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Community => Butchering, Cooking, Recipes => Topic started by: mossback91 on July 01, 2009, 06:52:07 PM

Title: Smoked fish recipe?!?!?
Post by: mossback91 on July 01, 2009, 06:52:07 PM: Whos got a good recipe for my triploids?
I have a little chief electric smoker
Title: Re: Smoked fish recipe?!?!?
Post by: newbs55 on July 02, 2009, 07:19:42 AM: First thing you got to do is cut all the extra fat off of a triploid or it will taste like grease. If the fish are still whole then dry brine them. Take equal parts salt and brown sugar and then stuff the body cavities with them and put them in a pan open side up. Let them sit over night. You will be amazed how much water comes out of them. Then scoop the remaining salt and sugar mixture out and rinse the fish really well. Then pat them dry. Put them on your smoker racks and let them dry for at least an hour before smoking. This helps so they don't get all mushy. Then just smoke em for a couple hours until they are done. Not sure how long it will take in the chief never used one.
Title: Re: Smoked fish recipe?!?!?
Post by: alanger on July 05, 2009, 06:29:50 PM: We fillet them and then brine them and smoke them in our little cheif smoker.
Title: Re: Smoked fish recipe?!?!?
Post by: mossback91 on July 05, 2009, 07:08:52 PM: Quote from: alanger on July 05, 2009, 06:29:50 PM
We fillet them and then brine them and smoke them in our little cheif smoker.

Thats what I did
Title: Re: Smoked fish recipe?!?!?
Post by: alanger on July 06, 2009, 11:29:18 AM: hows it taste>???
Title: Re: Smoked fish recipe?!?!?
Post by: NRA4LIFE on July 06, 2009, 11:34:58 AM: I know this is kind of involved but it turns out great all the time:

Put the fillets in a mixture of 1/4 cup kosher salt and a gallon of water let sit for about 15-20 minutes. Remove them and rinse in cold water. Dry them with paper towels as good as you can. You can use the same rub recipe, or anything that is about half salt and half brown sugar. Sprinkle a generous amount on each fillet and then put the fillets together flesh side to flesh side so the skin is on the outside on both fillets. Wrap that tightly in several layers of plastic wrap so it is air tight. Put it in a cake pan or something similar and weight it down with a heavy pot or something and place in the fridge. After an hour, flip it over on the other skin side and replace the heavy pot and put them in the fridge for another hour. After 2 hours total, remove the fillets and rinse all the rub off and again, dry very well. Now is the weird part. Do this in the basement where it is cool. Place the fillets on an oven rack flesh side up so they are separated and place them somewhere with a fan blowing on them for at least 2 hours or until the flesh side becomes almost dry and leathery (that's called a pellicle). After the pellicle has formed, place them in a 150-155 degree smoker until the meat reaches 152. That should only take a few hours. Make sure the smoker never gets too hot because the fish will cook. You will need to refrigerate this afterwards. It turns out excellent.

Rub Ingredients

1/4 cup pickling salt
1/4 cup seasoning salt
1/2 cup sugar (white or brown)
1 Tb Chili powder
1 Tsp black pepper
1/2 tsp garlic powder
Title: Re: Smoked fish recipe?!?!?
Post by: Screaminreelz on July 09, 2009, 07:51:35 PM: Fillet them, trim the fat and sprinkle salt on them. let sit for an hour and then equal parts of sugar and brown sugar. throw in the chief with some apple chips mixed with alder. once done cool and make a sandwich.