help smoking fish.

Discussion in 'Fish' started by rjlbbq, Apr 4, 2012.

  1. rjlbbq

    rjlbbq Fire Starter

    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
     
  2. I smoke fish, mostly saltwater, all the time without brine.  Fish are pretty forgiving as far as toppings, garnishes, etc.  Just smoke them on heat, I usually smoke around 200, until the meat flakes apart.  Put a fork in the fillet and twist it.  If its done the meat will flake into segments.  Of course the thicker the fish the longer you need to smoke.  I make a lot of fish dip and this works pretty good.
     
  3. rjlbbq

    rjlbbq Fire Starter

    Thanks ice daddy i will give it a shot.im assuming it smokes fairly quick.
     
  4. yeah it will.  Most fish I smoke taper to the tail, unless I'm doing a really large fish fillet.  Salmon can be fairly uniform if steak-ed out.  But like I said most are not and taper towards the tail.  As you smoke check the thinner tail portion for doneness.  It will be the first to be done.  I kinda use that as an indicator as to how fast the rest will cook.  Hope this helps.  It really is not as hard as it sounds.   Good Luck
     
  5. rjlbbq

    rjlbbq Fire Starter

    That does help ill let you know how it comes out.thanks again
     
  6. When 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.
     
  7. rjlbbq

    rjlbbq Fire Starter

    hey Ahakodha, Excellent i will give this a try. Ive never smoked fish myself but have wanted to try it.thanks for the tip
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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...JJ

    http://www.smokingmeatforums.com/t/112833/food-safety-and-cold-smoked-salmon-chef-jimmyj
     
    Last edited: Apr 5, 2012
  9. 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.
     
  10. rjlbbq

    rjlbbq Fire Starter

    That sounds excellent. I will give this a shot next weekend. This weekend is all about the pork. Thanks again
     
  11. 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.
     

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