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Cypress
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Al G. Vacuum pac or freeze in water that covers all of the fish. Either way it'll be good.  You can add seasoning to suit your taste when you prepare it.
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Al G
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| Quote: | Originally posted by Cypress
Al G. Vacuum pac or freeze in water that covers all of the fish. Either way it'll be good. You can add seasoning to suit your taste when you prepare it.
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I know all about freezing RAW fish...I am trying to figure the best process for smoking without salt and then storing in pack for Beaching and
picnicking...traveling and using on a long term bases.
The batch I purchased at Costco has a sale by 10/25/07 and I have been munching on it for at least 10 days...eating last piece now don't know packing and shipping time...but I had noticed it days before I
bought it...so guessing maybe 3 months and I am sure they are playing safe. Damn this fish is Goooood
If I smoke at 1 1/2 month batches I should be safe with less 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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Cypress
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Al G. Sharksbaja is the guru of smoking fish. Ask him, when he speaks, listen and take notes. 
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elizabeth
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I've smoked very large quantities of salmon, then vacuum sealed and frozen it without losing any flavor or texture. I recently found a package stuck
in the back of the freezer that was over a year old. It was still good!!!!
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Al G
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Thanks Elizabeth...good to know
Holy cow elizabeth your my neighbor...almost...Stinson beach is around the corner...well almost
I found a few answers to my questions:
http://www.uaf.edu/ces/publications/freepubs/FNH-00325.pdf
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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Sharksbaja
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notes on smoking
Just to be safe, you must/should adhere to a formula that not only "cures" the fish but produces good flavor and texture. There are scads of recipes
and methodology for doityerselfers. but commercially, it's a different story. So for this purpose we'll look at home technique and see if we can
minimize the salt while retaining good flavor and shelf/freezer life.
The cure: this serves different functions
1.) Inhibits bacterial growth
2.) Softens and swells the tissue cell walls
3.) Adds flavor
there are more
Cures usually require large amounts of salt to help saturate the product and draw-in other flavors. Your cure might have salt, sugar, soy, water and
smoke. Soaking product in this permits larger cure uptake by the tissue. The longer it's soaked the more preserved it will be
Dry-rubs are another method whereas it is easier to limit the salt content but the trade-off is less tissue exposure to that wonderful flavor you
add and (non-frozen) shelf-life shortened.
Some smoke is saltier than others. Although I don't smoke much fish with Mesquite a little can go a long way. Try adding a little to the other
mellower chips. It may just increase that salt flavor if you cut back on brining time/method .
The smoking of the fish is extremely important and the ability to control that temperature over extended periods. The hotter the smoke , the drier
the fish. I've smoked fish up to 24 hrs but it's very tricky. Most folks like to smoke fish 4-8 hrs. Remember also, thicker pieces will have less
potent flavor in the center but will have a better consistency. I like very moist fish personally. Tuna and salmon are good choices for most folks
because the hi fat content provides good results without drying out. I don't like it when smoked fish is fish jerky(I actually love it), you know what
I mean.
Shari understands how to endulge. I wouldn't worry so much about smoked fish in a persons diet. You'll be doing yourself a favor(forget nitrosamines)
by not eating more harmful foods, like everthing else!
Seriously though, you can adjust the salt content. Be sure your cooking times are enough. Add less salt to your cure. Back off on cure time. Adjust
thickness of pieces and smoke a bit longer.I've had some with light salt soy and honey. Twas good! You could also just end up turning it into fish
jerky. That stuff can last months in the sun! My kids love it!
You have to strike a compromise. A well prepared finished product should last two weeks refrigerated. All home cooked perishable vacuum-packed food
products should always be refrigerated. Frozen food can be good a year later. Exclude all air from vac bag or plastic wrap, wrap in foil and deep
freeze -10f. THe methods of home packing can permit bacterial growth of the nasty sort. Be careful! Experiment wisely! Have fun! It's a great hobby!
---slurp---
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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Now that is what I call real info...sharks. One question though, with lite salt brine, can you add all your flavorings....brown sugar and the like and
then vacuum pack for a period to increase flavor without a lot of salt.
I understand vacuuming creates negative pressure...
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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Sharksbaja
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No prob Al
| Quote: | Originally posted by Al G
Now that is what I call real info...sharks. One question though, with lite salt brine, can you add all your flavorings....brown sugar and the like and
then vacuum pack for a period to increase flavor without a lot of salt.
