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Quote:

Originally Posted by tropics

Brined the Eel with your recipe, Its Great.:) :D

Looks good. I saw the photos. I smoked one last week. Not bad!

Leif

My ling turned out great. Did in my 55 gallon drum smoker with oak, hickory and apple. If I didn't leave the skins on it would have been a disaster.

hey smokers:D

try smoking the rib meat of blackfish after the fillet is removed.

u.p. does this and they are phenomenal, pin bones just pull out, now if i can only get him to smoke the fillets.

Quote:

Originally Posted by Capt. Jerry P

hey smokers:D

try smoking the rib meat of blackfish after the fillet is removed.

u.p. does this and they are phenomenal, pin bones just pull out, now if i can only get him to smoke the fillets.

I smoked the whole filet a few weeks ago Fantastic :D

Quote:

Originally Posted by Leif

Having noticed and increased interest in smoking fish I thought I would provide a simple recipe. There are so many different methods, brines, smokers ect. and it can be confusing. Here is a simple recipe that HOT SMOKES any fish on your standard Gas BBQ grill.

I have provided a simple brine solution and what you need and how to smoke fish on your grill at home. In this case we are smoking fillets but you can use whole fish(smaller) or split fish with the bones in it.

Get a cast iron smoke box at Home Depot or other retailer
Buy a bag of chips for smoking. I like Apple for fish but you can use any chips. I often see hickory chips in the stores and is always available.

Brine solution
2 quarts water
1cup kosher salt
1 1/4 cup brown sugar
3 bay leaves

6 lbs of ling, blue, bass, ect... fillets

After rinsing the fish pat dry.
Place fish in a glass shallow container
Pour brine over fish
Cover and refrigerate at 3-10 hours
Drain fish rince in cold water well
Let fish dry on a rack for an hour or two (don't skip this part)

Brush fish with olive oil or spray with Pam olive oil spray.
Spray smoker rack(grill rack with pam)

At this point you may coat with seasoning as well some use..Old Bay, Pepper, Paprika ect.

Now smoke them with your favorite chips.

Smoking instructions

Soak the chips(enough to fit in the smoke box) for at least a half hour in hot water.

Put the chips in the smoke box and directly on top of burner or coals. keep grill on high until the box starts to smoke. 15-30 minutes.

Turn grill to lowest setting.

Spray fish and grill racks with Pam again

Place fish on top rack of grill or turn off one side of the grill and place fish on opposite side of smoke box.

Keep covered and smoke for about 30 min to 2 hours depending on the temperature of the grill thickness of fish and preference of doneness. Keep checking as to not over cook the fish.

Any questions/comments feel free to ask or PM

Leif

Time to start smoking!

Leif,
Give me a call when the Whiting are done...................

AHHHHH miss those whiting. They will be back!

Leif

Macks!!!

Now that the tuna season is in full swing, tuna bellies are excellent to smoke also. Did a bunch a few weeks back and they were great. Ill post a recipe later for some smoked tuna dip.

I make a smoked tuna (or any fish you want,mahi is killer) spread.

1st I season the tuna with Tony Chasheres cajun seasoning and olive oil. Refrigerate for an hour.

Set up the smoker and use either alder wood or pecan.

Then I finely chop onion,red bell pepper, cellary and garlic and saute in olive oil till soft.

When the fish is done I let it cool and put the fish and veg into the food processor then I add 1 package of creamcheese and a 2 tablespoons of mayo for each pound of smoke tuna.
While you are processing it add a little tabasco and worcestechire sauce, salt and pepper to taste.

Serve on Ritz
I took this from another site and it is great.