I'm unaware of how many establishments actually provide the service of preparing smoked fish for retail/wholesale supply in Baja California. Any
information you may have would be of interest, including your favorite provider.
I'm aware of the East Cape Smokehouse, but know nothing of them.
Thanks for any help with this.
--
Dougcomitan - 8-16-2005 at 07:38 PM
Doug
I don't know if it will be of any help but I always stop and get smoked fish in Ensenada on the right side going out of town, past the Pemex. Its
very good.Sharksbaja - 8-16-2005 at 08:04 PM
Glad you brought that up. I am very interested in smoked fish and been asking around a little.
One place on the cape has become particularly popular and has expanded their operation I was told.
This is a great subject for research, particularily, the discussion of "new" markets developing as a spin off from the rapid growth.
Smoking fish or otherwise curing the meat provides for greater storage times and less waste.
A Mexican national who resides in the BOA area told me there was once a "cold smoke" operation.
I have considered an operation here but alas new regs and laws inacted recently provide for HACCP requirements when selling raw or processed fish,
thus cost prohibitive for us.
Mexico on the other hand doesn't employ the same strict regulations for domestic catchas the U.S..
There are however a few around here and the products always fetch huge markup.
Fishermen love to bring back their catch, I am surprised there aren't a number of them in Baja. It's not rocket science with minimal overhead. Old,
abandoned hillside block houses are ideal.
I would chose to have some of my catch smoked before my return to the states were it available as a service.
It's yummy and many flavors can be utilized!capt. mike - 8-16-2005 at 08:35 PM
the papers always get wet every time i try to smoke fish.
you need to get a fish bong.
tongue firmly in cheek here....................Sharksbaja - 8-16-2005 at 08:45 PM
Let me know if you want to talk to the owner Doug. He is a good friend. They just started smoking scallops recently and they are incredible.
The owner is who rescued me when I broke my arm and he is one hell of a guy.CaboMagic - 8-16-2005 at 09:29 PM
Hello Doug,
We confidently recommend Eastcape Smokehouse in their CSL location BAJAPAPAS - on the marina near Marina Fiesta Resort. Excellent quality & fair
pricing. Clients are very happy. If we can provide further assistance...
Tommy and Lorivgabndo - 8-16-2005 at 09:50 PM
Jesus Bastida in San Nicolas BCS has about finished a nice big smoker at his place. New stainless steel racks were in production earlier this year.
Sadly, Chuey just lost his brother Martin, and I'm sure the family is devastated. Those in Loreto can easily find Chuey, and if he has the smoker up
and running, I'm sure he's marketing "Da Kine".
I've never had a bite of his non-commercial smoked fish that wasn't like a angel peein' on yer tongue. (That's good)
I don't know,
jrbaja - 8-16-2005 at 09:57 PM
it doesn't sound that good.
Vagbndo
Skeet/Loreto - 8-17-2005 at 06:41 AM
What happened to Martin? would appreciate the news.
Please give Cheuy and family my Regards. thanks Skeetvgabndo - 8-17-2005 at 08:42 PM
Skeet: We got the info from Bob and Connie who have a place on Alfredo's place. They e-mailed and just said, I guess you heard that Martin died. We
didn't know which one. Martin Espino's family looks after our little place when we are gone. We didn't know who to grieve for. A week later we
learned that Martin Bastida had been in San Nicolas when he started feeling poorly. He went into Loreto, and the following day he had a fatal heart
attack. He was only 37. He was sweet gentle man, and I'll miss him.synch - 9-23-2005 at 02:00 PM
Stiletz a;lways has good smoked fish in Oregon, right Sharky?
Get a bottle of that Rogue River brew and it goes down easier...
Sync
Sharksbaja - 9-23-2005 at 02:28 PM
"Stiletz a;lways has good smoked fish in Oregon, right Sharky?"
Well yer close Sync ... Siletz, which has only one store does not sell smoked fish and never has as far as I know.
The Siletz River on the other hand provides plenty of Chinook and Steelhead action and was featured as a premier steelhead river in PNW a few years
back.
The Siletz Indians have a smokehouse store in Depoe Bay and there was an annual salmon bake last weekend there. Very popular event in a very cute
town. They cook it in the traditional Indian open flame method. Excellent smoky flavor.
here is another Indian (American aboriginal) way of smoking fish...
