Smoked Fish

[codbuster]

Originally Posted by socks

I smoked bluefish by following your directions Leif, and it was outstanding. Thanks for posting on how to smoke fish.

The only way to eat bluefish IMO!!

[kurtisb]

Used Leif's recipe again today with some blue fish. Kicked it up a notch with Emeril's Essence this time. Awesome as usual.

[Leif]

Smoke those bones!

Leif

[dfish28]

hmmmmmmmm....

[reefsquater]

I have smoked chicken, beef, boar, all kinds of pork but still not jerky, fish or cheeses.

I am pretty sure I will get the smoke flavor and temp down but I have a couple simple questions.

I could not see ling staying together without the skin and even so curling and falling apart. Not saying that's a bad thing because it would probably make a killer fish spread.

The other bottom dwellers we get are firmer, I could see them holding up.

Do you have any methods to keep them firm, does the brine assist with this?
How are they cold and how long do they stay good afterward?
Thanks

[tropics]

Originally Posted by reefsquater

I have smoked chicken, beef, boar, all kinds of pork but still not jerky, fish or cheeses.

I am pretty sure I will get the smoke flavor and temp down but I have a couple simple questions.

I could not see ling staying together without the skin and even so curling and falling apart. Not saying that's a bad thing because it would probably make a killer fish spread.
The other bottom dwellers we get are firmer, I could see them holding up.

Do you have any methods to keep them firm, does the brine assist with this?
How are they cold and how long do they stay good afterward?
Thanks

Leave the skin on, brine it remove from brine, let it develop a shiny pellicle. basically dry it for an hr. or more. Smoke it till it reaches 145F IT
All thats' missing then is a cold one. Enjoy!!