smoking fish - Aquarium Advice

DeFeKt · 10-18-2005, 01:11 AM

anyone know any good secrets or recipes for "smoking" fish?
particularly fresh trout.

thanks.

Matt.

**QTOFFER** · 10-18-2005, 02:26 AM

There's a recipe for cedar grilled trout here:
http://bbq.about.com/od/fishandseafood/a/aa100204a.htm
and here:
http://www.coastalliving.com/coastal...435639,00.html

I love fresh salmon or tuna steaks grilled on a wet cedar board. As the wood chars, it flavors the fish and the moisture in it turns to steam, which keeps the fish moist. Yum! You can buy untreated cedar planks at a lumberyard. Some kitchen and bath stores sell them too.

Toirtis · 10-18-2005, 05:25 AM

Quote:

Originally Posted by QTOFFER

I love fresh salmon or tuna steaks grilled on a wet cedar board. As the wood chars, it flavors the fish and the moisture in it turns to steam, which keeps the fish moist. Yum! You can buy untreated cedar planks at a lumberyard. Some kitchen and bath stores sell them too.

Have to wonder just how unhealthy eating fish permeated with carcinogenic smoke and cedar oils is, though... :P

DeFeKt · 10-18-2005, 08:12 AM

you know...i'd never even heard of plank grilled fish.
goin to find some "gourmet" wood tomorrow

cheers.

Jermz79 · 10-18-2005, 09:39 AM

I smoke about 4lbs. of fresh atlantic salmon every year for christmas and the whole family loves it. The trick to having a good smoked fish is the brine process.

I use a gallon of water, cup of salt, cup of brown sugar, 1/4 TABLEspoon of garlic powder and onion powder, 1/4 TEAspoon of liquid smoke and a TABLEspoon of molasses! mix that up real well and soak your fish in it for up to 24 hours ... the longer the better. This amounts will of course vary depending on how much fish you have. Look on google for Fish Brine Recipes for different twists.

After you brine your fish, rinse it lightly and set it on a cookie rack and let it dry for about 20 minutes ... you'll know if it's good because the fish will form a protective layer across the top and look kind of rubbery!

Smoke the fish in a smoker with temps. in the range of 125-145 degrees ... the lower the better but a longer smoke time! I like to stay about 130degrees for about 3 hours. Don't open your smoker as much as possible but make sure to keep the smoke WHITE. If you get black smoke you need more air flow!

If all goes well your fish should come out very dark brown. If your fish starts giving off oils .. your heat is too high back it off a little. I've found the best wood to use when smoking fish is either Cedar, Mesquite, or Apple wood. Apple wood being my Fav.

Good luck and remeber .... Black needs air - White is right!!!!

Jermz79

Toirtis · 10-18-2005, 01:04 PM

I just get mine from the smoked salmon stands on the roadside. :P

**QTOFFER** · 10-18-2005, 02:50 PM

Quote:

Originally Posted by Toirtis

Quote:

Originally Posted by QTOFFER

I love fresh salmon or tuna steaks grilled on a wet cedar board. As the wood chars, it flavors the fish and the moisture in it turns to steam, which keeps the fish moist. Yum! You can buy untreated cedar planks at a lumberyard. Some kitchen and bath stores sell them too.

Have to wonder just how unhealthy eating fish permeated with carcinogenic smoke and cedar oils is, though... :P

The carcinogenic oils in the wood combine with the mercury and PCBs in the fish to produce a pleasing contrast on the palate. :P :P

macman7010 · 10-18-2005, 03:16 PM

yeah, i have had it prepared this way and it really is excellent

10-18-2005, 01:11 AM	#1
DeFeKt Aquarium Advice Addict Join Date: Apr 2005 Location: perth australia Posts: 1,435 Images: 18	smoking fish anyone know any good secrets or recipes for "smoking" fish? particularly fresh trout. thanks. Matt. __________________ Dimidiochromis compressiceps, Astatotilapia latifasciata Melanochromis cyaneorhabdos Labidochromis caeruleus Cynotilapia afra 'Cobue' Pseudotropheus acei 'Msuli Point' Aulunocara stuartgranti 'chipoka' Labidochromis freibergi Oreochromis mossambicus Etroplus suratensis

