Smoking Fish

Stokin (www5203@dukepower.com)
Thu, 28 Dec 1995 06:17:27 -0700

I would like to find out more about Alaskan & Scandinavian fish smoking techniques. I understand that alder wood works well from conversations with Smoken John, St. Augustine Florida. He is originally form Oregon (Beaver Castor country).

How long does it take to slow smoke fish? What temp, etc.? Is there good literature on the subject? What kind of rig do you need?

We get a lot of grouper, king mackerel, & snapper in the Carolinas where I'm from. My favorite is king mackerel, it's either the great or terrible depending on how it is dressed out. Most people have had king mackerel dressed out wrong. The veins on either side and under the back bone must be removed as soon as possible or they will turn some of the meat black while imparting a bitter "fishy" taste that I don't like at all. In Key West, Florida king mackerel is considered junk fish. They don't know how to dress it out.

Re: Smoking Fish

BUSTER'S RESTAURANT VERMILION BAY ONT. CANADA (BUSTERS@MOOSENET.NET)
Thu, 8 Feb 1996 17:53:24 -0700

YES ALDER IS PROBABLY THE BEST WOOD FOR FISH, FOR SEVERAL REASONS. FIRST, IT HAS LITTLE OR NO TASTE TO IMPART INTO THE FISH, SECOND UP HERE IN CANADA TAG ALDERS ARE EVERYWHERE! THE MOST IMPORTANT THING IN SMOKING FISH IS THE MARINADE.
START WITH WATER, ROOM TEMP ADD BROWN SUGAR TILL WATER IS DIRTY BROWN, NEXT PICKLING SALT, ENUF TO ALMOST FLOAT AN EGG, THIRD GARLIC, APROX ONE TO TWO CLOVES PER FISH. I PREFER TO FILLET THE FISH BEFORE SMOKING ALTHOUGH THEY CAN BE DONE WHOLE.
MARINATE FISH OVERNIGHT. BEFORE SMOKING DRAIN FISH IN COLD WATER FOR 5 MIN SMOKE AT LOW TEMP FOR APROX 3 TO SIX HOURS TO GET SMOKE INTO MEAT, THEN RAISE TEMP TO FINISH COOKING MEAT, APROX 160 DEG TO 190 DEG CHECKING TO SEE WHEN MEAT FLAKES, REMOVE
FROM SMOKER AND REFRIGERATE, FISH WILL REMAIN GOOD FOR 3 TO 4 WKS. DO NOT FREEZE

Re: Smoking Fish

Mike Scrutchfield (mikes@gvi.net)
Fri, 9 Feb 1996 18:44:52 -0700

Buster,

Thanks for the great fish marinate, I cant wait to try it. In your instructions you said to "smoke at low temp for 3-6 hrs" What would you consider the ideal low smoking temperature?

Thanks
Mike Scrutchfield
"Top Secret"

Re: Smoking Fish

Stokin (wwwalker@dpcmail.dukepower.com)
Sat, 10 Feb 1996 14:52:53 -0700

Buster, thanks for the fish tips.

I notice that Vermillion Bay is north of Minnesota, so I assume you are doing the fresh water variety of fish.

We don't have much in the way of alder in the U.S. south. The only alder I know of is hazel alder. I call it snake bush, because you find it near snakey water. If it works for fish I'll get some. But I was wondering if maple, poplar, or some other light aroma wood might work as well.

thanks.

Stokin

Re: Smoking Fish

Smoky (ihss@lincup.com)
Fri, 23 Feb 1996 16:15:57 -0700

By "smoking" do you mean the cool (90-120 d. f) smoke used for preservation or the hot smoke (170-200 d.f.) for intense smoke flavor while cooking? Or do you mean that you really intend to barbecue?

In any case, white oak, citrus, sweet gum, sweet bay, bay (laurus nobilis) sassafras, mulberry, cherry, apple, pear are all good for impartng flavor. Also fresh herbs such as dill, fennel, basil lemon verbena, lemon mint, apple mint, etc. may be used.

Make certain that the longer the period of "smoking" the less the intensity of the smoke should be. Smoke flavor should enhance, not over power the subtle flavor of fine fish.

Good luck.

Smoky