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Thread: First attempt at smoking fish

  1. #11
    Getting the hang of it

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    Smoked some Rainbow on Tuesday for about 6 hours at 200 degrees. came out really good but now my question is how do you store it and how long will it last?

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  3. #12
    Travelling Tackle Shop

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    Quote Originally Posted by Abitibi Ray View Post
    Man that looks sooooo good , Im a huge fan of smoked lakers or anny trout for that mater ,but befor they shut down the sturgeon catch up here I tried it smoked and it is fantastic.. I realy need to learn this art.. A friend of ours had a huge smoker made from a piece of culvert, with racks in it and worked great ..

    A Ray
    I too had tried smoked sturgeon and it's awsome. It has a different texture, almost like chicken, but I won't e getting anymore - too bad!

    Quote Originally Posted by LadyinRed View Post
    Years ago I knew a guy who used corn cobs to smoke fish. It was great, but he had his own secret recipe for brine too.
    Did he use the corn to make whiskey? I've never heard of using corn cobs - how did it taste?

    Quote Originally Posted by Wired View Post
    Smoked some Rainbow on Tuesday for about 6 hours at 200 degrees. came out really good but now my question is how do you store it and how long will it last?
    When smoking you need a temperature of 165 F to kill any bacteria or micro organisms (including trichinosis). I try not to go too far above that. If you're smoking filliets, I usually cold smoke for an hour and hot smoke for 2 hours and that's enough. you don't want to over smoke it or dry it out.

    Storage - I use a rub with a cure in it which helps to kill bacteria. Then I vacuum pack it and stick in the fridge. It will keep for several months easy. Freezing can change the texture of the meat. Fatty fish are the best and fish such as pickerel and pike can turn into "fish jerky" if you're not careful.

    Be careful of you're damper setting, too far open and all of the moisture escapes, too far closed and you get a heavy smudge.

    Roe+
    A bad day hunting or fishing is better than a good day at work.

  4. #13
    Just starting out

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    Smoked salmon is soo good

  5. #14
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    As far as a good wood to use for smoking, I go out to my apple tree and take a smaller green limb that needs trimmed out. cut into puck sized pieces. saves buying it. Good info and recipes. old 243

  6. #15
    Borderline Spammer

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    Has anyone found anything to replace the pucks used in the Bradley smokers? They work well but I find them expensive! I have a big homemade smoker that I use a mix of dry maple and green apple wood for the first few hours of smoking fish and then the last couple of hours I use corncobs to finish them off.
    Hope for the best, prepare for the worst!

  7. #16
    Needs a new keyboard

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    I now just use maple chips or really any hardwood aslong as it is dry . Then get a can of apple juice or ,cherry juice or even strawberry etc . Soak your chips in that .

    TD

  8. #17
    Just starting out

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    Try putting the fillets in a ziplock in the fridge with enough maple syrup to coat them. 2 - 3 hours is usually enough then hot smoke or grill.

  9. #18
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    How long will smoked fish keep if it is frozen?
    "This is about unenforceable registration of weapons that violates the rights of people to own firearms."—Premier Ralph Klein (Alberta)Calgary Herald, 1998 October 9 (November 1, 1942 – March 29, 2013)

  10. #19
    Mod Squad

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    From what I've read it makes absolutely no difference what wood you use in the smoking process. We've used maple, apple, cherry and ash and we couldn't tell the difference. All the flavor comes mostly from the brine and brown sugars.

  11. #20
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    Thanks Sawbill
    "This is about unenforceable registration of weapons that violates the rights of people to own firearms."—Premier Ralph Klein (Alberta)Calgary Herald, 1998 October 9 (November 1, 1942 – March 29, 2013)

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