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Fish Smoking

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Fish Smoking - 4 November 2003 11:12:53   
Nick Schoeffer


Posts: 1970
Joined: 5 June 2003
From: Morley, Western Australia
Status: offline 		G'day Fish eaters

I just bought one of those little fish smokers for about 70 bucks. On the instuctions it says to soak the fillets in brine for about 30 minutes before smoking.

Does anyone have experience with these things? Do you really need to do the brine thing, or can you just slap the fillets on the grills and smoke 'em straight away? Do you have to skin the fish or can you keep the skin on thin-skinned fish like tailor, skippy, herring ?

Any preference for certain woodchips for certain fish. I think I got mesquite and applewood chips with my smoker. Any other culinary tips for a novice "smoker" would also be appreciated.

Cheers

Nicko

< Message edited by Ian Stagles -- 13 November 2003 8:25:54 >
Post #: 1
RE: Fish Smoking - 4 November 2003 11:25:41   
James Masterman


Posts: 167
Joined: 5 June 2003
From: Perth, Western Australia
Status: offline 		Nick, is your smoker just one of those small metal boxes with a couple of racks and a metho burner? If so, I have one too, and they are awesome for fish like herring. I reckon there is no better way to eat strong flavoured fish like herring and skippy than to smoke them.

We leave the herring whole with the skins on (just gutted and gilled), although I have also smoked fillets. Our smoker instructions also recommended the soaking thing, which we generally do, although we are too impatient to leave them for 30 mins. We generally give them 10-15 which seems to be ok. I haven't tried them without soaking though. They may come out a bit dry if you don't.

We also generally score the whole fish with 2-3 cuts across the body to let the flavour in. You can tell when they are cooked as the fish goes a golden brown colour. With whole herring that only takes about 10 mins in our smoker.

I've used hickory, ironbark and applewood with my smoker and all seem to produce a good result. Make sure you use the smoker outdoors, as they make a lot of smoke and the smell gets into everything.

Nothing better than sitting on the deck at home eating smoked fish and drinking a bottle of chardonnay from the swan valley.

Cheers
James.

(in reply to Nick Schoeffer)
Post #: 2
RE: Fish Smoking - 4 November 2003 11:35:57   
Nick Schoeffer


Posts: 1970
Joined: 5 June 2003
From: Morley, Western Australia
Status: offline 		G'day James

Yep mine is the small metal box.

You make it sound pretty bloody mouthwatering ! Thanks for the response.

Nicko

(in reply to James Masterman)
Post #: 3
RE: Fish Smoking - 4 November 2003 12:22:04   
Mark Saunders

 

Posts: 55
Joined: 5 June 2003
From: Kiara, Perth, Western Australia
Status: offline 		Nick,

Have the same sort of smoker. I have always soaked fish in the brine solution before smoking and always have left the skin on. I have never tried smoking whole fish.

Great for oily fish such as herring, love golden trevally, but the best to date was yellow tail kingfish.

Happy smoking.


Mark

(in reply to Nick Schoeffer)
Post #: 4
RE: Fish Smoking - 4 November 2003 12:56:07   
Julian Hodgins

 

Posts: 434
Joined: 20 August 2003
From: W.A.
Status: offline 		Iv'e done it with -soak fish/fillets in marinate(soy ginger garlic).Then smoke it ,adding star anise,five spice,dried mandarin peel to your saw dust.Try this on fish you would normally give to the mother inn law.

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Death B4 DNF.

(in reply to Mark Saunders)
Post #: 5
RE: Fish Smoking - 4 November 2003 19:45:16   
Mark Smith


Posts: 1211
Joined: 30 September 2003
From: Mosman Park
Status: offline 		Howdy Nicko

I am a big fan of smoked fish and have the same smoker as you. I have found the fish is even better if you leave it in the brine longer ie overnight.

I always leave the skin on as it helps hold the fillets together which helps when you take the fish out as it can stick to the rack a bit.

Try not to lift the lid on the smoker during cooking as all the heat escapes. It will take a good 5 minutes or so to build up heat then the whole cooking thing happens pretty quick.

I try and only use the top rack because the bottom rack is close to the sawdust and you sometimes get a bit of ash come up on to fillets which spoils things a bit. Just experiment a bit but its pretty hard to stuff it up.

The best fish I have had was sambo.

Happy smoking!

Mark

(in reply to Nick Schoeffer)
Post #: 6
RE: Fish Smoking - 4 November 2003 21:12:26   
Neil Daws


Posts: 4088
Joined: 5 June 2003
From: Algal bloom river
Status: offline 		Now I got a dig my little smoking book out

Some use mollases(sp?) Bay leaves and a few other items not neccessaryly together..

