Smoked Fish

Discussion in 'BOC Member Cookbook' started by Whistler, Aug 31, 2005.

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  1. Whistler

    Whistler Well-Known Member

    Original post made by Lonnie Weaver(Deepfried) on July 8, 2003

    This is my favorite smoke fish process

    The following process is for smoke cooking (sometimes, called hot smoking) as opposed to cold smoking. Smoke cooking is in effect a cooking process. Use this technique for fish that you expect to eat immediately or within up to three weeks of cooking (six weeks if the finished product is vacuum sealed).

    1/2 gallon of water at room temperature
    1 cups salt Kosher or Table Salt{non-iodized}
    1 cup brown sugar
    1/4 cup lemon juice
    1 tablespoon garlic juice (or 1 tablespoon garlic powder)
    1 tablespoon onion powder
    2 teaspoons white pepper
    4-5 dashes of Hot sauce {tabasco}

    In a glass, plastic or ceramic container (never wood or metal), mix all of the ingredients thoroughly until dissolved. Place the fish in the brine solution ensuring that all pieces are completely covered. Place plates on top of the fish to aid in keeping fish covered. Place the brine and fish in a refrigerator. If no room in refrigerator, you can place bags containing ice in to the brine mixture to cool the temperature and help keep fish covered with brine.

    Weight of Each Piece of Fish Not Total weight of fish is used for the
    Brining time.

    Under 1/4 lb. 30 minutes
    1/4 lb. To 1/2 lb. 45 minutes
    1/2 lb. To 1 lb. 1 hour
    1 lb. To 2 lb. 2 hours
    2 lbs. To 3 lbs. 3 hours
    3 lbs. To 4 lbs. 4 hours
    4 lbs. To 5 lbs. 5 hours

    At the end of the brining period the fish is removed from the brine for drying. Fish should be rinsed in fresh water after removing it from the brine.If you do not rinse the fish, it will be saltier, I prefer unrinsed.
    I put the fillets in our oven on the racks with the door open and a fan sitting on the door to aid in drying time. {a light spray of pam, or some sort of oil on the racks will keep the fish from sticking to the racks and keep the spouse form getting upset}

    The time for drying is usually one hour at which time a thin glaze called the pellicle is formed on the fish. The pellicle aids in the development of the color and flavor as the fish is smoking. It also helps keep in the juices and retain the firm texture of the fish as it is smoked.

    Fish smoking can be accomplished in many different types of smoking equipment. Any hard wood works fine for smoking fish. I have used apple, oak, hickory, mesquite, pecan, orange and lemmon.

    Any type of smoker will work as long as there is a source of smoke and a source of heat at a consistent temperature. I smoke my fish at approximately 190 degrees. At 190 degrees these are the approximate smoking times:

    Weight of Each Piece of Fish, Not total weight of fish is used in
    Approximate Smoking Time

    1/4 lb. To 1/2 lb. --1 hour to 1.5 hour
    1/2 lb. To 1 lb. --1.5 to 2 hours
    1 lb. To 2 lbs. --2 hours to 2.5 hours
    3 lbs. To 4 lbs. --2.5 hours to 3 hours

    Approximate smoking times, which will vary depemding on the type of fish your are smoking, and the equipment you are using. Also the temperature at which you are smoking. The cooking time needs to be increased depending on how many times you lift the lid or open the door to check on progress. I suggest sit back have a cold brew and let it smoke.

    Smoked fish is done when it flakes easily while pressing it lightly with a knife of fork. On larger pieces of fish you may want to test for doneness with an instant-read thermometer. Fish is done when the internal temperature reaches 140 degrees.

    Good eating and tight lines.
  2. Whistler

    Whistler Well-Known Member

    Originally posted by Chris Johnson(Cjohnson28)

    dark brown sugar
    rock salt
    fish (cut into pieces )
    garlic salt
    liquid smoke,
    old bay spice
    jalapeno juice & peppers
    Implements needed:

    Square tupperware-type container with lid 4 - 5 inches deep. Little Chef Smoker 110 volt. Wood chips (alder, cherry, apple, hickory) use one or mix.

    Brine: Layer the sliced fish, skin side down in container. Liberally sprinkle a handful and half of rock salt. Spread 2 hefty handfuls of dark brown sugar over the fish (add optional ingredients if desired). Repeat the process of layering fish and brine until the container is 3/4 full of fish. This will allow for the expansion of fluid from the fish. Keep in a cool, dry place as in a refrigerator. Check after one day to see if it is to your taste and ready for smoking.

    Smoking Process: After pulling fish out of the brine, rinse lightly with tap water in container. Place fish in smoker skin side down. Try to have continuity of size and thickness of fish. Have your desired wood chips already in place. Smoke for 25 to 30 minutes. Let cool down for 15 to 20 minutes (unplug smoker). Repeat, adding wood chips as needed. Sample 2nd smoking after its cool down phase. If not desired taste, smoke a third time. Thicker pieces will need more cycles of smoking and cooling down. (possibly up to 5 cycles). Remember to smoke the fish, don't cook it!! Experiment with small quantities to familiarize yourself with the smoking process.

  3. Whistler

    Whistler Well-Known Member

    Originally posted by Dave Spellman(Davebob)

    Smoked Catfish

    * Several whole cleaned catfish (pan size)
    * Lemon
    * Red Pepper
    * Garlic Powder
    * Onion Powder
    * Salt

    Place fish in a flat shallow pan. Squeeze lemon juice over fish. Add red pepper, garlic powder, onion powder and salt to taste. Place in smoker and cook until fish are flaky (approx. 3-4 hours)
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