Any Good Smoked Fish Recipes?

"Alan S" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I caught some King Mackerel and Shark last weekend and would like to smoke
some of it. Any good suggestions? What wood is best for smoking fish?

I've had excellent luck smoking king mackerel fillets as follows. I used
hickory but to be honest I do not think the type of wood makes much
difference.

Skinned fillets up to 1 inch thick.

Brine: 1/2c Morton kosher salt + 1/4 c sugar per quart of water.

Brine fish for 90 minutes in the fridge, maybe up to 2 hours if you want a
more salty taste. Rinse and place on a rack on a cookie sheet. Refrigerate
uncovered until pellicle forms (surface will be shiny and dry but slightly
tacky). Smoke for 2-3 hours. Longer time gives drier fish but more smoke
taste. I use a Brinkman electric water smoker that holds at about 200
degrees.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Alan S said:

I caught some King Mackerel and Shark last weekend and would like to smoke
some of it. Any good suggestions? What wood is best for smoking fish?

I use some sea salt and cracked black pepper and a real smoker with
alder if I have it, or oak, or hickory..most any hardwood will work.
Keeping it simple seems to produce the best product. Fish jerky is
good also.

"jay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Alan S said:

I caught some King Mackerel and Shark last weekend and would like to
smoke
some of it. Any good suggestions? What wood is best for smoking fish?

I use some sea salt and cracked black pepper and a real smoker with
alder if I have it, or oak, or hickory..most any hardwood will work.
Keeping it simple seems to produce the best product. Fish jerky is
good also.

----------------------------
I have a real smoker and I have Oak and Pecan at the moment but haven't been
able to get down to the other side of town lately to pick up any Hickory.
Does anyone know where I can pick up Alder, Cherry or Apple in Austin
(preferably north)?

Thx Again,

- A -

Alan S said:

Quoted message said:

Quoted message said:

I caught some King Mackerel and Shark last weekend and would like to
smoke
some of it. Any good suggestions? What wood is best for smoking fish?

Quoted message said:

I have a real smoker and I have Oak and Pecan at the moment but haven't been
able to get down to the other side of town lately to pick up any Hickory.
Does anyone know where I can pick up Alder, Cherry or Apple in Austin
(preferably north)?

Thx Again,

- A -

Where did you fish? I have caught plenty Mackerel and Shark off Matagorda.
Someone gave me the alder. Use the pecan. Mackerel is strong enough that
most any smoke other than a 2x4's will work well. The fruit woods are
milder and well suited to a milder flavored fish but on the Mackerel
would be wasted..since they are realitively scarce in central Texas in any
quantity. Post back your results.

"jay" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Alan S said:

Quoted message said:

> I caught some King Mackerel and Shark last weekend and would like to
> smoke
> some of it. Any good suggestions? What wood is best for smoking fish?

Quoted message said:

I have a real smoker and I have Oak and Pecan at the moment but haven't
been
able to get down to the other side of town lately to pick up any Hickory.
Does anyone know where I can pick up Alder, Cherry or Apple in Austin
(preferably north)?

Thx Again,

- A -

Where did you fish? I have caught plenty Mackerel and Shark off Matagorda.
Someone gave me the alder. Use the pecan. Mackerel is strong enough that
most any smoke other than a 2x4's will work well. The fruit woods are
milder and well suited to a milder flavored fish but on the Mackerel
would be wasted..since they are realitively scarce in central Texas in any
quantity. Post back your results.

We went down to Port Aransas on a deep sea fishing trip last weekend. Caught
277 pounds of fish between the four of us but that was largely do to my
brother landing a 130 pound Black Tip Shark. I have never eaten King
Mackerel. It seems that people either think that it's good or think that
it's not good. The recipes I have found all look good to me and some of them
describe King Mackerel as being very tasty, but from what I gather it's
something better prepared carefully as opposed to just being tossed on the
grill. I guess I will form an opinion of my own since I have a freezer full
of it. I was told smoked Mackerel is very good. Know of any amazing King
Mackerel recipes? What is a good brine to soak the Mackerel in before
smoking? I'll be sure to use the Pecan and not the landscape timbers for
this one.

- A -

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

----------------------------
I have a real smoker and I have Oak and Pecan at the moment but haven't been
able to get down to the other side of town lately to pick up any Hickory.
Does anyone know where I can pick up Alder, Cherry or Apple in Austin
(preferably north)?

Thx Again,

- A -

I've heard that oak & walnut is not that good because of the high tannin
content. (never tried it for myself). I've used beech, eucalyptus saligna, also
hickory and White Ash with good success. Manuka and Kanuka, but you wouldn't
have those in N.A. Apple, pear, cherry should be pretty good.

-P.

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