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Al G
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Fish Smokers again
I asked about smokers awhile back and learned a lot...still don't know a lot though...
I found some smoked Dorado at costco and decided to try it...it was a one pound slab.
I liked it, but fired my mouth...to much salt.
Checking the nutritional fact list:
3 oz had
cholesterol...80 mg
sodium.......770 mg
sugar..........1 gram
protein.......20 grams
Is this crap added by the smoker?
is it necessary??? Help...I wanted to smoke fish, but this will kill me.
Can I smoke yellow tail and get less cholesterol?
Smoker wanta be.....
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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Mexitron
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The cholesterol and protein come from the fish (unless the marinade is butter!)...some of the sodium is from the fish but most is probably added;
yellowtail has similar cholesterol I would think.
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Sharksbaja
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I knew it was higher than many fish but..wow!
This site contains much info:
http://www.nutritiondata.com/foods-015997024030000000000.htm...
Absolutely no wild salmon!
C'mon, we all know how good it is for you.
[Edited on 9-10-2007 by Sharksbaja]
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Cypress
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Just smoke the fish with some good wood smoke. All the rest of the sugar, salt,
additives etc. come from the marinade.
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DanO
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That cholesterol number is fairly high for fish (more than 3 times higher than smoked salmon, for example, but only a little higher than smoked
sturgeon). On the other hand, it's not quite as high as bacon, and only about half as much as shrimp (which are notoriously high in cholesterol).
But the important number to look at is the amount of saturated fat, which should be avoided, as it leads to the relative elevation of bad cholesterol
vs. good cholesterol in the body.
I'll bet that at least part of the jacked up sodium figure, and all of the sugar, is from the salting or brining of the fish before smoking -- check
your ingredients.
\"Without deviation from the norm, progress is not possible.\" -- Frank Zappa
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Taco de Baja
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Unfortunately, the oilier the fish the better it smokes (Like Tunas and Salmon)...
Less oily fish are dry when smoked (From experience, smoked Halibut, is a waste of a good fish).
Just remember, smoked fish is meant as an appetizer, not a meal, so what’s' a few grams of cholesterol once in a while?
And I'll bet there is a lot more than 770mg of sodium on that Costco Dorado, especially if it "burned your mouth"
Truth generally lies in the coordination of antagonistic opinions
-Herbert Spencer
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Sharksbaja
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All that salt! Yah, I'd worry bout my blood pressure with some products
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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Al G
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Fact label says 1 gram fat...0 from saturated...0 from trans fat...maybe it is Omega-3 fatty acids...don't know if cholesterol is good or bad type.
80 mg I think is to high for weekly use...unless it is DHL and not LDL...don't know how find out yet.
Thanks sharks...that site will help a lot when I learn to use it
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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Alan
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Hell. None of us can live for ever and we are talking about a quality of life issue as well. Get your self a good oily fish like a tuna and leave
the skin on (keeps it moister). Make your own brine solution and smoke it over some nice mesquite. When it is done, crack a couple of Pacificos and
watch the sunset. Would you really want to live longer if you couldn't do this??
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elizabeth
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I think you're looking at the good fat with fatty fish. Omega-3 fatty acids are supposed to lower triglyceride levels...just what I read! And want
to believe because I love wild salmon, and it's plentiful here, and I like to smoke it. The salt and sugar are from the brine....I've never tried
smoking without a brine, but if you do, I'd like to know what the result is.
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Al G
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Alan...I agree...but with the desire to limit cholesterol and salt. Fish fat is not a concern and cholesterol is what it is...hoping for the best.
I was just surprised at 80 mg in 3 Oz's of Dorado and was wondering if most fish was this high.
Elizabeth...I of course do not have the answer on brine either...I just ordered 3 books on brine, curing and smoking fish. I will start with half the
salt...never have been much of a salt person and use absolutely none now. I have known people that used so much salt when cooking, it would make me
choke the first bite
Had to cut the top 1/8" off this Dorado just to eat it.
I just bought a new vacuum packer, so I should not need so much salt...
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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vandy
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To put things in perspective, an egg has over 200 mg cholesterol...that's ONE egg.
