Author Topic: Smoking some fish  (Read 1583 times)

Offline viper125

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Smoking some fish
« on: September 16, 2012, 07:38:55 PM »
Well been out of commission for a while now. But got some steelhead and walleye Im going to smoke and thought may be some one here would enjoy it. Very Delicious,very simple and pretty fail proof. This will be the first time trying it on walleye though so well see.

 How about a great recipe for smoking Salmon or steel head? Or for any fish really.

My Steelhead cure

1/3 cup of Brown Sugar
1/4 cup of non-iodized salt
1 cup Kikkoman Soy Sauce
1 cup water
1 cup white wine
1/2 tsp of Garlic powder
1/2 tsp of onion powder
1/2 tsp of black pepper
1/2 tsp of Tabasco or chayanne pepper or both. LOL! Depending on personal preferences.

Depending on amount of fish you may have to make more then one batch of this. Mix all together with chilled wine and cold water. Place fish in a glass or plastic container and cover with brine. Soak 8 hours or over night in refrigerator. Take out and allow to dry on a rack. Placing a fan blowing on them helps. Allow to air dry for two hours, or until the pellicle is formed. It will be sticky to touch. Apply two hours of smoke; preferably apple or cherry, and continue to cook until fillets reach the texture you like. Best to stare at lower temps and work up. Prevents the little bubbles most of the time. If not just wipe them off. As some fish just have too much oil in them.

smoking temps and procedure I use.
Starting at 110 degrees F (43 degrees C), for the first hour;
increase temperature to 140 degrees F (60 degrees C) for 1 hour;
then finish at 155 degrees F (80 degrees C); until the trout reach an internal temperature of 140 degrees F (60 degrees C). or texture you prefer.
For best results allow fish to "age" in the refrigerator for at least 24 hours. This will allow for the smoke and other flavors to fully blend together.Fillets will keep refrigerated for two weeks, and at least six months frozen.
A few pics from smokes....
Inside setup.