First Fish Smoke

Discussion in 'Fish' started by jfleming9232, Feb 27, 2015.

  1. I finally decided to try and smoke some fish today.  I chose tilapia ('cause that's what we had on hand) and I must say, the results were fantastic.  So, without further preamble, here is the process and the pics!

    Started with six fillets (approximately 1 lb.).


    Then mixed up the brine:

    1/4 cup of salt

    1/2 cup white sugar

    2 cups water


    Brine and fillets go in the fridge for about an hour.


    Hickory chips in the smoke box


    Water in the water pan


    Pat the fillets dry with paper towels


    Placed on foil with a little oil


    Two fillets with honey, two with lemon pepper and two with salt, black pepper and Tony's


    Placed in the smoker for about 45 minutes.


    At just under 200 degrees


    And the results!!


    Paired with some roasted red pepper and basil quinoa and rice blend, it was some mighty fine eatin'!

    Thanks to all the members here who gave me the knowledge and confidence to try something new, smoked fish is now in my repertoire.
     
    crazymoon, one eyed jack and tropics like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member

    jfleming9232 Nice job on the smoke.First one is the hardest.

    [​IMG][​IMG]
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    J9232, Nice looking fish !
     
  4. Nice Job, looks great     

    Gary
     
  5. Looks great. Need to do some fish soon. Which flavor did you like the best.
     
  6. The simple lemon pepper was pretty good.  I found the Tony's a little too salty and the experiment with the honey was not for me; turns out I'm not a fan of sweet fish.
     
  7. Thanks, I guess I also have some new experimenting to do.
     
  8. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Nice job I tell ya'   [​IMG]  
     
    Last edited: Feb 28, 2015
  9. jwcnj4502

    jwcnj4502 Fire Starter

    Did you use "fresh" tilapia or previously frozen? Around here all we can get is the frozen stuff. Last time I tried results were not what I expected although it was not tilapia.
     
  10. Frozen here mainly  You can find fresh at two of the stores most of the time

    Gary
     
  11. looks great........got some salmon going in as soon as it forms a pellicle
     
  12. Can't wait to see yours

    gary
     
  13. How delicious! Cheers! - Leah
     
  14. good first smoke! first fish is definitely the hardest. I am picked up a few whole wild coho salmon that is on sale for 3.99/lb (Lent special). going to freeze some for later smokes.
     
  15. one eyed jack

    one eyed jack Master of the Pit

    It looks like a great smoking project JF.

    Points for a job well done.

    [​IMG]
     
  16. brewerdave

    brewerdave Fire Starter

    Hello,

    I know I'm late to the party but here goes:

    I have some frozen salmon that I want to smoke, but the temperature here in South Carolina is averaging low 90's. Cold smoking is not even a consideration.

    Can I thaw my salmon, brine it for a few hours and then smoke it?

    Any advice appreciated

    Thank you,

    Brewer Dave
     
  17. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    BD,
    Yes. I have a freezer full of Salmon which I take a few pounds out to smoke. Thaw, slice, brine room dry and then smoke. Thaw the salmon in your fridge for 24-36 hours if you have the time. It's the best way to do it.
     
  18. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I normally use Alder and Apple wood
     
  19. brewerdave

    brewerdave Fire Starter

    I have a spare fridge I can slow thaw in. I found this brine recipe on the web and it looks like a good one for a starter:
    • 4 cups water
    • 1/4 cup kosher salt
    • 1/4 cup brown sugar
    • 2 bay leaves
    • 1 stalk sliced celery
    • 1/2 cup chopped fennel
    • 1/2 chopped onion
    • 2 smashed garlic cloves
    The directions say to put everything together in a glass dish and brine for at least 8 hours
     

Share This Page