About Smoking Fish

[Mr. NiceGuy]

I think I understand the purpose of brine better now. It retains moisture and keeps the fish plump and succulent.

As I was preparing fillets to soak in a simple brine overnight for my smoker tomorrow, I tried a "quick brine" on my yellowtail collars for the grill. I lightly rinsed off the salt and cooked them skin side down without flipping in my covered table top Weber grill on medium. It was more of a bake than a grill.

I pulled them off and let them rest for a few minutes under a loose tent of aluminum foil.

The meat slid off the cartilage of the collar perfectly cooked, moist, and with good texture. It required no additional seasoning. The brine I rinsed off provided just the right amount of salt to bring out the wonderful natural flavor of hamachi kama.

The rich flavor of yellowtail washed down nicely with slightly chilled dry red wine.


Old Dog:New Tricks

Now I feel hungry for chocolate chip cookies


PS, at no additional charge: For those who like exploratory cooking, here is a similar "quick brine" technique for salmon that demonstrates the purpose of brine:
http://foodwishes.blogspot.com/2014/...ut-i-want.html

[kirkdavis]

The salt in the brine also helps to preserve the fish. You never want to freeze smoked fish, and the brine will lengthen the refrigerator life usually out to a few weeks or more.

[octico]

I keep it simple, salt and nothing else. I always use apple wood chips.

[Chuck D]

I see no problem freezing smoked fish to lengthen preservation, done it for many years now.

Originally Posted by kirkdavis

The salt in the brine also helps to preserve the fish. You never want to freeze smoked fish, and the brine will lengthen the refrigerator life usually out to a few weeks or more.

[Geno Machino]

Just ordered a (Dyna-Glo DGO1176BDC-D) off set smoker off amazon. Charcoal/wood chip burning, can smoke up to 100 pounds at a time. Now, if I can just catch a fish - I'll be in business .

[Mr. NiceGuy]

Originally Posted by Geno Machino

Just ordered a (Dyna-Glo DGO1176BDC-D) off set smoker off amazon. Charcoal/wood chip burning, can smoke up to 100 pounds at a time. Now, if I can just catch a fish - I'll be in business .

I want to taste what you can cook with that. Looks like a nice configuration for a good price.

[Geno Machino]

I think it will take a couple of batches to get it down, hopefully I'll catch enough fish this summer to put it to good use.

[Mr. NiceGuy]

Originally Posted by Geno Machino

hopefully I'll catch enough fish this summer to put it to good use.

I've been enjoying following your posts Geno. There is no doubt in my mind that your new smoker will be getting plenty of use.