post your smoked fish recipies here !
I thought you guys would enjoy this. Pikemans Smoked Perch Cheese Ball 6-8 oz. lightly smoked and lightly baked perch finely chopped. 8 oz. cream cheese 2 tsp. chives 2 TBSP chopped green onion 1/4 tsp.garlic powder Brine to smoke the Perch 1/2 gallon hot water 1/2 cup redemond onion salt 2 1/2 cups brown sugar 1/3 cup your favorite spice brine 3 days smoke in your smoker.
What's a delicacy! Where can I try it?
These are from the utah forum: http://www.bigfishtackle.com/...forum_view_collapsed
Yum ill save a few thnx tubeN2
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Cut salmon fillets into 6 ounce chunks keeping the skin on. Coat the fish completely in kosher or rock salt and let sit in the refrigerator for 12 to 14 hours. DO NOT let the fish sit for a longer period in the salt or it will be too salty. Rinse the fish under cold water to remove all the salt. At this point, the fish should have a firm consistency. Marinate the fish in the following mixture: 2 quarts soy sauce, 2 cups brown sugar, 1 cup honey, 2 tablespoons ground black pepper Marinate for 24 to 36 hours (obviously the longer being more flavorful). Place the fish in the smoker skin side down and smoke using barkless Alder wood for 6 to 7 hours depending on the temperature in the smoker. For best results, smoke at 160 F for 6 hours. CAUTION: Smokers vary tremendously in heat output and air circulation. The 6 hour smoking time should be adequate for most small home smokers. Larger smokers will require a longer smoking time. Check the fish hourly after 6 hours smoking time.
Recipe is designed using a Weber Kettle BBQ to smoke the fish in.
by Hutch 00
1. The Best thing is to Fillet your Striper Leaving it (Skin On) 2. Rinse off with Water !! 3. make up a solution of : 1/2 Cup Kosher Salt 1/4 cup Brown Sugar 1/2 Teaspoon Garlic Powder 1/2 Teaspoon Onion Powder 1 Teaspon of Dry Chopped (Fine Onions) 1/2 Teaspoon of Old Bay Seasoning Other spices can be added but these with do just fine Place all the Seasonings together then add to 3 Cups of Hot Water to totally disolve!! add 2 Quarts of Water and allow Striper Fillets to Brine Overnight !!! Next day Prior to Placing in Smoker, Par cook about 3-4 Minutes in Microwave this allows some of the excess mosture to drain off Place in the Smoker Thicker Fillets closer to the Heat and Rotate to the upper racks !! TIP !!! make Sure Fillets don't touch this allows smoke to take total effect !! using your judgement about 3-4 trays of fresh Hickory Chips are used in about 6 -9 Hours again DO NOT OVERCOOK IT WILL BE DRY !!! Break the Fillet and when no Clear meat or its all white inside its done !!
Basic Instructions for smoking fish The following are very generic steps that you can use to smoke your own fish. This is one of many methods, the principals are much the same as others and you may want to experiment a little with some different ingredients to create your own brine. You should always start with the basic brine solution that is listed under Step 1, and then add what you like to it. Step 1 Brine your fish with this basic brine solution:
I use a pretty simple recipie, I use a charcol smoker apple wood, or plum wood chips I would soak the fish in a wine, or I heavy Italian dressing. then I would soak my chips in a 70/30 solution of a fruity type wine and water. In my cooling pan I put a 50/50 wine/water. Once the coals are ready I will put the chips on the coals, fish in the smoker and smoke them at the lowest possible temp so I can get a good penitration of smoked flavor. when the fish is done, crack open a ice cold pale ale and eat fish.
Winter has released its grip on the land and water.
The ice has left the lakes and rivers for yet another season.
The salmon have left their ocean home and are headed back to the place they were born.
All salmon spawn in the fresh water streams of their birth except Sockeye (Red) Salmon. A Sockeye will spawn in the lake where it was born.
As these fish move upstream each year, respective to their speciesand age, they feed many animals including man. Animals eat the fish right on the spot, while man usually ops to save some for the future. This is especially true for those like myself who choose to live a subsistence life style.
I use a fish wheel to procure the fish I need for the year. It is a very effective way to go when you are living off the land. I catch as many as 300 6 to 8 pound Sockeye Salmon in one evening. Then the work begins!
There are many ways to put fish up for a later date; but probablyn one is more well known, and at the same time so misunderstood, as smoking fish.
Many people are of the opinion that smoking fish preserves them. Nothing could be further from the truth, as we shall soon see.
Let's start with why a fish spoils and exactly what we arefighting. Also at this time we should consider the many parasites that live in all fish. Besides these parasites that may or may not be dangerous to us, bacteria is the number one cause of spoilage. In the process of preserving fish, bacteria is the enemy. The more we know about the enemy, the easier it is to defeat.
Bacteria need the proper environment to exist in, which is one that consists of warmth and moisture. Most bacteria thrive in a temperature rangeof 65 degrees F. to 100 degrees F.
