Getting ready to smoke some Chilean Sea Bass

Discussion in 'Fish' started by ejbreeze, Aug 26, 2011.

  1. I couldn't find much about smoking Fresh Chilean Sea Bass so I have it marinating in some Italian seasoning and a dash of soy sauce.  It is for dinner so I guess I will smoke it for a couple of hours using pecan wood and see what happens unless anyone else has a better idea.

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  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Smoke then Grill to finish

    Todd
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    couple of hours may be to much....be careful and keep a sharp eye on those. Chilean Sea Bass mostly fished out, rarely see them anymore
     
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Good Point Chef!

    Some fish is better smoked and some not.

    Maybe just grill with a couple chunks of pecan burning on the grill?

    Todd
     
  5. Thanks for the advice.  Chilean Sea bass is pretty oily.  Don't you think I could get away with smoke for a while then finish on the grill like Todd suggests?  Maybe a one hour smoke?  We have a Super H mart  http://www.yelp.com/biz/super-h-mart-diamond-bar-2  which is a Korean market with the freshest seafood I have seen.  Whole and filet fish of most kinds.  They always have fresh Chilean Sea Bass at prices near half what the big box markets sell it for if they even have it.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Can't help you with a recipe, Willie, but I could always help eat some !!!  [​IMG]

    I don't have enough line on any of my reels to reach any Chilean Sea Bass, so I never smoked one.  [​IMG]

    Bear
     
  7. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    it looks about an inch thick so i would say one hour in the smoker should be quite tasty, dont want to dry it out
     
  8. Yes your right.  About 1".  Here it is after 30 minutes.

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    Last edited: Aug 26, 2011
  9. Fifty minutes and it off the smoker.  This was a nice smokey flavor on the outside while the inside remained so moist the juices hit the plate. A keeper and a new fav.

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  10. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    glad to help, i could eat seafood all week long,   nothing worse than over cooking and yours looks perfect   i might have to go get some tomorrow now!
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I agree with Rick. It looks perfect!
     
  12. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Absolutely Perfect!

    Todd
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks fantastic!!!

    The side is so colorful too!!!!

    Thanks,

    Bear
     
  14. Thanks guys.  The funny thing is I woke up this morning hungry. That fish doesn't stay with me very long.
     

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