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01-24-2014, 06:50 PM | #1 |
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Dusting off the ole' smoker!
The Brine: 24 hours in the fridge 3x Ling Cod Filets - Skin on Water Salt Brown Sugar Olive Oil When I'm ready to smoke the fish, I leave it out for an hour or so after patting it dry. Giving it that sticky exterior for the smoke to grab onto. I used Hickory chips. I smoke for about 6 hours. I like the edges a little dry while maintaining a nice tender, moist center. I seasoned each filter differently. Filet one: A Traditional East Coast Style Salt Back Bay seasoning Garlic Powder Onion Powder Filet two: A a little Cajun style Basil Salt Cajon seasoning Paprika Cayenne pepper Filet Three: Indian Style Tandoori Garam Marsala powder Salt Cumin Seeds Crushed Coriander Powdered ginger Honey Hot Madras Curry Powder I'm very happy with the results, The Ling is very flaky and clean tasting, while maintaining the firmness of the meat. It's going to make excellent sandwiches and salad topping. All done. Slightly opaque, but considering it's fresh I'm not too concerned |
01-24-2014, 09:23 PM | #2 |
Member
Join Date: Aug 2013
Location: Pine Valley when not fishing La Jolla
Posts: 2,643
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uummmmm Good!
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01-25-2014, 09:50 AM | #3 |
Senior Member
Join Date: Jan 2012
Posts: 2,526
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I am not happy with results.
I did not get a sample.
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01-25-2014, 11:54 AM | #4 |
Senior Member
Join Date: Jul 2012
Location: Long Beach
Posts: 192
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GREAT info. Thanks.
Anyone use a Bradley Smoker out there? I've not done fish yet but have had great luck with mine. Easy to exactly control the heat and such. Any tips on doing fish? Smoker temp? Do you put a big bowl of water in the smoker to keep some moisture in the mix? How long is the smoked stuff good for, how long's it keep?
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A day on the water . . . priceless. |
01-25-2014, 06:40 PM | #5 |
Senior Member
Join Date: Jun 2010
Location: Under a bridge
Posts: 2,169
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I have to start experimenting a little more.
Why not lingcod? What type of smoker do you use Neil? |
01-26-2014, 09:40 PM | #6 |
Senior Member
Join Date: Nov 2012
Location: Vista
Posts: 411
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I smoke mine in a Brinkmann smoker with Oak coals and cherry or hickory chips at 200 degrees for around 2 hours depending on size of fillets. I don't use a pan of water because the brine locks in a lot of the moisture and if you let the meat develop that pellicle Neil is talking about when you let it sit, you won't lose much moisture.
I did some yellowfin I got from a buddy this weekend and it was perfect.
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01-27-2014, 12:13 AM | #7 |
Big Pappa
Join Date: Jan 2014
Location: In My Yak
Posts: 10
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Yummy! That looks so good.
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Viper 10.4 ~ |
01-27-2014, 07:04 AM | #8 |
Senior Member
Join Date: Nov 2005
Location: Table 17, Bay Park Fish Co.
Posts: 943
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Smoked Fish....... My favorite subject.......Mmmmmmmm
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01-27-2014, 07:24 AM | #9 |
Senior Member
Join Date: Jun 2010
Location: Under a bridge
Posts: 2,169
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Baja Traveler.......you should be arrested!
That photo is going to cause civil unrest..... Sweet eats. |
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