I am new to the forum and keep posting in the wrong spot. Anyway has anyone ever smoked a thick white fish like cod. If so how is it done. Thanks
If you are going to Smoke at these low temps...A brine or cure is a good idea to avoid issues with Bacteria. Without it the risk goes up...Here's a good read about Listeria but there are others...JJWhen smoking filets I like method where you gradually increase the temperature. Its kinda low and slow but for fish.
2.5 hours at 125F
2.5 hours at 135F
1 hour at 175F
Make sure your smoke is very light and thin. You want just a hint of a smoke.
If you smoke thick fish whole I would advise to use thermometer and get it to a safe internal temperature.
This is a good basic method, I've used something similar for years with great results. And yes, major emphasis on using a brine if smoking at low temps.Always brine it before smoking it at low temps . It goes without saying. I never use cure for fish but good brine is a must. I keep whole fish for 24 hours and filets for about 12.
Simple way is to use something like Hi mountain fish brine. They are a bit salty to my taste but 1-2 hours in a running cold water after brining will help.
Or find a good recipe to experiment with.
Here is simple brine i use for tile fish or for blue fish courtesy of Dave's cupboard.
1 quart water
1/4 cup soy sauce
1/4 cup kosher or pickling salt
1/4 cup sugar
3 or 4 bay leaves, crushed
2 tablespoons mustard seed
1 tablespoon whole peppercorns
Make enough to cover your fish.