smoking fish ?

[renduke]

I love how smoked fish tastes but have ZERO idea how to do it...i think you can buy a smoker for about 300 right ?
how long does it take and how do you do it anyone know ?
thanks

[jack1747]

I've done it a ton of times.  We use a "cookshack" smoker. After the smoker has been use a few time, to build up some smoke stuff inside, we just put the fish in the smoker for 2 hours on the lowest setting.  Most of the time we eat the fish cold a few days later... Yummy.

[mdjohn]

man I did some smoked fish in a weber kettle grill - did make a mess of the grill

pretty easy -lots of instructions on the web

had a ton of fish - how much smoked fish fish can you eat in a week or a month - tried giving it to everybody

you can freeze them - they lose a little bit of flavor/texture

now I just buy them - seemed like a good idea at the time

 

[CaptMoose]

Smoked fish is wonderful, as my Dad always said: "but they are a bear to light."      Ba dum dum.

[Dreampixels]

Smoked fish is wonderful, as my Dad always said: "but they are a bear to light."      Ba dum dum.

I might have known your Pa PA - did he have - a bread and sandals?

[CrabDog]

don't forget to brine your meats prior to smoking for best effect.... I even use a smoke pan on my gas grill and that works nicely in short time.  I also recommend cooking fgish on a cedar plank... do it on a gas grill soak plank  an hour.. flipping once while soakiing place on gas grill at 350 or so for 3 minutes flip over and brush some olive oil on it with salt and pepper some fresh herbs  ( dill is best with salmon ) I use thyme androsemary for thick Rockfish filets and then brush some lemon butter on top sprinkle a little old bay or JO #1 on top of that top with lemon slices and cook 45 - 60 minutes for thick filiets ( ove inche thick ) 30 mintues or so for thinner / smaller rockfish  when it flakes with a fork an dis opaque it is done but out of this world.... I have alos smoked on a charcoal / firewood smoker too.. geese ducks, etc.. always brine and I find even with waterfowl and fish etc rub down with citrus works best

[Crabslayer]

The true or correct way is by using cold smoke.

[fishingtom]

Check out the food network, Alton Brown smoked a salmon in a cardboard box with a cast iron frying pan and a hot plate, another time smoked in an old school locker...

http://www.foodnetwork.com/altons-smoked-salmon/video/index.html

pretty self explanatory

[mdjohn]

The true or correct way is by using cold smoke.

the True correct way is to use an old refrigerator to smoke your fish

I used to buy smoked fish from a guy that did it for a living using an old frige

the fish would hang from the racks on wires, so any juice drips down

 

[JIMMYCRAB]

I hot smoke croaker fillets all of the time. Leave the skin and the scales on so it wont stick. I dry cure mine. Heavy Kosher salt, lots of cracked pepper and I pour a little Jack Daniels on 'em. Set it it front of a fan for about a half hour or so to let the pellicle form on the fish. Hot smoke 'em at around 200degrees  for an hour and a half to 2 hours. After they cool I vacuum pack them 2 or 3 to a bag. The moisture evens out and they keep for a few weeks. You can freeze them as well. Makes a heck of a whitefish salad to put on a good bagel!! This method also works well for bluefish.

[SHELLFISH]

I also have a Cookshack smoker. An 009.
I have smoked a lot of fish in it butI  usually fillet the fish to 1/2 inch filets.
I have some racks from Cookshack for fish so they don't fall through the grates.
Like everyone says only need about 2 hours.
I prefer Mesquite wood for its flavor.
I don't brine first. When done I vacume pack and freeze the filets. They will last all winter.
Smoked fish, some Jarlsburg or sharp chedder on a Ritz cracker is good eats!

[Crab Shack]

Smoked fish is wonderful, as my Dad always said: "but they are a bear to light."     Ba dum dum.

Blowfish especially cause they keep putting out the match.   

[flounderpounder]

smoked bluefish and cream cheese dip.....mmmmm   I think I need a smoker soon !!~

[Chef Lar]

I have an old fridge gutted out with an electric hot plate for the heat and a #10 can for the sawdust. A #10 can is the big cans used in restaurants. I've experimented with frying pans etc, but like using the cans. Like the pup says marinate first. When I do salmon I use a 4-1 brown sugar to kosher salt ratio. Cover liberally and let set in the refrigerator over night. Next day remove the salmon from the container and lightly rinse. Set the fillets on a wire rack so that the meat has a chance to dry on the surface so that a pellicle is formed. Light the smoker and have a good smoke going before putting the fish in the smoker. I generally smoke for a good two hours depending on the thickness of the meat. I then remove the fish and finish them in the oven at about 180F till cooked through. This is referred to as hot smoking. In order to do cold smoke as someone else had mentioned, the fish will need to be cured as well which is another process before smoking. Good luck and give it a try. Let us know how it turns out.

[CrabDog]

smoked bluefish and cream cheese dip.....mmmmm   I think I need a smoker soon !!~

I hear ya Eminem.....