Smoked Ling

Started by Dalby Spook, June 16, 2007, 11:01:25 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Print
Go Down Pages1
User actions

Dalby Spook

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.
A. Einstien

outlander

#1
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.

Gizmo

#2
June 16, 2007, 09:07:24 PM
Try Kummok's salmon brine on them.  It was fantastic on barracuda.
Click here for our time proven and tested recipes - http://www.susanminor.org/

manxman

#3
June 17, 2007, 12:12:47 PM
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. :)
Manxman
Print
Go Up Pages1
User actions