Smoked Mackrel

stormdiver · November 08, 2003, 11:21:47 AM

Has anybody else experimented with fish. I have done smoked mackrel 2x biscuits and it was just right. Has anybody done Hot/cold smoking with Haddock, herring (Kippers) etc.
These are all UK Species, as i Believe in the states there is a diffirent fish called the mackrel as well.

Stormdiver

Chez Bubba · January 03, 2004, 02:52:29 AM

Scott,

My wife's family always has finnan haddie on Christmas Eve. I'd love to make it from scratch, any tips or ideas?

Kirk

http://www.chezbubba.com

stormdiver · January 03, 2004, 04:57:25 PM

Dear Kirk,
I only got my smoker a few months ago and have not had a chance to get hold of some Fresh Haddock so have not tried this popular treat out yet though i have a recipie for it.
here it is below

Fairly small Haddock of about 450g (1lb) in weight are ideal. The fish must be carefully gutted as small haddock are easy to tear, the heads are removed and the gut cavity is scrapped and cleaned.
The fish are the split all the way along the inside of the spine from the neck to the tail, though not going through the skin.

The fish are then soaked in an 80% brine for 7-15 minutes depending on size say 10 mins for 450g (1lb)fish, after brinning they are hung for 6-7 hours to get the good salt gloss finish

now here is were it differs as this fellow says they need 6-12 hours at 26°C (80°F) or a weight loss of 12-14% of original weight

I have found some times that say 1-2 hrs for fish recipies are enough as these other recipies are for sawdust, suppose you will find out
Regards
Scott

Stormdiver

Chez Bubba · February 05, 2004, 03:36:44 AM

Scott,

I'm really going to show off my ignorance here.

80% what & 20% what? Water%?

What wood?

Thanks in advance,

Kirk

http://www.chezbubba.com

stormdiver · February 06, 2004, 05:36:31 AM

Kirk,
I am currently offshore again for about six weeks[xx(], so don't have accsess to the book I got it out of. However I believe it was an 80% brine solution where 100% is when the water can't take any more salt.

Though have to admit without the book i can't be sure on the exact salt/water mix as there was a nice little table in it, which had the recipie for 1%- 100% brines. Lucky for you have just found a website see below. May need to convert imperial gallons to USA Galons as there is a slight differance Can be done on various websites or search for download for convert.exe(brilliant little program)

[8]80% brine = Pounds of Salt per Imp. gal. water = 2.677lb
Try link below is simlar to what my book used to state

http://www.3men.com/history.htm

Hope this is of Help to you
Regards
Scott

Stormdiver

Chez Bubba · February 07, 2004, 12:12:17 AM

Scott,

Thank you VERY much! That is really informative. Anyone out there who's interested in smoking fish should give it a look.

I was a little concerned going to a "3men.com" site at first, but trusted the messenger![:D]

Hope your 6 weeks feels more like 3,

Kirk

BTW, milestone post #100.[:)]

http://www.chezbubba.com

Kummok · February 07, 2004, 07:24:51 AM

Congrats Kirk! You now look like a 5 star general......How many does it take to go Intergalactic?!?!? BTW, I think Fuzzybear is catching up quick....probably make the quantum leap shortly [:D]

Kummok @ Homer, AK USA

Manx Kipper · April 15, 2004, 01:35:39 PM

Hi Stormdiver
When you smoked the Mackerel, what flavour did you use and did you brine them first, and if so, for how long?
As you can tell I'm new to this ,but I love smoked Mackerel.
Kind regards
Manx.
p.s. what was the book?

Fuzzybear · April 15, 2004, 03:52:09 PM

This may really show my ignorance out here in So. Cal., but.........isn't Mackeral either bait or cat food?[?]

Sorry, I'm not slamming anyone but that just sounds weird to me.

"A mans got to know his limitations"
Glendora, CA - USA!

Kummok · April 15, 2004, 05:58:57 PM

Fuzz:
Some good advice about fish....If it has fins and/or just lives in the water, it's probably edible to SOMEONE!!

Up here there's some pretty ugly, oily, nasty stuff that comes outta the ocean and almost ALL of it is food to SOMEBODY. I've eaten herring (bait), herring roe, crab eggs, hoolligen (like needlefish), and mussels, to name a few saltwater nasties....ALL pretty much seagull food in the eyes of most folks.

Pretty handy actually...imagine that if you run outta bait while you're 25 miles out in the Inlet, you can always use part of your lunch to catch the "prettier" stuff (like Ling Cod?!?!) [;)][:D][:D]

Kummok @ Homer, AK USA

Fuzzybear · April 15, 2004, 06:07:29 PM

Kummok:
[xx(][xx(][xx(][xx(][xx(]!!!

I suppose that <i>if</i> I had to, I would chomp on those tasty morsels of which you speak, but only if they are not catching me other, more palatable chow![;)][;)]

"A mans got to know his limitations"
Glendora, CA - USA!

Chez Bubba · April 16, 2004, 02:26:46 AM

Open up your minds & try anything once has always been my motto with food. Although I do admit, I'd probably have a hard time sitting down to a dinner in Tibet of fresh monkey brains while the monkey is still alive![xx(]

If you really want to try some off-the-wall stuff, get into sushi, I love it, or at least most of it. Uni (sea urchin)[xx(], ikura (salmon eggs)[xx(]. If I ever get to Japan, I WILL have to try the blowfish. That's the stuff that is pure poison unless trimmed just right.

And Kummok, a lot of times the uglier it is, the better it tastes. Had some of those gooeyneck clams when I was in Seattle and they were fine tasty. As long as you could overlook the fact of their appearance (or not be jealous).[;)]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Manx Kipper · April 16, 2004, 09:07:08 AM

At least Chez Bubba has an open mind! My little daughter is a bit like fuzzy beard, and turns her nose up at anything without trying it. As for regional foods, we use your most popular food "McDonalds" as cat food over here. Could be our sense of humour?
kind regards
Manx

stormdiver · April 16, 2004, 01:38:48 PM

in The states Mackrel is a totaly different looking fish and variety to ours over here though i believe the Canadian one is similar.

I have smoked mackrel (Atlantic)with brine and without also salted and then smoked and used all the biscuits available. If you are going to brine you don't want it in there two long deffenatley not more than six hours.
Up my way we still like salted meat and fish as salt is not as bad as people make out (you should see what they put in bread), due to this what i consider to be just right others may find to salty so i would suggest for you a 20% soluotion. Have not tried the oak chips yet but i myself am keen on the speacial blend.[:)]
scott

Stormdiver

trout · April 16, 2004, 03:28:50 PM

Here in the midwest (US), some people smoke carp or suckers. They even sell it in the grocery stores for some ridiculous cost like $10/lb. I can't think of an uglier fish, but I will be smoking a couple this summer for the guinnea pigs at work.[8D]

Let your trout go and smoke a salmon instead.