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What kind of fish should I smoke this weekend?

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  • EPH
    EPH
    Club Member
    • Jul 2016
    • 26
    • Cookers:

      Char-Broil 22.5-inch Kettleman (charcoal)
      Smoke Vault 24" (propane smoker)

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    What kind of fish should I smoke this weekend?

    Hi all,

    I'm going to check out a (relatively) new fishmonger this weekend. What should I get for my first foray into smoked fish?

    The place I'm going has an online listing of products, and I can call to make sure they have something for me to pick up. What would you make from this list?

    Thanks -- I'll post photos after the cook.
  • DWCowles
    Founding Member
    • Jul 2014
    • 9760
    • Smiths Grove, Ky
    • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

    #2
    Swordfish

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 5933
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
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        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      #3
      Nice selection! I'd be tempted to start with a whole arctic char and cook it under a salt dome. I've not tried salt-dome cooking in a smoker (yet ... it's on the list), but I'm thinking that the fish would pick up some nice smoke flavor through the salt.

      Comment


      • EPH
        EPH commented
        Editing a comment
        That's a great idea -- I need to try that technique.
    • Edward Hafer
      Club Member
      • Jul 2016
      • 51
      • Arvada, Colorado
      • Ed

      #4
      I love Spanish Mackrel if it is really, truly fresh, and it takes very well to wood flavors.

      Comment

      • bchbum12
        Club Member
        • Jun 2016
        • 29
        • New Member and excited to have joined. I've got a Weber 22" kettle, a Broil King 440, and a Cookshack Smokette Original Model SM009-2. Been into BBQ for many years but apparently I've got an awful lot to learn. My current main interest in becoming more proficient in using my Weber kettle. Just ordered a Slow 'n Sear Plus and am awaiting delivery. Woo-hoo! I'm retired and presently living in Northern Virginia. Plans to move on south in mid-2018. I'm finding AR to be a terrific resource. And a fun one to boot.

        #5
        If you like salmon I recommend it highly for smoking. Use alder wood if you have it . . . and always go with fresh Alaskan salmon (never, ever farmed salmon from anywhere). Cooper River is to die for.

        Comment


        • Strat50
          Strat50 commented
          Editing a comment
          Copper, not "cooper."

        • bchbum12
          bchbum12 commented
          Editing a comment
          You are correct, Strat50 . . . that's spell check for you.
      • Huskee
        Pit Boss
        • May 2014
        • 14537
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
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          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #6
        I'll be the odd man out and say that farm raised salmon is still quite delicious. My local grocery store sells larger Norwegian farm raised salmon and they are fantastic, thick, tender, moist. And since it's far cheaper for me to buy them than catch them, I have quite a bit of experience with it. Anyway, I wet brine my salmon fillets in a salt/sugar/garlic/onion brine for a few hours or overnight, pat them dry, and put a crumbled top coat of brown sugar on them just like I do to my ribs. I've had screaming good results with apple wood, never used alder although I've read for years it's quite popular with smoked salmon.

        If you're interested in my recipe I'd be happy to share, but I wont bore you with it if it's not your thing.

        Comment


        • Thunder77
          Thunder77 commented
          Editing a comment
          Norwegian, yes. Farmed Atlantic, no way!

        • Bob's BBQ
          Bob's BBQ commented
          Editing a comment
          I use a combination of alder and apple wood. Very good. The wet brine is always a good idea.
      • jlazar
        Charter Member
        • Oct 2014
        • 613
        • San Antonio
        • Backwoods Chubby G2
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          Grill Beast 304 Injector
          G&F Suede/Leather Gloves
          Foodsaver V4880

        #7
        @Salmon. I use Meathead's Schmancy Hot Smoked Salmon recipe. Very similar to Huskee above. I also find farm raised salmon acceptable. I think it all depends on how you cook it and how much you are putting on it. Cooks in about 45-55 min at 225. I always use Cherry wood for Salmon.

        Huskee. I would appreciate it if you would post the details of your Salmon recipe. I enjoyed your ribs version and would like to give the salmon a try.

        Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10376
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #8
        The one at the end of your hook!!

        Comment

        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          #9
          My favorite fish... Blackened Redfish or salmon.😜 I serve it with fettecine Alfredo and asparagus. A bottle of La Crema Chardonnay is nice too.👍

          Comment


          • jlazar
            jlazar commented
            Editing a comment
            Do you have a Fettecine Alfredo recipe you could share?
        • Potkettleblack
          Club Member
          • Jun 2016
          • 1880
          • Beautiful Downtown Berwyn
          • Grill: Grilla Original / Weber Genesis EP-330
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi
            Disqus: Le Chef - (something something something)

          #10
          Anchovies or sardines would take the smoke well and be pretty quick.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            I bet heating up some mustard flavored Beach Cliff sardines wouldn't be half bad on a smoker!
        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          #11
          jlazar ...

          Easy and tasty fettuccine Alfredo... Pre-cook your noodles to al dente doneness. Set them aside. I buy the Buitoni brand of fresh fettuccine noodles in 9oz package. It serves 4 as a side dish or 2 as an entree.

          The sauce...

          Preheat skillet to medium high. Put in a teaspoon of olive oil. Finely chop 4 cloves of garlic, more or less depending on how garlicky you want it to be. Put the garlic in the olive oil for about 30 seconds to open it. Pour in a pint of heavy whipping cream. Bring the whipping cream to a light boil. Add the fettuccine noodles. Bring the whipping cream back to a light boil and pull the skillet off of the stove. Mix in about a half of cup of freshly grated Parmesan cheese and stir it with a fettuccine fork. The amount of cheese you use determines the thickness of the sauce. If the sauce is too thin, add more cheese. If the sauce gets to thick add more whipping cream until you get it the way you like it. I sometimes stir in some pesto sauce right at the end to add that flavor profile. Sprinkle on some freshly ground Parmesan cheese, freshly ground black pepper and serve immediately.

