Author Topic: Smoked fish recipe mmmmmmm GOOD!! (Read 7845 times)

huntergreg · « **on:** December 04, 2010, 09:51:05 PM »

Take 4 cups of brown sugar. Mix in 1 cup of salt. Put fish fillets in a cake pan or plastic dish with side that are at least 1 inch higher than fillets. Take brown sugar and salt mix and cover fish so that it has at least 1/8 in of covering over fillets. Let them sit over night (8-12 hours) at room temp. Next do not remove anything from fish. It will look kinda like a syrup on the fish. Step 2 pour in Coke Cola into the tray so that it covers the fish about a 1/4 in. Let it sit for another 6-8 hours at room temp. Step 3 Pour out coke cola and dab dry fillets with a paper towel. Put in a smoker and use at least 4 pans of Alder chips. Smoke for a good 6-10 hrs. depending on outside temps.

huntlakewood · « **Reply #1 on:** December 10, 2010, 09:46:31 AM »

Do you think this would work for trout to?

huntergreg · « **Reply #2 on:** December 10, 2010, 10:21:18 AM »

Yeah It will work for all fish.

huntlakewood · « **Reply #3 on:** December 10, 2010, 11:37:53 AM »

Quote from: huntergreg on December 04, 2010, 09:51:05 PM

Take 4 cups of brown sugar. Mix in 1 cup of salt. Put fish fillets in a cake pan or plastic dish with side that are at least 1 inch higher than fillets. Take brown sugar and salt mix and cover fish so that it has at least 1/8 in of covering over fillets. Let them sit over night (8-12 hours) at room temp. Next do not remove anything from fish. It will look kinda like a syrup on the fish. Step 2 pour in Coke Cola into the tray so that it covers the fish about a 1/4 in. Let it sit for another 6-8 hours at room temp. Step 3 Pour out coke cola and dab dry fillets with a paper towel. Put in a smoker and use at least 4 pans of Alder chips. Smoke for a good 6-10 hrs. depending on outside temps.

Do you add any water to the brwn sugar and salt or do you just apply the mix dry and let it do its own thing. I don't mean to ask stupid ? but I am new to smoking and only smoked fish about three times.

CP · « **Reply #4 on:** December 10, 2010, 11:45:19 AM »

Interesting. I’ve used that recipe up to step 2 with various proportions of brown sugar to salt and some different spices but I’ve never tried the cola. You’d think it would cook the fish.

I’ll have to give that a try.

huntergreg · « **Reply #5 on:** December 10, 2010, 11:57:02 AM »

Apply brown sugar and salt dry do not add water. Completely cover fish with sugar and salt. It doesn't cook the fish with the cola. My family has done it this way for years and it is very good.

huntlakewood · « **Reply #6 on:** December 10, 2010, 02:16:27 PM »

Thank you I will have to try

TheHunt · « **Reply #7 on:** December 11, 2010, 08:01:57 PM »

room temp... Should it be put in a cooler area or just on the counter? Not the refer?

huntergreg · « **Reply #8 on:** December 11, 2010, 10:26:14 PM »

I just leave it on the counter over night.

Jason · « **Reply #9 on:** December 11, 2010, 10:29:45 PM »

Sounds like a good kokanee brine

huntergreg · « **Reply #10 on:** December 11, 2010, 10:39:58 PM »

I just finished up another batch of Chinook salmon about 45 min ago. I love the stuff. If you like it saltier just add more salt to the 4 cups of sugar. I don't like it to salty so I just stick with the 4 cup brown sugar to 1 cup of salt. The fish I smoked today I used 2.5 cups of brown sugar to 3/4 cup of salt. My father likes it more salty

Hornseeker · « **Reply #11 on:** December 28, 2010, 10:58:23 AM »

wow...that sounds like the ticket!!! I am going to do that, but leave my chipotle seasoning in there too! I have Pepsi here at home...that ought to work eH?

Hornseeker · « **Reply #12 on:** December 28, 2010, 08:19:48 PM »

So you dont rinsebefore putting it in the smoker, just dab it dry with the paper towel? I suspect the filets on the bottom will be caked with goop???

huntergreg · « **Reply #13 on:** December 28, 2010, 08:33:26 PM »

All of the salt and brown sugar will mostly dissolve. I just use tongs and take out piece by piece and pat dry with paper towl and put onto racks. I think pepsi should work but I have never tried.

Hornseeker · « **Reply #14 on:** December 29, 2010, 06:16:21 AM »

Cool, well, mine has been under sugar/salt since yesterday at 3.... so I will go pour some pepsi in (dont have coke) and get the smoker warmed up!!! ;0)

300wsm · « **Reply #15 on:** December 29, 2010, 09:10:09 AM »

I'm going to try that. I've got some smoking right now with my recipe but am going to give this a shot because just reading the recipe makes my mouth water!

PolarBear · « **Reply #16 on:** December 29, 2010, 09:16:27 AM »

I'll have to try it with halibut and lingcod.

Hornseeker · « **Reply #17 on:** December 29, 2010, 09:47:47 AM »

Ive never smoked Halibut or LIng... And I have a bunch of ling in the freezer (thanks Del)... can you elaborate a bit Polar? I wasn't aware they were "smokeable"...

PolarBear · « **Reply #18 on:** December 29, 2010, 09:53:10 AM »

Oh yeah they are smokable! We smoked a ton of it at the lodge I worked at in AK. Unfortunately it all got eaten up right out of the smoker by our clients before we could get any. LOL! We used wet brine that was basically light brown sugar, salt, white pepper and a few misc spices. You might not want to try smoked halibut, it can be addicting!

huntergreg · « **Reply #19 on:** December 29, 2010, 01:44:30 PM »

A really good one to try it with is tuna.

