BajaNomad

Smoked Fish

Don Alley - 2-3-2010 at 06:04 PM

Yellowtail bits, drying after an overnight soak in the brine. Pitcher of purified water, cup of kosher salt and cup of sugar. Bunch of ground pepper. Soaked in glass containers.



The smokehouse that I bought at Snappy Sport Senter, and hickory chips






2 1/2 pans of chips and 4+ hours:



And vacuum packed



Tasty Snacks!

mulegejim - 2-3-2010 at 07:25 PM

Perfect!!!!

wessongroup - 2-3-2010 at 07:28 PM

Aahhh.. your killing me.. that looks so good.. a big weakness smoked fish.. and beer..

desertcpl - 2-4-2010 at 05:11 PM

what temp did you smoke them

Don Alley - 2-4-2010 at 05:54 PM

Quote:
Originally posted by desertcpl
what temp did you smoke them



desertcpl - 2-4-2010 at 07:50 PM

thanks

Paula - 2-4-2010 at 09:11 PM

You can add things to Don's basic recipe. Garic, soy, ginger, lime juice, jalapeņo-- any or all, and anything else:dudette:

Mexicorn - 2-4-2010 at 09:13 PM

Looking good!

Don Alley - 2-4-2010 at 10:05 PM

Quote:
Originally posted by Paula
You can add things to Don's basic recipe. Garic, soy, ginger, lime juice, jalapeņo-- any or all, and anything else:dudette:


The next batch will use a cup of peanut butter.:cool:

Paula - 2-4-2010 at 10:11 PM

Quote:
Originally posted by Don Alley
Quote:
Originally posted by Paula
You can add things to Don's basic recipe. Garic, soy, ginger, lime juice, jalapeņo-- any or all, and anything else:dudette:


The next batch will use a cup of peanut butter.:cool:


Yes!

A little peanut butter, a hint of chocolate, many chiles, garlic, onion, tomatillo, tomato, oregano, cinnamon, banana...

Pescado ahumado enmolado!!!!!:lol:


Muy rico!! Sabroso!! Esquisito!!!!

edited to add a laughy face. I was only kidding about the smoked fish mole!

[Edited on 2-5-2010 by Paula]

Udo - 2-4-2010 at 10:23 PM

STOP IT!!!!!

wessongroup - 2-5-2010 at 07:07 AM

That's a nice little setup you have there... have to agree with undo.. STOP IT!!!

torch - 2-5-2010 at 08:00 AM

a friend of mine always saves his garlic and onion skins and adds them to the wood for a little more flavor in the smoke.

Santiago - 2-5-2010 at 08:05 AM

Don: you're kidding on the PNut butter, right?

Don Alley - 2-5-2010 at 08:50 AM

Quote:
Originally posted by Santiago
Don: you're kidding on the PNut butter, right?


Well, yeah, I was kidding, but...

On second thought....

Martyman - 2-5-2010 at 10:10 AM

I love smoked fish. I don't have electricity at my place. Are there any non-electric smokers? The last time I tried in a weber and it was too hot. The fish was burned.

Timo1 - 2-5-2010 at 10:23 AM

You can cold smoke with a remote fire and thesmoke piped to the racks
Its awesome !!!

wessongroup - 2-5-2010 at 10:42 AM

Quote:
Originally posted by Timo1
You can cold smoke with a remote fire and thesmoke piped to the racks
Its awesome !!!


Wow, never heard of that, cool, every day.. ya, learn something.. thanks..

[Edited on 2-5-2010 by wessongroup]

tripledigitken - 2-5-2010 at 10:47 AM

Big Chief used to have a wood fired model.

Timo1 - 2-5-2010 at 10:52 AM

Internal wood fire is way to hot
Same with the propane fired ones
You want to cure fish....not bake it

wessongroup - 2-5-2010 at 01:27 PM

Quote:
Originally posted by Timo1
Internal wood fire is way to hot
Same with the propane fired ones
You want to cure fish....not bake it


Help me out on this.. my Dad used to smoke a lot of fish.. used very low and smoldering fire in a pit he would dig in the bottom of the smoker.. his favorite smoker was an old red wood tool shed from Southern California Edison.. I think you could smoke something in it without a fire... but he didn't

He make up the racks with "chicken wire" to set the meat on.. they were just framed squares with the wire tacked across the top.. the first rack was maybe 2-3 ft above the wood pieces he would get from cabinet shops, he used to be a cabinet maker on his second job he worked.. was up to use kids to not let the fire go out.. but no bond fire either.. our neighbors at times didn't like all the smell, but I can right now remember that smell.. man.. it was good.. he would can some and we would also have some just off the rack..

He used to smoke a lot of: tuna, albacore, and salmon, but just about everything smoked was much better to me..

Not sure how to set up what you're talking about.. :):)

Timo1 - 2-5-2010 at 02:16 PM

ok....think about a cigarette lighter between your hands...it burns
now think about the same lighter in your living room..no problema
Your dad used a big room to disperse the heat
And I'll bet he had a flashpan above the flame

[Edited on 2-5-2010 by Timo1]

Timo1 - 2-5-2010 at 02:20 PM

ok....cold smoke...take a old wood stove....make it lower than the racks of your smoker...make sure it has a screen for ashes...pipe the smoke 10 ft. min. to the racks...We used to run the smoke pipe under a creek to cool the smoke
Make sure the rack chamber is sealed as best as possible

wessongroup - 2-5-2010 at 02:21 PM

got it, as he did have that too..