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Smoked Fish Notes

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Posted by Cape Cod on March 13, 2016 at 18:46:05:


I came to this website in the early days and the contributers have guided me to impressive results. The seasons are changingas I saw my first dandelion in the grass today, and took my last run skiing in New Hampshire yesterday. So when I thawed a piece of smoked bluefish tonight, I thought about the upcomming season.

I have some thoughts to pass along through my many experiments last year, and plans for the future:
1. Mr. Scenery gave me some great advice on smoking salmon. I refer to his years of expertise and his brines are one of the few recipes that I follow religiously.
2. Since I am bring most of my fish, next year I will use only salt-free rub recipies. Why didn't I think of this before I smoked all of those fish? I like my results, but sometimes they were too salty, or at least not balanced.
3. One of the better suggestions I read was to coat the bluefish filets in maple syrup and dust it with cayenne. I used too high of a quality syrup and most of it ran off the fish. This year I will try an amber grade, and I will apply it at the start of the cook instead of the half-way point.
4. I will still search for expanded metal grates for my 22.5 WSM. The pattern is leaves on the fish, and the Tasso makes for a better looking finished product. I had some made for my old WSM, but since the edges were not sealed, it was VERY dangerous to handle. No stiches but I was just lucky..
5. I have been using pecan wood for everything. Once I get some of these recipes refined, then I will change and try alder and maybe even guava. We have to keep these advertiser's happy.

Feeling full tonight,
Cape Cod

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