Smoking tilapia

Discussion in 'Fish' started by drakkar, Jul 29, 2008.

  1. drakkar

    drakkar Fire Starter

    What's better to use to smoke tilapia? Hickory or mesquite?
     
  2. krusher

    krusher Smoking Fanatic OTBS Member

    dont know,, always heard use alder for fish, but whatever you like wouldbe the best
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    I've use a combination of cherry and hickory. Talapia isn't very thick so it will dry out if you don't pay attention to it. I'll smoke the fillets for about an hour then I'll check it, I've yet taken talapia beyond 90 minutes when I'm running a hot smoker (275-300*).
     
  4. jlhog

    jlhog Smoke Blower

    Last weekend I used a mix of apple and mesquite. It was very good!!
     
  5. drakkar

    drakkar Fire Starter

    Thanks for the help the other day everyone[​IMG]

    I don't have any cherry or apple wood, so I didn't use any. honestly I've never used a 'sweet' wood before. So i'm going to look into it for future use!
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Fish and poultry especially... do well with the "sweeter" lighter smoking woods. And as far as pork, man, I'm starting to think apple is the only way to go...especially on ribs. Altho the last batch were apple/pecan...very niiiice!

    Got maple? Any fruit woods? Good choices.
     
  7. cthomp

    cthomp Fire Starter

    Would you brine talapia to retain some moisture?
     
  8. richtee

    richtee Smoking Guru OTBS Member

    Never cooked it. But brining anything helps in that regard.
     
  9. cthomp

    cthomp Fire Starter

    Maybe i'll try that this weekend.

    Would I smoke the talapia in or on foil?
     
  10. I use pecan it dose great
     
  11. brooklynboy

    brooklynboy Fire Starter

    My wife likes smoked trout, so will have to add this to the list too. Apple, Cherry or Maple...Decisions, Decisions, Decisions
     
  12. drakkar

    drakkar Fire Starter

    I didn't use foil personally. And I brined it as well. It was the first time I brined anything. [​IMG]
     
  13. white cloud

    white cloud Master of the Pit OTBS Member

    I would use 1 quart of water, 1/4 Cup Kosher salt, 1/4 cup Brown sugar, 2 tsps. Garlic Powder, and about 24 turns of Coarse Black Pepper oh and just pour in alittle molassis for good measure. Rinse well after a couple hour brine, place on a rack to dry some for maybe an hour and have at it.
     

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