About Smoking Fish

[Mr. NiceGuy]

Originally Posted by got2fishsd

Smoked fish

1/1/1
1 gal of water
1 c sugar (brown or white)
1 c salt non iodionized

Add ice to water to get COLD prior to adding fish

Brine for 24 hours in a COLD fridge 34 degrees (can cut open a piece and lick center needs to be salty)

Rinse under sink

Let sit for 3-4 hours to form pelic

Smoke at 120 with no smoke for first hour. Increase temp 10 degree every hour and as much smoke as possible. Smoke needs to vent so you don't get stale smoke.


Sent from my iPhone using Tapatalk

RESULTS OF LAST NIGHTS BRINE:

The bluefin tuna absorbed more salt than the yellowtail. Chunks were smaller, which may be a factor.

Texture was good. 2 hours was cooked nicely, 3 hours made the fish semi-dry. Both came out too salty for my taste. They are acceptable, but marginal.

My refrigerator is set for very cold so my beer is cold. The fish soaked in brine from 5pm to 8am this morning, then I removed from the brine and soaked in a bowl of ice water for about 30-40 minutes to leach the brine off the surface.

For my next attempt, I will make my brine much more mild. I also wonder if all this brine-soaking also soaks away the natural juices and flavor of the fish?

Like the video I posted above for the salmon, I might try a brine "dip" for a few minutes, pat dry without a rinse, then let the fish rest in my refrigerator overnight.

When I successfully smoked barracuda before, I simply cut the barracuda in thirds and smoked it until fully cooked without brine. The meat slid off the bones easily and the flavor was perfect. I shredded the meat into ziploc bags and used it as a cooking ingredient for smoked fish salads, pasta, sandwiches, etc.

Old Dog:Still Learning