BigBendFishing.Net

I was wondering if any of you fellow fisherman could share some secerts (I won't tell anyone) for smoking fish. Primarily mullet, spanish and kings.
- What type of smokers work best
- Do you use brines and / or seasonings
- what temperature works best and for how long
- what wood works best for smoking fish

There is lots of small details that can make smoked fish a great treat or a finished product that is not fit for cats to eat. So, any ideas and suggestions would be greatly appreciated

Reel Addiction wrote:I was wondering if any of you fellow fisherman could share some secerts (I won't tell anyone) for smoking fish. Primarily mullet, spanish and kings.
- What type of smokers work best
- Do you use brines and / or seasonings
- what temperature works best and for how long
- what wood works best for smoking fish

There is lots of small details that can make smoked fish a great treat or a finished product that is not fit for cats to eat. So, any ideas and suggestions would be greatly appreciated

Charcoal/Hardwood
Brine
200-220 degrees for 1.5-2 hours
Mesquite or hickory


http://www.smoking-meat.com/february-20 ... trout.html

We smoke a lot of trout and redfish for dip and sammiches & what not.

IF YOU CAN FIND IT ALDER WOOD IS GREAT FOR FISH MILD SMOKEY TASTE

I tried smoking fish once, but I couldn't keep it lit.
FF

200 to 225 degrees for 2 to 3 hours.
Pecan or hickory. I like Pecan the best. Some folks like Mesquite, but I think it is to strong for smoking.
Wood smoker mostly, but do use my gas smoker sometimes.
How I season the fish:
Heinz 57 sauce. (just spread some on the fish with your fingers)
Everglade's season. ( I like the Everglade's Heat).

Where can i get pecan wood? I have 3 old ones on my property, thinking bout limbing it some----

Most of the time I'm smoking Kings/spanish so I always use a brine (I can devulge just email me) I have used it for 3-4 hours and up to two days and it works well either way.
I like pecan with hickory and if I can get it apple wood, lump charcoal on BGE lately, but I have smoked a ton on a plain ole kettle Weber with briquettes and hickory chips and it always disapears. I usually keep them @ 200-250 and it get too hot it drys out quicker and shorten the smoking time, (cooler is better) I like to take it off while it still looks moist, I mostly make smoked fish dip and leave a few whole pieces for snacking on !

Ranaman wrote:Most of the time I'm smoking Kings/spanish so I always use a brine (I can devulge just email me) I have used it for 3-4 hours and up to two days and it works well either way.
I like pecan with hickory and if I can get it apple wood, lump charcoal on BGE lately, but I have smoked a ton on a plain ole kettle Weber with briquettes and hickory chips and it always disapears. I usually keep them @ 200-250 and it get too hot it drys out quicker and shorten the smoking time, (cooler is better) I like to take it off while it still looks moist, I mostly make smoked fish dip and leave a few whole pieces for snacking on !

Ranaman are you a fellow egghead? I thought I was all alone here on the forum.

Yes, CnG I fall into that oblong circular crowd! I don't think we're alone on here though! BTW I found this article doing Keys research it has good info about brining and smoking fish; scroll down toward the bottom! http://seasquared-charters.com/your%c2% ... ip-recipe/

Fellow Egghead here too - But I have always smoked my fish on a Brinkman electric smoker. I put warm water, salt, and onions in my water pan, use pecan wood, butterfly the mullet or spanish makerel and brush it with Dale's on the flesh side.

Now you got me craving smoked fish spread.....and cold beer...

- Steve

fishinfool wrote:I tried smoking fish once, but I couldn't keep it lit.
FF

you need to use the 1.5 papers not the 1.25 papers

I had some awesome somked mullet dip at Roy's in Steinhachee Wednesday night I plan on doing my on on the BGE soon!!
What all goes in to the dip???

Wow, so many eggheads around.......lol

I just smoked some spanish on my egg. This was the first time I've smoked mackerel and it was yummy. I got some great recipes from fellow BBF members. I soked them in brine for a few hoursnand smoked them about 2.5 hours at 200 - 225 with some natural wook charcoal and apple wood.