Alchase · « **Reply #20 on:** December 30, 2010, 12:43:42 PM »

Sounds like a "Squaw candy" recipe that I use, after coating I refrigerate over night. The sugar/salt combination actually cures the fish. Then I do rinse after removing from the frig. and put in smoker to cold smoke with apple/ cherry/ or wood you prefer for a few hours. This can also be modified to use Maple syrup as a brine (two pints maple syrup + 1/3 cup salt) let soak over night in a bowl or bucket. Remove and rinse, let air dry until tacky.

The more smoke the harder in consistency the fish will get so a little practice with smoke times until you get the consistency you prefer. Remember to always keep a record of how long you did each smoke, what type of wood, and brine. That way you can reproduce the ones you like.

Hornseeker · « **Reply #21 on:** December 31, 2010, 10:34:39 AM »

Oh man... I used alder and made sure it didn't get too dry... and OH MAMAMIA.... this is some GOOOOOD fish...

I've got a bunch of Ling in the freezer that is next!!!

huntergreg · « **Reply #22 on:** December 31, 2010, 10:41:43 AM »

Quote from: Hornseeker on December 31, 2010, 10:34:39 AM

Oh man... I used alder and made sure it didn't get too dry... and OH MAMAMIA.... this is some GOOOOOD fish...

I've got a bunch of Ling in the freezer that is next!!!

Did you use the brown sugar, salt and coke? I also use alder chips.

engelwood · « **Reply #23 on:** January 11, 2011, 08:09:44 AM »

I have a half a steelhead half way through this process right now. Just got a new smoker and thought I would give this a try. Put the coke on this am, gonna put it in the smoker after work. Sure hope this works out. I'm going to use alder chips as well. I'll let you know how it goes. Thanks for the recipe!

Hornseeker · « **Reply #24 on:** January 12, 2011, 02:51:05 PM »

Oh yeah... well...I actually used Pepsi...but i doutb you can tell the diff (taste test??)

Dam...I am going to take some more out the freezer tonight... YUM!

buckhorn2 · « **Reply #25 on:** January 12, 2011, 03:16:06 PM »

If it wrks let me know Ernie we will be over for buffalo again and hope we get drawn for deer so will stop again.

Hornseeker · « **Reply #26 on:** January 13, 2011, 01:06:59 PM »

Very Kind Del...Very kind!!
Buffalo again...that is good to hear.

I am thawing some ling right now and will stack it with salt and sugar tonight... soak in Peps tommorrow and smoke tommorrow night...

quadrafire · « **Reply #27 on:** January 13, 2011, 09:08:33 PM »

Just got my cure on tonight. Will add Coke in the am and smoke tomorrow night. If I don't spaz out I will try to get some pics of the process.

quadrafire · « **Reply #28 on:** January 15, 2011, 10:27:58 AM »

GRRRRRRRRR. I left mine on too long or too hot. Crapola! It got too dry. Oh well, I need practice with the fish.
I need to fix up a box to cold smoke.

duramax · « **Reply #29 on:** January 15, 2011, 10:32:34 AM »

Quad, that really sucks. Ive got some halibut in the brine this morning. 1st time smoking halibut or any white fish for that matter. I hope it turns out.

Mossy · « **Reply #30 on:** January 15, 2011, 10:34:01 AM »

Quote from: quadrafire on January 15, 2011, 10:27:58 AM

GRRRRRRRRR. I left mine on too long or too hot. Crapola! It got too dry. Oh well, I need practice with the fish.
I need to fix up a box to cold smoke.

What kind of fish? Fish is something that really continues to cook after taken off heat. When I over smoke trout/steelhead/salmon I crumble up and mix in with cream cheese for dip. I spent $15 on a small piece of smoke steelhead at a restaurant last night, even the professionals go too long.

huntergreg · « **Reply #31 on:** January 15, 2011, 02:46:44 PM »

What kind of fish? Fish is something that really continues to cook after taken off heat. When I over smoke trout/steelhead/salmon I crumble up and mix in with cream cheese for dip. I spent $15 on a small piece of smoke steelhead at a restaurant last night, even the professionals go too long.

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I do the same thing. Make a salmon ball. It is really good with the smoked fish.

quadrafire · « **Reply #32 on:** January 16, 2011, 06:40:15 AM »

Quote from: Mossy on January 15, 2011, 10:34:01 AM

Quote from: quadrafire on January 15, 2011, 10:27:58 AM
GRRRRRRRRR. I left mine on too long or too hot. Crapola! It got too dry. Oh well, I need practice with the fish.
I need to fix up a box to cold smoke.

What kind of fish? Fish is something that really continues to cook after taken off heat. When I over smoke trout/steelhead/salmon I crumble up and mix in with cream cheese for dip. I spent $15 on a small piece of smoke steelhead at a restaurant last night, even the professionals go too long.

Great idea! I will play around with something like that. I added some to a creamed wild rice soup, and that tasted pretty good.

huntlakewood · « **Reply #33 on:** January 23, 2011, 11:12:44 AM »

Picked up some steel head today from a sea food place here in town. For a good price thanks to my brother. i am giving this a try. It is in the smoker now.

huntlakewood · « **Reply #34 on:** January 23, 2011, 04:50:09 PM »

OK gave it a try. Taste good a little salty will add less salt next time. ? is steel head on the oily side. I have smoked trout before and have done salmon ( not alot ) I used steel head this time and it was really oily

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