I understand vacuuming creates negative pressure... |
I don't know, that's what some say. That sounds clever but unnecessary IMHO. I would think pressure would force juices inward not vacuum??
Many people rinse off and dry the fish first before smoking. I ALWAYS leave the skin on. That is another small adjustment you can make. It helps, I
think, keep valuable moisture in there. I will somtimes brush w/olive oil for another way I make it. So many ways!
You still need surface area for more absorbed flavor but I've had good results from the biggest of pieces with skin . Say 2 1/2' steaks. I call em
"roasts". A 2-4 hr lite brine and a good marinade for a another hr or a dry brine for 4-6 and marinade a couple more. Smoke lowest possible temp 3-5
hrs or more.
[Edited on 9-11-2007 by Sharksbaja]
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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Garry
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Smoking
Sharks, Do put skin side down or do you turn after 1/2 way thru smoking? Just found out that the Teriyaki Sauce from CostCo is all you need, has salt
an everything else, just a lite coating, i add some red pepper flakes also.
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Al G
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Gerry...good question...I had assumed skin side down as I have not noticed any marks on meat.
A hunter friend does his elk with Teriyaki and thins it with Pineapple juice as a marinade...best elk I have ever had.
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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Man, you guys are getting me hungry--time to build a smoker!
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tripledigitken
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Pieces with skin are the best choice for smoking. Place skin down, no need to turn.
Be sure not to throw away the skin, delicious! Makes great sushi hand rolls!
Ken
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Cypress
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Leave the scales on and smoke the fish skin-down, the scales and skin will fuse and trap the juice, it also serves as a plate. Put a couple of chickens above the fish and let 'em drip on the fish as they cook,
you're gonna have something special.
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Sharksbaja
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| Quote: |
Put a couple of chickens above the fish and let 'em drip on the fish as they cook, you're gonna have something special.
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Chicken-smoked fish? Hmmmm
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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pappy
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we've smoked white sea bass for 24 hours(when on the pacific side) used small amount of mesquite and rosemary only. we fed off of it for a day, then
headed over to cortez side and munched on it for two more days.man it was good!! benn doing it like that ever since...
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Al G
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| Quote: | Originally posted by Cypress
Leave the scales on and smoke the fish skin-down, the scales and skin will fuse and trap the juice, it also serves as a plate. Put a couple of chickens above the fish and let 'em drip on the fish as they cook,
you're gonna have something special. |
That sounds like it would taste good...if you didn't care about you health 
This thread is about a better way to smoke for taste and good health...I will try it though as I don't always cook for health.
All I have in my brain now is the statement by Alan:
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?? I want to live long enough to get my fill of Baja sunsets and Pacifico....
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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Al G
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Posts: 2647
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Mood: Wondering what is next???
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| Quote: | Originally posted by pappy
we've smoked white sea bass for 24 hours(when on the pacific side) used small amount of mesquite and rosemary only. we fed off of it for a day, then
headed over to cortez side and munched on it for two more days.man it was good!! benn doing it like that ever since... |
What temperature did you maintain??? How big was the bass?? How thick
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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marv sherrill
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I smoke fish in Baja all the time - use the KISS method - keep it simple...
a. Filet the fish - yellowtail, bonito, dorado, or grouper - leave skin on -
b. soak in marinade of your choice - 2 hours - teryaki etc
c. smoke for a minimum of 2 hours (depending on how often you tend the fire with fresh, wet wood chips)
d. eat with crackers and pepperjack cheese, beer or marguarita
e. done
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Sharksbaja
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That's KISS: "Keep It Simple Stupid"
| Quote: | Originally posted by marv sherrill
I smoke fish in Baja all the time - use the KISS method - keep it simple...
a. Filet the fish - yellowtail, bonito, dorado, or grouper - leave skin on -
b. soak in marinade of your choice - 2 hours - teryaki etc
c. smoke for a minimum of 2 hours (depending on how often you tend the fire with fresh, wet wood chips)
d. eat with crackers and pepperjack cheese, beer or marguarita
e. done |
I agree 100%. For most folks this will work fine.
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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roundtuit
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try a little jalapino juice and slices in the brine.. Makes the Pacifico better...
Never learned from a book-Only from mistakes, mine and yours
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