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Smoked Fish Methods

flagoldflagold AbbevillePosts: 1,608 Captain
I call my stuff "smoked" but it's basically grilled.  I started looking for stuff and found this site I'll share that I thought fascinating:

https://www.meatsandsausages.com/fish/processing/smoking#:~:text=When%20meats%20were%20cold%20smoked%20for%202-3%20weeks%2C,80%C2%B0%20F%20%2826%C2%B0%20C%29%20will%20cook%20the%20fish.

I hope that works - way to involved to try and copy and paste.  Started when I watched a guy on New Scandanavian Cooking cold smoking in a refrigerator smoker.  If you can use any of that - good.
Final Voyage Of Mischief: https://youtu.be/PLre_kjIJ8Q
Zebco 33 ID Guide: https://youtu.be/Tg917tVFrM8
Bridge/Jetty Rig: Any Depth Snag Free: https://youtu.be/eCruAntyeW4
Rebuild Grandpa's Zebco 33: https://youtu.be/_4BTSEVcbQ4
Bomb Holes, Wrecks & Reefs ID & GPS#: https://youtu.be/b5ljdWyLR5I
Fish Attractor That Works: https://youtu.be/ushkhZUxUWg 
Big Sheepshead With Snails: https://youtu.be/gqE0az7WqH4

Replies

  • smooth movesmooth move Posts: 543 Officer
    i smoked a bunch of gaffstop once. followed the procedure for cold smoking to a T. it looked real good, but when i bit onto it i almost puked. i gave the rest of that filet to my lab and later, she puked it up. i've eaten plenty fried gaffstop and it's alright, but the smoking was a miserable failure.
    le se' bon ton roulet
  • conchydongconchydong Pompano BeachPosts: 13,431 AG
     I've only "hot" smoked seafood. I have been curious about the cold smoking methods but for the type of fish that I smoke the hot method works fine. A lot less complicated too.

    “Everyone behaves badly--given the chance.”
    ― Ernest Hemingway

  • flagoldflagold AbbevillePosts: 1,608 Captain
     I've only "hot" smoked seafood. I have been curious about the cold smoking methods but for the type of fish that I smoke the hot method works fine. A lot less complicated too.
    Agreed.  One thing I learned from all that is I've really not done what is true smoking (cold).  I don't think I will either.  If I'm honest with myself my fish is simply grilled in smoke - but man does it taste good.  I do parts of the smoke prep (salt/season (creole mix is what we like) stick in the refrigerator the night before - wash that off - put back in the refrigerator a half hour them grill it over cherry wood with the lid down (smoke).  Comes out and is gone immediately so I really don't know the preservative qualities.  Steelhead trout is the prime target of my grilling fish.
    Final Voyage Of Mischief: https://youtu.be/PLre_kjIJ8Q
    Zebco 33 ID Guide: https://youtu.be/Tg917tVFrM8
    Bridge/Jetty Rig: Any Depth Snag Free: https://youtu.be/eCruAntyeW4
    Rebuild Grandpa's Zebco 33: https://youtu.be/_4BTSEVcbQ4
    Bomb Holes, Wrecks & Reefs ID & GPS#: https://youtu.be/b5ljdWyLR5I
    Fish Attractor That Works: https://youtu.be/ushkhZUxUWg 
    Big Sheepshead With Snails: https://youtu.be/gqE0az7WqH4
  • FlashFlash Posts: 12,391 AG
    edited August 25 #5
    One thing I do not do is brine. Never saw the need. I do try and keep temps in the smoker low, but the lowest I get away with is usually 200.




    Mullet

    Jacks



    Blues and spanish
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • flagoldflagold AbbevillePosts: 1,608 Captain
    Flash said:
    One thing I do not do is brine. Never saw the need. I do try and keep temps in the smoker low, but the lowest I get away with is usually 200.




    Mullet

    Jacks



    Blues and spanish
    Excellent.  How long do you keep those in to get the color like that?
    Final Voyage Of Mischief: https://youtu.be/PLre_kjIJ8Q
    Zebco 33 ID Guide: https://youtu.be/Tg917tVFrM8
    Bridge/Jetty Rig: Any Depth Snag Free: https://youtu.be/eCruAntyeW4
    Rebuild Grandpa's Zebco 33: https://youtu.be/_4BTSEVcbQ4
    Bomb Holes, Wrecks & Reefs ID & GPS#: https://youtu.be/b5ljdWyLR5I
    Fish Attractor That Works: https://youtu.be/ushkhZUxUWg 
    Big Sheepshead With Snails: https://youtu.be/gqE0az7WqH4
  • FlashFlash Posts: 12,391 AG
    flagold said:
    Flash said:
    One thing I do not do is brine. Never saw the need. I do try and keep temps in the smoker low, but the lowest I get away with is usually 200.




    Mullet

    Jacks



    Blues and spanish
    Excellent.  How long do you keep those in to get the color like that?

