Hunting Washington Forum

Other Activities => Fishing => Topic started by: CLARKTAR on February 21, 2019, 04:32:12 PM

Title: SMOKED FISH HELP
Post by: CLARKTAR on February 21, 2019, 04:32:12 PM: I just got done prepping 60 pieces of sockeye tails for the smoker. Then my smoker broke! Kind of in a jam here. I know its a long shot, but anyone in the Port Angeles area have a smoker and can help? Id give ya a few pieces of fish, some homemade venison sausage, breakfast sausage, burger...

360-927-9185 (chris)
Title: Re: SMOKED FISH HELP
Post by: Parasite on February 21, 2019, 04:49:35 PM: What broke? There are some easy DIY ideas on YouTube that might get you by.
Title: Re: SMOKED FISH HELP
Post by: CLARKTAR on February 21, 2019, 05:04:34 PM: Quote from: Parasite on February 21, 2019, 04:49:35 PM
What broke? There are some easy DIY ideas on YouTube that might get you by.
I haven't built a smoker at our house yet, and use the traeger. The control module (PID) went south on me. Got a replacement coming but aht doens't help right now.
Title: Re: SMOKED FISH HELP
Post by: blackpowderhunter on February 21, 2019, 06:24:38 PM: dang if i were closer id bring my traeger over...good luck man
Title: Re: SMOKED FISH HELP
Post by: M_ray on February 21, 2019, 07:29:05 PM: Wish I was closer I have a smoker I don’t use anymore that I’d just give you!
Title: Re: SMOKED FISH HELP
Post by: Boss .300 winmag on February 21, 2019, 07:35:41 PM: Use a charcoal grill. :dunno:
Title: Re: SMOKED FISH HELP
Post by: Crunchy on February 21, 2019, 07:40:16 PM: If you are on bloodydecks i am sure someone would likely have one to lend.
Title: Re: SMOKED FISH HELP
Post by: grade-creek-rd on February 26, 2019, 07:49:13 AM: I know I am a bit late on this one...but if this ever happens to anyone again, just remember if you are using a dry brine that you can just leave it in the brine and in the fridge for a few extra days and then give it a rinse before smoking. If you are using a water/wet brine then just remove it from the brine and place it in zip-loc bags in the fridge for a few days, and then a day before you are actually ready to smoke remove it from the bags and air dry. You can keep brined fish in the fridge for a bit longer than normal since it is cured with the salt, just keep it cold. (Don't go over 5 days or so)

Another option if your going to be out of a smoker for longer than that then put it on the charcoal bbq, with a small amount of coals (like get a small round baking pan and put three or four briquets in it) and place wood chips over the coals to get the smoke going, once you smoke it for an hour or two, remove from the bbq and put into the oven on the lowest setting (warm...usually about 170) and keep the door cracked..."smoked salmon" as we know is actually "cured and dried salmon".

Grade
Title: Re: SMOKED FISH HELP
Post by: WSU on February 26, 2019, 08:19:06 AM: You can likely refrigerate for a day or two also. I usually let mine sit for at least overnight to let the pellicle form and salt distribute evenly. I’d go buy a little or big chief today and smoke it.
Title: Re: SMOKED FISH HELP
Post by: Boss .300 winmag on February 26, 2019, 12:03:43 PM: Quote from: grade-creek-rd on February 26, 2019, 07:49:13 AM
I know I am a bit late on this one...but if this ever happens to anyone again, just remember if you are using a dry brine that you can just leave it in the brine and in the fridge for a few extra days and then give it a rinse before smoking. If you are using a water/wet brine then just remove it from the brine and place it in zip-loc bags in the fridge for a few days, and then a day before you are actually ready to smoke remove it from the bags and air dry. You can keep brined fish in the fridge for a bit longer than normal since it is cured with the salt, just keep it cold. (Don't go over 5 days or so)

Another option if your going to be out of a smoker for longer than that then put it on the charcoal bbq, with a small amount of coals (like get a small round baking pan and put three or four briquets in it) and place wood chips over the coals to get the smoke going, once you smoke it for an hour or two, remove from the bbq and put into the oven on the lowest setting (warm...usually about 170) and keep the door cracked..."smoked salmon" as we know is actually "cured and dried salmon".

Grade

See I told you so. :chuckle: