ZILLA
is One Chatty Farker
- Joined
- Dec 1, 2005
- Location
- Universal City, Texas
Any of you folks have any experience smoking fish? I'd like to give it a try.
ZILLA said:Any of you folks have any experience smoking fish? I'd like to give it a try.
Kevin said:I do a simple salt/water/sugar brine and cool smoke with sugar maple. I'm sure there are better ways, but this works good for walleye.
qman said:You making me hungry too, Brooklyn. Your brine method is almost exactly like mine, I like to use skin on sides, though. Still use the foil, etc. Good stuff.
QUOTE]
I don't eat fish-- only cooked it for the family, which loves it. I haven't done any on the BYC yet-- people keep telling me that it imparts a 'flavorprint' on the smoker that is hard to get out. I never noticed it on my Chargriller-- but that thing was completely enrobed w/ animal fat that nothing would cut through. Any thoughts??
I usually put a dill/celery seed and sugar rub on, let it set w/ a fan and develop a pellicle and smoke it until the white proteins bubble up.
backyardchef said:qman said:You making me hungry too, Brooklyn. Your brine method is almost exactly like mine, I like to use skin on sides, though. Still use the foil, etc. Good stuff.
QUOTE]
I don't eat fish-- only cooked it for the family, which loves it. I haven't done any on the BYC yet-- people keep telling me that it imparts a 'flavorprint' on the smoker that is hard to get out. I never noticed it on my Chargriller-- but that thing was completely enrobed w/ animal fat that nothing would cut through. Any thoughts??
I usually put a dill/celery seed and sugar rub on, let it set w/ a fan and develop a pellicle and smoke it until the white proteins bubble up.
BackyardChef, I never found a flavorprint in any of the many smokers I have used over the years. Lizards, bugs, etc, but never a flavorprint.
Seriously, I guess that I you used a cooker extensively for fish, it might get seasoned with an overprint of fish flavor, but I think if you cook mosty other meats, it will not happen.
I like to let my dry cure salmon dry out and form a pellicle too, when I have time. You are right also about the white protiens oozing out, that is a sure sign it is done.
Hoorenga said:Tommy and BrooklynQ have it right. Way Slow and Way Low is what you want. 160 to 190. You don't want to actually cook the meat, just cure it. Cooking changes the flavor. And I agree with the 4 to 6 hour brine. Should taste something like ocean water with your own special flavor added. I have heard of people doing it in a BBQ smoker with a fire but I do mine in an old, cheap Brinkman that used to be a vertical BBQ charcoal smoker. I converted it to a cold smoker by placing an old hotplate in the bottom, setting a bowl of alder chips on it and turning it on high. I have blown out a couple of hot plate burners so I may have to find a sturdier heating element. I buy them cheap at Good Will so I'm not out much. Works great until the element goes out.