          It's easy. Try it you'll like it as an entree or a side dish. As an entree I add sauteed chicken and zucchini. Or you can use smoked salmon, shrimp, crab or lobster.
          Attached Files
          Last edited by Breadhead; August 12th, 2016, 07:25 AM.

          Comment

        • FireMan
          Charter Member
          • Jul 2015
          • 7146
          • Bottom of Winnebago

          #12
          I'm talking to my butcher the other day & got to talking about reverse sear & smoking. Then he tells me of his brother who smokes everything he catches. I was stunned when he said white bass, sheepshead & carp even. He's told me its all really good. Huh, go figure. Now he has peaked my interest for when I take my canoe out next week. Got to try some of that there delicacies.

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10376
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

              ********************************************
              Assistants
              Dexter (Beagle mix)
              Kinnick (American Foxhound)
              ************************

              Grills/Smokers/Fryers
              Big Green Egg (Large) X2
              Blackstone 36" Outdoor Griddle 4-Burner

              Broil King Keg
              Karubeque C-60
              Kamado Joe Jr. (Black)
              Lodge L410 Hibachi
              Pit Barrel Cooker
              Pit Barrel Cooker 2.0
              R&V Works FF2-R-ST 4-Gallon Fryer

              Weber Spirit Gasser
              ******************.
              Thermometers
              FireBoard (Base Package)
              Thermoworks ThermaPen (Red)
              Thermoworks MK4 (Orange)
              **************

              Accessories
              BBQ Dragon
              Big Green Egg Plate Setter
              Benzomatic TS4000 Torch X 2
              Benzomatic TS800 High Temp Torch X 2

              Bayou Classic 44 qt Stainless Stock Pot
              Bayou Classic 35K BTU Burner

              Digi Q DX2 (Medium Pit Viper Fan)
              Dragon VT 2-23 C Torch
              Eggspander Kit X2
              Field Skillet No. 8,10,12

              Finex Cat Iron Line
              FireBoard Drive
              Lots and Lots of Griswold Cast Iron
              Grill Grates
              Joule Water Circulator
              KBQ Fire Grate

              Kick Ash Basket (KAB) X4
              Lots of Lodge Cast Iron
              Husky 6 Drawer BBQ Equipment Cabinet
              Large Vortex
              Marlin 1894 .44 Magnum
              Marquette Castings No. 13 (First Run)
              Smithey No. 12
              Smokeware Chimney Cap X 3
              Stargazer No.10, 12
              Tool Wizard BBQ Tongs
              Univex Duro 10" Meat Slicer
              ********************************
              Fuel
              FOGO Priemium Lump Charcoal
              Kingsford Blue and White
              Rockwood Lump Charcoal
              Apple, Cherry & Oak Log splits for the C-60
              **************************

              Cutlery
              Buck 119 Special
              Dexter 12" Brisket Sword
              Global
              Shun
              Wusthof
              *******
              Next Major Purchase
              Lone Star Grillz 24 X 48 Offset

            #13
            Hahaha, Yeah everyone up here has a relative or a friend that smokes "amazing Carp and Eel Pout". Then you always ask, " Have you tried it?" The answer is always, "Well.....no....but, I heard it was really good."

            To this day I have yet to meet a single person who HAS ACTUALLY tried smoked carp or EEL pout.

            It's kind of a running Joke here in Minnesota.
            FireMan

            Comment


            • Greasy
              Greasy commented
              Editing a comment
              My better half migrated to Chicago from Poland when she was very young. They ate Carp and whatever else was on dads hook. I couldn't believe anyone in their right mind would eat a friggin carp!!

            • Strat50
              Strat50 commented
              Editing a comment
              In Alaska, Eelpout is called Burbot, and is a prized gamefish for it's eating qualities. The fish is ugly as hell, but very tasty.

            • Spinaker
              Spinaker commented
              Editing a comment
              .....and you've tried it? Strat50
          • FireMan
            Charter Member
            • Jul 2015
            • 7146
            • Bottom of Winnebago

            #14
            I have this beautiful Chinese cookbook with 16 recipes for carp. When they call for carp they say it can be substituted with sea bass, red snapper, etc. I'm thinking, that is some good fish. What's going on here? They say because it is a meaty fish. Yeah, I have never tried it, but, I am willing to try anything, especially good Chinese dishes.

            Comment

            • l'inferno
              Former Member
              • Jun 2016
              • 195

              #15
              The lady tells me bluefish is the smoke way to go.
              However when I asked a chef one time the best way to prepare bluefish his answer was "bait."
              But the lady makes a habit of being culinarily on point.
              I'm learning towards bluefish as bait for crabs steamed as an appetizer whilst I smoke a land based protein.
              IF necessary I'll put fish (sauce) in the mop/spritz.
              ​​​
              But good luck with whatever you do.
              I'd probably just let the market decide and go with "today's catch."

              Comment


              • bchbum12
                bchbum12 commented
                Editing a comment
                The lady is right as long as the blues are small. Big 'uns can be nasty. At least in my experience.

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            Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

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            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            fireboard bbq thermometer

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

            Click here to read our detailed review


            Finally, A Great Portable Pellet Smoker

            Green Mountain Davey Crockett Grill

            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

            Click here to read our detailed review and to order