If we store fish in a locationwith an ambient temperature of less than 65 degrees F., bacterial growth will be slowed. Bacteria growth will stop at temperatures below 0 degrees C. Unfortunately, once the fish thaws bacterial development will start again.
If we increase the temperature to certain ranges over 100 degrees F., bacterial growth will again be slowed. Should we further raise the temperature to 200 degrees F., the resident bacteria on ahealthy fish will be destroyed.
We also know that bacteria needs a moist environment to grow and thrive.
As we remove moisture from the fish, we are removing thebacteria's home. Ideally, for a maximum preservation time, themoisture should be reduced to 15-20 percent. Now that we know our major enemy's weaknesses, we can safely startthe smoking process.
There are two basic methods of smoking fish or red meat.
One iscalled cold smoking; the other is called hot smoking, or smokecooking. Let's take a look at the cold smoking process.
COLD SMOKING -- The fish is placed in a confined space. This can be anything froma wooden box to a large walk-in smokehouse.
The fish is either suspended by strings, metal or wooden hooks, or racks to allow good smoke flow all around the meat. Never use galvanized steel racks or hooks in any smoking or cooking operation, as the galvanized steel will poison the meat and make you very sick, or out right kill you.
Smoke is now added to the smokehouse from a wood stove that is out-side the structure; and the meat inside starts to pick up theflavor of the smoke. The temperature is kept low. The temperatureshould be kept below 138 degrees F. With some methods thetemperature never rises above 90 degrees F.
This process may take several hours or even days to achieve thedesired results. The finished product will be very moist and not very hot. As you can see, cold smoking has done nothing to destroyany bacteria, especially at 90 degrees F. In fact, those cute little parasites are also alive and well; but a temperature of 160 degrees F. will most certainly ensure their demise. If properly smoked with the right wood (more about this later), the fish will have a good flavor; but remember, it is not cooked orpreserved in any sense of the word.
This fish must be refrigerated and consumed in a short period of time or it will spoil. It can also be canned or frozen. One way to increase the shelf life of cold smoked fish is to soak it in a brine solution before it goes to the smoke house.
One brine recipe that has been used for generations is to add salt to avolume of water to the point that it will float an egg. The brineis kept cool; and the fish is left to soak with frequent stirring for 24 hours. The fish is then rinsed with fresh water and taken to the smoke house.
HOT SMOKING -- Hot smoking is the method that I prefer for many reasons. First of all, I like my fish cooked. I also like to ensure that all thosecute little parasites don't get any older; and I like to eliminateall bacteria that is in the fish. This can be easily accomplishedby hot smoking (smoke cooking).
When hot smoking, more care must be taken when constructing the smoke house because of the high temperatures that will be created within it. Unlike cold smoking, here the wood stove will be inside the smoke house.
The fish are placed in the smoke house in the same manner as in cold smoking. Next, a fire is built inside the stove. Any type of hard wood can be used for this purpose. The stove should have a damper in the flue pipe, and a way to control its air intake. With these two adjustments, you can easily fine tune the temperature of the smoke house.
Place the smoking wood on the flat surface on top of the stove and start a small, controlled fire. By adjusting the amount of wood and its dryness, the amount of smoke can also be easily controlled.
I keep two piles of smoking wood: one is bone dry; the other has been soaked in water. This gives me a lot of latitude for controlling the smoke.
With this set-up, both heat and smoke can be controlled separately.
I start with a temperature of 120 degrees F. with a medium smoke for about two hours. Next I raise the temperature to 140 degrees F. for approximately three hours with a heavy smoke.
At this point a sockeye salmon fillet will start to take on a nice redcolor. The temperature is now raised to 160 degrees F. for approximately one hour with a medium smoke. The salmon will now have a deep rich red color bloom.
We know now that the parasites have definitely had their day ruined. Finally, the temperature israised to 200 degrees F. This is the temperature that destroys most bacteria known to man. Maintain this temperature for about 45minutes to one hour with no smoke.
The fish are now ready to eat; and any bacteria has also beendestroyed. The final product looks and tastes great.
* Rememberthat even here the fish is not preserved, and must be dealt with as we talked about earlier. This fish will last longer than the cold smoked fish, but it is still subject to attack from airborne bacteria mainly due to its moisture content.
SMOKE DRYING -- One other way of preserving fresh fish, which goes back to the beginning of time, is the smoke drying process. We know that the natural bacteria and parasites in the fish need a moist environment to grow. This being known, we remove as much moisture as possible. Again, this process can be broken down into two basic methods. I teach both of these methods in my wilderness survival classes.
Use a dry brine of 2/3 real brown sugar 1/3 pickling salt. Layer salmon and salt, just enough, 16th in. Leave in cool area overnight, wash and air dry. Smoke only 2-3 hrs. otherwise you will not like the final outcome....tough and way too smoky.
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