Smoked Fish

[socks]

I would like to smoke some fish for the Christmas season. Anyone know of any boats going out for whiting mackerel magic hours 3pm to 9pm trips?

[rumster]

I do not believe mackerel are around yet and whiting have been more of a by catch locally for 30 or more years... Not sure if you have ever smoked tog, but they are delicious. Been apart of x mas eve for several years.

[ALS Mako]

I would like to smoke some fish for the Christmas season. Anyone know of any boats going out for whiting mackerel magic hours 3pm to 9pm trips?

you tryin to stir the pot:rolleyes::p

[Taxman]

Trolling can be productive this time of year

[Fishfish]

I would like to smoke some fish for the Christmas season. Anyone know of any boats going out for whiting mackerel magic hours 3pm to 9pm trips?

Get them now and smoke them now! Most all fish smoke well. Depends on the brine and salt content...taste and/or preservation. For now Tog and Bass smoke well, Just pay attention to thickness and oiliness for smoking time. Mackerel is a gamble, and for whiting you better drive north! I have had smoked fishes and put in the fridge for a month and fish smoked and frozen and vacuum packed
were excellent for two years!

[shrimpman steve]

I was never able to keep them lit:D

[torchee]

Go offshore and get some porgy. Awesome on the smoker.

Then go to coney island pier late at night and get herring. Follow the old RUSSIAN GUYS.

[fishingmortgageman]

Some things never change. Are you enjoying your new Bogan rod?

[hh52]

Acme smokehouse in Brooklyn has all the smoke fish you open to the public Friday monings

[Gerry Zagorski]

New to smoking but I understand it's important to brine before you smoke the fish and don't use any of the more heavily flavored woods like Hickory or Mesquite. I used Alder which is a much milder wood on some fresh caught trout and it was really good.

As far a Whiting, not in this area in a very long time... Macks and Ling have been on and off but I've seen a reports of ling on the charter boats fishing the deeper wrecks in the Mudhole.

[Rocky]

Smoked bluefish is awesome. As said before using a mild wood such as alder or apple is recommended. Use whatever brine recipe you like, but letting a pellicle form on the the outside of the fish is very important.



Pellicle formation

Before cured foods are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing excellent smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color.

Most foods can be properly dried by placing them on racks or by hanging them on hooks or sticks. It is important that air be able to flow around all sides. They should be air-dried uncovered, in the refrigerator or a cool room. To encourage pellicle formation, you can place the foods so that a fan blows air over them. The exterior of the item must be sufficiently dry if the smoke is to adhere.

[socks]

Some things never change. Are you enjoying your new Bogan rod?

Excuse me Mr. Jensen, yes somethings change and yes Iam enjoying my Bogan rod.

[socks]

you tryin to stir the pot:rolleyes::pEasy ALS Mako...

[gypsy]

Gerry, try fruit wood for trout, I use cherry, peach, apple, pear when I prune my trees I keep the wood for smoking. Home Depot sells cherry. Just smoked a landlocked salmon with the cherry, really good !!!!!!!!!!!