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01-24-2014, 06:50 PM | #1 |
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Dusting off the ole' smoker!
I've never thought to smoke Ling Cod, but I had a bunch of it around and figured it would be a good opportunity to try it.
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 |
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