Smoking fish help
Submitted by jighead on Fri, 2015-10-16 08:24
I have recently purchased a Bradley smoker and I was chasing a few tips from you guys. I have previously only smoked fish in those small camping store units that use the spirit burner underneath. When I smoked trout in it I used to soak the fish in a brine for a few hours before smoking but now I am going to try some saltwater fish in the new smoker and was wondering if it was necessary to soak saltwater fish in a brine before smoking. I was also thinking of experimenting with some squid and some crabs this season. Any advice and tips on what you guys have done before would be greatly appreciated.
Thanks.
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scotto
Posts: 2470
Date Joined: 21/04/08
yeah man,
you definitely need to brine it, even saltwater fish.
at a bare minimum, salt rub, but yeah, brining is the best.
Alan James
Posts: 2223
Date Joined: 30/06/09
Smoking info
Have a look on this forum. There is a huge amount of information you may find useful.
http://www.fishing.net.nz/forum/the-kitchen-sponsored-by-bradley-smokers_forum20_page1.html
hezzy
Posts: 1521
Date Joined: 27/11/09
jig that is one helluva
jig
that is one helluva nice smoker !!
and yes brine is the go , i prefer to brine them whole if possible for 24 hours before they are smoked
some good info/recipes on their site as well
http://www.bradleysmoker.co.nz/bradley-recipes/
hezzy
OFW 11
evil flourishes when good men do nothing
jighead
Posts: 725
Date Joined: 03/02/12
Thanks guys
Great info and links.
Mulie
Posts: 546
Date Joined: 20/02/11
Herring
I always brine - Brown sugar, water, vinegar, red wine vinegar and salt for around 45 min, but I only usually do herring. I know a few blokes that do a long smoke on mackies. Have a search of the net and particularly the brewing forums as they generally have a smoking section.
Mulie
jighead
Posts: 725
Date Joined: 03/02/12
Thanks mulie
The more info i can get the better.