Hello all --
I think we all would agree that there isn't much better than smoked salmon or trout warm from the smoker. I've got a friend who wants me to provide 12 pieces of trout for a Christmas Eve after-Mass dinner. The idea was to deliver it as soon as it comes out of the smoker.
The problem is my wife and I are traveling away for Christmas and I have to smoke it 2 days beforehand.
In 3 years, I have never re-heated my smoked fish. I love it hot from the smoker, but afterwards we eat it room temperature for an appetizer.
So, what's the best way to re-heat? And, the bigger question, how does it turn out?
I really appreciate all thoughts on this.
Regards, Rich
I would think you could reheat it in the vacuum bag by submerging it in some very warm water... Slice open when it is time to serve.
I do that with ribs/chicken/pulled pork/turkey all the time. Keeps the meat nice and moist.
Thanks! I can try that with some pieces I have.
I usually use a steamer, but that may not be practical for large amounts.
Quote from: Habanero Smoker on December 07, 2011, 01:06:42 PM
I usually use a steamer, but that may not be practical for large amounts.
I wondered about a steamer... how did it turn out?
I've got some vac-sealed trout and salmon all defrosted and ready to re-heat in hot water this evening.
I'll let you know how it works....
Rich
Quote from: Smokeville on December 07, 2011, 01:09:53 PM
Quote from: Habanero Smoker on December 07, 2011, 01:06:42 PM
I usually use a steamer, but that may not be practical for large amounts.
I wondered about a steamer... how did it turn out?
It works well. I use a Cuisinart steamer, and depending on how much salmon is in the steamer; it is ready in 2 - 3 minutes.
Quote from: Smokeville on December 07, 2011, 01:11:07 PM
I've got some vac-sealed trout and salmon all defrosted and ready to re-heat in hot water this evening.
I'll let you know how it works....
Rich
Well, I finally quoted myself....... ::)
Didn't work, because (I think) I left it in the hot water way too long.
I boiled the water, turned off the heat, then 5 minutes later added the vacpacks. Left them in for 45 minutes. The trout seemed as if any salt was amplified, and the thicker salmon was just off it's best.
I will try again with a much shorter timing -- maybe 5-6 minutes?????
HELP!!!!!
With thanks, Rich