how to smoke fish?????

[froghunter]

i am 100% clueless on this one. how is it done? how to you smoke anything???

[duckmanep]

in a smoker

[duckmanep]

or I guess you could roll it up and smoke it



OK I'll quit being Mr. Obvious for now.

[billinkb]

or I guess you could roll it up and smoke it



OK I'll quit being Mr. Obvious for now.

Is that legal?

[cosmiccowboy]

I smear with olive oil and dry rub (my usual brisket rub) salmon and put it in the warmer on my smoker (about 150 degrees) until it flakes. Usually about three hours.

magnificent.

Even people that say they don't like salmon love it.

[str8shooter]

In an ice chest, cover the bottom with salmon, cover with layer of kosher salt, then a layer of brown sugar, then one can of OJ concentrate. Now another layer of fish and repeat the salt, brown sugar and OJ. Repeat these layers until the ice chest is full or you are out of fish. Let sit overnight. Next morning you will find the fish in a thick liquid. Smoke at about 180 degrees for 8 to 12 hours or until the fish is as dry as you want it. Easy and good!

Make sure you leave the skin on the fish and always keep skin down in the brine and the smoker.

[GTXHUNTER88]

wht kind of fish? Salmon I like to put olive oil sea salt and rosemary sprigs and smoke in smoker. trout I like to put oilve oil some lemon thin shavings salt and pepper. your smoking them whole or fillet?

[old shrimper]

Like st8shooter sad make sure to leave skin on filets and experiment with seasonings tell you find what you like. Try different types of wood also.

[stickerpatch59]

after you smoke it, how do you keep it?

[dfkoon]

there's different ways... really either hot smoke or cold smoke

[froghunter]

i plan to smoke talapia.

how do you keep it after its smoked?

thanks for all the help guys.

[AtTheWall]

Go to HEB and pick up a few of those .97 cent fine mesh grilling screens.....in the Charcoal & B-B-QUE supply section of the store. These little screens can be used several times before you simply toss it away. These tight meshed screens simply lay on top of your regular grill screen but..nothing can fall into the fire due to the fine mesh.

I also have several fish baskets...where you simply place the filets in the basket and place that over on the cooler side of the grill for the cooking run.

Start the fire as you would in any old classic "off center heat" smoking setup. Put the fire on the vent side of the grill so it has enough oxygen to burn properly.

Place the fine mesh grilling screen on the cool side if the grill...the side where the exhaust vent is located.

Get your fire down to coals with heat at a point, you can grill any meat over the top of the coals....pretty hot but past the peak heat mode.

I rub fish and shrimp down with Extra Virgin Olive oil.....sometimes it's Red Pepper infused olive oil\pepper mix and or Extra Virgin Olive oil with garlic. Both are excellent additions to the final flavor of the smoked morsels.

On top of the olive oil rubbed fish and shrimp morsels, I crack fresh ground black pepper and then using a second grinder, I grind sea salt and garlic.

Thats all needed for the meat.

Place shrimp and fish filets on the top of your cheap .97 cent fine mesh grill....just to the side of the fire.

Toss a few chunks of Hickory, Pecan, Apple wood on the charcoal till they are about to burst into flames...slam the lid down and let it smoke for 15 - 30 minutes...indirect heat mode. Mesquite is to overpowering here....use a lighter wood as mentioned above.

I ran 3 lbs of jumbo gulf shrimp, and 4 small lobster tails this past Saturday...smoked it all with Hickory using my method mentioned above....OH MAN THEY EAT GREAT! Little pepper, little sea salt with garlic and Red Pepper infused Extra Virgin Olive oil...smoked with hickory till those the shellfish turned pink = AWESOME! I could have tossed a few filets on the fire as well...all prep'd the same way.

Pull them off the grill and serve.

For storage....simply save them in ziplock baggies. For longer term storage, vacuum seal them and freeze. Smoked fish, shrimp and or lobster tails all store about the same as regularly cooked fish using fry, bake or broil cooking methods.

Best to eat it all in the first two days after cooking!

Another seasoning that is fast and perfect is simply a bottle of VIVA ITALIAN DRESSING. Drop the fish filets, shrimp and or lobster tails in that for about an hour soak...then smoke till cooked.

Mako and or blacktip shark filets eat EXCELLENT only marinated with Viva Italian dressing and smoked till complete!

[Mud Shark]

Is that legal?

Gotta have some thick papers...

[froghunter]

so the heat from the smoke cooks the fish, correct?

and when it flakes its done?

[wassaw]

Legdog showed a set up that was nice. On the grill with the fish on a wood plank with a Disc Woc set up over it to roll the smoke down on the fish filet.
maybe he will post it here.