Klaas Posted January 2, 2004 Report Share Posted January 2, 2004 Hi there, Anyone tried to smoke fish yet. I made a smoker from an old watertank. First i smoked some eel for a couple of times wich was very good. Than i wanted to do a little bit different and smoked salmon. This was really awesome , i smoked it with a temperature of around 60-70 degrees Celcius. On Oak wood for about one hour. When you have the possibilty to do some of that you sure have got to try that. I heard you can smoke pike to. I'm gonna catch one one and when i did i let you know. Klaas Venneman , the Netherlands Quote Link to comment Share on other sites More sharing options...
wabbitbosher Posted January 2, 2004 Report Share Posted January 2, 2004 make sure you strip the scales off and clean any blood out of the inside then soak it in salt over night ,, wash the salt off the next day then smoke it (if you dont it will taste muddy ) ENJOY!!!!!!!!! HAPPY NEW YEAR :yp: Quote Link to comment Share on other sites More sharing options...
red_stag88 Posted January 3, 2004 Report Share Posted January 3, 2004 We are currently building a large size smoker, to do venison and the like, I know we are going to have a go with fish, but we havent finished building it yet! Red Quote Link to comment Share on other sites More sharing options...
tiercel Posted January 3, 2004 Report Share Posted January 3, 2004 Red what type of smoker are you building, a hot or cold smoker? If you want smoked salmon type of smoked fish youll need a cold smoker. But if you want a kipper type of smoking youll need a hot smoker. Quote Link to comment Share on other sites More sharing options...
Klaas Posted January 4, 2004 Author Report Share Posted January 4, 2004 the usual salmon you buy in the supermarket is cold smoked. ( around 27o C) You can smoke that cold , but than it takes up to 2 days to get a ready product. If you smoke it at a temperature of around 60-70o C (hot smoked) it only takes an hour to get a ready product. The taste is totally different but , it just depends on how many time you got. Klaas, the Netherlands Quote Link to comment Share on other sites More sharing options...
red_stag88 Posted January 4, 2004 Report Share Posted January 4, 2004 Dont know actaully TC, i'll find out... Quote Link to comment Share on other sites More sharing options...
Butchers Dog Posted January 4, 2004 Report Share Posted January 4, 2004 Instead of soaking the fish in salt water you can score the fish fairly shallow and then rub some salt(chuncky sea salt is best)into the shallow scorring as this will bring out a better flavour in the fish. i have found that when you soak fish it makes them very slimey once smoked Quote Link to comment Share on other sites More sharing options...
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