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| Smoking Fish http://southernfreedivers.org.au/forums/viewtopic.php?f=15&t=3456 |
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| Author: | Saint [ 08 Nov 2011, 16:12 ] |
| Post subject: | Smoking Fish |
i have been mucking around with a Smoker i smoked Mackies, Blue Groper so far all comes up good i dont like blue groper much as a rule but smoked it come out a treat brown sugar bit of salt, peach wood awsome my mate guts a heap down. |
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| Author: | kiwi_scott [ 08 Nov 2011, 16:21 ] |
| Post subject: | Re: Smoking Fish |
Yeah smoking is awesome. Have been trying on a quite a few fish down here, oz salmon come up really good and so do sweep. Morwongs (red mowie and magpie perch) have come up really well but are easy to dry out. A few other fish didn't come out quite so well. Brown sugar and salt for 30 minutes or so, wipe then smoke. Can't find any manuka sawdust for the traditional kiwi smoked kahawai (oz salmon), but a 1:1 mix of iron bark and hickory seems to come pretty close. |
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| Author: | trent [ 08 Nov 2011, 17:14 ] |
| Post subject: | Re: Smoking Fish |
i found this the best way to do it requires less effort. http://www.youtube.com/watch?v=moAPhoyHMA0&feature=related ohh you ment the other smokeing, my bad. |
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| Author: | Fitzy_Eire [ 13 Jan 2012, 16:19 ] |
| Post subject: | Re: Smoking Fish |
I smoked some blue troat wrasse last weekend and it turned out really well, the flesh was just right for it. I tried it on a few salmon aswel but they were a bit dry. Definetly worth the effort. You will pick up a smoker in Anaconda for $50, the packets of sawdust are $5 each. |
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| Author: | Marmo. [ 20 Mar 2012, 16:30 ] |
| Post subject: | Re: Smoking Fish |
Smoked up some aus salmon last night, just salt brown sugar let it sit for a while, then smoked with brush box, fell in love with fish all over again. |
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| Author: | Fitzy_Eire [ 09 Apr 2012, 12:19 ] | ||
| Post subject: | Re: Smoking Fish | ||
I ran out of methylated spirits for lighting my fish smoker so I had to improvise. It worked really well so I thought I'd share it. Instead of putting the tin of spirits under the box, put the box on top of a gas grill bbq.
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| Author: | Saint [ 13 Apr 2012, 10:06 ] |
| Post subject: | Re: Smoking Fish |
1 cup of original soy sauce. 2 desert spoons of honey (i microwave it to sofen it about 30 seconds) 2 teaspoons of minced Garlic 1 teaspoon of chilli (I used chilli flakes dry but fresh chopped will work.) Combine all ingredients Cut fillets into pieces ( I cut fillets into 2 halfs down the center using spinal colum for a guild.) Place fish into marrinade for 10-20 minuts. Place into Smoker i use Wine wood or Hickory. But peach an apple will do. About 20 minuts in the smoker will do the job keeping in mind i use a hot smoker. Serve hot or cold cryo vac to keep fresh in fridge freezer if you want to keep it for later. |
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| Author: | Marmo. [ 13 Apr 2012, 15:53 ] |
| Post subject: | Re: Smoking Fish |
What fish do you use that on saint? |
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| Author: | Saint [ 13 Apr 2012, 17:51 ] |
| Post subject: | Re: Smoking Fish |
Any fish spanish mack, blue groper, king fish would work. Sambos down here. |
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| Author: | boy-nato [ 15 May 2012, 03:43 ] |
| Post subject: | Re: Smoking Fish |
Saint wrote: Any fish spanish mack, blue groper, king fish would work. Sambos down here. Blue Groper??? |
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| Author: | Greg [ 15 May 2012, 08:47 ] |
| Post subject: | Re: Smoking Fish |
boy-nato wrote: Saint wrote: Any fish spanish mack, blue groper, king fish would work. Sambos down here. Blue Groper??? He's from W.A. |
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| Author: | Saint [ 15 May 2012, 21:38 ] |
| Post subject: | Re: Smoking Fish |
Yep, w.a mate. |
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