I was going to smoke some Tilapia should I use a brine or not. I was going spice it up and use what would be a cajun rub on it? If I should use one should I just use the standed brine recipe?
I've never used a brine on it. But, then, I've never done it in the smoker either.
Usually either blackened in a fry pan with Cajun or on a cedar plank on the grill with seafood seasonng.
Arnie - Please note that I am showing atypical sensitivity to the newbie OP as well as deferring to your (otherwise) sound advice by not telling him/her what to do with his/her tilapia.
Arnie, the only way I have done it is blackened in a pan. Just wanted to know if someone else had done this before I do and if a brine is really needed for fish before I hot smoke it.
I haven't brined any fish before. I did smoke talapia once for fish dip and it turned it turned out great.
Here's some basic recipes I found:
Smoked Fish Dip
3/4 lb. smoked whitefish, trout or herring
1 package (8 oz.) cream cheese, softened
2 tbsp. half and half cream
2 tbsp. lemon juice
1/2 teaspoon liquid smoke
1/2 teaspoon garlic
2 tbsp chives
1 tbsp hot sauce
1/2 tsp white pepper
Assorted crackers or chips
Remove skin and bones from fish and flake.
Combine all ingredients except crackers; mix thoroughly.Chill.
Serve with assorted crackers or chips.
Makes approximately 2 cups of dip.
Smoked Fish Dip (2)
In the bowl of a Kitchenaid Mixer put:
2 cups of smoked fish (picked over)
1/2 cup mayonaise
1/2 cup sour cream
1/3 cup cream cheese
1 tbsp real tabasco (to taste)
1/2 tbsp salt
1/2 tbsp white pepper
2 tbsp celery seed
2 tbsp chives
Mix thoroughly but not so much as to make a soupy mixture. Refrigerate for an hour or so until firm.
Im going to try this one next:
½ pound smoked fish, skin removed
(mackerel, trout, bluefish, kingfish, amberjack)
• 1 teaspoon bottled horseradish
• 2 tablespoons sour cream
• 4 ounces cream cheese
• 1 tablespoon minced roasted red pepper
• ¼ teaspoon hoisin sauce
(found in the Asian section)
• 1 teaspoon fresh lemon juice
• Salt
• Freshly milled black pepper
Quote from: Ka Honu on July 13, 2010, 09:32:21 AM
Arnie - Please note that I am showing atypical sensitivity to the newbie OP ...
This must have been quite difficult for you KH ;Dcinrds - This is what I got from Ka Honu as a response to my recent post on cedar planked tilapia:
"Sorry, Arnie, but we have a heavy cultural bias against tilapia in Hawaii (since they thrive in every foul water venue we have - places you wouldn't even think of swimming in). Alan Wong (one of those world famous chef guys) wanted to try serving them in his Honolulu restaurant. No one would order tilapia so he changed the name on the menu to "Lake Wilson Opakapaka" (sort of a local joke - Lake Wilson is a reservoir occasionally stocked with catfish). I'd rather eat boiled ribs."
Thanks Arnie I didn't know that about Tilapia here in Oklahoma they come from a store either on ice or frozen in a bag, and I believe they are farmed raised as most of the fish we receive here.
Farm-raised is the only way I can get them too. I'm not sure I'd want to see the farm :-\
They're OK in a pinch but I usually try to save my pennies for wild caught fish.
I had gotten salmon from Costco; farm raised. The label (in small print) said color added. I don't need that.
My understanding is that Talapia are farm raised, in another fish's farm and used to help clean the tanks of the "other" (more comercially viable) fish. It was a surprise to the farmers that this utilitarian fish could be sold as people food. Most people do no know what talapia eat, and if they did, would not eat it. By the by, does anyone know what a lobster's diet is?
My wife had me set out 3 tilapia fillets for dinner... Now I wish I didn't read this thread!
Those Costco tilapia loins are tasty no matter what they eat...
What does a lobster eat anyway???
I like Tilapia! I'm not grossed out very much when it comes to food if it taste good on the pallet then I eat it. I like my Tilapia Deep Fried!
I roll it up with some crab stuffing, toothpick to hold and top with olive oil / bread crumbs then to the oven. That's hard to beat...
Quote from: STLstyle on August 21, 2013, 01:08:58 PM
I roll it up with some crab stuffing, toothpick to hold and top with olive oil / bread crumbs then to the oven. That's hard to beat...
I"ve had that as well, its the BOMB!!!
My info may be out of date http://www.nefsc.noaa.gov/faq/fishfaq7.html
Lobsters usually move around and hunt for food at night. It was once thought that lobsters were scavengers and ate primarily dead things. However, researchers have discovered that lobsters catch mainly fresh food (except for bait) which includes fish, crabs, clams, mussels, sea urchins, and sometimes even other lobsters!
I was always told about the scavenging and eating dead things like most bottom feeders. The point being that something eating gargabe was tasty. Have to re-think that analogy now.
Talapia do taste alright.