01-11-2012, 12:22 AM
Some good writeups there. What not the KittyFish one?
Mr Guide - you didn't mention what kind of fish you catch and want to smoke. I think the toughest part is keeping them lit. [crazy]
But really - lots of resources you can tap into. You can search the forum posts ([url "http://www.bigfishtackle.com/forum/Utah_Fishing_Forum_C55/gforum.cgi?post=692712;forum_view=forum_view_collapsed;page=unread#unread"]here[/url] and [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=677809;#677809"]here[/url])- we've visited the topic a few times. A lot of it comes down to experimentation, seeing what works for you and what you and your tasters preferences are. Google smoking, bbq - lots of books out there too. Check the used ones on Amazon - some great deals to be found.
I too was primarily a gut-em and grill-em guy till a few years ago. Started dabbling with fillet techniques, and as said - practice practice. You'll only get better better.
TD sold me on the notion of an electric fillet knife. Used to think I'd just slice right though, but learning to follow the bone lines - I think I do pretty good now (mostly), plus it really can speed up the processing. I got a Berkely electric that'll work on 12volt (cigarette plug) or 110volt outlet. Can take it on the boat, camping, or at home. BUT I also got a basic fillet set - small board, couple knives. SOME of the finishing steps you want a finer touch - keep it SHARP! You'll learn that different fish have different bone structures. One of the keys is the "Y" bones. And the ribs - you might have to lose a little meat, but you get more enjoyement (especially kids!) from chomping into BONELESS treats. Gotta use "the touch" and rub a finger to find the bone-line, then trim it out. Some fish have scales, while others are pure slime coats. Some folks enjoy eating the skin.
I have smoked whole fish - full salmon fillets, big trout, others. But I also fillet down to mere flesh - no bones, no skin (no guts, no gory). Kinda depends. Some fish do better (catfish) to be smoked dry, almost jerky like, while others I like juicy and bubbly (salmon). Some depends - are you going to eat it for dinner, or store it and pack it out ice-fishing/camping/longer term storage.
You'll see in some of TDs writeups - the olden days - smoking was a means of preserving - lots of salt, dried to the bone (or bonelessness). But these days you don't have too (we can fridgerate or freeze!). Can be more heart healthy!
One other note -get rid of the 'grey' - as I call it. The fatty lateral line - typically darker, and much fishier tasting. I'll smoke big salmon fillets with skin on, then take the skin off, and scrape out the dark before serving. If you skin before cooking, you can trim it out. Bigger deal with bigger fish.
Basics for a brine - you'll find all kinds. But a balance of salt and sweet, and maybe some spice. OR maybe a LOT of spice! You can dry rub, or make a liquid brine.
My basics brine consists of "parts" of
sea salt, brown sugar, pepper(s), and onion/garlic. A little cajun or creole can add a nice tough.
As for the smoker setup - don't know what kind you got - I've tried several varieties. But at the core - you've got fire, then wood, then a water (moisture) tray, then your fish (working bottom to top - see photo). LOW and slow is the way to go. You can over brine, you can over smoke - sometimes less is more.
I tend to smoke the bigger fish, and bake/grill/fry the smaller ones (panfish). Though I'll try smoking anything once, if I like it - I might even try it twice!
Wood: Can make a big difference to flavor. I save the Mesquite for Beef/Pork myself. I think TD likes hickory with his kitties. I tend to prefer Alder, Fruit woods for fish - kinda the nuts and berries approach if you will. Milder sweeter smoke - less over powering. But I inevitably mix it up. Just stay AWAY from anything Piney - you won't like what you get, trust me.
You can also add "some" smoke flaver with a foil-pouch offset on your grill, or using a plank. Won't give that full-rich-bodied smoke flavor, but there are those that prefer it more subtle.
Last suggestion - check 'em often, rotate shelves.
[inline C4.Rackitup_plus.JPG]
If you find someone that swears the just don't like fish - I challenge that, and it means they just haven't had them prepped right!