The Atlantic salmon you purchase from some areas has sea rock salt sprinkled on it rather than soaked in a brine.

Some atlantic is smoked utilising the old oak scotch barrels to instill flavours

Someone try soaking woodchips in a shonky red wine they dont need in oak wood shavings, then smoke fish utilising the dry product.

Surely that would produce some nice flavours


There is hot smoking and cold smoking..

I could go on all night

Wangler Archive - Smoking Fish

Reference:"Home Smoking and Curing"
Author:Keith Erlandson
Publisher:Vermillion
ISBN:0-09-177825-5

< Message edited by Neil Daws -- 4 November 2003 22:48:00 >

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"If you cannot control it, you cannot improve it"

(in reply to Mark Smith)
Post #: 7
RE: Fish Smoking - 4 November 2003 21:29:48   
Laurie Heuvink


Posts: 212
Joined: 5 June 2003
From: Rockingham
Status: online 		When I lived in Albany a number of years ago we smoked salmon fillets in a weber kettle bbq,dry and over pine and jarrah shavings.
best damn salmon I ever had!!!!!

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That is why some people appear bright until you hear them speak



(in reply to Neil Daws)
Post #: 8
RE: Fish Smoking - 5 November 2003 6:46:26   
Graham Cahill


Posts: 15
Joined: 17 June 2003
From: Joondalup, Western Australia
Status: offline 		Hi all,

I too have this smoker which I use for herring, tailor and salmon....however I have never done the soak in brine thing! How do I go about making the brine solution?

Cheers
Grazza

(in reply to Laurie Heuvink)
Post #: 9
RE: Fish Smoking - 5 November 2003 7:47:39   
Nick Schoeffer


Posts: 1970
Joined: 5 June 2003
From: Morley, Western Australia
Status: offline 		Thanx for all the info guys, top stuff !

Might try out a small sambo, big skippy next time we catch some offshore.

Nicko

(in reply to Graham Cahill)
Post #: 10
RE: Fish Smoking - 5 November 2003 8:16:53   
Barry Porter


Posts: 127
Joined: 5 June 2003
From: Berri, River Murray, South Australia
Status: offline 		Hi Everyone, same small box smoker, goes on all the trips. Best ever has been yellowtail kingfish, beauuuutiful. One extra tip, when using fillets place skin down on top rack and squeeze some lemon or lime juice over the fillets and a dash of soy or sweet chilli sauce. Bloody beauutifuuul. Here in SA we sometimes get a heap of small baracuda and these will also smoke up to a mouth watering delicacy.

Also we add a couple of tablespoons of sugar to the brine soak for very oily fish like whole tommies(herring) and salmon fillets.

cheers

_____________________________

Barry

Nowadays the only piece of angling equipment we cannot buy is a knot so its probably the weakest point of our equipment. (Author unknown)

(in reply to Nick Schoeffer)
Post #: 11
RE: Fish Smoking - 5 November 2003 13:11:58   
Jim Allan

 

Posts: 76
Joined: 3 October 2003
From: Albany WA
Status: offline 		Hi Nick
Read somewhere brine helped in remove blood from the fish flesh and from memory soak for about 15-20 minutes.

Regards Jim

_____________________________

Jimbo
A bad days fishing is better than a good day at work.

(in reply to Nick Schoeffer)
Post #: 12
RE: Fish Smoking - 5 November 2003 13:18:48   
Jim Allan

 

Posts: 76
Joined: 3 October 2003
From: Albany WA
Status: offline 		Hi Graham
This is one brine mix I have found 225gm of salt to 4.5litres.

Regards Jim

_____________________________

Jimbo
A bad days fishing is better than a good day at work.

(in reply to Graham Cahill)
Post #: 13
RE: Fish Smoking - 5 November 2003 13:50:24   
Phil Shilcock


Posts: 1042
Joined: 5 June 2003
From: Albania
Status: offline 		Wouldnt recommend smoking anything.
Bad for your lungs

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Smile, it will all be over soon.

(in reply to Jim Allan)
Post #: 14
RE: Fish Smoking - 5 November 2003 14:49:12   
Nick Schoeffer


Posts: 1970
Joined: 5 June 2003
From: Morley, Western Australia
Status: offline 		Might try smoking some Fugu next time I catch one.

Heard it is pretty potent.

(in reply to Phil Shilcock)
Post #: 15
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