Posted by Bob3 on August 27, 2001 at 05:40:50:
In Reply to: Smoked fish? where? what kind? is there any left??? posted by mike on August 26, 2001 at 14:13:49:
The following is taken off of my recipe page at: www.angelfire.com/ca/divers3/food.html
Hope it formats OK.
You can also do smoked BBQ using this technique
SMOKING FISH: HOW TO DO IT
The Fish
Just about any fish will work, but the oiler fish like
trout, salmon, mackerel, wahoo, tuna, etc. will produce a moister product.
Smaller fish can be smoked whole; larger may be filleted or cut into steaks.
The Brine
You have to brine the fish before smoking. To make the brine,
take a suitable non-reactive container & fill halfway with water.
Add salt & stir until a raw egg will float in it. (It's a good idea to try a
couple of different eggs). Toss in anywhere from a cup to a pound of brown sugar per
gallon of water. Other spices like garlic powder or Cajun spices may also be added.
Add the fish & set in a cool area for about 12 hrs.
The Smokehouse
A number of simple serviceable smokehouses can be built
at home. Similar procedures are used with most smokehouses.
I've smoked fish in things like garbage cans, old refrigerators,
and simple boxes made if wood. Practically anything can be used.
All you need is a box-like structure to contain the smoke & heat,
with racks to hold your fish. Currently, I am using an old refrigerator
(no internal plastic parts) with a 1500 watt electric hotplate in the bottom. I toss wood
chips directly on the plate for the smoke. Heat is regulated by opening the door a couple
of inches for the cold smoking part, & closing the door for the cooking segment.
Place fish in the smokehouse. Clear all combustible
material from around and under the smoking area. Form a
small bed of coals. Wood or charcoal will work fine. Take
care to keep it from flaring up. Cover the coals with dry
hardwood chips. Use only hardwoods, because softwoods, moss
and leaves may leave unpleasant tastes in the fish. To
prevent chips from flaming, lightly dampen chips with
water. Add chips as needed to keep the heat going
throughout the process, and regulate draft by venting
or by raising or lowering the lid or side of the chamber.
Shorter smoking times may be used, but the flavor
won't be as good.
Cold smoke (90 to 100 degrees Fahrenheit) for 2 to
3 hours, then gradually add hot coals to the smoker to raise
the temperature of the smokehouse to 225 degrees Fahrenheit.
Maintain this temperature until the internal temperature
of the fish reaches 180 degrees Fahrenheit which should take
3 or 4 hours. Hold the fish at the 180 degrees Fahrenheit
flesh temperature for 30 minutes. Insert a thermometer into
the thickest part of the fish to be sure all the flesh
reaches this temperature. Whole fish also need to be
smoked and cooked thoroughly. The total time required may
be as much as 12 hours for a large whole fish.
When smoking is completed, allow the fish to cool before handling.
Refrigerate & use within 2 weeks.