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.
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.
Try Kummok's salmon brine on them. It was fantastic on barracuda.
QuoteI 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. :)