freeze. Then you have a cutting board when you open it! I bet you could use cardboard wrapped in a piece of butcher paper or foil. For freezing fresh fish I do the same partial freeze technique and then vac seal.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-23-2021, 12:00 PM | #3 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I should have mentioned that if you have some small pieces of smoked trout you will eat in a month of two, I still do the firm-up light freeze on them, but I wrap in clear or cling wrap and hit it with a heat gun (a hair dryer will work too) to tighten the wrap. Then over-wrap with butcher paper.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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07-23-2021, 12:13 PM | #4 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great catch Joe!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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07-23-2021, 02:52 PM | #6 | |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Quote:
https://www.smokedmeatsunday.com/smoked-trout/
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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07-23-2021, 02:53 PM | #7 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Thanks it's been long overdue and well deserved. Made some great memories with the family
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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07-23-2021, 03:40 PM | #8 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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You had a nice time and have lots of good eats
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07-23-2021, 05:29 PM | #10 |
On the road to being a farker
Join Date: 01-12-21
Location: TAMPA
Name/Nickname : Chris
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I generally don't keep trout that isn't going to be eaten within the next 24-48 hours.
I don't think it freezes well. But then most of the trout I see are spotted sea trout rather than lake / stream trout.
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Chris / Tampa FL / Yoder YS480S |
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07-24-2021, 01:23 AM | #11 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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For Bass & Cats, Perch and Brim I never keep them vac packed like I would pork or beef. You can keep them longer by turning them into a fishsicle. Drop them in cold water. In the old days with my Dad and GrandDad they would use an old milk carton filled with cool water. Freeze them solid maybe 2 weeks max. Run cold water over them to thaw right before cooking. Vac Pac is the latest but not the greatest for fish.
Nice harvest!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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07-24-2021, 08:04 AM | #12 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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[QUOTE=Happy Hapgood;4498242]For Bass & Cats, Perch and Brim I never keep them vac packed like I would pork or beef. You can keep them longer by turning them into a fishsicle. Drop them in cold water. In the old days with my Dad and GrandDad they would use an old milk carton filled with cool water. Freeze them solid maybe 2 weeks max. Run cold water over them to thaw right before cooking. Vac Pac is the latest but not the greatest for fish.
Nice harvest![/QUOTE I have done that too with Walleye and perch since I was 5 and yes works excellent. Not sure how the salmon would hold up to that method but, already vac packed. Next time . I will be freezing the smoked trout as Wayne suggested though.
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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07-24-2021, 08:06 AM | #13 | |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Quote:
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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07-24-2021, 08:33 AM | #14 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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When we haul in bucket full of krappie an gills we just filet and fill up a quart ziplock add water and freeze. They last well into the winter were a blizzardy fish fry is the bees knees.
Ed
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07-24-2021, 09:45 AM | #15 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Nope. I spray oil on wax paper and the fillet is skin side down so it lifts off easily. Then I transfer to the board and vacuum seal.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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