Author Topic: Smoked Ling  (Read 2720 times)

Offline Dalby Spook

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Smoked Ling
« on: June 16, 2007, 11:01:25 AM »
I guess this is for the UK boys. Has anyone smoked Ling before? I caught a couple of crackers of 10 & 12lb. Made lovely thick, meaty fillets. Did some Pollock a while back. 30mins 80% brine then 6 hours cold oak smoke. Thinking of something similar.

Any thoughts?

Cheers.
I've only been wrong once, and that's when I thought I was wrong. But I was'nt.
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Offline outlander

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Re: Smoked Ling
« Reply #1 on: June 16, 2007, 06:04:08 PM »
my brother did up some fresh water lingcod. they turned out pretty well for a first try at them.not sure what brine he used though. knowing him he just eye-balled it,,lol.

Offline Gizmo

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Re: Smoked Ling
« Reply #2 on: June 16, 2007, 09:07:24 PM »
Try Kummok's salmon brine on them.  It was fantastic on barracuda.
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Offline manxman

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Re: Smoked Ling
« Reply #3 on: June 17, 2007, 12:12:47 PM »
Quote
I guess this is for the UK boys. Has anyone smoked Ling before?

Yes, I threw in a few fillets of ling last time I did some calig (pollack). Brined the fillets for 20 - 30 mins in 80% brine as I normally do with the calig, and cold smoked for around 8 hours. (i.e very similar to how you process calig)

Turned out ok but to be honest I prefered the calig, however I prefer calig to ling in any case but certainly worth trying. :)
Manxman