10-18-2005, 08:12 AM	#4
DeFeKt Aquarium Advice Addict Join Date: Apr 2005 Location: perth australia Posts: 1,435 Images: 18	you know...i'd never even heard of plank grilled fish. goin to find some "gourmet" wood tomorrow cheers. __________________ Dimidiochromis compressiceps, Astatotilapia latifasciata Melanochromis cyaneorhabdos Labidochromis caeruleus Cynotilapia afra 'Cobue' Pseudotropheus acei 'Msuli Point' Aulunocara stuartgranti 'chipoka' Labidochromis freibergi Oreochromis mossambicus Etroplus suratensis

10-18-2005, 09:39 AM	#5
Jermz79 Aquarium Advice Addict Join Date: Apr 2005 Location: Spring Hill, FL Posts: 1,157	I smoke about 4lbs. of fresh atlantic salmon every year for christmas and the whole family loves it. The trick to having a good smoked fish is the brine process. I use a gallon of water, cup of salt, cup of brown sugar, 1/4 TABLEspoon of garlic powder and onion powder, 1/4 TEAspoon of liquid smoke and a TABLEspoon of molasses! mix that up real well and soak your fish in it for up to 24 hours ... the longer the better. This amounts will of course vary depending on how much fish you have. Look on google for Fish Brine Recipes for different twists. After you brine your fish, rinse it lightly and set it on a cookie rack and let it dry for about 20 minutes ... you'll know if it's good because the fish will form a protective layer across the top and look kind of rubbery! Smoke the fish in a smoker with temps. in the range of 125-145 degrees ... the lower the better but a longer smoke time! I like to stay about 130degrees for about 3 hours. Don't open your smoker as much as possible but make sure to keep the smoke WHITE. If you get black smoke you need more air flow! If all goes well your fish should come out very dark brown. If your fish starts giving off oils .. your heat is too high back it off a little. I've found the best wood to use when smoking fish is either Cedar, Mesquite, or Apple wood. Apple wood being my Fav. Good luck and remeber .... Black needs air - White is right!!!! Jermz79 __________________ God grant me the serenity to accept the thing's I can not change, the courage to change the thing's I can and the wisdom to know the difference! R.I.P Walena K. Cox 7/7/62 - 8/11/2002

10-18-2005, 01:04 PM	#6
Toirtis Aquarium Advice Addict Moderator Emeritus Join Date: Dec 2003 Location: Calgary, Alberta, Canada Posts: 6,768	I just get mine from the smoked salmon stands on the roadside. :P __________________ G. A. Christian Bilou, Zoologist/Writer Founder/Director, Reptile Rescue Alberta Vice-President, Calgary Aquarium Society www.calgaryaquariumsociety.com Polypterid/Primitive Fish/Ctenopoma/Catfish Fanatic 62 Aquariums, 2200+ total gallons, Aquarist since 1971.

10-18-2005, 03:16 PM	#8
macman7010 Aquarium Advice FINatic Join Date: Nov 2004 Location: MD Posts: 798 Images: 7	yeah, i have had it prepared this way and it really is excellent __________________ Visit ReefWise.org http://www.reefwise.org "The greatness of a nation and its moral progress can be judged by the way its animals are treated." -Ghandi

10-18-2005, 02:26 AM	#2
QTOFFER Aquarium Advice Addict Community Moderator Join Date: Nov 2003 Location: Kew Gardens, NY Posts: 3,697 Images: 30	There's a recipe for cedar grilled trout here: http://bbq.about.com/od/fishandseafood/a/aa100204a.htm and here: http://www.coastalliving.com/coastal...435639,00.html I love fresh salmon or tuna steaks grilled on a wet cedar board. As the wood chars, it flavors the fish and the moisture in it turns to steam, which keeps the fish moist. Yum! You can buy untreated cedar planks at a lumberyard. Some kitchen and bath stores sell them too.

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