Separate names with a comma.
Discussion in 'Fish' started by daveomak, Nov 18, 2015.
I'm sending your QView to some buddies just because I can!
The pic came out pretty good.... Makes me hungry all over again....
Here's a sneaky preview of Dave's kitchen, next time he goes kippering. That pot was very full until he started taste testing the brush.
Yep !!!! Bride said, "All our fish needs to be done like that.... Best smoked fish she has ever eaten".... I got lucky again... That glaze did taste pretty good.... I think I'll try it on ice cream... or bacon... or ham...
Other than that it is a fair post.
Thanks much Disco.....
Yep, this is one I will definitely try. It certainly deserves the fine china.
You guys are killing me with the fish. I have had fish on a cedar shingle, I have had fish hung and smoked. I have never had a smoked fish that I would go back for seconds for.
But with your marinades, cures, brines and glazes I have to admit you have me wanting to try some!
It is enticing Dave.
Hey Foam..... If you can stomach almost raw fish texture, this stuff is to die for... If takes a lot of work... paying attention to details... etc... with the new recipe I noted, I only wanted to try a small batch....
Cream cheese and wheat thins with a dab of fish, was a very good combo... Nice appetizer... For a more intense fish flavor, a cracker with a lighter, more delicate flavor would do nicely.... I'm thinking a bland, rice cracker will be my next test....
Bride did OK the Alaska Sockeye, in the freezer, for the next batch..
Not for me and I won't eat sushi either. Just the thought makes me wanna puke.
I don't normally eat raw fish because most of the varieties you'd eat that way are not my favorite types. But I always want to try something new especially when it comes from such a reliable source. Shrimp & oysters have a hard time making the cooking pot while awaiting their turn. But catfish, bass, Sac-a-lait, brim, garfish, etc..... they would worry me about bugs. Deep sea fish, not so much.
Its not a problem to try it, I have tried things I am sure would gag a maggot. Not that your Kippers sound that way. LOL
I eat raw oysters by the bushel.... Have sat on a beach, in upper Georgia Strait, with an oyster knife for over an hour eating until I could eat no more... If you like them, you will love this fish.....
My only problem with oysters is it seems we are getting more and more bad ones or blanks. I used to eat a dozen oysters and 6 or 7 of them worked but over the years I am getting less good ones as I get older. Must have to do with the polluted oyster beds or maybe the storms.
BTW did ya know that oysters like chickens can grow too large and are sold for less because of the large size?
Sorry for the hijack Dave.... I'll behave, well mostly anyway.
First and foremost - this looks absolutely amazing and a process I would like to copy.
Can you give me a rundown on the temps you used for the entire process?
The only heat source you used was from the AMNPS? Looks like your goal for ambient temp was 100-110. Is this correct / what you were aiming for?
You mentioned that you'll "turn the heat up later when the smoke is finished". How high did you get the heat and for how long to reach your IT?
I guess what I’m asking for is:
1. Cold smoke target temp for 'X' amount of time.
2. Cooking temp for 'X' amount of time.
3. How long did it take for your glaze to dry and for the pellicle to form to your satisfaction?
Thanks in advance!
I'm not a big fish fan, but now 2 of you have me convinced to do some salmon snacks soon!
Dave, that looks awesome, and I'm liking the rum glaze idea.
This is exactly what I was looking for.
Thanks so much!
I saw a bourbon glaze too.... I don't know if bourbon would be good on salmon... other stuff YES....
Stewie, morning... I did some editing on post #1 for clarification.... you might want to look at it......
Dave, I'm thinking a rum glaze with a bourbon chaser!