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PostPosted: 06 Mar 2010, 19:36 
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Joined: 03 Nov 2005, 02:36
Posts: 1248
Dusky. I pegged one on the way in last night to see how it would go in the smoker. It actually tasted good, not just OK but really nice. So good in fact I reckon I'll do it again.
The smoke mix was oolong tea, jasmine tea, jasmine rice and brown sugar.
The fillets were brined for about 4 hours.
Ray's have a smoker for $40 ATM

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WARNING: CONTAINS CARROT


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PostPosted: 07 Mar 2010, 13:13 
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Joined: 16 Jun 2009, 14:24
Posts: 228
'Onya Greg!

Have had a decent size dusky sitting in the freezer for about a month now - have been trying to steel myself to defrost it and cook it up.

Don't mind smoked fish and have never tried smoking a fish before, so having a go at smoking the dusky would be fun with the chance of something tasty at the end.

Sounds like you stuck the fillets in salted water for 4 hours before bunging it in the smoker. How long was it in the smoker for and how much/what was the ratio of the tea's, rice and sugar?

I guess also, how long does smoked fish last for and how should it be stored after you've finished smoking it?

Cheers!


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PostPosted: 07 Mar 2010, 13:25 
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I used about a tablespoon of each of the teas, a handfull of rice and about half a handfull of sugar. Next time I think I'll tweak the recipe a bit.

I don't know how long it lasts but definitely longer than a fresh fillet. I kept it in the fridge for a couple of hours but I had a few people around, got it out for them to taste and it disappeared.

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PostPosted: 10 Mar 2010, 13:13 
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Joined: 16 Jun 2009, 14:24
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Thanks Greg!

Will try to give it a shot this weekend.

Cheers!


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PostPosted: 06 Feb 2012, 22:46 
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Joined: 27 Mar 2011, 06:55
Posts: 293
Any one else give this a try? Keen to start smoking fish as kippers and smoked rainbow trout are my fav's, would this taste similar? Never had any other smoked fish


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PostPosted: 11 Mar 2012, 22:55 
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Joined: 27 Aug 2011, 06:06
Posts: 259
I swim past duskys every single dive they are spew to be honest.


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