Smoked Fish

[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]

Originally Posted by fishingmortgageman

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]

Originally Posted by ALS Mako

you tryin to stir the pot

Easy 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 !!!!!!!!!!!