Author Topic: Hey Canari  (Read 2733 times)

Offline Chez Bubba

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Hey Canari
« on: January 12, 2005, 01:45:45 am »
First of all, welcome to the forum. Of course we're interested in your input, we all have our own special areas of expertise.[:)]

What do you know about smoking haddock? My wife's family tradionally has finnan haddie on Christmas Eve & I want to give it a go. I realize it's not a Norwegian dish, but you're a lot closer to there than Indiana.

Kirk

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Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
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Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?

Offline nsxbill

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Re: Hey Canari
« Reply #1 on: January 12, 2005, 02:50:56 am »
Canari

Glad you have joined us.  Do you have a Bradley or another type of smoker?  What kinds of things do you enjoy smoking most?  Always interested in hearing about more international dishes...the similarities and the differences in the ways of smoking meat.

Welcome to the forum from Northern California.

Bill


There is room on earth for all God's creatures....right on my plate next to the mashed potatoes.

Offline JJC

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Re: Hey Canari
« Reply #2 on: January 13, 2005, 05:40:11 am »
Hi Canari,

I know I've already welcomed you in another post, but I told you that lots of folks would want to hear how things are done in Norway!

John
Newton MA
John
Newton MA

Offline canari

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Re: Hey Canari
« Reply #3 on: January 18, 2005, 05:49:21 pm »
Hello and thanks for the warm welcom, i Have not seen this topic before now.[:I][:I] I have some recipe i would love to share with you. But i have to translate them first[:)]

I am using an old dobbel fridge as a smoke house and the fireplace is outside connected with a 5 m, 5 inch ventilating pipe, And today i am smoking 30 kg Cod. Normaly i smoke saltwater fish like Cod ,mackerel,herring, haddock, Salmon, trout and some bacon. But now i have a project with a big smoked cured ham ( leg of pork ) 11 kg. This is a long project !!  1 year at least. I am just in the 2 months brine  period . About 3 weeks from now , it`s ready for smoking.

Offline canari

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Re: Hey Canari
« Reply #4 on: January 19, 2005, 05:29:32 pm »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Chez Bubba</i>
<br />First of all, welcome to the forum. Of course we're interested in your input, we all have our own special areas of expertise.[:)]

What do you know about smoking haddock? My wife's family tradionally has finnan haddie on Christmas Eve & I want to give it a go. I realize it's not a Norwegian dish, but you're a lot closer to there than Indiana.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Haddock is a Norwegian dish, we use a lot of Haddock in the Norwegian kitchen. And i smoke Haddock almost weekly. First i fillet the fish and put some dry salt on it ( so the fish brien`s itself ) Normaly for 10 to 12 houres. Afterwards i put the fillet in fresh water for 1/2 to 1 hour. Then you have to dry the fish for 3 to 4 hour. Then it`s ready for smoking. I normaly not smoke it to hard for about 10 to 12 hour.. The Haddock is also very god on the fry pan. And it is also very god to make fishballs/fish kake. But there is one fish ho beat`s them all and that`s the sea scorpion, not smoked but on the grill, marinated on a spit.[:)][:)]

Offline MallardWacker

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Re: Hey Canari
« Reply #5 on: January 19, 2005, 08:35:57 pm »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by canari</i>
<br /> ......The Haddock is also very good on the fry pan.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

You are exactly correct.  Great stuff.

SmokeOn,

mski
Perryville, Arkansas
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Mike
Perryville, Arkansas

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