Good use for ling

[hammer4reel]

First batch smoked

[Gerry Zagorski]

Oh that looks great! Did you brine them or is that not needed?

[hammer4reel]

Originally Posted by Gerry Zagorski

Oh that looks great! Did you brine them or is that not needed?

Brined them using
1 gallon of water
1 cup brown sugar
3/4 cup kosher salt
Onion powder
Garlic powder

Brined for 8 hours , then dried for 4 hours .
Smoked at 185 2 hours, 225 three more hours . Internal temp 150

[NoLimit]

Try 3 parts sugar and 1 part salt...the fish flavor comes through a lot more.

[AndyS]

Everyone should own a smoker !

[wyldbillnj]

Smoked Ling is Amazing!

[bonon48]

Looks like a electric smoker what brand and type of wood used

[hammer4reel]

Originally Posted by bonon48

Looks like a electric smoker what brand and type of wood used

Pellet smoker .
Competition blend

[Broad Bill]

Delicious looking Dan, smoked anything done right is incredibly good. I imagine doing it with ling prolongs the shelf life too, yes?

[hammer4reel]

Originally Posted by Broad Bill

Delicious looking Dan, smoked anything done right is incredibly good. I imagine doing it with ling prolongs the shelf life too, yes?

I still treat it as fish .
We keep a few in the fridge to eat .

tracey also makes a fish dip, with the fish , cream cheese, mayo, scallions,garlic ,Lea and perrines,Lemon juice , S&P. On ritz crackers it’s INCREDIBLE .

Rest get chamber sealed and frozen till used .
.
ling tastes great , but for my tastes it’s always just too soft fleshed .
Smoking it takes it from being soft and really tightens it up to be a much more solid flaky fish .