[center]Smoke 'em if ya got 'em!
Mr Guide - you didn't mention what kind of fish you catch and want to smoke. I think the toughest part is keeping them lit. [crazy]
But really - lots of resources you can tap into. You can search the forum posts ([url "http://www.bigfishtackle.com/forum/Utah_Fishing_Forum_C55/gforum.cgi?post=692712;forum_view=forum_view_collapsed;page=unread#unread"]here[/url] and [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=677809;#677809"]here[/url])- we've visited the topic a few times. A lot of it comes down to experimentation, seeing what works for you and what you and your tasters preferences are. Google smoking, bbq - lots of books out there too. Check the used ones on Amazon - some great deals to be found.
I too was primarily a gut-em and grill-em guy till a few years ago. Started dabbling with fillet techniques, and as said - practice practice. You'll only get better better.
TD sold me on the notion of an electric fillet knife. Used to think I'd just slice right though, but learning to follow the bone lines - I think I do pretty good now (mostly), plus it really can speed up the processing. I got a Berkely electric that'll work on 12volt (cigarette plug) or 110volt outlet. Can take it on the boat, camping, or at home. BUT I also got a basic fillet set - small board, couple knives. SOME of the finishing steps you want a finer touch - keep it SHARP! You'll learn that different fish have different bone structures. One of the keys is the "Y" bones. And the ribs - you might have to lose a little meat, but you get more enjoyement (especially kids!) from chomping into BONELESS treats. Gotta use "the touch" and rub a finger to find the bone-line, then trim it out. Some fish have scales, while others are pure slime coats. Some folks enjoy eating the skin.
I have smoked whole fish - full salmon fillets, big trout, others. But I also fillet down to mere flesh - no bones, no skin (no guts, no gory). Kinda depends. Some fish do better (catfish) to be smoked dry, almost jerky like, while others I like juicy and bubbly (salmon). Some depends - are you going to eat it for dinner, or store it and pack it out ice-fishing/camping/longer term storage.
You'll see in some of TDs writeups - the olden days - smoking was a means of preserving - lots of salt, dried to the bone (or bonelessness). But these days you don't have too (we can fridgerate or freeze!). Can be more heart healthy!
One other note -get rid of the 'grey' - as I call it. The fatty lateral line - typically darker, and much fishier tasting. I'll smoke big salmon fillets with skin on, then take the skin off, and scrape out the dark before serving. If you skin before cooking, you can trim it out. Bigger deal with bigger fish.
Basics for a brine - you'll find all kinds. But a balance of salt and sweet, and maybe some spice. OR maybe a LOT of spice! You can dry rub, or make a liquid brine.
My basics brine consists of "parts" of
sea salt, brown sugar, pepper(s), and onion/garlic. A little cajun or creole can add a nice tough.
As for the smoker setup - don't know what kind you got - I've tried several varieties. But at the core - you've got fire, then wood, then a water (moisture) tray, then your fish (working bottom to top - see photo). LOW and slow is the way to go. You can over brine, you can over smoke - sometimes less is more.
I tend to smoke the bigger fish, and bake/grill/fry the smaller ones (panfish). Though I'll try smoking anything once, if I like it - I might even try it twice!
Wood: Can make a big difference to flavor. I save the Mesquite for Beef/Pork myself. I think TD likes hickory with his kitties. I tend to prefer Alder, Fruit woods for fish - kinda the nuts and berries approach if you will. Milder sweeter smoke - less over powering. But I inevitably mix it up. Just stay AWAY from anything Piney - you won't like what you get, trust me.
You can also add "some" smoke flaver with a foil-pouch offset on your grill, or using a plank. Won't give that full-rich-bodied smoke flavor, but there are those that prefer it more subtle.
Last suggestion - check 'em often, rotate shelves.
[inline C4.Rackitup_plus.JPG]
If you find someone that swears the just don't like fish - I challenge that, and it means they just haven't had them prepped right!
[center]Smoke 'em if ya got 'em!