Pompano - 9-23-2005 at 08:39 PM
This is called 'ponassing'...cute name, huh? Sounds kind of down-south Deliverance, but it is really a northern Canadian tribal way of cooking and/or
smoking fish. We were taught this as kids on fishing/camping trips with our parents into the bush and wilds of way north Canada. My hero was a Cree
named Kitchener Byrd...most of the guides up there took early European names from famous explorers. He was quite the woodsman.bajaden - 9-25-2005 at 12:52 AM
I was going to use, Its hard to get them lit, but damm Capt Mike beat me to it. Sort of. I'am surprised there isn't a bigger market for smoked fish.
Other than salmon, which you can buy anywhere.Bob and Susan - 9-25-2005 at 06:26 AM
...just a WARNING...
Smoked fish sure smells-up EVERYTHING.
Don't put it in you regular ice chest or you'll have everything smelling like smoked fish!!!
...and the room....YUK!!!
It is great to pick at while hanging aroung but...the SMELL
Johns' dirt smokerpit
Sharksbaja - 9-25-2005 at 05:03 PM
While on a NE Canadian kayak trip out to the middle of Timbuktu my brother, "The Adventurer" and sports extremist taught me how to smoke fish without
papers or a pipe.
I call it "Johns' dirt smokerpit" and it's very simple to construct.
Dig a hole 18" X 18"
Best to use willow or other green hard wood above coals.
Loose peat or loose green non-poisonous plant material for top layer.
Soak 1 1/2"- 2' thick pieces of fish in brine & flavors for an hour or so before smoking if desired.
Burlap is nice but not necessary.
Build fire in hole until a nice 2"-3" bed of coal exists.
Layer as per picture.
Smoke for 4 hours or so checking occasionally for ample smoke. You shoould see wafts of smoke emanating . Clear a small path for air down along side
the hole with a stick if smoking slows considerably.
I have had awesome results doing this and some of the best tasting "Great Northerns" I've ever had this way.
Large graphic below may load slow: Sharksbaja - 9-25-2005 at 05:36 PM
Yeah, I tossed out a 3'' spoon into some water plants and as soon as it touched the water WHAM, a 10 pounder. Man DO they have teeth! What part of
Canada Pompano?Marie-Rose - 9-25-2005 at 06:35 PM
Pompano ... your last post brought me back 30 yrs! Born and bred Albertan.
If I remember correctly jacks are not the greatest for eating, soft flesh. Are they better smoked? We always went for the pickerel.
Also, the comment about "God's country" ... what time of year would that be?
Where in Sask. are you?
Have to say....
Hook - 9-26-2005 at 10:40 AM
...that I was not impressed with the smoked YFT I had from the smoked fish place just north of Ensenada. It tasted like they had used pine for the
wood and it was overcooked. Very dry and the consistency of sawdust, if you know what I mean.
It could have been a bad batch: I'll probably try it again.....Anonymous - 10-2-2005 at 11:48 AM
you can buy a small smoker in walmart to take with you start the charcole
and add wet wood chip and your catch of the day , also a case of cold ones help don't take long and you can do a lot of fish in a short time
jim groomsAnonymous - 10-2-2005 at 03:41 PM
anybody ever smoked those little baracuda you can always catch. those are good with wet apple chips or hickory.comitan - 10-2-2005 at 03:45 PM
I smoke sierra and I don't think there is anything better, I soak them in a mixture of salt, brown sugar, and terriaki, overnight in a ziplock bag, in
the refrigerator. Smoke them with green Mesqite on charcoal.
[Edited on 10-2-2005 by comitan]Sharksbaja - 10-2-2005 at 05:18 PM
I think smoked barracuda is one of the best, behind tuna speices.Bob and Susan - 10-2-2005 at 05:20 PM
...deep fried barracuda..comitan - 10-2-2005 at 05:25 PM
OK i'm new to fishing in the Baja, so you tell Barracuda is good to eat?bajajudy - 10-2-2005 at 05:35 PM
In the Caribbean we always put a silver fork in the cuda. If it turned, you didnt eat it.
It is really good pickled too.
Sure is a scary thing to see in the water. They lurk. Creepy.jerry - 10-2-2005 at 05:42 PM
cuda tasts a lot like the pike that sharks baja mentionedbajalera - 10-3-2005 at 09:47 AM
I intend to wait until I get a fish bong. Does Costco have those?
