Smoking fish
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Smoking fish
Using a slightly different brine but will start smoking about 4 lbs of salmon in a few hours. For the brine I added 4 cloves of pressed garlic and substituted the brown sugar for some of my Panela I use for making rum. I also used Kosher salt rather than my usual rock salt.
Brine recipe
1 gallon of water
3/4 cup panela
1 cup kosher salt
4 garlic cloves pressed
Johnny’s Seafood Seasoning added to fish while drying.
After 4 hours in the brine rinse and pat dry and add Johnny’s Seafood Seasoning. Store 2 hours in the refrigerator.
Heat smoker to 160 and place fish on racks with parchment paper.
Add wood chips as needed
Cook until thick part of fish reaches 145 degrees.
Brine recipe
1 gallon of water
3/4 cup panela
1 cup kosher salt
4 garlic cloves pressed
Johnny’s Seafood Seasoning added to fish while drying.
After 4 hours in the brine rinse and pat dry and add Johnny’s Seafood Seasoning. Store 2 hours in the refrigerator.
Heat smoker to 160 and place fish on racks with parchment paper.
Add wood chips as needed
Cook until thick part of fish reaches 145 degrees.
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- Master of Distillation
- Posts: 3184
- Joined: Sat Oct 24, 2015 11:59 am
- Location: Pacific Northwest
Re: Smoking fish
Sounds yummy. I’m interested to know if/what the panela does to change the scent or flavor of your salmon.
The season opened here a few days back, in limited sections only of the big river, but there are no boats out yet. I don’t think there are many salmon coming or expected this year. It’s a sad thing, watching our runs diminish year after year.
Otis
The season opened here a few days back, in limited sections only of the big river, but there are no boats out yet. I don’t think there are many salmon coming or expected this year. It’s a sad thing, watching our runs diminish year after year.
Otis
Otis’ Pot and Thumper, Dimroth Condenser: Pot-n-Thumper/Dimroth
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Learning to Toast: Toasting Wood
Polishing Spirits with Fruitwood: Fruitwood
Badmotivator’s Barrels: Badmo Barrels
Re: Smoking fish
Will smoke it today as I had a eye doctor appointment yesterday and didn’t want to leave the smoker unattended. Guess it is a habit I learned from distilling.
Re: Smoking fish
Sounds ok! Last time I tried smoking fish the damn paper got all wet and wouldn't roll right.
Really. You knew it was comin, didn't ya?
Really. You knew it was comin, didn't ya?
Double, Double, toil and trouble. Fire Burn and pot still bubble.
- Fiddleford
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Re: Smoking fish
You aint cure it proper thenYonder wrote:Sounds ok! Last time I tried smoking fish the damn paper got all wet and wouldn't roll right.
Really. You knew it was comin, didn't ya?
I'll be doing a few buckets of smelts this year, first time doing them to.
- nerdybrewer
- Site Donor
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- Location: Pacific Northwest
Re: Smoking fish
I love the flavor using Panela in the brine.Bushman wrote:Using a slightly different brine but will start smoking about 4 lbs of salmon in a few hours. For the brine I added 4 cloves of pressed garlic and substituted the brown sugar for some of my Panela I use for making rum. I also used Kosher salt rather than my usual rock salt.
Brine recipe
1 gallon of water
3/4 cup panela
1 cup kosher salt
4 garlic cloves pressed
Johnny’s Seafood Seasoning added to fish while drying.
After 4 hours in the brine rinse and pat dry and add Johnny’s Seafood Seasoning. Store 2 hours in the refrigerator.
Heat smoker to 160 and place fish on racks with parchment paper.
Add wood chips as needed
Cook until thick part of fish reaches 145 degrees.
Been doing it that way for years now.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
Re: Smoking fish
Nerdy it did add a nice flavor subtle but noticeable.
- jonnys_spirit
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Re: Smoking fish
That looks great. How long did u smoke it for and how long does it keep?
Cheers,
Jonny
Cheers,
Jonny
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i prefer my mash shaken, not stirred
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i prefer my mash shaken, not stirred
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Re: Smoking fish
Smoked just under 8 hrs, started out at 155 degrees but the internal temp of the fish was not reaching the 145 it needs to cook so after 4 hours I moved it up to 165 and then the last hour I raised the temp to 175. It keeps for a long time in the freezer, vacuum sealed. Doesn’t last that long to do a long term test.
- Oldvine Zin
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Re: Smoking fish
In my house about a dayjonnys_spirit wrote:That looks great. How long did u smoke it for and how long does it keep?
Cheers,
Jonny
OVZ
Re: Smoking fish
Have you ever tried starting lower and stepping up the heat gradually to avoid the albumin “bleed”?
https://honest-food.net/how-to-smoke-salmon-recipe/" onclick="window.open(this.href);return false;" rel="nofollow
https://honest-food.net/how-to-smoke-salmon-recipe/" onclick="window.open(this.href);return false;" rel="nofollow
Re: Smoking fish
That is what I did, started at 155 degrees and slowly raised it to get the internal temp of fish to the finished temp of 145. I did not baste with maple syrup but might be interesting to try. I put Johnny’s seafood seasoning (now called seasoning salt) sprinkled on top.hpby98 wrote:Have you ever tried starting lower and stepping up the heat gradually to avoid the albumin “bleed”?
https://honest-food.net/how-to-smoke-salmon-recipe/" onclick="window.open(this.href);return false;" rel="nofollow
Re: Smoking fish
Good to know. This is definitely on my bucket listBushman wrote:That is what I did, started at 155 degrees and slowly raised it to get the internal temp of fish to the finished temp of 145. I did not baste with maple syrup but might be interesting to try. I put Johnny’s seafood seasoning (now called seasoning salt) sprinkled on top.hpby98 wrote:Have you ever tried starting lower and stepping up the heat gradually to avoid the albumin “bleed”?
https://honest-food.net/how-to-smoke-salmon-recipe/" onclick="window.open(this.href);return false;" rel="nofollow
Re: Smoking fish
Bushman wrote:That is what I did, started at 155 degrees and slowly raised it to get the internal temp of fish to the finished temp of 145. I did not baste with maple syrup but might be interesting to try. I put Johnny’s seafood seasoning (now called seasoning salt) sprinkled on top.hpby98 wrote:Have you ever tried starting lower and stepping up the heat gradually to avoid the albumin “bleed”?
https://honest-food.net/how-to-smoke-salmon-recipe/" onclick="window.open(this.href);return false;" rel="nofollow
Bucket list check off
The recipe rocks. I found dusting it in sugar at the end, and storing in the fridge for a few days mellowed it out and made it even better
Salmon candy rocks!
Re: Smoking fish
Need to get back out and replenish my freezer with salmon.