When I smoke fish, usually yellowtail, I like a marinade of canned chipotles and sugar, really more of a rub.
The medium-cold smoke adds the great flavor, especially with a nice mild wood like pecan, although hickory and a light mesquite are good too.
Your homemade smoked fish has far less sodium, which is always added in the brine.
Of course, I may just be blowing smoke...
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Al G
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| Quote: | Originally posted by vandy
To put things in perspective, an egg has over 200 mg cholesterol...that's ONE egg.
When I smoke fish, usually yellowtail, I like a marinade of canned chipotles and sugar, really more of a rub.
The medium-cold smoke adds the great flavor, especially with a nice mild wood like pecan, although hickory and a light mesquite are good too.
Your homemade smoked fish has far less sodium, which is always added in the brine.
Of course, I may just be blowing smoke... |
Vandy...what do you mean by Medium cold....what temp? Would cherry work...
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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shari
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Mood: there is no reality except the one contained within us "Herman Hesse"
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Living on seafood as we do here in our village makes for very high colesteral levels...all that lobster, YT, tuna etc....so my solution is to make and
eat lots of oatmeal cookies(with chocolate chips and pecans) I call em my colesteral busters!
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Bajalero
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| Quote: | Originally posted by Alan
Hell. None of us can live for ever and we are talking about a quality of life issue as well. Get your self a good oily fish like a tuna and leave
the skin on (keeps it moister). Make your own brine solution and smoke it over some nice mesquite. When it is done, crack a couple of Pacificos and
watch the sunset. Would you really want to live longer if you couldn't do this?? |
Now that's the right attitude.
With all these health concerns over salt, I think swimming in the Sea Of Cortez , with its high saline content, should be considered hazardous 
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tripledigitken
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| Quote: | Originally posted by Al G
| Quote: | Originally posted by vandy
To put things in perspective, an egg has over 200 mg cholesterol...that's ONE egg.
When I smoke fish, usually yellowtail, I like a marinade of canned chipotles and sugar, really more of a rub.
The medium-cold smoke adds the great flavor, especially with a nice mild wood like pecan, although hickory and a light mesquite are good too.
Your homemade smoked fish has far less sodium, which is always added in the brine.
Of course, I may just be blowing smoke... |
Vandy...what do you mean by Medium cold....what temp? Would cherry work... |
Al,
Cherry works great. I use a combination of cherry and alder. The mesquite and hickory is too strong for my taste. You have to experiment to find
your own favorite. I cut way back on the salt content from most recipes.
Happy smoking.
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Al G
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Thanks Ken,
Good to hear...I have lots of cherry and alder.
The two big questions I need info on is:
1)Is salt necessary at all...what is the role it plays...Just taste?
2)dose fish have to be dry (overcooked) to preserve it.
3)What is Medium cold smoking...thought that you heated it
Bajalero...Thought it was necessary to swim in saline water to get that gringo bronze Todos Santos look
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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Cypress
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Al G Seems to me that bacteria need a certain % of moisture to reproduce, a high salt content inhibits bacterial growth also. You can salt fish, then soak in fresh water before you cook or eat it, it'll still
taste salty tho.
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tripledigitken
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Al,
Salt is the preservative. We refrigerate it for up to 2 weeks and it is still good.
I prefer it moist inside, not jerky like. So I only smoke it long enough to get to that stage. My pieces of fish are at least 1" thick also.
It helps to rinse the fish off real well after the brining stage, and then let them air dry on your smoking rack.
Can't answer the "medium cold smoke" question.
Snacking on smoked fish with a beer can't be worse than chips or french fries, just enjoy.
Ken
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Al G
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Ken...I understand salt is a perservitive...but is it needed if you vacuum pack and freeze until use...would that be enough to last for a longer
period of time.
As I understand vacuum packed food can be frozen without affecting flavor or texture...
Has anyone trued this...or trued vacuum pack and just refrigerate...without a lot of salt...say enough for taste only
What kind of time periods are we talking about???
Albert G
Remember, if you haven\'t got a smile on your face and laughter in your heart, then you are just a sour old fart!....
The most precious thing we have is life, yet it has absolutely no trade-in value.
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