    Well, if I am smoking for dips, usually in the 3 1/2 hour range. Around 3 if I am just putting chunks of fish on crackers for ball games. I use a lemon juice/canola oil mix, around 50/50 to spritz them with.

    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • fla crackerfla cracker Posts: 187 Deckhand
    I am a big believer in brining, but a very specific method with time limitations based on fillet thickness.  Spanish and thinner fillets maybe only 20 to 30 minutes.  Sailfish and big kingfish no longer than 2 hours.  I smoke at a temperature of 180 degrees and can take up to 8 to 12 hours hours to reach the internal temperature I am looking for.  I believe too many people rush the process and cook more than smoke their fish.  But, if they are happy with it then good for them.  My entire process from brining, to pellicule, to finished smoking is easily 12 plus hour endeavor.  I thoroughly enjoy the process and wouldn't change a thing.  I also and wood and charcoal smoker using an offset vertical smoker, which I absolutely love.  It definitely isn't for everybody, because you do really have to work your smoker to maintain the temperature, but again I think it is worth it.  
  • flagoldflagold AbbevillePosts: 1,608 Captain
    I am a big believer in brining, but a very specific method with time limitations based on fillet thickness.  Spanish and thinner fillets maybe only 20 to 30 minutes.  Sailfish and big kingfish no longer than 2 hours.  I smoke at a temperature of 180 degrees and can take up to 8 to 12 hours hours to reach the internal temperature I am looking for.  I believe too many people rush the process and cook more than smoke their fish.  But, if they are happy with it then good for them.  My entire process from brining, to pellicule, to finished smoking is easily 12 plus hour endeavor.  I thoroughly enjoy the process and wouldn't change a thing.  I also and wood and charcoal smoker using an offset vertical smoker, which I absolutely love.  It definitely isn't for everybody, because you do really have to work your smoker to maintain the temperature, but again I think it is worth it.  
    That looks good too.  What internal temp are you looking for in your method.

    It looks to me like the N. Europeans do a lot more cold smoking than the rest of the world.
    Final Voyage Of Mischief: https://youtu.be/PLre_kjIJ8Q
    Zebco 33 ID Guide: https://youtu.be/Tg917tVFrM8
    Bridge/Jetty Rig: Any Depth Snag Free: https://youtu.be/eCruAntyeW4
    Rebuild Grandpa's Zebco 33: https://youtu.be/_4BTSEVcbQ4
    Bomb Holes, Wrecks & Reefs ID & GPS#: https://youtu.be/b5ljdWyLR5I
    Fish Attractor That Works: https://youtu.be/ushkhZUxUWg 
    Big Sheepshead With Snails: https://youtu.be/gqE0az7WqH4
  • fla crackerfla cracker Posts: 187 Deckhand
    I cook to an internal temperature of 160 degrees.  For many years, everything was just by touch or feel.  But, with theses remote digital thermometers it's now both touch and temp.
  • FlashFlash Posts: 12,391 AG
    Since my fillets are not that thick, I have never gone by temp, usually by time and touch.
    [SIGPIC][/SIGPIC]

    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • madm002madm002 Posts: 157 Deckhand
    I generally smoke for dip, sometimes to eat.  We do a dry brine of brown sugar and kosher salt.  Let it sit as long as possible and then  lightly rinse it off, then back in the fridge for a few hours to set the pellicle.  Then smoke it about 250 until 150, 160 turns out too dry.

    I am going to try to cold smoke some salmon when I have a day to kill.
  • tankeredtankered Gainesvill, FlPosts: 1,519 Captain
    Don't brine, smoke on a Weber with pecan sticks. Everyone raves about it.

    I don't think true cold-smoking will work in Florida's climate. Fish will spoil before it's done. 
  • flagoldflagold AbbevillePosts: 1,608 Captain
    tankered said:
    Don't brine, smoke on a Weber with pecan sticks. Everyone raves about it.

    I don't think true cold-smoking will work in Florida's climate. Fish will spoil before it's done. 
    I think you're on target with that observation re: Florida.  There was (I think it's gone) a show called New Scandanavian Cooking I learned a lot from (especially their cooking hardware).  The website is still up: https://www.newscancook.com/byseason  -- one of the things I learned is it's so cold they gut fish, put it on sticks and dry it (by the trawler-load).

    Not going to get away with that kind of thing in FL.
    Final Voyage Of Mischief: https://youtu.be/PLre_kjIJ8Q
    Zebco 33 ID Guide: https://youtu.be/Tg917tVFrM8
    Bridge/Jetty Rig: Any Depth Snag Free: https://youtu.be/eCruAntyeW4
    Rebuild Grandpa's Zebco 33: https://youtu.be/_4BTSEVcbQ4
    Bomb Holes, Wrecks & Reefs ID & GPS#: https://youtu.be/b5ljdWyLR5I
    Fish Attractor That Works: https://youtu.be/ushkhZUxUWg 
    Big Sheepshead With Snails: https://youtu.be/gqE0az7WqH4
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